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Antioxidants
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Biologically Active Compounds from Food By-Products: Extraction, Analysis and Antioxidant...
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Biologically Active Compounds from Food By-Products: Extraction, Analysis and Antioxidant Activity

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Natural and Synthetic Antioxidants".

Deadline for manuscript submissions: 30 April 2024 | Viewed by 10547

Special Issue Editor

Prof. Dr. Gabriela Rapeanu

E-Mail Website
Guest Editor
Director of the Doctoral School of Fundamental Sciences and Engineering, "Dunarea de Jos" University of Galati, 800008 Galați, Romania
Interests: biologically active compound extraction and characterization; degradation and inactivation kinetics of biological active compounds; encapsulation techniques; food authentication
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The circular economy is a model of production and consumption, involving the sharing, rental, reuse, repair, renovation and recycling of existing materials and products for as long as possible. This prolongs the life cycle of products. In practice, it involves minimising waste or even involves the zero waste concept, which is an important target for food producers. These products can be continuously reused, creating even more added value.

Nowadays, by-products from the food industry are rapidly increasing, resulting in economic losses and negative impacts on the environment over time. To develop strategies for the recovery of residues and by-products in the food chain, it must be taken into account that they are rich in functional molecules (e.g., carbohydrates, proteins, triglycerides, fatty acids and polyphenols). Various types of waste may contain antioxidants that could be concentrated and reused in functional and value-added foods or other fields, such as cosmetic, pharmaceutical and bio-material production.

This Special Issue is, therefore, open to all contributions related to the recovery of biologically active compounds from food by-products, their characterization and valorization as ingredients with high value and a wide range of possible applications.

Prof. Dr. Gabriela Rapeanu
Guest Editor

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. Antioxidants is an international peer-reviewed open access monthly 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

  • biologically active compounds
  • extraction
  • characterization
  • antioxidant activity
  • encapsulation
  • new ingredients
  • value-added products

Published Papers (4 papers)

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Research

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24 pages, 2072 KiB  
Article
Evaluation of Sample Size Influence on Chemical Characterization and In Vitro Antioxidant Properties of Flours Obtained from Mushroom Stems Coproducts
by Patricia Bermúdez-Gómez, Juana Fernández-López, Margarita Pérez-Clavijo and Manuel Viuda-Martos
Antioxidants 2024, 13(3), 349; https://doi.org/10.3390/antiox13030349 - 14 Mar 2024
Viewed by 871
Abstract
The mushroom industry generates large amounts of stem co-product. This is generated after mushroom harvest; stems are attached to the growth substratum, and their only use has traditionally been as compost. In this study, we investigated extensively for the first time this co-product [...] Read more.
The mushroom industry generates large amounts of stem co-product. This is generated after mushroom harvest; stems are attached to the growth substratum, and their only use has traditionally been as compost. In this study, we investigated extensively for the first time this co-product and the influence of sample size (L—>0.510 mm; LI—0.510–0.315 mm; SI—0.315–0.180 mm; S—<0.180 mm) on the characterization and antioxidant activity of flours obtained from stem co-products of Agaricus bisporus (ABSF) and Pleurotus ostreatus (POSF). ABSF was rich in protein (14 g/100 g), calcium (428.23–700.77 mg/100 g), and sorbitol (22.57–26.60 g/100 g), while POSF was rich in β-glucans (36.62–40.34 g/100 g) and linoleic acid (20.57–39.86 g/100 g of lipid). Both species were flush in amino acids and had an umami flavour. ABSF showed more elevated values for emulsifying activity than POSF. The S sizes were highlighted for their yield, hydration properties, and oil holding capacity. Furthermore, ABSF-S exhibited heightened antioxidant capacity in vitro, in consonance with the total phenolic compounds observed (0.91 mg/g). However, the antioxidant assays in POSF presented a positive correlation with β-glucan content. Our study suggests that these co-products could have several food-related applications, such as potential for use as an emulsifier, sweetener, or fortifier in the development of functional food, owing to their rich concentrations of fibre, protein, sorbitol, and β-glucans. Nevertheless, it is necessary to understand the interactions of the flours with the potential food matrix prior to proceeding further with food-related applications. Full article
(This article belongs to the Special Issue Biologically Active Compounds from Food By-Products: Extraction, Analysis and Antioxidant Activity)
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23 pages, 4202 KiB  
Article
Ultrasound-Assisted Extraction of Taro Leaf Antioxidants Using Natural Deep Eutectic Solvents: An Eco-Friendly Strategy for the Valorization of Crop Residues
by Atalanti Christou, Nikolaos A. Parisis, Themistoklis Venianakis, Alexandra Barbouti, Andreas G. Tzakos, Ioannis P. Gerothanassis and Vlasios Goulas
Antioxidants 2023, 12(10), 1801; https://doi.org/10.3390/antiox12101801 - 26 Sep 2023
Viewed by 2040
Abstract
Colocasia esculenta L. leaves are considered a by-product of taro cultivation and are discarded as environmental waste, despite their valuable phenolic composition. Their valorization to obtain value-added substances for medicinal, food, and cosmetic applications is the aim of the current work. An ultrasound-assisted [...] Read more.
Colocasia esculenta L. leaves are considered a by-product of taro cultivation and are discarded as environmental waste, despite their valuable phenolic composition. Their valorization to obtain value-added substances for medicinal, food, and cosmetic applications is the aim of the current work. An ultrasound-assisted extraction was developed for the environmentally friendly and sustainable isolation of taro leaf antioxidants using natural deep eutectic solvents (NaDESs). Among the utilized solvents, the NaDES based on betaine and ethylene glycol provided the best extraction efficiencies in terms of polyphenolic content and antioxidant activity. Multi-response optimization suggested a solvent-to-solid ratio of 10 mL g−1, a processing time of 60 min, an extraction temperature of 60 °C, and a water content of 33.8% (w/w) as optimal extraction parameters. Leaf extract obtained under these optimum operational parameters demonstrated a strong radical scavenging activity against 2,2-diphenyl-1-picrylhydrazyl (65.80 ± 0.87%), a high ferric reducing antioxidant power (126.62 ± 1.92 μmol TE g−1 sample), and significant protection against oxidative stress-induced DNA damage. The chromatographic characterization of the optimum extract revealed its richness in flavonoids (flavones and flavonols). The outcomes of the present study suggest that the proposed method could serve as a highly efficient and green alternative for the recovery of polyphenols from agricultural wastes. Full article
(This article belongs to the Special Issue Biologically Active Compounds from Food By-Products: Extraction, Analysis and Antioxidant Activity)
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19 pages, 8916 KiB  
Article
Antioxidant Effect Assessment and Trans Epithelial Analysis of New Hempseed Protein Hydrolysates
by Guillermo Santos-Sánchez, Gilda Aiello, Fabrizio Rivardo, Martina Bartolomei, Carlotta Bollati, Anna Arnoldi, Ivan Cruz-Chamorro and Carmen Lammi
Antioxidants 2023, 12(5), 1099; https://doi.org/10.3390/antiox12051099 - 15 May 2023
Viewed by 3349
Abstract
Hempseed (Cannabis sativa) is one of the most promising sources of plant proteins. It contains approximately 24% (w/w) protein, and edestin accounts for approximately 60–80% (w/w) of its total proteins. In a framework [...] Read more.
Hempseed (Cannabis sativa) is one of the most promising sources of plant proteins. It contains approximately 24% (w/w) protein, and edestin accounts for approximately 60–80% (w/w) of its total proteins. In a framework of research aimed at fostering the proteins recovered from the press cake by-products generated after the extraction of hempseed oil, two hempseed protein hydrolysates (HH1 and HH2) were produced at an industrial level using a mixture of different enzymes from Aspergillus niger, Aspergillus oryzae, and Bacillus licheniformis for different times (5 h and 18 h). Using a combination of different direct antioxidant tests (DPPH, TEAC, FRAP, and ORAC assays, respectively), it has been demonstrated that HHs exert potent, direct antioxidant activity. A crucial feature of bioactive peptides is their intestinal bioavailability; for this reason, in order to solve this peculiar issue, the ability of HH peptides to be transported by differentiated human intestinal Caco-2 cells has been evaluated. Notably, by using mass spectrometry analysis (HPLC Chip ESI-MS/MS), the stable peptides transported by intestinal cells have been identified, and dedicated experiments confirmed that the trans-epithelial transported HH peptide mixtures retain their antioxidant activity, suggesting that these hempseed hydrolysates may be considered sustainable antioxidant ingredients to be exploited for further application, i.e., nutraceutical and/or food industries. Full article
(This article belongs to the Special Issue Biologically Active Compounds from Food By-Products: Extraction, Analysis and Antioxidant Activity)
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Review

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30 pages, 1793 KiB  
Review
Bioactive Components, Applications, Extractions, and Health Benefits of Winery By-Products from a Circular Bioeconomy Perspective: A Review
by Oana Emilia Constantin, Florina Stoica, Roxana Nicoleta Rațu, Nicoleta Stănciuc, Gabriela Elena Bahrim and Gabriela Râpeanu
Antioxidants 2024, 13(1), 100; https://doi.org/10.3390/antiox13010100 - 14 Jan 2024
Cited by 1 | Viewed by 1685
Abstract
Significant waste streams produced during winemaking include winery by-products such as pomace, skins, leaves, stems, lees, and seeds. These waste by-products were frequently disposed of in the past, causing resource waste and environmental issues. However, interest has risen in valorizing vineyard by-products to [...] Read more.
Significant waste streams produced during winemaking include winery by-products such as pomace, skins, leaves, stems, lees, and seeds. These waste by-products were frequently disposed of in the past, causing resource waste and environmental issues. However, interest has risen in valorizing vineyard by-products to tap into their latent potential and turn them into high-value products. Wine industry by-products serve as a potential economic interest, given that they are typically significant natural bioactive sources that may exhibit significant biological properties related to human wellness and health. This review emphasizes the significance of winery by-product valorization as a sustainable management resource and waste management method. The novelty of this review lies in its comprehensive analysis of the potential of winery by-products as a source of bioactive compounds, extraction techniques, health benefits, and applications in various sectors. Chemical components in winery by-products include bioactive substances, antioxidants, dietary fibers, organic acids, and proteins, all of which have important industrial and therapeutic applications. The bioactives from winery by-products act as antioxidant, antidiabetic, and anticancer agents that have proven potential health-promoting effects. Wineries can switch from a linear waste management pattern to a more sustainable and practical method by adopting a circular bioeconomy strategy. Consequently, the recovery of bioactive compounds that function as antioxidants and health-promoting agents could promote various industries concomitant within the circular economy. Full article
(This article belongs to the Special Issue Biologically Active Compounds from Food By-Products: Extraction, Analysis and Antioxidant Activity)
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