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Foods
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Converting Food Waste into Value-Added Products
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Converting Food Waste into Value-Added Products

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

Deadline for manuscript submissions: closed (22 January 2025) | Viewed by 8934

Special Issue Editors

Dr. Stanislava Gorjanović

E-Mail Website
Guest Editor
Institute of General and Physical Chemistry, University of Belgrade, Studenstski trg 12/V, 11000 Belgrade, Serbia
Interests: utilization of food waste; fruit and vegetable pomace; anti-grain flour; functional food and dietary supplement development; polyphenolic bioaccessibility and retention
Special Issues, Collections and Topics in MDPI journals
Dr. Snežana Zlatanović

E-Mail Website
Guest Editor Assistant
Institute of General and Physical Chemistry, University of Belgrade, Studenstski trg 12/V, 11000 Belgrade, Serbia
Interests: utilization of by-products from food industry; food and material characterization; physicochemical analysis of foods and food components; development of innovative food products

Special Issue Information

Dear Colleagues,

Global demand for food is expected to rise by approx. 60% by 2050, while currently approx. one-third of all food produced goes to landfill every day. Food production generates significant amounts of waste. The environmental impact of waste disposal, united with the lack of natural resources, raised interest in its valorization and the introduction of circularity. Since food waste contains a range of valuable biomolecules, it can be utilized in agriculture, food, and pharmaceutical industries. However, due to the heterogeneous nature of valorization, the transformation of food waste into value-added products still remains a challenge. This Special Issue seeks to highlight the most recent research and innovations in the field of converting  food waste into value-added products with a focus on the following:

  • Novel concepts designed to support the ‘zero waste’ approach that unites economic and health benefits with environmental protection;
  • Specific technologies that enable transformation of food waste into raw materials applicable in agriculture, food, and pharmaceutical industries;
  • Challenges and opportunities in scaling up food waste valorization technologies;
  • Innovative applications of unconventional raw materials based on food waste;
  • Specific examples of functional foods with waste incorporated;
  • Comprehensive understanding of bioactive compounds present in waste and their potential applications;
  • Environmental and techno-economic impact of food waste valorization;
  • Future perspectives and limitations of food waste management.

Dr. Stanislava Gorjanović
Guest Editors

Dr. Snežana Zlatanović
Guest Editor Assistant

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 100 words) can be sent to the Editorial Office for announcement on this website.

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 waste
  • fruit and vegetables pomace
  • physico-chemical characterization of waste
  • waste valorization
  • life cycle
  • functional food
  • zero waste concept
  • waste to wealth
  • value-added products

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Published Papers (5 papers)

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Research

18 pages, 2789 KiB  
Article
Agro-Residues and Sucrose Alternatives in Confectionery Transformation Towards Glucose Spikes Minimization
by Snežana Zlatanović, Jovanka Laličić-Petronijević, Ferenc Pastor, Darko Micić, Margarita Dodevska, Milica Stevanović, Sven Karlović and Stanislava Gorjanović
Foods 2025, 14(3), 491; https://doi.org/10.3390/foods14030491 - 3 Feb 2025
Viewed by 1166
Abstract
Apple and beetroot pomace flour (APF and BPF), along with two sweeteners, sucrose and a blend of sucrose substitutes (erythritol, stevia, inulin, and fructose), were simultaneously incorporated into three matrices formulated with agar, pectin, or gelatin as gelling agents. The aim was to [...] Read more.
Apple and beetroot pomace flour (APF and BPF), along with two sweeteners, sucrose and a blend of sucrose substitutes (erythritol, stevia, inulin, and fructose), were simultaneously incorporated into three matrices formulated with agar, pectin, or gelatin as gelling agents. The aim was to produce jelly candies with high content of dietary fiber and dietary phenolics, and reduced energy value. The simultaneous incorporation of sucrose substitutes and pomace flour resulted in decrease of Carb:Fiber and Sugar:Fiber Ratio to extremely low values of 2.7–3.4 and 1.3–1.6 respectively, as well as in Energy:Fiber Ratio decrease to 9.2–12.3 kcal/g DF. Relative Antioxidant Capacity Index (RACI), as indicator of antioxidant potential, was calculated by assigning equal weight to Folin–Ciocâlteu, DPPH and FRAP assays applied upon in vitro digestion of 18 formulations of jelly candies. Results obtained for formulations with and without sucrose, as well as with and without APF or BPF, enabled insight into effects of pomace flour addition and sucrose substitution in each gelling matrix on functional properties. The incorporation and the substitution impact on postprandial glucose response were followed in vivo. Their superimposing resulted in glycemic index below 30 and low glycemic load. Efficiency of applied approach in functionalization of confectionery burden with energy and minimization of glucose spike represent an example of agro-residues re-introduction with the highest potential contribution to anti-obesity strategy. Full article
(This article belongs to the Special Issue Converting Food Waste into Value-Added Products)
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12 pages, 1021 KiB  
Article
CO2-Based Encapsulation of Rutin-Rich Extracts from Black Elderberry Waste Using Advanced PGSS Process
by Zorana Mutavski, Senka Vidović, Rita Ambrus, Katarina Šavikin, João Baixinho, Naiara Fernández and Nataša Nastić
Foods 2024, 13(23), 3929; https://doi.org/10.3390/foods13233929 - 5 Dec 2024
Cited by 1 | Viewed by 1064
Abstract
For the first time, rutin-rich extracts from black elderberry waste (BEW) were encapsulated using the particles from gas-saturated solutions (PGSS) method to improve the preservation of rutin. The extracts used in this study were obtained using five different extraction techniques under optimal conditions, [...] Read more.
For the first time, rutin-rich extracts from black elderberry waste (BEW) were encapsulated using the particles from gas-saturated solutions (PGSS) method to improve the preservation of rutin. The extracts used in this study were obtained using five different extraction techniques under optimal conditions, as follows: conventional solid–liquid extraction (SLE) and four non-conventional techniques—ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), enhanced solvent extraction (ESE), and supercritical CO2 pretreatment—followed by ESE (SFE-CO2 + ESE). The PGSS process of the obtained extracts was performed using two amphiphilic carriers, glycerol monostearate (GlyMS) and gelucire (Gel), in a mass ratio of 1:6, in favor of the carrier. The efficiency of the PGSS process was evaluated based on the encapsulation yield (EnY), encapsulation efficiency (EE), and physical properties of the encapsulated extracts. The results showed that the SLE extract encapsulated with GlyMS had the highest EnY (92.47%). The Gel only in combination with the ESE extract exceeded the 50% efficacy threshold, with an EnY of 55.18%. The encapsulated SLE extract with Gel showed excellent flow properties and the highest EE (98.91%). These results emphasize the advantages of the PGSS process, including its efficiency and adaptability to produce encapsulated rutin-enriched BEW extracts for pharmaceutical, nutraceutical, and cosmetic applications. Full article
(This article belongs to the Special Issue Converting Food Waste into Value-Added Products)
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24 pages, 3964 KiB  
Article
Watermelon Rind Dietary Fibers as Natural Source to Enhance Texture of Wheat Bread
by Molka Ben Romdhane, Amir Bouallegue, Mohammed Bourhia, Ali Bougatef, Ahmad Mohammad Salamatullah, Semia Ellouz-Chaabouni and Anissa Haddar
Foods 2024, 13(18), 2909; https://doi.org/10.3390/foods13182909 - 13 Sep 2024
Cited by 1 | Viewed by 2620
Abstract
The objective of this study was to explore how watermelon rinds (WMRs) and their derivatives, specifically water-soluble polysaccharides (WMRPs) and hemicellulose (WMRH), as sources of dietary fiber, could enhance the quality of wheat bread. The extraction process yielded 34.4% for WMRP and 8.22% [...] Read more.
The objective of this study was to explore how watermelon rinds (WMRs) and their derivatives, specifically water-soluble polysaccharides (WMRPs) and hemicellulose (WMRH), as sources of dietary fiber, could enhance the quality of wheat bread. The extraction process yielded 34.4% for WMRP and 8.22% for WMRH. WMR, WMRP, and WMRH exhibited promising functional characteristics and were incorporated separately into wheat flour with low bread-making quality (FLBM) at varying proportions (0.5%, 1%, and 1.5% (w/w)). The volume, texture, and crust and crumb color underwent evaluation and were compared to the control. The findings indicated that incorporating WMR notably enhanced the alveograph profile of the dough, demonstrating a more effective impact than the addition of WMRP and WMRH. Adding WMR, WMRP, and WMRH at a 1% concentration to low-quality wheat flour for bread making increased the deformation work values by 16%, 15%, and 13%, respectively, and raised the P/L ratios by 42%, 36%, and 38%, respectively. Additionally, the assessment of the bread highlighted a substantial enhancement in both volume and texture profile when WMR was added, in contrast to the control bread (made with FLBM). These findings underscore that incorporating 1% WMR into FLBM was the most effective means of improving bread quality based on the results of this study. Full article
(This article belongs to the Special Issue Converting Food Waste into Value-Added Products)
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16 pages, 304 KiB  
Article
Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks
by Michela Cannas, Paola Conte, Antonio Piga and Alessandra Del Caro
Foods 2024, 13(16), 2639; https://doi.org/10.3390/foods13162639 - 22 Aug 2024
Cited by 2 | Viewed by 1375
Abstract
The upcycling of agricultural by-products and the extension of the shelf-life of staple foods represent crucial strategies for mitigating the consequences of food losses and enhancing the competitiveness of the agri-food industry, thus facilitating the attainment of higher financial revenues. This is particularly [...] Read more.
The upcycling of agricultural by-products and the extension of the shelf-life of staple foods represent crucial strategies for mitigating the consequences of food losses and enhancing the competitiveness of the agri-food industry, thus facilitating the attainment of higher financial revenues. This is particularly relevant for global artichoke cultivation, where 60–80% of its biomass is discarded annually. The present study investigated the potential of using non-stabilized polyphenol-rich extracts from the main artichoke by-products (bracts, leaves, and stems) to fortify and extend the shelf-life of breadsticks. The incorporation of hydroalcoholic extracts at two addition levels (1000–2000 ppm) resulted in an increased antioxidant capacity and oxidative stability of fortified breadsticks. Rheological tests revealed that the fortification did not affect the dough’s workability, with the exception of the leaf extract. While a slight deterioration in texture was observed, the shelf-life of breadsticks was significantly extended, particularly at the highest levels of addition, without any visible alteration in their appearance. The stem extract demonstrated the most promising outcomes, exhibiting a maximum increase of 69% in antioxidant capacity (DPPH) and an extension of the estimated shelf-life by 62% in the resulting breadsticks, prompting the potential for utilizing them to develop nutritious and healthy snacks with extended shelf-life. Full article
(This article belongs to the Special Issue Converting Food Waste into Value-Added Products)
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18 pages, 2776 KiB  
Article
Sunflower Meal Valorization through Enzyme-Aided Fractionation and the Production of Emerging Prebiotics
by Milica Simović, Katarina Banjanac, Milica Veljković, Valentina Nikolić, Paula López-Revenga, Antonia Montilla, Francisco Javier Moreno and Dejan Bezbradica
Foods 2024, 13(16), 2506; https://doi.org/10.3390/foods13162506 - 10 Aug 2024
Cited by 1 | Viewed by 1881
Abstract
Recently, there has been a burgeoning interest in harnessing the potential of biomass and industry byproducts for the development of novel products and materials. In particular, this study explored the efficient valorization of sunflower meal (SFM), an underutilized byproduct of the oil extraction [...] Read more.
Recently, there has been a burgeoning interest in harnessing the potential of biomass and industry byproducts for the development of novel products and materials. In particular, this study explored the efficient valorization of sunflower meal (SFM), an underutilized byproduct of the oil extraction industry, usually discarded or used as low-value animal feed through enzyme-aided fractionation, specifically targeting the extraction and conversion of its abundant carbohydrate component, xylan, into emerging prebiotic compounds—xylo-oligosaccharides (XOSs)—which are recognized as promotors of a healthy gut microbiome and overall human wellbeing. An enzymatic treatment using Alcalase® 2.4 L was implemented for facilitating the recovery of a highly pure hemicellulosic fraction (92.2% carbohydrates) rich in β-(1→4)-linked xylose residues with arabinose and glucuronic acid substitutions (DP-xylan). A further enzymatic treatment of this substrate, using ROHALASE® SEP-VISCO under optimized conditions (70 °C, pH 6, 0.005% v/v enzyme concentration), produced 52.3% of XOSs with a polymerization degree (DP) less than 20 after two hours. Further analyses demonstrated that the majority of the obtained product had a DP less than 6, predominantly consisting of di- and trisaccharides (XOS2 and XOS3) without the significant generation of xylose. These findings highlight the significant potential of SFM for the generation of valuable prebiotic compounds in a sustainable manner. Full article
(This article belongs to the Special Issue Converting Food Waste into Value-Added Products)
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