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Innovative Technologies for the Recovery and Stabilization of High-Added Value...
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Innovative Technologies for the Recovery and Stabilization of High-Added Value Compounds from Agro-Food Wastes

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 28 February 2025 | Viewed by 1144

Special Issue Editors

Dr. Cristina Ghinea

E-Mail Website
Guest Editor
Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229, Suceava, Romania
Interests: food chemistry; physicochemical analysis; food waste; waste management; bioactive compounds; modeling and optimization
Special Issues, Collections and Topics in MDPI journals
Dr. Ana Leahu

E-Mail Website
Guest Editor
Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
Interests: food rheology; food texture; food composition; bioactive compounds; antioxidant activity; food waste
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

At present, approximately one-third of the edible parts of food produced for human consumption are lost or wasted worldwide. Improper handling and disposal of agro-food waste can lead to significant environmental damage; therefore, a first option to avoid environmental issues and support the economy and society is to minimize agro-food waste and by-products. Minimization can be achieved by recovering and valorizing bioactive compounds such as the polyphenols, dietary fiber, proteins, lipids, vitamins, organic acids, and minerals contained in different types of agro-food waste. Recovered bioactive compounds can thus, from the perspective of sustainability and a circular economy that moves closer to the global goal of "zero waste" in the environment, become raw materials for other products (nutritional foods, bioplastics, bioenergy, biosurfactants, or biofertilizers). Extraction methods, the conditions for stabilization of bioactive components, and the validation of their bioactivity, stability, safety, and bioavailability ought be investigated in more detail. This Special Issue welcomes manuscripts exploring any aspect of agro-food waste processing including the bioactive compounds found in agro-food waste, recovery and extraction methods for bioactive compounds from agro-food waste, the stability of bioactive compounds, the application of bioactive compounds in the food industry (food fortification and food preservation), the circular economy and agro-food waste recycling strategies, and other related topics.

Dr. Cristina Ghinea
Dr. Ana Leahu
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. Foods 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 2900 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 wastes
  • bioactive compounds
  • extraction methods
  • stability
  • bioavailability
  • circular economy
  • nutritional foods

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Published Papers (1 paper)

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Research

18 pages, 3086 KiB  
Article
Physicochemical, Textural, and Antioxidant Attributes of Yogurts Supplemented with Black Chokeberry: Fruit, Juice, and Pomace
by Sergiu Pădureţ, Cristina Ghinea, Ancuta Elena Prisacaru and Ana Leahu
Foods 2024, 13(20), 3231; https://doi.org/10.3390/foods13203231 - 11 Oct 2024
Viewed by 733
Abstract
The fruit, juice, and pomace of black chokeberry (Aronia melanocarpa) are a rich source of phenolic compounds and can be used to obtain enriched dairy products. Chokeberry fruit, due to its astringent taste, is less favorable or even unacceptable to consumers [...] Read more.
The fruit, juice, and pomace of black chokeberry (Aronia melanocarpa) are a rich source of phenolic compounds and can be used to obtain enriched dairy products. Chokeberry fruit, due to its astringent taste, is less favorable or even unacceptable to consumers and is usually processed into juice, resulting in large quantities of pomace, which is often discarded as waste. The aim of this study is to valorize chokeberry fruit, juice, and pomace by incorporating them in different percentages (1, 2, and 3%) into yogurt as functional ingredients. The physicochemical (total solids content, fat, protein, titratable acidity, pH, color), textural (hardness, adhesion, cohesiveness, springiness, gumminess, and chewiness), antioxidant (DPPH scavenging activity and total phenolic content), and sensory characteristics of supplemented yogurts were investigated. The results showed that the addition of chokeberry pomace in yogurt increased their total solids content (from 11.46 ± 0.18% for the plain yogurt sample to 13.71 ± 0.18% for the yogurt sample with 3% chokeberry pomace), while the addition of fruit and juice decreased the protein content of the yogurt samples (from 4.35 ± 0.11% for the plain yogurt sample to 3.69 ± 0.15% for the yogurt sample with 3% chokeberry fruit and to 3.84 ± 0.1% for the yogurt sample with 3% chokeberry juice). There was no statistically significant change in the fat content of all samples of chokeberry-supplemented yogurt compared to plain yogurt. The pH of the yogurt samples decreased with the increase in the percentage of chokeberry fruit, juice, and pomace added to the yogurt (from 4.50 for the plain yogurt samples to 4.35, 4.30, and 4.20 for the yogurt samples supplemented with 1, 2, and 3% black chokeberry pomace). Inhibition of DPPH radical formation was higher in the yogurt samples with chokeberry fruit (57.84 ± 0.05%, 73.57 ± 0.11%, and 75.38 ± 0.05% inhibition for the samples with 1, 2, and 3% fruit) and pomace (up to 64.8 ± 0.11% inhibition for the sample with 3%), while total phenolic content decreased (from 392.14 ± 2.06 to 104.45 ± 2.63 µg/g) as follows: yogurt with chokeberry pomace > yogurt with chokeberry fruit > yogurt with chokeberry juice. The yogurt samples with the highest acceptance scores were the samples with 3% and 2% black chokeberry fruit, while the lowest acceptance score was obtained for the yogurt sample with 3% black chokeberry pomace. Chokeberry fruit, juice, and pomace can improve the physicochemical, textural, and antioxidant characteristics of yogurt, emphasizing that the antioxidant effect of yogurt could be substantially improved by the addition of chokeberry pomace due to its high phenolic content, while incorporation into yogurt is another way to valorize this by-product. Full article
(This article belongs to the Special Issue Innovative Technologies for the Recovery and Stabilization of High-Added Value Compounds from Agro-Food Wastes)
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