Bioactive Compounds from Agricultural and Agro-Industrial By-Products: Recovery, Characterization, and Health-Promoting Applications

Topic Information

Dear Colleagues,

Agricultural and agro-industrial by-products represent a vast and underutilized source of bioactive natural products, including polyphenols, carotenoids, peptides, dietary fibers, and other phytochemicals with potentially high added value. Their sustainable recovery and valorization offer innovative opportunities to develop functional ingredients, nutraceuticals, and food products with potential health-promoting effects.

The growing interest in natural bioactive materials is driven by their documented antioxidant, anti-inflammatory, metabolic, and disease-preventive properties. Compounds extracted from agricultural and agro-industrial residues have shown promising biological activities that may support human health across multiple domains, including cardiometabolic health, gut health, immune function, cognitive performance, and healthy aging.

With this topic, we aim to highlight multidisciplinary research integrating food science and technology, analytical chemistry, metabolomics, sensory science, and biomedical approaches to explore the recovery, characterization, formulation, and biological effects of bioactive compounds from agricultural and agro-industrial by-products. Particular emphasis is placed on sustainable and green extraction technologies, as well as on state-of-the-art analytical tools (e.g., LC–MS/MS, HRMS, NMR, metabolomics, chemometrics) for compound profiling, authentication, and biomarker discovery.

Contributions addressing the development of functional foods, nutraceuticals, and novel ingredients—including stabilization, encapsulation, and formulation strategies—are strongly encouraged. Studies on sensory quality, consumer perception, and product acceptance are also welcome, as they are essential for the successful market implementation of sustainable bioactive products.

Both in vitro and in vivo investigations, as well as clinical and nutritional studies, are invited to elucidate the mechanisms of action and health-promoting potential of bioactive compounds derived from agricultural sources.

This Topic aligns with current European and international priorities on sustainability, circular bioeconomy, and health promotion, including large-scale initiatives such as the ERDF (EFRE–FESR) ZeroResidue project, which focuses on the valorization of agricultural and agro-industrial by-products through advanced extraction technologies and the development of high-value bioactive compounds.

Dr. Emanuele Boselli
Dr. Edoardo Longo
Dr. Alberto Ceccon
Topic Editors

Keywords

Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Analytica analytica	7.4	7.2	2020	19.4 Days	CHF 1200	Submit
Antioxidants antioxidants	8.2	14.7	2012	18.7 Days	CHF 2900	Submit
AppliedChem appliedchem	2.3	3.7	2021	23.7 Days	CHF 1200	Submit
Chemistry chemistry	2.6	4.4	2019	13 Days	CHF 1800	Submit
Foods foods	6.0	10.3	2012	14.8 Days	CHF 2900	Submit
Metabolites metabolites	4.5	8.1	2011	12.6 Days	CHF 2700	Submit
Molecules molecules	5.1	10.3	1996	15.6 Days	CHF 2700	Submit
Nutrients nutrients	5.8	10.2	2009	15.8 Days	CHF 2900	Submit

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Published Papers (5 papers)

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All Antioxidants Chemistry Foods Molecules Nutrients Analytica AppliedChem Metabolites

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20 pages, 19010 KB  

Open AccessArticle

Widely Targeted Metabolomics Reveals Metabolic Differences Between Yellow and Brown Flaxseed Cultivars (Linum usitatissimum L.)

by Wenjuan Li, Jing Sun, Yang Yang, Wei Zhao, Zhao Dang, Yaping Xie, Yanni Qi, Xingrong Wang, Yanjun Zhang, Gang Wang, Nan Lu, Yaming Niu, Zuyu Hu, Limin Wang and Jianping Zhang

Foods 2026, 15(15), 2690; https://doi.org/10.3390/foods15152690 - 30 Jul 2026

Viewed by 321

Abstract

Flaxseed (Linum usitatissimum L.) is widely recognized as a functional food due to its rich nutritional composition; however, the metabolic basis underlying seed coat color variation remains unclear. In this study, we performed a broad-targeted metabolomics analysis of six flaxseed varieties (three [...] Read more.

Flaxseed (Linum usitatissimum L.) is widely recognized as a functional food due to its rich nutritional composition; however, the metabolic basis underlying seed coat color variation remains unclear. In this study, we performed a broad-targeted metabolomics analysis of six flaxseed varieties (three brown and three yellow) grown at two distinct geographical locations. A total of 1456 metabolites were identified, among which flavonoids and phenolic acids were the most abundant differentially accumulated compounds. Eight metabolites consistently exhibited the largest differences across all comparison groups, and thus warrant further investigation as candidate markers in genetically controlled populations. Correlation analysis further indicated that these metabolites are associated with seed coat pigmentation and other developmental processes. Pathway enrichment revealed that the biosynthesis of caffeic acid derivatives, ferulic acid derivatives, and flavones/flavonols was differentially regulated between yellow and brown seeds. Collectively, our findings provide a comprehensive metabolomic landscape of colored flaxseeds and provide a foundation for future studies aimed at breeding flaxseed varieties with targeted color and nutritional traits. Full article

(This article belongs to the Topic Bioactive Compounds from Agricultural and Agro-Industrial By-Products: Recovery, Characterization, and Health-Promoting Applications)

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52 pages, 3059 KB  

Open AccessReview

Agri-Food By-Products as Multifunctional Ingredients for Sustainable Food Oleogels: Mechanisms, Applications and Future Insights

by Giulia Salvatori, Dario Mercatante and Maria Teresa Rodriguez-Estrada

Foods 2026, 15(12), 2221; https://doi.org/10.3390/foods15122221 - 19 Jun 2026

Viewed by 575

Abstract

Agri-food by-products (BP) and BP-derived fractions are increasingly recognized as sources of functional and nutritional compounds (e.g., dietary fibers, proteins, waxes, phytosterols, phenolics, carotenoids) that can be upcycled into high-value food ingredients, to improve the sustainability of agri-food chains. This review provides a [...] Read more.

Agri-food by-products (BP) and BP-derived fractions are increasingly recognized as sources of functional and nutritional compounds (e.g., dietary fibers, proteins, waxes, phytosterols, phenolics, carotenoids) that can be upcycled into high-value food ingredients, to improve the sustainability of agri-food chains. This review provides a wide-ranging vision of the potential use of BP and BP-derived fractions in OG formulations, emphasizing the roles they can play (e.g., structuring agents, stabilizers, surfactants, physical scaffolds, fillers, sources of antioxidants), while offering mechanistic insights and science-based perspectives to support the rational design of tailor-made OGs for specific food applications. Particular attention is given to emerging areas including plant-based and hybrid products, and the valorization of insect BP and co-products. Finally, key gaps limiting BP-based OG design and application (e.g., effects on crystallization, interfacial phenomena, dispersion, scaffold/filler behavior, etc.) are identified and translated into a research roadmap and design guidelines for the formulation of tailor-made, scalable BP-based OGs. Full article

(This article belongs to the Topic Bioactive Compounds from Agricultural and Agro-Industrial By-Products: Recovery, Characterization, and Health-Promoting Applications)

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27 pages, 3784 KB  

Open AccessReview

Exploring Nutritional Properties, Bioactive Compounds, and Potential Applications of Tamarindus indica L.: An Underutilized Food Plant

by Yujiao Zhang, Ruimin Long, Chaohai Li, Lei Cheng, Rong Liu, Xi Liu and Baozhong Duan

Foods 2026, 15(11), 1953; https://doi.org/10.3390/foods15111953 - 1 Jun 2026

Cited by 1 | Viewed by 1504

Abstract

Tamarindus indica L. (tamarind) is a traditionally consumed food and medicinal plant with increasing relevance in the development of functional foods and bioactive natural ingredients. While the fruit pulp has been extensively utilized in food products, other fractions, including seeds, shells, and leaves, [...] Read more.

Tamarindus indica L. (tamarind) is a traditionally consumed food and medicinal plant with increasing relevance in the development of functional foods and bioactive natural ingredients. While the fruit pulp has been extensively utilized in food products, other fractions, including seeds, shells, and leaves, remain comparatively underexploited despite emerging evidence of notable nutritional and phytochemical value. This review summarizes recent progress regarding the nutritional composition, phytochemical characteristics, biological activities, safety considerations, and industrial applications of different parts of tamarind. These studies indicate that tamarind is rich in carbohydrates, dietary fiber, proteins, minerals, vitamins, polysaccharides, and phenolic compounds, which are associated with anti-oxidant, antihyperglycemic, hypolipidemic, anti-microbial, anti-inflammatory, and prebiotic effects. Nevertheless, most evidence is derived from in vitro and animal studies, while human clinical data remain scarce. In addition to their biological activities, tamarind-derived materials have shown promise in food formulation, pharmaceutical excipients, packaging systems, and environmental applications. Although these advances have been achieved, several challenges remain in compositional standardization, extraction efficiency, safety assessment, and clinical validation. Therefore, future research should focus on establishing standardized methods, optimizing extraction processes, improving safety evaluation systems, and conducting rigorous clinical trials to support the sustainable utilization of tamarind resources. Overall, this review provides a comprehensive scientific basis for the value-added development and sustainable utilization of tamarind resources. Full article

(This article belongs to the Topic Bioactive Compounds from Agricultural and Agro-Industrial By-Products: Recovery, Characterization, and Health-Promoting Applications)

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31 pages, 4124 KB  

Open AccessReview

Rapeseed Meal as a Sustainable Source of Proteins, Peptides, and Phenolics: Composition, Interactions, and Functional Potential

by Rehman Sarwar, Yixiang Song, Yao Zhang, Xiaoli Tan and Yuanxue Liang

Foods 2026, 15(11), 1930; https://doi.org/10.3390/foods15111930 - 29 May 2026

Viewed by 811

Abstract

Rapeseed meal (RSM) represents one of the most abundant yet underutilized alternative plant protein sources, offering a compelling nutritional profile and diverse bioactive compounds with direct relevance to human nutrition and health. Its major storage proteins, including 12S globulin cruciferin and 2S albumin [...] Read more.

Rapeseed meal (RSM) represents one of the most abundant yet underutilized alternative plant protein sources, offering a compelling nutritional profile and diverse bioactive compounds with direct relevance to human nutrition and health. Its major storage proteins, including 12S globulin cruciferin and 2S albumin napin, along with phenolic compounds, have been associated with antioxidant, antihypertensive, and potential antimicrobial activities. Beyond these health-promoting properties, RSM-derived storage proteins are emerging building blocks for nanocarriers, with potential applications in drug delivery systems. Recent studies have advanced extraction, purification, and modification strategies for RSM bioactive compounds. However, relatively little attention has been given to how specific molecular interactions between phenolics and proteins modulate functional properties and bioactivity. This review, therefore, provides an updated analysis of the bioactive profile of RSM bioactive compounds, the associated phenolic–protein interactions, and their functional potential. Additionally, we also discuss the current challenges and future opportunities for integrating RSM bioactive compounds into biotechnology and multi-product biorefinery schemes. Full article

(This article belongs to the Topic Bioactive Compounds from Agricultural and Agro-Industrial By-Products: Recovery, Characterization, and Health-Promoting Applications)

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16 pages, 1616 KB  

Open AccessArticle

Changes in Active Components, Antioxidant Activity and Alcohol Dehydrogenase Activity of Penthorum chinense Pursh at Different Harvest Times

by Zhuoya Xiang, Hongchun Liang, Qian Lai, Junlin Deng, Lu Gan, Yongqing Zhu, Yinghao Yuan, Chen Xia and Manyou Yu

Foods 2026, 15(8), 1371; https://doi.org/10.3390/foods15081371 - 15 Apr 2026

Viewed by 564

Abstract

This study aims to establish a time-resolved harvesting standard for Penthorum chinense. To achieve this, we systematically integrated growth phenology, phytochemical accumulation dynamics, and antioxidant activity across six key developmental stages. The contents of total phenolics, flavonoids, proanthocyanidins, and tannins exhibited a [...] Read more.

This study aims to establish a time-resolved harvesting standard for Penthorum chinense. To achieve this, we systematically integrated growth phenology, phytochemical accumulation dynamics, and antioxidant activity across six key developmental stages. The contents of total phenolics, flavonoids, proanthocyanidins, and tannins exhibited a biphasic fluctuation pattern, which was closely correlated with variations in antioxidant capacity. Principal component analysis identified the optimal harvest windows: flowers achieved the highest integrated score at the full blooming stage, whereas leaves scored highest at the early fruiting stage. These periods also corresponded with greater fresh biomass, supporting favorable economic returns. Accordingly, we recommend the full blooming stage as the optimal harvest time for flowers and the early fruiting stage for leaves and stems. Future research should focus on elucidating how environmental factors regulate the accumulation of bioactive compounds, which will further refine cultivation and harvest strategies to enhance the quality of this medicinal herb. Full article

(This article belongs to the Topic Bioactive Compounds from Agricultural and Agro-Industrial By-Products: Recovery, Characterization, and Health-Promoting Applications)

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