Extraction of Functional Ingredients and Their Application
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 20 March 2025 | Viewed by 3096
Special Issue Editor
Interests: food chemistry; green extraction; ultrasound; food by-product management; circular economy; dietary food supplements; functional foods; fishery side-streams
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The aim of this Special Issue is to present the latest research findings on the extraction of functional ingredients from different raw materials, including biomasses of plant or animal origin. From this perspective, great importance is given to the discussion of advanced innovative methods for extraction, in accordance with the principles of green chemistry and green extraction, to isolate, purify, formulate, and analyze the composition and properties of the extracted bioactive compounds. Contributions to this Special Issue can concern all aspects of the development and optimization of new extraction procedures, as well as those applied to wastes and by-products of the agro-food chain. Studies on the application of the extracted bioactives in different sectors such as the food industry (e.g., functional foods, nutraceuticals, and dietary food supplements), cosmetics, or in the field of biomaterials (e.g., innovative packaging) are also welcome.
Dr. Federica Turrini
Guest Editor
Manuscript Submission Information
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Keywords
- extraction
- functional ingredients
- food waste and by-products
- nutraceutical
- cosmetic
- food packaging
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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.
Title: Separation and concentration study of extracted polyphenols from cactus pear (Opuntia ficus indica) using sorption resins
Authors: Esperanza Maria Garcia-Castello; Antonio D. Rodriguez-Lopez
Affiliation: Institute of Food Engineering for Development (IuIAD), Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia, Spain
Title: PORTUGUESE VINE LEAVES: A NEGLECTED BY-PRODUCT WITH HIGH POTENTIAL
Authors: Carla Sousa; Carla Moutinho; Carla Matos; Ana F. Vinha
Affiliation: 1-LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal;
2-Faculty of Health Sciences, University Fernando Pessoa, Rua Carlos da Maia, 296, 4200-150 Porto, Portugal;
3-FP-I3ID, Research Institute, Innovation and Development Fernando Pessoa, Faculty of Health Sciences, Fernando Pessoa University, Praça 9 de Abril 349, 4249-004 Porto, Portugal
Abstract: In Portugal, vine leaves are generally treated as agro-industrial waste, although they are very rich in bioactive compounds and, consequently, have beneficial properties for human health. This work compiles the most relevant and current data on the phytochemical composition and bioactive properties of grape leaves of red and white varieties cultivated in our country. This by-product is very rich in flavonoid and non-flavonoid phenolic compounds, such as flavonols, derivatives of hydroxycinnamic acids, carotenoid pigments, and chlorophylls, as well as in fatty acids, which have antioxidant, antimicrobial, anti-inflammatory, antidiabetic, cardio-, neuro - and heptaprotectors, among others, scientifically proven. These characteristics, combined with the very low toxicity of the previously mentioned compounds, make vine leaves a by-product with great potential for use in the food, pharmaceutical, and cosmetic industries. The major challenge is to develop ways to reuse or reinsert this by-product into the supply chain, always with sustainability as the main concern, in accordance with the objectives of the 2030 Agenda.
Title: Characterization of antioxidant and anticholinergic terpenes and phenolic compounds obtained by pressurized biobased solvents from Arctium lappa. roots.
Authors: Enrico Romano; Gloria Domínguez-Rodríguez; Luisa Mannina; Alejandro Cifuentes; Elena Ibáñez
Affiliation: Institute of Food Science Research (CIAL-CSIC), Nicolás Cabrera 9, Campus UAM Cantoblanco, 28049 Madrid, Spain;
Food Chemistry Lab, Department of Chemistry and Technology of Drugs, Sapienza University of Rome, P. le Aldo Moro 5, 00185 Rome, Italy
Title: The potential of A. thuscula and its' applications in nutrition, pharmacology, agriculture and cosmetics
Authors: Milagros Rico
Affiliation: Departamento de Química, Universidad de Las Palmas de Gran Canaria, Campus de Tafira, 35017 Las Palmas de Gran Canaria, Spain
Abstract: The study focuses on the characterization of the leaves, stems and roots of A. thuscula to evaluate their potential for applications in nutrition, pharmacology, agriculture, cosmetics, among others. Therefore, its proximate composition (moisture, ash, crude fibre, crude fat and total carbohydrate content) and pigments were determined as well as the identification and quantification of 15 essential and nonessential amino acids and 10 phenolic compounds by reverse-phase high performance liquid chromatography with diode array detector (RP-HPLC-DAD), the determination of total flavonoid content and the evaluation of the antioxidant capacity through the application of various assays (DPPH, FRAP, CUPRAC, CuCA and FeCA). Finally, a correlation analysis was conducted to explore the relationship between the analyzed metabolites and antioxidant activities.
Due to the high fiber content and low fat and carbohydrate content, the incorporation of A. thuscula into food products could improve their properties. The quality of proteins is determined by the content of essential amino acids (EAA). The optimal ratios of EAA, non-essential amino acids (NEAA) and total amino acids (TAA) to consider a protein to be of high quality are 0.4 (EAA/TAA) and 0.6 (EAA/NEAA). These ratios ranged from 0.4 to 0.67 (EAA/TAA) and from 0.68 to 2.03 (EAA/NEAA) in A. thuscula sections, fulfilling this requirement.
A. thuscula is a rich source of EAA, phenolics, flavonoids, chlorophylls and lycopene, with known favourable biochemical effects on multiple diseases. The antioxidant activities of A. thuscula show great potential as dietary supplements, functional foods and as an accessible and inexpensive source of bioactive compounds
Title: Sensory and lipid profile optimization of functional brownies through cold-pressed nut oil substitution for butter
Authors: Elena Martínez; José E. Pardo; Manuel Álvarez-Ortí; M. Esther Martínez-Navarro; Adrian Rabadan
Affiliation: Escuela Técnica Superior de Ingeniería Agronómica y de Montes y Biotecnología, Universidad de Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain.
Abstract: This study evaluated the effects of replacing butter with nut oils (almond, pistachio, and walnut) on the physical, nutritional, and sensory properties of chocolate brownies. Texture analysis revealed significant changes: hardness and gumminess decreased across all formulations, with the softest texture observed in samples with 100% oil substitution. Elasticity showed a mixed response, while cohesiveness varied depending on the type of oil used. Nutritional evaluation highlighted a significant improvement in the fatty acid profile, with higher levels of unsaturated fatty acids and reduced saturated fat content, particularly with full oil substitution. Vitamin E content also increased, enhancing the antioxidant potential of the brownies. Sensory evaluation indicated high consumer acceptance of the reformulated samples, with softer textures and flavors receiving better scores than the traditional butter-based recipe. These findings suggest that nut oils are a viable alternative to butter, offering both health benefits and consumer appeal.
Title: Active biodegradable packaging films based on the revalorization of food grade olive oil mill by-products
Authors: Carlos F. Torres
Affiliation: Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain
Abstract: This study explores the development of bioactive and biodegradable packaging films using by-products from olive oil production. The olive oil extraction process was optimized using a combination of mechanical pressing and supercritical CO2 extraction, resulting in a defatted flour (DF) rich in phenolic compounds with antioxidant properties. The DF and its aqueous extract were incorporated into carboxymethyl cellulose (CMC) films, which were then characterized for their physicochemical properties and tested for their ability to retard lipid oxidation. The results demonstrate that DF-based films offer enhanced UV protection and oxidative stability, making them a sustainable alternative for active food packaging.
