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Research and Application of Food By-Products, 2nd Edition
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Research and Application of Food By-Products, 2nd Edition

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: 1 July 2024 | Viewed by 3732

Special Issue Editor

Prof. Dr. Renata Różyło

E-Mail Website
Guest Editor
Department of Food Engineering and Machines, University of Life Sciences in Lublin, Lublin, Poland
Interests: food processing; natural products; application of food byproducts; cereal processing; baking technology; natural colorant; freeze-drying
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

There has recently been an upward trend in interest in recycling food byproducts. Such waste management is consistent with sustainable development goals, has an impact on the environment, and has a positive economic impact. Many studies have demonstrated that waste products are a good source of nutrients and can be utilized in food or other items. Following the popularity of the last Special Issue edition, we have produced a second Special Issue version. The aim of this Special Issue of Molecules entitled “Research and Application of Food By-Products, 2nd Edition” is to present research on the application of analytical chemistry, biochemistry, molecular analysis, physical analysis, and microstructure observation in the study of food by-products. Methods for processing food by-products and optimizing production can also be given. As a result, in this Special Issue, we welcome authors to provide the most recent scientific news, insights, and breakthroughs in the field of food by-product analysis and processing.

Food by-product study and its application in food production is the most recent research trend, and it may have a positive impact on waste management. Fiber, protein, minerals, and other nutrients abound in these raw materials. Furthermore, items manufactured with their cooperation may have significant antioxidant activity.  

The purpose of this Special Issue is to publish research on the most recent scientific news, insights, and breakthroughs in the subject of food by-product analysis and processing. Food by-products can be submitted for research on their quality, molecular characterization, chemical composition, phytochemicals, polyphenolic compounds, bioactive compounds, and anti-nutritional substances.

In this Special Issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the following:  the use of analytical chemistry, molecular analysis, physical analysis, and microstructure observation of food by-products. In addition, the way of processing raw materials, and the optimization of the production process of food products with waste additives are welcome. We look forward to receiving your contributions.

Prof. Dr. Renata Różyło
Guest Editor

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. Molecules 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 2700 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 byproducts
  • waste material
  • food processing
  • chemical analysis
  • molecular analysis
  • bioactive compounds
  • anti-nutritional substances
  • physical properties
  • functional food

Published Papers (3 papers)

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Research

15 pages, 6108 KiB  
Article
Analysis of Polyphenol Extract from Hazel Leaf and Ameliorative Efficacy and Mechanism against Hyperuricemia Zebrafish Model via Network Pharmacology and Molecular Docking
by Xinhe Wang, Jiarui Zhao, Zhi Lin, Jun Li, Xiaowen Li, Xinyi Xu, Yuchen Wang, Guangfu Lv, He Lin and Zhe Lin
Molecules 2024, 29(2), 317; https://doi.org/10.3390/molecules29020317 - 8 Jan 2024
Viewed by 1154
Abstract
Hazel leaf, a by-product of hazelnuts, is commonly used in traditional folk medicine in Portugal, Sweden, Iran and other regions for properties such as vascular protection, anti-bleeding, anti-edema, anti-infection, and pain relief. Based on our previous studies, the polyphenol extract from hazel leaf [...] Read more.
Hazel leaf, a by-product of hazelnuts, is commonly used in traditional folk medicine in Portugal, Sweden, Iran and other regions for properties such as vascular protection, anti-bleeding, anti-edema, anti-infection, and pain relief. Based on our previous studies, the polyphenol extract from hazel leaf was identified and quantified via HPLC fingerprint. The contents of nine compounds including kaempferol, chlorogenic acid, myricetin, caffeic acid, p-coumaric acid, resveratrol, luteolin, gallic acid and ellagic acid in hazel leaf polyphenol extract (ZP) were preliminary calculated, among which kaempferol was the highest with 221.99 mg/g, followed by chlorogenic acid with 8.23 mg/g. The inhibition of ZP on α-glucosidase and xanthine oxidase activities was determined via the chemical method, and the inhibition on xanthine oxidase was better. Then, the effect of ZP on hyperuricemia zebrafish was investigated. It was found that ZP obviously reduced the levels of uric acid, xanthine oxidase, urea nitrogen and creatinine, and up-regulated the expression ofOAT1 and HPRT genes in hyperuricemia zebrafish. Finally, the targeted network pharmacological analysis and molecular docking of nine polyphenol compounds were performed to search for relevant mechanisms for alleviating hyperuricemia. These results will provide a valuable basis for the development and application of hazel leaf polyphenols as functional ingredients. Full article
(This article belongs to the Special Issue Research and Application of Food By-Products, 2nd Edition)
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13 pages, 1750 KiB  
Article
Characteristics and Absorption Rate of Whey Protein Hydrolysates Prepared Using Flavourzyme after Treatment with Alcalase and Protamex
by Yeok Boo Chang, Hyeongyeong Kim, Se Kyung Lee, Hye-Jin Kim, A-Hyun Jeong, Hyung Joo Suh and Yejin Ahn
Molecules 2023, 28(24), 7969; https://doi.org/10.3390/molecules28247969 - 6 Dec 2023
Viewed by 1112
Abstract
The purpose of this study was to evaluate the physicochemical properties of whey protein hydrolysate and determine changes in absorption rate due to enzymatic hydrolysis. The molecular weight distribution analysis of whey protein concentrate (WPC) and low-molecule whey protein hydrolysate (LMWPH) using the [...] Read more.
The purpose of this study was to evaluate the physicochemical properties of whey protein hydrolysate and determine changes in absorption rate due to enzymatic hydrolysis. The molecular weight distribution analysis of whey protein concentrate (WPC) and low-molecule whey protein hydrolysate (LMWPH) using the Superdex G-75 column revealed that LMWPH is composed of peptides smaller than those in WPC. Fourier-transform infrared spectroscopy indicated differences in peak positions between WPC and LMWPH, suggesting hydrolysis-mediated changes in secondary structures. Moreover, LMWPH exhibited higher thermal stability and faster intestinal permeation than WPC. Additionally, oral LMWPH administration increased serum protein content at 20 min, whereas WPC gradually increased serum protein content after 40 min. Although the total amount of WPC and LMWPH absorption was similar, LMWPH absorption rate was higher. Collectively, LMWPH, a hydrolysate of WPC, has distinct physicochemical properties and enhanced absorptive characteristics. Taken together, LMWPH is composed of low-molecular-weight peptides with low antigenicity and has improved absorption compared to WPC. Therefore, LMWPH can be used as a protein source with high bioavailability in the development of functional materials. Full article
(This article belongs to the Special Issue Research and Application of Food By-Products, 2nd Edition)
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14 pages, 795 KiB  
Article
Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties
by Beata Biernacka, Dariusz Dziki, Renata Różyło, Urszula Gawlik-Dziki, Renata Nowak and Wioleta Pietrzak
Molecules 2023, 28(20), 7197; https://doi.org/10.3390/molecules28207197 - 20 Oct 2023
Cited by 1 | Viewed by 990
Abstract
Oat husk (hull) is a byproduct of oat processing that is rich in insoluble fiber. The aim of the study was to evaluate the effect of partially replacing wheat flour with oat husk (at levels of 0, 5, 10, 15, and 20 g/100 [...] Read more.
Oat husk (hull) is a byproduct of oat processing that is rich in insoluble fiber. The aim of the study was to evaluate the effect of partially replacing wheat flour with oat husk (at levels of 0, 5, 10, 15, and 20 g/100 g) on the physicochemical properties and sensory acceptance of pasta. Additionally, UPLC-MS/MS analysis was performed to identify phenolic acids and flavonoid compounds, and the cooking properties of the pasta were evaluated. The test results indicate that oat husk significantly (p < 0.05) increased the ash and fiber contents in the pasta, while decreasing the protein and fat contents. Moreover, the redness and yellowness of both raw and cooked pasta increased, while lightness decreased as a result of pasta enrichment with oat husk. Oat husk also led to a decrease in the stretching force of cooked samples, although cooking loss increased significantly but did not exceed 8%. The contents of phenolics and antioxidant activity significantly increased with the incorporation of hull in pasta recipes. UPLC-MS/MS analysis showed that the enriched pasta was especially abundant in ferulic acid. Products with up to 10 g of husk/100 g of wheat flour showed good consumer acceptance. However, higher levels of this additive led to notably lower assessments, particularly in terms of pasta texture. Full article
(This article belongs to the Special Issue Research and Application of Food By-Products, 2nd Edition)
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