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The Sustainable and Innovative Techniques for Extraction of Natural Food
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The Sustainable and Innovative Techniques for Extraction of Natural Food

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 10156

Special Issue Editor

Prof. Dr. Anne-Sylvie Fabiano-Tixier

E-Mail Website
Guest Editor
Université d’Avignon et des Pays de Vaucluse, INRAE, UMR408, GREEN Team Extraction, F-84000 Avignon, France
Interests: green extraction of natural products; green chemistry; bioactive compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We kindly invite you to submit your contribution to the Special Issue entitled “Sustainable and Innovative Techniques for Extraction of Natural Food”. This Special Issue aims to gather the most recent advances in the use of emergent technologies to obtain functional ingredients that can be used for the development of functional foods. This Issue will include several topics concerning the experimental design and coherent sustainability of the whole concept, i.e., the notion of innovation across all sectors cross-cut by the value chain in order to obtain increased value, extraction optimization, extraction yields, ingredient quality and bioactivities, and incorporations of these ingredients in functional foods. All the process steps should be described from conception and characterization to ingredient validation and application in a variety of food products, especially novel technologies applied with evidence of better performance. Topics concerning potential extracts’ toxicity and agro-food byproduct valorization are other topics of interest. Up-to-date original research and reviews on these topics are welcome, and we look forward to receiving your work.

In this Special Issue, we encourage the submission of manuscripts which cover a wide range of innovative solutions in new food processes but also in natural product extraction techniques. In the hope that this invitation receives your favorable consideration, we look forward to our collaboration.

Prof. Dr. Anne-Sylvie Fabiano-Tixier
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

  • food processing
  • innovative technique
  • extraction
  • sustainable
  • natural food
  • natural product

Published Papers (6 papers)

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Research

17 pages, 1824 KiB  
Article
Quality of Edible Sesame Oil as Obtained by Green Solvents: In Silico versus Experimental Screening Approaches
by Sinda Trad, Emna Chaabani, Wissem Aidi Wannes, Sarra Dakhlaoui, Salma Nait Mohamed, Saber Khammessi, Majdi Hammami, Soumaya Bourgou, Moufida Saidani Tounsi, Anne-Sylvie Fabiano-Tixier and Iness Bettaieb Rebey
Foods 2023, 12(17), 3263; https://doi.org/10.3390/foods12173263 - 30 Aug 2023
Cited by 3 | Viewed by 1188
Abstract
The present study aimed to investigate the qualitative and quantitative performance of five green solvents, namely 2-methyltetrahydrofuran (MeTHF), cyclopentyl methyl ether (CPME), p-cymene, d-limonene and ethanol to substitute n-hexane, for sesame seed oil extraction. In fact, both CPME and MeTHF [...] Read more.
The present study aimed to investigate the qualitative and quantitative performance of five green solvents, namely 2-methyltetrahydrofuran (MeTHF), cyclopentyl methyl ether (CPME), p-cymene, d-limonene and ethanol to substitute n-hexane, for sesame seed oil extraction. In fact, both CPME and MeTHF gave higher crude yields than n-hexane (58.82, 54.91 and 50.84%, respectively). The fatty acid profile of the sesame seed oils remained constant across all the solvent systems, with a predominance of oleic acid (39.27–44.35%) and linoleic acid (38.88–43.99%). The total sterols gained the upmost amount with CPME (785 mg/100 g oil) and MeTHF (641 mg/100 g oil). CPME and MeTHF were also characterized by the optimum content of tocopherols (52.3 and 50.6 mg/100 g oil, respectively). The highest contents of total phenols in the sesame seed oils were extracted by CPME (23.51 mg GAE/g) and MeTHF (22.53 mg GAE/g) as compared to the other solvents, especially n-hexane (8 mg GAE/g). Additionally, sesame seed oils extracted by MeTHF and CPME also had the highest antioxidant and anti-inflammatory properties as compared to the other green solvents and n-hexane, encouraging their manufacturing use for sesame seed oil extraction. Full article
(This article belongs to the Special Issue The Sustainable and Innovative Techniques for Extraction of Natural Food)
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18 pages, 1754 KiB  
Article
Comparison between Ultrasound- and Microwave-Assisted Extraction Methods to Determine Phenolic Compounds in Barley (Hordeum vulgare L.)
by María Álvarez-Romero, Ana Ruíz-Rodríguez, Gerardo F. Barbero, Mercedes Vázquez-Espinosa, Fouad El-Mansouri, Jamal Brigui and Miguel Palma
Foods 2023, 12(14), 2638; https://doi.org/10.3390/foods12142638 - 08 Jul 2023
Cited by 1 | Viewed by 1109
Abstract
Barley (Hordeum vulgare L.) is one of the major cereal crops worldwide. It is grown not only to be used as fodder but also for human consumption. Barley grains are a great source of phenolic compounds, which are particularly interesting for their [...] Read more.
Barley (Hordeum vulgare L.) is one of the major cereal crops worldwide. It is grown not only to be used as fodder but also for human consumption. Barley grains are a great source of phenolic compounds, which are particularly interesting for their health-promoting antioxidant properties, among other benefits. Two extraction methods, namely ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE), have been optimized and compared by using Box–Behnken design (BBD) to determine both the antioxidant power and the phenolic compound levels of the extracts. Three variables have been assessed based on these designs: solvent composition (% MeOH in water), temperature (°C), and sample-to-solvent ratio (mg sample mL−1 solvent). The solvent composition used and the interaction between the solvent and the temperature were the most significant variables in terms of recovery of phenolic compounds and antioxidant capacity of the extracts. Short extraction times, a high precision level, and good recoveries have been confirmed for both methods. Moreover, they were successfully applied to several samples. Significant differences regarding the level of phenolic compounds and antioxidant power were revealed when analyzing three different barley varieties. Specifically, the amounts of phenolic compounds ranged from 1.08 to 1.81 mg gallic acid equivalent g−1 barley, while their antioxidant capacity ranged from 1.35 to 2.06 mg Trolox equivalent g−1 barley, depending on the barley variety. Finally, MAE was found to be slightly more efficient than UAE, presenting higher levels of phenolic compounds in the extracts. Full article
(This article belongs to the Special Issue The Sustainable and Innovative Techniques for Extraction of Natural Food)
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16 pages, 3363 KiB  
Article
Multi-Criteria Optimization including Environmental Impacts of a Microwave-Assisted Extraction of Polyphenols and Comparison with an Ultrasound-Assisted Extraction Process
by Alice Bouchez, Peggy Vauchel, Sandrine Périno and Krasimir Dimitrov
Foods 2023, 12(9), 1750; https://doi.org/10.3390/foods12091750 - 23 Apr 2023
Cited by 1 | Viewed by 1142
Abstract
Valorization of wastes and by-products using environmentally friendly technologies with an optimal cost–benefit relationship is a current major issue in agri-food industries. An original tool was recently developed for multi-criteria optimization of an ultrasound-assisted extraction (UAE) process including the assessment of environmental impacts [...] Read more.
Valorization of wastes and by-products using environmentally friendly technologies with an optimal cost–benefit relationship is a current major issue in agri-food industries. An original tool was recently developed for multi-criteria optimization of an ultrasound-assisted extraction (UAE) process including the assessment of environmental impacts using Life Cycle Assessment. In the present work, this methodology was adapted and applied to another green extraction process, microwave-assisted extraction (MAE), with the same case study, valorization of antioxidant polyphenols from downgraded beet seeds. Once built, the obtained multi-criteria optimization tool was used to investigate performances of the MAE process regarding productivity criteria (polyphenol concentration and antioxidant activity of the extracts), energy consumption and environmental impacts as functions of operating parameters (time, solvent composition, microwave power density, and liquid–solid ratio). The MAE process was optimized under different constraints and compared to the UAE process. For the studied conditions and different investigated scenarios, MAE enabled obtaining extracts with higher polyphenol concentrations and antioxidant activity (approximately 33% and 23% enhancements, respectively), and to strongly reduce extraction duration (by a factor up to 6), whereas UAE enabled reducing the energy consumption (up to 3.6 fold) and the environmental impacts (up to 12% for climate change). Full article
(This article belongs to the Special Issue The Sustainable and Innovative Techniques for Extraction of Natural Food)
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15 pages, 3852 KiB  
Article
Improvement of Sinapine Extraction from Mustard Seed Meal by Application of Emerging Technologies
by Morad Chadni, Nadia Boussetta, Cédric Guerin, Fabien Lagalle, Aya Zoghlami, Patrick Perré, Florent Allais, Nabil Grimi and Irina Ioannou
Foods 2023, 12(3), 520; https://doi.org/10.3390/foods12030520 - 23 Jan 2023
Cited by 3 | Viewed by 2050
Abstract
Sinapine is a phenolic compound found in mustard (Brassica juncea) seed meal. It has numerous beneficial properties such as antitumor, neuroprotective, antioxidant, and hepatoprotective effects, making its extraction relevant. In this study, the extraction of sinapine was investigated using three methods: [...] Read more.
Sinapine is a phenolic compound found in mustard (Brassica juncea) seed meal. It has numerous beneficial properties such as antitumor, neuroprotective, antioxidant, and hepatoprotective effects, making its extraction relevant. In this study, the extraction of sinapine was investigated using three methods: (i) from a mustard seed meal defatted by a supercritical CO2 (SC-CO2) pretreatment, (ii) by the implementation of high-voltage electrical discharges (HVEDs), (iii) and by the use of ultrasound. The use of SC-CO2 pretreatment resulted in a dual effect on the valorization of mustard seed meal, acting as a green solvent for oil recovery and increasing the yield of extracted sinapine by 24.4% compared to the control. The combination of ultrasound and SC-CO2 pretreatment further increased the yield of sinapine by 32%. The optimal conditions for ultrasound-assisted extraction, determined through a response surface methodology, are a temperature of 75 °C, 70% ethanol, and 100% ultrasound amplitude, resulting in a sinapine yield of 6.90 ± 0.03 mg/g dry matter. In contrast, the application of HVEDs in the extraction process was not optimized, as it led to the degradation of sinapine even at low-energy inputs. Full article
(This article belongs to the Special Issue The Sustainable and Innovative Techniques for Extraction of Natural Food)
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28 pages, 3021 KiB  
Article
Supercritical Carbon Dioxide in Presence of Water for the Valorization of Spent Coffee Grounds: Optimization by Response Surface Methodology and Investigation of Caffeine Extraction Mechanism
by Alexandre Vandeponseele, Micheline Draye, Christine Piot, Damien Bernard, Philippe Fanget and Gregory Chatel
Foods 2022, 11(24), 4089; https://doi.org/10.3390/foods11244089 - 17 Dec 2022
Cited by 2 | Viewed by 2515
Abstract
Spent coffee grounds are a promising bioresource that naturally contain around 50 wt% moisture which requires, for a valorization, a drying step of high energy and economic costs. However, the natural water in spent coffee grounds could bring new benefits as a co-solvent [...] Read more.
Spent coffee grounds are a promising bioresource that naturally contain around 50 wt% moisture which requires, for a valorization, a drying step of high energy and economic costs. However, the natural water in spent coffee grounds could bring new benefits as a co-solvent during the supercritical CO2 extraction (SC-CO2). This work reports the influence and optimization of pressure (115.9–284.1 bars), temperature (33.2–66.8 °C), and moisture content (6.4–73.6 wt%) on simultaneous extraction of lipids and polar molecules contained in spent coffee grounds by supercritical CO2 (SC-CO2) using Central Composite Rotatable Design and Response Surface Methodology. The results show that for lipids extraction, pressure is the most influent parameter, although the influence of moisture content is statistically negligible. This suggests that water does not act as barrier to CO2 diffusion in the studied area. However, moisture content is the most influent parameter for polar molecules extraction, composed of 99 wt% of caffeine. Mechanism investigations highlight that H2O mainly act by (i) breaking caffeine interactions with chlorogenic acids present in spent coffee grounds matrix and (ii) transferring selectively caffeine without chlorogenic acid by liquid/liquid extraction with SC-CO2. Thus, the experiment for the optimization of lipids and polar molecules extraction is performed at a pressure of 265 bars, a temperature of 55 °C, and a moisture content of 55 wt%. Full article
(This article belongs to the Special Issue The Sustainable and Innovative Techniques for Extraction of Natural Food)
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19 pages, 3773 KiB  
Article
Combined Ultrasound and Pulsed Electric Fields in Continuous-Flow Industrial Olive-Oil Production
by Giorgio Grillo, Luisa Boffa, Emanuela Calcio Gaudino, Arianna Binello, Duarte Rego, Marcos Pereira, Melchor Martínez and Giancarlo Cravotto
Foods 2022, 11(21), 3419; https://doi.org/10.3390/foods11213419 - 28 Oct 2022
Cited by 6 | Viewed by 1443
Abstract
The aim of the present study is to develop a new industrial process for the continuous-flow extraction of virgin olive oil (VOO) using the non-thermal ultrasound (US) and pulsed electric field (PEF) treatments. These technologies have been tested both separately and in combination, [...] Read more.
The aim of the present study is to develop a new industrial process for the continuous-flow extraction of virgin olive oil (VOO) using the non-thermal ultrasound (US) and pulsed electric field (PEF) treatments. These technologies have been tested both separately and in combination, with the aim of making the malaxation step unnecessary. The ultrasound-assisted extraction (UAE) and PEF treatments are both effective technologies for VOO production and have been well documented in the literature. The present study combines a new continuous-flow set-up, with four US units and PEF treatment. The industrial-plant prototype is able to improve VOO yields, thanks to powerful non-thermal physical effects (acoustic cavitation and electroporation), from 16.3% up to 18.1%. Moreover, these technologies increased the content of nutritionally relevant minor components, which, in turn, improves VOO quality and its commercial value (overall tocopherols and tocotrienols improved from 271 mg/kg under the conventional process to 314 mg/kg under the US process). The combined UAE and US-PEF process also increased the extraction yield, while overcoming the need for kneading in the malaxation step and saving process water (up to 1512 L per working day). Continuous-flow US and PEF technologies may be a significant innovation for the VOO industry, with benefits both for oil millers and consumers. The VOO obtained via non-thermal continuous-flow production can satisfy the current trend towards healthier nutrient-enriched products. Full article
(This article belongs to the Special Issue The Sustainable and Innovative Techniques for Extraction of Natural Food)
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