About this Research Topic
With the raising of human living standards, the requirements for food quality are constantly improving, and deeply processed food shows a rapid growth trend. However, a large amount of waste is generated in food processing, especially in processing fruits, vegetables, and aquatic products, which is more than 3.5× 10^9 tons per year of food processing waste in China. These wastes contain plenty of peptides, polysaccharides, polyphenols, polyunsaturated fatty acids, and other active organic substances. Therefore, improper treatment would cause severe environmental pollution and waste of resources and become a limiting factor for the high-quality and sustainable development of the food processing industry.
Multiple fermentation, countercurrent extraction, electrodialysis, capsule embedding, and artificial intelligence production lines can effectively optimize the processing technology as a result of advancements in food processing technology. These advanced technologies are urgently needed to establish programs for recycling waste species from food processing into active peptides, dietary fiber, active polyphenols, polyunsaturated fatty acids, astaxanthin, and other active substances. Therefore, it is of great significance to promote environmental protection and sustainable development of food processing technology.
For this Research Topic, we welcome the research works focusing on the following subtopics, but not limited to:
- Application of intelligent inspection and monitoring in the processing of fruits, vegetables, and aquatic products for reducing pollution and improving value utilization of food
- Metabolomics or genomics analysis for the discovery of polysaccharides, proteins (polypeptide), polyunsaturated fatty acids, polyphenols, and other active substance in the wastes of food fermentation processing
- Identification and isolation of novel polysaccharides and proteins (polypeptide) from waste of food process of fruits, vegetables, and aquatic products
- Recycling of biological macromolecules from waste of food process of fruits, vegetables, and aquatic products.
Multiple fermentation, countercurrent extraction, electrodialysis, capsule embedding, and artificial intelligence production lines can effectively optimize the processing technology as a result of advancements in food processing technology. These advanced technologies are urgently needed to establish programs for recycling waste species from food processing into active peptides, dietary fiber, active polyphenols, polyunsaturated fatty acids, astaxanthin, and other active substances. Therefore, it is of great significance to promote environmental protection and sustainable development of food processing technology.
For this Research Topic, we welcome the research works focusing on the following subtopics, but not limited to:
- Application of intelligent inspection and monitoring in the processing of fruits, vegetables, and aquatic products for reducing pollution and improving value utilization of food
- Metabolomics or genomics analysis for the discovery of polysaccharides, proteins (polypeptide), polyunsaturated fatty acids, polyphenols, and other active substance in the wastes of food fermentation processing
- Identification and isolation of novel polysaccharides and proteins (polypeptide) from waste of food process of fruits, vegetables, and aquatic products
- Recycling of biological macromolecules from waste of food process of fruits, vegetables, and aquatic products.
Keywords: Waste of food processing, Fruits, Active substances, Resource utilization, Vegetables and aquatic products, Recycling, High value
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
