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Agro-Industrial By-Products as Ingredients and Additives in the Design and...
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Agro-Industrial By-Products as Ingredients and Additives in the Design and Development of Potentially Functional Foods

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: closed (5 February 2025) | Viewed by 3283

Special Issue Editor

Dr. Francisco Blancas-Benitez

E-Mail Website
Guest Editor
Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Nayarit 63175, Mexico
Interests: bioactive compounds in plant-based foods; new foods with potential functional properties

Special Issue Information

Dear Colleagues,

This Special Issue focuses on the innovative use of agro-industrial by-products as ingredients and additives in the design and development of potentially functional foods. As the food industry seeks sustainable solutions to meet growing consumer demands for healthier and more nutritious options, the valorization of by-products presents a promising avenue. This issue will explore the latest research and advancements in incorporating these by-products to enhance the nutritional profile, functionality, and overall quality of food products.

Topics covered in this issue include:

  • Nutritional Enhancement: Studies on how agro-industrial by-products can improve the nutritional content of foods, including increased fiber, vitamins, minerals, and bioactive compounds.
  • Functional Properties: Research on the functional properties imparted by by-products, such as texture, shelf-life extension, and sensory attributes.
  • Food Safety and Quality: Evaluations of the safety and quality implications of using by-products in food formulations, including regulatory considerations.
  • Sustainable Food Production: Case studies and reviews on the environmental benefits of reducing waste and promoting circular economy practices through the use of by-products.
  • Technological Innovations: Innovations in food processing and technology that facilitate the incorporation of by-products into mainstream food products.
  • Consumer Acceptance: Insights into consumer perceptions and acceptance of foods containing agro-industrial by-products.

By showcasing the potential of agro-industrial by-products, this Special Issue aims to inspire further research and industrial applications, promoting sustainable and health-oriented food systems. Researchers, industry professionals, and policymakers are invited to contribute their findings and perspectives to this important and evolving field.

Dr. Francisco Javier Blancas-Benitez
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 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

  • agro-industrial by-products
  • functional foods
  • nutritional enhancement
  • sustainable food production
  • food technology innovations

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Published Papers (2 papers)

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Research

19 pages, 2630 KiB  
Article
Encapsulation of Phenolic Compounds Extracted from Beet By-Products: Analysis of Physical and Chemical Properties
by María del Cisne Guamán-Balcázar, Magdalena Montero, Alejandro Celi, Antonio Montes, Ceferino Carrera, Clara Pereyra and Miguel Ángel Meneses
Foods 2024, 13(18), 2859; https://doi.org/10.3390/foods13182859 - 10 Sep 2024
Cited by 1 | Viewed by 1532
Abstract
Beet is a nutritious and health-promoting food with important bioactive compounds in its industrial by-products. The encapsulation of antioxidants from beet by-products has been proposed for valorization. For this, an ethanol–water extract was mixed with polyvinylpyrrolidone (PVP) (used as a carrier agent) and [...] Read more.
Beet is a nutritious and health-promoting food with important bioactive compounds in its industrial by-products. The encapsulation of antioxidants from beet by-products has been proposed for valorization. For this, an ethanol–water extract was mixed with polyvinylpyrrolidone (PVP) (used as a carrier agent) and then encapsulated. The encapsulation was performed by spray drying, where the effects of temperature (140–160 °C), extract input flow rate (10–30%), and extraction solvent (ethanol–water 50/50 v/v and ethanol) were evaluated for the total phenol content and the spray-drying yield. The yields obtained were between 60 and 89%, and total phenols were between 136 and 1026 mg gallic acid equivalents/g of encapsulated product. Both responses were affected (p < 0.05) by the extraction solvent. The optimal spray-drying conditions were determined by response surface methodology (RSM). The encapsulated product obtained at optimal conditions was characterized by infrared spectrometry, X-ray fluorescence, Ultra-High Performance Liquid Chromatography, and scanning electron microscopy analysis. The results show that the encapsulated product has a high content of total phenols and compounds such as betanin, isobetanin, and neobetanin. Considering the results of physicochemical properties and the bioactive compounds, the optimized encapsulated product could be applied in the food industry as a bioactive ingredient or natural colorant. However, the further investigation of alternative carrier agents needs to be performed to reduce caking. Full article
(This article belongs to the Special Issue Agro-Industrial By-Products as Ingredients and Additives in the Design and Development of Potentially Functional Foods)
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23 pages, 4400 KiB  
Article
Assessing Different Fruit Formulations for the Supplementation of Bakery Products with Bioactive Micro-Constituents from Sweet Cherry (Prunus avium L.) and Sour Cherry (Prunus cerasus L.): A Physicochemical and Rheological Approach
by Evangelia D. Karvela, Evgenia N. Nikolaou, Dimitra Tagkouli, Antonia Chiou and Vaios T. Karathanos
Foods 2024, 13(17), 2794; https://doi.org/10.3390/foods13172794 - 2 Sep 2024
Viewed by 1204
Abstract
Sour and sweet cherries were evaluated as functional components in bread-making because of their bioactive microconstituent content. Five forms of enrichment for each fruit, including the hydroalcoholic extract, lyophilized pulverized fruit, lyophilized extract, and their combinations, were used for supplementation. The physicochemical (pH, [...] Read more.
Sour and sweet cherries were evaluated as functional components in bread-making because of their bioactive microconstituent content. Five forms of enrichment for each fruit, including the hydroalcoholic extract, lyophilized pulverized fruit, lyophilized extract, and their combinations, were used for supplementation. The physicochemical (pH, color, moisture, rheology, and texture) and sensory properties of dough and bread were assessed in different environments (biological and chemical leavening). Sour cherry in pulverized and extract forms showed higher phenolic content than sweet cherry, especially in the pulverized form. The viscoelasticity of the doughs varied based on the proofing environment and the fortification form. Chemically leavened doughs exhibited higher moduli (G′, G″), complex viscosity (η*), and hardness. Biologically leavened doughs had a lower pH, influencing color, and swelling percentage, which is linked to the enrichment form and phenolic content. Extract-fortified doughs displayed increased G′, η*, and hardness compared to the control, whereas yeast-leavened doughs showed reduced swelling ability. Physicochemical changes were more significant in the yeast-leavened systems, which also scored higher on the sensory evaluations. Supplementing bakery products with bioactive fruit components enhances antioxidant status, but the enrichment form and proofing conditions significantly affect the physicochemical and sensory properties of the product. Full article
(This article belongs to the Special Issue Agro-Industrial By-Products as Ingredients and Additives in the Design and Development of Potentially Functional Foods)
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