Valorisation of Waste from Non-Dairy Plant-Based Beverages
A special issue of Sustainability (ISSN 2071-1050).
Deadline for manuscript submissions: closed (30 September 2021) | Viewed by 420
Special Issue Editors
Interests: food engineering; food processing; food science and technology; food waste valorization; functional foods development
Special Issues, Collections and Topics in MDPI journals
Interests: functional food development; by-products; bioactive compounds
Special Issue Information
Dear Colleagues,
The consumption of non-dairy plant-based beverages coming from legumes, cereals or nuts has increased considerably in recent years. This industry generates a huge amount of waste rich in protein, oil, and other bioactive compounds. Some antinutrients may also be released from raw materials, remaining in the waste. The valorisation of these wastes is a challenge contributing to the sustainability of the food system and circular economy.
Non-thermal processing technologies such as high pressures or ultrasound, currently known as green technologies, can be applied in foods to reduce antinutrients, increase proteins and oil extraction and/or digestibility. Moreover, traditional process like fermentation, malting, drying or milling could stabilize the waste, providing new products with increased nutritional value. Biofuels are an emerging alternative to fossil fuels that can reduce the impact of incorrect waste management, reducing waste accumulation, greenhouse gas emissions, as well as air and water pollution.
This Special Issue will include original and novel research papers and reviews that provide knowledge about the composition and possibilities of using wastes from non-dairy plant-based beverages, with the aim of contributing to sustainability and circular economy in the food industry. We welcome the submission of research works based on the application of non-thermal technologies (high homogenization pressure or ultrasound) as well as traditional ones (fermentation, milling or drying) addressed to reduce antinutrients, increase nutrients retention or digestibility and design new products, as well as those related to biofuels production.
Dr. Noelia Betoret
Dr. Ester Betoret
Guest Editors
Manuscript Submission Information
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