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Innovation in Green Extraction and Processing—a Themed Issue in Memory of Professor Farid Chemat for His Outstanding Contributions to Green Chemistry (1968–2023)

A special issue of Molecules (ISSN 1420-3049).

Deadline for manuscript submissions: 31 October 2024 | Viewed by 11780

Special Issue Editors

Prof. Dr. Giancarlo Cravotto

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Guest Editor
Department of Drug Science and Technology, University of Turin, via P. Giuria 9, 10125 Turin, Italy
Interests: enabling technologies ind food extraction and processing; microwaves; ultrasound; hydrodinamic cavitation; SC-CO2; green solvents; bioactive natural products
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Jochen Strube

E-Mail Website
Guest Editor
Institute for Separation and Process Technology, Clausthal University of Technology, Leibnizstr. 15, D-38678 Clausthal-Zellerfeld, Germany
Interests: biologics and botanical manufacturing technology; green technology; digital twins and process analytical technology under quality by design
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Werner Kunz

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Guest Editor
Institute of Physical and Theoretical Chemistry, Universitat Regensburg, D-93040 Regensburg, Germany
Interests: solution chemistry; colloidal chemistry; surfactants; solvents; green chemistry
Dr. Tarun Belwal

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Guest Editor
Vegetable and Fruit Improvement Center, Texas A&M AgriLife Research, Texas A&M University, Texas, College Station, TX 77845, USA
Interests: post-harvested processing; food safety; nutraceuticals; food waste valorization; food for health
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

It is with great sadness that we announce the passing of Prof. Dr. Farid Chemat, Editor-in-Chief of Molecules, in January 2023. All Editorial Members of Molecules pay tribute to Professor Farid Chemat. The scientific community has lost an outstanding scientist and enthusiastic communicator who has contributed so much to the study of green extraction and processing.

Prof. Farid Chemat was an extraordinary man who lived an extraordinary life. Prof. Chemat’s excellent scientific production is documented in his 310 peer-reviewed papers, numerous patents, and plenary and invited lectures, which led to numerous awards. He has been recognized, since 2018, as one of the 150 most-cited French researchers in the field of agricultural sciences as selected by Clarivate Analytics. His indefatigable research activity and partnerships with several industrial partners have significantly contributed to the scale-up of new processes, leading to his international leadership of the GREEN team (Avignon University) in innovative extraction technologies.

This Special Issue aims to trace the innovative work of Prof. Chemat during his 30-year career in the field of green and bio-based solvents and enabling technologies for green extraction and food processing. In this Special Issue, experts from academia and industry are invited to report on developments and applications of environmentally friendly and sustainable processes related to natural matrices. The focus is on recent developments that benefit from Prof. Chemat's numerous publications.

Prof. Dr. Giancarlo Cravotto
Prof. Dr. Jochen Strube
Prof. Dr. Werner Kunz
Dr. Tarun Belwal
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. Molecules 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 2700 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

  • green extraction
  • green solvents
  • food processing
  • sustainable processes
  • ultrasound-assisted extraction
  • microwave-assisted extraction
  • green chemistry

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Published Papers (6 papers)

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Research

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18 pages, 2283 KiB  
Article
Green Method Comparison and Optimization of Anthocyanin Recovery from “Sangiovese” Grape Pomace: A Critical Evaluation of the Design of Experiments Approach
by Mariacaterina Lianza and Fabiana Antognoni
Molecules 2024, 29(11), 2679; https://doi.org/10.3390/molecules29112679 - 5 Jun 2024
Viewed by 747
Abstract
Grape pomace is the main by-product obtained from wine production that is still enriched in bioactive compounds. Within a framework of waste/by-product reuse through a sustainable approach, various green methods were utilized in this work to recover anthocyanins from the pomace resulting from [...] Read more.
Grape pomace is the main by-product obtained from wine production that is still enriched in bioactive compounds. Within a framework of waste/by-product reuse through a sustainable approach, various green methods were utilized in this work to recover anthocyanins from the pomace resulting from “Sangiovese” grape vinification. Ultrasound- and Microwave-Assisted Extractions (UAE and MAE) were coupled with the use of green solvents, such as acidified water, an ethanol/water mixture, and Natural Deep Eutectic Solvents (NaDES), and their efficacy was compared with that of a conventional method based on a methanol/acidified water mixture. The Total Anthocyanin Index ranged from 36.9 to 75.2 mg/g DW for UAE, and from 54.4 to 99.6 mg/g DW for MAE, while resulting in 47.1 mg/g DW for conventional extraction. A Design of Experiments (DoE) approach was applied to MAE, the most efficient technique. Temperature, time, and the solid-to-liquid ratio were set as X variables, while malvidin-3-O-glucoside content and antioxidant activity were used as response variables, measured by High-Performance Liquid Chromatography with Diode Array Detection (HPLC-DAD) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assay, respectively. The correlation between temperature and time and the antioxidant activity of the extract was positive, while it was found to be negative when considering malvidin-3-O-glucoside concentration as a response variable. Thus, the optimal conditions in temperature, time and solid-to-liquid ratio were different depending on the chosen variable. The results underline the importance of selecting an accurate response when using the response surface methodology approach. Full article
(This article belongs to the Special Issue Innovation in Green Extraction and Processing—a Themed Issue in Memory of Professor Farid Chemat for His Outstanding Contributions to Green Chemistry (1968–2023))
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15 pages, 5990 KiB  
Article
Valorization of Coffee Silverskin Using Extraction Cycles and Water as a Solvent: Design of Process
by Aziadé Chemat, Didier Touraud, Rainer Müller, Werner Kunz and Anne-Sylvie Fabiano-Tixier
Molecules 2024, 29(6), 1318; https://doi.org/10.3390/molecules29061318 - 15 Mar 2024
Viewed by 1077
Abstract
Coffee silverskin is a byproduct of the coffee industry, appearing in large quantities during the roasting step. In this work, a sober and simple water process is proposed, using extractions cycles, to produce valuable products including (a) an extract rich in caffeine, (b) [...] Read more.
Coffee silverskin is a byproduct of the coffee industry, appearing in large quantities during the roasting step. In this work, a sober and simple water process is proposed, using extractions cycles, to produce valuable products including (a) an extract rich in caffeine, (b) possibly pure caffeine, and (c) insoluble fibers. The hypothetical number of necessary cycles was calculated and compared to the number of cycles used experimentally. Two types of cycles, with and without water compensation, were compared for their water consumption and the amount of caffeine extracted. The use of cycles, with the resulting product from a previous extraction as a solvent for fresh biomass, drove a significant rise in the content of caffeine determined by a UV–visible detector with a spectrophotometer and ultra-performance liquid chromatography (UPLC). After 11 extraction cycles with water compensation, we obtained an extract 4.5 times more concentrated in caffeine (4.25 mg/mL) than after a single extraction (1.03 mg/mL). Full article
(This article belongs to the Special Issue Innovation in Green Extraction and Processing—a Themed Issue in Memory of Professor Farid Chemat for His Outstanding Contributions to Green Chemistry (1968–2023))
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26 pages, 31184 KiB  
Article
Aromas: Lovely to Smell and Nice Solvents for Polyphenols? Curcumin Solubilisation Power of Fragrances and Flavours
by Michael Schmidt, Verena Huber, Didier Touraud and Werner Kunz
Molecules 2024, 29(2), 294; https://doi.org/10.3390/molecules29020294 - 5 Jan 2024
Cited by 2 | Viewed by 1370
Abstract
Natural aromas like cinnamaldehyde are suitable solvents to extract curcuminoids, the active ingredients found in the rhizomes of Curcuma longa L. In a pursuit to find other nature-based solvents, capable of solving curcumin, forty fragrances and flavours were investigated in terms of their [...] Read more.
Natural aromas like cinnamaldehyde are suitable solvents to extract curcuminoids, the active ingredients found in the rhizomes of Curcuma longa L. In a pursuit to find other nature-based solvents, capable of solving curcumin, forty fragrances and flavours were investigated in terms of their solubilisation power. Aroma compounds were selected according to their molecular structure and functional groups. Their capabilities of solving curcumin were examined by UV–Vis spectroscopy and COSMO-RS calculations. The trends of these calculations were in accordance with the experimental solubilisation trend of the solubility screening and a list with the respective curcumin concentrations is given; σ-profiles and Gibbs free energy were considered to further investigate the solubilisation process of curcumin, which was found to be based on hydrogen bonding. High curcumin solubility was achieved in the presence of solvent (mixtures) with high hydrogen-bond-acceptor and low hydrogen-bond-donor abilities, like γ- and δ-lactones. The special case of DMSO was also examined, as the highest curcumin solubility was observed with it. Possible specific interactions of selected aroma compounds (citral and δ-hexalactone) with curcumin were investigated via 1H NMR and NOESY experiments. The tested flavours and fragrances were evaluated regarding their potential as green alternative solvents. Full article
(This article belongs to the Special Issue Innovation in Green Extraction and Processing—a Themed Issue in Memory of Professor Farid Chemat for His Outstanding Contributions to Green Chemistry (1968–2023))
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25 pages, 4038 KiB  
Article
Exploring the Sequential-Selective Supercritical Fluid Extraction (S3FE) of Flavonoids and Esterified Triterpenoids from Calendula officinalis L. Flowers
by Sirine Atwi-Ghaddar, Lydie Zerwette, Emilie Destandau and Eric Lesellier
Molecules 2023, 28(20), 7060; https://doi.org/10.3390/molecules28207060 - 12 Oct 2023
Viewed by 1166
Abstract
One of the many advantages of supercritical fluid extraction (SFE) is the possibility of using it in sequential and selective approaches. This is due to the use of a dynamic extraction mode in addition to the possibility of altering the composition of the [...] Read more.
One of the many advantages of supercritical fluid extraction (SFE) is the possibility of using it in sequential and selective approaches. This is due to the use of a dynamic extraction mode in addition to the possibility of altering the composition of the modifier during the extraction process. In this study, the optimization of Calendula officinalis L. extraction of non-polar and polar compounds was achieved using three-level Box-Behnken designs (BBD). For non-polar compounds, the factors were pressure, temperature, and EtOH percentage. As for the polar compounds, the three variables were temperature, the total modifier percentage, and H2O added in the modifier as an additive. The recovery of selectively rich extracts in triterpendiol esters and narcissin was possible using a sequential two-step SFE. The first step was performed at 80 °C and 15% EtOH, and the second at 40 °C and 30% EtOH:H2O 80:20 v:v with a total of 60 min of extraction. Additionally, the SFE extraction of non-polar compounds was scaled up on a pilot-scale extractor, demonstrating similar results. Finally, the SFE results were compared to ultrasound-assisted extraction (UAE). Full article
(This article belongs to the Special Issue Innovation in Green Extraction and Processing—a Themed Issue in Memory of Professor Farid Chemat for His Outstanding Contributions to Green Chemistry (1968–2023))
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Review

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28 pages, 2241 KiB  
Review
Shade of Innovative Food Processing Techniques: Potential Inducing Factors of Lipid Oxidation
by Aziadé Chemat, Mengna Song, Ying Li and Anne-Sylvie Fabiano-Tixier
Molecules 2023, 28(24), 8138; https://doi.org/10.3390/molecules28248138 - 17 Dec 2023
Cited by 1 | Viewed by 1738
Abstract
With increasing environmental awareness and consumer demand for high-quality food products, industries are strongly required for technical innovations. The use of various emerging techniques in food processing indeed brings many economic and environmental benefits compared to conventional processes. However, lipid oxidation induced by [...] Read more.
With increasing environmental awareness and consumer demand for high-quality food products, industries are strongly required for technical innovations. The use of various emerging techniques in food processing indeed brings many economic and environmental benefits compared to conventional processes. However, lipid oxidation induced by some “innovative” processes is often “an inconvenient truth”, which is scarcely mentioned in most studies but should not be ignored for the further improvement and optimization of existing processes. Lipid oxidation poses a risk to consumer health, as a result of the possible ingestion of secondary oxidation products. From this point of view, this review summarizes the advance of lipid oxidation mechanism studies and mainly discloses the shade of innovative food processing concerning lipid degradation. Sections involving a revisit of classic three-stage chain reaction, the advances of polar paradox and cut-off theories, and potential lipid oxidation factors from emerging techniques are described, which might help in developing more robust guidelines to ensure a good practice of these innovative food processing techniques in future. Full article
(This article belongs to the Special Issue Innovation in Green Extraction and Processing—a Themed Issue in Memory of Professor Farid Chemat for His Outstanding Contributions to Green Chemistry (1968–2023))
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48 pages, 5495 KiB  
Review
Leading Edge Technologies and Perspectives in Industrial Oilseed Extraction
by Christian Cravotto, Ombéline Claux, Mickaël Bartier, Anne-Sylvie Fabiano-Tixier and Silvia Tabasso
Molecules 2023, 28(16), 5973; https://doi.org/10.3390/molecules28165973 - 9 Aug 2023
Cited by 4 | Viewed by 4042
Abstract
With the increase in the world’s population and per capita wealth, oil producers must not only increase edible oil production but also meet the demand for a higher quality and variety of products. Recently, the focus has shifted from single processing steps to [...] Read more.
With the increase in the world’s population and per capita wealth, oil producers must not only increase edible oil production but also meet the demand for a higher quality and variety of products. Recently, the focus has shifted from single processing steps to the entire vegetable oil production process, with an emphasis on introducing innovative technologies to improve quality and production efficiency. In this review, conventional methods of oilseed storage, processing and extraction are presented, as well as innovative processing and extraction techniques. Furthermore, the parameters most affecting the products’ yields and quality at the industrial level are critically described. The extensive use of hexane for the extraction of most vegetable oils is undoubtedly the main concern of the whole production process in terms of health, safety and environmental issues. Therefore, special attention is paid to environmentally friendly solvents such as ethanol, supercritical CO2, 2-methyloxolane, water enzymatic extraction, etc. The state of the art in the use of green solvents is described and an objective assessment of their potential for more sustainable industrial processes is proposed. Full article
(This article belongs to the Special Issue Innovation in Green Extraction and Processing—a Themed Issue in Memory of Professor Farid Chemat for His Outstanding Contributions to Green Chemistry (1968–2023))
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