Functional Compounds from Food Waste and Their Applications in Industry
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".
Deadline for manuscript submissions: 30 January 2026 | Viewed by 29
Special Issue Editors
Interests: stabilization of bioactive compounds derived from plant sources; evaluation of the antioxidant effects of plant-derived substances; development of functional foods from natural products
Interests: lipids; agro-food by-products; oxidation; steroidomics; chromatography; sterols oxidation products; waste; bioactive compounds
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The use of waste derived from the food industry is a source of flavonoids, non-flavonoids, and essential oils, which possess preservative, antioxidant, and nutritional properties. Antioxidants and essential oils, which are currently under extensive study, demonstrate significant preservative effects and offer natural alternatives to synthetic additives, promoting healthier options. The recovery, utilization, and commercialization of these compounds can open new markets and generate business opportunities in the food, cosmetics, and pharmaceutical sectors. The application of these compounds can boost the development of attractive products for health-conscious consumers. Furthermore, the use of agro-industrial byproducts contributes to biodiversity conservation by promoting the sustainable use of resources and reducing the overexploitation of natural resources.
Additionally, we strongly encourage all contributors to focus on topics that align with the journal’s scope and areas of interest.
In this Special Issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the following:
- Flavonoids and non-flavonoids;
- Functional compounds;
- Food waste;
- Antioxidant molecules;
- Preservative compounds;
- Health benefits;
- Nutritional value;
- Essential oils.
Dr. Eristeo Garcia
Dr. Vladimiro Cardenia
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
- flavonoids and non-flavonoids
- functional compounds
- food waste
- antioxidant molecules
- preservative compounds
- health benefits
- nutritional value
- essential oils
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