Food Ingredients from Food Wastes and By-Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 31 December 2024 | Viewed by 888
Special Issue Editor
Interests: food waste; extraction; bioactive compounds; protein; polysaccharides; plant-based; multivariate analysis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The search for sustainable industrial processes has guided the production of chemicals and fuels from a biomass-based economy. However, millions of tons of by-products from the food processing industry are currently generated worldwide, being disposed of in landfills, used in composting, or for animal feed. Additionally, it is essential to change the form of production, converting the linear economy into a sustainable circular bioeconomy. The philosophy of the dominant economic model of “take, make and dispose” must be urgently transformed into a sustainable mode. For this, the concept of upcycled foods, which is the use of food ingredients or processed food materials that would, otherwise, be discarded, must be properly understood. Applying the concepts of a circular economy and biorefinery is decisive for recovering high-value-added molecules, since the growing demand for processed foods increases the generation of residues or by-products from processed foods. For the most part, these biomasses are not fully exploited, with insufficient knowledge about their nutritional and economic values.
Normally, food processing by-products are disposed of in landfills, used as animal feed, burned, or used in steam production. Therefore, considering the possibility to improve the use of these by-products, new strategies have been developed for the recovery of relevant substances from these biomasses, such as bioactive compounds, polysaccharides, proteins, oils, and fibers, among others, which could be recovered for further use in the food industry.
We invite you to submit your latest research findings or review articles to this Special Issue, which will bring together the current research on food ingredients recovered from food wastes and by-products.
If you have any questions, please do not hesitate to contact us. We look forward to hearing from you.
Prof. Dr. Acácio Antonio Ferreira Zielinski
Guest Editor
Manuscript Submission Information
Manuscripts should be submitted online at mdpi.longhoe.net 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 submissions that pass pre-check are 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. Foods 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 2900 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.
Keywords
- bioactive compounds
- oil
- protein
- polysaccharides
- extraction
- foods
- natural products
- plant-based
