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Processing, Physicochemical Characterization and Functional Properties of Agricultural Food Byproducts

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

Deadline for manuscript submissions: closed (30 July 2025) | Viewed by 9593

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Dr. Amalia Piscopo

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Guest Editor

Department of Agraria, Mediterranean University of Reggio Calabria, Reggio Calabria, Italy
Interests: vegetables; fruits; shelf life; cheese; processing; antioxidants; by-products; food packaging
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Dr. Alessandra De Bruno

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Guest Editor

Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Open University, Rome, Italy
Interests: antioxidant activity; polyphenols; chromatography; food analysis; antioxidants; food chemistry
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Special Issue Information

Dear Colleagues,

Agricultural Food Byproducts are currently the subject of keen interest because they represent a matrix to be managed post-production, often polluting or in any case tied to economic investments for the purpose of disposal. Various studies have instead highlighted that they should no longer be considered waste, but Agricultural Food Byproducts can still contain potentially reusable substances for various fields. An important aspect is the evaluation of the correct process to apply in order not to lose this precious content. Furthermore, the identification of the correct application, in appropriate formulations, allows the previous operations aimed at the valorization and reuse of these matrices to be finalized.

The theme of this Special Issue is therefore to highlight the opportunities for valorizing Agricultural Food Byproducts, from their chemical–physical characterization to the treatment and application processes to give them a new life and be useful for the consumer and the environment.

Dr. Amalia Piscopo
Dr. Alessandra De Bruno
Guest Editors

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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.

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Keywords

agricultural food byproducts
characterization
enriched foods
functional properties
processing

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Published Papers (9 papers)

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Research

21 pages, 6144 KB

Open AccessArticle

Effects of Growth Stage and Particle Size on the Physical, Chemical, Structural, and Bioactive Properties of Alkaline-Extracted Dietary Fiber from Rice Husk (Oryza sativa L.)

by Tipaukson Chaikwang, Apichaya Bunyatratchata, Pornpisanu Thammapat, Jiranan Ratseewo and Sirithon Siriamornpun

Foods 2025, 14(17), 3094; https://doi.org/10.3390/foods14173094 - 3 Sep 2025

Viewed by 677

Abstract

Rice husk (RH), an underutilized by-product of rice milling, represents a promising source of dietary fiber with health-promoting potential. This study investigated the effects of growth stage and particle size on the chemical composition and functional properties of dietary fiber isolated from green rice husk (G-RH) and ripe rice husk (R-RH). Cellulose contents ranged from 62 to 85 g/100 g DW in G-RH and from 38 to 73 g/100 g DW in R-RH, while β-glucan levels were 66–85 mg/g DW and 67–92 mg/g DW, respectively. FTIR and XRD analyses confirmed the presence of cellulose and its crystalline structure. Particle size reduction enhanced water- and oil-holding capacities (up to five-fold and two-fold, respectively) and increased phenolic, flavonoid, and phytosterol contents. G-RH exhibited higher levels of bioactive compounds and a more diverse phytosterol profile compared to R-RH, as verified by GC-MS analysis. In contrast, R-RH showed greater water-holding capacity, whereas G-RH displayed superior oil-holding capacity, underscoring the influence of growth stage on dietary fiber functionality. Overall, these findings highlight rice husk, particularly G-RH, as a promising functional ingredient for food applications. Full article

(This article belongs to the Special Issue Processing, Physicochemical Characterization and Functional Properties of Agricultural Food Byproducts)

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28 pages, 6349 KB

Open AccessArticle

Valorization of Waste from Lavender Distillation Through Optimized Encapsulation Processes

by Nikoletta Solomakou, Dimitrios Fotiou, Efthymia Tsachouridou and Athanasia M. Goula

Foods 2025, 14(15), 2684; https://doi.org/10.3390/foods14152684 - 30 Jul 2025

Viewed by 501

Abstract

This study evaluated and compared two encapsulation techniques—co-crystallization and ionic gelation—for stabilizing bioactive components derived from lavender distillation residues. Utilizing aqueous ethanol extraction (solid residues) and concentration (liquid residues), phenolic-rich extracts were incorporated into encapsulation matrices and processed under controlled conditions. Comprehensive characterization included encapsulation efficiency (Ef), antioxidant activity (AA), moisture content, hygroscopicity, dissolution time, bulk density, and color parameters (L*, a*, b*). Co-crystallization outperformed ionic gelation across most criteria, achieving significantly higher Ef (>150%) and superior functional properties such as lower moisture content (<0.5%), negative hygroscopicity (−6%), and faster dissolution (<60 s). These features suggested enhanced physicochemical stability and suitability for applications requiring long shelf life and rapid solubility. In contrast, extruded beads exhibited high moisture levels (94.0–95.4%) but allowed better control over morphological features. The work introduced a mild-processing approach applied innovatively to the valorization of lavender distillation waste through structurally stable phenolic delivery systems. By systematically benchmarking two distinct encapsulation strategies under equivalent formulation conditions, this study advanced current understanding in bioactive microencapsulation and offers new tools for developing functional ingredients from aromatic plant by-products. Full article

(This article belongs to the Special Issue Processing, Physicochemical Characterization and Functional Properties of Agricultural Food Byproducts)

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16 pages, 7201 KB

Open AccessArticle

Carnauba Wax Coatings Enriched with Essential Oils or Fruit By-Products Reduce Decay and Preserve Postharvest Quality in Organic Citrus

by Lorena Martínez-Zamora, Rosa Zapata, Marina Cano-Lamadrid and Francisco Artés-Hernández

Foods 2025, 14(15), 2616; https://doi.org/10.3390/foods14152616 - 25 Jul 2025

Viewed by 1464

Abstract

This research analyzes the innovative development of carnauba wax coatings enriched with essential oils (EOs: lemon, orange, grapefruit, clove, oregano, and cinnamon) or fruit by-products (FBPs: avocado, tomato, carrot, orange, lemon, and grapefruit) to improve postharvest preservation of organic oranges and lemons. Six EOs and six FBPs were evaluated for total phenolic content (TPC) and in vitro antifungal activity against Penicillium digitatum. Based on results, grapefruit, oregano, and clove EOs were selected for lemons, while avocado, orange, and grapefruit FBPs were selected for oranges. An in vivo test at 20 °C for 15 days with carnauba wax coatings assessed antifungal performance. Clove EO and avocado FBP showed strong in vitro inhibition and consistent hyphal suppression (~100 and ~82%, respectively). In vivo, coatings with grapefruit EO and avocado FBP significantly reduced fungal decay and sporulation (~75%) in lemons and oranges, respectively. Coated fruits also retained weight losses by ~25% compared to uncoated ones. These findings suggest that phenolic-rich natural extracts, especially from agro-industrial residues like avocado peels, offer a promising and sustainable strategy for postharvest citrus disease control. Further studies should test coating effectiveness in large-scale trials under refrigeration combined with other preservation strategies. Full article

(This article belongs to the Special Issue Processing, Physicochemical Characterization and Functional Properties of Agricultural Food Byproducts)

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22 pages, 855 KB

Open AccessArticle

Using Chemical Composition and Antioxidant Activity in Evaluation of Enological By-Products According to Type, Vinification Style, Season, and Grape Variety

by Ana Belén Mora-Garrido, María José Jara-Palacios, M. Luisa Escudero-Gilete and María Jesús Cejudo-Bastante

Foods 2025, 14(14), 2405; https://doi.org/10.3390/foods14142405 - 8 Jul 2025

Viewed by 603

Abstract

Large quantities of oenological by-products, rich in potentially extracted antioxidant compounds, are generated annually in the winemaking industry. With the purpose of their revalorization, different types of by-products (grape pomace, lees, and grape seed meal) from the winemaking industry from three vinification typologies (red, rosè, and white) and four varieties (Tempranillo, Syrah, Airén, and Zalema) in two grape growing seasons (2022 and 2023) were considered. Attention was focused on the content of protein, individual phenolic compounds (anthocyanins, flavonols, hydroxycinnamic acid derivatives, hydroxybenzoic acids, monomeric flavan-3-ols, and procyanidins), and antioxidant activity (DPPH, ABTS, and cyclic voltammetry). The data obtained showed considerable amounts of protein (around 30%) in red lees and a high concentration of phenolic compounds in the by-products, especially anthocyanins and flavonols in the by-products derived from rosè vinifications and flavan-3-ols, procyanidins, and hydroxybenzoic acids in red grape by-products. The antioxidant activity was different between the by-products. Specifically, the electrochemical behavior evaluated by cyclic voltammetry showed some significant differences. Finally, a linear discriminant analysis based on chemical and antioxidant data allowed for differentiating the samples depending on the type of by-product, type of vinification, and variety. Full article

(This article belongs to the Special Issue Processing, Physicochemical Characterization and Functional Properties of Agricultural Food Byproducts)

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19 pages, 1543 KB

Open AccessArticle

Physicochemical and Sensory Evaluation of Spreads Derived from Fruit Processing By-Products

by Chrysanthi Nouska, Liliana Ciurla, Antoanela Patras, Costas G. Biliaderis and Athina Lazaridou

Foods 2025, 14(13), 2224; https://doi.org/10.3390/foods14132224 - 24 Jun 2025

Cited by 1 | Viewed by 1119

Abstract

Apple, tomato, and grape pomaces, as well as an apple–grape (1:1) mixed pomace, were employed in the formulation of fruit-based spreads to valorize these underutilized by-products. The influence of pectin addition on the physicochemical and sensory properties of the spreads was also examined. All spread preparations carried the ‘high fiber’ nutrition claim. The apple pomace spread demonstrated the highest total and soluble dietary fiber contents (14.13 and 4.28%, respectively). Colorimetry showed higher L* and a* values for the tomato pomace spreads. Rheometry of the spreads revealed pseudoplastic flow and weak gel-like behavior (G′ > G″); the tomato and grape pomace spreads with pectin exhibited the highest η*, G′, and G″ values. A texture analysis (spreadability test) indicated that pectin addition affected only the mixed pomace spread, resulting in the least spreadable product. Regarding bioactive compounds, the apple pomace had the highest total phenolic content, and the grape pomace exhibited the highest antioxidant activity, both of which were also reflected in their corresponding spreads. A principal component analysis indicated a strong correlation among flavor, mouthfeel, and moisture content, which were negatively correlated with color intensity and spreadability. The apple pomace spread with added pectin was the most widely preferred by consumers due to its appealing mouthfeel, spreadability and flavor. Full article

(This article belongs to the Special Issue Processing, Physicochemical Characterization and Functional Properties of Agricultural Food Byproducts)

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21 pages, 4037 KB

Open AccessArticle

Poly-β-hydroxybutyrate Production from Bread Waste via Sequential Dark Fermentation and Photofermentation

by Luca Bernabò, Giulia Daly, Gianmarco Mugnai, Viola Galli, Elisa Corneli, Lisa Granchi and Alessandra Adessi

Foods 2025, 14(10), 1659; https://doi.org/10.3390/foods14101659 - 8 May 2025

Viewed by 971

Abstract

This study explores the valorization of bread waste for poly-β-hydroxybutyrate (PHB) production through a combined dark fermentation (DF) and photofermentation (PF) process. DF, performed using Lactobacillus amylovorus DSM 20532, efficiently converted bread waste into a lactate- and acetate-rich substrate within 120 h. The resulting fermented bread broth (FBB) was enriched with essential nutrients by adding digestate from anaerobic digestion, replacing the need for chemical supplements. Six purple non-sulfur bacteria (PNSB) strains were screened for PHB production in the FBB. Cereibacter johrii Pisa7 demonstrated the highest PHB accumulation (50.73% w PHB/w cells), and biomass increase (+1.26 g L⁻¹) over 336 h, leading to its selection for scale-up. Scale-up experiments were conducted in a 5 L photobioreactor with LED lights optimized for PNSB growth. C. johrii Pisa7 accumulated PHB at 15.17% and 11.51% w PHB/w cells in two independent trials, corresponding to productivities of 2.03 and 0.89 mg PHB L⁻¹ h⁻¹. These results confirm the scalability of the process while maintaining competitive PHB yields. This study highlights the potential of bread waste as a low-cost carbon source for bioplastic production, contributing to a circular bioeconomy by converting food waste into sustainable materials. Full article

(This article belongs to the Special Issue Processing, Physicochemical Characterization and Functional Properties of Agricultural Food Byproducts)

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25 pages, 3057 KB

Open AccessArticle

Use of Coffee Roasting By-Products (Coffee Silverskin) as Natural Preservative for Fresh-Cut Fennel Slices

by Miriam Arianna Boninsegna, Alessandra De Bruno, Corinne Giacondino, Amalia Piscopo, Giuseppe Crea, Valerio Chinè and Marco Poiana

Foods 2025, 14(9), 1493; https://doi.org/10.3390/foods14091493 - 24 Apr 2025

Viewed by 1109

Abstract

The coffee roasting by-product, coffee silverskin, represents a serious problem in environmental pollution. Still, it is also an interesting source of chemical compounds that can be recovered and used in the food industry to improve the physical, chemical, and sensory properties of a wide range of food products. This study aimed to evaluate, for the first time, the effect of the coffee silverskin extract (CSE), applied as a dipping treatment, in preserving the storage and the qualitative decay of fresh-cut fennel slices during 14 days of storage at 4 °C. The experimental plan evaluated two dipping solutions (5% and 10%) with coffee silverskin extract and compared them with a conventional dipping in 2% ascorbic acid and a control (water). The use of CSE in the dipping of fresh-cut fennel permitted an increase in the phenolic (chlorogenic and caffeic acids) content for up to 14 days, with good sensory acceptability and physico-chemical and microbiological characteristics. To date, no applications of CSE in this form have been reported, nor has any food by-product extract been investigated for the preservation of fresh-cut fennel, which makes this study a novel contribution to the development of sustainable treatments for minimally processed vegetables. Full article

(This article belongs to the Special Issue Processing, Physicochemical Characterization and Functional Properties of Agricultural Food Byproducts)

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21 pages, 4221 KB

Open AccessArticle

Study of the Impact of Operating Parameters and the Addition of Fat on the Physicochemical and Texture Properties of Extruded Snacks

by Nicolas Jacquet, Armande Plompteux, Yves Brostaux, Paul Malumba, Sabine Danthine and Christophe Blecker

Foods 2025, 14(8), 1307; https://doi.org/10.3390/foods14081307 - 9 Apr 2025

Viewed by 1621

Abstract

This study investigated the effects of extrusion parameters (barrel temperature, screw speed) and oil content on the physicochemical and textural properties of corn flour-based snacks, using a Box–Behnken response surface design. Significant predictive models (adjusted R² > 90%) were established for specific mechanical energy (SME), expansion ratio, bulk density, hardness, compression work, water activity (aw) and dry matter content. The results showed that increasing oil content dramatically reduced SME (from 229.5 Wh/kg at 5% oil and 110 °C to 68.2 Wh/kg at 10% oil and 180 °C) and expansion ratio (maximum 3.73 at 145 °C, 150 rpm, 0% oil), while increasing bulk density (up to 0.271 g/cm³ at 10% oil). High oil content also led to a sharp increase in hardness (from 67.9 N at 0% oil to 466.9 N at 10% oil). Conversely, higher barrel temperature (up to 180 °C) and screw speed (up to 250 rpm) generally improved snack texture by reducing hardness and density and increasing expansion. Water activity ranged from 0.24 to 0.50 and was positively influenced by oil content and negatively by temperature and screw speed. Overall, oil content had the strongest detrimental impact on snack properties, but optimizing temperature and screw speed allowed the production of snacks with acceptable qualities. Full article

(This article belongs to the Special Issue Processing, Physicochemical Characterization and Functional Properties of Agricultural Food Byproducts)

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16 pages, 617 KB

Open AccessArticle

Obtention and Characterisation of Antioxidant-Rich Peptides from Defatted Grape Seed Meal Using Different Enzymes

by María del Rosario Rodríguez-Muñoz, Ana Belén Mora-Garrido, Francisco J. Heredia, María Jesús Cejudo-Bastante and María Lourdes González-Miret

Foods 2025, 14(7), 1248; https://doi.org/10.3390/foods14071248 - 3 Apr 2025

Cited by 1 | Viewed by 729

Abstract

Defatted grape seed meal (DGSM) is a residue obtained from grape pomace and is an important source of protein. The aim of this study was to select peptides with optimal antioxidant and colour properties, obtained using enzymes of different origins and proteolytic character, for application in winemaking. For this purpose, the assay was performed using novo-ProD (NP), alcalase (AL), novozym (NZ), pepsin (PE), flavourzyme (FZ), and papain (PA) enzymes. The peptide percentage, peptide yield, molecular size of the peptide fractions, total amino acid, peptide content, antioxidant activity, and CIELAB colour coordinates of the hydrolysates were determined. The peptide hydrolysates obtained using PE showed the significantly (p < 0.05) highest percentages of peptides (93%), amino acid content (188 mg aa/g hydrolysate), and lightness (L*, 70.3). On the other hand, NP peptide hydrolysates displayed the significantly (p < 0.05) highest antioxidant activity (154 µmol TE/g hydrolysate) and peptide yield (39%). Regarding molecular weight (MW), PE led to hydrolysates with a lower proportion of low-MW peptides (MW < 1 kDa). In conclusion, the peptide hydrolysates obtained by NP and PE exhibited the greatest chemical characteristics for further application, both separately and combined in targeted hydrolysis, as colour stabilisers and antioxidant capacity enhancers in warm climate winemaking. Full article

(This article belongs to the Special Issue Processing, Physicochemical Characterization and Functional Properties of Agricultural Food Byproducts)

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