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Molecules
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Chemical Aspects of Use of Food Byproducts
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Chemical Aspects of Use of Food Byproducts

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (31 August 2023) | Viewed by 3372

Special Issue Editor

Prof. Dr. Đurđica Ačkar

E-Mail Website
Guest Editor
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia
Interests: sustainable food production; use of food industry; by-products; starch; extrusion; chocolate
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The food industry generates large quantities of byproducts, which may burden the environment if not properly processed and disposed of. In modern industry, the quantities of generated byproducts are being reduced through further application as raw materials in food and feed production, for extraction of bioactive compounds which are further used in pharmacy or cosmetics, as biosorbents in wastewater treatment, etc.

This issue focuses on the valuable components of the food industry byproducts, their extraction, modification, chemical properties, biological potential (bioactive or toxic compounds), interaction with other components (of food, feed, pharmaceutical products etc.), possibility of use as absorbance materials in wastewater treatment, biosorption potential, and kinetics of the process.

Prof. Dr. Đurđica Ačkar
Guest Editor

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. Molecules 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 2700 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

  • bioactive compounds
  • toxic compounds
  • extraction
  • modification
  • chemical interactions
  • biosorption potential
  • kinetics of biosorption

Published Papers (2 papers)

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15 pages, 588 KiB  
Article
Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties
by María Curiel-Fernández, Marta Bueno-Herrera, Zenaida Guadalupe, Belén Ayestarán and Silvia Pérez-Magariño
Molecules 2023, 28(19), 6770; https://doi.org/10.3390/molecules28196770 - 22 Sep 2023
Viewed by 1060
Abstract
Grape pomace is one of the main by-products in the wine industry and contains some high-added-value compounds, such as polysaccharides. Considering the wide application possibilities of polysaccharides in wine and in the food industry, the revalorization of grape pomace to extract polysaccharides presents [...] Read more.
Grape pomace is one of the main by-products in the wine industry and contains some high-added-value compounds, such as polysaccharides. Considering the wide application possibilities of polysaccharides in wine and in the food industry, the revalorization of grape pomace to extract polysaccharides presents itself as an opportunity for by-product management. Therefore, the aim of this study was to characterize polysaccharide extracts obtained from pomace by-products of different white grape varieties. The type and content of polysaccharides, proteins and phenols were analyzed. Statistically significant differences were found between the varietal extracts in the types and concentrations of polysaccharides. The extracts obtained from the Verdejo and Puesta en Cruz varieties showed the highest polysaccharide purity and contents, but the type of polysaccharides was different in each case. The Verdejo provided extracts richer in non-pectic polysaccharides, while the Puesta en Cruz provided extracts richer in pectic polysaccharides. The protein and polyphenol contents were low in all extracts, below 2.5% and 3.7%, respectively. These results open up a new possibility for the revalorization of grape pomace by-products to obtain polysaccharide-rich extracts, although it would be interesting to improve both the yield and the purity of the extracts obtained by studying other extraction techniques or processes. Full article
(This article belongs to the Special Issue Chemical Aspects of Use of Food Byproducts)
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Review

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27 pages, 1280 KiB  
Review
Side Streams of Vegetable Processing and Its Bioactive Compounds Support Microbiota, Intestine Milieu, and Immune System
by Joanna Fotschki, Anna M. Ogrodowczyk, Barbara Wróblewska and Jerzy Juśkiewicz
Molecules 2023, 28(11), 4340; https://doi.org/10.3390/molecules28114340 - 25 May 2023
Viewed by 1923
Abstract
The industry of vegetable processing generates large amounts of by-products, which often emerge seasonally and are susceptible to microbial degradation. Inadequate management of this biomass results in the loss of valuable compounds that are found in vegetable by-products that can be recovered. Considering [...] Read more.
The industry of vegetable processing generates large amounts of by-products, which often emerge seasonally and are susceptible to microbial degradation. Inadequate management of this biomass results in the loss of valuable compounds that are found in vegetable by-products that can be recovered. Considering the possibility of using waste, scientists are trying to reuse discarded biomass and residues to create a product of higher value than those processed. The by-products from the vegetable industry can provide an added source of fibre, essential oils, proteins, lipids, carbohydrates, and bioactive compounds, such as phenolics. Many of these compounds have bioactive properties, such as antioxidative, antimicrobial, and anti-inflammatory activity, which could be used, especially in the prevention or treatment of lifestyle diseases connected with the intestinal milieu, including dysbiosis and immune-mediated diseases resulting in inflammation. This review summarises the key aspects of the health-promoting value of by-products and their bioactive compounds derived from fresh or processed biomass and extracts. In this paper, the relevance of side streams as a source of beneficial compounds with the potential for promoting health is considered, particularly their impact on the microbiota, immune system, and gut milieu because all of these fields interact closely to affect host nutrition, prevent chronic inflammation, and provide resistance to some pathogens. Full article
(This article belongs to the Special Issue Chemical Aspects of Use of Food Byproducts)
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