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Green/Waste Biomass Utilization in Food Industry: Biorefinery Process and High...
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Green/Waste Biomass Utilization in Food Industry: Biorefinery Process and High Value-Added 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 October 2025 | Viewed by 1694

Special Issue Editors

Dr. Phisit Seesuriyachan

E-Mail Website
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

E-Mail Website
Guest Editor
Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti (Di.S.S.P.A.), Università degli Studi di Bari "Aldo Moro", Bari, Italy
Interests: cereal-based foods; functional foods; ethnic foods; food waste upcycling
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 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

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

Published Papers (3 papers)

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Research

29 pages, 2927 KiB  
Article
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 60
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 [...] Read more.
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 KiB  
Article
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
Viewed by 667
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 [...] Read more.
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 KiB  
Article
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
Viewed by 600
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 [...] Read more.
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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