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The Extraction, Characterization and Application of Functional Ingredients from Agri-Food...
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The Extraction, Characterization and Application of Functional Ingredients from Agri-Food Wastes and By-Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: 19 January 2025 | Viewed by 6909

Special Issue Editors

Dr. Sandra Pedisić

E-Mail Website
Guest Editor
Laboratory for Drying Technologies and Monitoring of Biologically Active Compounds, Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Interests: plant bioactive compounds; advanced extraction techniques; chromatography methods; microencapsulation techniques; valorization of agrofood industry by-products; antioxidants; polyphenols; pigments; fruit and herb processing; functional food
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Sandra Balbino

E-Mail Website
Guest Editor
Section for Food Plant Design, Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Interests: bioactive ingredients; antioxidants; vegetable oils; plant-based protein; by-products valorization; cryogenic grinding; supercritical extraction
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The food industry produces large quantities of waste and by-products that are rich in bioactive compounds such as polyphenols, carotenoids, phytosterols, fatty acids, aromatic compounds, etc., which can be used as functional ingredients for the preparation of food and pharmaceutical products. To take advantage of these benefits, advanced extraction techniques have gained importance over conventional methods in recent years. These techniques, which are influenced by various extraction parameters and matrix-related factors, need to be carefully optimized in order to increase efficiency and obtain targeted bioactive compounds. The valorization of agri-food waste and by-products can be achieved through advanced drying technologies that can extend the shelf life of perishable products, facilitate the preservation of bioactive compounds, and can be processed into a stable value-added product. The aim of this Special Issue is therefore to present the latest research findings on the valorization of agri-food processing waste and by-products using advanced methods for the extraction, isolation, and characterization of bioactive compounds. We invite contributions which present findings on extraction methods, optimization strategies, and the evaluation of bioactive compounds, with a focus on practical applications in sustainable food practices.

Dr. Sandra Pedisić
Prof. Dr. Sandra Balbino
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

  • bioactive compounds
  • agri-food waste and by-products
  • advanced and conventional extraction techniques
  • characterization of bioactive compounds
  • application of functional ingredients
  • drying technologies
  • biological activities
  • functional foods

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Published Papers (5 papers)

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Research

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13 pages, 2205 KiB  
Article
Drying of Saffron Petals as a Critical Step for the Stabilization of This Floral Residue Prior to Extraction of Bioactive Compounds
by Inmaculada Criado-Navarro, Francisco Barba-Palomeque, Pedro Pérez-Juan, Carlos A. Ledesma-Escobar and Feliciano Priego-Capote
Foods 2024, 13(23), 3724; https://doi.org/10.3390/foods13233724 - 21 Nov 2024
Viewed by 299
Abstract
Saffron petals represent floral biomass generally wasted due to rapid deterioration. Previous characterization studies have revealed the presence of bioactive compounds in petals, such as flavonols and anthocyanins. Petal stabilization is a challenge for the efficient isolation of these compounds. This research evaluated [...] Read more.
Saffron petals represent floral biomass generally wasted due to rapid deterioration. Previous characterization studies have revealed the presence of bioactive compounds in petals, such as flavonols and anthocyanins. Petal stabilization is a challenge for the efficient isolation of these compounds. This research evaluated three different drying techniques before the solid–liquid extraction of bioactive compounds: oven-drying (40 and 60 °C), lyophilization, and vacuum evaporation (25 and 50 °C). The characterization of the extracts allowed the annotation of 22 metabolites with a quantitative predominance of anthocyanins and derivatives of kaempferol and quercetin. Oven-drying at 60 °C was the most suitable approach for extracting minor compounds, such as crocins and safranal, at concentrations below 1 mg/g dry weight. Vacuum evaporation (50 °C) and lyophilization were the most recommended strategies for efficiently isolating flavonoids. Therefore, drying saffron petals is crucial to ensure the efficient extraction of bioactive compounds. Full article
(This article belongs to the Special Issue The Extraction, Characterization and Application of Functional Ingredients from Agri-Food Wastes and By-Products)
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15 pages, 2561 KiB  
Article
Effect of Pulsed Electric Field Pretreatment on the Concentration of Lipophilic and Hydrophilic Compounds in Cold-Pressed Grape Seed Oil Produced from Wine Waste
by Natka Ćurko, Katarina Perić, Tomislava Vukušić Pavičić, Sandra Balbino, Marina Tomašević, Damir Iveković, Ivana Radojčić Redovniković and Karin Kovačević Ganić
Foods 2024, 13(14), 2299; https://doi.org/10.3390/foods13142299 - 22 Jul 2024
Viewed by 829
Abstract
Pretreatment of grape pomace seeds with a pulsed electric field (PEF) was applied to improve the extraction yield of cold-pressed grape seed oil. The effects of different PEF conditions, electric field intensities (12.5, 14.0 and 15.6 kV/cm), and durations (15 and 30 min) [...] Read more.
Pretreatment of grape pomace seeds with a pulsed electric field (PEF) was applied to improve the extraction yield of cold-pressed grape seed oil. The effects of different PEF conditions, electric field intensities (12.5, 14.0 and 15.6 kV/cm), and durations (15 and 30 min) on the oil chemical composition were also studied. All PEF pretreatments significantly increased the oil yield, flow rate and concentration of total sterols (p < 0.05). In addition, similar trends were observed for total tocochromanols and phenolic compounds, except for PEF pretreatment under the mildest conditions (12.5 kV/cm, 15 min) (p < 0.05). Notably, the application of 15.6 kV/cm for 30 min resulted in the highest relative increase in oil yield and flow rate (29.6% and 56.5%, respectively) and in the concentrations of total tocochromanols, nonflavonoids, and flavonoids (22.1%, 60.2% and 81.5%, respectively). In addition, the highest relative increase in the concentration of total sterols (25.4%) was achieved by applying 12.5 kV/cm for 30 min. The fatty acid composition of the grape seed oil remained largely unaffected by the PEF pretreatments. These results show that PEF pretreatment effectively improves both the yield and the bioactive properties of cold-pressed grape seed oil. Full article
(This article belongs to the Special Issue The Extraction, Characterization and Application of Functional Ingredients from Agri-Food Wastes and By-Products)
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18 pages, 4361 KiB  
Article
In Vitro Characterization of Polysaccharides from Fresh Tea Leaves in Simulated Gastrointestinal Digestion and Gut Microbiome Fermentation
by Qiaoyi Zhou, Jinjing Gao, Xueyan Sun, Yicheng Liang, Minqi Ye, Dongxia Liang, Caijin Ling and Binghu Fang
Foods 2024, 13(10), 1561; https://doi.org/10.3390/foods13101561 - 16 May 2024
Cited by 2 | Viewed by 1335
Abstract
Tea plants have a long cultivation history in the world, but there are few studies on polysaccharides from fresh tea leaves. In this study, tea polysaccharides (TPSs) were isolated from fresh tea leaves. Then, we investigated the characteristics of TPSs during in vitro [...] Read more.
Tea plants have a long cultivation history in the world, but there are few studies on polysaccharides from fresh tea leaves. In this study, tea polysaccharides (TPSs) were isolated from fresh tea leaves. Then, we investigated the characteristics of TPSs during in vitro simulated digestion and fermentation; moreover, the effects of TPSs on gut microbiota were explored. The results revealed that saliva did not significantly affect TPSs’ molecular weight, monosaccharide composition, and reducing sugar content, indicating that TPSs cannot be digested in the oral cavity. However, TPSs were partially decomposed in the gastrointestinal tract after gastric and intestinal digestion, resulting in the release of a small amount of free glucose monosaccharides. Our in vitro fermentation experiments demonstrated that TPSs are degraded by gut microbiota, leading to short-chain fatty acid (SCFA) production and pH reduction. Moreover, TPSs increased the abundance of Bacteroides, Lactobacillus, and Bifidobacterium but reduced that of Escherichia, Shigella, and Enterococcus, demonstrating that TPSs can regulate the gut microbiome. In conclusion, TPSs are partially decomposed by gut microbiota, resulting in the production of SCFAs and the regulation of gut microbiota composition and function. Therefore, TPSs may be used to develop a prebiotic supplement to regulate the gut microbiome and improve host health. Full article
(This article belongs to the Special Issue The Extraction, Characterization and Application of Functional Ingredients from Agri-Food Wastes and By-Products)
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29 pages, 5706 KiB  
Article
Bioactive Potential of Olive Mill Waste Obtained from Cultivars Grown in the Island of Malta
by Frederick Lia and Karen Attard
Foods 2024, 13(8), 1152; https://doi.org/10.3390/foods13081152 - 10 Apr 2024
Viewed by 1690
Abstract
This study explores the bioactive potential of olive mill waste derived from cultivars grown in the Maltese Islands through various analytical approaches. Cell culture, cell staining, allelopathic assays, shrimp brine lethality assays, and HPLC analysis were conducted to assess the efficacy and bioactivity [...] Read more.
This study explores the bioactive potential of olive mill waste derived from cultivars grown in the Maltese Islands through various analytical approaches. Cell culture, cell staining, allelopathic assays, shrimp brine lethality assays, and HPLC analysis were conducted to assess the efficacy and bioactivity of the extracts using different treatments, including methanolic extraction, acid, and alkaline hydrolysis. Notably, the results from cell lines revealed that NB4r2 cells exhibited high susceptibility to the tested extracts, with the lowest IC50 recorded after 72 h of exposure. Notably, the ‘Bajda’ cultivar displayed the most effectiveness, particularly with acid hydrolysis. In allelopathic assays, higher concentrations of ‘Malti’, ‘Bidni’, and ‘Bajda’ extracts significantly inhibited lettuce seed germination. Similarly, in the brine shrimp lethality assay, higher concentrations led to increased mortality rates of Artemia salina, though rates decreased at lower concentrations. The identification of phenolic compounds found in olive mill waste was conducted using high-performance liquid chromatography (HPLC) with the use of internal standards. The identification revealed a variety of compounds, with 3-hydroxytyrosol and oleacein being present in high abundance in nearly all hydrolyzed and methanolic extracts, whereas gallic acid was found to be the least abundant. These findings highlight the rich bioactive potential of olive mill waste and provide insights into its applications in pharmaceuticals, nutraceuticals, and agriculture, emphasizing the importance of further research to fully exploit these valuable resources. Full article
(This article belongs to the Special Issue The Extraction, Characterization and Application of Functional Ingredients from Agri-Food Wastes and By-Products)
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Review

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21 pages, 1430 KiB  
Review
Isolation of Extracellular Vesicles from Agri-Food Wastes: A Novel Perspective in the Valorization of Agri-Food Wastes and By-Products
by Raffaella Latella, Eleonora Calzoni, Lorena Urbanelli, Giada Cerrotti, Serena Porcellati, Carla Emiliani, Sandra Buratta and Brunella Tancini
Foods 2024, 13(10), 1492; https://doi.org/10.3390/foods13101492 - 11 May 2024
Cited by 1 | Viewed by 1704
Abstract
Agri-food wastes generated by industrial food processing are valorized through the extraction of biomolecules to obtain value-added products useful for various industrial applications. In the present review, we describe the valuable by-products and bioactive molecules that can be obtained from agricultural wastes and [...] Read more.
Agri-food wastes generated by industrial food processing are valorized through the extraction of biomolecules to obtain value-added products useful for various industrial applications. In the present review, we describe the valuable by-products and bioactive molecules that can be obtained from agricultural wastes and propose extracellular vesicles (EVs) as innovative nutraceutical and therapeutic compounds that could be derived from agriculture residues. To support this idea, we described the general features and roles of EVs and focused on plant-derived extracellular vesicles (PDEVs) that are considered natural carriers of bioactive molecules and are involved in intercellular communication between diverse kingdoms of life. Consistently, PDEVs exert beneficial effects (anti-inflammatory, anti-tumor, and immune-modulatory) on mammalian cells. Although this research field is currently in its infancy, in the near future, the isolation of EVs and their use as nutraceutical tools could represent a new and innovative way to valorize waste from the agri-food industry in an ecofriendly way. Full article
(This article belongs to the Special Issue The Extraction, Characterization and Application of Functional Ingredients from Agri-Food Wastes and By-Products)
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