Advances in Processing Agri-Food and Aquatic By-Products and Residues for New Food Product Development

Dear Colleagues,

The use of by-products and residues from bioresources (plants, animals, microorganisms, and aquatic sources) as a source of functional ingredients with added economic value is one of the objectives of circular economy, as these represent relevant renewable resources. These functional ingredients have good multifunctional properties, improving quality attributes, shelf life, sensory attributes, and other bioactive properties, additionally offering potential nutritional and health benefits. Several methods, such as extraction, fractionation, and enzymatic treatments, are currently being employed to convert agri-food and aquatic by-products into high-value ingredients. These techniques enable the recovery of valuable compounds such as proteins, fibers, and bioactive compounds from otherwise underutilized resources. Processing technologies, such as drying, high-pressure processing, ohmic heating, and pulsed electric field processing may be used in the development of new food products, and all these processes may be optimized in order to minimize water and energy consumption and achieve sustainability goals, along with waste reduction. The development of new and innovative food products from agri-food and aquatic by-products is not only driven by sustainability imperatives but also by consumer demand for nutritious and functional food options. As a result, this Special Issue provides a platform to disseminate the latest science-based information on advances in processing agri-food and aquatic by-products, as well as residues for new food product development, and we warmly welcome researchers’ contributions to the topic at hand.

Dr. Alcina M.M.B. Morais
Dr. Rui Manuel Santos Costa De Morais
Guest Editors

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