Evaluation of Chemical Characteristics of Biowaste and By-Products from Food Systems

Dear Colleagues,

A large amount of food waste and by-products is generated from farm to fork. Making the food system more sustainable means reducing, recycling, reusing biowaste and by-products from agriculture, agro-industry, food industry and consumption. Effective use of these materials can be an asset in the production of functional, safe, nutritious and bioactive-rich ingredients, and also of added value products with applications in cosmetics, pharmaceutics, nutraceutics and agriculture. Recovery can be achieved by separating compounds such as polysaccharides, polyphenols, essential oils, pigments, proteins, flavoring compounds, enzymes and dietary fibers, using different extraction methods. From the point of view of circularity, solid waste obtained from liquid fractions can still be valued in the production of, for example, biochar, with application in agriculture and in the treatment of wastewater.
Contributions to this Special Issue, both in the form of original research and review articles, may cover aspects of methodologies and conditions for extracting nutrients and bioactive compounds from biowaste and by-products from food systems, quantification and identification of molecules, their biological properties such as antioxidant and antimicrobial properties, as well as the development of innovative applications in food solutions or formulations, or materials for use in distinct fields.

Dr. Dulcineia Wessel
Dr. Susana M. Cardoso
Guest Editors

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