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Natural Extracts Obtained via High-Pressure Processing and Their Application in...
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Natural Extracts Obtained via High-Pressure Processing and Their Application in the Food Sector

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (1 August 2021) | Viewed by 11449

Special Issue Editors

Dr. Branimir Pavlic

E-Mail Website
Guest Editor
Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Interests: process engineering; statistical modeling; antioxidant activity; natural product chemistry; extraction; food chemistry
Special Issues, Collections and Topics in MDPI journals
Dr. Danijela Bursać Kovačević

grade E-Mail Website
Co-Guest Editor
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Interests: 3D food printing; non-thermal processing; green extraction; functional food; food chemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Decreasing application of synthetic drugs and additives due to human toxicity and negative environmental impact is turning the spotlight on natural extracts obtained via green and environmentally friendly techniques. High-pressure processing comprises a particularly important group of extraction techniques which have been able to respond to the major challenges of green chemistry, including the reduction of energy, time, and resource consumption and, at the same time, preservation of the high yield and quality of the extract. The present Special issue is focused on the application of high-pressure extraction techniques (supercritical fluid extraction, pressurized-liquid extraction, and subcritical water extraction) on the recovery of a broad spectrum of natural bioactive compounds (polyphenols, terpenoids, carotenoids, lipids, etc.) from alternative natural resources, such as under-utilized medicinal plants, food industry byproducts, and agricultural waste streams. This Special Issue is open to all high-quality contributions aimed at the development of innovative concepts for the extraction of bioactive compounds using high-pressure extraction techniques containing process optimization, chemical characterization, and determination of bioactive potential, while special emphasis is placed on the application of these extracts in food products, either as natural additives or for the production of functional foods.

Prof. Dr. Branimir Pavlic
Dr. Danijela Bursać Kovačević
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. Foods 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 2900 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

  • high-pressure extraction
  • supercritical fluids
  • pressurized liquid
  • subcritical water
  • bioactivity
  • functional food

Published Papers (4 papers)

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Research

14 pages, 6511 KiB  
Article
Preparation of Liposomes from Soy Lecithin Using Liquefied Dimethyl Ether
by Hideki Kanda, Tsubasa Katsube, Wahyudiono and Motonobu Goto
Foods 2021, 10(8), 1789; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081789 - 02 Aug 2021
Cited by 12 | Viewed by 3418
Abstract
We investigated a method to prepare liposomes; soy lecithin was dissolved in liquefied dimethyl ether (DME) at 0.56 MPa, which was then injected into warm water. Liposomes can be successfully prepared at warm water temperatures above 45 °C. The transmission electron microscopy (TEM) [...] Read more.
We investigated a method to prepare liposomes; soy lecithin was dissolved in liquefied dimethyl ether (DME) at 0.56 MPa, which was then injected into warm water. Liposomes can be successfully prepared at warm water temperatures above 45 °C. The transmission electron microscopy (TEM) images of the obtained liposomes, size distribution, ζ-potential measurements by dynamic light scattering and the amount of residual medium were compared by gas chromatography using the conventional medium, diethyl ether. The size of the obtained liposomes was approximately 60–300 nm and the ζ-potential was approximately −57 mV, which was almost the same as that of the conventional medium. Additionally, for the conventional media, a large amount remained in the liposome dispersion even after removal by depressurization and dialysis membrane treatment; however, liquefied DME, owing to its considerably low boiling point, was completely removed by depressurization. Liquefied DME is a very attractive medium for the preparation of liposomes because it does not have the toxicity and residue problems of conventional solvents or the hazards of ethanol addition and high pressure of supercritical carbon dioxide; it is also environmentally friendly. Full article
(This article belongs to the Special Issue Natural Extracts Obtained via High-Pressure Processing and Their Application in the Food Sector)
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19 pages, 1769 KiB  
Article
Supercritical Fluid Extraction Kinetics of Cherry Seed Oil: Kinetics Modeling and ANN Optimization
by Ivana Dimić, Lato Pezo, Dušan Rakić, Nemanja Teslić, Zoran Zeković and Branimir Pavlić
Foods 2021, 10(7), 1513; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10071513 - 30 Jun 2021
Cited by 16 | Viewed by 2343
Abstract
This study was primarily focused on the supercritical fluid extraction (SFE) of cherry seed oil and the optimization of the process using sequential extraction kinetics modeling and artificial neural networks (ANN). The SFE study was organized according to Box-Behnken design of experiment, with [...] Read more.
This study was primarily focused on the supercritical fluid extraction (SFE) of cherry seed oil and the optimization of the process using sequential extraction kinetics modeling and artificial neural networks (ANN). The SFE study was organized according to Box-Behnken design of experiment, with additional runs. Pressure, temperature and flow rate were chosen as independent variables. Five well known empirical kinetic models and three mass-transfer kinetics models based on the Sovová’s solution of SFE equations were successfully applied for kinetics modeling. The developed mass-transfer models exhibited better fit of experimental data, according to the calculated statistical tests (R2, SSE and AARD). The initial slope of the SFE curve was evaluated as an output variable in the ANN optimization. The obtained results suggested that it is advisable to lead SFE process at an increased pressure and CO2 flow rate with lower temperature and particle size values to reach a maximal initial slope. Full article
(This article belongs to the Special Issue Natural Extracts Obtained via High-Pressure Processing and Their Application in the Food Sector)
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13 pages, 1043 KiB  
Article
Enhancement of Lipid Extraction from Soya Bean by Addition of Dimethyl Ether as Entrainer into Supercritical Carbon Dioxide
by Hideki Kanda, Yuji Fukuta, Wahyudiono and Motonobu Goto
Foods 2021, 10(6), 1223; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061223 - 28 May 2021
Cited by 8 | Viewed by 2379
Abstract
Soya beans contain a variety of lipids, and it is important to selectively separate neutral lipids from other lipids. Supercritical carbon dioxide extraction has been used as an alternative to the selective separation of neutral lipids from soya beans, usually using non-polar hexane. [...] Read more.
Soya beans contain a variety of lipids, and it is important to selectively separate neutral lipids from other lipids. Supercritical carbon dioxide extraction has been used as an alternative to the selective separation of neutral lipids from soya beans, usually using non-polar hexane. However, supercritical carbon dioxide extraction has a high operating pressure of over 40 MPa. On the other hand, liquefied dimethyl ether extraction, which has attracted attention in recent years, requires an operating pressure of only 0.5 MPa, but there is concern about the possibility of an explosion during operation because it is a flammable liquefied gas. Therefore, this study aims to reduce the operating pressure by using a non-flammable solvent, supercritical carbon dioxide extraction mixed with liquefied dimethyl ether as an entrainer. The extraction rate and the amount of neutral lipids extracted increased with increasing amounts of added liquefied dimethyl ether. In the mixed solvent, the amount of neutral lipids extracted was higher at an operating pressure of 20 MPa than in pure supercritical carbon dioxide extraction at 40 MPa. The mixing of liquefied dimethyl ether with supercritical carbon dioxide allowed an improvement in the extraction of neutral lipids while remaining non-flammable. Full article
(This article belongs to the Special Issue Natural Extracts Obtained via High-Pressure Processing and Their Application in the Food Sector)
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19 pages, 2596 KiB  
Article
An Integrated Approach for the Valorization of Sea Bass (Dicentrarchus labrax) Side Streams: Evaluation of Contaminants and Development of Antioxidant Protein Extracts by Pressurized Liquid Extraction
by Beatriz de la Fuente, Noelia Pallarés, Francisco J. Barba and Houda Berrada
Foods 2021, 10(3), 546; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10030546 - 06 Mar 2021
Cited by 18 | Viewed by 2437
Abstract
In this study, the presence of As, Hg, Cd, Pb, and mycotoxins in sea bass side streams (muscle, head, viscera, skin, and tailfin) was evaluated as a preliminary step to assess the effect of an innovative extraction technique (Pressurized Liquid Extraction; PLE) to [...] Read more.
In this study, the presence of As, Hg, Cd, Pb, and mycotoxins in sea bass side streams (muscle, head, viscera, skin, and tailfin) was evaluated as a preliminary step to assess the effect of an innovative extraction technique (Pressurized Liquid Extraction; PLE) to obtain antioxidant protein extracts. Then, a response surface methodology-central composite design was used to evaluate and optimize the PLE extraction factors (pH, temperature, and extraction time) in terms of total protein content and total antioxidant capacity (TEAC and ORAC). Heavy metals were found in all samples while DON mycotoxin only in viscera, both far below the safe limits established by authorities for fish muscle tissue and fish feed, respectively. The selected optimal PLE extraction conditions were pH 7, 20 °C, 5 min for muscle, pH 4, 60 °C, 15 min for heads, pH 7, 50 °C, 15 min for viscera, pH 7, 55 °C, 5 min for skin, and pH 7, 60 °C, 15 min for tailfins. Optimal PLE conditions allowed increasing protein content (1.2–4.5 fold) and antioxidant capacity (1–5 fold) of sea bass side stream extracts compared to controls (conventional extraction). The highest amount of protein was extracted from muscle while the highest protein recovery percentage was found in viscera. Muscle, head, and viscera extracts showed higher antioxidant capacity than skin and tailfin extracts. Moreover, different SDS-PAGE patterns were observed among samples and a greater quantity of protein fragments of lower molecular weight were found in optimal than control extracts. Full article
(This article belongs to the Special Issue Natural Extracts Obtained via High-Pressure Processing and Their Application in the Food Sector)
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