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Agro-Food Chain By-Products and Plant Origin Foods to Obtain High-Value-Added...
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Agro-Food Chain By-Products and Plant Origin Foods to Obtain High-Value-Added Foods—2nd Edition

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: 31 December 2025 | Viewed by 3047

Special Issue Editors

Prof. Dr. Gianluca Nardone

E-Mail Website
Guest Editor
Department of Agricultural Sciences, Food, Natural Resources and Engineering, University of Foggia, 71121 Foggia, Italy
Interests: agricultural economics; innovation; food technologies; food science
Special Issues, Collections and Topics in MDPI journals
Dr. Rosaria Viscecchia

E-Mail Website
Guest Editor
Department of Agricultural Sciences, Food, Natural Resources and Engineering, University of Foggia, 71121 Foggia, Italy
Interests: economics of obesity; functional food and health-related claims; consumer behavior; consumer acceptance of food innovation; sustainable food consumption; food waste
Special Issues, Collections and Topics in MDPI journals
Dr. Francesco Bimbo

E-Mail Website
Guest Editor
Department of Agricultural Sciences, Food, Natural Resources and Engineering, University of Foggia, 71121 Foggia, Italy
Interests: food marketing; consumer science; econometrics; food supply chain
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Health and environmental societal concerns are increasingly motivating agri-food producers to innovate in the development and marketing of plant-based foods and to utilize food chain by-products as key ingredients. Plant-derived inputs and by-products from the agro-food chain, which are rich in health-promoting compounds, such as polyphenols, carotenoids, vitamins, minerals, and fiber, present significant opportunities for creating products that align with consumer demand for health-enhancing and sustainable foods. The rising consumer emphasis on environmental sustainability further amplifies the appeal of plant-based products, including those derived from by-products, thus encouraging companies to invest in the development of novel and eco-friendly formulations.

This Special Issue aims to gather together original research articles and reviews focused on strategies for new product development involving plant-based ingredients and vegetable by-products. We particularly encourage submissions that explore sensory and consumer science aspects, including studies on sensory attributes, consumer acceptance, and preferences for innovative plant-based products. Additionally, we invite papers that investigate the integration of by-products within the principles of the circular economy and sustainable business models, highlighting their role in enhancing resource efficiency and minimizing waste in the food system.

Prof. Dr. Gianluca Nardone
Dr. Rosaria Viscecchia
Dr. Francesco Bimbo
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

  • sensory and consumer science
  • market value of plant-based foods
  • by-products as product ingredient
  • circular economy and business models
  • new product development
  • sustainable business models
  • consumer acceptance and preferences

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Related Special Issue

Published Papers (3 papers)

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Research

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23 pages, 360 KiB  
Article
The Beneficial Dietary Effect of Dried Olive Pulp on Some Nutritional Characteristics of Eggs Produced by Mid- and Late-Laying Hens
by Anna Dedousi, Charalampos Kotzamanidis, Georgia Dimitropoulou, Themistoklis Sfetsas, Andigoni Malousi, Virginia Giantzi and Evangelia Sossidou
Foods 2024, 13(24), 4152; https://doi.org/10.3390/foods13244152 - 21 Dec 2024
Viewed by 843
Abstract
This research evaluated the impact of incorporating dried olive pulp (OP) into the feed of laying hens on the fatty acid profile, cholesterol, triglyceride, total phenolic, oleuropein and hydroxytyrosol content, and health lipid indices of eggs produced by mid- (39 weeks) and late-laying [...] Read more.
This research evaluated the impact of incorporating dried olive pulp (OP) into the feed of laying hens on the fatty acid profile, cholesterol, triglyceride, total phenolic, oleuropein and hydroxytyrosol content, and health lipid indices of eggs produced by mid- (39 weeks) and late-laying (59 weeks) birds. Over a 36-week trial, 300 eggs from 180 Isa-Brown hens, assigned to three dietary groups with different OP levels (CON, OP4 and OP6), were analyzed. OP reduced egg cholesterol, with significant effects in late-age eggs (p < 0.05). In mid-age hens, the OP6 eggs had higher total phenolics than the controls (p < 0.05) and more PUFAs than the other groups (p < 0.05). The concentration of total phenolics, cholesterol, n3 PUFAs and % fat increased with hen age (p < 0.05), while triglycerides and oleuropein decreased (p < 0.05). With increasing hen age, the SFAs in the OP eggs decreased (p < 0.05) and the MUFAs increased (p < 0.05). Eggs from older hens had higher nutritional value, as indicated by the lower n6/n3 PUFA ratio, lower AI and TI indices, and higher h/H ratio (p < 0.05). Overall, dietary OP supplementation improved the nutritional quality of eggs, suggesting potential health benefits. Our results also highlighted eggs from older hens as a valuable source of high-quality fats. Full article
(This article belongs to the Special Issue Agro-Food Chain By-Products and Plant Origin Foods to Obtain High-Value-Added Foods—2nd Edition)

Review

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27 pages, 1591 KiB  
Review
Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review
by Hiba Selmi, Ester Presutto, Martina Totaro, Giuseppe Spano, Vittorio Capozzi and Mariagiovanna Fragasso
Foods 2025, 14(11), 1850; https://doi.org/10.3390/foods14111850 - 22 May 2025
Viewed by 195
Abstract
Apple fruit is among the most consumed fruits in the world, both in fresh and processed forms (e.g., ready-to-eat fresh slices, juice, jam, cider, and dried slices). During apple consumption/processing, a significant amount of apple residue is discarded. These residues can also be [...] Read more.
Apple fruit is among the most consumed fruits in the world, both in fresh and processed forms (e.g., ready-to-eat fresh slices, juice, jam, cider, and dried slices). During apple consumption/processing, a significant amount of apple residue is discarded. These residues can also be interesting materials to exploit, particularly for direct valorization in the design of added-value foods. In fact, apple waste/by-products are rich in essential components, including sugars, proteins, dietary fibers, and phenolic compounds, as they comprise apple peels, seeds, and pulp (solid residue of juice production). In this sense, the current review paper presents an overview of the nutritional composition of apple waste/by-products, and mainly apple pomace, highlighting their application in producing value-added products through microbial biotechnology. If appropriately managed, apple by-products can generate a variety of useful compounds required in food (as well as in feed, pharmaceutics, and bioenergy). Recent strategies for the synergic use of apple waste/by-products and microbial resources such as lactic acid bacteria and yeasts are discussed. This review contributes to defining a reference framework for valorizing apple waste/by-products from a circular economy perspective through the application of bioprocesses (e.g., fermentation), mainly oriented towards designing foods with improved quality attributes. Full article
(This article belongs to the Special Issue Agro-Food Chain By-Products and Plant Origin Foods to Obtain High-Value-Added Foods—2nd Edition)
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22 pages, 1334 KiB  
Review
With or Without You?—A Critical Review on Pesticides in Food
by Tamara Lazarević-Pašti, Vedran Milanković, Tamara Tasić, Sandra Petrović and Andreja Leskovac
Foods 2025, 14(7), 1128; https://doi.org/10.3390/foods14071128 - 25 Mar 2025
Viewed by 1128
Abstract
Pesticides are very important in modern agriculture, protecting crops against pests and diseases to ensure food safety. However, the use of pesticides in food production has raised significant concerns regarding their potential impacts on human health and the environment. This review provides comprehensive [...] Read more.
Pesticides are very important in modern agriculture, protecting crops against pests and diseases to ensure food safety. However, the use of pesticides in food production has raised significant concerns regarding their potential impacts on human health and the environment. This review provides comprehensive insights into the current status, future projections, and debates surrounding pesticides in food. Beginning with a historical overview of pesticide use in agriculture, the types of pesticides commonly used and the presence of their residues in food commodities are explored. The health and environmental impacts associated with pesticide exposure are examined, including both human health effects and ecological consequences. An analysis of the regulatory frameworks governing pesticide management at international and national levels is presented, along with emerging trends and future projections in pesticide technologies and agricultural practices. Strategies for mitigating pesticide risks, such as Integrated Pest Management and alternative approaches to conventional pesticide use, are discussed. Finally, the controversies surrounding pesticide use, including public perception, consumer concerns, and policy debates, are addressed. Through a critical examination of these issues, this review underscores a growing need for innovative solutions that can effectively balance agricultural demands with human health and the environment, enabling more resilient and sustainable food production. Full article
(This article belongs to the Special Issue Agro-Food Chain By-Products and Plant Origin Foods to Obtain High-Value-Added Foods—2nd Edition)
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