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Advances in Green Extraction Technology of High Added-Value Compounds from...
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Advances in Green Extraction Technology of High Added-Value Compounds from Agri-Food Waste

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

Deadline for manuscript submissions: 10 July 2024 | Viewed by 2339

Special Issue Editors

Dr. Ombretta Marconi

E-Mail Website
Guest Editor
Department of Agricultural, Food and Environomental Science, University of Perugia, Via San Costanzo, 06126 Perugia, Italy
Interests: food science and technology; food quality; food analysis; agri-food waste valorization; bioactive compounds; malting; brewing
Special Issues, Collections and Topics in MDPI journals
Dr. Assunta Marrocchi

E-Mail Website
Guest Editor
Department of Chemistry, Biology and Biotechnology, University of Perugia, 06123 Perugia, Italy
Interests: green processes; waste valorization; safe chemicals; green synthesis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The ongoing globalization of markets is worsening the issue of food loss and waste throughout the entire food supply chain. According to the United Nations Food and Agriculture Organization (FAO), approximately one-third of all food produced globally is wasted every year throughout the whole value chain—from farmers to consumers. To fully capitalize on the potential of agri-food waste, it is essential to use efficient green extraction technology to isolate high-added-value compounds such as bioactive compounds, antioxidants, proteins, lignocellulosic fraction, etc., for successful conversion into a range of value-added products. The development of reliable and scalable green extraction processes designed using unconventional and safe techniques and green and recoverable solvents in order to minimize environmental impacts and ensure compliance with current regulation, need to be promoted.

Dr. Ombretta Marconi
Dr. Assunta Marrocchi
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at mdpi.longhoe.net 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

  • agri-food waste and by-products
  • biomass waste
  • green extraction technologies
  • green solvents
  • bioactive compounds
  • antioxidants
  • proteins
  • lignocellulose
  • sustainability assessment

Published Papers (2 papers)

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Research

15 pages, 1226 KiB  
Article
An Eco-Friendly Supercritical CO2 Recovery of Value-Added Extracts from Olea europaea Leaves
by Anastasia Kyriakoudi, Ioannis Mourtzinos, Katarzyna Tyśkiewicz and Stoja Milovanovic
Foods 2024, 13(12), 1836; https://doi.org/10.3390/foods13121836 - 11 Jun 2024
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Abstract
An eco-friendly approach towards the recovery of value-added extracts from olive tree leaves with the aid of supercritical CO2 at 30 MPa was carried out. The impact of extraction temperature (35–90 °C) and presence of co-solvents (ethanol, water, and aqueous ethanol) on [...] Read more.
An eco-friendly approach towards the recovery of value-added extracts from olive tree leaves with the aid of supercritical CO2 at 30 MPa was carried out. The impact of extraction temperature (35–90 °C) and presence of co-solvents (ethanol, water, and aqueous ethanol) on the total phenolic, flavonoid, and pigment content, as well as oleuropein, hydroxytyrosol, tyrosol, and α-tocopherol content was determined. In addition, the antioxidant activity of extracts from tree leaves using DPPH, ABTS, and CUPRAC assays was investigated. The results of the study showed that the most effective supercritical CO2 extraction was at 90 °C with an addition of ethanol, which enabled the separation of extract with the highest content of tested compounds. Some of the highest recorded values were for oleuropein 1.9 mg/g, for carotenoids 5.3 mg/g, and for α-tocopherol 2.0 mg/g. Our results are expected to contribute to the efforts towards the valorization of olive leaves as a sustainable source of valuable compounds, and boost local economies as well as the interest of pharmaceutical, food, and cosmetic industries for novel food by-product applications. Full article
(This article belongs to the Special Issue Advances in Green Extraction Technology of High Added-Value Compounds from Agri-Food Waste)
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11 pages, 2746 KiB  
Communication
Deep Eutectic Solvents for Efficient and Selective Extraction of α-Glucosidase Inhibitors from Waste Seeds of Refined Betel Nuts
by ** Liu, Li Ma, Senwen Deng, **nzhi Chen, Qi Li, Aiqing Xu, Ting Tong, Shuhua Tan, Mingkang Wang, Jiangtao Cai and Haihua Wang
Foods 2024, 13(7), 1070; https://doi.org/10.3390/foods13071070 - 30 Mar 2024
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Abstract
During the production process of refined betel nuts in China, a large amount of processing by-product, betel nut waste seeds, is generated. Betel nut waste seeds are rich in bioactive elements, but they have not been effectively utilized yet. In this study, an [...] Read more.
During the production process of refined betel nuts in China, a large amount of processing by-product, betel nut waste seeds, is generated. Betel nut waste seeds are rich in bioactive elements, but they have not been effectively utilized yet. In this study, an ultrasonic-assisted deep eutectic solvent method (DES) was used to selectively extract α-glucosidase inhibitors from waste seeds. Compared with traditional extraction solvents such as water and ethanol, the extraction efficiency of specific DESs is higher, and the content of alkaloids in the extracts is lower. However, it should be noted that some pure DESs exhibit inhibitory activity towards α-glucosidase. DESs, based on choline chloride/urea, were selected due to the high extraction efficiency of α-glucosidase inhibitors and their low alkaloid content as well as low inhibitory activity. The optimal extraction conditions were determined using single-factor experiments as follows: 30% (v/v) water content, a choline chloride/urea ratio of 5:3, a solid–liquid ratio of 1:10, extraction temperature of 40 °C, and a duration of 30 min. Through recovery experiments, it was found that the DES can be reused four times under these conditions, maintaining an inhibition rate comparable to alcohol extraction methods. The IC50 value of the extract was measured at 0.0066 mg/mL, superior to acarbose. In summary, this research has successfully developed an efficient and selective method for extracting α-glucosidase inhibitors from betel nut waste seeds, thereby presenting a promising avenue for future applications. Full article
(This article belongs to the Special Issue Advances in Green Extraction Technology of High Added-Value Compounds from Agri-Food Waste)
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