Special Issue "New and Clean Technologies for Extraction Using Microwave Energy"

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

Deadline for manuscript submissions: 10 March 2022.

Special Issue Editors

Prof. Dr. Jesus Miguel Lopez Rodilla
E-Mail Website1 Website2
Guest Editor
Universidade da Beira Interior, Department of Chemistry, FibEnTech-UBI, UMR Rua Marques de Ávila e Bolama, 6201-001 Covilhã, Portugal
Interests: meat; extraction methods; purifications and identification of food components; essential oils; food contaminants; polyphenolic compounds; bioactive compounds
Prof. Dr. Giancarlo Cravotto
E-Mail Website
Guest Editor
University of Turin, Department of Drug Science and Technology, via P. Giuria 9, 10125 Turin, Italy
Interests: enabling technologies ind food extraction and processing; microwaves; ultrasound; hydrodinamic cavitation; SC-CO2; green solvents; bioactive natural products
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Special Issue Information

Dear Colleagues,

In modern food production, analysis of food quality and attributes are fundamental. We have seen this tendency emerging over the last several years as we have found more demanding consumers. But also, and in a necessary response to this rise in quality pursuit and consumer care, the authorities are establishing a clear need for food labelling. In complement, and no less important, consumer protection demands from the authorities the execution of the control of contaminants, and potential contaminants. In order to achieve those analyses successfully, it is necessary to separate the target compounds or its families from its matrix. In recent years, we have seen the appearance of new technologies for extraction, providing faster separation from the matrix and very much comparable with validated and well-known traditional tedious and hard labor methods. The new technologies for the extraction involved are directed mainly for the laboratory processes. We can see the preoccupation with increasing the throughput of the laboratory as well as the environmental concern for using preferentially greener technologies, solventless methods, or with the lesser use of them. After this extraction or sample preparation, these compounds will be submitted to a simple or complex analytical method, from gravimetric to mass spectrometry for example. The objective could be food profiling, analysis of content for researching added value compounds, food labelling, authenticity, contaminant analysis, quality control, and value determination, amongst others. One field in particular has been developing in a very interesting way, applying microwave energy in order to accelerate the process of extraction. Microwaves can heat very fast and effectively and promote the use of less or no solvent at all, whilst improving extraction efficiency by rising the pressure. The use of microwaves is widely spread now to digest samples in order to analyze metal contaminants or nutrients. Using similar approaches, the extraction follows a new and potential route for expanding the capabilities of the technology.

Prof. Dr. Jesus Miguel Lopez Rodilla
Prof. Dr. Giancarlo Cravotto
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. Foods 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 2000 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

  • Extraction 
  • Solventless Extraction 
  • Sensory and technological quality 
  • Fragrances 
  • Essential Oil 
  • Contaminant Extraction 
  • Microwave Assisted Extraction 
  • Microwave Digestion 
  • Food Labelling 
  • Total Fat 
  • Green Digestion Methods

Published Papers (2 papers)

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Research

Article
Microwave-Assisted Hydrodistillation of Hop (Humulus lupulus L.) Terpenes: A Pilot-Scale Study
Foods 2021, 10(11), 2726; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112726 - 07 Nov 2021
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Abstract
Interest in essential oils has consistently increased in recent years. Essential oils have a large variety of applications in multiple fields, including in the food, cosmetics and pharmaceutical industries. The volatile fraction (VF) in hops (Humulus lupulus L.) fits within this domain [...] Read more.
Interest in essential oils has consistently increased in recent years. Essential oils have a large variety of applications in multiple fields, including in the food, cosmetics and pharmaceutical industries. The volatile fraction (VF) in hops (Humulus lupulus L.) fits within this domain as it is primarily used in the brewery industry for the aromatization of beer, and is responsible for the floral and fruity tones. This work aims to design an optimized extraction protocol of the VF from hops, using microwaves. Microwave-assisted hydrodistillation (MAHD) has been developed to reduce energy and time consumption in lab-scale reactors up to industrial-scale systems. Hops are principally available in three forms, according to a brewery’s applications: (i) fresh (FH); (ii) dried (DH) and (iii) pelletized (PH). In this work, all three forms have therefore been studied and the recovered volatiles characterized by means of GC-MS. The optimized lab-scale MAHD protocol gave the best extraction yield of 20.5 mLVF/kgdry matrix for FH. This value underwent a slight contraction when working at the highest matrix amount (3 kg), with 17.3 mLVF/kgdry matrix being achieved. Further tests were then performed in a pilot reactor that is able to process 30 kg of material. In this case, high yield increases were observed for PH and DH; quadruple and double the lab-scale yields, respectively. In addition, this industrial-scale system also provided marked energy savings, practically halving the absorbed kJ/mLVF. Full article
(This article belongs to the Special Issue New and Clean Technologies for Extraction Using Microwave Energy)
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Article
Total Fat Gravimetric Method Workflow in Portuguese Olives Using Closed-Vessel Microwave-Assisted Extraction (MAE)
Foods 2021, 10(10), 2364; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10102364 - 04 Oct 2021
Viewed by 532
Abstract
A simple and rapid method for the quantitation of total fat in olive samples is designed, evaluated, and presented. This method is based on an innovative closed-vessel microwave-assisted extraction (MAE) technique. A method was designed for olives, and some figures of merits were [...] Read more.
A simple and rapid method for the quantitation of total fat in olive samples is designed, evaluated, and presented. This method is based on an innovative closed-vessel microwave-assisted extraction (MAE) technique. A method was designed for olives, and some figures of merits were evaluated: limit of detection (LOD), limit of quantification (LOQ) and expanded uncertainty (U). The data obtained in these experiences show that the workflow of the MAE method in a closed container is statistically equivalent to the other two methods, showing in this case better performance indicators (LOD = 0.02%, LOQ = 0.06%, and U = 15%). In addition, it is also demonstrated that the complete MAE method workflow allows the determination of total fat in a maximum of 12 analyses simultaneously for about 100 min in each run, which is the capacity of the rotor. This is a much better productivity when compared to the traditional Soxhlet-based method. Considering the sample workflow, the closed-vessel MAE method greatly simplifies sample handling, therefore minimizing sample loss during sample preparation and reducing analysis time. When MAE is compared to NIR-based methods, the advantage comes from there being no need for any type of calibration in the sample matrix. The MAE method itself can be used to determine the reference value for NIR calibration purposes. The results obtained for CRM using MAE were equivalent to the ones shown on the certificate. Full article
(This article belongs to the Special Issue New and Clean Technologies for Extraction Using Microwave Energy)
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Planned Papers

The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.

  1. Roberto Boschini, “Fatty acid profile determination using Microwave Extraction Methodologies”, Milestone
  2. João Gonçalo Lourenço, “Total Fat in a new extraction methods for olive”, Aemiteq
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