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Foods
Special Issues
Sustainable Management, Recovery, and Transformation of Food Waste and By-Products
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Sustainable Management, Recovery, and Transformation of Food Waste and By-Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: 31 July 2026 | Viewed by 8644

Special Issue Editors

Prof. Dr. Maria Martuscelli

E-Mail Website
Guest Editor
Department of Bioscience and Technology for Food, Agriculture and Environment, University of the Studies of Teramo, Via Balzarini 1, 64100 Teramo, Italy
Interests: biogenic amines; biocompounds; by-products valorisation; food waste management technology; quality; safety
Special Issues, Collections and Topics in MDPI journals
Dr. Ali Mohsin

E-Mail Website
Guest Editor
School of Biotechnology, East China University of Science and Technology, Shanghai, China
Interests: bioreactors; sustainability; fermentation biotechnology; waste management; genetic engineering; stem cells; metabolic engineering; strain improvement

Special Issue Information

Dear Colleagues,

The industrial processing of food generates residues that pose both environmental and economic challenges. The reuse of food waste contributes to several Sustainable Development Goals outlined in the United Nations Agenda 2030.

Food waste recovery serves multiple purposes, particularly by leveraging its valuable chemical and physical properties. As such, food waste and by-products can act as important sources of key compounds for the biorefinery industry. They can also be effectively used to extract bioactive compounds suitable for applications in functional foods, cosmetics, pharmaceuticals with natural excipients, and even in fields such as environmental remediation.

Converting food waste into biofuels and other high-value products used in everyday life is an area with vast untapped potential. This topic engages experts across a range of disciplines, including biotechnology, industrial engineering, food technology, and organic, inorganic, and analytical chemistry.

For this Special Issue, I invite you to submit original research articles, reviews, and opinion pieces on the broad topic of sustainable utilization and management of food waste and by-products of both plant and animal origin.

Prof. Dr. Maria Martuscelli
Dr. Ali Mohsin
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. Foods 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 2900 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

  • food by-products
  • waste valorization
  • waste management
  • food supply chain wastes
  • food processing waste
  • bioactive compounds
  • functional ingredients
  • high-value products
  • nutraceuticals
  • sustainability

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (6 papers)

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Research

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18 pages, 2549 KB  
Article
Mapping Sweet Potato Global Research for Sustainable Food Systems: A Bibliometric Perspective
by Miguel Ángel Rincón-Cervera, Sandra López-Arana, Adriano Costa de Camargo, José Luis Guil-Guerrero, Jesús de las Heras-Roger and Carlos Díaz-Romero
Foods 2026, 15(6), 1002; https://doi.org/10.3390/foods15061002 - 12 Mar 2026
Viewed by 818
Abstract
Sweet potato (Ipomoea batatas L.) has become a relevant crop in global research due to its remarkable resilience to abiotic stress, richness in bioactive compounds, nutritional relevance, and growing importance within sustainability and circular economy frameworks. This study conducted a comprehensive bibliometric [...] Read more.
Sweet potato (Ipomoea batatas L.) has become a relevant crop in global research due to its remarkable resilience to abiotic stress, richness in bioactive compounds, nutritional relevance, and growing importance within sustainability and circular economy frameworks. This study conducted a comprehensive bibliometric analysis of scientific production indexed in Web of Science, Scopus, and PubMed, mapping how research links the crop’s biochemical properties with sustainability-oriented innovation. Literature on bioactive compounds, food waste management, circular economy strategies, and by-product valorization was examined through keyword co-occurrence, authorship networks, citation patterns, and thematic clustering. Results reveal a rapidly expanding research landscape over the past decade, with strong connections between phytochemical composition, health benefits, sustainable cultivation, and industrial applications. Biology, Chemistry, and Food Science emerged as the most interconnected areas. Collaboration networks remain fragmented, and high-income countries achieve disproportionate citation impact, underscoring structural inequalities. Theoretically, this study contributes to understanding how sweet potato research consolidates as a multidisciplinary field aligned with global sustainability goals. Practically, it highlights opportunities to strengthen equitable international collaboration, advance circular economy approaches, and integrate biotechnology with environmental sustainability to support more resilient food systems. Full article
(This article belongs to the Special Issue Sustainable Management, Recovery, and Transformation of Food Waste and By-Products)
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14 pages, 596 KB  
Article
Fermentation-Driven Valorization of a Carrot Juice By-Product into an Exopolysaccharide-Enriched Beverage
by Mario Caponio, Lorenza Francesca De Lellis, Maria Daglia, Michela Verni and Carlo Giuseppe Rizzello
Foods 2026, 15(3), 451; https://doi.org/10.3390/foods15030451 - 27 Jan 2026
Viewed by 643
Abstract
Carrot juice processing generates large amounts of pomace, a fibre-rich by-product with significant valorisation potential. This study explored the feasibility of fermenting carrot by-product with Levilactobacillus brevis AM7 and Leuconostoc pseudomesenteroides DSM20193 to produce exopolysaccharide (EPS)-enriched functional beverages. Beverages were fermented with or [...] Read more.
Carrot juice processing generates large amounts of pomace, a fibre-rich by-product with significant valorisation potential. This study explored the feasibility of fermenting carrot by-product with Levilactobacillus brevis AM7 and Leuconostoc pseudomesenteroides DSM20193 to produce exopolysaccharide (EPS)-enriched functional beverages. Beverages were fermented with or without sucrose addition (EPS+ and EPS−, respectively) and characterized for microbiological, biochemical, rheological, and sensory attributes. Both strains showed robust growth (>8 log cfu/mL) and acidification (final pH below 4.8), comparable to plant-based yoghurt alternatives, with EPS synthesis markedly enhanced in sucrose-supplemented beverages. Leuc. pseudomesenteroides DSM20193 synthesized the highest EPS concentration (16.8 g/100 g dry weight), resulting in a 6-fold viscosity increase compared to EPS− samples, thus improving the adherence to the spoon and preventing syneresis of the beverages. Sensory evaluation revealed that EPS+ carrot-based beverages had improved sweetness due to a slight sucrose residue, aroma, and mouthfeel, while maintaining low off-flavours and high colour uniformity. The results highlight carrot by-product as a promising substrate for developing clean-label beverages that are rich in dietary fibres and polyphenols and show antioxidant and potential prebiotic properties through sustainable fermentation processes. Full article
(This article belongs to the Special Issue Sustainable Management, Recovery, and Transformation of Food Waste and By-Products)
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16 pages, 854 KB  
Article
A Comparative Study on the Efficiency and Sustainability of Rice Bran Oil Extraction Methods
by Lucia Sportiello, Maria Concetta Tenuta, Roberta Tolve, Fabio Favati, Gabriele Quarati and Giovanna Ferrentino
Foods 2025, 14(23), 4076; https://doi.org/10.3390/foods14234076 - 27 Nov 2025
Viewed by 1264
Abstract
Rice bran, a rice milling by-product, is a rich source of bioactives such as tocopherols and γ-oryzanol, with promising antioxidant properties. This study compared three extraction techniques—Soxhlet, maceration, and supercritical CO2 (SC-CO2)—to identify the method offering the best balance of [...] Read more.
Rice bran, a rice milling by-product, is a rich source of bioactives such as tocopherols and γ-oryzanol, with promising antioxidant properties. This study compared three extraction techniques—Soxhlet, maceration, and supercritical CO2 (SC-CO2)—to identify the method offering the best balance of rice bran oil (RBO) recovery, composition, and sustainability. Although all methods yielded similar oil quantities (~9.5–10.8%), SC-CO2 extraction achieved superior preservation of bioactives, with the highest tocopherol (116.9 µg/g) and γ-oryzanol (13.2 mg/g) levels. Antioxidant capacity, assessed via FRAP, ABTS, and DPPH assays, was consistently higher in SC-CO2-extracted oil. The fatty acid profile further confirmed the advantages of SC-CO2 extraction, with the oil showing a high proportion of unsaturated fatty acids (86.3%) and low saturated content (13.6%). In contrast, Soxhlet- and maceration-extracted oils contained higher saturated fractions (56.5% and 60.1%, respectively) and lower unsaturated content, reflecting the impact of thermal and solvent exposure on the lipid composition. Environmental impacts were quantified through cradle-to-gate life cycle assessment (LCA), showing that SC-CO2 extraction led to the lowest ecological burden due to its solvent-free process and lower energy demand. Normalizing impacts on both oil yield and bioactive content further highlighted its advantages. These findings place SC-CO2 extraction as a green, efficient alternative for valorizing rice bran, yielding a high-quality, antioxidant-rich oil suitable for food and cosmetic applications. The integrated chemical and environmental evaluation underscores the potential for a sustainable bioeconomy, effectively turning agricultural residue into functional ingredients. Full article
(This article belongs to the Special Issue Sustainable Management, Recovery, and Transformation of Food Waste and By-Products)
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19 pages, 947 KB  
Article
Valorization of Camelina Cake by Fractionation: Characterization of Nutritional and Functional Properties
by Slađana Rakita, Nedeljka Spasevski, Strahinja Vidosavljević, Zorica Tomičić, Ivan M. Savić, Ivana M. Savić Gajić, Olivera Đuragić and Ana Marjanović Jeromela
Foods 2025, 14(19), 3437; https://doi.org/10.3390/foods14193437 - 8 Oct 2025
Cited by 2 | Viewed by 1184
Abstract
The objective of this study was to investigate the effects of fractionation by sieving on cold-pressed camelina cake by separating it into particle-sized fractions and evaluating their nutritional and functional properties. Two Camelina sativa varieties, NS Zlatka and NS Slatka, were mechanically cold-pressed [...] Read more.
The objective of this study was to investigate the effects of fractionation by sieving on cold-pressed camelina cake by separating it into particle-sized fractions and evaluating their nutritional and functional properties. Two Camelina sativa varieties, NS Zlatka and NS Slatka, were mechanically cold-pressed using a screw press then ground into flour. The resulting material was fractionated into three particle-sized fractions, >250 µm, 250–180 µm, and <180 µm, using a laboratory dry sieving system. Both the whole cake and the separated fractions were analyzed for proximate composition, amino acid and fatty acid profiles, tocopherol content, antioxidant potential, color characteristics, and water and oil absorption capacities. The results indicated that the finest cake fraction (<180 µm) from both camelina varieties contained the highest content of protein (~40%), fat (17–19%), essential amino acids (~17 g/100 g), γ-tocopherols (254–266 mg/kg), and the lowest content of condensed tannins (0.5–0.9 g/kg). It also displayed a lighter color and increased yellowness. However, it contained the highest concentrations of glucosinolates (24–27 μmol/g) and phytic acid (38–41 g/kg). In contrast, the coarsest fraction (>250 µm) had increased crude fiber content (13–15%), higher antioxidant potential, the greatest water absorption capacity, and a darker color with a more pronounced reddish color. It also contained the lowest levels of glucosinolates (19–21 μmol/g) and phytic acid (17–20 g/kg). In conclusion, whole camelina cake and its fractions demonstrate considerable potential for use in animal feed and a variety of human nutritional products, due to their favorable nutritional composition and functional properties. Fine fractions with high levels of antinutritional compounds could be used as a substrate for the extraction of bioactive compounds and may find further application in the cosmetic and pharmaceutical industries. Full article
(This article belongs to the Special Issue Sustainable Management, Recovery, and Transformation of Food Waste and By-Products)
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Review

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29 pages, 3896 KB  
Review
From Waste to Wealth: Unlocking the Potential of Cellulase Characteristics for Food Processing Waste Management
by Muhammad Hammad Hussain, Kamran Ashraf, Redhwan Ebrahim Abdullah Alqudaimi, Maria Martuscelli, Shao-Yuan Leu, Salim-ur Rehman, Muhammad Shahbaz Aslam, Zhanao Li, Adnan Khaliq, Yingping Zhuang, Meijin Guo and Ali Mohsin
Foods 2025, 14(21), 3639; https://doi.org/10.3390/foods14213639 - 24 Oct 2025
Cited by 2 | Viewed by 3121
Abstract
A surge in environmental pollution compels society to utilize food processing wastes to produce valuable compounds. Enzymatic technology, specifically cellulase-mediated hydrolysis, provides an eco-friendly and effective approach for treating food processing leftovers. The main objective of this review is to explore the significant [...] Read more.
A surge in environmental pollution compels society to utilize food processing wastes to produce valuable compounds. Enzymatic technology, specifically cellulase-mediated hydrolysis, provides an eco-friendly and effective approach for treating food processing leftovers. The main objective of this review is to explore the significant contributions of cellulase, both in industrial settings and from an environmental perspective. Therefore, this review covers all the aspects of cellulase structural identification, classification, and evolution to its profound applications. The review initially explores cellulases’ structural and functional characteristics based on the catalytic and cellulose-binding domains and discusses cellulases’ evolutionary origin. A thorough understanding of cellulase properties is essential for overcoming the challenges associated with its commercial production for various applications. In this regard, the optimization for cellulase production through several approaches, including rational design, direct evolution, genetic engineering, and fermentation technology, is also reviewed. In addition, it also underscores the significance of agro-industrial biorefineries, which provide scalable and sustainable solutions to meet future demands for food, chemicals, materials, and fuels. Finally, the last sections of the review solely highlight the potential applications of microbial cellulases in bioremediation. In summary, this review outlines the role of cellulase in efficient valorization aimed at producing multiple bioproducts and the enhancement of environmental remediation efforts. Full article
(This article belongs to the Special Issue Sustainable Management, Recovery, and Transformation of Food Waste and By-Products)
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Other

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39 pages, 3168 KB  
Systematic Review
Criteria for the Characterization of Seafood Byproducts to Allow Tracing Their Geographic Origin
by Cláudia P. Passos, Fernando Ricardo and Ricardo Calado
Foods 2026, 15(6), 1073; https://doi.org/10.3390/foods15061073 - 18 Mar 2026
Viewed by 849
Abstract
Marine byproducts generated from seafood processing represent valuable reservoirs of structurally and functionally distinct biomolecules, whose composition reflects species, habitat, and processing history. This systematic review identified which marine byproducts have been most extensively studied between 2020 and 2025, with emphasis on their [...] Read more.
Marine byproducts generated from seafood processing represent valuable reservoirs of structurally and functionally distinct biomolecules, whose composition reflects species, habitat, and processing history. This systematic review identified which marine byproducts have been most extensively studied between 2020 and 2025, with emphasis on their composition, valorisation, and suitability for tracing their geographic origin. Following the PRISMA protocol, 6443 publications were initially retrieved, of which 96 peer-reviewed studies were included for data extraction and analysis. The five most frequently investigated byproducts—skin, bones, scales, shells, and roe—were identified as rich sources of proteins (collagen and gelatin), minerals (hydroxyapatite and calcium carbonate), polysaccharides (chitin), lipids (notably polyunsaturated fatty acids (PUFAs), docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA)), and vitamin B12. Collagen properties, particularly imino acid content, hydroxylation degree, crosslinking density, and thermal stability, correlate more strongly with environmental temperature than taxonomy, supporting their potential as markers for tracing geographic origin. The mineral fractions, dominated by hydroxyapatite in bones and scales, or calcium carbonate in shells, provided complementary inorganic fingerprints based on calcium-to-phosphorus ratios, carbonate substitution, trace element composition, and thermal analyses. While the lipid profile alone could not completely discriminate fish roe, proteomic techniques, such as MALDI-TOF MS, make it possible to reliably identify species. Collectively, these byproducts offer complementary organic and inorganic markers that support integrated strategies that allow tracing their origin and fostering their sustainable valorisation, overcoming a key technical bottleneck for their use. However, their large-scale conversion into market-ready products remains limited by technical complexity, process variability, and cost-related constraints. Full article
(This article belongs to the Special Issue Sustainable Management, Recovery, and Transformation of Food Waste and By-Products)
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