Sustainable Obtention and Preservation of Biotics and their Application in Food Science and Technology

In the rapidly evolving field of food science and technology, substantial attention is directed toward the sustainable extraction and preservation of biotics, leveraging natural sources to develop functional foods, nutraceuticals, and high-value additives. Current trends emphasize the significance of incorporating green technologies—such as ultrasound, microwaves, and supercritical fluids—as well as utilizing agro-industrial byproducts to enhance the bioactivity retention of extracted compounds during processing and storage. This interdisciplinary challenge invites collaborative efforts spanning food chemistry, engineering, biotechnology, and nutrition to optimize the potential of these biologically active compounds.

This Research Topic will bring together a comprehensive collection of original research, reviews, and case studies that provide a broad perspective on emerging methodologies for the sustainable obtention of biotics products and their application in improving the functionality and quality of food products. These contributions aim to enhance food product functionality and quality, offering insightful perspectives into emerging extraction and stabilization techniques that not only preserve but also maximize the health benefits of bioactive compounds.

We welcome contributions on topic including, but not limited to:

1. Sustainable Methods for the Extraction and Purification of Bioactive Molecules:
- Ultrasound-, microwave-, and supercritical fluid-assisted extraction.
- Use of green solvents and clean technologies.
- Valorization of agro-industrial by-products as sources of bioactive compounds.

2. Nanotechnology and Microencapsulation for Bioactive Stabilization:
- Encapsulation of polyphenols, carotenoids, omega-3 fatty acids, etc.
- Development of controlled and targeted release systems.
- Evaluation of stability and bioavailability of the compounds.

3. Strategies for Bioactivity Preservation During Food Processing:
- Novel drying, storage, and packaging solutions.
- Impact of thermal and non-thermal processes on compound stability.
- Optimization of formulations to maintain bioactivity throughout the shelf life of products.

4. Application of Bioactives in Functional Foods and Nutraceuticals:
- Integration of bioactive compounds into diverse food matrices.
- Development of foods with antioxidant, anti-inflammatory, and probiotic properties.
- Evaluation of the efficacy and safety of functional foods.

5. Evaluation of Preservation Strategies' Effectiveness:
- Methods for characterizing and monitoring bioactive activity.
- Long-term stability studies.
- Shelf-life modeling and prediction of functional efficacy.

6. Environmental and Economic Impacts of Extraction and Preservation Technologies:
- Assessment of sustainability and reduction of environmental footprint.
- Life-cycle analysis and cost-benefit considerations.
- Innovations in waste management and resource recycling.

Article types and fees

This Research Topic accepts the following article types, unless otherwise specified in the Research Topic description:

• Brief Research Report
• Clinical Trial
• Community Case Study
• Conceptual Analysis
• Data Report
• Editorial
• FAIR² Data
• General Commentary
• Hypothesis and Theory
• ... View all formats

Articles that are accepted for publication by our external editors following rigorous peer review incur a publishing fee charged to Authors, institutions, or funders.

Article types

This Research Topic accepts the following article types, unless otherwise specified in the Research Topic description:

• Brief Research Report
• Clinical Trial
• Community Case Study
• Conceptual Analysis
• Data Report
• Editorial
• FAIR² Data
• General Commentary
• Hypothesis and Theory
• Methods
• Mini Review
• Opinion
• Original Research
• Perspective
• Policy and Practice Reviews
• Policy Brief
• Review
• Systematic Review
• Technology and Code

Keywords: Green technologies, stabilization of bioactives, food preservation, agro-industrial by-products., functional foods

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.