By-Products of the Agri-Food Industry: Use for Food Fortification
A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".
Deadline for manuscript submissions: 30 April 2025 | Viewed by 3423
Special Issue Editors
Interests: food analysis; bioactive compounds; antioxidants; polyphenols analysis; functional foods; dietary supplements; quality control; HPLC–MS and GC–MS analysis; biophenols in olive oils; fatty acids
Special Issues, Collections and Topics in MDPI journals
Interests: valorisation and characterization of typical Mediterranean germplasm for food a no food applications/recovery of molecules from agricultural wastes for food fortification/novel foods/antioxidants/fructans
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Nowadays, the agro-food industry generates high amounts of byproducts that may possess added-value compounds with high functionality and/or bioactivity.
At the same time., consumers’ demand for healthier foodstuffs has increased over the last years; thus, the food industry has strived to answer this challenge.
Byproducts are generally secondary products derived from primary agro-food production processes and represent an exciting and cheaper source of potentially functional compounds. Functional foods" are defined as foods that, through the incorporation of bioactive compounds, can be shown to exert health benefits beyond the intrinsic nutritional effect.
Adding bioactive compounds to staple foods, such as pasta, bread, biscuits, beverages, fats, etc., represents an opportunity to produce fortified foods to promote a healthier diet, without requiring consumers to change their dietary habits.
Dr. Vita Di Stefano
Dr. Maria Melilli
Guest Editors
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Keywords
- functional food
- fortified food
- agrifood byproducts
- phenols
- carotenoid
- fibre
- health food
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