From the Green Extraction of Food Waste and By-Products to the Structure-Activity Relationships of Natural Antioxidants 2.0

Dear Colleagues, 

The new green extraction and purification techniques are spreading more and more, not only in the field of food research, but also in industrial application so as to move towards an eco-sustainable transition of production, according to the new "fork-to-farm" conceptual framework. This inversion, with respect to the classic conceptual framework, implies an eco-sustainable exploitation of all terrestrial and marine biomasses in which nutrients and natural compounds are recycled, reducing the need for external inputs. In particular, regarding antioxidant compounds, not only their green recovery and the evaluation of their LCA (life cycle assessment), but also the understanding of their mechanism of action, are becoming mandatory to save time and economic resources. For the latter topic, computational techniques to rationalize structure–activity relationships, usually applied to the pharmaceutical sector, are also expanding to the dietetic–food sector, offering a great opportunity for the isolation of new natural antioxidants that can be used both as additives and as potential ingredients for functional foods and supplements. In this second edition of the Special Issue "From the Green Extraction of Food Waste and By-Products to the Structure–Activity Relationships of Natural Antioxidants, 2.0", papers with a focus on the most recent research on the study of new natural antioxidants coming from both marine and agri-food side-streams, coupled with computational studies, are welcomed. We welcome authors to contribute original research, as well as review articles, so as to enable researchers to cover different aspects in this research field, which connects food science, food processing, and food chemistry with molecular design/modelling and computational chemistry.

Dr. Raffaella Boggia
Dr. Giosuè Costa
Dr. Federica Turrini
Guest Editors

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