Journal of Food Quality

Bioactive Compounds from Food Byproducts


Lead Editor

1Abertay University, Dundee, UK

2University of Granada, Granada, Spain

3University of Ljubljana, Ljubljana, Slovenia

Bioactive Compounds from Food Byproducts


Food industry generates large amounts of byproducts that could be considered a source of several bioactive compounds that could be used for technological and nutritional scope.

One of the aims of the scientific community is to help the food industry to consider their byproducts as raw materials that could be extracted by green extraction technique to maximize the yield of beneficial compounds and the potential use of the extracted material as new ingredients (fatty acids, sterols, tocopherols, phenolic compounds, and essential oils, among others).

Bioactive compounds extracted from food byproducts show various technological and pharmacological advantages. Some of them are able to control heat induced contaminate formation, limit the lipid oxidation, and present antimicrobial activity. Moreover, they are used for the formulation of functional foods and nutraceuticals.

On this scenario, this special issue will try to have a maximum focus with a highly interdisciplinary field which incorporates concepts from many different fields including microbiology, chemical engineering, and biochemistry. In this special issue, we intend to invite front-line researchers and authors to submit original research and review articles on exploring food science and technology.

The aim of this special issue is to publish high-quality research papers as well as review articles addressing recent advances on food science and technology in general and with a deeper insight on food chemistry. Original, high quality contributions that are not yet published or that are not currently under review by other journals or peer-reviewed conferences are sought.

Potential topics include but are not limited to the following:

  • “Green” extraction techniques for the extraction of bioactive compounds from food byproducts
  • Use of bioactive compounds for technological scopes, for the preparation of active packaging materials, as functional ingredients and nutraceuticals and as compounds with pharmacological or antimicrobial activity and limitation of heat induced contaminant and lipid oxidation
  • Food metabolomics


  • Special Issue
  • - Volume 2019
  • - Article ID 6213792
  • - Editorial

Bioactive Compounds from Food Byproducts

Alberto Fiore | Blaž Cigić | Vito Verardo
  • Special Issue
  • - Volume 2018
  • - Article ID 6046074
  • - Research Article

Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity

Graziele Gustinelli | Lovisa Eliasson | ... | Marie Alminger
  • Special Issue
  • - Volume 2018
  • - Article ID 7267164
  • - Research Article

Effects of 1-Methylcyclopropene Treatment on Physicochemical Attributes of “Hai Jiang” Yardlong Bean during Cold Storage

Zitao Jiang | Jiaoke Zeng | ... | Wen Li
  • Special Issue
  • - Volume 2018
  • - Article ID 1025387
  • - Research Article

Free Radical-Scavenging, Anti-Inflammatory, and Antibacterial Activities of Water and Ethanol Extracts Prepared from Compressional-Puffing Pretreated Mango (Mangifera indica L.) Peels

Chun-Yung Huang | Chia-Hung Kuo | ... | Po-Kai Wang
  • Special Issue
  • - Volume 2017
  • - Article ID 4878926
  • - Research Article

Chemical Composition and Antioxidant Activities of Five Samples of Prunus mume Umezu from Different Factories in South and East China

Zhi-Yi Chen | Yao-Sheng Lin | ... | Chun-Ying Yang
  • Special Issue
  • - Volume 2017
  • - Article ID 1871040
  • - Research Article

Inhibition of Corn Oil Peroxidation by Extracts from Defatted Seeds of Camellia oleifera Abel

Haiming Chen | Fei Song | ... | Wenxue Chen
Journal of Food Quality
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Acceptance rate23%
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Impact Factor3.3

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