Food By-Products as Sustainable Sources of Health-Promoting and Anti-microbial Bioactive Molecules (Volume II)
A special issue of Biology (ISSN 2079-7737).
Deadline for manuscript submissions: closed (31 December 2023) | Viewed by 405
Special Issue Editor
Interests: food biochemistry; seed storage proteins; protein structural/functional characterization; functional proteins and peptides; food-derived compound bioactivity; in vitro bioactivity assays; cell cultures
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Over the last few decades, consumers have requested sustainable and healthy foods containing bioactive ingredients of natural origin. However, the agro/food industry produces large amounts of by-products and waste, which include components with a potential added value with health‐promoting and anti-microbial effects.
The current WHO and EU development strategies include the transition to a circular economy as a strategic approach for sustainable growth and good health, while protecting the environment, its natural resources and reducing the impact of climate change.
Within this context, the reuse of agro-industrial by-products, especially plant-derived by-products, can represent a renewable and cheap source of food additives and selected molecules, such as peptides, proteins, fibers, polysaccharides, fatty acids, phenolic compounds and others, that can be extracted and used as bioactive ingredients in innovative and sustainable products related to food, feed and non‐food applications. Bioactivities related to the modulation of immune response, oxidation, cardiovascular and age-related disease, tumor prevention and anti-microbial effects are of great interest.
This Special Issue aims to expand our knowledge on the bioactive compounds that can be obtained from food waste and by-products in order to exploit their potential. We welcome the submission of original research manuscripts and reviews that explore the extraction/purification methods, quali-quantitative characterization, bioavailability, bioactivity and the mechanisms of action either in vitro or in vivo.
Dr. Jessica Capraro
Guest Editor
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Keywords
- bioactive compound
- food by-products
- sustainable ingredients
- health benefit
- anti-microbial
- nutraceutical
- functional food
- in vitro/in vivo/ex vivo assays
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