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Advanced Technologies in the Extraction, Purification or Characterization of Bioactive Compounds from Foods

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

Deadline for manuscript submissions: 30 July 2024 | Viewed by 2751

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Special Issue Editor

Dr. Sara Jaramillo-Carmona

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Guest Editor

Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa (CSIC), 41013 Seville, Spain
Interests: phytochemicals; bioactivity; food quality; nutrition; olive oil; fatty acids
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Bioactive compounds include a broad diversity of structures and functionalities that provide an excellent option for the treatment and prevention of human diseases, sustainable agronomic techniques, and for responding to the changing needs of today's society. However, these compounds are present in very low levels, causing inherent difficulties in their extraction and purification as well as the characterization of both their physicochemical and biological activity. Thus, a huge quantity of samples is needed to use them on a large scale. It is expected that progress in extraction techniques, online bioactivity-guided screening, and molecular understanding will help scientists to improve important aspects of food quality such as authenticity, safety, and functionality.

The aim of this Special Issue is to enrich the knowledge on developing better technologies for extracting bioactive compounds from foods according to their efficiency, cost-effectivity, and sustainability. Furthermore, research on advances in purification procedures and the systematic screening of bioactivity is welcome.

We welcome researchers’ original research and review articles.

Dr. Sara Jaramillo-Carmona
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. 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

bioactive compounds
food quality
optimizing the production of bioactive compounds
extraction
purification
characterization

Published Papers (3 papers)

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Research

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15 pages, 5563 KiB

Open AccessArticle

Steam Explosion-Assisted Extraction of Polysaccharides from Pleurotus eryngii and Its Influence on Structural Characteristics and Antioxidant Activity

by Jianqing Qiu, Peiying Zheng, Wanzhen Dai, Zhijun Zheng, Xiaohui Lin, Jiamiao Hu, Shaoxiao Zeng and Shaoling Lin

Foods 2024, 13(8), 1229; https://doi.org/10.3390/foods13081229 - 17 Apr 2024

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Abstract

Pleurotus eryngii (PE) has been sought after for its various health benefits and high content of phenolic compounds. This study explored the feasibility of steam explosion (SE)-assisted extraction of polysaccharides with high antioxidant capacities from PE. An orthogonal experimental design (OED) was used to optimize the SE-assisted extraction of PE. The influence of the optimized SE-assisted extraction on the physicochemical properties of PE polysaccharides was determined by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), monosaccharide compositional analysis and antioxidant capacity assays. Under optimal SE conditions, SE-assisted extraction increased the polysaccharide yield by 138% compared to extraction without SE-assistance. In addition, SEM demonstrated that SE-assisted extraction markedly altered the spatial structure of Pleurotus eryngii polysaccharides (PEP), and monosaccharide compositional analysis revealed that this pretreatment significantly increased the proportions of some monosaccharides, such as glucose, rhamnose and arabinose, in the isolated PEP. FTIR spectra indicated no change in the major chemical functional groups of PEP. PEP extracted by SE-assisted extraction had significantly increased free radical scavenging and antioxidant capacities. In conclusion, SE-assisted extraction appears to be a novel polysaccharide extraction technology, which markedly increases extraction yields and efficiency and can increase the biological activity of polysaccharide extracts. Full article

(This article belongs to the Special Issue Advanced Technologies in the Extraction, Purification or Characterization of Bioactive Compounds from Foods)

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20 pages, 2901 KiB

Open AccessArticle

A New Method of Extracting Polygonatum sibiricum Polysaccharide with Antioxidant Function: Ultrasound-Assisted Extraction-Deep Eutectic Solvents Method

by Chaoqun Sun, Guodong Wang, Jing Sun, Jiyong Yin, Jian Huang, Zizi Li, Di Mu, Menglu He, Tingting Liu, Jiali Cheng, Hanchen Du, Yan Chen and Wenjie Qu

Foods 2023, 12(18), 3438; https://doi.org/10.3390/foods12183438 - 15 Sep 2023

Cited by 2 | Viewed by 893

Abstract

Polygonatum sibiricum Polysaccharide (PsP) with antioxidant function is the main active component of Polygonatum sibiricum (P.sibiricum). The currently poor extraction yield and extraction methods of PsP cannot meet the application of that in food industrial production. In this research, an ultrasound-assisted extraction-deep eutectic solvents (UAE-DESs) method, which has never been used in the PsP industry, was first used to extract PsP. The extraction conditions were optimized by the response surface method (RSM). Both the extraction yield and antioxidant function were simultaneously considered during the optimization process. The indicators of PsP’s level and antioxidant activity in vitro were used to present the extraction yield of the UAE-DESs method, the purity, and the antioxidant effect of PsP. Under the optimal conditions, which included a liquid–solid ratio of 26:1 (mL:g), extraction temperature of 80 °C, ultrasonic time of 51 min, and ultrasonic power of 82 W, the PsP extraction yield could reach (43.61 ± 0.09)%, which was obviously higher than single DESs (33.81%) and UAE (5.83%), respectively, and the PsP appeared favorably antioxidant function. This research proposed an efficient extraction method for PsP, filled the basic research gap, and further improved the development of PsP as a dietary supplement with antioxidant function in the food industry. Full article

(This article belongs to the Special Issue Advanced Technologies in the Extraction, Purification or Characterization of Bioactive Compounds from Foods)

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Review

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34 pages, 6886 KiB

Open AccessReview

Research Progress on Extraction and Detection Technologies of Flavonoid Compounds in Foods

by Wen Li, Xiaoping Zhang, Shuanglong Wang, Xiaofei Gao and Xinglei Zhang

Foods 2024, 13(4), 628; https://doi.org/10.3390/foods13040628 - 19 Feb 2024

Viewed by 1153

Abstract

Flavonoid compounds have a variety of biological activities and play an essential role in preventing the occurrence of metabolic diseases. However, many structurally similar flavonoids are present in foods and are usually in low concentrations, which increases the difficulty of their isolation and identification. Therefore, developing and optimizing effective extraction and detection methods for extracting flavonoids from food is essential. In this review, we review the structure, classification, and chemical properties of flavonoids. The research progress on the extraction and detection of flavonoids in foods in recent years is comprehensively summarized, as is the application of mathematical models in optimizing experimental conditions. The results provide a theoretical basis and technical support for detecting and analyzing high-purity flavonoids in foods. Full article

(This article belongs to the Special Issue Advanced Technologies in the Extraction, Purification or Characterization of Bioactive Compounds from Foods)

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