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

Deadline for manuscript submissions: 20 September 2023 | Viewed by 8644

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Special Issue Editors

Prof. Dr. Donatella Restuccia

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Guest Editor

Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, Italy
Interests: food quality and safety; chromatography; antioxidants; natural and xenobiotic contaminants; functional foods; agri-food waste recovery
Special Issues, Collections and Topics in MDPI journals

Dr. Umile Gianfranco Spizzirri

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Guest Editor

Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Cosenza, Italy
Interests: stimuli-responsive drug delivery systems; multi-functional hydrogels; antioxidant polymers
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In recent years, waste generation has grown at an alarming rate, and among the different types of waste, agri-food wastes are of particular concern. Generated at any point in the food supply chain, they can be related to production, post-harvest, industrial processing, distribution, domestic processing, and consumption, representing not only a great economic loss but also an important ethical and environmental issue.

The modern challenge is to minimize agri-food wastes, optimize production processes, and move to a production/consumption model organized according to a circular economic strategy through a minimal waste generation and the “zero waste concept”.

In this sense, the valorization of agri-food wastes and byproducts to obtain added-value products can be regarded as a valuable strategy to responsibly approach the outstanding needs of both consumer and society.

In this context, the Special Issue should mainly focus on:

The recovery of valuable compounds from agri-food wastes and byproducts to be exploited for nutraceutical, agriculture, and food applications;
New formulation of food products with improved nutritional, technological, and/or sensory features;
Economic evaluations and/or consumer acceptance regarding new high-value products from agri-food wastes and food byproducts.

Prof. Dr. Donatella Restuccia
Dr. Umile Gianfranco Spizzirri
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 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
food byproducts
functional foods
nutraceuticals
compound recovery
circular economy consumer acceptance

Published Papers (7 papers)

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Research

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Open AccessArticle

A Case Study for the Extraction, Purification, and Co-Pigmentation of Anthocyanins from Aronia melanocarpa Juice Pomace

Maria Cinta Roda-Serrat

Behnaz Razi Parjikolaei

Mehrdad Mohammadifakhr

Juncal Martin

Birgir Norddahl

and

Massimiliano Errico

Foods 2022, 11(23), 3875; https://doi.org/10.3390/foods11233875 - 01 Dec 2022

Viewed by 895

Abstract

Chokeberry (Aronia melanocarpa) pomace is a by-product from the juice industry very rich in anthocyanins and other bioactive components. Recovery and purification of anthocyanins from the pomace is a viable valorization strategy that can be implemented to produce high-value natural food colorants with antioxidant properties. In this study, chokeberry pomace was subjected to enzyme-assisted extraction using commercial pectinases. The extracts were further purified by adsorption–desorption using an acrylic resin and stabilized by co-pigmentation with ferulic acid. The anthocyanin concentration and antioxidant activity of the extracts were unaffected by the enzymatic treatment at the conditions tested. The total phenolic content of the extracts suffered minor variations depending on the enzyme formulation used, whereas the dissolved solid content increased in all cases. The adsorption–desorption strategy allowed a 96% recovery of the anthocyanins initially present in the extract, whereas the co-pigmentation treatment magnified the intensity of the color in terms of absorbance, and improved the stability during storage up to one month. Full article

(This article belongs to the Special Issue Advances in Food Waste Biomass Transformation into High-Value Products)

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Open AccessArticle

Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS

José Ángel Salas-Millán

and

Foods 2022, 11(22), 3619; https://doi.org/10.3390/foods11223619 - 13 Nov 2022

Cited by 2 | Viewed by 1515

Abstract

About 20% of fresh fruits and vegetables are rejected for not meeting the superficial aesthetic standards (color, shape, and size). Part of the food production is not used in the human food chain. The transformation of these fresh products into novel re-valuable ones is a challenge for a sustainable food industry. This research studies an alcoholic fermentation fruit-based wine from two melon (Cucumis melo L.) cultivars: Jimbee^® (smooth and yellow skin with orange flesh) and Okashi^® (netted yellow-orange skin with pale green flesh). The melon juice (must) was fermented by Saccharomyces cerevisiae and enriched in sucrose and organic acids to achieve alcoholic fermentation, acidity, and flavors, obtaining a fruity-flavored and dry melon-based wine with 10° alcoholic grade, in both melon cultivars. The volatile compounds were measured by GC-MS and the odor activity value (OAV) was calculated. The Jimbee and Okashi melon wines increased their aromatic profile due to an increment in medium-chain fatty acid ethyl esters such as ethyl hexanoate, ethyl octanoate, and ethyl decanoate (OAV > 1), which contributed to the fruity aroma. Other volatile compounds such as ethyl 9-decenoate and phenethyl acetate (OAV > 1) appeared in the Okashi wine, which brought a floral aroma. For sensory evaluation (40–100), the Jimbee cultivar, with its orange flesh, scored 68.2 and the Okashi cultivar, with pale green flesh, scored 82.8, which was the preferred melon-based wine. This is an example of a circular economy model to produce a fruit-based wine with commercial potential and satisfactory sensory evaluation. Full article

(This article belongs to the Special Issue Advances in Food Waste Biomass Transformation into High-Value Products)

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Open AccessArticle

Optimization of Bioactive Compound Extraction from Eggplant Peel by Response Surface Methodology: Ultrasound-Assisted Solvent Qualitative and Quantitative Effect

Shiva Shahabi Mohammadabadi

Mohammad Goli

and

Sara Naji Tabasi

Foods 2022, 11(20), 3263; https://doi.org/10.3390/foods11203263 - 19 Oct 2022

Cited by 4 | Viewed by 915

Abstract

Anthocyanin pigments, which the peel of eggplant is rich in, contribute to food quality because of their function in color, appearance, and nutritional advantages. For the first time, this study aimed to optimize the composition of the extracting solvent as three factors: factor A (ratio of ethanol to methanol 0–100% v/v), factor B (ratio of water to alcohol 0–100% v/v), and factor C (citric acid in the final solvent 0–1% w/v) using response surface methodology (RSM), central composite design (CCD) with α 2, and two repeats in axial and factorial points and four central points, for maximum total phenolic content, total anthocyanin content, extraction yield, antioxidant activity in terms of DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP) assay of the eggplant peel dry extract assisted by ultrasound (200 watts power, frequency of 28 kHz) in 60 °C for 45 min has been investigated. The best optimal formulas determined using RSM for the final solvent comprised optimal formula 1 (i.e., ethanol-to-methanol ratio 59% and water-to-alcohol ratio 0%, and citric acid in final solvent 0.47%), and optimal formula 2 (i.e., ethanol-to-methanol ratio 67% and water-to-alcohol ratio 0%, and citric acid in final solvent 0.56%). In general, an alcoholic–acidic extract of eggplant peel made with an ethanol–methanol solvent including citric acid can be used in the food industry as a natural source of antioxidants and pigment. Full article

(This article belongs to the Special Issue Advances in Food Waste Biomass Transformation into High-Value Products)

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Open AccessArticle

Enhancing the Nutritional and Functional Properties of Auricularia auricula through the Exploitation of Walnut Branch Waste

and

Foods 2022, 11(20), 3242; https://doi.org/10.3390/foods11203242 - 17 Oct 2022

Cited by 1 | Viewed by 849

Abstract

As the third most edible fungus in the world, Auricularia auricular needs a lot of sawdust for cultivation; thus, it is a win–win method to develop waste wood sawdust suitable for black agaric cultivation. This study evaluated the growth, agronomic characters and nutritional quality of A. auricula cultured on different ratios of miscellaneous sawdust and walnut waste wood sawdust, and comprehensively analyzed the feasibility of cultivating black agaric with walnut sawdust using principal component method (PCA). The results showed that the macro mineral elements and phenolic substances in walnut sawdust were significantly higher than those of miscellaneous sawdust by 18.32–89.00%. The overall activity of extracellular enzymes reached the highest when the ratio of the substrate was 0:4 (miscellaneous sawdust: walnut sawdust). The mycelia of 1:3 substrates grew well and fast. In addition, the growth cycle for A. auricula was significantly lower for 0:4 (116 d) than for 4:0 (126 d). Then, the single bag yield and biological efficiency (BE) were highest at 1:3. Moreover, the nutrients and mineral elements of A. auricula cultivated in walnut sawdust were significantly higher than that of miscellaneous sawdust, expect for total sugar and protein, and the highest overall value was found at 1:3. Finally, the results of comprehensive evaluation by PCA showed that the D value was the highest when the substrate was 1:3 and the lowest when the substrate was 4:0. Therefore, the substrate ratio of 1:3 was the most suitable for the growth of A. auricula. In this study, the high yield and quality of A. auricula were cultivated by waste walnut sawdust, which provided a new way to utilize walnut sawdust. Full article

(This article belongs to the Special Issue Advances in Food Waste Biomass Transformation into High-Value Products)

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Review

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Open AccessReview

Soursop (Annona muricata) Properties and Perspectives for Integral Valorization

Ivone Lima Santos

Antonio Manoel da Cruz Rodrigues

Edna Regina Amante

and

Luiza Helena Meller da Silva

Foods 2023, 12(7), 1448; https://doi.org/10.3390/foods12071448 - 29 Mar 2023

Viewed by 1350

Abstract

The increased international interest in the properties of soursop (Annona muricata) alerts us to the sustainability of productive chain by-products, which are rich in phytochemicals and other properties justifying their industrial application in addition to reducing the environmental impact and generating income. Chemical characteristics of soursop by-products are widely known in the scientific community; this fruit has several therapeutic effects, especially its leaves, enabling it to be used by the pharmaceutical industry. Damaged and non-standard fruits (due to falling and crushing) (30–50%), seeds (3–8.5%), peels (7–20%), and leaves, although they constitute discarded waste, can be considered as by-products. There are other less cited parts of the plant that also have phytochemical components, such as the columella and the epidermis of the stem and root. Tropical countries are examples of producers where soursop is marketed as fresh fruit or frozen pulp, and the valorization of all parts of the fruit could represent important environmental and economic perspectives. Based on the chemical composition of the fruit as well as its by-products and leaves, this work discusses proposals for the valorization of these materials. Soursop powder, bioactive compounds, oil, biochar, biodiesel, bio-oil, and other products based on published studies are presented in this work, offering new ideas for opportunities for the regions and consumers that produce soursop. Full article

(This article belongs to the Special Issue Advances in Food Waste Biomass Transformation into High-Value Products)

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Open AccessReview

Brewer’s Spent Grain, Coffee Grounds, Burdock, and Willow–Four Examples of Biowaste and Biomass Valorization through Advanced Green Extraction Technologies

and

Foods 2023, 12(6), 1295; https://doi.org/10.3390/foods12061295 - 18 Mar 2023

Viewed by 1001

Abstract

This paper explores the transformation of biowastes from food industry and agriculture into high-value products through four examples. The objective is to provide insight into the principles of green transition and a circular economy. The first two case studies focus on the waste generated from the production of widely consumed food items, such as beer and coffee, while the other two examine the potential of underutilized plants, such as burdock and willow, as sources of valuable compounds. Phenolic compounds are the main target in the case of brewer’s spent grain, with p-coumaric acid and ferulic acid being the most common. Lipids are a possible target in the case of spent coffee grounds with palmitic (C16:0) and linoleic (C18:2) acid being the major fatty acids among those recovered. In the case of burdock, different targets are reported based on which part of the plant is used. Extracts rich in linoleic and oleic acids are expected from the seeds, while the roots extracts are rich in sugars, phenolic acids such as chlorogenic, caffeic, o-coumaric, syringic, cinnamic, gentisitic, etc. acids, and, interestingly, the high-value compound epicatechin gallate. Willow is well known for being rich in salicin, but picein, (+)-catechin, triandrin, glucose, and fructose are also obtained from the extracts. The study thoroughly analyzes different extraction methods, with a particular emphasis on cutting-edge green technologies. The goal is to promote the sustainable utilization of biowaste and support the green transition to a more environmentally conscious economy. Full article

(This article belongs to the Special Issue Advances in Food Waste Biomass Transformation into High-Value Products)

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Open AccessReview

3D Printing Approach to Valorization of Agri-Food Processing Waste Streams

Kandasamy Suppiramaniam Yoha

and

Jeyan Arthur Moses

Foods 2023, 12(1), 212; https://doi.org/10.3390/foods12010212 - 03 Jan 2023

Cited by 1 | Viewed by 1633

Abstract

With increasing evidence of their relevance to resource recovery, waste utilization, zero waste, a circular economy, and sustainability, food-processing waste streams are being viewed as an aspect of both research and commercial interest. Accordingly, different approaches have evolved for their management and utilization. With excellent levels of customization, three-dimensional (3D) printing has found numerous applications in various sectors. The focus of this review article is to explain the state of the art, innovative interventions, and promising features of 3D printing technology for the valorization of agri-food processing waste streams. Based on recent works, this article covers two aspects: the conversion of processing waste streams into edible novel foods or inedible biodegradable materials for food packing and allied applications. However, this application domain cannot be limited to only what is already established, as there are ample prospects for several other application fields intertwining 3D food printing and waste processing. In addition, this article presents the key merits of the technology and emphasizes research needs and directions for future work on this disruptive technology, specific to food-printing applications. Full article

(This article belongs to the Special Issue Advances in Food Waste Biomass Transformation into High-Value Products)

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