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Valorization of Agro-Industrial By-Products by Recovery of Bioactive Compounds: Extraction and Application in the Food Industry

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

Deadline for manuscript submissions: closed (31 August 2022) | Viewed by 19358

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Special Issue Editor

Dr. Irina Ioannou

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Guest Editor

URD Agro-Biotechnologies Industrielles (ABI), CEBB (Centre Européen de Biotechnologie et de Bioéconomie), AgroParisTech, 51110 Pomacle, France
Interests: green extraction; process engineering; modeling; antioxidant activity; antioxidants; biological activitiesphenolic compounds; biorefinery; agro-industrial by-products; ultrasound; microwave; supercritical CO₂
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Currently, consumers increasingly favor the replacement of synthetic molecules by bio-based molecules. This is true in many areas and especially in the food industry where antioxidants, preservatives, and colorants are wanted. The most important natural source of these molecules is plant biomass, including agro-industrial by-products. These are poorly valued and rich in bioactive molecules. Once recovered, these molecules could replace existing synthetic molecules. This Special Issue deals with the different aspects of this problem: the implementation of separation processes (extraction, purification) of these molecules, the applications of plant extracts in the food industry, as well as the functionalization of plant extracts to give them properties desired in the food industry.

Prof. Dr. Irina Ioannou
Guest Editor

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

agro-industrial by-products
biorefinery
extraction processes
optimization
antioxidant
antibacterial
anti-inflammatory
food industry

Published Papers (5 papers)

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Research

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20 pages, 1676 KiB

Open AccessArticle

Recovery of Antioxidants from Tomato Seed Industrial Wastes by Microwave-Assisted and Ultrasound-Assisted Extraction

by Ignacio Solaberrieta, Cristina Mellinas, Alfonso Jiménez and María Carmen Garrigós

Foods 2022, 11(19), 3068; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11193068 - 03 Oct 2022

Cited by 13 | Viewed by 2505

Abstract

Tomato seed (TS) wastes are obtained in large amounts from the tomato processing industry. In this work, microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) of antioxidant compounds from TS were optimized by using response surface methodology. The effect of MAE and UAE main extraction parameters was studied on total phenolic content (TPC) and antioxidant activity (DPPH) responses. Antioxidant, structural, morphological, and thermal properties of MAE and UAE extracts were evaluated. A great influence of ethanol concentration was observed in both extraction methods. Optimal MAE conditions were determined as 15 min, 80 °C, 63% ethanol and 80 mL, with a desirability value of 0.914, whereas 15 min, 61% ethanol and 85% amplitude (desirability = 0.952) were found as optimal conditions for UAE. MAE extracts exhibited higher TPC and antioxidant activity values compared to UAE (1.72 ± 0.04 and 1.61 ± 0.03 mg GAE g TS⁻¹ for MAE and UAE, respectively). Thermogravimetric analysis (TGA) results suggested the presence of some high molecular weight compounds in UAE extracts. Chlorogenic acid, rutin and naringenin were identified and quantified by HPLC-DAD-MS as the main polyphenols found by MAE and UAE, showing MAE extracts higher individual phenolics content (1.11–2.99 mg 100 g TS⁻¹). MAE and UAE have shown as effective green techniques for extracting bioactive molecules with high antioxidant activity from TS with high potential to be scaled-up for valorizing of TS industrial wastes. Full article

(This article belongs to the Special Issue Valorization of Agro-Industrial By-Products by Recovery of Bioactive Compounds: Extraction and Application in the Food Industry)

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14 pages, 7385 KiB

Open AccessArticle

Optimization of the Recovery of Secondary Metabolites from Defatted Brassica carinata Meal and Its Effects on the Extractability and Functional Properties of Proteins

by V. P. Thinh Nguyen, Jon D. Stewart, Florent Allais and Irina Ioannou

Foods 2022, 11(3), 429; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11030429 - 01 Feb 2022

Cited by 1 | Viewed by 1520

Abstract

The sustainable extraction of secondary metabolites from Brassica agro-industrial by-products often involves the use of high concentrations of ethanol, and/or high temperatures, which tends to decrease the efficiency of protein extraction (yield, profile, etc.). To understand the limits of the combination of these two extraction processes, aqueous ethanol extraction of secondary metabolites (e.g., phenolic compounds and glucosinolates) from Brassica carinata defatted meal was optimized using Response Surface Methodology. The validated models predicted that aqueous ethanol extraction of defatted Carinata meal, with a low aqueous EtOH concentration (22% EtOH) at moderate T_e (50 °C), enables the efficient recovery of secondary metabolites (sinapine = 9.12 ± 0.05 mg/g_DM, sinigrin = 86.54 ± 3.18 µmol/g_DM) while maintaining good protein extractability (59.8 ± 2.1%) from successive alkaline extractions. The evaluation of functional properties of the resulting protein isolates revealed that aqueous extraction, under optimized conditions, improves foaming activity while preserving emulsion ability. Full article

(This article belongs to the Special Issue Valorization of Agro-Industrial By-Products by Recovery of Bioactive Compounds: Extraction and Application in the Food Industry)

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15 pages, 1680 KiB

Open AccessArticle

Influence of Underutilized Unripe Banana (Cavendish) Flour in the Formulation of Healthier Chorizo

by Diego Salazar, Mirari Arancibia, Karen Raza, María Elvira López-Caballero and Maria Pilar Montero

Foods 2021, 10(7), 1486; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10071486 - 26 Jun 2021

Cited by 6 | Viewed by 3268

Abstract

The purpose of this work was to obtain chorizos by partially fat replacing with banana flour (whole or peeled). These chorizos were formulated with 3% pork fat and 24% whole banana flour (BC) or banana peel flour (BPC). A third formulation of chorizo with 15% pork fat and 12% wheat flour (WC) was also produced for comparison. Cooking loss was 12.5% for the WC, while for the BC and BPC chorizos it was 7.2% and 6.9%, respectively. All three products had similar water, protein, and ash contents, whereas carbohydrate and fiber contents were the main changes in composition. The color of the three different formulations did not change markedly, but an increase in yellowness and chromaticity was observed in the BC chorizo, as well as a slight decrease in lightness and in the whiteness index in the BPC one. Textural properties declined from day 0; from day 3 onwards, they remained constant in all chorizos and properties, except for BC lot in cohesiveness. Mesophilic aerobic bacteria, as well as mold and yeast counts, were predominantly high in the WC during chilled storage. Moreover, the sensory analysis indicated high acceptability of the formulated with wheat or whole banana flour, although those with banana peel flour scored slightly lower. This study shows that incorporating banana flours into the formulation successfully reduced the incorporation of pork back-fat, resulting in excellent quality sensorial characteristics due to the technological parameters and sensory acceptance. Full article

(This article belongs to the Special Issue Valorization of Agro-Industrial By-Products by Recovery of Bioactive Compounds: Extraction and Application in the Food Industry)

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16 pages, 542 KiB

Open AccessArticle

Phenolic Compounds Profile and Antioxidant Capacity of Pitahaya Fruit Peel from Two Red-Skinned Species (Hylocereus polyrhizus and Hylocereus undatus)

by Wanpei Tang, Wu Li, Yuzhe Yang, Xue Lin, Lu Wang, Congfa Li and Ruili Yang

Foods 2021, 10(6), 1183; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061183 - 25 May 2021

Cited by 24 | Viewed by 4109

Abstract

Pitahaya peel is a good source of bioactive polyphenols. However, the bound phenolics and their antioxidant activity remain unclear. The bound phenolics of pitahaya peel from two red-skinned species with red pulp (RP) and white pulp (WP) were released with different methods (acid, base, and composite enzymes hydrolysis). The results revealed that base hydrolysis was the most efficient method for releasing the bound phenolics from RP (11.6 mg GAE/g DW) and WP (10.5 mg GAE/g DW), which was 13.04-fold and 8.18-fold for RP and 75.07-fold and 10.94-fold for WP compared with acid hydrolysis and enzymatic hydrolysis, respectively. A total of 37 phenolic compounds were identified by UPLC-TOF/MS with most chlorogenic acid, caffeic acid, ferulic acid and p-coumaric acid in RP, whereas chlorogenic acid, caffeic acid, ferulic acid, rutin and isoquercitrin were the main compounds in WP. Regardless of the hydrolysis method, the extracts having the highest phenolic content showed the strongest antioxidant activities. The work shows that hydrolysis methods have a significant effect on the release of phenolics, and the contents of major characteristic bound phenolic compounds are related to the ecological type of pitahaya. Full article

(This article belongs to the Special Issue Valorization of Agro-Industrial By-Products by Recovery of Bioactive Compounds: Extraction and Application in the Food Industry)

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Review

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15 pages, 2421 KiB

Open AccessReview

Apricot Kernel: Bioactivity, Characterization, Applications, and Health Attributes

by Mansoor Ali Akhone, Aarti Bains, Mansuri M. Tosif, Prince Chawla, Melinda Fogarasi and Szabolcs Fogarasi

Foods 2022, 11(15), 2184; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11152184 - 22 Jul 2022

Cited by 27 | Viewed by 6959

Abstract

Apricot kernel, a by-product of apricot fruit, is a rich source of proteins, vitamins, and carbohydrates. Moreover, it can be used for medicinal purposes and the formation of food ingredients. Several techniques have been adopted for the extraction of bioactive compounds from the apricot kernel such as solvent extraction, ultra-sonication, enzyme-assisted, microwave-assisted, and aqueous extraction. Apricot kernels may help to fight against various diseases such as cancer and cancer immunotherapy, as well as reduce blood pressure. Additionally, the kernel is famous due to its diverse industrial applications in various industries and fields of research such as thermal energy storage, the cosmetic industry, the pharmaceutical industry, and the food industry. Especially in the food industry, the apricot kernel can be used in the preparation of low-fat biscuits, cookies, cakes, and the fabrication of antimicrobial films. Therefore, in this review article, the bioactivity of the apricot kernel is discussed along with its chemical or nutritional composition, characterizations, and applications. Full article

(This article belongs to the Special Issue Valorization of Agro-Industrial By-Products by Recovery of Bioactive Compounds: Extraction and Application in the Food Industry)

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