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Food Industry By-Products as a Source of Phytochemical Compounds
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Food Industry By-Products as a Source of Phytochemical Compounds

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

Deadline for manuscript submissions: closed (10 April 2021) | Viewed by 30295

Special Issue Editors

Prof. Dr. Drago Šubarić

E-Mail Website
Guest Editor
Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
Interests: valorisation of food waste/by-products; starch modification; extrusion processes; food rheology; food stability
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Stela Jokić

E-Mail Website
Guest Editor
Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
Interests: innovative green extraction methods: supercritical CO2 extraction, subritical water extraction, ultrasound- and microwave-assisted extraction of bioactive compounds from different raw materials, and biological investigation of the extracts. Production of high quality powders using spray drying technique and physical-chemical, biochemical, and pharmacological analyses of obtained extracts
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We are pleased to invite you to submit original articles or reviews to the Special Issue of Foods entitled “Food Industry By-Products as a Source of Phytochemical Compounds”.

Phytochemicals, or phytonutrients, are a group of biologically active substances from plants. They have a functional value for the human body, acting in terms of protection against or prevention of disease. So far, over a thousand different phytochemicals have been identified in different plants and their fruits. Modern research aims to identify and explain the possible benefits of these compounds for human health, and also aims to isolate them. For extraction and isolation, the innovative green extraction methods are currently an attractive research topic in the multidisciplinary areas of food technology, biotechnology, nutrition, pharmaceutical and cosmetic industries, applied chemistry, etc. Therefore, it is very important to find the most efficient method for the extraction of certain phytochemicals from selected sources.

Large quantities of solids are created during the processing of raw materials from plants in the food processing industry every year, and their storage, processing, and management present a serious ecological and economic problem. The large quantities of by-products created every day are mostly managed through disposal sites or by making cattle fodder. Therefore, every industry has the goal of fully using their raw materials in the production process while creating as little waste as possible, where waste is not necessarily “waste”, but a by-product or raw material in some future process. There is great interest today to use by-products from the food industry for various purposes because they contain many potentially useful substances/phytochemicals, and they could represent significant raw materials in the production/development of new products.

We believe that a Special Issue in the journal Foods focused on phytochemicals from food by-products will provide an overview of the current status and future developments in the field.

The Special Issue will cover the following scientific topics:

  • Valorization of food waste and/or food industry by-products;
  • Innovative methods for the extraction of phytochemicals from food/agricultural waste and by-products;
  • Polyphenols and other antioxidants and their influence on human health;
  • Development of functional food;
  • Process design using optimization methods.

We kindly invite and encourage you to submit your original articles or reviews, and look forward to receiving your work.

Prof. Dr. Drago Šubarić
Prof. Dr. Stela Jokić
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

  • Food industry by-products
  • Phytochemicals
  • Innovative extraction methods
  • Green solvents
  • Optimization
  • Antioxidants
  • Functional foods
  • Health effects

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Published Papers (6 papers)

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Editorial

Jump to: Research

2 pages, 161 KiB  
Editorial
Food Industry By-Products as a Sources of Phytochemical Compounds
by Drago Šubarić and Stela Jokić
Foods 2022, 11(12), 1724; https://doi.org/10.3390/foods11121724 - 13 Jun 2022
Cited by 3 | Viewed by 1715
Abstract
Phytochemicals, or phytonutrients, are a group of biologically active substances from plants [...] Full article
(This article belongs to the Special Issue Food Industry By-Products as a Source of Phytochemical Compounds)

Research

Jump to: Editorial

11 pages, 907 KiB  
Article
Effect of Type and Concentration of Carrier Material on the Encapsulation of Pomegranate Peel Using Spray Drying Method
by Katarina Šavikin, Nataša Nastić, Teodora Janković, Dubravka Bigović, Borislav Miličević, Senka Vidović, Nebojša Menković and Jelena Vladić
Foods 2021, 10(9), 1968; https://doi.org/10.3390/foods10091968 - 24 Aug 2021
Cited by 31 | Viewed by 4266
Abstract
This study aimed to establish a procedure for pomegranate peel (PP) valorization and attainment of stable extracts with preserved bioactive compounds. The technology applied was spray drying with carbohydrate-based (maltodextrin, MD) and protein-based (whey protein, WP) carrier materials in different concentrations (80, 100, [...] Read more.
This study aimed to establish a procedure for pomegranate peel (PP) valorization and attainment of stable extracts with preserved bioactive compounds. The technology applied was spray drying with carbohydrate-based (maltodextrin, MD) and protein-based (whey protein, WP) carrier materials in different concentrations (80, 100, and 120%). What was analyzed was the impact of the type and concentration of carrier material on the stability and quality of the final encapsulated powder. The best results were achieved when the PP extract was microencapsulated with the carbohydrate-based carrier (100%), where it had the highest encapsulation efficiency (EE) (88.63%), hygroscopicity (15.17%), and water solubility index (87.04%). The moisture content was in the range of 3.69–4.60% and 4.21–5.84% for MD and WP, respectively, indicating that both are suitable for long-term storage. It was observed that changes in carrier concentration significantly influenced most of the powders’ physicochemical properties. Microencapsulation using MD yielded a higher content of punicalin, punicalagin, gallic, and ellagic acid than those with WP. Overall results demonstrated that carbohydrate-based microencapsulation can be utilized efficiently for the protection of powder stability and phytochemical characteristics. Full article
(This article belongs to the Special Issue Food Industry By-Products as a Source of Phytochemical Compounds)
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16 pages, 8464 KiB  
Article
Green Extraction Techniques for Obtaining Bioactive Compounds from Mandarin Peel (Citrus unshiu var. Kuno): Phytochemical Analysis and Process Optimization
by Silvija Šafranko, Ina Ćorković, Igor Jerković, Martina Jakovljević, Krunoslav Aladić, Drago Šubarić and Stela Jokić
Foods 2021, 10(5), 1043; https://doi.org/10.3390/foods10051043 - 11 May 2021
Cited by 61 | Viewed by 5915
Abstract
In this study, an efficient utilization and valorization of mandarin peel (Citrus unshiu Marc. var. Kuno) was investigated using innovative and green extraction techniques. The first step of this study included the extraction and analysis of the volatile compounds by performing [...] Read more.
In this study, an efficient utilization and valorization of mandarin peel (Citrus unshiu Marc. var. Kuno) was investigated using innovative and green extraction techniques. The first step of this study included the extraction and analysis of the volatile compounds by performing a supercritical CO2 (SC-CO2) extraction under different operating pressure conditions (100 and 300 bar). The analysis of volatile compounds of the obtained extracts was conducted by gas chromatography-mass spectrometry (GC-MS), and limonene was found to be the dominant volatile component (13.16% at 100 bar; 30.65% at 300 bar). After SC-CO2 treatment, the exhausted citrus peel waste enriched with bioactive compounds was subjected to subcritical water extraction (SWE) in a wide temperature range (130–220 °C) using different solvent-solid ratio (10–30 mL/g) in time periods from 5 to 15 min, in order to obtain bioflavonoids. Identification and quantification of present bioflavonoids was conducted by high-performance liquid chromatography with a with a diode array detector (HPLC), and hesperidin (0.16–15.07 mg/g) was determined as the most abundant flavanon in mandarin peel with other polyphenolic compounds that were possible by-products of thermal degradation. At higher temperatures, the presence of 5-hydroxymethylfurfural (5-HMF) and chlorogenic acid were detected. Antiradical activity and total phenolic content in the extracts were determined using spectrophotometric methods, while the process optimization was performed by response surface methodology (RSM). Full article
(This article belongs to the Special Issue Food Industry By-Products as a Source of Phytochemical Compounds)
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11 pages, 276 KiB  
Article
Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products
by Antun Jozinović, Drago Šubarić, Đurđica Ačkar, Jurislav Babić, Vedran Orkić, Sunčica Guberac and Borislav Miličević
Foods 2021, 10(5), 946; https://doi.org/10.3390/foods10050946 - 26 Apr 2021
Cited by 16 | Viewed by 4683
Abstract
The addition of brewer’s spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP), on the nutritional properties of directly expanded snack products based on corn grits was investigated. Snack products were produced in a laboratory single screw extruder with the addition [...] Read more.
The addition of brewer’s spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP), on the nutritional properties of directly expanded snack products based on corn grits was investigated. Snack products were produced in a laboratory single screw extruder with the addition of 5, 10 and 15% d. m. of these by-products in corn grits. Chemical composition, total phenolic content, antioxidant activity, dietary fiber, resistant starch, starch damage and pasting properties of the mixtures and extruded samples were determined. Extrusion process and by-product additions had a significant effect on the proximate chemical composition. All three by-products increased contents of both soluble and insoluble dietary fiber, while the extrusion caused a reduction of insoluble fiber and increase of soluble fiber. After the extrusion process starch damage and antioxidant activity increased, while resistant starch content and total polyphenol content decreased. According to obtained results, it can be concluded that the investigated by-products can be used in the production of nutritionally more valuable corn snacks. Full article
(This article belongs to the Special Issue Food Industry By-Products as a Source of Phytochemical Compounds)
22 pages, 7792 KiB  
Article
Green Extraction Methods for Extraction of Polyphenolic Compounds from Blueberry Pomace
by Ante Lončarić, Maria Celeiro, Antun Jozinović, Josip Jelinić, Tihomir Kovač, Stela Jokić, Jurislav Babić, Tihomir Moslavac, Sandra Zavadlav and Marta Lores
Foods 2020, 9(11), 1521; https://doi.org/10.3390/foods9111521 - 23 Oct 2020
Cited by 56 | Viewed by 6807
Abstract
In this study, green extraction methods—high voltage electrical discharges (HVED), pulsed electric field (PEF), and ultrasound-assisted extraction (UAE)—were compared in terms of extraction yield of total and individual polyphenolic compounds, as well as the antioxidant capacity of blueberry pomace extracts. All extractions were [...] Read more.
In this study, green extraction methods—high voltage electrical discharges (HVED), pulsed electric field (PEF), and ultrasound-assisted extraction (UAE)—were compared in terms of extraction yield of total and individual polyphenolic compounds, as well as the antioxidant capacity of blueberry pomace extracts. All extractions were performed with methanol- and ethanol-based solvents. The highest total polyphenols content (TPC) (10.52 mg of gallic acid equivalent (GAE) per g of dry weight (dw)) and antioxidant activity (AA) (0.83 mmol TE/g dw) were obtained by PEF-assisted extraction in the ethanol-based solvent after 100 pulses and 20 kV/cm, which corresponds to an energy input of 41.03 kJ/kg. A total of eighteen individual polyphenols were identified in all investigated blueberry pomace extracts by high-performance liquid chromatography with the diode-array detector (HPLC-DAD) and liquid chromatography electrospray ionization tandem mass spectrometric (LC-(HESI)-MS/MS). The highest anthocyanin (1757.32 µg/g of dw) and flavanol (297.86 µg/g of dw) yields were obtained in the methanol-based solvent, while the highest phenolic acid (625.47 µg/g of dw) and flavonol (157.54 µg/g of dw) yields were obtained in the ethanol-based solvent by PEF-assisted extraction at the energy input of 41.03 kJ/kg. These results indicated that PEF is a promising green extraction method which can improve the blueberry pomace’s polyphenol extraction yield. Full article
(This article belongs to the Special Issue Food Industry By-Products as a Source of Phytochemical Compounds)
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21 pages, 1304 KiB  
Article
Podravka and Slavonka Varieties of Pepper Seeds (Capsicum annuum L.) as a New Source of Highly Nutritional Edible Oil
by Tanja Cvetković, Jasmina Ranilović, Davorka Gajari, Helena Tomić-Obrdalj, Drago Šubarić, Tihomir Moslavac, Ana-Marija Cikoš and Stela Jokić
Foods 2020, 9(9), 1262; https://doi.org/10.3390/foods9091262 - 9 Sep 2020
Cited by 17 | Viewed by 5569
Abstract
The aim of this study was to evaluate Croatian pepper seed varieties (Podravka and Slavonka) as a new source of added value ingredients. Pepper seed is mostly considered a by-product. For the first time, the pepper (Capsicum annuum L.) seeds [...] Read more.
The aim of this study was to evaluate Croatian pepper seed varieties (Podravka and Slavonka) as a new source of added value ingredients. Pepper seed is mostly considered a by-product. For the first time, the pepper (Capsicum annuum L.) seeds of the Slavonka and Podravka varieties were examined as the source material for oil production by the two methods of extraction: cold pressing (CP) and supercritical CO2 extraction (SC-CO2). Further, fatty acid profile, tocopherols, and sensory analysis of the oils were examined, as well as the chemical characteristics and antioxidant potential of seed flour. The antioxidant potential of pepper seed flour was different between varieties (Podravka 107 antioxidant unit (AU); Slavonka 70 antioxidant unit (AU)). The Podravka variety pepper seed oil has shown higher γ-tocopherol content (CP 80.1 mg/100 g; SC-CO2 extraction 65.3 mg/100 g) than the Slavonka variety (CP 65.3 mg/100 g; SC-CO2 extraction 16.0 mg/100 g). According to the obtained results, cold pressing (CP) would be a more favourable method for pepper seed oil extraction, taking into account sensory evaluation and nutritional quality. The pepper seed oil has potential for culinary application with a nutritional quality comparable to vegetable oils of a higher price class. Full article
(This article belongs to the Special Issue Food Industry By-Products as a Source of Phytochemical Compounds)
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