Valorization of Food Industry By-Products for Applications as Food Additives

Dear Colleagues,

Plants will publish a Special Issue, called “Valorization of Food Industry By-Products for Applications as Food Additives”. There are significant quantities of by-products generated by food industrial processing that could be a valuable source of different bioactive compounds. These by-products of the primary industry could be reutilized because they represent a rich source of natural compounds to produce high-value-added products for food. All these matrices are now underexploited and so they can be revalued as a natural source of ingredients to be applied in food. Many studies have focused on the reutilization of agroindustrial wastes that are sources of pigments, antimicrobials, fibre, sugars, proteins, oils, antioxidants, vitamins, and organic acids, available at no additional cost. For this Special Issue, the Guest Editor has brought together contributions from a group of outstanding international researchers to produce a valuable resource for researchers, faculty, students, food nutrition and health practitioners, and all those working in the food and nutraceutical industries, especially in the development of functional foods. This Special Issue in Plants will contribute to knowledge of by-products from several aspects, such as valorization, preservative properties, and health effects, including studies of in vivo biological activity of bioactive compounds and nutrients.

Dr. Gema Nieto
Guest Editor

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