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Antioxidants
Special Issues
Antioxidant Properties and Applications of Food By-Products
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Antioxidant Properties and Applications of Food By-Products

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".

Deadline for manuscript submissions: 10 December 2024 | Viewed by 3626

Special Issue Editor

Dr. Kai Wang

E-Mail Website
Guest Editor
School of Food Science, South China Agricultural University, Guangzhou 510642, China
Interests: polyphenols; polysaccharides; dietary fiber; bioactivity; interaction between food components; starch digestibility; gut microbiota; functional foods; utilization of agricultural by-products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food manufacturing generates large amounts of by-products,  most of which are traditionally regarded as food waste. This classification subsequently leads to resource waste and environmental pollution due to by-product disposal. In reality, these food by-products are enriched with valuable substances, such as natural oxidants (including polyphenols, carotenoids, polysaccharides etc.) and macronutrients (including dietary fiber, starch, protein, fat etc.) with potential applications in functional foods, pharmaceuticals, cosmetics and other industries. The recovery, processing, antioxidant, physiochemical and functional properties of these components are critical for value-added utilizations of food by-products. Although increasing attention has been paid to these fields in recent years, a significant gap still remains for the effective valorization of food by-products. Pursuing novel applications of these by-products would ultimately benefit global environmental and food sustainability.

This Special Issue intends to cover recent updates on the antioxidant properties and applications of food by-products in various industries. Topics include, but are not limited to, the extraction, characterization, antioxidant features and other bioactivities of nutritional or functional substances in food by-products. Studies on the novel processing methods and potential applications of food by-products, as well as the components that can provide benefit, are also welcome.

We invite authors to contribute original research and review articles in related fields to this Special Issue. We believe the development of a greater understanding of these topics would promote the better utilization of food by-products in various industries.

Dr. Kai Wang
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. Antioxidants is an international peer-reviewed open access monthly 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 by-products
  • nutrients
  • extracts
  • bioactive compounds
  • antioxidant activity
  • physiochemical properties
  • functional food
  • value-added application

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Published Papers (4 papers)

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Research

26 pages, 4809 KiB  
Article
Valorizing Tea Waste: Green Synthesis of Iron Nanoparticles for Efficient Dye Removal from Water
by Cristina Rodríguez-Rasero, María F. Alexandre-Franco, Carmen Fernández-González, Vicente Montes-Jiménez and Eduardo M. Cuerda-Correa
Antioxidants 2024, 13(9), 1059; https://doi.org/10.3390/antiox13091059 - 30 Aug 2024
Viewed by 349
Abstract
This study explores the valorization of tea leaf waste by extracting polyphenols through reflux extraction, subsequently using them to synthesize zero-valent iron nanoparticles (nZVI). The in situ generated nanoparticles, when combined with fixed amounts of hydrogen peroxide, facilitated the removal of various dyes [...] Read more.
This study explores the valorization of tea leaf waste by extracting polyphenols through reflux extraction, subsequently using them to synthesize zero-valent iron nanoparticles (nZVI). The in situ generated nanoparticles, when combined with fixed amounts of hydrogen peroxide, facilitated the removal of various dyes (methylene blue, methyl orange, and orange G) via a hetero-catalytic Fenton process. The iron nanoparticles were thoroughly characterized by gas adsorption of N2 at 77 K, scanning electron microscopy (SEM), Transmission Electron Microscopy (TEM), FT-IR spectroscopy, X-ray diffraction (XRD), and thermal analysis, including thermogravimetric analysis (TG) and temperature-programmed reduction (TPR). A statistical design of experiments and response surface methodology were employed to analyze the influence of polyphenol, Fe(III), and H2O2 concentrations on dye removal efficiency. The results demonstrated that optimizing the operational conditions could achieve 100% dye removal efficiency. This study highlights the potential of nZVI synthesized through eco-friendly methods as a promising solution for water decontamination involving diverse model dyes, thus contributing to sustainable waste management and environmental protection. Full article
(This article belongs to the Special Issue Antioxidant Properties and Applications of Food By-Products)
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16 pages, 982 KiB  
Article
Effect of Supplementation of a Cryopreservation Extender with Pectoliv30 on Post-Thawing Semen Quality Parameters in Rooster Species
by Esther Díaz Ruiz, Juan Vicente Delgado Bermejo, José Manuel León Jurado, Francisco Javier Navas González, Ander Arando Arbulu, Juan Fernández-Bolaños Guzmán, Alejandra Bermúdez Oria and Antonio González Ariza
Antioxidants 2024, 13(8), 1018; https://doi.org/10.3390/antiox13081018 - 21 Aug 2024
Viewed by 465
Abstract
Sperm cryopreservation is a fundamental tool for the conservation of avian genetic resources; however, avian spermatozoa are susceptible to this process. To cope with the high production of reactive oxygen species (ROS), the addition of exogenous antioxidants is beneficial. Pectoliv30 is a substance [...] Read more.
Sperm cryopreservation is a fundamental tool for the conservation of avian genetic resources; however, avian spermatozoa are susceptible to this process. To cope with the high production of reactive oxygen species (ROS), the addition of exogenous antioxidants is beneficial. Pectoliv30 is a substance derived from alperujo, and in this study, its effect was analyzed on seminal quality after its addition to the cryopreservation extender of roosters at different concentrations. For this purpose, 16 Utrerana breed roosters were used, and seminal collection was performed in six replicates, creating a pool for each working day with ejaculates of quality. After cryopreservation, one sample per treatment and replicate was thawed, and several seminal quality parameters were evaluated. Statistical analysis revealed numerous correlations between these variables, both positive and negative according to the correlation matrix obtained. Furthermore, the chi-squared automatic interaction detection (CHAID) decision tree (DT) reported significant differences in the hypo-osmotic swelling test (HOST) variable between groups. Moreover, results for this parameter were more desirable at high concentrations of Pectoliv30. The application of this substance extracted from the by-product alperujo as an antioxidant allows the improvement of the post-thawing seminal quality in roosters and facilitates optimization of the cryopreservation process as a way to improve the conservation programs of different endangered poultry breeds. Full article
(This article belongs to the Special Issue Antioxidant Properties and Applications of Food By-Products)
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14 pages, 2194 KiB  
Article
Identification of Interleukin (IL)-33 Inhibitory Constituents from Canavalia gladiata Pods
by Le Ba Vinh, Seung Hyuck Shin, Yoo Kyong Han, Young Jun Kim, Nguyen Cao Cuong, Soohwan Oh and Ki Yong Lee
Antioxidants 2024, 13(7), 767; https://doi.org/10.3390/antiox13070767 - 25 Jun 2024
Viewed by 886
Abstract
Interleukin (IL)-33, a member of the IL-1 cytokine family, plays a vital role in immune system regulation and inflammation, with oxidative stress being implicated in its expression. During the search for compounds from natural sources with potential as therapeutic agents for allergic diseases [...] Read more.
Interleukin (IL)-33, a member of the IL-1 cytokine family, plays a vital role in immune system regulation and inflammation, with oxidative stress being implicated in its expression. During the search for compounds from natural sources with potential as therapeutic agents for allergic diseases via IL-33 signal modulation, we discovered significant IL-33 inhibitory activity in the methanol extract of Canavalia gladiata (sword bean) pods. Through chromatographic separation and liquid chromatography–mass spectrometry, we isolated 11 compounds (1–11) from the methanol extract. Furthermore, we assessed the inhibitory effects of these substances on IL-33/ST2 signaling in processes related to inflammatory and autoimmune diseases using an enzyme-linked immunosorbent assay. Among them, compounds 7, 10, and 11 exhibited substantial IL-33 inhibitory efficacy, with values reaching 78%, 86%, and 79% at 100 µM, respectively. Remarkably, compounds 7, 10, and 11 demonstrated significant and dose-dependent inhibition of IL-33 signaling at concentrations of 10, 50, and 100 µM. Computational molecular docking and dynamic simulations further elucidated the underlying mechanisms. These findings have promising pharmacological implications for allergy prevention and treatment associated with flavonoid glycosides derived from C. gladiata. Full article
(This article belongs to the Special Issue Antioxidant Properties and Applications of Food By-Products)
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15 pages, 2949 KiB  
Article
Research on Phenolic Content and Its Antioxidant Activities in Fermented Rosa rugosa ‘Dianhong’ Petals with Brown Sugar
by Yueyue Cai, Merhaba Abla, Lu Gao, Jinsong Wu and Lixin Yang
Antioxidants 2024, 13(5), 607; https://doi.org/10.3390/antiox13050607 - 15 May 2024
Viewed by 976
Abstract
Fermented Rosa rugosa ‘Dianhong’ petals with brown sugar, a biologically active food popularized in Dali Prefecture, Northwest Yunnan, China, are rich in bioactive compounds, especially polyphenols, exhibiting strong antioxidant activity. This study evaluated their antioxidant activities, total phenolic contents, and concentrations of polyphenols [...] Read more.
Fermented Rosa rugosa ‘Dianhong’ petals with brown sugar, a biologically active food popularized in Dali Prefecture, Northwest Yunnan, China, are rich in bioactive compounds, especially polyphenols, exhibiting strong antioxidant activity. This study evaluated their antioxidant activities, total phenolic contents, and concentrations of polyphenols at different fermentation conditions using different assays: DPPH free-radical scavenging activity, Trolox equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP), Folin–Ciocalteu assays, and HPLC–MS/MS and HPLC–DAD methods. The results indicated that fermentation significantly increased (p < 0.05) the antioxidant activity and polyphenol concentration of R. rugosa ‘Dianhong’. Furthermore, Saccharomyces rouxii TFR-1 fermentation achieved optimal bioactivity earlier than natural fermentation. Overall, we found that the use of Saccharomyces rouxii (TFR-1) is a more effective strategy for the production of polyphenol-rich fermented R. rugosa ‘Dianhong’ petals with brown sugar compared to natural fermentation. Full article
(This article belongs to the Special Issue Antioxidant Properties and Applications of Food By-Products)
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