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Upcycled Fruit and Vegetable Bioactives: From By-Product Valorization to Sustainable...
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Upcycled Fruit and Vegetable Bioactives: From By-Product Valorization to Sustainable Functional Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: 15 January 2027 | Viewed by 4465

Special Issue Editors

Prof. Dr. Violeta Nour

E-Mail Website
Guest Editor
Department of Horticulture & Food Science, University of Craiova, 200585 Craiova, Romania
Interests: food science and technology; food composition and analysis; bioactive compounds; fruit and vegetable by-products; antioxidants; functional foods; food gels
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Gabriela Rapeanu

E-Mail Website
Guest Editor
Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania
Interests: assessment of process–structure–function–product relationship of targeted biologically active compounds; valorization of highly nutritional and functional by-products from food industry; microencapsulation of active ingredients; application of microencapsulation for safe delivery of bioactive substances in food system
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We are pleased to invite contributions to this Special Issue of Foods, "Upcycled Fruit and Vegetable Bioactives: From By-Product Valorization to Sustainable Functional Foods". This Special Issue aims to explore advanced technologies and novel processing methods that transform diverse fruit and vegetable by-products into essential nutrients, bioactive compounds, or sustainable food solutions that meet modern consumer demands.

The fruit and vegetable processing industry is a significant contributor to the increased production of food waste, and traditional disposal methods exacerbate environmental pollution. However, the richness of fruit and vegetable by-products (peels, stems, stalks, leaves, seeds, kernels, husks, pomaces, etc.) in vitamins, minerals, dietary fibers, and bioactive compounds showcase their vast potential for transformation into valuable nutritional ingredients. An extensive range of possibilities are available, and many innovative applications are continuing to emerge for upcycling fruit and vegetable by‐products into functional foods. The innovative upcycling of fruit and vegetable by‐products into high-value ingredients, as well as for the production of functional foods, could contribute to minimizing food waste disposal, enhancing overall sustainability, and providing consumers with novel, nutritious, and health-promoting food products.

We look forward to receiving your submissions.

Prof. Dr. Violeta Nour
Prof. Dr. Gabriela Rapeanu
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 250 words) can be sent to the Editorial Office for assessment.

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

  • fruit and vegetable by-products
  • bioactive compounds
  • antioxidants
  • dietary fibers
  • novel food development
  • functional foods

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Published Papers (4 papers)

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Research

27 pages, 1691 KB  
Article
Incorporation of Citrus Peel-Derived Bioactive Compounds into a Fish-Based Food Product: Effects on Quality, Antioxidant Potential, Microbial Safety and Sensory Attributes
by Elena-Iuliana Flocea, Gabriela Mihalache, Bianca-Georgiana Anchidin, Ioana Gucianu, Marius-Mihai Ciobanu, Florina Stoica, Giulia Pascon, Daniel-Florin Lipșa and Paul-Corneliu Boișteanu
Foods 2026, 15(10), 1741; https://doi.org/10.3390/foods15101741 - 14 May 2026
Viewed by 263
Abstract
Fish-derived products are extensively acknowledged for their substantial role in fostering balanced diets and supporting a healthy way of life. This research is aimed at formulating, analyzing and evaluating a fish-based food product. The methodology adopted in this study adheres to contemporary food [...] Read more.
Fish-derived products are extensively acknowledged for their substantial role in fostering balanced diets and supporting a healthy way of life. This research is aimed at formulating, analyzing and evaluating a fish-based food product. The methodology adopted in this study adheres to contemporary food safety standards, prioritizing the utilization of minimal technological processes and natural ingredients, a focus that is gaining prominence within contemporary industrial practices. Thus, the proposal for a formulation obtained by integrating powders and extracts from plant byproducts (Citrus) represents a concrete application direction with real potential for commercialization. The product has been enriched with biocomponents derived from orange peel, namely orange extract (OE) and orange peel powder (PPO). The research focused on product development and the in situ evaluation of the effects of OE and PPO. The physicochemical composition, bioactive compound content, and antioxidant activity were evaluated, along with the microbiological status under post-opening refrigeration conditions, in order to simulate actual consumer use. In addition, the product’s color parameters and sensory attributes were analyzed. The results highlight significant potential for the development of a clean-label fish-based product, characterized by a simplified and easily implementable formulation, aligned with current production and consumption requirements. Compared to the control sample, both OE and PPO significantly influenced the analyzed parameters. Differences in physicochemical composition were observed in the experimental samples. In addition, PPO increased the antioxidant activity of the samples and the profile of bioactive compounds. Microbiological analysis, performed on day 0 and after 3 and 7 days of storage at 4 °C showed opening, confirmed the absence of Escherichia coli and Staphylococcus aureus in all samples and had an influence on the growth of fungi. The acceptability of fish-based products is often limited by odor perception, which is one of the main factors leading to consumer rejection. Sensory evaluation demonstrated that citrus-enriched samples were distinguished by the perception of particular sensory attributes. This formulation presents a practical solution to address this constraint, thereby enhancing the product’s sensory acceptability. The integration of OE and PPO yielded a more harmonized sensory profile, as evidenced by elevated hedonic scores and an intermediate placement in both principal component analysis (PCA) and external preference mapping. This research furnishes a thorough characterization of a fish-based food product, underscoring its potential as a viable option for balanced dietary regimens. Simultaneously, the findings support the product’s adherence to sustainability principles through the utilization of bioactive compounds sourced from plant byproducts, thus satisfying contemporary requirements for foods that possess an optimal nutritional profile and a diminished environmental footprint. Full article
(This article belongs to the Special Issue Upcycled Fruit and Vegetable Bioactives: From By-Product Valorization to Sustainable Functional Foods)
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32 pages, 2522 KB  
Article
Utilization of Tomato Pomace Powder as a Bioactive Ingredient in Semi-Hard Cheese Production: A Study on Nutritional Profile and Sensory Qualities
by Florina Stoica, Roxana Nicoleta Rațu, Iuliana Motrescu, Gabriela Râpeanu, Oana Emilia Constantin, Irina Gabriela Cara, Denis Țopa and Gerard Jităreanu
Foods 2026, 15(3), 542; https://doi.org/10.3390/foods15030542 - 3 Feb 2026
Cited by 2 | Viewed by 727
Abstract
Tomatoes (Solanum lycopersicum L.) are among the most widely consumed and nutritious vegetables globally, being abundant in lycopene, carotenoids, phenolics, organic acids, vitamins, and several other bioactive and health-enhancing compounds. Tomato processing yields a substantial residue known as tomato pomace (TP), primarily [...] Read more.
Tomatoes (Solanum lycopersicum L.) are among the most widely consumed and nutritious vegetables globally, being abundant in lycopene, carotenoids, phenolics, organic acids, vitamins, and several other bioactive and health-enhancing compounds. Tomato processing yields a substantial residue known as tomato pomace (TP), primarily composed of peels and seeds, along with a small quantity of pulp. This study investigates the potential of TP powder, rich in dietary fiber, lycopene, polyphenols, and other bioactive compounds, as a natural ingredient in semi-hard cheese. The cheese was enhanced with varying concentrations of TP (5%, 7%), and each variant was assessed for physico-chemicals, sensory properties, minerals, color, phytochemicals, and texture. Cheeses supplemented with TP showed elevated levels of phytochemicals (45.44–82.83 mg GAE/100 g), greater antioxidant capacity (470.25–977.41 µmol TE/g), and higher fiber content (3.62–5.44%), while sensory acceptability remained acceptable at lower inclusion levels but decreased at 7% TP due to slightly bitter aftertaste. Textural analysis showed minimal changes in TP-enriched cheeses, suggesting that TP can be integrated into semi-hard cheese matrices without compromising quality. This study illustrates the feasibility of utilizing TP as an important ingredient in cheese manufacturing, aiding in waste minimization and fostering a circular economy within the food sector. The findings underscore TP’s capacity to enhance dairy products, facilitating innovative and sustainable food solutions that advance health and environmental objectives. Full article
(This article belongs to the Special Issue Upcycled Fruit and Vegetable Bioactives: From By-Product Valorization to Sustainable Functional Foods)
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23 pages, 1559 KB  
Article
Development and Characterization of Meat-Based Pasta Enriched with Apple and Sugar Beet Fibers
by Diana-Remina Manoliu, Mihai Cătălin Ciobotaru, Marius-Mihai Ciobanu and Paul-Corneliu Boișteanu
Foods 2025, 14(22), 3837; https://doi.org/10.3390/foods14223837 - 9 Nov 2025
Cited by 2 | Viewed by 1191
Abstract
The global trend toward sustainable and health-promoting foods has encouraged the reformulation of meat products that strategically incorporate high-quality animal proteins and functional compounds derived from plants. This study focuses on a complex food concept: meat-based pasta formulated from pork, semolina, and dietary [...] Read more.
The global trend toward sustainable and health-promoting foods has encouraged the reformulation of meat products that strategically incorporate high-quality animal proteins and functional compounds derived from plants. This study focuses on a complex food concept: meat-based pasta formulated from pork, semolina, and dietary fibers (apple and sugar beet). The quality attributes and the effects of different formulations were evaluated in comparison with a control sample. The findings show that the addition of dietary fibers significantly impacted the chemical composition, lowered the pH and increased water activity. The incorporation of the apple and sugar beet fibers increased the total dietary fiber content from 2.94% (control) to 9.59% and 11.15%, respectively, at the highest level of inclusion. Moreover, texture profile analysis of the raw samples revealed an enhancement in hardness (from 8.01 N in the control to maximum values of 21.23 N and 26.37 N), gumminess (from 3.28 N to 10.43 N and 12.36 N), and slight improvements in cohesiveness (from 0.41 to maximum values of 0.49 and 0.51) with the addition of apple and sugar beet fibers, respectively. The color parameters (L*, a*, b*) varied depending on the fiber source, with beet fiber imparting higher lightness and redness, while apple fiber contributed to darker tones. An initial consumer acceptability test revealed a positive perception of the innovative product, particularly for formulations with low and medium percentages of fiber addition. Overall, the results demonstrate that meat-based pasta can be successfully formulated with dietary fibers, providing an innovative and feasible alternative that meets current consumer expectations for novel, healthy, and sustainable foods. Full article
(This article belongs to the Special Issue Upcycled Fruit and Vegetable Bioactives: From By-Product Valorization to Sustainable Functional Foods)
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27 pages, 1644 KB  
Article
Valorization of Blackcurrant Pomace for the Development of Functional Stirred Yogurt with Enhanced Nutritional and Antioxidant Properties
by Florin Daniel Lipșa, Roxana Nicoleta Rațu, Florina Stoica, Iuliana Motrescu, Irina Gabriela Cara, Ramona-Maria Cristea and Eugen Ulea
Foods 2025, 14(21), 3650; https://doi.org/10.3390/foods14213650 - 26 Oct 2025
Cited by 4 | Viewed by 1338
Abstract
In light of the growing concerns of consumers who are increasingly turning towards healthier food options, both researchers and producers in the food industry are exploring the use of agro-industrial by-products as nutritionally valuable ingredients. This strategy not only enables the development of [...] Read more.
In light of the growing concerns of consumers who are increasingly turning towards healthier food options, both researchers and producers in the food industry are exploring the use of agro-industrial by-products as nutritionally valuable ingredients. This strategy not only enables the development of value-added food products, but also supports sustainability through the valorization of waste. Blackcurrant pomace (BP), a by-product obtained after juice extraction, has been shown to be rich in bioactive compounds, dietary fiber, antioxidants, and anthocyanin pigments. For these reasons, the innovative aspect of the study was its use of different proportions of BP powder, 5%, 10%, and 15%, when obtaining new varieties of stirred yogurt. This study assesses the impact of BP powder on the stirred yogurt’s antioxidant content, physicochemical properties, color, microbiological characteristics, and sensory qualities. The findings showed that BP powder intensified the yogurts’ coloration and considerably improved their antioxidant activity (which ranged from 8.21 ± 0.35 to 21.15 ± 0.49 µmol TE/g DM) and nutritional quality. The panelists’ positive acceptance was confirmed by sensory evaluation, and the 10% BP formulation (DBBP2) was rated as the most favorable. These results show that BP is a valuable ingredient for enhancing dairy products, creating nutritious, appealing yogurts while promoting sustainable food production and valorization of food waste. Full article
(This article belongs to the Special Issue Upcycled Fruit and Vegetable Bioactives: From By-Product Valorization to Sustainable Functional Foods)
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