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Green/Waste Biomass Utilization in Food Industry: Biorefinery Process and High Value-Added Products

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

Deadline for manuscript submissions: 30 May 2026 | Viewed by 7215

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Special Issue Editors

Dr. Phisit Seesuriyachan

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Guest Editor

Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
Interests: biopolymers and biomaterials; biorefinery; biotechnology; bioprocesses and fermentation; food science and technology; waste treatment and utilization
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Antonella Pasqualone

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Guest Editor

Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, I-70126 Bari, Italy
Interests: cereal-based foods; functional foods; ethnic foods; food waste upcycling; gels
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In the face of the increasing global demand for sustainable and eco-friendly solutions, the efficient utilization of green and waste biomass in the food and feed industries has emerged as a pivotal research area. Green and waste biomass, including agricultural residues, food and feed processing by-products, biomaterials, and microalgae, represent an abundant and underutilized resources. Through advanced biorefinery processes, these materials can be transformed into high-value-added products such as functional food ingredients, bioactive compounds, and sustainable packaging materials. Exploring innovative strategies for biomass conversion not only mitigates environmental pollution but also promotes circular bioeconomy principles, enhancing the overall sustainability of the food and feed industries. This Special Issue addresses the critical need for novel approaches, next-generation biorefinery platforms, and technologies to valorize green and waste biomass, with a focus on practical applications and industrial scalability.

We invite original research articles, reviews, and short communications on topics including, but not limited to, the following:

Biorefinery processes for the conversion of green and waste biomass into high-value-added products;
Extraction and purification of bioactive compounds from agricultural and food industry residues;
Microalgae-based bioproducts for food and feed applications;
Development of functional foods and nutraceuticals from biomass-derived ingredients;
Fermentation and enzymatic technologies for biomass valorization and utilization;
Sustainable packaging materials produced from biomass;
Waste minimization and circular bioeconomy strategies in the food industry;
Life cycle assessment and techno-economic analysis of biomass utilization processes;
Innovative bioprocess engineering for enhanced biomass conversion efficiency.

Dr. Phisit Seesuriyachan
Prof. Dr. Antonella Pasqualone
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

green and waste biomass
biorefinery
food industry
bioactive compounds and high-value-added products
functional foods and nutraceuticals
circular bioeconomy and sustainability
biomass valorization

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Published Papers (6 papers)

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Research

19 pages, 3392 KB

Open AccessArticle

Microwave-Assisted Subcritical Water Extraction of Hemp Seeds for the Simultaneous Recovery of Proteins and Phenolic Compounds

by Aziadé Chemat, Salah Chaji, Christian Cravotto, Giorgio Capaldi, Luisa Boffa, Giorgio Grillo, Anne-Sylvie Fabiano-Tixier and Giancarlo Cravotto

Foods 2025, 14(24), 4201; https://doi.org/10.3390/foods14244201 - 7 Dec 2025

Viewed by 263

Abstract

This work presents an innovative microwave-assisted subcritical water extraction (MA-SWE) approach for the simultaneous recovery of proteins and phenolic compounds from hemp seeds (HS). The extraction temperature (100–180 °C), time (5–60 min), and solid-to-liquid ratio (1:5–1:30 w/v) were optimized via Box–Behnken design. The effects of whole, crushed and defatted HS were investigated, with defatted HS exhibiting higher selectivity for proteins and polyphenols. Two optimization strategies were explored: one maximizing protein and polyphenol yields and another minimizing solvent and energy consumption, while maintaining competitive yields. The maximized conditions (MAPPY) were 180 °C, 57 min, and a ratio of 1:28, providing a protein selectivity of 48.91 g/100 g of dry extract (DE) and a total phenolic content of 7.24 g gallic acid equivalent/100 g DE. Regarding functional properties, both strategies yielded extracts with similar performance; however, the maximization strategy resulted in higher emulsifying capacities. These results support the industrial valorization of defatted HS by MA-SWE under optimized conditions to produce antioxidant- and protein-rich ingredients. Full article

(This article belongs to the Special Issue Green/Waste Biomass Utilization in Food Industry: Biorefinery Process and High Value-Added Products)

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22 pages, 3917 KB

Open AccessArticle

Impact of Drying and Storage Conditions on the Bioactive and Nutritional Properties of Malolactic Wine Lees

by Roberta Barreto de Andrade Bulos, Carolina Oliveira de Souza, Cedenir Pereira de Quadros, Otávio Augusto Durando Leme, Luiz Claudio Corrêa, Maria Beatriz Prior Pinto Oliveira, Susana Machado, Aline Camarão Telles Biasoto, Pedro Paulo Lordelo Guimarães Tavares, Renata Quartieri Nascimento and Marcelo Andrés Umsza-Guez

Foods 2025, 14(22), 3852; https://doi.org/10.3390/foods14223852 - 11 Nov 2025

Viewed by 486

Abstract

Wine lees, a winemaking by-product, have high potential for reuse due to their significant phenolic content and antioxidant capacity. To preserve their composition and enhance their feasibility for incorporation into food products, this study evaluated the effects of oven drying (40 °C) and freeze-drying on the physicochemical and nutritional characteristics of malolactic lees, as well as the impact of the storage time. Samples were analyzed at 0, 45, and 90 days of storage at 25 °C under light exposure conditions. Total phenolic content was determined by Folin–Ciocalteu, antioxidant activity by DPPH and FRAP assays, and phenolic groups by HPLC-DAD-FD. Both methods preserved a high protein content (~20%), with 44.66% essential amino acids and an essential amino acid index of 1.55, indicating high-quality proteins. The freeze-dried lees showed a higher phenolic content (77.92 mg GAE/g), whereas the oven-dried lees exhibited greater antioxidant activity, likely due to the formation or release of bound phenolic compounds induced by thermal processing. Among the phenolic groups, tannins were the most favored in terms of preservation. Storage time significantly influenced the parameters evaluated, indicating the impact of drying on stability. While freeze-drying better preserved phenolic compounds, oven drying was considered the most suitable option for large-scale application. Full article

(This article belongs to the Special Issue Green/Waste Biomass Utilization in Food Industry: Biorefinery Process and High Value-Added Products)

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25 pages, 8677 KB

Open AccessArticle

Pulsed Electric Field-Assisted “Green” Extraction of Betalains and Phenolic Compounds from Opuntia stricta var. dillenii Prickly Pears: Process Optimization and Biological Activity of Green Extracts

by Iván Gómez-López, Annachiara Pirozzi, Serena Carpentieri, María P. Portillo, Gianpiero Pataro, Giovanna Ferrari and M. Pilar Cano

Foods 2025, 14(17), 2934; https://doi.org/10.3390/foods14172934 - 22 Aug 2025

Cited by 1 | Viewed by 955

Abstract

Opuntia stricta var. dillenii (OPD) fruits are rich in betalains and phenolic compounds, which are recognized for their potential health-promoting properties. This study focuses on the optimization of pulsed electric field (PEF)-assisted solid–liquid green extraction (SLE) from OPD whole fruit, using response surface methodology (RSM) experimental design to obtain green extracts rich in bioactive compounds. The optimal PEF pre-treatment conditions (electric field strength and energy input) were determined based on the cell disintegration index (Zp), followed by optimizing SLE conditions (temperature, time, and ethanol content). High-performance liquid chromatography (HPLC-DAD-ESI-Qtof) was used to characterize the individual bioactive compound profile of the obtained OPD green extracts. Results showed that optimal PEF pre-treatment conditions were at 10.5 kJ/kg and 5 kV/cm, followed by SLE at 35 °C for 165 min, using water as the solvent. Conventional optimal SLE conducted at 45 °C, 8% ethanol, and 128 min was applied as the control process. The combined PEF-assisted SLE process enhanced total betalain and phenolic compound yields by 61% and 135%, respectively. Antioxidant activities (DPPH by 145%, FRAP by 28%) and anti-inflammatory potential (hyaluronidase inhibition by 19%) were also significantly improved. This study underscores the potential use of a PEF pre-treatment to improve obtaining green extracts rich in bioactive compounds with high biological activities from OPD whole fruits, using water as a solvent. Full article

(This article belongs to the Special Issue Green/Waste Biomass Utilization in Food Industry: Biorefinery Process and High Value-Added Products)

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29 pages, 2927 KB

Open AccessArticle

Rheological Properties, Textural Properties and Storage Stability of Sauce Enriched with Pomace from Oxheart Tomatoes (Lycopersicon esculentum)

by Dumitrița Flaiș and Mircea Oroian

Foods 2025, 14(15), 2627; https://doi.org/10.3390/foods14152627 - 26 Jul 2025

Viewed by 1328

Abstract

The objective of this study was to develop a novel sauce formulation in which egg yolk was substituted with pea and soy proteins, in addition to the incorporation of tomato pomace as a functional ingredient. Nine experimental samples (E1–E3, S1–S3, and P1–P3) and three control samples (E0, S0, and P0) were prepared, corresponding to three protein sources (E: egg yolk, S: soy, P: pea), with increasing concentrations of tomato pomace (0, 2, 4, and 6%). The formulations were adjusted proportionally in terms of water and oil to maintain the desired consistency. The analyses performed included: physico-chemical analysis of the sauce (fat content, peroxide value, and CIE L* a* b* color determination), quality assessment using Fourier Transform Infrared Spectroscopy (FT-IR, rheological measurements, and microstructural evaluation. The sample designated P2 demonstrated a notable correlation with favourable parameters, exhibiting intense colouration, elevated protein content, and consistent rheological properties. However, at higher levels of tomato pomace (notably 6%), microstructural instability was observed, which may limit the formulation’s robustness over time. These findings demonstrate that tomato pomace can enhance the functional and structural characteristics of sauce, while also highlighting the importance of optimizing concentration levels to avoid negative impacts on emulsion stability. Overall, the results support the use of tomato pomace and plant proteins in the formulation of sustainable and innovative food products. Full article

(This article belongs to the Special Issue Green/Waste Biomass Utilization in Food Industry: Biorefinery Process and High Value-Added Products)

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20 pages, 3941 KB

Open AccessArticle

Ecological Packaging: Reuse and Recycling of Rosehip Waste to Obtain Biobased Multilayer Starch-Based Material and PLA for Food Trays

by Yuliana Monroy, Florencia Versino, Maria Alejandra García and Sandra Rivero

Foods 2025, 14(11), 1843; https://doi.org/10.3390/foods14111843 - 22 May 2025

Cited by 1 | Viewed by 1354

Abstract

This study investigates the valorization of agri-food residues by repurposing industrial rosehip oil waste for sustainable food packaging development. Market demands for environmentally friendly alternatives to conventional packaging materials prompted the development of laminated multilayer materials for trays through thermo-compression, using modified cassava starch with citric acid as a compatibilizer. Physicochemical characterization revealed appropriate surface roughness (Rz of 31–64 μm) and controlled water absorption capacities of the composite materials (contact angle of 85–95°), properties critical for food quality preservation and safety. The incorporation of polylactic acid (PLA) films in the laminates significantly enhanced the mechanical performance, increasing the stress resistance by 5 to 10 times, and improved moisture resistance, showing a 78–82% reduction in the materials’ water absorption capacity and an almost 50% decrease in water content and solubility, depending on the processing method. Results indicated that these biocomposite laminates represent a viable alternative to conventional polystyrene foam trays for food packaging. Two distinct multilayer manufacturing processes were comparatively evaluated to optimize production efficiency by reducing the energy consumption and processing time. This research contributes to circular economy principles by transforming agricultural waste into value-added laminated materials with commercial potential. Full article

(This article belongs to the Special Issue Green/Waste Biomass Utilization in Food Industry: Biorefinery Process and High Value-Added Products)

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21 pages, 2878 KB

Open AccessArticle

Upcycling Scented Pandan Leaf Waste into High-Value Cellulose Nanocrystals via Ultrasound-Assisted Extraction for Edible Film Reinforcement

by Benjamard Rattanamato, Nattapong Kanha, Prem Thongchai, Kanyasiri Rakariyatham, Wannaporn Klangpetch, Sukhuntha Osiriphun and Thunnop Laokuldilok

Foods 2025, 14(9), 1528; https://doi.org/10.3390/foods14091528 - 27 Apr 2025

Cited by 1 | Viewed by 2064

Abstract

This study aims to optimize the parameters for the ultrasound-assisted extraction of cellulose nanocrystals (CNCs) from scented pandan leaf waste and to enhance the properties of edible films reinforced with CNC. The CNC extraction conditions were optimized using response surface methodology (central composite design) by varying two independent variables, including amplitude (25.86% to 54.14%) and ultrasonication time (11.89 min to 33.11 min). The optimal extraction conditions were 50% amplitude and 30 min ultrasonication, providing CNCs with the highest extraction yield (29.85%), the smallest crystallite size (5.85 nm), and the highest crystallinity index (59.32%). The extracted CNCs showed favorable physicochemical properties, including a zeta potential of −33.95 mV, an average particle diameter of 91.81 nm, and a polydispersity index of 0.26. Moreover, sweet potato starch (SPS)-based films incorporating various CNC concentrations (0, 2, 4, 6, and 8%) were fabricated. Increasing CNC concentrations improved key film properties, including thickness, moisture content, water vapor permeability, tensile strength, light transmittance, and color. Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), and scanning electron microscopy (SEM) analyses confirmed hydrogen bonding, crystallinity, and uniform CNC distribution within the film as CNC content increased. These findings highlight ultrasound-assisted extraction as an efficient method for producing high-quality CNCs from pandan leaf waste, offering sustainable nanofillers to enhance biodegradable edible films. Full article

(This article belongs to the Special Issue Green/Waste Biomass Utilization in Food Industry: Biorefinery Process and High Value-Added Products)

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