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Foods
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Food By-Products: From Valorization Strategies to Nutritional Perspectives
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Food By-Products: From Valorization Strategies to Nutritional Perspectives

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

Deadline for manuscript submissions: closed (29 March 2024) | Viewed by 1145

Special Issue Editor

Dr. Dimitrios Arapoglou

E-Mail Website
Guest Editor
Hellenic Agricultural Organization-DEMETER, Institute of Technology of Agricultural Products, Lab of Food Biotechnology and Recycling of Agricultural By-Products, Sof. Venizelou 1, 14123 Lykovrysi, Attica, Greece
Interests: agricultural by-products and wastes valorization and recycling; waste treatment for the production of added value biotechnology products; production of protein-enriched feed using agro-industrial residues as substrates; biofuel-bioenergy production; bioactive compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food waste and by-products, which are not usually regarded as being valuable, have great potential for the production of valuable compounds. The valorization of these materials not only means more nutrients or bioactive compounds but also addresses environmental issues caused by discarding these “waste” materials. Due to their overproduction and the lack of sustainable management, such by-products have conventionally been discarded in landfills, which is the principal strategy for their treatment; however, this strategy is increasingly associated with several environmental and economic issues. Food by-products could be utilized for the development of new food ingredients or products for human consumption, promoting their integral valorization and reincorporation to the food supply chain within the circular bioeconomy concept, creating revenue streams as well as business and job opportunities.

The aim of this Special Issue is to publish original articles, critical reviews, research notes, analyses, relating to Food By-Products: From Valorization Strategies to Nutritional Perspectives.

Dr. Dimitrios Arapoglou
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. 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

  • valorization strategies
  • food by-products
  • recovery of valuable compounds
  • bioprocessing
  • bioactive compounds
  • nutritional value

Published Papers (1 paper)

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Research

16 pages, 4644 KiB  
Article
Preparation of Glutamine-Enriched Fermented Feed from Corn Gluten Meal and Its Functionality Evaluation
by Lei Fan, Xiaolan Liu, Yongping Deng and Xiqun Zheng
Foods 2023, 12(23), 4336; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12234336 - 01 Dec 2023
Viewed by 868
Abstract
China faces a persistent deficiency in feed protein resources. Enhancing the utilization efficiency of indigenous feed protein resources emerges as a viable strategy to alleviate the current deficit in protein feed supply. Corn gluten meal (CGM), characterized by a high proportion of crude [...] Read more.
China faces a persistent deficiency in feed protein resources. Enhancing the utilization efficiency of indigenous feed protein resources emerges as a viable strategy to alleviate the current deficit in protein feed supply. Corn gluten meal (CGM), characterized by a high proportion of crude protein and glutamine, is predominantly employed in animal feed. Nonetheless, the water-insolubility of CGM protein hampers its protein bioavailability when utilized as feed material. The aim of this study was to augment protein bioavailability, liberate glutamine peptides from CGM, and produce glutamine-enriched CGM fermented feed. We executed a co-fermentation protocol using Bacillus subtilis A5, Lactobacillus 02002, and acid protease to generate the CGM fermented feed. Subsequent in vivo experiments with broilers were conducted to assess the efficacy of the fermented product. The findings revealed that the soluble protein, glutamine, small peptides, and lactic acid contents in the fermented feed increased by 69.1%, 700%, 47.6%, and 125.9%, respectively. Incorporating 15% and 30% CGM fermented feed into the diet markedly enhanced the growth performance and intestinal health of broilers, positively modulated the cecal microbiota structure, and augmented the population of beneficial bacteria, specifically Lactobacillus. These results furnish both experimental and theoretical foundations for deploying CGM fermented feed as an alternative protein feed resource. Full article
(This article belongs to the Special Issue Food By-Products: From Valorization Strategies to Nutritional Perspectives)
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