Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.8
5.2
Journals
Foods
Special Issues
Food Waste and By-Products: Bioactive Compounds, Their Extraction, and Possible...
share announcement

Food Waste and By-Products: Bioactive Compounds, Their Extraction, and Possible Utilization

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

Deadline for manuscript submissions: 20 July 2024 | Viewed by 4373

Special Issue Editors

Prof. Dr. Roger Ruan

E-Mail Website
Guest Editor
Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, 1390 Eckles Ave., St. Paul, MN 55108, USA
Interests: food engineering; value-added processing; food safety assurance; food quality improvement; non-thermal technologies
Dr. Hongli Zheng

E-Mail Website
Guest Editor
MOE Biomass Energy Research Center and College of Food Science and Technology, Nanchang University, 235 East Nanjing Road, Nanchang 330047, China
Interests: food biotechnology; enzyme engineering; value-added utilization of food processing byproducts; eco-friendly food
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In recent years, there has been growing interest in the extraction and utilization of food by-products and food waste. The abundance of these materials, coupled with the need for sustainable and environmentally friendly practices, has fueled research in this area. The extraction of valuable compounds from food by-products and food waste has the potential to not only reduce waste and environmental impact, but also to provide valuable resources for various industries.

This Special Issue aims to provide an overview of the current status and future perspectives of these materials in terms of their extraction, analysis, and utilization in the food industry. Potential topics for submission include, but are not limited to:

  • Extraction methods for valuable compounds from food by-products and food waste.
  • Characterization and analysis of bioactive constituents in these materials.
  • Utilization of extracted compounds for the development of functional foods, nutraceuticals, or dietary supplements.
  • Safety evaluation and toxicological studies on food by-products.
  • Biotechnological approaches for converting residues into value-added products.
  • Sustainable management and innovative utilization of food by-products and food waste.

Prof. Dr. Roger Ruan
Dr. Hongli Zheng
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

  • food waste
  • extraction
  • utilization
  • bioactive compounds
  • characterization
  • safety assessment
  • sustainability
  • functional foods

Published Papers (4 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

20 pages, 1589 KiB  
Article
Exploring the Untapped Potential of Pine Nut Skin By-Products: A Holistic Characterization and Recycling Approach
by Agata Nolasco, Jonathan Squillante, Salvatore Velotto, Giovanni D’Auria, Pasquale Ferranti, Gianfranco Mamone, Maria Emanuela Errico, Roberto Avolio, Rachele Castaldo, Lucia De Luca, Raffaele Romano, Francesco Esposito and Teresa Cirillo
Foods 2024, 13(7), 1044; https://doi.org/10.3390/foods13071044 - 28 Mar 2024
Cited by 1 | Viewed by 799
Abstract
The increasing population, food demand, waste management concerns, and the search for sustainable alternatives to plastic polymers have led researchers to explore the potential of waste materials. This study focused on a waste of pine nut processing referred to in this paper as [...] Read more.
The increasing population, food demand, waste management concerns, and the search for sustainable alternatives to plastic polymers have led researchers to explore the potential of waste materials. This study focused on a waste of pine nut processing referred to in this paper as pine nut skin. For the first time, its nutritional profile, potential bioactive peptide, contaminants, and morphological structure were assessed. Pine nut skin was composed mainly of carbohydrates (56.2%) and fiber (27.5%). The fat (9.8%) was about 45%, 35%, and 20% saturated, monounsaturated, and polyunsaturated fatty acid, respectively, and Omega-9,-6, and -3 were detected. Notably, oleic acid, known for its health benefits, was found in significant quantities, resembling its presence in pine nut oil. The presence of bioactive compounds such as eicosapentaenoic acid (EPA) and phytosterols further adds to its nutritional value. Some essential elements were reported, whereas most of the contaminants such as heavy metals, polycyclic aromatic hydrocarbons, rare earth elements, and pesticides were below the limit of quantification. Furthermore, the in silico analysis showed the occurrence of potential precursor peptides of bioactive compounds, indicating health-promoting attributes. Lastly, the morphological structural characterization of the pine nut skin was followed by Fourier Transform Infrared and solid-state NMR spectroscopy to identify the major components, such as lignin, cellulose, and hemicellulose. The thermostability of the pine nut skin was monitored via thermogravimetric analysis, and the surface of the integument was analyzed via scanning electron microscopy and volumetric nitrogen adsorption. This information provides a more comprehensive view of the potential uses of pine nut skin as a filler material for biocomposite materials. A full characterization of the by-products of the food chain is essential for their more appropriate reuse. Full article
(This article belongs to the Special Issue Food Waste and By-Products: Bioactive Compounds, Their Extraction, and Possible Utilization)
►▼ Show Figures

Figure 1

17 pages, 1286 KiB  
Article
HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach
by Ilaria Grigoletto, Patricia García Salas, Enrico Valli, Alessandra Bendini, Federico Ferioli, Federica Pasini, Sebastián Sánchez Villasclaras, Roberto García-Ruiz and Tullia Gallina Toschi
Foods 2024, 13(2), 285; https://doi.org/10.3390/foods13020285 - 16 Jan 2024
Viewed by 1315
Abstract
Olive pomace results from the production of olive oil. Even if olive pomace represents a potential environmental problem, it contains phenolic compounds, which are widely recognized for their beneficial properties for human health. In this study, an innovative and sustainable technological approach to [...] Read more.
Olive pomace results from the production of olive oil. Even if olive pomace represents a potential environmental problem, it contains phenolic compounds, which are widely recognized for their beneficial properties for human health. In this study, an innovative and sustainable technological approach to extract phenolic compounds from fresh olive pomace, based on food-grade solvent instead of those usually adopted, is investigated. Characterization and shelf-life evaluation of the hydroalcoholic extracts obtained from the procedure developed for different industrial purposes were also carried out. The phenolic fractions of the different samples were studied with the Folin–Ciocâlteu method to quantify that the total reducing molecules and HPLC-MS/MS analysis was used to define the profile through the identification and quantification of 42 compounds, belonging to five chemical families. Regarding shelf-life, the hydroalcoholic extract showed no significant reduction in phenolic content, for both instrumental evaluations, retaining most of the phenolic compounds present in the raw material; negative attributes were not perceived by sensory evaluation. Thus, these lab-scale results can be the starting point to develop a procedure that is suitable for a real olive mill, representing a valorization strategy in a circular economy and the perspective of new business models. Full article
(This article belongs to the Special Issue Food Waste and By-Products: Bioactive Compounds, Their Extraction, and Possible Utilization)
►▼ Show Figures

Figure 1

15 pages, 303 KiB  
Article
Exploring the Bioactive Content of Liquid Waste and Byproducts Produced by Two-Phase Olive Mills in Laconia (Greece): Is There a Prospect for Added-Value Applications?
by Ioanna Pyrka, Christina Koutra, Vasileios Siderakis, Panagiotis Stathopoulos, Alexios-Leandros Skaltsounis and Nikolaos Nenadis
Foods 2023, 12(24), 4421; https://doi.org/10.3390/foods12244421 - 09 Dec 2023
Viewed by 885
Abstract
The use of a two-phase decanter (TwPD) for olive-oil extraction produces wastes and byproducts (a small volume of water from oil washing, olive leaves from the defoliator, and a high moisture pomace which can be destoned) that contain valuable bioactive compounds, such as [...] Read more.
The use of a two-phase decanter (TwPD) for olive-oil extraction produces wastes and byproducts (a small volume of water from oil washing, olive leaves from the defoliator, and a high moisture pomace which can be destoned) that contain valuable bioactive compounds, such as phenolics and/or triterpenic acids. So far, there is no (water) or limited information (leaves and the destoned pomace fraction) on their content of bioactives, especially triterpenic acids. To contribute to the characterization of such streams from cultivars of international interest, in the present study, samples obtained from five mills from the region of Laconia (from one or two harvests) in Greece, where Koroneiki cv dominates, were screened for phenols and/or triterpenic acids. The leaves and pomace were dried at two temperatures (70 °C and/or 140 °C), and the pomace was also destoned before analysis. The liquid wastes contained low amounts of total (TPC) phenols (<140 mg gallic acid/L), hydroxytyrosol (<44 mg/L), and tyrosol (<33 mg/L). The olive leaves varied widely in TPC (12.8–57.4 mg gallic acid/g dry leaf) and oleuropein (0.4–56.8 mg/g dry leaf) but contained an appreciable amount of triterpenic acids, mainly oleanolic acid (~12.5–31 mg/g dry leaf, respectively). A higher drying temperature (140 vs. 70 °C) affected rather positively the TPC/oleuropein content, whereas triterpenic acids were unaffected. The destoned pomace TPC was 15.5–22.0 mg gallic acid/g dw, hydroxytyrosol 3.9–5.6 mg/g dw, and maslinic 5.5–19.3 mg/g dw. Drying at 140 °C preserved better its bioactive phenols, whereas triterpenic acids were not influenced. The present findings indicate that TwPD streams may have a prospect as a source of bioactives for added-value applications. Material handling, including drying conditions, may be critical but only for phenols. Full article
(This article belongs to the Special Issue Food Waste and By-Products: Bioactive Compounds, Their Extraction, and Possible Utilization)
17 pages, 9278 KiB  
Article
Acute Oral Toxicity Evaluation of Almond Hull Powders in BALB/c Mice
by Juer Liu, Yuyang Yao, Yanling Cheng, Wei Hua, Xinyue Zhu, Qiming Miao, Guangwei Huang, Shengquan Mi and Roger Ruan
Foods 2023, 12(22), 4111; https://doi.org/10.3390/foods12224111 - 13 Nov 2023
Cited by 2 | Viewed by 882
Abstract
Almond hull, a substantial byproduct constituting more than half of almond fresh weight, has garnered recent attention due to its abundance in fiber and bioactive content. Despite this huge interest, data on its toxicity remain scarce. In line with the Organization for Economic [...] Read more.
Almond hull, a substantial byproduct constituting more than half of almond fresh weight, has garnered recent attention due to its abundance in fiber and bioactive content. Despite this huge interest, data on its toxicity remain scarce. In line with the Organization for Economic Cooperation and Development (OECD) 423 guidelines, this study conducted an acute oral toxicity test using almond hull powders processed from three major almond varieties of Butte, Monterey, and Nonpareil on BALB/c female mice, administering dosages of 300 mg/kg body weight (bw), 2000 mg/kg bw, and 5000 mg/kg bw, with observations over a 14-day period. The results indicated that almond hull powders were non-toxic, aligning with the Globally Harmonized System’s classification. Administering up to 5000 mg/kg bw of all three varieties of almond hull powders (female BALB/c mice) and 10,000 mg/kg bw of Monterey almond hull powders (both female and male mice) induced no adverse effects in terms of mortality, body weight changes, food intake, organ to weight ratio, and clinical biochemistry. Additionally, histopathological examination revealed no organ abnormalities. This study demonstrates the non-toxic nature of almond hull as an edible food ingredient under experimental conditions, encouraging the further exploration of its potential for safe consumption and its health benefits. Full article
(This article belongs to the Special Issue Food Waste and By-Products: Bioactive Compounds, Their Extraction, and Possible Utilization)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-4
Back to TopTop