Agricultural and Food Waste • Montserrat Dueñas and Paton Ignacio García-Estévez Agricultural and Food Waste Analysis, Characterization, and Extraction of Bioactive Compounds and Their Possible Utilization Edited by Montserrat Dueñas Patón and Ignacio García-Estévez Printed Edition of the Special Issue Published in Foods www.mdpi.com/journal/foods Agricultural and Food Waste: Analysis, Characterization, and Extraction of Bioactive Compounds and Their Possible Utilization Agricultural and Food Waste: Analysis, Characterization, and Extraction of Bioactive Compounds and Their Possible Utilization Editors Montserrat Dueñas Patón Ignacio Garc´ıa-Est´evez MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade • Manchester • Tokyo • Cluj • Tianjin Editors Montserrat Dueñas Patón Ignacio Garc´ıa-Est´evez Universidad de Salamanca University of Salamanca Salamanca Spain Spain Editorial Office MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Foods (ISSN 2304-8158) (available at: https://www.mdpi.com/journal/foods/special issues/Agricultural Food Waste Analysis Characterization Extraction Bioactive Compounds Utilization). For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Article Number, Page Range. ISBN 978-3-03943-346-9 (Hbk) ISBN 978-3-03943-347-6 (PDF) c 2020 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND. Contents About the Editors .............................................. vii Montserrat Due ˜nasand Ignacio Garc´ıa-Est´evez Agricultural and Food Waste: Analysis, Characterization and Extraction of Bioactive Compounds and Their Possible Utilization Reprinted from: Foods 2020, 9, 817, doi:10.3390/foods9060817 ..................... 1 Ana Maria Mislata, Miquel Puxeu and Raul Ferrer-Gallego Aromatic Potential and Bioactivity of Cork Stoppers and Cork By-Products Reprinted from: Foods 2020, 9, 133, doi:10.3390/foods9020133 .................... 5 Bin Jiang, Jiaxin Na, Lele Wang, Dongmei Li, Chunhong Liu and Zhibiao Feng Reutilization of Food Waste: One-Step Extration, Purification and Characterization of Ovalbumin from Salted Egg White by Aqueous Two-Phase Flotation Reprinted from: Foods 2019, 8, 286, doi:10.3390/foods8080286 .................... 19 Fabio Correddu, Mariateresa Maldini, Roberta Addis, Giacomo Luigi Petretto, Michele Palomba, Gianni Battacone, Giuseppe Pulina, Anna Nudda and Giorgio Pintore Myrtus Communis Liquor Byproduct as a Source of Bioactive Compounds Reprinted from: Foods 2019, 8, 237, doi:10.3390/foods8070237 ..................... 35 Filomena Monica Vella, Domenico Cautela and Bruna Laratta Characterization of Polyphenolic Compounds in Cantaloupe Melon By-Products Reprinted from: Foods 2019, 8, 196, doi:10.3390/foods8060196 ..................... 49 Selim Silbir and Yekta Goksungur Natural Red Pigment Production by Monascus Purpureus in Submerged Fermentation Systems Using a Food Industry Waste: Brewer’s Spent Grain Reprinted from: Foods 2019, 8, 161, doi:10.3390/foods8050161 ..................... 59 v About the Editors Montserrat Dueñas Patón holds a PhD in Chemistry from the University Aut´onoma from Madrid; she is a Professor at the University of Salamanca (Spain). She has developed part of her research in renowned institutions, such as Instituto de Fermentaciones Industriales (CSIC), Estac¸ao Vitivinicola Nacional (INIA-Portugal) and INRA Montpellier (France). She has authored over 100 scientific publications (research papers, reviews and book chapters).Her research work focuses on several main lines: a) characterization of phenolic compounds in foods; b) the application of technological processes in order to improve the quality of foods; c) bioavailability and biological activity of dietary flavonoids; and d) the relation of phenolic compounds with the organoleptic properties of wines (color and astringency). Ignacio Garc´ıa-Est´evez received in 2014 his PhD degree from the University of Salamanca. He is a postdoctoral researcher at the department of Food Science and Nutrition of the same university. He has carried out part of his research at the Institut Europeen´ de Chimie et Biologie (University of Bordeaux, France) and Faculty of Chemistry of University of Porto (Portugal). He has authored more than 50 scientific publications (peer-reviewed papers, book chapters and reviews) related to his research work, which is focused on the following main lines: i) the relation between phenolic composition and wine organoleptic properties; ii) the study of phenolic composition in vegetable matrices and foods, and its use as chemotaxonomic markers; and iii) the evaluation of technological strategies for the modulation of wine organoleptic properties (color and astringency). vii foods Editorial Agricultural and Food Waste: Analysis, Characterization and Extraction of Bioactive Compounds and Their Possible Utilization Montserrat Dueñas * and Ignacio García-Estévez Grupo de Investigación en Polifenoles, Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, E37007 Salamanca, Spain; [email protected] * Correspondence: [email protected]; Tel.: +34-923-294-537 Received: 20 May 2020; Accepted: 15 June 2020; Published: 21 June 2020 Abstract: The characterization and reutilization of agricultural and food waste is an important strategy to ensure the sustainable development of the agricultural and food industries. As a result, the environmental impact of these industries can be reduced, thus contributing to the fight against environmental problems, mainly to those related to a potential mitigation of climatic change. This Special Issue includes five papers that reported important findings from research activities related to the reutilization of by-products from food processing industries, which help to increase the knowledge in this field. Keywords: bioactive compounds; food waste; functional foods; by-products; characterization and extraction; phytochemicals; climatic change; phenolic compounds The food processing industries produce millions of tons of losses and waste during processing, which is becoming a grave economic, environmental and nutritional problem. Fruit, vegetable and food industrial solid waste includes several products that are released in food production during cleaning, processing, cooking, and/or packaging. These wastes can be an important source of bioactive compounds since, in their composition, important levels of phenolic compounds, dietary fibers, polysaccharides, vitamins, carotenoids, pigments and oils, among others, can be found. These compounds, in turn, are closely associated with beneficial effects in human health. Thus, these by-products can be exploited again in the food industry to develop functional ingredients and/or new foods or natural additives or, in other industries, such as the pharmaceutical, agricultural or chemical industries, to obtain cosmetic products, fertilizers or animal feed, among other things. Therefore, the characterization and reutilization of these by-products is important to ensure the sustainable development of the food industry and reduce its environmental impact, which would contribute to the fight against environmental problems, mainly to a potential mitigation of climatic change. Among the submitted works, five papers have been selected to be included in this Special Issue. The study performed by Mislata and co-workers assesses the levels and identities of the aromatic and bioactive compounds, which, in turn, can be related to beneficial health effects, that can be found in the by-products of cork stopper production [1]. Thus, these authors reported the potential added value of the waste of that industry. To be precise, three different cork granulates that can be used to produce cork stoppers, which differed in their size, along with the corresponding cork stoppers, were analyzed in order to determine the phenolic and aromatic compositions, as well as the antioxidant activity of the corresponding extracts. The results indicated that several aromatic compounds with industrial interest can be extracted mainly from the cork by-products, among them, vanillins and volatile phenols such as 4-vinylguaiacol. The cork by-products also showed important concentrations of phenolic compounds, gallic and protocatechuic acids being the most important Foods 2020, 9, 817; doi:10.3390/foods90608171 www.mdpi.com/journal/foods Foods 2020, 9, 817 phenolic compounds extracted. These phenolic compounds are related by these authors to the high antioxidant activity determined in the extracts obtained from cork by-products, although aromatic compounds such as vanillin can also be responsible for that activity. Altogether, these authors reported the high potential of cork by-products and cork stoppers, but mainly the former, to be reused as flavoring agents and antioxidants in the food industry. The study carried out by Jiang et al. is also included in this Special Issue. In this paper, an innovative methodology for the