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Foods
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Functional Compounds from Food Waste and Their Applications in Industry
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Functional Compounds from Food Waste and Their Applications in Industry

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

Deadline for manuscript submissions: closed (30 January 2026) | Viewed by 5815

Special Issue Editors

Dr. Eristeo Garcia

E-Mail Website
Guest Editor
Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Autopista Mty-Aeropuerto Km 10 Parque PIIT, Vía de Innovación 404, Apodaca 66629, Nuevo León, Mexico
Interests: stabilization of bioactive compounds derived from plant sources; evaluation of the antioxidant effects of plant-derived substances; development of functional foods from natural products
Dr. Vladimiro Cardenia

E-Mail Website
Guest Editor
Department of Agricultural, Forest and Food Sciences, University of Turin, Turin, Italy
Interests: lipids; agro-food by-products; oxidation; steroidomics; chromatography; sterols oxidation products; waste; bioactive compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The use of waste derived from the food industry is a source of flavonoids, non-flavonoids, and essential oils, which possess preservative, antioxidant, and nutritional properties. Antioxidants and essential oils, which are currently under extensive study, demonstrate significant preservative effects and offer natural alternatives to synthetic additives, promoting healthier options. The recovery, utilization, and commercialization of these compounds can open new markets and generate business opportunities in the food, cosmetics, and pharmaceutical sectors. The application of these compounds can boost the development of attractive products for health-conscious consumers. Furthermore, the use of agro-industrial byproducts contributes to biodiversity conservation by promoting the sustainable use of resources and reducing the overexploitation of natural resources.

Additionally, we strongly encourage all contributors to focus on topics that align with the journal’s scope and areas of interest.

In this Special Issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the following:

  1. Flavonoids and non-flavonoids;
  2. Functional compounds;
  3. Food waste;
  4. Antioxidant molecules;
  5. Preservative compounds;
  6. Health benefits;
  7. Nutritional value;
  8. Essential oils.

Dr. Eristeo Garcia
Dr. Vladimiro Cardenia
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

  • flavonoids and non-flavonoids
  • functional compounds
  • food waste
  • antioxidant molecules
  • preservative compounds
  • health benefits
  • nutritional value
  • essential oils

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Published Papers (4 papers)

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Research

20 pages, 593 KB  
Article
Effect of Protein–Oil-Based Emulsion on the Nutritional Value of the Red Deer Meat Sausage
by Eleonora Okuskhanova, Farida Smolnikova, Kumarbek Amirkhanov, Bakhytkul Assenova, Galiya Tumenova, Zhibek Atambayeva, Samat Kassymov, Gulnur Nurymkhan, Assem Spanova, Bakyt Tuganova and Shujaul Mulk Khan
Foods 2026, 15(5), 858; https://doi.org/10.3390/foods15050858 - 4 Mar 2026
Viewed by 479
Abstract
This study evaluated the feasibility of incorporating a protein–oil emulsion based on beef tripe, meat trimmings, and vegetable oil into semi-smoked sausages produced from maral (red deer) meat, with maral fat used as the sole animal fat source. Four sausage variants were formulated [...] Read more.
This study evaluated the feasibility of incorporating a protein–oil emulsion based on beef tripe, meat trimmings, and vegetable oil into semi-smoked sausages produced from maral (red deer) meat, with maral fat used as the sole animal fat source. Four sausage variants were formulated and produced to evaluate the effects of different protein–oil emulsion inclusion levels (0, 10, 15, and 20%) on nutritional, textural, and sensory characteristics. Replacement of part of the maral fat with the protein–oil emulsion resulted in a reduction in total fat content (11.6–14.7%) while protein levels remained stable (20.6–21.4%). Fatty acid analysis demonstrated a significant decrease in saturated fatty acids (from 54.64% in the control to 35.45% in the highest emulsion variant) accompanied by a marked increase in polyunsaturated fatty acids (from 22.20% to 37.57%), primarily due to higher linoleic acid content. Texture profile analysis showed a progressive reduction in hardness, gumminess, and chewiness with increasing emulsion inclusion (p < 0.05), whereas springiness and cohesiveness were not significantly affected (p > 0.05), indicating the preservation of elastic and cohesive properties. Sensory evaluation confirmed that sausages containing moderate levels of the protein–oil emulsion maintained favorable appearance, flavor, and juiciness, with no adverse effects on overall acceptability. These results indicate that combining maral fat with a protein–oil emulsion is an effective strategy for producing nutritionally improved red deer meat sausages with balanced lipid composition and consumer-acceptable texture and sensory quality. Full article
(This article belongs to the Special Issue Functional Compounds from Food Waste and Their Applications in Industry)
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25 pages, 2344 KB  
Article
Valorization of Dairy and Plant By-Products as Functional Ingredients in Kurt (Dried Fermented Milk Product): Effects on Nutritional, Physicochemical, and Sensory Properties
by Zhanar Kalibekkyzy, Shugyla Zhakupbekova, Maksim Rebezov, Almagul Nurgazezova, Gulnur Nurymkhan, Samat Kassymov, Sholpan Baytukenova, Akmaral Mateyeva, Aigul Maizhanova and Zarina Kapshakbayeva
Foods 2026, 15(2), 369; https://doi.org/10.3390/foods15020369 - 20 Jan 2026
Viewed by 1049
Abstract
This study developed enriched kurt formulations using buttermilk protein sediment, spray-dried whey, soy protein concentrate, and flaxseed cake, and assessed their effects on composition, physicochemical parameters, microbiological stability, and sensory quality. Protein content increased from 46.2% in the control to 48.7–52.4% in experimental [...] Read more.
This study developed enriched kurt formulations using buttermilk protein sediment, spray-dried whey, soy protein concentrate, and flaxseed cake, and assessed their effects on composition, physicochemical parameters, microbiological stability, and sensory quality. Protein content increased from 46.2% in the control to 48.7–52.4% in experimental samples. Calcium levels rose from 750 mg/100 g to 856 mg/100 g in Experiment 1 and 880.7 mg/100 g in Experiment 3 (p < 0.05), demonstrating strong mineral enhancement. Moisture decreased from 13.61% in the control to 11.68–12.90% in enriched variants (p < 0.05), indicating more efficient dehydration and a denser structure. pH remained within 4.1–4.3 and water activity stayed below 0.60, supporting long-term microbial stability. Amino acid profiling showed higher levels of essential amino acids, particularly leucine and lysine, in samples containing buttermilk protein sediment and whey. Microbiological analysis confirmed low total viable counts values (9.0 × 102–1.2 × 103 CFU/g), consistent with the high acidity and low moisture of traditional kurt. Sensory evaluation revealed significant variation among formulations. The control and Experiment 2 received the highest taste and aroma scores (4.67 points), while Experiment 3 showed the lowest values (3.33 points; p < 0.05). Appearance scores decreased notably in darker samples, with Experiment 3 showing a reduction from 4.67 to 2.67 points (p < 0.05). Texture also differed across variants; Experiment 2 maintained acceptable hardness and cohesiveness (4.33 points), whereas Experiment 3 displayed increased crumbliness (3.0 points; p < 0.05). The findings demonstrate that functional enrichment of kurt is feasible when ingredient levels remain within an optimal range. The Experiment 2 formulation achieved improved nutritional value without compromising sensory quality, providing a promising basis for further technological development and commercial application. Full article
(This article belongs to the Special Issue Functional Compounds from Food Waste and Their Applications in Industry)
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32 pages, 3559 KB  
Article
Functional and Sensory Properties of Pâtés Formulated with Emulsions from Chicken By-Products
by Zhanibek Yessimbekov, Eleonora Okuskhanova, Anuarbek Suychinov, Guldana Kapasheva, Baktybala Kabdylzhar, Assel Dautova, Alibek Muratbayev and Madina Jumazhanova
Foods 2025, 14(20), 3488; https://doi.org/10.3390/foods14203488 - 13 Oct 2025
Viewed by 1829
Abstract
This study evaluated the potential of chicken by-products (hearts, gizzards, and skin) as functional raw materials for protein–fat emulsions to partially replace animal fat in pâtés. Five variants of pâté (PV1–PV5) were prepared, including a control without emulsion and four samples with increasing [...] Read more.
This study evaluated the potential of chicken by-products (hearts, gizzards, and skin) as functional raw materials for protein–fat emulsions to partially replace animal fat in pâtés. Five variants of pâté (PV1–PV5) were prepared, including a control without emulsion and four samples with increasing emulsion levels. Emulsions were formulated from chicken by-product mixtures and vegetable oil with potato starch, sodium bicarbonate, and salt to improve solubility and viscosity. The chemical composition of by-product mixtures varied with organ ratio: heart-rich mixtures supplied higher protein, supporting emulsion stability, whereas skin-rich mixtures contributed more fat for texture. Emulsion composition ranged from 6.6–8.1% protein, 19.1–28.4% fat, and 56.7–66.9% moisture. Functional properties depended on formulation balance: water-holding (58–67%), fat retention (70–83%), emulsifying capacity (50–62%), and stability (47–55%). Variant 5 achieved the most favorable combination of composition, stability, and viscosity. In pâtés, emulsion addition reduced protein and fat but increased ash and carbohydrate contents (p < 0.05), improving hydration and stability. Fat retention rose up to 83% and emulsion stability up to 62%. Drip loss declined markedly from 9.2% in the control to 3.6% in Variant 5, while yield stress decreased by 25%, producing softer, more spreadable products. Sensory evaluation favored emulsion-containing samples, with PV-5 scoring highest in texture and appearance. TBARS values rose with the amount of emulsion due to higher PUFA, but acid numbers increased more slowly, indicating reduced hydrolytic rancidity. Overall, pâté with 25% of emulsion offered the best balance of technological performance, sensory quality, and lipid stability, highlighting chicken by-products as sustainable emulsifiers in pâté production. Full article
(This article belongs to the Special Issue Functional Compounds from Food Waste and Their Applications in Industry)
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19 pages, 1100 KB  
Article
Adding Value to Brewery Industry By-Products as Novel Ingredients in Non-Alcoholic Malt Beverage Applications
by Muhammad Usman Akram, Helen Oluwaseun Agunbiade, Deepak Kadam, Rotimi Emmanuel Aluko and Filiz Koksel
Foods 2025, 14(16), 2882; https://doi.org/10.3390/foods14162882 - 20 Aug 2025
Cited by 2 | Viewed by 2043
Abstract
The growing population and increasing concerns about food security and sustainability demand innovative solutions to minimize food waste and transform by-products into functional ingredients valuable to the food sector. Brewery by-products, including brewer’s spent grain (BSG) and brewer’s spent yeast (BSY), are underutilized [...] Read more.
The growing population and increasing concerns about food security and sustainability demand innovative solutions to minimize food waste and transform by-products into functional ingredients valuable to the food sector. Brewery by-products, including brewer’s spent grain (BSG) and brewer’s spent yeast (BSY), are underutilized resources despite their high protein contents and potential as sustainable food ingredients. This study aimed to transform BSG and BSY into protein hydrolysates (BSGH and BSYH, respectively) through enzymatic hydrolysis and thus add value to these brewery industry by-products to be used in the food industry. These protein hydrolysates were incorporated into non-alcoholic malt beverages at three different concentrations, and their effects on the physicochemical properties, including color, kinematic viscosity, turbidity, foaming capacity and foam stability, of the non-alcoholic malt beverages were evaluated. Both BSGH and BSYH exhibited higher water solubility (WS) and lower water binding capacity (WBC) values when compared to their native non-hydrolyzed forms, enhancing their suitability as ideal ingredients for protein supplementation of a wide range of food and beverage products. The production of peptides of varying sizes underscored the effectiveness of enzymatic hydrolysis which resulted in an increase in cysteine and methionine levels in BSYH but a decrease in BSGH. The addition of BSGH and BSYH increased the kinematic viscosity and turbidity but reduced the lightness values in color of the non-alcoholic malt beverages. When the properties of the protein hydrolysates were compared, BSYH was more effective than BSGH in forming foams and maintaining their stability for longer periods. These findings highlight the potential of brewery by-products, after enzymatic hydrolysis, as protein-rich ingredients that can support more sustainable food systems and contribute to the nutritional enhancement of various low-protein food and beverage products. Full article
(This article belongs to the Special Issue Functional Compounds from Food Waste and Their Applications in Industry)
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