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Antioxidants
Special Issues
By-Products Valorization: Bioactive Compounds as Antioxidant Agents
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By-Products Valorization: Bioactive Compounds as Antioxidant Agents

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Natural and Synthetic Antioxidants".

Deadline for manuscript submissions: closed (31 August 2020) | Viewed by 12046

Special Issue Editor

Prof. Dr. Ana Barros

E-Mail Website
Guest Editor
Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
Interests: by-products; bioactive compounds; circular economy; industrial symbiosis; HLPC-MS; spectroscopic analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

In general, by-products from food matrices represent a negative environmental impact in several regions worldwide, despite recent improvements of waste management strategies.

Some of these by-products are rich sources of valuable compounds with high biological activities that can be useful tools to recovering and using these bioactive compounds as nutraceutical, natural food additives, therefore showing their potential to be used in the pharmaceutical, cosmetics, and food industries.

Contributions for this Special Issue can cover the following topics: the optimization of the extraction procedure of bioactive compounds; analytical procedures for the identification and quantification of these compounds; biological activities associated with the compounds identified; antioxidant activity assays; and applications of bioactive compounds isolated from by-products.

Dr. Ana Barros
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. Antioxidants 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 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

  • by-products
  • antioxidant activity
  • biological activities
  • phenolic compounds
  • pharmaceutical/cosmetic industries

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (2 papers)

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Research

16 pages, 2930 KiB  
Article
Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (Solanum melongena L.) Peel
by Georgiana Horincar, Elena Enachi, Vasilica Barbu, Doina Georgeta Andronoiu, Gabriela Râpeanu, Nicoleta Stănciuc and Iuliana Aprodu
Antioxidants 2020, 9(4), 351; https://doi.org/10.3390/antiox9040351 - 23 Apr 2020
Cited by 21 | Viewed by 5270
Abstract
In this study, antioxidant-rich eggplant peel extract was used to obtain a value-added pastry cream. In order to reduce the susceptibility to degradation, microencapsulation of the biologically active compounds from the eggplant peel was first performed. The microencapsulated bioactive compounds powder (MBC) obtained [...] Read more.
In this study, antioxidant-rich eggplant peel extract was used to obtain a value-added pastry cream. In order to reduce the susceptibility to degradation, microencapsulation of the biologically active compounds from the eggplant peel was first performed. The microencapsulated bioactive compounds powder (MBC) obtained through freeze-drying retained about 94.31% of the anthocyanins present in the extract, was rich in phenolic compounds, and displayed a high antioxidant activity. The purple colored powder was added to the pastry cream in different concentrations (5% and 10%), allowing significant increase of total phenolic content and antioxidant activity, which were rather stable over 72 h of storage under refrigeration conditions. Sensory evaluation indicated that addition of MBC resulted in improved color and overall acceptability of the pastry cream formulation. All pastry cream samples exhibited rheological behavior specific to the weak gel-like structures, with increasing values of storage modulus with MBC addition. The instrumental texture analysis showed that MBC addition to the pastry cream slightly decreased the firmness and improved the chewiness of the samples. Full article
(This article belongs to the Special Issue By-Products Valorization: Bioactive Compounds as Antioxidant Agents)
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19 pages, 1316 KiB  
Article
Green-Sustainable Recovery of Phenolic and Antioxidant Compounds from Industrial Chestnut Shells Using Ultrasound-Assisted Extraction: Optimization and Evaluation of Biological Activities In Vitro
by Fátima Lameirão, Diana Pinto, Elsa F. Vieira, Andreia F. Peixoto, Cristina Freire, Stefania Sut, Stefano Dall’Acqua, Paulo Costa, Cristina Delerue-Matos and Francisca Rodrigues
Antioxidants 2020, 9(3), 267; https://doi.org/10.3390/antiox9030267 - 24 Mar 2020
Cited by 62 | Viewed by 5951
Abstract
Chestnut processing industry generates large amounts of by-products, including leaves, burs and shells that are a source of bioactive compounds. The purpose of this study was to establish an ultrasound-assisted extraction (UAE) of phenolic and antioxidant compounds from industrial chestnut shells. A central [...] Read more.
Chestnut processing industry generates large amounts of by-products, including leaves, burs and shells that are a source of bioactive compounds. The purpose of this study was to establish an ultrasound-assisted extraction (UAE) of phenolic and antioxidant compounds from industrial chestnut shells. A central composite design (CCD) was conducted to analyze the effects of time (4–46 min) and temperature (34–76 °C) in the antioxidant activity (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP)) and total phenolic compounds (TPC) of chestnut shells extracts. The optimal extraction conditions were obtained at 70 °C for 40 min. The optimal extract was characterized regarding phenolic profile, radical scavenging capacity, and effects on intestinal and dermal cell lines. The optimal extract revealed high amounts of ellagic acid (40.4 µg/mg dw), followed by caffeic acid derivative (15.4 µg/mg dw) and epigallocatechin (15.3 µg/mg dw). Indeed, the extract exhibited the highest scavenging efficiencies against NO● (IC50 = 0.1 µg/mL) and HOCl (IC50 = 0.7 µg/mL) and did not conducted to a decrease on HaCaT and HFF-1 viability up to 100 μg/mL. Oppositely, a decrease on Caco-2 and HT29-MTX viability was observed. This study suggests that UAE could be a sustainable option to valorize chestnut shells as raw material for different industries. Full article
(This article belongs to the Special Issue By-Products Valorization: Bioactive Compounds as Antioxidant Agents)
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