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The Extraction, Characterization and Application of Functional Ingredients from Agri-Food...
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The Extraction, Characterization and Application of Functional Ingredients from Agri-Food Wastes and By-Products—2nd Edition

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: 30 September 2026 | Viewed by 3918

Special Issue Editors

Dr. Sandra Pedisić

E-Mail Website
Guest Editor
Laboratory for Drying Technologies and Monitoring of Biologically Active Compounds, Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Interests: plant bioactive compounds; advanced extraction techniques; chromatography methods; microencapsulation techniques; valorization of agrofood industry by-products; antioxidants; polyphenols; pigments; fruit and herb processing; functional food
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Sandra Balbino

E-Mail Website
Guest Editor
Section for Food Plant Design, Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Interests: bioactive ingredients; antioxidants; vegetable oils; plant-based protein; by-products valorization; cryogenic grinding; supercritical extraction
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The food industry produces large quantities of waste and by-products that are rich in bioactive compounds such as polyphenols, carotenoids, phytosterols, fatty acids, aromatic compounds, etc., which can be used as functional ingredients for the preparation of food and pharmaceutical products. To take advantage of these benefits, advanced extraction techniques have gained importance over conventional methods in recent years. These techniques, which are influenced by various extraction parameters and matrix-related factors, need to be carefully optimized in order to increase efficiency and obtain targeted bioactive compounds. The valorization of agri-food waste and by-products can be achieved through advanced drying technologies that can extend the shelf life of perishable products, facilitate the preservation of bioactive compounds, and can be processed into a stable value-added product. The aim of this Special Issue is therefore to present the latest research findings on the valorization of agri-food processing waste and by-products using advanced methods for the extraction, isolation, and characterization of bioactive compounds. We invite contributions that present findings on extraction methods, optimization strategies, and the evaluation of bioactive compounds, with a focus on practical applications in sustainable food practices.

Dr. Sandra Pedisić
Prof. Dr. Sandra Balbino
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 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

  • bioactive compounds
  • agri-food waste and by-products
  • advanced and conventional extraction techniques
  • characterization of bioactive compounds
  • application of functional ingredients
  • drying technologies
  • biological activities
  • functional foods

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Published Papers (5 papers)

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Research

27 pages, 2442 KB  
Article
Brewer’s Spent Grain as a Source of Proteins and Valuable Polysaccharides
by Andrea Están, Susana Simal, Valeria Eim, Juan Cárcel, Adda Ibañez and Mónica Umaña
Foods 2026, 15(10), 1701; https://doi.org/10.3390/foods15101701 - 12 May 2026
Viewed by 292
Abstract
Brewer’s spent grain (BSG) is an abundant by-product rich in proteins and polysaccharides. This study evaluated ultrasound (US) to enhance alkaline protein extraction in 110 mM NaOH and to obtain a polysaccharide-enriched residue, with mechanical agitation (AG) as the control. First, 40 min [...] Read more.
Brewer’s spent grain (BSG) is an abundant by-product rich in proteins and polysaccharides. This study evaluated ultrasound (US) to enhance alkaline protein extraction in 110 mM NaOH and to obtain a polysaccharide-enriched residue, with mechanical agitation (AG) as the control. First, 40 min extraction curves were evaluated at 25 and 50 °C and fitted to the Weibull model. At 25 °C, US increased the 40 min protein yield (40.8 ± 0.1 g/100 g initial protein) by 2.5-fold compared with AG; heating increased AG yield, whereas US showed negligible temperature sensitivity between 25 and 50 °C. Subsequently, extractions were performed at 25 °C in one or two 20 min cycles using fresh solvent. Extracts were recovered by pH-shift precipitation and freeze-dried. US maximised protein recovery (47.6 ± 0.1 g/100 g initial protein after two cycles) but co-extracted other compounds, reducing purity. AG extracts showed higher emulsifying activity (up to 9.6 ± 0.1 m2·g−1), while US increased emulsion stability (up to 46 min). US residues showed up to ~35% lower glucose content than BSG (42 ± 2 g/100 g dry matter for BSG) and higher arabinoxylans (up to 23.5 ± 0.6 g/100 g dry matter; ~2.4-fold BSG), supporting a dual valorisation route based on the production of a protein-rich extract and an arabinoxylans-rich concentrate. Full article
(This article belongs to the Special Issue The Extraction, Characterization and Application of Functional Ingredients from Agri-Food Wastes and By-Products—2nd Edition)
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22 pages, 2358 KB  
Article
Development of Quince-Based Active Films Functionalized with Broccoli By-Product Extracts and Clove Hydrosol
by M. Carmen Codina, Ana I. Bourbon, Ana G. Azevedo, Ana M. Molina, Manuel Carmona, Lorenzo Pastrana and M. Isabel Berruga
Foods 2026, 15(4), 691; https://doi.org/10.3390/foods15040691 - 13 Feb 2026
Viewed by 591
Abstract
The increasing demand for sustainable active packaging necessitates the development of bio-based films with enhanced functional properties. This study aimed to functionalize a quince (Cydonia oblonga) by-product film, formulated in clove (Syzygium aromaticum) hydrosol by casting, incorporating varying concentrations (0–10% [...] Read more.
The increasing demand for sustainable active packaging necessitates the development of bio-based films with enhanced functional properties. This study aimed to functionalize a quince (Cydonia oblonga) by-product film, formulated in clove (Syzygium aromaticum) hydrosol by casting, incorporating varying concentrations (0–10% w/v) of broccoli (Brassica oleracea var. italica) by-product extract. Increasing the extract concentration led to increments in film thickness (102.2 to 120.2 µm), elongation at break (112.5 to 117.3%), tensile strength (1.5 to 4.2 MPa), opacity (20.2 to 24.0%), and water vapor permeability (2.0 to 2.3 × 10−8 g s−1 m−1 Pa−1). The total phenolic content also increased from 17.6 to 24.3 mg GAE/g film, correlating with a decrease in transmittance. While Fourier-Transform Infrared spectra profiling revealed stable intermolecular interactions across all samples without chemical disruption; scanning electron microscopy analysis confirmed distinct morphological differences resulting from broccoli extract incorporation. Notably, while 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity remained stable across treatments, the 2.5% w/v extract concentration provided the highest antifungal efficacy against Aspergillus puulaauensis (15.7%), A. jensenii (8.2%) and Penicillium nordicum (5.8%) by the agar diffusion method. These results were comparable with a commercial natamycin-containing coating used as a positive control. The synergy of clove hydrosol and broccoli extract resulted in a quince-based film with superior mechanical and bioactive properties. Full article
(This article belongs to the Special Issue The Extraction, Characterization and Application of Functional Ingredients from Agri-Food Wastes and By-Products—2nd Edition)
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18 pages, 2394 KB  
Article
Physicochemical Properties of Safflower (Carthamus tinctorius L.) Seed Meal Protein and the Effects of pH and Ionic Strength on Its Functional Characteristics
by Yanling Yang, Yucheng Bai, Xiaoling Xie, Bingjing Li, Liping Luo, Qian Zhang, Cheng Luo, Wenxing Nie, Rui Qin, Hong Liu, Jiao Liu and Hongzao He
Foods 2026, 15(3), 593; https://doi.org/10.3390/foods15030593 - 6 Feb 2026
Viewed by 787
Abstract
In recent years, plant proteins recycled from agricultural waste have gained increasing attention in food manufacturing due to the relatively low environmental and economic cost. Safflower (Carthamus tinctorius L.) is an important edible oil crop which generates a large amount of seed [...] Read more.
In recent years, plant proteins recycled from agricultural waste have gained increasing attention in food manufacturing due to the relatively low environmental and economic cost. Safflower (Carthamus tinctorius L.) is an important edible oil crop which generates a large amount of seed meal as by-products. Thus, this study aimed to investigate the properties of proteins extracted from the safflower seed meal as food materials. The physicochemical properties and functional characteristics of safflower seed meal protein (SMP) were analyzed at different NaCl concentrations and pH. Results showed that the extraction rate of SMP is 55% and SMP contains 86% protein with an isoelectric point of 4.5. The molecular weight of proteins in SMP predominantly ranged from 10 to 43 kilodaltons (kDa), with a maximum weight loss temperature of 317 °C. Glutamic acid exhibited the highest, while lysine served as the primary limiting amino acid. All seven essential amino acids were present except for tryptophan, which was not included in the testing scope. Additionally, SMP exhibited its highest solubility (59.55%) and emulsifying capacity (62.63 m2/g) at pH 11, and its highest foaming capacity (70.67%) at pH 9. The highest solubility (41.56%) was observed at 1 mol/L NaCl; the highest emulsifying capacity (16.88 m2/g) was observed at 0.6 mol/L NaCl; and the highest foaming capacity (90.67%) was observed at 0.7 mol/L NaCl. This study demonstrates that SMP has excellent nutritional value and a variety of functional properties, making it a promising plant-based protein source for the food processing industry. Subsequent processing involving adjustment to a high pH and increased NaCl concentration can help SMP to exhibit its processing characteristics. Full article
(This article belongs to the Special Issue The Extraction, Characterization and Application of Functional Ingredients from Agri-Food Wastes and By-Products—2nd Edition)
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23 pages, 359 KB  
Article
Effect of Freeze Drying, Hot Air Drying, and Hot Air Drying Preceded by Freezing on Phytochemical Composition, Antioxidant Capacity, and Technological Properties of Mango Peels
by Sara Marçal, Ana A. Vilas-Boas, Débora A. Campos and Manuela Pintado
Foods 2026, 15(2), 333; https://doi.org/10.3390/foods15020333 - 16 Jan 2026
Cited by 3 | Viewed by 1103
Abstract
Mango peels have great potential for upcycling in the food industry. This study addressed important knowledge gaps regarding mango peel drying, namely, the effect of drying on mango peels’ bound phenolics, and the impact of prior freezing on the composition of hot air-dried [...] Read more.
Mango peels have great potential for upcycling in the food industry. This study addressed important knowledge gaps regarding mango peel drying, namely, the effect of drying on mango peels’ bound phenolics, and the impact of prior freezing on the composition of hot air-dried mango peels. Hence, the effect of freeze drying (FD) (0.10 mbar; −63 °C (condenser temperature); 25 °C (shelf temperature); 96 h), hot air drying (HAD) (65 °C; 48 h), and HAD preceded by freezing (FZ + HAD) (−20 °C; 30 days) on mango peels’ composition, antioxidant capacity, and technological properties was evaluated. Drying did not affect fiber content; however, it caused slight modifications in carbohydrate composition of fiber. Regarding antioxidant compounds, FD, HAD, and FZ + HAD reduced vitamin C by 9%, 53%, and 71%, respectively. FD preserved all free phenolics, while HAD and FZ + HAD decreased most of them, with reductions ranging from 20 to 42% and 17 to 71%, respectively. However, FD, HAD, and FZ + HAD reduced 9, 2, and 6 of the 10 bound phenolics identified, respectively, and decreased their antioxidant capacity. Finally, all identified carotenoids were reduced by FZ + HAD, whereas FD and HAD decreased only violaxanthin. Regarding technological properties, FD showed the highest and lowest oil and water absorption capacities. In conclusion, these findings demonstrated that prior freezing exacerbated the loss of antioxidants during HAD. Full article
(This article belongs to the Special Issue The Extraction, Characterization and Application of Functional Ingredients from Agri-Food Wastes and By-Products—2nd Edition)
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16 pages, 1370 KB  
Article
Optimization of Ultrasonic Enzyme-Assisted Extraction for the Recovery of Phenolic Compounds and Soluble Solids from Apple Pomace
by Violeta Nour
Foods 2026, 15(1), 98; https://doi.org/10.3390/foods15010098 - 29 Dec 2025
Cited by 1 | Viewed by 677
Abstract
Apple pomace is a significant by-product of the juice processing industry and a rich source of bioactive compounds; however, its potential as a valuable resource is currently largely untapped. In this work, the ultrasound–enzyme-assisted extraction (UEAE) was evaluated as an alternative method for [...] Read more.
Apple pomace is a significant by-product of the juice processing industry and a rich source of bioactive compounds; however, its potential as a valuable resource is currently largely untapped. In this work, the ultrasound–enzyme-assisted extraction (UEAE) was evaluated as an alternative method for the extraction of phenolic compounds and soluble solids from apple pomace. For this purpose, an optimization study was carried out using a Box–Behnken factorial design combined with the response surface methodology to assess the influence of enzyme/substrate ratio (0–10% v/w), extraction time (1–5 h) and temperature (25–55 °C) on three response variables: total phenolic content, DPPH radical scavenging activity and soluble solids content of the extracts. In addition, the phenolic profile of the extracts was also investigated. According to the model, DPPH radical scavenging activity will record the maximum value (0.69 mmol Trolox/L) for a 10% enzyme/substrate ratio, at 42 °C and 1 h extraction time. Extraction with an enzyme/substrate ratio of 8.5% at 41 °C for 1 h gave the highest retrieval of soluble solids content (4.1%) in the extracts. Based on HPLC results, chlorogenic acid, caffeic acid, rutin, and epicatechin were the predominant polyphenols in the extracts. The results confirmed the great potential of apple pomace as an economical source of bioactive compounds, and UEAE enhanced the recovery of phenolic compounds and soluble solids from this underutilized by-product. Full article
(This article belongs to the Special Issue The Extraction, Characterization and Application of Functional Ingredients from Agri-Food Wastes and By-Products—2nd Edition)
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