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The Extraction and Separation of Natural Products from Fruits and...
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The Extraction and Separation of Natural Products from Fruits and Vegetables

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

Deadline for manuscript submissions: closed (20 September 2024) | Viewed by 11349

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
Dr. Paulo César Stringheta

E-Mail Website
Guest Editor
Department of Food Technology, Universidade Federal de Viçosa, Avenida Peter Henry Rolfs, s/n, Viçosa 36570-900, Brazil
Interests: food colors; bioactive compounds; functional foods; natural colorants; phenolic compounds

Special Issue Information

Dear Colleagues,

The positive implications of a healthy diet combined with a daily exercise routine are fairly well established in modern nutrition for maintaining or enhancing the quality of life and wellness of individuals and the population. Fruits and vegetables, in particular, are nutritionally rich foods, since they contain—besides macro and micronutrients—several compounds with bioactive properties. Nonetheless, there are different fruits and vegetables worldwide whose bioactive compounds have not been thoroughly scientifically explored. It is of utmost value to extend the studies on the extraction and separation of the compounds of interest, since the qualitative and quantitative profiles of these compounds quite often depend on the broad understanding of several factors, such as variety/cultivar, soil and climate conditions, maturity stage, and cultural practices, as well as the selected methods of extraction and analysis. In light of the above, the objective of this Special Issue is to present some recent developments on the research of natural products with attractive compositions that are suitable for use as raw materials in ingredient development and products with different applications (food, pharmaceutical, cosmetics, among other industries).

Dr. Ellen Silva Lago-Vanzela
Dr. Paulo César Stringheta
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 science
  • products
  • bioactive compounds
  • processing
  • fruit
  • vegetables

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Published Papers (5 papers)

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Research

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15 pages, 2531 KiB  
Article
In Vitro Functional Properties of Rosehips from ‘Aurora’ Edible Garden Rose’s Collection
by Nemanja Živanović, Biljana Božanić Tanjga, Nataša Simin, Marija Lesjak, Bojana Blagojević, Magdalena Pušić Devai, Mirjana Ljubojević and Tijana Narandžić
Foods 2024, 13(20), 3272; https://doi.org/10.3390/foods13203272 - 15 Oct 2024
Viewed by 1422
Abstract
Although they have been extensively studied in many species of the genus Rosa L., garden roses’ hips have largely been overlooked. To investigate their potential use in the food industry, this study evaluated five cultivars from ‘Aurora’ collection: ‘Purple Aurora’, ‘Berry Bush Aurora’, [...] Read more.
Although they have been extensively studied in many species of the genus Rosa L., garden roses’ hips have largely been overlooked. To investigate their potential use in the food industry, this study evaluated five cultivars from ‘Aurora’ collection: ‘Purple Aurora’, ‘Berry Bush Aurora’, ‘Aromatic Aurora’, ‘Butterfly Aurora’, and ‘Rugose White Aurora’. Morphological characterization, along with the assessment of the phenolic profile, vitamin C levels, and biological activities—including antioxidant and neuroprotective effects—was conducted. The fruit mass reached 5.15 g, while the mesocarp mass ranged from 3 to 4 g, resulting in a mesocarp-to-fruit ratio of over 75%. The total phenolic content ranged from 37.1 to 63.9 mg GAE/g de, while total flavonoids were present in amounts from 0.85 to 2.14 mg QE/g de. Rosehip extracts from four out of five cultivars exhibited a very high vitamin C content, reaching 2384 µg/g fw. Quinic acid and 31 phenolic compounds were found in the rosehip extract of at least one cultivar. Results indicated ‘Aurora’ rosehips have potent antioxidant properties and a moderate inhibitory effect on acetylcholinesterase, highlighting their potential as a source of functional food. Additional research is needed to fully leverage these benefits and establish garden rosehips as a viable alternative to synthetic antioxidants. Full article
(This article belongs to the Special Issue The Extraction and Separation of Natural Products from Fruits and Vegetables)
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13 pages, 538 KiB  
Communication
Antioxidant and Biological Activity of Mexican Madroño Fruit (Arbutus arizonica)
by Imelda N. Monroy-García, Pilar Carranza-Rosales, Irma Edith Carranza-Torres, Lelie Denisse Castro-Ochoa, Vianey González-Villasana, Alma Rosa Islas-Rubio and Ezequiel Viveros-Valdez
Foods 2024, 13(18), 2982; https://doi.org/10.3390/foods13182982 - 20 Sep 2024
Viewed by 1376
Abstract
The fruit of the Mexican madroño (Arbutus arizonica) has been consumed since pre-Columbian times by North American tribes and native groups in Mexico. Despite this, reports on its chemical composition and biological activity are limited. This work aims to determine the [...] Read more.
The fruit of the Mexican madroño (Arbutus arizonica) has been consumed since pre-Columbian times by North American tribes and native groups in Mexico. Despite this, reports on its chemical composition and biological activity are limited. This work aims to determine the antioxidant, antiproliferative, and digestive enzyme inhibition activities of the methanol amberlite-retained extract of Mexican madroño. Results showed that madroño fruit is rich in antioxidants: DPPH (EC50 = 0.89 ± 0.03 mg/mL), TEAC (1078 ± 4.9 μM/g), and hemolysis inhibition (IC50 = 358.07 μg/mL), with high phenolic and flavonoid content at 15.92 ± 3.2 mg GAE/g and 4.33 ± 0.3 mg CA/g, respectively. Using analytical chromatography, gallic acid, vanillic acid, chlorogenic acid, ferulic acid, quercetin, and rutin were quantified. The extract also showed α-glucosidase inhibition (IC50 = 3.1 ± 0.17 mg/mL), but no inhibition against α-amylase and lipase (>5 mg/mL), while showing antiproliferative activity against HeLa, HT-29, and MCF-7 cancer cell lines. These results point towards an interesting potential for the fruit of the A. arizonica as chemopreventive and hold potential for elaborating functional foods. Full article
(This article belongs to the Special Issue The Extraction and Separation of Natural Products from Fruits and Vegetables)
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19 pages, 3014 KiB  
Article
Volatile Constituents of Some Myrtaceous Edible and Medicinal Fruits from the Brazilian Amazon
by Adenilson S. Barroso, Lais T. Massing, Chieno Suemitsu, Rosa Helena V. Mourão, Pablo Luis B. Figueiredo and José Guilherme S. Maia
Foods 2024, 13(10), 1490; https://doi.org/10.3390/foods13101490 - 11 May 2024
Cited by 2 | Viewed by 1496
Abstract
Native and exotic fruits from the Amazon have varied characteristics, with aroma being a decisive factor in their acceptance for medicinal use as a nutraceutical supplement. This work aimed to analyze the chemical constituents of the volatile concentrates of some Myrtaceous fruit species [...] Read more.
Native and exotic fruits from the Amazon have varied characteristics, with aroma being a decisive factor in their acceptance for medicinal use as a nutraceutical supplement. This work aimed to analyze the chemical constituents of the volatile concentrates of some Myrtaceous fruit species sampled in the Brazilian Amazon. The fruit’s pulps were subjected to simultaneous distillation–extraction, and gas chromatography–mass spectrometry was used to analyze their volatile chemical composition. In the volatile concentrate of Eugenia stipitata (Araçá-boi) α-pinene (17.5%), citronellyl butanoate (15.6%), and pogostol (13.5%) were identified as primary constituents; Eugenia uniflora (Ginja) concentrate comprised curzerene (30.5%), germacrone (15.4%), atractylone (13.1%), and (E)-β-ocimene (11.1%); in Myrciaria dubia (Camu-Camu), α-pinene (55.8%), (E)-β-ocimene (13.1%), and α-terpineol (10.0%) were present; in Psidium guajava (Goiaba) were (2E)-hexenal (21.7%), hexanal (15.4%), caryophylla-4(12),8(13)-dien-5-β-ol (10.5%), caryophyllene oxide (9.2%), and pogostol (8.3%); and in Psidium guineense (Araçá), limonene (25.2%), ethyl butanoate (12.1%), epi-β-bisabolol (9.8%), and α-pinene (9.2%) were the main constituents. The analyzed volatile concentrates of these fruit species presented a significant diversity of constituents with a predominance of functional groups, such as monoterpenes, sesquiterpenes, and fatty acid derivatives, originating from the plant’s secondary metabolism and playing an important role in their nutritional and medicinal uses. Full article
(This article belongs to the Special Issue The Extraction and Separation of Natural Products from Fruits and Vegetables)
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18 pages, 373 KiB  
Article
Phenolic Composition of Brazilian BRS Carmem (Muscat Belly A × BRS Rúbea) Grapes: Evaluation of Their Potential Use as Bioingredients
by Yara Paula Nishiyama-Hortense, Carolina Olivati, José Pérez-Navarro, Reginaldo Teodoro Souza, Natália S. Janzantti, Roberto Da-Silva, Isidro Hermosín-Gutiérrez, Sergio Gómez-Alonso and Ellen Silva Lago-Vanzela
Foods 2023, 12(13), 2608; https://doi.org/10.3390/foods12132608 - 5 Jul 2023
Cited by 1 | Viewed by 1762
Abstract
The BRS Carmem grape was developed as an alternative for processing juices and wines. This study aimed to determine the phenolic compounds (PC) in the edible parts of this grape from two harvests—one harvested at ideal maturation time and another when the grapes [...] Read more.
The BRS Carmem grape was developed as an alternative for processing juices and wines. This study aimed to determine the phenolic compounds (PC) in the edible parts of this grape from two harvests—one harvested at ideal maturation time and another when the grapes were still immature—using HPLC-DAD-ESI-MS/MS. Student’s t-test was used (α = 0.05) to evaluate differences in the PC content between the edible parts and between the harvests. Both skins showed a predominance of flavonols, anthocyanins, hydroxycinnamic acids derivatives (HCAD) and stilbenes, with higher concentrations for harvest 1 than harvest 2. For both harvests (harvest 1 and harvest 2), the HCAD (mg of caftaric acid•kg fruit−1) was higher in whole grapes (383.98 and 67.09) than in their skins (173.95 and 21.74), with a predominance of trans-caffeic acid for all samples; the flavan-3-ols and proanthocyanidins (mg of (+)-catechin•kg fruit−1) presented higher concentrations in the seeds (flavan-3-ols: 203.20 and 182.71, proanthocyanidins: 453.57 and 299.86) than in the skins (flavan-3-ols: 1.90 and 4.56, proanthocyanidins: 37.58 and 98.92); the stilbenes concentration (µg 3-glc-resveratrol•kg fruit−1) was higher for the seeds from harvest 2 (896.25) than those from harvest 1 (48.67). BRS Carmem grapes contain a phenolic composition complex, and still have a relevant concentration of flavonols, anthocyanins and stilbenes, even when immature. Full article
(This article belongs to the Special Issue The Extraction and Separation of Natural Products from Fruits and Vegetables)
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Review

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21 pages, 14558 KiB  
Review
Potential Challenges of the Extraction of Carotenoids and Fatty Acids from Pequi (Caryocar brasiliense) Oil
by Camila Rodrigues Carneiro, Adamu Muhammad Alhaji, César Augusto Sodré da Silva, Rita de Cássia Superbi de Sousa, Simone Monteiro and Jane Sélia dos Reis Coimbra
Foods 2023, 12(9), 1907; https://doi.org/10.3390/foods12091907 - 6 May 2023
Cited by 12 | Viewed by 4285
Abstract
Pequi is a natural source of bioactive compounds with wide versatility for fresh or processed fruit consumption, but it is still little explored economically. Functional foods are the subject of diverse scientific research since, in addition to being nourishing, they contain bioactive compounds [...] Read more.
Pequi is a natural source of bioactive compounds with wide versatility for fresh or processed fruit consumption, but it is still little explored economically. Functional foods are the subject of diverse scientific research since, in addition to being nourishing, they contain bioactive compounds capable of promoting several benefits to the human body. Pequi is a fruit species native to the Brazilian Cerrado, which is rich in oil and has components with a high nutritional value, such as unsaturated fatty acids (omega-3, omega-6, EPA, and DHA), antioxidants (carotenoids and phenolic compounds), and vitamins. Therefore, the present narrative review aims to compile and critically evaluate the methods used to extract oil from the pulp and almonds of pequi and describes the carotenoid separation from the oil because carotenoids are natural pigments of great interest in the pharmaceutical and food industries. It is emphasized that the main challenges linked to bioactive compound extraction are their susceptibility to degradation in the processing and storage stages of pequi and its derived products. Full article
(This article belongs to the Special Issue The Extraction and Separation of Natural Products from Fruits and Vegetables)
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