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Processes
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Emerging Technologies for the Valorization of Agro-Food Byproducts into Functional...
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Emerging Technologies for the Valorization of Agro-Food Byproducts into Functional Ingredients and Foods

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: 30 April 2026 | Viewed by 3737

Special Issue Editors

Prof. Dr. Carlos A. Ligarda-Samanez

E-Mail Website
Guest Editor
Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
Interests: food engineering; agro-food byproduct valorization; functional foods; bioactive compound microencapsulation; ultrasound processing; sustainable food systems; sensory analysis; innovative food technologies
Prof. Dr. David Choque Quispe

E-Mail Website
Guest Editor
Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
Interests: food engineering; agro-food byproduct valorization; functional foods; bioactive compound microencapsulation; ultrasound processing; sustainable food systems; sensory analysis; innovative food technologies
Dr. Betsy S. Ramos-Pacheco

E-Mail Website
Guest Editor
Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
Interests: food engineering; agro-food byproduct valorization; functional foods; bioactive compound microencapsulation; ultrasound processing; sustainable food systems; sensory analysis; innovative food technologies

Special Issue Information

Dear Colleagues,

The agro-food industry generates significant amounts of byproducts and residues that are often underutilized or discarded despite their potential as sources of valuable bioactive compounds, fibers, proteins, and antioxidants. In response to the growing demand for sustainable practices and functional foods, developing innovative approaches to transform these byproducts into high-value ingredients has gained significant attention. Emerging technologies such as ultrasound, microwave-assisted extraction, spray-drying, freeze-drying, and microencapsulation, among others, offer efficient and environmentally friendly solutions for this purpose, in line with the principles of the circular economy and the sustainability of food systems.

This Special Issue on "Emerging Technologies for the Valorization of Agro-Food Byproducts into Functional Ingredients and Foods" aims to bring together high-quality original research articles and review papers that explore innovative, sustainable, and efficient processing strategies for converting agro-food byproducts into value-added ingredients and food products. The goal is to highlight recent advances in emerging technologies that enhance the nutritional, functional, physicochemical, and sensory properties of food systems derived from agro-industrial residues. Topics of interest include, but are not limited to, the following:

  • Microencapsulation of bioactive compounds;
  • Ultrasound-assisted extraction and processing;
  • Spray-drying, freeze-drying, and vacuum drying techniques;
  • Recovery of natural antioxidants, pigments, and dietary fiber;
  • Fortification and functionalization of food matrices;
  • Development of novel food products using agro-food byproducts;
  • Nutritional, techno-functional, and sensory evaluation;
  • Controlled release systems and bioactive stability;
  • Use of local biodiversity and underutilized crops;
  • Circular economy and sustainability in food processing.

Prof. Dr. Carlos A. Ligarda-Samanez
Prof. Dr. David Choque Quispe
Dr. Betsy S. Ramos-Pacheco
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 250 words) can be sent to the Editorial Office for assessment.

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. Processes 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

  • agro-food byproducts
  • emerging technologies
  • functional ingredients
  • bioactive compounds
  • microencapsulation
  • ultrasound processing
  • sustainable food systems
  • spray-drying
  • food valorization
  • circular economy

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Published Papers (3 papers)

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Research

17 pages, 834 KB  
Article
Grape Pomace Flour as a Sustainable Ingredient in Cookie Formulation for Fiber, Free, and Bound Phenols Improvement
by Carlos E. Galindo-Corona, Gloria A. Martinez-Medina, Ricardo Gómez-García, Ayerim Y. Hernández-Almanza, Jorge Armando Meza-Velázquez, Martha Lizeth Quintana-Burciaga, Mariana Mesta-Corral, Cristian Torres-León and Nathiely Ramírez-Guzmán
Processes 2026, 14(3), 410; https://doi.org/10.3390/pr14030410 - 24 Jan 2026
Viewed by 218
Abstract
This study aimed to evaluate the substitution of wheat flour (WF) for grape (Vitis vinifera L.) pomace (GP) on cookie formulation. The techno-functional properties of GP flour (GPF) were characterized, and cookie formulations containing 15% (C15) and 20% (C20) GPF were developed. [...] Read more.
This study aimed to evaluate the substitution of wheat flour (WF) for grape (Vitis vinifera L.) pomace (GP) on cookie formulation. The techno-functional properties of GP flour (GPF) were characterized, and cookie formulations containing 15% (C15) and 20% (C20) GPF were developed. To evaluate the antioxidant and functional potential, free (FPF, soluble phenols) and bound phenolic fraction (BPF, insoluble phenols) were extracted. The total phenolic content (TPC) and antioxidant potential (ABTS and DPPH assays) were measured. The GPF shows differences in oil and water retention, non-foaming properties, and non-significant differences in swelling capacity compared to WF. C15 and C20 show L* values from 27.9 to 36.2, b* values from 2.22 to 2.64, and a* values from 8.84 to 10.49. GPF addition elevates ash and fiber content by 3.5–4.2 and 14–31.6 times. GPF cookie (C15) exhibited a significantly higher TPC compared to WF. Although the FPF fraction in the cookies was higher compared to BPF, the contribution of BPF to antioxidant activity was high (DPPH = 29.9%, ABTS = 16.3%) compared to FPF (DPPH = 26.3%, ABTS = 20.3%). Given that FPF is traditionally the only antioxidant fraction measured, the antioxidant potential of incorporating grape by-products is being underestimated; this is the first report of this in a cookie. Full article
(This article belongs to the Special Issue Emerging Technologies for the Valorization of Agro-Food Byproducts into Functional Ingredients and Foods)
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18 pages, 3271 KB  
Article
The Technological Quality of New Wheat Varieties Grown in the Southern Region of the Central Andes in Perú
by Fredy Taipe-Pardo, Mirian E. Obregón-Yupanqui, Herson Arone-Palomino, Félix Terán-Hilares, Beatriz Núñez-Espinoza and Isaias Ramos-Quispe
Processes 2025, 13(11), 3577; https://doi.org/10.3390/pr13113577 - 6 Nov 2025
Viewed by 813
Abstract
The growing demand of the cereal market, which demands quality products at low cost, has driven the development of new, more accessible wheat varieties. This study evaluated the technological quality of flours obtained from three new wheat varieties produced in Andahuaylas: Espigón de [...] Read more.
The growing demand of the cereal market, which demands quality products at low cost, has driven the development of new, more accessible wheat varieties. This study evaluated the technological quality of flours obtained from three new wheat varieties produced in Andahuaylas: Espigón de Oro (EOVF), the Gavilón (GVF), and the Andino (AVF) varieties, comparing them with a widely used plain flour (PF). Their proximate parameters, rheological, thermal, and structural properties, elemental composition, and functional groups were analyzed. The local flours (EOVF, GVF, and AVF) presented similar carbohydrate and fat contents, but higher ash, and lower moisture and protein content than plain flour. The rheology and thermal stability showed limitations associated with a less consistent dough and a more fragile structure, indicating lower gluten quality. Differential scanning calorimetry found gelatinization temperatures between 53.42 °C and 57.12 °C, with energy requirements (ΔH) of 1.08 to 1.23 J/g, while thermographic analysis revealed that component degradation began at 150 °C. Scanning electron microscopy micrographs revealed starch granules with varied shapes and a trimodal distribution. Elemental analysis showed a good energy contribution, with 47.9–54.6% carbon and 45.2–51.5% OH. The FT-IR spectra showed similar functional profiles among all the flours. These results suggest that flours from new wheat varieties have a low energy requirement for cooking, making them ideal for extrusion processes and for products with a soft and light texture. They also represent an excellent alternative to commercial flour for developing functional, infant, and easily digestible foods. Full article
(This article belongs to the Special Issue Emerging Technologies for the Valorization of Agro-Food Byproducts into Functional Ingredients and Foods)
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15 pages, 4865 KB  
Article
Influence of Ultrasound Frequency as a Preliminary Treatment on the Physicochemical, Structural, and Sensory Properties of Fried Native Potato Chips
by Henry Palomino-Rincón, Betsy S. Ramos-Pacheco, Dianeth Buleje Campos, Rodrigo J. Guzmán Gutiérrez, Evelin M. Yauris-Navez and Elizabeth Alarcón-Quispe
Processes 2025, 13(8), 2668; https://doi.org/10.3390/pr13082668 - 21 Aug 2025
Cited by 2 | Viewed by 1483
Abstract
Frying native potato chips produces snacks that are widely accepted, although they are associated with high fat content and the formation of potentially undesirable compounds. This study evaluated the effect of pretreatment with ultrasound at 28 and 40 kHz on the physicochemical, structural, [...] Read more.
Frying native potato chips produces snacks that are widely accepted, although they are associated with high fat content and the formation of potentially undesirable compounds. This study evaluated the effect of pretreatment with ultrasound at 28 and 40 kHz on the physicochemical, structural, and sensory properties of chips made from the Sempal and Agustina varieties. The chips were immersed in water and treated with ultrasound for 10 min before frying at 175 °C. Parameters such as moisture, fat content, water activity, color, reducing sugars, FTIR spectroscopy, SEM microscopy, and sensory acceptance by consumers were analyzed. Treatment with 40 kHz significantly reduced fat content (up to 22.07%), improved crispness, and promoted a more porous microstructure. A lower concentration of reducing sugars, greater brightness, and less darkening were also observed. Sensory evaluation showed that chips treated with 40 kHz were the most preferred and best rated in terms of texture and flavor. Finally, it was demonstrated that pretreatment with ultrasound at 40 kHz improved the technological and sensory quality of native potato chips, which would promote the value of these resources in healthy products. Full article
(This article belongs to the Special Issue Emerging Technologies for the Valorization of Agro-Food Byproducts into Functional Ingredients and Foods)
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