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Functional Bioactive Compounds from Fruit and Vegetable By-Products: Extraction, Identification,...
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Functional Bioactive Compounds from Fruit and Vegetable By-Products: Extraction, Identification, and Valorisation

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

Deadline for manuscript submissions: 5 June 2025 | Viewed by 2070

Special Issue Editors

Dr. Jonas Viskelis

E-Mail Website
Guest Editor
Laboratory of Biochemistry and Technology, Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, 54333 Kaunas, Lithuania
Interests: horticulture; fruit crops; post-harvest; crop quality and authenticity
Special Issues, Collections and Topics in MDPI journals
Dr. Vita Lele

E-Mail Website
Guest Editor
Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Kaunas, Kauno, Lithuania
Interests: antimicrobial properties; antioxidant properties; lactic acid bacteria; ultrasonication; fermentation; new product development

Special Issue Information

Dear Colleagues,

The by-products of fruit and vegetable processing are a significant source of bioactive compounds with great potential in food, nutrition, health and other industries. These by-products, which are often referred to as waste, contain valuable compounds such as polyphenols, flavonoids, dietary fibres, pigments and vitamins with a wide range of functional and therapeutic properties. Strategies for their efficient extraction, accurate identification and innovative valorisation are needed to unlock their potential and contribute to sustainability and waste reduction.

This Special Issue will focus on recent advances in the extraction and use of functional bioactive compounds from fruit and vegetable by-products. We invite contributions on new extraction technologies, analytical methods for compound identification, bioactivity characterisation and applications of these compounds in food, nutrients or other value-added applications.

As Guest Editors, we encourage researchers to submit papers that combine scientific innovation with practical applications, and that help turn by-products into valuable resources in a manner that contributes to the circular bioeconomy.

Dr. Jonas Viskelis
Dr. Vita Lele
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

  • functional ingredients
  • waste valorization
  • plant-based compounds
  • sustainable processing
  • biorefinery approaches
  • food by-product recovery
  • health-promoting compounds
  • waste-to-value solutions
  • biocircular systems
  • zero-waste food systems

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Published Papers (3 papers)

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Research

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15 pages, 1347 KiB  
Article
Stabilization and Preservation of Bioactive Compounds in Black Elderberry By-Product Extracts Using Maltodextrin and Gum Arabic via Spray Drying
by Zorana Mutavski, Senka Vidović, Zorica Lazarević, Rita Ambrus, Anett Motzwickler-Németh, Krunoslav Aladić and Nataša Nastić
Foods 2025, 14(5), 723; https://doi.org/10.3390/foods14050723 - 20 Feb 2025
Viewed by 627
Abstract
This study investigates the encapsulation efficiency and physicochemical properties of black elderberry pomace powders obtained by a spray-drying process employing maltodextrin and gum arabic as encapsulating agents. The formulations SD 1 to SD 6 were prepared in different ratios, from 100% maltodextrin (SD [...] Read more.
This study investigates the encapsulation efficiency and physicochemical properties of black elderberry pomace powders obtained by a spray-drying process employing maltodextrin and gum arabic as encapsulating agents. The formulations SD 1 to SD 6 were prepared in different ratios, from 100% maltodextrin (SD 1) to 100% gum arabic (SD 6). The encapsulation yield (EY) ranged from 75.36% to 83.84%, with SD 1 achieving the highest EY of 83.84%. Particle size analysis revealed average sizes between 1.73 μm and 2.20 μm, with SD 2 showing a uniform distribution. Flow and compressibility studies showed that SD 4 (40% maltodextrin, 60% gum arabic) had better flow properties (Carr index of 27.34) compared to SD 1 (Carr index of 39.91). The retention of bioactive compounds showed that SD 1 retained cyanidin 3-O-sambubioside at 17.55 mg/g and cyanidin 3-O-glucoside at 14.20 mg/g, while SD 4 showed high efficiency for kaempferol derivate 1 (97.86% in SD 5) and kaempferol derivate 2 (98.57% in SD 4). Overall, SD 4 proved to be the optimal formulation, significantly enhancing the stability and bioavailability of elderberry extract in food and nutraceutical applications. This is attributed to its high encapsulation efficiency and effective retention of bioactive compounds, making it an ideal candidate for incorporation into functional foods and dietary supplements aimed at promoting health benefits. Full article
(This article belongs to the Special Issue Functional Bioactive Compounds from Fruit and Vegetable By-Products: Extraction, Identification, and Valorisation)
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15 pages, 1212 KiB  
Article
Implementation of Plum Skin as a Structuring Agent in Plum Spread
by Aleksandra Bajić, Biljana Cvetković, Jasna Mastilović, Miroslav Hadnađev, Marijana Djordjević, Miljana Djordjević and Bojana Filipčev
Foods 2025, 14(4), 697; https://doi.org/10.3390/foods14040697 - 18 Feb 2025
Viewed by 557
Abstract
Plum skin, a by-product of industrial plum juice production, is rich in phenolic bioactives, functional compounds, and dietary fibers. These compounds support health, while the fibers may also act as structuring agents in food processing. This study investigated the structuring properties of lyophilized [...] Read more.
Plum skin, a by-product of industrial plum juice production, is rich in phenolic bioactives, functional compounds, and dietary fibers. These compounds support health, while the fibers may also act as structuring agents in food processing. This study investigated the structuring properties of lyophilized plum skin (LPS) in functional plum spreads produced in laboratory (F-LS) and semi-industrial (F-IS) environments, compared to a control spread (CS). Textural and rheological properties were analyzed through penetration, spreadability, flow, and dynamic oscillatory tests. Total, soluble, and insoluble dietary fibers (TDF, SDF, and IDF) in LPS and plum purée (PP) were measured using the enzymatic gravimetric method, and pectic substances contents were quantified using the colorimetric carbazole method. Fourier transform infrared spectroscopy confirmed the presence of polysaccharides and pectins in LPS. LPS had higher TDF, SDF, and IDF compared to PP, with TDF in LPS at 38.98 ± 0.52 g/100 g d.m. and IDF as the predominant fraction. The pectin content in LPS was 0.73 ± 0.03 g/100 g d.m., and water retention capacity ranged from 3.63 to 3.86 g/g depending on temperature (room, 50, and 82 °C). Incorporating LPS into the F-IS spread significantly increased all textural and rheological parameters, with TDF three times higher (6.69 g/100 g) compared to CS. All samples exhibited viscoelastic gel-like behavior, and LPS was a statistically significant structuring agent in both functional spreads compared to CS. Full article
(This article belongs to the Special Issue Functional Bioactive Compounds from Fruit and Vegetable By-Products: Extraction, Identification, and Valorisation)
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Review

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25 pages, 3622 KiB  
Review
Valorization of Fruit and Vegetable Waste: An Approach to Focusing on Extraction of Natural Pigments
by Khadija Ramzan, Syeda Hijab Zehra, Aiste Balciunaitiene, Pranas Viskelis and Jonas Viskelis
Foods 2025, 14(8), 1402; https://doi.org/10.3390/foods14081402 - 18 Apr 2025
Viewed by 631
Abstract
The increasing demand for functional foods has spurred interest in bioactive compounds, particularly their role in health promotion and disease prevention. This review comprehensively explores the bioavailability, mechanisms of action, and potential applications of bioactive compounds derived from natural food sources. We have [...] Read more.
The increasing demand for functional foods has spurred interest in bioactive compounds, particularly their role in health promotion and disease prevention. This review comprehensively explores the bioavailability, mechanisms of action, and potential applications of bioactive compounds derived from natural food sources. We have systematically compiled and synthesized data from the recent scientific literature, including peer-reviewed journal articles, clinical studies, and meta-analyses, to present an in-depth evaluation of these compounds’ physicochemical properties, stability, and interactions within food matrices. Furthermore, this review discusses advanced delivery systems, such as nanoencapsulation and emulsification, for enhancing bioavailability and targeted release. By addressing critical gaps in the understanding of the functional and technological aspects of bioactive compounds, this review underscores their relevance in formulating novel nutraceuticals and functional foods. The insights presented herein provide a foundation for future research and practical applications in the food industry, ultimately contributing to improving human health and well-being. Although recovering bioactive compounds from food waste is a sustainable way to reduce waste and use resources, additional research is required to make these procedures more efficient for use on an industrial scale. Full article
(This article belongs to the Special Issue Functional Bioactive Compounds from Fruit and Vegetable By-Products: Extraction, Identification, and Valorisation)
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