Green Extraction Methods in Food Systems

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 November 2023) | Viewed by 2385

Special Issue Editors

E-Mail Website
Guest Editor
Faculty of Sciences, Autonomous University of Madrid, Ciudad Universitaria de Cantoblanco, C. Francisco Tomás y Valiente, 7, 28049 Madrid, Spain
Interests: Isolation and characterization of biologically relevant fractions

E-Mail Website
Guest Editor
Department of Applied Physical Chemistry, Departmental Section of Food Science, Universidad Autónoma de Madrid, 28049 Madrid, Spain
Interests: green chemistry; advanced extraction; biocatalysis; food science
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Advanced extraction techniques have gained considerable attention in the last few decades. These techniques are emerging as alternatives to traditional methods under a new paradigm based on both the acquirement of higher yields and the development of more sustainable processes that are in accordance with green chemistry. When compared to traditional methods, advanced green procedures require shorter times, are energy efficient, and enable the efficient extraction of bioactive compounds with different polarities using reduced amounts of bio-based solvents while replacing harmful and hazardous ones. Thus, these novel methodologies for extraction have been used to mitigate the current challenges associated with the traditional extraction methods. Sustainable extraction methods include non-thermal treatment methods such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), supercritical fluid extraction (SFE), high-pressure extraction (HPE), and enzyme-assisted extraction (EAE). However, although no single extraction method is capable of extracting all the desired components from food sources in an efficacious manner, these alternative techniques provide potential tools with which to develop eco-friendly processes that are safer and facilitate the production of high-quality extracts with applications in the field of functional food. Thus, this Special Issue focuses on successful cases wherein advanced techniques have been used to develop extraction procedures in food systems. Original research articles and reviews are welcome and encouraged.

Dr. Francisco Ramón Marín Martín
Dr. Paz Garcia-Garcia
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at 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.


  • bioactive compounds
  • advanced extraction techniques
  • green chemistry
  • food extraction
  • functional food

Published Papers (1 paper)

Order results
Result details
Select all
Export citation of selected articles as:


31 pages, 3618 KiB  
Extraction and Separation of Natural Products from Microalgae and Other Natural Sources Using Liquefied Dimethyl Ether, a Green Solvent: A Review
by Tao Wang, Li Zhu, Li Mei and Hideki Kanda
Foods 2024, 13(2), 352; - 22 Jan 2024
Cited by 3 | Viewed by 2015
Microalgae are a sustainable source for the production of biofuels and bioactive compounds. This review discusses significant research on innovative extraction techniques using dimethyl ether (DME) as a green subcritical fluid. DME, which is characterized by its low boiling point and safety as [...] Read more.
Microalgae are a sustainable source for the production of biofuels and bioactive compounds. This review discusses significant research on innovative extraction techniques using dimethyl ether (DME) as a green subcritical fluid. DME, which is characterized by its low boiling point and safety as an organic solvent, exhibits remarkable properties that enable high extraction rates of various active compounds, including lipids and bioactive compounds, from high-water-content microalgae without the need for drying. In this review, the superiority of liquefied DME extraction technology for microalgae over conventional methods is discussed in detail. In addition, we elucidate the extraction mechanism of this technology and address its safety for human health and the environment. This review also covers aspects related to extraction equipment, various applications of different extraction processes, and the estimation and trend analysis of the Hansen solubility parameters. In addition, we anticipate a promising trajectory for the expansion of this technology for the extraction of various resources. Full article
(This article belongs to the Special Issue Green Extraction Methods in Food Systems)
Show Figures

Figure 1

Back to TopTop