Journal of Food Quality

Fruit and Vegetable Derived Waste as a Sustainable Alternative Source of Nutraceutical Compounds


Publishing date
01 Oct 2018
Status
Published
Submission deadline
25 May 2018

Lead Editor

1University of Palermo, Palermo, Italy

2Universitat de València, Valencia, Spain

3University of Copenhagen, Copenhagen, Denmark


Fruit and Vegetable Derived Waste as a Sustainable Alternative Source of Nutraceutical Compounds

Description

Dietary phytochemicals are widely investigated in the field of chemistry, biology, nutrition, and medicine for their potential health-promoting effects. Indeed, many in vitro and in vivo studies provide evidence that a number of these compounds are involved in the prevention and/or control of chronic disorders such as cancer and cardiovascular diseases.

The exponential growth of plants’ waste production from the agro-food industry is a critical global issue, considering their storage, disposal, environmental impact, and potential health risks. However, the exploitation of plant wastes/by-products for the recovery of added-value compounds offers a new avenue for industrial growth and waste management. Indeed, the research and development of new functional foods and health products from low cost raw materials is of great importance in nutraceutical, cosmetic, pharmaceutical, and agribusiness sectors. Besides, ​​optimizing the processing methods of waste products in order to reduce biomass utilization and environmental risks as well as to improve recovery of added-value compounds represents an urgent and necessary technological innovation for the benefit of mankind. In an industrial point of view, moreover, the utilization of food waste for recovering nutraceuticals is economical not only in production line but also in their disposal.

In this background, the purpose of this special issue is to feature the scientific knowledge on the nutraceuticals associated with plant waste products derived from fruits and vegetables and their in vivo and in vitro bioactivities. The information disseminated through this issue is hoped to serve as an interdisciplinary link between biochemistry of nutrition, functional foods, and food technologies. Knowledge of not only quantity and quality of nutrients and nonnutrients present in such functional foods but also their bioactivity may provide broader and valuable information on the food quality field of research.

Potential topics include but are not limited to the following:

  • Development and characterization of functional foods derived from plant wastes focussing on fruit and vegetables
  • In vitro and in vivo bioactivities studies of nutraceutical components (including phytochemicals, bacteriochemicals, prebiotics, and marine bioactives) extracted from plant food wastes
  • Extraction and characterization of bioactive components before and after food processing
  • Process optimization (including emerging processing technologies and delivery systems such as microencapsulation)
  • Selection of food waste with high potential bioactivity based on in vitro digestion studies

Articles

  • Special Issue
  • - Volume 2018
  • - Article ID 8136190
  • - Editorial

Fruit and Vegetable Derived Waste as a Sustainable Alternative Source of Nutraceutical Compounds

Alessandro Attanzio | Luisa Tesoriere | ... | Antonio Cilla
  • Special Issue
  • - Volume 2018
  • - Article ID 8178059
  • - Research Article

Desamerization of Bitter Jam: Biochemical and Sensory Quality

Samira Lagha-Benamrouche | Terkia Benaissa | Rezki Sadoudi
  • Special Issue
  • - Volume 2018
  • - Article ID 3474202
  • - Research Article

Sea Buckthorn (Hippophae rhamnoides L.) and Quince (Cydonia oblonga L.) Juices and Their By-Products as Ingredients Showing Antimicrobial and Antioxidant Properties for Chewing Candy: Nutraceutical Formulations

Vita Lele | Ema Monstaviciute | ... | Elena Bartkiene
  • Special Issue
  • - Volume 2018
  • - Article ID 3967961
  • - Research Article

A Combined System of Ground Well and Composted Olive Cake for Hot Water Production at Olive Mills

Mohamad I. Al-Widyan | Taha M. Rababah | Majdi Al-Mahasneh
  • Special Issue
  • - Volume 2018
  • - Article ID 5950761
  • - Research Article

Organic Acids, Antioxidants, and Dietary Fiber of Mexican Blackberry (Rubus fruticosus) Residues cv. Tupy

Quinatzin Zafra-Rojas | Nelly Cruz-Cansino | ... | Esther Ramírez-Moreno
  • Special Issue
  • - Volume 2018
  • - Article ID 5281035
  • - Research Article

Production of Nutritious Flour from Residue Custard Apple (Annona squamosa L.) for the Development of New Products

Felipe Thiago Caldeira Souza | Elenilson Rivando Santos | ... | Leane Kellen de Souza Silva
Journal of Food Quality
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 Journal metrics
Acceptance rate33%
Submission to final decision79 days
Acceptance to publication43 days
CiteScore2.400
Impact Factor1.763
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