Valorization of Crop and Food Processing By-Products for Sustainable Food Systems

Crop and food processing industries generate enormous amounts of by-products and residues every year, leading to serious environmental and sustainability challenges. However, these underutilized biomass resources are rich in valuable compounds such as proteins, polysaccharides, dietary fibers, pigments, lipids, and phenolic substances, which possess significant potential for high-value applications. Recent advances in sustainable processing technologies and biomaterial science have enabled the transformation of crop and food by-products into functional ingredients, biodegradable materials, and environmentally friendly food packaging systems. Such valorization strategies not only reduce waste accumulation but also contribute to circular bioeconomy and sustainable food production. Nevertheless, challenges remain regarding efficient extraction, functional modification, material performance, and industrial scalability. Therefore, interdisciplinary studies are urgently needed to bridge food science, crop sustainability, biotechnology, and green material development.This Research Topic aims to highlight recent advances in the sustainable valorization of crop and food processing by-products and their applications in sustainable food systems. We welcome studies focusing on the extraction, characterization, modification, and utilization of bioactive compounds and functional biomaterials derived from agricultural and food industry residues. Particular attention will be given to biodegradable packaging materials, active food packaging systems, functional food ingredients, and innovative circular bioeconomy strategies. This Research Topic also seeks to promote interdisciplinary approaches integrating crop sustainability, food science, materials science, and green technologies for reducing waste generation and improving resource utilization efficiency.This Research Topic welcomes original research articles, reviews, mini reviews, perspectives, and case studies related to the sustainable valorization of crop and food processing by-products for applications in sustainable food systems. Topics of interest include, but are not limited to: extraction and characterization of functional compounds from agro-food residues; protein-, polysaccharide-, fiber-, and pigment-based biomaterials; biodegradable and edible packaging materials; active and intelligent food packaging systems; circular bioeconomy and waste-to-value strategies; green processing technologies; utilization of marine and agricultural by-products; structure–function relationships of bio-based materials; and sustainable applications of food industry residues. Interdisciplinary studies integrating food science, crop sustainability, biotechnology, biomaterials, and environmental sustainability are particularly encouraged. Topic editors: Wei Liang, Shufang Kang Source: https://www.frontiersin.org/research-topics/82102/valorization-of-crop-and-food-processing-by-products-for-sustainable-food-systems