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Foods
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Green Extraction Techniques of Bioactive Compounds from Food By-Products
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Green Extraction Techniques of Bioactive Compounds from Food By-Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: 20 December 2024 | Viewed by 10871

Special Issue Editors

Dr. Ana Isabel Andrés

E-Mail Website
Guest Editor
Food Technology, Agricultural Engineering School, University of Extremadura, Avda Adolfo Suárez s/n, 06007 Badajoz, Spain
Interests: meat technology; vegetable technology; preservation; packaging; modified atmosphere packaging; antioxidants; food by-products; extraction; bioactive compounds; green solvents
Dr. María Luisa Timón Andrada

E-Mail Website
Guest Editor
Food Technology, Agricultural Engineering School, University of Extremadura, Avda Adolfo Suárez s/n, 06007 Badajoz, Spain
Interests: meat technology; vegetable technology; preservation; packaging; modified atmosphere packaging; antioxidants; food by-products; extraction; bioactive compounds; green solvents
Dr. María Jesús Petrón Testón

E-Mail Website
Guest Editor
Food Technology, Agricultural Engineering School, University of Extremadura, Avda Adolfo Suárez s/n, 06007 Badajoz, Spain
Interests: meat technology; vegetable technology; preservation; packaging; modified atmosphere packaging; antioxidants; food by-products; extraction; bioactive compounds; green solvents

Special Issue Information

Dear Colleagues,

The production of food waste has become a major economic and environmental problem for the food industry. The extraction of bioactive compounds from this food waste and its revalorization to contribute to the circular economy has become a major research issue in the last several years. In this context, the use of so-called “green extraction techniques” and “green solvents” has gained much attention as solvents such as methanol, ethanol and acetone present several disadvantages (toxicity, low biodegradability, the high cost of the solvent itself and the latter separation stages, environmental hazards).

The area of “green extraction techniques” if thus of great interest and under ongoing investigation and constant innovation.

For this reason, this Special Issue of Foods is focused on the extraction of bioactive compounds present in food waste due to processing and specifically environmentally friendly extraction techniques. It will provide an overview of the current status and future perspectives on the use of these techniques in the food industry and research and their application to the circular economy.

Potential topics include, but are not limited to, the following:

  • Bioactive compounds, sources, extraction principles, and major challenges in using green technologies;
  • Water-based green extraction techniques;
  • Pressurized liquid extraction and supercritical fluid extraction;
  • Microwave-assisted extraction;
  • Ultrasound-assisted extraction;
  • Enzyme-aided extraction;
  • Pulsed electric fields;
  • Negative-pressure cavitation extraction;
  • Pressing/extrusion;
  • Combination of green extraction techniques.

Dr. Ana Isabel Andrés
Dr. María Luisa Timón Andrada
Dr. María Jesús Petrón Testón
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

  • bioactive compounds
  • food waste/by-products
  • green extraction
  • revalorization

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (7 papers)

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Research

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19 pages, 413 KiB  
Article
Green Ultrasound-Assisted Extraction of Bioactive Compounds from Cumari-Do-Pará Peppers (Capsicum chinense Jacq.) Employing Vegetable Oils as Solvents
by Raiane Vieira Cardoso, Davi Vieira Teixeira da Silva, Samíria de Jesus Lopes Santos-Sodré, Patricia Ribeiro Pereira, Cyntia Silva Freitas, Diego Moterle, Luiz Alberto Kanis, Luiza Helena Meller da Silva, Antonio Manoel da Cruz Rodrigues and Vania Margaret Flosi Paschoalin
Foods 2024, 13(17), 2765; https://doi.org/10.3390/foods13172765 - 30 Aug 2024
Viewed by 545
Abstract
Capsaicin, carotenoids, and phenolic compounds from cumari-do-Pará peppers (Capsicum chinense Jacq.) harvested from two different locations in Pará, Brazil, and at different ripening stages were extracted by employing green methodologies as an alternative to organic solvents. Edible vegetable oils from soybeans ( [...] Read more.
Capsaicin, carotenoids, and phenolic compounds from cumari-do-Pará peppers (Capsicum chinense Jacq.) harvested from two different locations in Pará, Brazil, and at different ripening stages were extracted by employing green methodologies as an alternative to organic solvents. Edible vegetable oils from soybeans (Glycine max), Brazilian nuts (Bertholettia excelsa H.B.), and palm olein were used in combination with ultrasonic-assisted extraction (UAE). The proximate composition of the pepper extracts and vitamin C were determined through AOAC methods, total phenolics and carotenoids were assessed by UV/Vis spectrophotometry, and capsaicin by high-performance liquid chromatography. Antioxidant cumari-do-Pará extract activities were evaluated by the ABTS radical scavenging and β-carotene/linoleic acid assays. The vegetable oils were suitable for extracting and preserving bioactive pepper compounds, especially mature ones harvested from Igarapé-Açu. Bioactive compound content and antioxidant activity varied with harvesting location and ripening stage. Soybean oil was the most effective in extracting bioactive pepper compounds, particularly carotenoids, with 69% recovery. Soybean oil extracts enriched in capsaicin, carotenoids, and phenolics obtained from cumari-do-Pará can be used as spices in foodstuffs and/or as additives in pharmaceutical and nutraceutical formulations. Edible vegetable oils combined with UAE are promising for bioactive compound extraction, representing an environmentally friendly, safe, low-cost, versatile, and fast alternative. Full article
(This article belongs to the Special Issue Green Extraction Techniques of Bioactive Compounds from Food By-Products)
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13 pages, 2417 KiB  
Article
Untapped Potential of Side Stream Products from the Industrial Processing of Fruits: The Biosorption of Anthocyanins on Raspberry Seeds
by Dragana Dabić Zagorac, Milica Sredojević, Milica Fotirić Akšić, Ivanka Ćirić, Biljana Rabrenović, Ilinka M. Pećinar and Maja Natić
Foods 2024, 13(15), 2334; https://doi.org/10.3390/foods13152334 - 25 Jul 2024
Viewed by 624
Abstract
Natural biosorbents from agricultural side stream products are being investigated due to their large surface area and capacity for various compounds. The aim of the present work was to investigate the raspberry seeds and their sorption potential in the recovery of natural pigments. [...] Read more.
Natural biosorbents from agricultural side stream products are being investigated due to their large surface area and capacity for various compounds. The aim of the present work was to investigate the raspberry seeds and their sorption potential in the recovery of natural pigments. The experiment included raspberry seed and a liquid by-phase rich in anthocyanins initially collected during the depulping of the raspberry seed material. Biosorption was monitored by LC-MS analysis of the anthocyanins and by the total anthocyanin content (TAC) before and after biosorption. Cyanidins predominated in the seed material, followed by pelargonidins and peonidins. The efficiency of biosorption was examined by comparing the percent of removal. The heterogeneous polymer structure of the biosorbent, which consists mainly of lignin, cellulose, and hemicellulose, was characterized by Fourier Transform Infrared Spectroscopy (FTIR) and Raman Spectroscopy (RS). The FTIR spectra of raw and defatted seed indicated functional groups involved in biosorption and principal component analysis (PCA) performed on Raman spectra pointed to differences among biosorbents. The developed strategy for the valorization of raspberry seeds in the recovery of natural colorants was shown to be effective, with recoveries from 49 to 88 percent of total anthocyanins. Full article
(This article belongs to the Special Issue Green Extraction Techniques of Bioactive Compounds from Food By-Products)
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16 pages, 661 KiB  
Article
Antioxidant Activity of Aqueous Extracts Obtained from By-Products of Grape, Olive, Tomato, Lemon, Red Pepper and Pomegranate
by María Luisa Timón, Ana Isabel Andrés and María Jesús Petrón
Foods 2024, 13(12), 1802; https://doi.org/10.3390/foods13121802 - 7 Jun 2024
Cited by 1 | Viewed by 734
Abstract
The aim of this work was to study the antioxidant potential of aqueous extracts obtained from different by-products. The effectiveness of these extracts was compared with that of rosemary extract. Total phenol carotenoid and vitamin C contents, as well as in vitro antioxidant [...] Read more.
The aim of this work was to study the antioxidant potential of aqueous extracts obtained from different by-products. The effectiveness of these extracts was compared with that of rosemary extract. Total phenol carotenoid and vitamin C contents, as well as in vitro antioxidant activity, were assessed. Phenol content was positively correlated with in vitro antioxidant activity in extracts, while carotenoids showed a less clear relationship. Vitamin C was associated with antioxidant activity in lemon and pepper pomace extracts. Extracts from olive, grape, and lemon by-products displayed the highest antioxidant activity (radical scavenging activity), this being similar to the activity of rosemary extracts. Moreover, the phenolic profile of the extracts was analyzed, revealing diverse phenolic compounds. Rosemary extracts contained the highest variety and quantity of phenolic compounds, while olive pomace extracts were rich in hydroxytyrosol and 4-hydroxybenzoic acid. Lemon and pepper extracts contained high amounts of tyrosol, and tomato extracts had abundant epicatechin. The PCA analysis distinguished extracts based on in vitro antioxidant activity, phenol, carotenoid, and vitamin C content, along with their phenolic compound profiles. This study emphasizes the capacity of aqueous extract by-products as valuable sources of antioxidants and highlights the importance of understanding their bioactive components. Full article
(This article belongs to the Special Issue Green Extraction Techniques of Bioactive Compounds from Food By-Products)
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20 pages, 2259 KiB  
Article
Sustainable In Silico-Supported Ultrasonic-Assisted Extraction of Oligomeric Stilbenoids from Grapevine Roots Using Natural Deep Eutectic Solvents (NADES) and Stability Study of Potential Ready-to-Use Extracts
by Mats Kiene, Malte Zaremba, Edwin Januschewski, Andreas Juadjur, Gerold Jerz and Peter Winterhalter
Foods 2024, 13(2), 324; https://doi.org/10.3390/foods13020324 - 19 Jan 2024
Viewed by 2240
Abstract
Grapevine roots, as a side-stream of a vineyard, are a sustainable resource for the recovery of oligomeric stilbenoids, such as the bioactive r-viniferin. The aim of this study is to evaluate an in silico-supported method, based on the Conductor-like Screening Model for Real [...] Read more.
Grapevine roots, as a side-stream of a vineyard, are a sustainable resource for the recovery of oligomeric stilbenoids, such as the bioactive r-viniferin. The aim of this study is to evaluate an in silico-supported method, based on the Conductor-like Screening Model for Real Solvents (COSMO-RS), for selection of environmentally friendly natural deep eutectic solvents (NADES) with regard to the extraction of grapevine roots. The most suitable NADES system for ultrasonic-assisted extraction of r-viniferin was choline chloride/1,2-propanediol. The optimal extraction parameters for r-viniferin were determined using single-factor experiments as follows: choline chloride/1,2-propanediol 1/2 mol/mol, 10 wt% H2O, biomass/NADES ratio 1/10 g/g, and 10 min extraction time. Under optimized conditions, the extraction yield of r-viniferin from grapevine roots reached 76% of the total r-viniferin content. Regarding stability, stilbenoids in choline chloride/1,2-propanediol remained stable during 128 days of storage at ambient temperature. However, fructose/lactic acid-based NADES were observed to degrade stilbenoids; therefore, the removal of the NADES will be of interest, with a suitable method implemented using Amberlite® XAD-16N resin. As green solvents, the NADES have been used as effective and environmentally friendly extractants of stilbenoid-containing extracts from grapevine roots for potential applications in the cosmetic and pharmaceutical industry or as nutraceuticals in the food industry. Full article
(This article belongs to the Special Issue Green Extraction Techniques of Bioactive Compounds from Food By-Products)
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16 pages, 314 KiB  
Article
Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment
by Matilde D’Arrigo, Jonathan Delgado-Adámez, Javier Rocha-Pimienta, M. Esperanza Valdés-Sánchez and M. Rosario Ramírez-Bernabé
Foods 2024, 13(1), 149; https://doi.org/10.3390/foods13010149 - 1 Jan 2024
Cited by 1 | Viewed by 1221
Abstract
The influence of applying hydrostatic high pressure (HHP) to red grape pomace cv. Tempranillo was studied to obtain an ingredient rich in bioactive compounds for the manufacture of food products. Four treatments were investigated: (i) 600 MPa/1 s; (ii) 600 MPa/300 s, and [...] Read more.
The influence of applying hydrostatic high pressure (HHP) to red grape pomace cv. Tempranillo was studied to obtain an ingredient rich in bioactive compounds for the manufacture of food products. Four treatments were investigated: (i) 600 MPa/1 s; (ii) 600 MPa/300 s, and other two treatments with 2 cycles of HHP: (iii) 2 cycles of 600 MPa/1 s; and (iv) 1 first cycle of 400 MPa/1 s and a second cycle 600 MPa/1 s. Treated pomace was stored at different temperatures (4 and 20 °C). The application of two consecutive cycles had no effect on the microorganisms’ inactivation compared to only one cycle. Immediately after HHP, the phenolic compounds content was maintained. However, HHP had no influence on the polyphenol oxidase enzyme (PPO), and so the phenolic compounds were significantly reduced during storage. Hence, the shelf-life of red grape pomace was significantly reduced at both temperatures, although phenolic compounds were better preserved under refrigeration than at room temperature. Full article
(This article belongs to the Special Issue Green Extraction Techniques of Bioactive Compounds from Food By-Products)
16 pages, 3723 KiB  
Article
Valorisation of Side Stream Products through Green Approaches: The Rapeseed Meal Case
by Francesco Cairone, Dario Allevi, Stefania Cesa, Giancarlo Fabrizi, Antonella Goggiamani, Domiziana Masci and Antonia Iazzetti
Foods 2023, 12(17), 3286; https://doi.org/10.3390/foods12173286 - 1 Sep 2023
Viewed by 1414
Abstract
Rapeseed meal (RSM) is a by-product of rapeseed oil extraction and is a rich source of bioactive compounds, including proteins and antioxidants. This study compared two methods for extracting antioxidants from RSM: conventional ethanol Soxhlet extraction and supercritical CO2 extraction. These procedures [...] Read more.
Rapeseed meal (RSM) is a by-product of rapeseed oil extraction and is a rich source of bioactive compounds, including proteins and antioxidants. This study compared two methods for extracting antioxidants from RSM: conventional ethanol Soxhlet extraction and supercritical CO2 extraction. These procedures were applied to both native RSM and RSM after protein removal to evaluate their bio-compound composition and potential applications. HPLC-DAD, NMR, and GC/MS analyses revealed a rich polyphenolic profile in the extracts, including the presence of sinapic acid. The concentration of sinapic acid varied depending on the extraction method used. The anti-radical activity of the extracts was also analysed using the DPPH assay, which confirmed the potential of RSM as a source of antioxidants for use in cosmetics, food, and pharmaceutical formulations. Full article
(This article belongs to the Special Issue Green Extraction Techniques of Bioactive Compounds from Food By-Products)
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Review

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28 pages, 993 KiB  
Review
Protein Hydrolysates from Fishery Processing By-Products: Production, Characteristics, Food Applications, and Challenges
by Mehdi Nikoo, Joe M. Regenstein and Mehran Yasemi
Foods 2023, 12(24), 4470; https://doi.org/10.3390/foods12244470 - 13 Dec 2023
Cited by 17 | Viewed by 3066
Abstract
Fish processing by-products such as frames, trimmings, and viscera of commercial fish species are rich in proteins. Thus, they could potentially be an economical source of proteins that may be used to obtain bioactive peptides and functional protein hydrolysates for the food and [...] Read more.
Fish processing by-products such as frames, trimmings, and viscera of commercial fish species are rich in proteins. Thus, they could potentially be an economical source of proteins that may be used to obtain bioactive peptides and functional protein hydrolysates for the food and nutraceutical industries. The structure, composition, and biological activities of peptides and hydrolysates depend on the freshness and the actual composition of the material. Peptides isolated from fishery by-products showed antioxidant activity. Changes in hydrolysis parameters changed the sequence and properties of the peptides and determined their physiological functions. The optimization of the value of such peptides and the production costs must be considered for each particular source of marine by-products and for their specific food applications. This review will discuss the functional properties of fishery by-products prepared using hydrolysis and their potential food applications. It also reviews the structure–activity relationships of the antioxidant activity of peptides as well as challenges to the use of fishery by-products for protein hydrolysate production. Full article
(This article belongs to the Special Issue Green Extraction Techniques of Bioactive Compounds from Food By-Products)
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