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Advancements in Processing and Value Addition of Underutilized Edible Plants:...
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Advancements in Processing and Value Addition of Underutilized Edible Plants: Extraction, Analysis, and Bioavailability of Phenolic Compounds

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

Deadline for manuscript submissions: 31 May 2025 | Viewed by 3991

Special Issue Editors

Dr. Ellen Silva Lago-Vanzela

E-Mail Website
Guest Editor
Institute of Biosciences, Languages, and Exact Sciences, São Paulo State University (Unesp), São José do Rio Preto, Brazil
Interests: bioactive compounds; phenolic compounds; agroindustrialization; food safety and nutrition; plant-based food chemistry; sustainable food technologies; fruit-derived products development; valorization of Brazilian grapes; byproducts utilization; high-performance liquid chromatography
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Roberto da Silva

E-Mail Website
Co-Guest Editor
Institute of Biosciences, Humanities and Exact Sciences (IBILCE), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo 2265, São José do Rio Preto 15054-000, Brazil
Interests: Brazilian hybrid grape; grape harvests; phenolic compounds; natural snacks; bioingredients; extraction; HPLC-DAD-ESI-MS/MS

Special Issue Information

Dear Colleagues,

In the context of global food security and nutritional health, making use of underutilized edible plants has become a crucial research area. These plants, often rich in a variety of bioactive compounds, particularly phenolic compounds and carotenoids, offer numerous health benefits, including antioxidant, anti-inflammatory, and anticancer properties. Moreover, these plants present significant potential for the extraction of proteins and aromatic compounds.

Due to limited awareness, these valuable resources remain underexplored. Therefore, advancing processing technologies and valorization strategies to effectively extract, analyze, and enhance the bioavailability of not only phenolic compounds but also other bioingredients from these plants is essential to promoting sustainable development in the food industry and improving public health.

This Special Issue aims to provide a comprehensive overview of the latest advances in the processing and valorization of underutilized edible plants, with a specific focus on the extraction, analysis, and bioavailability of phenolic compounds as well as other biomolecules of interest. By bringing together experts from various fields—such as food science, technology and engineering, nutrition, biotechnology, and chemistry—this issue seeks to foster interdisciplinary collaboration and knowledge exchange. The ultimate goal is to contribute to the development of innovative and sustainable food products that meet the evolving dietary needs and preferences of consumers.

This Special Issue invites researchers to submit original research articles or reviews related to the following topics:

  • The application of novel extraction techniques for phenolic compound isolation: including ultrasound, microwaves, supercritical fluid extraction, etc.
  • The structural identification and quantitative analysis of phenolic compounds: utilizing modern analytical techniques such as HPLC-MS, NMR, etc.
  • A bioactivity assessment of phenolic compounds in underutilized edible plants: including antioxidant, anti-inflammatory, hypoglycemic activities, etc.
  • Strategies for enhancing the bioavailability of phenolic compounds: nanoparticle encapsulation, microencapsulation, chemical modification, etc.
  • The application of phenolic compounds in functional food development: new food formulations, health benefits, consumer acceptance, etc.
  • The impact of processing on phenolic compound content and activity: the optimization of processes such as heat treatment, fermentation, drying, etc., and a study of the effects of various processing conditions on the phenolic profile, bioactivity, and sensory attributes of underutilized edible plants.
  • The impact of plant–microbe interactions on phenolic compound production and transformation.
  • The development of natural preservatives and antioxidants based on phenolic compounds.
  • Sustainability and economic feasibility: assessing the sustainability and economic viability of processing and value addition strategies for underutilized edible plants.

Dr. Ellen Silva Lago-Vanzela
Guest Editor

Prof. Dr. Roberto da Silva
Co-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

  • edible plants
  • phenolic compounds
  • extraction techniques
  • analytical methods
  • bioactivity
  • bioavailability
  • functional foods
  • processing optimization
  • structural identification
  • sustainability

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Published Papers (3 papers)

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Research

16 pages, 2108 KiB  
Article
Influence of Freeze Drying and Spray Drying on the Physical and Chemical Properties of Powders from Cistus creticus L. Extract
by Alicja Kucharska-Guzik, Łukasz Guzik, Anna Charzyńska and Anna Michalska-Ciechanowska
Foods 2025, 14(5), 849; https://doi.org/10.3390/foods14050849 - 1 Mar 2025
Viewed by 835
Abstract
This study aimed to evaluate the feasibility of producing and characterizing Cistus creticus L. powders obtained through spray drying and freeze drying using maltodextrin and inulin as carriers. Quantitative and qualitative analysis of polyphenols by high-performance liquid chromatography with diode-array detection (HPLC-DAD) and [...] Read more.
This study aimed to evaluate the feasibility of producing and characterizing Cistus creticus L. powders obtained through spray drying and freeze drying using maltodextrin and inulin as carriers. Quantitative and qualitative analysis of polyphenols by high-performance liquid chromatography with diode-array detection (HPLC-DAD) and high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS) identified key bioactive compounds, including punicalagin isomers and their galloyl esters, as well as flavonoids (myricetin-3-galactoside, myricetin-3-rhamnoside, quercetin-3-galactoside, and tiliroside). Phenolics in powders produced by both drying techniques ranged from 73.2 mg to 78.5 mg per g of dry matter. Inulin proved to be as effective as maltodextrin in spray drying, offering a promising alternative for plant-based powder formulation. Antioxidant capacity measured by Trolox equivalent antioxidant capacity assay with 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (TEAC ABTS) and ferric reducing antioxidant power (FRAP) assay indicated that spray-dried powders with inulin exhibited antioxidant properties comparable to those with maltodextrin. The results demonstrated that Cistus creticus L. powders obtained with inulin can serve as valuable sources of bioactive compounds with potential health benefits similar to those obtained with maltodextrin. Moreover, from a technological perspective, inulin proved to be an equally efficient carrier in terms of production-process parameters such as moisture content and water activity, making it a viable alternative to maltodextrin in plant-based powder formulations. Full article
(This article belongs to the Special Issue Advancements in Processing and Value Addition of Underutilized Edible Plants: Extraction, Analysis, and Bioavailability of Phenolic Compounds)
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14 pages, 1180 KiB  
Article
Analysis of Olive Oil Mill Wastewater from Conventionally Farmed Olives: Chemical and Microbiological Safety and Polyphenolic Profile for Possible Use in Food Product Functionalization
by Lino Sciurba, Serena Indelicato, Raimondo Gaglio, Marcella Barbera, Francesco Paolo Marra, David Bongiorno, Salvatore Davino, Daniela Piazzese, Luca Settanni and Giuseppe Avellone
Foods 2025, 14(3), 449; https://doi.org/10.3390/foods14030449 - 30 Jan 2025
Viewed by 1110
Abstract
This study aimed to perform an in-depth investigation of olive oil mill wastewater (OOMW). Two OOMW samples (OOMW-A and OOMW-B) from conventionally farmed olives were collected from two different olive oil mills in Palermo province (Italy). Multiresidual analysis indicated that both OOMW samples [...] Read more.
This study aimed to perform an in-depth investigation of olive oil mill wastewater (OOMW). Two OOMW samples (OOMW-A and OOMW-B) from conventionally farmed olives were collected from two different olive oil mills in Palermo province (Italy). Multiresidual analysis indicated that both OOMW samples were unsuitable for food production due to pesticide residues. Specifically, OOMW-A contained 4 active compounds totaling 5.7 μg/L, while OOMW-B had 16 analytes with a total content of 65.8 μg/L. However, polyphenol analysis in the OOMW revealed 23 compounds with high concentrations of hydroxytyrosol, secoiridoid derivatives, phenolic acids, flavones, and total polyphenol content ranging from 377.5 μg/mL (for OOMW-B) to 391.8 μg/mL (for OOMW-A). The microbiological analysis of OOMW samples revealed only detectable viable bacteria (102 CFU/mL) of the lactic acid bacteria (LAB) group. Two distinct LAB strains, Lactiplantibacillus plantarum OMW1 and Leuconostoc mesenteroides OMW23, were identified. These strains demonstrated notable acidification capabilities and produced antibacterial compounds. In conclusion, despite the high polyphenolic content and microbiological suitability of OOMW, the presence of micro-contaminants hinders their use in food production. Thus, further studies are underway to investigate OOMW from organically farmed olives for bakery product functionalization, employing the two selected LAB strains resistant to olive polyphenols as leavening agents. Full article
(This article belongs to the Special Issue Advancements in Processing and Value Addition of Underutilized Edible Plants: Extraction, Analysis, and Bioavailability of Phenolic Compounds)
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19 pages, 322 KiB  
Article
Green and Innovative Extraction: Phenolic Profiles and Biological Activities of Underutilized Plant Extracts Using Pulsed Electric Fields and Maceration
by Noelia Pallarés, Houda Berrada, Emilia Ferrer, Wahiba Rached, José Pinela, Filipa Mandim, Tania C. S. P. Pires, Tiane C. Finimundy, Francisco J. Barba and Lillian Barros
Foods 2025, 14(2), 222; https://doi.org/10.3390/foods14020222 - 13 Jan 2025
Viewed by 1672
Abstract
Underutilized plant species such as Asteriscus graveolens (Forssk.) Less., Haloxylon scoparium Pomel, and Ruta chalepensis L. have been historically valued in traditional medicine for their potential health benefits. These species present an untapped source of bioactive compounds with significant applications in the food [...] Read more.
Underutilized plant species such as Asteriscus graveolens (Forssk.) Less., Haloxylon scoparium Pomel, and Ruta chalepensis L. have been historically valued in traditional medicine for their potential health benefits. These species present an untapped source of bioactive compounds with significant applications in the food and pharmaceutical industries, including the development of functional foods and additives. Recent advances in food processing have introduced innovative methods, such as pulsed electric fields (PEFs), to enhance the extraction of valuable compounds without compromising their integrity or quality. This study investigates the impact of PEF technology on the recovery of bioactive compounds from these plants, comparing it with conventional maceration (MAC) techniques. Phenolic compound profiles and biological activities, including antioxidant, antimicrobial, anti-inflammatory, and cytotoxic effects, were evaluated. The results demonstrated that for R. chalepensis, PEF extraction achieved comparable phenolic content (58 mg/g) to MAC (72 mg/g). However, MAC generally provided higher phenolic yields for other plants. A. graveolens extracts exhibited significant antitumoral and anti-inflammatory potentials. The antimicrobial results indicated that MAC extracts were more effective against bacterial growth, while PEF extracts outperformed MAC against A. brasiliensis (MIC: 10 mg/mL). Antioxidant potential was observed in both methods, with TBARS IC50 values ranging from 17 to 79.5 µg/mL. While MAC generally yielded superior results, PEF extraction showed great promise as an environmentally sustainable alternative, eliminating the need for organic solvents and aligning with green extraction principles. Full article
(This article belongs to the Special Issue Advancements in Processing and Value Addition of Underutilized Edible Plants: Extraction, Analysis, and Bioavailability of Phenolic Compounds)
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