4.6 Editorial Material

Special Issue: Research and Application of Food By-Products

Related references

Note: Only part of the references are listed.
Article Biochemistry & Molecular Biology

Microencapsulated Red Powders from Cornflower Extract-Spectral (FT-IR and FT-Raman) and Antioxidant Characteristics

Renata Rozylo et al.

Summary: Microencapsulated cornflower red powders with high antioxidant activity can be valuable additives to food.

MOLECULES (2022)

Article Biochemistry & Molecular Biology

The Influence of High-Intensity Ultrasonication on Properties of Cellulose Produced from the Hop Stems, the Byproduct of the Hop Cones Production

Monika Szymanska-Chargot et al.

Summary: The goal of this study was to evaluate the potential of hop stems as a source of cellulose. Thermochemical treatment was used to isolate cellulose from hop stems. High-intensity ultrasonication was applied to further disintegrate cellulose fibers, resulting in changes in hydrogen bonds and stable cellulose dispersions. This is the first comprehensive description of the properties of hop cellulose after high-intensity ultrasonication treatment.

MOLECULES (2022)

Article Biochemistry & Molecular Biology

Preparation, Characterization, and Mechanism of Antifreeze Peptides from Defatted Antarctic Krill (Euphausia superba) on Lactobacillus rhamnosus

Yu Liu et al.

Summary: This study explored the preparation of antifreeze peptides from defatted Antarctic krill and examined their cryoprotective effect on Lactobacillus rhamnosus. The results showed that the antifreeze peptides significantly improved the survival rate and maintained enzyme activity of Lactobacillus rhamnosus after freezing, outperforming commercial cryoprotectants. These findings highlight the potential value of defatted Antarctic krill in cryopreservation.

MOLECULES (2022)

Review Biochemistry & Molecular Biology

An Analysis of the Plant- and Animal-Based Hydrocolloids as Byproducts of the Food Industry

Robert Waraczewski et al.

Summary: This paper reviews the processing, utilization, physicochemical activities, composition, and health benefits of plant-derived hydrocolloids from arrowroot, kuzu, Sassafras tree leaves, sugarcane, acorn, and animal-derived gelatin. Food industry waste contains useful compounds that can be recycled to reduce environmental pollution and increase revenue.

MOLECULES (2022)

Article Biochemistry & Molecular Biology

Effects of Wet and Dry Micronization on the GC-MS Identification of the Phenolic Compounds and Antioxidant Properties of Freeze-Dried Spinach Leaves and Stems

Renata Rozylo et al.

Summary: This study used micronization technology to process spinach stems and leaves, and found that dry micronization resulted in smoother and brighter powders, smaller particle sizes, and the extraction of more phenolic compounds. Dry micronization of stems significantly increased the total phenolic content and antioxidant activity.

MOLECULES (2022)

Article Biochemistry & Molecular Biology

Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace

Dorota Galkowska et al.

Summary: This study evaluated the effect of adding powdered blackcurrant pomace to pasta formula, showing that it improved the nutritional value and texture characteristics while meeting industry requirements.

MOLECULES (2022)

Article Biochemistry & Molecular Biology

Physicochemical Characteristics of Biochar from Waste Cricket Chitin (Acheta domesticus)

Krzysztof Rozylo et al.

Summary: This study presents the characterization and phytotoxic assessment of biochar produced from crickets and cricket chitin. The biochars, regardless of the pyrolysis temperature, have a dense solid surface/monolithic structure with a non-porous structure and high nitrogen content. The addition of cricket chitin biochar to soil significantly reduces the germination of Lepidium sativum.

MOLECULES (2022)

Article Biochemistry & Molecular Biology

Process Optimization of Phytoantioxidant and Photoprotective Compounds from Carob Pods (Ceratonia siliqua L.) Using Ultrasonic Assisted Extraction Method

Radia Ayad et al.

Summary: This study investigates the extraction of phytoantioxidant polyphenols from Carob byproducts using traditional and innovative methods, and determines the most efficient extraction process. Response surface methodology is used to explore the effects of process variables on ultrasonic-assisted extraction, which is found to be the most effective technique. Carob byproduct extracts show significant total phenolic content, antioxidant activities, and photoprotective properties. The research highlights the importance of utilizing Carob waste materials for sustainable and bioactive products in the cosmetic industry.

MOLECULES (2022)

Review Biochemistry & Molecular Biology

Risk Assessment of Coffee Cherry (Cascara) Fruit Products for Flour Replacement and Other Alternative Food Uses

Sara Eckhardt et al.

Summary: This article reviews the exposure and risk assessment of various products made from coffee cherry pulp and husk, as well as the use of dried and powdered coffee cherry as a flour substitute in bakery products. The research shows that even adolescents can safely consume coffee cherry products without adverse health effects. Additionally, using coffee cherry by-products as a partial flour substitute can help mitigate issues such as rising grain prices and disrupted supply chains.

MOLECULES (2022)

Article Biochemistry & Molecular Biology

Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties

Katarzyna Sujka et al.

Summary: This study evaluated the effects of replacing semolina with ground buckwheat hull on the chemical composition, antioxidant properties, color, cooking characteristics, and sensory properties of wheat pasta. The results showed that adding buckwheat hull increased the fiber content of the pasta but led to a decrease in brightness and yellowness. It also resulted in a shorter cooking time and unpleasant smell and taste at higher levels.

MOLECULES (2022)

Review Biochemistry & Molecular Biology

Sustainable Approaches Using Green Technologies for Apple By-Product Valorisation as A New Perspective into the History of the Apple

Rocio De la Pena-Armada et al.

Summary: Apples are culturally significant and widely cultivated in temperate areas. However, the by-products generated during apple processing are often undervalued and wasted. Research has shown that these by-products contain bioactive compounds, highlighting the potential for using green technologies to enhance their functionality.

MOLECULES (2022)

Article Biochemistry & Molecular Biology

Baobab-Fruit Shell and Fibrous Filaments Are Sources of Antioxidant Dietary Fibers

Manuela Flavia Chiacchio et al.

Summary: This study found that baobab shell and fibrous filaments are rich in polyphenols and antioxidant dietary fibers, which make them suitable as functional food ingredients.

MOLECULES (2022)