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Innovative Extraction Technologies for Development of Functional Ingredients

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

Deadline for manuscript submissions: closed (31 January 2021) | Viewed by 37812

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Special Issue Editors

Prof. Dr. Elisabete M. C. Alexandre

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Guest Editor

LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
Interests: antioxidant activity; food chemistry; phytochemicals; extraction; food analysis; natural product isolation; food quality; antioxidants; antibacterial activity; food science and technology

Prof. Dr. Jorge Manuel Alexandre Saraiva

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Associate Laboratory LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
Interests: high pressure food applications; food properties improvement; foods production

Prof. Dr. Manuela Pintado

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Escola Superior de Biotecnologia, Universidade Católica Portuguesa, 4169-005 Porto, Portugal
Interests: biotechnology and biochemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

We kindly invite you to submit your contribution to the Special Issue entitled “Innovative Extraction Technologies for Development of Functional Ingredients”. This Special Issue aims to gather the most recent advances on the use of emergent technologies to obtain functional ingredients, mainly from agro-food by-products that can be used for the development of functional foods. This Issue will include several topics concerning the experimental design, extraction optimization, extraction yields, ingredients quality and bioactivities, and incorporations of these ingredients in functional foods. All the process steps should be described from conception and characterization to ingredients validation and application in a variety of food products, especially novel technologies applied with evidence of better performance. Topics concerning potential extracts toxicity and agro-food by-products valorization are other topics of interest. Up-to-date original research and reviews on these topics are welcome, and we look forward to receiving your work.

Prof. Elisabete M. C. Alexandre
Prof. Dr. Jorge Manuel Alexandre Saraiva
Prof. Manuela Pintado
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

Innovative extraction technologies
Conception, characterization, and validation
Extraction optimizations
Extracts toxicity
Physicochemical quality
Bioactive activities
Functional ingredients
Agro-food by-products valorisation
Food fortification
Consumer safety and health

Published Papers (9 papers)

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Research

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25 pages, 4331 KiB

Open AccessArticle

Impact of Processing Approach and Storage Time on Bioactive and Biological Properties of Rocket, Spinach and Watercress Byproducts

by Helena Araújo-Rodrigues, Diva Santos, Débora A. Campos, Suse Guerreiro, Modesta Ratinho, Ivo M. Rodrigues and Manuela E. Pintado

Foods 2021, 10(10), 2301; https://doi.org/10.3390/foods10102301 - 28 Sep 2021

Cited by 10 | Viewed by 2360

Abstract

The high nutritional value of vegetables is well recognized, but their short shelf life and seasonal nature result in massive losses and wastes. Vegetable’s byproducts are an opportunity to develop value-added ingredients, increasing food system efficiency and environmental sustainability. In the present work, pulps and powders of byproducts from rocket and spinach leaves and watercress were developed and stored for six months under freezing and vacuum conditions, respectively. After processing and storage, microbiological quality, bioactive compounds (polyphenols, carotenoids and tocopherols profiles), antioxidant capacity, and pulps viscosity were analyzed. Generally, the developed vegetable’s pulps and powders were considered microbiologically safe. Although some variations after processing and storage were verified, the antioxidant activity was preserved or improved. A rich phenolic composition was also registered and maintained. During freezing, the quantitative carotenoid profile was significantly improved (mainly in rocket and spinach), while after drying, there was a significant decrease. A positive effect was verified in the vitamin E level. Both processing and storage conditions resulted in products with relevant phenolics, carotenoids and tocopherol levels, contributing to the antioxidant activity registered. Thus, this study demonstrates the potential of vegetable byproducts valorization through developing these functional ingredients bringing economic and environmental value into the food chain. Full article

(This article belongs to the Special Issue Innovative Extraction Technologies for Development of Functional Ingredients)

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22 pages, 3459 KiB

Open AccessArticle

Bioactive Compounds and Evaluation of Antioxidant, Cytotoxic and Cytoprotective Effects of Murici Pulp Extracts (Byrsonima crassifolia) Obtained by Supercritical Extraction in HepG2 Cells Treated with H₂O₂

by Flávia Cristina Seabra Pires, Joicy Corrêa de Oliveira, Eduardo Gama Ortiz Menezes, Ana Paula de Souza e Silva, Maria Caroline Rodrigues Ferreira, Leticia Maria Martins Siqueira, Andryo Orfi Almada-Vilhena, Julio Cesar Pieczarka, Cleusa Yoshiko Nagamachi and Raul Nunes de Carvalho Junior

Foods 2021, 10(4), 737; https://doi.org/10.3390/foods10040737 - 30 Mar 2021

Cited by 8 | Viewed by 2916

Abstract

The use of clean technologies in the development of bioactive plant extracts has been encouraged, but it is necessary to verify the cytotoxicity and cytoprotection for food and pharmaceutical applications. Therefore, the objective of this work was to obtain the experimental data of the supercritical sequential extraction of murici pulp, to determine the main bioactive compounds obtained and to evaluate the possible cytotoxicity and cytoprotection of the extracts in models of HepG2 cells treated with H₂O₂. The murici pulp was subjected to sequential extraction with supercritical CO₂ and CO₂+ethanol, at 343.15 K, and 22, 32, and 49 MPa. Higher extraction yields were obtained at 49 MPa. The oil presented lutein (224.77 µg/g), oleic, palmitic, and linoleic, as the main fatty acids, and POLi (17.63%), POO (15.84%), PPO (13.63%), and LiOO (10.26%), as the main triglycerides. The ethanolic extract presented lutein (242.16 µg/g), phenolic compounds (20.63 mg GAE/g), and flavonoids (0.65 mg QE/g). The ethanolic extract showed greater antioxidant activity (122.61 and 17.14 µmol TE/g) than oil (43.48 and 6.04 µmol TE/g). Both extracts did not show cytotoxicity and only murici oil showed a cytoprotective effect. Despite this, the results qualify both extracts for food/pharmaceutical applications. Full article

(This article belongs to the Special Issue Innovative Extraction Technologies for Development of Functional Ingredients)

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12 pages, 1574 KiB

Open AccessArticle

Efficient Concentration of Functional Polyphenols Using Their Interaction with Gelatin

by Mizuki Hirai, Ryo Kobori, Ryo Doge, Issei Tsuji and Akiko Saito

Foods 2021, 10(4), 698; https://doi.org/10.3390/foods10040698 - 25 Mar 2021

Cited by 2 | Viewed by 1650

Abstract

Among polyphenol compounds, the flavan-3-ol structure, which is the basic unit of green tea catechins and the galloyl groups contained in green tea catechins are known to exhibit various functions. In this paper, we discuss how to concentrate highly functional polyphenol compounds by exploiting the interaction between gelatin and the catechol structures. First, we confirmed the interaction between heat-stabilized gelatin and flavan-3-ol derivatives, including synthesized compounds. When green tea leaf extract containing a large amount of flavan-3-ol derivatives was incubated with gelatin, most of the polyphenol compounds it contained were adsorbed. Because the compounds adsorbed on gelatin could not be eluted, DPPH radical and ABTS radical scavenging activity tests were conducted using the as-prepared gelatin–polyphenol complex. Radical scavenging activity was observed when the compounds were adsorbed on gelatin and heating at 90 °C for 5 min did not have a significant effect on their activity. These results suggest that functional polyphenols can be efficiently concentrated using heat-stabilized gelatin and retain their functionality while adsorbed. Full article

(This article belongs to the Special Issue Innovative Extraction Technologies for Development of Functional Ingredients)

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13 pages, 2501 KiB

Open AccessArticle

Emergent Technologies for the Extraction of Antioxidants from Prickly Pear Peel and Their Antimicrobial Activity

by Elisabete M. C. Alexandre, Marta C. Coelho, Kardelen Ozcan, Carlos A. Pinto, José A. Teixeira, Jorge A. Saraiva and Manuela Pintado

Foods 2021, 10(3), 570; https://doi.org/10.3390/foods10030570 - 09 Mar 2021

Cited by 16 | Viewed by 2005

Abstract

Phenolic compounds are important bioactive compounds identified in prickly pear peel that have important antioxidant and antimicrobial properties. However, conventional thermal extraction methods may reduce their bioactivity, and technologies such as high pressure (HP) and ohmic heating (OH) may help preserve them. In this study, both technologies were analyzed, individually and combined (250/500 MPa; 40/70 °C; ethanol concentration 30/70%), and compared with Soxhlet with regard to total phenolics, flavonoids, and carotenoids as well as antioxidant (ABTS, DPPH, ORAC), DNA pro-oxidant, and antimicrobial (inhibition halos, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), growth curves, and viable cells) activities of prickly pear peel extracts. Total phenolics extracted by each technology increased 103% (OH) and 98% (HP) with regard to Soxhlet, but the contents of total flavonoids and carotenoids were similar. Antioxidant activity increased with HP and OH (between 35% and 63%), and OH (70 °C) did not induce DNA degradation. The phenolic compound present in higher amounts was piscidic acid, followed by eucomic acid and citrate. In general, their extraction was significantly favored by HP and OH. Antimicrobial activity against 7 types of bacteria showed effective results only against S. aureus, S. enteritidis, and B. cereus. No synergetic or additive effect was observed for HP/OH. Full article

(This article belongs to the Special Issue Innovative Extraction Technologies for Development of Functional Ingredients)

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15 pages, 3408 KiB

Open AccessArticle

Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties

by Mehrsa Emkani, Bonastre Oliete and Rémi Saurel

Foods 2021, 10(3), 549; https://doi.org/10.3390/foods10030549 - 06 Mar 2021

Cited by 30 | Viewed by 5151

Abstract

Although pea protein has been widely explored, its consumption is still limited by undesirable sensory characteristics and low solubility. All these properties can be modified during protein extraction process. Besides, previous studies showed that lactic acid bacteria (LAB) have a positive effect on legume protein ingredients in terms of flavor and functional properties. Hence, the objective of this work was to explore an alternative extraction method based on alkaline extraction/isoelectric precipitation (AEIEP) resulting in globulin-rich and residual albumin-rich fractions. Here, the decrease in pH was achieved by lactic fermentation instead of mineral acid addition. Different bacteria strains (Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium lactis) have been used alone or in co-culture, and the results were compared with the usual acidification. The extraction assisted by fermentation led to the increase by 20–30% in protein content/yield of the albumin fraction, meaning that the solubility of the extracted pea protein was increased. This result could be explained by the proteolytic activity of bacteria during lactic fermentation. Therefore, the thermal denaturation properties of the isolated protein fractions measured by differential scanning calorimetry could be mainly ascribed to differences in their polypeptide compositions. In particular, higher denaturation enthalpy in globulin fractions after fermentation compared to AEIEP (~15 J/g protein vs. ~13 J/g protein) revealed the relative enrichment of this fraction in pea legumins; a higher part of 7S globulins seemed to be consumed by lactic acid bacteria. Full article

(This article belongs to the Special Issue Innovative Extraction Technologies for Development of Functional Ingredients)

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20 pages, 845 KiB

Open AccessArticle

Development of an Innovative Pressurized Liquid Extraction Procedure by Response Surface Methodology to Recover Bioactive Compounds from Carao Tree Seeds

by Jhunior Abrahan Marcía Fuentes, Lucía López-Salas, Isabel Borrás-Linares, Miguel Navarro-Alarcón, Antonio Segura-Carretero and Jesús Lozano-Sánchez

Foods 2021, 10(2), 398; https://doi.org/10.3390/foods10020398 - 11 Feb 2021

Cited by 28 | Viewed by 3286

Abstract

Nowadays there are evidences from several studies which have revealed the protective effects of food against chronic diseases. These healthy properties have been related to bioactive compounds. Among bioactive substances, the scientific interest in phenolic compounds has stimulated multidisciplinary research on the composition of plant phenolic compounds. The aim of this work has been to determine the bioactive composition of Carao tree seeds (Cassia grandis) and to optimize the recovering of these compounds for developing functional ingredients. To achieve this goal, pressurized liquid extraction (PLE) has been applied to recover these phytochemicals. The optimization of this innovative extraction procedure was performed by a response surface methodology (RSM) based on a central composite design 2³ model to address the bioactive compounds extraction. Phenolic compounds recovered by PLE were characterized using reversed-phase high-performance liquid chromatography coupled to electrospray ionization time-of-flight mass spectrometry (HPLC-ESI-TOF-MS). Analytical characterization allowed the identification and quantitation of phenolic compounds belonging to hydroxybenzoic acids and flavonoids (flavonols, flavanols, flavanones and proanthocyanidins). Phytochemical concentrations were used as response variable in order to get the best extraction conditions. These results pointed out that Carao tree seeds can be a potential source of bioactive compounds and PLE extracts could be used as functional ingredients. Full article

(This article belongs to the Special Issue Innovative Extraction Technologies for Development of Functional Ingredients)

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16 pages, 1223 KiB

Open AccessArticle

Optimized Extraction of Phenylpropanoids and Flavonoids from Lemon Verbena Leaves by Supercritical Fluid System Using Response Surface Methodology

by Francisco Javier Leyva-Jiménez, Jesús Lozano-Sánchez, Álvaro Fernández-Ochoa, María de la Luz Cádiz-Gurrea, David Arráez-Román and Antonio Segura-Carretero

Foods 2020, 9(7), 931; https://doi.org/10.3390/foods9070931 - 14 Jul 2020

Cited by 16 | Viewed by 3252

Abstract

The aim of this work was to optimize the recovery of phenolic compounds from Lippia citriodora using supercritical fluid extraction (SFE). To achieve this goal, response surface methodology based on a 2³ central composite design was used to evaluate the effects of the following experimental factors: temperature, pressure and co-solvent percentage. The effects of these variables on the extraction yield and total polar compound contents were evaluated. With respect to the phytochemical composition, an exhaustive individual phenolic compound quantitation was carried out by HPLC-ESI-TOF-MS to analyze the functional ingredients produced by this system design. To the best of our knowledge, this is the first time that a standardized supercritical fluid process has been developed to obtain functional ingredients based on phenolic compounds from L. citriodora in which the individual compound concentration was monitored over the different SFE conditions. The results enabled the establishment of the optimal technical parameters for developing functional ingredients and revealed the main factors that should be included in the extraction process control. This functional food ingredient design could be used as a control system to be applied in nutraceutical and functional food production industry. Full article

(This article belongs to the Special Issue Innovative Extraction Technologies for Development of Functional Ingredients)

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Review

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20 pages, 541 KiB

Open AccessReview

Advances in Extraction Methods to Recover Added-Value Compounds from Seaweeds: Sustainability and Functionality

by Gabriela S. Matos, Sara G. Pereira, Zlatina A. Genisheva, Ana Maria Gomes, José A. Teixeira and Cristina M. R. Rocha

Foods 2021, 10(3), 516; https://doi.org/10.3390/foods10030516 - 02 Mar 2021

Cited by 40 | Viewed by 5495

Abstract

Seaweeds are a renewable natural source of valuable macro and micronutrients that have attracted the attention of the scientists in the last years. Their medicinal properties were already recognized in the ancient traditional Chinese medicine, but only recently there has been a considerable increase in the study of these organisms in attempts to demonstrate their health benefits. The extraction process and conditions to be used for the obtention of value-added compounds from seaweeds depends mainly on the desired final product. Thermochemical conversion of seaweeds, using high temperatures and solvents (including water), to obtain high-value products with more potential applications continues to be an industrial practice, frequently with adverse impact on the environment and products’ functionality. However more recently, alternative methods and approaches have been suggested, searching not only to improve the process performance, but also to be less harmful for the environment. A biorefinery approach display a valuable idea of solving economic and environmental drawbacks, enabling less residues production close to the much recommended zero waste system. The aim of this work is to report about the new developed methods of seaweeds extractions and the potential application of the components extracted. Full article

(This article belongs to the Special Issue Innovative Extraction Technologies for Development of Functional Ingredients)

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30 pages, 2274 KiB

Open AccessEditor’s ChoiceReview

Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and Their Applications in Functional Food Development

by Monalisha Pattnaik, Pooja Pandey, Gregory J. O. Martin, Hari Niwas Mishra and Muthupandian Ashokkumar

Foods 2021, 10(2), 279; https://doi.org/10.3390/foods10020279 - 30 Jan 2021

Cited by 62 | Viewed by 10342

Abstract

The by-products generated from the processing of fruits and vegetables (F&V) largely are underutilized and discarded as organic waste. These organic wastes that include seeds, pulp, skin, rinds, etc., are potential sources of bioactive compounds that have health imparting benefits. The recovery of bioactive compounds from agro-waste by recycling them to generate functional food products is of increasing interest. However, the sensitivity of these compounds to external factors restricts their utility and bioavailability. In this regard, the current review analyses various emerging technologies for the extraction of bioactives from organic wastes. The review mainly aims to discuss the basic principle of extraction for extraction techniques viz. supercritical fluid extraction, subcritical water extraction, ultrasonic-assisted extraction, microwave-assisted extraction, and pulsed electric field extraction. It provides insights into the strengths of microencapsulation techniques adopted for protecting sensitive compounds. Additionally, it outlines the possible functional food products that could be developed by utilizing components of agricultural by-products. The valorization of wastes can be an effective driver for accomplishing food security goals. Full article

(This article belongs to the Special Issue Innovative Extraction Technologies for Development of Functional Ingredients)

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