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Extraction Strategies to Recover Bioactive Compounds, Incorporation into Food and...
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Extraction Strategies to Recover Bioactive Compounds, Incorporation into Food and Health Benefits

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

Deadline for manuscript submissions: closed (31 December 2019) | Viewed by 27610

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special Issue Editors

Dr. María del Mar Contreras

E-Mail Website
Guest Editor
Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
Interests: bioactive compounds; functional foods; valorization; agri-food waste; phenolic compounds
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Eulogio Castro

E-Mail Website
Guest Editor
Department of Chemical, Environmental and Materials Engineering, University of Jaén, 23071 Jaén, Spain
Interests: agricultural residues; lignocellulosic materials; sugars; biorefineries; bioproducts
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The general purpose of this Special Issue, “Extraction Strategies to Recover Bioactive Compounds, Incorporation into Food, and Health Benefits”, is to expand the information on bioactive compounds when applied to the food industry. Therefore, the objectives are: To address new ways to extract bioactive compounds (phytochemicals, proteins, peptides, fatty acids, etc.) from raw material in a sustainable way and using food grade conditions, to incorporate these bioactive compounds into the food matrix, and to evaluate their health benefits. There are numerous studies in literature on different bioactive products (extracts, essential oils, oleoresins, hydrolysates, etc.) that possess numerous health benefits against diseases and disorders of the cardiovascular, respiratory, digestive system, etc. Therefore, this Special Issue will discuss ways to recover different bioactive types and to incorporate them into the food matrix. Moreover, the health benefit has to be supported in the food. Furthermore, the valorization of agri-food waste is a challenge and obtaining bio-based products based on bioactive compounds is a plausible way. We are particularly interested in studies focusing on the extraction of bioactive compounds, including antioxidants, from agri-food residues and guided at the study of their health benefits and functional food applications.

Dr. María del Mar Contreras
Prof. Dr. Eulogio Castro
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

  • Antioxidants
  • Bioactive compounds
  • Fatty acids
  • Food grade
  • Functional food
  • Healthy food
  • Carotenoids
  • Phenolic compounds
  • Peptides
  • Sustainability

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Published Papers (6 papers)

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Editorial

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3 pages, 183 KiB  
Editorial
Extraction Strategies to Recover Bioactive Compounds, Incorporation into Food and Health Benefits: Current Works and Future Challenges
by María del Mar Contreras and Eulogio Castro
Foods 2020, 9(4), 393; https://doi.org/10.3390/foods9040393 - 30 Mar 2020
Cited by 2 | Viewed by 2148
Abstract
There are numerous studies in the literature about bioactive products (extracts, essential oils, oleoresins, hydrolysates, etc [...] Full article
(This article belongs to the Special Issue Extraction Strategies to Recover Bioactive Compounds, Incorporation into Food and Health Benefits)

Research

Jump to: Editorial

10 pages, 571 KiB  
Article
Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions
by Beatriz Martín-García, Federica Pasini, Vito Verardo, Ana María Gómez-Caravaca, Emanuele Marconi and Maria Fiorenza Caboni
Foods 2019, 8(12), 670; https://doi.org/10.3390/foods8120670 - 12 Dec 2019
Cited by 24 | Viewed by 4627
Abstract
Buckwheat is a rich source of phenolic compounds that have shown to possess beneficial effect to reduce some diseases due to their antioxidant power. Phenolic compounds are present in the free and in the bound form to the cell wall that are concentrated [...] Read more.
Buckwheat is a rich source of phenolic compounds that have shown to possess beneficial effect to reduce some diseases due to their antioxidant power. Phenolic compounds are present in the free and in the bound form to the cell wall that are concentrated mainly in the outer layer (hull and bran). Hull is removed before the milling of buckwheat to obtain flours. In order to evaluate the phenolic composition in dehulled buckwheat milling fractions, it was carried out a determination of free and bound phenolic compounds in dehulled whole buckwheat flour, light flour, bran flour, and middling flour by high-performance liquid chromatography-mass spectrometry (HPLC–MS). The most abundant free phenolic compounds were rutin and epiafzelchin–epicatechin-O-dimethylgallate, whereas the most abundant bound phenolic compounds were catechin and epicatechin in all buckwheat flours. Besides, the highest content of free phenolic compounds was obtained in bran flour (1249.49 mg/kg d.w.), whereas the greatest bound phenolic content was in middling (704.47 mg/kg d.w.) and bran flours (689.81 mg/kg d.w.). Thus, middling and bran flours are naturally enriched flours in phenolic compounds that could be used to develop functional foods. Full article
(This article belongs to the Special Issue Extraction Strategies to Recover Bioactive Compounds, Incorporation into Food and Health Benefits)
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17 pages, 3479 KiB  
Article
Integrated Process for Sequential Extraction of Bioactive Phenolic Compounds and Proteins from Mill and Field Olive Leaves and Effects on the Lignocellulosic Profile
by María del Mar Contreras, Antonio Lama-Muñoz, José Manuel Gutiérrez-Pérez, Francisco Espínola, Manuel Moya, Inmaculada Romero and Eulogio Castro
Foods 2019, 8(11), 531; https://doi.org/10.3390/foods8110531 - 29 Oct 2019
Cited by 26 | Viewed by 4276
Abstract
The extraction of bioactive compounds in a biorefinery context could be a way to valorize agri-food byproducts, but there is a remaining part that also requires attention. Therefore, in this work the integrated extraction of phenolic compounds, including the bioactive oleuropein, and proteins [...] Read more.
The extraction of bioactive compounds in a biorefinery context could be a way to valorize agri-food byproducts, but there is a remaining part that also requires attention. Therefore, in this work the integrated extraction of phenolic compounds, including the bioactive oleuropein, and proteins from olive mill leaves was addressed following three schemes, including the use of ultrasound. This affected the total phenolic content (4475.5–6166.9 mg gallic acid equivalents/100 g), oleuropein content (675.3–1790.0 mg/100 g), and antioxidant activity (18,234.3–25,459.0 µmol trolox equivalents/100 g). No effect was observed on either the protein recovery or the content of sugars and lignin in the extraction residues. Concerning the recovery of proteins, three operational parameters were evaluated by response surface methodology. The optimum (63.1%) was achieved using NaOH 0.7 M at 100 °C for 240 min. Then, the selected scheme was applied to olive leaves from the field, observing differences in the content of some of the studied components. It also changed the lignocellulosic profile of the extraction residues of both leaf types, which were enriched in cellulose. Overall, these results could be useful to diversify the valorization chain in the olive sector. Full article
(This article belongs to the Special Issue Extraction Strategies to Recover Bioactive Compounds, Incorporation into Food and Health Benefits)
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19 pages, 2287 KiB  
Article
Phenolic Compounds from Sesame Cake and Antioxidant Activity: A New Insight for Agri-Food Residues’ Significance for Sustainable Development
by Reham Hassan Mekky, Essam Abdel-Sattar, Antonio Segura-Carretero and María del Mar Contreras
Foods 2019, 8(10), 432; https://doi.org/10.3390/foods8100432 - 22 Sep 2019
Cited by 51 | Viewed by 5102
Abstract
Agri-food residues represent a rich source of nutrients and bioactive secondary metabolites, including phenolic compounds. The effective utilization of these by-products in food supplements and the nutraceuticals industry could provide a way of valorization in the transition to becoming more sustainable. In this [...] Read more.
Agri-food residues represent a rich source of nutrients and bioactive secondary metabolites, including phenolic compounds. The effective utilization of these by-products in food supplements and the nutraceuticals industry could provide a way of valorization in the transition to becoming more sustainable. In this context, the present study describes the phenolic profiling of sesame (Sesamum indicum L.) cake using reversed-phase high-performance liquid chromatography coupled to diode array detection and quadrupole-time-of-flight-mass spectrometry. Compounds were characterized based on their retention time, UV spectra, accurate mass spectrometry (MS) and MS/MS data along with comparison with standards, whenever possible, and the relevant literature. The characterized compounds (112 metabolites) belong to several classes, namely, phenolic acids (hydroxybenzoic acids and hydroxycinnamic acids), flavonoids, and lignans. Moreover, organic acids and some nitrogenous compounds were characterized. The total phenol content and the antioxidant activity of the cake extract were determined. This study provides useful information for the valorization of by-products from the sesame oil industry. Full article
(This article belongs to the Special Issue Extraction Strategies to Recover Bioactive Compounds, Incorporation into Food and Health Benefits)
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16 pages, 970 KiB  
Article
Biocompounds Content Prediction in Ecuadorian Fruits Using a Mathematical Model
by Wilma Llerena, Iván Samaniego, Ignacio Angós, Beatriz Brito, Bladimir Ortiz and Wilman Carrillo
Foods 2019, 8(8), 284; https://doi.org/10.3390/foods8080284 - 25 Jul 2019
Cited by 26 | Viewed by 4235
Abstract
Anthocyanins, carotenoids and polyphenols are biomolecules that give the characteristic color to fruits. Carotenoids relate to yellow, orange and red colors whereas anthocyanins and polyphenols mainly relate to purple and red colors. Presently, standard determination of antioxidants is carried out using relatively complex [...] Read more.
Anthocyanins, carotenoids and polyphenols are biomolecules that give the characteristic color to fruits. Carotenoids relate to yellow, orange and red colors whereas anthocyanins and polyphenols mainly relate to purple and red colors. Presently, standard determination of antioxidants is carried out using relatively complex methods and techniques. The aim of this study was to develop a mathematical prediction model to relate the internal color parameters of the Amazonic fruits araza (Eugenia stipitata Mc Vaugh), Andean fruit blackberry (Rubus glaucus Benth), Andean blueberry (Vaccinium floribundum Kunth), goldenberry (Physalis peruviana L.), naranjilla (Solanum quitoense Lam.), and tamarillo (Solanum betaceum Cav.) to their respective anthocyanins, carotenoids and polyphenols contents. The mathematical model was effective in predicting the total anthocyanins content (TAC), the total carotenoids content (TCC) and finally the total phenolic content (TPC) of fruits assayed. Andean blueberry presented a TPC with an experimental value of 7254.62 (mg GAE/100 g sample) with respect to a TPC prediction value of 7315.73 (mg GAE/100 g sample). Andean blackberry presented a TAC with an experimental value of 1416.69 (mg chloride cyanidin 3-glucoside/100 g) with respect to a prediction TAC value of 1413 (mg chloride cyanidin 3-glucoside/100 g). Full article
(This article belongs to the Special Issue Extraction Strategies to Recover Bioactive Compounds, Incorporation into Food and Health Benefits)
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13 pages, 1090 KiB  
Article
Bioprocessed Production of Resveratrol-Enriched Rice Wine: Simultaneous Rice Wine Fermentation, Extraction, and Transformation of Piceid to Resveratrol from Polygonum cuspidatum Roots
by Kai-Ruei Yang, Hui-Chuan Yu, Chun-Yung Huang, Jen-Min Kuo, Cheng Chang, Chwen-Jen Shieh and Chia-Hung Kuo
Foods 2019, 8(7), 258; https://doi.org/10.3390/foods8070258 - 15 Jul 2019
Cited by 13 | Viewed by 5669
Abstract
A new bioprocess to produce resveratrol-enriched rice wine was established and the effects of adding Polygonum cuspidatum root powder to rice wine fermentation were investigated. In this new process, piceid and resveratrol were extracted from P. cuspidatum roots to rice wine and piceid [...] Read more.
A new bioprocess to produce resveratrol-enriched rice wine was established and the effects of adding Polygonum cuspidatum root powder to rice wine fermentation were investigated. In this new process, piceid and resveratrol were extracted from P. cuspidatum roots to rice wine and piceid was converted to resveratrol by β-glucosidase during fermentation. After 10 days co-fermentation, rice wine with high levels of resveratrol was obtained, which contained ~14% (v/v) ethanol, 122 mg/L piceid, and 86 mg/L resveratrol. The resveratrol-enriched rice wine had enhanced antioxidant activity with significantly stronger 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric ion reducing power, and ferrous ion chelating capability. Ultrafiltration (UF) was employed in this study using hollow fibers to clarify the end product, increase shelf life without heat treatment, and maintain the quality of the phenolic compounds. The boiled and UF-treated rice wine were evaluated for ethanol, piceid, resveratrol, clarity, aerobic plate count, total acidity, pH, reducing sugars, and amino acids. The quality of the resveratrol-enriched rice wine was maintained after four weeks storage at normal refrigeration temperatures. Full article
(This article belongs to the Special Issue Extraction Strategies to Recover Bioactive Compounds, Incorporation into Food and Health Benefits)
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