Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.8
5.2
Journals
Foods
Special Issues
Extraction of Valuable Compounds from Food Wastes and By-Products
share announcement

Extraction of Valuable Compounds from Food Wastes and By-Products

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

Deadline for manuscript submissions: closed (20 January 2021) | Viewed by 22087

Special Issue Editor

Dr. Guillermo Garcia-Garcia

E-Mail Website
Guest Editor
Department of Chemical Engineering, Faculty of Sciences, University of Granada, 18071 Granada, Spain
Interests: food waste; waste management; waste valorisation; life-cycle assessment; sustainability
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

It is well known that the food sector generates massive amounts of waste materials and by-products and that their management causes significant socio-economic and environmental problems. However, these materials also contain useful chemicals that can be extracted and used in a wide range of applications. Numerous extraction technologies exist to obtain such chemicals, and consequently valorise food waste and by-products. This Special Issue aims to report on the latest advancements on extraction of valuable compounds from food waste and by-products. Articles that assess the sustainability implications (environmental, economic and social impacts or benefits) of such valorisation options are especially encouraged. The exploration of system-wide consequences of the implementation of such technologies, for instance, effects in the food supply chain and prospects for biorefineries, is also considered. This Special Issue welcomes original research articles and review articles, as well as theoretical and experimental research articles.

Dr. Guillermo Garcia-Garcia
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

  • Food waste management
  • Food waste valorization
  • Agri-food by-products
  • Extraction technologies
  • Circular economy
  • Biorefineries
  • Sustainability
  • Environmental impact assessment
  • Life-cycle assessment
  • Economic assessment

Published Papers (5 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

13 pages, 1521 KiB  
Article
Unripe Papaya By-Product: From Food Wastes to Functional Ingredients in Pancakes
by Waralee Joymak, Sathaporn Ngamukote, Praew Chantarasinlapin and Sirichai Adisakwattana
Foods 2021, 10(3), 615; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10030615 - 14 Mar 2021
Cited by 11 | Viewed by 6222
Abstract
Papaya is one of the most economic and valuable fruits in tropical countries. However, the fruit processing industries generate a high volume of unripe papaya waste and by-products. To reduce this waste, unripe papaya powder (UPP) was manufactured and incorporated into pancake formulation. [...] Read more.
Papaya is one of the most economic and valuable fruits in tropical countries. However, the fruit processing industries generate a high volume of unripe papaya waste and by-products. To reduce this waste, unripe papaya powder (UPP) was manufactured and incorporated into pancake formulation. The results showed that a particle size of UPP was 140.8 ± 2.1 µm, which contained polyphenolic compounds, dietary fiber and demonstrated ferric reducing antioxidant power (FRAP). Compared with wheat flour, UPP had higher values of water absorption index, water solubility index and swelling index and lower level of amylose. In the cholesterol-reducing effect, UPP decreased the formation of cholesterol micellization and bound bile acids. Interestingly, incorporation of 5–20% UPP into pancakes could decrease the glucose release with a concomitant increase in the percentage of undigestible starch. The hardness and chewiness of pancake was increased with a higher amount of UPP (10–20%). The results suggest that UPP from fruit processing waste can be regarded as a promising functional ingredient to incorporate with pancakes. Full article
(This article belongs to the Special Issue Extraction of Valuable Compounds from Food Wastes and By-Products)
►▼ Show Figures

Figure 1

11 pages, 2450 KiB  
Article
Mesophilic Semi-Continuous Anaerobic Digestion of Strawberry Extrudate Pretreated with Steam Explosion
by Juan Cubero-Cardoso, Andrés Muñoz-Arjona, Ángeles Trujillo-Reyes, Antonio Serrano, Bernabé Alonso-Fariñas, Guillermo Rodríguez-Gutiérrez, Juan Urbano, Rafael Borja and Fernando G. Fermoso
Foods 2020, 9(12), 1887; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9121887 - 17 Dec 2020
Cited by 6 | Viewed by 2335
Abstract
The production of strawberry concentrate produces a side stream after extrusion that is commonly landfilled. This strawberry extrudate (SE), of lignocellulosic character, contains valuable bioactive compounds such as sugars and phenols. Thermal treatments, such as steam explosion, are currently used for the valorisation [...] Read more.
The production of strawberry concentrate produces a side stream after extrusion that is commonly landfilled. This strawberry extrudate (SE), of lignocellulosic character, contains valuable bioactive compounds such as sugars and phenols. Thermal treatments, such as steam explosion, are currently used for the valorisation of agricultural lignocellulosic wastes due to their ability to impact the structure of the lignocellulose and hemicellulose present in these wastes, favouring the disruption of fibrous material. Steam explosion has already been shown as a promising technology for phenol recovery from SE. Biogas is an additional valuable resource that might be produced from thermally pretreated and de-phenolised SE. This study assessed the influence of a steam-explosion pretreatment and the subsequent recovery of phenolic compounds from the long-term operation of a semi-continuous anaerobic digester of pretreated SE. The anaerobic digestion of SE steam exploded at 220 °C for 5 min and de-phenolised was stable at an OLR of 0.5 g of volatile solids (VS)/(L·d), which permitted a specific production rate of 135 ± 11 mL of CH4/(g of VS d). The system was not able to operate at an OLR of 1 g of VS/(L·d), which resulted in a failure of the process. Despite the inhibition threshold of phenolic compounds not being achieved, the inhibition of the anaerobic digestion process at an OLR of 1 g of VS/(L·d) was most likely due to the overloading of the system. This was indicated by the accumulation of soluble organic matter and volatile fatty acids. The increase in the propionic acid concentration up to 1300 mg/L when operating at OLRs higher than 0.5 g of VS/(L·d) could be the main factor responsible for the inhibition. An economic evaluation showed that the proposed approach (steam explosion, phenol recovery, and anaerobic digestion) would offer positive benefits, taking into account the high phenolic recovery (0.90 g of gallic acid equivalents/kg of extrudate) and the low sales price of the phenol extract, i.e., EUR 0.610/g of gallic acid equivalents, needed to reach zero net profit. Full article
(This article belongs to the Special Issue Extraction of Valuable Compounds from Food Wastes and By-Products)
►▼ Show Figures

Figure 1

19 pages, 1369 KiB  
Article
Liquid Hot Water Pretreatment and Enzymatic Hydrolysis as a Valorization Route of Italian Green Pepper Waste to Delivery Free Sugars
by M.A. Martín-Lara, L. Chica-Redecillas, A. Pérez, G. Blázquez, G. Garcia-Garcia and M. Calero
Foods 2020, 9(11), 1640; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9111640 - 10 Nov 2020
Cited by 13 | Viewed by 3164
Abstract
In this work, liquid hot water pretreatment (autohydrolysis) was used to improve enzymatic hydrolysis of a commonly consumed vegetable waste in Spain, Italian green pepper, to finally produce fermentable sugars. Firstly, the effect of temperature and contact time on sugar recovery during pretreatment [...] Read more.
In this work, liquid hot water pretreatment (autohydrolysis) was used to improve enzymatic hydrolysis of a commonly consumed vegetable waste in Spain, Italian green pepper, to finally produce fermentable sugars. Firstly, the effect of temperature and contact time on sugar recovery during pretreatment (in insoluble solid and liquid fraction) was studied in detail. Then, enzymatic hydrolysis using commercial cellulase was performed with the insoluble solid resulting from pretreatment. The objective was to compare results with and without pretreatment. The results showed that the pretreatment step was effective to facilitate the sugars release in enzymatic hydrolysis, increasing the global sugar yield. This was especially notable when pretreatment was carried out at 180 °C for 40 min for glucose yields. In these conditions a global glucose yield of 61.02% was obtained. In addition, very low concentrations of phenolic compounds (ranging from 69.12 to 82.24 mg/L) were found in the liquid fraction from enzymatic hydrolysis, decreasing the possibility of fermentation inhibition produced by these components. Results showed that Italian green pepper is an interesting feedstock to obtain free sugars and prevent the enormous quantity of this food waste discarded annually. Full article
(This article belongs to the Special Issue Extraction of Valuable Compounds from Food Wastes and By-Products)
►▼ Show Figures

Graphical abstract

21 pages, 2175 KiB  
Article
Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation
by Susanna Raho, Vito Emanuele Carofiglio, Marco Montemurro, Valerio Miceli, Domenico Centrone, Paolo Stufano, Monica Schioppa, Erica Pontonio and Carlo Giuseppe Rizzello
Foods 2020, 9(10), 1459; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9101459 - 14 Oct 2020
Cited by 36 | Viewed by 5172
Abstract
In the last decade, the dairy industry underwent a rapid expansion due to the increasing demand of milk-based products, resulting in high quantity of wastewater, i.e., whey and ricotta cheese exhausted whey (RCEW). Although containing high content of nutritional compounds, dairy by-products are [...] Read more.
In the last decade, the dairy industry underwent a rapid expansion due to the increasing demand of milk-based products, resulting in high quantity of wastewater, i.e., whey and ricotta cheese exhausted whey (RCEW). Although containing high content of nutritional compounds, dairy by-products are still disposed as waste rather being reintroduced in a new production chain, hence leading to environmental and economic issues. This study proposes a new biotechnological approach based on the combination of membrane filtration and fermentation to produce poly-hydroxyalkanoates (PHA), biodegradable bioplastics candidate as an alternative to petroleum-derived plastics. The protocol, exploiting the metabolic capability Haloferax mediterranei to synthesize PHA from RCEW carbon sources, was set up under laboratory and pilot scale conditions. A multi-step fractionation was used to recover a RCEW fraction containing 12.6% (w/v) of lactose, then subjected to an enzymatic treatment aimed at releasing glucose and galactose. Fermentation conditions (culture medium for the microorganism propagation, inoculum size, time, and temperature of incubation) were selected according to the maximization of polymer synthesis, under in-flasks experiments. The PHA production was then tested using a bioreactor system, under stable and monitored pH, temperature, and stirring conditions. The amount of the polymer recovered corresponded to 1.18 g/L. The differential scanning calorimetry (DSC) analysis revealed the poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) as the polymer synthesized, with a relatively high presence of hydroxyvalerate (HV). Identity and purity of the polymer were confirmed by attenuated total reflectance-Fourier transform infrared (ATR-FTIR) and X-ray photoelectron (XPS) spectroscopy analyses. By combining the fractionation of RCEW, one of the most abundant by-products from the agri-food industry, and the use of the halophile Hfx mediterranei, the production of PHBV with high purity and low crystallinity has successfully been optimized. The process, tested up to pilot scale conditions, may be further implemented (e.g., through fed-batch systems) and used for large-scale production of bioplastics, reducing the economical and environmental issues related the RCEW disposal. Full article
(This article belongs to the Special Issue Extraction of Valuable Compounds from Food Wastes and By-Products)
►▼ Show Figures

Graphical abstract

23 pages, 6577 KiB  
Article
Valorization of European Cranberry Bush (Viburnum opulus L.) Berry Pomace Extracts Isolated with Pressurized Ethanol and Water by Assessing Their Phytochemical Composition, Antioxidant, and Antiproliferative Activities
by Lijana Dienaitė, Milda Pukalskienė, Carolina V. Pereira, Ana A. Matias and Petras Rimantas Venskutonis
Foods 2020, 9(10), 1413; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9101413 - 06 Oct 2020
Cited by 16 | Viewed by 4430
Abstract
Defatted by supercritical CO2, Viburnum opulus berry pomace (VOP) was subjected to consecutive extraction with pressurized ethanol (E) and water (W) and yielded 23% of VOP-E and 8% of VOP-W, respectively. The major phytochemical groups covering 42 identified and quantified constituents [...] Read more.
Defatted by supercritical CO2, Viburnum opulus berry pomace (VOP) was subjected to consecutive extraction with pressurized ethanol (E) and water (W) and yielded 23% of VOP-E and 8% of VOP-W, respectively. The major phytochemical groups covering 42 identified and quantified constituents in VOP extracts were organic and phenolic acids, iridoids, quercetin and (epi)catechin derivatives, flavalignans, procyanidins, and anthocyanins. The on-line HPLC-DPPH•-scavenging assay revealed the presence of numerous antioxidants. VOP-E had a higher total phenolic content, was a stronger antioxidant (equivalent to 0.77, 0.42, and 0.17 g trolox/g in oxygen radical absorbance capacity (ORAC), ABTS, and DPPH assays, respectively), and recovered the major part of phenolics from the pomace; however, both extracts demonstrated similar antioxidant activity in the cellular assay. VOP-E inhibited HT29 cancer cells at non-cytotoxic concentrations. The results of this study revealed that VOP contains valuable phytochemicals possessing antioxidant and antiproliferative activities. Consequently, extracts from VOP substances may be of interest in developing functional ingredients for healthy foods, nutraceuticals, and cosmeceuticals. Full article
(This article belongs to the Special Issue Extraction of Valuable Compounds from Food Wastes and By-Products)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-5
Back to TopTop