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Agri-food Processing Wastes and By-products: Applications in Food, Pharma and...
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Agri-food Processing Wastes and By-products: Applications in Food, Pharma and Health Sectors

A special issue of Agriculture (ISSN 2077-0472). This special issue belongs to the section "Agricultural Technology".

Deadline for manuscript submissions: closed (30 April 2021) | Viewed by 15198

Special Issue Editors

Prof. Dr. Rocio Campos-Vega

E-Mail Website
Guest Editor
School of Chemistry, Universidad Autónoma de Querétaro, 76010 Santiago de Querétaro, Qro, Mexico
Interests: nutrition diet and health, biochemical, and molecular mechanisms; food science; food waste and by-products; cell culture; nutraceuticals; functional foods; chrononutrition; weight and digestive wellness
Prof. Dr. Rajeev Bhat

E-Mail Website
Guest Editor
ERA-Chair in Food (By-) Products Valorisation Technologies (VALORTECH), Estonian University of Life Sciences, Kreutzwaldi 56/5, 51006 Tartu, Estonia
Interests: sustainable food production; food quality and safety; food processing and preservation technology; nutraceuticals; food for health; novel food products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Across the globe, nearly one-third of the food produced (cereals and almost half of all fruits and vegetables) goes to waste. The cost of such waste/loss on the regional economy and environment is of escalating concern within the food industry. One of the best ways for a more sustainable world consists of taking the waste stream from the production process line to a much higher level in order to obtain novel innovative products.

This Special Issue seeks to contribute to the agri-food sustainability chain by identifying food industrial waste and by-product composition, discovering valuable bioactive compounds, exploring green processing technologies, and recognizing innovative methodologies for creating value added novel products. Furthermore, providing evidence on the potential health benefits and the development of functional ingredients also remains the focus of this Special Issue. Minimizing food industrial waste through the maximal utilization of by-products can be an environmentally friendly approach, as well as ensuring rich economic benefits for producers and manufacturers. The bioactives isolated from waste and by-products can find potential applications in food, pharmaceuticals, cosmetics, and many other industrial applications. Nevertheless, tapping the potential of food industrial waste and by-products can contribute significantly to achieving success along the entire food production and supply chain, as well as supporting the circular economy concepts.

In this Special Issue, contributions are welcome as original research articles, short-communications, and review articles focusing on the recent trends, advances, sustainability challenges, and future opportunities in the valorisation of agri-food processing waste by-products.

Prof. Dr. Rocio Campos-Vega
Prof. Dr. Rajeev Bhat
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. Agriculture is an international peer-reviewed open access monthly 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 2600 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

  • Bioactivity
  • Biomolecules
  • Biopharmaceuticals
  • Circular economy
  • Cosmeceuticals
  • Nano-encapsulation
  • Food and pharmaceutical industry
  • Food security and sustainability
  • Functional food products
  • Green processing
  • Health components
  • Innovative technologies
  • Livestock feed
  • Nutraceuticals
  • Natural pigments
  • Valorization of waste and by-products
 

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Published Papers (2 papers)

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Research

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14 pages, 1830 KiB  
Article
Exploitation of Kiwi Juice Pomace for the Recovery of Natural Antioxidants through Microwave-Assisted Extraction
by Katya Carbone, Tiziana Amoriello and Rosamaria Iadecola
Agriculture 2020, 10(10), 435; https://doi.org/10.3390/agriculture10100435 - 26 Sep 2020
Cited by 28 | Viewed by 3719
Abstract
In a completely green approach to the exploitation of kiwi juice pomace (KP), a microwaved-assisted extraction (MAE) process was performed to extract antioxidant compounds present in KP, evaluating the influence of four independent process variables (temperature (T), extraction time (E), solvent composition (C), [...] Read more.
In a completely green approach to the exploitation of kiwi juice pomace (KP), a microwaved-assisted extraction (MAE) process was performed to extract antioxidant compounds present in KP, evaluating the influence of four independent process variables (temperature (T), extraction time (E), solvent composition (C), and solid-to-solvent ratio (R)) on the response of total phenolic content (TPC). The optimal conditions for the green extraction of total polyphenols from KP were obtained using a three-level fractional factorial design under response surface methodology (RSM) coupled with desirability optimization, and a feed-forward multilayered perceptron artificial neural network (ANN) with a back-propagation algorithm. Data were analyzed by ANOVA and fitted to a second-order polynomial equation using the regression method. Results showed that T was the most influential factor, followed by R and C, whereas the extraction time (E) was not shown to have a significant linear effect on the extraction yield of total polyphenols (TPs). The optimal conditions based on both individual and combinations of all responses were found out (T: 75 °C; E: 15 min; C: 50% ethanol:water; R: 1:15), and under these conditions the obtained extract showed both a high bioactive compound content and a high antioxidant potential, pointing out how this by-product could become an inexpensive source of compounds with high added value. A very good agreement was observed between experimental and calculated extraction yields, thus supporting the use of these models to quantitatively describe the recovery of natural antioxidants from KP. Finally, the ANN model exhibited more accurate prediction and better generalization capabilities than the RSM model (R2: 0.90 and 0.99, for RSM and ANN, respectively). Full article
(This article belongs to the Special Issue Agri-food Processing Wastes and By-products: Applications in Food, Pharma and Health Sectors)
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Review

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22 pages, 1852 KiB  
Review
Various Perspectives on Microbial Lipase Production Using Agri-Food Waste and Renewable Products
by Tomasz Szymczak, Justyna Cybulska, Marcin Podleśny and Magdalena Frąc
Agriculture 2021, 11(6), 540; https://doi.org/10.3390/agriculture11060540 - 11 Jun 2021
Cited by 41 | Viewed by 10364
Abstract
Lipases are enzymes that catalyze various types of reactions and have versatile applications. Additionally, lipases are the most widely used class of enzymes in biotechnology and organic chemistry. Lipases can be produced by a wide range of organisms including animals, plants and microorganisms. [...] Read more.
Lipases are enzymes that catalyze various types of reactions and have versatile applications. Additionally, lipases are the most widely used class of enzymes in biotechnology and organic chemistry. Lipases can be produced by a wide range of organisms including animals, plants and microorganisms. Microbial lipases are more stable, they have substrate specificity and a lower production cost as compared to other sources of these enzymes. Although commercially available lipases are widely used as biocatalysts, there are still many challenges concerning the production of microbial lipases with the use of renewable sources as the main component of microbial growth medium such as straw, bran, oil cakes and industrial effluents. Submerged fermentation (SmF) and solid-state fermentation (SSF) are the two important technologies for the production of lipases by microorganisms. Therefore, this review focuses on microbial lipases, especially their function, specificity, types and technology production, including the use of renewable agro-industrial residues and waste materials. Full article
(This article belongs to the Special Issue Agri-food Processing Wastes and By-products: Applications in Food, Pharma and Health Sectors)
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