Procyanidins: From Agro-Industrial Waste to Food as Bioactive Molecules
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: closed (31 July 2023) | Viewed by 5828
Special Issue Editors
Interests: mass spectrometry; conservation and restoration; nutraceuticals; pigments; dyes
Special Issues, Collections and Topics in MDPI journals
2. LEAF-Linking Landscape, Agriculture and Food Center, Instituto Superior de Agronomia, Universidade Lisboa, 1349-117 Lisboa, Porugal
Interests: evaluation of food quality and safety; fruits and vegetables; aromatic and medicinal plants; technology transfer; extraction of natural additives compounds; extraction of natural colorants; bio-compatible solvents; antioxidants and bactericides; encapsulation; natural additives; flavors or the natural colorants; food matrices
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The agro-food industry generates a large quantity of byproducts that are currently considered an industrial surplus. The losses, in the primary sector, represent a considerable percentage of the total byproducts generated along the chain. These byproducts constitute a raw material that can be valorized, for containing high concentrations of bioactive compounds, in order to obtain natural products, at reduced costs, with good perspectives of application in different areas of industry.
An interesting application of the byproducts of the agro-food industry is its use as raw material for the extraction of natural dyes for food purposes, due to the presence of carotenoid compounds, anthocyanins, chlorophylls, etc. The interest in these pigments has increased in recent years mainly due to the growing trend toward the development of food colors from natural sources as an alternative to synthetic colors, and also due to their high antioxidant activity that contributes to the prevention of various types of diseases (Mahdavi et al., 2016), and supplementation of foods with these compounds can be a valuable strategy to increase their intake.
The topic is highlighted in socio-economic and public health terms, contributing to the Sustainable Development Goals 2030 (SDG), enabling a circular economy (through the use of biowaste) and the extended impact to other industrial sectors.
Dr. Maria Conceição Oliveira
Dr. Maria do Carmo Martins Serrano
Guest Editors
Manuscript Submission Information
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Keywords
- polyphenols
- dyes
- antioxidant activity
- antimicrobial properties
- LC–MS
- temperature
- ight
- encapsulation
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