Fruit By-Products and Their Applications in Food Industry
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: 10 July 2025 | Viewed by 1308
Special Issue Editors
2. Center for Natural Resources and Environment (CERENA), Instituto Superior Técnico (IST), Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
3. EPCV—School of Phycology and Life Science, Department of Live Sciences, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
Interests: food analysis; sustainable ingredients; health science
Special Issues, Collections and Topics in MDPI journals
Interests: health science; nutraceutical analysis; sustainable ingredients; food analysis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fruit by-products, often considered waste, have significant potential for various applications within the food industry. These by-products are rich in valuable nutrients and bioactive compounds such as fibers, antioxidants, vitamins, and minerals. Utilizing these by-products promotes sustainability by reducing waste and adding value to food products, aligning with circular economy principles.
High in dietary fibers and phenolic compounds, fruit peels are ideal for incorporation into functional foods, dietary supplements, and nutraceutical ingredients. Seed oils, extracted from fruit seeds, provide essential fatty acids and antioxidants, suitable for cooking and cosmetic products. Pulp, often left over from juice production, can be repurposed into purees, sauces, and as a natural thickening agent.
Transforming fruit by-products into natural flavorings, colorants, and preservatives reduces the need for synthetic additives, enhancing the nutritional profile of foods and meeting the growing demand for clean-label products. This practice supports environmental sustainability by minimizing waste and promoting efficient resource use. Integrating fruit by-products into the food industry fosters a sustainable production cycle and creates economic benefits by generating new revenue streams from previously discarded materials. Using these by-products as nutraceuticals and functional ingredients demonstrates a commitment to sustainability, health, and the circular economy in the food industry.
Dr. Paula Pereira
Dr. Marisa Nicolai
Guest Editors
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 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
- food analysis
- sustainable ingredients
- health science
- food industry
- food by-products
- food applications
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