Emerging Technologies for the Valorization of Agro-Food Byproducts into Functional Ingredients and Foods
A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".
Deadline for manuscript submissions: 31 October 2025 | Viewed by 403
Special Issue Editors
Interests: food engineering; agro-food byproduct valorization; functional foods; bioactive compound microencapsulation; ultrasound processing; sustainable food systems; sensory analysis; innovative food technologies
Interests: food engineering; agro-food byproduct valorization; functional foods; bioactive compound microencapsulation; ultrasound processing; sustainable food systems; sensory analysis; innovative food technologies
Interests: food engineering; agro-food byproduct valorization; functional foods; bioactive compound microencapsulation; ultrasound processing; sustainable food systems; sensory analysis; innovative food technologies
Special Issue Information
Dear Colleagues,
The agro-food industry generates significant amounts of byproducts and residues that are often underutilized or discarded despite their potential as sources of valuable bioactive compounds, fibers, proteins, and antioxidants. In response to the growing demand for sustainable practices and functional foods, developing innovative approaches to transform these byproducts into high-value ingredients has gained significant attention. Emerging technologies such as ultrasound, microwave-assisted extraction, spray-drying, freeze-drying, and microencapsulation, among others, offer efficient and environmentally friendly solutions for this purpose, in line with the principles of the circular economy and the sustainability of food systems.
This Special Issue on "Emerging Technologies for the Valorization of Agro-Food Byproducts into Functional Ingredients and Foods" aims to bring together high-quality original research articles and review papers that explore innovative, sustainable, and efficient processing strategies for converting agro-food byproducts into value-added ingredients and food products. The goal is to highlight recent advances in emerging technologies that enhance the nutritional, functional, physicochemical, and sensory properties of food systems derived from agro-industrial residues. Topics of interest include, but are not limited to, the following:
- Microencapsulation of bioactive compounds;
- Ultrasound-assisted extraction and processing;
- Spray-drying, freeze-drying, and vacuum drying techniques;
- Recovery of natural antioxidants, pigments, and dietary fiber;
- Fortification and functionalization of food matrices;
- Development of novel food products using agro-food byproducts;
- Nutritional, techno-functional, and sensory evaluation;
- Controlled release systems and bioactive stability;
- Use of local biodiversity and underutilized crops;
- Circular economy and sustainability in food processing.
Prof. Dr. Carlos A. Ligarda-Samanez
Prof. Dr. David Choque Quispe
Dr. Betsy S. Ramos-Pacheco
Guest Editors
Manuscript Submission Information
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Keywords
- agro-food byproducts
- emerging technologies
- functional ingredients
- bioactive compounds
- microencapsulation
- ultrasound processing
- sustainable food systems
- spray-drying
- food valorization
- circular economy
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