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Foods
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Circular Economy Approach to Produce Sustainable and Healthy Foods
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Circular Economy Approach to Produce Sustainable and Healthy Foods

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

Deadline for manuscript submissions: 15 July 2024 | Viewed by 578

Special Issue Editors

Prof. Dr. Evandro Leite de Souza

E-Mail Website
Guest Editor
Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Paraíba, Brazil
Interests: food safety; control of foodborne pathogens; antimicrobial compounds; bioactive molecules; probiotics; prebiotics; edible coatings; intestinal microbial ecology
Special Issues, Collections and Topics in MDPI journals
Dr. Paula C. Castilho

E-Mail Website
Guest Editor
CQM—Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
Interests: chemical composition of aromatic, medicinal and food plants and organic chemistry hemi synthesis of bioactive compounds using natural products as raw materials and in the assessment of the biological activity of new compounds

Special Issue Information

Dear Colleagues,

The Circular Economy is key to designing recovery plans based on the rational exploitation of natural resources since the growing population, increased food demand, inefficient food distribution and resource use, environmental impacts, and high rates of food waste are driving factors for the transition towards more sustainable practices at all stages of the food systems. Circular Economy focuses on implementing production management systems that convert waste into sustainable resources. Some strategies based on the Circular Economy are being implemented worldwide (e.g., The European Green Deal, Chinese Ecological Civilization, and Green New Deal-South Korea) in response to the need for post-pandemic economic growth, aiming at the sustainable development of productive processes linked to the agro-food sector. The loop of nutrients and bioactive compounds (e.g., dietary fiber, polyunsaturated fatty acids, pigments, phenolic compounds, vitamins, and essential oils) offers innovative and sustainable solutions for recovering various value-added components from food processing by-products with reported health-related properties and application opportunities in several industry sectors. This Special Issue is part of the actions of the Project “Ibero-American Innovation Network for the Sustainability of the Plant Food Value Chain” – Ibero Circular (CYTED Network 323RT0142). Original and review papers covering all aspects of the Circular Economy, such as food production and reuse, waste management, by-product utilization and valorization, and nutrient and bioactive compounds recycling, linked to the agro-food sector, are welcome.

Prof. Dr. Evandro Leite de Souza
Dr. Paula C. Castilho
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

  • circular economy
  • sustainability
  • food systems
  • by-products
  • valorization
  • bioactive compounds
  • health-related properties
  • novel food products

Published Papers (1 paper)

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Research

24 pages, 1612 KiB  
Article
Fermenting Acerola (Malpighia emarginata D.C.) and Guava (Psidium guayaba L.) Fruit Processing Co-Products with Probiotic Lactobacilli to Produce Novel Potentially Synbiotic Circular Ingredients
by Caroliny M. Araújo, Thatyane Mariano R. de Albuquerque, Karoliny B. Sampaio, Jordana N. de Oliveira, Jaielison Yandro P. da Silva, Marcos dos S. Lima, Yuri M. do Nascimento, Evandro F. da Silva, Marcelo S. da Silva, Josean F. Tavares, Evandro L. de Souza and Maria Elieidy G. de Oliveira
Foods 2024, 13(9), 1375; https://doi.org/10.3390/foods13091375 - 29 Apr 2024
Viewed by 373
Abstract
This study evaluated the effects of acerola and guava fruit processing co-products fermented with probiotic Lactobacillus acidophilus LA-05 and Lacticaseibacillus paracasei L-10 on the abundance of different intestinal bacterial groups and microbial metabolic activity during 48 h of in vitro fecal fermentation. Digested [...] Read more.
This study evaluated the effects of acerola and guava fruit processing co-products fermented with probiotic Lactobacillus acidophilus LA-05 and Lacticaseibacillus paracasei L-10 on the abundance of different intestinal bacterial groups and microbial metabolic activity during 48 h of in vitro fecal fermentation. Digested fermented fruit co-products increased the relative abundance of beneficial bacterial groups while overall decreasing or maintaining the relative abundance of non-beneficial bacterial groups, suggesting selective stimulatory effects on beneficial bacterial intestinal populations. The fermented co-products stimulated microbial metabolic activity due to decreased pH, sugar consumption, short-chain fatty acid production, phenolic compound and metabolic profile alteration, and high antioxidant capacity during fecal fermentation. Acerola and guava co-products have high nutritional value and bioactive compounds whose fermentation with probiotics improves their potential functionalities. The results show that fermented fruit co-products could induce beneficial changes in the relative abundance of several bacterial groups as well as in the metabolic activity of the human intestinal microbiota. These results highlight their potential as novel and circular candidates for use as synbiotic ingredients. Full article
(This article belongs to the Special Issue Circular Economy Approach to Produce Sustainable and Healthy Foods)
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