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Foods
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Processing, Physicochemical Characterization and Functional Properties of Agricultural Food Byproducts
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Processing, Physicochemical Characterization and Functional Properties of Agricultural Food Byproducts

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

Deadline for manuscript submissions: 30 July 2025 | Viewed by 3491

Special Issue Editors

Dr. Amalia Piscopo

E-Mail Website
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
Special Issues, Collections and Topics in MDPI journals
Dr. Alessandra De Bruno

E-Mail Website
Guest Editor
Department of Human Sciences and Promotion of the Quality of Life, San Raffaele University, 00166 Rome, Italy
Interests: antioxidant activity; polyphenols; chromatography; food analysis; antioxidants; food chemistry
Special Issues, Collections and Topics in MDPI journals

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

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

  • agricultural food byproducts
  • characterization
  • enriched foods
  • functional properties
  • processing

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Published Papers (6 papers)

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Research

22 pages, 855 KiB  
Article
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 251
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 [...] Read more.
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 KiB  
Article
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
Viewed by 284
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. [...] Read more.
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 KiB  
Article
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 621
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 [...] Read more.
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 KiB  
Article
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 538
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 [...] Read more.
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 KiB  
Article
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 747
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 [...] Read more.
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 KiB  
Article
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
Viewed by 467
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, [...] Read more.
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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