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Green Extraction and Valorization of By-Products from Food Processing
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Green Extraction and Valorization of By-Products from Food Processing

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (15 December 2023) | Viewed by 6921

Special Issue Editors

Dr. Selin Şahin

E-Mail Website
Guest Editor
Chemical Engineering Department, Istanbul University-Cerrahpaşa, 34320 Avcilar, Istanbul, Turkey
Interests: natural product research; natural food additives; novel separation methods; recovery of natural products; food safety; optimization and statistics
Special Issues, Collections and Topics in MDPI journals
Dr. Ebru Kurtulbaş

E-Mail Website
Guest Editor
Chemical Engineering Department, Istanbul University-Cerrahpaşa, Avcilar, 34320 Istanbul, Turkey
Interests: chemical engineering and technology; basic operations and thermodynamics; separation operations; engineering and technology

Special Issue Information

Dear Colleagues,

Food waste production covers the whole food life cycle, from agricultural to industrial production and processing, and then to retail and domestic consumption. In developed countries, 42% of food waste occurs in domestic consumption, while 39% of it is in the food manufacturing industry, 14% in the food services sector and 5% in the retail and distribution sectors. Nowadays, industrial ecology concepts have been evaluated as leading principles for eco-innovation that targets the zero waste economy, where waste is used as raw material for new products and applications. Waste in large quantities generated by food industries causes serious problems both economically and environmentally, as well as causing a great loss of high-added value compounds. Moreover, most of these residues have reusable potential in other production systems. On the other hand, the extraction of natural products with green technologies is another contemporary issue based on the design of extraction processes that will reduce or eliminate energy consumption, as well as providing a safe extract with more quality. The main purposes of these technologies are to achieve better quality extracts with higher extraction efficiency while reducing extraction time, number of unit processes, energy and solvent consumption, environmental impact, economic costs and the amount of waste.

Dr. Selin Şahin
Dr. Ebru Kurtulbaş
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. Foods 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 2900 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

  • green technology
  • biowaste
  • agri-food waste
  • natural antioxidants
  • fine chemicals

Published Papers (5 papers)

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Research

14 pages, 8121 KiB  
Article
Nutrient Composition and Flavor Profile of Crucian Carp Soup Utilizing Fish Residues through Comminution and Pressure-Conduction Treatment
by Qi Wang, Zheming Wang, Xiaoqing Yang, Xinru Fan, Jinfeng Pan and Xiuping Dong
Foods 2024, 13(5), 800; https://doi.org/10.3390/foods13050800 - 05 Mar 2024
Viewed by 622
Abstract
In conventional fish soup processing, valuable aquatic resources like fish skins, bones, and scales are often squandered. This study was aimed at investigating if comminution combined with pressure-conduction treatment has the potential to enhance the reutilization of cooking residues. The different blending ratios [...] Read more.
In conventional fish soup processing, valuable aquatic resources like fish skins, bones, and scales are often squandered. This study was aimed at investigating if comminution combined with pressure-conduction treatment has the potential to enhance the reutilization of cooking residues. The different blending ratios of original soup (OS), made from the initial cooking of fish, and residue soup (RS), produced from processed leftover fish parts, were alternatively investigated to satisfy the new product development. Comminution combined with pressure-conduction treatment significantly increased the nutrient contents of calcium, soluble proteins and total solids in crucian carp soup (p < 0.05). With the increase in RS ratio, the decomposition of inosine monophosphate (IMP) and free amino acids was accelerated, but the accumulation of aromatic compounds was promoted simultaneously. In addition, the Maillard reaction may lead to a reduction in aldehydes, causing a diminution in the characteristic flavor of fish soup, while the formation of 1-octen-3-ol can enhance the earthiness of the fish soup. The electronic tongue test results and the sensory results showed that the blend ratio of OS and RS at 7:3 had a more significant umami and fish aroma (p < 0.05). Under this condition, the mixed soup has better nutritional values and flavor characteristics. Full article
(This article belongs to the Special Issue Green Extraction and Valorization of By-Products from Food Processing)
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15 pages, 1545 KiB  
Article
Environmentally Friendly Approach to Pectin Extraction from Grapefruit Peel: Microwave-Assisted High-Pressure CO2/H2O
by Tuğba Öztürk, Hatice Neval Özbek and Derya Koçak Yanık
Foods 2024, 13(3), 476; https://doi.org/10.3390/foods13030476 - 02 Feb 2024
Cited by 1 | Viewed by 787
Abstract
In this research, pectin extraction from grapefruit peel (GPP) was performed using a microwave-assisted high-pressure CO2/H2O (MW-HPCO2) system. The Box–Behnken design of response surface methodology was applied for the optimization of MW-HPCO2 extraction conditions to obtain [...] Read more.
In this research, pectin extraction from grapefruit peel (GPP) was performed using a microwave-assisted high-pressure CO2/H2O (MW-HPCO2) system. The Box–Behnken design of response surface methodology was applied for the optimization of MW-HPCO2 extraction conditions to obtain the highest pectin yield. The effects of temperature, time, and liquid/solid ratio on pectin yield were examined in the range of 100–150 °C, 5–15 min, and 10–20 mL g−1, respectively. Under the optimum extraction conditions (147 °C, 3 min, and 10 mL g−1), pectin was obtained with a yield of 27.53%. The results obtained showed that the extraction temperature and time had a strong effect on the pectin yield, while the effect of the liquid/solid ratio was not significant, and the pectin was effectively extracted from grapefruit peel (GP) using MW-HPCO2. Additionally, the application of GPP in apricot jam showed that MW-HPCO2-GPP can be used as a thickener in the food industry. The yield and physicochemical properties (ash, protein, galacturonic acid, reducing sugar and methoxyl content, degree of esterification, equivalent weight, color, viscosity) of pectin extracted in the optimum conditions of the MW-HPCO2 method were superior to pectin extracted by the traditional method. The results of this study revealed that MW-HPCO2 could be an innovative green and rapid technique for pectin extraction. Full article
(This article belongs to the Special Issue Green Extraction and Valorization of By-Products from Food Processing)
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16 pages, 1541 KiB  
Article
Green Processing of Black Raspberry Pomace: Application of Sonotrode-Based Extraction Technique and Particles from Gas-Saturated Solutions (PGSS) Technology
by Nataša Nastić, Zorana Mutavski, Jelena Živković, Rita Ambrus, Naiara Fernández, Nebojša Menković and Senka Vidović
Foods 2023, 12(20), 3867; https://doi.org/10.3390/foods12203867 - 22 Oct 2023
Viewed by 1112
Abstract
The aim of this study was to develop, for the first time, anthocyanin-enriched fractions from black raspberry pomace (BRP) using ultrasound-assisted extraction (UAE) via sonotrode and the Particles from Gas-Saturated Solutions (PGSS) process. UAEs with different amplitudes and sonication times were evaluated and [...] Read more.
The aim of this study was to develop, for the first time, anthocyanin-enriched fractions from black raspberry pomace (BRP) using ultrasound-assisted extraction (UAE) via sonotrode and the Particles from Gas-Saturated Solutions (PGSS) process. UAEs with different amplitudes and sonication times were evaluated and showed relevant effects on the yields of target analytes. The raspberry pomace extracts were formulated in a powder form by PGSS using glyceryl monostearate as a carrier at different extract-to-carrier ratios of 1:11, 1:5, and 1:3. The effects of all variables were evaluated in terms of extraction yield, total phenolic content, and encapsulation yield. UAE was strongly affected by amplitude, and the highest amplitude (100%) provided the best results for extraction yield and total phenolics. HPLC of UAE extracts and powders was utilized for quantification of polyphenol compounds, showing cyanidin-3-rutinoside as a main compound, followed by cyanidin-3-glucoside, rutin, ellagic acid, and gallic acid. These results show that these time-efficient and high-performance techniques enable the production of natural fractions from industrial BRP with acceptable characteristics to be used for the development of nutraceuticals and different food formulations. Full article
(This article belongs to the Special Issue Green Extraction and Valorization of By-Products from Food Processing)
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12 pages, 297 KiB  
Article
The Use of Carbon Dioxide as a Green Approach to Recover Bioactive Compounds from Spent Coffee Grounds
by Raffaele Romano, Lucia De Luca, Giulia Basile, Chiara Nitride, Fabiana Pizzolongo and Paolo Masi
Foods 2023, 12(10), 1958; https://doi.org/10.3390/foods12101958 - 11 May 2023
Cited by 1 | Viewed by 1709
Abstract
Spent coffee grounds (SCG) contain bioactive compounds. In this work, given the increasing demand to valorize waste and use green technologies, SCG were submitted to extraction by carbon dioxide (CO2) in supercritical and liquid conditions. The extraction parameters were varied to [...] Read more.
Spent coffee grounds (SCG) contain bioactive compounds. In this work, given the increasing demand to valorize waste and use green technologies, SCG were submitted to extraction by carbon dioxide (CO2) in supercritical and liquid conditions. The extraction parameters were varied to obtain the maximum yield with the maximum antioxidant activity. The use of supercritical and liquid CO2 with 5% ethanol for 1 h provided yields (15 and 16%, respectively) comparable to those obtained by control methods for 5 h and extracts with high total polyphenolic contents (970 and 857 mg GAE/100 g oil, respectively). It also provided extracts with DPPH (3089 and 3136 μmol TE/100 g oil, respectively) and FRAP (4383 and 4324 μmol TE/100 g oil, respectively) antioxidant activity levels higher than those of hexane extracts (372 and 2758 μmol TE/100 g oil, respectively) and comparable to those of ethanol (3492 and 4408 μmol TE/100 g oil, respectively). The SCG extracts exhibited linoleic, palmitic, oleic, and stearic acids (predominant fatty acids) and furans and phenols (predominant volatile organic compounds). They were also characterized by caffeine and individual phenolic acids (chlorogenic, caffeic, ferulic, and 3,4-dihydroxybenzoic acids) with well-known antioxidant and antimicrobial properties; therefore, they could be used in the cosmetic, pharmaceutical, and food sectors. Full article
(This article belongs to the Special Issue Green Extraction and Valorization of By-Products from Food Processing)
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16 pages, 2782 KiB  
Article
Development of an Encapsulation Method for Trapping the Active Materials from Sour Cherry Biowaste in Alginate Microcapsules
by İrem Toprakçı, Mehmet Torun and Selin Şahin
Foods 2023, 12(1), 130; https://doi.org/10.3390/foods12010130 - 27 Dec 2022
Cited by 2 | Viewed by 2036
Abstract
This study aims to contribute to those valorization approaches for the recovery process of high-value-added substances in environmentally friendly ways. In this study, one of the most consumed juice products was selected for providing waste byproducts (peel). Sour cherry peels were subjected to [...] Read more.
This study aims to contribute to those valorization approaches for the recovery process of high-value-added substances in environmentally friendly ways. In this study, one of the most consumed juice products was selected for providing waste byproducts (peel). Sour cherry peels were subjected to automatic solvent extraction using a GRAS solvent (aqueous 80% ethanol, v/v). Then, encapsulation for the preservation of the related extract was performed by ionic gelation in alginate beads. The process conditions (gelling medium concentration, wall material concentration, and hardening time) were optimized by a Box–Behnken design (statistical experimental design approach). An almost 80% encapsulation efficiency was achieved under the proposed method (7.8% CaCI2, 1.3% alginate, and 26 min). The inhibition effect of the produced capsules against DPPH (2,2-diphenyl-1-picrylhydrazil) radicals also shows that the current products might represent potential alternative natural antioxidants for food formulations. The morphological properties were also measured. Full article
(This article belongs to the Special Issue Green Extraction and Valorization of By-Products from Food Processing)
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