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Special Issue "Fruits and Vegetables: Recent Advances in Sustainable Extraction and Processing Technologies"

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

Deadline for manuscript submissions: 31 January 2024 | Viewed by 7465

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Special Issue Editors

Dr. Danijela Bursać Kovačević

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Guest Editor

Faculty of Food Technology & Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Interests: food science and technology; food processing and engineering; food preservation; food chemistry; green extraction; functional foods; 3D printing

Dr. Branimir Pavlic

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Guest Editor

Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Interests: process engineering; statistical modeling; antioxidant activity; natural product chemistry; extraction; food chemistry
Special Issues, Collections and Topics in MDPI journals

Dr. Aleksandra Mišan

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Guest Editor

Institute of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia
Interests: antioxidant activity; natural product chemistry; extraction; food chemistry; chromatography

Prof. Dr. Predrag Putnik

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Guest Editor

Department of Food Technology, University North, 48000 Koprivnica, Croatia
Interests: general statistics; research methodology; experimental design; mathematical modeling; multivariate analysis; novel food processing and extraction technologies
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Increasing the consumption of fruits and vegetables is associated with a growing interest in healthier dieting that is expected to continue in future. Fruits and vegetables are valuable sources of various bioactive compounds that are believed to have many health-promoting effects. They are not only consumed fresh, but also widely subjected to industrial processing and preservation to extend their shelf life. Various thermal and non-thermal technologies, combined or individual (as in the hurdle concept), are now used in the processing and preservation of fruits and vegetables and their products. To that end, sustainable technologies with lower environmental impacts that can warrant good efficiency compared to conventional technologies are subjects of intensive research interest. Fruit and vegetable by-products remaining after processing (e.g., peels, skins and seeds) represent a low-cost material potentially rich in functional ingredients that could be useful for the food industry. Consequently, concentrated work is being conducted on new extraction technologies to improve the yield and functionality of the obtained extracts. Particular attention has been paid to natural deep eutectic solvents (NADESs) as a means of extracting and improving the bioavailability of bioactives from fruit and vegetable by-products.

The contributions to this Special Issue will cover all research aspects related to sustainable extraction and processing technologies for fruits and vegetables and their by-products, with respect to the production of functional foods and additives.

Dr. Danijela Bursać Kovačević
Prof. Dr. Branimir Pavlic
Dr. Aleksandra Mišan
Prof. Dr. Predrag Putnik
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

fruits and vegetables
fruit and vegetable by-products
extraction of bioactive compounds
advanced processing technologies (ultrasound, plasma, PEF)
sustainability
functional foods and additives

Published Papers (4 papers)

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Research

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Open AccessArticle

Antioxidant Capacity, Nitrite and Nitrate Content in Beetroot-Based Dietary Supplements

Joanna Brzezińska-Rojek

Svitlana Sagatovych

Paulina Malinowska

Kamila Gadaj

Magdalena Prokopowicz

and

Małgorzata Grembecka

Foods 2023, 12(5), 1017; https://doi.org/10.3390/foods12051017 - 27 Feb 2023

Viewed by 1567

Abstract

Due to the high content of bioactive substances, beetroot and its preserves might be a valuable constituent of a diet. Research into the antioxidant capacity and content of nitrate (III) and (V) in beetroot-based dietary supplements (DSs) worldwide is limited. The Folin–Ciocalteu method, CUPRAC, DPPH, and Griess methods were used to determine total antioxidant capacity, total phenolic content, nitrites, and nitrates content in fifty DSs and twenty beetroot samples. Moreover, the safety of products was evaluated because of the concentration of nitrites, nitrates, and the correctness of labelling. The research showed that a serving of fresh beetroot provides significantly more antioxidants, nitrites, and nitrates than most daily portions of DSs. Product P9 provided the highest dose of nitrates (169 mg/daily dose). However, in most cases, the consumption of DSs would be associated with a low health value. The acceptable daily intake was not exceeded in the cases of nitrites (0.0015–0.55%) and nitrates (0.056–48%), assuming that the supplementation followed the manufacturer’s recommendation. According to European and Polish regulations, 64% of the products tested did not meet all the requirements for labelling food packaging. The findings point to the need for tighter regulation of DSs, as their consumption might be dangerous. Full article

(This article belongs to the Special Issue Fruits and Vegetables: Recent Advances in Sustainable Extraction and Processing Technologies)

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Open AccessArticle

UHPLC-Triple-TOF-MS Characterization, Antioxidant, Antimicrobial and Antiproliferative Activity of Raspberry (Rubus idaeus L.) Seed Extracts

Boško Marić

Biljana Abramović

Nebojša Ilić

Marija Bodroža-Solarov

Branimir Pavlić

Michał Oczkowski

Jacek Wilczak

Dragana Četojević-Simin

Ljubiša Šarić

and

Nemanja Teslić

Foods 2023, 12(1), 161; https://doi.org/10.3390/foods12010161 - 28 Dec 2022

Cited by 1 | Viewed by 1555

Abstract

The primary aim of this experiment was to investigate the bioactivity potential and polyphenolic profile of defatted raspberry seeds (DRS) extracts from three varieties (Willamette, Meeker, and Polka) using the in vitro tests HPLC-DAD and UHPLC-Triple-TOF-MS. Extracts were obtained using ultrasound-assisted extraction (UAE) or hydrolysis. The antioxidant activity of the extracts was tested using 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic) cation (ABTS), and ferric reducing antioxidant power (FRAP) assays. Furthermore, the extracts were tested for antimicrobial activity using the disk diffusion method for four bacterial cultures (Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, and Salmonella enterica subsp. enterica Enteritidis). In vitro antiproliferative activity was tested using cervical carcinoma (HeLa), breast adenocarcinoma (MCF7), and fetal lung (MRC-5) human cell lines. In total, 32 phenolic compounds were detected in DRS extracts. A small quantity of ellagic acid (EA) was in free form, while EA content increased after the hydrolysis process. The extracts from the Meeker variety exhibited the highest antioxidant activity, analyzed with DPPH and FRAP assays, while extracts from the Polka variety had the highest activity towards ABTS•⁺ radical scavenging activity. The UAE samples expressed higher antiproliferative activity in comparison to hydrolysis extracts. The results indicate that DRS extracts have certain bioactivity, and their use in the food, cosmetic, and pharmaceutical industries is recommended. Full article

(This article belongs to the Special Issue Fruits and Vegetables: Recent Advances in Sustainable Extraction and Processing Technologies)

Open AccessArticle

Isolation of Cherry Seed Oil Using Conventional Techniques and Supercritical Fluid Extraction

Ivana Dimić

Branimir Pavlić

Slađana Rakita

Aleksandra Cvetanović Kljakić

Zoran Zeković

and

Nemanja Teslić

Foods 2023, 12(1), 11; https://doi.org/10.3390/foods12010011 - 20 Dec 2022

Cited by 2 | Viewed by 1048

Abstract

This study aims to compare the suitability of three extraction techniques (cold pressing, Soxhlet and supercritical fluid extraction (SFE)) to isolate oil from cherry seeds. Oils were examined in terms of extraction yield, fatty acids profile, tocopherols yield and antioxidant activity. Additionally, influence of SFE parameters was evaluated using one-factor-at-a-time design with pressure (200–350 bar), temperature (40–70 °C), flow rate (0.2–0.4 kg/h) and particle size (<800 µm and >800 µm). Oil yields ranged from 2.50% to 13.02%, whereas the highest yield was achieved with SFE. Samples were rich in polyunsaturated fatty acids, regardless of the applied extraction technique. The main fatty acids were linoleic (46.32–47.29%), oleic (40.89–41.65%), palmitic (6.56–8.00%) and stearic (2.21–2.30%) acid. Total tocopherols yield was between 16.63 mg/100 g oil and 60.61 mg/100 g oil, and highest yield was achieved with SFE. Among the tocopherols, γ-tocopherol was the most abundant, followed by α-, δ- and β-tocopherol. Antioxidant activity was determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic) cation (ABTS) assays, and the results indicated that SFE extracts exhibited better or comparable antioxidant potential compared to traditional techniques. The comparison between modern and conventional extractions for oil recovery demonstrates pros and cons for the possibility of industrial application. Full article

(This article belongs to the Special Issue Fruits and Vegetables: Recent Advances in Sustainable Extraction and Processing Technologies)

Review

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Open AccessReview

Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety

Alexandra Costina Avîrvarei

Liana Claudia Salanță

and

Teodora Emilia Coldea

Foods 2023, 12(4), 838; https://doi.org/10.3390/foods12040838 - 16 Feb 2023

Cited by 1 | Viewed by 2525

Abstract

The food and beverage market has become broader due to globalization and consumer claims. Under the umbrella of consumer demands, legislation, nutritional status, and sustainability, the importance of food and beverage safety must be decisive. A significant sector of food production is related to ensuring fruit and vegetable conservation and utilization through fermentation. In this respect, in this review, we critically analyzed the scientific literature regarding the presence of chemical, microbiological and physical hazards in fruit-based fermented beverages. Furthermore, the potential formation of toxic compounds during processing is also discussed. In managing the risks, biological, physical, and chemical techniques can reduce or eliminate any contaminant from fruit-based fermented beverages. Some of these techniques belong to the technological flow of obtaining the beverages (i.e., mycotoxins bound by microorganisms used in fermentation) or are explicitly applied for a specific risk reduction (i.e., mycotoxin oxidation by ozone). Providing manufacturers with information on potential hazards that could jeopardize the safety of fermented fruit-based drinks and strategies to lower or eliminate these hazards is of paramount importance. Full article

(This article belongs to the Special Issue Fruits and Vegetables: Recent Advances in Sustainable Extraction and Processing Technologies)

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