Food By-Products as a Source of Active Ingredients for a Sustainable Food Industrial Sector
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
Special Issue Editors
Interests: food packaging; modeling; functional food; by-product valorization
Special Issues, Collections and Topics in MDPI journals
Interests: food packaging; food processing and preservation; shelf life extension; functional food; sanitizing techniques; by-product valorization
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The scientific community has expressed significant interest in food by-products; therefore, this Special Issue aims to collect research articles and reviews on the possible valorization of by-products in the food sector. The environmental pollution and high costs caused by their disposal represent a global problem that has prompted research into recycling solutions. Food by-products are generally recognized as an important source of bioactive compounds like polyphenols, fibers, and minerals. Therefore, significant efforts have been made around the world to create opportunities to valorize these valuable resources as new ingredients. By-products have been suggested as valid compounds for the development of functional foods, or more simply, for producing fortified food. Due to their well-known active properties, they can be applied as natural food additives to control detrimental phenomena and prolong the shelf life of fresh food. Despite the considerable research conducted and the beneficial nutritional properties of by-products, investigations into concrete reduction, environmental impacts, and limitations in sensory quality need to be further studied. This Special Issue will publish research on processing and preservation processes that can foster the development of a sustainable bioeconomy within the industrial sector. These approaches, inspired by the principles of a circular economy, not only optimize resource use but also support the creation of new economic opportunities and innovative business models.
Prof. Dr. Matteo Alessandro del Nobile
Dr. Amalia Conte
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
- by-products
- food waste
- sustainability
- food fortification
- shelf life extension
- biopolymeric film
- active coating
- antioxidant activity
- antimicrobial properties
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