Advances in Green Chemistry Processes: Isolation, Characterization and Applications of Plant-Derived Bioactive Compounds

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Chemical Processes and Systems".

Deadline for manuscript submissions: closed (30 January 2025) | Viewed by 7532

Special Issue Editors


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Guest Editor
Department of Applied and Engineering Chemistry, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Interests: polyphenols; free radicals; antioxidant bioactivity; natural products; structural analysis; nutrients and bioactive compounds; liquid chromatography; spectrometry; bioactivity; bioaccessibility and bioavailability; added-value products
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Guest Editor
Faculty of Technology Novi Sad, Department of Biotechnology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
Interests: antimicrobial substance; alternative crops; food microbiology; antimicrobial activity; biowaste; bioactive compounds; natural pigments; antioxidant acitivity; food; antioxidants; encapsulation; plant extract; bioactivity; HPLC; antimicrobials
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Growing public and consumer demand, accompanied by ongoing research efforts to investigate the qualities and prospective applications of nutraceutical substances, have led to an increased interest in processes related to bioactive compounds, phytochemicals, and functional foods. The transparent diversity of natural product chemistry's sources reveals its beauty. Also the processing of plants results in high amounts of bio-wastes (by-products) which causes economic and ecological deficit problems. Today, the biowastes are often utilized as feed, and for the preparation of dietary fibre and biofuel through bioconversation processes. These products are also promising sources of bioactive antioxidants and colour-giving compounds, which could be used in food, pharmaceutical and cosmetic industries. To isolate, identify, and use bioactive chemicals from natural sources, extraction and conversation processes are an important phase along with the screening of their bioactivities and ultimately the elucidation of structure–activity relationships. In this context, the current Special Issue is open to scientific research submissions correlated to developing, upgrading and mathematical analyses obtaining plant-derived and health-promoting bioactive compounds. Characterization of these bioactives can provide functional benefits that play a crucial role in disease prevention caused by oxidative stress. A special emphasis will be given to eco-friendly technologies and processes with a deep insight into bioactivities characterization using analytical methodologies, in vitro assays, as well as in silico and in vivo studies to evaluate pro-healthy effects, including anti-inflammatory, antimicrobial, antioxidant properties and application safety, addressing potential final applications.

Potential topics include but are not limited to the following:

  • Extraction, preservation, and identification/quantification of plant-derived bioactives
  • New findings on the structure, functionality, nutrition, and application of natural products.
  • New trends in the application of eco-friendly techniques to extract bioactive compounds.
  • Isolation and characterization of nutritional components from plant extracts
  • Characterization of extracts and their possible uses.
  • Methods to improve the bioaccessibility and bioavailability of the targeted compounds.
  • Methods to explore the antioxidant and anti-inflammatory activity of bioactive compounds in food
  • Antimicrobial effects of bioactive components derived from food, and their interaction with gut microbiome and their health outcomes
  • Antidiabetic and antiobesity effects of bioactive compounds
  • In vitro and in vivo evaluation of the function of plant-derived bioactives
  • Food bioactive components and their functionalities in health problems.

Prof. Dr. Jasna Čanadanović-Brunet
Dr. Olja Lj. Šovljanski
Guest Editors

Manuscript Submission Information

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Keywords

  • secondary metabolites
  • bioactive compounds
  • characterization of bioactive compounds
  • innovative food
  • plant natural resources
  • by-products
  • antioxidants
  • green extraction
  • chromatography
  • health benefits
  • bioactivity
  • bioavaiability

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Published Papers (5 papers)

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Research

18 pages, 1651 KiB  
Article
Effect of Rhizobacteria Application on Nutrient Content, Bioactive Compounds, Antioxidant Activity, Color Properties and Fruit Characteristics of Strawberry Cultivars
by Alper Umut Elikara, Gheorghe Cristian Popescu, Serap Demirel, Ahmet Sümbül, Mehmet Yaman, Fatih Demirel, Ahmet Say and Adem Güneş
Processes 2024, 12(10), 2242; https://doi.org/10.3390/pr12102242 - 14 Oct 2024
Viewed by 1178
Abstract
The aim of this study was to determine the effects of single and combined applications of plant-growth-promoting rhizobacteria (PGPR) bacteria on plant nutrition, biochemical content and fruit characteristics in Albion and Monterey strawberry cultivars. Bacillus subtilis OSU-142, Bacillus megaterium M3 and Paenibacillus polymyx [...] Read more.
The aim of this study was to determine the effects of single and combined applications of plant-growth-promoting rhizobacteria (PGPR) bacteria on plant nutrition, biochemical content and fruit characteristics in Albion and Monterey strawberry cultivars. Bacillus subtilis OSU-142, Bacillus megaterium M3 and Paenibacillus polymyx were the PGPR used in the experiment. For each bacterial treatment, 10 mL of a 108 CFU mL−1 suspension was applied to the soil where Albion and Monterey cultivars were grown. PGPR bacteria were applied as single treatments and a mixture of equal amounts of these three bacterial species was applied as a mixed treatment. This study was carried out with a total of four different bacterial treatments and one control group. The highest fruit weight was obtained in the Monterey cultivar with 12.67 g in the Mix treatment and in the Albion cultivar with 11.79 g in the Bacillus megaterium M3 treatment. Regarding biochemical properties, Paenibacillus polymyxa was effective in influencing nutrient element content in fruits, while Bacillus subtilis OSU-142, Paenibacillus polymyxa and Bacillus megaterium M3 applications were more effective in leaf nutrient element content. It has been observed that the Mix treatment resulting from the combined use of bacteria, rather than their separate use, has a greater impact on fruit weight. Consequently, it has been understood that PGPR bacteria are potentially effective in improving the agronomic, pomological, and biochemical characteristics of strawberry cultivars and can be used in studies and breeding programs aimed at increasing strawberry yield and quality. Full article
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14 pages, 563 KiB  
Article
Bioactive Compounds and the Antioxidant Activity of Selected Vegetable Microgreens: A Correlation Study
by Slađana Stajčić, Gordana Ćetković, Vesna Tumbas Šaponjac, Vanja Travičić, Petar Ilić, Sara Brunet and Ana Tomić
Processes 2024, 12(8), 1743; https://doi.org/10.3390/pr12081743 - 20 Aug 2024
Cited by 2 | Viewed by 1606
Abstract
In this study, the content of bioactive compounds and antioxidant activity was determined in five selected vegetable microgreens (daikon, i.e., Japanese radish; Chinese red radish; pea; beetroot; and onion). Total phenolics and chlorophylls were analyzed spectrophotometrically in all investigated microgreens. In addition, the [...] Read more.
In this study, the content of bioactive compounds and antioxidant activity was determined in five selected vegetable microgreens (daikon, i.e., Japanese radish; Chinese red radish; pea; beetroot; and onion). Total phenolics and chlorophylls were analyzed spectrophotometrically in all investigated microgreens. In addition, the content of betalains was determined spectrophotometrically in beetroot microgreens. HPLC analysis was used to identify and quantify individual phenolic compounds. The antioxidant activity of microgreens was determined by DPPH, ABTS and reducing power assays. The highest content of total phenolics, chlorophyll a and chlorophyll b was found in beetroot microgreens (639.85 mg GAE/100 g DW, 202.17 mg/100 g DW and 79.53 mg/100 g DW, respectively). In beetroot microgreens, the content of total betalains, betacyanins and betaxanthins was determined to be 57.27 mg/100 g DW, 43.58 mg BE/100 g DW and 13.68 mg VE/100 g DW, respectively. Among the investigated microgreens, beetroot microgreens showed the highest antioxidant activity, while pea microgreens exhibited the lowest antioxidant activity in all applied assays. The highest correlation was observed for the content of total phenolics and phenolic acids, as determined by HPLC analysis with antioxidant activity using all applied assays, indicating that these compounds were most important contributors to the antioxidant activity of the investigated vegetable microgreens. Full article
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12 pages, 2773 KiB  
Article
Cold-Pressed Grape Seed Oil Encapsulation Using a Submerged-Nozzle Dispersion Encapsulation Process
by Steva M. Lević, Vladislav A. Rac, Vesna M. Rakić, Ana S. Salević-Jelić, Marina R. Hovjecki, Marko V. Malićanin, Biljana B. Rabrenović, Mališa P. Antić and Viktor A. Nedović
Processes 2024, 12(8), 1628; https://doi.org/10.3390/pr12081628 - 2 Aug 2024
Viewed by 1283
Abstract
Cold-pressed grape seed oil contains many bioactive compounds and its production enables the valorization of grape seeds as a by-product of winemaking. However, the incorporation of oils into food is associated with losses of active compounds and incompatibilities with the complex food matrix. [...] Read more.
Cold-pressed grape seed oil contains many bioactive compounds and its production enables the valorization of grape seeds as a by-product of winemaking. However, the incorporation of oils into food is associated with losses of active compounds and incompatibilities with the complex food matrix. Encapsulation is considered a process that could overcome these obstacles and enable a more diverse use of plant oils in the food sector. In this study, we developed an improved encapsulation process, submerged-nozzle dispersion (SND). SND aims at the encapsulation of active ingredients using highly viscous carrier materials. We used SND for the encapsulation of cold-pressed grape seed oil in alginate. The alginate stabilized the emulsions and provided stable conditions for the formation of encapsulates. The dried encapsulates were in the form of elongated particles with an average width below 150 μm; the oil content in encapsulates reached above 80% and encapsulation efficiency was up to 90%, depending on the formulation. Encapsulates exhibited satisfactory mechanical properties, suggesting they could mix well with other food ingredients. The SND encapsulation process developed in this study could be successfully applied to the encapsulation and protection of cold-pressed plant oils to be used as a source of valuable nutrients in foods. Full article
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22 pages, 3255 KiB  
Article
Supramolecular Solvent-Based Extraction of Microgreens: Taguchi Design Coupled-ANN Multi-Objective Optimization
by Anja Vučetić, Lato Pezo, Olja Šovljanski, Jelena Vulić, Vanja Travičić, Gordana Ćetković and Jasna Čanadanović-Brunet
Processes 2024, 12(7), 1451; https://doi.org/10.3390/pr12071451 - 11 Jul 2024
Viewed by 1005
Abstract
Supramolecular solvent-based extraction (SUPRAS) stands out as a promising approach, particularly due to its environmentally friendly and efficient characteristics. This research explores the optimization of SUPRAS extraction for sango radish and kale microgreens, focusing on enhancing the extraction efficiency. The Taguchi experimental design [...] Read more.
Supramolecular solvent-based extraction (SUPRAS) stands out as a promising approach, particularly due to its environmentally friendly and efficient characteristics. This research explores the optimization of SUPRAS extraction for sango radish and kale microgreens, focusing on enhancing the extraction efficiency. The Taguchi experimental design and artificial neural network (ANN) modeling were utilized to systematically optimize extraction parameters (ethanol content, SUPRAS: equilibrium ratio, centrifugation rate, centrifugation time, and solid-liquid ratio). The extraction efficiency was evaluated by measuring the antioxidant activity (DPPH assay) and contents of chlorophylls, carotenoids, phenolics, and anthocyanidins. The obtained results demonstrated variability in phytochemical contents and antioxidant activities across microgreen samples, with the possibility of achieving high extraction yields using the prediction of optimized parameters. The optimal result for sango radish can be achieved at an ethanol content of 35.7%; SUPRAS: equilibrium ratio of 1 v/v, centrifugation rate of 4020 rpm, centrifugation time of 19.84 min, and solid-liquid ratio of 30.2 mg/mL. The following parameters are predicted for maximal extraction efficiency for kale: ethanol content of 35.64%; SUPRAS: equilibrium ratio of 1 v/v; centrifugation rate of 3927 rpm; centrifugation time of 19.83 min; and solid-liquid ratio of 30.4 mg/mL. Additionally, laboratory verification of predicted SUPRAS parameters showed very low divergency degrees for both microgreens (–3.09 to 2.36% for sango radish, and −2.57 to 3.58% for kale). This potential of SUPRAS extraction, coupled with statistical and computational optimization techniques, can enhance the recovery of valuable bioactive compounds from microgreens and contribute to green extraction applications. Full article
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18 pages, 4673 KiB  
Article
Impact of Storage Conditions on Stability of Bioactive Compounds and Bioactivity of Beetroot Extract and Encapsulates
by Vesna Postružnik, Slađana Stajčić, Dragana Borjan, Gordana Ćetković, Željko Knez, Maša Knez Marevci and Jelena Vulić
Processes 2024, 12(7), 1345; https://doi.org/10.3390/pr12071345 - 28 Jun 2024
Viewed by 1625
Abstract
(1) Background: In this study, bioactive compounds (phenolics and betalains) extracted from beetroot were stabilized by encapsulation with maltodextrin and soy protein by the freeze drying method. Stability of bioactive compounds and bioactivities in a beetroot extract and encapsulates during 60 days of [...] Read more.
(1) Background: In this study, bioactive compounds (phenolics and betalains) extracted from beetroot were stabilized by encapsulation with maltodextrin and soy protein by the freeze drying method. Stability of bioactive compounds and bioactivities in a beetroot extract and encapsulates during 60 days of storage at 4 °C (without light) and at 25 °C (with and without light) were investigated. (2) Methods: Contents of bioactive compounds and bioactivity (antioxidant activity by DPPH, RP, and ABTS tests; anti-inflammatory and antihyperglycemic activity) were determined. Improvement in stability of bioactives’ content and bioactivity of prepared encapsulates in relation to the extract was observed after storage at room temperature under light conditions. (3) Results: Encapsulation with maltodextrin showed improvement in stability of all studied bioactive parameters, while an encapsulate with soy protein improved stability of bioactives and antioxidant activity compared to the extract. The encapsulated beetroot extract represents a promising food additive for functional foods due to their content of bioactive compounds and consequent bioactivities. Full article
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