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Functional Foods and Bioactive Compounds through Environmentally Benign Emerging Processes
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Functional Foods and Bioactive Compounds through Environmentally Benign Emerging Processes

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: closed (28 February 2023) | Viewed by 29935

Special Issue Editors

Prof. Dr. Gyula Vatai

E-Mail Website1 Website2
Guest Editor
Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, HU-1118 Budapest, Hungary
Interests: novel technologies for food processing; hydrodynamics and mass transfer in biochemical reaction; process intensification of upstream and downstream technologies; biochemical food waste valorization; development of environmentally friendly processes
Dr. Arijit Nath

E-Mail Website1 Website2
Guest Editor
Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, HU-1118 Budapest, Hungary
Interests: probiotics; prebiotics; food technology; industrial biotechnology; detoxification; dairy technology; applied enzyme and microbial technology; bioseparation technology
Dr. Szilvia Bánvölgyi

E-Mail Website
Guest Editor
Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, HU-1118 Budapest, Hungary
Interests: emerging technologies for fruit juice and beverage processing; process intensification of membrane-based downstream technologies; recovery of food color, aroma, and valuable compounds from agri-food waste; development of green technology

Special Issue Information

Dear Colleagues,

The famous quote “Let food be thy medicine and medicine be thy food”, delivered by Hippocrates around 400 BC, used to underline the significance of food with unique functional value to cure and prevent several health hazards. The functional value of food is associated with the presence of unique bioactive compounds in the food matrix. Bioactive compounds are classified as (a) carbohydrate, (b) prebiotic, (c) glycoside, (d) lignin, (e) tannin, (f) amino acid, (g) peptide, (h) amine, (i) glucosinolate, (j) alkamide, (k) lectin, (l) terpene, (m) steroid and saponin, (n) flavonoid, (o) polyphenol, (p) phenylpropanoid, (q) coumarin, (r) lignan, (s) polyacetylene, (t) fatty acid and glycerol, (u) wax, (v) polyketide, (w) organic acid, and (x) alkaloid. Their ameliorating effects on several health risks drive their production and isolation at industrial scale through different types of environmentally friendly processes (both thermal and non-thermal physical processes, and enzymatic or microbial biotransformation). In the context of “waste valorization”, their production from byproducts and waste from agri-food industries through environmentally benign processes opens a new horizon in green biotechnology. Foods and beverages (liquid foods) fortified with bioactive compounds are often considered as a part of a healthy lifestyle. Therefore, the development of foods and beverages (liquid foods) with some modifications or fortified with selective bioactive compounds has been taken into consideration in the food industry as well as in the nutrition sciences. Without any contradiction, their industrial production, commercialization, and implementation in food and biopharmaceutical sectors are facing several challenges, including high processing cost, related with feedstock, and equipment for both upstream and downstream processes. To reduce this limitation, the concept of process intensification has come to the forefront.  

The emergence of biotechnology inspires upgrades in all aspects of daily life, including agriculture, food, energy, medicine, and finally the overall ecosystem. This Special Issue on “Functional Foods and Bioactive Compounds through Environmentally Benign Emerging Processes” aims to accumulate advanced environmentally friendly processes for the development of functional foods and bioactive compounds. Topics include, but are not limited to:

  • Functional foods through advanced thermal and non-thermal processes;
  • Functional foods through enzyme- and microbe-associated processes;
  • Bioactive compounds from agri-food waste;
  • Functional foods through the modification of conventional foods;
  • Functional foods through the supplementation of bioactive compounds in conventional items;
  • Process intensification for the development of functional foods and bioactive compounds.

Prof. Dr. Gyula Vatai
Dr. Arijit Nath
Dr. Szilvia Bánvölgyi
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. Processes is an international peer-reviewed open access monthly 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 2400 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

  • bioactive compounds
  • functional foods
  • valorization of agri-food waste and byproducts
  • emerging processes
  • enzyme and microbial biotransformation
  • environmentally benign processes
  • process development and intensification

Published Papers (12 papers)

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Editorial

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6 pages, 216 KiB  
Editorial
Functional Foods and Bioactive Compounds through Environmentally Benign Emerging Processes
by Arijit Nath, Gyula Vatai and Szilvia Bánvölgyi
Processes 2023, 11(4), 1182; https://doi.org/10.3390/pr11041182 - 12 Apr 2023
Cited by 4 | Viewed by 2177
Abstract
Functional Food demonstrates a wide spectrum of physiological benefits and reduces the risks of several health hazards to consumers; however, its appearance is similar to conventional food and is considered as part of the regular diet [...] Full article
(This article belongs to the Special Issue Functional Foods and Bioactive Compounds through Environmentally Benign Emerging Processes)

Research

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18 pages, 2684 KiB  
Article
Effect of Heat–Moisture Treatment on Crystallinity, Digestibility Properties, Bioactive Compounds, and Antioxidant Activity of Purple Rice (Oryza sativa L. indica) Flour
by Methus Chuwech, Nuansri Rakariyatham, Jidapha Tinoi, Prapaipit Suwitchayanon and Nopakarn Chandet
Processes 2023, 11(3), 969; https://doi.org/10.3390/pr11030969 - 22 Mar 2023
Cited by 4 | Viewed by 1990
Abstract
Purple rice flour was modified using heat–moisture treatment (HMT) in three cycles using an oven (OHMT) and autoclave (AHMT) at temperatures of 100 °C and 120 °C, and with moisture levels of 20%, 25%, and 30%. X-ray diffraction was used to analyze the [...] Read more.
Purple rice flour was modified using heat–moisture treatment (HMT) in three cycles using an oven (OHMT) and autoclave (AHMT) at temperatures of 100 °C and 120 °C, and with moisture levels of 20%, 25%, and 30%. X-ray diffraction was used to analyze the changes in the molecular structure. The swelling capacity, solubility, and starch digestibility, including rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS), were studied in both native and modified purple rice flour. the bioactive compounds and antioxidant activities were also evaluated. Both OHMT and AHMT resulted in a decrease in swelling capacity, solubility, and RDS, but an increase in RS and SDS values compared to the native purple rice flour. All samples showed an increase in relative crystallinity. Both treatments also had an impact on the bioactive compounds and antioxidant activities, leading to a decrease in total phenolic content, total anthocyanin content, and the scavenging activity of DPPH and ABTS radicals compared to the native purple rice flour. The findings suggest that HMT can both improve the functional properties of purple rice flour and hold potential for use in various food industries. Full article
(This article belongs to the Special Issue Functional Foods and Bioactive Compounds through Environmentally Benign Emerging Processes)
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16 pages, 1077 KiB  
Article
Effect of Roasting Hass Avocado Kernels on Nutritional Value and Volatile Compounds
by Hala M. Bayomy, Eman S. Alamri and Mahmoud A. Rozan
Processes 2023, 11(2), 377; https://doi.org/10.3390/pr11020377 - 25 Jan 2023
Cited by 4 | Viewed by 1501
Abstract
Because of the lack of commercial food applications of Hass avocado (Persea americana Mill) kernel, which are a useful agricultural waste and a good source of bioactive compounds, this study investigated the influence of roasting on the chemical composition, antinutritional factors, antioxidant [...] Read more.
Because of the lack of commercial food applications of Hass avocado (Persea americana Mill) kernel, which are a useful agricultural waste and a good source of bioactive compounds, this study investigated the influence of roasting on the chemical composition, antinutritional factors, antioxidant activity, colour, and GC-MS profile in avocado kernels after roasting at 180 °C for 30 min. The nutritional data revealed a significant increase (p < 0.05) in the oil extract, crude fibre, total phenolic compounds, Ca, K, P, Na, Zn, browning index, and redness/greenness after roasting. Conversely, a significant decrease (p < 0.05) was noticed in crude protein, total flavonoids, Fe, antinutrients, lightness, and yellowness/blueness after roasting. The 94 volatile compounds separated by GC-MS included 51 compounds from raw Hass kernels and 65 compounds from roasted kernels. The identified compounds constituted 96.21% and 93.25% in raw and roasted Hass kernels, respectively. The most compounds in the roasted Hass kernels were 3,7,11, trimethyl-8,10-dodecedienylacetate (6.28%), 2-methylbutan-1-ol (5.89%), 2-decanone, O-methyloxime (3.73%), 2-methyl-pyrazine (3.62%), and n-hexane (3.51%). Esters were the most common volatile compounds present in both raw and roasted Hass avocado kernels extract, we found 15 and 14 of these compounds (27.53 and 20.36%), respectively. This indicates that roasted Hass kernel flour is nutritionally and organoleptically suitable for food applications, including pastries and beverages, especially coffee drinks. Full article
(This article belongs to the Special Issue Functional Foods and Bioactive Compounds through Environmentally Benign Emerging Processes)
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17 pages, 2967 KiB  
Article
Cyclic Production of Galacto-Oligosaccharides through Ultrafiltration-Assisted Enzyme Recovery
by Teng Cao, Zoltán Kovács and Márta Ladányi
Processes 2023, 11(1), 225; https://doi.org/10.3390/pr11010225 - 10 Jan 2023
Cited by 4 | Viewed by 1833
Abstract
Galacto-oligosaccharides (GOS) are prebiotics manufactured enzymatically from lactose as substrate. The growing GOS market facilitates the valorization of dairy by-products which represent cheap and abundant sources of lactose. Large-scale GOS production typically employs soluble enzymes in batch reactors that are commonly associated with [...] Read more.
Galacto-oligosaccharides (GOS) are prebiotics manufactured enzymatically from lactose as substrate. The growing GOS market facilitates the valorization of dairy by-products which represent cheap and abundant sources of lactose. Large-scale GOS production typically employs soluble enzymes in batch reactors that are commonly associated with low enzyme usability and, therefore, high operational expenditures. In this study, we investigate the possibility of recovering enzymes by ultrafiltration (UF) and reusing them in repeated reaction steps. The proposed process scheme included 24 h batch reaction steps with Biolacta N5, a commercial enzyme preparation of Bacillus circulans origin. The reaction steps were followed by UF steps to separate the carbohydrate products from the enzymes by applying a volume concentration factor of 8.6. Then, the collected biocatalysts were reused for repeated cycles by adding fresh lactose. Enzyme losses were quantified with a direct method by analyzing the underlying relationship between reaction rates and enzyme dosage obtained from additional experiments conducted with known enzyme loads. Within five cycles, the enzyme activity declined gradually from 923 to 8307 U·kg−1, and the half-life was estimated as ca. 15.3 h. The outcomes of this study may serve as a basis for further optimization of the reported process scheme with enhanced enzyme usability. Full article
(This article belongs to the Special Issue Functional Foods and Bioactive Compounds through Environmentally Benign Emerging Processes)
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11 pages, 2289 KiB  
Article
Investigation and Characterisation of New Eco-Friendly Cosmetic Ingredients Based on Probiotic Bacteria Ferment Filtrates in Combination with Alginite Mineral
by Pál Tóth and Áron Németh
Processes 2022, 10(12), 2672; https://doi.org/10.3390/pr10122672 - 12 Dec 2022
Cited by 4 | Viewed by 1874
Abstract
In light of the fact that three of the five healthiest meals on earth are fermented, fermentation came into focus of both customers, product developers, and researchers all around the world. Even in the cosmetics industry, fermented cosmetics have been increasingly introduced, creating [...] Read more.
In light of the fact that three of the five healthiest meals on earth are fermented, fermentation came into focus of both customers, product developers, and researchers all around the world. Even in the cosmetics industry, fermented cosmetics have been increasingly introduced, creating a market emphasising the positive image that healthy fermented substances are environment-friendly and that it also aids skin health. Moreover, discovering usages for various naturally occurring organo-mineral rocks is a growing area of research. Thus, this study’s aim was to combine the benefits of alginite and Lactobacilli (LAB) for cosmetic applications and investigate their combined effect on the skin considering the fermentation parameters as well, such as biomass and lactic acid concentration. The examined LAB strains were Lactobacillus rhamnosus, Lactobacillus acidophilus, Limosilactobacillus reuteri, and Lactococcus lactis, and a non-LAB probiotic strain Bifidobacterium adolescentis was also studied for the same purposes. The cell-free broth, also called as “filtrates”, of the fermentations—both those that included alginite and those that did not—were tested for skin moisturising with a corneometer and for antioxidant activity with DPPH scavenging, as well as for skin-whitening properties with the inhibition of mushroom tyrosinase. The findings suggest that the combination of alginite and Limosilactobacillus reuteri is a potential novel cosmeceutical component with skin tanning capabilities. This result may help create more readily available, environmentally friendly, natural, and sustainable cosmetic ingredients. Full article
(This article belongs to the Special Issue Functional Foods and Bioactive Compounds through Environmentally Benign Emerging Processes)
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22 pages, 1470 KiB  
Article
Revitalizing Unfermented Cabernet Sauvignon Pomace Using an Eco-Friendly, Two-Stage Countercurrent Process: Role of pH on the Extractability of Bioactive Phenolics
by Sophia Pinton, Fernanda Furlan Goncalves Dias, Larry A. Lerno, Daniela Barile and Juliana Maria Leite Nobrega de Moura Bell
Processes 2022, 10(10), 2093; https://doi.org/10.3390/pr10102093 - 16 Oct 2022
Cited by 5 | Viewed by 1509
Abstract
As the major byproduct of the winemaking industry, grape pomace remains an untapped source of valuable bioactive phenolic compounds. This study elucidated the optimal aqueous extraction parameters for maximizing phenolic extractability, while avoiding the use of harsh conventional solvents and limiting water usage, [...] Read more.
As the major byproduct of the winemaking industry, grape pomace remains an untapped source of valuable bioactive phenolic compounds. This study elucidated the optimal aqueous extraction parameters for maximizing phenolic extractability, while avoiding the use of harsh conventional solvents and limiting water usage, from Cabernet Sauvignon grape pomace in which the red grape was processed for white wine. In the single-stage aqueous extraction process (AEP), the concurrent impact of pH (2.64–9.36), solids-to-liquid ratio (SLR, g pomace/mL water) (1:50–1:5), and temperature (41.6–58.4 °C) on the total phenolic content (TPC) of Cabernet Sauvignon pomace was evaluated alongside a kinetic study (15–90 min). Optimal single-stage extraction conditions (pH 9.36, 1:50 SLR, 50 °C, 75 min) guided the development of a two-stage countercurrent extraction process (pH 9.36, 1:10 SLR, 50 °C, 75 min) to further reduce water consumption without compromising overall extractability. The countercurrent process reduced fresh water usage by 80%, increased the TPC of the extracts by 18%, and improved the in vitro antioxidant activities (ABTS and ORAC) of the extracts. Untargeted metabolomics enabled the identification of a diverse pool of phenolics, especially flavonol glycosides, associated with grape pomace, while further phenolic quantitation detected improvements in the release of commonly bound phenolics such as ferulic acid, p-coumaric acid, syringic acid, and protocatechuic acid in alkaline extracts compared to the ethanolic extract. This investigation provides an efficient, eco-friendly extraction strategy suitable for applications in functional food, beverage, nutraceutical, and cosmetic industries. Full article
(This article belongs to the Special Issue Functional Foods and Bioactive Compounds through Environmentally Benign Emerging Processes)
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12 pages, 1493 KiB  
Article
Influence of Pretreatments and Freeze-Drying Conditions of Strawberries on Drying Kinetics and Physicochemical Properties
by Beata Biernacka, Dariusz Dziki, Stanisław Rudy, Andrzej Krzykowski, Renata Polak and Laura Dziki
Processes 2022, 10(8), 1588; https://doi.org/10.3390/pr10081588 - 12 Aug 2022
Cited by 3 | Viewed by 2155
Abstract
The aim of this study is to analyze the effects of pretreatments and drying temperature on the freeze-drying (FD) kinetics, ascorbic acid content, color changes, and antioxidant activity (AA) of strawberries. Experiments were performed at 20 °C, 40 °C, and 60 °C, with [...] Read more.
The aim of this study is to analyze the effects of pretreatments and drying temperature on the freeze-drying (FD) kinetics, ascorbic acid content, color changes, and antioxidant activity (AA) of strawberries. Experiments were performed at 20 °C, 40 °C, and 60 °C, with a constant pressure of 63 Pa in the FD chamber. The strawberry samples were cut into slices (CS) and pulped (PS) before drying. The drying kinetics was best described using the Midilli or logistic model depending on the strawberry grinding method used and the FD temperature. The FD of strawberries significantly increased the lightness, redness, and yellowness of the dried fruit. The FD temperature and pretreatment methods had little influence on the total phenolic content (TPC) and AA. The lowest TPC was found in strawberry pulps after dehydration at 60 °C, and the highest TPC was observed in strawberry slices dehydrated at the same temperature (18.54 and 22.04 mg of gallic acid equivalent per gram of dry mass, respectively). Furthermore, the ascorbic acid content in dried strawberries was higher for the samples freeze-dried at a higher temperature. Full article
(This article belongs to the Special Issue Functional Foods and Bioactive Compounds through Environmentally Benign Emerging Processes)
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31 pages, 8059 KiB  
Article
Bioactive Peptides from Liquid Milk Protein Concentrate by Sequential Tryptic and Microbial Hydrolysis
by Arijit Nath, Attila Csighy, Burak Attila Eren, David Tjandra Nugraha, Klára Pásztorné-Huszár, Attila Tóth, Krisztina Takács, Emőke Szerdahelyi, Gabriella Kiskó, Zoltán Kovács, András Koris and Gyula Vatai
Processes 2021, 9(10), 1688; https://doi.org/10.3390/pr9101688 - 22 Sep 2021
Cited by 7 | Viewed by 3046
Abstract
Recently, bioactive peptides as a health-promoting agent have come to the forefront of health research; however, industrial production is limited, possibly due to the lack of the required technological knowledge. The objective of the investigation was to prepare bioactive peptides with hypoallergenic properties [...] Read more.
Recently, bioactive peptides as a health-promoting agent have come to the forefront of health research; however, industrial production is limited, possibly due to the lack of the required technological knowledge. The objective of the investigation was to prepare bioactive peptides with hypoallergenic properties from liquid milk protein concentrate (LMPC), through sequential enzymatic and microbial hydrolysis. LMPC was produced from ultra-heat-treated (UHT) skimmed cow’s milk using a nanofiltration membrane. The effect of the concentration of trypsin (0.008–0.032 g·L−1) on the hydrolysis of LMPC was studied. Subsequently, the hydrolysis of tryptic-hydrolyzed LMPC (LMPC-T) with lactic acid bacteria was performed, and the effect of glucose in microbial hydrolysis was studied. Aquaphotomic analysis of the hydrolysis of LMPC was performed using the spectral range of 1300–1600 nm (near-infrared spectra). Changes in antioxidant capacity, anti-angiotensin-converting enzyme activity, and antibacterial activity against Bacillus cereus, Staphylococcus aureus and Listeria monocytogenes were noted after the sequential tryptic and microbial hydrolysis of LMPC. Allergenicity in LMPC was reduced, due to sequential hydrolysis with 0.016 g·L−1 of trypsin and lacteal acid bacteria. According to the aquaphotomic analysis result, there was a dissociation of hydrogen bonds in compounds during the initial period of fermentation and, subsequently, the formation of compounds with hydrogen bonds. The formation of compounds with a hydrogen bond was more noticeable when microbial hydrolysis was performed with glucose. This may support the belief that the results of the present investigation will be useful to scale up the process in the food and biopharmaceutical industries. Full article
(This article belongs to the Special Issue Functional Foods and Bioactive Compounds through Environmentally Benign Emerging Processes)
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Review

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25 pages, 1463 KiB  
Review
Membrane Chromatography and Fractionation of Proteins from Whey—A Review
by Arijit Nath, Moh Moh Zin, Máté András Molnár, Szilvia Bánvölgyi, Igor Gáspár, Gyula Vatai and András Koris
Processes 2022, 10(5), 1025; https://doi.org/10.3390/pr10051025 - 20 May 2022
Cited by 12 | Viewed by 3565
Abstract
Membrane chromatography (MC) is an emerging bioseparation technology combining the principles of membrane filtration and chromatography. In this process, one type of molecule is adsorbed in the stationary phase, whereas the other type of molecule is passed through the membrane pores without affecting [...] Read more.
Membrane chromatography (MC) is an emerging bioseparation technology combining the principles of membrane filtration and chromatography. In this process, one type of molecule is adsorbed in the stationary phase, whereas the other type of molecule is passed through the membrane pores without affecting the adsorbed molecule. In subsequent the step, the adsorbed molecule is recovered by an elution buffer with a unique ionic strength and pH. Functionalized microfiltration membranes are usually used in radial flow, axial flow, and lateral flow membrane modules in MC systems. In the MC process, the transport of a solute to a stationary phase is mainly achieved through convection and minimum pore diffusion. Therefore, mass transfer resistance and pressure drop become insignificant. Other characteristics of MC systems are a minimum clogging tendency in the stationary phase, the capability of operating with a high mobile phase flow rate, and the disposable (short term) application of stationary phase. The development and application of MC systems for the fractionation of individual proteins from whey for investigation and industrial-scale production are promising. A significant income from individual whey proteins together with the marketing of dairy foods may provide a new commercial outlook in dairy industry. In this review, information about the development of a MC system and its applications for the fractionation of individual protein from whey are presented in comprehensive manner. Full article
(This article belongs to the Special Issue Functional Foods and Bioactive Compounds through Environmentally Benign Emerging Processes)
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21 pages, 1250 KiB  
Review
Sonication, a Potential Technique for Extraction of Phytoconstituents: A Systematic Review
by Muhammad Modassar A. N. Ranjha, Shafeeqa Irfan, José M. Lorenzo, Bakhtawar Shafique, Rabia Kanwal, Mirian Pateiro, Rai Naveed Arshad, Lufeng Wang, Gulzar Ahmad Nayik, Ume Roobab and Rana Muhammad Aadil
Processes 2021, 9(8), 1406; https://doi.org/10.3390/pr9081406 - 14 Aug 2021
Cited by 71 | Viewed by 13549
Abstract
Traditional extraction techniques have lost their optimum performance because of rising consumer demand and novel technologies. In this regard, several techniques were developed by humans for the extraction of plant materials from various indigenous sources, which are no longer in use. Many of [...] Read more.
Traditional extraction techniques have lost their optimum performance because of rising consumer demand and novel technologies. In this regard, several techniques were developed by humans for the extraction of plant materials from various indigenous sources, which are no longer in use. Many of the techniques are not efficient enough to extract maximum plant material. By this time, evolution in extraction has led to development of various techniques including microfiltration, pulsed electric fields, high pressure, microwave assistance, enzyme assistance, supercritical fluid, subcritical fluid and ultrasonication. These innovations in food processing/extraction are known as “Green Food Processing”. These technologies were basically developed by focusing on three universal parameters: simplicity, energy efficiency and economy. These green technologies are practical in a number of different food sectors, mostly for preservation, inhibition of microorganisms, inactivation of enzymes and extraction of plant material. Like the others, ultrasonication could also be used for the said purposes. The primary objective of this review is to confine the potential use of ultrasonication for extraction of oils, pectin and phytochemicals by reviewing the literature systematically. Full article
(This article belongs to the Special Issue Functional Foods and Bioactive Compounds through Environmentally Benign Emerging Processes)
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16 pages, 2414 KiB  
Review
A Review of the Extraction and Closed-Loop Spray Drying-Assisted Micro-Encapsulation of Algal Lutein for Functional Food Delivery
by Zexin Lei and Timothy Langrish
Processes 2021, 9(7), 1143; https://doi.org/10.3390/pr9071143 - 30 Jun 2021
Cited by 7 | Viewed by 2569
Abstract
In this study, the physical and chemical properties and bioavailability of lutein have been summarized, with the novelty of this work being the review of lutein from production to extraction, through to preservation and drying, in order to deliver a functional food ingredient. [...] Read more.
In this study, the physical and chemical properties and bioavailability of lutein have been summarized, with the novelty of this work being the review of lutein from production to extraction, through to preservation and drying, in order to deliver a functional food ingredient. The potential health functions of lutein have been introduced in detail. By comparing algae and marigold flowers, the advantages of algae extraction technology have been discussed. In this article, we have introduced the use of closed-loop spray drying technology to microencapsulate lutein to improve its stability and solubility. Microencapsulation of unstable substances by spray drying is a potentially useful direction that is worth exploring further. Full article
(This article belongs to the Special Issue Functional Foods and Bioactive Compounds through Environmentally Benign Emerging Processes)
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16 pages, 6054 KiB  
Review
Microencapsulation of Flaxseed Oil—State of Art
by Asma Yakdhane, Sabrine Labidi, Donia Chaabane, Anita Tolnay, Arijit Nath, András Koris and Gyula Vatai
Processes 2021, 9(2), 295; https://doi.org/10.3390/pr9020295 - 03 Feb 2021
Cited by 22 | Viewed by 4180
Abstract
Microencapsulation is a well-known technology for the lipid delivery system. It prevents the oxidation of fatty acids and maintains the quality of lipid after extraction from oil seed and processing. In flaxseed oil, the amount of ω-3 and ω-6 polyunsaturated fatty acids are [...] Read more.
Microencapsulation is a well-known technology for the lipid delivery system. It prevents the oxidation of fatty acids and maintains the quality of lipid after extraction from oil seed and processing. In flaxseed oil, the amount of ω-3 and ω-6 polyunsaturated fatty acids are 39.90–60.42% and 12.25–17.44%, respectively. A comprehensive review article on the microencapsulation of flaxseed oil has not been published yet. Realizing the great advantages of flaxseed oil, information about different technologies related to the microencapsulation of flaxseed oil and their characteristics are discussed in a comprehensive way, in this review article. To prepare the microcapsule of flaxseed oil, an emulsion of oil-water is performed along with a wall material (matrix), followed by drying with a spray-dryer or freeze-dryer. Different matrices, such as plant and animal-based proteins, maltodextrin, gum Arabic, and modified starch are used for the encapsulation of flaxseed oil. In some cases, emulsifiers, such as Tween 80 and soya lecithin are used to prepare flaxseed oil microcapsules. Physico-chemical and bio-chemical characteristics of flaxseed oil microcapsules depend on process parameters, ratio of oil and matrix, and characteristics of the matrix. As an example, the size of the microcapsule, prepared with spray-drying and freeze-drying ranges between 10–400 and 20–5000 μm, respectively. It may be considered that the comprehensive information on the encapsulation of flaxseed oil will boost the development of functional foods and biopharmaceuticals. Full article
(This article belongs to the Special Issue Functional Foods and Bioactive Compounds through Environmentally Benign Emerging Processes)
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