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13 pages, 1014 KiB

Open AccessArticle

Quince (Cydonia oblonga Mill.) Waste By-Product Characterization as a Potential Functional Ingredient

by Janira Romero, Alexandra Díez Méndez, María José Castro-Alija, Jorge Poveda and Irene Albertos

Sustainability 2024, 16(19), 8596; https://doi.org/10.3390/su16198596 - 3 Oct 2024

Viewed by 748

Abstract

Currently, the production of waste in the food industry is increasing, which is a serious problem. However, most of these residues, especially those derived from fruits and vegetables, have great unknown properties that are not used. The main objective of this article is [...] Read more.

Currently, the production of waste in the food industry is increasing, which is a serious problem. However, most of these residues, especially those derived from fruits and vegetables, have great unknown properties that are not used. The main objective of this article is the analysis and characterization of the waste from quince after its processing to observe its properties and its potential use in different industries as a functional ingredient, thus favoring the circular economy and sustainability. Quince by-product nutritional parameters such as proteins, fibers, sugars, vitamins, and minerals were analyzed. Also, the antioxidant capacity was measured by various methods: 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH), antioxidant capacity in Trolox equivalent antioxidant capacity (TEAC/ABTS), and total polyphenol content (TPC). Finally, the antimicrobial capacity against different postharvest-pathogenic fungi was measured in direct sample and extract. The nutritional results showed a nutritional profile rich in soluble and insoluble fiber, potassium, calcium, and magnesium, and low in fat. The antioxidant results from the extract showed significant levels of phenols and higher antioxidant capacity from the extracted sample. No positive results were found in the antimicrobial capacity study. Quince by-products could be a potential ingredient in the industry due to their nutritional composition and antioxidant content. Full article

(This article belongs to the Special Issue Food Science and Engineering for Sustainability)

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18 pages, 4251 KiB

Open AccessArticle

Development of Healthy and Clean-Label Crackers Incorporating Apple and Carrot Pomace Flours

by Saeed Salari, Thomas Castigliego, Joana Ferreira, Ana Lima and Isabel Sousa

Sustainability 2024, 16(14), 5995; https://doi.org/10.3390/su16145995 - 13 Jul 2024

Viewed by 1322

Abstract

The valorization of fruit and vegetable side-streams from the juice industry is an important contribution to the optimization of food resources and is an environmentally friendly practice in line with the concepts of circular economy and sustainability. The aim of this work is [...] Read more.

The valorization of fruit and vegetable side-streams from the juice industry is an important contribution to the optimization of food resources and is an environmentally friendly practice in line with the concepts of circular economy and sustainability. The aim of this work is to incorporate them back into the food value chain by adding them as ingredients in staple foods like crackers. This is also important in terms of food fortification, as they are rich in nutrients and bioactive compounds. Crackers are popular snacks with a huge global market value, enjoyed by consumers of all ages. The current study aims to integrate flour from dried apple and carrot pomaces, resulting from juice processing, as natural ingredients with potential health benefits. The incorporation levels ranged from 20 to 40% dry weight in crackers, and their impact on physicochemical and mechanical properties was evaluated, as well as bioactivity (potential impact on health) and sensory acceptance. The addition of pomaces resulted in significant changes in texture and color, as well as enhancing the antioxidant activity of the crackers. Crackers containing pomace flours, except for the cracker with 40% carrot pomace, showed a high overall sensory acceptability and good intentions to buy. Full article

(This article belongs to the Special Issue Food Science and Engineering for Sustainability)

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16 pages, 924 KiB

Open AccessArticle

Nudging Householders to Reduce Avoidable Food Waste: The OzHarvest Use It Up Tape

by Mark Boulet and Nita Lauren

Sustainability 2024, 16(12), 5132; https://doi.org/10.3390/su16125132 - 17 Jun 2024

Cited by 1 | Viewed by 1618

Abstract

Targeting households with food waste reduction interventions represents a critical opportunity to meet global targets to halve food loss and waste. While the evidence base on the effectiveness of food waste interventions is growing generally, less is known about the outcomes of household-focused [...] Read more.

Targeting households with food waste reduction interventions represents a critical opportunity to meet global targets to halve food loss and waste. While the evidence base on the effectiveness of food waste interventions is growing generally, less is known about the outcomes of household-focused interventions. This mixed methods study explores how households experienced a behaviourally orientated nudge (the OzHarvest Use it Up Tape^TM) and examines its impact on food waste and behaviour change. The “Tape” served multiple functions for households—including as a visual prompt, a labelling device, a planning tool, and a communication tool—and was more effective for large families and for individuals who were disorganised when shopping and cooking. Significant reductions were also identified in participants’ fresh vegetable and fruit waste and in the total food amounts they wasted. This study demonstrates the effectiveness of behaviourally orientated nudges, like the Tape, in reducing food waste. Full article

(This article belongs to the Special Issue Food Science and Engineering for Sustainability)

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25 pages, 6172 KiB

Open AccessEditor’s ChoiceArticle

Consumer Perception of Food Product Packaging Materials Sustainability versus Life Cycle Assessment Results: The Case of Processed Tomatoes—A Quantitative Study in Germany

by Marisa Bock and Stephan G. H. Meyerding

Sustainability 2023, 15(23), 16370; https://doi.org/10.3390/su152316370 - 28 Nov 2023

Cited by 4 | Viewed by 3003

Abstract

Due to increasing environmental awareness, especially among the young German population, people are increasingly striving to buy food in the most environmentally friendly way. In this context, packaging is becoming the focus of sustainability assessment, not because of its protection against food waste [...] Read more.

Due to increasing environmental awareness, especially among the young German population, people are increasingly striving to buy food in the most environmentally friendly way. In this context, packaging is becoming the focus of sustainability assessment, not because of its protection against food waste but because of the increasing amount of packaging rubbish. The aim of this study is to investigate the influence of the packaging material on the environmentally friendly purchase decisions of consumers in Generations Y and Z and whether they can correctly assess the environmental impact of the different materials. For this purpose, an online choice experiment was conducted with a representative sample of 250 German consumers. The respondents could choose between products with different characteristics, such as price, packaging material, label, and origin. The results show that origin is the most important factor, followed by packaging material. With the help of a latent class analysis, the respondents were divided into three segments, which differ in whether origin or material is more important in the sustainability assessment of a product. Furthermore, a lack of knowledge about the environmental impact of specific product attributes among the respondents is evidenced, and a comparison with scientific data from product lifecycle assessments shows that they have difficulties correctly assessing the environmental impact of packaging material. Full article

(This article belongs to the Special Issue Food Science and Engineering for Sustainability)

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16 pages, 1431 KiB

Open AccessArticle

Integral Recovery of Almond Bagasse through Dehydration: Physico-Chemical and Technological Properties and Hot Air-Drying Modelling

by Stevens Duarte, Ester Betoret, Cristina Barrera, Lucía Seguí and Noelia Betoret

Sustainability 2023, 15(13), 10704; https://doi.org/10.3390/su151310704 - 7 Jul 2023

Cited by 3 | Viewed by 1525

Abstract

Recovering waste from industrial food processes and developing new healthy foods as plant protein sources has been a major focus of scientific research and industrial innovation in food. Thus, the consumption of plant-based beverages from soy, oat, or almond has been promoted. In [...] Read more.

Recovering waste from industrial food processes and developing new healthy foods as plant protein sources has been a major focus of scientific research and industrial innovation in food. Thus, the consumption of plant-based beverages from soy, oat, or almond has been promoted. In the case of almonds, the resulting solid bagasse has an interesting nutritional profile and its transformation into a powdered product could be a valuable option for the food industry. The main objective of this work was to determine the effect of hot air drying at 60 and 70 °C and freeze-drying on the physicochemical, water interaction, emulsifying and antioxidant properties of powdered almond bagasse. Furthermore, hot air-drying curves have been modelled and isotherms at 20 °C have been performed. The proximate composition of the powder revealed a protein content of 15% and a fat content of 25%, which makes it a remarkably different powder from those obtained from other vegetable residues such as fruits and vegetables. This composition was decisive in the effect of the drying method and drying temperature, and no significant differences were observed on the physico-chemical or antioxidant properties regardless of the drying method used. However, freeze-drying resulted in a powder with a more homogeneous particle size distribution and better oil-interaction properties, especially with higher emulsifying activity and stability. Full article

(This article belongs to the Special Issue Food Science and Engineering for Sustainability)

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15 pages, 998 KiB

Open AccessArticle

Sustainable Food in Teacher Training: Evaluation of a Proposal for Educational Intervention

by Vanessa Ortega-Quevedo, Noelia Santamaría-Cárdaba and Cristina Gil-Puente

Sustainability 2023, 15(12), 9673; https://doi.org/10.3390/su15129673 - 16 Jun 2023

Viewed by 1139

Abstract

The sustainability of the food system is a particularly relevant issue today as it is a challenge to ensure environmental sustainability and the need to guarantee access to food in all parts of the world to promote social equity. Given this, the need [...] Read more.

The sustainability of the food system is a particularly relevant issue today as it is a challenge to ensure environmental sustainability and the need to guarantee access to food in all parts of the world to promote social equity. Given this, the need to promote a sustainable food transition in consumption habits becomes imperative. It is crucial that teachers be sensitised to this issue so that they can try to develop a critical and globally aware student body that is committed to a social transformation towards sustainability. The main objective of this study is discovering the opinions of preservice teachers (PSTs) on sustainable food. It also has two specific objectives: (1) analyze the initial opinions of prospective teachers on sustainable food before and after carrying out an educational intervention on this topic, and (2) study the relationship between the opinions of PSTs and variables related to their personality or their relationship with nature, among others. A longitudinal pre-test-intervention-post-test design using quantitative methods was carried out to explore the opinions of 49 pre-service teachers studying for a degree in Primary Education before and after the educational intervention. The results show changes in the opinions of future teachers after the application of the educational intervention and differences towards food sustainability according to some socio-demographic variables such as gender. Full article

(This article belongs to the Special Issue Food Science and Engineering for Sustainability)

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14 pages, 1235 KiB

Open AccessArticle

Characterization of a New Powdered, Milk-Based Medicinal Plant (Alcea rosea) Drink Product

by Mustafa Mortas

Sustainability 2023, 15(12), 9320; https://doi.org/10.3390/su15129320 - 9 Jun 2023

Viewed by 1733

Abstract

Alcea rosea, known as hollyhock, is an ornamental dicot flower in the Malvaceae family, and it has been used for different purposes, ranging from traditional medicine to food applications, through the use of its leaves, roots, and seeds. The hollyhock flowers possess [...] Read more.

Alcea rosea, known as hollyhock, is an ornamental dicot flower in the Malvaceae family, and it has been used for different purposes, ranging from traditional medicine to food applications, through the use of its leaves, roots, and seeds. The hollyhock flowers possess several properties, including a diuretic, cooling, demulcent, emollient, febrifuge, and astringent effects. Hollyhock flowers were commonly included in a traditional medicine formulation for hypoglycemic or hypolipidemic treatments. Along with its use in traditional medicine, it has also been considered a valuable ingredient in some traditional food preparations; however, the processing of hollyhock into a new food product has not been studied. Accordingly, this study aimed to evaluate the production of a new product, a milk-based Hollyhock (Alcea rosea) powder, and its powder product characterization via particle size, water activity, density, flowability, etc., in addition to the determination of its chemical composition (with 5.73% ash and 29.12% protein). In this paper, we report the application of spray-dried milk-based hollyhock flower extract to produce a new ready-to-drink product of this medicinal plant for food sustainability. Full article

(This article belongs to the Special Issue Food Science and Engineering for Sustainability)

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Review

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27 pages, 1557 KiB

Open AccessReview

Valorization of Peach By-Products: Utilizing Them as Valuable Resources in a Circular Economy Model

by Nikoletta Solomakou, Aikaterini M. Drosaki, Kyriakos Kaderides, Ioannis Mourtzinos and Athanasia M. Goula

Sustainability 2024, 16(3), 1289; https://doi.org/10.3390/su16031289 - 2 Feb 2024

Viewed by 2188

Abstract

Peach processing generates significant amounts of by-products including peels, pomace, and seeds that are often discarded as waste, despite their rich content of bioactive components. Various methods, such as solvent extraction, ultrasound-assisted extraction, and alkaline and acid hydrolysis, have been employed to recover [...] Read more.

Peach processing generates significant amounts of by-products including peels, pomace, and seeds that are often discarded as waste, despite their rich content of bioactive components. Various methods, such as solvent extraction, ultrasound-assisted extraction, and alkaline and acid hydrolysis, have been employed to recover valuable components from peach by-products. These compounds have shown potential applications in the food, pharmaceutical, and cosmetic industries due to their antioxidant, antimicrobial, and anti-inflammatory properties. Furthermore, these wastes can also be used to produce functional ingredients, natural colorants, and dietary supplements. Alternative uses include animal feed, composting materials, and biofuels. This comprehensive review provides an overview of the valorization of peach by-products, focusing on the isolation of valuable compounds, the techniques used, and the potential applications of the obtained compounds. Full article

(This article belongs to the Special Issue Food Science and Engineering for Sustainability)

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