Special Issue "Sustainable Technologies for the Revalorization of Agro-Food Residues"
Deadline for manuscript submissions: closed (20 February 2021).
2. Department of Analytical Chemistry, University of Granada, Avda Fuentenueva, 18071 Granada, Spain
Interests: antioxidants; natural product chemistry; antioxidant activity; phytochemicals; lipids; lipid oxidation
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Agri-food residues are organic “wastes” that result from the processing of the agri-food industry. They include agro-residues (such as leaves, stems, roots, etc.) and food co/by-products that are produced during food processing (fruit and vegetable peel and seed, wastewaters, damaged and broken products, animal residues, whey, etc.). Usually, these residues have a negative environmental and economic impact. However, they contain several added-value compounds that could be used for the technological and nutritional scope or as raw material for biorefinery or which may be of interest for the biotechnological, pharmaceutical, and cosmetic industries, among others.
The concept of the circular economy involves the use of sustainable processes from both an environmental and economic point of view in order to revalorize agro-food residues. In this way, strategies are focused on reducing waste treatment costs to obtain added-value products. This aspect is receiving a large amount of attention as the European Commission is promoting the transition towards a circular economy which aims at “closing the loop” of the production chain by recycling and re-using resources, bringing benefits for the environment, society. and the economy.
Based on this scenario, this Special Issue will have an interdisciplinary focus, including the food technology, microbiology, chemical engineering, and biochemistry areas, with the aim to publish high-quality research papers as well as review articles addressing recent advances on agro-food waste revalorization.
Potential topics include but are not limited to:
- “Green” extraction techniques for the extraction of bioactive compounds;
- Identification and quantitation of valuable compounds in agro-food residues;
- Assessment of beneficial effects bioactive compounds from agro-food residues;
- Functional ingredients;
- Use of agro-food residues for biorefinery.
Dr. Vito Verardo
Dr. Javier Miguel Ochando-Pulido
Manuscript Submission Information
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