Underutilized Natural Sources in Food and Dietary Supplements

Dear Colleagues,

Consumers are increasingly interested in food that not only serves as a source of nutrients and high organoleptic qualities, but also has functional properties, including ethical and sustainability qualities. This Special Issue will provide new findings and information concerning the valorization of underutilized natural sources from agriculture, forestry, and fishing. Since they could be exploited in a strategic and eco-sustainable perspective of a zero-residue circular economy. In details, the following topics will be considered:

• Green methods aimed at extracting bioactive molecules from agro-industrial byproducts and waste, as potential underutilized sources to be exploited both in the food sector and in other sectors.
• Green methods aimed at the purification of bioactive molecules.
• Formulation of bioactive molecules to improve their shelf-life and/or their bioavailability.
• Functional tests and verification of bioactive molecules for specific applications (foods, supplements, cosmetics, drugs, fine chemical products, packaging materials, etc.)
• Integration of bioactive molecules in final applications.
• Development of innovative functional foods and food supplements.

Prof. Dr. Raffaella Boggia
Dr. Paola Zunin
Dr. Federica Turrini
Guest Editors

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