Special Issue "Screening of Bioactive Compounds from Food Processing Waste"

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

Deadline for manuscript submissions: 31 March 2020.

Special Issue Editors

Prof. Frank Dunshea
E-Mail Website
Guest Editor
Department of Agriculture and Food Systems, Melbourne School of Land and Environment, The University of Melbourne, Parkville, Victoria 3010, Australia
Interests: functional foods; antioxidants; fatty acids; nutrigenomics; large animal models of human nutrition and obesity; selenium; swine; dairy and sheep
Special Issues and Collections in MDPI journals
Dr. Hafiz Suleria
E-Mail Website
Guest Editor
Department of Agriculture and Food Systems, The University of Melbourne, Australia
Interests: food science and nutrition; food chemistry; functional foods; bioactive compounds
Special Issues and Collections in MDPI journals

Special Issue Information

Dear Colleagues,

The food processing industries produce large amounts of processing waste, discarded as by-products. This processing waste is enriched with polyphenols that provide a variety of health benefits and could potentially be used as ingredients in functional foods and nutraceuticals and provide candidates for drug discovery and pharmaceutical development. Recent technological innovations in extraction, isolation, structure explication, synthesis and amalgamation of new bioactive compounds and their biological activities have made it possible to explore unique and innovative bioactive compounds from different food sources. Many advanced analytical techniques are applied precisely to extract, isolate and characterize these bioactive compounds to understand their nature and molecular structure and composition. The application of these advance techniques depends on the complexity of the sample and nature of the matrices and the analytes. However, one of the most efficient processes for analyte identification and quantitative analysis involves the use of advanced chromatographic methods.

In this Special Issue, we are encouraging the submission of manuscripts related to food processing waste, including plant, animal and marine by-products. We are expecting manuscripts reflecting the high-performance liquid chromatography (HPLC), ultrahigh-performance liquid chromatography (UPLC) and gas chromatography (GC) techniques. In short, we are highly interested in and encourage manuscripts related to food processing waste, underutilized species and processing discards for production of value-added products.

Prof. Dr. Frank Dunshea
Dr. Hafiz Suleria
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. 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 1200 CHF (Swiss Francs). Please note that for papers submitted after 31 December 2019 an APC of 1400 CHF applies. 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 processing waste
  • Food Processing techniques 
  • Extraction processes
  • Characterisation techniques
  • Marine Processing waste 
  • Food bioactive compounds 
  • Advance analytical applications 
  • Purification and optimisation processes

Published Papers (1 paper)

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Research

Open AccessFeature PaperArticle
LC-ESI-QTOF/MS Profiling of Australian Mango Peel By-Product Polyphenols and Their Potential Antioxidant Activities
Processes 2019, 7(10), 764; https://doi.org/10.3390/pr7100764 - 18 Oct 2019
Abstract
Mango (Mangifera indica L.) is one of the most important fruits in the world. Mango peel is an important by-product that is rich in polyphenols and it could have high economic value if it is effectively utilized. Phenolic characterization is an essential [...] Read more.
Mango (Mangifera indica L.) is one of the most important fruits in the world. Mango peel is an important by-product that is rich in polyphenols and it could have high economic value if it is effectively utilized. Phenolic characterization is an essential step in the commercial utilization of mango peel by-products as food ingredients. Herein, qualitative and quantitative analyses of two Australian mango peel “Keitt” and “Kensington Pride” (K&P) by-products were conducted while using liquid chromatography coupled to electrospray ionisation and quadrupole time of flight mass spectrometry (LC-ESI-QTOF/MS) and high-performance liquid chromatography coupled to photodiode array detector (HPLC-PDA). A total of 98 polyphenols compounds were tentatively identified in both Keitt peel and K&P peel extracts, with greater concentrations of these compounds being detected in Keitt peel. The total phenolic content (TPC), total flavonoid content (TFC), and a total tannin content (TTC) were determined. The antioxidant activity of mango peel by-products was determined while using 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant assay, ferric reducing antioxidant power (FRAP) assay, and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging assay. Keitt peel contained higher concentrations of total phenolic compounds, flavonoids, and tannins and had higher antioxidant capacity in DPPH, FRAP, and ABTS assays as compared to K&P peel. In HPLC-PDA quantification, the predominant phenolic compounds in Keitt peel and K&P peel were catechin (62.32 ± 0.01 mg/gd.w.) and syringic acid (17.78 ± 0.01 mg/gd.w). Full article
(This article belongs to the Special Issue Screening of Bioactive Compounds from Food Processing Waste)
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