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The Use of Green Solvents and Compressed Fluid Extraction Technologies...
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The Use of Green Solvents and Compressed Fluid Extraction Technologies in Food Science

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

Deadline for manuscript submissions: closed (31 July 2023) | Viewed by 12807

Special Issue Editors

Dr. Mónica Bueno

E-Mail Website
Guest Editor
Laboratorio de Análisis del Aroma y Enología, Departamento de Química Analítica, Instituto Agroalimentario de Aragón (UNIZAR-CITA), Facultad de Ciencias, Universidad de Zaragoza, Zaragoza, Spain
Interests: aroma and flavor analysis; sensory analysis; oxidation; bioactive compounds; pressurized green solvents; food by-products; chromatography; mass spectrometry; analytical chemistry; metabolomics
Special Issues, Collections and Topics in MDPI journals
Dr. Jose A. Mendiola

E-Mail Website1 Website2
Guest Editor
Laboratory of Foodomics, Institute of Food Science Research (CIAL, CSIC-UAM), Madrid, Spain
Interests: green extraction techniques; biorefinery; bioprospection; green chemistry metrics; supercritical fluids; deep eutectic solvents; life cycle assesment
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Present-day society is facing various challenges such as sustainable food, environmental degradation, and climate change. Consequently, consumers are demanding a sustainable development of more eco-friendly products that also promote nutrition and health. Therefore, processes and products that can be obtained while complying with the principles of green chemistry are hot topics, along with reduced or even totally eliminated wastes in food and agricultural byproducts and the search for new alternative sources of food. Furthermore, there is growing interest in functional ingredients from natural sources that could be potentially used in the food industry to improve consumers' health and well-being.

Therefore, the upcoming Special Issue aims to provide an overview of the current progress made in the field of the compressed fluid technologies applied to food development, processes and products, and green developments in the field of food analysis.

Original research papers and review articles related to but not limited to the following topics are welcome: extraction, fractionation and purification, biological activities, complex approaches based on process integration, deep eutectic solvents, biosolvents, intensification and biorefinery platforms, valorization of food by-products, pretreatments, enzymatic reactions, scaling up, and economic and environmental impacts.

Dr. Mónica Bueno
Dr. Jose A. Mendiola
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

  • compressed fluid technologies: PLE, SFE, GXL 
  • green extraction 
  • food 
  • food by-products 
  • biorefinery 
  • bioactive compounds 
  • sustainability 
  • environmental impact 
  • novel solvents 
  • nutraceuticals

Published Papers (6 papers)

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Research

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16 pages, 1629 KiB  
Article
Industrial Multiple-Effect Fractional Condensation under Vacuum for the Recovery of Hop Terpene Fractions in Water
by Lorenzo Lamberti, Luisa Boffa, Giorgio Grillo, Stefano Concari, Francesca Cavani and Giancarlo Cravotto
Foods 2023, 12(8), 1716; https://doi.org/10.3390/foods12081716 - 20 Apr 2023
Viewed by 1110
Abstract
The inflorescences of Humulus lupulus L. are the most valuable ingredient in the brewing industry. Only female cones are used as their bitterness and aroma, much associated with beer, are granted by the production of resins and essential oils, respectively. The traditional brewing [...] Read more.
The inflorescences of Humulus lupulus L. are the most valuable ingredient in the brewing industry. Only female cones are used as their bitterness and aroma, much associated with beer, are granted by the production of resins and essential oils, respectively. The traditional brewing process for the extraction of the organic volatiles in hops is called dry hopping. It consists of extended maceration at low temperature after the fermentation phase. New extraction technologies can improve extraction rates and product quality while saving time and money. This article proves that multiple-effect fractional condensation under a vacuum is suitable for flavouring applications and especially for performing dry hopping without contamination risks and reductions in hop amounts. This technique leads to the recovery of aqueous aromatic fractions that are very rich in hop sesquiterpenes and monoterpenes. These suspensions are extremely stable when stored at 5–8 °C and avoid degradation even after several months. This feature is crucial for the marketing of non-alcoholic beverages, where the dilution of essential oils is otherwise problematic. Full article
(This article belongs to the Special Issue The Use of Green Solvents and Compressed Fluid Extraction Technologies in Food Science)
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12 pages, 423 KiB  
Article
Pressurized Liquid Extraction for the Production of Extracts with Antioxidant Activity from Borututu (Cochlospermum angolense Welw.)
by Honória S. Chipaca-Domingos, Federico Ferreres, Tiziana Fornari, Angel Gil-Izquierdo, Benevides C. Pessela and David Villanueva-Bermejo
Foods 2023, 12(6), 1186; https://doi.org/10.3390/foods12061186 - 11 Mar 2023
Viewed by 1211
Abstract
Borututu (Cochlospermum angolense Welw.) roots have been described as a rich source of phenolic compounds. Despite the potential of this plant for the production of bioactive extracts, studies reported until now have been scarce, and they have been based on the use [...] Read more.
Borututu (Cochlospermum angolense Welw.) roots have been described as a rich source of phenolic compounds. Despite the potential of this plant for the production of bioactive extracts, studies reported until now have been scarce, and they have been based on the use of inefficient conventional extraction techniques. In this study, pressurized liquid extraction (PLE) was investigated for the production of borututu root extracts. Different temperatures (50–200 °C) and solvents (water, ethanol, and 50% ethanol:water) were applied. The total phenolic compound (TPC) content, the main phenolic compounds and the in vitro antioxidant activity of the extracts were evaluated. The results were compared with those obtained by conventional decoction with water. The highest concentrations of TPC and antioxidant activity were obtained with 50% ethanol:water, followed by water. The extract obtained with 50% ethanol:water at 150 °C had a TPC concentration of 343.80 mg/g and presented the largest antioxidant activity (1488 and 4979 µmol Trolox/g extract, determined by DDPH and ABTS assay, respectively). These values were considerably higher than those obtained by conventional decoction. Ellagic acid, and ellagic and methyl ellagic acid glycosides were the main phenolic compounds found in the extracts. Therefore, was PLE demonstrated to be a selective and efficient technique to obtain extracts with high concentrations of phenolic compounds and high antioxidant activity form borututu roots. Full article
(This article belongs to the Special Issue The Use of Green Solvents and Compressed Fluid Extraction Technologies in Food Science)
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13 pages, 754 KiB  
Article
Simultaneous Extraction of Bioactive Compounds from Olea europaea L. Leaves and Healthy Seed Oils Using Pressurized Propane
by Jonas Marcelo Jaski, Rayane Monique Sete da Cruz, Tatiana Colombo Pimentel, Natalia Stevanato, Camila da Silva, Carlos Eduardo Barão and Lucio Cardozo-Filho
Foods 2023, 12(5), 948; https://doi.org/10.3390/foods12050948 - 23 Feb 2023
Cited by 3 | Viewed by 1375
Abstract
Olive leaves (OL) are products of olive cultivation with a high commercial value because they contain valuable bioactive compounds. Chia and sesame seeds have a high functional value because of their attractive nutritional properties. When combined in the extraction process, the two products [...] Read more.
Olive leaves (OL) are products of olive cultivation with a high commercial value because they contain valuable bioactive compounds. Chia and sesame seeds have a high functional value because of their attractive nutritional properties. When combined in the extraction process, the two products constitute a product of high quality. The use of pressurized propane in vegetable oil extraction is advantageous because it provides solvent-free oil. This study aimed to combine two high-quality products to obtain oils with a unique combination of attractive nutritional properties and high levels of bioactive compounds. The mass percentage yields of the OL extracts with chia and sesame oils were 23.4% and 24.8%, respectively. The fatty acid profiles of the pure oils and their respective OL-enriched oils were similar. There was an aggregation of the 35% and 32% (v/v) bioactive OL compounds in chia and sesame oils, respectively. OL oils exhibited superior antioxidant capacities. The induction times of the OL extracts with the sesame and chia oils increased by 73% and 4.4%, respectively. Incorporating OL active compounds in healthy edible vegetable oils using propane as a solvent promotes the reduction of lipid oxidation, improves the lipid profiles and health indices of the oils, and forms a product with attractive nutritional characteristics. Full article
(This article belongs to the Special Issue The Use of Green Solvents and Compressed Fluid Extraction Technologies in Food Science)
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14 pages, 4087 KiB  
Article
Effect of Moisture and Oil Content in the Supercritical CO2 Defatting of Hermetia illucens Larvae
by Tiziana Fornari, Luis Vázquez, David Villanueva-Bermejo, Raúl Hurtado-Ribeira, Diego Martín Hernández and Diana Martin
Foods 2023, 12(3), 490; https://doi.org/10.3390/foods12030490 - 20 Jan 2023
Cited by 4 | Viewed by 1878
Abstract
The supercritical defatting of H. illucens was scaled up at 450 bar and 60 °C from a 270 cm3 extraction cell to a vessel five times larger. Then, eight different H. illucens larvae batches, with variable content of oil (16.80–29.17% w/w) and [...] Read more.
The supercritical defatting of H. illucens was scaled up at 450 bar and 60 °C from a 270 cm3 extraction cell to a vessel five times larger. Then, eight different H. illucens larvae batches, with variable content of oil (16.80–29.17% w/w) and moisture (4.45–15.95% w/w) were defatted. The effect of these parameters on yield and oil composition was analyzed. The presence of moisture in the larvae batch, in the range of the values studied, had no negative effect on the oil recovery efficiency, which was mainly determined by the initial content of oil in the larvae samples. Furthermore, no differences were determined in the fatty acid profile of the oils recovered, which were rich in saturated fatty acids, mainly lauric acid (ca. 50% w/w). Minor lipids, such as squalene and phytosterols, were determined in all the oil samples. The moisture content in the oils extracted was in the range of 0.118–1.706% w/w. Therefore, some samples exceeded the limits recommended for volatile matter in edible fats and oils (0.2%, including moisture). Yet, concerning the oil peroxide index, values were much lower than those corresponding to the oil extracted using hexane. Full article
(This article belongs to the Special Issue The Use of Green Solvents and Compressed Fluid Extraction Technologies in Food Science)
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19 pages, 2380 KiB  
Article
Neuroprotective Potential of Thinned Peaches Extracts Obtained by Pressurized Liquid Extraction after Different Drying Processes
by Chongting Guo, Alberto Valdés, José David Sánchez-Martínez, Elena Ibáñez, Jinfeng Bi and Alejandro Cifuentes
Foods 2022, 11(16), 2464; https://doi.org/10.3390/foods11162464 - 16 Aug 2022
Cited by 3 | Viewed by 1523
Abstract
Genetic, environmental and nutritional factors are suggested as primary factors of Alzheimer’s disease (AD), and secondary metabolites such as polyphenols present in thinned peaches are considered as good candidates for AD prevention. Thinned peaches are usually dried to avoid putrefaction, but the effects [...] Read more.
Genetic, environmental and nutritional factors are suggested as primary factors of Alzheimer’s disease (AD), and secondary metabolites such as polyphenols present in thinned peaches are considered as good candidates for AD prevention. Thinned peaches are usually dried to avoid putrefaction, but the effects of the drying method and the extraction process on the polyphenol composition and the neuroprotective potential have never been addressed. In this work, a pressurized liquid extraction (PLE) method was optimized and applied to thinned peaches dried under different conditions, and their neuroprotective potential was evaluated in vitro. In addition, the PLE extracts were characterized via HPLC-Q-TOF-MS/MS, and a permeability assay was performed to evaluate the ability of the identified metabolites to cross the blood–brain barrier (BBB). The PLE extracts obtained from freeze-dried (FD) samples with 50% ethanol in water at 180 °C showed the best neuroprotective potential. Finally, among the 81 metabolites identified, isoferulic acid, 4-methyldaphnetin, coniferyl aldehyde and 3,4-dihydroxyacetophenone were found at higher concentrations in FD extracts. These metabolites are able to cross the BBB and are positively correlated with the neuroprotective potential, suggesting FD together with PLE extraction as the best combination to exploit the neuroprotective capacity of thinned peaches. Full article
(This article belongs to the Special Issue The Use of Green Solvents and Compressed Fluid Extraction Technologies in Food Science)
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Review

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15 pages, 1676 KiB  
Review
Research Progress on the Preparation and Action Mechanism of Natural Deep Eutectic Solvents and Their Application in Food
by Kairong Wu, Jing Ren, Qian Wang, Maheshati Nuerjiang, Xiufang Xia and Chun Bian
Foods 2022, 11(21), 3528; https://doi.org/10.3390/foods11213528 - 05 Nov 2022
Cited by 17 | Viewed by 4646
Abstract
Natural deep eutectic solvent (NADES) is the eutectic mixture which is formed by hydrogen bond donors (HBDs) and hydrogen bond acceptors (HBAs) with a certain molar ratio through hydrogen bonding. NADES is a liquid with low cost, easy preparation, biodegradability, sustainability and environmental [...] Read more.
Natural deep eutectic solvent (NADES) is the eutectic mixture which is formed by hydrogen bond donors (HBDs) and hydrogen bond acceptors (HBAs) with a certain molar ratio through hydrogen bonding. NADES is a liquid with low cost, easy preparation, biodegradability, sustainability and environmental friendliness at room temperature. At present, it is widely used in food, medicine and other areas. First, the composition, preparation and properties of NADES are outlined. Second, the potential mechanism of NADES in freezing preservation, the removal of heavy metals from food and the extraction of phenolic compounds, and its application in cryopreservation, food analysis and food component extraction, and as a food taste enhancer and food film, are summarized. Lastly, the potential and challenges of its application in the food field are reviewed. This review could provide a theoretical basis for the wide application of NADES in food processing and production. Full article
(This article belongs to the Special Issue The Use of Green Solvents and Compressed Fluid Extraction Technologies in Food Science)
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