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Emerging Food Processing and Novel Approaches for Extraction and Application...
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Emerging Food Processing and Novel Approaches for Extraction and Application of Bioactive Compounds

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (31 January 2023) | Viewed by 18961

Special Issue Editors

Prof. Dr. Mohsen Gavahian

E-Mail Website
Guest Editor
Department of Food Science, National Pingtung University of Science and Technology, 1, Shuefu Road, Neipu, Taiwan
Interests: emerging food processing technologies; extraction; ohmic heating; ultrasound; cold plasma; bioactive compounds; waste valorization
Special Issues, Collections and Topics in MDPI journals
Dr. Changwei Hsieh

E-Mail Website
Guest Editor
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
Interests: pulsed electric fields; cold plasma; high voltage electric field; extraction; food processing; high-pressure processing; supercritical fluids
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Recent trends based on 21st Century consumer demands for healthy and functional foods boosted the application of naturally occurring bioactive compounds (e.g., polyphenols, phytosterols, fatty acids, flavonoids, caffeine, carotenoids, essential oils, etc.)

In this sense, extraction, stability during the process, and applications of these valuable molecules have attracted attention in the food, pharmaceutical, and cosmetic industries. Research showed that conventional extraction and processing technologies have several limitations such as low efficiency and degradation of bioactive compounds due to long processing time. Therefore, emerging food processing technologies and innovative approaches for the extraction and application of bioactive compounds, including phytochemicals, have been recently explored in various regions of the world.

These attractive technologies include extractions based on ohmic, microwave, radiofrequency, infrared, pulsed electric fields, moderate electric fields, ultrasound, high voltage electrical fields, high-pressure processing, combined technologies, and other innovative approaches.

The journal Molecules is inviting researchers to submit original research, critical reviews, and short communications to be reviewed for publication in a Special Issue on “Emerging food processing and novel approaches for extraction and application of bioactive compounds”.

This special issue covers papers related to this topic, that is included (but not limited to):

  • Application of emerging technologies (thermal and non-thermal), to extract bioactive compounds.
  • Effects of pretreatments based on emerging technologies, such as cold plasma, on bioactive compounds in the extracts
  • Development of new extraction processes based on emerging technologies
  • Development of new products based on the application of bioactive compounds from extracts
  • Effects of food processing technologies on bioactive compounds
  • Design and development of innovative systems for extraction of bioactive compounds
  • Process analysis for extraction of bioactive compounds
  • Combined technologies to obtain bioactive compounds
  • Increasing the stability of bioactive compounds through innovative approaches

Dr. Mohsen Gavahian
Dr. Changwei Hsieh
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. Molecules 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 2700 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

  • emerging food processing technologies
  • ohmic-assisted extraction
  • microwave-assisted extraction
  • radiofrequency-assisted extraction
  • infrared-assisted extraction
  • ultrasound-assisted extraction
  • pulsed electric fields
  • cold plasma treatment
  • novel extraction techniques
  • bioactive compounds
  • phenolic compounds
  • antioxidants
  • polyphenols
  • phytosterols
  • flavonoids
  • carotenoids
  • phytochemicals

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  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
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Further information on MDPI's Special Issue polices can be found here.

Published Papers (7 papers)

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Editorial

Jump to: Research, Review

2 pages, 164 KiB  
Editorial
“Emerging Food Processing and Novel Approaches for Extraction and Application of Bioactive Compounds”: Special Issue Editorial Overview
by Mohsen Gavahian and Changwei Hsieh
Molecules 2023, 28(8), 3523; https://doi.org/10.3390/molecules28083523 - 17 Apr 2023
Cited by 1 | Viewed by 1126
Abstract
The guest editors Mohsen Gavahian and Changwei Hsieh are pleased to present the editorial overview of the Special Issue entitled “Emerging Food Processing and Novel Approaches for Extraction and Application of Bioactive Compounds” [...] Full article
(This article belongs to the Special Issue Emerging Food Processing and Novel Approaches for Extraction and Application of Bioactive Compounds)

Research

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14 pages, 1573 KiB  
Article
Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot (Beta vulgaris L.) Juice
by Bartosz Kruszewski, Ewa Domian and Małgorzata Nowacka
Molecules 2023, 28(5), 2018; https://doi.org/10.3390/molecules28052018 - 21 Feb 2023
Cited by 11 | Viewed by 2102
Abstract
High-pressure homogenization (HPH) is considered an innovative and modern method of processing and preserving liquid and semi-liquid foods. The aim of this research was to examine the impact of HPH processing on the content of betalain pigments and physicochemical properties of beetroot juice. [...] Read more.
High-pressure homogenization (HPH) is considered an innovative and modern method of processing and preserving liquid and semi-liquid foods. The aim of this research was to examine the impact of HPH processing on the content of betalain pigments and physicochemical properties of beetroot juice. Combinations of the following HPH parameters were tested: the pressure used (50, 100, 140 MPa), the number of cycles (1 and 3) and the applied cooling or no cooling. The physicochemical analysis of the obtained beetroot juices was based on the determination of the extract, acidity, turbidity, viscosity and color values. Use of higher pressures and a greater number of cycles reduces the turbidity (NTU) of the juice. Moreover, in order to maintain the highest possible extract content and a slight color change of the beetroot juice, it was crucial to perform sample cooling after the HPH process. The quantitative and qualitative profiles of betalains have been also determined in the juices. In terms of the content of betacyanins and betaxanthins, the highest values were found in untreated juice at 75.3 mg and 24.8 mg per 100 mL, respectively. The high-pressure homogenization process resulted in a decrease in the content of betacyanins in the range of 8.5–20.2% and of betaxanthins in the range of 6.5–15.0%, depending on the parameters used. Studies have shown that that the number of cycles was irrelevant, but an increase in pressure from 50 MPa to 100 or 140 MPa had a negative effect on pigment content. Additionally, juice cooling significantly limits the degradation of betalains in beetroot juice. Full article
(This article belongs to the Special Issue Emerging Food Processing and Novel Approaches for Extraction and Application of Bioactive Compounds)
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15 pages, 2993 KiB  
Article
Essential Oils Composition and Biological Activity of Chamaecyparis obtusa, Chrysopogon nigritanus and Lavandula coronopifolia Grown Wild in Sudan
by Loai M. H. Eltayeb, Sakina Yagi, Hanan M. M. Mohamed, Gokhan Zengin, Mohammad Ali Shariati, Maksim Rebezov, Abdullah Ibrahim Uba and Jose Manuel Lorenzo
Molecules 2023, 28(3), 1005; https://doi.org/10.3390/molecules28031005 - 19 Jan 2023
Cited by 14 | Viewed by 2440
Abstract
Generally, there are scant data about the constituents and eventually the biological activity of essential oils (EOs) from aromatic plants that grow naturally in Sudan. The present study aimed to determine the chemical composition, and antioxidant and enzyme inhibitory activities of EO extracted [...] Read more.
Generally, there are scant data about the constituents and eventually the biological activity of essential oils (EOs) from aromatic plants that grow naturally in Sudan. The present study aimed to determine the chemical composition, and antioxidant and enzyme inhibitory activities of EO extracted from the fruit of Chamaecyparis obtusa (Siebold and Zucc.) Endl. (family Cupressaceae), root of Chrysopogon nigritanus (Benth.) Veldkampis (family Poaceae) and aerial part of Lavandula coronopifolia Poir (family Lamiaceae). The fruit of C. obtusa contained only monoterpenes, mainly hydrogenated ones, with α-pinene (69.07%) as the major component. Oxygenated sesquiterpenes comprised the highest content of the C. nigritanus root EO with cedr-8-en-15-ol (28.69%) as the major constituent while aerial parts of L. coronopifolia contained both monoterpenes and sesquiterpenes and the oxygenated monoterpene lavandulol (26.56%) as dominant compounds. The EO of the root of C. nigritanus significantly displayed (p < 0.05) the highest anti-DPPH radical, Fe3+- and Cu2+-reducing and metal-chelating activities, while that of C. obtusa fruit significantly exerted (p < 0.05) the best anti-ABTS radical and total antioxidant activity. The two EOs significantly exhibited (p < 0.05) the highest anti-acetylcholinesterase and -butyrylcholinesterase activities, respectively, while EO of L. coronopifolia was the only oil to show a considerable inhibitory effect against the tyrosinase and α-glucosidase enzymes. In conclusion, EOs from these three plants could be natural agents with promising functional properties for food, cosmetics, and pharmaceutical applications. Full article
(This article belongs to the Special Issue Emerging Food Processing and Novel Approaches for Extraction and Application of Bioactive Compounds)
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14 pages, 5678 KiB  
Article
Enhancement of Antioxidant Property of N-Carboxymethyl Chitosan and Its Application in Strawberry Preservation
by Luyao Bian, Huigang Sun, Ying Zhou, Yang Tao and Chong Zhang
Molecules 2022, 27(23), 8496; https://doi.org/10.3390/molecules27238496 - 2 Dec 2022
Cited by 9 | Viewed by 2239
Abstract
Bio-enzymatic grafting phenolic acid to chitosan derivative is an efficient and environmentally friendly molecular synthesis technology. In the present study, N-carboxymethyl chitosan (CMCS) was grafted with gallic acid (GA) using recombinant bacterial laccase from Streptomyces coelicolor as a catalyst. GA and CMCS were [...] Read more.
Bio-enzymatic grafting phenolic acid to chitosan derivative is an efficient and environmentally friendly molecular synthesis technology. In the present study, N-carboxymethyl chitosan (CMCS) was grafted with gallic acid (GA) using recombinant bacterial laccase from Streptomyces coelicolor as a catalyst. GA and CMCS were successfully grafted as determined by measuring amino acid content, Fourier transform infrared (FTIR) spectroscopy and ultraviolet-visible (UV-Vis) spectroscopy. Then, the effect of GA-g-CMCS coating on the freshness of strawberries at 20 ± 2 °C was explored. The physiological and biochemical quality indicators of strawberries during storage were monitored. The 1.5% GA-g-CMCS coating helped to protect the antioxidant properties and nutrients of strawberries and extend the shelf life. Specifically, it reduced the weight loss of strawberries during preservation (originally 12.7%) to 8.4%, maintained titratable acidity content (TA) residuals above 60% and reduced decay rate from 36.7% to 8.9%. As a bioactive compound, GA-g-CMCS has the potential to become an emerging food packing method. These results provide a theoretical basis and reference method for the subsequent synthesis and application of CMCS derivatives. Full article
(This article belongs to the Special Issue Emerging Food Processing and Novel Approaches for Extraction and Application of Bioactive Compounds)
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12 pages, 3350 KiB  
Article
Enhancing Bioactive Saponin Content of Raphanus sativus Extract by Thermal Processing at Various Conditions
by Min Yang, Chih-Yao Hou, Hsien-Yi Hsu, Sulfath Hakkim Hazeena, Shella Permatasari Santoso, Cheng-Chia Yu, Chao-Kai Chang, Mohsen Gavahian and Chang-Wei Hsieh
Molecules 2022, 27(23), 8125; https://doi.org/10.3390/molecules27238125 - 22 Nov 2022
Cited by 2 | Viewed by 2059
Abstract
Pickled radish (Raphanus sativus) is a traditional Asian ingredient, but the traditional method takes decades to make this product. To optimize such a process, this study compared the saponin content of pickled radishes with different thermal processing and traditional processes (production [...] Read more.
Pickled radish (Raphanus sativus) is a traditional Asian ingredient, but the traditional method takes decades to make this product. To optimize such a process, this study compared the saponin content of pickled radishes with different thermal processing and traditional processes (production time of 7 days, 10 years, and 20 years) and evaluated the effects of different thermal processes on the formation of radish saponin through kinetics study and mass spectrometry. The results showed that increasing the pickling time enhanced the formation of saponin in commercial pickled radishes (25 °C, 7 days, 6.50 ± 1.46 mg g−1; 3650 days, 23.11 ± 1.22 mg g−1), but these increases were lower than those induced by thermal processing (70 °C 30 days 24.24 ± 1.01 mg g−1). However, it was found that the pickling time of more than 10 years and the processing temperature of more than 80 °C reduce the saponin content. Liquid chromatography–mass spectrometry (LC-MS) analysis showed that the major saponin in untreated radish was Tupistroside G, whereas treated samples contained Asparagoside A and Timosaponin A1. Moreover, this study elucidated the chemical structure of saponins in TPR. The findings indicated that thermal treatment could induce functional saponin conversion in plants, and such a mechanism can also be used to improve the health efficacy of plant-based crops. Full article
(This article belongs to the Special Issue Emerging Food Processing and Novel Approaches for Extraction and Application of Bioactive Compounds)
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18 pages, 20900 KiB  
Article
Effect of D-Limonene Nanoemulsion Edible Film on Banana (Musa sapientum Linn.) Post-Harvest Preservation
by Chih-Yao Hou, Sulfath Hakkim Hazeena, Shu-Ling Hsieh, Bao-Hong Li, Min-Hung Chen, Ping-Yu Wang, Bao-Qing Zheng and Yu-Shen Liang
Molecules 2022, 27(19), 6157; https://doi.org/10.3390/molecules27196157 - 20 Sep 2022
Cited by 18 | Viewed by 2875
Abstract
D-limonene (4-isopropenyl-1-methylcyclohexene) is an important compound in several citrus essential oils (such as orange, lemon, tangerine, lime, and grapefruit). It has been used as a flavoring agent and as a food preservative agent, with generally recognized as safe (GRAS) status. D-limonene has been [...] Read more.
D-limonene (4-isopropenyl-1-methylcyclohexene) is an important compound in several citrus essential oils (such as orange, lemon, tangerine, lime, and grapefruit). It has been used as a flavoring agent and as a food preservative agent, with generally recognized as safe (GRAS) status. D-limonene has been well-studied for its anti-inflammatory, antioxidant, anti-cancer, and antibacterial properties. The antibacterial activity of D-limonene against food-borne pathogens was investigated in this study by preparing a D-limonene nanoemulsion. The D-limonene solution and nanoemulsion have been prepared in six concentrations, 0.04%, 0.08%, 0.1%, 0.2%, 0.4%, and 0.8% (v/v), respectively, and the antibacterial activity was tested against four food-borne pathogens (Staphylococcus aureus, Listeria monocytogenes, Salmonella enterica, and Escherichia coli). The results showed that the D-limonene nanoemulsion had good nanoscale and overall particle size uniformity, and its particle size was about 3~5 nm. It has been found that the D-limonene solution and nanoemulsion have a minimal inhibitory concentration of 0.336 mg/mL, and that they could inhibit the growth of microorganisms efficiently. The data indicate that the D-limonene nanoemulsion has more antibacterial ability against microorganisms than the D-limonene essential oil. After bananas are treated with 1.0% and 1.5% D-limonene nanoemulsion coatings, the water loss of the bananas during storage and the percentage of weight loss are reduced, which can inhibit the activity of pectinase. The application of a biocoating provides a good degree of antibacterial activity and air and moisture barrier properties, which help with extending the shelf life of bananas. Full article
(This article belongs to the Special Issue Emerging Food Processing and Novel Approaches for Extraction and Application of Bioactive Compounds)
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Review

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44 pages, 2869 KiB  
Review
The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg
by Parisa Mostashari, Krystian Marszałek, Aynura Aliyeva and Amin Mousavi Khaneghah
Molecules 2023, 28(6), 2658; https://doi.org/10.3390/molecules28062658 - 15 Mar 2023
Cited by 13 | Viewed by 4943
Abstract
This review article discusses advanced extraction methods to enhance the functionality of egg-derived peptides while reducing their allergenicity. While eggs are considered a nutrient-dense food, some proteins can cause allergic reactions in susceptible individuals. Therefore, various methods have been developed to reduce the [...] Read more.
This review article discusses advanced extraction methods to enhance the functionality of egg-derived peptides while reducing their allergenicity. While eggs are considered a nutrient-dense food, some proteins can cause allergic reactions in susceptible individuals. Therefore, various methods have been developed to reduce the allergenicity of egg-derived proteins, such as enzymatic hydrolysis, heat treatment, and glycosylation. In addition to reducing allergenicity, advanced extraction methods can enhance the functionality of egg-derived peptides. Techniques such as membrane separation, chromatography, and electrodialysis can isolate and purify specific egg-derived peptides with desired functional properties, improving their bioactivity. Further, enzymatic hydrolysis can also break down polypeptide sequences and produce bioactive peptides with various health benefits. While liquid chromatography is the most commonly used method to obtain individual proteins for developing novel food products, several challenges are associated with optimizing extraction conditions to maximize functionality and allergenicity reduction. The article also highlights the challenges and future perspectives, including optimizing extraction conditions to maximize functionality and allergenicity reduction. The review concludes by highlighting the potential for future research in this area to improve the safety and efficacy of egg-derived peptides more broadly. Full article
(This article belongs to the Special Issue Emerging Food Processing and Novel Approaches for Extraction and Application of Bioactive Compounds)
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