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Foods
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Separation and Identification of Natural Antioxidant Extracts in Foods
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Separation and Identification of Natural Antioxidant Extracts in Foods

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

Deadline for manuscript submissions: closed (20 March 2025) | Viewed by 5142

Special Issue Editors

Dr. Fabiane Oliveira Farias

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Guest Editor
Graduate Program in Food Engineer, Chemical Engineer Department, Polytechnique Center, Federal University of Parana, Curitiba 81530-000, Parana, Brazil
Interests: natural antioxidants; separation processes; food preservation; green solvents
Special Issues, Collections and Topics in MDPI journals
Dr. Cassamo Ussemane Mussagy

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Guest Editor
Escuela de Agronomía, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Quillota 2260000, Chile
Interests: natural antioxidants; microbial products; upstream and downstream processing; green technologies

Special Issue Information

Dear Colleagues,

Natural antioxidant extracts have gained attention in recent years due to their potential roles in food preservation beyond the well-known health benefits. Antioxidants neutralize free radicals, prevent oxidative damage and reduce the risk of several diseases. In food processes, using antioxidant-rich natural extracts meets consumer preferences for clean-label ingredients and natural alternatives to synthetic antioxidants.

Understanding the separation and identification of these compounds is vital for advancing functional foods. In this regard, a variety of extraction techniques, ranging from conventional solid–liquid extraction (SLE), liquid–liquid extraction (LLE) (including innovative technologies such as supercritical fluid extraction (SFE)), microwaves and ultrasounds, are gaining prominence in both laboratory and industrial settings. These techniques, when combined with sustainable solvents (e.g., biosolvents, ionic liquids or deep eutectic solvents), offer rapid and efficient separation of diverse antioxidant compounds from various biomass sources, particularly in the realm of food science. Concerning the identification stage, analytical methods such as chromatography (e.g., HPLC, GC), spectrophotometry and mass spectrometry play pivotal roles in properly isolating and characterizing compounds. These techniques enable researchers to explore the potential of antioxidants for enhancing the nutritional value and health benefits of food products.

For this Special issue, we invite front-line researchers and authors to share their original work, review articles or scientific interpretations focused on the separation and identification of natural antioxidant extracts in foods, including, but not limited to, the extraction and isolation of microbial and plant-derived natural antioxidants; extraction methods for natural antioxidants; green technologies  (or solvents) for antioxidant recovery; antioxidants as natural additives for food preservation and implementation of natural antioxidants in the food sector.

Dr. Fabiane Oliveira Farias
Dr. Cassamo Ussemane Mussagy
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

  • natural antioxidants
  • solid–liquid extraction
  • liquid–liquid extraction
  • green technologies
  • analytical methods
  • bio-based solvents
  • food application

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Published Papers (3 papers)

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Research

16 pages, 4194 KiB  
Article
Ultrasound-Assisted Extraction of Squalene and 2-Acetyl-1-Pyrroline from Pandan Leaf: The Effects of Drying Methods and Extraction Conditions
by Yanfei Cheng, Tao Fei, Yuyi Liu, Shuai Chen, Zexin Wang, Yiran Han, Lu Wang and Congfa Li
Foods 2024, 13(24), 4010; https://doi.org/10.3390/foods13244010 - 11 Dec 2024
Viewed by 1270
Abstract
Pandan, a tropical crop, is rich in squalene (SQ), known for its antioxidant and hypoglycemic properties, and 2-acetyl-1-pyrroline (2-AP), which imparts a characteristic aroma. This study focuses on the extraction of the two bioactive compounds from Pandan leaves and investigates the effects of [...] Read more.
Pandan, a tropical crop, is rich in squalene (SQ), known for its antioxidant and hypoglycemic properties, and 2-acetyl-1-pyrroline (2-AP), which imparts a characteristic aroma. This study focuses on the extraction of the two bioactive compounds from Pandan leaves and investigates the effects of drying methods, extraction solvents, and conditions on the yield of SQ and 2-AP. Results show that hot air-dried Pandan leaves when extracted using the binary solvent system of ethanol and n-hexane (EH), yield higher SQ content while maintaining an adequate content of 2-AP. To further optimize the extraction process, a single-factor experiment was followed by optimization using Box–Behnken design (BBD) and response surface methodology (RSM). The optimal extraction conditions were determined as follows: ultrasound time of 60 min, a temperature of 50 °C, power of 300 W, and a solid-to-liquid ratio of 1:5 g/mL. Under these conditions, an SQ yield of 1229.98 ± 13.09 μg/DW 1 g Pandan leaves and a 2-AP yield of 80.72 ± 0.88 μg/DW 1 g Pandan leaves were achieved, representing increases of 3.30% and 9.82% compared to pre-optimization values. Additionally, the antioxidant activities of EH extracts were evaluated through various in vitro assays. The extracts demonstrated significant DPPH and ABTS free radical scavenging activity (12.46 μmol TE/g DW and 22.14 μmol TE/g DW, respectively), along with ferric and cupric ion reducing power (10.629 μmol TE/g DW and 14.275 μmol TE/g DW, respectively). The extracts also exhibited notable inhibitory effects on α-amylase and α-glucosidase. The findings suggest that these extracts are a promising natural source of antioxidants with potential applications in health and nutrition. Full article
(This article belongs to the Special Issue Separation and Identification of Natural Antioxidant Extracts in Foods)
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18 pages, 2763 KiB  
Article
Antioxidant Ready-to-Use Grape Pomace Extracts Recovered with Natural Eutectic Mixtures for Formulation of Color-Rich Gummies
by Julia Trentin, Cassamo U. Mussagy, Matheus S. T. Arantes, Alessandra C. Pedro, Marcos R. Mafra and Fabiane O. Farias
Foods 2024, 13(17), 2840; https://doi.org/10.3390/foods13172840 - 7 Sep 2024
Cited by 4 | Viewed by 1808
Abstract
The growing consumer demand for natural and eco-friendly food products motivates the development and evaluation of new and natural inputs for the food industry. So, this work explores the potential of grape pomace (GP) from winemaking, a food production residue, to obtain an [...] Read more.
The growing consumer demand for natural and eco-friendly food products motivates the development and evaluation of new and natural inputs for the food industry. So, this work explores the potential of grape pomace (GP) from winemaking, a food production residue, to obtain an anthocyanin-rich, ready-to-use extract with antioxidant activity that can confer improved color-rich gummy candies. The anthocyanins’ chemical nature and the predictive COSMO-SAC model was considered for screening the best natural eutectic mixture for anthocyanin extraction. The eutectic mixtures composed of choline chloride as a hydrogen bond acceptor and acetic and citric acids as hydrogen bond donors were selected as solvents. The extraction was performed using a high-shear disperser (Ultra-Turrax®) at 45 °C and was stirred at 5000 rpm for 10 min. The extracts presented high total anthocyanin content (TAC), up to 60 µg equivalent of cyaniding-3-glucoside/g of dry GP, and high antioxidant activity as determined by DPPH and FRAP assays. The phenolic profile was also determined by high-performance liquid chromatography (HPLC) and the results corroborated with the antioxidant activity of the extracts. The results also demonstrate that eutectic mixtures enhance the extraction efficiency of anthocyanins and improve their stability, making them suitable for incorporation into functional food products such as gummies, acting as natural colorants. Full article
(This article belongs to the Special Issue Separation and Identification of Natural Antioxidant Extracts in Foods)
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17 pages, 654 KiB  
Article
Bioactivity-Guided Isolation of Secondary Metabolites with Antioxidant and Antimicrobial Activities from Camellia fascicularis
by Ruonan Li, Jiandong Tang, Jingjing Li, Boxiao Wu, Junrong Tang, Huan Kan, Ping Zhao, Yingjun Zhang, Weihua Wang and Yun Liu
Foods 2024, 13(14), 2266; https://doi.org/10.3390/foods13142266 - 18 Jul 2024
Cited by 1 | Viewed by 1533
Abstract
Camellia fascicularis has important ornamental, medicinal, and food values, which also have tremendous potential for exploiting bioactivities. We performed the bioactivity-guided (antioxidant and antimicrobial) screening of eight fractions obtained from the ethyl acetate phase of C. fascicularis. The antioxidant activity was measured [...] Read more.
Camellia fascicularis has important ornamental, medicinal, and food values, which also have tremendous potential for exploiting bioactivities. We performed the bioactivity-guided (antioxidant and antimicrobial) screening of eight fractions obtained from the ethyl acetate phase of C. fascicularis. The antioxidant activity was measured by DPPH, ABTS, and FRAP, and the antibacterial activity was measured by the minimum inhibitory concentration (MIC) of Pseudomonas aeruginosa, Escherichia coli, and Staphylococcus aureus. The results of bioactivity-guided isolation indicated that the major antioxidant compounds in the ethanolic extracts of C. fascicularis may be present in fractions (Fr.) (A–G, obtained after silica gel column chromatography). Fr. (D–I, obtained after silica gel column chromatography) is a fraction of C. fascicularis with antimicrobial activity. The structures of compounds were determined by spectral analysis and nuclear magnetic resonance (NMR) combined with the available literature on secondary metabolites of C. fascicularis leaves. In this study, 17 compounds were identified, including four phenolics (1, 3–4, and 14), a phenylpropane (2), five terpenoids (5–7, 12, and 15), four flavonoids and flavonoid glycosides (8–10 and 16), and two lignins (13 and 17). Compounds 4–7, 13–15, and 17 were isolated from the genus Camellia for first time. The remaining compounds were also isolated from C. fascicularis for first time. The evaluation of antioxidant and antimicrobial activities revealed that compounds 1, 3, 9, 11, and 17 exhibited higher antioxidant activity than the positive control drug (ascorbic acid), and compounds 4, 8, 10, and 13 showed similar activity to ascorbic acid. The other compounds had weaker or no significant antioxidant activities. The MIC of antibacterial activity for compounds 4, 7, and 11–13 against P. aeruginosa was comparable to that of the positive control drug tetracycline at 125 µg/mL, and other secondary metabolites inhibited E. coli and S. aureus at 250–500 µg/mL. This is also the first report of antioxidant and antimicrobial activities of compounds 5–7, 13–15, and 17. The results of the study enriched the variety of secondary metabolites of C. fascicularis and laid the foundation for further research on the pharmacological efficacy and biological activity of this plant. Full article
(This article belongs to the Special Issue Separation and Identification of Natural Antioxidant Extracts in Foods)
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