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The Recycling of Food Waste and Its Valorisation

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

Deadline for manuscript submissions: closed (18 October 2022) | Viewed by 51926

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Special Issue Editors

Dr. Sunil K. Panchal

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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

Prof. Dr. Lindsay Brown

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Guest Editor

School of Pharmacy and Medical Science, Griffith University, Southport, QLD 4222, Australia
Interests: Functional foods, rat models of chronic human diseases, obesity, hypertension, diabetes, osteoarthritis, anthocyanins, polyphenols, prebiotics, microalgae, macroalgae, tropical fruits
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food waste is becoming a major environmental issue throughout the world. Food waste is generated at different levels in the food cycle, such as farm, transport, processing, the hospitality sector, and the household. The food waste thus produced is responsible for a significant amount of global greenhouse gas emissions. To reduce economic and environmental impacts of food waste, its recycling and valorization are valuable opportunities. Some of the valorization opportunities include transformation of food waste into edible products and extraction of nutritionally valuable compounds for health benefits. This Special Issue aims to collate recent advancements in the fields of food science and nutrition with respect to food waste. The Guest Editors welcome submissions from authors working on the extraction, characterization, processing, product development, and nutritional intervention studies in animals and humans and economic modeling of recycled or valorized food waste. Authors can submit original research papers, reviews, and short communications to increase the knowledge of the reader community in the area of food waste recycling and valorization.

Dr. Sunil K. Panchal
Prof. Dr. Lindsay Brown
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

valorization
food by-products
food excess
bioactive compounds
food waste processing
product development
chemical characterization
extraction techniques

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Published Papers (9 papers)

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Research

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12 pages, 1774 KiB

Open AccessArticle

A Food Waste-Derived Organic Liquid Fertiliser for Sustainable Hydroponic Cultivation of Lettuce, Cucumber and Cherry Tomato

by Zuhaib Siddiqui, Dharmappa Hagare, Min-Hang Liu, Orousa Panatta, Tanveer Hussain, Sheeraz Memon, Amber Noorani and Zhong-Hua Chen

Foods 2023, 12(4), 719; https://doi.org/10.3390/foods12040719 - 7 Feb 2023

Cited by 8 | Viewed by 4259

Abstract

We previously reported a sustainable food waste management approach to produce an acceptable organic liquid fertiliser for recycling food waste called “FoodLift.” This study follows our previous work to evaluate the macronutrients and cation concentrations in harvested structural parts of lettuce, cucumber, and cherry tomatoes produced using food waste-derived liquid fertiliser (FoodLift) and compare them against commercial liquid fertiliser (CLF) under hydroponic conditions. N and P concentrations in the structural parts of lettuce and the fruit and plant structural parts of cucumber appear to be similar between FoodLift and CLF (p > 0.05), with significantly different N concentrations in the various parts of cherry tomato plants (p < 0.05). For lettuce, N and P content varied from 50 to 260 g/kg and 11 to 88 g/kg, respectively. For cucumber and cherry tomato plants, N and P concentrations ranged from 1 to 36 g/kg and 4 to 33 g/kg, respectively. FoodLift was not effective as a nutrient source for growing cherry tomatoes. Moreover, the cation (K, Ca, and Mg) concentrations appear to significantly differ between FoodLift and CLF grown plants (p < 0.05). For example, for cucumber, Ca content varied from 2 to 18 g/kg for FoodLift grown plants while Ca in CLF-grown cucumber plants ranged from 2 to 28 g/kg. Overall, as suggested in our previous work, FoodLift has the potential to replace CLF in hydroponic systems for lettuce and cucumber. This will lead to sustainable food production, recycling of food waste to produce liquid fertiliser, and will promote a circular economy in nutrient management. Full article

(This article belongs to the Special Issue The Recycling of Food Waste and Its Valorisation)

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14 pages, 926 KiB

Open AccessArticle

Characterisation of a High Fibre Flour Prepared from Soy Milk By-Product and Its Potential Use in White Wheat Bread

by Philip Davy, Timothy Kirkman, Christopher J. Scarlett and Quan Vuong

Foods 2022, 11(23), 3921; https://doi.org/10.3390/foods11233921 - 5 Dec 2022

Cited by 6 | Viewed by 2386

Abstract

The commercial production of soy milk renders a large quantity of wet soybean by-product (SMB), which is typically dumped, incinerated, or partially used as animal fodder. This wet SMB has a high moisture content that is rich in nutritional and biologically active compounds. This study aimed to characterise the composition and properties of a flour milled from SMB dried at 100 °C (SMB100) and assess its possible application as a fibre substitute in white bread. The results showed that SMB100 has high levels of dietary fibre (40.6%) and protein (26.5%). It also contains high levels of saponins (31.4 mg/g) and isoflavones (698.0 µg/g). SMB100 has a light-yellow colour with low moisture content and water activity (8.2% and 0.55, respectively). The results also indicated that replacement of wheat flour with SMB100 at 10 or 12.5% by flour weight negatively impacted the raising volume, density, and texture of white bread. Alternatively, substituting wheat flour with 5% of SMB100, did not significantly impact the physical properties of white bread, while significantly improving its dietary fibre content in comparison with the control, revealing that SMB100 is a potential substitute of wheat flour for improvement of dietary fibre in bread. Future studies are needed to optimise bread formulation and improve the processing condition which produces quality white bread with high dietary fibre using SMB100. Full article

(This article belongs to the Special Issue The Recycling of Food Waste and Its Valorisation)

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16 pages, 1573 KiB

Open AccessArticle

High Levels of Policosanols and Phytosterols from Sugar Mill Waste by Subcritical Liquefied Dimethyl Ether

by Sudthida Kamchonemenukool, Chi-Tang Ho, Panatpong Boonnoun, Shiming Li, Min-Hsiung Pan, Wannaporn Klangpetch and Monthana Weerawatanakorn

Foods 2022, 11(19), 2937; https://doi.org/10.3390/foods11192937 - 20 Sep 2022

Cited by 6 | Viewed by 3906

Abstract

Extracting nutraceuticals with high value from bagasse, filter mud, and sugarcane leaves discarded as sugar mill by-products, is crucial for the development of a sustainable bio-economy. These by-products are important sources of policosanols and phytosterols, which have a cholesterol-lowering effect. This research focused on using a promising green technology, subcritical liquefied dimethyl ether extraction, with a low pressure of 0.8 MPa, to extract policosanols and phytosterols and on application of pretreatments to increase their contents. For direct extraction by subcritical liquefied dimethyl ether without sample pretreatment, the highest extraction yield (7.4%) and policosanol content were found in sugarcane leaves at 2888 mg/100 g, while the highest and lowest phytosterol contents were found in filter mud at 20,878.75 mg/100 g and sugarcane leaves at 10,147.75 mg/100 g, respectively. Pretreatment of filter mud by ultrasonication in hexane solution together with transesterification before the second subcritical liquefied dimethyl ether extraction successfully increased the policosanol content, with an extract purity of 60%, but failed to increase the phytosterol content. Full article

(This article belongs to the Special Issue The Recycling of Food Waste and Its Valorisation)

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16 pages, 1948 KiB

Open AccessArticle

Biological Activities of Grape Seed By-Products and Their Potential Use as Natural Sources of Food Additives in the Production of Balady Bread

by Haiam O. Elkatry, Abdelrahman R. Ahmed, Hossam S. El-Beltagi, Heba I. Mohamed and Nareman S. Eshak

Foods 2022, 11(13), 1948; https://doi.org/10.3390/foods11131948 - 30 Jun 2022

Cited by 23 | Viewed by 3382

Abstract

The biological function of bioactive compounds found in plant by-products has triggered expanded interest in recent years. This study aims to produce balady bread enriched with dietary fiber, mineral, and phenolic compounds by the addition of grape seeds powder (GSP) at different levels (5%, 10%, and 15% as a partial substitute for wheat flour). The results show that balady bread (Bb) and grape seed powder have ash contents of about 1.97% and 3.04%, lipid contents of 3.22% and 17.15%, protein contents of 11.16% and 12.10%, fiber contents of 1.06% and 44.90%, and carbohydrates contents of 56.52% and 29%, respectively. Moreover, grape seed powder contains a higher level of iron and zinc about 30.02 and 9.43 mg/kg than the Bb control sample which contains about 8.19 and 7.25 mg/kg respectively. The findings revealed that balady bread fortified with grape seed powder contains a high amount of total polyphenols content (TPC), total flavonoid content (TF), and antioxidant capacity. The farinograph test results showed that increasing the GSP concentration in the flour above 10% reduced dough development, stability, and farinograph quality number. The addition of GSP to wheat flour accelerated the dough’s water absorption and mixing tolerance. Grape seed incorporation levels up to 10% (w/w) had no negative effect on dough rheological performance. The sensory evaluation of bread showed that samples that were enriched with grape seeds powder at up to 10% had good quality. Based on these findings, it is recommended to replace up to 10% GSP in the manufacturing of fortified balady bread with satisfactory physical and sensory characteristics and high TPC and antioxidant activity. Full article

(This article belongs to the Special Issue The Recycling of Food Waste and Its Valorisation)

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17 pages, 4077 KiB

Open AccessArticle

Waste Management: Valorisation Is the Way

by German Gemar, Ismael P. Soler and Eva M. Sánchez-Teba

Foods 2021, 10(10), 2373; https://doi.org/10.3390/foods10102373 - 6 Oct 2021

Cited by 11 | Viewed by 2848

Abstract

Waste management is one of the great problems in the world today. This study aims to analyse how scientific research has evolved in recent years in the field of waste management and what will be the key issues in the coming years, mainly in terms of recovery. The methodology used was longitudinal bibliometric analysis through scientific mapping using strategic maps and thematic networks. Among the findings, it was confirmed that the concept of incineration is fading due to social opposition and is changing to a much broader concept that encompasses it, such as valorisation. Being able to create a circular economy without waste should be the goal of policy makers. To achieve this, the waste hierarchy must be respected, which indicates that waste must be managed in this order: prevention, minimisation, reuse, valorisation, recovery and elimination. Full article

(This article belongs to the Special Issue The Recycling of Food Waste and Its Valorisation)

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19 pages, 744 KiB

Open AccessArticle

Eco-Inefficiency Formula: A Method to Verify the Cost of the Economic, Environmental, and Social Impact of Waste in Food Services

by Maísa Lins, Renata Puppin Zandonadi, Virgílio José Strasburg, Eduardo Yoshio Nakano, Raquel Braz Assunção Botelho, António Raposo and Veronica Cortez Ginani

Foods 2021, 10(6), 1369; https://doi.org/10.3390/foods10061369 - 13 Jun 2021

Cited by 13 | Viewed by 4094

Abstract

This study aimed to develop an Eco-Inefficiency (Ely) formula to verify the cost of the economic, environmental, and social impact of waste, applicable to food services (FS). Six stages were performed: identification of the terms that characterize food waste; definition of constructs influenced by food waste; identification of the variables that make up each construct; indicators capable of measuring the impact generated by food waste; definition of the mathematical formula; and EIy pilot test. The formula was based on eco-efficiency but focused on food waste. The constructs were translated into three dimensions of sustainability: environmental, social, and economic. Researchers created a score for the dimensions and the entire evaluation, based on a literature review. Water footprint, cleaning material, food production waste, the amount of rest-intake, and the amount of distribution leftover were evaluated on the environmental impact. The economic dimension variables were energy consumption to produce the wasted food, cost of raw material used in wasted food, and food handlers’ wages for the economic impact measurement. The social impact variables were: energy density (ED), rest-intake (kcal/g), distribution of leftover ED (kcal/g), use of organic food, and food surpluses’ donation. With an EIy application in each item, we have the item’s score in each dimension. The higher value of an item, the higher is its influence on the dimension, allowing us to identify those with the most significant impact in the restaurant. The Environmental dimension presented the most significant problems in the assessed scenario. The eco-inefficiency formula identifies food waste’s main critical points, allowing us to trace strategies to reduce food waste. Full article

(This article belongs to the Special Issue The Recycling of Food Waste and Its Valorisation)

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Review

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20 pages, 2104 KiB

Open AccessReview

Capsicum Waste as a Sustainable Source of Capsaicinoids for Metabolic Diseases

by Mursleen Yasin, Li Li, Michelle Donovan-Mak, Zhong-Hua Chen and Sunil K. Panchal

Foods 2023, 12(4), 907; https://doi.org/10.3390/foods12040907 - 20 Feb 2023

Cited by 13 | Viewed by 6610

Abstract

Capsaicinoids are pungent alkaloid compounds enriched with antioxidants, anti-microbial, anti-inflammatory, analgesics, anti-carcinogenic, anti-obesity and anti-diabetic properties. These compounds are primarily synthesised in the placenta of the fruit and then transported to other vegetative parts. Different varieties of capsicum and chillies contain different capsaicinoid concentrations. As capsicums and chillies are grown extensively throughout the world, their agricultural and horticultural production leads to significant amount of waste generation, in the form of fruits and plant biomass. Fruit wastes (placenta, seeds and unused fruits) and plant biowaste (stems and leaves) can serve as sources of capsaicinoids which can provide opportunities to extract these compounds for development of nutraceutical products using conventional or advanced extraction techniques. Capsaicin and dihydrocapsaicin are two most abundantly found pungent compounds. Considering the health benefits of capsaicinoids, these compounds can help in reducing metabolic disease complications. The development of an advanced encapsulation therapy of safe and clinically effective oral capsaicinoid/capsaicin formulation seem to require evaluation of strategies to address challenges related to the dosage, limited half-life and bioavailability, adverse effects and pungency, and the impacts of other ligands antagonising the major capsaicinoid receptor. Full article

(This article belongs to the Special Issue The Recycling of Food Waste and Its Valorisation)

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16 pages, 503 KiB

Open AccessReview

Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability

by Hanieh Moshtaghian, Kim Bolton and Kamran Rousta

Foods 2021, 10(11), 2874; https://doi.org/10.3390/foods10112874 - 20 Nov 2021

Cited by 55 | Viewed by 16173

Abstract

Upcycled foods contain unmarketable ingredients (e.g., damaged food produce, by-products and scraps from food preparation) that otherwise would not be directed for human consumption. Upcycled food is a new food category and thus faces several challenges, such as definition development, inclusion in the food waste management hierarchy and public acceptability. This review provides an overview of these three challenges. The upcycled food definitions have been developed for research, food manufacturers, and multi-stakeholders use. Thus, there is a need for a consumer-friendly definition for the general public. A simplified definition is proposed to introduce these foods as environmentally friendly foods containing safe ingredients that otherwise would not have gone to human consumption such as damaged food produce, by-products and scraps from food preparation. Moreover, an updated version of the food waste management hierarchy has been proposed by including the production of upcycled foods as a separate waste management action that is less preferable than redistribution but more favourable than producing animal feed. Furthermore, consumer sociodemographic characteristics and beliefs, as well as food quality cues and attributes, were identified as crucial factors for the public acceptability of these foods. Future research should address these challenges to facilitate the introduction of upcycled foods. Full article

(This article belongs to the Special Issue The Recycling of Food Waste and Its Valorisation)

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15 pages, 984 KiB

Open AccessReview

Fish Loss/Waste and Low-Value Fish Challenges: State of Art, Advances, and Perspectives

by Angela Racioppo, Barbara Speranza, Daniela Campaniello, Milena Sinigaglia, Maria Rosaria Corbo and Antonio Bevilacqua

Foods 2021, 10(11), 2725; https://doi.org/10.3390/foods10112725 - 7 Nov 2021

Cited by 24 | Viewed by 5076

Abstract

The sustainability of fishery is a global challenge due to overfishing and reduced stocks all over the world; one of the leading factors of this threat is fish loss/waste. As a contribution to the global efforts towards a sustainable world, this review addresses the topic from different sides and proposes an overview of biorefinery approaches by discussing bioactive compounds that could be produced from fish loss (nitrogen compounds, lipids, minerals and pigments, and fish-based compounds such as chitosan). The second part of this review reports on the possibility of using loss or unwanted fish to design products for human consumption or for animal feeding, with a focus on economic criteria, consumers’ segmentation, and some examples of products. The final focus is on Food and Agriculture Organization FAO guidelines as a roadmap for the future with respect to solving this threat by addressing the problem from different sides (technology, skills, market, policy, social and gender equity, and infrastructures). Full article

(This article belongs to the Special Issue The Recycling of Food Waste and Its Valorisation)

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