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Food Sustainability: Promising By-Products for Valorization

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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Green Chemistry".

Deadline for manuscript submissions: closed (31 December 2020) | Viewed by 61682

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Special Issue Editors

Prof. Dr. Maria Beatriz Prior Pinto Oliveira

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Guest Editor

Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
Interests: sustainability; nutritional value; food security; proteins and amino acids; antioxidant compounds; lipid fraction; vitamin E
Special Issues, Collections and Topics in MDPI journals

Dr. Rita Carneiro Alves

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Guest Editor

REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira No. 280, 4050-313 Porto, Portugal
Interests: extraction; antioxidants; bioactivity; food analysis; natural product isolation; flavonoids; nutraceuticals
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food waste is a rising concern all over the world, since it represents a social, economic and environmental problem. For this reason, several efforts have been made to investigate and develop processes for waste valorization and use. Food waste management is emerging as a crucial issue for global food security and integrated strategies are still necessary, always bearing in mind the sustainability of the food chain.

According to the Directive 2008/98/EC on waste, a substance that results from a production process not primarily aimed to produce that item can be considered a by-product and not a waste, if this is consistent with the protection of the environment and human health, and under environmental licenses or general environmental rules. Therefore, the following conditions have to be met: a) further use of the substance is certain; b) the substance can be used directly without any further processing other than the normal industrial practice; c) the substance is produced as an integral part of a production process; and d) further use is lawful.

Although the transition to a circular economy is a great challenge, the opportunities that rise from the exploitation of food by-products represent a clear example of this model. These kind of products are rich in nutrients and several bioactive compounds, being added-value substrates that can be used for further applications.

This Special Issue on “Food Sustainability: Promising By-products for Valorization” welcomes original research and reviews on:

(1) The nutritional and chemical composition of food by-products; (2) Potential health effects of food by-products based on in vitro and in vivo studies; (3) Contaminants and undesirable compounds occurring in food by-products as a result of food processing/storage; (4) Potential applications of by-products from the food or cosmetic fields; (5) The safety and regulation of food by-products.

Prof. Maria Beatriz Prior Pinto Oliveira
Prof. Rita Carneiro Alves
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. Molecules 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 2700 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 sustainability
By-product composition
Bioactivities
Potential applications
Innovation

Published Papers (12 papers)

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Research

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13 pages, 933 KiB

Open AccessArticle

Supercritical CO₂ Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods

by Graziana Difonzo, Antonella Aresta, Pietro Cotugno, Roberta Ragni, Giacomo Squeo, Carmine Summo, Federica Massari, Antonella Pasqualone, Michele Faccia, Carlo Zambonin and Francesco Caponio

Molecules 2021, 26(3), 598; https://doi.org/10.3390/molecules26030598 - 23 Jan 2021

Cited by 23 | Viewed by 3338

Abstract

Olive pomace is a semisolid by-product of olive oil production and represents a valuable source of functional phytocompounds. The valorization of agro-food chain by-products represents a key factor in reducing production costs, providing benefits related to their reuse. On this ground, we herein investigate extraction methods with supercritical carbon dioxide (SC-CO₂) of functional phytocompounds from olive pomace samples subjected to two different drying methods, i.e., freeze drying and hot-air drying. Olive pomace was produced using the two most common industrial olive oil production processes, one based on the two-phase (2P) decanter and one based on the three-phase (3P) decanter. Our results show that freeze drying more efficiently preserves phytocompounds such as α-tocopherol, carotenoids, chlorophylls, and polyphenols, whereas hot-air drying does not compromise the β-sitosterol content and the extraction of squalene is not dependent on the drying method used. Moreover, higher amounts of α-tocopherol and polyphenols were extracted from 2P olive pomace, while β-sitosterol, chlorophylls, and carotenoids were more concentrated in 3P olive pomace. Finally, tocopherol and pigment/polyphenol fractions exerted antioxidant activity in vitro and in accelerated oxidative conditions. These results highlight the potential of olive pomace to be upcycled by extracting from it, with green methods, functional phytocompounds for reuse in food and pharmaceutical industries. Full article

(This article belongs to the Special Issue Food Sustainability: Promising By-Products for Valorization)

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15 pages, 1208 KiB

Open AccessArticle

Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins

by Pavel Mokrejš, Robert Gál, Jana Pavlačková and Dagmar Janáčová

Molecules 2021, 26(2), 349; https://doi.org/10.3390/molecules26020349 - 12 Jan 2021

Cited by 10 | Viewed by 2517

Abstract

In recent decades, food waste management has become a key priority of industrial and food companies, state authorities and consumers as well. The paper describes the biotechnological processing of mechanically deboned chicken meat (MDCM) by-product, rich in collagen, into gelatins. A factorial design at two levels was used to study three selected process conditions (enzyme conditioning time, gelatin extraction temperature and gelatin extraction time). The efficiency of the technological process of valorization of MDCM by-product into gelatins was evaluated by % conversion of the by-product into gelatins and some qualitative parameters of gelatins (gel strength, viscosity and ash content). Under optimal processing conditions (48–72 h of enzyme conditioning time, 73–78 °C gelatin extraction temperature and 100–150 min gelatin extraction time), MDCM by-product can be processed with 30–32% efficiency into gelatins with a gel strength of 140 Bloom, a viscosity of 2.5 mPa.s and an ash content of 5.0% (which can be reduced by deionization using ion-exchange resins). MDCM is a promising food by-product for valorization into gelatins, which have potential applications in food-, pharmaceutical- and cosmetic fields. The presented technology contributes not only to food sustainability but also to the model of a circular economy. Full article

(This article belongs to the Special Issue Food Sustainability: Promising By-Products for Valorization)

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11 pages, 280 KiB

Open AccessArticle

Influence of Olive Pomace Blending on Antioxidant Activity: Additive, Synergistic, and Antagonistic Effects

by M. Antónia Nunes, Filip Reszczyński, Ricardo N. M. J. Páscoa, Anabela S. G. Costa, Rita C. Alves and Maria Beatriz P. P. Oliveira

Molecules 2021, 26(1), 169; https://doi.org/10.3390/molecules26010169 - 31 Dec 2020

Cited by 7 | Viewed by 1989

Abstract

Food innovation is moving rapidly and comprises new categories of food products and/or ingredients with a natural and ecological origin. Monocultivar olive pomaces, individually or combined, can be a source of natural bioactive compounds suitable for food or cosmetic applications. This work aimed to assess the phenolics content and antioxidant activity of four monocultivar olive pomaces (Arbosana, Koroneiki, Oliana, and Arbequina) and forty-nine blends prepared with different proportions of each. Additive, synergistic, and antagonistic effects were studied. Among the monocultivar pomaces, Koroneiki and Arbosana were the richest in total phenolics (~15 mg gallic acid eq./g). Most of the interactions found in the blends were additive or synergistic, while very few antagonistic effects were observed. The best results were obtained for those blends where the Koroneiki variety predominated: (i) 90% Koroneiki, 4.75% Oliana, 3.75% Arbequina, 1.5% Arbosana; (ii) 65% Koroneiki, 29% Oliana, 3.25% Arbequina, 2.75% Arbosana; and (iii) 85% Koroneiki, 8.75% Arbequina, 3.5% Arbosana, 2.75% Oliana. In sum, these combinations can be advantageous in comparison to the individual use of monocultivar pomaces, presenting a higher potential to be used as functional ingredients or for bioactive compounds extraction, having in view the obtention of natural preservatives or food/cosmetic formula enhancers. Full article

(This article belongs to the Special Issue Food Sustainability: Promising By-Products for Valorization)

15 pages, 875 KiB

Open AccessArticle

Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety “BRS Magna”

by Gabriela Viana da Silva, Bruna Aparecida Souza Machado, Walkia Polliana de Oliveira, Camilla Fernanda Godinho da Silva, Cedenir Pereira de Quadros, Janice Izabel Druzian, Ederlan de Souza Ferreira and Marcelo Andrés Umsza-Guez

Molecules 2020, 25(16), 3701; https://doi.org/10.3390/molecules25163701 - 14 Aug 2020

Cited by 14 | Viewed by 2788

Abstract

The effects of the drying process using the conventional oven and freeze-drying on the thermogravimetric profile, proximate composition, color parameters, individual bioactive compounds, and antioxidant activity in the grape residue (skin) were evaluated. Twenty individual phenolic compounds were identified, where a variation in concentration was observed for flavonols, stilbenes, phenolic acids, flavonoids, procyanidins, and particularly anthocyanins (malvidin-3,5-di-O-glucoside of 253.2–536.9 mg/kg) due to the drying process. Drying in a conventional oven caused a decrease of 23% of the total polyphenols. The skin of the BRS magna grape has a high concentration of total phenolic content of 489.5–148.3 mg.GAE/100 g, total anthocyanin content of 124.9–260.1 mg.CE/100 g, and total flavonoid content of 12.7–26.0 mg.QE/100 g. The results of free radical scavenging activity (1.26–4.91 μg/mL, as EC₅₀) and ferric reducing antioxidant power (82.93–184.10 μmol/g of skin as equivalent to Fe₂SO₄) indicate high antioxidant activity, independently of the drying process applied. It was concluded that, if the application is directed to anthocyanin compounds, the use of lyophilization is recommended. On the other hand, if the interest is in bioactive compounds that exert antioxidant activity, conventional oven-drying can be used. Full article

(This article belongs to the Special Issue Food Sustainability: Promising By-Products for Valorization)

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14 pages, 276 KiB

Open AccessArticle

Towards a Valorization of Corn Bioethanol Side Streams: Chemical Characterization of Post Fermentation Corn Oil and Thin Stillage

by Gabriella Di Lena, Petra Ondrejíčková, Josè Sanchez del Pulgar, Veronika Cyprichová, Tomáš Ježovič, Massimo Lucarini, Ginevra Lombardi Boccia, Stefano Ferrari Nicoli, Paolo Gabrielli, Altero Aguzzi, Irene Casini and Roberto Caproni

Molecules 2020, 25(15), 3549; https://doi.org/10.3390/molecules25153549 - 03 Aug 2020

Cited by 13 | Viewed by 4270

Abstract

First-generation biofuel biorefineries may be a starting point for the development of new value chains, as their by-products and side streams retain nutrients and valuable molecules that may be recovered and valorized for high-value applications. This study provides a chemical characterization of post-fermentation corn oil and thin stillage, side streams of dry-grind corn bioethanol production, in view of their valorization. An overall long-term study was conducted on the two co-products collected over 1 year from a bioethanol plant. Water content, acid value, sedimentation, mineral composition, and fatty acid profiles were analyzed on post-fermentation corn oil. Results highlighted that its acid value was high (19.72–24.29 mg KOH/g), indicating high levels of free fatty acids, but stable over the year due to standardized operating conditions. The fatty acid profile was that typical of corn oil, with a prevalence of linoleic (54–59% of total fatty acids) over oleic (23–27%) and palmitic (12–17%) acids. Macronutrients, fatty acid, and mineral profiles were investigated in thin stillage. Results revealed the acidic pH (4.05–4.68) and high dilution (90–93% water) of this side stream. The dry mass was composed of fats (19–30%), proteins (8.8–12.8%), ash (8.7–9.5%), and fiber (7.3–9.8%). The concomitant presence of a variegate complex of molecules of nutritional interest in corn bioethanol co-products, with several potential high-value market applications, make the perspective of their recovery a promising strategy to create new cross-sector interconnections according to circular economy principles. Full article

(This article belongs to the Special Issue Food Sustainability: Promising By-Products for Valorization)

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19 pages, 335 KiB

Open AccessArticle

Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-Product

by Anamaria Pop, Adriana Păucean, Sonia Ancuța Socaci, Ersilia Alexa, Simona Maria Man, Vlad Mureșan, Maria Simona Chiş, Liana Salanță, Iuliana Popescu, Adina Berbecea and Sevastiţa Muste

Molecules 2020, 25(9), 2214; https://doi.org/10.3390/molecules25092214 - 08 May 2020

Cited by 21 | Viewed by 5504

Abstract

Walnut oilcake is a low-cost by-product of the edible oil industry but at the same time it is a valuable source of dietary fiber, natural antioxidants, and polyunsaturated fatty acids. In the context of health-friendly confectionary food products and to reduce the production cost, the aim of this study was to investigate the effect of walnut oilcake by-product on the quality characteristics and volatile profile of modified macarons. For this purpose, GC-MS and ITEX/GC-MS techniques were used to obtain the fatty acids methyl esters and the volatile profiles; physicochemical analyzes were performed to determine the nutritional characteristics and a nine-point hedonic scale test was performed for the sensory characteristics. The substitution of almond flour with 0%, 10%, 25% and 50% walnut oilcake powder increased the fiber, total phenolic content, and antioxidant capacity. Hedonic scores of the macaron samples made with different percentage of walnut oilcake decreased to additions of over 10%. Moreover, this result is emphasized by Pearson’s correlation parameters indicating as optimal addition for modified macarons, percentages up to 10% of walnut oilcake. This approach could reduce the costs related to the acquisition of the ingredients due to the oilcake price which is 3% of the almonds flour price. Full article

(This article belongs to the Special Issue Food Sustainability: Promising By-Products for Valorization)

10 pages, 1421 KiB

Open AccessArticle

Ultrasound-Assisted Extraction of Total Acetogenins from the Soursop Fruit by Response Surface Methodology

by Gabriela Aguilar-Hernández, María de los Ángeles Vivar-Vera, María de Lourdes García-Magaña, Napoleón González-Silva, Alejandro Pérez-Larios and Efigenia Montalvo-González

Molecules 2020, 25(5), 1139; https://doi.org/10.3390/molecules25051139 - 03 Mar 2020

Cited by 18 | Viewed by 3276

Abstract

The soursop fruit or Annona muricata (A. muricata) fruit is recognized by its bioactive compounds and acetogenins (ACG) are among the most important. The effect of ACGs, with greater importance in health, is that they present anti-tumor activity; however, the methods of extraction of ACGs are very slow and with a high expenditure of solvents. To our knowledge, there is no report of an optimal method for the extraction of acetogenins from the Annonaceae family by ultrasound-assisted extraction (UAE); therefore, the aim was to find the best UEA conditions of acetogenins from A. muricata fruit (peel, pulp, seed, and columella) by using response surface methodology. The effect of amplitude (40%, 70%, and 100%), time (5, 10, and 15 min), and pulse-cycle (0.4, 0.7, and 1 s) of ultrasound at 24 kHz was evaluated on the total acetogenin content (TAC). Optimal extraction conditions of acetogenins (ACGs) with UEA were compared with the extraction of ACGs by maceration. The optimal UEA conditions in the A. muricata pulp and by-products were dependent on each raw material. The highest TAC was found in the seed (13.01 mg/g dry weight (DW)), followed by the peel (1.69 mg/g DW), the pulp (1.67 mg/g DW), and columella (1.52 mg/g DW). The experimental TAC correlated well with the model (Adjusted R² with values between 0.88 and 0.97). The highest effectiveness in ACG extraction was obtained in seeds and peels using UEA compared to extraction by maceration (993% and 650%, respectively). The results showed that A. muricata by-products are an important source of ACGs and that UAE could be a viable alternative, with high potential for large-scale extraction. Full article

(This article belongs to the Special Issue Food Sustainability: Promising By-Products for Valorization)

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13 pages, 1261 KiB

Open AccessArticle

Chicken Heads as a Promising By-Product for Preparation of Food Gelatins

by Robert Gál, Pavel Mokrejš, Petr Mrázek, Jana Pavlačková, Dagmar Janáčová and Jana Orsavová

Molecules 2020, 25(3), 494; https://doi.org/10.3390/molecules25030494 - 23 Jan 2020

Cited by 20 | Viewed by 3411

Abstract

Every year, the poultry industry produces a large number of by-products such as chicken heads containing a considerable proportion of proteins, particularly collagen. To prepare gelatin is one of the possibilities to advantageously utilize these by-products as raw materials. The aim of the paper was to process chicken heads into gelatins. An innovative method for conditioning starting raw material was using the proteolytic enzyme. Three technological factors influencing the yield and properties of extracted gelatins were monitored including the amount of enzyme used in the conditioning of the raw material (0.4% and 1.6%), the time of the conditioning (18 and 48 h), and the first gelatin extraction time (1 and 4 h). The gelatin yield was between 20% and 36%. The gelatin gel strength ranged from 113 to 355 Bloom. The viscosity of the gelatin solution was determined between 1.4 and 9.5 mPa.s. The content of inorganic solids varied from 2.3% to 3.9% and the melting point of the gelatin gel was recorded between 34.5 and 42.2 °C. This study has shown that gelatin obtained from chicken heads has a promising potential with diverse possible applications in the food industry, pharmacy, and cosmetics. Full article

(This article belongs to the Special Issue Food Sustainability: Promising By-Products for Valorization)

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17 pages, 2701 KiB

Open AccessArticle

Effects of Olive and Pomegranate By-Products on Human Microbiota: A Study Using the SHIME^® In Vitro Simulator

by Camilla Giuliani, Massimo Marzorati, Matteo Daghio, Andrea Franzetti, Marzia Innocenti, Tom Van de Wiele and Nadia Mulinacci

Molecules 2019, 24(20), 3791; https://doi.org/10.3390/molecules24203791 - 21 Oct 2019

Cited by 22 | Viewed by 3577

Abstract

Two by-products containing phenols and polysaccharides, a “pâté” (OP) from the extra virgin olive oil milling process and a decoction of pomegranate mesocarp (PM), were investigated for their effects on human microbiota using the SHIME^® system. The ability of these products to modulate the microbial community was studied simulating a daily intake for nine days. Microbial functionality, investigated in terms of short chain fatty acids (SCFA) and NH₄⁺, was stable during the treatment. A significant increase in Lactobacillaceae and Bifidobacteriaceae at nine days was induced by OP mainly in the proximal tract. Polyphenol metabolism indicated the formation of tyrosol from OP mainly in the distal tract, while urolithins C and A were produced from PM, identifying the human donor as a metabotype A. The results confirm the SHIME^® system as a suitable in vitro tool to preliminarily investigate interactions between complex botanicals and human microbiota before undertaking more challenging human studies. Full article

(This article belongs to the Special Issue Food Sustainability: Promising By-Products for Valorization)

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Review

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20 pages, 410 KiB

Open AccessReview

Opuntia ficus-indica (L.) Mill.: A Multi-Benefit Potential to Be Exploited

by Mafalda Alexandra Silva, Tânia Gonçalves Albuquerque, Paula Pereira, Renata Ramalho, Filipa Vicente, Maria Beatriz P. P. Oliveira and Helena S. Costa

Molecules 2021, 26(4), 951; https://doi.org/10.3390/molecules26040951 - 11 Feb 2021

Cited by 53 | Viewed by 6820

Abstract

Consumer interest in foods with enhanced nutritional quality has increased in recent years. The nutritional and bioactive characterization of fruits and their byproducts, as well as their use in the formulation of new food products, is advisable, contributing to decrease the global concerns related to food waste and food security. Moreover, the compounds present in these raw materials and the study of their biological properties can promote health and help to prevent some chronic diseases. Opuntia ficus-indica (L.) Mill. (prickly pear) is a plant that grows wild in the arid and semi-arid regions of the world, being a food source for ones and a potential for others, but not properly valued. This paper carries out an exhaustive review of the scientific literature on the nutritional composition and bioactive compounds of prickly pear and its constituents, as well as its main biological activities and applications. It is a good source of dietary fiber, vitamins and bioactive compounds. Many of its natural compounds have interesting biological activities such as anti-inflammatory, hypoglycemic and antimicrobial. The antioxidant power of prickly pear makes it a good candidate as an ingredient of new food products with fascinating properties for health promotion and/or to be used as natural extracts for food, pharmaceutic or cosmetic applications. In addition, it could be a key player in food security in many arid and semi-arid regions of the world, where there are often no more plants. Full article

(This article belongs to the Special Issue Food Sustainability: Promising By-Products for Valorization)

21 pages, 2571 KiB

Open AccessReview

State-of-the-Art Production Chains for Peas, Beans and Chickpeas—Valorization of Agro-Industrial Residues and Applications of Derived Extracts

by Annalisa Tassoni, Tullia Tedeschi, Chiara Zurlini, Ilaria Maria Cigognini, Janos-Istvan Petrusan, Óscar Rodríguez, Simona Neri, Annamaria Celli, Laura Sisti, Patrizia Cinelli, Francesca Signori, Georgios Tsatsos, Marika Bondi, Stefanie Verstringe, Geert Bruggerman and Philippe F. X. Corvini

Molecules 2020, 25(6), 1383; https://doi.org/10.3390/molecules25061383 - 18 Mar 2020

Cited by 52 | Viewed by 9352

Abstract

The world is confronted with the depletion of natural resources due to their unsustainable use and the increasing size of populations. In this context, the efficient use of by-products, residues and wastes generated from agro-industrial and food processing opens the perspective for a wide range of benefits. In particular, legume residues are produced yearly in very large amounts and may represent an interesting source of plant proteins that contribute to satisfying the steadily increasing global protein demand. Innovative biorefinery extraction cascades may also enable the recovery of further bioactive molecules and fibers from these insufficiently tapped biomass streams. This review article gives a summary of the potential for the valorization of legume residual streams resulting from agro-industrial processing and more particularly for pea, green bean and chickpea by-products/wastes. Valuable information on the annual production volumes, geographical origin and state-of-the-art technologies for the extraction of proteins, fibers and other bioactive molecules from this source of biomass, is exhaustively listed and discussed. Finally, promising applications, already using the recovered fractions from pea, bean and chickpea residues for the formulation of feed, food, cosmetic and packaging products, are listed and discussed. Full article

(This article belongs to the Special Issue Food Sustainability: Promising By-Products for Valorization)

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34 pages, 1375 KiB

Open AccessReview

Bioactives from Agri-Food Wastes: Present Insights and Future Challenges

by Sana Ben-Othman, Ivi Jõudu and Rajeev Bhat

Molecules 2020, 25(3), 510; https://doi.org/10.3390/molecules25030510 - 24 Jan 2020

Cited by 236 | Viewed by 13716

Abstract

Sustainable utilization of agri-food wastes and by-products for producing value-added products (for cosmetic, pharmaceutical or food industrial applications) provides an opportunity for earning additional income for the dependent industrial sector. Besides, effective valorisation of wastes/by-products can efficiently help in reducing environmental stress by decreasing unwarranted pollution. The major focus of this review is to provide comprehensive information on valorisation of agri-food wastes and by-products with focus laid on bioactive compounds and bioactivity. The review covers the bioactives identified from wastes and by-products of plants (fruits, exotic fruits, vegetables and seeds), animals (dairy and meat) and marine (fish, shellfish seaweeds) resources. Further, insights on the present status and future challenges of sustainably utilizing agri-food wastes/by-products for value addition will be highlighted. Full article

(This article belongs to the Special Issue Food Sustainability: Promising By-Products for Valorization)

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