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Extraction of Bioactive Molecules from Food By-Products and Their Utilization as Functional Ingredients II

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (30 September 2021) | Viewed by 3236

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Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy
Interests: food antioxidants; electrochemical sensors; electronic tongues; electronic noses
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Special Issue Information

Dear Colleagues,

Nowadays, food waste is an economic, social and ethical concern. The fact that a third of all food produced worldwide is never eaten is an evident economic loss. In addition, at this time of increasing resource scarcity, if our land, energy and water is used to produce food that ends up being thrown out. This causes social and ethical problems as well.

This concern has become especially challenging now because most of the food economies are reaching a steady state. The growth of the population and the level of food consumption are nearly zero in most modern societies. Consequently, the old targets based on productivity are no more sufficient alone to sustain our welfare and economic growth. Instead, new targets based on cost reduction are becoming more and more important. In this respect, the most modern policies are aimed at reducing the environmental and health impacts of waste and improve resources efficiency, with the long-term goal to build-up a recycling society able to turn waste into resources.

In this scenario, this second version of the Special Issue will strength all the research papers that will deepen our knowledge and understanding on how green and sustainable extraction technologies can recover bioactive molecules with functional properties from food by-products.

Relevant examples of topics expected in this Special Issue are:

  • Bioconversion of food-by-products and their characterization for their antioxidative, antimicrobial, anticancer, antihypertensive, antidiabetic, and anticoagulant activities.
  • Chemical, enzymatic and fermentation technologies for the valorization of food by-products.
  • Application of emerging technologies for the extraction of bioactive compounds from food by-products, like supercritical fluids, ultrasound, pulsed electric field, enzyme-assisted extraction, etc.
  • Characterization of the functional properties of bioactive compounds recovered from food by-products.
  • Development of ingredients, supplements or foods based on food by-products.
  • Analytical methods for the qualitative and quantitative determinations of the functional properties of food by-products.
Prof. Matteo Mario Scampicchio

Guest Editor

Manuscript Submission Information

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  • Food by-products
  • Bioactive compounds
  • Functional properties
  • Emerging extraction technologies
  • Antioxidant activity
  • Antimicrobial activity

Published Papers (1 paper)

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18 pages, 2523 KiB  
Effects of Enzymatic Pretreatment of Seeds on the Physicochemical Properties, Bioactive Compounds, and Antioxidant Activity of Pomegranate Seed Oil
by Tafadzwa Kaseke, Umezuruike Linus Opara and Olaniyi Amos Fawole
Molecules 2021, 26(15), 4575; - 28 Jul 2021
Cited by 17 | Viewed by 2645
Enzymatic pretreatment of seeds is a novel approach that enhances the health benefits of the extracted oil. The study investigated the influence of the enzymatic pretreatment of seeds on the quality of oil from different pomegranate cultivars. The quality of the ultrasound-assisted (and [...] Read more.
Enzymatic pretreatment of seeds is a novel approach that enhances the health benefits of the extracted oil. The study investigated the influence of the enzymatic pretreatment of seeds on the quality of oil from different pomegranate cultivars. The quality of the ultrasound-assisted (and ethanol-extracted) oil was studied, with respect to the refractive index (RI), yellowness index (YI), conjugated dienes (K232), peroxide value (PV) ρ-anisidine value (AV), total oxidation value (TOTOX), total carotenoid content (TCC), total phenolic compounds (TPC), fatty acid composition, phytosterol composition, ferric reducing antioxidant power (FRAP), and 2.2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging capacity. The seeds of three different pomegranate cultivars (‘Wonderful’, ‘Herskawitz’, and ‘Acco’) were digested with an equal mixture of Pectinex Ultra SPL, Flavourzyme 100 L, and cellulase crude enzymes, at a concentration, pH, temperature, and time of 1.7%, 4.5, 40 °C, and 5 h, respectively. Enzymatic pretreatment of PS increased oil yield, PV, TPC, TCC, and DPPH radical scavenging capacity, but decreased the YI. The levels of K232, AV and TOTOX, fatty acids, phytosterols, RI, and FRAP, were not significantly affected by enzymatic pretreatment of PS. Principal component analysis (PCA) established that oil extracted from the ‘Acco’ seed after enzymatic pretreatment had higher yield, TPC, TCC, and DPPH radical scavenging capacity. Therefore, enzyme-pretreated ‘Acco’ pomegranate fruit seed is a source of quality seed oil with excellent antioxidant properties. Full article
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