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Applied Sciences
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Advances in Applications of Agricultural By-Products
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Advances in Applications of Agricultural By-Products

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Agricultural Science and Technology".

Deadline for manuscript submissions: 20 May 2024 | Viewed by 6519

Special Issue Editors

Dr. Pedro A. R. Fernandes

E-Mail Website
Guest Editor
LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
Interests: by-products; food; polysaccharides; phenolic compounds; oxidation reactions; extraction; bioactive properties
Prof. Dr. Manuel A. Coimbra

E-Mail Website
Guest Editor
LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
Interests: carbohydrates; structure and properties; food wastes; extraction; functional foods; packaging
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

More than ever, food wastage has become an issue of concern given the climatic, energy crisis and short supply of resources faced by agro-industries. Most food wastes come from agro-industrial activity, where millions of tons of by-products are treated as disposables of low economical value. Among other factors, this stems from the high perishability of by-products. Their traditional short-term use is directed to animal feed or composting for soil fertilization. However, research performed over the last few years has shown that agri-food by-products still contain nutritionally and technology relevant compounds such as carbohydrates, proteins, lipids, and phenolic compounds, among others. In this context, the Special Issue “Advances in Applications of Agro-industries By-Products” aims to collect the most recent and prominent steps towards the evaluation of agro-industrial by-products for food waste mitigation. Specifically, this Special Issue will focus on approaches for by-products’ stabilization and preservation, extraction of compounds, and their use as part of foods and other added-value technological applications. The authors are encouraged to contribute with original research work and reviews offering up-to date information that empowers knowledge on this topic and future breakthroughs.

Dr. Pedro A. R. Fernandes
Prof. Dr. Manuel A. Coimbra
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 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. Applied Sciences 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-industries
  • by-products
  • preservation
  • extraction
  • bioactive compounds
  • food
  • packaging

Published Papers (5 papers)

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Research

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17 pages, 2646 KiB  
Article
Utilization of Yacon Damaged Roots as a Source of FOS-Enriched Sweet-Tasting Syrup
by Pedro A. R. Fernandes, Bruna L. Antunes, Jianing Liu, Sónia S. Ferreira, Filipa Fernandes, Vitor D. Alves, Adriana Silva, Cláudia Nunes, Elisabete Coelho and Manuel A. Coimbra
Appl. Sci. 2024, 14(2), 894; https://doi.org/10.3390/app14020894 - 20 Jan 2024
Viewed by 717
Abstract
Damaged yacon roots, often discarded, are a rich source of sweet carbohydrates. In this context, yacon roots from the Hualqui and Crespo varieties were characterized and processed into low-calorie and low-glycemic syrups for sugar reduction in foods. Syrups were obtained using, as technological [...] Read more.
Damaged yacon roots, often discarded, are a rich source of sweet carbohydrates. In this context, yacon roots from the Hualqui and Crespo varieties were characterized and processed into low-calorie and low-glycemic syrups for sugar reduction in foods. Syrups were obtained using, as technological adjuvants, lemon juice and its most relevant components: citric acid and ascorbic acid. The Hualqui variety was found to be mostly composed of fructose (210 g/kg), while the Crespo variety was rich in inulin (352 g/kg). The use of lemon juice during syrup production promoted the hydrolysis of inulin to fructooligosaccharides and fructose, yielding syrups with competitive relative sweetness (0.52–0.91), glycemic index (0.21–0.40), and caloric values (186–263 kcal/100 g) to commercial syrups. The increase in citric acid concentrations promoted inulin hydrolysis, yielding, at the highest concentration, syrups with higher fructose (333–445 g/kg) and kesto-type fructooligosaccharides (11–85 g/kg) content and lower surface stickiness and stringiness. The addition of ascorbic acid, as an antioxidant agent, decreased by 10% the free sugar content, negatively impacting the sweetness level. These results evidence that fructooligosaccharides-rich syrup can be obtained from yacon-damaged roots with tailored sweetness and low glycemic and caloric properties. Full article
(This article belongs to the Special Issue Advances in Applications of Agricultural By-Products)
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11 pages, 1267 KiB  
Article
Effects of Sprouted Barley with Different Cultivation Stages on Fermentation Characteristics and Degradation Kinetics in the Rumen
by Ji-Yoon Kim, Dimas Hand Vidya Paradhipta, Young-Ho Joo, Myeong-Ji Seo, Chang-Hyun Baeg, Seung-Min Jeong and Sam-Churl Kim
Appl. Sci. 2024, 14(1), 364; https://doi.org/10.3390/app14010364 - 30 Dec 2023
Viewed by 541
Abstract
The present study investigated the effects of sprouted barley (SB) with different cultivation stages on fermentation characteristics and degradation kinetics in the rumen. The SB was cultivated in three different stages as follows: 0, 4, and 8 days. Dried samples from each cultivation [...] Read more.
The present study investigated the effects of sprouted barley (SB) with different cultivation stages on fermentation characteristics and degradation kinetics in the rumen. The SB was cultivated in three different stages as follows: 0, 4, and 8 days. Dried samples from each cultivation stage of SB were incubated in the rumen buffer at 39 °C for 48 h in quadruplicate with three blanks. Dry matter (DM) and neutral detergent soluble carbohydrate concentrations of SB decreased linearly (p = 0.001) by increasing the cultivation stage, while crude protein, neutral detergent fiber (NDF), acid detergent fiber, and hemicellulose concentrations increased linearly (p ≤ 0.001). Total volatile fatty acid and butyrate in the rumen decreased linearly (p ≤ 0.020) by increasing the cultivation stage, while pH and propionate increased linearly (p < 0.001). The total degradation fraction of DM and NDF increased quadratically (p ≤ 0.003). The fraction degradation rate of DM and NDF decreased linearly (p ≤ 0.001) by increasing the cultivation stage, while the lag phase increased linearly (p ≤ 0.010). The present study concluded that cultivated SB at 4 days was recommended for animal feed due to the highest nutrient degradation in the rumen without any adverse effects on fermentation characteristics. Full article
(This article belongs to the Special Issue Advances in Applications of Agricultural By-Products)
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20 pages, 5525 KiB  
Article
Development of Simplified Seedling Transplanting Device for Supporting Efficient Production of Vegetable Raw Materials
by Luhua Han, Daqian Xiang, Qianqian Xu, Xuewu Du, Guoxin Ma and Hanping Mao
Appl. Sci. 2023, 13(18), 10022; https://doi.org/10.3390/app131810022 - 05 Sep 2023
Viewed by 1401
Abstract
Efficient greenhouse production has a great supporting role in the development of vegetable agricultural and sideline product processing. In this paper, a simplified automatic transplanting device was designed and evaluated in a laboratory. The device mainly consists of a seedling pick-up gripper, a [...] Read more.
Efficient greenhouse production has a great supporting role in the development of vegetable agricultural and sideline product processing. In this paper, a simplified automatic transplanting device was designed and evaluated in a laboratory. The device mainly consists of a seedling pick-up gripper, a transplanting manipulator, two conveyors and a control system. The flexible multi-pin gripper was designed to effectively grasp, hold, and release seedlings. Through a combination innovation of the linear modules, the transplanting manipulator was designed to move the seedling gripper to the desired working position. The conveyors were the pallet-type double-row chain transmission system for automatic feeding of plug trays and growth pots. The control system was developed to coordinate each of the aforementioned function units. The multi-factor orthogonal and transplanting performance experiments were carried out under the standard seedling agronomy. The results showed that the transplanting frequency and the pick-up depth significantly affected the transplanting quality. When the transplanting frequency was 15 plants/min, the tightened spring force was 1.2 N, and the pick-up penetration depth was 35 mm, the optimum effects of automatic transplanting seedlings could be achieved. The maximum success in transplanting seedlings was 95.47% for local vegetable crops. The developed prototype could realize less waste of seedling resources at the farm level. Full article
(This article belongs to the Special Issue Advances in Applications of Agricultural By-Products)
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Review

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22 pages, 2874 KiB  
Review
A Comprehensive Review of the Nutritional Composition and Toxicological Profile of Date Seed Coffee (Phoenix dactylifera)
by Raphaela Kiesler, Heike Franke and Dirk W. Lachenmeier
Appl. Sci. 2024, 14(6), 2346; https://doi.org/10.3390/app14062346 - 11 Mar 2024
Viewed by 1197
Abstract
Approximately 8 million tons of dates (Phoenix dactylifera) are produced globally each year. The seeds of the fruit, which make up 10–15% of its weight, are typically discarded. Date seed coffee is a sustainable food system innovation rooted in the traditions [...] Read more.
Approximately 8 million tons of dates (Phoenix dactylifera) are produced globally each year. The seeds of the fruit, which make up 10–15% of its weight, are typically discarded. Date seed coffee is a sustainable food system innovation rooted in the traditions of high date-producing regions. Dating back to the late 19th century, date seed coffee has evolved from a historical coffee substitute to a modern caffeine-free alternative. Date seed coffee has a long history of consumption in the European Union (EU). This indicates that it may not require novel food authorization. The composition of date seeds is evaluated in this review and a toxicological risk assessment for date seed coffee is conducted. Subchronic studies show that consuming date seed or date seed coffee has no adverse effects. Therefore, currently unavailable chronic toxicity, carcinogenicity, and reproductive toxicity studies may be unnecessary. However, for a comprehensive evaluation, it is recommended to conduct an in vitro mutagenicity test. This review provides information on the safety of date seed coffee and highlights the need for further research. Full article
(This article belongs to the Special Issue Advances in Applications of Agricultural By-Products)
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37 pages, 3341 KiB  
Review
Biorefinery and Stepwise Strategies for Valorizing Coffee By-Products as Bioactive Food Ingredients and Nutraceuticals
by Miguel Rebollo-Hernanz, Yolanda Aguilera, Alicia Gil-Ramírez, Vanesa Benítez, Silvia Cañas, Cheyenne Braojos and Maria A. Martin-Cabrejas
Appl. Sci. 2023, 13(14), 8326; https://doi.org/10.3390/app13148326 - 19 Jul 2023
Cited by 1 | Viewed by 2151
Abstract
Coffee production generates significant amounts of by-products, posing challenges for waste management in the industry. Recent research has revealed that coffee by-products are rich in bioactive compounds suitable to produce functional food ingredients and nutraceuticals. In this review, we explore biorefinery strategies for [...] Read more.
Coffee production generates significant amounts of by-products, posing challenges for waste management in the industry. Recent research has revealed that coffee by-products are rich in bioactive compounds suitable to produce functional food ingredients and nutraceuticals. In this review, we explore biorefinery strategies for extracting and utilizing bioactive compounds from coffee by-products, including the production of bio-based chemicals and materials, as well as the extraction of phenolic compounds, antioxidants, and dietary fiber for food applications. We propose a stepwise approach for the development of functional food ingredients and nutraceuticals from coffee by-products, covering the identification of needs, comprehensive characterization, in vitro and in vivo research, unraveling the mechanism of action, food and nutraceutical formulation, sensory analysis, shelf-life stability, scale-up, randomized control trials, and biostatistics and bioinformatic integration. Additionally, we discuss the market potential, regulatory issues, and technological innovation surrounding the commercialization of coffee by-product-based products. Emphasizing the importance of regulatory compliance and sustainability in the coffee industry, this review highlights the potential of coffee by-products to be transformed from waste into valuable functional food ingredients and nutraceuticals, offering a promising avenue for waste reduction and promoting sustainability in the coffee industry. Full article
(This article belongs to the Special Issue Advances in Applications of Agricultural By-Products)
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