Dear Colleagues,

Agro-industrial processing generates millions of tons of byproducts and waste annually during the collection, storage, transport, and process of raw materials. There is a wide variety of bioactives found in residues derived from the cultivation and processing of agricultural products. Any part of plants, such as husks, seeds, leaves, roots, and stems, can be considered a source of bioactive compounds, and their valorization is a must for global food sustainability. There is a rising demand in maintaining human wellness through nutrition which has greatly promoted the interest in food bioactive compounds all over the world. Food bioactives such as polyphenols, phytochemicals, saponins, dietary fiber, proteins, peptides, polysaccharides, and lipids can be extracted from agro-industrial byproducts and wastes. 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. If the procedures for extracting these molecules are economically viable, increased attention will be drawn toward food waste as a source. The feasibility of realizing the potential economic benefits of agricultural byproducts and wastes could be enhanced by the application of efficient and environmentally friendly extraction techniques.

Prof. Dr. Andres Moreno
Dr. Milad Hadidi
Guest Editors

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• Nutrients and bioactive compounds
• Food Waste Valorization
• Extraction
• Characterization
• Functional Food
• Emerging Green Technologies
• Postharvest Processing, Plant-based foods