Advances in the Recovery of Bioactive Compounds from Foods and Food Processing By-Products and Their Nutritional Impact
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 25 July 2026 | Viewed by 1545
Special Issue Editors
Interests: method development; chemical analysis; food analysis; novel extraction; bioactive compounds
Interests: phytochemicals; bioactive compounds
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Background and History
The accurate extraction and determination of bioactive compounds from food and processing by-products has become a central topic of research in food science, driven by increasing interest in sustainable resource utilization. Common food-processing residues—such as fruit peels, vegetable trimmings, cereal husks, and seed press cakes—are often rich in valuable health-promoting compounds, including polyphenols, carotenoids, vitamers, anthocyanins, and dietary fibers.
Aim and Scope
This Special Issue aims to highlight innovative methods for extracting bioactive compounds from foods and food processing by-products in order to assess their nutritional and functional properties. Our objective is to promote the future development of circular and sustainable food systems.
Cutting-Edge Research
Recent advancements have introduced a range of innovative techniques—including ultrasound-assisted extraction, fermentation, and label dilution assay methods—aimed at maximizing the recovery of bioactive compounds. These approaches significantly enhance yield and purity, while maintaining environmentally friendly practices. In addition, they enable accurate quantification of bioactive compounds within complex food matrices.
Solicited Papers
We welcome original research articles, review papers, and short communications that explore novel extraction technologies, detailed characterizations of bioactive compounds, and their integration into functional foods and nutraceutical applications.
Dr. Hung Hong
Dr. Michael Netzel
Prof. Dr. Michael Rychlik
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- bioactive compounds
- extraction techniques
- nutraceuticals
- sustainability
- polyphenols
- carotenoids
- dietary fibers
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