Subcritical water (SW) extraction has gained significant attention within the food and nutraceutical industries as an eco-friendly, solvent-free technology for recovering valuable bioactive compounds. Traditionally, the extraction of polyphenols, proteins, and flavonoids relies on organic solvents, raising environmental and safety concerns. SW, which operates under finely controlled temperature and pressure, provides a promising alternative to conventional methods, particularly for applications in extraction, hydrolysis, and biotransformation. Current studies reveal that SW has the potential to valorize plant and animal by-products efficiently, yielding polyphenols, essential oils, and bioactive peptides, and converting complex polymers into simpler monomers. Despite these advancements, further investigations are crucial to enhance the application spectrum and efficiency of SW as a green technology for bioactive recovery.

This Research Topic aims to explore cutting-edge SW processes that minimize organic solvent use, improve agro-food industrial residue valorization, and optimize operational parameters. By addressing these areas, the research targets innovations in biofuel production, functional bioactives, and controlled hydrolysis processes. A particular focus lies in assessing SW's effectiveness in toxin elimination and pathogen control while maintaining nutritional and sensory attributes of the extracted products. The overall objective is to foster sustainable and circular food systems through the strategic application of SW methodologies.

To gather further insights into the efficient and sustainable use of SW technologies, we welcome articles addressing, but not limited to, the following themes:

1. Green Extraction of Bioactives

• Extraction of polyphenols, flavonoids, essential oils, and antioxidants from plants, fruits, and herbs.

• Safer and more sustainable alternative to conventional organic solvent-based extraction.

2. Hydrolysis of Food Components

• Hydrolysis of proteins, starches, and lipids into smaller, bioavailable, and functional units.

• Supports the production of peptides, amino acids, and simple sugars for food, nutraceutical, or biotechnological applications

3. Decontamination & Sterilization

• Elimination of pathogens and spoilage organisms while preserving key nutrients and sensory qualities.

• Eco-friendly alternative to conventional thermal processing methods.

4. Waste Valorization

• Conversion of food waste and agro-industrial by-products into high-value compounds such as biofuels, flavor compounds, or dietary fibers.

• Promotion of the development of sustainable and circular food systems.

Articles exploring other related domains are encouraged to contribute to this expanding field, demonstrating the potential of SW as a pivotal green technology in food sciences.

Are you interested in contributing a manuscript to this Research Topic?

Advances in Subcritical Water Technology for Sustainable Nutraceutical Food and Functional Ingredients Production