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Advanced Technologies in the Extraction, Purification or Treatment of Food...
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Advanced Technologies in the Extraction, Purification or Treatment of Food By-Products

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

Deadline for manuscript submissions: closed (20 October 2021) | Viewed by 15659

Special Issue Editor

Dr. Pascale Subra-Paternault

E-Mail Website
Guest Editor
French National Centre for Scientific Research, Université Bordeaux, Pessac, France
Interests: purification; formulations; precipitation; supercritical fluids; solubility; materials engineering; green chemistry; carbon dioxide; pressure; crystallization

Special Issue Information

Dear Colleagues,

Food waste is becoming a major challenge for the agricultural industry and food processing. Waste generation occurs at many stages of food production, from harvesting, storage, industrial manufacturing and processing to consumption. This biomass can be used as a source of bioactive ingredients (lipids, proteins, carbohydrates, phytochemicals) that are challenging to recover, especially in the context of global sustainability since the treatment of wastes/by-products should ideally not produce more waste than it aims to reuse. Food manufacturing and processing also uses technical additives that should be recycled or need to be further processed for safe disposal. This special issue aims to draw attention to advanced technologies in the extraction, purification or treatment of food by-products, such as supercritical fluids, ultrasound, pulsed electric field, or enzyme-assisted extraction. The term "food by-product" is taken in a broad sense and therefore includes solid products such as vegetable waste, residues from juice or oil extraction, wine or brewers' spent grains, fishery and seafood by-products, waste from dairy processing, spent bleaching earths, and liquid waste streams. In addition to extraction, stabilization against pathogens or chemical degradation, drying, use of enzymes, regeneration of sorbents, fractionation will be considered provided that the waste the operations help to treat is derived from food processing, whether of plant or animal origin.

Dr. Pascale Subra-Paternault
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. 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

  • supercritical or sub-critical CO2, water, or solvent in food by-product treatment
  • food biomass conversion
  • biorefinery
  • cascade of operations from food by-product
  • extraction and purification of bioactive or functional compounds
  • concentration of food waste stream
  • regeneration and recycling technical additives from food manufacturing

Published Papers (4 papers)

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Research

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14 pages, 33866 KiB  
Article
Impact of Hydro-Alcoholic Solvents on the Oil and Phenolics Extraction from Walnut (Juglans regia L.) Press-Cake and the Self-Emulsification of Extracts
by Pascale Subra-Paternault, Maria del Pilar Garcia-Mendoza, Raphaëlle Savoire and Christelle Harscoat-Schiavo
Foods 2022, 11(2), 186; https://doi.org/10.3390/foods11020186 - 11 Jan 2022
Cited by 4 | Viewed by 1911
Abstract
The objective was to evaluate the performance of four hydro-alcoholic solvents to simultaneously extract oil and more polar molecules as phenolics, among others, to produce complex extracts that eventually could self-emulsify after solvent removal. Walnut press-cake was selected as the sourcing material. Extractions [...] Read more.
The objective was to evaluate the performance of four hydro-alcoholic solvents to simultaneously extract oil and more polar molecules as phenolics, among others, to produce complex extracts that eventually could self-emulsify after solvent removal. Walnut press-cake was selected as the sourcing material. Extractions were performed as a semi-continuous operation up to a solvent-to-solid ratio of 28, with a fractional collection of the effluent. Among the solvents, labelled by their alcohol content EtOH 58, EtOH 86, iPro 60 and iPro 90 for ethanol (EtOH) and isopropanol (iPro), iPro 90 allowed to reach an oil extraction efficiency of 97% while the recovery for the other solvents was in the range of 30–40%. For both alcohols, the increase of the solvent hydration negatively influenced the oil extraction but positively increased the recovery of phenolics that reached 17.6 mg GAE/gcake when EtOH 58 was used. Several fractions contained enough surface-active material and oil to self-assemble as emulsions. IPro 90 and EtOH 86 showed better performances in the sense that most extracts were able to emulsify, though extraction kinetics pointed out differences. The most hydrated solvents behaved equally, with extraction yields in the same range and a similar but limited emulsifying capacity of only few fractions. Full article
(This article belongs to the Special Issue Advanced Technologies in the Extraction, Purification or Treatment of Food By-Products)
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12 pages, 12294 KiB  
Article
Silk Fibroin and Pomegranate By-Products to Develop Sustainable Active Pad for Food Packaging Applications
by Marta Giannelli, Valentina Lacivita, Tamara Posati, Annalisa Aluigi, Amalia Conte, Roberto Zamboni and Matteo Alessandro Del Nobile
Foods 2021, 10(12), 2921; https://doi.org/10.3390/foods10122921 - 25 Nov 2021
Cited by 12 | Viewed by 2858
Abstract
In this study, a bio-based polymeric system loaded with fruit by-products was developed. It was based on silk fibroin produced by the silkworm Bombyx mori and pomegranate peel powder, selected as active agent. The weight ratio between fibroin and pomegranate powder was 30:70. [...] Read more.
In this study, a bio-based polymeric system loaded with fruit by-products was developed. It was based on silk fibroin produced by the silkworm Bombyx mori and pomegranate peel powder, selected as active agent. The weight ratio between fibroin and pomegranate powder was 30:70. Pads also contained 20% w/w of glycerol vs. fibroin to induce water insolubility. Control systems, consisting of only fibroin and glycerol, were produced as reference. Both control and active systems were characterized for structural and morphological characterization (Fourier-transform infrared spectroscopy and optical microscope), antioxidant properties and antimicrobial activity against two foodborne spoilage microorganisms. Results demonstrate that under investigated conditions, an active system was obtained. The pad showed a good water stability, with weight loss of about 28% due to the release of the active agent and not to the fibroin loss. In addition, this edible system has interesting antioxidant and antimicrobial properties. In particular, the pad based on fibroin with pomegranate peel recorded an antioxidant activity of the same order of magnitude of that of vitamin C, which is one of the most well-known antioxidant compounds. As regards the antimicrobial properties, results underlined that pomegranate peel in the pad allowed maintaining microbial concentration around the same initial level (104 CFU/mL) for more than 70 h of monitoring, compared to the control system where viable cell concentration increased very rapidly up to 108 CFU/mL. Full article
(This article belongs to the Special Issue Advanced Technologies in the Extraction, Purification or Treatment of Food By-Products)
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14 pages, 2180 KiB  
Article
Influence of Domestic Cooking on Quality, Nutrients and Bioactive Substances of Undaria pinnatifida
by Shan Jiang, Yida Wang, Haolin Song, Jiaying Ren, Baomin Zhao, Taihai Zhu, Chenxu Yu and Hang Qi
Foods 2021, 10(11), 2786; https://doi.org/10.3390/foods10112786 - 12 Nov 2021
Cited by 7 | Viewed by 2134
Abstract
Undaria pinnatifida (UP) is a brown algae commonly consumed as food in Asian countries. The purpose of this study was to compare the effects of different domestic cooking methods (i.e., air frying (AF), microwaving, and high temperature and pressure (HTP) cooking) [...] Read more.
Undaria pinnatifida (UP) is a brown algae commonly consumed as food in Asian countries. The purpose of this study was to compare the effects of different domestic cooking methods (i.e., air frying (AF), microwaving, and high temperature and pressure (HTP) cooking) on the nutritional and bioactive substances in UP, as well as on UP color and texture, in order to identify methods to retain beneficial components better. In this study, microwave treatment resulted in better retention of color, polysaccharide (4.17 ± 0.07 mg glucose equivalents (GE)/g dry weight (dw) ), total phenol content (TPC) (1.50 ± 0.0062 mg gallic acid equivalents (GAE)/g dw) as well as chlorophyll a (18.18 ± 0.41 mg/g fresh weight (fw) ) and fucoxanthin (281.78 ± 17.06 μg/g dw). HTP treatment increased the TPC of UP (1.69 ± 0.0075 mg GAE/g dw), and AF treatment resulted in a lower loss of total amino acids (2.14 ± 0.15%). Overall, microwave cooking appeared to be the best among the three in producing cooked UP with high quality. This study provided a useful guideline in selection of cooking for UP which could retain more health-beneficial substances and yield products with better eating qualities to improve human diet. Full article
(This article belongs to the Special Issue Advanced Technologies in the Extraction, Purification or Treatment of Food By-Products)
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Review

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20 pages, 16820 KiB  
Review
Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review
by Pascual Garcia-Perez, Jianbo Xiao, Paulo E. S. Munekata, Jose M. Lorenzo, Francisco J. Barba, Muhammad Shahid Riaz Rajoka, Lillian Barros, Rafael Mascoloti Sprea, Joana S. Amaral, Miguel A. Prieto and Jesus Simal-Gandara
Foods 2021, 10(8), 1823; https://doi.org/10.3390/foods10081823 - 6 Aug 2021
Cited by 18 | Viewed by 8244
Abstract
The search for waste minimization and the valorization of by-products are key to good management and improved sustainability in the food industry. The great production of almonds, based on their high nutritional value as food, especially almond kernels, generates tons of waste yearly. [...] Read more.
The search for waste minimization and the valorization of by-products are key to good management and improved sustainability in the food industry. The great production of almonds, based on their high nutritional value as food, especially almond kernels, generates tons of waste yearly. The remaining parts (skin, shell, hulls, etc.) are still little explored, even though they have been used as fuel by burning or as livestock feed. The interest in these by-products has been increasing, as they possess beneficial properties, caused by the presence of different bioactive compounds, and can be used as promising sources of new ingredients for the food, cosmetic and pharmaceutical industry. Additionally, the use of almond by-products is being increasingly applied for the fortification of already-existing food products, but there are some limitations, including the presence of allergens and mycotoxins that harden their applicability. This review focuses on the extraction technologies applied to the valorization of almond by-products for the development of new value-added products that would contribute to the reduction of environmental impact and an improvement in the sustainability and competitiveness of the almond industry. Full article
(This article belongs to the Special Issue Advanced Technologies in the Extraction, Purification or Treatment of Food By-Products)
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