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Food Sustainability: Promising By-Products for Valorization—2nd Edition

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

Deadline for manuscript submissions: 31 May 2024 | Viewed by 8456

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Special Issue Editors

Dr. Rita Carneiro Alves

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REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira No. 280, 4050-313 Porto, Portugal
Interests: extraction; antioxidants; bioactivity; food analysis; natural product isolation; flavonoids; nutraceuticals
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Maria Beatriz Prior Pinto Oliveira

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Guest Editor

Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
Interests: sustainability; nutritional value; food security; proteins and amino acids; antioxidant compounds; lipid fraction; vitamin E
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food waste is a rising concern all over the world since it represents social, economic, and environmental problems. Several efforts have been made to investigate and develop methods for waste valorization and use. Food waste management is emerging as a crucial issue for global food security, and integrated strategies are still necessary, always bearing in mind the sustainability of the food chain.

According to the Directive 2008/98/EC on waste, a substance that results from a production process not primarily aimed to produce that item can be considered a by-product and not a waste if this is consistent with the protection of the environment and human health and under environmental licenses or general environmental rules. Therefore, the following conditions have to be met: a) further use of the substance is certain, b) the substance can be used directly without any further processing other than the normal industrial practice, c) the substance is produced as an integral part of a production process, and d) further use is lawful.

Although the transition to a circular economy is a great challenge, the opportunities that arise from the exploitation of food by-products represent a clear example of this model. These kinds of products are rich in nutrients and several bioactive compounds, being added-value substrates that can be used for further applications.

This Special Issue on “Food Sustainability: Promising By-products for Valorization—2nd Edition” welcomes original research and reviews on:

(1) Nutritional and chemical composition of food by-products;

(2) potential health effects of food by-products based on in vitro and in vivo studies;

(3) contaminants and undesirable compounds occurring in food by-products as a result of food processing/storage;

(4) potential applications of by-products in food or cosmetic fields;

(5) the safety and regulation of food by-products.

Dr. Rita Carneiro Alves
Prof. Dr. Maria Beatriz Prior Pinto Oliveira
Guest Editors

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Keywords

food sustainability
by-product composition
bioactivities
potential applications
innovation

Published Papers (5 papers)

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Research

14 pages, 1837 KiB

Open AccessArticle

Optimization of Ultrasound-Assisted Extraction and Characterization of the Phenolic Compounds in Rose Distillation Side Streams Using Spectrophotometric Assays and High-Throughput Analytical Techniques

by Thalia Tsiaka, Natalia A. Stavropoulou, Maria C. Giannakourou, Irini F. Strati and Vassilia J. Sinanoglou

Molecules 2023, 28(21), 7403; https://doi.org/10.3390/molecules28217403 - 02 Nov 2023

Cited by 1 | Viewed by 1030

Abstract

Lately, the essential oils industry has been one of the most expanding markets globally. However, the byproducts generated after the distillation of aromatic plants and their transformation to novel high-added value products consist of a major up-to-date challenge. Thus, the scope of the current study is the optimization of ultrasound-assisted extraction (UAE) for the recovery of phenolic compounds from rose (Rosa damascena) post-distillation side streams using Box–Behnken design. In particular, the highest total phenolic content (TPC) was achieved at 71% v/v ethanol–water solution, at 25 min, 40 mL/g dry sample and 53% ultrasound power, while ethanol content and extraction time were the most crucial factors (p-value ≤ 0.05) for UAE. Both solid (RSB) and liquid (LSB) rose side streams exhibited significant antiradical and antioxidant activities. The interpretation of attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectra confirmed the presence of compounds with properties such as phenolic compounds, phenolic amide derivatives, and alcohols in the extracts. Moreover, the flavonoids naringenin, quercetin, and kaempferol were the major phenolic compounds, identified in the extracts by liquid chromatography-tandem mass spectrometry analysis (LC-MS/MS), followed by gallic, protocatechuic, p-hydroxybenzoic, and rosmarinic acids. Furthermore, the LC-MS/MS results pinpointed the effect of factors other than the extraction conditions (harvesting parameters, climatic conditions, plant growth stage, etc.) on the phenolic fingerprint of RSB extracts. Therefore, RSB extracts emerge as a promising alternative antioxidant agent in food products. Full article

(This article belongs to the Special Issue Food Sustainability: Promising By-Products for Valorization—2nd Edition)

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15 pages, 1872 KiB

Open AccessArticle

Orange Peel Waste as Feedstock for the Production of Glycerol-Free Biodiesel by the Microalgae Nannochloropsis oculata

by Giuseppe Tardiolo, Marco Sebastiano Nicolò, Carmelo Drago, Claudia Genovese, Giovanni Fava, Concetta Gugliandolo and Nicola D’Antona

Molecules 2023, 28(19), 6846; https://doi.org/10.3390/molecules28196846 - 28 Sep 2023

Cited by 2 | Viewed by 1313

Abstract

The bioconversion of agri-food waste into high-value products is gaining growing interest worldwide. Orange peel waste (OPW) is the main by-product of orange juice production and contains high levels of moisture and carbohydrates. In this study, the orange waste extract (OWE) obtained through acid hydrolysis of OPW was used as a substrate in the cultivation of the marine microalgae Nannochloropsis oculata. Photoheterotrophic (PH) and Photoautotrophic (PA) cultivations were performed in OWE medium and f/2 medium (obtained by supplementing OWE with macro- and micronutrients of f/2 medium), respectively, for 14 days. The biomass yields in PA and PH cultures were 390 mg L⁻¹ and 450 mg L⁻¹, while oil yields were 15% and 28%, respectively. The fatty acid (FA) profiles of PA cultures were mostly represented by saturated (43%) and monounsaturated (46%) FAs, whereas polyunsaturated FAs accounted for about 10% of the FAs. In PH cultures, FA profiles changed remarkably, with a strong increase in monounsaturated FAs (77.49%) and reduced levels of saturated (19.79%) and polyunsaturated (2.72%) FAs. Lipids obtained from PH cultures were simultaneously extracted and converted into glycerol-free biodiesel using an innovative microwave-assisted one-pot tandem protocol. FA methyl esters were then analyzed, and the absence of glycerol was confirmed. The FA profile was highly suitable for biodiesel production and the microwave-assisted one-pot tandem protocol was more effective than traditional extraction techniques. In conclusion, N. oculata used OWE photoheterotrophically, resulting in increased biomass and oil yield. Additionally, a more efficient procedure for simultaneous oil extraction and conversion into glycerol-free biodiesel is proposed. Full article

(This article belongs to the Special Issue Food Sustainability: Promising By-Products for Valorization—2nd Edition)

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13 pages, 4935 KiB

Open AccessArticle

Pterospartum tridentatum Liqueur Using Spirits Aged with Almond Shells: Chemical Characterization and Phenolic Profile

by Cátia Garcia, Maria Inês Dias, Marta H. F. Henriques, Lillian Barros and Fernando Ramos

Molecules 2023, 28(11), 4455; https://doi.org/10.3390/molecules28114455 - 31 May 2023

Viewed by 1452

Abstract

With great cultural significance, spirits and distillate beverages constitute an important niche market in Europe. The development of new food products, particularly for the functionalization of these beverages, is increasing exponentially. The present work aimed to develop a new wine spirit beverage aged with almond shells and flowers of P. tridentatum for further characterization of bioactive and phenolic compounds, coupled with a sensorial study to evaluate the acceptance of this new product by the market. Twenty-one phenolic compounds were identified, mainly isoflavonoids and O- and C-glycosylated flavonoids, especially in P. tridentatum flowers, indicating that it is a highly aromatizing agent. The developed liqueur and wine spirits (almonds and flowers) showed distinct physicochemical properties, with the last two samples showing greater appreciation and purchase intention by consumers due to their sweetness and smoothness. The most promising results were found for the carqueja flower, which should be further investigated in an industrial context to contribute to its valorization in its regions of origin, such as Beira Interior and Trás-os-Montes (Portugal). Full article

(This article belongs to the Special Issue Food Sustainability: Promising By-Products for Valorization—2nd Edition)

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18 pages, 1543 KiB

Open AccessArticle

Utilization of Agro-Industrial Residues in the Rearing and Nutritional Enrichment of Zophobas atratus Larvae: New Food Raw Materials

by Renata Quartieri Nascimento, Cláudio Vaz Di Mambro Ribeiro, Nelson Barros Colauto, Larissa da Silva, Paulo Vitor França Lemos, Ederlan de Souza Ferreira, Giani Andrea Linde, Bruna Aparecida Souza Machado, Pedro Paulo Lordelo Guimarães Tavares, Aline Camarão Telles Biasoto, Marcelo Andres Umsza Guez, Natália Carvalho, Denílson de Jesus Assis, Jania Betânia Alves da Silva and Carolina Oliveira de Souza

Molecules 2022, 27(20), 6963; https://doi.org/10.3390/molecules27206963 - 17 Oct 2022

Cited by 2 | Viewed by 2244

Abstract

Edible insects are a potential alternative food source of high feed conversion efficiency and protein content. Zophobas atratus is an edible insect that adapts to different diets, enabling sustainable rearing by adding value to by-products and agro-industrial residues. This study aimed to evaluate the performance and nutritional characterization of Zophobas atratus larvae fed with different proportions of grape residue. Physicochemical analysis of the diets and larvae (AOAC procedures), fatty acid profile (chromatographic techniques), metals and non-metals (inductively coupled plasma optical emission spectrometry), larval mass gain, feed conversion efficiency, and mortality rate were assessed. The replacement of 25% of the conventional diet with grape residue increased lipid, ash, and fiber contents and reduced protein, carbohydrates, and energy. It promoted greater mass gain, lower mortality rate, and reduced larval growth time by 51%. Among the replacements, 25% resulted in the second-highest content of calcium, sodium, magnesium, and zinc, and the lowest content of potassium and phosphorus in the larvae. The 100% replacement resulted in the highest amounts of C18:2n6 (27.8%), C18:3n3 (2.2%), and PUFA (30.0%). Replacing 25% of the conventional diet with grape residue is equivalent to the conventional diet in many aspects and improves several larvae performance indices and nutritional values. Full article

(This article belongs to the Special Issue Food Sustainability: Promising By-Products for Valorization—2nd Edition)

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15 pages, 1547 KiB

Open AccessArticle

The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines

by Silvia Pérez-Magariño, Estela Cano-Mozo, Marta Bueno-Herrera, Diego Canalejo, Thierry Doco, Belén Ayestarán and Zenaida Guadalupe

Molecules 2022, 27(15), 4815; https://doi.org/10.3390/molecules27154815 - 27 Jul 2022

Cited by 7 | Viewed by 1685

Abstract

There is an increasing interest in the valorization of wine waste by-products. Grape pomace/marc can be an important source of polyphenols but also of polysaccharides (PSs). Therefore, the aim of this work was to extract PSs from grape pomace and musts and incorporate them into wines to improve their quality and valorize these residues. Two white wines were elaborated and treated with four different PS extracts obtained from white grape pomace, white must, a wine purified extract rich in RG-II, and commercial inactivated yeasts. In general, the use of grape PSs extracted from grape pomace or must improve some characteristics of wine, increasing the polysaccharide and volatile concentrations. These PS extracts can be useful to modulate some taste attributes such as an excess of acidity and bitterness and can also prevent the loss of volatile compounds associated with fruity and floral notes over time. This is the first study that shows the effects of grape polysaccharides on the chemical composition and sensory characteristics of white wines. Considering the obtained results, the grape pomace and surplus of musts can be considered valuable sources to obtain polysaccharide-rich products, opening a new opportunity to take advantage of by-products from the wine industry. Full article

(This article belongs to the Special Issue Food Sustainability: Promising By-Products for Valorization—2nd Edition)

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