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Advances in Extraction and Characterization of Functional Properties of Bioactive...
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Advances in Extraction and Characterization of Functional Properties of Bioactive Compounds Obtained from Food Processing

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: 26 May 2026 | Viewed by 8351

Special Issue Editors

Dr. Arely León-López

E-Mail Website
Guest Editor
Ingeniería en Industrias Alimentarias, TecNM Campus Venustiano Carranza, Puebla 73049, Mexico
Interests: bioactive compounds; functional food; food waste
Dr. Gabriel Aguirre-Álvarez

E-Mail Website
Guest Editor
Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Rancho Universitario, Tulancingo 43600, Hidalgo, Mexico
Interests: food science; biopolymers; collagen; edible films
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food processing generates a high number of by-products that offer a good alternative for the extraction of bioactive compounds with properties that are valuable in the pharmaceutical, cosmetics, and food industries, particularly as these compounds can be used as ingredients in the development of functional foods. Bioactive compounds are now in high demand on the international market due to their diverse functional properties, such as antioxidant, anti-inflammatory, antimicrobial and anticancer activities.

The recovery of bioactive compounds has been performed using various traditional extraction techniques; however, these methods have significant limitations, such as long processing times, high energy consumption, and the need for chemical solvents. Therefore, alternative technologies such as ultrasound, microwaves, and supercritical fluid extraction represent an excellent opportunity for the extraction of bioactive compounds from food processing, as they are low in cost, pose no harm to the environment or human health, reduce the use of organic solvents, and exert no effect on the stability of bioactive components when using high temperatures. In recent years, the extraction of bioactive compounds has received significant attention from the research community, generating interest in the functionality of bioactive compounds obtained from food processing.

This Special Issue aims to provide a forum for interdisciplinary collaboration between experts, with a scope including, but not limited to, the following topics:

  • Comparison between extraction methods of bioactive compounds, advantages and disadvantages;
  • The functionality of bioactive compounds obtained from food processing;
  • Advances in emerging technologies for the extraction of bioactive compounds;
  • The functional characterization of bioactive compounds obtained from food processing.

Dr. Arely León-López
Dr. Gabriel Aguirre-Álvarez
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 250 words) can be sent to the Editorial Office for assessment.

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. Processes 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 2400 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

  • food process
  • bioactive compounds
  • functional activity
  • alternative technologies
  • traditional methods
  • sources of bioactive compounds

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Published Papers (4 papers)

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28 pages, 8893 KB  
Article
Functional Characterization of Scaptotrigona mexicana Honey: Physicochemical Properties, Antioxidant Capacity, and α-Amylase Inhibition for Food Process Applications
by Ana Karen Zaldivar-Ortega, Nuria Morfin, Juan Carlos Angeles-Hernandez, Lucio González-Montiel, Macario Vicente-Flores, Gabriel Aguirre-Álvarez and Antonio de Jesús Cenobio-Galindo
Processes 2025, 13(9), 2788; https://doi.org/10.3390/pr13092788 - 30 Aug 2025
Cited by 1 | Viewed by 1307
Abstract
For centuries, Scaptotrigona mexicana honey has been treasured in Mexico, where pre-Columbian cultures harvested it not only for its sweet flavor but also for its medicinal and ceremonial purposes. Today, it remains a high-value product in local markets, prized above Apis mellifera honey [...] Read more.
For centuries, Scaptotrigona mexicana honey has been treasured in Mexico, where pre-Columbian cultures harvested it not only for its sweet flavor but also for its medicinal and ceremonial purposes. Today, it remains a high-value product in local markets, prized above Apis mellifera honey for its unique sensory qualities and traditional health benefits. Yet its scientific characterization and functional potential remain underexplored. In this study, twenty-four samples from diverse regions were analyzed to quantify bioactive compounds and determine physicochemical composition, α-amylase inhibition, and antioxidant activity. Non-parametric statistical tests revealed distinct compositional clusters, with samples from Cruz Blanca showing exceptional phenolic content and stronger α-amylase inhibition (5.6–49.2%). Antioxidant capacity correlated positively with phenols and flavonoids, showing moderate effect sizes for ABTS (η2 = 0.49) and DPPH (η2 = 0.37). Compared with Apis mellifera honey, Scaptotrigona mexicana contained more moisture, free acidity, phenols, and antioxidants, but less diastase, hydroxymethylfurfural, and reducing sugars. Importantly, natural α-amylase inhibitors can help modulate postprandial glucose, offering dietary support for type 2 diabetes management. Kinetic analyses (EC50, Vmax, and Km) suggested mixed inhibition. These findings highlight Scaptotrigona mexicana as both a heritage product and a promising functional ingredient for developing foods that merge tradition with metabolic health innovation. Full article
(This article belongs to the Special Issue Advances in Extraction and Characterization of Functional Properties of Bioactive Compounds Obtained from Food Processing)
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18 pages, 1232 KB  
Article
Process Optimization of Ultrasonic-Assisted Extraction and Resin Purification of Flavonoids from Eucommia ulmoides Leaves and Their Antioxidant Properties In Vitro
by Jia Li, Lingling Tang and Jungang Wang
Processes 2025, 13(6), 1905; https://doi.org/10.3390/pr13061905 - 16 Jun 2025
Cited by 2 | Viewed by 1085
Abstract
In this study, an orthogonal array design was employed to optimize total flavonoid extraction conditions. The results showed that the optimal conditions were an ethanol concentration of 70%, an ultrasonic power of 250 W, a solid–liquid ratio of 1:30 g/mL, and an ultrasonic [...] Read more.
In this study, an orthogonal array design was employed to optimize total flavonoid extraction conditions. The results showed that the optimal conditions were an ethanol concentration of 70%, an ultrasonic power of 250 W, a solid–liquid ratio of 1:30 g/mL, and an ultrasonic time of 25 min. Under these optimal extraction conditions, the total flavonoid yield was 169.3 mg/g plant material. The purification effects of LX-38, LX-60, LS-46, LS-306, XDA-8, AB-8, and D101 macroporous resins on the total flavonoids of Eucommia ulmoides leaves were also investigated. The parameters of the process using XDA-8 macroporous resin for the purification of the crude extract of total flavonoids from Eucommia ulmoides leaves were investigated. The adsorption conditions of the XDA-8 resin consisted of an initial sample concentration of 2.0 mg/mL, a sample pH value of 5.0, an adsorption flow rate of 1.5 mL/min, and a temperature of 25 °C. The desorption conditions of the XDA-8 resin consisted of 60% ethanol used as a desorption solution and a 2.0 mL/min desorption flow rate of the eluent. The total flavonoids from the Eucommia ulmoides leaves were purified under these conditions, and, afterward, the flavonoid content was 51.5%. The main components of the purified flavonoids from the Eucommia ulmoides leaves were isolated using high-performance liquid chromatography (HPLC), and they included chlorogenic acid, rutin, isoquercetin, kaempferol-3-O-rutinoside, quercetin 3-rhamnoside, hyperoside, and quercetin. The antioxidant activities were measured, and those of the purified total flavonoids from the Eucommia ulmoides leaves were higher than those of dibutylhydroxytoluene (BHT) and lower than those of ascorbic acid (Vc). Additionally, the purified total flavonoids from the Eucommia ulmoides leaves exhibited significant antioxidant activities. Full article
(This article belongs to the Special Issue Advances in Extraction and Characterization of Functional Properties of Bioactive Compounds Obtained from Food Processing)
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13 pages, 1888 KB  
Article
Effects of Different Cooking Parameters on Various Quality Criteria, Lipid Oxidation, Mineral Composition, and Free Amino Acid Profile of Chicken Breast
by Adem Savaş
Processes 2025, 13(5), 1602; https://doi.org/10.3390/pr13051602 - 21 May 2025
Viewed by 4609
Abstract
In this study, the effects of chicken breast meat samples cooked in the oven at different temperatures (180, 200, and 220 °C) and times (16, 24, and 32 min) on various quality parameters, lipid oxidation, free amino acid profile, and mineral contents were [...] Read more.
In this study, the effects of chicken breast meat samples cooked in the oven at different temperatures (180, 200, and 220 °C) and times (16, 24, and 32 min) on various quality parameters, lipid oxidation, free amino acid profile, and mineral contents were investigated. Chicken breast samples were also analyzed in terms of several qualitative properties (pH, TBARS, cooking loss, lightness, redness, and yellowness). Both cooking temperature and cooking time affected the qualitative properties. It was determined that the mineral contents of the samples were affected by cooking time and temperature. The mineral content of the samples varied between 1.47 mg kg−1 and 1700.46 mg kg−1. In addition, the analysis of mineral content revealed that the order of mineral abundance in chicken samples was K > Na > Ca > Mg > Zn > Cu. In terms of free amino acid profile, it was determined that essential amino acids methionine (70.71–156.67 mg 100 g−1) and phenylalanine (29.41–44.41 mg 100 g−1), and non-essential amino acids alanine (66.29–141.11 mg 100 g−1), glutamate (76.64–104.39 mg 100 g−1), and glycine (35.03–56.18 mg 100 g−1) contents were the highest. It was determined that the free amino acid content of the samples varied between 1.71 and 156.67 mg 100 g−1. In addition, it was found that the pH, TBARS, cooking loss, lightness, redness, and yellowness parameters were significantly affected (p < 0.01). Consequently, it was found that the cooking temperature and duration significantly influenced the nutritional composition of chicken breast meat. Cooking at 180 °C for 16 min was identified as the optimal condition for minimizing lipid oxidation and maximizing mineral content. Full article
(This article belongs to the Special Issue Advances in Extraction and Characterization of Functional Properties of Bioactive Compounds Obtained from Food Processing)
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24 pages, 1278 KB  
Systematic Review
Sustainable Extraction of Bioactive Compounds from Food Processing By-Products: Strategies and Circular Economy Insights
by Meire Ramalho de Oliveira, José Roberto Herrera Cantorani and Luiz Alberto Pilatti
Processes 2025, 13(11), 3611; https://doi.org/10.3390/pr13113611 - 7 Nov 2025
Viewed by 705
Abstract
The rising amount of food industry waste has sparked interest in its valorization as a source of bioactive compounds. This study combines bibliometric analysis and a systematic review to map the scientific literature on the recovery of bioactive compounds from food byproducts, focusing [...] Read more.
The rising amount of food industry waste has sparked interest in its valorization as a source of bioactive compounds. This study combines bibliometric analysis and a systematic review to map the scientific literature on the recovery of bioactive compounds from food byproducts, focusing on green extraction strategies and their alignment with the principles of the circular economy. A total of 176 documents, published between 2015 and 2025, were analyzed. The analysis shows significant growth after 2020 and highlights bioactive compounds, extraction, and the circular economy as the primary research themes. Italy, Spain, and Brazil emerged as the leading countries in scientific production. The systematic review covers green extraction techniques, including ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), supercritical fluid extraction (SFE), enzyme-assisted extraction (EAE), and natural deep eutectic solvent extraction (NADES). UAE- and NADES-based processes were the most frequently applied extraction techniques, mainly targeting phenolic compounds and flavonoids. Significant progress has been observed, particularly in the advancement of extraction technologies, in the recovery of key bioactive compounds, and in their industrial applications. These methods recover phenolics, flavonoids, anthocyanins, and other compounds with antioxidant, antimicrobial, and cardioprotective properties, which have potential applications in functional foods, nutraceuticals, pharmaceuticals, cosmetics, and biodegradable packaging. Nutraceuticals and functional foods represent the main application areas, followed by cosmetics and pharmaceuticals. Despite progress, challenges remain, including scalability, equipment costs, solvent recovery, and process standardization. The green extraction of bioactive compounds from food byproducts shows promise and can support the goals of the 2030 Agenda. Full article
(This article belongs to the Special Issue Advances in Extraction and Characterization of Functional Properties of Bioactive Compounds Obtained from Food Processing)
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