The Extraction, Characterization and Application of Functional Ingredients from Agri-Food Wastes and By-Products

Dear Colleagues,

The food industry produces large quantities of waste and by-products that are rich in bioactive compounds such as polyphenols, carotenoids, phytosterols, fatty acids, aromatic compounds, etc., which can be used as functional ingredients for the preparation of food and pharmaceutical products. To take advantage of these benefits, advanced extraction techniques have gained importance over conventional methods in recent years. These techniques, which are influenced by various extraction parameters and matrix-related factors, need to be carefully optimized in order to increase efficiency and obtain targeted bioactive compounds. The valorization of agri-food waste and by-products can be achieved through advanced drying technologies that can extend the shelf life of perishable products, facilitate the preservation of bioactive compounds, and can be processed into a stable value-added product. The aim of this Special Issue is therefore to present the latest research findings on the valorization of agri-food processing waste and by-products using advanced methods for the extraction, isolation, and characterization of bioactive compounds. We invite contributions which present findings on extraction methods, optimization strategies, and the evaluation of bioactive compounds, with a focus on practical applications in sustainable food practices.

Dr. Sandra Pedisić
Prof. Dr. Sandra Balbino
Guest Editors

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