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Comprehensive Utilization of By-Products in Food Industry
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Comprehensive Utilization of By-Products in Food Industry

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: 25 June 2025 | Viewed by 8355

Special Issue Editors

Prof. Dr. Qian Yang

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Guest Editor
School of Life Science and Technology, Harbin Institute of Technology, Harbin 150006, China
Interests: resource utilization of by-products; processing of agricultural products; high-value utilization; food industry; fermentation engineering; microbiological technology; environmental protection; food safety and human health
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Xiaofei Liu

E-Mail Website
Guest Editor
College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
Interests: agricultural waste; degradation; high-value utilization; returning farmland; microbiological technology; whole grain; starch; protein
Prof. Dr. Liyan Wang

E-Mail Website
Guest Editor
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
Interests: agricultural by-products; polysaccharides; proteins; plant extracts; antibacterial and antioxidant bionic packaging materials; edible fungi; meat products; aquatic products deep processing
Special Issues, Collections and Topics in MDPI journals
Dr. Longwei Jiang

E-Mail Website
Guest Editor
College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
Interests: biomass resource utilization; resource utilization of by-products; processing of agricultural products; physicochemical characterization; natural product
Special Issues, Collections and Topics in MDPI journals
Dr. Congyu Lin

E-Mail Website
Guest Editor Assistant
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Interests: high value utilization; resource utilization of by-products; microbial biotechnology; biomass resource utilization; agricultural product processing; biological environmental protection; polysaccharides

Special Issue Information

Dear Colleagues,

With the rapid development of the food industry, more and more by-products can not be used reasonably, resulting in serious environmental pollution and waste of resources, soil, and rivers, and other pollution incidents emerge one after another; on the other hand, we are also faced with the shortage of food processing raw materials. As we all know, these by-products, such as waste residue and juice from the starch industry, distiller's grains from liquor production, rice husks from flour production, and bagasse from sugarcane sugar production, are usually discarded, but they often contain starch, protein, polysaccharides, cellulose, and other organic matter, which can be used by means of extraction and fermentation. Creating high-value-added products, such as expensive pullulan polysaccharides, omnipotent-activated carbon, popular plant enzymes, and distiller's grains masks, truly turns waste into treasure, but also better builds an environmentally friendly industry, killing many birds with one stone. This Special Issue focuses on the research and application of by-products produced in the process of food processing to realize economic transformation by means of chemistry, chemical industry, biotechnology, and so on. The focus of this Special Issue includes the above aspects but is not limited to them. We invite you to share your latest research and topical comments on comprehensive utilization of by-products in the food industry by contributing to this Special Issue as we work together to advance this industry.

Prof. Dr. Qian Yang
Prof. Dr. Xiaofei Liu
Prof. Dr. Liyan Wang
Dr. Longwei Jiang
Guest Editors

Dr. Congyu Lin
Guest Editor Assistant

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

  • biomass resource utilization
  • food industry by-products
  • high-value utilization
  • environmentally friendly
  • processing of agricultural products
  • green biotechnology
  • food industry wastewater
  • clean energy

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Published Papers (10 papers)

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Research

25 pages, 2364 KiB  
Article
Hemp Seed-Based Foods and Processing By-Products Are Sustainable Rich Sources of Nutrients and Plant Metabolites Supporting Dietary Biodiversity, Health, and Nutritional Needs
by Ricardo Ramos-Sanchez, Nicholas J. Hayward, Donna Henderson, Gary J. Duncan, Wendy R. Russell, Sylvia H. Duncan and Madalina Neacsu
Foods 2025, 14(5), 875; https://doi.org/10.3390/foods14050875 - 4 Mar 2025
Viewed by 281
Abstract
Processing hemp seeds into foods generates several by-products that are rich in nutrients and bioactive phytochemicals. This paper presents a thorough plant metabolite analysis and a comprehensive assessment of the nutrient content of 14 hemp seed-based foods and by-products and evaluates their feasibility [...] Read more.
Processing hemp seeds into foods generates several by-products that are rich in nutrients and bioactive phytochemicals. This paper presents a thorough plant metabolite analysis and a comprehensive assessment of the nutrient content of 14 hemp seed-based foods and by-products and evaluates their feasibility to deliver dietary needs and daily recommendations. The protein-85-product was the hemp food and hemp fudge the hemp by-product with the highest content of protein, 93.01 ± 0.18% and 37.66 ± 0.37%, respectively. Hemp seed-hull flour had the richest insoluble non-starch polysaccharide content (39.80 ± 0.07%). Linoleic acid was the most abundant fatty acid across all the hemp seed-based samples (ranging from 53.80 ± 2.02% in the protein-85-product to 69.53 ± 0.45% in the hemp cream). The omega-6 to omega-3 fatty acid ratio varied from 3:1 to 4:1 across all hemp seed-based samples. The majority of hemp seed-based samples were rich sources of potassium, magnesium, and phosphorus. Gentisic acid, p-coumaric acid, and syringaresinol were the most abundant plant metabolites measured and found mainly in bound form. Hemp seed by-products are valuable sources of nutrients capable of meeting dietary needs and, therefore, should be re-valorized into developing healthy food formulations to deliver a truly zero-waste hemp food production. Full article
(This article belongs to the Special Issue Comprehensive Utilization of By-Products in Food Industry)
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16 pages, 4414 KiB  
Article
Construction of an Efficient Engineered Strain for Chaetoglobosin A Bioresource Production from Potato Starch Industrial Waste
by Kai Zhang, Shanshan Zhao, Zhengran Wang, Ming Cheng, Wan Wang and Qian Yang
Foods 2025, 14(5), 842; https://doi.org/10.3390/foods14050842 - 28 Feb 2025
Viewed by 329
Abstract
Chaetoglobosin A (CheA), a typical structure of the cytochalasin family, exhibits outstanding efficacy against a variety of tumor cells and plant pathogens. However, its low yield and high production cost are major obstacles limiting its wide application. In order to increase CheA yield, [...] Read more.
Chaetoglobosin A (CheA), a typical structure of the cytochalasin family, exhibits outstanding efficacy against a variety of tumor cells and plant pathogens. However, its low yield and high production cost are major obstacles limiting its wide application. In order to increase CheA yield, an engineered strain was established by overexpressing CgMfs, the gene encoding the MFS family’s efflux pump, on chassis cells lacking CgXpp1, which have been shown to act as a negative regulator of CheA biosynthesis. As expected, the engineered strain significantly boosted CheA production from 63.19 to 265.93 mg/L after incubation in PDA medium for 10 d, whereas the yield of the engineered strain was remarkably enhanced 2.93-fold compared with the wild type, following 10 d of cultivation utilizing potato starch industrial waste. The addition of metal ions had a positive effect on CheA production, with Cu2+ being the most effective and improving production to 176.92 mg/L. The optimal fermentation conditions were determined by response surface optimization, and under the optimal conditions, the engineered strain could stably produce CheA with a yield of 197.58 mg/L. This study provided the conditions for reducing production costs while increasing CheA production, as well as new strategies and insights for the production of the target compound. Full article
(This article belongs to the Special Issue Comprehensive Utilization of By-Products in Food Industry)
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18 pages, 4157 KiB  
Article
The Optimization of the Dehydration Temperature of Peels from Prickly Pears
by Olimpia Panza, Matteo Alessandro Del Nobile and Amalia Conte
Foods 2025, 14(5), 811; https://doi.org/10.3390/foods14050811 - 26 Feb 2025
Viewed by 221
Abstract
The optimization of the prickly pear peel (PPP) dehydration temperature was addressed. Two indicators of efficiency were used to select the optimal dehydration temperature: one related to the process productivity, another to the energy consumption. To calculate them the PPP dehydration kinetics were [...] Read more.
The optimization of the prickly pear peel (PPP) dehydration temperature was addressed. Two indicators of efficiency were used to select the optimal dehydration temperature: one related to the process productivity, another to the energy consumption. To calculate them the PPP dehydration kinetics were measured at three different temperatures (i.e., 50, 60, and 70 °C) along with the energy consumption of the process. A mathematical model was used to fit the dehydration kinetics. The influence of the temperature on the kinetics was assessed by analyzing the dependence of the fitting parameters on the dehydration temperature. It was found that both the kinetic parameters and the equilibrium parameter depend on the temperature through an exponential-type equation. The model was also used to calculate both the process productivity and the average energy consumed by the dehydration cabinet per grams of evaporated water when 99% dehydration is reached. The two efficiency indicators suggested that the optimal drying temperature is 70 °C, both being the indicators decreasing function of the temperature. Full article
(This article belongs to the Special Issue Comprehensive Utilization of By-Products in Food Industry)
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20 pages, 3492 KiB  
Article
Effects on Physicochemical, Nutritional, and Quality Attributes of Fortified Vegan Muffins Incorporated with Hempseed as an Alternative Protein Source
by Huimin Du, Inha Baek, Yunju Jang, Nurul Saadah Said and Won Young Lee
Foods 2025, 14(4), 601; https://doi.org/10.3390/foods14040601 - 11 Feb 2025
Viewed by 791
Abstract
This study investigated the potential of hempseed protein isolate (HPI) as a protein fortifier and wheat flour substitute in vegan muffins. HPI was incorporated at 0% (CON), 10% (HP10), 20% (HP20), and 30% (HP30) substitution levels, and muffins were evaluated for physicochemical, functional, [...] Read more.
This study investigated the potential of hempseed protein isolate (HPI) as a protein fortifier and wheat flour substitute in vegan muffins. HPI was incorporated at 0% (CON), 10% (HP10), 20% (HP20), and 30% (HP30) substitution levels, and muffins were evaluated for physicochemical, functional, and sensory properties. Protein content significantly increased from 9.61% (CON) to 19.40% (HP30), while baking loss decreased from 21.33% to 19.77%, reflecting HPI’s superior water-holding capacity. Texture analysis showed hardness decreased from 179.72 g/cm2 (CON) to 137.73 g/cm2 (HP30), resulting in softer muffins with higher chewiness. This correlated with a more aerated crumb structure and smoother surface at higher HPI levels, indicating improved structural integrity. Rheological analysis revealed increased batter viscosity and shear-thinning behavior with HPI fortification. FTIR analysis exhibited redshifts in the Amide I and Amide II bands, suggesting enhanced protein–protein interactions and hydrogen bonding in fortified HPI muffins. Antioxidant activity increased significantly, with ABTS radical scavenging values rising from 32.66% (CON) to 46.28% (HP30), attributed to the bioactive peptides and phenolic compounds (144.67 mg GAE/g) in HPI. However, in vitro protein digestibility (IVPD) decreased from 66.08% to 42.63% due to protein–starch–lipid interactions inhibiting hydrolysis. Sensory evaluation showed no significant differences in aroma, taste, mouthfeel, or overall acceptability, with scores between 4.83 and 5.33 among all samples. These results demonstrate that HPI incorporation of up to 30% significantly enhances the nutritional profile, antioxidant activity, and textural properties of vegan muffins while maintaining overall sensory quality, supporting HPI’s potential as a sustainable protein fortifier in plant-based bakery products. Full article
(This article belongs to the Special Issue Comprehensive Utilization of By-Products in Food Industry)
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19 pages, 1531 KiB  
Article
A Sustainable Approach: Repurposing Red Beetroot Peels for Innovative Meringue Products
by Oana Emilia Constantin, Florina Stoica, Silvia Lazăr (Mistrianu), Doina Georgeta Andronoiu, Mihaela Turturică, Nicoleta Stănciuc, Roxana Nicoleta Rațu, Constantin Croitoru and Gabriela Râpeanu
Foods 2025, 14(2), 317; https://doi.org/10.3390/foods14020317 - 18 Jan 2025
Cited by 1 | Viewed by 853
Abstract
With the increasing global demand for sustainable and eco-friendly food items, it is imperative to investigate alternate sources of natural pigments. The red beetroot (Beta vulgaris L.) is a traditional food in many countries and a rich bioactive compound known for its [...] Read more.
With the increasing global demand for sustainable and eco-friendly food items, it is imperative to investigate alternate sources of natural pigments. The red beetroot (Beta vulgaris L.) is a traditional food in many countries and a rich bioactive compound known for its beneficial properties. Beetroot peel, a by-product of beetroot food processing, is often discarded, contributing to environmental damage. This research explores the potential of beetroot peel (BP) powder as a natural pigment in food products and its functional benefits. The study focuses on incorporating BP powder into meringues, aiming to create a value-added product with enhanced properties, particularly antioxidant activity. Various amounts of BP powder (4–10%) were added to meringue formulations, and the effects on the resulting meringues’ physicochemical properties, sensory qualities, and phytochemical profiles were assessed during 21 days of storage. The research revealed that BP powder, besides its function as a natural colorant and the pleasing pink hue it imparts to meringues, also enhances antioxidant activity due to its high phenolic concentration. BP powder was also incorporated to enhance the meringues’ overall sensory characteristics, improving their flavor and texture. The research findings indicate that BP has the potential to be used as a natural food ingredient to promote human health, resource-use efficiency, and a circular economy. Full article
(This article belongs to the Special Issue Comprehensive Utilization of By-Products in Food Industry)
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17 pages, 4054 KiB  
Article
Investigation of Efficient Pullulan Synthesis Utilizing Huangjiu Lees as a Substrate
by Peiqi Lu, Tiantian Liu, Jingqiu Ma, Tao Kan, Xiao Han, Zhongwei Ji and Jian Mao
Foods 2024, 13(23), 3874; https://doi.org/10.3390/foods13233874 - 29 Nov 2024
Viewed by 756
Abstract
Pullulan is a high-value biopolymer synthesized by Aureobasidium pullulans through the fermentation of starch and sugars. It finds extensive applications in food, packaging, biomedicine, and other sectors. However, the high production costs significantly limit the development and application of pullulan. Consequently, there is [...] Read more.
Pullulan is a high-value biopolymer synthesized by Aureobasidium pullulans through the fermentation of starch and sugars. It finds extensive applications in food, packaging, biomedicine, and other sectors. However, the high production costs significantly limit the development and application of pullulan. Consequently, there is an urgent need to identify high-quality fermentation substrates. In recent years, the rapid growth of Huangjiu industry has led to the generation of waste Huangjiu lees, which not only contribute to environmental pollution but also represent a significant waste of resources. As a result, the resource utilization of Huangjiu lees has garnered considerable attention. In this study, Huangjiu lees were employed as raw materials for fermentation to produce pullulan. Following fermentation of Huangjiu lees powder with the primary strain Aureobasidium pullulans LL1, the yield of pullulan was notably reduced. Through adaptive evolution, an evolved strain, Aureobasidium pullulans AP9, was isolated, demonstrating enhanced efficiency in producing pullulan from Huangjiu lees. The impact of Huangjiu lees on pullulan biosynthesis was elucidated via transcriptome analysis. Fermentation conditions were optimized using a single-factor approach, and a multi-strain staged fermentation strategy involving Aspergillus niger and Aureobasidium pullulans was employed to further enhance pullulan yield. Under optimal conditions, the pullulan yield reached 22.06 g/L, with a molecular weight of 1.04 × 106 Da. This study underscores the significant potential of utilizing Huangjiu lees for pullulan production and offers valuable insights for the resource utilization of this byproduct. Full article
(This article belongs to the Special Issue Comprehensive Utilization of By-Products in Food Industry)
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17 pages, 5955 KiB  
Article
Identification of Peptides from Edible Pleurotus eryngii Mushroom Feet and the Effect of Delaying D-Galactose-Induced Senescence of PC12 Cells Through TLR4/NF-κB/MAPK Signaling Pathways
by Fen Zhao, Ji’an Gao, Haiyan Li, Shuaishuai Huang, Shangmeng Wang and Xinqi Liu
Foods 2024, 13(22), 3668; https://doi.org/10.3390/foods13223668 - 18 Nov 2024
Viewed by 952
Abstract
Pleurotus eryngii mushroom has been proven to have anti-aging bioactivities. However, few studies have focused on edible Pleurotus eryngii mushroom feet peptides (PEMFPeps). In this paper, the effects of delaying the senescence of D-Galactose-induced PC12 cells were evaluated, and the mechanisms were also [...] Read more.
Pleurotus eryngii mushroom has been proven to have anti-aging bioactivities. However, few studies have focused on edible Pleurotus eryngii mushroom feet peptides (PEMFPeps). In this paper, the effects of delaying the senescence of D-Galactose-induced PC12 cells were evaluated, and the mechanisms were also investigated. PEMFPeps were prepared by alkaline protease enzymolysis of edible Pleurotus eryngii mushroom feet protein (PEMFP), which mainly consisted of a molecular weight of less than 1000 Da peptides, primarily occupying 89.15% of the total. Simulated digestion in vitro of Pleurotus eryngii mushroom feet peptides (SID-PEMFPeps) was obtained in order to further evaluate the bioactivity after digestion. The peptide sequences of PEMFPeps and SID-PEMFPeps were detected by LC-MS/MS subsequently. Five new peptides of PEMFPeps and one new peptide of SID-PEMFPeps were identified. The effects of PEMFP, PEMFPeps, and SID-PEMFPeps on D-Galactose-induced senescence of PC12 cells were evaluated. PEMFP, PEMFPeps, and SID-PEMFPeps could all enhance antioxidant enzyme activities significantly, such as superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and catalase (CAT); decrease the intracellular levels of malondialdehyde (MDA) and reactive oxygen species (ROS); and inhibit the senescence-associated β-galactosidase (SA-β-gal) activity, among which SID-PEMFPeps showed the best effects. Western blotting analysis confirmed that SID-PEMFPeps significantly regulated the expressions of key proteins such as TLR4, IKKα, IκBα, p65, ERK, and JNK1/2/3, which indicated that SID-PEMFPeps could delay D-Gal-induced senescence of PC12 cells through TLR4/NF-κB/MAPK signaling pathways. This is the first time to investigate PEMFPeps and SID-PEMFPeps protective effects and mechanisms. Our study could lay a solid foundation for PEMFPeps to be used as nutritional supplementation to reduce aging-related damage. And the application of PEMFPeps could also provide optional solutions in exploring more edible protein resources for human beings. Full article
(This article belongs to the Special Issue Comprehensive Utilization of By-Products in Food Industry)
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10 pages, 3968 KiB  
Article
Characteristics of Polysaccharides from Industrial Hemp (Cannabis sativa L.) Kernels
by Ping Wei, Yayuan Tang, Kui Zhou, Zhen Wei and Guoming Liu
Foods 2024, 13(21), 3429; https://doi.org/10.3390/foods13213429 - 28 Oct 2024
Viewed by 821
Abstract
Polysaccharides from hemp seeds exhibit antioxidant activities in vitro and in vivo. However, crude polysaccharide quality is often low owing to the presence of fibres and pigment impurities, which are difficult to eliminate in the hemp seed shell. In this study, crude polysaccharides [...] Read more.
Polysaccharides from hemp seeds exhibit antioxidant activities in vitro and in vivo. However, crude polysaccharide quality is often low owing to the presence of fibres and pigment impurities, which are difficult to eliminate in the hemp seed shell. In this study, crude polysaccharides from hemp kernels (HKP) were obtained by hot water extraction and separated by membrane ultrafiltration into eight fractions with different molecular weights. Total antioxidant capacity and free radical scavenging (DPPH) assays were performed to evaluate the antioxidant activities of HKP and the fractions in vitro. The structural characteristics of HKP were determined using various analytical techniques. The Fe3+-reducing power of HKP was 7.65 ± 0.22 μmol/g, and HKP possessed the highest DPPH radical-scavenging rates (94.30 ± 2.27%), similar to 5 mg/mL Vitamin C (Vc), which had a rate of 95%. The HKP was an acidic polysaccharide with a low molecular weight (4.21 ± 0.12 kDa). The monosaccharide composition indicated that HKP primarily comprised mannose, ribose, glucuronic acid, galacturonic acid, glucose, galactose, arabinose, and fucose in a molar ratio of 0.96:1.95:8.27:0.98:9.46:1.69:6.10:2.82. The molar mass of HKP was distributed widely in a triple helical conformation. This study provides a scientific basis for further research on the use of hemp polysaccharides. Full article
(This article belongs to the Special Issue Comprehensive Utilization of By-Products in Food Industry)
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17 pages, 3365 KiB  
Article
Investigation into the Production of Melanin from By-Products of Huangjiu Brewing
by Congyu Lin, Peiqi Lu, Jingqiu Ma, Tao Kan, Xiao Han, Shuangping Liu, Zhongwei Ji and Jian Mao
Foods 2024, 13(19), 3063; https://doi.org/10.3390/foods13193063 - 26 Sep 2024
Viewed by 1103
Abstract
Melanin is a high value bioproduct generated through the fermentation of Aureobasidium pullulans, playing a crucial role in various fields, including food, medicine, environmental protection, and materials science. However, its high production costs and low synthetic yields significantly limit its applications. Therefore, [...] Read more.
Melanin is a high value bioproduct generated through the fermentation of Aureobasidium pullulans, playing a crucial role in various fields, including food, medicine, environmental protection, and materials science. However, its high production costs and low synthetic yields significantly limit its applications. Therefore, it is essential to identify high-yield strains, reduce production costs, and optimize fermentation strategies. In this study, a high melanin-yielding Aureobasidium pullulans 53LC7 was screened and identified, and the fermentation process was optimized based on melanin yield, color value, and pullulan yield. The results indicated that the melanin yield peaked at an initial pH of 6.0, temperature of 27 °C, fermentation time of 6.5 d, and inoculation quantity of 2.5%, achieving a melanin yield of 16.33 g/L. Subsequently, huangjiu lees, a byproduct of huangjiu production, was incorporated into the fermentation medium, resulting in a melanin yield of 5.91 g/L. This suggests that the Aureobasidium pullulans was not effectively utilizing huangjiu lees. To address this, we employed an adaptive evolution strategy, which increased the melanin yield to 8.72 g/L. The enhanced production was correlated with the expression of key genes, including FKS, PKS, and Cmr1. Finally, cellulase was utilized to convert the crude fibers in huangjiu lees, which were difficult to utilize, into usable substrates, while pullulanase was employed to minimize byproduct formation in the fermentation system, resulting in a melanin yield of 19.07 g/L. This study not only provides promising strains for further research but also offers valuable insights for resource production technologies. Full article
(This article belongs to the Special Issue Comprehensive Utilization of By-Products in Food Industry)
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23 pages, 4471 KiB  
Article
Utilization of Secondary Raw Materials from Rice and Buckwheat Processing for the Production of Enriched Bread: Optimization of Formulation, Physicochemical and Organoleptic Properties, Structural and Mechanical Properties, and Microbiological Safety
by Madina Yessembek, Baltash Tarabayev, Mukhtarbek Kakimov, Bożena Gajdzik, Radosław Wolniak and Michał Bembenek
Foods 2024, 13(17), 2678; https://doi.org/10.3390/foods13172678 - 25 Aug 2024
Viewed by 1150
Abstract
Pursuing enhanced nutritional value in bakery products through technological advancements and new recipes is a promising facet of the food industry. This study focuses on incorporating rice and buckwheat brans, additional raw materials rich in biologically active substances, into bakery products. Utilizing a [...] Read more.
Pursuing enhanced nutritional value in bakery products through technological advancements and new recipes is a promising facet of the food industry. This study focuses on incorporating rice and buckwheat brans, additional raw materials rich in biologically active substances, into bakery products. Utilizing a second-order rotatable plan, optimal ratios were determined—5% rice bran and 10% buckwheat bran. The application of these brans influenced dough and bread quality, reducing sugar content by 5% in dry form and 29% in the fermented brew, potentially aiding in diabetes prevention and cholesterol control. Introducing brans, especially in fermented brew, positively impacted microbiological stability, reducing the risk of mold and potato disease. The developed bread technology using rice and buckwheat brans in fermented brew significantly increased nutritional value, satisfying adult daily protein needs by 31.2%, fats by 15%, and dietary fibers by 18.4%. This innovative approach ensures a sufficient intake of essential vitamins and minerals, showcasing a promising avenue for creating healthier and more nutritious bakery products. Full article
(This article belongs to the Special Issue Comprehensive Utilization of By-Products in Food Industry)
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