Sustainable Innovations in Food Chemistry: From Green Processing to Functional Ingredients
A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".
Deadline for manuscript submissions: 30 September 2026 | Viewed by 17
Special Issue Editors
Interests: food chemistry; wine chemistry and analysis; polyphenols; food technology; food by-products; innovation; chemical characterization and analisys
Interests: food proteins; milk products; cereal products; food technology; food by-products; innovation; chemical characterization
Interests: food proteins; cereal products; food technology; food by-products; innovation; chemical characterization
Special Issue Information
Dear Colleagues,
The focal point of this Special Issue is the assessment and enhancement of sustainable methodologies and technologies for the development of innovative foods and/or ingredients that possess high nutritional values. The utilization of eco-sustainable processing techniques is imperative to ensure the preservation of the organoleptic, chemical, and nutritional quality of foods. This approach is crucial in reducing energy consumption and the use of solvents and synthetic chemical materials. Particular attention should be paid to the optimization of green cycles, such as the reuse of food by-products that can be transformed into functional ingredients or used for the extraction of bioactive molecules. The aim of this Special Issue is to provide the scientific knowledge for the development of innovative techniques that promote eco-sustainable and healthy conditions, thereby minimizing damage to food components. These innovations are imperative for the development of a more sustainable and healthier food system for consumers in an increasingly global market.
Dr. Maria Teresa Liberatore
Dr. Mariacinzia Rutigliano
Dr. Flavia Dilucia
Guest Editors
Manuscript Submission Information
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Keywords
- eco-sustainability, innovative foods
- new functional ingredients
- bioactive compounds
- food by-products
- green energy
- non-thermal technologies
- novel solvents
- microwave and ultrasonic processing
- circular economy
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