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The Use of Waste Products from the Food Industry to Obtain High Value-Added Products

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

Deadline for manuscript submissions: closed (15 September 2023) | Viewed by 20827

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Special Issue Editors

Prof. Dr. Stanisław Kowalski

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Guest Editor

Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Kraków, Poland
Interests: edible insects; functional food; cereals; flours; bread; fat profile of food
Special Issues, Collections and Topics in MDPI journals

Dr. Dorota Gumul

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Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
Interests: antioxidants; bioactive compounds; utilization of by-products; innovative food with use waste; modified starches; encapsulation by extrusion; food science and technology; food and nutrition; food composition and analysis; functional foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The food industry is proliferating due to globalization and population growth, providing a wider variety of food products to meet the needs of consumers. The processing of both plant and animal raw materials generates a large amount of waste. Discarded solid and liquid materials are rarely used in the production chain and often serve as animal feed products. A large part of this waste remains unprocessed, which results in additional disposal costs for the plant, and increases the biological load of sewage. However, due to growing environmental concerns, intensive research must be carried out so that more food waste can be used to increase the added value of new food products. Consequently, this will lead to maximum benefits for the industry, environment, and consumers. Due to the increased awareness of both producers and consumers about ecological and sustainable development issues, there is a growing interest in the re-use of by-products or waste products of the food industry. Observing the number of scientific articles on this subject that have been written in the last 30 years, one can notice an exponential increase in the number of published papers, which highlights the importance and relevance of this topic. Food industry waste products can provide a whole range of substances that may improve the nutritional value and functionality of new products. They often contain significant amounts of protein, dietary fiber, fat, vitamins and a whole host of other biologically active substances. Examples of such waste products that increase the nutritional value of new products are fruit and vegetable pomace, extraction meal or pulp, molasses, etc. These products can also be used as substrates for the production of dyes, vitamins or a whole range of other biologically active substances. The possibilities of using a whole range of waste products to obtain high value-added products depend on the ingenuity and creativity of both scientists and food producers. Therefore, they face new challenges but, on the other hand, also new opportunities to obtain valuable products using waste products. This strategy perfectly fits the current trend of zero-waste technology and sustainable development.

Dr. Stanisław Kowalski
Dr. Dorota Gumul
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.

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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

waste and by-products
sustainable and zero-waste production
isolation of active substances
biofortification
innovative and safe food
intelligent packaging

Published Papers (11 papers)

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Editorial

Jump to: Research

6 pages, 1043 KiB

Open AccessEditorial

The Use of Waste Products from the Food Industry to Obtain High Value-Added Products

by Stanisław Kowalski and Dorota Gumul

Foods 2024, 13(6), 847; https://doi.org/10.3390/foods13060847 - 11 Mar 2024

Viewed by 890

Abstract

Globalization and population expansion are driving the evolution of the food industry, offering an expanded array of food choices to cater to increasingly discerning consumers [...] Full article

(This article belongs to the Special Issue The Use of Waste Products from the Food Industry to Obtain High Value-Added Products)

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Research

Jump to: Editorial

17 pages, 3412 KiB

Open AccessArticle

Extraction of Bioactive Compounds from Spent Coffee Grounds Using Ethanol and Acetone Aqueous Solutions

by Ibtissam Bouhzam, Rosa Cantero, María Margallo, Rubén Aldaco, Alba Bala, Pere Fullana-i-Palmer and Rita Puig

Foods 2023, 12(24), 4400; https://doi.org/10.3390/foods12244400 - 7 Dec 2023

Viewed by 1799

Abstract

Given global coffee consumption, substantial quantities of spent coffee grounds (SCGs) are generated annually as a by-product of brewing coffee. SCG, although rich in bioactive compounds, is nowadays disposed of. The objective of this study is to compare, for the first time and from the same SCG, the efficiency of ethanol–water mixtures and acetone–water mixtures for the recovery of total polyphenols, chlorogenic acid, and caffeine. Acetone at 20% (m/m) was the most convenient solvent to extract all three bioactive compounds simultaneously, yielding 4.37 mg of GAE/g SCG for total polyphenols, chlorogenic acid (0.832 mg 5-CQA/g SCG), and caffeine (1.47 mg/g SCG). Additionally, this study aims to address some challenges associated with the industrial-scale utilization of SCG as a raw material, encompassing factors such as pre-treatment conditions (natural drying and oven drying), storage duration, and the kinetics of the extraction process. No significant difference was observed between the natural drying and oven drying of SCG. In terms of storage duration, it is advisable to process the SCG within less than 3–4 months of storage time. A significant decline of 82% and 70% in chlorogenic acid (5-CQA) and caffeine contents, respectively, was observed after eight months of storage. Furthermore, the kinetic study for the recovery of total polyphenols revealed that the optimal extraction times were 10 min for acetone at 20% and 40 min for water, with a yield increase of 28% and 34%, respectively. What is remarkable from the present study is the approach considered, using the simplest operating conditions (minimal time and solvent-to-solid ratio, and ambient temperature); hence, at an industrial scale, energy and resource consumption and equipment dimensions can be together reduced, leading to a more industrially sustainable extraction process. Full article

(This article belongs to the Special Issue The Use of Waste Products from the Food Industry to Obtain High Value-Added Products)

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15 pages, 327 KiB

Open AccessArticle

Pulp from Colored Potatoes (Solanum tuberosum L.) as an Ingredient Enriching Dessert Cookies

by Dorota Gumul, Rafał Ziobro, Jarosław Korus and Magdalena Surma

Foods 2023, 12(20), 3735; https://doi.org/10.3390/foods12203735 - 11 Oct 2023

Viewed by 1226

Abstract

Freeze-dried pulp from colored potatoes, obtained after starch isolation, is a rich source of polyphenols. Therefore, it can be used to fortify cookies, contributing to a reduction in industrial waste, aligning with the zero-waste technology. The purpose of this study was to analyze the effects of adding 5% and 10% pulp from two varieties of colored potatoes on the content of polyphenols, antioxidant activity, physical characteristics, nutritional composition, and the levels of hydroxymethylfurfural and acrylamide of the fortified cookies. The findings revealed that colored potato pulp is an outstanding additive for fortifying cookies with polyphenols, flavonoids, anthocyanins, and flavonols (even two to four times in comparison to control). Cookies containing pulp exhibited even two times higher fiber and protein content (up to 17% more), while the fat and ash content remained unchanged compared to control cookies. Furthermore, they contained 30% less HMF and 40% more acrylamide. These cookies also exhibited good physical properties in the final products. The study demonstrated that pulp from the “Magenta Love” potato variety was significantly more effective in enriching cookies with health-promoting compounds and nutrition value compared to pulp from Marleta Blue. Full article

(This article belongs to the Special Issue The Use of Waste Products from the Food Industry to Obtain High Value-Added Products)

18 pages, 674 KiB

Open AccessArticle

Asparaginase Treatment of Sea Buckthorn Berries as an Effective Tool for Acrylamide Reduction in Nutritionally Enriched Wholegrain Wheat, Rye and Triticale Biscuits

by Zuzana Ciesarová, Kristína Kukurová, Viera Jelemenská, Jana Horváthová, Janka Kubincová, Miona Belović and Aleksandra Torbica

Foods 2023, 12(17), 3170; https://doi.org/10.3390/foods12173170 - 23 Aug 2023

Cited by 1 | Viewed by 1166

Abstract

Sea buckthorn pomace is a by-product of juice production, which is still rich in bioactive compounds. After drying, the pomace can be effectively used as a valuable addition to bakery products supporting their nutritional value. However, due to the high content of the amino acid asparagine in sea buckthorn, this promising material contributes to the undesirable formation of acrylamide. To reduce the risk from this potentially carcinogenic compound, enzymatic treatment of sea buckthorn with asparaginase was applied, which resulted in a substantial reduction of asparagine content from 1834 mg/kg in untreated dried sea buckthorn pomace to 89 mg/kg in enzymatically treated dried sea buckthorn pomace. 10% substitution of wholegrain cereal flour with enzymatically treated sea buckthorn pomace powder in rye and triticale biscuits resulted in a 35% reduction in acrylamide content, in the case of wholegrain wheat biscuits up to a 64% reduction, compared to biscuits with untreated sea buckthorn pomace powder. This study confirmed that treating fruit with asparaginase is an effective way to reduce health risk caused by acrylamide in biscuits enriched with nutritionally valuable fruit pomace. Full article

(This article belongs to the Special Issue The Use of Waste Products from the Food Industry to Obtain High Value-Added Products)

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19 pages, 6821 KiB

Open AccessArticle

Improvement in the Stability and Bioaccessibility of Carotenoid and Carotenoid Esters from a Papaya By-Product Using O/W Emulsions

by Sara Lara-Abia, Gloria Lobo, Noelia Pérez-Pascual, Jorge Welti-Chanes and M. Pilar Cano

Foods 2023, 12(14), 2654; https://doi.org/10.3390/foods12142654 - 10 Jul 2023

Cited by 2 | Viewed by 1332

Abstract

The aim of the present work was to improve the stability and bioaccessibility of carotenoids from green oil extracts obtained from papaya by-products using oil-in-water (O/W) emulsions. The effects of different concentrations of pectin (1%, 2%, and 3%), a high-molecular-size emulsifier, together with Tween 20, a low-molecular-size emulsifier, high-speed homogenization conditions (time: 2, 3, 4, and 5 min; rpm: 9500, 12,000, 14,000, and 16,000 rpm), and high-pressure homogenization (HPH) (100 MPa for five cycles) were evaluated to determine the optimal conditions for obtaining O/W stable emulsions with encapsulated carotenoids. Soybean, sunflower, and coconut oils were used to formulate these O/W emulsions. The bioaccessibility of the main individual encapsulated papaya carotenoids was evaluated using the INFOGEST digestion methodology. In addition, the microstructures (confocal and optical microscopy) of the O/W carotenoid emulsions and their behavior during in vitro digestion phases were studied. Sunflower O/W carotenoid emulsions showed smaller mean particle size, higher negative ζ-potential, and higher viscosity than soybean O/W emulsions. Particle size reduction in the O/W emulsions using the HPH process improved the bioaccessibility of papaya encapsulated carotenoids. In these O/W emulsions, depending on the vegetable oil, lycopene was the carotenoid with the highest bioaccessibility (71–64%), followed by (all-E)-β-carotene (18%), (all-E)-β-cryptoxanthin (15%), and (all-E)-β-cryptoxanthin laurate (7–4%). These results highlight the potential of using green carotenoid papaya extracts to formulate O/W emulsions to enhance carotenoid bioactivity by efficiently preventing degradation and increasing in vitro bioaccessibility. Full article

(This article belongs to the Special Issue The Use of Waste Products from the Food Industry to Obtain High Value-Added Products)

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22 pages, 7924 KiB

Open AccessArticle

Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality

by Nashi K. Alqahtani, Tareq M. Alnemr, Abdullah K. Alsalem, Mutlaq M. Alotaibi and Maged Mohammed

Foods 2023, 12(6), 1219; https://doi.org/10.3390/foods12061219 - 13 Mar 2023

Cited by 1 | Viewed by 1909

Abstract

The extraction of date syrup produces a large quantity of by-product known as date press cake (DPC). This study aimed to utilize valuable ingredients of the DPC by adding 0 (Control), 2, 4, and 6% (g/100 g) of its powder to drinkable yogurt before fermentation. The physicochemical properties, texture profile, and sensory evaluation of the treated DPC-based drinkable yogurt (DPC drinkable yogurt) were measured after fermentation and 5, 10, and 15 days of storage at 4 °C. The modeling of the most critical quality attributes, i.e., pH, acidity, syneresis, water holding capacity (WHC), viscosity, and color difference (ΔE), was conducted to predict their values based on the DPC percentage and storage period. The DPC drinkable yogurt’s total solids, protein, and fat ranged between 11.19–11.83, 3.10–3.42, and 2.26–2.34%, respectively. Adding 2–6% DPC slightly increased the pH of DPC drinkable yogurt and decreased its acidity (p > 0.05) during storage. Increasing the DPC percent in DPC drinkable yogurt decreased the syneresis value, and WHC increased during storage. The color parameters and viscosity of DPC drinkable yogurt recorded the highest value at the end of the storage period for all treatments and increased steadily with the increase in DPC. The evaluation of the prediction models indicated that the predicted values were close to the actual experimental values for pH (R² = 0.779), acidity (R² = 0.973), syneresis (R² = 0.961), WHC (R² = 0.989), viscosity (R² = 0.99), L* (R² = 0.919), a* (R² = 0.995), b* (R² = 0.922), and ΔE (R² = 0.921). The textural analysis indicated that increasing the concentration of DPC in the DPC drinkable yogurt increased hardness (g), springiness, cohesiveness, and gumminess and decreased adhesiveness and resilience during cold storage. The evaluation of sensory acceptance during the cold storage of the DPC drinkable yogurt was conducted by 30 expert panelists. Each panelist received four cups of 10 mL drinkable yogurt treatments at 5–10 °C. The evaluation results indicated that adding 2% of DPC was closest in overall sensory acceptability to the control sample (p < 0.05). This study revealed the potential use of DPC in drinkable yogurt as a natural, functional, and low-cost ingredient to improve the fiber content, physicochemical properties, and overall acceptability. Therefore, the fermented DPC-based yogurt drink has the potency to be a practical, value-added, and novel alternative to dairy-based yogurt. Full article

(This article belongs to the Special Issue The Use of Waste Products from the Food Industry to Obtain High Value-Added Products)

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16 pages, 1087 KiB

Open AccessArticle

Apple Pomace as an Ingredient Enriching Wheat Pasta with Health-Promoting Compounds

by Dorota Gumul, Marek Kruczek, Eva Ivanišová, Jacek Słupski and Stanisław Kowalski

Foods 2023, 12(4), 804; https://doi.org/10.3390/foods12040804 - 13 Feb 2023

Cited by 8 | Viewed by 1950

Abstract

The global overproduction of apples is associated with large amounts of post-production waste, for which new forms of utilization should be sought. Therefore, we aimed to enrich wheat pasta with apple pomace in various percentages (10, 20, 30 and 50%). The content of total polyphenols, individual polyphenols (using UPLC-PDA-MS/MS methods) and dietary fibre, chemical composition and physical properties of the resulting pasta were determined. The addition of apple pomace to pasta resulted in increased levels of pro-health compounds: total polyphenols, phenolic acids, quercetin derivatives, flavon-3-ols and dihydrochalcones as well as dietary fibre. Decreases in hardness and maximum cutting energy were also observed in pasta supplemented with apple pomace compared to control pasta. Water absorption capacity was not influenced by the addition of apple pomace, with the exception of pasta made with 50% apple pomace. Full article

(This article belongs to the Special Issue The Use of Waste Products from the Food Industry to Obtain High Value-Added Products)

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19 pages, 5650 KiB

Open AccessArticle

Environmental and Yield Comparison of Quick Extraction Methods for Caffeine and Chlorogenic Acid from Spent Coffee Grounds

by Ibtissam Bouhzam, Rosa Cantero, Mercè Balcells, María Margallo, Rubén Aldaco, Alba Bala, Pere Fullana-i-Palmer and Rita Puig

Foods 2023, 12(4), 779; https://doi.org/10.3390/foods12040779 - 10 Feb 2023

Cited by 2 | Viewed by 3155

Abstract

This study aims to provide an overview of different extraction methods to obtain chlorogenic acid (CA) and caffeine (Caf) from spent coffee grounds (SCG). This overview shows that the quantity extracted is highly dependent on the type of SCG, so experiments using the same SCG are needed to compare different methods. Three easy and simple extraction methods will be tested at a laboratory scale and environmentally compared. All three experiments were of 1 min duration: first, using supramolecular solvent; second, with water and vortex; and third, with water assisted by ultrasound. Water extraction assisted by ultrasound at room temperature yielded the greatest quantity of chlorogenic acid and caffeine, with 1.15 mg CA/g and 0.972 mg Caf/g, respectively. Extraction using supra-solvent leads to a lower content of CA in the supra-phase since it has more affinity for the water-based inferior phase. An environmental assessment using life cycle assessment has been carried out to compare water and supra extraction methods for the manufacture of two different commercial products: a face cream and an eye contour serum. Results show that the type of solvent and the amount of active substance extracted have a great influence on the environmental results. The results presented here are important for companies willing to obtain these active substances at an industrial scale. Full article

(This article belongs to the Special Issue The Use of Waste Products from the Food Industry to Obtain High Value-Added Products)

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18 pages, 7615 KiB

Open AccessArticle

Physicochemical and Sensory Properties and Shelf Life of Block-Type Processed Cheeses Fortified with Date Seeds (Phoenix dactylifera L.) as a Functional Food

by Nashi K. Alqahtani, Tareq M. Alnemr, Abdullah M. Alqattan, Salah M. Aleid and Hosam M. Habib

Foods 2023, 12(3), 679; https://doi.org/10.3390/foods12030679 - 3 Feb 2023

Cited by 4 | Viewed by 2827

Abstract

Processed cheese has rapidly been established as a commercial product in recent years. A new ingredient, a byproduct from date fruit seed (DFS), was obtained and tested as a fortified fiber from food industrial waste in block-type processed cheese. This is the first inclusive investigation to report such a test. Different concentrations of DFS (0%, 5%, 10%, 15%, and 20%) were added to block-type processed cheese as a partial substitution for butter. The current investigation was undertaken to estimate the impact of the partial substitution of butter by DFS and its effect on the product’s quality in terms of its shelf life and physicochemical, microstructure, color, and sensory properties. Quality was assessed over a 150-day storage period. The results indicate that adding DFS to cheese increased its nutritional value due to the addition of fiber. Additionally, the texture profile of cheese was decreased in terms of hardness, adhesion, springiness, and cohesiveness. The overall structure of cheeses became less compact and had a more open cheese network, which increased with increasing DFS% and duration of storage. Moreover, DFS exhibited the darkest color with increasing ratios of supplementary DFS and duration of storage. Based on the results found in the present investigation, it was concluded that an acceptable quality of block-type processed cheese could be achieved using DFS fiber at 5% and 10% levels of fortification. Full article

(This article belongs to the Special Issue The Use of Waste Products from the Food Industry to Obtain High Value-Added Products)

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16 pages, 1047 KiB

Open AccessArticle

Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging

by Joanna Grzelczyk, Joanna Oracz and Ilona Gałązka-Czarnecka

Foods 2022, 11(23), 3776; https://doi.org/10.3390/foods11233776 - 23 Nov 2022

Cited by 1 | Viewed by 1926

Abstract

The use of olive pomace from olive oil production is still insufficient. The lingering olive pomace is harmful to the environment. On the other hand, the world is increasingly polluted with plastic or by-products from the production of biodegradable products. Considering these two problems, the aim of this work was to develop a mixture and create biodegradable disposable tableware characterized by high antioxidant activity. The disposable tableware was made by mixing olive pomace with teff flour or/and sorghum groats and lecithin. Baking was carried out at the temperature of 180 °C. The best variant of the mixture for the preparation of disposable tableware was olive pomace, teff flour, sorghum groats and lecithin. These vessels were the toughest, with low water absorption and had a high antioxidant potential due to the high content of polyphenols and omega acids. Protecting the cups and bowls with beeswax had a positive effect on reducing water absorption. Full article

(This article belongs to the Special Issue The Use of Waste Products from the Food Industry to Obtain High Value-Added Products)

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23 pages, 10852 KiB

Open AccessArticle

Production of Xylooligosaccharides from Jiuzao by Autohydrolysis Coupled with Enzymatic Hydrolysis Using a Thermostable Xylanase

by Liqin Qin, Jinghao Ma, Huafeng Tian, Yanli Ma, Qiuhua Wu, Shuang Cheng and Guangsen Fan

Foods 2022, 11(17), 2663; https://doi.org/10.3390/foods11172663 - 1 Sep 2022

Cited by 7 | Viewed by 1605

Abstract

The production of xylooligosaccharides (XOS) from Jiuzao was studied using a two-stage process based on autohydrolysis pretreatment followed by enzymatic hydrolysis. Jiuzao was autohydrolyzed under conditions where temperature, time, particle size, and solid-liquid ratio were varied experimentally. Optimal XOS production was obtained from Jiuzao with a >20 mesh particle size treated at 181.5 °C for 20 min with a 1:13.6 solid-liquid ratio. Subsequently, optimal enzymatic hydrolysis conditions for xylanase XynAR were identified as 60 °C, pH 5, and xylanase XynAR loading of 15 U/mL. Using these conditions, a yield of 34.2% XOS was obtained from Jiuzao within 2 h. The process developed in the present study could enable effective and ecofriendly industrial production of XOS from Jiuzao. Full article

(This article belongs to the Special Issue The Use of Waste Products from the Food Industry to Obtain High Value-Added Products)

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