Recovery of Bioactive Compounds from Food Processing Waste: Extraction and Application in Foods
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: 31 January 2026 | Viewed by 2
Special Issue Editor
Interests: food chemistry; bioactivity; natural product chemistry; bioactive compounds; chemometrics; molecular structure elucidation; advanced statistical analysis; product development; biochemistry
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The global food industry generates vast amounts of processing by-products and waste, representing not only a significant environmental concern but also a valuable untapped source of bioactive compounds, such as polyphenols, flavonoids, dietary fibers, peptides, pigments, and other phytochemicals with antioxidant, antimicrobial, and health-promoting properties.
This Special Issue will contribute to further knowledge on the development of value-added functional ingredients or food products, promote sustainable food systems through circular economy principles. It is expected to gather original research articles, short communications, and reviews focused on innovative strategies for the recovery, characterization, and application of bioactive compounds derived from food processing waste, specified in, but not limited to, the following topics:
- Green and sustainable extraction techniques (e.g., ultrasound-assisted, microwave-assisted, supercritical fluid, enzymatic extraction).
- Novel solvents and clean technologies (e.g., deep eutectic solvents, pressurized liquid extraction).
- Identification and characterization of recovered bioactive compounds.
- Stability, bioaccessibility, and bioavailability of extracted compounds.
- Incorporation of recovered compounds into food formulations.
- Functional and sensory evaluation of enriched food products.
- Novel ingredients for 3-D food printing.
- Safety, regulatory, and consumer perception aspects.
Dr. João C.M. Barreira
Guest Editor
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
- food by-products
- green extraction technologies
- bioactive compounds
- molecular structure elucidation
- circular economy
- functional food ingredients
- waste valorization
- sustainable food systems
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