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Valorization of Agrifood Waste and Byproducts in the Development of...
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Valorization of Agrifood Waste and Byproducts in the Development of New Added-Value Applications

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

Deadline for manuscript submissions: 31 December 2026 | Viewed by 7439

Special Issue Editors

Dr. Sílvia Petronilho

E-Mail Website1 Website2
Guest Editor
CICECO—Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal
Interests: foodomics; food chemistry; agri-food waste valorization; carbohydrate analysis and modifications; biomaterials; active packaging; volatile metabolites; essential oils; primary oxidation TAGs; GC- and LC-based techniques
Special Issues, Collections and Topics in MDPI journals
Dr. Isabel Ferreira

E-Mail Website
Guest Editor
LAQV/REQUIMTE—Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-313 Porto, Portugal
Interests: food quality/authenticity; impact of beneficial and harmful compounds on dietary patterns and sustainable foods; chemical contaminants; analytical methods; in vitro gastro-intestinal digestion; sensory analysis; bioactive food compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Agrifood waste and byproducts are pervasive, with various environmental, economic, and societal issues. However, they are an abundant source of natural and low-cost biomolecules, including carbohydrates, lipids, proteins, and phenolics, with great potential for new added-value applications in different industries. Therefore, the efficient utilization of agrifood waste/byproducts will contribute to reduce their environment concerns while allowing for the generation of value‑added biomolecules for food and/or packaging industries following sustainability and circular economy concepts.

This Special Issue aims to provide a research status regarding the development of value‑added products from food waste/byproducts filling the gap between research and industrial applications. The Guest Editors of this Special Issue welcome submissions related to the recovery and characterization of valuable biomolecules from agrifood waste/byproducts and their exploitation in food and non-food applications. This includes the development of food formulations with improved nutritional, technological, and/or sensory properties and the application of agrifood waste/byproducts as feedstocks for biobased/biodegradable packaging applications. Research and review articles, as well as short communications, are welcome.

Dr. Sílvia Petronilho
Dr. Isabel Ferreira
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

  • agrifood waste and byproducts
  • bioactive compounds
  • natural extracts
  • food applications
  • functional food
  • non-food applications
  • bioplastics
  • packaging
  • sustainability
  • circular economy

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Published Papers (5 papers)

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Research

21 pages, 3173 KiB  
Article
Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients
by Sasina Sanprasert, Pudthaya Kumnerdsiri, Anusorn Seubsai, Piyangkun Lueangjaroenkit, Jaksuma Pongsetkul, Sylvia Indriani, Tanyamon Petcharat, Samart Sai-ut, Kanrawee Hunsakul, Utthapon Issara, Subhash V. Pawde, Saroat Rawdkuen, Thomas Karbowiak, Young Hoon Jung and Passakorn Kingwascharapong
Foods 2025, 14(7), 1279; https://doi.org/10.3390/foods14071279 - 7 Apr 2025
Viewed by 1087
Abstract
The utilization of gelatin capsule waste (GCW) poses a challenge for the industry. This study investigates its potential as a functional food ingredient by evaluating the physico-chemical, rheological, and techno-functional properties of gelatin capsule waste powder (GCWP). To achieve this, the gelatin capsule [...] Read more.
The utilization of gelatin capsule waste (GCW) poses a challenge for the industry. This study investigates its potential as a functional food ingredient by evaluating the physico-chemical, rheological, and techno-functional properties of gelatin capsule waste powder (GCWP). To achieve this, the gelatin capsule waste (GCW) was mixed with maltodextrin at varying ratios (1:1, 1:2, 1:3, 1:4, and 1:5) and subjected to spray drying. The findings highlight maltodextrin’s crucial role in stabilizing the drying process, reducing stickiness, and enhancing handling and storage properties. All the obtained GCWP samples appeared light white and had a slightly sticky texture. The 1:5 (w/w) GCW-to-maltodextrin ratio produced the highest powder recovery with minimal stickiness, indicating enhanced drying efficiency. Increasing maltodextrin reduced gel strength, texture, and foaming properties while raising the glass transition temperature. The FTIR analysis indicated a decline in protein–protein interactions and increased polysaccharide interactions at higher maltodextrin levels. The rheological analysis demonstrated lower elastic and loss moduli with increased maltodextrin, affecting GCWP’s structural behavior. For overall properties, the GCW mixed with maltodextrin at a 1:1 ratio (GCW-1M) is recommended for future applications, particularly for its gelling characteristics. The GCW-1M, being rich in amino acids, demonstrates its potential as a functional food ingredient. However, certain properties, such as gel strength and powder stability (hygroscopicity and stickiness), require further optimization to enhance its industrial applicability as a functional food ingredient. Full article
(This article belongs to the Special Issue Valorization of Agrifood Waste and Byproducts in the Development of New Added-Value Applications)
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17 pages, 1440 KiB  
Article
Development of Gluten-Free Cakes Using Protein Concentrate Obtained from Cold-Pressed Terebinth (Pistacia terebinthus L.) Oil By-Products
by Muhammed Ozgolet, Salih Karasu and Muhammed Zahid Kasapoglu
Foods 2025, 14(6), 1049; https://doi.org/10.3390/foods14061049 - 19 Mar 2025
Viewed by 492
Abstract
The present research aimed to incorporate terebinth seed protein into gluten-free cakes in order to increase their protein content and improve their technological properties. The terebinth protein replaced the rice flour–corn starch mixture used in control cakes at varying levels (3%, 6%, 9%, [...] Read more.
The present research aimed to incorporate terebinth seed protein into gluten-free cakes in order to increase their protein content and improve their technological properties. The terebinth protein replaced the rice flour–corn starch mixture used in control cakes at varying levels (3%, 6%, 9%, and 12%). The rheological properties of the cake batters were evaluated, along with the physicochemical attributes, textural properties, sensory attributes, and oxidative stability of the baked cakes. As the protein concentration increased, the consistency index of the cake batters also increased. All batters showed shear-thinning behavior, indicating pseudoplastic fluid behavior, and showed a viscoelastic nature reflected by the storage modulus (G′) exceeding the loss modulus (G″). Both G′ and G″ values increase with increasing protein content. The softest texture was observed in the control cake produced with wheat flour, followed by the cakes with 3% and 6% protein addition, while higher protein levels (9% and 12%) resulted in firmer cakes. Furthermore, oxidative stability improved with a higher level of protein. The addition of protein did not negatively affect sensory quality across all measured parameters. This study demonstrates the potential of terebinth protein to enhance the protein content and oxidative stability of gluten-free cakes that maintain their sensory attributes. Full article
(This article belongs to the Special Issue Valorization of Agrifood Waste and Byproducts in the Development of New Added-Value Applications)
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22 pages, 1159 KiB  
Article
Exploring the Potential of Olive By-Products in Bísaro Pig Feed: Effects on the Chemical Compositions and Fatty Acid Profiles of Three Different Muscles
by Jessica Paié-Ribeiro, Victor Pinheiro, Cristina Guedes, Maria José Gomes, José Teixeira, Ana Leite, Lia Vasconcelos, Alfredo Teixeira and Divanildo Outor-Monteiro
Foods 2025, 14(5), 836; https://doi.org/10.3390/foods14050836 - 28 Feb 2025
Cited by 2 | Viewed by 1518
Abstract
The olive oil industry generates large quantities of olive cake (OC), making its use in animal feed an environmentally sustainable alternative. Considering that the ham of Bísaro pigs is traditionally used for the production of cured ham, the analysis of raw meat is [...] Read more.
The olive oil industry generates large quantities of olive cake (OC), making its use in animal feed an environmentally sustainable alternative. Considering that the ham of Bísaro pigs is traditionally used for the production of cured ham, the analysis of raw meat is essential to understand how diet influences its quality before the maturation process. This study examined the effect of different types of OC in the diets of Bísaro pigs, focusing on the chemical compositions and fatty acid profiles of three fresh ham muscles—biceps femoris (BF), semimembranosus (SM), and semitendinosus (ST). Forty Bísaro pigs were assigned to five diets: control (CD), 10% raw OC (COC), two-phase OC (TPOC), exhausted OC (EOC), and exhausted OC with 1% olive oil (EOC-OO). The diets significantly influenced moisture, protein, collagen, and haem pigments (p < 0.05). TPOC had the highest moisture content, while CD had the lowest. Protein levels were higher in BF and SM for OC-fed pigs. Collagen in ST was highest in CD and lowest in EOC. Haem pigments varied, with EOC highest in BF and ST and EOC-OO highest in SM. Significant MUFA differences were found in BF (p < 0.001), highest in CD and lowest in TPOC. PUFA levels and the PUFA/SFA ratio were highest in TPOC (p < 0.001), while SFA remained unchanged. The results suggest that up to 10% OC can be included in pig diets without compromising meat quality, but factors such as economic viability and nutritional variability must be considered. This study provides new insights into how OC affects muscle composition, contributing to optimizing feeding strategies for better meat quality and sustainability. Full article
(This article belongs to the Special Issue Valorization of Agrifood Waste and Byproducts in the Development of New Added-Value Applications)
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15 pages, 1922 KiB  
Article
A Novel Process for Oleacein Production from Olive Leaves Using Freeze Drying Methodology
by Christina Koutra, Efi Routsi, Panagiotis Stathopoulos, Eleftherios Kalpoutzakis, Marina Humbert, Olivier Maubert and Alexios-Leandros Skaltsounis
Foods 2025, 14(2), 313; https://doi.org/10.3390/foods14020313 - 18 Jan 2025
Viewed by 1105
Abstract
The abundant yet underutilized olive leaves, a renewable by-product of olive cultivation, offer untapped potential for producing high-value bioactive compounds, notably oleacein. Existing extraction methods are often inefficient, yielding low quantities of oleacein due to enzymatic degradation of its precursor, oleuropein, during conventional [...] Read more.
The abundant yet underutilized olive leaves, a renewable by-product of olive cultivation, offer untapped potential for producing high-value bioactive compounds, notably oleacein. Existing extraction methods are often inefficient, yielding low quantities of oleacein due to enzymatic degradation of its precursor, oleuropein, during conventional processing and storage. This study aimed to overcome these limitations by exploring a novel methodology based on freeze-drying, to facilitate the in situ enzymatic biotransformation of oleuropein into oleacein directly within the plant matrix. Olive leaves were subjected to three drying methods—ambient air drying, microwave drying, and freeze-drying—and their phenolic profiles were analyzed. The findings demonstrated that freeze drying uniquely promotes the selective activation of β-glucosidase and esterase enzymes while simultaneously inhibiting oxidative enzymes, such as polyphenol oxidase and peroxidase, resulting in significantly enriched oleacein content. This process eliminates the need for extensive post-extraction transformations, providing a cost-effective, scalable, and sustainable approach to oleacein production. The proposed methodology aligns with circular economy principles and holds substantial potential for applications in pharmaceuticals, nutraceuticals, and functional food industries. Full article
(This article belongs to the Special Issue Valorization of Agrifood Waste and Byproducts in the Development of New Added-Value Applications)
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14 pages, 3180 KiB  
Article
Insights into the Paulownia Shan tong (Fortunei × Tomentosa) Essential Oil and In Silico Analysis of Potential Biological Targets of Its Compounds
by Călin Jianu, Marius Mioc, Alexandra Mioc, Codruța Șoica, Alexandra Teodora Lukinich-Gruia, Gabriel Bujancă and Matilda Rădulescu
Foods 2024, 13(7), 1007; https://doi.org/10.3390/foods13071007 - 26 Mar 2024
Cited by 1 | Viewed by 1740
Abstract
The volatile composition of Paulownia Shan tong (Fortunei × Tomentosa) essential oil isolated by steam distillation (yielding 0.013% v/w) from flowers (forestry wastes) was investigated by gas chromatography–mass spectrometry. Thirty-one components were identified, with 3-acetoxy-7, 8-epoxylanostan-11-ol (38.16%), β-monoolein (14.4%), lycopene, [...] Read more.
The volatile composition of Paulownia Shan tong (Fortunei × Tomentosa) essential oil isolated by steam distillation (yielding 0.013% v/w) from flowers (forestry wastes) was investigated by gas chromatography–mass spectrometry. Thirty-one components were identified, with 3-acetoxy-7, 8-epoxylanostan-11-ol (38.16%), β-monoolein (14.4%), lycopene, 1,2-dihydro-1-hydroxy- (10.21%), and 9,12-octadecadienoic acid, 2-phenyl-1,3-dioxan-5-yl ester (9.21%) as main compounds. In addition, molecular docking was employed to identify potential protein targets for the 31 quantified essential oil components. Inhibition of these targets is typically associated with antibacterial or antioxidant properties. Molecular docking revealed that six of these components, namely, 13-heptadecyn-1-ol, ascabiol, geranylgeraniol, anethole, and quinol dimethyl ether, outperformed the native ligand (hypoxanthine) of xanthine oxidase in terms of theoretical binding affinity, therefore implying a significant in silico inhibitory potential against xanthine oxidase. These findings suggest that the essential oil extracted from Paulownia Shan tong flowers could be valuable for developing protein-targeted antioxidant compounds with applications in the food, pharmaceutical, and cosmetic industries. Full article
(This article belongs to the Special Issue Valorization of Agrifood Waste and Byproducts in the Development of New Added-Value Applications)
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