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Special Issue "New Challenges in Evaluation and Recycling of Food-Industry By-Products"

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

Deadline for manuscript submissions: 16 May 2023 | Viewed by 4746

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Special Issue Editors

Dr. Dimitrios Arapoglou

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Guest Editor

Hellenic Agricultural Organization-DEMETER, Institute of Technology of Agricultural Products, Lab of Food Biotechnology and Recycling of Agricultural By-Products, Sof. Venizelou 1, 14123 Lykovrissi, Attica, Greece
Interests: agricultural by-products and wastes valorization and recycling; waste treatment for the production of added value biotechnology products; production of protein-enriched feed using agro-industrial residues as substrates; biofuel - bioenergy production; bioactive compounds

Dr. Giorgos Markou

E-Mail Website
Guest Editor

Lab of Food Biotechnology and Recycling of Agricultural By-Products, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Sof. Venizelou 1, Lykovrissi, 14123 Attica, Greece
Interests: cultivation of algae; biomass production; biotechnology for food, feed and biofuels; valorization of waste-streams; recovery and reuse of nutrients
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Special Issue Information

Dear Colleagues,

Economic growth has put pressure on natural resources, requiring the development of production schemes leading to the recovery and reuse of resources. Food-industry by-products and wastes comprise a vast source of renewable feedstock that might be utilized for the production of various agricultural and industrial products following the circular economy model. Their accumulation in large quantities during the production process not only results in a burden on the environment but also the loss of potentially valuable materials that can be processed. The search for a new utilization process while promoting sustainable development revealed that food-industry by-products and wastes are a valuable feedstock for producing added value products such as food/feed, biofuels, biochemicals, etc., or for extracting and recovering useful substances, such as essential oils, antioxidants, dyes, fibers, etc.

Thus, this Special Issue aims to gather original research on the recent advances in recycling and the valorization of food-industry by-products. The main topics include, but are not limited to, the following:

Green production and green chemicals;
Novel strategies for agricultural by-product and waste valorization and recycling;
Recovery of valuable compounds;
Biofuel–bioenergy production;
Novel methods for the production of added-value products utilizing food-industry by-products and wastes;
Techno-economical evaluations.

Dr. Dimitrios Arapoglou
Dr. Giorgos Markou
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.

Published Papers (5 papers)

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Research

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Open AccessArticle

Effects of Extraction Methods on the Characteristics, Physicochemical Properties and Sensory Quality of Collagen from Spent-Hens Bones

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Foods 2023, 12(1), 202; https://doi.org/10.3390/foods12010202 - 03 Jan 2023

Viewed by 733

Abstract

The present study used acetic acid, sodium hydroxide, and pepsin extract acid-soluble collagen (ASC), alkali-soluble collagen (ALSC), and pepsin-soluble collagen (PSC) from the bones of spent-hens, and the effects of three extraction methods on the characteristics, processing properties, antioxidant properties and acceptability of chicken bone collagen were compared. The results showed that the extraction rates of ASC, ALSC and PSC extracted from bones of spent-hens were 3.39%, 2.42% and 9.63%, respectively. The analysis of the amino acid composition, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared spectroscopy (FTIR), and ultraviolet full spectrum showed that the collagen extracted by the three methods had typical collagen characteristics and stable triple-helix structure, but the triple helical structure of PSC is more stable, and acid and alkaline extraction seems to have adverse effects on the secondary structure of chicken bone collagen. Differential scanning calorimetry (DSC) and scanning electron microscopy (SEM) scanning showed that PSC had higher thermal stability and more regular, loose, and porous microstructure. In addition, PSC has good processing properties, in vitro antioxidant activity, and organoleptic acceptability. Therefore, enzymatic hydrolysis was still one of the best methods to prepare collagen from bones of spent-hens, and enzyme-soluble collagen has wider application prospects in functional food and medicine and also provides an effective way for the high-value comprehensive utilization of waste chicken bone by-products. Full article

(This article belongs to the Special Issue New Challenges in Evaluation and Recycling of Food-Industry By-Products)

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Open AccessArticle

Performance of Exergetic, Energetic and Techno-Economic Analyses on a Gas-Type Industrial Drying System of Black Tea

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Foods 2022, 11(20), 3281; https://doi.org/10.3390/foods11203281 - 20 Oct 2022

Cited by 1 | Viewed by 610

Abstract

The purpose of this research work is to perform detailed exergetic, energetic and techno-economic analysis of the black tea drying process in the gas-type industrial dryer. Exergy–energy and techno-economic methodology was applied to investigate the heat loss, exergetic and energetic performance, exergy efficiency, improvement potential rate, sustainability index and techno-economic performance of a drying system. The results showed that the heat loss of exhaust air in the late drying process played a main contributing role in the heat loss and exergy loss of the whole drying system. Therefore, the exergy efficiency of the initial drying period and the redrying period varied from 38.08% to 65.09% and 24.76% to 26.97%, respectively. In addition, the improvement potential rate and sustainability index of the whole system varied from 6.93 kW to 12.94 kW and 1.33 to 2.86, respectively. The improvement potential obtained in the present work indicated that the drying operation is greatly in need of exergy performance improvement. Finally, the net present value and payback period obtained from techno-economic analysis were 179,442.03 USD and 5.3 years, the result is useful for investors or contractors to refer to and make investment decisions. Full article

(This article belongs to the Special Issue New Challenges in Evaluation and Recycling of Food-Industry By-Products)

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Review

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Open AccessReview

Valorisation of Micro/Nanoencapsulated Bioactive Compounds from Plant Sources for Food Applications Towards Sustainability

Valter F. R. Martins

Manuela E. Pintado

Rui M. S. C. Morais

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Alcina M. M. B. Morais

Foods 2023, 12(1), 32; https://doi.org/10.3390/foods12010032 - 22 Dec 2022

Viewed by 864

Abstract

The micro- and nanoencapsulation of bioactive compounds has resulted in a large improvement in the food, nutraceutical, pharmaceutical, and agriculture industries. These technologies serve, on one side, to protect, among others, vitamins, minerals, essential fatty acids, polyphenols, flavours, antimicrobials, colorants, and antioxidants, and, on the other hand, to control the release and assure the delivery of the bioactive compounds, targeting them to specific cells, tissues, or organs in the human body by improving their absorption/penetration through the gastrointestinal tract. The food industry has been applying nanotechnology in several ways to improve food texture, flavour, taste, nutrient bioavailability, and shelf life using nanostructures. The use of micro- and nanocapsules in food is an actual trend used mainly in the cereal, bakery, dairy, and beverage industries, as well as packaging and coating. The elaboration of bio capsules with high-value compounds from agro-industrial by-products is sustainable for the natural ecosystem and economically interesting from a circular economy perspective. This critical review presents the principal methodologies for performing micro- and nanoencapsulation, classifies them (top-down and/or bottom-up), and discusses the differences and advantages among them; the principal types of encapsulation systems; the natural plant sources, including agro-industrial by-products, of bioactive compounds with interest for the food industry to be encapsulated; the bioavailability of encapsulates; and the main techniques used to analyse micro- and nanocapsules. Research work on the use of encapsulated bioactive compounds, such as lycopene, hydroxytyrosol, and resveratrol, from agro-industrial by-products must be further reinforced, and it plays an important role, as it presents a high potential for the use of their antioxidant and/or antimicrobial activities in food applications and, therefore, in the food industry. The incorporation of these bioactive compounds in food is a challenge and must be evaluated, not only for their nutritional aspect, but also for the chemical safety of the ingredients. The potential use of these products is an available economical alternative towards a circular economy and, as a consequence, sustainability. Full article

(This article belongs to the Special Issue New Challenges in Evaluation and Recycling of Food-Industry By-Products)

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Open AccessReview

Reintegration of Food Industry By-Products: Potential Applications

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Foods 2022, 11(22), 3743; https://doi.org/10.3390/foods11223743 - 21 Nov 2022

Viewed by 789

Abstract

Numerous studies have indicated that fruits and vegetables are considered as significant sources of bioactive compounds. The generated by-products, which are derived from the food industry, reveal similar or higher antioxidant activity. On the other hand, intense industrialization results in the production of large volumes of by-products, raising serious environmental issues. Therefore, this situation creates the necessity to develop new strategies in order to exploit the generated wastes, securing the ability to develop new high-added-value products. This review aims to summarize the exploitation of fruit wastes, namely, apple and citrus, as well as vegetable by-products which are derived from tomato, potato and carrot cultivation. All the aforementioned by-products have found wide applications in the development of new high-added-value products in the food and feed industry owing to their improved nutritional profiles. Furthermore, these wastes are characterized by a strong antioxidant activity, justifying their valorization in other fields such as cosmetics and pharmaceutical industries. Full article

(This article belongs to the Special Issue New Challenges in Evaluation and Recycling of Food-Industry By-Products)

Open AccessReview

Development and Utilization of Corn Processing by-Products: A Review

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Foods 2022, 11(22), 3709; https://doi.org/10.3390/foods11223709 - 18 Nov 2022

Cited by 1 | Viewed by 1024

Abstract

As an important food crop, corn has an important impact on people’s lives. The processing of corn produces many by-products, such as corn gluten meal, corn husk, and corn steep liquor, which are rich in protein, oil, carbohydrates, and other nutrients, all of which are inexpensive. Their accumulation in large quantities during the production process not only results in a burden on the environment but also the loss of potentially valuable food materials that can be processed. In fact, the by-products of corn processing have been partially used in functional foods, nutrients, feed, and other industries. There is no doubt that the secondary utilization of these by-products can not only solve the problem of waste pollution caused by them, but also produce high value-added products and improve the economic benefits of corn. This paper describes in detail the processing and higher-value utilization of the five main by-products: corn gluten meal, corn husks, corn steep liquor, corn germ, and fuel ethanol by-product. The utilization status of corn processing by-products was discussed roundly, and the development trend of corn processing by-products in China and other countries was analyzed, which provided the reference for the development of the corn deep processing industry. Full article

(This article belongs to the Special Issue New Challenges in Evaluation and Recycling of Food-Industry By-Products)

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Planned Papers

The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.

1. Title: Utilization of poultry manure for microalgae cultivation under heterotrophic and mixotrophic conditions aiming at protein-rich biomass production as feed supplement

Author: Giorgos Markou, Ioanna Langousi, Dimitris Mitrogiannis and Dimitris Arapoglou

2. Title: Bioconversion of crop residues and agro-industrial by-products into high nutrient supplement

Author: Christos Eliopoulos, Giorgos Markou, Ioanna Langousi, Dimitris Mitrogiannis and Dimitris Arapoglou

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Special Issue "New Challenges in Evaluation and Recycling of Food-Industry By-Products"

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