From the Green Extraction of Food Waste and By-Products to the Structure-Activity Relationships of Natural Antioxidants 2.0

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".

Deadline for manuscript submissions: closed (30 November 2023) | Viewed by 6231

Special Issue Editors


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Guest Editor
Department of Pharmacy, University of Genoa, Viale Cembrano 4, 16148 Genoa, Italy
Interests: food chemistry; green extraction; functional foods; dietary supplements and products; food traceability; spectroscopic untargeted fingerprint
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Guest Editor
Department of Health Sciences- Magna Græcia University of Catanzaro, Catanzaro, Italy
Interests: drug discovery; computational chemistry; computer-aided drug design; virtual screening; food chemistry; nutraceuticals; natural products
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Department of Pharmacy, University of Genoa, Viale Cembrano 4, 16148 Genoa, Italy
Interests: food chemistry; green extraction; ultrasound; food by-product management; circular economy; dietary food supplements; functional foods; fishery side-streams
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues, 

The new green extraction and purification techniques are spreading more and more, not only in the field of food research, but also in industrial application so as to move towards an eco-sustainable transition of production, according to the new "fork-to-farm" conceptual framework. This inversion, with respect to the classic conceptual framework, implies an eco-sustainable exploitation of all terrestrial and marine biomasses in which nutrients and natural compounds are recycled, reducing the need for external inputs. In particular, regarding antioxidant compounds, not only their green recovery and the evaluation of their LCA (life cycle assessment), but also the understanding of their mechanism of action, are becoming mandatory to save time and economic resources. For the latter topic, computational techniques to rationalize structure–activity relationships, usually applied to the pharmaceutical sector, are also expanding to the dietetic–food sector, offering a great opportunity for the isolation of new natural antioxidants that can be used both as additives and as potential ingredients for functional foods and supplements. In this second edition of the Special Issue "From the Green Extraction of Food Waste and By-Products to the Structure–Activity Relationships of Natural Antioxidants, 2.0", papers with a focus on the most recent research on the study of new natural antioxidants coming from both marine and agri-food side-streams, coupled with computational studies, are welcomed. We welcome authors to contribute original research, as well as review articles, so as to enable researchers to cover different aspects in this research field, which connects food science, food processing, and food chemistry with molecular design/modelling and computational chemistry.

Dr. Raffaella Boggia
Dr. Giosuè Costa
Dr. Federica Turrini
Guest Editors

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Keywords

  • green extraction
  • formulation of natural antioxidants
  • life cycle assesment (LCA)
  • structure-activity relationships
  • rational design and formulation
  • computational chemistry
  • molecular docking and structure-based virtual screening

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Published Papers (2 papers)

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Review

42 pages, 1394 KiB  
Review
Alternative Assisted Extraction Methods of Phenolic Compounds Using NaDESs
by Mario Coscarella, Monica Nardi, Kalina Alipieva, Sonia Bonacci, Milena Popova, Antonio Procopio, Rosa Scarpelli and Svilen Simeonov
Antioxidants 2024, 13(1), 62; https://doi.org/10.3390/antiox13010062 - 29 Dec 2023
Cited by 6 | Viewed by 2780
Abstract
A renewed understanding of eco-friendly principles is moving the industrial sector toward a shift in the utilization of less harmful solvents as a main strategy to improve manufacturing. Green analytical chemistry (GAC) has definitely paved the way for this transition by presenting green [...] Read more.
A renewed understanding of eco-friendly principles is moving the industrial sector toward a shift in the utilization of less harmful solvents as a main strategy to improve manufacturing. Green analytical chemistry (GAC) has definitely paved the way for this transition by presenting green solvents to a larger audience. Among the most promising, surely DESs (deep eutectic solvents), NaDESs (natural deep eutectic solvents), HDESs (hydrophobic deep eutectic solvents), and HNaDESs (hydrophobic natural deep eutectic solvents), with their unique features, manifest a wide-range of applications, including their use as a means for the extraction of small bioactive compounds. In examining recent advancements, in this review, we want to focus our attention on some of the most interesting and novel ‘solvent-free‘ extraction techniques, such as microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) in relation to the possibility of better exploiting DESs and NaDESs as plausible extracting solvents of the phenolic compounds (PCs) present in different matrices from olive oil components, such as virgin olive pomace, olive leaves and twigs, virgin and extra virgin olive oil (VOO and EVOO, respectively), and olive cake and olive mill wastewaters (OMWW). Therefore, the status of DESs and NaDESs is shown in terms of their nature, efficacy and selectivity in the extraction of bioactive phytochemicals such as secoiridoids, lignans, phenolic acids and alcohols. Related studies on experimental design and processes’ optimization of the most promising DESs/NaDESs are also reviewed. In this framework, an extensive list of relevant works found in the literature is described to consider DESs/NaDESs as a suitable alternative to petrochemicals in cosmetics, pharmaceutical, or food applications. Full article
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26 pages, 2593 KiB  
Review
Rice Byproduct Compounds: From Green Extraction to Antioxidant Properties
by Raffaella Colombo, Giulia Moretto, Marta Barberis, Ilaria Frosi and Adele Papetti
Antioxidants 2024, 13(1), 35; https://doi.org/10.3390/antiox13010035 - 23 Dec 2023
Cited by 4 | Viewed by 2855
Abstract
Currently, rice (Oryza sativa L.) production and consumption is increasing worldwide, and many efforts to decrease the substantial impact of its byproducts are needed. In recent years, the interest in utilizing rice kernels, husk, bran, and germ for the recovery of different [...] Read more.
Currently, rice (Oryza sativa L.) production and consumption is increasing worldwide, and many efforts to decrease the substantial impact of its byproducts are needed. In recent years, the interest in utilizing rice kernels, husk, bran, and germ for the recovery of different molecules, from catalysts (to produce biodiesel) to bioactive compounds, has grown. In fact, rice byproducts are rich in secondary metabolites (phenolic compounds, flavonoids, and tocopherols) with different types of bioactivity, mainly antioxidant, antimicrobial, antidiabetic, and anti-inflammatory, which make them useful as functional ingredients. In this review, we focus our attention on the recovery of antioxidant compounds from rice byproducts by using innovative green techniques that can overcome the limitations of traditional extraction processes, such as their environmental and economic impact. In addition, traditional assays and more innovative methodologies to evaluate the antioxidant activity are discussed. Finally, the possible molecular mechanisms of action of the rice byproduct antioxidant compounds (phenolic acids, flavonoids, γ-oryzanol, and vitamin E) are discussed as well. In the future, it is expected that rice byproduct antioxidants will be important food ingredients that reduce the risk of the development of several human disorders involving oxidative stress, such as metabolic diseases, inflammatory disorders, and cancer. Full article
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