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Foods
Special Issues
Value-Added Applications of Bioactive Compounds from By-Products of Food Processing
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Value-Added Applications of Bioactive Compounds from By-Products of Food Processing

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

Deadline for manuscript submissions: closed (27 February 2025) | Viewed by 2013

Special Issue Editors

Dr. Diana De Santis

E-Mail Website
Guest Editor
DIBAF—Department for Innovation in Biological, Agro-Food and Forest System, UNITUS, Via San Camillo de Lellis s.n.c., 01100 Viterbo, Italy
Interests: food quality; sensory analysis; volatile profile; consumer preference; bioactive compounds; antioxidant effects; essential oils; hydrolates; functional food; olive oil
Special Issues, Collections and Topics in MDPI journals
Dr. Margherita Modesti

E-Mail Website
Guest Editor Assistant
DIBAF—Department for Innovation in Biological, Agro-Food and Forest System, UNITUS, Via San Camillo de Lellis s.n.c., 01100 Viterbo, Italy
Interests: enviromental-friendly alternatives to plant protection products; agrifood industry; post-harvest and storage; bioactive compound biosynthesis and secondary metabolites; non-destructive techniques; food quality
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The escalating global population and evolving lifestyles have resulted in a substantial surge in food waste across industrial, agricultural, and household sectors. This abundance of food waste poses a pressing global concern, as mismanagement can harm the environment and human health. However, waste from fruits, vegetables, grains, and other food production and processing residues contains valuable bioactive compounds. These compounds, including polyphenols, dietary fiber, proteins, lipids, vitamins, organic acids, and minerals, often exist in higher concentrations in discarded parts than in those deemed market-worthy. Harnessing these bioactive compounds presents an opportunity to transform food waste into valuable resources. Various industries, from food production and nutrition to bioplastics, bioenergy, and biofertilizers, have embraced food waste as a novel and sustainable source for value-added products. This Special Issue explores the diverse applications and potential benefits of bioactive compounds derived from food processing by-products. It seeks to highlight innovative research, technologies, and methodologies that contribute to these compounds' extraction, characterization, and utilization for various value-added purposes. The Special Issue will cover a broad range of topics related to bioactive compounds obtained from food processing by-products, including but not limited to extraction techniques and optimization, characterization, and identification of bioactive compounds, biological activities, and health benefits and applications in functional foods and nutraceuticals, environmental sustainability, and waste reduction strategies.

Dr. Diana De Santis
Guest Editor

Dr. Margherita Modesti
Guest Editor Assistant

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

  • bioactive compounds
  • food processing by-products
  • extraction techniques
  • functional foods
  • nutraceuticals
  • health benefits
  • sustainability
  • waste reduction

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Published Papers (2 papers)

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Research

16 pages, 948 KiB  
Article
Valorization of Local Agricultural Byproducts for the Development of Functional Oat-Based Milk Formulations
by Diana De Santis, Riccardo Frisoni, Alice Rossi, Serena Ferri and Margherita Modesti
Foods 2025, 14(8), 1436; https://doi.org/10.3390/foods14081436 - 21 Apr 2025
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Abstract
Background: Consumer demand for plant-based milk alternatives, particularly oat-based milk, has increased due to perceived health benefits and environmental sustainability. However, challenges remain in improving their nutritional profile and physical stability while promoting the use of local agricultural resources and reducing food waste. [...] Read more.
Background: Consumer demand for plant-based milk alternatives, particularly oat-based milk, has increased due to perceived health benefits and environmental sustainability. However, challenges remain in improving their nutritional profile and physical stability while promoting the use of local agricultural resources and reducing food waste. Methods: This study developed and evaluated fortified oat-based milk formulations using locally sourced oats cultivated in central Italy. Two valorization strategies were tested: (i) the addition of raspberry powder derived from juice processing byproducts and (ii) the substitution of water with infusions of raspberry and olive leaves. The nutritional composition, antioxidant activity, physical stability, and sensory properties were assessed. Results: Replacing water with leaf infusions significantly increased total polyphenol content (up to 688 mg GAE/100 g DW) and antioxidant activity but compromised physical stability, resulting in higher separation indexes during refrigerated storage. Conversely, adding raspberry powder moderately enhanced antioxidant properties while maintaining emulsion stability. Sensory evaluation showed that enriched formulations reduced undesirable attributes (e.g., floury and cereal notes), although higher concentrations of leaf infusions increased astringency and bitterness. Conclusions: The fortification of oat-based milk with locally sourced raspberry powders and leaf infusions effectively enhances its nutritional and antioxidant properties while influencing its physical and sensory characteristics. This strategy supports the valorization of local agricultural byproducts and promotes the development of sustainable, functional plant-based beverages. Full article
(This article belongs to the Special Issue Value-Added Applications of Bioactive Compounds from By-Products of Food Processing)
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20 pages, 5085 KiB  
Article
Antioxidant Effects and Potential Mechanisms of Citrus reticulata ‘Chachi’ Components: An Integrated Approach of Network Pharmacology and Metabolomics
by Jiahao Xiao, Tian Sun, Shengyu Jiang, Zhiqiang Xiao, Yang Shan, Tao Li, Zhaoping Pan, Qili Li and Fuhua Fu
Foods 2024, 13(24), 4018; https://doi.org/10.3390/foods13244018 - 12 Dec 2024
Viewed by 1322
Abstract
Citrus reticulata ‘Chachi’ (CRC), recognized for its considerable edible and medicinal significance, is a valuable source of metabolites beneficial to human health. This research investigates the metabolic distinctions and antioxidant properties across four different parts of CRC, using multivariate statistical analysis to interpret [...] Read more.
Citrus reticulata ‘Chachi’ (CRC), recognized for its considerable edible and medicinal significance, is a valuable source of metabolites beneficial to human health. This research investigates the metabolic distinctions and antioxidant properties across four different parts of CRC, using multivariate statistical analysis to interpret metabolomic data and network pharmacology to identify potential antioxidant targets and relevant signaling pathways. The results indicate considerable metabolic differences in different parts of the sample, with 1622 metabolites showing differential expression, including 816 secondary metabolites, primarily consisting of terpenoids (31.02%) and flavonoids (25.22%). The dried mature citrus peel (CP) section demonstrates the highest level of total phenolics (6.8 mg/g), followed by the pulp without seed (PU) (4.52 mg/g), pulp with seed (PWS) (4.26 mg/g), and the seed (SE) (2.16 mg/g). Interestingly, targeted high-performance liquid chromatography of flavonoids reveals the highest level of nobiletin and tangeretin in CP, whereas PU has the highest level of hesperidin, narirutin, and didymin. Furthermore, all four sections of CRC exhibit robust antioxidant properties in in vitro assessments (CP > PU > PWS > SE). Lastly, the network pharmacology uncovered potential antioxidant mechanisms in CRC. This research offers deeper insights into the development and utilization of byproducts in the CRC processing industry. Full article
(This article belongs to the Special Issue Value-Added Applications of Bioactive Compounds from By-Products of Food Processing)
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