Antioxidant Properties and Applications of Food By-Products
A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".
Deadline for manuscript submissions: 31 May 2024 | Viewed by 1023
Special Issue Editor
Interests: polyphenols; polysaccharides; dietary fiber; bioactivity; interaction between food components; starch digestibility; gut microbiota; functional foods; utilization of agricultural by-products
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food manufacturing generates large amounts of by-products, most of which are traditionally regarded as food waste. This classification subsequently leads to resource waste and environmental pollution due to by-product disposal. In reality, these food by-products are enriched with valuable substances, such as natural oxidants (including polyphenols, carotenoids, polysaccharides etc.) and macronutrients (including dietary fiber, starch, protein, fat etc.) with potential applications in functional foods, pharmaceuticals, cosmetics and other industries. The recovery, processing, antioxidant, physiochemical and functional properties of these components are critical for value-added utilizations of food by-products. Although increasing attention has been paid to these fields in recent years, a significant gap still remains for the effective valorization of food by-products. Pursuing novel applications of these by-products would ultimately benefit global environmental and food sustainability.
This Special Issue intends to cover recent updates on the antioxidant properties and applications of food by-products in various industries. Topics include, but are not limited to, the extraction, characterization, antioxidant features and other bioactivities of nutritional or functional substances in food by-products. Studies on the novel processing methods and potential applications of food by-products, as well as the components that can provide benefit, are also welcome.
We invite authors to contribute original research and review articles in related fields to this Special Issue. We believe the development of a greater understanding of these topics would promote the better utilization of food by-products in various industries.
Dr. Kai Wang
Guest Editor
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. Antioxidants is an international peer-reviewed open access monthly 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 by-products
- nutrients
- extracts
- bioactive compounds
- antioxidant activity
- physiochemical properties
- functional food
- value-added application
