Innovative Approaches to Obtaining Functional Compounds from Agri-Food Byproducts

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: 5 June 2025 | Viewed by 597

Special Issue Editors


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Guest Editor
Department of Management, Sapienza University of Rome, 00161 Rome, Italy
Interests: food quality and safety; functional foods; agri-food wastes; circular economy; chromatography; antioxidants

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Guest Editor
Department of Pharmacy, Health, and Nutritional Sciences, University of Calabria Via Pietro Bucci, 87036 Arcavacata di Rende, CS, Italy
Interests: synthesis of heterocyclic compounds; chemotherapeutics; antioxidants; food-derived bioactive molecules; medicinal chemistry
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Special Issue Information

Dear Colleagues,

The agri-food industry generates huge amounts of byproducts throughout the supply chain, from harvesting to processing and consumption. In particular, agri-food wastes are not considered to be either food loss or food waste; thus, they are not covered by the European Union’s action plan related to the SDG target 12.3. The management and disposal of these matrices represent a severe environmental load, and current regulations mainly allow for them to be exploited as land fertilizers and/or heat sources. However, they contain valuable functional compounds with potential uses in further production cycles, including food and nutraceutical fields. In this sense, sustainability and circular economy principles can be supported by facing environmental challenges while creating economic opportunities.

The growing interest in functional foods highlights the need for innovative, cost-effective, and eco-friendly strategies to recover and utilize these compounds, keeping in mind legal and nutritional compliance.

In this context, this Special Issue invites contributions focusing on the following topics:

  • Innovative extraction methods recovering functional compounds from agri-food wastes;
  • Advanced characterization of agri-food wastes and related extracts;
  • Bioactivity studies for potential health benefits;
  • Innovative food formulations, including gluten-free products, using compounds from agro-industrial byproducts;
  • Integration of circular economy practices and waste management in valorizing agro-industrial byproducts;
  • Applications of functional compounds in food and nutraceuticals to enhance functionality and health benefits;
  • Regulatory and normative aspects concerning the use of functional compounds and their applications;
  • Development of innovative delivery systems to improve the stability and functionality of bioactive compounds;
  • Case studies on the economic feasibility, environmental impact, and consumer acceptance of products derived from agro-industrial byproducts.

Dr. Donatella Restuccia
Dr. Francesca Aiello
Guest Editors

Manuscript Submission Information

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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

  • agri-food wastes
  • functional compounds
  • nutraceuticals
  • innovative extractions
  • circular economy
  • waste management
  • food sustainability
  • innovative food formulations

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Published Papers (1 paper)

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33 pages, 1402 KiB  
Review
The Valorization of Potato Peels as a Functional Ingredient in the Food Industry: A Comprehensive Review
by Domizia Vescovo, Cesare Manetti, Roberto Ruggieri, Umile Gianfranco Spizzirri, Francesca Aiello, Maria Martuscelli and Donatella Restuccia
Foods 2025, 14(8), 1333; https://doi.org/10.3390/foods14081333 - 12 Apr 2025
Viewed by 399
Abstract
Potato peels (PPs) represent a significant agro-industrial by-product with notable potential for valorization due to their rich composition of bioactive compounds, including phenolics, glycoalkaloids, dietary fiber, and essential minerals. This review explores the functional applications of PPs in the food industry by examining [...] Read more.
Potato peels (PPs) represent a significant agro-industrial by-product with notable potential for valorization due to their rich composition of bioactive compounds, including phenolics, glycoalkaloids, dietary fiber, and essential minerals. This review explores the functional applications of PPs in the food industry by examining their chemical profile, extraction methods, and biological activities. Phenolic compounds, mainly chlorogenic acid and its derivatives, are the most abundant bioactives and contribute to antioxidant and anti-inflammatory properties. Glycoalkaloids, such as α-solanine and α-chaconine, exhibit antimicrobial activity but require careful monitoring due to their potential toxicity, although recent evidence suggests that controlled doses may provide health benefits. The choice of extraction technique influences the recovery of these compounds, with ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) proving to be efficient and environmentally friendly alternatives to conventional methods. The incorporation of PP-derived ingredients into food formulations, including cereal, dairy, meat, and fish products, as well as vegetable oils, has shown promising results in the improvement of nutritional quality, oxidative stability and functional properties. However, challenges remain with regard to the standardization of PP composition, bioavailability of bioactive compounds and their stability within food matrices. Advancing research on PPs will not only contribute to circular economy goals but also provide innovative solutions for the food industry, reinforcing the link between sustainability and human health. Full article
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