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Valorisation of Waste from Non-Dairy Plant-Based Beverages

A special issue of Sustainability (ISSN 2071-1050).

Deadline for manuscript submissions: closed (30 September 2021) | Viewed by 427

Special Issue Editors

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Guest Editor
Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain
Interests: food engineering; food processing; food science and technology; food waste valorization; functional foods development
Special Issues, Collections and Topics in MDPI journals

Guest Editor
Institute of Agrochemistry and Food Technology (CSIC). Paterna, CP. 46980, Spain
Interests: functional food development; by-products; bioactive compounds

Special Issue Information

Dear Colleagues,

The consumption of non-dairy plant-based beverages coming from legumes, cereals or nuts has increased considerably in recent years. This industry generates a huge amount of waste rich in protein, oil, and other bioactive compounds. Some antinutrients may also be released from raw materials, remaining in the waste. The valorisation of these wastes is a challenge contributing to the sustainability of the food system and circular economy.

Non-thermal processing technologies such as high pressures or ultrasound, currently known as green technologies, can be applied in foods to reduce antinutrients, increase proteins and oil extraction and/or digestibility. Moreover, traditional process like fermentation, malting, drying or milling could stabilize the waste, providing new products with increased nutritional value. Biofuels are an emerging alternative to fossil fuels that can reduce the impact of incorrect waste management, reducing waste accumulation, greenhouse gas emissions, as well as air and water pollution.

This Special Issue will include original and novel research papers and reviews that provide knowledge about the composition and possibilities of using wastes from non-dairy plant-based beverages, with the aim of contributing to sustainability and circular economy in the food industry. We welcome the submission of research works based on the application of non-thermal technologies (high homogenization pressure or ultrasound) as well as traditional ones (fermentation, milling or drying) addressed to reduce antinutrients, increase nutrients retention or digestibility and design new products, as well as those related to biofuels production.

Dr. Noelia Betoret
Dr. Ester Betoret
Guest Editors

Manuscript Submission Information

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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 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.

Published Papers

There is no accepted submissions to this special issue at this moment.
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