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Utilisation of Plant Food Waste
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Utilisation of Plant Food Waste

A special issue of Foods (ISSN 2304-8158).

Deadline for manuscript submissions: closed (31 March 2017) | Viewed by 32494

Special Issue Editor

Prof. Dr. Costas Stathopoulos

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Guest Editor
ERA Chair in Food Technology, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Interests: waste utilisation; plant bioactives; cereal science; postharvest; novel technologies
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Currently according to FAO (Food and Agriculture Organization), more than 30% of plant food produced globally is either lost or wasted. Global population projections indicate a major increase in the next few decades. Wasting produce at these rates is an unsustainable situation. Increasing the production capacity to cope with the increasing population is not enough, nor will it be feasible for too long. In order to improve the chances of plentiful, good quality food being available to future generations, we need to better utilise secondary product streams and waste from the food industry.

The outcomes of such research can lead to new food ingredients, can be used in the land animal feed industry or aquaculture, while there is scope of exploring application in other industries, such as nutraceuticals and plant growth promoting agents to name a few, leading to new product lines and better returns and potential for primary producers.

In this Special Issue we invite original research, as well as review articles of the broad area of utilisation of Plant Food Waste, hoping to make a significant contribution to the pressing global problem of food security.

Prof. Costas Stathopoulos, FIFST
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

  • waste
  • plant foods
  • recovery
  • utilization
  • bioactive compounds
  • functional ingredients

Published Papers (4 papers)

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Editorial

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129 KiB  
Editorial
Utilisation of Plant Food Waste
by Costas E. Stathopoulos
Foods 2017, 6(6), 45; https://doi.org/10.3390/foods6060045 - 14 Jun 2017
Cited by 1 | Viewed by 4554
Abstract
This Special Issue “Utilisation of Plant Food Waste” of Foods, dedicated to Plant Food Waste Utilisation, showcases the attempts in labs across the world to try and reduce levels of global waste by recovering and re-using bioactive compounds.[...] Full article
(This article belongs to the Special Issue Utilisation of Plant Food Waste)

Research

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2140 KiB  
Article
Production and Properties of a Thermostable, pH—Stable Exo-Polygalacturonase Using Aureobasidium pullulans Isolated from Saharan Soil of Algeria Grown on Tomato Pomace
by Leila Bennamoun, Serge Hiligsmann, Scheherazad Dakhmouche, Amel Ait-Kaki, Fatima-Zohra Kenza Labbani, Tahar Nouadri, Zahia Meraihi, Benedetta Turchetti, Pietro Buzzini and Philippe Thonart
Foods 2016, 5(4), 72; https://doi.org/10.3390/foods5040072 - 29 Oct 2016
Cited by 25 | Viewed by 6622
Abstract
Polygalacturonase is a valuable biocatalyst for several industrial applications. Production of polygalacturonase using the Aureobasidium pullulans stain isolated from Saharan soil of Algeria was investigated. Its capacity to produce polygalacturonase was assessed under submerged culture using tomato pomace as an abundant agro-industrial substrate. [...] Read more.
Polygalacturonase is a valuable biocatalyst for several industrial applications. Production of polygalacturonase using the Aureobasidium pullulans stain isolated from Saharan soil of Algeria was investigated. Its capacity to produce polygalacturonase was assessed under submerged culture using tomato pomace as an abundant agro-industrial substrate. Optimization of the medium components, which enhance polygalacturonase activity of the strain Aureobasidium pullulans, was achieved with the aid of response surface methodology. The composition of the optimized medium was as follows: tomato pomace 40 g/L, lactose 1.84 g/L, CaCl20.09 g/L and pH 5.16. Practical validation of the optimum medium provided polygalacturonase activity of 22.05 U/mL, which was 5-fold higher than in unoptimized conditions. Batch cultivation in a 20 L bioreactor performed with the optimal nutrients and conditions resulted in a high polygalacturonase content (25.75 U/mL). The enzyme showed stability over a range of temperature (5–90 °C) with an optimum temperature of 60 °C with pH 5.0, exhibiting 100% residual activity after 1h at 60 °C. This enzyme was stable at a broad pH range (5.0–10). The enzyme proved to be an exo-polygalacturonase, releasing galacturonic acid by hydrolysis of polygalacturonic acid. Moreover, the exo-polygalacturonase was able to enhance the clarification of both apple and citrus juice. As a result, an economical polygalacturonase production process was defined and proposed using an industrial food by-product. Full article
(This article belongs to the Special Issue Utilisation of Plant Food Waste)
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Graphical abstract

1628 KiB  
Article
Enhancing the Total Phenolic Content and Antioxidants of Lemon Pomace Aqueous Extracts by Applying UV-C Irradiation to the Dried Powder
by Konstantinos Papoutsis, Quan V. Vuong, Penta Pristijono, John B. Golding, Michael C. Bowyer, Christopher J. Scarlett and Costas E. Stathopoulos
Foods 2016, 5(3), 55; https://doi.org/10.3390/foods5030055 - 23 Aug 2016
Cited by 31 | Viewed by 8192
Abstract
Several studies have shown that UV-C (ultraviolet C) irradiation promotes the bioactive compounds and antioxidants of fresh fruits and vegetables. The aim of this study was to apply UV irradiation in dried lemon pomace powder for enhancing its phenolic content and antioxidant properties, [...] Read more.
Several studies have shown that UV-C (ultraviolet C) irradiation promotes the bioactive compounds and antioxidants of fresh fruits and vegetables. The aim of this study was to apply UV irradiation in dried lemon pomace powder for enhancing its phenolic content and antioxidant properties, thus more bioactive compounds should be available for extraction and utilization. Lemon pomace dried powder was placed under a UV lamp and treated with dosages of 4, 19, 80 and 185 kJ·m−2, while untreated powder was used as a control. UV-C irradiation significantly affected the total phenolic content, total flavonoid content, proanthocyanidins, and antioxidant capacity measured by cupric reducing antioxidant capacity (CUPRAC) and ferric reducing antioxidant power (FRAP) of the lemon pomace dried powder, while it did not affect the vitamin C content. UV-C irradiation of 19 kJ·m−2 resulted in 19% higher total phenolic content than the control, while UV-C irradiation of 180 kJ·m−2 resulted in 28% higher total flavonoid content than the control. The antioxidant capacity was reduced when UV-C irradiation more than 4 kJ·m−2 was applied. The results of this study indicate that UV-C treatment has the potential to increase the extraction of bioactive compounds of dried lemon pomace at relatively high dosages. Full article
(This article belongs to the Special Issue Utilisation of Plant Food Waste)
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Review

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326 KiB  
Review
Plant Food Residues as a Source of Nutraceuticals and Functional Foods
by Theodoros Varzakas, George Zakynthinos and Francis Verpoort
Foods 2016, 5(4), 88; https://doi.org/10.3390/foods5040088 - 10 Dec 2016
Cited by 138 | Viewed by 12278
Abstract
This chapter describes the use of different plant and vegetable food residues as nutraceuticals and functional foods. Different nutraceuticals are mentioned and explained. Their uses are well addressed along with their disease management and their action as nutraceutical delivery vehicles. Full article
(This article belongs to the Special Issue Utilisation of Plant Food Waste)
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