Special Issue "Novel Food Processing and Extraction Technologies"

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

Deadline for manuscript submissions: 30 September 2018

Special Issue Editors

Guest Editor
Dr. Predrag Putnik

University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Website 1 | Website 2 | E-Mail
Interests: general statistics; research methodology; experimental design; mathematical modeling; multivariate analysis; novel food processing and extraction technologies
Guest Editor
Dr. Danijela Bursac Kovacevic

University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Website | E-Mail
Interests: food technology, food chemistry, thermal/nonthermal processing, innovative/green extraction, polyphenols and other biologically active compounds
Guest Editor
Prof. Dr. Francisco J. Barba

Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
Website 1 | Website 2 | E-Mail
Interests: Supercritical Fluid Extraction; Phytochemical Purification; Phytochemical Analysis; Compound Isolation
Guest Editor
Prof. Dr. Daniel Granato

Department of Food Engineering, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
Website | E-Mail
Interests: food chemistry; analytical methods; phenolic compounds; food fraud

Special Issue Information

Dear Colleagues,

Recent trends originating from consumer demands for functional foods have led to an expansion of research that evaluates raw materials obtained by innovative processing and extraction techniques. The conventional methods largely rely on thermal treatments as a classic approach that commonly has detrimental effects on the nutritional and sensorial quality of the foods. To overcome such limitations, novel thermal and non-thermal food technologies are developed. Among those, high hydrostatic pressure (HHP), ultrasound (US) and pulsed electric fields (PEF) are primarily focused on food processing; while microwave (MAE) and supercritical fluid (SFE) technologies are utilized for various extraction procedures.

This Special Issue of Foods will address the topics relevant to novel food processing and extraction technologies applied to various plant matrices as raw materials for functional foods production.

Prof. Dr. Predrag Putnik
Dr. Danijela Bursac Kovacevic
Prof. Dr. Francisco J. Barba
Prof. Dr. Daniel Granato
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 papers will be 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 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 550 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

  • functional foods
  • novel processing techniques
  • plant extraction
  • thermal processing
  • non-thermal processing
  • high hydrostatic pressure
  • ultrasound
  • pulsed electric fields
  • supercritical fluid
  • biologically active compounds

Published Papers (2 papers)

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Research

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Open AccessArticle Optimization of Ultrasonic-Assisted Extraction of Major Phenolic Compounds from Olive Leaves (Olea europaea L.) Using Response Surface Methodology
Received: 14 August 2018 / Revised: 31 August 2018 / Accepted: 3 September 2018 / Published: 6 September 2018
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Abstract
The ultrasound-assisted extraction (UAE) of oleuropein (OLE), verbascoside (VER), and luteolin-4′-O-glucoside (L4OG), as the major phenolics from olive leaves, was optimized using response surface methodology (RSM). A Box–Behnken design (BBD) was used to monitor the effect of different modes of ultrasound
[...] Read more.
The ultrasound-assisted extraction (UAE) of oleuropein (OLE), verbascoside (VER), and luteolin-4′-O-glucoside (L4OG), as the major phenolics from olive leaves, was optimized using response surface methodology (RSM). A Box–Behnken design (BBD) was used to monitor the effect of different modes of ultrasound operation (pulsed and continuous), liquid–solid (L–S) ratio, and sonication time on each phenolic yield. The yield of UAE and conventional solid extraction (CSE) was determined after performing ultrahigh-performance liquid chromatography with a diode-array detector (UHPLC-DAD) analysis on the extracts. The results suggested that, under optimal conditions, the concentrations of OLE, VER, and L4OG were 13.386, 0.363, and 0.527 mg/g of dry powdered olive leaves (DPOL), respectively. Verification of experiments was carried out under the modified optimal conditions and the relative errors between the predicted and experimental values were dependent on the examined phenolic compound (OLE 8.63%, VER 11.3%, and L4OG 22.48%). In comparison with CSE, UAE improved the yields of OLE, VER, and L4OG (32.6%, 41.8%, and 47.5%, respectively, after 1 min) at a temperature of 60 °C, an L–S ratio of 15 (v/w), and in the continuous mode of UAE. We demonstrated that the UAE technique is an efficient method for enhancing yields of OLE, VER, and L4OG in olive-leaf extracts, while the chosen model was adequate to optimize the extraction of major phenolic compounds from olive leaves. Full article
(This article belongs to the Special Issue Novel Food Processing and Extraction Technologies)
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Review

Jump to: Research

Open AccessReview Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials
Received: 30 May 2018 / Revised: 15 June 2018 / Accepted: 3 July 2018 / Published: 5 July 2018
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Abstract
Some functional foods contain biologically active compounds (BAC) that can be derived from various biological sources (fruits, vegetables, medicinal plants, wastes, and by-products). Global food markets demand foods from plant materials that are “safe”, “fresh”, “natural”, and with “nutritional value” while processed in
[...] Read more.
Some functional foods contain biologically active compounds (BAC) that can be derived from various biological sources (fruits, vegetables, medicinal plants, wastes, and by-products). Global food markets demand foods from plant materials that are “safe”, “fresh”, “natural”, and with “nutritional value” while processed in sustainable ways. Functional foods commonly incorporate some plant extract(s) rich with BACs produced by conventional extraction. This approach implies negative thermal influences on extraction yield and quality with a large expenditure of organic solvents and energy. On the other hand, sustainable extractions, such as microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), high-pressure assisted extraction (HPAE), high voltage electric discharges assisted extraction (HVED), pulsed electric fields assisted extraction (PEF), supercritical fluids extraction (SFE), and others are aligned with the “green” concepts and able to provide raw materials on industrial scale with optimal expenditure of energy and chemicals. This review provides an overview of relevant innovative food processing and extraction technologies applied to various plant matrices as raw materials for functional foods production. Full article
(This article belongs to the Special Issue Novel Food Processing and Extraction Technologies)
Figures

Graphical abstract

Planned Papers

The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.

Title: "Ultrasound in wet biological materials subjected to drying".
Author:Stefan J. Kowalski
Abstract: The aim of this article is to present the effect of external
action of air-born ultrasound (US) upon biological wet materials
subjected to drying. The study allows to determine the drying
effectiveness of such products like fruits and vegetables by convective
drying with ultra-sound enhancement. The vibration and heating effects
induced by power ultrasound are considered. The mathematical model of
drying is developed and validated experimentally using the data obtained
from the experimental tests carried out on the hybrid dryer equipped with
ultrasonic generator. The obtained results prove that the vibration
effect induced by ultrasound has a great impact on the acceleration of
mass transfer without significant ele-vation of product temperature, and
thus on the drying efficiency with respect to energy utilization and the
quality of dried products like fruits and vegetables.
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