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Applied Sciences
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Sustainable Recovery of Bioactive Compounds from Food Industry By-Products
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Sustainable Recovery of Bioactive Compounds from Food Industry By-Products

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 20 August 2026 | Viewed by 3421

Special Issue Editors

Dr. Gloria Domínguez-Rodríguez

E-Mail Website
Guest Editor
Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain
Interests: simulation of gastrointestinal digestion; simulation of intestinal absorption; blood–brain barrier permeability; model animals
Special Issues, Collections and Topics in MDPI journals
Dr. José Ignacio Alonso-Esteban

E-Mail Website
Guest Editor
Departamento de Ciencias Biomédicas, Facultad de Farmacia, Universidad de Alcalá, Carretera Madrid-Barcelona, Km 33.600, 28805 Madrid, Spain
Interests: edible plants; nutrients; antinutrients; bioactive compounds; biological properties
Special Issues, Collections and Topics in MDPI journals
Dr. Stefania Pagliari

E-Mail Website
Guest Editor
Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza Della Scienza 2, I-20126 Milano, Italy
Interests: bioactive compounds; antioxidant capacity; food extracts

Special Issue Information

Dear Colleagues,

The agri-food industry generates substantial amounts of by-products and residues, which, if not properly managed, contribute to environmental pollution and economic losses. In recent years, the concept of waste valorization has gained significant attention as a sustainable strategy to reduce food waste while obtaining high-value bioactive compounds with potential applications in the food, pharmaceutical, and cosmetic sectors. These by-products often contain valuable phytochemicals, including antioxidants, anti-inflammatory agents, and neuroprotective compounds, which can contribute to disease prevention and promote human health. To efficiently recover these bioactives, the development and optimization of advanced, environmentally friendly extraction technologies have become essential. Emerging techniques such as ultrasound-assisted extraction, microwave-assisted extraction, pressurized liquid extraction, and supercritical fluid extraction offer significant advantages in terms of efficiency, selectivity, and reduced environmental impact. Additionally, the use of green solvents, including deep eutectic solvents (DESs), natural deep eutectic solvents (NaDESs), supramolecular solvents (SUPRASs), and bio-based solvents, represents a promising alternative to conventional organic solvents, aligning with the principles of green chemistry and the circular bioeconomy.

This Special Issue welcomes manuscripts addressing innovative, sustainable extraction processes; the characterization of bioactive compounds from food industry by-products; and their application in functional foods, nutraceuticals, pharmaceuticals, and cosmetic products.

Dr. Gloria Domínguez-Rodríguez
Dr. José Ignacio Alonso-Esteban
Dr. Stefania Pagliari
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • advanced extractions
  • green chemistry
  • food by-products
  • sustainability
  • bioactive compounds
  • green solvents
  • human health

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Published Papers (5 papers)

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Research

17 pages, 1386 KB  
Article
Dual-Enzymatic Production and Techno-Functional Characterization of Chicken Feet Collagen Hydrolysate Processed in a Cheese Whey Medium
by Anuarbek Suychinov, Eleonora Okuskhanova, Aitbek Kakimov, Baktybala Kabdylzhar, Guldana Kapasheva and Ayaulym Mustafayeva
Appl. Sci. 2026, 16(7), 3459; https://doi.org/10.3390/app16073459 - 2 Apr 2026
Viewed by 491
Abstract
This study investigated the valorization of chicken feet, an underutilized poultry by-product, through enzymatic hydrolysis to obtain a protein hydrolysate with improved functional properties. Enzymatic treatment was carried out using Enzy-Mix U100 and collagenase from Streptomyces lavendulae, with cheese whey applied as [...] Read more.
This study investigated the valorization of chicken feet, an underutilized poultry by-product, through enzymatic hydrolysis to obtain a protein hydrolysate with improved functional properties. Enzymatic treatment was carried out using Enzy-Mix U100 and collagenase from Streptomyces lavendulae, with cheese whey applied as a process medium. The resulting protein hydrolysate contained 59.1% protein and was characterized by high levels of glycine (31.64 g/100 g protein), hydroxyproline (10.91 g/100 g protein), and alanine (10.58 g/100 g protein). The hydrolysate exhibited strong techno-functional performance, with a water-binding capacity of 580%, an emulsifying activity index of 166 m2/g, and an emulsion stability index of 31 min. Microstructural analysis revealed irregular porous particles typical of freeze-dried protein hydrolysates, reflecting structural modification of collagen during enzymatic treatment. Mineral analysis showed notable levels of sodium (463.1 mg/100 g) and magnesium (351.8 mg/100 g). Microbiological evaluation demonstrated high sanitary quality, with a total viable count of 100 CFU/g and absence of coliforms, Escherichia coli, yeasts, and molds in 1 g of product. The technological process reduced the characteristic odor of chicken feet while maintaining a light color and good dispersibility. These findings confirm the potential of enzymatic hydrolysis as a sustainable strategy for converting poultry by-products into safe, value-added functional protein ingredients for food applications. Full article
(This article belongs to the Special Issue Sustainable Recovery of Bioactive Compounds from Food Industry By-Products)
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15 pages, 437 KB  
Article
Growing Nutrition on Waste: Exploring Pleurotus columbinus as a Sustainable Functional Food
by Marianna Dedousi, Chrysavgi Gardeli, Milena Pantić, Gordana Krstić, Vladimir Dobričić, Seraphim Papanikolaou and Panagiota Diamantopoulou
Appl. Sci. 2026, 16(3), 1548; https://doi.org/10.3390/app16031548 - 3 Feb 2026
Viewed by 490
Abstract
The present study investigated the cultivation of Pleurotus columbinus on alternative substrates derived from spent mushroom substrate combined with spent coffee grounds or wheat straw, with or without supplementation with wheat bran and soybean flour, in comparison to conventional wheat straw. All substrates [...] Read more.
The present study investigated the cultivation of Pleurotus columbinus on alternative substrates derived from spent mushroom substrate combined with spent coffee grounds or wheat straw, with or without supplementation with wheat bran and soybean flour, in comparison to conventional wheat straw. All substrates were evaluated for their effects on the nutritional composition, amino acid profile, lipid, carbohydrate contents and bioactive compounds of the harvested carposomes. Protein content ranged from 15.6 to 21.4% w/w. Methionine was identified as the first limiting amino acid and the essential amino acid index was up to 60.9%. Carbohydrate content exceeded 63.3% w/w in all samples, with glucose identified as the major monosaccharide. Lipid content was low (1.7–3.4% w/w), with polyunsaturated fatty acids predominating. Ash content ranged from 5.7 to 6.3% w/w and the energy value varied between 36.2 and 37.1 kcal/100 g f.w. Bioactive compounds, including β-glucans (35.9–44.4% w/w) and ergosterol (3.3–4.7 mg/g d.w.), along with their metabolites, were successfully quantified. Non-supplemented substrates enhanced β-glucan levels; most of them were further isolated, whereas lovastatin was not detected in any sample. Overall, P. columbinus cultivated on alternative substrates exhibited improved nutritional quality and higher bioactive compound content compared to conventional cultivation, demonstrating the potential of agro-industrial by-products as sustainable substrates for high-value mushroom production. Full article
(This article belongs to the Special Issue Sustainable Recovery of Bioactive Compounds from Food Industry By-Products)
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18 pages, 1714 KB  
Article
Ultrasound-Assisted Extraction of Carotenoids from Carrot Pomace: Process Optimization and Application Potential
by Oana Emilia Constantin, Genica Florina Oncica, Florina Stoica, Roxana Nicoleta Rațu, Nicoleta Stănciuc, Marija Banožić, Nada Ćujić Nikolić, Claudia Mureșan and Gabriela Râpeanu
Appl. Sci. 2026, 16(3), 1472; https://doi.org/10.3390/app16031472 - 2 Feb 2026
Cited by 2 | Viewed by 734
Abstract
Carrots, scientifically referred to as Daucus carota L., are widely recognized as one of the most consumed vegetables, frequently utilized in culinary applications and juice manufacturing, both commercially and domestically. This results in significant amounts of waste, primarily from the pomace. Carrot pomace [...] Read more.
Carrots, scientifically referred to as Daucus carota L., are widely recognized as one of the most consumed vegetables, frequently utilized in culinary applications and juice manufacturing, both commercially and domestically. This results in significant amounts of waste, primarily from the pomace. Carrot pomace represents a promising low-cost raw material for the production of value-added ingredients for the food and feed industries. The extraction of total carotenoids (TC) and the evaluation of antioxidant activity (AA) were optimized in this study by employing environmentally friendly methods, including ultrasonication. The Central Composite Design (CCD) was utilized in order to establish a response surface approach for the purpose of evaluating the impacts of extraction duration, temperature, and the ratio of material to solvent on the recovery of TC and AA. Under optimal conditions, the TC content was 38.20 mg/g of dry weight, with an antioxidant capacity of 1522.02 μmol TE/g DW, as determined by the ABTS assay. According to the findings, the optimal parameters for extraction were a temperature of 58.9 °C, a solvent mixture ratio of 20.35 mL/g, and a duration of 51 min. The proposed ultrasound-assisted process provides a sustainable and scalable approach for carrot pomace valorization, contributing to the development of circular and resource-efficient agro-industrial processing. Full article
(This article belongs to the Special Issue Sustainable Recovery of Bioactive Compounds from Food Industry By-Products)
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25 pages, 938 KB  
Article
A Multi-Criteria Evaluation Tool for Assessing Circularity in Innovative Bio-Based Solutions from Food Industry By-Products
by Diego Voccia, Somindu Wachong Kum, Nicoleta Alina Suciu, Eugenia Monaco, Marco Trevisan and Lucrezia Lamastra
Appl. Sci. 2026, 16(3), 1299; https://doi.org/10.3390/app16031299 - 27 Jan 2026
Cited by 1 | Viewed by 677
Abstract
Circular economy (CE) strategies in the agri-food sector hold strong potential for reducing waste, enhancing resource efficiency, and promoting sustainable value creation. However, early-stage assessment of innovative valorisation pathways remains challenging due to limited data availability and heterogeneous sustainability trade-offs. This study presents [...] Read more.
Circular economy (CE) strategies in the agri-food sector hold strong potential for reducing waste, enhancing resource efficiency, and promoting sustainable value creation. However, early-stage assessment of innovative valorisation pathways remains challenging due to limited data availability and heterogeneous sustainability trade-offs. This study presents a multi-criteria evaluation tool designed to identify sustainability hotspots and support the preliminary screening of CE solutions based on easily obtainable information. The tool combines a structured literature review with expert-based scoring across environmental (ENV), economic (EC), and social (SOC) dimensions. Its applicability was demonstrated through the following three case studies: (i) reconstitution of cheese approaching expiration, (ii) extraction of polyphenols from grape-wine residues via subcritical water extraction, and (iii) biodegradable mulching film production from grape-wine pomace. Results show that the tool successfully differentiates sustainability performance across value chain areas Residue, Final Product, and Process (RES, FP, and PRO) and reveals critical gaps requiring further investigation. Scenario 3 achieved the higher overall score (69.7%) due to fewer regulatory constraints, whereas Scenarios 1 and 2 (61.2% and 54.5%, respectively) are penalised due to the more regulations for human consumption. The proposed tool offers a practical and efficient method to support researchers and industry stakeholders in identifying CE strategies with the highest potential for sustainable development. Full article
(This article belongs to the Special Issue Sustainable Recovery of Bioactive Compounds from Food Industry By-Products)
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17 pages, 426 KB  
Article
Comparing Extraction Techniques and Varieties in Grape Stems: A Chemical Assessment of Antioxidant Phenolics
by Gloria Domínguez-Rodríguez, Juan Antonio Nieto, Susana Santoyo and Laura Jaime
Appl. Sci. 2026, 16(2), 877; https://doi.org/10.3390/app16020877 - 14 Jan 2026
Viewed by 465
Abstract
Grape stems are undervalued winemaking by-products that constitute a promising source of bioactive phenolics with notable antioxidant potential and diverse industrial applications, including food preservation, cosmetics, and pharmaceuticals. Effective valorisation of this resource requires not only efficient extraction strategies, but also the strategic [...] Read more.
Grape stems are undervalued winemaking by-products that constitute a promising source of bioactive phenolics with notable antioxidant potential and diverse industrial applications, including food preservation, cosmetics, and pharmaceuticals. Effective valorisation of this resource requires not only efficient extraction strategies, but also the strategic selection of grape stem varieties to tailor phenolic profiles for specific high-value uses. In this study, a comparative assessment of three extraction techniques, pressurized liquid extraction (PLE), ultrasound-assisted extraction (UAE), and conventional solid–liquid extraction (SLE), across six grape stem varieties was conducted. By integrating spectrophotometric analyses of total phenolics and antioxidant capacity with HPLC-DAD profiling of individual phenolic compounds, the combined influence of extraction method and varietal composition on phenolic recovery was demonstrated. PLE and UAE significantly enhanced both yield and antioxidant capacity relative to SLE, with PLE providing the broadest spectrum of phenolic compounds. Varietal differences were also pronounced; e.g., Cabernet Sauvignon stems yielded higher antioxidant phenolic compound content, particularly under UAE, reinforcing the importance of aligning extraction technique and stem variety with the intended functional application. Full article
(This article belongs to the Special Issue Sustainable Recovery of Bioactive Compounds from Food Industry By-Products)
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