Antioxidants from Byproducts as Functional Ingredients
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: closed (10 May 2022) | Viewed by 545
Special Issue Editors
Interests: byproducts valorization; bioactive ingredients; antimicrobials; nutraceuticals; microbiota modulation
Special Issues, Collections and Topics in MDPI journals
Interests: bioactive compounds; biological activity; functional foods; antimicrobials; cosmeceuticals; nutraceuticals; cellular models; proteomics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Sustainability is not a trend; it is a necessity. The efficient use of resources is paramount for the development of a sustainable way of life. The complete exploitation of industrial byproducts, employing a circular economy framework, as raw materials for new solutions has relevance to this end, particularly as they have been shown to possess various biological and technological properties that grant them great potential as future functional ingredients to be incorporated into foodstuffs. Among them, antioxidant compounds are of particular interest as their potential is both technological and biological, i.e., they may play a key role in foodstuffs’ stability and shelf-life improvement and also contribute to the development of foodstuffs with potentially beneficial physiological effects. With this in mind, this Special Issue deals with all aspects related to the potential use of antioxidant compounds as functional ingredients, with a particular emphasis on their technological and biological impacts upon foodstuffs but not disregarding the intricacies regarding their extraction and attainment from byproducts—as long as there is a clear connection with a future/planned usage as a functional ingredient. Finally, this Special Issue seeks to be a source of knowledge related to the application of antioxidant compounds attained from byproducts as functional ingredients and their potential use in the development of functional foodstuffs with evidence of their potential effects.
Dr. Sara Silva
Dr. Eduardo M. Costa
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
- byproducts
- antioxidant activity
- functional ingredient
- nutraceutical potential
- technological impact
- functional foods
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