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Advanced Technologies in the Extraction, Purification or Characterization of Bioactive...
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Advanced Technologies in the Extraction, Purification or Characterization of Bioactive Compounds from Foods

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

Deadline for manuscript submissions: closed (30 July 2024) | Viewed by 11245

Special Issue Editor

Dr. Sara Jaramillo-Carmona

E-Mail Website
Guest Editor
Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa (CSIC), 41013 Seville, Spain
Interests: phytochemicals; bioactivity; food quality; nutrition; olive and oils
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Bioactive compounds include a broad diversity of structures and functionalities that provide an excellent option for the treatment and prevention of human diseases, sustainable agronomic techniques, and for responding to the changing needs of today's society. However, these compounds are present in very low levels, causing inherent difficulties in their extraction and purification as well as the characterization of both their physicochemical and biological activity. Thus, a huge quantity of samples is needed to use them on a large scale. It is expected that progress in extraction techniques, online bioactivity-guided screening, and molecular understanding will help scientists to improve important aspects of food quality such as authenticity, safety, and functionality.

The aim of this Special Issue is to enrich the knowledge on developing better technologies for extracting bioactive compounds from foods according to their efficiency, cost-effectivity, and sustainability. Furthermore, research on advances in purification procedures and the systematic screening of bioactivity is welcome.

We welcome researchers’ original research and review articles.

Dr. Sara Jaramillo-Carmona
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

  • bioactive compounds
  • food quality
  • optimizing the production of bioactive compounds
  • extraction
  • purification
  • characterization

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Published Papers (7 papers)

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Research

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15 pages, 5198 KiB  
Article
Study on the Structural Changes of Boneless Chicken Claw Collagen and Its Effect on Water Retention Performance
by Zheng Tang, Yiguo He, Jing Zhang, Zhifeng Zhao, Yiming Nie and Xingxiu Zhao
Foods 2024, 13(22), 3682; https://doi.org/10.3390/foods13223682 - 19 Nov 2024
Viewed by 386
Abstract
The purpose of this study was to explore the water retention mechanism of chicken claws by detecting the structural changes in collagen in boneless chicken claws under different expansion rates. Firstly, boneless chicken claw collagen with different expansion rates (0%, 10%, 20%, 30%, [...] Read more.
The purpose of this study was to explore the water retention mechanism of chicken claws by detecting the structural changes in collagen in boneless chicken claws under different expansion rates. Firstly, boneless chicken claw collagen with different expansion rates (0%, 10%, 20%, 30%, 40%, 50%) was extracted by the acid–enzyme complex method, and the changes in collagen were determined by scanning electron microscopy (SEM), ultraviolet spectroscopy (UV), Fourier transform infrared spectroscopy (FTIR), circular dichroism (CD), low-field nuclear magnetic resonance LF-NMR) and surface hydrophobicity to explore the mechanism that leads to changes in the water retention performance. The results of scanning electron microscopy showed that with the increase in the expansion rate, collagen molecules showed curling, shrinking, breaking and crosslinking, forming a loose and irregular pore-like denatured collagen structure. UV analysis showed that the maximum absorption wavelength of chicken claw collagen was blue shifted under different expansion rates, and the maximum absorption peak intensity increased first and then decreased with the increase in expansion rate. The FTIR results showed that collagen had obvious characteristic absorption peaks in the amide A, B, I, II and III regions under different expansion rates, and that the intensity and position of the characteristic absorption peaks changed with the expansion rate. The results of the CD analysis showed that collagen at different expansion rates had obvious positive absorption peaks at 222 nm, and that the position of negative absorption peaks was red shifted with the increase in expansion rate. This shows that the expansion treatment makes the collagen of chicken claw partially denatured, and that the triple helix structure becomes relaxed or unwound, which provides more space for the combination of water molecules, thus enhancing the water absorption capacity of boneless chicken claw. The results of the surface hydrophobicity test showed that the surface hydrophobicity of boneless chicken claw collagen increased with the increase in expansion rate and reached the maximum at a 30% expansion rate, and then decreased with the further increase in the expansion rate. The results of LF-NMR showed that the water content of boneless chicken claws increased significantly after the expansion treatment, and that the water retention performance of chicken claws was further enhanced with the increase in the expansion rate. In this study, boneless chicken claws were used as raw materials, and the expansion process of boneless chicken claws was optimized by acid combined with a water-retaining agent, which improved the expansion rate of boneless chicken claws and the quality of boneless chicken claws. The effects of the swelling degree on the collagen structure, water absorption and water retention properties of boneless chicken claws were revealed by structural characterization. These findings explain the changes in the water retention of boneless chicken claws after expansion. By optimizing the expansion treatment process, the water retention performance and market added value of chicken feet products can be significantly improved, which is of great economic significance. Full article
(This article belongs to the Special Issue Advanced Technologies in the Extraction, Purification or Characterization of Bioactive Compounds from Foods)
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25 pages, 1264 KiB  
Article
Qualitative Profiling, Antioxidant and Antimicrobial Activities of Polar and Nonpolar Basil Extracts
by Vera Vidaković, Bojan Vujić, Milka Jadranin, Irena Novaković, Snežana Trifunović, Vele Tešević and Boris Mandić
Foods 2024, 13(18), 2993; https://doi.org/10.3390/foods13182993 - 21 Sep 2024
Viewed by 1034
Abstract
Basil (Ocimum basilicum L.) is a widely used culinary herb. In this study, ethanol, dichloromethane, and sunflower oil were used separately as solvents with distinct polarities for the extraction of basil aerial parts to simulate the different polarity conditions in domestic food [...] Read more.
Basil (Ocimum basilicum L.) is a widely used culinary herb. In this study, ethanol, dichloromethane, and sunflower oil were used separately as solvents with distinct polarities for the extraction of basil aerial parts to simulate the different polarity conditions in domestic food processing. The oil extract (OE) was re-extracted with acetonitrile, and the chemical composition, antioxidant potential, and antimicrobial activities of the ethanol (EE), dichloromethane (DCME), and acetonitrile (ACNE) extracts were determined. A total of 109 compounds were tentatively identified in EE, DCME, and ACNE by HPLC–DAD/ESI-ToF-MS. Fatty acids were present in all extracts. Phenolic acids and flavonoids dominated in EE. DCME was characterised by triterpenoid acids, while diterpenoids were mainly found in ACNE. The extracts were analysed for their antioxidant capacity using the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) assay. EE and DCME showed significant radical scavenging potential. Antimicrobial activity was explored in eight bacterial, two yeast, and one fungal species. All extracts exhibited high antifungal activity, comparable to or better than that of the commercial drug nistatin. Antibacterial activities were notable for EE and ACNE, while DCME showed no activity against bacteria in the applied concentration ranges. The different polarities of the solvents led to distinctive phytochemical compositions and bioactivities in the extracts. Full article
(This article belongs to the Special Issue Advanced Technologies in the Extraction, Purification or Characterization of Bioactive Compounds from Foods)
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13 pages, 3787 KiB  
Article
Optimization of the Microwave-Assisted Extraction of Caffeine from Roasted Coffee Beans
by Ivan M. Savić, Ivana M. Savić Gajić and Dragoljub G. Gajić
Foods 2024, 13(15), 2333; https://doi.org/10.3390/foods13152333 - 24 Jul 2024
Viewed by 1283
Abstract
This study aimed to develop a fast procedure for caffeine extraction from roasted coffee beans. The microwave-assisted extraction was carried out in the microwave oven with an operating frequency of 2450 MHz. The response surface methodology based on a Box–Behnken design was used [...] Read more.
This study aimed to develop a fast procedure for caffeine extraction from roasted coffee beans. The microwave-assisted extraction was carried out in the microwave oven with an operating frequency of 2450 MHz. The response surface methodology based on a Box–Behnken design was used to model and optimize the extraction process. Among the analyzed extraction parameters (factors), the influence of extraction time (2–6 min), liquid-to-solid ratio (5–15 mL/g), and microwave power (336–595 W) were considered, while the yield of extracted caffeine was observed as the response of the system. Water was used as the solvent of choice for the extraction of caffeine. The optimum conditions were as follows: extraction time, 2 min; liquid-to-solid ratio, 15 mL/g; and microwave power, 500 W. In this optimized condition, the expected extraction yield of caffeine was 1.01 g/100 g dry weight (value confirmed by experimental assays). The total energy consumed of 1.7 kWh/100 g of purified caffeine indicated a more energy-efficient procedure by about 1200–15,000 times than the reported procedures. This study showed that caffeine can be quantitatively extracted from roasted coffee beans through a green approach and that the isolated caffeine has a high purity degree, which was confirmed by the UHPLC-ESI-MS/MS method. With this quality, isolated caffeine could be further used as an active ingredient in the food industry, while for pharmaceutical purposes, it must be further purified. Full article
(This article belongs to the Special Issue Advanced Technologies in the Extraction, Purification or Characterization of Bioactive Compounds from Foods)
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18 pages, 1677 KiB  
Article
Preparation and Characterization of Natural Deep Eutectic Solvents (NADESs): Application in the Extraction of Phenolic Compounds from Araza Pulp (Eugenia stipitata)
by Yasmin Caroline Nóvoa Sakurai, Ianê Valente Pires, Nelson Rosa Ferreira, Sanclayton Geraldo Carneiro Moreira, Luiza Helena Meller da Silva and Antonio Manoel da Cruz Rodrigues
Foods 2024, 13(13), 1983; https://doi.org/10.3390/foods13131983 - 24 Jun 2024
Viewed by 1073
Abstract
Natural deep eutectic solvents (NADESs) of choline chloride (ChCl) and fructose, glucose, citric and malic acid with different water concentration were prepared and characterized. The pH ranged from 2.34 to 7.38. An increase in the intensity at 3300 cm−1 (FT-IR), by the [...] Read more.
Natural deep eutectic solvents (NADESs) of choline chloride (ChCl) and fructose, glucose, citric and malic acid with different water concentration were prepared and characterized. The pH ranged from 2.34 to 7.38. An increase in the intensity at 3300 cm−1 (FT-IR), by the interaction between the receptor and the hydrogen donor, occurred. The water content increased the intensity in the OH region without changing the vibrational mode. The same behavior occurred in Raman spectra. NADES without water showed a high density (1.234 to 1.375 g/mL) and viscosity (0.09991 to 0.46921 Pa·s). NADESs with 20% and 40% water were selected for extracting phenolic compounds from araza (Eugenia stipitata), using an ultrasonic system of bath, tip, and ethanol. Araza ethanol extract had a TPC (total phenolic compounds) of 325.19 mg GAE/g, and DPPH and ABTS of 12.00 and 291.31 µmolL−1 Trolox g−1. ChCl:citric acid (1:1) containing 40% water was the most efficient NADES in the tip ultrasound extraction: a TPC of 273.40 mg GAE/g; DPPH and ABTS of 31.55 and 204.9 µmolL−1 Trolox g−1; and an extraction yield of 84% related to ethanol. NADESs as solvents can be used directly by the food industry as a final product or ingredient, without purification, and proved to be versatile, with different properties. Full article
(This article belongs to the Special Issue Advanced Technologies in the Extraction, Purification or Characterization of Bioactive Compounds from Foods)
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15 pages, 5563 KiB  
Article
Steam Explosion-Assisted Extraction of Polysaccharides from Pleurotus eryngii and Its Influence on Structural Characteristics and Antioxidant Activity
by Jianqing Qiu, Peiying Zheng, Wanzhen Dai, Zhijun Zheng, Xiaohui Lin, Jiamiao Hu, Shaoxiao Zeng and Shaoling Lin
Foods 2024, 13(8), 1229; https://doi.org/10.3390/foods13081229 - 17 Apr 2024
Cited by 1 | Viewed by 1278
Abstract
Pleurotus eryngii (PE) has been sought after for its various health benefits and high content of phenolic compounds. This study explored the feasibility of steam explosion (SE)-assisted extraction of polysaccharides with high antioxidant capacities from PE. An orthogonal experimental design (OED) was used [...] Read more.
Pleurotus eryngii (PE) has been sought after for its various health benefits and high content of phenolic compounds. This study explored the feasibility of steam explosion (SE)-assisted extraction of polysaccharides with high antioxidant capacities from PE. An orthogonal experimental design (OED) was used to optimize the SE-assisted extraction of PE. The influence of the optimized SE-assisted extraction on the physicochemical properties of PE polysaccharides was determined by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), monosaccharide compositional analysis and antioxidant capacity assays. Under optimal SE conditions, SE-assisted extraction increased the polysaccharide yield by 138% compared to extraction without SE-assistance. In addition, SEM demonstrated that SE-assisted extraction markedly altered the spatial structure of Pleurotus eryngii polysaccharides (PEP), and monosaccharide compositional analysis revealed that this pretreatment significantly increased the proportions of some monosaccharides, such as glucose, rhamnose and arabinose, in the isolated PEP. FTIR spectra indicated no change in the major chemical functional groups of PEP. PEP extracted by SE-assisted extraction had significantly increased free radical scavenging and antioxidant capacities. In conclusion, SE-assisted extraction appears to be a novel polysaccharide extraction technology, which markedly increases extraction yields and efficiency and can increase the biological activity of polysaccharide extracts. Full article
(This article belongs to the Special Issue Advanced Technologies in the Extraction, Purification or Characterization of Bioactive Compounds from Foods)
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20 pages, 2901 KiB  
Article
A New Method of Extracting Polygonatum sibiricum Polysaccharide with Antioxidant Function: Ultrasound-Assisted Extraction-Deep Eutectic Solvents Method
by Chaoqun Sun, Guodong Wang, Jing Sun, Jiyong Yin, Jian Huang, Zizi Li, Di Mu, Menglu He, Tingting Liu, Jiali Cheng, Hanchen Du, Yan Chen and Wenjie Qu
Foods 2023, 12(18), 3438; https://doi.org/10.3390/foods12183438 - 15 Sep 2023
Cited by 10 | Viewed by 1447
Abstract
Polygonatum sibiricum Polysaccharide (PsP) with antioxidant function is the main active component of Polygonatum sibiricum (P.sibiricum). The currently poor extraction yield and extraction methods of PsP cannot meet the application of that in food industrial production. In this research, an ultrasound-assisted extraction-deep eutectic [...] Read more.
Polygonatum sibiricum Polysaccharide (PsP) with antioxidant function is the main active component of Polygonatum sibiricum (P.sibiricum). The currently poor extraction yield and extraction methods of PsP cannot meet the application of that in food industrial production. In this research, an ultrasound-assisted extraction-deep eutectic solvents (UAE-DESs) method, which has never been used in the PsP industry, was first used to extract PsP. The extraction conditions were optimized by the response surface method (RSM). Both the extraction yield and antioxidant function were simultaneously considered during the optimization process. The indicators of PsP’s level and antioxidant activity in vitro were used to present the extraction yield of the UAE-DESs method, the purity, and the antioxidant effect of PsP. Under the optimal conditions, which included a liquid–solid ratio of 26:1 (mL:g), extraction temperature of 80 °C, ultrasonic time of 51 min, and ultrasonic power of 82 W, the PsP extraction yield could reach (43.61 ± 0.09)%, which was obviously higher than single DESs (33.81%) and UAE (5.83%), respectively, and the PsP appeared favorably antioxidant function. This research proposed an efficient extraction method for PsP, filled the basic research gap, and further improved the development of PsP as a dietary supplement with antioxidant function in the food industry. Full article
(This article belongs to the Special Issue Advanced Technologies in the Extraction, Purification or Characterization of Bioactive Compounds from Foods)
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Review

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34 pages, 6886 KiB  
Review
Research Progress on Extraction and Detection Technologies of Flavonoid Compounds in Foods
by Wen Li, Xiaoping Zhang, Shuanglong Wang, Xiaofei Gao and Xinglei Zhang
Foods 2024, 13(4), 628; https://doi.org/10.3390/foods13040628 - 19 Feb 2024
Cited by 6 | Viewed by 3922
Abstract
Flavonoid compounds have a variety of biological activities and play an essential role in preventing the occurrence of metabolic diseases. However, many structurally similar flavonoids are present in foods and are usually in low concentrations, which increases the difficulty of their isolation and [...] Read more.
Flavonoid compounds have a variety of biological activities and play an essential role in preventing the occurrence of metabolic diseases. However, many structurally similar flavonoids are present in foods and are usually in low concentrations, which increases the difficulty of their isolation and identification. Therefore, developing and optimizing effective extraction and detection methods for extracting flavonoids from food is essential. In this review, we review the structure, classification, and chemical properties of flavonoids. The research progress on the extraction and detection of flavonoids in foods in recent years is comprehensively summarized, as is the application of mathematical models in optimizing experimental conditions. The results provide a theoretical basis and technical support for detecting and analyzing high-purity flavonoids in foods. Full article
(This article belongs to the Special Issue Advanced Technologies in the Extraction, Purification or Characterization of Bioactive Compounds from Foods)
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