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Foods
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Utilization of Value-Added Products from Food Residues and Waste
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Utilization of Value-Added Products from Food Residues and Waste

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (15 July 2024) | Viewed by 6000

Special Issue Editor

Dr. Sunil K. Panchal

E-Mail Website
Guest Editor
School of Science, Western Sydney University, Richmond, NSW 2753, Australia
Interests: functional foods; food waste valorisation; nutraceuticals
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Increased production of food is generating more and more food residues and waste, having environmental, economic and societal impacts. These by-products contain significant potential for use in the development of value-added products due to their composition of valuable compounds. Compounds with health benefits, extracted from food residues and waste, can target the increasing prevalence of chronic diseases; additionally, nutrients from these products can help target widespread malnutrition. Further research into this field may provide benefits to the population in a variety. Some of the opportunities may include the development of food products and the extraction of nutritionally valuable compounds for health benefits.

This Special Issue aims to target current status of research into the development of innovative value-added products from food residues and waste. The Guest Editor welcomes submissions from researchers working on the extraction, characterisation, processing, product development and nutritional intervention studies in animals and humans and economic models of value-added products from food residues and waste. Researchers should submit original research papers, reviews and short communications to this Special Issue.

Dr. Sunil K. Panchal
Guest Editor

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 waste
  • processing by-products
  • bioactive compounds
  • nutraceuticals
  • bioactive extraction
  • food residues
  • waste management

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Published Papers (3 papers)

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Research

26 pages, 3613 KiB  
Article
Enhancing Gluten-Free Crispy Waffles with Soybean Residue (Okara) Flour: Rheological, Nutritional, and Sensory Impacts
by Aunchalee Aussanasuwannakul, Kassamaporn Puntaburt and Thidarat Pantoa
Foods 2024, 13(18), 2951; https://doi.org/10.3390/foods13182951 - 18 Sep 2024
Viewed by 1199
Abstract
The incorporation of okara, a by-product of soybean milk production, into gluten-free products such as crispy waffles poses challenges due to the absence of gluten’s viscoelastic properties and the high fiber content of okara. This study aimed to evaluate the effects of okara [...] Read more.
The incorporation of okara, a by-product of soybean milk production, into gluten-free products such as crispy waffles poses challenges due to the absence of gluten’s viscoelastic properties and the high fiber content of okara. This study aimed to evaluate the effects of okara flour on the rheological properties, physical attributes, and sensory qualities of gluten-free waffles. Waffle batters with varying levels of okara flour (10%, 20%, 30%, and 40%) were prepared, and their rheological properties were analyzed using oscillatory shear and creep-recovery tests. Physical properties, proximate composition, cholesterol and glucose adsorption capacities, storage stability, and sensory attributes were also assessed. The results demonstrated that increasing okara flour content improved batter elasticity and viscosity (with complex viscosity reaching up to 10,923 Pa·s for 40% okara flour) but decreased spread ratio by up to 45% and increased moisture content by approximately 2.7%. Higher okara content also led to a 16% decrease in brightness (L*) and increased hardness, reaching 325.26 g/s at 40% substitution. Sensory evaluation revealed that waffles with 30% okara flour were preferred for their texture and overall liking, with a score of 7.43 compared to higher substitution levels. Cholesterol and glucose adsorption capacities were high in okara flour, contributing to potential health benefits. Storage stability tests showed acceptable moisture content, water activity, and microbiological safety over 60 days, though hardness decreased by about 42%. In conclusion, okara flour enhances the nutritional profile of gluten-free waffles, but its impact on texture and flavor requires careful formulation adjustments to optimize consumer acceptance. Full article
(This article belongs to the Special Issue Utilization of Value-Added Products from Food Residues and Waste)
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17 pages, 1992 KiB  
Article
Influence of Particle Size and Extraction Methods on Phenolic Content and Biological Activities of Pear Pomace
by Joana Ferreira, Karolina Tkacz, Igor Piotr Turkiewicz, Maria Isabel Santos, Adriana Belas, Ana Lima, Aneta Wojdyło and Isabel Sousa
Foods 2023, 12(23), 4325; https://doi.org/10.3390/foods12234325 - 29 Nov 2023
Cited by 4 | Viewed by 1876
Abstract
The main goal of this research was to investigate how particle size influences the characteristics of pear (Pyrus Communis L.) pomace flour and to examine the impact of different pre-treatment methods on the phenolic content and associated bioactivities. Pear pomace flour was [...] Read more.
The main goal of this research was to investigate how particle size influences the characteristics of pear (Pyrus Communis L.) pomace flour and to examine the impact of different pre-treatment methods on the phenolic content and associated bioactivities. Pear pomace flour was fractionated into different particle sizes, namely 1 mm, 710 µm, 180 µm, 75 µm and 53 µm. Then two extraction methods, namely maceration with methanol and two-step extraction with hexane via Soxhlet followed by ultrasound extraction with methanol, were tested. Total phenolic and total flavonoid contents ranged from 375.0 to 512.9 mg gallic acid/100 g DW and from 24.7 to 34.6 mg quercetin/100 g DW, respectively. Two-step extraction provided antioxidant activity up to 418.8 (in FRAP assay) and 340.0 mg Trolox/100 g DW (in DPPH assay). In order to explore various bioactive properties, this study assessed the inhibitory effects of enzymes, specifically α-amylase and β-glucosidase (associated with antidiabetic effects), as well as angiotensin-converting enzyme (linked to potential antihypertensive benefits). Additionally, the research investigated antibacterial potential against both Gram-negative (E. coli) and Gram-positive (S. aureus) bacteria, revealing significant results (p < 0.05), particularly in the case of the two-step extraction method. This investigation underscores the substantial value of certain food industry wastes, highlighting their potential as bioactive ingredients within the framework of a circular economy. Full article
(This article belongs to the Special Issue Utilization of Value-Added Products from Food Residues and Waste)
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13 pages, 2748 KiB  
Article
Chitooligosaccharide from Pacific White Shrimp Shell Chitosan Ameliorates Inflammation and Oxidative Stress via NF-κB, Erk1/2, Akt and Nrf2/HO-1 Pathways in LPS-Induced RAW264.7 Macrophage Cells
by Lalita Chotphruethipong, Pithi Chanvorachote, Ratchaneekorn Reudhabibadh, Avtar Singh, Soottawat Benjakul, Sittiruk Roytrakul and Pilaiwanwadee Hutamekalin
Foods 2023, 12(14), 2740; https://doi.org/10.3390/foods12142740 - 19 Jul 2023
Cited by 9 | Viewed by 2229
Abstract
Chitooligosaccharide (COS), found in both insects and marine sources, has several bioactivities, such as anti-inflammation and antioxidant activities. However, the mechanism of shrimp shell COS on retardation of inflammatory and antioxidant effects is limited. Therefore, the aim of this study is to examine [...] Read more.
Chitooligosaccharide (COS), found in both insects and marine sources, has several bioactivities, such as anti-inflammation and antioxidant activities. However, the mechanism of shrimp shell COS on retardation of inflammatory and antioxidant effects is limited. Therefore, the aim of this study is to examine the mechanism of the aforementioned activities of COS in LPS-activated RAW264.7 macrophage cells. COS significantly improved cell viability in LPS-activated cells. COS at the level of 500 µg/mL could reduce the TNF-α, NO and IL-6 generations in LPS-activated cells (p < 0.05). Furthermore, COS could reduce ROS formation, NF-κB overactivation, phosphorylation of Erk1/2 and Akt and Nrf2/HO-1 in LPS-exposed cells. These results indicate that COS manifests anti-inflammatory activity and antioxidant action via NF-κB, Erk1/2, Akt and Nrf2/HO-1 signaling with an increasing relevance for inflammatory disorders. Full article
(This article belongs to the Special Issue Utilization of Value-Added Products from Food Residues and Waste)
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