Search Results (3,523)

Fruit and vegetable by-products can be interpreted more usefully as postharvest crop-derived tissue fractions than as generic waste streams or sources of recoverable compounds. This integrative review synthesizes evidence on plant tissues, postharvest quality, stabilization, safety, and analytical characterization to develop a tissue-to-raw-material framework for plant-based food development. The framework begins with crop source, cultivar or maturity, organ/tissue identity, and postharvest history, and then links these variables to stabilization, safety screening, analytical evidence, intended-use specifications, and route assignment. Brassicaceae crops—including napa cabbage, radish, cabbage, broccoli, and cauliflower—serve as representative cases because their leafy, root, stem, core, stalk, and trimming fractions differ in water status, tissue fragility, sulfur-related traits, sensory constraints, and stabilization needs. Application suitability is therefore assessed from tissue identity, postharvest condition, stabilization history, safety status, and intended-use specifications rather than compound richness alone. Within this framework, zero-waste development means assigning a documented tissue fraction to a supported food, fermentation, coating/film, or selected secondary-material route, while using lower-risk assignment, downgrading, or exclusion where traceability, safety, stability, or specification evidence remains insufficient. Full article

Jackfruit seeds (JFSs) are an underutilized agro-industrial by-product with considerable nutritional and functional potential for sustainable food fermentation. This study evaluated the feasibility of using jackfruit seed flour as a partial malt substitute in beer brewing at replacement levels of 0%, 25%, 50%, and 75% (w/w). Fresh jackfruit seeds were processed into flour, gelatinized, and mashed with pale ale malt in the presence of α-amylase before fermentation with Saccharomyces cerevisiae, Lutra kveik ale yeast. The physicochemical properties of the raw materials, starch hydrolysis during mashing, beer quality attributes, and volatile aroma compounds were investigated. Compared with pale ale malt, JFS contained higher crude protein (13.22%), total phenolic content (476.66 mg GAE/100 g), and antioxidant activity. HPLC-IR analysis demonstrated the formation of fermentable sugars during mashing, although starch conversion from JFS remained incomplete at higher substitution levels. Increasing JFS substitution significantly enhanced beer foamability (up to 142.22%) and foam stability (112.84 s), which was attributed to the higher protein content of the seeds. However, beers containing higher proportions of JFS exhibited darker color and increased turbidity, reaching 680 NTU at 75% substitution. HS-SPME-GC-MS analysis revealed changes in alcohols, esters, and ketones with increasing JFS substitution. These findings demonstrate that jackfruit seed flour can serve as a sustainable malt adjunct for beer production, improving selected quality attributes while valorizing agricultural by-products. The study highlights the potential of jackfruit seeds as a functional brewing ingredient that supports the development of sustainable and next-generation fermented beverages. Full article

The increasing generation of agro-industrial by-products from fruit processing represents both an environmental challenge and a valuable opportunity for resource recovery. In this study, tomato, apple, and orange by-products were selected as sustainable substrates for valorization through lactic acid bacteria (LAB) fermentation. The objective was to enhance their functional potential while contributing to waste reduction within a circular bio-economy framework. Selected Lactiplantibacillus plantarum strains were applied to each matrix, and microbial growth dynamics were monitored throughout fermentation. In parallel, experimental data were used to build and validate machine learning-assisted models to predict growth kinetics and identify optimal fermentation conditions. To validate the model, the growth of LAB at 32 °C with a bacterial inoculum of approximately 108 CFU/mL was predicted and subsequently compared with experimental results. The developed models demonstrated reliable predictive capability, with low-to-moderate Root Mean Squared Error (RMSE) across different substrates and growth parameters, ranging from 0.143 (vMaxAvg in apple) to 7.155 (LagAvg in orange). Following model validation, selected matrix–strain combinations were applied to develop food products, in which fermented by-products were incorporated as functional ingredients. The resulting formulations exhibited enhanced antioxidant activity and increased total phenolic content, as determined by DPPH (2,2-diphenyl-1-picrylhydrazyl) assay and phenolic analysis, reaching 56.56 mg GAE/100 g (p < 0.05) and 33.76 mg Trolox eq./100 g (p < 0.05), respectively. Full article

The development of sustainable, smart food packaging materials that simultaneously provide antimicrobial protection and real-time monitoring of food quality is a critical frontier in food safety. This study reports the fabrication of a multifunctional amphiphilic emulgel designed for the detection of pathogen-induced metabolic pH changes in food systems. The system utilizes Pomegranate-derived nitrogen-doped quasi-spherical carbon dots (QS-CDs) as fluorescent nanoprobes and Rosemary Essential Oil (REO) as a natural antimicrobial agent, both encapsulated within a polyelectrolyte complex of chitosan and sugarcane bagasse-derived carboxymethyl cellulose (CMC). A low degree of substitution (DS = 0.4) was specifically engineered for the CMC to ensure an amphiphilic character, enabling nanocomposite complex stabilization of the REO droplets without synthetic surfactants. Structural characterization via Transmission Electron Microscopy (TEM) revealed well-dispersed QS-CDs (4.71–6.62 nm) and stable oil droplets (~605.49 nm) anchored within a zipped polymer network. Thermal analysis (TGA/DSC) using the Coats–Redfern model revealed a significant synergistic effect: the smart-emulgel exhibits a distinct two-stage degradation profile, with the high-temperature stage requiring an activation energy (E_a) of 95.19 kJ/mol, a substantial increase over the corresponding stage in the CD-emulgel baseline (18.69 kJ/mol). This enhanced stability is complemented by a slight increase in crystallinity (X_c from 0.11 to 0.14). While the smart-emulgel remains predominantly amorphous, this shift suggests that the integration of REO and QS-CDs into the polymer network promotes the formation of localized, more ordered domains, contributing to a more robust and structurally integrated matrix. The emulgel demonstrated a dual-mode optical response (colorimetric and fluorometric) sensitive to the metabolic byproducts (e.g., organic acids, amines, other alkaline compounds) produced by Escherichia coli and Staphylococcus aureus. These findings were corroborated by Density Functional Theory (DFT) calculations, which confirmed the thermodynamic stability and optimized electronic energy gaps for pH-responsive sensing. This research provides a green, high-performance platform for the real-time monitoring of food freshness and the prevention of foodborne illnesses. Full article

Agro-industrial by-products are increasingly considered as feed resources for circular animal production, but their value should not be interpreted only as a low-cost replacement of conventional ingredients. This scoping review critically examines how by-products from grape, olive, tomato, citrus, cereal, brewery, oilseed and vegetable processing chains may contribute to the development of high-value animal-derived foods. Particular attention is given to bioactive compounds, polyphenols, carotenoids, tocopherols, fermentable fibres and residual lipids, as well as to microbiome-mediated biotransformation, host metabolic pathways, compound transfer, product-quality modulation, feed safety and circular valorization. Available evidence indicates that selected by-products can influence milk, cheese, meat, eggs and fish products by modifying fatty acid profile, oxidative stability, antioxidant-related traits, pigmentation, volatile compounds, shelf-life and, in some cases, the transfer of specific metabolites to edible products. However, these responses depend on by-product source, processing method, inclusion level, active dose, animal species, basal diet and analytical endpoints. Chemical richness alone is therefore insufficient to support functional claims. Stronger evidence requires studies that connect matrix characterization, processing stability, microbial and host-mediated transformation, biological intermediates and final product quality within the same experimental design. Precision circular feeding should therefore combine local availability, safety, active-dose definition, metabolomic and lipidomic traceability, and product-level validation to support reproducible improvements in high-value animal-derived foods. Full article

The use of biochar derived from agricultural wood waste represents a promising long-term carbon storage strategy, contributing to mitigation of climate change effects while offering agronomic benefits. This residue is considered as an appropriate material since it does not compete directly with the food chain. Life Cycle Assessment (LCA) is a widely recognized methodology to evaluate the potential environmental impacts associated with all the stages of the life cycle of a product, process or service. In this study, the potential environmental impact of biochar production and its application on soil have been assessed employing a cradle-to-grave approach. The biochar was produced through the pyrogasification of residual lignocellulosic biomass in a pilot-scale plant. The LCA model has been generated employing the GaBi software (LCA for experts 10.7), in accordance with ISO LCA standards and ILCD Handbook, using the experimental results collected during the test carried out in the pilot plant. Two scenarios have been discussed: a basic scenario, involving the biochar production and application on the soil, and an improved scenario, in which by-products from biochar production are used to replace energy in thermal processes. The Global Warming Potential (GWP) of biochar production resulted in −5.52 kg CO₂ eq./kg of biochar including the sequestered carbon during plant growth and 1.81 kg CO₂ eq./kg of biochar stored in soil and the heat recovery resulted in approximately 20 MJ/kg of biochar of avoided consumption of fossil-based fuels. These findings provide additional support to evaluate biochar potential as an environmentally beneficial solution. Full article

Uncaria rhynchophylla is an important medicinal plant widely used for treating neurological and cardiovascular diseases. However, current utilization primarily focuses on its hooked stems (Uncariae Ramulus cum Uncis), while its by-products remain underutilized. A systematic understanding of its cultivation and whole-plant utilization is lacking, limiting its industrial and ecological potential. We comprehensively evaluated the cultivation, processing, by-product utilization, and ecological value of U. rhynchophylla within an industrial crop framework. This review synthesizes recent advances in agronomic practices, phytochemical composition, environmental influences, and product development strategies by integrating findings from experimental and applied studies. The hooked stems are rich in alkaloids such as rhynchophylline, while other plant parts contain valuable active compounds suitable for bio-based products, including functional foods and medicinal materials. Environmental factors (light, soil, altitude) and cultivation strategies significantly influence yield and active compound accumulation. Whole-plant utilization and by-product valorization can enhance resource-use efficiency and economic returns. U. rhynchophylla has significant potential as an industrial medicinal crop. Integrating optimized cultivation, processing technologies, and by-product utilization strategies supports sustainable production and rural development. However, limitations include standardization and limited large-scale validation. Future research should focus on mechanistic studies, industrial-scale processing, and development of high-value products to promote a circular bioeconomy. Full article

The sustainable management and valorization of agri-food by-products is a key challenge in the development of circular and resource-efficient food systems. This study aimed to evaluate the effect of incorporating varying amounts of black chokeberry (Aronia melanocarpa) pomace, a fruit-processing by-product, on the quality of beef burgers. Pomace was incorporated at levels of 0.0%, 0.5%, 1.0%, 2.0%, and 3.0%. The burgers were baked, vacuum-packed, and stored at 4 °C for 14 days. On the production day, cooking properties and chemical composition were determined, while during storage, pH, shear force, color parameters (CIEL*a*b*), organoleptic attributes, and microbiological quality were assessed. The results showed that increasing the pomace level from 0% to 3.0% increased (p < 0.05) the thermal loss and diameter shrinkage by 5.6 and 2.9 percentage points, respectively. In contrast, shear force was lower in burgers containing 3.0% pomace than in the control burgers, by 3.76 N on day 1 and by 5.11 N on day 14. Burgers supplemented with chokeberry pomace were significantly (p < 0.05) darker and exhibited lower redness and yellowness values than the control samples. Organoleptic evaluation showed that burgers containing 0.5–1.0% pomace achieved scores comparable to those of the control group across most evaluated attributes, indicating that 1.0% was the highest inclusion level that maintained acceptable organoleptic characteristics under the conditions of this study. Furthermore, chokeberry pomace supplementation did not adversely affect the microbiological quality of the burgers during storage, with mesophilic aerobic microorganism counts remaining below 5 log CFU/g in all treatments throughout the 14-day storage period. These findings demonstrate that low levels of shredded black chokeberry pomace, particularly 1.0%, can be incorporated into beef burger formulations without substantial deterioration of quality attributes, suggesting that the valorization of this fruit-processing by-product may offer opportunities to support more sustainable food production practices. Full article

Fish scales are collagen-rich processing by-products with considerable potential as a sustainable source of non-mammalian gelatin. This study aimed to extract gelatin from Rohu (Labeo rohita) fish scales and comprehensively characterize its physicochemical, thermal, structural, rheological, textural and functional properties for potential food and industrial applications. Gelatin was extracted by acid demineralization followed by hot-water extraction and characterized using physicochemical analyses, Fourier transform infrared spectroscopy (FTIR), sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS–PAGE), texture profile analysis (TPA) and functional property measurements. The extracted gelatin exhibited a yield of 21.86%, a protein content of 88.37%, an ash content of 1.5%, a gel strength of 182.82 g, a viscosity of 6.56 cP, a solubility of 87.49%, a melting temperature of 23.38 °C, a setting temperature of 20.4 °C and a setting time of 660 s. FTIR and SDS–PAGE confirmed the characteristic structural features of type I collagen-derived gelatin with well-preserved α₁, α₂ and β chains. The gelatin also demonstrated favorable water-holding capacity (169.70%), fat-binding capacity (188.50%), foaming capacity (193.33%) and foaming stability (77.65%), while emulsion capacity and stability increased with gelatin concentration, reaching 44.11% and 42.15%, respectively, at a gelatin concentration of 2.0%. These findings demonstrate the potential of Rohu fish scale gelatin as a sustainable, value-added non-mammalian biomaterial for food, packaging, pharmaceutical and related industrial applications while promoting the valorization of fish-processing waste. Full article

Crustacean processing industries, particularly those that process shrimp, crab, and lobster, generate substantial quantities of biological waste, consisting primarily of shells, heads, and exoskeletons. These by-products contribute significantly to environmental pollution due to their high organic load, slow degradability, and improper disposal practices. Nevertheless, they represent valuable reservoirs of bioactive compounds such as chitin, proteins, polyunsaturated fatty acids, carotenoids, and minerals, as well as biologically active enzymes and enzyme inhibitors, which possess immense potential in food, pharmaceutical/cosmetic, biomedical and environmental sectors. Unlike previous studies that primarily focus on individual components or specific extraction techniques, this review comparatively evaluates both conventional extraction techniques (acid–alkali treatment and solvent extraction) and emerging green approaches (supercritical fluid extraction, enzymatic hydrolysis, pulsed electric fields, ultrasound-assisted extraction, cold plasma, microwave-assisted extraction and high-pressure processing), highlighting their efficiencies, sustainability, and influence on compound quality. The review study further explores the diverse applications of the recovered constituents in food preservation, nutraceutical development, biodegradable packaging, and functional ingredient formulation. Moreover, current challenges concerning process optimization, industrial scalability, economic feasibility, and environmental impact are critically evaluated. Full article

Wine is a widely consumed beverage and important source of bioactive polyphenols, molecules with well-established health beneficial properties. The winemaking process produces byproducts, such as pomace, seeds and stems, which also comprise a valuable resource for sustainable valorization because of their phenolic content. The study herein concerns the exploitation of Negoska, a rare indigenous red grape variety of northern Greece cultivated in the Protected Designation of Origin (PDO) terroir of Goumenissa. In this context, we investigated various vinification fractions of Negoska, such as grapes, must, wine, pomace, seeds and stems in respect to their content in selected phenols, metabolites’ content and antioxidant properties. The respective results indicated the presence of 34 non-anthocyanin phenolics, which were quantified by LC–MS/MS analysis. Principal Component Analysis (PCA) revealed a clear differentiation in the distribution between the grape fractions and the processed products. In particular, the phenolic compound pattern of Negoska wine was characterized by a high concentration of gallic (69.8 mg/L), caffeic (40.8 mg/L) and p-coumaric (31.1 mg/L) acids, while procyanidin B2 (24.0 mg/L) was among the most abundant compounds detected in wine. In must, procyanidin B2 was the predominant phenolic compound (9.7 mg/L). On the other hand, pomace, stems and seeds were identified as particularly rich reservoirs of various bioactive phenolics, with the molecule of procyanidin B2 representing one of the most abundant compounds in these matrices, reaching concentrations of 83.1–1015.1 mg/Kg DM. The investigated phenolic content fluctuated greatly among the samples investigated with procyanidin B2 and diosmin being the most abundant compounds in dried grapes, luteolin-4′-O-glucoside and diosmin in pomace, procyanidin B2, gallic acid and catechin in seeds, and procyanidin B2, epigallocatechin and luteolin-4′-O-glucoside were the prevailing molecules in stems. These findings constitute the first targeted characterization of selected phenolic compounds and their metabolites’ profiles in Negoska grapes and the respective winemaking fractions, highlighting the potential of this indigenous cultivar and its byproducts to serve as source of valuable bioactive compounds for valorization by the food and cosmetic industries. Full article

The global wine industry generates substantial volumes of by-products, leading to significant environmental and economic challenges. This study explores the sustainable valorization of two key by-products from Moldovan red wine production—yeast lees and grape skin powder derived from autochthonous grape varieties Rară Neagră (RN) and Fetească Neagră (FN)—within the circular economy paradigm. Comprehensive physicochemical analyses demonstrated that yeast lees are a rich source of bioactive β-glucans (20.17–21.91%, w/w wet lees), proteins, and triglycerides; β-glucans of this type are reported in the literature to confer immunomodulatory and antioxidant properties, although these bioactivities were not directly evaluated in the present study. Grape skin powders exhibited high dietary fibre content and polyphenolic compounds, with FN showing superior total polyphenol content and antioxidant activity compared to RN. Advanced extraction techniques using green solvents such as glycerol, propylene glycol, and ethanol, including ultrasound-assisted methods, optimized polyphenol recovery while maintaining extract stability. Incorporation of these extracts into innovative oil-in-water cosmetic emulsions revealed notable physicochemical characteristics, with the RN extracts enhancing emulsion firmness via polyphenol–xanthan gum interactions, and the FN extracts providing high antioxidant potential without compromising texture. A preliminary single-subject biophysical assessment suggested good short-term skin compatibility, with hydration improvement and reduced transepidermal water loss in several formulations and no visible pigmentation; these observations require confirmation in a larger volunteer panel with dedicated safety testing. This work provides laboratory-scale evidence of the dual environmental and functional potential of recovering and applying Moldovan winery by-products, supporting their further development—pending pilot-scale and economic validation—as bio-ingredients for the food, cosmetic, and pharmaceutical sectors within a circular bioeconomy framework. Full article

This study investigated the antimicrobial efficacy, biodegradability, and cytotoxicity of carvacrol-infused hemicellulose/methylcellulose (HB/MC)-based coating solutions and films for active food packaging applications. Micro-emulsified (M) and coarse (C) HB/MC solutions with 1 or 2% carvacrol (Car) were investigated. Their antimicrobial properties were evaluated by applying the solutions directly to eggshell surfaces (coating) or headspace (film). Against Salmonella enterica, the 2% carvacrol micro-emulsified coating (HB/MC+Car-2%/M) produced the greatest bacterial reduction, reaching 8.35 log₁₀ units relative to the untreated control by Day 7. Under the same conditions, the corresponding coarse-emulsified coating (HB/MC+Car-2%/C) achieved a 2.10-log₁₀ reduction. When evaluated as a headspace-active film, HB/MC+Car-2%/M achieved a 6.28-log₁₀ reduction, demonstrating the superior antimicrobial performance of the direct-contact micro-emulsified coating. Biodegradability, assessed via biochemical oxygen demand (BOD), evidenced 100% biodegradation for all formulations under aerobic conditions. The highest BOD value was observed in HB/MC+Car-2%\M, indicating elevated microbial activity. Cytotoxicity evaluation using the MTT assay confirmed that all coating solutions were non-toxic, with HB/MC+Car-2%\M promoting the highest cell viability across tested concentrations. These results demonstrated that industrial crops and by-products could be used as carriers for bioactive agents via a micro-emulsification step, thereby significantly enhancing the functional performance of plant-based materials, offering a promising route for developing safe, biodegradable, and plant-based antimicrobial coatings and packaging materials. Full article

Metal–organic frameworks (MOFs) have emerged as a versatile class of porous nanomaterials with exceptional surface area, tunable pore architectures, and customizable chemical functionalities, creating new opportunities for advanced food applications. Increasing demand for functional foods, precision fermentation, and sustainable bioprocessing has stimulated interest in MOFs as multifunctional platforms for microbial encapsulation, biocatalyst stabilization, and resource recovery. This review examines recent advances in the design and application of MOFs for probiotic delivery, precision fermentation, and circular food systems. The relationships between MOF structure, physicochemical properties, and functional performance are discussed in the context of probiotic encapsulation, protection against environmental and gastrointestinal stress, and controlled release within the intestinal tract. Emerging applications in precision fermentation are evaluated, including microbial immobilization, enzyme stabilization, metabolite separation, and bioprocess intensification. The potential of MOFs to enable circular food systems through the valorization of fermentation by-products, nutrient recovery, and waste-to-value strategies is also assessed. Despite significant progress, challenges related to biocompatibility, food-grade synthesis, scalability, regulatory approval, and long-term safety continue to limit industrial implementation. Future research directions include the development of sustainable and biodegradable MOFs, data-driven material design, and standardized evaluation frameworks to accelerate the translation of MOF-enabled technologies from laboratory research to commercial food applications. Full article

Broccoli processing generates large quantities of leaves that remain underutilized despite being rich in bioactive compounds. Their valorization as a functional ingredient aligns with sustainable food production and offers an opportunity to enhance the nutritional quality of cereal-based foods. This study evaluated the impact of broccoli leaf powder (BLP) fortification (2.5 and 5%) on the phytochemical composition and functional properties of durum pasta under three drying regimes. BLP introduced glucosinolates, flavonols, carotenoids, and chlorophylls that were absent in the control samples, and their contents increased proportionally with the fortification level. The drying regime modulated compound stability, with low-temperature drying generally favoring retention, whereas cooking caused up to a 50% loss of glucosinolate, depending on the processing conditions. Functional properties were markedly enhanced by BLP addition. The 5% fortification level showed the greatest improvement, resulting in the highest antioxidant activity, antiglycation potential, and angiotensin-converting enzyme (ACE)-inhibitory activity compared to the control pasta. Antioxidant, antiglycation, and ACE-inhibitory activities increased proportionally with the fortification level, and although drying reduced some activities, the fortified pasta consistently outperformed the control. Among the tested formulations, pasta enriched with 5% BLP showed the most favorable overall functional and bioactive compound profiles. Overall, broccoli leaves represent a valuable by-product for developing nutritionally enriched pasta, and the processing conditions play a key role in shaping the stability and bioactivity of the incorporated compounds. Full article