Special Issue "Novel Food Processing and Extraction Technologies"

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

Deadline for manuscript submissions: closed (30 September 2018)

Special Issue Editors

Guest Editor
Dr. Predrag Putnik

University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Website 1 | Website 2 | E-Mail
Interests: general statistics; research methodology; experimental design; mathematical modeling; multivariate analysis; novel food processing and extraction technologies
Guest Editor
Dr. Danijela Bursac Kovacevic

University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Website | E-Mail
Interests: food technology, food chemistry, thermal/nonthermal processing, innovative/green extraction, polyphenols and other biologically active compounds
Guest Editor
Prof. Dr. Francisco J. Barba

Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
Website 1 | Website 2 | E-Mail
Interests: Supercritical Fluid Extraction; Phytochemical Purification; Phytochemical Analysis; Compound Isolation
Guest Editor
Prof. Dr. Daniel Granato

Department of Food Engineering, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
Website | E-Mail
Interests: food chemistry; analytical methods; phenolic compounds; food fraud

Special Issue Information

Dear Colleagues,

Recent trends originating from consumer demands for functional foods have led to an expansion of research that evaluates raw materials obtained by innovative processing and extraction techniques. The conventional methods largely rely on thermal treatments as a classic approach that commonly has detrimental effects on the nutritional and sensorial quality of the foods. To overcome such limitations, novel thermal and non-thermal food technologies are developed. Among those, high hydrostatic pressure (HHP), ultrasound (US) and pulsed electric fields (PEF) are primarily focused on food processing; while microwave (MAE) and supercritical fluid (SFE) technologies are utilized for various extraction procedures.

This Special Issue of Foods will address the topics relevant to novel food processing and extraction technologies applied to various plant matrices as raw materials for functional foods production.

Prof. Dr. Predrag Putnik
Dr. Danijela Bursac Kovacevic
Prof. Dr. Francisco J. Barba
Prof. Dr. Daniel Granato
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 papers will be 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 monthly 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 550 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

  • functional foods
  • novel processing techniques
  • plant extraction
  • thermal processing
  • non-thermal processing
  • high hydrostatic pressure
  • ultrasound
  • pulsed electric fields
  • supercritical fluid
  • biologically active compounds

Published Papers (4 papers)

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Research

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Open AccessArticle Enhancing Bioactive Antioxidants’ Extraction from “Horchata de Chufa” By-Products
Foods 2018, 7(10), 161; https://doi.org/10.3390/foods7100161
Received: 6 September 2018 / Revised: 18 September 2018 / Accepted: 26 September 2018 / Published: 1 October 2018
Cited by 1 | PDF Full-text (982 KB) | HTML Full-text | XML Full-text
Abstract
During the production of a traditional drink produced from the tubers of Cyperus esculentus L. also known as “horchata de chufa,” a high quantity of by-products are generated. These by-products are rich with valuable biological compounds, hence, there is a need to report
[...] Read more.
During the production of a traditional drink produced from the tubers of Cyperus esculentus L. also known as “horchata de chufa,” a high quantity of by-products are generated. These by-products are rich with valuable biological compounds, hence, there is a need to report their extraction conditions for further use in food production as raw materials. Therefore, the objective of this study was to evaluate and improve the conventional extraction process, applied for recovery of phenolic compounds, total flavonoids, and total antioxidant capacity from the by-products. Independent variables for extraction were: (i) Solvent type (mixtures of ethanol-water (v/v) at 0%, 25% and 50%); (ii) temperature (40, 50 and 60 °C), and (iii) extraction time (1, 2 and 3 h). The obtained results showed that solvent type, temperature, and time significantly influenced (p < 0.05) all investigated parameters. The highest content of total polyphenols (16.02 mg GAE/100 g of dry matter; d.m.), and total flavonoids (30.09 mg CE/100 g d.m.) was achieved by ethanol at 25% (v/v), after 3 h of extraction with temperatures of 60 °C and 50 °C, respectively. The highest value of antioxidant capacity (1759.81 µM Trolox equivalents/g d.m.) was observed with 50% aqueous ethanol (v/v), at 60 °C, and 3 h of extraction. From the obtained results, it can be concluded that the by-products of “Horchata de Chufa” are an important source of antioxidant bioactive compounds. Full article
(This article belongs to the Special Issue Novel Food Processing and Extraction Technologies)
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Open AccessArticle Optimization of Ultrasonic-Assisted Extraction of Major Phenolic Compounds from Olive Leaves (Olea europaea L.) Using Response Surface Methodology
Received: 14 August 2018 / Revised: 31 August 2018 / Accepted: 3 September 2018 / Published: 6 September 2018
PDF Full-text (2332 KB) | HTML Full-text | XML Full-text | Supplementary Files
Abstract
The ultrasound-assisted extraction (UAE) of oleuropein (OLE), verbascoside (VER), and luteolin-4′-O-glucoside (L4OG), as the major phenolics from olive leaves, was optimized using response surface methodology (RSM). A Box–Behnken design (BBD) was used to monitor the effect of different modes of ultrasound
[...] Read more.
The ultrasound-assisted extraction (UAE) of oleuropein (OLE), verbascoside (VER), and luteolin-4′-O-glucoside (L4OG), as the major phenolics from olive leaves, was optimized using response surface methodology (RSM). A Box–Behnken design (BBD) was used to monitor the effect of different modes of ultrasound operation (pulsed and continuous), liquid–solid (L–S) ratio, and sonication time on each phenolic yield. The yield of UAE and conventional solid extraction (CSE) was determined after performing ultrahigh-performance liquid chromatography with a diode-array detector (UHPLC-DAD) analysis on the extracts. The results suggested that, under optimal conditions, the concentrations of OLE, VER, and L4OG were 13.386, 0.363, and 0.527 mg/g of dry powdered olive leaves (DPOL), respectively. Verification of experiments was carried out under the modified optimal conditions and the relative errors between the predicted and experimental values were dependent on the examined phenolic compound (OLE 8.63%, VER 11.3%, and L4OG 22.48%). In comparison with CSE, UAE improved the yields of OLE, VER, and L4OG (32.6%, 41.8%, and 47.5%, respectively, after 1 min) at a temperature of 60 °C, an L–S ratio of 15 (v/w), and in the continuous mode of UAE. We demonstrated that the UAE technique is an efficient method for enhancing yields of OLE, VER, and L4OG in olive-leaf extracts, while the chosen model was adequate to optimize the extraction of major phenolic compounds from olive leaves. Full article
(This article belongs to the Special Issue Novel Food Processing and Extraction Technologies)
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Review

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Open AccessReview Application of Ultrasound in Food Science and Technology: A Perspective
Foods 2018, 7(10), 164; https://doi.org/10.3390/foods7100164
Received: 11 September 2018 / Accepted: 1 October 2018 / Published: 4 October 2018
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Abstract
Ultrasound is composed of mechanical sound waves that originate from molecular movements that oscillate in a propagation medium. The waves have a very high frequency, equal to approximately 20 kHz, are divided into two categories (i.e., low-intensity and high-intensity waves) and cannot be
[...] Read more.
Ultrasound is composed of mechanical sound waves that originate from molecular movements that oscillate in a propagation medium. The waves have a very high frequency, equal to approximately 20 kHz, are divided into two categories (i.e., low-intensity and high-intensity waves) and cannot be perceived by the human ear. Nature has created the first ultrasound applications. Bats use ultrasound to navigate in the dark, and many cetaceans use echolocation to detect prey or obstacles using ultrasound produced by their vocal system. Ultrasound is commonly associated with the biomedical field. Today, ultrasound-based methods and equipment are available to detect organs, motion, tumour masses, and pre/post-natal handicaps, and for kidney stone removal, physiotherapy, and aesthetic cures. However, ultrasound has found multiple applications in many other fields as well. In particular, ultrasound has recently been used in the food industry to develop various effective and reliable food processing applications. Therefore, this review summarizes the major applications of ultrasound in the food industry. The most common applications in the food industry include cell destruction and extraction of intracellular material. Depending on its intensity, ultrasound is used for the activation or deactivation of enzymes, mixing and homogenization, emulsification, dispersion, preservation, stabilization, dissolution and crystallization, hydrogenation, tenderization of meat, ripening, ageing and oxidation, and as an adjuvant for solid-liquid extraction for maceration to accelerate and to improve the extraction of active ingredients from different matrices, as well as the degassing and atomization of food preparations. Full article
(This article belongs to the Special Issue Novel Food Processing and Extraction Technologies)
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Open AccessReview Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials
Received: 30 May 2018 / Revised: 15 June 2018 / Accepted: 3 July 2018 / Published: 5 July 2018
Cited by 8 | PDF Full-text (857 KB) | HTML Full-text | XML Full-text
Abstract
Some functional foods contain biologically active compounds (BAC) that can be derived from various biological sources (fruits, vegetables, medicinal plants, wastes, and by-products). Global food markets demand foods from plant materials that are “safe”, “fresh”, “natural”, and with “nutritional value” while processed in
[...] Read more.
Some functional foods contain biologically active compounds (BAC) that can be derived from various biological sources (fruits, vegetables, medicinal plants, wastes, and by-products). Global food markets demand foods from plant materials that are “safe”, “fresh”, “natural”, and with “nutritional value” while processed in sustainable ways. Functional foods commonly incorporate some plant extract(s) rich with BACs produced by conventional extraction. This approach implies negative thermal influences on extraction yield and quality with a large expenditure of organic solvents and energy. On the other hand, sustainable extractions, such as microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), high-pressure assisted extraction (HPAE), high voltage electric discharges assisted extraction (HVED), pulsed electric fields assisted extraction (PEF), supercritical fluids extraction (SFE), and others are aligned with the “green” concepts and able to provide raw materials on industrial scale with optimal expenditure of energy and chemicals. This review provides an overview of relevant innovative food processing and extraction technologies applied to various plant matrices as raw materials for functional foods production. Full article
(This article belongs to the Special Issue Novel Food Processing and Extraction Technologies)
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