Advanced Sustainable Approaches for the Valorization of High-Value Bioactive Compounds from Agro-Industrial Waste: Challenges and Opportunities
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".
Deadline for manuscript submissions: 31 March 2026 | Viewed by 2036
Special Issue Editors
Interests: extraction; antioxidants; separation; analysis; HPLC-MS; pharmaceutical; optimization; modeling; experimental design; artificial neural network; inclusion; cyclodextrin
Special Issues, Collections and Topics in MDPI journals
Interests: extraction; antioxidants; polyphenols; separation; analysis; chromatography; pharmaceutical technology; optimization; modeling; encapsulation; valorization; stability
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue aims to present bioactive compounds that can be used as potential ingredients in developing value-added agri-food products. Due to the harmful effects of synthetic ingredients, the main focus is on finding natural compounds (polyphenols, minerals, vitamins, lipids, antioxidants, etc.) and raw materials enriched with these compounds that can be used for incorporation into products intended for human or animal use. The valorization of agri-food waste and the recovery of bioactive compounds are increasingly important in scientific research, as they promote sustainability in industry.
This Special Issue can provide a critical review of the advantages and disadvantages of both available traditional and advanced extraction techniques, as well as exploring the development of improved or innovative extraction procedures to draw these bioactive compounds from natural sources. The optimization and innovation of extraction procedures are important to save available resources, improve extraction efficiency, and obtain high-quality isolated bioactive compounds. Advanced analytical techniques are also welcome, as they are key to the identification of bioactive compounds and the estimation of product quality.
Certain compounds exhibit unsatisfactory physicochemical properties and require modification before their further application. Methods used to incorporate compounds to prepare functional foods, such as encapsulation, are needed to improve their properties.
The solutions to these challenges for the scientific community lie in the discovery of new compounds, as well as in assessing the impact of climate change on the availability and quality of bioactive compounds in plants.
Dr. Ivan Savic
Dr. Ivana Savic Gajic
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
- valorization
- recovery
- optimization
- waste
- bioactive compounds
- spectroscopy
- chromatography
- encapsulation
- additives
- products
- food
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