Plant By-Products Fortify the Nutritional and Functional Properties of Foods
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: 31 January 2026 | Viewed by 256
Special Issue Editors
2. Department of Agronomic Engineering, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain
Interests: food science; food technology; nutrition; food quality; antioxidants; nutraceuticals; clean label; by-products; postharvest; food processing
Special Issues, Collections and Topics in MDPI journals
Interests: fruit and vegetable technology; food technology; food quality; postharvest technology; food processing
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The transition to more sustainable food systems requires a critical rethinking of current production models, particularly in how we manage plant-based by-products. These materials—often discarded as waste—are rich in valuable bioactive compounds, fibers, and micronutrients, offering significant potential for nutritional and functional enhancement in food applications.
This Special Issue aims to showcase innovative research on the recovery and utilization of plant by-products to develop healthier, more sustainable food products. From fruit peels and vegetable pomace to cereal husks and legume residues, these by-products represent an underexploited resource for the formulation of value-added ingredients and novel food matrices.
We welcome original research and reviews that explore green and efficient extraction methods, bioactive compound characterization, and strategies for incorporating these ingredients into food systems. Submissions focusing on their impact on product stability, sensory quality, consumer acceptance, and health-promoting properties are especially encouraged. Studies addressing processing technologies, safety, and regulatory aspects related to by-product integration are also of interest.
This Special Issue offers a platform for advancing scientific knowledge and practical applications that align with circular economy principles and contribute to sustainable, functional food innovation.
Key themes include the following:
- Innovative uses of plant by-products in food product development;
- Sustainable and clean-label ingredient innovation;
- Nutritional and functional enhancement through by-product fortification;
- Technological, sensory, and shelf-life impacts of by-product incorporation;
- Circular economy approaches and life cycle assessments in food processing;
- Advances in green extraction and processing technologies;
- Case studies on upscaling and industrial implementation.
This Special Issue aims to serve as a platform for researchers, food technologists, and sustainability experts to showcase how science and innovation can transform plant-based waste into drivers of nutrition, health, and environmental stewardship.
We look forward to receiving your contributions and to advancing the conversation on sustainable nutrition through plant by-products.
Dr. Lorena Martínez-Zamora
Dr. Noelia Castillejo
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 100 words) can be sent to the Editorial Office for announcement on this website.
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
- by-products
- co-products
- bioactive compounds
- extraction
- functionality
- processing
- revalorization
- food innovation
- nutrition
- food loss
- food waste
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