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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: closed (31 December 2025) | Viewed by 7440

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 250 words) can be sent to the Editorial Office for assessment.

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 (4 papers)

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Research

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23 pages, 3101 KB  
Article
Bioactive, Functional, and Technological Properties of Gluten-Free Pasta Enriched with Mango (Mangifera indica L.) Leaf Powder
by Génica Lawrence, Ewa Pejcz, Ingrid Marchaux, Agata Wojciechowicz-Budzisz, Remigiusz Olędzki, Guylène Aurore and Joanna Harasym
Foods 2025, 14(23), 4006; https://doi.org/10.3390/foods14234006 - 22 Nov 2025
Viewed by 855
Abstract
Mango (Mangifera indica L.) leaves represent an underutilised plant resource rich in phenolic compounds and dietary fibre with potential applications in functional foods. This study evaluated the effects of incorporating mango leaf powder (MLP) from five cultivars (Nam Dok Maï, Julie, DLO, [...] Read more.
Mango (Mangifera indica L.) leaves represent an underutilised plant resource rich in phenolic compounds and dietary fibre with potential applications in functional foods. This study evaluated the effects of incorporating mango leaf powder (MLP) from five cultivars (Nam Dok Maï, Julie, DLO, Irwin, and Keitt) into gluten-free chestnut flour–based pasta, focusing on techno-functional, rheological, and bioactive properties. Among the formulations tested, Nam Dok Mai and Julie cultivars at 10% substitution demonstrated the most favourable pasting behaviour and were selected for spaghetti production. Both variants exhibited acceptable texture and cooking quality; however, Nam Dok Mai spaghetti showed superior colour stability after cooking and storage. Although Julie exhibited higher setback viscosity, which indicates greater starch retrogradation potential, cutting force measurements showed no significant differences between cultivars. Antioxidant analyses (DPPH, ABTS, FRAP) and total polyphenol content revealed that Nam Dok Mai retained a higher level of bioactive compounds following thermal processing, particularly in aqueous extracts. These findings indicate that mango leaf incorporation can enhance the functional value of gluten-free pasta without compromising technological quality, and that Nam Dok Mai represents the most promising cultivar for such applications. 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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22 pages, 3920 KB  
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
Cited by 3 | Viewed by 1665
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 KB  
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 7 | Viewed by 2798
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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Review

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20 pages, 1448 KB  
Review
Valorization and Environmental Impacts of Pecan Waste: A Critical Review
by Jean Louis Yannick Omotonoko, Michael Polozola, Andrej Svyantek and Zhuoyu Wang
Foods 2026, 15(1), 168; https://doi.org/10.3390/foods15010168 - 4 Jan 2026
Cited by 1 | Viewed by 1323
Abstract
Pecan (Carya illinoinensis) cultivation generates a substantial number of byproducts, particularly nutshells, which are often discarded despite being rich in bioactive and structural compounds. These agro-industrial residues, comprising nearly 50% of the total nut mass, contain high levels of phenolics, flavonoids, [...] Read more.
Pecan (Carya illinoinensis) cultivation generates a substantial number of byproducts, particularly nutshells, which are often discarded despite being rich in bioactive and structural compounds. These agro-industrial residues, comprising nearly 50% of the total nut mass, contain high levels of phenolics, flavonoids, dietary fiber, and lignocellulosic matter, making them suitable for circular economy applications. This review critically evaluates the potential of pecan shell waste for value-added applications in environmental remediation, food and pharmaceutical formulations, and green materials production. It explores innovative green extraction techniques, such as ultrasound-assisted, microwave-assisted, and subcritical water extraction, to recover valuable compounds like ellagic acid and tannins with high efficiency and minimal environmental impact. Moreover, the review highlights the conversion of pecan shells into activated carbon for wastewater treatment and soil remediation. Pecan byproducts have been used as sustainable feedstocks for catalyst support, contributing to energy conversion and biomass catalysis. The bioactive compounds also offer therapeutic properties, including antioxidant, anti-inflammatory, and antimicrobial effects, supporting their inclusion in nutraceutical and cosmetic applications. Through a comprehensive synthesis of recent studies, this work highlights the role of pecan shell valorization in reducing waste, improving public health, and increasing economic resilience within agro-industrial systems. By aligning with sustainable development and circular economies, the utilization of pecan byproducts provides a low-cost, eco-innovative pathway to mitigate environmental pollution and promote sustainable development. 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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