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Technological Benefits from Plant Processing By-Products: Composition and Structure
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Technological Benefits from Plant Processing By-Products: Composition and Structure

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

Deadline for manuscript submissions: closed (20 April 2021) | Viewed by 12964

Special Issue Editors

Prof. Dr. Harald Rohm

E-Mail Website
Guest Editor
Chair of Food Engineering, Institute of Food Technology and Bioprocess Engineering, Technische Universität Dresden, Dresden, Germany
Interests: sustainability; food processing; by-products; rheology; physical properties
Special Issues, Collections and Topics in MDPI journals
Dr. Susanne Struck

E-Mail Website
Guest Editor
Technische Universität Dresden, Chair of Food Engineering, Dresden, Germany
Interests: dietary fibre; fruit pomace; bakery products; extrusion; alternative protein sources

Special Issue Information

Dear Colleagues,

Sustainability in the food production chain which, among others, comprises the reduction of losses and waste and the exploration of innovative ways to increase resource efficiency, is of increasing importance. The main challenge is to avoid the loss of valuable nutritional compounds from the food chain. Some by-products are already used for industrial exploitation, such as the extraction of pectin from apple and citrus pomace, whereas other by-products are used as animal food, for soil fertilization or even discarded. To reduce residue devaluation along the food chain, it is necessary to increase the awareness of the producers toward by-products that, to date, have been regarded as waste, and to build systematic strategies to find new markets for value-added intermediate ingredients processed from that waste. The valorization of these plant processing by-products poses a technological challenge, since application in foods is often limited due to their specific technofunctional properties. They are usually rich in dietary fiber, which causes high water absorption and shows a high oil binding capacity that influences product characteristics. It is therefore beneficial to find innovative ways to process these by-products and to understand their interactions in the food matrix.

Prof. Dr. Harald Rohm
Dr. Susanne Struck
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

  • Sustainability 
  • Resource efficiency 
  • Dietary fiber 
  • Plant protein 
  • Technofunctional properties 
  • Fractionation 
  • Structure

Published Papers (4 papers)

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Research

15 pages, 1633 KiB  
Article
Cellulose Nanofibers from Olive Tree Pruning as Food Packaging Additive of a Biodegradable Film
by Mónica Sánchez-Gutiérrez, Isabel Bascón-Villegas, Eduardo Espinosa, Elena Carrasco, Fernando Pérez-Rodríguez and Alejandro Rodríguez
Foods 2021, 10(7), 1584; https://doi.org/10.3390/foods10071584 - 07 Jul 2021
Cited by 30 | Viewed by 3376
Abstract
A biodegradable packaging film containing cellulose nanofibers from olive tree pruning, a by-product of olives production, was obtained using a solvent casting method. Nanocellulose was added to polyvinyl alcohol (PVA) to enhance the technological properties of the composite film as food packaging material. [...] Read more.
A biodegradable packaging film containing cellulose nanofibers from olive tree pruning, a by-product of olives production, was obtained using a solvent casting method. Nanocellulose was added to polyvinyl alcohol (PVA) to enhance the technological properties of the composite film as food packaging material. Nanocellulose was obtained from unbleached and bleached pulp through a mechanical and TEMPO pretreatment. Crystalline and chemical structure, surface microstructure, UV and gas barrier, optical, mechanical and antioxidant properties, as well as thermal stability were evaluated. Regarding optical properties, the UV barrier was increased from 6% for the pure PVA film to 50% and 24% for unbleached and bleached nanocellulose, respectively. The antioxidant capacity increased significantly in unbleached mechanical nanocellulose-films (5.3%) compared to pure PVA film (1.7%). In terms of mechanical properties, the tensile strength of the 5% unbleached mechanical nanocellulose films was significantly improved compared to the pure PVA film. Similarly, the 5% nanocellulose films had increased the thermal stability and improved barrier properties, reducing water vapor permeability by 38–59% and presenting an oxygen barrier comparable to aluminum layer and plastic films. Our results support the use of the developed films as a green alternative material for food packaging. Full article
(This article belongs to the Special Issue Technological Benefits from Plant Processing By-Products: Composition and Structure)
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16 pages, 13206 KiB  
Article
A Rational Approach for the Production of Highly Soluble and Functional Sunflower Protein Hydrolysates
by Sophie Beaubier, Sara Albe-Slabi, Arnaud Aymes, Marine Bianeis, Olivier Galet and Romain Kapel
Foods 2021, 10(3), 664; https://doi.org/10.3390/foods10030664 - 19 Mar 2021
Cited by 10 | Viewed by 3368
Abstract
Exploitation of plant proteins as an alternative to animal proteins currently presents an important challenge for food industries. In this contribution, total sunflower protein isolate from cold press meal was used as a starting material for the generation of highly soluble and functional [...] Read more.
Exploitation of plant proteins as an alternative to animal proteins currently presents an important challenge for food industries. In this contribution, total sunflower protein isolate from cold press meal was used as a starting material for the generation of highly soluble and functional hydrolysates that could be used in various food formulations. To do this, a rational and complete approach of controlled hydrolysis was implemented using the individual Alcalase and Prolyve enzymes. The method of stopping the hydrolysis reaction was also evaluated. The influence of operating conditions on hydrolysis kinetics and enzymatic mechanism was studied to identify the appropriate hydrolysis conditions. The gain of the solubility was then analyzed and compared to that of the initial proteins. Finally, the emulsifying and foaming properties (capacities and stabilities) of the resulting hydrolysates were also assessed. As a result, controlled enzymatic proteolysis significantly improved the sunflower protein solubility at neutral pH (twofold increase) and generated highly soluble hydrolysates. The limited proteolysis also maintained the good foam capacities and allowed an improvement in the initial foam stabilities and emulsifying capacities and stabilities of sunflower proteins. This contribution can greatly increase the value of sunflower meal and help in the development of sunflower protein products in the future. Full article
(This article belongs to the Special Issue Technological Benefits from Plant Processing By-Products: Composition and Structure)
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19 pages, 2862 KiB  
Article
Extrusion Processing of Pure Chokeberry (Aronia melanocarpa) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds
by Vera Schmid, Jan Steck, Esther Mayer-Miebach, Diana Behsnilian, Mirko Bunzel, Heike P. Karbstein and M. Azad Emin
Foods 2021, 10(3), 518; https://doi.org/10.3390/foods10030518 - 02 Mar 2021
Cited by 12 | Viewed by 2898
Abstract
The partial substitution of starch with dietary fiber (DF) in extruded ready-to-eat texturized (RTE) cereals has been suggested as a strategy to reduce the high glycemic index of these food products. Here, we study the impact of extrusion processing on pure chokeberry ( [...] Read more.
The partial substitution of starch with dietary fiber (DF) in extruded ready-to-eat texturized (RTE) cereals has been suggested as a strategy to reduce the high glycemic index of these food products. Here, we study the impact of extrusion processing on pure chokeberry (Aronia melanocarpa) pomace powder (CPP) rich in DF and polyphenols (PP) focusing on the content and profile of the DF fractions, stability of PP, and techno-functional properties of the extrudates. Using a co-rotating twin-screw extruder, different screw speeds were applied to CPP with different water contents (cw), which resulted in specific mechanical energies (SME) in the range of 145–222 Whkg−1 and material temperatures (TM) in the range of 123–155 °C. High molecular weight soluble DF contents slightly increase with increasing thermomechanical stress up to 16.1 ± 0.8 g/100 g dm as compared to CPP (11.5 ± 1.2 g/100 g dm), but total DF (TDF) contents (58.6 ± 0.8 g/100 g dm) did not change. DF structural analysis revealed extrusion-based changes in the portions of pectic polysaccharides (type I rhamnogalacturonan) in the soluble and insoluble DF fractions. Contents of thermolabile anthocyanins decrease linearly with SME and temperature from 1.80 ± 0.09 g/100 g dm in CPP to 0.24 ± 0.06 g/100 g dm (222 Whkg−1, 155 °C), but phenolic acids and flavonoids appear to be largely unaffected. Resulting techno-functional (water absorption and water solubility) and physical properties related to the sensory characteristics (expansion, hardness, and color) of pure CPP extrudates support the expectation that granulated CPP extrudates may be a suitable food ingredient rich in DF and PP. Full article
(This article belongs to the Special Issue Technological Benefits from Plant Processing By-Products: Composition and Structure)
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13 pages, 2640 KiB  
Article
Pre-Hydrated Berry Pomace in Wheat Bread: An Approach Considering Requisite Water in Fiber Enrichment
by Anne-Marie Reißner, Amanda Beer, Susanne Struck and Harald Rohm
Foods 2020, 9(11), 1600; https://doi.org/10.3390/foods9111600 - 03 Nov 2020
Cited by 9 | Viewed by 2404
Abstract
Using blackcurrant pomace, for instance, in bread, prevents wasting this by-product of fruit juice production, thereby also taking advantage of its nutritional benefits. This study investigated the effects of blackcurrant pomace incorporation in wheat dough and the quality of the resulting breads. Two [...] Read more.
Using blackcurrant pomace, for instance, in bread, prevents wasting this by-product of fruit juice production, thereby also taking advantage of its nutritional benefits. This study investigated the effects of blackcurrant pomace incorporation in wheat dough and the quality of the resulting breads. Two concepts were addressed: (a) adjusting the water level based on the dough consistency and (b) preparing pre-hydrated pomace by applying the determined water content prior to dough preparation and using it for bread making. Samples with wholegrain spelt flour were used for additional comparison. This study revealed that instant pomace incorporation with an adjusted water level diminished the dough stickiness and baking loss, but resulted in stiffer dough with delayed proofing and a decreased bread volume. The kneading resistance pointed to continued swelling after kneading, concomitant with a lower amount of available free water. Counteracting the competition for water of the flour components and pomace fiber by applying pre-hydrated pomace turned out to be successful. The deteriorating effects were reduced to a larger extent by pomace hydrated in hot water. Despite a similar composition, the products of wholegrain spelt flour deviated from the pomace formulations as well as from wheat breads (producing the highest water absorption but smallest loaves). As the water absorption of pomace fiber largely influences the product properties, a pre-hydration of pomace to be included in wheat dough can be highly recommended to enhance processing properties and product quality. Full article
(This article belongs to the Special Issue Technological Benefits from Plant Processing By-Products: Composition and Structure)
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