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Environmental and Comprehensive Utilization of Agricultural and Food Production Wastes...
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Environmental and Comprehensive Utilization of Agricultural and Food Production Wastes and Residues

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

Deadline for manuscript submissions: 20 June 2025 | Viewed by 1746

Special Issue Editors

Prof. Dr. Jin Liang

E-Mail Website
Guest Editor
College of Food and Nutrition, Anhui Agricultural University, Hefei, China
Interests: food production wastes and residues; functional food additives
Dr. Guanhua Wang

E-Mail Website
Guest Editor
State Key Laboratory of Biobased Fiber Manufacturing Technology, Tianjin Key Laboratory of Pulp and Paper, College of Light Industry and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Interests: lignin valorization; green ligocellulosic biorefinery; value-added utilization of agricultural residue
Dr. Wenjie Sui

E-Mail Website
Guest Editor
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
Interests: clean production; comprehensive utilization; biorefinery; functional food additives; biomacromolecules’ modification; bioconversion; green extraction
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

As the global demand for sustainable practices intensifies, the effective management and utilization of agricultural and food production wastes and residues have emerged as a crucial area of research. This Special Issue aims to explore innovative strategies and technologies for converting agricultural and food waste materials into valuable resources, thereby promoting environmental sustainability and economic viability. We invite researchers, practitioners, and policymakers to contribute original research articles, review papers, and case studies that address various aspects of waste utilization. Topics of interest include, but are not limited to, waste valorization techniques, bioconversion processes, circular economy approaches in agriculture and food industry, and the development of bio-based products. We encourage submissions that highlight the successful implementation of waste management systems, innovative solutions for reducing food waste, and the integration of waste utilization in agricultural practices. This Special Issue will provide a platform for disseminating knowledge and fostering collaboration among stakeholders in the agricultural and food sectors. By sharing insights and experiences, we hope to inspire further research and development in this critical field.

Prof. Dr. Jin Liang
Dr. Guanhua Wang
Dr. Wenjie Sui
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 and food wastes
  • clean production
  • comprehensive utilization
  • biorefining process
  • functional food additives
  • bio-fuels, -materials and -chemicals
  • separation and purification
  • bioconversion
  • pyrolysis
  • novel technologies

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Published Papers (2 papers)

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Research

22 pages, 3920 KiB  
Article
Steam Explosion Enhances the Powder Property, Instant Solubility, and Diffusivity of Superfine Ground Tea Powder
by Xin Zhuang, Yue Chen, Shuiqing Wang, Kai Zhong, Wenjie Sui, Chao Ma and Maoyu Wu
Foods 2025, 14(8), 1345; https://doi.org/10.3390/foods14081345 - 14 Apr 2025
Viewed by 374
Abstract
Low-grade tea, often underutilized due to its coarse texture and limited bioavailability, represents a significant resource waste. This study systematically investigated the synergistic effects of steam explosion (SE) and superfine grinding on enhancing the structural deconstruction, powder property, instant solubility, and diffusivity of [...] Read more.
Low-grade tea, often underutilized due to its coarse texture and limited bioavailability, represents a significant resource waste. This study systematically investigated the synergistic effects of steam explosion (SE) and superfine grinding on enhancing the structural deconstruction, powder property, instant solubility, and diffusivity of low-grade. SE treatment induced critical physicochemical modifications, including hemicellulose degradation, lignin recondensation, and cellulose crystalline reorganization, which significantly weakened the lignocellulosic matrix. Subsequent superfine grinding via ball milling achieved ultrafine particles, with median diameter D50 = 10.4 ± 0.17 μm, and almost completely destroyed the cell wall by 99.9%. Extraction kinetics revealed that SE-ball milling synergistically accelerated the diffusion behavior of bioactive compounds, reducing equilibrium time by 2~4 times and increasing maximum yields of polysaccharides, polyphenols, caffeine, and water-soluble solids by 9~25% compared to untreated samples. Homogenization combined with 0.08 mg/mL CMC-Na further improved the suspension stability of tea powder and reduced its centrifugal sedimentation to 9.85%. These findings demonstrate a scalable strategy to transform low-grade tea into high-value ingredients with enhanced accessibility and solubility of bioactive compounds, offering promising applications in instant beverages, fortified foods, and nutraceuticals. Full article
(This article belongs to the Special Issue Environmental and Comprehensive Utilization of Agricultural and Food Production Wastes and Residues)
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23 pages, 7045 KiB  
Article
Impact of Long-Term Cold Storage on the Physicochemical Properties, Volatile Composition, and Sensory Attributes of Dried Jujube (Zizyphus jujuba Mill.)
by Shaoxiang Pan, Xuemei Liu, Xiaodong Zheng, Jihong Wu, Mengnan Tan, Ning Cao, Xinyu Zhao, Maoyu Wu, Yu Han, Xinhuan Yan and Ye Song
Foods 2025, 14(1), 50; https://doi.org/10.3390/foods14010050 - 27 Dec 2024
Cited by 1 | Viewed by 996
Abstract
Grey jujube (Zizyphus jujuba Mill. cv. Huizao), a prominent cultivar from Xinjiang, China, is well known for its high nutritional value and medicinal benefits. This study investigates the effects of long-term storage on the quality attributes of grey jujube, focusing on color, [...] Read more.
Grey jujube (Zizyphus jujuba Mill. cv. Huizao), a prominent cultivar from Xinjiang, China, is well known for its high nutritional value and medicinal benefits. This study investigates the effects of long-term storage on the quality attributes of grey jujube, focusing on color, texture, physicochemical properties, bioactive ingredients, amino acid profiles, sensory characteristics, and volatile compounds. Over a three-year storage period, significant changes were observed, including a decline in lightness and redness of the peel, accompanied by textural modifications such as increased hardness and chewiness, primarily attributed to moisture loss. Physicochemical analyses revealed significant reductions in moisture content, sugars (particularly reducing sugars), and bioactive compounds such as vitamin C, total flavonoids, and cyclic adenosine monophosphate (cAMP). In contrast, total acidity showed a significant increase over time. Sensory evaluation indicated a substantial loss of fresh aroma and flavor, with the development of off-flavors over time. Additionally, a comprehensive analysis of volatile compounds highlighted significant transformations in aroma profiles, with notable reductions in desirable esters and increases in acetic acid concentrations. This study investigates the quality changes of grey jujubes during storage from sensory and physicochemical perspectives, aiming to provide a novel approach for differentiating between newly harvested and aged grey jujubes. Furthermore, these findings provide theoretical support for improving and optimizing storage conditions. Future research should focus on elucidating the underlying mechanisms of these changes, identifying key markers for quality control during grey jujube storage, and providing a scientific basis for distinguishing between newly harvested and aged grey jujubes, while improving storage quality. Full article
(This article belongs to the Special Issue Environmental and Comprehensive Utilization of Agricultural and Food Production Wastes and Residues)
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