Recovery of Polyphenol-Rich Bioactive Compounds from Food Processing Industry Wastes/by-Products

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (31 December 2023) | Viewed by 2001

Special Issue Editors

Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden
Interests: biotechnology; waste management; food technology; biorefinery; natural products
Special Issues, Collections and Topics in MDPI journals
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Interests: bio-based ingredients; stabilization of natural additives; functional foods; extraction optimization; food science and technology
Special Issues, Collections and Topics in MDPI journals
Cesumar Institute of Science, Technology and Innovation-ICETI, Cesumar University–UniCesumar, 1610 Guerdner Venue, Acclimation Gardner, Maringa, PR, Brazil
Interests: food science; food chemistry; natural products; food waste recovery
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The food processing industry is a potential producer of bioactive compound-rich waste. Recovery of polyphenol-rich extracts from these wastes will contribute to both bioeconomy and waste management. Although bioactive compounds have the potential to be used in pharmacology, they can also be evaluated as alternative disinfectants or food preservatives in the food industry due to their antimicrobial and antibiofilm activities. Therefore, new strategies are urgently needed to identify and develop potential uses of bioactive compounds. This Special Issue plans to provide an overview of the latest developments in the recovery of bioactive compounds with strong biological properties and their applications in various industries. The main goal is to cover the most applied extraction technologies applied to food waste to recover added-value molecules with potential industrial applications, acting as antibacterial, antifungal, or antibiofilm agents. It is also intended to provide information regarding the characterization, cataloguing, and industrial usability of these extracts.

Potential topics include but are not limited to:

  • Valorization of food industry wastes through innovative green extraction processes;
  • Extraction of food-based wastes to obtain valuable bioactive compounds;
  • Determination of antimicrobial, anticancer, antimalarial, antiviral, and insecticidal activities of the extracts;
  • Antibiofilm properties of natural extracts;
  • Antioxidant activities of extracts and their health benefits;
  • Effects of extracts on microbial processes to produce biometabolites.

Dr. Taner Sar
Dr. Sandrina A. Heleno
Prof. Dr. Rúbia Carvalho Gomes Corrêa
Guest Editors

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Keywords

  • extraction
  • polyphenols
  • pectin
  • bio-oils
  • bioactive compounds
  • antimicrobial
  • antibiofilm
  • antibacterial
  • antiviral
  • antifungal
  • pharmacology
  • antioxidant
  • phytochemicals

Published Papers (2 papers)

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Research

14 pages, 1812 KiB  
Article
Properties and Stability of Encapsulated Pomegranate Peel Extract Prepared by Co-Crystallization
Appl. Sci. 2023, 13(15), 8680; https://doi.org/10.3390/app13158680 - 27 Jul 2023
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Abstract
Recently, there has been much interest in the phenolics of pomegranate peels because of their health-promoting effects. The incorporation of encapsulated phenolic extracts in functional foods, beverages, and dietary supplements can enhance their nutritional and health benefits. This paper aims to provide an [...] Read more.
Recently, there has been much interest in the phenolics of pomegranate peels because of their health-promoting effects. The incorporation of encapsulated phenolic extracts in functional foods, beverages, and dietary supplements can enhance their nutritional and health benefits. This paper aims to provide an overview of the encapsulation of pomegranate peel phenolic extract by co-crystallization, focusing on the properties of the encapsulated extract. Pomegranate peel extract encapsulated in sucrose by co-crystallization under conditions determined in our previous work is characterized by evaluating its properties—moisture content, solubility, bulk density, hygroscopicity, color, degree of encapsulation (using thermograms), crystallinity (using X-ray scattering), microstructure (with scanning electron microscopy), and storage stability in terms of total phenolic content and antioxidant activity. The co-crystallized powder had a low moisture content (0.59%) and hygroscopicity (0.011%) and a high bulk density (0.803 g/cm3) and solubility (61 s). Its total phenolic content decreased by only 0.56% after storage at 60 °C for 45 days, whereas its antioxidant activity was maintained at levels higher than 84%. The differential scanning calorimetry and X-ray scattering techniques proved the successful encapsulation in the sucrose matrix and the fact that the extract remained liquid inside the porosity of the sucrose crystals. Full article
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17 pages, 924 KiB  
Article
Antioxidant, Antibacterial, and Cosmeceutical Potential of Four Common Edible Mushrooms
Appl. Sci. 2023, 13(13), 7357; https://doi.org/10.3390/app13137357 - 21 Jun 2023
Viewed by 882
Abstract
Waste generated in mushroom cultivation represents a valuable raw material with health benefits, the use of which contributes to a reduction in food waste and to the circular economy. Hydroethanolic extracts obtained by ultrasound-assisted extraction of four edible mushroom species (Agaricus bisporus [...] Read more.
Waste generated in mushroom cultivation represents a valuable raw material with health benefits, the use of which contributes to a reduction in food waste and to the circular economy. Hydroethanolic extracts obtained by ultrasound-assisted extraction of four edible mushroom species (Agaricus bisporus var. Portobello, Boletus edulis, Lentinula edodes, and Pleurotus ostreatus) were characterized according to their antioxidant, antibacterial, and cosmeceutical potential. The extract with the best properties was incorporated into a cosmetic cream. Concerning the phenolic contents and antioxidant capacity, the extracts of A. bisporus and B. edulis stood out from the other two due to their higher levels. The compounds p-hydroxybenzoic and gallic acids were present in all mushrooms in the ranges of 0.010 to 2.554 µg/g DW and 0.032 to 0.112 µg/g DW, respectively. The extract of B. edulis inhibited all the bacterial isolates, with minimum inhibitory concentration values ranging from 5 to 20 mg/mL for Gram-positive and 10–20 mg/mL for Gram-negative strains. In the anti-hyaluronidase assay, A. bisporus extract (10 mg/mL) was the most effective, with 74.4 ± 7.5% enzyme inhibition, and was selected for incorporation into the cosmetic cream. The cream with A. bisporus extract showed significantly higher phenolic contents and antioxidant capacity than the cream without the extract. Overall, our results support the high value of mushroom reuse as a source of natural antioxidants in the cosmetic industry. Full article
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