Extraction, Analysis and Application of Functional Ingredients for Food and Beverage Formulation

Dear Colleagues,

Recent trends in the food industry respond to circular economy principles while, at the same time, responding to increased consumer awareness around the relationship between food and health. With this in mind, we know that alternative food sources, such as food industry waste and by-products or underutilized plants from marginal areas, can be enhanced through the extraction of functional compounds for use in food and beverage enrichment. The extraction of these compounds, influenced by their chemical nature, must be evaluated not only in terms of yield, but also in terms of compatibility with environmentally friendly approaches. Therefore, we kindly invite you to submit your latest findings devoted to all aspects of extraction, analysis, and the application of functional ingredients for food and beverage formulation. Contributions to this Special Issue may cover all related aspects, including innovative and green extraction and analytical techniques, applications of functional ingredients in the enrichment of foods and beverages and the optimization of their sensory properties, technological quality, and safety aspects.

Prof. Dr. Antonella Pasqualone
Prof. Dr. Jaroslawa Rutkowska
Guest Editors

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