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Innovations in Clean and Sustainable Food Processing: Circular Bioeconomy and...
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Innovations in Clean and Sustainable Food Processing: Circular Bioeconomy and Food Waste Valorization

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

Deadline for manuscript submissions: 15 September 2026 | Viewed by 4627

Special Issue Editor

Dr. Carmen Soto-Maldonado

E-Mail Website
Guest Editor
Centro Regional de Estudios en Alimentos Saludables, Av. Universidad 330, Curauma-Placilla, Valparaíso, Chile
Interests: agroindustrial waste valorization; food processing; enzymatic catalysts; fermentative processes
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Innovations in clean and sustainable food processing are crucial for addressing environmental challenges and ensuring food security. Recent developments focus on the circular bioeconomy—a model that promotes resource efficiency by transforming by-products and waste into valuable resources, minimizing environmental impact while maximizing economic benefits. One of the key strategies involves food waste valorization, which converts discarded food into new ingredients, biofuels, or bioplastics through advanced biotechnological processes. For example, fermentation and enzymatic treatments enable the extraction of proteins, fibre, and bioactive compounds from various sources.

Furthermore, eco-friendly processing technologies such as green extraction methods, energy-efficient equipment, and renewable energy sources contribute to reducing carbon footprints. These innovations not only improve sustainability but also enhance food safety and nutritional value. This not only supports environmental conservation but also opens new economic opportunities and paves the way for a resilient, efficient, and eco-friendly food industry that aligns with global sustainability goals.

This Special Issue aims to showcase advances in transformation, extraction, and biorefining processes, especially eco-friendly methods for reducing food loss and waste (FLW). It focuses on developing healthier and/or new food products, food-related materials, and others in order to promote the circular economy. Contributions can include original research, short communications, and reviews.

Dr. Carmen Soto-Maldonado
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 250 words) can be sent to the Editorial Office for assessment.

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 processing
  • circular bioeconomy
  • food waste valorization
  • eco-friendly technologies
  • biorefining processes
  • green extraction methods

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Published Papers (4 papers)

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Research

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19 pages, 2641 KB  
Article
Upcycling of Grape Pomace from Malbec, Merlot, Syrah and Grenache: Varietal Effects on Anthocyanin Extract Properties and Performance in Semi-Solid Topical Formulations
by Antonia L. Cruz-Diaz, Valentina V. General, Daniela Orellana, Angie V. Caicedo-Paz and Cassamo U. Mussagy
Foods 2026, 15(9), 1466; https://doi.org/10.3390/foods15091466 - 22 Apr 2026
Viewed by 406
Abstract
Grape pomace represents a widely available agro-industrial by-product in Chile with considerable potential for valorization within circular economy frameworks; however, its functionality as a cosmetic ingredient depends on both grape cultivar and processing strategy. In this study, the direct incorporation of solid grape [...] Read more.
Grape pomace represents a widely available agro-industrial by-product in Chile with considerable potential for valorization within circular economy frameworks; however, its functionality as a cosmetic ingredient depends on both grape cultivar and processing strategy. In this study, the direct incorporation of solid grape pomace residues into cream formulations was first evaluated, revealing limitations related to color control, homogeneity, and sensory performance. Subsequently, the influence of varietal origin (Malbec, Merlot, Syrah, and Grenache) on the extraction, stability, color behavior, and functional performance of anthocyanin-rich extracts was investigated for cosmetic applications. pH-standardized color analysis revealed statistically significant (p < 0.05) varietal differences, with Malbec extracts showing superior chromatic stability under acidic and near-neutral conditions, exhibiting lower reduction in a* values across the pH range compared to other varieties. In contrast, Syrah, Grenache, and Merlot showed a more pronounced decrease in red chromaticity, indicating higher sensitivity to pH-induced structural transformations. Although Merlot and Syrah exhibited higher ABTS antioxidant activity, Malbec presented the highest total phenolic content and the most balanced functional profile when considering both stability and color retention. Incorporation of anthocyanin-rich extracts into cosmetic cream formulations demonstrated that a 4.5% (m/v) loading ensured a skin-compatible pH (4.5–5.5), with Malbec-based creams exhibiting superior color stability and formulation performance over time. These findings demonstrate that grape pomace valorization requires variety-specific evaluation and identify extraction as a key enabling step for the development of sustainable, bio-based color-functional cosmetic ingredients. Full article
(This article belongs to the Special Issue Innovations in Clean and Sustainable Food Processing: Circular Bioeconomy and Food Waste Valorization)
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21 pages, 2589 KB  
Article
One-Pot Enzymatic Bioconversion of Native Whey for the Simultaneous Production of Galacto-Oligosaccharides and Antioxidant Peptides
by Andrés Córdova-Suárez, Annelis Cavieres, Cecilia Guerrero, Pedro Valencia, Vinka Carrasco, Mauricio Vergara, Sebastián Catalán, Alejandra Arancibia, Claudia Altamirano, Jessica López, Carolina Astudillo-Castro and Nicolle Valenzuela
Foods 2026, 15(5), 814; https://doi.org/10.3390/foods15050814 - 27 Feb 2026
Viewed by 573
Abstract
The integrated valorization of whey into multifunctional food ingredients is constrained by sequential processing routes and the need for purified lactose and protein fractions. The simultaneous enzymatic conversion of lactose and whey proteins in a single reactor remains underexplored despite the frequent co-formulation [...] Read more.
The integrated valorization of whey into multifunctional food ingredients is constrained by sequential processing routes and the need for purified lactose and protein fractions. The simultaneous enzymatic conversion of lactose and whey proteins in a single reactor remains underexplored despite the frequent co-formulation of galacto-oligosaccharides (GOS) and whey protein hydrolysates in functional foods. This study evaluated the feasibility of a one-pot enzymatic system using native whey as the sole substrate for the concurrent production of GOS and antioxidant peptide fractions. A batch process combining β-galactosidase from Aspergillus oryzae and Alcalase® was assessed through a 32 factorial design, analyzing the effects of pH (4.5–6.5) and temperature (40–60 °C) on GOS yield and degree of protein hydrolysis. The system enabled simultaneous transgalactosylation and proteolysis under mildly acidic conditions without significant mutual enzyme inhibition. Multi-response optimization identified pH 6.0 and 59.5 °C as the optimal conditions, yielding 25.7 ± 0.2% GOSs and 10.5 ± 0.3% protein hydrolysis. The antioxidant capacity and emulsifying and foaming properties were strongly dependent on pH, temperature, and reaction time. The results demonstrate that native whey can be directly transformed into a multifunctional ingredient through a one-pot enzymatic strategy, offering a simplified valorization approach. Full article
(This article belongs to the Special Issue Innovations in Clean and Sustainable Food Processing: Circular Bioeconomy and Food Waste Valorization)
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Review

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62 pages, 3200 KB  
Review
Cascade Valorisation of Lemon Processing Residues (Part II): Integrated Biorefinery Design, Circular Economy, and Techno-Economic Feasibility
by Jimmy Núñez-Pérez, Jhomaira L. Burbano-García, Rosario Espín-Valladares, Marco V. Lara-Fiallos, Juan Carlos DelaVega-Quintero, Marcelo Cevallos-Vallejos and José-Manuel Pais-Chanfrau
Foods 2026, 15(6), 1041; https://doi.org/10.3390/foods15061041 - 16 Mar 2026
Cited by 2 | Viewed by 1562
Abstract
This review examines the implementation dimensions of integrated lemon biorefinery systems, including cascade valorisation design, circular-economy integration, life-cycle assessment, techno-economic feasibility, and regulatory frameworks. Bibliometric analysis of Web of Science data (2015–2025) reveals exponential growth in citrus-biorefinery research, with lemon representing a burgeoning [...] Read more.
This review examines the implementation dimensions of integrated lemon biorefinery systems, including cascade valorisation design, circular-economy integration, life-cycle assessment, techno-economic feasibility, and regulatory frameworks. Bibliometric analysis of Web of Science data (2015–2025) reveals exponential growth in citrus-biorefinery research, with lemon representing a burgeoning subset. Techno-economic assessments indicate that cascade biorefineries recovering essential oils, pectin, polyphenols, nanocellulose, and bioenergy can achieve cumulative revenues of USD 400–650 per tonne of dry peel. Whilst small-scale units (<500 tonnes per year) struggle to achieve viability, industrial simulations demonstrate Internal Rates of Return exceeding 18% at processing scales above 100,000 tonnes annually (2025 basis). Life-cycle assessments confirm environmental benefits, with greenhouse gas reductions of 60–85% relative to conventional disposal. Critical success factors include adopting green extraction technologies to preserve bioactive integrity and mitigating D-limonene inhibition in downstream anaerobic digestion. These findings establish essential oil extraction and pectin recovery as commercially mature technologies, whilst integrated multi-product lemon biorefineries remain economically promising based on techno-economic modelling and pilot-scale demonstrations, provided regulatory hurdles are effectively navigated. Full article
(This article belongs to the Special Issue Innovations in Clean and Sustainable Food Processing: Circular Bioeconomy and Food Waste Valorization)
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60 pages, 3926 KB  
Review
Cascade Valorisation of Lemon-Processing Residues (Part I): Current Trends in Green Extraction Technologies and High-Value Bioactive Recovery
by Jimmy Núñez-Pérez, Jhomaira L. Burbano-García, Rosario Espín-Valladares, Marco V. Lara-Fiallos, Juan Carlos DelaVega-Quintero, Marcelo Cevallos-Vallejos and José-Manuel Pais-Chanfrau
Foods 2026, 15(3), 491; https://doi.org/10.3390/foods15030491 - 1 Feb 2026
Cited by 2 | Viewed by 1589
Abstract
The global citrus-processing industry generates 15–32 million tonnes of waste annually. Lemon-processing residues—peels, seeds, and pomace—constitute 45–55% of fruit mass and harbour high-value bioactive compounds amenable to cascade valorisation. This review (Part I of a two-part series) examines green extraction technologies for recovering [...] Read more.
The global citrus-processing industry generates 15–32 million tonnes of waste annually. Lemon-processing residues—peels, seeds, and pomace—constitute 45–55% of fruit mass and harbour high-value bioactive compounds amenable to cascade valorisation. This review (Part I of a two-part series) examines green extraction technologies for recovering bioactive compounds from lemon waste streams. Following bibliometric analysis of 847 publications (2003–2025), this work delineates the compositional heterogeneity of lemon fractions and establishes a hierarchical framework for value-added products encompassing essential oils, pectin, polyphenols, seed oils, citric acid, industrial enzymes, α-cellulose, and nanocrystalline cellulose. Four sustainable extraction methodologies are systematically evaluated: ultrasound-assisted extraction, microwave-assisted extraction, supercritical CO2 extraction, and enzyme-assisted extraction. Comparative assessment demonstrates yield improvements of 16–112% over conventional approaches, processing-time reductions of 89–98%, and energy savings up to 95%. Critical research gaps include fragmented single-product valorisation, insufficient techno-economic assessment, and limited industrial-scale validation. Integrated cascade biorefineries employing sequential green extraction protocols offer economically viable pathways for transforming lemon waste into diversified revenue streams. Industrial implementation, circular-economy integration, and techno-economic feasibility are addressed in Part II. Full article
(This article belongs to the Special Issue Innovations in Clean and Sustainable Food Processing: Circular Bioeconomy and Food Waste Valorization)
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