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Foods
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Research on the Technologies of Food Extraction, Pressing and Extrusion
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Research on the Technologies of Food Extraction, Pressing and Extrusion

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

Deadline for manuscript submissions: closed (30 June 2024) | Viewed by 20140

Special Issue Editors

Dr. Christianne E.C. Rodrigues

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Guest Editor
Food Engineering Department, University of Sao Paulo (USP), São Paulo, Brazil
Interests: solvent extraction; vegetable oils; green solvents; mechanical extraction
Dr. Daniel Gonçalves

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Guest Editor
Laboratory of Food Technology, State University of the North Fluminense Darcy Ribeiro (UENF), Rio de Janeiro, Brazil
Interests: mechanical extraction; drying; essential oils; computational simulation
Dr. Maria Carolina Capellini

E-Mail Website
Guest Editor
Food Engineering Department, University of Sao Paulo (USP), São Paulo, Brazil
Interests: solvent extraction; vegetable proteins; vegetable oils; extrusion

Special Issue Information

Dear Colleagues,

For this upcoming Special Issue of Foods, you are welcome to submit original research and review articles which may advance our current knowledge about “Technologies of Food Extraction, Pressing, Extrusion, and Drying”.

The processing of foods and assertive use of agroindustrial byproducts and wastes from vegetable and fruit handling can mitigate hunger, food insecurity, and malnutrition. Many technologies have been proposed to improve the extraction of macro and minor constituents from foods, wastes, and byproducts, such as pressing, extrusion, drying, and association of these with traditional or modern solvent extraction techniques.

This Special Issue of Foods is focused on studies that could present solutions to:

  1. Maximize the recovering yields of lipids, proteins, fibers, vitamins, or antioxidants;
  2. Improve the availability of macro and minor nutrients;
  3.  Preserve the nutritional value of processed foods by mechanical approaches, such as extrusion and pressing;
  4. Modify structural, rheological, functional, or sensory aspects to increase the acceptability and commercial applications.

Dr. Christianne E.C. Rodrigues
Dr. Daniel Gonçalves
Dr. Maria Carolina Capellini
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

  • food processing
  • green extraction
  • extrusion
  • pressing
  • drying

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

Published Papers (6 papers)

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Editorial

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4 pages, 167 KiB  
Editorial
Research on the Technologies of Food Extraction, Pressing and Extrusion
by Christianne E. C. Rodrigues, Maria Carolina Capellini and Daniel Gonçalves
Foods 2024, 13(23), 3721; https://doi.org/10.3390/foods13233721 - 21 Nov 2024
Viewed by 1187
Abstract
This Editorial refers to the Special Issue “Research on the Technologies of Food Extraction, Pressing and Extrusion”, which highlights new opportunities and challenges in advancing the development of new food products and increasing processing efficiency [...] Full article
(This article belongs to the Special Issue Research on the Technologies of Food Extraction, Pressing and Extrusion)

Research

Jump to: Editorial

24 pages, 3643 KiB  
Article
Ingredient Functionality of Soy, Chickpea, and Pea Protein before and after Dry Heat Pretreatment and Low Moisture Extrusion
by Jordan Pennells, Louise Trigona, Hetvi Patel and Danyang Ying
Foods 2024, 13(14), 2168; https://doi.org/10.3390/foods13142168 - 9 Jul 2024
Cited by 4 | Viewed by 2495
Abstract
This study investigates the impact of dry heat pretreatment on the functionality of soy, chickpea, and pea protein ingredients for use in texturized vegetable protein (TVP) production via low moisture extrusion. The protein powders were heat-treated at temperatures ranging from 80 °C to [...] Read more.
This study investigates the impact of dry heat pretreatment on the functionality of soy, chickpea, and pea protein ingredients for use in texturized vegetable protein (TVP) production via low moisture extrusion. The protein powders were heat-treated at temperatures ranging from 80 °C to 160 °C to modulate the extent of protein denaturation and assess their effects on RVA pasting behavior, water absorption capacity (WAC), and color attributes. The results indicate that the pretreatment temperature significantly influenced the proteins’ functional properties, with an optimal temperature of 120 °C enhancing pasting properties and maintaining WAC, while a higher pretreatment temperature of 160 °C led to diminished ingredient functionality. Different protein sources exhibited distinct responses to heat pretreatment. The subsequent extrusion processing revealed significant changes in extrudate density and color, with increased density and darkness observed at higher pretreatment temperatures. This research provides insights into the interplay between protein sources, pretreatment conditions, and extrusion outcomes, highlighting the importance of controlled protein denaturation for developing high-quality, plant-based meat analogues. The findings have broad implications for the optimization of meat analogue manufacturing, with the aim of enhancing the sensory experience and sustainability of plant-based foods. Full article
(This article belongs to the Special Issue Research on the Technologies of Food Extraction, Pressing and Extrusion)
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17 pages, 1520 KiB  
Article
Experimental Comparison between Ethanol and Hexane as Solvents for Oil Extraction from Peanut Press Cake
by Paloma Jamily Cristina Magalhães, Daniel Gonçalves, Keila Kazue Aracava and Christianne Elisabete da Costa Rodrigues
Foods 2023, 12(15), 2886; https://doi.org/10.3390/foods12152886 - 29 Jul 2023
Cited by 8 | Viewed by 4956
Abstract
Ethanol (Et) has been suggested as a substitute for hexane (Hx) for use in the extraction of oils from different oleaginous matrices. In this study, Et and Hx were used to extract the residual oil present in a peanut press cake (PPC). Certain [...] Read more.
Ethanol (Et) has been suggested as a substitute for hexane (Hx) for use in the extraction of oils from different oleaginous matrices. In this study, Et and Hx were used to extract the residual oil present in a peanut press cake (PPC). Certain variables, such as temperature, solid/solvent ratio and the number of contact stages, in the sequential cross-current extraction process were evaluated; additionally, the effects of these variables on oils (POEt and POHx) and defatted solids (DSEt and DSHx) were explored. Hx exhibited an extraction yield of 86 ± 2% in two stages at 55 °C and a solid/solvent mass ratio of 1/4. Compared with Hx extraction, to achieve an Et extraction yield of 87 ± 4%, it was necessary to use a higher temperature (75 °C), a greater amount of solvent (solid/solvent ratio of 1/5) and a greater number of contact stages (3). POEt and POHx presented compositions in terms of fatty acids and triacylglycerols and physical properties similar to that of cold-pressed peanut oil (CPPO). POEt showed a more intense green/yellow hue and higher free acidity (1.47 ± 0.03%) than POHx and CPPO (0.82 ± 0.04 and 0.43 ± 0.02 free acidity mass %, respectively), indicating that the deacidification and bleaching steps in refining should be encumbered. DSEt and DSHx exhibited high protein contents (>45% by mass) and nitrogen solubilities (86 ± 6 and 98 ± 1%, respectively), indicating that they could be used to obtain proteins. Full article
(This article belongs to the Special Issue Research on the Technologies of Food Extraction, Pressing and Extrusion)
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23 pages, 1641 KiB  
Article
Valorization of Soybean Residue (Okara) by Supercritical Carbon Dioxide Extraction: Compositional, Physicochemical, and Functional Properties of Oil and Defatted Powder
by Aunchalee Aussanasuwannakul, Sumitra Boonbumrung and Thidarat Pantoa
Foods 2023, 12(14), 2698; https://doi.org/10.3390/foods12142698 - 13 Jul 2023
Cited by 20 | Viewed by 4920
Abstract
In the context of food waste valorization, the purpose of this study is to demonstrate the complete valorization of soybean residue (okara) through supercritical carbon dioxide extraction (SCE). Okara oil (OKO) was separated from full-fat powder (FFP) using SCE with and without ethanol [...] Read more.
In the context of food waste valorization, the purpose of this study is to demonstrate the complete valorization of soybean residue (okara) through supercritical carbon dioxide extraction (SCE). Okara oil (OKO) was separated from full-fat powder (FFP) using SCE with and without ethanol (EtOH) as a cosolvent. The kinetics of extraction, chemical composition, and physicochemical, functional, and health-promoting properties of OKO and defatted powder (DFP) were determined. The process yielded 18.5% oil after 450 min. The soluble dietary fiber and protein of the DFP increased significantly; its water and oil absorption capacities increased despite the decrease in swelling capacity corresponding to particle size reduction. The OKO was rich in linoleic and oleic acids, with a ratio of ω6-to-ω3 fatty acids = 9.53, and EtOH increased its phenolic content (0.45 mg GAE/g), aglycone content (239.6 μg/g), and antioxidant capacity (0.195 mg TE/g). The DFP paste showed gel-like consistency and shear-thinning flow behavior, whereas the OKO showed characteristic transition of the product and affected lubrication at contact zones. Both fractions showed potential as food ingredients based on their nutritional and functional properties, as well as the capability of modifying the microstructure of a model food system. Full article
(This article belongs to the Special Issue Research on the Technologies of Food Extraction, Pressing and Extrusion)
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18 pages, 2192 KiB  
Article
Evaluation of Recovery Methods for Fragaria vesca L. Oil: Characteristics, Stability and Bioactive Potential
by Magdalena Grajzer, Benita Wiatrak, Paulina Jawień, Łukasz Marczak, Anna Wojakowska, Rafał Wiejak, Edward Rój, Wojciech Grzebieluch and Anna Prescha
Foods 2023, 12(9), 1852; https://doi.org/10.3390/foods12091852 - 29 Apr 2023
Cited by 5 | Viewed by 1971
Abstract
Wild strawberry (Fragaria vesca L.) seed oil (WSO) recovered by two methods—cold pressing (CP) and extraction with supercritical carbon dioxide (SCO2E)—taking into account the different extraction times, was characterized for its composition and quality. The cytotoxicity assessment of WSOs was also [...] Read more.
Wild strawberry (Fragaria vesca L.) seed oil (WSO) recovered by two methods—cold pressing (CP) and extraction with supercritical carbon dioxide (SCO2E)—taking into account the different extraction times, was characterized for its composition and quality. The cytotoxicity assessment of WSOs was also carried out using the normal human dermal fibroblast (NHDF) cell line. Tocopherol and total polyphenol contents were significantly higher in WSO recovered by SCO2E, up to 1901.0 and 58.5 mg/kg, respectively, in comparison with CP oil. In CP oil, the highest content of carotenoids and squalene was determined (123.8 and 31.4 mg/kg, respectively). Phytosterol summed up to 5396 mg/kg in WSO collected in 30 min of SCO2E. Moreover, the highest oxidative stability was found for this oil. All studied WSOs were non-cytotoxic in lactate dehydrogenase (LDH) leaching and sulforhodamine B (SRB) assays; however, oils collected by SCO2E in 15 and 30 min were found to be cytotoxic in the tetrazolium salt (MTT) test, with the CC50 at a concentration of 3.4 and 5.5%, respectively. In conclusion, the composition of WSO indicates that, depending on the method of its recovery, seeds can have different bio-potencies and various applications. Full article
(This article belongs to the Special Issue Research on the Technologies of Food Extraction, Pressing and Extrusion)
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15 pages, 2795 KiB  
Article
Effects of Different Drying Methods on the Drying Characteristics and Quality of Codonopsis pilosulae Slices
by Yuanman Yue, Qian Zhang, Fangxin Wan, Guojun Ma, Zepeng Zang, Yanrui Xu, Chunhui Jiang and Xiaopeng Huang
Foods 2023, 12(6), 1323; https://doi.org/10.3390/foods12061323 - 20 Mar 2023
Cited by 24 | Viewed by 3178
Abstract
The present study aimed to investigate the effect of rotary microwave vacuum drying (RMVD), radio frequency vacuum drying (RFVD), vacuum far infrared drying (VFID), vacuum drying (VD), hot air drying (HD) and natural drying (ND) on the drying characteristics, active ingredients and microstructure [...] Read more.
The present study aimed to investigate the effect of rotary microwave vacuum drying (RMVD), radio frequency vacuum drying (RFVD), vacuum far infrared drying (VFID), vacuum drying (VD), hot air drying (HD) and natural drying (ND) on the drying characteristics, active ingredients and microstructure of Codonopsis pilosulae slices. Compared with the fitting results of the four models, the Weibull model is the most suitable drying model for Codonopsis. The RFVD and HD color difference values were smaller compared to ND. The effective moisture diffusivity (Deff) under different drying methods was between 0.06 × 10−8 m2/s and 3.95 × 10−8 m2/s. RMVD-dried products had the shortest drying time and retained more active ingredients. The microstructure analysis revealed that the porous structure of RMVD is more favorable for water migration. RMVD is a promising dehydration method for obtaining high-value-added dried Codonopsis products. Full article
(This article belongs to the Special Issue Research on the Technologies of Food Extraction, Pressing and Extrusion)
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