Extraction and Applications of High-Added-Value Ingredients in the Food Industry
A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".
Deadline for manuscript submissions: 10 February 2026 | Viewed by 14
Special Issue Editors
Interests: value-added applications of agricultural byproducts; development of biodegradable active packaging and preservation technologies; value-added applications of insects; functional evaluation of health ingredients
Special Issues, Collections and Topics in MDPI journals
Interests: food processing; new product development; food inspection and analysis; food physicochemical properties
Special Issues, Collections and Topics in MDPI journals
Interests: product development of specialty ingredients; biotransformation of functional ingredients; process development of processing technologies
Special Issue Information
Dear Colleagues,
The extraction and application of high-added-value ingredients are reshaping the food industry, catering to the increasing demand for healthier, sustainable, and functional food products. These ingredients, including bioactive compounds, natural antioxidants, probiotics, plant-based proteins, dietary fibers, and polyphenols, are often derived from agricultural byproducts, underutilized crops, or cutting-edge biotechnological processes. Advanced techniques like supercritical fluid extraction, ultrasound-assisted extraction, and enzymatic hydrolysis ensure efficient recovery while preserving their nutritional and functional qualities. Once extracted, these ingredients enhance food products by improving their nutritional value, flavor, texture, and shelf life, while meeting specific dietary needs such as gluten-free or vegan options. Their use supports sustainability goals by reducing food waste and advancing circular economy practices. This innovative field drives product development, aligning with consumer preferences for health-conscious and eco-friendly solutions, and unlocking new opportunities for market growth and sustainability in the food industry.
This Special Issue on “Extraction and Applications of High-Added-Value Ingredients in the Food Industry” aims to highlight recent advancements in process integration and intensification. Topics of interest include, but are not limited to, the following areas:
- Innovative extraction technologies for high-added-value ingredients;
- Sustainable sourcing of ingredients from agricultural byproducts;
- Bioactive compounds and their health benefits in food products;
- Plant-based proteins: extraction, application, and functional properties;
- Natural antioxidants and their role in food preservation;
- Probiotics and prebiotics: extraction, applications, and synergistic effects;
- Enhancing texture and flavor through natural ingredients;
- Circular economy in the food industry: reducing waste through ingredient recovery.
Prof. Dr. Da-Wei Huang
Dr. Po-Hsien Li
Guest Editors
Dr. Yu-Wen Lin
Guest Editor Assistant
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 100 words) can be sent to the Editorial Office for announcement on this website.
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-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Processes is an international peer-reviewed open access monthly 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 2400 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
- extraction technology
- high-added-value
- functional ingredients
- bioactive compounds
- food Industry
- applications
- sustainability
- innovation
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