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Novel Technologies for Foods Extraction/Processing
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Novel Technologies for Foods Extraction/Processing

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

Deadline for manuscript submissions: closed (28 February 2022) | Viewed by 9943

Special Issue Editors

Prof. Dr. Myong-Soo Chung

E-Mail Website
Guest Editor
Department of Food Science and Engineering, Ewha Womans University, Seoul, 03760, South Korea
Interests: novel technologies; green technologies; eco-friendly; sustainability; extraction; processing; subcritical water extraction; supercritical fluid extraction; other new technologies related with extraction; assisted extraction; hurdle technologies
Prof. Dr. Min-Jung Ko

E-Mail Website
Guest Editor
Department of Food Science and Biotechnology, Hankyong National University, Anseong, 17579, South Korea
Interests: subcritical water extraction; supercritical fluid extraction; extraction; processing; assisted extraction; flavonoids; terpenes; bioactive compounds; spices; herbs

Special Issue Information

Dear Colleagues,

The food industries have begun to focus on search for novel extraction/processing technologies for natural source of high-value functional ingredients, and eco-friendly foods. In this special issue, various extraction/processing techniques will be seen and their utilization plants including their by-products. Conventional methods for extraction nutraceuticals based on using liquid/solid extraction processes with organic solvents such as methanol, ethanol, ethyl acetate, and hexane. Its utilization is limited due to strict legal statues. The novel technologies for food extraction/processing include subcritical water extraction (SWE), supercritical fluid extraction (SFE), and other new technologies related with extraction. Moreover, hurdle technologies for maximizing the efficiency of extraction yields by combining subcritical water extraction including intense pulsed light (IPL), pulsed electric fields (PEF), high pressure processing (HPP), microwave-assisted, and ultrasound-assisted will be covered. These results would be helpful for developing sustainable, cost-effective, and efficient technologies for green extraction.

Prof. Dr. Myong-Soo Chung
Prof. Dr. Min-Jung Ko
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

  • novel technologies
  • green technologies
  • eco-friendly
  • sustainability
  • extraction
  • processing
  • subcritical water extraction
  • supercritical fluid extraction
  • other new technologies related with extraction
  • assisted extraction
  • hurdle technologies

Published Papers (3 papers)

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Research

13 pages, 2419 KiB  
Article
Application of Pulsed Electric Field as a Pre-Treatment for Subcritical Water Extraction of Quercetin from Onion Skin
by Han-Sol Kim, Min-Jung Ko, Chan-Ho Park and Myong-Soo Chung
Foods 2022, 11(8), 1069; https://doi.org/10.3390/foods11081069 - 07 Apr 2022
Cited by 14 | Viewed by 1845
Abstract
Pulsed electric field (PEF) treatment promotes the electroporation of biological membranes, and if included as a pre-treatment, could improve the extraction of certain constituents therefrom. The aim of this study was to determine the optimal extraction conditions for extracting the flavonoid quercetin from [...] Read more.
Pulsed electric field (PEF) treatment promotes the electroporation of biological membranes, and if included as a pre-treatment, could improve the extraction of certain constituents therefrom. The aim of this study was to determine the optimal extraction conditions for extracting the flavonoid quercetin from dried onion skin and to establish whether the yield could be enhanced by combining PEF pre-treatment with an eco-friendly extraction method that uses subcritical water extraction (SWE). Samples of onion skin were treated with PEF under conditions of varying electric field strength (0.5–2.5 kV/cm) and duration (5–120 s). SWE was then performed with an extraction time of 15 min and at temperatures ranging from 105 °C to 185 °C. Among the conditions tested, the yield of total quercetin was the highest after pretreatment with PEF at 2.5 kV/cm for 15 s, followed by SWE at 145 °C for 15 min (yield 19.25 ± 0.77 mg/g dried onion skin, mean ± standard deviation). Pretreatment with PEF improved the yield of total quercetin extracted by 33.22% compared with the PEF-untreated samples. These findings demonstrate that pretreatment of onion skin with PEF has the potential to improve flavonoid extraction. Full article
(This article belongs to the Special Issue Novel Technologies for Foods Extraction/Processing)
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13 pages, 18718 KiB  
Article
Improving the Extraction of Catechins of Green Tea (Camellia sinensis) by Subcritical Water Extraction (SWE) Combined with Pulsed Electric Field (PEF) or Intense Pulsed Light (IPL) Pretreatment
by Hee-Jeong Hwang, Yu-Gyeong Kim and Myong-Soo Chung
Foods 2021, 10(12), 3092; https://doi.org/10.3390/foods10123092 - 13 Dec 2021
Cited by 8 | Viewed by 3235
Abstract
The aim of this study was to find the optimum condition of pulsed electric field (PEF) and intense pulsed light (IPL) for the enhancement of subcritical water extraction (SWE), which is an eco-friendly extraction method, for extracting tea catechins from green tea leaves [...] Read more.
The aim of this study was to find the optimum condition of pulsed electric field (PEF) and intense pulsed light (IPL) for the enhancement of subcritical water extraction (SWE), which is an eco-friendly extraction method, for extracting tea catechins from green tea leaves (Camellia sinensis). The leaves were treated with PEF under conditions of electric field strength (1, 2 and 3 kV/cm) during 60 s. Moreover, IPL was applied at various voltages (800, 1000, and 1200 V) for 60 s. The SWE was performed for 5 min at varying temperatures (110, 130, 150, 170, and 190 °C). The maximum yield of total catechin was 44.35 ± 2.00 mg/g dry green tea leaves at PEF treatment conditions of 2 kV/cm during 60 s, as well as the SWE temperature of 130 °C. In the case of IPL treatment, the largest amount of total catechin was 48.06 ± 5.03 mg/g dry green tea leaves at 800 V during 60 s when the extraction temperature was 130 °C. The total catechin content was increased by 15.43% for PEF and 25.09% for IPL compared to the value of untreated leaves. This study verified that PEF and IPL had a positive effect on the enhancement of tea catechins extraction from green tea leaves using SWE. Full article
(This article belongs to the Special Issue Novel Technologies for Foods Extraction/Processing)
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12 pages, 11302 KiB  
Article
Anthocyanin Structure and pH Dependent Extraction Characteristics from Blueberries (Vaccinium corymbosum) and Chokeberries (Aronia melanocarpa) in Subcritical Water State
by Hye-Ji Kang, Min-Jung Ko and Myong-Soo Chung
Foods 2021, 10(3), 527; https://doi.org/10.3390/foods10030527 - 03 Mar 2021
Cited by 27 | Viewed by 4170
Abstract
This study determines the optimal extraction conditions for the subcritical-water extraction (SWE) of anthocyanin from blueberries and chokeberries and compares the performance using conventional extraction methods. SWE is carried out under different conditions of extraction temperature (110 °C, 130 °C, 150 °C, 170 [...] Read more.
This study determines the optimal extraction conditions for the subcritical-water extraction (SWE) of anthocyanin from blueberries and chokeberries and compares the performance using conventional extraction methods. SWE is carried out under different conditions of extraction temperature (110 °C, 130 °C, 150 °C, 170 °C, 190 °C, and 200 °C), extraction time (1, 3, 5, and 10 min), and solvent pH (water and 1% citric acid). The solubility and stability of anthocyanin from blueberries and chokeberries influences the optimal condition for SWE. The presence of more methoxy and hydroxyl functional groups in the basic skeleton of anthocyanin will result in a lower solubility at a high temperature. Water at a higher temperature exhibits a better dissociation reaction, and a solvent has a lower pH at a higher temperature. One percent citric acid is used to reduce the pH of the solvent, which increases the extraction efficiency of anthocyanin in a subcritical water state. Full article
(This article belongs to the Special Issue Novel Technologies for Foods Extraction/Processing)
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