Special Issue "Green Extraction Technologies and Analytical Strategies for Sustainable Food By-Products Valorisation: Food-Health Relationships in Sustainable Agro-Food Systems"
Deadline for manuscript submissions: 30 September 2020.
Interests: food security; nutritional quality and biodiversity integration; food by-products and re-use strategies; sustainable food waste valorization; food chemistry and green extraction; agrobiodiversity; biodiversity conservation; sustainable rural development; food–health relationships in sustainable agro-food systems
Special Issues and Collections in MDPI journals
Special Issue in Foods: Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties
Special Issue in Foods: Screening, Identification, and Quantification of Nutritional Components and Phytochemicals in Foodstuffs
Special Issue in Sustainability: Food Security and Sustainable Rural Development: Exploiting Potential Functional Foods with High Health-Impact as an Example of Biodiversity Integration and Conservation
Food waste valorization and re-use strategies, rather than conventional food waste processing (i.e. incineration or composting), are becoming more and more popular, and they are commonly named as “2nd generation food waste management”. These strategies are particularly interesting for food processing companies because the valorization of food and food-supplement by-products could have a significant economic impact for the producers, and it could be an important innovation in this field.
Green procedures are aimed at shortening processing time, reducing solvents consumption, and decreasing pollution, and they are, as much as possible, energy-saving and cost-saving. The use of green extraction technologies in the food industry has recently attracted attention, above all due to the numerous advantages of this technique in food-processing (i.e., filtration, defoaming, degassing, cutting), food preservation (i.e., enzyme and microorganism inactivations), and natural product-extraction. Moreover, the solvents utilized in green extractions are biograde solvents produced from biomasses such as wood, starch, vegetables, and fruits.
Innovative and eco-compatible strategies to recycle food by-products, which have proven to remain rich in phytochemicals and bioactive compounds, should be developed as an alternative to incineration or composting, in order to obtain high added-value products in sustainable agro-food systems.
Dr. Dario Donno
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 papers will be 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. Sustainability is an international peer-reviewed open access semimonthly 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 1800 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.
- green procedures
- re-use strategies
- food by-products
- eco-compatible analytical strategies
- food–waste–health relationships
- by-products phytochemical composition