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
Extraction and Application of Functional Ingredients from Food By-Products
share announcement

Extraction and Application of Functional Ingredients from Food By-Products

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

Deadline for manuscript submissions: closed (31 December 2019) | Viewed by 9593

Special Issue Editors

Prof. Dr. Andreas Schieber

E-Mail Website
Guest Editor
University of Bonn, Department of Nutritional and Food Sciences, Chair of Molecular Food Technology
Interests: Polyphenols; carotenoids; by-product utilization; food authentication; effects of processing on the stability of secondary plant metabolites; bioavailability and metabolism
Dr. Fabian Weber

E-Mail Website
Guest Editor
University of Bonn, Department of Nutritional and Food Sciences, Chair of Molecular Food Technology
Interests: Polyphenols, carotenoids, color stability of natural pigments, wine and beverage technology; sensory properties of secondary plant metabolites

Special Issue Information

Dear Colleagues,

By-products emerging from food processing have attracted the interest of the scientific community for quite some time because they are an abundant source of functional compounds. In this context, functionality refers to both biological activities and technological properties, that is, the constituents recovered from by-products may be used as ingredients in functional foods, nutraceuticals and even in pharmaceutical applications, or they may be applied as replacers of synthetic food additives. Due to the significant economic importance of health food and the increased demand for natural food ingredients, the prospects of recovering functional components from side streams are excellent, provided that economically viable application are available. Despite the large number of studies that have been published during the past 20 years and that reveal the tremendous potential of by-products, applications have remained limited for several reasons.

The objective of this Special Issue is to summarize recent developments using a cross-disciplinary approach. You are cordially invited to submit review articles and original research papers related to the recovery, fractionation, and application of valuable components from plant-derived and animal-derived by-products of food processing. Analytical studies to characterize the potential of by-products, technological approaches to extract and purify compounds, pilot plant studies on an industrial scale, and manuscripts on the microbial conversion of by-products are particularly welcome.

Prof. Dr. Andreas Schieber
Dr. Fabian Weber
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

  • By-products
  • Side streams
  • Valuable compounds
  • Extraction
  • Application
  • Secondary plant metabolites
  • Dietary fiber
  • Novel and conventional technologies

Published Papers (2 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

12 pages, 786 KiB  
Article
Momilactones A, B, and Tricin in Rice Grain and By-Products are Potential Skin Aging Inhibitors
by Nguyen Van Quan, Dam Duy Thien, Tran Dang Khanh, Hoang-Dung Tran and Tran Dang Xuan
Foods 2019, 8(12), 602; https://doi.org/10.3390/foods8120602 - 21 Nov 2019
Cited by 22 | Viewed by 4431
Abstract
We previously reported the inhibitory potentials of momilactones A (MA) and B (MB) against key enzymes related to type 2 diabetes and obesity. In this study, antioxidant and anti-skin-aging activities of MA and MB were investigated and compared with tricin, a well-known antioxidant [...] Read more.
We previously reported the inhibitory potentials of momilactones A (MA) and B (MB) against key enzymes related to type 2 diabetes and obesity. In this study, antioxidant and anti-skin-aging activities of MA and MB were investigated and compared with tricin, a well-known antioxidant and antiaging flavonoid in rice. MA, MB, and tricin were purified from rice husk by column chromatography and their biological activities were subsequently assayed by in vitro trials. The contents of MA, MB, and tricin of different commercial rice cultivars in Japan were quantified and confirmed by ultra-performance liquid chromatography-electrospray ionization-mass spectrometry (UPLC-ESI-MS) and high-performance liquid chromatography (HPLC) analyses. The antioxidant assays revealed a synergistic activity of the mixture MA and MB (MAB, 1:1, v/v). In addition, in 2,2’-azino-bis (ABTS) assay, IC50 values of MAB (0.3 mg/mL) and tricin (0.3 mg/mL) was 4-fold and 9-fold greater than that of individual MB (1.3 mg/mL) or MA (2.8 mg/mL), respectively. The in vitro enzymatic assays on pancreatic elastase and tyrosinase indicated that MA and MB were potential to relief skin wrinkles and freckles. In detail, MA exerted higher inhibition on both enzymatic activities (30.9 and 37.6% for elastase and tyrosinase inhibition, respectively) than MB (18.5 and 12.6%) and MAB (32.0 and 19.7%) at a concentration of 2.0 mg/mL. Notably, MA and the mixture MAB exhibited stronger inhibitions on elastase and tyrosinase in comparison with tricin and vanillin. MA, MB, and tricin in rice are potential to develop cosmetics as well as supplements for skin aging treatments. Full article
(This article belongs to the Special Issue Extraction and Application of Functional Ingredients from Food By-Products)
►▼ Show Figures

Figure 1

10 pages, 1562 KiB  
Article
Extraction of Dairy Phospholipids Using Switchable Solvents: A Feasibility Study
by Shouyun Cheng, Kaavya Rathnakumar and Sergio I. Martínez-Monteagudo
Foods 2019, 8(7), 265; https://doi.org/10.3390/foods8070265 - 18 Jul 2019
Cited by 15 | Viewed by 4783
Abstract
A tertiary amine (N,N-dimethylcyclohexylamine, CyNMe2) was used as a switchable hydrophilicity solvent (SHS) for extracting phospholipids (PLs) from raw cream (RC), buttermilk (BM), concentrated buttermilk (CBM), and beta-serum (BS). The SHS extractions were performed with varying solvent–sample weight ratio at room temperature. The [...] Read more.
A tertiary amine (N,N-dimethylcyclohexylamine, CyNMe2) was used as a switchable hydrophilicity solvent (SHS) for extracting phospholipids (PLs) from raw cream (RC), buttermilk (BM), concentrated buttermilk (CBM), and beta-serum (BS). The SHS extractions were performed with varying solvent–sample weight ratio at room temperature. The extracted PLs using CyNMe2 were recovered by bubbling CO2 at atmospheric pressure, switching the CyNMe2 into its respective salt. For comparison, the PLs were also extracted using Folch (FE) and Mojonnier (ME) extraction. The extraction efficiency of SHS varied from 0.33% to 99%, depending on the type of byproduct. The SHS extracted up to 99% of the PLs directly from BM, while only 11.37% ± 0.57% and 2.66% ± 0.56% of the PLs were extracted with FE and ME, respectively. These results demonstrate the applicability of SHS for the extraction of PLs from dairy byproducts. Full article
(This article belongs to the Special Issue Extraction and Application of Functional Ingredients from Food By-Products)
►▼ Show Figures

Graphical abstract

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-2
Back to TopTop