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Food Processing, Characterization, Treatment, and Conversion of Waste to Value

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A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Agriculture".

Deadline for manuscript submissions: closed (31 October 2022) | Viewed by 9207

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Special Issue Editors

Dr. Mohammad Arshadi

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Guest Editor

1. Department of Food Science, Cornell University Stocking Hall, Ithaca, NY 14853, USA
2. Clean Label Solution LLC, Ithaca, NY 14850, USA
Interests: material characterization; nanomaterials; nanomaterials synthesis; adsorption; heterogeneous catalysis; catalyst characterization; catalyst synthesis; porous materials; green technology; photocatalysis; nano-catalysis; surface properties; advanced processes; photodegradation; catalyst design

Dr. Mohammad Javad Amiri

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Guest Editor

Department of Water Engineering, Faculty of Agriculture, Fasa University, Fasa 74616-86131, Iran
Interests: wastewater treatment; adsorption; environmental nanotechnology; material characterization; nanomaterials; nanomaterials synthesis; biopolymer; conversion of waste to value
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Special Issue Information

Dear Colleagues,

Due to the global problem of food wastes, there is a great deal of attention paid to their processing and recycling into useful products. These wastes have diverse compositional characteristics because they are produced at different generation stages or from different sources, and consequently can be used for recycling into various products. Considering the urgent demand for a circular economy and sustainable actions, research has been providing the first steps towards finding new and greener extraction systems for food wastes with the outlook of recovering bioenergy or value-added products.

This Special Issue seeks manuscript submissions that further our understanding of these techniques and on the utilization of these wastes in valuable specialty products. Studies that deal with new valuable resource technologies, biorefineries, and technoeconomic analysis are highly desirable. Submissions on new processing and extraction methodologies that employ green approaches, with a smaller environment impact than conventional strategies are also very welcome.

Dr. Mohammad Arshadi
Dr. Mohammad Javad Amiri
Guest Editors

Manuscript Submission Information

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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. Sustainability 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

food wastes
characterization
biorefineries
useful products

Published Papers (4 papers)

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Research

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16 pages, 3141 KiB

Open AccessArticle

Activation of Peroxymonosulfate by Fe⁰ for the Degradation of BTEX: Effects of Aging Time and Interfering Ions

by Mohammad Javad Amiri, Mohaddeseh Afshari, Mohammad Dinari and Mohammad Arshadi

Sustainability 2022, 14(22), 15247; https://doi.org/10.3390/su142215247 - 17 Nov 2022

Cited by 2 | Viewed by 971

Abstract

Resolving three environmental challenges simultaneously—recycling bone waste, aggregation, oxidation of bare nZVI and benzene, toluene, ethylbenzene, and p-xylene (BTEX) contamination—was conducted by fabricating a highly stable and efficient activator of peroxymonosulfate. In this work, a novel heterogeneous catalyst, ostrich bone ash-supported nanoscale zero-valent iron (Fe⁰-OBA) prepared by pyrolysis of animal bones and reduced Fe²⁺ on the surface of it, was used for the activation of peroxymonosulfate (PMS). Advantageous properties such as extensive availability, low production cost, and high thermal stability make OBA an appealing carbonaceous material for heterogeneous catalysis. The TEM and SEM results revealed that the black ball-shaped nZVI particles were uniformly dispersed on the surface of OBA. The Fe⁰-OBA composite had a porous structure with a specific surface area of 109 m² g⁻¹ according to BET analysis. With BTEX as the refractory pollutant, the PMS-based Fe⁰-OBA system shows great degradation performance as compared to the homogeneous Fe²⁺/PMS system. The effects of various parameters, such as initial pH (2–9), temperature (25–45 °C), initial BTEX concentration (50–200 mg L⁻¹), PMS dosage (0.5–1.25 mM), time of reaction (0–60 min), and Fe⁰-OBA dosage (0.5–5 g L⁻¹) on the BTEX degradation, have been discussed in detail. The pseudo-first-order kinetic model can describe the BTEX degradation by the PMS-based Fe⁰-OBA system. The excellent stability of Fe⁰-OBA even after 10 years, while maintaining the degradation efficiency, shows the high potential of it in a wide range of practical applications. This study illustrated that Fe⁰-OBA could be an effective activator of PMS for the degradation of stubborn organic contaminants in water and wastewater. Full article

(This article belongs to the Special Issue Food Processing, Characterization, Treatment, and Conversion of Waste to Value)

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11 pages, 1871 KiB

Open AccessArticle

Monitoring of Butylated Hydroxyanisole in Food and Wastewater Samples Using Electroanalytical Two-Fold Amplified Sensor

by Zahra Arab, Sara Jafarian, Hassan Karimi-Maleh, Leila Roozbeh Nasiraie and Mohammad Ahmadi

Sustainability 2022, 14(4), 2169; https://doi.org/10.3390/su14042169 - 14 Feb 2022

Cited by 4 | Viewed by 1785

Abstract

A high performance and fast response sensor was fabricated as a monitoring system for the determination of butylated hydroxyanisole (BHA) in food and wastewater samples. In this regard, a carbon paste electrode (CPE) that was amplified with platinum-decorated single wall carbon nanotubes (Pt/SWCNTs) and 1-Butyl-3-methylimidazolium chloride ([C4mim][Cl]) was investigated as a new electroanalytical sensor for the monitoring of BHA in aqueous solution. The [C4mim][Cl]/Pt/SWCNTs/CPE offered an excellent catalytic activity on oxidation signal of BHA and enhanced its oxidation current about 5.51 times. In the final step, the standard addition results confirmed the powerful ability of [C4mim][Cl]/Pt/SWCNTs/CPE to the monitoring of BHA in different water and food samples with acceptable recovery data. Full article

(This article belongs to the Special Issue Food Processing, Characterization, Treatment, and Conversion of Waste to Value)

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12 pages, 1487 KiB

Open AccessArticle

Effect of Thymol and Nanostructured Lipid Carriers (NLCs) Incorporated with Thymol as Antimicrobial Agents in Sausage

by Somayeh Sepahvand, Sedigheh Amiri, Mohsen Radi and Mohammad Javad Amiri

Sustainability 2022, 14(4), 1973; https://doi.org/10.3390/su14041973 - 9 Feb 2022

Cited by 15 | Viewed by 1775

Abstract

The aim of this study was to evaluate the antimicrobial activity of thymol and thymol-loaded nanostructured lipid carriers (NLCs) on inoculated sausages at 4 °C over a period of 28 days. To this end, sausage samples containing 600 mg/kg thymol, 600 mg/kg thymol-loaded NLC, 600 mg/kg thymol + 60 mg/kg nitrite, and 600 mg/kg thymol-loaded NLC + 60 mg/kg nitrite were prepared, and each treatment was divided into three portions to be inoculated with S. aureus, E. coli, and C. perfringens (10^5.5 CFU/g). The mean diameter and zeta potential of thymol-NLCs were 140 nm and −0.52 mV, respectively. Thymol-NLCs showed (two-fold) higher values for MIC and MBC than that of thymol, but similar halo diameters were detected for both against all bacteria examined in the agar well diffusion test. The control and nitrite-containing sausages showed an increasing trend in bacterial growth and the bacterial population was the largest in these samples. The bacterial growth within samples treated with thymol or thymol-NLCs was around 3.90–4.67 log CFU/g lower in comparison with the control. In this regard, no significant differences were detected between the thymol and thymol-NLC samples against each bacterium. A first-order reaction was detected for bacterial growth in all sausages. Overall, the higher antimicrobial property of thymol and its NLC compared with nitrite makes thymol a good alternative to nitrite with regards to its antimicrobial capability. Full article

(This article belongs to the Special Issue Food Processing, Characterization, Treatment, and Conversion of Waste to Value)

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Review

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17 pages, 1032 KiB

Open AccessReview

Bio-Preservation of Meat and Fermented Meat Products by Lactic Acid Bacteria Strains and Their Antibacterial Metabolites

by Shima Kaveh, Seyed Mohammad Bagher Hashemi, Elahe Abedi, Mohammad Javad Amiri and Francesca Laura Conte

Sustainability 2023, 15(13), 10154; https://doi.org/10.3390/su151310154 - 26 Jun 2023

Cited by 10 | Viewed by 3757

Abstract

Meat and some meat products are highly perishable due to their high-water content, pH, and high content of nutrients. Therefore, spoilage control in these products is one of the critical challenges in the food industry. On the other hand, the increasing widespread awareness about the undesirable effects of synthetic preservatives has promoted the breakthrough of the use of natural compounds or bio-preservation technology. Bio-preservation implies the application of microorganisms or their metabolites to extend the shelf life of food products. In this regard, according to the ancient and safe use of fermentation by lactic acid bacteria (LAB), their application in the bio-preservation of meat and meat products is gaining more attention. Thus, more understanding of the potential of LAB and their metabolites in the control of pathogens in meat and meat products can create new horizons in the production of safe and functional products with long shelf life. So, this article aims to review the recent knowledge about the bio-preservation of meat and meat products by LAB and their metabolites. Also, their antibacterial mechanism and potential for use in hurdle technology are discussed. The outcome of this review literature shows the high potential of various LAB strains and their metabolites especially bacteriocins as bio-preservatives in meat and meat products for extending their shelf life. In this regard, their combined use with other novel technologies or natural antibacterial compounds as hurdle technology is a more effective method that can compete with synthetic preservatives. Full article

(This article belongs to the Special Issue Food Processing, Characterization, Treatment, and Conversion of Waste to Value)

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