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High-Value Products from Food Wastes
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Special Issue "High-Value Products from Food Wastes"

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

Deadline for manuscript submissions: 20 April 2023 | Viewed by 7325

Special Issue Editors

Dr. Alberta N.A. Aryee

E-Mail Website
Guest Editor
Food Science and Biotechnology Program, Dept. of Human Ecology, College of Agriculture, Science & Technology, Delaware State University, Dover, DE 19901, USA
Interests: bioactive compounds (lipids, proteins and phytochemicals); encapsulation and controlled delivery; nutritional quality; bioprocessing; food and fishery waste valorization
Dr. Taiwo Akanbi

E-Mail Website
Guest Editor
School of Environmental and Life Sciences, College of Engineering, Science and Environment, The University of Newcastle (UON), Brush Road, Ourimbah, NSW 2258, Australia
Interests: food bioprocessing; encapsulation for nutrient delivery; food waste valorization

Special Issue Information

Dear Colleagues,

The recently concluded United Nations Climate Change Conference (COP26, 2021), held in Glasgow, United Kingdom, highlighted the significant contribution of food waste to global emissions. Food waste is a global problem that requires urgent research intervention. In the United States alone, up to 40% of all produced food goes uneaten and is discarded. The decomposing food waste produces methane, a significant contributor to global warming.

Whether food waste occurs on the farm, during transportation, in the food processing plant, hospitality sector or household, more can be done for its valorization and to add value. Many wasted foods are natural resources that can provide several compounds with bioactive properties, such as antioxidant, anti-inflammatory, antiviral and anticancer effects. Today, natural compounds from food waste have become the subject of intensive research and are continuing to gain the attention of the scientific community. For instance, plant waste-derived polyphenols have outstanding properties with nutraceutical and functional food significance. Likewise, the waste products of marine organisms are known to be rich sources of functional lipids, enzymes, pigments, proteins, and polysaccharides that are sought after in the food and pharmaceutical industry. The recovery of these bioactive compounds using environmentally friendly approaches, such as those involving food-grade enzymes, is also becoming increasingly popular.

Therefore, in this Special Issue, research and review articles covering recent advances in the areas of food waste valorization are welcomed. Submissions on the bioprocessing of food waste and the recovery of bioactive compounds will also be considered.

As the Guest Editors, we invite researchers from industry and academia working on food waste valorization to contribute to this Special Issue.

Dr. Alberta N.A. Aryee
Dr. Taiwo Akanbi
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 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 2400 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

  • recovery
  • stabilization
  • utilization
  • high-value compounds
  • food wastes

Published Papers (4 papers)

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Article
Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched “Boba Balls”
by
Ayse Neslihan Dundar
,
Kubra Uzuner
,
Mahmud Ekrem Parlak
,
Oya Irmak Sahin
,
Furkan Turker Saricaoglu
and
Senay Simsek
Foods 2022, 11(23), 3785; https://doi.org/10.3390/foods11233785 - 24 Nov 2022
Viewed by 970
Abstract
“Boba balls” or pearls have recently gained popularity for beverages or food toppings. “Boba balls” could be developed into functional foods by the encapsulation of bioactive compounds. In this study, gelatin/sodium alginate composite “Boba balls” enriched with pomegranate peel extract (PPE) at different [...] Read more.
“Boba balls” or pearls have recently gained popularity for beverages or food toppings. “Boba balls” could be developed into functional foods by the encapsulation of bioactive compounds. In this study, gelatin/sodium alginate composite “Boba balls” enriched with pomegranate peel extract (PPE) at different concentrations (0, 1, 2, and 3%) were prepared. They were characterized in terms of physical, rheological, textural, morphological, and sensory properties, as well as in vitro digestion, bio-accessibility, and release kinetic of PPE. Adding PPE improved the “Boba” mix’s viscoelasticity and decreased the “Boba balls”’ hardness. The increasing PPE ratio significantly (p < 0.05) increased the antioxidant capacity and total phenolic content. The addition of PPE preserved the spherical shape of the “Boba balls”, and as the PPE ratio increased, new junction zones were observed in SEM images. The in vitro digestibility of PPE was significantly (p < 0.05) improved by preserving PPE from the mouth and gastric medium, and “Boba balls” showed the highest release and bio-accessibility in the intestinal medium. Consequently, PPE as a by-product could be successfully used at 2% concentration for enhancing the functionality and bio-accessibility of “Boba balls” without affecting sensory properties. Full article
(This article belongs to the Special Issue High-Value Products from Food Wastes)
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Article
Optimization of Selective Hydrolysis of Cruciferins for Production of Potent Mineral Chelating Peptides and Napins Purification to Valorize Total Rapeseed Meal Proteins
by
Nastassia Kaugarenia
,
Sophie Beaubier
,
Erwann Durand
,
Arnaud Aymes
,
Pierre Villeneuve
,
François Lesage
and
Romain Kapel
Foods 2022, 11(17), 2618; https://doi.org/10.3390/foods11172618 - 29 Aug 2022
Cited by 1 | Viewed by 652
Abstract
Preventing oxidation and microbial spoilage are both major concerns in food industries. In this context, this study aimed to valorize the total rapeseed meal proteins with controlled enzymatic proteolysis to generate potent mineral-chelating peptides from cruciferins while keeping intact the antimicrobial napins. Implementation [...] Read more.
Preventing oxidation and microbial spoilage are both major concerns in food industries. In this context, this study aimed to valorize the total rapeseed meal proteins with controlled enzymatic proteolysis to generate potent mineral-chelating peptides from cruciferins while keeping intact the antimicrobial napins. Implementation of proteolysis of total rapeseed protein isolate with the Prolyve® enzyme highlighted an interesting selective hydrolysis of the cruciferins. Hence, the mechanism of this particular hydrolysis was investigated through a Design of Experiments method to obtain a model for the prediction of kinetics (cruciferin degradation and napin purity) according to the operating conditions applied. Then, multicriteria optimization was implemented to maximize the napin purity and yield while minimizing both enzymatic cost and reaction time. Antioxidant assays of the peptide fraction obtained under the optimal conditions proved the high metal-chelating activity preservation (EC50 = 247 ± 27 µg) for more than three times faster production. This fraction might counteract lipid oxidation or serve as preventing agents for micronutrient deficiencies, and the resulting purified napins may have applications in food safety against microbial contamination. These results can greatly help the development of rapeseed meal applications in food industries. Full article
(This article belongs to the Special Issue High-Value Products from Food Wastes)
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Article
Membrane Technology for Valorization of Mango Peel Extracts
by
Antónia Macedo
,
Tânia Gomes
,
Carlos Ribeiro
,
Margarida Moldão-Martins
,
Elizabeth Duarte
and
Vítor D. Alves
Foods 2022, 11(17), 2581; https://doi.org/10.3390/foods11172581 - 25 Aug 2022
Cited by 1 | Viewed by 857
Abstract
Mango peel is rich in nutritional and functional compounds, such as carbohydrates, dietary fibers, proteins, and phenolic compounds, with high potential to be applied in the food industry. Most of the investigation about recovery of bioactive compounds from fruit bioproducts involves extraction techniques [...] Read more.
Mango peel is rich in nutritional and functional compounds, such as carbohydrates, dietary fibers, proteins, and phenolic compounds, with high potential to be applied in the food industry. Most of the investigation about recovery of bioactive compounds from fruit bioproducts involves extraction techniques and further separation of target compounds. There is still a lack of information about the potential of membrane processes to recover the nutritive/functional compounds present in aqueous extracts of those bioproducts. This research is addressed to study the performance of ultrafiltration (UF), followed by nanofiltration (NF) of UF permeates, to fractionate the compounds present in aqueous extracts of mango peel. Both UF and NF concentration processes were carried up to a volume concentration factor of 2.0. Membranes with molecular weight cut-offs of 25 kDa and 130 Da were used in the UF and NF steps, respectively. UF and NF concentrates showed antioxidant activity, attributed to the presence of phenolic compounds, with rejections of about 75% and 98.8%, respectively. UF membranes totally rejected the higher molecular weight compounds, and NF membranes almost totally concentrated the fermentable monosaccharides and disaccharides. Therefore, it is envisaged that NF concentrates can be utilized by the food industry or for bioenergy production. Full article
(This article belongs to the Special Issue High-Value Products from Food Wastes)
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Article
Optimization of Commercial Microwave Assisted-Extraction Conditions for Recovery of Phenolics from Lemon-Scented Tee Tree (Leptospermum petersonii) and Comparison with Other Extraction Techniques
by
Md Saifullah
,
Taiwo Olusesan Akanbi
,
Rebecca McCullum
and
Quan Van Vuong
Foods 2022, 11(1), 50; https://doi.org/10.3390/foods11010050 - 26 Dec 2021
Cited by 6 | Viewed by 2353
Abstract
The lemon-scented tea tree (LSTT) is an Australian native herb and is a rich source of essential oil and phenolics. The ETHOS X extraction system is known as a commercial microwave-assisted extraction (MAE) system for extracting bioactive compounds from plant materials. This study [...] Read more.
The lemon-scented tea tree (LSTT) is an Australian native herb and is a rich source of essential oil and phenolics. The ETHOS X extraction system is known as a commercial microwave-assisted extraction (MAE) system for extracting bioactive compounds from plant materials. This study investigated the influence of soaking time, radiation time, microwave power, and sample to solvent ratio on the extraction efficiency of polyphenols and antioxidant properties from lemon-scented tea tree leaves and optimized the extraction conditions using response surface methodology (RSM). The effectiveness of ETHOS X was further compared with ultrasound-assisted extraction (UAE) and shaking water bath (SWB) techniques. The results revealed that soaking time did not significantly affect the recovery of phenolics from the leaves (p > 0.05). Thus, soaking is not required for the ETHOS X extraction of polyphenols from LSTT leaves. RSM was successfully applied to explore the impact of ETHOS X extraction conditions and optimize the extraction conditions. Radiation time significantly affects the recovery yield of phenolics (p < 0.05) positively, whereas irradiation power and sample to solvent ratio adversely influenced the extraction yields of phenolics. The optimal ETHOS X extraction conditions were: radiation time of 60 min, irradiation power of 600 W, and sample to solvent ratio of 2 g/100 mL. Under these conditions, 119.21 ± 7.09 mg of phenolic, 85.31 ± 4.55 mg of flavonoids, and 137.51 ± 12.52 mg of proanthocyanidins can be extracted from a gram of dried LSTT leaves. In comparison with UAE and SWB, ETHOS X is not more effective for the extraction of phenolics than UAE and SWB. However, this technique can save half of the solvent volume compared to UAE and SWB techniques. Full article
(This article belongs to the Special Issue High-Value Products from Food Wastes)
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