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Recovery, Valorization and Application of Biologically Active Substances and Compounds...
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Recovery, Valorization and Application of Biologically Active Substances and Compounds from Food Industry By-Products

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 20 March 2025 | Viewed by 3044

Special Issue Editor

Prof. Dr. Agata Górska

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Guest Editor
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland
Interests: food chemistry; food byproduct analysis; protein chemistry; carbohydrate chemistry; fat chemistry; methods of bioactive component extraction from food and food byproducts; thermal analysis of food products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The food industry currently faces a difficult task of rational reuse of by-products. Waste management should be sustainable in order to improve the quality of the environment; protect human health; ensure prudent, efficient, and rational use of natural resources; and promote a circular economy. In accordance with the principles of a closed economy model, one of the methods for reducing the amount of waste in food processing and obtaining economic and environmental benefits is their effective use, because these by-products are often a rich source of bioactive ingredients. Taking the above into account, this Special Issue aims to present the results of studies dealing with the recovery and valorization of biologically active substances from food industry by-products. Topics of interest for this SI include methods to isolate bioactive substances from food by-products, the characterization of these substances, and their potential applications in various industries.  

Prof. Dr. Agata Górska
Guest Editor

Manuscript Submission Information

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Keywords

  • food industry
  • by-products
  • circular economy
  • extraction
  • recovery of bioactive substances
  • valorization of bioactive substances

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Published Papers (3 papers)

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14 pages, 2852 KiB  
Article
Distillers’ Grains Peptides Scavenge Free Radicals and Influence Volatile Compounds of Chi-Aroma Baijiu
by Renjie Zhang, Xi Hu, You Luo, Siqin Zheng and Zhenqiang Wu
Appl. Sci. 2024, 14(20), 9326; https://doi.org/10.3390/app14209326 - 13 Oct 2024
Viewed by 710
Abstract
The production of Chi-aroma Baijiu generates free radicals, which may pose potential health risks. This study aimed to scavenge free radicals in Chi-aroma Baijiu and assess the impact on the composition of volatile compounds (VOCs) by using distillers’ grains-derived homologous peptides. Five peptides—Pro-Ala [...] Read more.
The production of Chi-aroma Baijiu generates free radicals, which may pose potential health risks. This study aimed to scavenge free radicals in Chi-aroma Baijiu and assess the impact on the composition of volatile compounds (VOCs) by using distillers’ grains-derived homologous peptides. Five peptides—Pro-Ala (PA), Pro-Val (PV), Gly-Leu (GL), Asp-Phe (DF), and Pro-Leu (PL)—were isolated from the distillers’ grain filtrate. These peptides are present in trace amounts in Chi-aroma Baijiu. By supplementing five peptides to Chi-aroma Baijiu, they could completely scavenge hydroxyl radicals. The rate of scavenging alkoxy radicals ranged from 10.84% to 35.66%. Furthermore, these peptides had an impact on ethyl nonanoate, diethyl acetal, and octanal, which were recognized as characteristic compounds. Ultraviolet spectroscopy simulation revealed that the highest absorption peaks of certain peptides shift when they interact with various esters. Those peptides interact with ethyl acetate and ethyl lactate via hydrogen bonding and Van der Waals forces, demonstrating their influence on VOCs. These findings offer new insights into free radical scavenging, flavor compound regulation, and the valorization of Baijiu by-products in Chi-aroma Baijiu production. Full article
(This article belongs to the Special Issue Recovery, Valorization and Application of Biologically Active Substances and Compounds from Food Industry By-Products)
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17 pages, 3673 KiB  
Article
Response Surface Methodology for Ultrasound-Assisted Oil Extraction Optimization from Blackberry, Chokeberry, and Raspberry Waste Products
by Iga Piasecka, Rita Brzezińska, Artur Wiktor and Agata Górska
Appl. Sci. 2024, 14(16), 7214; https://doi.org/10.3390/app14167214 - 16 Aug 2024
Viewed by 684
Abstract
Berry fruit seeds which are considered as a fruit industry waste product can be a source of oil with unique chemical, physical, and nutritional properties. The blackberry, chokeberry, and raspberry seeds can be perceived as an alternative source of oil. However, conventional oil [...] Read more.
Berry fruit seeds which are considered as a fruit industry waste product can be a source of oil with unique chemical, physical, and nutritional properties. The blackberry, chokeberry, and raspberry seeds can be perceived as an alternative source of oil. However, conventional oil extraction is merged with financial and environmental expanses. Therefore, alternative extraction methods, ultrasound-assisted, for example, are being gradually introduced to the common practice. The aim of the following study was to determine the optimal conditions of ultrasound-assisted extraction of oil from blackberry, chokeberry, and raspberry seeds in order to obtain oil with high yield and improved oxidative stability. The variables of the experiment were extraction time and ultrasound amplitude. Based on the results, the mathematical models were fit, and optimum conditions of time and amplitude were calculated: 8.20 min and 72.98%, 10.11 min and 59.18%, 8.43 min and 95.57% for blackberry, chokeberry, and raspberry seed oils, respectively. Additionally, oils obtained in the optimized conditions were assessed in differential scanning calorimetry study to evaluate their melting and crystallization characteristics. The results showed that ultrasound application affected thermal properties of oils only slightly. The evaluation of oxidation kinetics led to the conclusion that ultrasound may cause an activation energy increase. Also, the profile of fatty acids and their distribution in triacylglycerol molecules were studied. The output values of experiments were comparable between oils obtained from the same berry seeds. All of the oils were characterized with a high share of polyunsaturated fatty acids (over 70%) with predominant content of linoleic acid. Summarized results show that the ultrasound technique can be successfully applied in the oil extraction procedure. The benefits contain improved yield, longer oxidation induction time, and invariance of the specific oil chemical and physical properties. Full article
(This article belongs to the Special Issue Recovery, Valorization and Application of Biologically Active Substances and Compounds from Food Industry By-Products)
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10 pages, 769 KiB  
Perspective
Perspective of Using Apple Processing Waste for the Production of Edible Oil with Health-Promoting Properties
by Wojciech Kolanowski
Appl. Sci. 2024, 14(7), 2932; https://doi.org/10.3390/app14072932 - 30 Mar 2024
Viewed by 1353
Abstract
(1) Background: The effective management of waste and by-products generated in the food industry helps development and implementation of ranges of health-promoting products. The manufacturing of apple juice and cider results in the generation of large quantities of apple pomace. (2) Methods: This [...] Read more.
(1) Background: The effective management of waste and by-products generated in the food industry helps development and implementation of ranges of health-promoting products. The manufacturing of apple juice and cider results in the generation of large quantities of apple pomace. (2) Methods: This paper outlines the concept of a technological process for industrial-scale production of edible oil with a health-promoting fatty acids profile using dried apple pomace as a raw material. (3) Results: Described approach allows for innovative and profitable industrial-scale utilization of the pomace generated from apple juice production. This paper presents a new technological line for apple seed separation intended for oil pressing. (4) Conclusions: The new technological approach could increase the production of apple seed oil. Because of the growing needs in managing post-production waste and by-products, apple seed oil produced from apple pomace on an industrial scale may become a new, attractive product in the functional food market. The fatty acids profile of apple seed oil is high in polyunsaturated fatty acids and can beneficially influence health. The technology outlined here is in the conceptual phase and requires further research. Full article
(This article belongs to the Special Issue Recovery, Valorization and Application of Biologically Active Substances and Compounds from Food Industry By-Products)
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