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Foods
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Development of Biodegradable Materials in Food Byproducts
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Development of Biodegradable Materials in Food Byproducts

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

Deadline for manuscript submissions: closed (15 June 2021) | Viewed by 18954

Special Issue Editors

Prof. Dr. Carlos Bengoechea

E-Mail Website
Guest Editor
Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, 41011 Sevilla, Spain
Interests: complex fluids; rheology; emulsification; gelation; mixing; biopolymers; bioplastic; revalorization; processing
Special Issues, Collections and Topics in MDPI journals
Dr. Manuel Félix Ángel

E-Mail Website
Guest Editor
Department of Chemical Engineering, Escuela Politécnica Superior, Universidad de Sevilla, 41011 Sevilla, Spain
Interests: development of food products; determining their antioxidant; rheological and functional properties; development of biodegradable protein-based bioplastics from by-products and wastes from the food industry; bioplastics; biowaste
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues, 

Nowadays, there is an ever-growing negative perception of plastic materials around the world, largely related to the serious environmental impact of disposable food packaging, among other factors. Polymers obtained from petrochemical sources are ubiquitous due to their versality, light weight and relatively low price. Although they should endure in certain non-food applications, adequate and globally accepted environmentally friendly solutions are yet to be found for rapidly discardable applications. The food industry produces a considerable amount of biowaste, comprising byproducts and waste rich in proteins and polysaccharides, which are discarded or used for animal feeding. The use of biowaste for producing biodegradable materials would result in a revalorization of those resources, in line with the circular economy concept. This Special Issue aims to offer a comprehensive analysis of the current status of biodegradable plastics obtained either from surpluses or low-value byproducts and waste from the food industry. Many plant and animal sources have already been tested and used, either through wet or dry processing techniques, in the production of biodegradable plastics. We invite you to contribute to this Special Issue in order to shed light on the extraordinary part the food industry may play in the biodegradable materials field through the revalorization of biowaste.

Prof. Dr. Carlos Bengoechea
Dr. Manuel Félix
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

  • protein
  • polysaccharide
  • biowaste
  • biodegradability

Published Papers (3 papers)

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Research

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27 pages, 5028 KiB  
Article
Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films
by Mouluda Sohany, Intan Syafinaz Mohamed Amin Tawakkal, Siti Hajar Ariffin, Nor Nadiah Abdul Karim Shah and Yus Aniza Yusof
Foods 2021, 10(9), 2005; https://doi.org/10.3390/foods10092005 - 26 Aug 2021
Cited by 52 | Viewed by 8725
Abstract
In food packaging, smart indicator films based on natural resources have greatly attracted researchers to minimize the environmental issues as well as to satisfy consumer preferences for food safety. In this research, pH-sensitive films were prepared using purple-fleshed sweet potato starch (SPS) and [...] Read more.
In food packaging, smart indicator films based on natural resources have greatly attracted researchers to minimize the environmental issues as well as to satisfy consumer preferences for food safety. In this research, pH-sensitive films were prepared using purple-fleshed sweet potato starch (SPS) and sweet potato peel (SPP). Two categories of the film (i) SPS and (ii) SPS/SPP, were fabricated via solvent casting technique, incorporating different concentrations of commercial purple sweet potato anthocyanin (CA) at 0%, 1%, 1.5%, and 2% (w/v) and the physicochemical, mechanical, thermal, and morphological properties of the films were investigated. The thickness, water solubility, and swelling degree of the films increased with the increment of CA, whereas there were no significant changes in the water content (WC) of the films. Water vapor permeability (WVP) was decreased for SPS films while statistically similar for SPS/SPP films. The addition of CA reduced the tensile strength (TS) and tensile modulus (TM) yet increased the elongation at break (EaB) of the films as compared to films without CA. The FTIR results confirmed the immobilization of anthocyanin into the film. In SEM images, roughness in the surfaces of the CA-associated films was observed. A reduction of thermal stability was found for the films with anthocyanin except for the SPS/SPP CA 2% film. Furthermore, the CA-associated films showed a remarkable color response when subjected to pH buffers (pH 1 to 12) and successfully monitored chicken freshness. The fastest color migration was observed in acidic conditions when the films were immersed into aqueous, acidic, low fat, and fatty food simulants. The findings of this work demonstrated that the developed pH indicator films have the potential to be implemented as smart packaging to monitor food freshness and quality for safe consumption. Full article
(This article belongs to the Special Issue Development of Biodegradable Materials in Food Byproducts)
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10 pages, 776 KiB  
Article
Use of Chia by-Products Obtained from the Extraction of Seeds Oil for the Development of New Biodegradable Films for the Agri-Food Industry
by Nuria Muñoz-Tebar, Ana Molina, Manuel Carmona and María Isabel Berruga
Foods 2021, 10(3), 620; https://doi.org/10.3390/foods10030620 - 15 Mar 2021
Cited by 17 | Viewed by 3349
Abstract
Chia oil production and consumption have increased in recent years, producing a large number of by-products that had low utility or economic value for the industry. In this study, a biodegradable film was successfully prepared from mucilage extracted from defatted chia flour. The [...] Read more.
Chia oil production and consumption have increased in recent years, producing a large number of by-products that had low utility or economic value for the industry. In this study, a biodegradable film was successfully prepared from mucilage extracted from defatted chia flour. The physical-chemical, optical, water vapor permeability (WVP), and mechanical properties of films made with two different types of chia matrixes (defatted flour and whole seeds) were determined. In general, defatted chia flour films exhibited a slightly reddish and yellowish color but still transparent in appearance, were good visible light barriers, and had better mechanical properties than films made with whole seeds. They also have greater WVP values than synthetic films such as low-density polyethylene. The results of the present study demonstrated that defatted chia flour can be used in producing edible films with improved quality characteristics. Full article
(This article belongs to the Special Issue Development of Biodegradable Materials in Food Byproducts)
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Review

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33 pages, 607 KiB  
Review
Proteins from Agri-Food Industrial Biowastes or Co-Products and Their Applications as Green Materials
by Estefanía Álvarez-Castillo, Manuel Felix, Carlos Bengoechea and Antonio Guerrero
Foods 2021, 10(5), 981; https://doi.org/10.3390/foods10050981 - 29 Apr 2021
Cited by 37 | Viewed by 6108
Abstract
A great amount of biowastes, comprising byproducts and biomass wastes, is originated yearly from the agri-food industry. These biowastes are commonly rich in proteins and polysaccharides and are mainly discarded or used for animal feeding. As regulations aim to shift from a fossil-based [...] Read more.
A great amount of biowastes, comprising byproducts and biomass wastes, is originated yearly from the agri-food industry. These biowastes are commonly rich in proteins and polysaccharides and are mainly discarded or used for animal feeding. As regulations aim to shift from a fossil-based to a bio-based circular economy model, biowastes are also being employed for producing bio-based materials. This may involve their use in high-value applications and therefore a remarkable revalorization of those resources. The present review summarizes the main sources of protein from biowastes and co-products of the agri-food industry (i.e., wheat gluten, potato, zein, soy, rapeseed, sunflower, protein, casein, whey, blood, gelatin, collagen, keratin, and algae protein concentrates), assessing the bioplastic application (i.e., food packaging and coating, controlled release of active agents, absorbent and superabsorbent materials, agriculture, and scaffolds) for which they have been more extensively produced. The most common wet and dry processes to produce protein-based materials are also described (i.e., compression molding, injection molding, extrusion, 3D-printing, casting, and electrospinning), as well as the main characterization techniques (i.e., mechanical and rheological properties, tensile strength tests, rheological tests, thermal characterization, and optical properties). In this sense, the strategy of producing materials from biowastes to be used in agricultural applications, which converge with the zero-waste approach, seems to be remarkably attractive from a sustainability prospect (including environmental, economic, and social angles). This approach allows envisioning a reduction of some of the impacts along the product life cycle, contributing to tackling the transition toward a circular economy. Full article
(This article belongs to the Special Issue Development of Biodegradable Materials in Food Byproducts)
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