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Valorization of Food Industry By-Products for Applications as Food Additives
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Valorization of Food Industry By-Products for Applications as Food Additives

A special issue of Plants (ISSN 2223-7747). This special issue belongs to the section "Phytochemistry".

Deadline for manuscript submissions: closed (20 October 2023) | Viewed by 9141

Special Issue Editor

Dr. Gema Nieto

E-Mail Website
Guest Editor
Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, Espinardo, 30071 Murcia, Spain
Interests: natural extracts; meat science; bakery science; dairy products; lipolysis and proteolysis; bioactive compounds; development of healthier food products; nutrients; food preservation; bioaccessibility; bioavailability
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Plants will publish a Special Issue, called “Valorization of Food Industry By-Products for Applications as Food Additives”. There are significant quantities of by-products generated by food industrial processing that could be a valuable source of different bioactive compounds. These by-products of the primary industry could be reutilized because they represent a rich source of natural compounds to produce high-value-added products for food. All these matrices are now underexploited and so they can be revalued as a natural source of ingredients to be applied in food. Many studies have focused on the reutilization of agroindustrial wastes that are sources of pigments, antimicrobials, fibre, sugars, proteins, oils, antioxidants, vitamins, and organic acids, available at no additional cost. For this Special Issue, the Guest Editor has brought together contributions from a group of outstanding international researchers to produce a valuable resource for researchers, faculty, students, food nutrition and health practitioners, and all those working in the food and nutraceutical industries, especially in the development of functional foods. This Special Issue in Plants will contribute to knowledge of by-products from several aspects, such as valorization, preservative properties, and health effects, including studies of in vivo biological activity of bioactive compounds and nutrients.

Dr. Gema Nieto
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. Plants 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 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

  • bioactive compounds
  • antioxidant activity
  • antimicrobial activity
  • preservatives properties
  • by-products as preservatives in meat products, bakery products, milk products, beverages
  • in vitro and in vivo biological activity of plant secondary metabolites
  • food applications
  • phenolic compounds
  • vitamins
  • nutrients
  • fiber
  • pigments

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Published Papers (3 papers)

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Research

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14 pages, 3366 KiB  
Article
Effects of Nigella sativa Oil Fractions on Reactive Oxygen Species and Chemokine Expression in Airway Smooth Muscle Cells
by Asma Mosbah, Hanane Khither, Camélia Mosbah, Abdelkader Slimani, Abdelkader Mahrouk, Salah Akkal and Gema Nieto
Plants 2023, 12(11), 2171; https://doi.org/10.3390/plants12112171 - 30 May 2023
Cited by 3 | Viewed by 1906
Abstract
Background: many previous studies have demonstrated the therapeutic potential of N. sativa total oil fractions, neutral lipids (NLs), glycolipids (GLs), phospholipids (PLs), and unsaponifiable (IS) in asthma patients. We therefore tested its effect on airway smooth muscle (ASM) cells by observing its ability [...] Read more.
Background: many previous studies have demonstrated the therapeutic potential of N. sativa total oil fractions, neutral lipids (NLs), glycolipids (GLs), phospholipids (PLs), and unsaponifiable (IS) in asthma patients. We therefore tested its effect on airway smooth muscle (ASM) cells by observing its ability to regulate the production of glucocorticoid (GC)-insensitive chemokines in cells treated with TNF-α/IFN-γ, and its antioxidative and reactive oxygen species (ROS) scavenging properties. Materials and methods: the cytotoxicity of N. sativa oil fractions was assessed using an MTT assay. ASM cells were treated with TNF-α/IFN-γ for 24 h in the presence of different concentrations of N. sativa oil fractions. An ELISA assay was used to determine the effect of N. sativa oil fractions on chemokine production (CCL5, CXCL-10, and CXCL-8). The scavenging effect of N. sativa oil fractions was evaluated on three reactive oxygen species (ROS), O2•−, OH•, and H2O2. Results: our results show that different N. sativa oil fractions used at 25 and 50 µg/mL did not affect cell viability. All fractions of N. sativa oil inhibited chemokines in a concentration-dependent manner. Interestingly, the total oil fraction showed the most significant effect of chemokine inhibition, and had the highest percentage of ROS scavenging effect. Conclusion: these results suggest that N. sativa oil modulates the proinflammatory actions of human ASM cells by inhibiting the production of GC-insensitive chemokines. Full article
(This article belongs to the Special Issue Valorization of Food Industry By-Products for Applications as Food Additives)
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16 pages, 4696 KiB  
Article
Tyrosinase Inhibitory Ability and In Vitro, In Vivo Acute Oral and In Silico Toxicity Evaluation of Extracts Obtained from Algerian Fir (Abiesnumidica de Lannoy ex CARRIERE) Needles
by Djamila Benouchenne, Ines Bellil, Sana Hazar Tachour, Salah Akkal, Hanène Djeghim, Fethi Farouk Kebaili, Gema Nieto and Douadi Khelifi
Plants 2022, 11(18), 2389; https://doi.org/10.3390/plants11182389 - 14 Sep 2022
Cited by 4 | Viewed by 2189
Abstract
This study was designed to evaluate the tyrosinase inhibitory effect, in vitro, in vivo, and in silico toxicity of fractions isolated from A. numidica de Lannoy needles. The cytotoxicity of extracts was examined against Artemia salina larvae, while the toxicity of these extracts [...] Read more.
This study was designed to evaluate the tyrosinase inhibitory effect, in vitro, in vivo, and in silico toxicity of fractions isolated from A. numidica de Lannoy needles. The cytotoxicity of extracts was examined against Artemia salina larvae, while the toxicity of these extracts was tested by acute oral toxicity in mice; by administration of a dose of 2000 mg/kg b.w A. numidica leaves extracts. The blood samples were collected from the eye orbital sinus for further analysis of biochemical parameters. The absorption, distribution, metabolism, elimination, and toxicity (ADMET) properties were identified by the pkCSM web server. The data stated that ethyl acetate (EA) presented strong anti-tyrosinase apt. The results reported that ethyl acetate extract exhibited a strong inhibitory capacity against A. salina larvae with LD50 of 75.004 µg/mL. The data also showed that no mortality occurred, and no toxicity symptoms were observed in mice. The biochemical parameters revealed that both extracts significantly affected the hepatic profile by increasing ALT, AST, and alkaline phosphatase. Histopathological tests also confirmed that both fractions were toxic at this concentration on hepatic and renal tissues, with necrosis observed. The toxicity of molecules in silico revealed no effect on all examined biomolecules.It can be concluded that this plant was toxic on the liver and renal profiles and tissues at the dose studied. Full article
(This article belongs to the Special Issue Valorization of Food Industry By-Products for Applications as Food Additives)
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Review

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24 pages, 1307 KiB  
Review
Review on Propolis Applications in Food Preservation and Active Packaging
by Narimane Segueni, Naima Boutaghane, Syeda Tasmia Asma, Nuri Tas, Ulas Acaroz, Damla Arslan-Acaroz, Syed Rizwan Ali Shah, Hoda A. Abdellatieff, Salah Akkal, Rocío Peñalver and Gema Nieto
Plants 2023, 12(8), 1654; https://doi.org/10.3390/plants12081654 - 14 Apr 2023
Cited by 23 | Viewed by 4369
Abstract
Propolis is a natural hive product collected by honeybees from different plants and trees. The collected resins are then mixed with bee wax and secretions. Propolis has a long history of use in traditional and alternative medicine. Propolis possesses recognized antimicrobial and antioxidant [...] Read more.
Propolis is a natural hive product collected by honeybees from different plants and trees. The collected resins are then mixed with bee wax and secretions. Propolis has a long history of use in traditional and alternative medicine. Propolis possesses recognized antimicrobial and antioxidant properties. Both properties are characteristics of food preservatives. Moreover, most propolis components, in particular flavonoids and phenolic acids, are natural constituents of food. Several studies suggest that propolis could find use as a natural food preservative. This review is focused on the potential application of propolis in the antimicrobial and antioxidant preservation of food and its possible application as new, safe, natural, and multifunctional material in food packaging. In addition, the possible influence of propolis and its used extracts on the sensory properties of food is also discussed. Full article
(This article belongs to the Special Issue Valorization of Food Industry By-Products for Applications as Food Additives)
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