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Advances in Processing Agri-Food and Aquatic By-Products and Residues for...
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Advances in Processing Agri-Food and Aquatic By-Products and Residues for New Food Product Development

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

Deadline for manuscript submissions: 30 April 2025 | Viewed by 9879

Special Issue Editors

Dr. Alcina M.M.B. Morais

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Guest Editor
CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Interests: food quality; fruits and vegetables; edible coatings; drying technologies; osmotic dehydration; mathematical modeling
Special Issues, Collections and Topics in MDPI journals
Dr. Rui Manuel Santos Costa De Morais

E-Mail Website
Guest Editor
CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Interests: food science; bio-based products; microalgae; natural products; bioactive compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The use of by-products and residues from bioresources (plants, animals, microorganisms, and aquatic sources) as a source of functional ingredients with added economic value is one of the objectives of circular economy, as these represent relevant renewable resources. These functional ingredients have good multifunctional properties, improving quality attributes, shelf life, sensory attributes, and other bioactive properties, additionally offering potential nutritional and health benefits. Several methods, such as extraction, fractionation, and enzymatic treatments, are currently being employed to convert agri-food and aquatic by-products into high-value ingredients. These techniques enable the recovery of valuable compounds such as proteins, fibers, and bioactive compounds from otherwise underutilized resources. Processing technologies, such as drying, high-pressure processing, ohmic heating, and pulsed electric field processing may be used in the development of new food products, and all these processes may be optimized in order to minimize water and energy consumption and achieve sustainability goals, along with waste reduction. The development of new and innovative food products from agri-food and aquatic by-products is not only driven by sustainability imperatives but also by consumer demand for nutritious and functional food options. As a result, this Special Issue provides a platform to disseminate the latest science-based information on advances in processing agri-food and aquatic by-products, as well as residues for new food product development, and we warmly welcome researchers’ contributions to the topic at hand.

Dr. Alcina M.M.B. Morais
Dr. Rui Manuel Santos Costa De Morais
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

  • agri-food by-products/residues
  • aquatic by-products/residues
  • algae (macro/microalgae)
  • functional ingredients
  • bioactive compounds
  • extraction technologies
  • processing technologies
  • food product formulations
  • food product development
  • nutritional benefits
  • health benefits
  • sustainability

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Published Papers (6 papers)

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Research

26 pages, 19419 KiB  
Article
Peptide-Rich Yeast Fractions from Brewer’s Spent Yeast: A Scalable Fractionation Approach and Their Functional Application in Bakery Products
by María Emilia Brassesco, Ana Paupério, Carlos D. Pereira, João Paulo Ferreira and Manuela Pintado
Foods 2025, 14(7), 1144; https://doi.org/10.3390/foods14071144 - 25 Mar 2025
Viewed by 328
Abstract
Brewer’s spent yeast (BSY), a significant brewing by-product, poses environmental challenges and opportunities for valorization as a sustainable protein source. This study focuses on transforming BSY into high-value functional ingredients for food applications. A green, sustainable, and scalable process was developed to extract [...] Read more.
Brewer’s spent yeast (BSY), a significant brewing by-product, poses environmental challenges and opportunities for valorization as a sustainable protein source. This study focuses on transforming BSY into high-value functional ingredients for food applications. A green, sustainable, and scalable process was developed to extract bioactive compounds from BSY at both laboratory and pilot scales, yielding peptide-rich fractions with robust antioxidant properties. These extracts were incorporated into prototype formulations, including protein-enriched crackers, demonstrating their potential as natural, nutritious ingredients. Physicochemical, compositional, and functional characterizations validated their application viability. The antioxidant potential of BSY fractions was confirmed through total phenolic compounds and ABTS and oxygen radical absorbance capacity assays, where the retentate from the 10 kDa ultrafiltration fraction on the pilot scale exhibited superior bioactivity, supporting its selection as the most suitable fraction for food formulations. Additionally, the transition from laboratory to pilot scale revealed slight variations in protein retention and bioactive compound recovery, emphasizing the need for process optimization. These findings highlight BSY’s potential to support circular economy practices by reducing waste while enhancing the nutritional and functional value of food products. Full article
(This article belongs to the Special Issue Advances in Processing Agri-Food and Aquatic By-Products and Residues for New Food Product Development)
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17 pages, 937 KiB  
Article
Use of Chlorella vulgaris Lipidic Extracts in the Development of Healthier Pastry Products with Reduced Fat Contents
by Tatiana Pereira, Sónia Barroso, Paula Teixeira, M. Rosário Domingues, Tatiana Maurício, Susana Mendes, Filipa R. Pinto, Catarina D. Freire, Gabriela Matos, Jorge A. Saraiva and Maria M. Gil
Foods 2024, 13(23), 3913; https://doi.org/10.3390/foods13233913 - 4 Dec 2024
Viewed by 1254
Abstract
Pastry products constitute a significant segment of the food market. However, the high amount of fat used in their production poses a challenge when competing for the attention of modern consumers, who are more conscious of the health problems associated with the consumption [...] Read more.
Pastry products constitute a significant segment of the food market. However, the high amount of fat used in their production poses a challenge when competing for the attention of modern consumers, who are more conscious of the health problems associated with the consumption of high-fat products. With this in mind, the main objective of this study is the reduction of the total fat and saturated fat contents of two bakery products, brioche-type bread and rice cake, by partial substitution of the main fat source with Chlorella vulgaris lipid extracts obtained through non-thermal high-pressure extraction (HPE). A reduction of 3% in the fat content of the brioche and a reduction of 11.4% in the total fat content of the rice cake were observed when the microalgae extracts were used to replace 10% of the margarine used in the brioche and 20% of the sunflower oil used in the rice cake. This substitution resulted in fat-reduced bakery products with similar physicochemical and nutritional properties to the full-fat controls. A triangle test demonstrated that no differences were perceived for the fat-reduced brioche, while in the rice cake, only slightly perceptible differences were detected. Moreover, brioche and rice cake containing the extract presented values of 1.22 ± 0.27 and 1.29 ± 0.39 mg GAE/g of total phenolic compounds, respectively. DPPH and FRAP activities were also quantified in 0.95 ± 0.38 and 1.83 ± 0.27 µmol AAE/g for brioche with extract and 1.10 ± 0.61 and 1.39 ± 0.39 µmol AAE/g for the rice cake with extract, respectively. The products were microbially stable for at least four days at room temperature. This study demonstrates the potential of using HPE microalgal lipid extracts as fat substitutes in bakery products. Full article
(This article belongs to the Special Issue Advances in Processing Agri-Food and Aquatic By-Products and Residues for New Food Product Development)
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18 pages, 1700 KiB  
Article
Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product
by Lucia Francesca Vuono, Vincenzo Sicari, Antonio Mincione, Rosa Tundis, Roberta Pino, Natale Badalamenti, Maurizio Bruno, Francesco Sottile, Sonia Piacente, Luca Settanni and Monica Rosa Loizzo
Foods 2024, 13(23), 3796; https://doi.org/10.3390/foods13233796 - 26 Nov 2024
Viewed by 940
Abstract
This work aimed to propose the reuse of processing waste from the Sicilian almond (Prunus amygdalus Batsch.) cultivar Tuono for the formulation of a new functional baked product (muffin) that is gluten- and lactose-free. Muffins were prepared using orange juice, rice flour, [...] Read more.
This work aimed to propose the reuse of processing waste from the Sicilian almond (Prunus amygdalus Batsch.) cultivar Tuono for the formulation of a new functional baked product (muffin) that is gluten- and lactose-free. Muffins were prepared using orange juice, rice flour, extra virgin olive oil, and enriched almond skin (3% and 6% w/w). The chemical-physical parameters, total phenols, and flavonoids (TPC and TFC), as well as the biological properties of the ingredients and muffins, were evaluated. Sensory analyses were also conducted. DPPH, ABTS, β-carotene bleaching, and FRAP tests were applied to measure the antioxidant potential. Muffin extracts were also tested against α-amylase and α-glucosidase enzymes. Muffins enriched with 6% almond skin (M6) showed the highest TPC and TFC with values of 26.96 mg gallic acid equivalent (GAE)/g and 24.12 mg quercetin equivalent (QE)/g, respectively. M6 exerted a promising antioxidant activity as an inhibitor of lipid peroxidation, with an IC50 of 15.44 μg/mL at 30 min incubation. Moreover, muffin M6 showed a promising α-glucosidase inhibitory effect (IC50 of 51.82 μg/mL). Based on the obtained results and supported by sensory analysis, muffins enriched with almond skin should be proposed as a promising example of upcycling for the development of a new functional bakery product. Full article
(This article belongs to the Special Issue Advances in Processing Agri-Food and Aquatic By-Products and Residues for New Food Product Development)
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21 pages, 2521 KiB  
Article
Integrated Valorization of Fucus spiralis Alga: Polysaccharides and Bioactives for Edible Films and Residues as Biostimulants
by Valter F. R. Martins, Marta Coelho, Manuela Machado, Eduardo Costa, Ana M. Gomes, Fátima Poças, Raul A. Sperotto, Elena Rosa-Martinez, Marta Vasconcelos, Manuela E. Pintado, Rui M. S. C. Morais and Alcina M. M. B. Morais
Foods 2024, 13(18), 2938; https://doi.org/10.3390/foods13182938 - 17 Sep 2024
Cited by 4 | Viewed by 2061
Abstract
Fucus spp. seaweeds thrive in the cold temperate waters of the northern hemisphere, specifically in the littoral and sublittoral regions along rocky shorelines. Moreover, they are known to be a rich source of bioactive compounds. This study explored the valorization of Fucus spiralis [...] Read more.
Fucus spp. seaweeds thrive in the cold temperate waters of the northern hemisphere, specifically in the littoral and sublittoral regions along rocky shorelines. Moreover, they are known to be a rich source of bioactive compounds. This study explored the valorization of Fucus spiralis through the extraction of bioactives and polysaccharides (PSs) for food applications and biostimulant use. The bioactives were extracted using microwave hydrodiffusion and gravity (MHG), where the condition of 300 W for 20 min resulted in the highest total phenolic content and antioxidant activity of the extract. Cellular assays confirmed that the extract, at 0.5 mg/mL, was non-cytotoxic to HaCat cells. Polysaccharides (PSs) were extracted from the remaining biomass. The residue from this second extraction contained 1.5% protein and 13.35% carbohydrates. Additionally, the free amino acids and minerals profiles of both solid residues were determined. An edible film was formulated using alginate (2%), PS-rich Fucus spiralis extract (0.5%), and F. spiralis bioactive-rich extract (0.25%). The film demonstrated significant antioxidant properties, with ABTS and DPPH values of 221.460 ± 10.389 and 186.889 ± 36.062 µM TE/mg film, respectively. It also exhibited notable physical characteristics, including high water vapor permeability (11.15 ± 1.55 g.mm.m−2.day−1.kPa−1) and 100% water solubility. The residues from both extractions of Fucus spiralis exhibited biostimulant (BS) effects on seed germination and seedling growth. BSs with PSs enhanced pea germination by 48%, while BSs without PSs increased the root dry weight of rice and tomato by 53% and up to 176%, respectively, as well as the shoot dry weight by up to 38% and up to 74%, respectively. These findings underscore the potential of Fucus spiralis within the framework of a circular economy, wherein both extracted bioactives and post-extraction by-products can be used for sustainable agriculture and food applications. Full article
(This article belongs to the Special Issue Advances in Processing Agri-Food and Aquatic By-Products and Residues for New Food Product Development)
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17 pages, 1920 KiB  
Article
Innovation in Cassava Bagasse Valorization: Efficiency of Convective Drying Enhanced with Ultrasound and Pulsed Electric Fields
by José G. Serpa-Fajardo, Elvis J. Hernández-Ramos, Ricardo D. Andrade-Pizarro, Alberto A. Aguilar-Lasserre and Gregorio Fernández-Lambert
Foods 2024, 13(17), 2796; https://doi.org/10.3390/foods13172796 - 2 Sep 2024
Viewed by 2550
Abstract
This research proposes an efficient alternative for dehydrating cassava bagasse to address the inherent challenges in the handling, transportation, storage, and preservation of this agro–industrial residue generated in cassava starch production plants. This residue is characterized by high moisture retention, considerable volume, and [...] Read more.
This research proposes an efficient alternative for dehydrating cassava bagasse to address the inherent challenges in the handling, transportation, storage, and preservation of this agro–industrial residue generated in cassava starch production plants. This residue is characterized by high moisture retention, considerable volume, and hydrophilic nature, complicating conventional drying methods. This study evaluates the impact of emerging ultrasound (US) and pulsed electric field (PEF) technologies prior to convective drying to enhance the dehydration efficiency of cassava bagasse, aiming at its valorization and contributing to the sustainability of the cassava starch industry. The findings reveal that pretreatment with ultrasound (US) and pulsed electric fields (PEF) significantly reduces the drying time of cassava bagasse compared to convective drying alone. With probe ultrasound at 26 kHz for 30 min, the drying time is reduced by 72% (3.83 h vs. 14.0 h); with bath ultrasound at 37 kHz for 30 min, it is reduced by 56.0% (6.16 h vs. 14.0 h); and with PEF at 7.5 kV/cm for 30 min, it is reduced by 52.4% (6.66 h vs. 14.0 h). These emerging technologies increased the effective diffusivity and modified the molecular structure of the bagasse, thereby improving mass transfer and drying process efficiency. These results are particularly useful for developing more efficient and sustainable strategies for drying agricultural by-products, with direct implications for the post-industrial treatment of agro–industrial residues with high water content. Full article
(This article belongs to the Special Issue Advances in Processing Agri-Food and Aquatic By-Products and Residues for New Food Product Development)
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18 pages, 2257 KiB  
Article
Isolation and Identification of Lichen Photobionts Collected from Different Environments in North of Portugal and Evaluation of Bioactivities of Their Extracts
by Luís Loureiro, João Morais, Raquel Silva, Joana T. Martins, Pedro Geada, Vítor Vasconcelos and António A. Vicente
Foods 2024, 13(11), 1759; https://doi.org/10.3390/foods13111759 - 4 Jun 2024
Viewed by 1859
Abstract
Lichens are organisms constituted by a symbiotic relationship between a fungus (mycobiont) and a photoautotrophic partner (photobiont). Lichens produce several bioactive compounds; however, the biotechnological exploitation of this organism is hampered by its slow growth. To start studying the possibility of exploiting lichens [...] Read more.
Lichens are organisms constituted by a symbiotic relationship between a fungus (mycobiont) and a photoautotrophic partner (photobiont). Lichens produce several bioactive compounds; however, the biotechnological exploitation of this organism is hampered by its slow growth. To start studying the possibility of exploiting lichens as alternative sources of bioactive compounds, eighteen lichens were collected in the north of Portugal in order to isolate and study the bioactivity of their photobionts. It was possible to isolate and cultivate only eight photobionts. Three of them, LFR1, LFA2 and LCF3, belong to the Coelastrella genus, the other two (LFA1 and LCF1) belong to the Chlorella genus and for the remaining three photobionts, LFS1, LCA1 and LCR1, it was impossible to isolate their microalgae. These only grow in consortium with bacteria and/or cyanobacteria. All extracts showed antioxidant activity, mainly at a concentration of 10 mg.mL−1. LFS1, a consortium extract, showed the highest antioxidant power, as well as the highest concentration of phenolic compounds (5.16 ± 0.53 mg of gallic acid equivalents (GAE).g−1). The extracts under study did not show significant antibacterial activity against Escherichia coli, Listeria or Salmonella. The Coelastrella sp. and LFA1 extracts showed the highest hyaluronidase inhibition. The LFR1 extract at a concentration of 5 mg.mL−1 showed the highest anti-inflammatory activity (79.77 ± 7.66%). The extracts of Coelastrella sp. and LFA1 also showed greater antidiabetic activity, demonstrating the high inhibitory power of α-amylase and α-glucosidase. LFR1 at a concentration of 5 mg.mL−1, due to its selective cytotoxicity inhibiting the growth of cancer cells (Caco-2 cells), is a promising anticancer agent. Full article
(This article belongs to the Special Issue Advances in Processing Agri-Food and Aquatic By-Products and Residues for New Food Product Development)
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