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Processes
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Recovery of High-Value Compounds from Food Byproducts Using Novel Processing...
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Recovery of High-Value Compounds from Food Byproducts Using Novel Processing Technologies

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: closed (1 February 2021) | Viewed by 30575

Special Issue Editor

Dr. Giovanna Ferrentino

E-Mail Website
Guest Editor
Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza University, 1, 39100 Bolzano, Italy
Interests: novel technologies; “mild technologies”; supercritical fluid; food byproducts; sterilization/pasteurization of liquid and solid foods; characterization of the functionality; and physical–chemical attributes of the obtained compounds

Special Issue Information

Dear Colleagues,

I am pleased to invite you to participate to the Special Issue entitled “Recovery of High Value Compounds from Food Byproducts Using Novel Processing Technologies”, to be published in Processes. Processes (ISSN 2227-9717, Impact Factor=2.753, ranks Q2 in the category “Engineering, Chemical”) is an international peer-reviewed open access journal on processes in chemistry, biochemistry, biology, materials, and related process/systems engineering research fields.

Food industries annually produce billions of tons of non-edible residues, which can cause pollution, management, and economic problems worldwide. Environmental damages to water, soil, and air are global concerns which require the development of different strategies for the use of agricultural and industrial residues as source of new products. It is well known that food byproducts are rich in high-value compounds of increasing scientific interest thanks to their beneficial effects on human health. The challenge for the recovery of these compounds is to find the appropriate process technologies able to achieve the maximum extraction yield without compromising the stability and functionality of the obtained compounds. This Special Issue on “Recovery of High Value Compounds from Food Byproducts Using Novel Processing Technologies” seeks high-quality works and topics focusing on emerging processing technologies for the recovery of high value compounds from various food byproducts.

Dr. Giovanna Ferrentino
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. Processes is an international peer-reviewed open access monthly 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 2400 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

  • Supercritical fluid extraction
  • Membrane technologies
  • Ultrasound-assisted extraction
  • Microwave-assisted extraction
  • High-pressure-assisted extraction
  • Pulse electric field assisted extraction

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Published Papers (5 papers)

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Research

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11 pages, 1826 KiB  
Article
Ultrasound-Assisted Extraction of Bioactive Compounds and Antioxidant Capacity for the Valorization of Elaeocarpus serratus L. Leaves
by Ying-Hsuan Chen and Chun-Yao Yang
Processes 2020, 8(10), 1218; https://doi.org/10.3390/pr8101218 - 29 Sep 2020
Cited by 14 | Viewed by 7856
Abstract
Elaeocarpus serratus L. leaves contain significant polyphenols, flavonoids, and myricitrin with medicinal property, which are byproducts after harvest and can be recovered for potential food applications. In this study, the effective extraction method for bioactive compounds and myricitrin from Elaeocarpus serratus L. leaves [...] Read more.
Elaeocarpus serratus L. leaves contain significant polyphenols, flavonoids, and myricitrin with medicinal property, which are byproducts after harvest and can be recovered for potential food applications. In this study, the effective extraction method for bioactive compounds and myricitrin from Elaeocarpus serratus L. leaves was investigated by comparing ultrasound-assisted extraction (UAE) and shaking-assisted extraction (SAE) for total phenolic content (TPC), total flavonoid content (TFC), myricitrin, and antioxidant capacity (as ferric reducing antioxidant power, FRAP). A first-order kinetic model of extraction was also proposed to correlate the observed extraction rate coefficient and limiting concentration of myricitrin in various solvents. Using defatted leaves (DL) as the substrate at the UAE condition of 95% ethanol with 1/10 (g/mL) of DL to solvent ratio under 40 kHz/300 W of ultrasound, 26.63% of yield of extract, and 199.75 mg-ferrous-sulfate-heptahydrate-equivalent/g-DL of FRAP were obtained. Further, the bioactive compounds extracted were 92.35 mg-gallic-acid-equivalent/g-DL of TPC, 53.14 mg-rutin-equivalent/g-DL of TFC, and 4.41 mg/g-DL of myricitrin, which were 1.53, 1.44, and 1.4 folds using SAE at 120 rpm, respectively. This showed that UAE was more efficient than SAE in bioactive compounds recovery for valorization of Elaeocarpus serratus L. leaves. Full article
(This article belongs to the Special Issue Recovery of High-Value Compounds from Food Byproducts Using Novel Processing Technologies)
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13 pages, 1125 KiB  
Article
Comparison of Different Extraction Methods for the Recovery of Olive Leaves Polyphenols
by Ana Dobrinčić, Maja Repajić, Ivona Elez Garofulić, Lucija Tuđen, Verica Dragović-Uzelac and Branka Levaj
Processes 2020, 8(9), 1008; https://doi.org/10.3390/pr8091008 - 19 Aug 2020
Cited by 75 | Viewed by 6575
Abstract
In the present study, advanced extraction techniques, microwave (MAE), ultrasound (UAE), and high pressure (HPAE)-assisted extraction, were applied to improve extraction efficiency of olive (Olea europaea L.) leaves polyphenols. The effect of sample mass (1.5 and 3 g), MAE—time (2, 8.5, and [...] Read more.
In the present study, advanced extraction techniques, microwave (MAE), ultrasound (UAE), and high pressure (HPAE)-assisted extraction, were applied to improve extraction efficiency of olive (Olea europaea L.) leaves polyphenols. The effect of sample mass (1.5 and 3 g), MAE—time (2, 8.5, and 15 min) and temperature (45 and 80 °C), UAE—time (7, 14, and 21 min) and amplitude (50 and 100%) and HPAE—time (1, 5.5, and 10 min) and pressure (300 and 500 MPa) on the concentration of each analyzed polyphenol compound was examined. Identified polyphenols were oleuropein, hydroxytyrosol, chlorogenic acid, caffeic acid, verbascoside, and rutin. All three advanced extraction techniques yielded higher content of total polyphenols when compared to the conventional heat-reflux extraction (CE) along with a significant reduction of extraction time from 60 (CE) to 2, 21, and 5.5 min in MAE, UAE, and HPAE, respectively. The most intensive values of tested parameters in each technique were the ones that promoted cell wall disruption, e.g., temperature of 80 °C in MAE, 100% amplitude in UAE and 500 MPa in HPAE. MAE and UAE were more efficient in total polyphenols’ recovery than HPAE. Full article
(This article belongs to the Special Issue Recovery of High-Value Compounds from Food Byproducts Using Novel Processing Technologies)
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11 pages, 788 KiB  
Article
Whole-Cell Biotransformation of 1,12-Dodecanedioic Acid from Coconut Milk Factory Wastewater by Recombinant CYP52A17SS Expressing Saccharomyces cerevisiae
by Phawadee Buathong, Nassapat Boonvitthya, Gilles Truan and Warawut Chulalaksananukul
Processes 2020, 8(8), 969; https://doi.org/10.3390/pr8080969 - 11 Aug 2020
Cited by 5 | Viewed by 3114
Abstract
Biotransformation of fatty acids from renewable wastewater as feedstock to value-added chemicals is a fascinating commercial opportunity. α,ω-Dicarboxylic acids (DCAs) are building blocks in many industries, such as polymers, cosmetic intermediates, and pharmaceuticals, and can be obtained by chemical synthesis under extreme conditions. [...] Read more.
Biotransformation of fatty acids from renewable wastewater as feedstock to value-added chemicals is a fascinating commercial opportunity. α,ω-Dicarboxylic acids (DCAs) are building blocks in many industries, such as polymers, cosmetic intermediates, and pharmaceuticals, and can be obtained by chemical synthesis under extreme conditions. However, biological synthesis can replace the traditional chemical synthesis using cytochrome P450 enzymes to oxidize fatty acids to DCAs. Saccharomyces cerevisiae BY(2R)/pYeDP60-CYP52A17SS (BCM), a transgenic strain expressing the galactose-inducible CYP52A17SS cytochrome P450 enzyme, was able to grow in a coconut milk factory wastewater (CCW) medium and produced 12-hydroxydodecanoic acid (HDDA) and 1,12-dodecanedioic acid (DDA). The supplementation of CCW with 10 g/L yeast extract and 20 g/L peptone (YPCCW) markedly increased the yeast growth rate and the yields of 12-HDDA and 1,12-DDA, with the highest levels of approximately 60 and 38 µg/L, respectively, obtained at 30 °C and pH 5. The incubation temperature and medium pH strongly influenced the yeast growth and 1,12-DDA yield, with the highest 1,12-DDA formation at 30 °C and pH 5–5.5. Hence, the S. cerevisiae BCM strain can potentially be used for producing value-added products from CCW. Full article
(This article belongs to the Special Issue Recovery of High-Value Compounds from Food Byproducts Using Novel Processing Technologies)
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19 pages, 2834 KiB  
Article
Hydrothermal–Microwave Processing for Starch Extraction from Mexican Avocado Seeds: Operational Conditions and Characterization
by Rafael G. Araújo, Rosa M. Rodríguez-Jasso, Héctor A. Ruiz, Mayela Govea-Salas, Walfred Rosas-Flores, Miguel Angel Aguilar-González, Manuela E. Pintado, Claudia Lopez-Badillo, Cynthia Luevanos and Cristobal Noe Aguilar
Processes 2020, 8(7), 759; https://doi.org/10.3390/pr8070759 - 29 Jun 2020
Cited by 28 | Viewed by 6302
Abstract
Avocado seeds are an agroindustrial residue widely produced in Mexico that are causing various environmental problems due to their accumulation. The evaluation of avocado residues to recover biopolymers by microwave-assisted extraction (MAE) and the characterization of avocado starch properties were studied in the [...] Read more.
Avocado seeds are an agroindustrial residue widely produced in Mexico that are causing various environmental problems due to their accumulation. The evaluation of avocado residues to recover biopolymers by microwave-assisted extraction (MAE) and the characterization of avocado starch properties were studied in the present work. A central-composite design was used to optimize the MAE process. Moreover, a comparison was performed between MAE non-isothermal mode (NO–ISO) and conventional extraction. Starch optimization by MAE was obtained at 161.09 °C for 56.23 min with an extraction yield of 49.52% ± 0.69%, while with NO–ISO at 161 °C was obtained 45.75% ± 2.18%. Conventional extraction was 39.04% ± 2.22%. Compared with conventional starch, MAE starch showed similar proprieties and molecular spectra. In contrast, MAE starch showed high solubility, low water absorption capacity, a non-granular structure with small particle size (<2 µm) and polydispersity of fragments at different sizes of polymers. Therefore, MAE is a viable technology to extract the starch, and avocado seed can be considered an excellent starch source for the development of novel functional foods, contributing to promoting sustainability across the food chain. Full article
(This article belongs to the Special Issue Recovery of High-Value Compounds from Food Byproducts Using Novel Processing Technologies)
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Review

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32 pages, 2176 KiB  
Review
Non-Extractable Polyphenols from Food By-Products: Current Knowledge on Recovery, Characterisation, and Potential Applications
by Yubin Ding, Ksenia Morozova, Matteo Scampicchio and Giovanna Ferrentino
Processes 2020, 8(8), 925; https://doi.org/10.3390/pr8080925 - 2 Aug 2020
Cited by 35 | Viewed by 6038
Abstract
Non-extractable polyphenols (NEPs), or bound polyphenols, are a significant fraction of polyphenols that are retained in the extraction residues after conventional aqueous organic solvent extraction. They include both high molecular weight polymeric polyphenols and low molecular weight phenolics attached to macromolecules. Current knowledge [...] Read more.
Non-extractable polyphenols (NEPs), or bound polyphenols, are a significant fraction of polyphenols that are retained in the extraction residues after conventional aqueous organic solvent extraction. They include both high molecular weight polymeric polyphenols and low molecular weight phenolics attached to macromolecules. Current knowledge proved that these bioactive compounds possess high antioxidant, antidiabetic, and other biological activities. Plant-based food by-products, such as peels, pomace, and seeds, possess high amount of NEPs. The recovery of these valuable compounds is considered an effective way to recycle food by-products and mitigate pollution, bad manufacturing practice, and economic loss caused by the residues management. The current challenge to valorise NEPs from plant-based by-products is to increase the extraction efficiency with proper techniques, choose appropriate characterising methods, and explore potential functions to use in some products. Based on this scenario, the present review aims to summarise the extraction procedure and technologies applied to recover NEPs from plant-based by-products. Furthermore, it also describes the main techniques used for the characterisation of NEPs and outlines their potential food, pharmaceutical, nutraceutical, and cosmetic applications. Full article
(This article belongs to the Special Issue Recovery of High-Value Compounds from Food Byproducts Using Novel Processing Technologies)
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