Advancements in Non-Thermal Technology for the Extraction of Bioactive Compounds from Agro-Industrial By-Products and Implications for Food Preservation and Shelf Life Extension
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: closed (25 May 2026) | Viewed by 3217
Special Issue Editors
Interests: non-thermal technology; ultrasound; cold plasma; ozone; electrolized water; pulsed electric field; food irradiation; UV-treatments
Interests: bioactive extraction; agroindustrial process engineering; non-thermal technology
Special Issue Information
Dear Colleagues,
Non-thermal technologies have developed strongly in the food sector in recent decades. This has drawn the attention of food professionals to the development of non-thermal technologies that are environmentally friendly and safe. The low awareness and improper use of by-products have led to serious environmental problems. In fact, by-products generated during food processing contain significant amounts of highly nutritious ingredients and are considered good sources of bioactive compounds. Therefore, efficient green, non-thermal technologies that consume less energy, operate at lower temperatures and are environmentally friendly are being developed and used to process food by-products. The aim of this special issue is therefore to provide an overview of promising bioactive compounds, summarize the revalorization with non-thermal treatments to improve the extraction of promising bioactive compounds from food by-products, and present their applications in the food sector.
Dr. Junior Bernardo Molina-Hernández
Dr. Hugo A. Martinez-Correa
Guest Editors
Manuscript Submission Information
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Keywords
- bioactive compounds
- non-thermal technology
- by-products
- green extraction
- shelf life
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