Green Extraction Techniques of Bioactive Compounds from Food By-Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: 10 July 2024 | Viewed by 5070

Special Issue Editors

Food Technology, Agricultural Engineering School, University of Extremadura, Avda Adolfo Suárez s/n, 06007 Badajoz, Spain
Interests: meat technology; vegetable technology; preservation; packaging; modified atmosphere packaging; antioxidants; food by-products; extraction; bioactive compounds; green solvents
Food Technology, Agricultural Engineering School, University of Extremadura, Avda Adolfo Suárez s/n, 06007 Badajoz, Spain
Interests: meat technology; vegetable technology; preservation; packaging; modified atmosphere packaging; antioxidants; food by-products; extraction; bioactive compounds; green solvents
Food Technology, Agricultural Engineering School, University of Extremadura, Avda Adolfo Suárez s/n, 06007 Badajoz, Spain
Interests: meat technology; vegetable technology; preservation; packaging; modified atmosphere packaging; antioxidants; food by-products; extraction; bioactive compounds; green solvents

Special Issue Information

Dear Colleagues,

The production of food waste has become a major economic and environmental problem for the food industry. The extraction of bioactive compounds from this food waste and its revalorization to contribute to the circular economy has become a major research issue in the last several years. In this context, the use of so-called “green extraction techniques” and “green solvents” has gained much attention as solvents such as methanol, ethanol and acetone present several disadvantages (toxicity, low biodegradability, the high cost of the solvent itself and the latter separation stages, environmental hazards).

The area of “green extraction techniques” if thus of great interest and under ongoing investigation and constant innovation.

For this reason, this Special Issue of Foods is focused on the extraction of bioactive compounds present in food waste due to processing and specifically environmentally friendly extraction techniques. It will provide an overview of the current status and future perspectives on the use of these techniques in the food industry and research and their application to the circular economy.

Potential topics include, but are not limited to, the following:

  • Bioactive compounds, sources, extraction principles, and major challenges in using green technologies;
  • Water-based green extraction techniques;
  • Pressurized liquid extraction and supercritical fluid extraction;
  • Microwave-assisted extraction;
  • Ultrasound-assisted extraction;
  • Enzyme-aided extraction;
  • Pulsed electric fields;
  • Negative-pressure cavitation extraction;
  • Pressing/extrusion;
  • Combination of green extraction techniques.

Dr. Ana Isabel Andrés
Dr. María Luisa Timón Andrada
Dr. María Jesús Petrón Testón
Guest Editors

Manuscript Submission Information

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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

  • bioactive compounds
  • food waste/by-products
  • green extraction
  • revalorization

Published Papers (4 papers)

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Research

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20 pages, 2259 KiB  
Article
Sustainable In Silico-Supported Ultrasonic-Assisted Extraction of Oligomeric Stilbenoids from Grapevine Roots Using Natural Deep Eutectic Solvents (NADES) and Stability Study of Potential Ready-to-Use Extracts
by Mats Kiene, Malte Zaremba, Edwin Januschewski, Andreas Juadjur, Gerold Jerz and Peter Winterhalter
Foods 2024, 13(2), 324; https://doi.org/10.3390/foods13020324 - 19 Jan 2024
Viewed by 1236
Abstract
Grapevine roots, as a side-stream of a vineyard, are a sustainable resource for the recovery of oligomeric stilbenoids, such as the bioactive r-viniferin. The aim of this study is to evaluate an in silico-supported method, based on the Conductor-like Screening Model for Real [...] Read more.
Grapevine roots, as a side-stream of a vineyard, are a sustainable resource for the recovery of oligomeric stilbenoids, such as the bioactive r-viniferin. The aim of this study is to evaluate an in silico-supported method, based on the Conductor-like Screening Model for Real Solvents (COSMO-RS), for selection of environmentally friendly natural deep eutectic solvents (NADES) with regard to the extraction of grapevine roots. The most suitable NADES system for ultrasonic-assisted extraction of r-viniferin was choline chloride/1,2-propanediol. The optimal extraction parameters for r-viniferin were determined using single-factor experiments as follows: choline chloride/1,2-propanediol 1/2 mol/mol, 10 wt% H2O, biomass/NADES ratio 1/10 g/g, and 10 min extraction time. Under optimized conditions, the extraction yield of r-viniferin from grapevine roots reached 76% of the total r-viniferin content. Regarding stability, stilbenoids in choline chloride/1,2-propanediol remained stable during 128 days of storage at ambient temperature. However, fructose/lactic acid-based NADES were observed to degrade stilbenoids; therefore, the removal of the NADES will be of interest, with a suitable method implemented using Amberlite® XAD-16N resin. As green solvents, the NADES have been used as effective and environmentally friendly extractants of stilbenoid-containing extracts from grapevine roots for potential applications in the cosmetic and pharmaceutical industry or as nutraceuticals in the food industry. Full article
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16 pages, 314 KiB  
Article
Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment
by Matilde D’Arrigo, Jonathan Delgado-Adámez, Javier Rocha-Pimienta, M. Esperanza Valdés-Sánchez and M. Rosario Ramírez-Bernabé
Foods 2024, 13(1), 149; https://doi.org/10.3390/foods13010149 - 01 Jan 2024
Cited by 1 | Viewed by 821
Abstract
The influence of applying hydrostatic high pressure (HHP) to red grape pomace cv. Tempranillo was studied to obtain an ingredient rich in bioactive compounds for the manufacture of food products. Four treatments were investigated: (i) 600 MPa/1 s; (ii) 600 MPa/300 s, and [...] Read more.
The influence of applying hydrostatic high pressure (HHP) to red grape pomace cv. Tempranillo was studied to obtain an ingredient rich in bioactive compounds for the manufacture of food products. Four treatments were investigated: (i) 600 MPa/1 s; (ii) 600 MPa/300 s, and other two treatments with 2 cycles of HHP: (iii) 2 cycles of 600 MPa/1 s; and (iv) 1 first cycle of 400 MPa/1 s and a second cycle 600 MPa/1 s. Treated pomace was stored at different temperatures (4 and 20 °C). The application of two consecutive cycles had no effect on the microorganisms’ inactivation compared to only one cycle. Immediately after HHP, the phenolic compounds content was maintained. However, HHP had no influence on the polyphenol oxidase enzyme (PPO), and so the phenolic compounds were significantly reduced during storage. Hence, the shelf-life of red grape pomace was significantly reduced at both temperatures, although phenolic compounds were better preserved under refrigeration than at room temperature. Full article
16 pages, 3723 KiB  
Article
Valorisation of Side Stream Products through Green Approaches: The Rapeseed Meal Case
by Francesco Cairone, Dario Allevi, Stefania Cesa, Giancarlo Fabrizi, Antonella Goggiamani, Domiziana Masci and Antonia Iazzetti
Foods 2023, 12(17), 3286; https://doi.org/10.3390/foods12173286 - 01 Sep 2023
Viewed by 920
Abstract
Rapeseed meal (RSM) is a by-product of rapeseed oil extraction and is a rich source of bioactive compounds, including proteins and antioxidants. This study compared two methods for extracting antioxidants from RSM: conventional ethanol Soxhlet extraction and supercritical CO2 extraction. These procedures [...] Read more.
Rapeseed meal (RSM) is a by-product of rapeseed oil extraction and is a rich source of bioactive compounds, including proteins and antioxidants. This study compared two methods for extracting antioxidants from RSM: conventional ethanol Soxhlet extraction and supercritical CO2 extraction. These procedures were applied to both native RSM and RSM after protein removal to evaluate their bio-compound composition and potential applications. HPLC-DAD, NMR, and GC/MS analyses revealed a rich polyphenolic profile in the extracts, including the presence of sinapic acid. The concentration of sinapic acid varied depending on the extraction method used. The anti-radical activity of the extracts was also analysed using the DPPH assay, which confirmed the potential of RSM as a source of antioxidants for use in cosmetics, food, and pharmaceutical formulations. Full article
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Review

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28 pages, 993 KiB  
Review
Protein Hydrolysates from Fishery Processing By-Products: Production, Characteristics, Food Applications, and Challenges
by Mehdi Nikoo, Joe M. Regenstein and Mehran Yasemi
Foods 2023, 12(24), 4470; https://doi.org/10.3390/foods12244470 - 13 Dec 2023
Cited by 3 | Viewed by 1337
Abstract
Fish processing by-products such as frames, trimmings, and viscera of commercial fish species are rich in proteins. Thus, they could potentially be an economical source of proteins that may be used to obtain bioactive peptides and functional protein hydrolysates for the food and [...] Read more.
Fish processing by-products such as frames, trimmings, and viscera of commercial fish species are rich in proteins. Thus, they could potentially be an economical source of proteins that may be used to obtain bioactive peptides and functional protein hydrolysates for the food and nutraceutical industries. The structure, composition, and biological activities of peptides and hydrolysates depend on the freshness and the actual composition of the material. Peptides isolated from fishery by-products showed antioxidant activity. Changes in hydrolysis parameters changed the sequence and properties of the peptides and determined their physiological functions. The optimization of the value of such peptides and the production costs must be considered for each particular source of marine by-products and for their specific food applications. This review will discuss the functional properties of fishery by-products prepared using hydrolysis and their potential food applications. It also reviews the structure–activity relationships of the antioxidant activity of peptides as well as challenges to the use of fishery by-products for protein hydrolysate production. Full article
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