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Renewable Resources from Food Waste and Food Co-products
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Renewable Resources from Food Waste and Food Co-products

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

Deadline for manuscript submissions: closed (10 September 2023) | Viewed by 9509

Special Issue Editors

Prof. Dr. Shiyi Ou

E-Mail Website
Guest Editor
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
Interests: acrylamide; acrolein; di-carbonyl compounds; HMF; phenolic acids; amino acids
Dr. Junqing Huang

E-Mail Website
Guest Editor
Formula-Pattern Research Center, School of Traditional Chinese Medicine, Jinan University, Guangzhou 510632, China
Interests: functional foods; herbal medicines; traditional Chinese medicines

Special Issue Information

Dear Colleagues,

A huge quantity of waste and byproducts are produced after food processing, such as fruit Pomace, brans. This is a great waste of renewable resources and might cause serious environmental problems without proper treatment. However, they are an important source of numerous bioactive compounds, including carotenoids, sterols and stanols, phenolic compounds such as flavonoids and non-flavonoids phenolics, and dietary fiber. The interest in these bioactive compounds is due to their biological effects, including antioxidant, hypo-cholesterolemic, anti-cancer, immunomodulatory, anti-inflammatory, anti-diabetic, and anti-hypertensive, among others. Therefore, the by-products may be considered a very important source of high-added-value bioactive compounds that could be used in the pharmaceutical, cosmetic, and dietetic industries, and mainly in the food industry. Moreover, these renewable sources can be used to prepare feeds, biofuels, and biodegradable packaging materials.

In recent years, the food industry has been exploring a new and economical source of bioactive compounds to develop novel foods with healthy properties. Recent advances refer to new forms of the development and utilization of food waste, and food co-products are currently under study.

The aim of this Special Issue is to collate a range of experimental studies on the possible benefits of food waste or food co-products as a source of bioactive compounds, food and feed ingredients, biofuels, and packaging materials.

Prof. Dr. Shiyi Ou
Dr. Junqing Huang
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

  • food waste
  • byproducts
  • food co-products
  • renewable resources
  • bioactive compounds
  • novel foods

Published Papers (5 papers)

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Research

11 pages, 1620 KiB  
Article
Quercetin 3-O-Glucuronide from Aglianico Vine Leaves: A Selective Sustainable Recovery and Accumulation Monitoring
by Elena Cioffi, Lara Comune, Simona Piccolella, Mario Buono and Severina Pacifico
Foods 2023, 12(14), 2646; https://doi.org/10.3390/foods12142646 - 9 Jul 2023
Cited by 2 | Viewed by 1137
Abstract
In recent years, as part of sustainable development policies, the revaluation of end-of-life products has become more and more widespread. In terms of sustainability, in a scenario of circular economy food sustainability aims, inter alia, at making an effective re-use of natural resources [...] Read more.
In recent years, as part of sustainable development policies, the revaluation of end-of-life products has become more and more widespread. In terms of sustainability, in a scenario of circular economy food sustainability aims, inter alia, at making an effective re-use of natural resources as a starting point for the obtainment of high added-value products. With the aim of promoting the valorization of the wine sector wastes, the present study took into account the leaves of Vitis vinifera L. cv. Aglianico from the Campania Region (Italy). The use of deep eutectic solvents as a greener alternative to the most common organic solvents, joint to ultrasound-assisted maceration, and LC-MS tools, allowed us to define for the first time a six-month quantitative variation of flavonol derivatives, and in particular of quercetin 3-O-glucuronide, based on the collection time and the leaf height on the grapevine. Results underlined that the influence of abiotic factors, such as exposure to sunlight, which is pivotal in the biosynthesis of such compounds, should be strictly considered for their full recovery. Full article
(This article belongs to the Special Issue Renewable Resources from Food Waste and Food Co-products)
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17 pages, 1204 KiB  
Article
Biological Activities of p-Hydroxycinnamic Acids in Maintaining Gut Barrier Integrity and Function
by Zi-Ying Wang, Ying Yin, Dong-Ni Li, Dan-Yue Zhao and Jun-Qing Huang
Foods 2023, 12(13), 2636; https://doi.org/10.3390/foods12132636 - 7 Jul 2023
Cited by 9 | Viewed by 1764
Abstract
It is well established that p-Hydroxycinnamic acids (HCAs), including ferulic, caffeic, sinapic, and p-coumaric acids, possess a characteristic phenylpropanoid C6-C3 backbone and account for about one-third of the phenolic compounds in our diet. HCAs are typically associated with various plant cell wall components, [...] Read more.
It is well established that p-Hydroxycinnamic acids (HCAs), including ferulic, caffeic, sinapic, and p-coumaric acids, possess a characteristic phenylpropanoid C6-C3 backbone and account for about one-third of the phenolic compounds in our diet. HCAs are typically associated with various plant cell wall components, including mono-, di-, and polysaccharides, sterols, polyamines, glycoproteins, and lignins. Interestingly, enzymes produced by intestinal microbes liberate HCAs from these associations. HCAs are completely absorbed in their free form upon ingestion and undergo specific reactions upon absorption in the small intestine or liver. The gut epithelium, composed of intestinal epithelial cells (IECs), acts as a physical barrier against harmful bacteria and a site for regulated interactions between bacteria and the gut lumen. Thus, maintaining the integrity of the epithelial barrier is essential for establishing a physiochemical environment conducive to homeostasis. This review summarizes the protective effects of HCAs on the intestinal barrier, achieved through four mechanisms: preserving tight junction proteins (TJPs), modulating pro-inflammatory cytokines, exerting antioxidant activity, and regulating the intestinal microbiota. Full article
(This article belongs to the Special Issue Renewable Resources from Food Waste and Food Co-products)
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12 pages, 4022 KiB  
Article
Integrated Processes Turning Pepper Sauce Waste into Valuable By-Products
by Jicheng Shu, Yongqin Yin and Zhijun Liu
Foods 2023, 12(1), 67; https://doi.org/10.3390/foods12010067 - 23 Dec 2022
Cited by 2 | Viewed by 2353
Abstract
Background: Safe and efficient disposal of millions of tons of pepper sauce waste (PSW) can be a challenge to pepper sauce manufacturers that are concerned about creating environmental hazards from the processing (e.g., preservative salt and vinegar) and intrinsic (e.g., the pungent capsaicins) [...] Read more.
Background: Safe and efficient disposal of millions of tons of pepper sauce waste (PSW) can be a challenge to pepper sauce manufacturers that are concerned about creating environmental hazards from the processing (e.g., preservative salt and vinegar) and intrinsic (e.g., the pungent capsaicins) ingredients. It will be immensely beneficial to process these waste materials before they go to disposal. This work presents integrated approaches for a complete utilization of waste materials by removing and recovering valuable by-products and/or ingredients while succeeding to minimal to zero hazards. Methods: Laboratory- and pilot-scale extraction processes were used to demonstrate the recovery of intrinsic compounds from PSW to pungent pepper oil. Flash chromatography was then applied to isolate the pungent capsaicins out of the pepper oil, thus generating a no-heat pepper oil. Results: By processing the waste materials, a number of valuable by-products with various yield percentages were produced. They included (1) hot red pepper oil (RPO, 8.0% v/w), (2) no-heat pepper residue (NHPR, 25.3% w/w), (3) no-heat red pepper oil (NHRPO, 4.0% v/w), (4) capsaicinoids (0.8% w/w), and (5) capsaicin (0.4% w/w). The optimum processing conditions for products 1, 2, and 3 include extracting the waste materials with 95% ethanol twice, each lasting three hours. The optimal isolation conditions of flash column chromatography to obtain products 4 and 5 include the use of the pre-packed chromatography column 130 g Redisep C18, preparing the sample concentration to 100 mg/mL, eluting with aqueous ethanol, and detecting capsaicins at a wavelength of 228 nm. Conclusions: An integrated approach is offered for the complete utilization of PSW. It not only turns organic food waste into numerous new commodities but also significantly reduces the volume and degree of potential environmental hazard to the disposal sites. Full article
(This article belongs to the Special Issue Renewable Resources from Food Waste and Food Co-products)
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14 pages, 987 KiB  
Article
Identification and Structure–Activity Relationship of Recovered Phenolics with Antioxidant and Antihyperglycemic Potential from Sugarcane Molasses Vinasse
by Zhe Huang, Yinning Chen, Riming Huang and Zhengang Zhao
Foods 2022, 11(19), 3131; https://doi.org/10.3390/foods11193131 - 8 Oct 2022
Cited by 2 | Viewed by 1760
Abstract
Sugarcane molasses vinasse is the residue of the fermentation of molasses and the water and soil environmental pollutants from distilleries. However, its recycling value has been neglected. The chemical analysis of the molasses vinasse led to the isolation of a new benzoyl chloride [...] Read more.
Sugarcane molasses vinasse is the residue of the fermentation of molasses and the water and soil environmental pollutants from distilleries. However, its recycling value has been neglected. The chemical analysis of the molasses vinasse led to the isolation of a new benzoyl chloride called 2,3,4-trihydroxy-5-methoxy benzoyl chloride, as well as thirteen known compounds, including six benzoic acids. The structure of the new benzoyl chloride was elucidated on the basis of extensive spectroscopic analysis. The antioxidant activity of all isolated compounds was measured using the ORAC assay. Moreover, we compared the cellular antioxidant activity (CAA) and inhibitory activity against α-amylase and α-glucosidase for structure–activity analysis. The results showed that only vanillic acid had CAA (8.64 μmol QE/100 μmol in the no PBS wash protocol and 6.18 μmol QE/100 μmol in the PBS wash protocol), although other benzoic acid derivatives had high ORAC values ranging between 1879.9 and 32,648.1 μmol TE/g. Additional methoxy groups at the ortho-positions of the p-hydroxy group of benzoic acids enhanced the inhibition of α-glucosidase but reduced the ORAC activity unless at the para-position. This work indicated that phenolics, especially phenolic acids in the sugarcane molasses vinasse, possessed potential antioxidant and antihyperglycemic activity, which improved the utilization rate of resources and reduced the discharge of pollutants. Full article
(This article belongs to the Special Issue Renewable Resources from Food Waste and Food Co-products)
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17 pages, 6027 KiB  
Article
Preparation and Characterization of Plant Protein Adhesives with Strong Bonding Strength and Water Resistance
by Yang Qu, Qin Guo, Xuegang Huang, Tian Li, Manzhu Liang, Jingjing Qin, Qiang Gao, Hongzhi Liu and Qiang Wang
Foods 2022, 11(18), 2839; https://doi.org/10.3390/foods11182839 - 14 Sep 2022
Cited by 5 | Viewed by 1766
Abstract
Plant protein adhesive has received considerable attention because of their renewable raw material and no harmful substances such as formaldehyde. However, for the plant protein adhesive used in the field of plywood, low cost, strong water resistance, and high bonding strength were the [...] Read more.
Plant protein adhesive has received considerable attention because of their renewable raw material and no harmful substances such as formaldehyde. However, for the plant protein adhesive used in the field of plywood, low cost, strong water resistance, and high bonding strength were the necessary conditions for practical application. In this work, a double-network structure including hydrogen bonds and covalent bonds was built in hot-pressed peanut meal (HPM) protein (HPMP) adhesive, soybean meal (SBM) protein (SBMP) adhesive and cottonseed meal (CSM) protein (CSMP) adhesives. The ether bonds and ester bonds were the most in CSMP adhesive, followed by SBMP adhesive, while the hydrogen bond was the most in HPMP adhesive. The solubility of the HPMP, SBMP, and CSMP adhesives decreased by 14.3%, 24.2%, and 19.4%, the swelling rate decreased by 56.9%, 48.4%, and 78.5%, respectively. The boiling water strength (BWS) of HPMP (0.82 MPa), SBMP (0.92 MPa), and CSMP adhesives reached the bonding strength requirement of China National Standards class I plywood (type I, 0.7 MPa). The wet shear strength (WSS) of HPMP, SBMP, and CSMP adhesives increased by 334.5% (1.26 MPa), 246.3% (1.42 MPa), and 174.1% (1.59 MPa), respectively. This study provided a new theory and method for the development of eco-friendly plant meal protein adhesive and promotes the development of green adhesive. Full article
(This article belongs to the Special Issue Renewable Resources from Food Waste and Food Co-products)
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