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Advancing Green and Sustainable Technologies: Recovery and Valorization of Bioactive...
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Advancing Green and Sustainable Technologies: Recovery and Valorization of Bioactive Compounds from Food By-Products

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

Deadline for manuscript submissions: 31 January 2025 | Viewed by 368

Special Issue Editors

Prof. Dr. Mónica L. Chávez-González

E-Mail Website
Guest Editor
Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
Interests: bioprocesses; bioproducts research
Dr. Ricardo Gómez-García

E-Mail Website
Guest Editor
Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, CBQF, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Interests: agro-food waste upcycling; biorefinery approach; fungal enzyme production; green precipitation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In recent years, with the establishment of the circular bioeconomy, there has been an industrial growing interest in making most of the processes more circular and sustainable for obtaining and transforming food and derivative side streams. Since the food supply chain still has some drawbacks to overcome related to food waste and by-products valorization, technological trends seek to take advantage of these materials generated from food transformation to extract products of industrial interest, while non-toxic and hazardous reagent are avoided. Particularly research focused on the extraction and recovery of bioactive compounds using green and sustainable technologies including but not limited to deep eutectic solvents, microwave, enzymatic assisted extraction, solid and liquid fermentations, that seek to streamline and/or optimize processing processes has attracted great interest. This topic will collect scientific and technological advances in the extraction of bioactive compounds through green and sustainable technologies from different wastes.

Prof. Dr. Mónica L. Chávez-González
Dr. Ricardo Gómez-García
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

  • bioactive compounds
  • green extraction
  • sustainable techniques
  • bioprocessing
  • green technologies

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Published Papers (1 paper)

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Research

17 pages, 1310 KiB  
Article
Valorization of Pig Brains for Prime Quality Oil: A Comparative Evaluation of Organic-Solvent-Based and Solvent-Free Extractions
by Jaruwan Chanted, Visaka Anantawat, Chantira Wongnen, Tanong Aewsiri, Worawan Panpipat, Atikorn Panya, Natthaporn Phonsatta, Ling-Zhi Cheong and Manat Chaijan
Foods 2024, 13(17), 2818; https://doi.org/10.3390/foods13172818 - 5 Sep 2024
Viewed by 101
Abstract
Pig processing industries have produced large quantities of by-products, which have either been discarded or used to make low-value products. This study aimed to provide recommendations for manufacturing edible oil from pig brains, thereby increasing the value of pork by-products. The experiment compared [...] Read more.
Pig processing industries have produced large quantities of by-products, which have either been discarded or used to make low-value products. This study aimed to provide recommendations for manufacturing edible oil from pig brains, thereby increasing the value of pork by-products. The experiment compared non-solvent extraction methods, specifically wet rendering and aqueous saline, to a standard solvent extraction method, the Bligh and Dyer method, for extracting oil from pig brains. The yield, color, fatty acid profile, a number of lipid classes, and lipid stability against lipolysis and oxidation of the pig brain oil were comprehensively compared, and the results revealed that these parameters varied depending on the extraction method. The wet rendering process provided the highest extracted oil yield (~13%), followed by the Bligh and Dyer method (~7%) and the aqueous saline method (~2.5%). The Bligh and Dyer method and wet rendering techniques produced a translucent yellow oil; however, an opaque light-brown-red oil was found in the aqueous saline method. The Bligh and Dyer method yielded the oil with the highest phospholipid, cholesterol, carotenoid, tocopherol, and free fatty acid contents (p < 0.05). Although the Bligh and Dyer method recovered the most unsaturated fatty acids, it also recovered more trans-fatty acids. Aqueous saline and wet rendering procedures yielded oil with low FFA levels (<1 g/100 g). The PV of the oil extracted using all methods was <1 meq/kg; however, the Bligh and Dyer method had a significant TBARS content (7.85 mg MDA equivalent/kg) compared to aqueous saline (1.75 mg MDA equivalent/kg) and wet rendering (1.14 mg MDA equivalent/kg) (p < 0.05). FTIR spectra of the pig brain oil revealed the presence of multiple components in varying quantities, as determined by chemical analysis experiments. Given the higher yield and lipid stability and the lower cholesterol and trans-fatty acid content, wet rendering can be regarded as a simple and environmentally friendly method for safely extracting quality edible oil from pig brains, which may play an important role in obtaining financial benefits, nutrition, the zero-waste approach, and increasing the utilization of by-products in the meat industry. Full article
(This article belongs to the Special Issue Advancing Green and Sustainable Technologies: Recovery and Valorization of Bioactive Compounds from Food By-Products)
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