Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.8
5.2
Journals
Foods
Special Issues
Application of Green Extraction Technology for Foods
share announcement

Application of Green Extraction Technology for Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (18 April 2024) | Viewed by 5986

Special Issue Editors

Dr. María José Aliaño-González

E-Mail Website
Guest Editor
1. Department of Analytical Chemistry, University of Cádiz, Puerto Real, 11510 Cádiz, Spain
2. MED—Mediterranean Institute for Agriculture, Environment and Development, University of Algarve, 8005-139 Faro, Portugal
Interests: agrifood resources; forensic chemistry; adulterations; fire analysis; environmental analysis; circular economy; bioactive compounds; chromatography; spectrophotometry; ion mobility spectrometry
Special Issues, Collections and Topics in MDPI journals
Dr. Bruno Medronho

E-Mail Website
Guest Editor
1. MED–Mediterranean Institute for Agriculture, Environment and Development, University of Algarve, Faculty of Sciences and Technology, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal
2. FSCN, Surface and Colloid Engineering, Mid Sweden University, SE-851 70 Sundsvall, Sweden
Interests: rheology; biopolymers; biomaterials; colloids; lignocellulose; polyphenol dissolution and extraction
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Everyone’s health is greatly influenced by the nutrients they receive from their diet, and consumers are increasingly aware of this fact, as evidenced by the growing demand for functional foods. Functional foods are generally defined as foods of natural origin whose nutritional properties must be capable of providing physiological benefits. The health-promoting properties of functional foods come from bioactive substances, which directly or indirectly alter the expression of specific genes in the human genome to improve health or reduce the risk of disease. Despite this, there are still many unknown functional foods at the moment. One of the main reasons for this is the challenge of developing methodologies for extracting and characterizing bioactive compounds in these matrices, given their high sensitivity to high temperatures or extreme pH conditions. In addition, most of the extraction techniques employed require organic solvents or high gas and electricity consumption, contributing to increased pollution. The aim of this Special Issue is to collect the latest advances focused on green extraction techniques of these compounds from food and their valorization, promoting the discovery of potential functional foods as well as contributing to mitigating environmental pollution.

Dr. María José Aliaño-González
Dr. Bruno Medronho
Guest Editors

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. Foods is an international peer-reviewed open access semimonthly 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

  • functional food
  • food
  • bioactive compounds
  • polyphenols
  • health-promoting properties
  • green extraction
  • green solvents
  • deep eutectic solvents
  • eco-friendly

Published Papers (5 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

15 pages, 4754 KiB  
Article
Encapsulation of Olive (Olea europaea L.) Pruning Waste Particles by Supercritical CO2 Technology
by Antonio Montes, Diego Valor, Ignacio García-Casas, Ana Sánchez and Clara Pereyra
Foods 2024, 13(6), 905; https://doi.org/10.3390/foods13060905 - 16 Mar 2024
Viewed by 831
Abstract
Olive leaves (Olea europaea L.) contain a multitude of bioactive compounds such as sterols, carotenes, triterpenic alcohols and phenolic compounds. These compounds have been shown to exhibit antiviral, antioxidant, candida-growth-inhibitory, anticancer, antifungal, anti-inflammatory and antibacterial activities. In this sense, submicron particles from [...] Read more.
Olive leaves (Olea europaea L.) contain a multitude of bioactive compounds such as sterols, carotenes, triterpenic alcohols and phenolic compounds. These compounds have been shown to exhibit antiviral, antioxidant, candida-growth-inhibitory, anticancer, antifungal, anti-inflammatory and antibacterial activities. In this sense, submicron particles from olive leaves with antioxidant activity were precipitated by supercritical antisolvent extraction in a previous work. Moreover, encapsulation enables the delayed release of compounds and avoids the first-step effect in medical therapies. Therefore, this work focused on encapsulation of particles with a certain antioxidant capacity from olive pruning waste using supercritical technology. A variety of experiments were carried out to test how the different operating variables (pressure, temperature and extract–polymer ratio) affect. Morphology was analyzed by SEM microscopy, obtaining encapsulates between 1 and 5 microns in size. The antioxidant capacity was determined by the DPPH assay, with most of the encapsulates having AAI values between 0.5 and 1 (moderate antioxidant capacity). An increase in polyphenol content was observed in the 1:3 ratio tests. The release of the compounds in gastric simulated medium was retarded by the polymeric encapsulation, while in intestinal fluid, the solubility was improved compared to the unencapsulated particles. Overall, the supercritical encapsulation process for the natural extract of olive pruning residues has proven to be effective in obtaining antioxidant particles with different release profiles. Full article
(This article belongs to the Special Issue Application of Green Extraction Technology for Foods)
►▼ Show Figures

Figure 1

17 pages, 2051 KiB  
Article
An Acid-Free Alternative to Pectin Production from the Cell Walls of Olive Oil Waste and Different Fruits Using Choline Chloride
by Alejandra Bermúdez-Oria, María Luisa Castejón, África Fernández-Prior, Guillermo Rodríguez-Gutiérrez and Juan Fernández-Bolaños
Foods 2023, 12(22), 4166; https://doi.org/10.3390/foods12224166 - 17 Nov 2023
Viewed by 883
Abstract
The pectin from the cell walls of olive waste (alperujo) and apple, orange and strawberry fruits was extracted using choline chloride (ChCl) and the yield and chemical and structural compositions were compared to pectin extracted using citric acid (CA) and ammonium oxalate/oxalic acid [...] Read more.
The pectin from the cell walls of olive waste (alperujo) and apple, orange and strawberry fruits was extracted using choline chloride (ChCl) and the yield and chemical and structural compositions were compared to pectin extracted using citric acid (CA) and ammonium oxalate/oxalic acid (AOOA). According to the results, the alperujo pectin extracted using ChCl from alcohol-insoluble residue (AIR) showed a higher yield (2.20–2.88% on the basis of dry weight of AIR) than using CA (0.65–1.22%) but lower than using AOOA (3.92–5.42%). For fruit pectin, the highest yield was obtained using CA (8.81–16%), followed by AOOA (5.4–6.63%), although for apple pectin, ChCl gave a similar yield (5.36%) to AOOA. The uronic acid contents in all ChCl pectins (45.9–70.6% dry basis AIR) were higher or similar to that of the other extracting agents (30.6–65.2%), although a lower level of neutral sugar side chains was detected, with a lower degree of branching and degree of methylation. The NMR and FT-IR spectroscopy of the pectin isolated using ChCl confirmed its slightly different structural composition with respect to CA and AOOA pectin. Therefore, depending on the source material and functionality, pectin isolated using ChCl could be an acid-free alternative to pectin production. Full article
(This article belongs to the Special Issue Application of Green Extraction Technology for Foods)
►▼ Show Figures

Figure 1

19 pages, 1852 KiB  
Article
On the Valorization of Arbutus unedo L. Pomace: Polyphenol Extraction and Development of Novel Functional Cookies
by Hugo Duarte, Ceferino Carrera, María José Aliaño-González, Rocío Gutiérrez-Escobar, María Jesús Jiménez-Hierro, Miguel Palma, Ludovina Galego, Anabela Romano and Bruno Medronho
Foods 2023, 12(19), 3707; https://doi.org/10.3390/foods12193707 - 09 Oct 2023
Cited by 1 | Viewed by 873
Abstract
The fruits of Arbutus unedo L. have a crimson colour and are enriched with remarkable concentrations of bioactive compounds such as anthocyanins and polyphenols. These fruits are commonly used in the production of a Portuguese Protected Geographical Indication distillate called “Aguardente de Medronho”. [...] Read more.
The fruits of Arbutus unedo L. have a crimson colour and are enriched with remarkable concentrations of bioactive compounds such as anthocyanins and polyphenols. These fruits are commonly used in the production of a Portuguese Protected Geographical Indication distillate called “Aguardente de Medronho”. During this process, a solid pomace is generated and presently discarded without valuable applications. In this work, two strategies have been developed for the valorisation of A. unedo pomace. The first approach considers the extraction of polyphenols from this by-product through the optimization of an ultrasound-assisted method using a Box-Behnken design coupled with response surface methodology. The results indicate that the temperature and the percentage of methanol, along with their interaction, significantly influence the total concentration of polyphenols and the antioxidant activity of the extracts obtained. The optimal conditions identified consider the extraction of 0.5 g of sample with 20 mL of a solvent containing 74% MeOH (aq), at a pH of 4.8, maintained at 70 °C for 15 min. On the other hand, the second valorisation strategy considered the use of A. unedo pomace in the development of functional cookies. The incorporation of 15–20% pomace in the cookie formulation was well-received by consumers. This incorporation results in an intake of ca. 6.55 mg of polyphenols per gram of cookie consumed, accompanied by an antioxidant activity of 4.54 mg Trolox equivalents per gram of cookie consumed. Overall, these results encourage the employment of A. unedo pomace either as a reliable source of extracts enriched in polyphenols or as a nutraceutical active ingredient in functional cookies, thereby positively impacting human health. Full article
(This article belongs to the Special Issue Application of Green Extraction Technology for Foods)
►▼ Show Figures

Figure 1

15 pages, 3134 KiB  
Article
Recovery of Phenolic Compounds from Jackfruit Seeds Using Subcritical Water Extraction
by Ravshanbek Sultanbekovich Alibekov, Siti Mazlina Mustapa Kamal, Farah Saleena Taip, Alifdalino Sulaiman, Abdugani Mutalovich Azimov and Klara Abdyrazahovna Urazbayeva
Foods 2023, 12(17), 3296; https://doi.org/10.3390/foods12173296 - 02 Sep 2023
Viewed by 1500
Abstract
Jackfruit is one of the major fruits cultivated in many Asian countries. Jackfruit seeds are generally disposed of into the environment, which causes an environmental concern that leads to biowaste accumulation. The seeds have excellent nutritional value, such as carbohydrates, protein, fats, minerals, [...] Read more.
Jackfruit is one of the major fruits cultivated in many Asian countries. Jackfruit seeds are generally disposed of into the environment, which causes an environmental concern that leads to biowaste accumulation. The seeds have excellent nutritional value, such as carbohydrates, protein, fats, minerals, and bioactive compounds. Bioactive compounds, such as phenolic, can be recovered from jackfruit seeds that could add value to the food and pharmaceutical industry. Thus, this study focused on utilizing subcritical water to extract the phenolic compounds from jackfruit seeds and correlate them with antioxidant activity (AA). The extraction of phenolic compounds was studied at different temperatures and extraction times. The highest total phenolic compounds (TPC) and AA were obtained by treating the jackfruit seed powder at 210 °C, 30 min, and 15% solid loading under subcritical water extraction (SWE) with 1.84 mg GAE/100 g (TPC) and 86% (AA). High correlation between the extracted TPC and AA of the jackfruit seed extracts was obtained (R2 = 0.96), indicating a significant positive relationship between TPC and AA. A higher amount of TPC was obtained via SWE as compared to Soxhlet extraction (1 h:0.53 mg GAE/100 g and 4 h:1.20 mg GAE/100 g). More pores were detected on the surface of the sample treated by SWE than using Soxhlet extraction. Thus, jackfruit seed extracts can be potentially beneficial in the fortification of fermented dairy or meat products. Full article
(This article belongs to the Special Issue Application of Green Extraction Technology for Foods)
►▼ Show Figures

Figure 1

19 pages, 9205 KiB  
Article
Extraction, Rheological, and Physicochemical Properties of Water-Soluble Polysaccharides with Antioxidant Capacity from Penthorum chinense Pursh
by Yi Chen, Li Song, Pei Chen, Huiping Liu and Xiaowei Zhang
Foods 2023, 12(12), 2335; https://doi.org/10.3390/foods12122335 - 10 Jun 2023
Cited by 1 | Viewed by 1120
Abstract
This study aimed to isolate polysaccharides from Penthorum chinense Pursh and evaluate their rheological characteristics, physicochemical properties, and antioxidant activity. The optimal conditions for the maximal extraction yield of Penthorum chinense Pursh polysaccharides (4.05 ± 0.12%) were determined by employing a single-factor test [...] Read more.
This study aimed to isolate polysaccharides from Penthorum chinense Pursh and evaluate their rheological characteristics, physicochemical properties, and antioxidant activity. The optimal conditions for the maximal extraction yield of Penthorum chinense Pursh polysaccharides (4.05 ± 0.12%) were determined by employing a single-factor test and response surface methodology which included an extraction time of 3 h, a liquid–solid ratio of 20 mL/g, and three separate extraction times. The rheological experiments showcased that the P. chinense polysaccharides exhibited typical shear-thinning behavior, with their apparent viscosity being influenced by various parameters such as concentration, pH, temperature, salt content, and freeze–thaw. The purified polysaccharides (PCP-100), having an average molecular weight of 1.46 × 106 Da, mainly consisted of glucose (18.99%), arabinose (22.87%), galactose (26.72%), and galacturonic acid (21.89%). Furthermore, the PCP-100 exhibited high thermal stability and displayed an irregular sheet-like morphology. Its superior reducing power and free radical scavenging ability implied its significant antioxidant activity in vitro. Collectively, these findings provide important insights for the future application of P. chinense polysaccharides in the food industry. Full article
(This article belongs to the Special Issue Application of Green Extraction Technology for Foods)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-5
Back to TopTop