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High Value-Added Products from Food Waste
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High Value-Added Products from Food Waste

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

Deadline for manuscript submissions: 20 August 2024 | Viewed by 2899

Special Issue Editors

Dr. Paula T. Matumoto-Pintro

E-Mail Website
Guest Editor
Agronomy Department, Graduate Food Science Program and Graduate Animal Science Program, State University of Maringá, Maringá, PR, Brazil
Interests: food by-products; bioactive compounds; food waste; functional food; value-added products
Dr. Bianka Rocha Saraiva

E-Mail Website
Guest Editor Assistant
Graduate Animal Science Program, State University of Maringá, Maringá, PR, Brazil
Interests: brewing by-product; functional food; alternative protein; waste valorization

Special Issue Information

Dear Colleagues,

The amount of food waste in the world, whether from agricultural production, industry or consumers, is increasing. Value-added products from waste are very important for foods sustainability. Food waste contains bioactive compounds (proteins, carbohydrates, antioxidants, and polyphenol) and dyes of interest as ingredients or additives. Natural ingredients used to preserve, enrich, and colour food from sustainable sources are wanted by consumers who are aware of the health benefits and impact of their food. Using waste as a functional ingredient is one way to increase the amount of available food, without increasing the energy used to produce it. Technological and nutritional interactions/changes can occur when new ingredients are used.

Dr. Paula T. Matumoto-Pintro
Guest Editor

Dr. Bianka Rocha Saraiva
Guest Editor Assistant

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

  • agricultural residue
  • food industry waste
  • new ingredients
  • food technology
  • waste valorization
  • bioactive compounds
  • proteins

Published Papers (3 papers)

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Editorial

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3 pages, 187 KiB  
Editorial
High Value-Added Products from Food Waste
by Paula Toshimi Matumoto-Pintro and Bianka Rocha Saraiva
Foods 2023, 12(21), 4038; https://doi.org/10.3390/foods12214038 - 06 Nov 2023
Viewed by 772
Abstract
Knowledge and use of technologies can transform waste into sustainable solutions [...] Full article
(This article belongs to the Special Issue High Value-Added Products from Food Waste)

Research

Jump to: Editorial

16 pages, 2449 KiB  
Article
Optimization and Characterization of Protein Extraction from Asparagus Leafy By-Products
by Aline Cristini dos Santos-Silva, Bianka Rocha Saraiva, Anderson Lazzari, Henrique dos Santos, Évelin Lemos de Oliveira, Francielle Sato, Eduardo César Meurer and Paula Toshimi Matumoto-Pintro
Foods 2024, 13(6), 894; https://doi.org/10.3390/foods13060894 - 15 Mar 2024
Viewed by 843
Abstract
Asparagus production generates significant amounts of by-products during the summer and post-harvest growth period. By-products can be good sources of nutrients and phytochemicals. The interest in increasing the availability of proteins for human consumption has led to the use of new plant sources [...] Read more.
Asparagus production generates significant amounts of by-products during the summer and post-harvest growth period. By-products can be good sources of nutrients and phytochemicals. The interest in increasing the availability of proteins for human consumption has led to the use of new plant sources rich in proteins. The objective of this study was to use response surface methodology (RSM) to optimize the aqueous extraction process of proteins from asparagus leafy by-products, for the production of new protein ingredients. The optimum extraction condition was at pH 9, with 40 min of extraction at 50 °C, and the concentration was fixed at 5 g·L−1. The isolate obtained presented 90.48% protein with 43.47% protein yield. Amino acids such as alanine, proline, valine, leucine/isoleucine, asparagine, and phenylalanine were identified, and the antioxidant activity for 2,2 AZINO BIS (3-ethylbenzo thiazoline 6 sulfonic acid diammonium salt) was 145.76 equivalent to Trolox μmol.100g−1 and for DPPH 65.21 equivalent to Trolox μmol.100g−1. The product presented favorable technological properties (water absorption capacity 4.49 g·g−1 and oil absorption capacity 3.47 g·g−1) and the color tended towards dark green (L* 31.91, a* −1.01, b* −2.11). The protein isolate obtained through the extraction optimization process showed high potential to be used as a protein ingredient. Full article
(This article belongs to the Special Issue High Value-Added Products from Food Waste)
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18 pages, 1674 KiB  
Article
Effects of Fish Protein Hydrolysate on the Nutritional, Rheological, Sensorial, and Textural Characteristics of Bread
by Oana Bianca Oprea, Sigurd Sannan, Ignat Tolstorebrov, Ingrid Camilla Claussen and Liviu Gaceu
Foods 2024, 13(5), 698; https://doi.org/10.3390/foods13050698 - 25 Feb 2024
Viewed by 872
Abstract
The potential enhancement of the protein content in bakery products is studied by adding fish protein hydrolysate (FPH) flour in varying proportions (1.5%, 3%, 4.5%, and 6%) within the production recipe. The mixtures of wheat flour and FPH obtained were comprehensively analysed using [...] Read more.
The potential enhancement of the protein content in bakery products is studied by adding fish protein hydrolysate (FPH) flour in varying proportions (1.5%, 3%, 4.5%, and 6%) within the production recipe. The mixtures of wheat flour and FPH obtained were comprehensively analysed using Mixolab equipment, evaluating the nutritional, rheological, and enzymatical aspects. The results underscore the substantial potential of FPH as a high-quality protein source evidenced by its polyphenol content and antioxidant value. Moreover, the utilisation of hydrolysed proteins from fish emerges as a viable strategy for reducing the water footprint in food production. Thus, FPH flour showed a protein content of 80.21%, a polyphenol content of 1452 mg GAE/100 g, and an antioxidant activity of 294 mg TE/100 g. While the bread samples made from wheat flour mixed with FPH exhibited a satisfactory rheological behaviour, the presence of an aftertaste and the pronounced fish aroma impacted consumer acceptance. Notably, only the bread sample with 1.5% added FPH met the organoleptic preferences of the consumers, receiving a commendable total acceptability score of 6.2. Additionally, this sample demonstrated favourable results in texture analysis and exhibited an extended shelf life compared to that of the control sample. Full article
(This article belongs to the Special Issue High Value-Added Products from Food Waste)
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