International Journal of Food Science & Technology
© Institute of Food Science and Technology
Edited By: Charles Brennan
Impact Factor: 1.504
ISI Journal Citation Reports © Ranking: 2015: 60/124 (Food Science & Technology)
Online ISSN: 1365-2621
Virtual Issue - Food By Product Utilisation
EDITORIAL by Matteo Bordiga
Food industry generates high amounts of solid waste/by-products and high volumes of effluents with an organic component. Considering the challenges in the food industry area, efforts need to be made to optimize food processing technology, minimizing the amounts of by-products and wastes.
During food processing, by-products generation results inevitable, and the amount and kind of waste produced, which consists primarily of the organic residues of processed raw materials, cannot be altered if the quality of the finished product is to remain consistent. Instead of treating these by-products as waste, increasingly food companies are turning them into useful products, promoting the principle of sustainable development.
Environmental regulations and high waste disposal costs have forced food processors to find ways to better treat and utilize processing wastes. Environmental legislation agencies have significantly contributed to the introduction of sustainable waste management practices throughout the world.
In this context, by-products valorization, a relatively new concept in the field of industrial residues management, holds immense potential for prospective production of biologicals of commercial significance, enzymes, pigments, flavors, functional ingredients, micronutrients, nutraceuticals, active pharmaceutical ingredients, phytochemicals, biofuel, and biomaterials. In this sense it’s reasonable to imagine that, over the next few years, area of food processing waste management will rapidly expand.
Plant-based by-products and wastes, which represent a main disposal problem for the industry concerned, are very promising sources of value-added substances, with particular emphasis to the retrieval of bioactive phytochemicals and technologically important secondary metabolites. The nutritional compositions of such food wastes appear rich in sugars, vitamins, minerals and various health beneficial phytochemicals as fine-chemicals (antioxidants, polyphenols, etc.) and natural macromolecules (cellulose, starch, lignin, lipids, enzymes, pigments, etc.) of high interest for the chemical, pharmaceutical and food industry.
Moreover the search for cheap, renewable and abundant sources of bioactive compounds (e.g. antioxidants) is attracting worldwide interest. Much research is needed in order to select raw materials; those of residual origin are especially promising due to their lower costs. Industrial biotechnology can offer effective strategies and tools for the valorization of by-products and waste of the food industry, thus achieving a significant increase of environmental, social and economic sustainability. However, extensive research on potential sources, optimization of extraction processes, knowledge of the mechanisms of the in vivo action and assimilation, are still required.
This special issue of the International Journal of Food Science and Technology (IJFST), presents the current state of the art in food processing by-products, collecting original manuscripts focused on topic-related research all appeared in IJFST within the last 3 years.
Lactic acid production using waste generated from sweet potato processing.
Irene Pagana, Ruben Morawicki, Tiffany J. Hager
Amaranth flour, cassava starch and cassava bagasse in the production of gluten-free pasta: technological and sensory aspects.
Fernanda Assumpção Fiorda, Manoel Soares Soares Júnior, Flávio Alves da Silva, Luciana Reis Fontinelle Souto, Maria Victória Eiras Grosmann.
Industrial clarification of anthocyanin-rich grape pomace extracts by crossflow membrane filtration.
Marin Prodanov, Visitación Vacas, Ana M. Sánchez, Gonzalo L. Alonso, Ángeles Elorza, César Lucendo, Teresa Hernández, Isabel Estrella.
In vitro evaluation of the fermentation of added-value agroindustrial by-products: cactus pear (Opuntia ficus-indica L.) peel and pineapple (Ananas comosus) peel as functional ingredients.
Juan Diaz-Vela, Alfonso Totosaus, Alma E. Cruz-Guerrero & Maria de Lourdes Perez-Chabela
Influence of aeration and agitation modes on solid-state fermentation of apple pomace waste by Phanerochaete chrysosporium to produce ligninolytic enzymes and co-extract polyphenols.
Fatma Gassara, Chandran Matheyambath Ajila, Satinder Kaur Brar, Rajeshwar Dayal Tyagi, Mausam Verma & Jose Valero.
Supercritical CO2 extraction of oleanolic acid from grape pomace.
Laura Chronopoulou, Angelo C. Agatone & Cleofe Palocci.
Characteristics of Aspergillus niger xylanases produced on rice husk and wheat bran in submerged culture and solid-state fermentation for an applicability proposal.
Isabel Membrillo Venegas, Janeth Fuentes-Hernandez, Mayola Garcia-Rivero & Aurora Martinez-Trujillo.
Effect of non-isothermal processing and moisture content on the anthocyanin degradation and colour kinetics of cherry pomace.
Ibrahim Greiby, Muhammad Siddiq, Kirk D. Dolan & Shantanu Kelkar.
Characterisation of protein-rich isolates and antioxidative phenolic extracts from pale and black brewers’ spent grain.
Alan Connolly, Charles O. Piggott & Richard J. FitzGerald.
Optimisation of acid extraction of pectin from sweet potato residues by response surface methodology and its antiproliferation effect on cancer cells.
Yan-Yan Zhang, Tai-Hua Mu & Miao Zhang.
Ultrasound-assisted extraction of quercetin from onion solid wastes.
Mi Jang, Leonid Asnin, Shivraj Hariram Nile, Young Soo Keum, Hwang Yeon Kim & Se Won Park.
Production of active lipase by Rhizopus oryzae from sugarcane bagasse: solid state fermentation in a tray bioreactor.
Zahra Vaseghi, Ghasem D. Najafpour, Samaneh Mohseni & Soleiman Mahjoub.
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers.
Camilla Lazzi, Federica Meli, Francesca Lambertini, Chiara Bottesini, Ilya Nikolaev, Monica Gatti, Stefano Sforza, Olga Koroleva, Vladimir Popov, Erasmo Neviani & Arnaldo Dossena.
Polyphenols content and antioxidant activity of Ghure (unripe grape) marc extract: influence of extraction time, temperature and solvent type.
Saeedeh Shojaee-Aliabadi, Seyede M. Hosseini, Brijesh Tiwari, Maryam Hashemi, Ghasem Fadavi & Ramin Khaksar.
Functional components of grape pomace: their composition, biological properties and potential applications
Jianmei Yu & Mohamed Ahmedna
Development of antimicrobial potato peel waste-based edible films with oregano essential oil to inhibit Listeria monocytogenes on cold-smoked salmon
Nageshwar Tammineni, Gulhan Unlu & Sea C. Min.