Extraction Technology in Food Processing and High-Value Utilization of By-Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 30 June 2025 | Viewed by 480
Special Issue Editors
Interests: extraction technology; biotechnology; microencapsulation; use of agro-industrial waste
Interests: nutraceuticals; ultrasound; agave; steroidal saponins; emerging technologies
Interests: antimicrobial peptides; lactic acid bacteria; probiotics; food biopreservation
Special Issue Information
Dear Colleagues,
The global food industry faces increasing pressure to improve resource efficiency, reduce waste, and innovate by producing high-quality, sustainable products. Extraction technologies and the utilization of by-products are pivotal for addressing these challenges, offering pathways to recover valuable compounds, enhance food properties, and support circular economy initiatives.
This Special Issue, titled "Extraction Technology in Food Processing and High-Value Utilization of By-Products," highlights recent advancements, trends, and applications in these crucial areas. We welcome original research articles, reviews, and case studies that explore the following:
- Novel Extraction Technologies: Innovative methods for isolating bioactive compounds, proteins, lipids, and other valuable components from raw materials and by-products;
- Applications in Food Processing: Practical integration of extraction techniques to improve food quality, nutritional value, or shelf life;
- Sustainable By-Product Utilization: Approaches to transform food industry by-products into high-value ingredients or materials, contributing to waste reduction and sustainability goals;
- Economic and Environmental Impacts: Evaluations of the financial feasibility and environmental benefits of extraction and by-product utilization technologies.
This Special Issue will provide a platform for interdisciplinary collaborations and cutting-edge research that push the boundaries of what is possible in food processing and by-product valorization. We invite contributions that advance scientific understanding and offer practical solutions to the food industry's most pressing challenges.
Prof. Dr. Mariel Calderón-Oliver
Dr. Liliana Santos-Zea
Prof. Dr. Edith Ponce-Alquicira
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
- extraction technologies
- by-product utilization
- circular economy in food
- bioactive compound recovery
- sustainable food innovation
- waste valorization
- high-value by-products
- nutritional enhancement
- green extraction methods
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