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Applied Sciences
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Frontiers in Sustainable Agro-Food Waste and Byproducts Treatment
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Frontiers in Sustainable Agro-Food Waste and Byproducts Treatment

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

Deadline for manuscript submissions: closed (20 October 2022) | Viewed by 10543

Special Issue Editors

Prof. Dr. Berta Baca-Bocanegra

E-Mail Website
Guest Editor
Research Group of Food Color and Quality, Department of Analytical Chemistry, University of Seville, 41004 Sevilla, Spain
Interests: vibrational spectroscopy, near infrared spectroscopy; colour; foods; polyphenols; wine; grape chemistry; by-product usage
Prof. Dr. M. Luisa Escudero-Gilete

E-Mail Website
Guest Editor
Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla,41004 Sevilla, Spain
Interests: by-products revalorization; phenolics compounds; colour; antioxidant activity; grape pomace; wine; grape; multivariate statistic
Dr. María José Jara-Palacios

E-Mail Website
Guest Editor
Research Group of Applied Analysis, Department of Analytical Chemistry, Universidad de Sevilla,41004 Sevilla, Spain
Interests: antioxidants; wine; physico-chemical properties; aroma; anthocyanins
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

The agro-food industry covers a wide range of activities using agricultural, animal, and forest products as raw materials. This industry plays an important role related to the global economy and, therefore, must comply with the increasingly demanding health and safety requirements in terms of environmental legislation, safety, and sustainable production. In this sense, waste management is usually a problem for most companies, mainly due to its difficult elimination due to its high content of organic matter, among others. However, not only is the effective and innocuous elimination of waste important to avoid environmental risks but also the search for alternative uses that allow its revalorization. Therefore, there is a need to seek and implement innovative solutions in waste management that allow the development of a sustainable industry.

This Special Issue aims to provide an overview of the different strategies aimed at achieving sustainable treatment of waste from the agro-food industry, as well as its revalorization through its transformation into useful by-products and even into raw materials for other industries.

Prof. Dr. Berta Baca-Bocanegra
Prof. Dr. M. Luisa Escudero-Gilete
Dr. María José Jara Palacios
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. Applied Sciences 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 2400 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

  • agro-food industry
  • agricultural product
  • food
  • waste management
  • byproduct
  • revalorization
  • sustainable industry

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Published Papers (3 papers)

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Research

14 pages, 25439 KiB  
Article
Assessment of Parameters to Apply Osmotic Dehydration as Pretreatment for Improving the Efficiency of Convective Drying of Cassava Bagasse
by José Serpa-Fajardo, Diego Narváez-Guerrero, Carolina Serpa-Padilla, Elvis Hernández-Ramos and Gregorio Fernández-Lambert
Appl. Sci. 2022, 12(23), 12101; https://doi.org/10.3390/app122312101 - 26 Nov 2022
Cited by 1 | Viewed by 1700
Abstract
This manuscript corresponds to exploratory research carried out to evaluate and define the operating parameters for applying osmotic dehydration (OD) as pretreatment for efficiency improvement in the convective drying of cassava bagasse, providing a methodology to apply these combined techniques, not only for [...] Read more.
This manuscript corresponds to exploratory research carried out to evaluate and define the operating parameters for applying osmotic dehydration (OD) as pretreatment for efficiency improvement in the convective drying of cassava bagasse, providing a methodology to apply these combined techniques, not only for cassava bagasse but also to serve as a reference for its use in other high-moisture agro-industrial residues. Operating factors significant for moisture loss during OD were determined through sieving analysis. Adequate levels and operating conditions were determined for OD and subsequent drying (osmotic agent concentration, solution-to-sample ratio, agitation speed, immersion time, required draining mesh, draining time, drying temperature, and drying air speed). It was established that an osmotic treatment was able to reduce the moisture of cassava bagasse from 87.7% to 28.94% and subsequent drying time by approximately 38.8%. These results allow the use of these combined techniques for drying cassava bagasse, which in turn, open a research agenda for its application in other agro-industrial residues, contributing to its handling, revaluation, and development of a sustainable agro-industry. Full article
(This article belongs to the Special Issue Frontiers in Sustainable Agro-Food Waste and Byproducts Treatment)
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12 pages, 883 KiB  
Article
Application of Oyster Mushroom Cultivation Residue as an Upcycled Ingredient for Developing Bread
by Hanieh Moshtaghian, Mohsen Parchami, Kamran Rousta and Patrik R. Lennartsson
Appl. Sci. 2022, 12(21), 11067; https://doi.org/10.3390/app122111067 - 1 Nov 2022
Cited by 8 | Viewed by 4905
Abstract
Oyster mushroom (OM) cultivation generates residue that needs to be managed; otherwise, it will be converted into waste. One of the substrates for OM cultivation is the food industry by-product, e.g., a mixture of the brewer’s spent grain (BSG) and wheat bran. This [...] Read more.
Oyster mushroom (OM) cultivation generates residue that needs to be managed; otherwise, it will be converted into waste. One of the substrates for OM cultivation is the food industry by-product, e.g., a mixture of the brewer’s spent grain (BSG) and wheat bran. This study assesses the OM cultivation residue’s physical and nutritional characteristics as a potential upcycled food ingredient and also considers developing bread from this cultivation residue. The OM was cultivated in a mixture of 55% BSG and 45% wheat bran. After the OM harvest, the cultivation residue (mixture of BSG, wheat bran and mycelium) had a lighter colour and a pleasant aroma compared to the initial substrate. It contained protein (10.8%) and had high niacin (42.4 mg/100 g), fibre (59.2%) and beta-glucan (6.6%). Thiamine, riboflavin and pyridoxine were also present in the cultivation residue. The bread was developed from 50% cultivation residue and 50% wheat flour, and its scores for darkness, dryness, sponginess, sour taste, bitter aftertaste, and aromatic aroma differed from white bread (p-value < 0.05). However, its overall acceptability and liking scores were not significantly different from white bread (p-value > 0.05). Therefore, this OM cultivation residue can be used as a nutritious ingredient; nevertheless, product development should be further explored. Full article
(This article belongs to the Special Issue Frontiers in Sustainable Agro-Food Waste and Byproducts Treatment)
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13 pages, 5633 KiB  
Article
Trypsin Inhibitor from Soybean Whey Wastewater: Isolation, Purification and Stability
by Yihao Zhang, Yinxiao Zhang, Zhiwei Ying, Wenhui Li, He Li and Xinqi Liu
Appl. Sci. 2022, 12(19), 10084; https://doi.org/10.3390/app121910084 - 7 Oct 2022
Cited by 7 | Viewed by 3375
Abstract
Soybean trypsin inhibitor (STI) was obtained from simulated soybean whey wastewater through a sustainable method consisting of isoelectric precipitation, ammonium sulfate salting out, and gel filtration chromatography, and the effect of temperature, pH, and pepsin on the stability of STI was also discussed. [...] Read more.
Soybean trypsin inhibitor (STI) was obtained from simulated soybean whey wastewater through a sustainable method consisting of isoelectric precipitation, ammonium sulfate salting out, and gel filtration chromatography, and the effect of temperature, pH, and pepsin on the stability of STI was also discussed. The results showed that the recovery rate of the trypsin inhibitory activity was 89.47%, the purity and the specific activity of STI were 71.11%, and 1442.5 TIU/mg in the conditions of pH 4.0 and 40% ammonium sulfate saturation. The soybean Kunitz trypsin inhibitor (KTI) and soybean Bowman–Brik trypsin inhibitor (BBI) were obtained via gel filtration chromatography, and their specific activity levels were 1733.5 TIU/mg and 2588.3 TIU/mg, respectively. The STI displayed good stability over a wide temperature and pH range. The STI, KTI, and BBI were all resistant to pepsin hydrolysis, and their ability was ranked as BBI > STI > KTI. These findings will provide a theoretical basis for recycling STI from soybean whey wastewater and promoting better active compound utilization. Full article
(This article belongs to the Special Issue Frontiers in Sustainable Agro-Food Waste and Byproducts Treatment)
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