Antioxidants from Byproducts as Functional Ingredients

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

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• byproducts
• antioxidant activity
• functional ingredient
• nutraceutical potential
• technological impact
• functional foods