Functional Foods: A Sustainable Processing Perspective
A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".
Deadline for manuscript submissions: 30 June 2026 | Viewed by 33
Special Issue Editor
Special Issue Information
Dear Colleagues,
This Special Issue aims to explore the intersection of functional foods and sustainable food processing, focusing on innovative solutions and scientific advancements that promote environmental sustainability while enhancing the nutritional value and health benefits of food products. By integrating explorations of sustainable ingredients and raw materials, green technologies, efficient resource use, and advanced chemical analysis methods, this Special Issue seeks to drive the progress of the development and application of sustainable practices within the functional food industry.
1. Sustainable Ingredients and Raw Materials: Play a crucial role in the development of functional foods, as they form the foundation of these products, and the choice of raw materials directly impacts the nutritional value, health benefits, and environmental footprint of functional foods. By selecting sustainable ingredients, such as organic, non-GMO, or locally sourced materials, manufacturers can ensure that their products are not only beneficial for consumers' health but also environmentally friendly.
2. Innovative Processing Techniques for Functional Foods: Cutting-edge methods and technologies in sustainable food processing that preserve and enhance the bioactive compounds and nutritional profiles of functional foods while minimizing resource consumption and waste generation.
3. Chemical Analysis for Quality and Safety: Advanced chemical analysis techniques that ensure the safety, quality, and authenticity of functional foods, supporting compliance with sustainability and regulatory standards.
4. Green Technologies for Nutritional Enhancement: Exploring how green processing technologies can improve the nutritional value and bioavailability of functional food ingredients, while also increasing energy efficiency and reducing environmental impact.
5. Circular Economy and By-product Valorization: The promotion of the development of functional foods based on by-products from agriculture, horticulture, and the food industry, aligning with circular economy principles to reduce waste and create value-added products.
6. Life Cycle Assessment (LCA) for Sustainability Evaluation: The application of LCA methods to evaluate the environmental impact of functional food processing techniques, guiding the development of more sustainable practices and products.
I look forward to receiving your contributions.
Dr. Fabiola León-Galván
Guest Editor
Manuscript Submission Information
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Keywords
- sustainable ingredients and raw materials
- sustainable food processing
- food safety and quality
- chemical analysis in food systems
- energy efficiency in food production
- nutritional enhancement
- circular economy in food systems
- research on functional foods
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