Recent Advances in Bioactive Compounds from Foods and Their By-Products
A Special Issue of Molecules (ISSN 1420-3049) belonging to the section "Food Chemistry".
Deadline for manuscript submissions: 31 May 2027 | Viewed by 36
Editors
Interests: cereal-based and bakery products: analysis of bioactive compounds in cereals and assessment of their suitability for bakery and novel food production, evaluation of flour and dough quality (wheat, rye, and triticale), development of gluten-free formulations; product innovation and valorization: development of new food products, including functional foods and gluten-free formulations, industry by-product valorization
Special Issues, Collections and Topics in MDPI journals
Interests: comprehensive analysis and processing: evaluation of bioactive compounds in vegetables, fruits, and mushrooms, including the impact of technological treatments (e.g., ultrasound, microwaves, freezing, drying, pickling, sous-vide, and juice production) on nutrient retention and bioactive content; functional food development: design and optimization of new food products enriched with stabilized bioactive compounds from plant and mushroom sources
Special Issue Information
Dear Colleagues,
In recent years, research on bioactive compounds from food has focused on the valorization of food industry by-products and the implementation of modern, eco-friendly methods for the extraction of active substances. These trends directly align with the concept of a circular economy and the development of "green" technologies, both in food production and in the extraction of biologically active substances from by-products.
The main directions of research and technology development in this area can be summarized as follows:
- Innovative sources of bioactive compounds—Testing the suitability of emerging by-products for further development.
- Safety assessment—Evaluating potential microbiological and toxicological hazards of new raw materials, as well as the resulting bioproducts and extracts.
- Modern techniques for obtaining active ingredients—Developing and implementing methods that maximize recovery rates and efficiency while reducing energy consumption and eliminating toxic solvents.
- Potential applications—Using bioactive compounds from food and its by-products as functional food additives, bioactive/biodegradable packaging, nutraceuticals and dietary supplements, and natural cosmetics.
This Special Issue provides a platform for presenting the latest interdisciplinary advances in these areas. Our goal is not only to showcase the latest research results and outline a new research perspective, but also to identify the challenges associated with implementing scientific findings in industrial practice. The need for continuous assessment of food industry by-product valorization, the cost–benefit analysis thereof, and effective laboratory-to-industrial scale-up practices is currently growing increasingly important.
Dr. Joanna Kaszuba
Prof. Dr. Grażyna Jaworska
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 250 words) can be sent to the Editorial Office for assessment.
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-anonymized peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Molecules 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 2700 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
- sustainable food production
- food industry by-products
- valorisation
- green extraction
- funtional food
- nutraceuticals
- biocosmetis
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