Dear colleagues,

Food waste is produced from various activities such as agricultural practices, industrial manufacturing, and household consumption. To combat this issue, modern environmental theories such as the circular economy have prompted the implementation of zero-waste policies. However, the high volume of waste from the food industry raises concerns regarding economic and environmental aspects.

Despite this, there is significant potential to use the residual biomass as a raw material for producing new functional products and/or nutraceuticals. In particular, plant parts that are rejected during fruit and vegetable processing, including leaves, branches, peels, roots, stems, and seeds, contain phytochemicals such as polyphenols that can be recovered and used for their diverse biological characteristics and functions. These natural compounds present several bioactivities, such as antioxidant, antimicrobial and anti-inflammatory properties, in addition with several health-promoting effects against other degenerative diseases.

Therefore, the aim of this Special Collection on Food Chemistry is to compile scientific papers that focus on agri-food by-products and waste valorization, trends in green extraction process, emergent technologies of applications, development of innovative functional products, and the potential health benefits of bioactive compounds. Research articles and reviews in this area of study are welcome.

       We look forward to receiving your contributions.

Section Editors

Dr. Ítala Marx

Assoc.Prof. Kiana Pourmohammadi

Dr. Ayat Farghily Hashim Saleh

Prof. Ahmed Mohamed Rayan

Assis. Prof. Muhammad Abdurrahman Munir

Assis. Prof. Nachimuthu Latha

Dr. Sathish Mohan Botsa

Dr. Nur Nadhirah Mohamad Zain