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Processes
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Separation and Extraction Techniques in Food Processing and Analysis
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Separation and Extraction Techniques in Food Processing and Analysis

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

Deadline for manuscript submissions: 20 October 2024 | Viewed by 2396

Special Issue Editors

Prof. Dr. Agnieszka Zgoła-Grześkowiak

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Guest Editor
Institute of Chemistry and Electrochemistry, Faculty of Chemical Technology, Poznan University of Technology, Berdychowo 4, PL-60 965 Poznan, Poland
Interests: sample preparation; microextraction; endocrine disrupting compounds; environmental chemistry; food analysis; biodegradation; LC-MS/MS
Special Issues, Collections and Topics in MDPI journals
Dr. Magdalena Ligor

E-Mail Website
Guest Editor
Department of Environmental Chemistry and Ecoanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Gagarin 7, PL-87 100 Torun, Poland
Interests: chromatographic techniques (GC/MS, LC/MS, TLC-MS); sample preparation methods (SPME, SPE, LLE); analysis of plant materials; food and water; determination of VOCs; biomedical chemistry; trace analysis
Special Issues, Collections and Topics in MDPI journals
Dr. Tomasz Grześkowiak

E-Mail Website
Guest Editor
Institute of Chemistry and Electrochemistry, Faculty of Chemical Technology, Poznan University of Technology, Berdychowo 4, PL-60965 Poznan, Poland
Interests: sample preparation; microextraction; endocrine disrupting compounds; environmental chemistry; biodegradation; LC-MS/MS; GC
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food and the means of obtaining it have always been the most important goal in human life, as it is food that ensures the maintenance of our basic life processes. But today, it is important not only to obtain food but also to safeguard its quality and processing, as these affect our health.

Separation and extraction techniques are crucial in both food processing and analysis. Many simple processes are used in food production, for example, filtration, extraction, centrifugation, sedimentation, etc. More advanced techniques are often used in sample processing for analytical purposes, including solid-phase extraction, solid-phase microextraction, dispersive liquid–liquid microextraction, and many others. Developing and optimizing separation and extraction methods are essential for achieving good food quality and reducing production costs, as well as in analytical chemistry to increase laboratory productivity and improve selectivity, precision, and detection. It is also important to develop methods with low environmental impact. Proper control and qualitative and quantitative analysis of food products are critical for food quality and safety, and modern analytical methods allow both the appropriate isolation of food contaminants and their determination.

This Special Issue on “Separation and Extraction Techniques in Food Processing and Analysis” seeks high-quality works focusing on the latest advances in food processing and analysis. Topics include but are not limited to the following:

  • Improved food processing methods characterized by low cost and negligible environmental impact;
  • The search for valuable food constituents like antioxidants, etc.;
  • The development of green separation and extraction methods.

Prof. Dr. Agnieszka Zgoła-Grześkowiak
Dr. Magdalena Ligor
Dr. Tomasz Grześkowiak
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. 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

  • separation
  • extraction
  • food processing
  • food quality
  • new sorbents
  • green solvents
  • materials and technologies
  • sample preparation

Published Papers (3 papers)

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19 pages, 3793 KiB  
Article
Kinetics of Vegetable Oils (Rice Bran, Sunflower Seed, and Soybean) Extracted by Pressurized Liquid Extraction in Intermittent Process
by Paulo Rodolfo Ramos, Joyce Sponchiado, João Victor Febrônio Echenique, Gustavo César Dacanal and Alessandra Lopes de Oliveira
Processes 2024, 12(6), 1107; https://doi.org/10.3390/pr12061107 - 28 May 2024
Viewed by 212
Abstract
The research focuses on optimizing vegetable oil production processes for human consumption, emphasizing green and efficient extraction methods using renewable solvents with minimal toxic residues. Pressurized liquid extraction (PLE), especially with ethanol, is studied for its efficiency and low solvent usage in intermittent [...] Read more.
The research focuses on optimizing vegetable oil production processes for human consumption, emphasizing green and efficient extraction methods using renewable solvents with minimal toxic residues. Pressurized liquid extraction (PLE), especially with ethanol, is studied for its efficiency and low solvent usage in intermittent processes. By evaluating extraction parameters and kinetics, the study aims to determine optimal conditions for higher extraction rates and yields, providing insights into production costs and other factors. Specifically, the research examines the behavior of extraction kinetics for vegetable oils like rice bran, sunflower seeds, and rolled soybeans. It also seeks to determine mass diffusivity in semi-continuous processes and to model PLE in intermittent processes using Fick’s Law and Mathematica Wolfram Software v11.2. The effective diffusivity (Deff) for rice bran oil in pressurized ethanol varied between 13.09 and 15.70 × 10−12 m2/s, and the Deff value of sunflower seed oil was between 8.10 and 12.60 × 10−12 m2/s. For rolled soybean oil, the Deff value ranged from 17.25 to 31.29 × 10−12 m2/s. The mass diffusivity values of vegetable oils in pressurized ethanol remained within the same order of magnitude. The mass diffusivity for PLE in an intermittent process presented values of 5.97 × 10−12 m2/s for rice bran oil with 3 extraction cycles. The Deff value for sunflower seed oil in pressurized ethanol was 1.38 × 10−12 m2/s, with 4 cycles, and for rolled soybeans, the Deff value was 1.77 × 10−12 m2/s in 3 cycles. The Deff value found in the intermittent extraction process was lower than that in the semi-continuous process. The total solvent renewal in the semi-continuous extraction process significantly impacted the diffusivity values for all extracted oils, as this process utilizes much more solvent compared to the intermittent process for all matrices studied. Various factors, including geometry, average particle diameter, extraction temperature, and rinse solvent volume, can affect the differences in curve behavior between the semi-continuous and intermittent processes. Despite these factors, the intermittent process is considered more viable for implementation due to its favorable economic and environmental characteristics, primarily because it requires a much smaller amount of solvent. Full article
(This article belongs to the Special Issue Separation and Extraction Techniques in Food Processing and Analysis)
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20 pages, 4199 KiB  
Article
Production of Mannooligosaccharides from Açaí Seed by Immobilized β-Mannanase
by Sarha Lucia Murillo-Franco, Juan David Galvis-Nieto and Carlos E. Orrego
Processes 2024, 12(5), 847; https://doi.org/10.3390/pr12050847 - 23 Apr 2024
Viewed by 525
Abstract
In this work, an enzyme cocktail with β-mannanase as the main activity was immobilized on epoxy resin foams filled with fibers from annatto capsules. The catalytic system was characterized by SEM, FTIR, and a mechanical crush resistance test. The behavior of the pH [...] Read more.
In this work, an enzyme cocktail with β-mannanase as the main activity was immobilized on epoxy resin foams filled with fibers from annatto capsules. The catalytic system was characterized by SEM, FTIR, and a mechanical crush resistance test. The behavior of the pH and temperature for the hydrolysis of the locust bean gum were also studied. With the same substrate and with respect to the free enzyme, the immobilized enzyme showed an activity retention of 79.61%. Its operational stability in ten reuse cycles did not show any statistically significant loss of activity. This catalytic system was used to study the preferential release of MOS of two to five degrees of polymerization from mannan present in dried and ground açaí seeds, which were not subjected to any other pretreatment. Using an experimental response surface design, the predicted quadratic models for the M2–M5 MOS content were obtained and they fit well with the experimental data, predicting a production range between 0.435 and 20 g/L of MOS (M2–M5). In addition, the production reached about 12 g/L under the optimized conditions. These results indicate that the used foamed epoxy resin supports and immobilization methodology are suitable for catalyzing the hydrolysis of mannan from açaí seeds. Full article
(This article belongs to the Special Issue Separation and Extraction Techniques in Food Processing and Analysis)
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22 pages, 2553 KiB  
Article
Maximizing the Recovery of Phenolic Antioxidants from Wild Strawberry (Fragaria vesca) Leaves Using Microwave-Assisted Extraction and Accelerated Solvent Extraction
by Petra Terpinc, Erika Dobroslavić, Ivona Elez Garofulić, Maja Repajić, Ena Cegledi, Ana Dobrinčić, Sandra Pedisić and Branka Levaj
Processes 2023, 11(12), 3378; https://doi.org/10.3390/pr11123378 - 6 Dec 2023
Cited by 2 | Viewed by 1148
Abstract
Due to the presence of diverse phenolic classes in wild strawberry (Fragaria vesca L.) leaves, there is an ever-growing effort to find new, efficient methods for their recovery and detailed characterization. Microwave-assisted extraction (MAE) and accelerated solvent extraction (ASE) were evaluated to [...] Read more.
Due to the presence of diverse phenolic classes in wild strawberry (Fragaria vesca L.) leaves, there is an ever-growing effort to find new, efficient methods for their recovery and detailed characterization. Microwave-assisted extraction (MAE) and accelerated solvent extraction (ASE) were evaluated to understand the impact of the extraction temperature, extraction time, and solvent-to-sample ratio (SSR) on the quantitative and qualitative properties of the obtained extracts. The highest total phenolic content (8027 mg GA/100 g DW), as well as the highest DPPH• antiradical activity (903 μmol TE/g DW), was obtained with ASE at 150 °C with a static time of 5 min and an SSR of 40:1, while the highest ABTS•+ antiradical activity (681 μmol TE/g DW) and FRAP (2389 μmol TE/g DW) were obtained with MAE after 5 min at 80 °C and an SSR of 40:1. A total of 54 different phenolics were identified by UPLC/MS-MS, some for the first time. The MAE extract had a higher content of phenolic acids (40%; esp. p-hydroxybenzoic acid, gallic acid) and myricetin, while the ASE extract was richer in proanthocyanidins (88%; esp. procyanidin B1, procyanidin trimer), flavonols (29%; esp. quercetin, quercetin-3-glucuronide, rutin), flavan-3-ols (50%; esp. epicatechin), and flavones (39%; esp. luteolin). The results indicated that for optimal extraction conditions, the target phenolics and the desired antioxidant properties of the obtained extracts should be considered. Full article
(This article belongs to the Special Issue Separation and Extraction Techniques in Food Processing and Analysis)
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