Developing Natural Antioxidants from Agro-Food Wastes: From Valorization to Application
A special issue of Antioxidants (ISSN 2076-3921).
Deadline for manuscript submissions: closed (30 August 2023) | Viewed by 410
Special Issue Editors
Interests: green chemistry; valorization of food waste; microwaves; waste management; RMN
Special Issues, Collections and Topics in MDPI journals
Interests: food chemistry; food protein; bioactive compounds; encapsulation; food by-products and wastes
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The agro-food industry generates high amounts of waste during the collection, storage, transport, and processing of raw materials that may possess added-value ingredients with high functionality. Natural antioxidants such as polyphenols, phytochemicals, dietary fiber, proteins, peptides, and polysaccharides can be valorized from agro-food by-products and wastes. As the global market for natural antioxidants continues to rise, it is expected that more research and development will expand the list of natural antioxidants derived from agro-food industry residuals. The valorization of food waste with the recovery of antioxidant-rich extracts is even more interesting considering the fact that the non-edible parts of fruits and vegetables often contain a higher bioactive content than the edible parts. These bioactives possess several biological properties such as antioxidant, anticancer, antidiabetic, and anti-inflammatory activities, which are utilized in the food industry, biomedical zone, and energy sector.
Prof. Dr. Andrés Moreno
Dr. Milad Hadidi
Guest Editors
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Keywords
- food waste
- antioxidant activity
- valorization
- circular economy
- biological activity
- oxidation mechanism
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