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Processes
Special Issues
Plant Foodstuff Byproducts as Valuable Products in Different Industries
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Special Issue "Plant Foodstuff Byproducts as Valuable Products in Different Industries"

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: 20 February 2024 | Viewed by 11681

Special Issue Editors

Dr. Bohuslava Tremlová

E-Mail Website
Guest Editor
Veterinary Hygiene and Ecology and Department of Plant Foodstuffs Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences Brno, 61242 Brno, Czech Republic
Interests: food science technology; veterinary sciences; applied chemistry; multidisciplinary agriculture; nutrition dietetics
Dr. Šárka Bursová

E-Mail Website
Guest Editor
Department of Animal Origin Food & Gastronomic Sciences, Faculty of Veterinary Hygiene & Ecology, University of Veterinary & Pharmaceutical Sciences Brno, Palackého třída 1946/1, 61242 Brno, Czech Republic
Interests: food microbiology and safety; foodborne pathogens; bacterial toxins; molecular microbiology; predictive microbiology; HACCP
Dr. Dani Dordevic

E-Mail Website
Guest Editor
Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, 61242 Brno, Czech Republic
Interests: food science technology; food applied chemistry; plant foodstuff byproducts
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

The Special Issue invites the following research and review topics: 

  • The accumulation of byproducts from plant foodstuff production; 
  • The identification of byproducts from plant foodstuff production;
  • The chemical, physical, and microbiological profile of plant foodstuff byproducts; 
  • The possibility to use plant foodstuff byproducts in other edible matrices as well as in inedible industrial matrices. 
  • The ecological issues concerning byproducts gained from plant foodstuff production. 

All received research and review manuscripts would have to be written in clear scientific order with the use of adequate statistical analysis and correct English language.   

Dr. Bohuslava Tremlová
Dr. Šárka Bursová
Dr. Dani Dordevic
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. Processes is an international peer-reviewed open access monthly 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

  • plant byproducts
  • chemical analysis
  • microbiological analysis
  • shelf life
  • functionality
  • fortification element

Published Papers (4 papers)

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Research

18 pages, 1290 KiB  
Article
Pilot-Scale Protein Recovery from Cold-Pressed Rapeseed Press Cake: Influence of Solids Recirculation
by
Cecilia Ahlström
,
Johan Thuvander
,
Marilyn Rayner
,
Inger-Cecilia Mayer Labba
,
Ann-Sofie Sandberg
and
Karolina Östbring
Processes 2022, 10(3), 557; https://doi.org/10.3390/pr10030557 - 12 Mar 2022
Cited by 3 | Viewed by 2122
Abstract
The agricultural sector is responsible for about 30% of greenhouse gas emissions, and thus there is a need to develop new plant-based proteins with lower climate impact. Rapeseed press cake, a by-product from rapeseed oil production, contains 30% high-quality protein. The purpose of [...] Read more.
The agricultural sector is responsible for about 30% of greenhouse gas emissions, and thus there is a need to develop new plant-based proteins with lower climate impact. Rapeseed press cake, a by-product from rapeseed oil production, contains 30% high-quality protein. The purpose of this study was to recover protein from cold-pressed rapeseed press cakes on a pilot scale using a decanter and investigate the effect of recirculation of the spent solids fraction on protein yield. Proteins were extracted under alkaline conditions (pH 10.5) followed by precipitation at pH 3.5. Recirculating the spent solids fraction once increased the accumulated protein yield from 70% to 83%. The efficiency of the recovery process was highest in the first and second cycles. The additional yield after the third and fourth cycles was only 2%. The amino acid composition showed high levels of essential amino acids and was not reduced throughout the recovery process. The glucosinolate and phytate content was reduced in the precipitate after one cycle, although additional process steps are needed to further reduce the phytate content and limit the negative effect on mineral uptake. Full article
(This article belongs to the Special Issue Plant Foodstuff Byproducts as Valuable Products in Different Industries)
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16 pages, 677 KiB  
Article
Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits
by
Shonisani Eugenia Ramashia
,
Felicia Matshepho Mamadisa
and
Mpho Edward Mashau
Processes 2021, 9(8), 1262; https://doi.org/10.3390/pr9081262 - 21 Jul 2021
Cited by 11 | Viewed by 2341
Abstract
This study investigated the impact of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10%, 15% and 20% of Parinari (P). curatellifolia peel flour were formulated and characterised. Thermal, physicochemical, polyphenolic compounds and [...] Read more.
This study investigated the impact of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10%, 15% and 20% of Parinari (P). curatellifolia peel flour were formulated and characterised. Thermal, physicochemical, polyphenolic compounds and antioxidant properties of flour and biscuits were determined. The incorporation of P. curatellifolia peel flour significantly increased (p < 0.05) thermal properties (onset, peak and conclusion temperatures) of flour. However, enthalpy of gelatinisation, viscosity and pH of flour samples decreased. Nutritional analysis revealed an increase in ash (0.74% to 2.23%) and crude fibre contents (0.39% to 2.95%) along with an increase of P. curatellifolia peel flour levels. Protein content and carbohydrates decreased while moisture content was insignificantly affected by the addition of P. curatellifolia peel flour. The L*, b* values and whiteness index of formulated biscuits decreased while parameter a* value (10.76 to 21.89) and yellowness index (69.84 to 102.71) decreased. Physical properties such as diameter (3.57 mm to 3.97 mm), spread ratio (2.67 to 3.45) and hardness (1188.13 g to 2432.60 g) increased with the inclusion levels of peel flour while weight and thickness decreased. The inclusion of P. curatellifolia improved the polyphenolic compounds and antioxidant activity of biscuits with values of total flavonoids content ranging from 0.028 to 0.104 mg CE/g, total phenolic content increasing from 20.01 mg to 48.51 mg GAE/g, ferric reducing antioxidant power (FRAP) increasing from 108.33 mg to 162.67 mg GAE/g and DPPH (2,2-diphenyl-1-picrylhydrazyl) from 48.70% to 94.72%. These results lead to the recommendation of the utilisation of P. curatellifolia peel flour to enhance the nutritional value, polyphenolic compounds and antioxidant activity of bakery products such as biscuits. Full article
(This article belongs to the Special Issue Plant Foodstuff Byproducts as Valuable Products in Different Industries)
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12 pages, 953 KiB  
Article
Reused Plant Fried Oil: A Case Study with Home-Made Soaps
by
Bojan Antonic
,
Dani Dordevic
,
Simona Jancikova
,
Bohuslava Tremlova
,
Marcela Nejezchlebova
,
Kristýna Goldová
and
Jakub Treml
Processes 2021, 9(3), 529; https://doi.org/10.3390/pr9030529 - 16 Mar 2021
Cited by 6 | Viewed by 2871
Abstract
The study aimed to analyze the possibility of waste frying oil utilization in home-made soap production. Soaps were made from unheated and fried rapeseed, sunflower and palm oils that had total polar material (TPM) values up to 24%. Physicochemical and microbial analyses were [...] Read more.
The study aimed to analyze the possibility of waste frying oil utilization in home-made soap production. Soaps were made from unheated and fried rapeseed, sunflower and palm oils that had total polar material (TPM) values up to 24%. Physicochemical and microbial analyses were performed on produced samples to check their quality. The hardness increased with the degradation level of rapeseed and palm oils, and opposite findings were obtained for sunflower-made soaps. The highest malondialdehyde (MDA) contents were recorded for sunflower oil-made samples, with the maximum of 6.61 µg/g, and the lowest for the palm oil-made samples, with the maximum of 0.94 µg/g. The antimicrobial assessment showed no significant (p > 0.05) differences between control soap samples and soaps made of oils with the highest TPM value. Gram-positive bacteria (methicillin-resistant Staphylococcus aureus: MRSA) were the most sensitive chosen microorganisms, compared to Gram-negative bacteria and yeasts. The obtained results did not show exact differences between experimentally produced soap samples from fried or not fried oils; these findings highlight the potential of home-made soap production from this byproduct. Full article
(This article belongs to the Special Issue Plant Foodstuff Byproducts as Valuable Products in Different Industries)
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9 pages, 1287 KiB  
Article
Effect of Grape Seed Flour on the Antioxidant Profile, Textural and Sensory Properties of Waffles
by
Bojan Antonic
,
Dani Dordevic
,
Simona Jancikova
,
Denisa Holeckova
,
Bohuslava Tremlova
and
Piotr Kulawik
Processes 2021, 9(1), 131; https://doi.org/10.3390/pr9010131 - 09 Jan 2021
Cited by 18 | Viewed by 3404
Abstract
The study aimed to enrich waffle products with grape seed flour, but without affecting their sensory properties. The grape seed flour was obtained from grape pomace, and as an ingredient rich in bioactive compounds such as fiber, polyphenols and minerals, it was used [...] Read more.
The study aimed to enrich waffle products with grape seed flour, but without affecting their sensory properties. The grape seed flour was obtained from grape pomace, and as an ingredient rich in bioactive compounds such as fiber, polyphenols and minerals, it was used to fortify waffles in concentrations of 1, 3, 5 and 10%. The results for the total polyphenolic content, ferric ion reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) inhibition, showed the highest effect with 10% grape seed flour fortification, including 1.25 mg of gallic acid equivalent/g, 5.62 µmol Trolox/g and 26.65% DPPH inhibition, respectively. Texture analysis revealed an increase in hardness of the waffles along with the increase of grape seed flour percentage, while there was no evident change in moisture in any of the tested samples. Sensory evaluation showed no significant differences regarding overall impression or the estimated price value for all samples, even though evident changes were noted by the panelists in their color, consistency and sweetness. It may be concluded that fortification was successfully carried out, and that there is a great potential for utilizing grape seed flour as a by-product in the enrichment of products such as waffles. Full article
(This article belongs to the Special Issue Plant Foodstuff Byproducts as Valuable Products in Different Industries)
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