Exploring Agri-Food By-Products: From Novel Extraction to Bioactive Properties

Dear Colleagues,

The exploration of agri-food by-products has garnered significant attention in recent years due to their potential as sustainable sources of bioactive compounds. By-products generated from agricultural processes, such as peels, seeds, and pulp, contain valuable phytochemicals with antioxidant, anti-inflammatory, and antimicrobial properties. Innovative extraction techniques, including supercritical fluid extraction, ultrasound-assisted extraction, and enzymatic extraction, have been developed to enhance the yield and bioavailability of these compounds.

This shift toward utilizing agri-food by-products not only contributes to waste reduction but also aligns with the principles of a circular economy. The bioactive properties of these extracts can be harnessed for various applications, including functional food development and the formulation of nutraceuticals. Furthermore, research indicates that incorporating these bioactive compounds can enhance the nutritional profiles of food products, providing health benefits beyond basic nutrition.

As the demand for natural and sustainable ingredients continues to rise, understanding the chemical composition and bioactivity of agri-food by-products becomes increasingly crucial. Future research efforts should focus on standardizing extraction methods, elucidating the underlying mechanisms of bioactivity, and assessing the potential health implications of these compounds for human consumption. This approach holds promise for advancing both food science and public health.

In this Special Issue, we invite original research articles and reviews. We look forward to receiving your contributions.

Dr. Branimir Pavlic
Guest Editor

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