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Foods
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Novel Eco-Friendly Processing Techniques for Sustainable Utilization of Food Waste
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Novel Eco-Friendly Processing Techniques for Sustainable Utilization of Food Waste

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

Deadline for manuscript submissions: closed (30 April 2024) | Viewed by 4836

Special Issue Editors

Dr. Laurentiu Mihai Palade

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Guest Editor
Chromatography Laboratory, National Research & Development Institute for Food Bioresources – IBA Bucharest, 6 Dinu Vintila Street, District 2, 021102 Bucharest, Romania
Interests: polyphenols; antioxidants; wine; oxidative status; biochemistry; chemometrics; food safety; analytical chemistry; agri-food waste; by-products; bioactive compounds; mycotoxins; bioremediation
Prof. Dr. Mona Elena Popa

E-Mail Website
Guest Editor
Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Bulevard, 1 Bucharest, Romania
Interests: food safety; food preservation; food packaging; food waste valorization; green extraction techniques of natural bioactive compounds as antimicrobials; antioxidants
Special Issues, Collections and Topics in MDPI journals
Dr. Paul Alexandru Popescu

E-Mail Website
Guest Editor
Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
Interests: food safety; biotechnologies; food packaging; microbiology; shelf life; preservation techniques; biopolymers; innovative packaging; functional coatings; sustainability; biodegradation

Special Issue Information

Dear Colleagues,

The growing accumulation of food/agri-food waste is a pressing health concern worldwide, with detrimental implications on the environment. To overcome this situation, waste disposal management translates into a rational consumption of natural resources, along with repurposing the resulting waste materials.

Correspondingly, modern approaches are encouraged towards waste exploitation with the aim of providing inexpensive tools with functional properties. With regards to inducing minimal environmental impact, scientific endeavours are focused on effectively reusing the biodegradable organic matter, accounting for a broad range of bioactive compounds. Besides the recovery of bioactive constituents from food/agri-food waste and the associated co-products and by-products, addressing the conversion of waste materials into practical applications also represents a viable resolve.

To this end, new trends are progressively sought on green processes with relevant advantages over the conventional techniques for sustainable waste valorisation.

This Special Issue welcomes both original papers and reviews on novel interdisciplinary approaches for sustainable food/agri-food organic waste utilization, including characterization and bioconversion. Special emphasis is placed on eco-friendly processes, solutions and technologies with added-value functionality within the following subjects: analytical methodologies, circular economy, food safety, innovative packaging, industrial applications, bio-sorption, bioremediation, decontamination, food/feed supplementation, nutrient enrichment, and biocatalysis.

Dr. Laurentiu Mihai Palade
Prof. Dr. Mona Elena Popa
Dr. Paul Alexandru Popescu
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. 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
  • eco-friendly
  • green extraction processes
  • waste valorisation
  • by-products
  • innovative applications
  • circular economy
  • bioactive compounds
  • bioconversion
  • functional products
  • sustainability

Published Papers (2 papers)

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Research

13 pages, 2190 KiB  
Article
Foaming with Starch: Exploring Faba Bean Aquafaba as a Green Alternative
by Josseline S. Ramos-Figueroa, Timothy J. Tse, Jianheng Shen, Sarah K. Purdy, Jae Kyeom Kim, Young Jun Kim, Bok Kyung Han, Ji Youn Hong, Youn Young Shim and Martin J. T. Reaney
Foods 2023, 12(18), 3391; https://doi.org/10.3390/foods12183391 - 11 Sep 2023
Cited by 1 | Viewed by 1542
Abstract
The demand for sustainable and functional plant-based products is on the rise. Plant proteins and polysaccharides often provide emulsification and stabilization properties to food and food ingredients. Recently, chickpea cooking water, also known as aquafaba, has gained popularity as a substitute for [...] Read more.
The demand for sustainable and functional plant-based products is on the rise. Plant proteins and polysaccharides often provide emulsification and stabilization properties to food and food ingredients. Recently, chickpea cooking water, also known as aquafaba, has gained popularity as a substitute for egg whites in sauces, food foams, and baked goods due to its foaming and emulsifying capacities. This study presents a modified eco-friendly process to obtain process water from faba beans and isolate and characterize the foam-inducing components. The isolated material exhibits similar functional properties, such as foaming capacity, to aquafaba obtained by cooking pulses. To isolate the foam-inducing component, the faba bean process water was mixed with anhydrous ethanol, and a precipitated fraction was obtained. The precipitate was easily dissolved, and solutions prepared with the alcohol precipitate retained the foaming capacity of the original extract. Enzymatic treatment with α-amylase or protease resulted in reduced foaming capacity, indicating that both protein and carbohydrates contribute to the foaming capacity. The dried precipitate was found to be 23% protein (consisting of vicilin, α-legumin, and β-legumin) and 77% carbohydrate (amylose). Future investigations into the chemical structure of this foam-inducing agent can inform the development of foaming agents through synthetic or enzymatic routes. Overall, this study provides a potential alternative to aquafaba and highlights the importance of exploring plant-based sources for functional ingredients in the food industry. Full article
(This article belongs to the Special Issue Novel Eco-Friendly Processing Techniques for Sustainable Utilization of Food Waste)
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22 pages, 4145 KiB  
Article
The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel
by Haiam O. Elkatry, Hossam S. El-Beltagi, Khaled M. A. Ramadan, Abdelrahman R. Ahmed, Heba I. Mohamed, Hala Hazam Al-Otaibi and Mohamed A. A. Mahmoud
Foods 2023, 12(8), 1658; https://doi.org/10.3390/foods12081658 - 15 Apr 2023
Cited by 5 | Viewed by 2590
Abstract
The current study investigates the feasibility of preparing Arabic bread from wheat flour, sweet potato flour, or peeled sweet potatoes based on the nutritional values, technological characteristics, and sensory properties of the final products. First, we analyzed the proximate, elemental, total and individual [...] Read more.
The current study investigates the feasibility of preparing Arabic bread from wheat flour, sweet potato flour, or peeled sweet potatoes based on the nutritional values, technological characteristics, and sensory properties of the final products. First, we analyzed the proximate, elemental, total and individual phytochemical compositions of the raw materials and bread samples. The analysis showed that potassium, calcium, and phosphorus were higher in peels than pulp, in the same manner to the total phenolics, flavonoids, and anti-radical scavenging activities. Phenolic acids and flavonols were quantified, where p-coumaric, feruloyl-D-glucose, eucomic, gallic, and ferulic acids were measured as major phenolic acids in either peels or pulp flours, and their quantities were higher in the peels. Furthermore, we evaluated the effects of wheat substitution on the properties of the dough blends and their final bakery. The results indicated that the fortified samples’ nutritional and rheological properties were significantly improved, while their sensory qualities were comparable to those of the control. Thereby, the fortified dough blends presented higher dough stabilities, indicating a wider range of applications. Additionally, after the heat treatment, the fortified breads maintained significantly higher total phenolic, flavonoid, anthocyanin, and carotenoid contents, and total antioxidant activities, implying their accessibility for humans upon consumption. Full article
(This article belongs to the Special Issue Novel Eco-Friendly Processing Techniques for Sustainable Utilization of Food Waste)
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