Collection

Advances in the valorisation of agro-industrial by-products

Submission status
Open
Open for submission from
01 June 2024
Submission deadline
31 December 2024
Sustainable processing requires food waste management. This could be achieved through the valorisation of agro-industrial and food waste such as fruit, vegetable, cereal, and marine by-products. Such approaches have gained more and more attention due to the potential of the valorised products. Besides, the valorisation of by-products could be beneficial for economic growth through value-added products and the reduction of waste management costs. Agro-industrial and food by-products can be used as a sustainable source for food, nutraceutical, and biofilm production due to their important compounds such as dietary fibre, protein, polyphenolic compounds, fatty acids, polysaccharides, and minerals. A variety of techniques have been used in enhancing the yield extraction of important compounds from by-products including physical, chemical, microbial, and enzymatic treatments; and the utilization of specific extracted compounds from by-products has been extensively reported, particularly in food products. This thematic issue covers a wide range of potential utilization of agro-industrial by-products from the extraction process, advanced and sustainable treatment as well as its optimization. This thematic issue covers the following topic:

Recent sustainable agriculture and food waste treatments including physical, chemical, microbial, and enzymatic treatments  

Extraction of bioactive compounds from agro-food waste 

 

Optimization of bioactive compounds extraction from agro-industrial 

 

Utilization of agro-industrial and food by-products in food products 

 

Application of emerging technologies to enhance valorisation efficiency  

 

Value-added product development from agri-food by-products through innovative approaches

All manuscripts submitted to this thematic issue will go through a stringent peer review process managed by the editorial staff of the journal, and only those that are accepted after peer review will be published. The manuscripts must be prepared strictly following the guidelines of the journal; otherwise, they will be rejected, please see the instructions to authors and the guidelines for submissions.

Editors

  • Dr. Joncer Naibaho Dr. Joncer Naibaho  &

    Dr. Joncer Naibaho

    (Postdoctoral Fellow) - Ashtown Food Research Center, Teagasc, Dublin, Ireland. email: Joncer.naibaho@teagasc.ie (https://www.scopus.com/authid/detail.uri?authorId=57208485636)

  • Dr. Mohsen Gavahian Dr. Mohsen Gavahian

    Dr. Mohsen Gavahian

    (Associate Professor)- Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan email: mg@mail.npust.edu.tw (https://www.scopus.com/authid/detail.uri?authorId=52263473800)

Articles

Articles will be displayed here once they are published.