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Food Ingredients from Food Wastes and By-Products
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Food Ingredients from Food Wastes and By-Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (31 December 2024) | Viewed by 12157

Special Issue Editor

Prof. Dr. Acácio Antonio Ferreira Zielinski

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Guest Editor
Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis 88010-970, SC, Brazil
Interests: food waste; extraction; bioactive compounds; protein; polysaccharides; plant-based; multivariate analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The search for sustainable industrial processes has guided the production of chemicals and fuels from a biomass-based economy. However, millions of tons of by-products from the food processing industry are currently generated worldwide, being disposed of in landfills, used in composting, or for animal feed. Additionally, it is essential to change the form of production, converting the linear economy into a sustainable circular bioeconomy. The philosophy of the dominant economic model of “take, make and dispose” must be urgently transformed into a sustainable mode. For this, the concept of upcycled foods, which is the use of food ingredients or processed food materials that would, otherwise, be discarded, must be properly understood. Applying the concepts of a circular economy and biorefinery is decisive for recovering high-value-added molecules, since the growing demand for processed foods increases the generation of residues or by-products from processed foods. For the most part, these biomasses are not fully exploited, with insufficient knowledge about their nutritional and economic values.

Normally, food processing by-products are disposed of in landfills, used as animal feed, burned, or used in steam production. Therefore, considering the possibility to improve the use of these by-products, new strategies have been developed for the recovery of relevant substances from these biomasses, such as bioactive compounds, polysaccharides, proteins, oils, and fibers, among others, which could be recovered for further use in the food industry.

We invite you to submit your latest research findings or review articles to this Special Issue, which will bring together the current research on food ingredients recovered from food wastes and by-products.

If you have any questions, please do not hesitate to contact us. We look forward to hearing from you.

Prof. Dr. Acácio Antonio Ferreira Zielinski
Guest Editor

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

  • bioactive compounds
  • oil
  • protein
  • polysaccharides
  • extraction
  • foods
  • natural products
  • plant-based

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Published Papers (7 papers)

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Research

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16 pages, 2235 KiB  
Article
Pectin Microwave Assisted Extraction from Pumpkin Peels: Process Optimization and Chemical-Physical and Rheological Characterization
by Ilaria Frosi, Raffaella Colombo, Raffaele Pugliese, Chiara Milanese and Adele Papetti
Foods 2024, 13(19), 3157; https://doi.org/10.3390/foods13193157 - 3 Oct 2024
Cited by 3 | Viewed by 1820
Abstract
Recently, pectin, a versatile polysaccharide with different industrial applications, has gained significant attention as an eco-friendly and functional ingredient. This study investigates pumpkin peels (Cucurbita maxima L., Mantua variety) as a novel source of pectin, using a microwave-assisted extraction method with citric [...] Read more.
Recently, pectin, a versatile polysaccharide with different industrial applications, has gained significant attention as an eco-friendly and functional ingredient. This study investigates pumpkin peels (Cucurbita maxima L., Mantua variety) as a novel source of pectin, using a microwave-assisted extraction method with citric acid-acidified water as solvent. The extraction conditions were optimized using a Design of Experiments approach, considering the solvent-to-solid ratio (SSR), pH, temperature, and extraction time. The optimized conditions (94.8 °C, 5 min, pH 1.5, and 46 mL/g SSR) resulted in a pectin yield of 18.05%. A comprehensive characterization of the extracted pectin was performed, including FT-IR spectroscopy, DSC, TGA, rheological properties, and techno-functional assessments such as water holding capacity and fat binding capacity. The results indicated a high degree of esterification (56.19 ± 0.87%), classifying the pumpkin peels (PP) extract as a high methoxyl pectin. PP pectin demonstrated potential as a stabilizer and emulsifying agent, although its high methoxyl content limits its use as a carrier for targeted bioactive delivery. The findings support the viability of using agricultural by-products to obtain valuable polysaccharides, contributing to waste valorization and sustainable industrial practices. Full article
(This article belongs to the Special Issue Food Ingredients from Food Wastes and By-Products)
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16 pages, 2937 KiB  
Article
In Vitro Digestion and Fermentation of Cowpea Pod Extracts and Proteins Loaded in Ca(II)-Alginate Hydrogels
by Maria Victoria Traffano-Schiffo, Tatiana Rocio Aguirre-Calvo, Beatriz Navajas-Porras, María Victoria Avanza, José Ángel Rufián-Henares and Patricio Román Santagapita
Foods 2024, 13(19), 3071; https://doi.org/10.3390/foods13193071 - 26 Sep 2024
Cited by 2 | Viewed by 1503
Abstract
Antioxidants derived from food by-products are known for their bioactive properties and impact on human health. However, the gastrointestinal behavior is often poor due to their degradation during digestion. The development of Ca(II)–alginate beads supplemented with biopolymers and enriched with cowpea (Vigna [...] Read more.
Antioxidants derived from food by-products are known for their bioactive properties and impact on human health. However, the gastrointestinal behavior is often poor due to their degradation during digestion. The development of Ca(II)–alginate beads supplemented with biopolymers and enriched with cowpea (Vigna unguiculata) extract could represent a novel environmentally friendly technological solution to produce functional ingredients in the food industry. The present study evaluates the impact of in vitro digestion/fermentation by analyzing global antioxidant response (GAR), production of short-chain fatty acids (SCFAs) as a modulation of gut microbiota, and behavior of proton transverse relaxation times by low-field nuclear magnetic resonance (as an indicator of gelation state and characterization of microstructure). Results revealed that guar gum and cowpea protein preserved a high GAR of total phenolic compounds and antioxidant capacity by ABTS and FRAP methods after digestion/fermentation, promoting an adequate protection of the bioactives for their absorption. Alginate-based beads have great potential as prebiotics, with the guar gum-containing system contributing the most to SCFAs production. Finally, the overall higher mobility of protons observed in the intestinal phase agrees with structural changes that promote the release of phenolic compounds during this stage. Beads are excellent carriers of bioactive compounds (cowpea phenolic compounds and peptides) with potential capacities. Full article
(This article belongs to the Special Issue Food Ingredients from Food Wastes and By-Products)
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14 pages, 1436 KiB  
Article
Effect of Carbohydrase Treatment on the Dietary Fibers and Bioactive Compounds of Cocoa Bean Shells (CBSs)
by Vincenzo Disca, Yassine Jaouhari, Francesca Carrà, Manuel Martoccia, Fabiano Travaglia, Monica Locatelli, Matteo Bordiga and Marco Arlorio
Foods 2024, 13(16), 2545; https://doi.org/10.3390/foods13162545 - 15 Aug 2024
Cited by 1 | Viewed by 1044
Abstract
Cocoa bean shells (CBSs) are a byproduct of the chocolate production process, representing the external layer of the cocoa bean. CBSs exhibit many interesting chemical and nutritional characteristics resulting in a very rich content of dietary fiber (DF) and antioxidant compounds such as [...] Read more.
Cocoa bean shells (CBSs) are a byproduct of the chocolate production process, representing the external layer of the cocoa bean. CBSs exhibit many interesting chemical and nutritional characteristics resulting in a very rich content of dietary fiber (DF) and antioxidant compounds such as phenolic acids and flavan-3-ols. The DF fraction of CBSs is notably rich in soluble dietary fibers (SDFs), which may be associated with fermentability and prebiotic properties. The objective of this study was the valorization of CBSs through enzymatic treatments, thereby increasing the solubility of DF and potentially augmenting fermentability. CBSs were treated both raw and defatted. Three sets of carbohydrases were used in order to impact the dietary fiber profile. Cellulase, xylanase, pectinase and their combinations were used to perform enzymatic treatments. The application of cellulase, xylanase and a combination of both enzymes proved effective in achieving a high SDF destructuring of the insoluble dietary fiber (IDF) fraction in both defatted and raw CBSs. Notably, the SDF/IDF ratio was significantly elevated in the enzymatically hydrolyzed samples (1.13–1.33) compared to the untreated CBSs (0.33). Furthermore, the various treatments did not affect the antioxidant activity or the content of the main bioactive compounds. These results provide a foundation for new opportunities in the biovalorization of CBSs through green techniques for a range of potential industrial applications in the food and nutraceutical sectors. Full article
(This article belongs to the Special Issue Food Ingredients from Food Wastes and By-Products)
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29 pages, 9134 KiB  
Article
Hypoglycemic Ability of Sericin-Derived Oligopeptides (SDOs) from Bombyx mori Yellow Silk Cocoons and Their Physiological Effects on Streptozotocin (STZ)-Induced Diabetic Rats
by Chainarong Tocharus and Manote Sutheerawattananonda
Foods 2024, 13(14), 2184; https://doi.org/10.3390/foods13142184 - 11 Jul 2024
Cited by 4 | Viewed by 1601
Abstract
Patients with diabetes require daily medication to maintain blood sugar levels. Nevertheless, the long-term use of antidiabetics can lose efficacy and cause degeneration in some patients. For long-term diabetes care, integrating natural dietary foods and medicine is being considered. This study investigated the [...] Read more.
Patients with diabetes require daily medication to maintain blood sugar levels. Nevertheless, the long-term use of antidiabetics can lose efficacy and cause degeneration in some patients. For long-term diabetes care, integrating natural dietary foods and medicine is being considered. This study investigated the impact of SDOs on blood sugar levels and their physiological effects on diabetic rats. We induced diabetes in male Wistar rats with STZ (50 mg/kg) and then administered an oral glucose tolerance test to determine the SDO dosage comparable to glibenclamide. The rats were divided into nine groups: normal, diabetic, and diabetic with insulin (10 U/kg), glibenclamide (0.6 mg/kg), bovine serum albumin (BSA; 200 mg/kg), soy protein isolate (200 mg/kg), or SDOs (50, 100, and 200 mg/kg). Diabetic rats administered SDOs had a higher body weight and serum insulin but a lower blood sugar than diabetic control rats. Biochemical assays indicated lower AST/SGOT, ALT/SGPT, BUN, and triglycerides but higher HDL in the SDO groups. Immunohistochemistry showed that SDOs reduced damaged islet cells, increased beta-cell size, and improved insulin levels while decreasing alpha cell size and glucagon. The vascular effects of SDOs were like those of normal control treatment and insulin treatment in diabetic rats. SDOs, a yellow silk protein, show potential for long-term diabetes care. Full article
(This article belongs to the Special Issue Food Ingredients from Food Wastes and By-Products)
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15 pages, 1853 KiB  
Article
Enhancement of Calcium Chelating Activity in Peptides from Sea Cucumber Ovum through Phosphorylation Modification
by Lingyu Han, Yaoyao Li, Bing Hu, Wei Wang, Jianming Guo, Jixin Yang, Nuo Dong, Yingmei Li and Tingting Li
Foods 2024, 13(12), 1943; https://doi.org/10.3390/foods13121943 - 20 Jun 2024
Cited by 3 | Viewed by 1668
Abstract
Recently, phosphorylation has been applied to peptides to enhance their physiological activity, taking advantage of its modification benefits and the extensive study of functional peptides. In this study, water-soluble peptides (WSPs) of sea cucumber ovum were phosphorylated in order to improve the latter’s [...] Read more.
Recently, phosphorylation has been applied to peptides to enhance their physiological activity, taking advantage of its modification benefits and the extensive study of functional peptides. In this study, water-soluble peptides (WSPs) of sea cucumber ovum were phosphorylated in order to improve the latter’s calcium binding capacity and calcium absorption. Enzymatic hydrolysis methods were screened via ultraviolet-visible absorption spectroscopy (UV–Vis), the fluorescence spectrum, and calcium chelating ability. Phosphorylated water-soluble peptides (P-WSPs) were characterized via high-performance liquid chromatography, the circular dichroism spectrum, Fourier transform infrared spectroscopy (FTIR), UV–Vis spectroscopy, surface hydrophobicity, and fluorescence spectroscopy. The phosphorus content, calcium chelation rate and absorption rate were investigated. The results demonstrated that phosphorylation enhanced the calcium chelating capacity of WSPs, with the highest capacity reaching 0.96 mmol/L. Phosphate ions caused esterification events, and the carboxyl, amino, and phosphate groups of WSPs and P-WSPs interacted with calcium ions to form these bonds. Calcium-chelated phosphorylated water-soluble peptides (P-WSPs-Ca) demonstrated outstanding stability (calcium retention rates > 80%) in gastrointestinal processes. Our study indicates that these chelates have significant potential to develop into calcium supplements with superior efficacy, bioactivity, and stability. Full article
(This article belongs to the Special Issue Food Ingredients from Food Wastes and By-Products)
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Review

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25 pages, 789 KiB  
Review
Promoting the Emerging Role of Pulse By-Products as Valuable Sources of Functional Compounds and Novel Food Ingredients
by Antonella Lamonaca, Elisabetta De Angelis, Linda Monaci and Rosa Pilolli
Foods 2025, 14(3), 424; https://doi.org/10.3390/foods14030424 - 28 Jan 2025
Viewed by 1386
Abstract
The growth of the human population worldwide has increased food demand, generating the massive production of foods and consequently causing enormous production of waste every year. The indiscriminate exploitation of the already limited natural resources has also generated serious environmental and economic crises. [...] Read more.
The growth of the human population worldwide has increased food demand, generating the massive production of foods and consequently causing enormous production of waste every year. The indiscriminate exploitation of the already limited natural resources has also generated serious environmental and economic crises. The use, or reuse, of waste or by-products represents a viable solution to constrain the problem by promoting alternative routes of exploitation with multiple food and biotechnological applications. This review focuses on the most recent advances in the valorization of food by-products, with specific reference to legume-derived by-products. The main technological solutions for reintroducing and/or valorizing food waste are reported together with a critical discussion of the main pros and cons of each alternative, supported by practical case studies whenever available. First, the possibility to exploit the by-products as valuable sources of functional compounds is presented by reviewing both conventional and innovative extraction techniques tailored to provide functional extracts with multiple food, pharmaceutical, and biotechnological applications. Second, the possibility to valorize the by-products as novel food ingredients by inclusion in different formulations, either as a whole or as hydrolyzed/fermented derivatives, is also presented and discussed. To the best of our knowledge, several of the technological solutions discussed have found only limited applications for waste or by-products derived from the legume production chain; therefore, great efforts are still required to gain the full advantages of the intrinsic potential of pulse by-products. Full article
(This article belongs to the Special Issue Food Ingredients from Food Wastes and By-Products)
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26 pages, 1331 KiB  
Review
An Upcycling Approach from Fruit Processing By-Products: Flour for Use in Food Products
by Laís Benvenutti, Fernanda Moreira Moura, Gabriela Zanghelini, Cristina Barrera, Lucía Seguí and Acácio Antonio Ferreira Zielinski
Foods 2025, 14(2), 153; https://doi.org/10.3390/foods14020153 - 7 Jan 2025
Viewed by 2284
Abstract
The growing global population has led to increased food consumption and a significant amount of food waste, including the non-consumed parts of fruits (e.g., stems, rinds, peels, seeds). Despite their nutrient richness, these by-products are often discarded. With the rising interest in nutrient-dense [...] Read more.
The growing global population has led to increased food consumption and a significant amount of food waste, including the non-consumed parts of fruits (e.g., stems, rinds, peels, seeds). Despite their nutrient richness, these by-products are often discarded. With the rising interest in nutrient-dense foods for health benefits, fruit by-products have potential as nutritious ingredients. Upcycling, which repurposes waste materials, is one solution. White flour, which is common in food products like bread and pasta, has good functional properties but poor nutritional value. This can be enhanced by blending white flour with fruit by-product flours, creating functional, nutrient-rich mixtures. This review explores using flours from common Brazilian fruit by-products (e.g., jaboticaba, avocado, guava, mango, banana, jackfruit, orange, pineapple, and passion fruit) and their nutritional, physical–chemical properties, quality and safety, and applications. Partially replacing wheat flour with fruit flour improves its nutritional value, increasing the amount of fiber, protein, and carbohydrates present in it. However, higher substitution levels can alter color and flavor, impacting the sensory appeal and acceptability. While studies showed the potential of fruit by-product flours in food formulation, there is limited research on their long-term health impacts. Full article
(This article belongs to the Special Issue Food Ingredients from Food Wastes and By-Products)
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