The latest advances and challenges in developing processes under the concept of obtaining safe and non-toxic products have brought with it different technologies focused on the pre-treatment and processing of by-products of the food industry. Research currently demonstrates challenging approaches to obtaining highly interesting analytics, applying different techniques to obtain them through green processes, such as ultrasound, microwaves, electric pulses, and pressurized and supercritical fluids. In addition, these processes have been associated with quantification methods (HPLC, GC-MS, etc.) to optimize the processes and treatment through the identification, formation, synthesis, and reaction mechanisms of the relevant compounds. The main products of these processes have been subjected to in vitro and in vivo studies, for evaluations of their biological activity (antioxidant, antiviral, antibacterial, etc.) and to comprehensively understand their characteristic effects of the biomolecules obtained.

This edition will focus on compiling cutting-edge research on obtaining and applying bioactive extracts and their biological activity, as well as chemical mechanisms associated with the formation and synthesis of new value-added compounds. Faced with these special considerations, we would like to invite researchers to submit original research articles and review articles that compare recent knowledge and cutting-edge developments in clean processes, the chemistry of extracts, their biological evaluation, and synthesis and formation of biomolecules that support the valorization of the sustainability of food by-products.

We welcome Original Research, Review, Mini Review and Perspective articles on themes including, but not limited to:

• Experimental development in clean processes and the evaluation of composition changes and vegetal matrix;

• Bioactive biomolecules from food industry by-products;

• Influence of pretreatments and processes on the effects of the composition of bioactive extracts;

• Clean processing strategies for food and by-products of the food industry: Integration of pretreatment-process;

• Emerging technologies for the recovery of functional biomolecules from food and by-products of the food industry;

• Valorization of agro-industry by-products through innovative and sustainable processes to generate new products with food potential and for applications in other industries;

• Important aspects in process simulation and its industrial scaling in a sustainability context;

• Functional and nutritional properties of oils and proteins extracted from food and by-products of the food industry.

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Frontiers in Chemistry

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