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Special Issue "Biowaste from the Food Industry as a Biomass Resource of Foods, Bioenergies and Biomaterials"

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

Deadline for manuscript submissions: closed (30 March 2023) | Viewed by 12881

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Special Issue Editors

Prof. Dr. Yunpu Wang

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Guest Editor

State Key Laboratory of Food Science and Technology, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
Interests: carbon materials; catalytic pyrolysis; value-added products; biodiesel production; hydrocarbon-rich fuel; nanoparticles; sustainable biorefinery; biohydrogen
Special Issues, Collections and Topics in MDPI journals

Dr. Qi Zhang

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Guest Editor

State Key Laboratory of Food Science and Technology, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
Interests: biomass waste; adsorbent materials; microalgae cultivation; anaerobic digestion; wastewater treatment; wine wastewater; resource recovery; bioproducts
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The world’s demand for food is increasing with the development of human society. Every year, the food industry produces inevitably large amounts of biowastes, including gaseous, liquid, and solid biowastes generated during the processing of cereals, grease, condiment, meat product, drinks, instant food, biscuits, frozen foods, puffed food, candy products, tea products, liquor, vegetable products, fruit products, egg products, aquatic products, starch products, bean products, health foods, infant formula, food additives, etc. These biowastes were a source of biomass not only with no or litter pollution of pathogenic microbes, heavy metals, antibiotics, pesticides, etc. but also contain considerable nutrients and resources such as polysaccharide, protein, lipids, amino acid, trace elements. Conversion of these biomass into high value foods, foods additives, raw food materials, bioenergy, and biomaterial is a way of resource recovery which can make the food industry sustainable and environment friendly. The main goal of this Special Issue is to promote the conversion and utilization of biowaste from the food industry as a biomass resource for food, bioenergy, and biomaterial production.

Prof. Dr. Yunpu Wang
Dr. Qi Zhang
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

food solid waste
food wastewater
waste-to-resource
bioenergy
biomaterial

Published Papers (6 papers)

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Research

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Open AccessArticle

Optimisation and Characterisation of the Protein Hydrolysate of Scallops (Argopecten purpuratus) Visceral By-Products

Nancy Chasquibol

Billy Francisco Gonzales

Rafael Alarcón

Axel Sotelo

José Carlos Márquez-López

Noelia M. Rodríguez-Martin

María del Carmen Millán-Linares

Francisco Millán

and

Justo Pedroche

Foods 2023, 12(10), 2003; https://doi.org/10.3390/foods12102003 - 15 May 2023

Viewed by 747

Abstract

In this research, scallops (Argopecten purpuratus) visceral meal (SVM) and defatted meal (SVMD) were analysed for their proximal composition, protein solubility, and amino acid profile. Hydrolysed proteins isolated from the scallop’s viscera (SPH) were optimised and characterised using response surface methodology with a Box-Behnken design. The effects of three independent variables were examined: temperature (30–70 °C), time (40–80 min), and enzyme concentration (0.1–0.5 AU/g protein) on the degree of hydrolysis (DH %) as a response variable. The optimised protein hydrolysates were analysed for their proximal composition, yield, DH %, protein solubility, amino acid composition, and molecular profile. This research showed that defatted and isolation protein stages are not necessaries to obtain the hydrolysate protein. The conditions of the optimization process were 57 °C, 62 min and 0.38 AU/g protein. The amino acid composition showed a balanced profile since it conforms to the Food and Agriculture Organisation/World Health Organisation recommendations for healthy nutrition. The predominant amino acids were aspartic acid + asparagine, glutamic acid + Glutamate, Glycine, and Arginine. The protein hydrolysates’ yield and DH % were higher than 90% and close to 20%, respectively, with molecular weight between 1–5 kDa. The results indicate that the protein hydrolysates of scallops (Argopecten purpuratus) visceral by product optimised and characterised was suitable a lab-scale. Further research is necessary to study the bioactivity properties with biologic activity of these hydrolysates. Full article

(This article belongs to the Special Issue Biowaste from the Food Industry as a Biomass Resource of Foods, Bioenergies and Biomaterials)

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Open AccessArticle

Aerobic Cultivation of Mucor Species Enables the Deacidification of Yogurt Acid Whey and the Production of Fungal Oil

Xingrui Fan

Viviana K. Rivera Flores

Timothy A. DeMarsh

Dana L. deRiancho

and

Samuel D. Alcaine

Foods 2023, 12(9), 1784; https://doi.org/10.3390/foods12091784 - 25 Apr 2023

Viewed by 739

Abstract

As the Greek-style yogurt market continues to experience prosperous growth, finding the most appropriate destination for yogurt acid whey (YAW) is still a challenge for Greek yogurt manufacturers. This study provides a direct alternative treatment of YAW by leveraging the abilities of Mucor circinelloides and Mucor genevensis to raise the pH of YAW and to produce fungal biomass with a high lipid content. Aerobic cultivations of these species were conducted in YAW, both with and without the addition of lactase, at 30 °C, and 200 rpm agitation. The density, pH, biochemical oxygen demand (BOD), biomass production, lipid content, fatty acid profile, and sugar and lactic acid concentrations were regularly measured throughout the 14-day cultivations. The data showed that M. genevensis was superior at deacidifying YAW to a pH above 6.0—the legal limit for disposing of cultured dairy waste. On the other hand, M. circinelloides generated more fungal biomass, containing up to 30% w/w of lipid with high proportions of oleic acid and γ-linolenic acid. Additionally, the treatments with lactase addition showed a significant decrease in the BOD. In conclusion, our results present a viable treatment to increase the pH of YAW and decrease its BOD, meanwhile generating fungal oils that can be further transformed into biodiesel or processed into functional foods or dietary supplements. Full article

(This article belongs to the Special Issue Biowaste from the Food Industry as a Biomass Resource of Foods, Bioenergies and Biomaterials)

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Open AccessArticle

Enhancement of Carbon Conversion and Value-Added Compound Production in Heterotrophic Chlorella vulgaris Using Sweet Sorghum Extract

and

Foods 2022, 11(17), 2579; https://doi.org/10.3390/foods11172579 - 25 Aug 2022

Cited by 2 | Viewed by 1240

Abstract

High-cost carbon sources are not economical or sustainable for the heterotrophic culture of Chlorella vulgaris. In order to reduce the cost, this study used sweet sorghum extract (SE) and its enzymatic hydrolysate (HSE) as alternative carbon sources for the heterotrophic culture of Chlorella vulgaris. Under the premise of the same total carbon concentration, the value-added product production performance of Chlorella vulgaris cultured in HSE (supplemented with nitrogen sources and minerals) was much better than that in the glucose medium. The conversion rate of the total organic carbon and the utilization rate of the total nitrogen were both improved in the HSE system. The biomass production and productivity using HSE reached 2.51 g/L and 0.42 g/L/d, respectively. The production of proteins and lipids using HSE reached 1.17 and 0.35 g/L, respectively, and the production of chlorophyll-a, carotenoid, and lutein using HSE reached 30.42, 10.99, and 0.88 mg/L, respectively. The medium cost using HSE decreased by 69.61% compared to glucose. This study proves the feasibility and practicability of using HSE as a carbon source for the low-cost heterotrophic culture of Chlorella vulgaris. Full article

(This article belongs to the Special Issue Biowaste from the Food Industry as a Biomass Resource of Foods, Bioenergies and Biomaterials)

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Open AccessArticle

Effects of Culture Conditions on the Performance of Arthrospira platensis and Its Production of Exopolysaccharides

and

Foods 2022, 11(14), 2020; https://doi.org/10.3390/foods11142020 - 08 Jul 2022

Cited by 5 | Viewed by 1759

Abstract

Exopolysaccharides (EPS) produced by Arthrospira platensis (A. platensis) has been widely applied in industry and commerce for its various activities but the accumulation of EPS in culture medium may influence the growth of A. platensis reversely. This work aims to explore the impacts of initial pH, nitrogen source and concentration, phosphate concentration and recycle times of the culture medium on the growth of A. platensis and the secretion of its EPS. The results showed that EPS accumulated with the increase in recycle times of culture medium. The optimal initial pH for the growth of A. platensis was 8.50, and high pH of 11.5 inhibited the growth of biomass while resulting in highest EPS content of 92.87 mg/g DW. Excessive and limited nitrogen (NaNO₃ of 25.00 g/L and NaNO₃ < 2.50 g/L) and phosphate (K₂HPO₄ of 5.00 g/L and K₂HPO₄ < 0.50 g/L) inhibited the biomass production of A. platensis by 1.28–30.77% and 14.29–45.05%, respectively. EPS yield of 97.57 mg/g DW and 40.90 mg/g DW were obtained under NaNO₃ of 25.00 g/L and K₂HPO₄ of 5.00 g/L due to salt stress. These findings are beneficial in providing a theoretical basis for high yield EPS from A. platensis without affecting biomass yield. Full article

(This article belongs to the Special Issue Biowaste from the Food Industry as a Biomass Resource of Foods, Bioenergies and Biomaterials)

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Open AccessReview

Current Technologies and Uses for Fruit and Vegetable Wastes in a Sustainable System: A Review

and

Foods 2023, 12(10), 1949; https://doi.org/10.3390/foods12101949 - 11 May 2023

Cited by 1 | Viewed by 2373

Abstract

The fruit and vegetable industry produces millions of tons of residues, which can cause large economic losses. Fruit and vegetable wastes and by-products contain a large number of bioactive substances with functional ingredients that have antioxidant, antibacterial, and other properties. Current technologies can utilize fruit and vegetable waste and by-products as ingredients, food bioactive compounds, and biofuels. Traditional and commercial utilization in the food industry includes such technologies as microwave-assisted extraction (MAE), supercritical fluid extraction (SFE), ultrasonic-assisted extraction (UAE), and high hydrostatic pressure technique (HHP). Biorefinery methods for converting fruit and vegetable wastes into biofuels, such as anaerobic digestion (AD), fermentation, incineration, pyrolysis and gasification, and hydrothermal carbonization, are described. This study provides strategies for the processing of fruit and vegetable wastes using eco-friendly technologies and lays a foundation for the utilization of fruit and vegetable loss/waste and by-products in a sustainable system. Full article

(This article belongs to the Special Issue Biowaste from the Food Industry as a Biomass Resource of Foods, Bioenergies and Biomaterials)

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Open AccessReview

The Valorization of Banana By-Products: Nutritional Composition, Bioactivities, Applications, and Future Development

and

Foods 2022, 11(20), 3170; https://doi.org/10.3390/foods11203170 - 11 Oct 2022

Cited by 2 | Viewed by 4619

Abstract

Bananas are among the world’s main economic crops and one of the world’s most-selling fresh fruits. However, a great deal of waste and by-products is produced during banana harvesting and consumption, including stems, leaves, inflorescences, and peels. Some of them have the potential to be used to develop new foods. Furthermore, studies have found that banana by-products contain many bioactive substances that have antibacterial, anti-inflammatory, and antioxidant properties and other functions. At present, research on banana by-products has mainly focused on various utilizations of banana stems and leaves, as well as the extraction of active ingredients from banana peels and inflorescences to develop high-value functional products. Based on the current research on the utilization of banana by-products, this paper summarized the composition information, functions, and comprehensive utilization of banana by-products. Moreover, the problems and future development in the utilization of by-products are reviewed. This review is of great value in expanding the potential applications of banana stems, leaves, inflorescences, and peels, which will not only help to reduce waste of agricultural by-product resources and ecological pollution but will also be useful for the development of essential products as alternative sources of healthy food in the future. Full article

(This article belongs to the Special Issue Biowaste from the Food Industry as a Biomass Resource of Foods, Bioenergies and Biomaterials)

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