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Ecofriendly Valorization of New Sources of Ingredients for Food Fortifications
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Ecofriendly Valorization of New Sources of Ingredients for Food Fortifications

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (31 May 2022) | Viewed by 5643

Special Issue Editor

Dr. Corrado Rizzi

E-Mail Website
Guest Editor
Department of Biotechnology, Universita Degli Studi di Verona, Verona, Italy
Interests: food composition and analysis; healthy foods; food by-product valorization; functional ingredients; antioxidants; prebiotics and probiotics; allergens; antinutritional factors
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues, 

The increasing global demand requires changes in healthy foods manufacturing processes towards more sustainable, ecofriendly, and cost-reducing strategies. From this perspective, the industry is considering food wastes as very useful by-products rather than landfill materials since they have been reported to present highly nutritional and functional food ingredients, such as some vitamins, phenols, fatty acids, and other bioactive compounds.

However, one of the first problems present in the valorization and utilization of vegetable and fruit by-products in the food industry is their massive and seasonal production. Examples are olive and grape pomaces.

The solvent extraction and fractionation of bioactive molecules are consolidated valorization strategies for these by-products. These strategies produce not only ingredients like “Enocyanin”, a food color indicated in Europe as E163 from red winemaking by-products, but non-ecofriendly wastes as well. The research into new ecofriendly strategies for the utilization of vegetal food industry by-products is therefore a challenge that involves multidisciplinary applications. Sonication, microwave, and high hydrostatic pressure have been recognized as emerging technologies for the extraction of bioactive compounds from food waste. On the other hand, new eco-sustainable and challenging vegetal sources such as yacón and Amaranthus as functional ingredients sources are increasingly proposed.

In this Special Issue, we invite the submission of original research, review articles, and opinions on innovative technologies for the utilization of vegetal ecofriendly and eco-sustainable sources of ingredients for food fortification.

Dr. Corrado Rizzi
Guest Editor

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

  • Sustainable food industry
  • Food by-product valorization
  • Food fortification
  • Vegetable and fruit by-products
  • New eco-sustainable and challenging vegetal sources

Published Papers (2 papers)

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Research

14 pages, 556 KiB  
Article
Reclaim and Valorization of Sea Buckthorn (Hippophae rhamnoides) By-Product: Antioxidant Activity and Chemical Characterization
by Cristina Mihaela Luntraru, Livia Apostol, Oana Bianca Oprea, Mihaela Neagu, Adriana Florina Popescu, Justinian Andrei Tomescu, Mihaela Mulțescu, Iulia Elena Susman and Liviu Gaceu
Foods 2022, 11(3), 462; https://doi.org/10.3390/foods11030462 - 04 Feb 2022
Cited by 6 | Viewed by 2758
Abstract
The by-product resulting from the production of the sea-buckthorn (Hippophae rhamnoides) juice may be a functional food ingredient, being a valuable source of bioactive compounds, such as polyphenols, flavonoids, minerals, and fatty acids. For checking this hypothesis, two extracts were obtained [...] Read more.
The by-product resulting from the production of the sea-buckthorn (Hippophae rhamnoides) juice may be a functional food ingredient, being a valuable source of bioactive compounds, such as polyphenols, flavonoids, minerals, and fatty acids. For checking this hypothesis, two extracts were obtained by two different methods using 50% ethyl alcohol solvent, namely through maceration–recirculation (E-SBM) and through ultrasound extraction (E-SBUS), followed by concentration. Next, sea-buckthorn waste (SB sample), extracts (E-SBM and E-SBUS samples) and the residues obtained from the extractions (R-SBM and R-SBUS samples) were characterized for the total polyphenols, flavonoid content, antioxidant capacity, mineral contents, and fatty acids profile. The results show that polyphenols and flavonoids were extracted better by the ultrasound process than the other methods. Additionally, the antioxidant activity of the E-SBUS sample was 91% higher (expressed in Trolox equivalents) and approximately 45% higher (expressed in Fe2+ equivalents) than that of the E-SBM sample. Regarding the extraction of minerals, it was found that both concentrated extracts had almost 25% of the RDI value of K and Mg, and also that the content of Zn, Mn, and Fe is significant. Additionally, it was found that the residues (R-SBM and R-SBUS) contain important quantities of Zn, Cu, Mn, Ca, and Fe. The general conclusion is that using the ultrasound extraction method, followed by a process of concentrating the extract, a superior recovery of sea-buckthorn by-product resulting from the juice extraction can be achieved. Full article
(This article belongs to the Special Issue Ecofriendly Valorization of New Sources of Ingredients for Food Fortifications)
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9 pages, 437 KiB  
Communication
Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders
by Federico Bianchi, Elisabetta Lomuscio, Corrado Rizzi and Barbara Simonato
Foods 2021, 10(11), 2815; https://doi.org/10.3390/foods10112815 - 16 Nov 2021
Cited by 9 | Viewed by 2238
Abstract
Grape pomace (GP), is the main winemaking by-product and could represent a valuable functional food ingredient being a source of bioactive compounds, like polyphenols. Polyphenols prevent many non-communicable diseases and could contrast the oxidation reaction in foods. However, the high content in polyunsaturated [...] Read more.
Grape pomace (GP), is the main winemaking by-product and could represent a valuable functional food ingredient being a source of bioactive compounds, like polyphenols. Polyphenols prevent many non-communicable diseases and could contrast the oxidation reaction in foods. However, the high content in polyunsaturated fatty acid, the described pro-oxidant potential action of some polyphenols and the complex interactions with other components of matrices during food processing must be considered. Indeed, all these factors could promote oxidative reactions and require focused and specific assay. The aims of this study were to evaluate the effects of GP powder (GPP) addition (at 0%, 5% and 10% concentrations) in breadsticks formulations both on the antioxidant activity at room temperature during storage and on the shelf-life by the OXITEST predictive approach. GPP fortification increased the total polyphenols content and the antioxidant activities of breadsticks. FRAP reduced during the first two days of storage at room temperature, TPC increased during the 75 days, while ABTS showed a slight progressive decrease. However, GP negatively influenced OXITEST estimated shelf-life of breadsticks, incrementing the oxidation rate. In conclusion, even if GP fortification of breadsticks could improve the nutritional value of the products, the increased commercial perishability represents a drawback that must be considered. Full article
(This article belongs to the Special Issue Ecofriendly Valorization of New Sources of Ingredients for Food Fortifications)
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