Green Extraction Methods in Food Systems
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: closed (30 November 2023) | Viewed by 1545
Special Issue Editors
Interests: Isolation and characterization of biologically relevant fractions
Interests: green chemistry; advanced extraction; biocatalysis; food science
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Advanced extraction techniques have gained considerable attention in the last few decades. These techniques are emerging as alternatives to traditional methods under a new paradigm based on both the acquirement of higher yields and the development of more sustainable processes that are in accordance with green chemistry. When compared to traditional methods, advanced green procedures require shorter times, are energy efficient, and enable the efficient extraction of bioactive compounds with different polarities using reduced amounts of bio-based solvents while replacing harmful and hazardous ones. Thus, these novel methodologies for extraction have been used to mitigate the current challenges associated with the traditional extraction methods. Sustainable extraction methods include non-thermal treatment methods such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), supercritical fluid extraction (SFE), high-pressure extraction (HPE), and enzyme-assisted extraction (EAE). However, although no single extraction method is capable of extracting all the desired components from food sources in an efficacious manner, these alternative techniques provide potential tools with which to develop eco-friendly processes that are safer and facilitate the production of high-quality extracts with applications in the field of functional food. Thus, this Special Issue focuses on successful cases wherein advanced techniques have been used to develop extraction procedures in food systems. Original research articles and reviews are welcome and encouraged.
Dr. Francisco Ramón Marín Martín
Dr. Paz Garcia-Garcia
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
- bioactive compounds
- advanced extraction techniques
- green chemistry
- food extraction
- functional food
