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Foods
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Sustainable Uses and Applications of By-Products of the Food Industry
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Sustainable Uses and Applications of By-Products of the Food Industry

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

Deadline for manuscript submissions: 31 January 2025 | Viewed by 2072

Special Issue Editors

Dr. Vassiliki G. Kontogianni

E-Mail Website
Guest Editor
Laboratory of Food Chemistry, Section of Industrial Chemistry and Food Chemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece
Interests: food science and technology; food composition and analysis; bioactive compounds; utilization of by-products; antioxidants; functional foods
Dr. Loulouda Bosnea

E-Mail Website
Guest Editor
Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DIMITRA”, Ethnikis Antistaseos 3, 45221 Ioannina, Greece
Interests: dairy technology; dairy microbiology; probiotics; fermented food technology; fermentation processes and bioprocesses
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

A significant number of by-products from the food processing industry are generated worldwide every day. Most of them are disposed of in landfills, potentially damaging the environment and simultaneously causing economic losses. Food by-products are rich in bioactive compounds, including polyphenols, carotenoids, phytosterols, fatty acids, aromatic compounds, dietary fiber, proteins, lipids, vitamins, organic acids, and minerals. These ingredients could have several potential applications, namely in food, health, pharmaceutical, cosmetic, and environmental fields. For instance, dairy, fruit and vegetable by-products containing high amounts of proteins and fibrous materials can produce biopolymers applied as value-added functional packaging films and coatings. The potential uses of all these products present affordable alternatives for creating a circular economy, reducing environmental pollution, and enabling sustainable green development.

This Special Issue of Foods is dedicated to original research and review articles that cover the latest findings discussing the diverse applications and innovative utilization of food by-products. It will also cover topics related to biotechnological approaches for converting them into value-added products, applications in functional foods and nutraceuticals, and potential applications and uses of the most important compounds found in them, with a particular focus on the food and pharmaceutical industries and the environment.

Dr. Vassiliki G. Kontogianni
Dr. Loulouda Bosnea
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

  • food by-products
  • sustainability
  • bioactive compounds
  • functional foods
  • value-added products
  • alternative food products
  • biodegradable food packaging

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Published Papers (2 papers)

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Research

26 pages, 676 KiB  
Article
Effect of Feed on the Growth Performance, Nutrition Content and Cost of Raising the Field Cricket (Gryllus madagascarensis) as a Sustainable Nutrient Source in Madagascar
by Henlay J. O. Magara, Sylvain Hugel and Brian L. Fisher
Foods 2024, 13(19), 3139; https://doi.org/10.3390/foods13193139 - 30 Sep 2024
Viewed by 983
Abstract
The field cricket, Gryllus madagascarensis, is a sustainable and nutritious food resource that has the potential to mitigate global malnutrition. Feeds provided to this cricket can influence its growth parameters, nutritional content, and the cost of raising it for food. The current [...] Read more.
The field cricket, Gryllus madagascarensis, is a sustainable and nutritious food resource that has the potential to mitigate global malnutrition. Feeds provided to this cricket can influence its growth parameters, nutritional content, and the cost of raising it for food. The current study aimed to evaluate the effects of feeds formulated from weeds, agro-byproducts, and chicken feed (control) on the growth parameters and nutritional content of G. madagascarensis. The formulated feeds included CFB (25.0% protein), CFC (24.5% protein), CFD (24.0% protein), CFE (23.5% protein), CFF (22.5% protein), CFG (21.5% protein), CFH (20.0% protein), CFI (14.5% protein), and CFJ (13.5% protein), and chicken feed (CFA) (28% protein) was used as the control. The formulation of the feeds was based on the acceptability and protein content of the 12 selected weeds and agro-byproducts. Proximate, mineral, and fatty acid analyses were conducted to determine the nutrient content of each feed, as well as the crickets raised on these feeds. The fastest development time was recorded with CFE and CFC. The highest survivorship (98%) was observed in CFG, CFE, and CFC. The highest body mass (1.15 g) and body length (26.80 mm) were observed in crickets fed CFG. By comparison, crickets fed control feed averaged a body mass of 0.81 g and a body length of 23.55 mm. The feed conversion ratio for G. madagascarensis fed CFG, CFE, and CFC was 1.71. Crickets raised on CFH and CFG had the lowest cost of feeding per kg live mass gain. Crickets fed on CFF had the highest quantity of protein (67%), followed by those fed CFG (65% protein); crickets with the lowest protein content (50%) were fed CFJ. Crickets fed on CFG had the highest mineral content. Linoleic acid, oleic acid, and palmitic acid were the major fatty acids. The findings indicate that formulated feeds from weeds and agro-byproducts have great potential to be used as an alternative feed source for crickets for two reasons: their capacity to positively influence the biology and nutrition of the cricket, and they can serve as an inexpensive replacement for chicken feed. Full article
(This article belongs to the Special Issue Sustainable Uses and Applications of By-Products of the Food Industry)
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12 pages, 1151 KiB  
Communication
Production of α-Glycerylphosphorylcholine in Fermented Roots, Tubers, and Fruits
by Timothy J. Tse, Farley Chicilo, Daniel J. Wiens, Jianheng Shen, Javier Anleu Alegria, Young Jun Kim, Ji Youn Hong, Jae Kyeom Kim, Eui-Cheol Shin, Martin J. T. Reaney and Youn Young Shim
Foods 2024, 13(19), 3085; https://doi.org/10.3390/foods13193085 - 27 Sep 2024
Viewed by 826
Abstract
Vegetables and fruits, high in starch and sugars, are promising substrates for bioethanol production, but can also yield valuable nootropic compounds, such as α-glycerylphosphorylcholine (α-GPC). This compound is a known cognitive enhancer that works by increasing the release of acetylcholine, a neurotransmitter essential [...] Read more.
Vegetables and fruits, high in starch and sugars, are promising substrates for bioethanol production, but can also yield valuable nootropic compounds, such as α-glycerylphosphorylcholine (α-GPC). This compound is a known cognitive enhancer that works by increasing the release of acetylcholine, a neurotransmitter essential for learning and memory. In this study, select root and tuber crops, as well as fruits, were subjected to Saccharomyces cerevisiae fermentation to observe the co-production of ethanol and α-GPC. The ethanol yields from these substrates were comparable to those from wheat (var. AC Andrew), ranging from 30.44 g/L (beet) to 70.04 g/L (lotus root). Aside from ethanol, α-GPC was also produced, with purple top turnip yielding 0.91 g/L, the second highest concentration after wheat (used as a reference), which produced 1.25 g/L. Although α-GPC yields in the tested substrates were lower than those from cereal grains (e.g., wheat and barley), a noteworthy observation was the production of methanol in many of these substrates. Methanol was detected in all feedstocks except wheat, with concentrations ranging from 0.10 g/L (cassava) to 1.69 g/L (purple top turnip). A linear regression analysis revealed a strong correlation between methanol and α-GPC content (R2 = 0.876; slope = 0.52), suggesting a potential link in their biosynthetic pathways. These feedstocks not only proved effective as substrates for bioethanol production, but also showed potential for generating value-added compounds such as α-GPC. This dual-purpose potential presents new market opportunities for producers by leveraging both biofuel and nootropic compound production. Furthermore, the observed relationship between methanol and α-GPC production warrants further investigation to elucidate the metabolic pathways involved. Full article
(This article belongs to the Special Issue Sustainable Uses and Applications of By-Products of the Food Industry)
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