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Valorization of Agri-Food Byproducts and Fresh Produce Waste to Generate...
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Valorization of Agri-Food Byproducts and Fresh Produce Waste to Generate High-Value Food Ingredients

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

Deadline for manuscript submissions: 6 July 2026 | Viewed by 7976

Special Issue Editor

Prof. Dr. H. P. Vasantha Rupasinghe

E-Mail Website
Guest Editor
Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
Interests: dietary antioxidants; phytochemicals; polyphenols; flavonoids and their derivatives; chemoprevention; molecular mechanisms of action; DNA damage signaling and DNA repair; postbiotics of polyphenols
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Globally, enormous quantities of agri-food byproducts and fresh produce waste are generated every year, and yet much of this material remains vastly underutilized. These byproducts, ranging from fruit peels and vegetable trimmings to cereal bran and seed husks, are often discarded despite being rich in essential macro- and micronutrients, dietary fiber, and a wide array of bioactive phytochemicals. With growing concerns over food security, environmental sustainability, and resource efficiency, there is an urgent need to reimagine these waste streams as valuable raw materials. For example, advanced green extraction technologies, such as supercritical fluid extraction, microwave- and ultrasound-assisted extraction, provide eco-friendly and efficient avenues to recover and concentrate these bioactive compounds. However, successful valorization requires the development of scalable, sustainable, and economically viable processing techniques. Moreover, ensuring the safety, functionality, consumer acceptance, and regulatory compliance of the resulting ingredients is crucial. This Special Issue seeks innovative research and critical reviews focused on unlocking the full potential of agri-food waste valorization.

Prof. Dr. H. P. Vasantha Rupasinghe
Guest Editor

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Keywords

  • upcycling
  • fruits, vegetables and cereals
  • byproducts
  • food waste
  • food ingredients
  • nutrients
  • phytochemicals
  • value-addition
  • functional foods
  • eco-friendly extraction
  • fermentation
  • sustainability
  • circular economy

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Published Papers (5 papers)

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Research

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23 pages, 8563 KB  
Article
Valorization of Co-Products from Barbecue Sauce Production Through Fermentation Processes
by Ana Catarina Costa, Joana Braga, Miguel Figueiredo Nascimento, Anabela Raymundo and Catarina Prista
Foods 2026, 15(8), 1275; https://doi.org/10.3390/foods15081275 - 8 Apr 2026
Viewed by 579
Abstract
Industrial food processing generates substantial byproducts, resulting in environmental challenges and economic losses. This study explores the biovalorization of sugar-rich barbecue sauce waste streams through fermentation to create value-added ingredients for sauce production and promote circular economy practices. The barbecue stream was diluted [...] Read more.
Industrial food processing generates substantial byproducts, resulting in environmental challenges and economic losses. This study explores the biovalorization of sugar-rich barbecue sauce waste streams through fermentation to create value-added ingredients for sauce production and promote circular economy practices. The barbecue stream was diluted with water at 25 and 50% incorporation levels and fermented at room temperature for 12 days using a microbial consortium comprising three lactic acid bacteria (Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, and Weissella confusa) and one yeast (Saccharomyces boulardii). Laboratory-scale fermentation was monitored by measuring pH, total soluble solids, titratable acidity, sugar consumption, and metabolite production. The consortium demonstrated effective performance, reducing pH and TSS and increasing titratable acidity for both incorporation levels over 12 days. The fermented samples were characterized by their antioxidant capacity, color, protein content, humidity, and viscosity. The total phenolic content and antioxidant activity (DPPH) increased significantly (p < 0.05), and the viscosity increased by 254.3% and 48.3% for the fermented streams with 25% and 50% incorporation, respectively. Antimicrobial assays revealed that the fermented samples inhibited typical spoilage bacteria and yeast. This work highlights the potential of fermentation to upcycle barbecue waste, with antimicrobial characteristics contributing to extended shelf life, sustainable food production, and circular economic practices. Full article
(This article belongs to the Special Issue Valorization of Agri-Food Byproducts and Fresh Produce Waste to Generate High-Value Food Ingredients)
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15 pages, 1745 KB  
Article
Upcycling Pomegranate Peel into Bioactive Microparticles to Improve Antimicrobial Potential in Apple Juice During Refrigerated Storage
by Elida Coca, Carolina Fredes, Paz Robert, Paula Jiménez, Maria Elsa Pando, Cristina Vergara, Andrés Bustamante, Jesús Lozano-Sánchez and Paula Garcia
Foods 2026, 15(7), 1179; https://doi.org/10.3390/foods15071179 - 1 Apr 2026
Viewed by 444
Abstract
Unpasteurized fruit juices are prone to microbiological spoilage by bacteria, yeasts, and molds, creating a need for natural preservatives to extend shelf life without compromising quality. Pomegranate peel extract (PPE) exhibits antimicrobial activity primarily against pathogenic microorganisms; however, its effect on spoilage microorganisms [...] Read more.
Unpasteurized fruit juices are prone to microbiological spoilage by bacteria, yeasts, and molds, creating a need for natural preservatives to extend shelf life without compromising quality. Pomegranate peel extract (PPE) exhibits antimicrobial activity primarily against pathogenic microorganisms; however, its effect on spoilage microorganisms in fruit juices has not been previously studied. This work aimed to compare the microbiological stability of unpasteurized apple juice when adding non-encapsulated PPE or PPE microparticles produced by spray drying with inulin (PPE-IN), inulin combined with sodium alginate (PPE-(IN+SA)), or inulin combined with carrageenan (PPE-(IN+CR)) as encapsulating agents. All microparticle systems showed high encapsulation efficiency (>90%), with PPE-IN reaching 94.08%. For the stability study, PPE microparticles (0.018 to 0.023 g/mL) or PPE (0.009 g/mL) were added to 70 mL of juice and stored at 4 °C for 9 days. MAB, molds, and yeasts were then quantified. At 3, 6, and 9 days, the J+PPE-(IN+CR) treatment showed the lowest MAB, molds, and yeast counts in relation to the non-encapsulated PPE and the other microparticle system. These results indicate that PPE-(IN+CR) microparticles provide superior microbiological stability of apple juice up to day 9, suggesting that the combination of encapsulating agents (IN+CR) could control the release of PPE into the juice. Full article
(This article belongs to the Special Issue Valorization of Agri-Food Byproducts and Fresh Produce Waste to Generate High-Value Food Ingredients)
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20 pages, 6904 KB  
Article
Natural Mineral Waters as Solvents for Sustainable Extraction of Polyphenolic Compounds from Aronia Stems
by Irina-Loredana Ifrim, Ionuț Avătămăniței, Oana-Irina Patriciu, Cristina-Gabriela Grigoraș and Adriana-Luminița Fînaru
Foods 2026, 15(2), 406; https://doi.org/10.3390/foods15020406 - 22 Jan 2026
Viewed by 615
Abstract
Aronia melanocarpa, a plant with nutrient-rich fruits, with application in the food and pharmaceutical industry, has been extensively investigated but, nevertheless, the exploration of the secondary metabolites profile from its by-products remains quite limited. The main objective of this study was to evaluate [...] Read more.
Aronia melanocarpa, a plant with nutrient-rich fruits, with application in the food and pharmaceutical industry, has been extensively investigated but, nevertheless, the exploration of the secondary metabolites profile from its by-products remains quite limited. The main objective of this study was to evaluate the possibility of using some different natural mineral waters from Romania, as green solvents, for the extraction of bioactive compounds from aronia stems and fruits by applying eco-compatible working techniques (maceration for 24 h, and ultrasonication at room temperature and 50 °C for 30 min). The effect of five natural mineral waters (one with medium and four with low mineral content) on the extraction capacity and phytochemical profile of stems and fruits’ extracts was monitored using fast and efficient analysis techniques (electrochemical, spectroscopic, and chromatographic) and compared with that of classical solvents. The results showed that, in the case of stems, extraction by maceration was, for all types of water used, the most efficient, followed by ultrasonication at room temperature. Also, at the same time, in most cases, all mineral waters showed better performance than distilled water, and the highest efficiency of the extraction process was recorded for natural water with a medium mineralization level. The similarity observed in the phytochemical profiles of aqueous extracts from the aronia stems and the fruits highlights both the potential of this by-product as a source of bioactive compounds and the efficiency of natural mineral waters as green extraction solvents. Full article
(This article belongs to the Special Issue Valorization of Agri-Food Byproducts and Fresh Produce Waste to Generate High-Value Food Ingredients)
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21 pages, 2489 KB  
Article
Techno-Functional, Antioxidant, and Sorption Properties of Dietary Fiber Concentrates from Guamuchil (Pithecellobium dulce)
by Mayra Deyanira Ramírez-Aguirre, Fátima Alfonso-Acosta, Ricardo de Jesús Montiel-López, Tomás García-Cayuela, Viridiana Tejada-Ortigoza and Luis Eduardo Garcia-Amezquita
Foods 2025, 14(24), 4316; https://doi.org/10.3390/foods14244316 - 15 Dec 2025
Cited by 1 | Viewed by 891
Abstract
Guamuchil (Pithecellobium dulce) is an underutilized legume with significant potential as a food ingredient. This study valorized guamuchil fractions (pulp, peel, and seed) by developing dietary fiber concentrates (DFC) and evaluating their physicochemical, techno-functional, and antioxidant properties using a single-factor completely [...] Read more.
Guamuchil (Pithecellobium dulce) is an underutilized legume with significant potential as a food ingredient. This study valorized guamuchil fractions (pulp, peel, and seed) by developing dietary fiber concentrates (DFC) and evaluating their physicochemical, techno-functional, and antioxidant properties using a single-factor completely randomized design. Proximate composition and dietary fiber profiles (2011.25) were analyzed following AOAC official methodologies. Results showed the peel fraction contained the highest total dietary fiber (64.16 ± 1.23 g 100 g−1 dry basis (db)) and total phenolic content (15.46 ± 0.26 mg GAE g−1 db), positioning it as a bioactive fiber source. Conversely, the pulp DFC exhibited superior hydration properties, with high solubility (43.54 ± 1.22%), swelling (10.23 ± 0.30 mL g−1 db), and water retention capacity (14.17 ± 0.35 mL g−1 db), making it suitable as a texturizer. Moisture sorption isotherms exhibited type II sigmoidal behavior, accurately fitted by GAB and Peleg models (R2 ≥ 0.997). The pulp showed higher hygroscopicity and water binding ability, whereas peel and seed fractions displayed lower sorption and enhanced stability. These findings demonstrate that Guamuchil DFCs are suitable as a potential food formulation ingredient owing to their high functionality. Full article
(This article belongs to the Special Issue Valorization of Agri-Food Byproducts and Fresh Produce Waste to Generate High-Value Food Ingredients)
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Review

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27 pages, 872 KB  
Review
Nutritional Value of Brewer’s Spent Grain and Consumer Acceptance of Its Value-Added Food Products
by Victoria Eche, C. U. Emenike and H. P. Vasantha Rupasinghe
Foods 2025, 14(16), 2900; https://doi.org/10.3390/foods14162900 - 21 Aug 2025
Cited by 11 | Viewed by 4660
Abstract
Brewer’s spent grain (BSG), a byproduct of the brewing process, offers a sustainable alternative applicable to human nutrition. The nutritional composition, health advantages, and value-added uses of BSG in diverse food items, including snacks, bread, cookies, and pasta, are examined in this review. [...] Read more.
Brewer’s spent grain (BSG), a byproduct of the brewing process, offers a sustainable alternative applicable to human nutrition. The nutritional composition, health advantages, and value-added uses of BSG in diverse food items, including snacks, bread, cookies, and pasta, are examined in this review. Furthermore, consumer acceptance and organoleptic attributes, including texture, taste and appearance, are discussed. BSG is composed of 60% carbohydrates (of which 50% dietary fiber), 10% lipids, and 30% proteins. BSG is also high in minerals such as calcium and phosphorous and bioactive polyphenols such as catechin, p-coumaric, and ferulic acid. BSG holds significant opportunities to be utilized in enhanced food production, biofuel generation, and other industrial applications. The reported therapeutic effects of BSG include anticarcinogenic, antiatherogenic and oxidative stress reduction. Based on sensory evaluations, the maximum amount of BSG that can be added to food products to maintain consumer acceptance is 15%. There is a need to convince manufacturers and consumers of the potential of incorporating BSG into food products, the health benefits of this, and the sustainability advantages of the use of BSG. The integration of BSG into food systems will contribute to food waste minimization and the promotion of the circular economy. Full article
(This article belongs to the Special Issue Valorization of Agri-Food Byproducts and Fresh Produce Waste to Generate High-Value Food Ingredients)
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