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Byproducts from the Food Industry

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (20 August 2022) | Viewed by 29665

Special Issue Editor

Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia
Interests: sustainable food production; use of food industry; by-products; starch; extrusion; chocolate
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food industry byproducts are generated in large amounts and pose a large burden for the environment. Along with efforts to reduce the impact of food production on the environment and to ensure sustainable food production, byproducts have attracted increased attention in the scientific and professional community. Although composting and use as feed have long been a partial solution to reduce the quantity of effluents, in recent years, food industry byproducts have become novel raw materials for the extraction of different bioactive components and adsorbents for wastewater treatment, as well as being incorporated into different food products and packaging materials, etc.

The Special Issue on “Byproducts from the Food Industry” is therefore focused all aspects of research regarding food industry byproducts, from the isolation of different components to the modification of specific byproduct targeting specific applications, biofuels, potential applications in food and other industries, safety issues, etc.

This Special Issue aims to gather original research articles and reviews of up-to-date literature regarding the potentials of food industry byproducts.

Dr. Đurđica Ačkar
Guest Editor

Manuscript Submission Information

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 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

  • Food industry byproducts
  • Bioactive components
  • Safety issues (toxic components, microbial safety)
  • Biodegradable packaging
  • Food products
  • Biofuels
  • Extraction
  • Modification
  • Chemical properties

Published Papers (8 papers)

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Research

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12 pages, 3076 KiB  
Article
Keratin-Based Composite Bioactive Films and Their Preservative Effects on Cherry Tomato
by Lanlan Wei, Shuaijie Zhu, Huan Yang, Zhiheng Liao, Zexuan Gong, Wenwen Zhao, Yan Li, Jinyan Gu, Zhaohui Wei and Jianting Yang
Molecules 2022, 27(19), 6331; https://doi.org/10.3390/molecules27196331 - 26 Sep 2022
Cited by 4 | Viewed by 1890
Abstract
In this study, keratins were extracted from pig nail waste through the reduction method using L-cysteine as a reductant. Curcumin was successively incorporated in a mixed solution including keratin, gelatin, and glycerin to prepare different kinds of keratin/gelatin/glycerin/curcumin composite films. The morphology of [...] Read more.
In this study, keratins were extracted from pig nail waste through the reduction method using L-cysteine as a reductant. Curcumin was successively incorporated in a mixed solution including keratin, gelatin, and glycerin to prepare different kinds of keratin/gelatin/glycerin/curcumin composite films. The morphology of the keratin/ gelatin/glycerin/curcumin composite films were examined using scanning electron microscopy. The structures and the molecular interactions between curcumin, keratin, and pectin were examined using Fourier transform infrared spectroscopy and X-ray diffraction, and the thermal properties were determined through thermogravimetric analysis. The tensile strengths of keratin/gelatin/glycerin/curcumin and keratin/gelatin/curcumin composite films are 13.73 and 12.45 MPa, respectively, and their respective elongations at break are 56.7% and 4.6%. In addition, compared with the control group (no film wrapped on the surface of tomato), the ratio of weight loss of the keratin (7.0%)/gelatin (10%)/glycerin (2.0%)/curcumin (1.0%) experimental groups is 8.76 ± 0.2%, and the hardness value of the tomatoes wrapped with composite films is 11.2 ± 0.39 kg/cm3. Finally, the composite films have a superior antibacterial effect against Staphylococcus aureus and Escherichia coli because of the addition of curcumin. As the concentration of curcumin reaches 1.0%, the antibacterial activity effect of the film is significantly improved. The diameter of the inhibition zone of E. coli is (12.16 ± 0.53) mm, and that of S. aureus is (14.532 ± 0.97) mm. The multifunctional keratin/gelatin/glycerin/curcumin bioactive films have great potential application in the food packaging industry. Full article
(This article belongs to the Special Issue Byproducts from the Food Industry)
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19 pages, 2514 KiB  
Article
Effects of Post-Harvest Elicitor Treatments with Ultrasound, UV- and Photosynthetic Active Radiation on Polyphenols, Glucosinolates and Antioxidant Activity in a Waste Fraction of White Cabbage (Brassica oleracea var. capitata)
by Randi Seljåsen, Barbara Kusznierewicz, Agnieszka Bartoszek, Jørgen Mølmann and Ingunn M. Vågen
Molecules 2022, 27(16), 5256; https://doi.org/10.3390/molecules27165256 - 17 Aug 2022
Cited by 4 | Viewed by 1724
Abstract
Biosynthesis of phytochemicals in leaves of Brassica can be initiated by abiotic factors. The aim of the study was to investigate elicitor treatments to add value to waste of cabbage. A leaf waste fraction from industrial trimming of head cabbage was exposed to [...] Read more.
Biosynthesis of phytochemicals in leaves of Brassica can be initiated by abiotic factors. The aim of the study was to investigate elicitor treatments to add value to waste of cabbage. A leaf waste fraction from industrial trimming of head cabbage was exposed to UV radiation (250–400 nm, 59 and 99 kJ∙m−2, respectively), photosynthetic active radiation (PAR, 400–700 nm, 497 kJ∙m−2), and ultrasound in water bath (35 kHz, at 15, 30 and 61 kJ∙l−1 water), in order to improve nutraceutical concentration. UV was more effective than PAR to increase the level of flavonols (2 to 3-fold higher) and hydroxycinnamate monosaccharides (1 to 10-fold higher). PAR was three times as effective as UV to increase anthocyanins. Interaction of PAR + UV increased antioxidant activity (30%), the content of five phenolics (1.4 to 10-fold higher), and hydroxycinnamic monosaccharides (compared with PAR or UV alone). Indoles were reduced (40–52%) by UV, but the other glucosinolates (GLS) were unaffected. Ultrasound did not influence any parameters. The results are important for white cabbage by-products by demonstrating that UV + PAR can be successfully used as an effectual tool to increase important phenolics and antioxidant activity of waste fraction leaves without an adverse effect on the main GLS. Full article
(This article belongs to the Special Issue Byproducts from the Food Industry)
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18 pages, 3448 KiB  
Article
Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees
by Alba Martín-Garcia, Oriol Comas-Basté, Montserrat Riu-Aumatell, Mariluz Latorre-Moratalla and Elvira López-Tamames
Molecules 2022, 27(11), 3588; https://doi.org/10.3390/molecules27113588 - 02 Jun 2022
Cited by 2 | Viewed by 1457
Abstract
The volatile fraction is of great importance for the organoleptic quality and consumer acceptance of bread. The use of sourdough improves the sensory profile of bread, as well as the addition of new ingredients to the fermentation. Cava lees are a sparkling wine [...] Read more.
The volatile fraction is of great importance for the organoleptic quality and consumer acceptance of bread. The use of sourdough improves the sensory profile of bread, as well as the addition of new ingredients to the fermentation. Cava lees are a sparkling wine by-product formed of dead microorganisms, tartaric acid, and other inorganic compounds, rich in antioxidant compounds as well as β-glucans and mannoproteins. The aim of this study was to evaluate the effect of different concentrations of Cava lees (0–2% w/w) on sourdough volatile compounds to re-valorize this by-product of the wine industry. Headspace solid-phase microextraction (HS-SPME) was optimized to study the volatile fractions of sourdoughs. The parameters selected were 60 °C, 15 min of equilibrium, and 30 min of extraction. It was found that the addition of Cava lees resulted in higher concentrations of volatile compounds (alcohols, acids, aldehydes, ketones and esters), with the highest values being reached with the 2% Cava lees. Moreover, Cava lees contributed to aroma due to the compounds usually found in sparkling wine, such as 1-butanol, octanoic acid, benzaldehyde and ethyl hexanoate. Full article
(This article belongs to the Special Issue Byproducts from the Food Industry)
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17 pages, 3935 KiB  
Article
Microstructural and Physicochemical Analysis of Collagens from the Skin of Lizardfish (Saurida tumbil Bloch, 1795) Extracted with Different Organic Acids
by Abdul Aziz Jaziri, Rossita Shapawi, Ruzaidi Azli Mohd Mokhtar, Wan Norhana Md. Noordin and Nurul Huda
Molecules 2022, 27(8), 2452; https://doi.org/10.3390/molecules27082452 - 11 Apr 2022
Cited by 10 | Viewed by 1787
Abstract
Marine fish collagen has attracted considerable attention due to its characteristics, including its biodegradability, biocompatibility, and weak antigenicity, and is considered a safer material compared to collagen from terrestrial animals. The aim of this study was to extract and characterize collagen from the [...] Read more.
Marine fish collagen has attracted considerable attention due to its characteristics, including its biodegradability, biocompatibility, and weak antigenicity, and is considered a safer material compared to collagen from terrestrial animals. The aim of this study was to extract and characterize collagen from the skin of lizardfish (Saurida tumbil Bloch, 1795) with three different acids. The yields of acetic acid-extracted collagen (AESkC), lactic acid-extracted collagen (LESkC), and citric acid-extracted collagen (CESkC) were 11.73 ± 1.14%, 11.63 ± 1.10%, and 11.39 ± 1.05% (based on wet weight), respectively. All extracted collagens were categorized as type I collagen with mainly alpha chains (α1 and α2) detected and γ and β chains to some extent. Fourier transform infrared (FTIR) spectra showed an intact triple-helical structure in the AESkC, LESkC, and CESkC. UV-vis spectra and X-ray diffraction further demonstrated the similarity of the extracted collagens to previously reported fish skin collagens. AESkC (Tmax = 40.24 °C) had higher thermostability compared to LESkC (Tmax = 38.72 °C) and CESkC (Tmax = 36.74 °C). All samples were highly soluble in acidic pH and low concentrations of NaCl (0–20 g/L). Under field emission scanning electron microscopy (FESEM) observation, we noted the loose, fibrous, and porous structures of the collagens. The results suggest that the lizardfish skin collagens could be a potential alternative source of collagen, especially the AESkC due to its greater thermostability characteristic. Full article
(This article belongs to the Special Issue Byproducts from the Food Industry)
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25 pages, 2112 KiB  
Article
Comparative Analysis of VOCs from Winter Melon Pomace Fibers before and after Bleaching Treatment with H2O2
by Laura Maletti, Veronica D’Eusanio, Caterina Durante, Andrea Marchetti, Luca Pincelli and Lorenzo Tassi
Molecules 2022, 27(7), 2336; https://doi.org/10.3390/molecules27072336 - 05 Apr 2022
Cited by 4 | Viewed by 2430
Abstract
In this study, the trend of Volatile Organic Compounds (VOCs) in dietary fiber samples from the winter melon (Cucumis Melo var. Inodorus, Yellow Canary type) were investigated. This foodstuff, obtained as a by-product of agri-food production, has gained increasing attention and [...] Read more.
In this study, the trend of Volatile Organic Compounds (VOCs) in dietary fiber samples from the winter melon (Cucumis Melo var. Inodorus, Yellow Canary type) were investigated. This foodstuff, obtained as a by-product of agri-food production, has gained increasing attention and is characterized by many bioactive components and a high dietary-fiber content. As regards fiber, it is poorly colored, but it may be whitened by applying a bleaching treatment with H2O2. The result is a fibrous material for specific applications in food manufacturing, for example, as a corrector for some functional and technological properties. This treatment is healthy and safe for consumers and widely applied in industrial food processes. In this study, a method based on headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC-MS) was applied for the characterization of the aromatic profile of the dried raw materials. Furthermore, VOC variation was investigated as function of the bleaching treatment with H2O2. The bleached samples were also analyzed after a long storage period (24 months), to assess their stability over time. As a result, the VOC fraction of the fresh raw fiber showed nine classes of analytes; these were restricted to seven for the bleached fiber at t0 time, and further reduced to four classes at the age of 24 months. Alcohols were the main group detected in the fresh raw sample (33.8 % of the total chromatogram area), with 2,3-butanediol isomers as the main compounds. These analytes decreased with time. An opposite trend was observed for the acids (9.7% at t0), which increased with time and became the most important class in the 24-month aged and bleached sample (57.3%). Full article
(This article belongs to the Special Issue Byproducts from the Food Industry)
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14 pages, 3677 KiB  
Article
Upgrading the Nutritional Value of PKC Using a Bacillus subtilis Derived Monocomponent β-Mannanase
by Luis-Miguel Gomez-Osorio, Janni Ulnits Nielsen, Helle Jakobe Martens and Reinhard Wimmer
Molecules 2022, 27(2), 563; https://doi.org/10.3390/molecules27020563 - 17 Jan 2022
Cited by 1 | Viewed by 2005
Abstract
Palm kernel cake (PKC) is an abundant side stream that can only be added to non-ruminant feed in small concentrations due to its content of antinutritional factors, mainly galactomannan, which cannot be digested by non-ruminants. β-mannanases can be added to partially hydrolyze galactomannan [...] Read more.
Palm kernel cake (PKC) is an abundant side stream that can only be added to non-ruminant feed in small concentrations due to its content of antinutritional factors, mainly galactomannan, which cannot be digested by non-ruminants. β-mannanases can be added to partially hydrolyze galactomannan to form mannose oligosaccharides, which are known to be prebiotic. We here investigate the action of a β-mannanase from B. subtilis on PKC by colorimetry, NMR and fluorescence microscopy. The amount of mannan oligosaccharides in solution was significantly increased by the β-mannanase and their degree of polymerization (DP) was significantly reduced. There was a dose-response behavior in that larger β-mannanase concentrations increased the amount of soluble mannose oligosaccharides while reducing their average DP. Using confocal immunofluorescence microscopy, solubilization of galactomannan in PKC was clearly visualized. Images show a clear disruption of the cellulose and galactomannan structures of the PKC cell walls. We thus show in this study that using commercial dosages of β-mannanase on PKC can lead to formation of prebiotic compounds. Thus, this study suggests that utilization of PKC in poultry feed formulation might be increased by addition of a β-mannanase and would improve the return on investment. Full article
(This article belongs to the Special Issue Byproducts from the Food Industry)
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13 pages, 1012 KiB  
Article
Chemical and Skincare Property Characterization of the Main Cocoa Byproducts: Extraction Optimization by RSM Approach for Development of Sustainable Ingredients
by Catalina Agudelo, Karent Bravo, Ana Ramírez-Atehortúa, David Torres, Luis Carrillo-Hormaza and Edison Osorio
Molecules 2021, 26(24), 7429; https://doi.org/10.3390/molecules26247429 - 07 Dec 2021
Cited by 5 | Viewed by 3388
Abstract
Methylxanthines and polyphenols from cocoa byproducts should be considered for their application in the development of functional ingredients for food, cosmetic and pharmaceutical formulations. Different cocoa byproducts were analyzed for their chemical contents, and skincare properties were measured by antioxidant assays and anti-skin [...] Read more.
Methylxanthines and polyphenols from cocoa byproducts should be considered for their application in the development of functional ingredients for food, cosmetic and pharmaceutical formulations. Different cocoa byproducts were analyzed for their chemical contents, and skincare properties were measured by antioxidant assays and anti-skin aging activity. Musty cocoa beans (MC) and second-quality cocoa beans (SQ) extracts showed the highest polyphenol contents and antioxidant capacities. In the collagenase and elastase inhibition study, the highest effect was observed for the SQ extract with 86 inhibition and 36% inhibition, respectively. Among cocoa byproducts, the contents of catechin and epicatechin were higher in the SQ extract, with 18.15 mg/100 g of sample and 229.8 mg/100 g of sample, respectively. Cocoa bean shells (BS) constitute the main byproduct due to their methylxanthine content (1085 mg of theobromine and 267 mg of caffeine/100 g of sample). Using BS, various influencing factors in the extraction process were investigated by response surface methodology (RSM), before scaling up separations. The extraction process developed under optimized conditions allows us to obtain almost 2 g/min and 0.2 g/min of total methylxanthines and epicatechin, respectively. In this way, this work contributes to the sustainability and valorization of the cocoa production chain. Full article
(This article belongs to the Special Issue Byproducts from the Food Industry)
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Review

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23 pages, 1626 KiB  
Review
Cocoa By-Products: Characterization of Bioactive Compounds and Beneficial Health Effects
by Thiago F. Soares and M. Beatriz P. P. Oliveira
Molecules 2022, 27(5), 1625; https://doi.org/10.3390/molecules27051625 - 01 Mar 2022
Cited by 30 | Viewed by 13844
Abstract
The annual production of cocoa is approximately 4.7 million tons of cocoa beans, of which only 10% corresponds to the cocoa bean and the remaining value corresponds to a high number of residues, cocoa bean shell, pulp and husk. These by-products are a [...] Read more.
The annual production of cocoa is approximately 4.7 million tons of cocoa beans, of which only 10% corresponds to the cocoa bean and the remaining value corresponds to a high number of residues, cocoa bean shell, pulp and husk. These by-products are a source of nutrients and compounds of notable interest in the food industry as possible ingredients, or even additives. The assessment of such by-products is relevant to the circular economy at both environmental and economic levels. Investigations carried out with these by-products have shown that cocoa husk can be used for the production of useful chemicals such as ketones, carboxylic acids, aldehydes, furans, heterocyclic aromatics, alkylbenzenes, phenols and benzenediols, as well as being efficient for the removal of lead from acidic solutions, without decay in the process due to the other metals in this matrix. The fibre present in the cocoa bean shell has a considerable capacity to adsorb a large amount of oil and cholesterol, thus reducing its bioavailability during the digestion process, as well as preventing lipid oxidation in meats, with better results compared to synthetic antioxidants (butylated hydroxytoluene and β-tocopherol). Finally, cocoa pulp can be used to generate a sweet and sour juice with a natural flavour. Thus, this review aimed to compile information on these by-products, focusing mainly on their chemical and nutritional composition, simultaneously, the various uses proposed in the literature based on a bibliographic review of articles, books and theses published between 2000 and 2021, using databases such as Scopus, Web of Science, ScieLO, PubMed and ResearchGate. Full article
(This article belongs to the Special Issue Byproducts from the Food Industry)
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