molecules-logo

Journal Browser

Journal Browser

Extraction and Analysis of Natural Products in Food—2nd Edition

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

Deadline for manuscript submissions: 31 October 2024 | Viewed by 517

Special Issue Editors


E-Mail Website
Guest Editor
Ministry of Agriculture, Food Sovereignty and Forests, CREA, Rome, Italy
Interests: bioactive compounds; polyphenols; vegetable extracts; food byproducts; nutraceutical activity; innovative extraction techniques
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
Institute of Biophysics, National Research Council, Palermo, Italy
Interests: food science; natural polyphenols; antioxidant action; nutraceutical properties
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In recent years, the extractive production of natural products in the food industry, especially from different food byproducts, has seen significant development, and there has also been great progress in the separation and purification techniques of natural products. Natural products include constituents present inside plants, animals, insects, and marine organisms—mainly proteins, polypeptides, amino acids, a variety of enzymes, fats, oils, monosaccharides, vitamins, alkaloids, volatile oils, flavones, organic acids, terpenoids, antibiotics, and other natural chemical constituents. Therefore, natural products have become the source of active compounds (i.e., compounds with beneficial effects on human health, such as foodborne pathogen protection, etc.), and the extraction of natural products is particularly important in multidisciplinary studies.

The aim of this Special Issue is to collect recent advances in extraction (conventional, emerging, and innovative methodologies) and analysis of natural products, including their sources, properties, and methods that have been developed to improve the extraction of compounds focusing on applications, scale-up, and process commercialization

Dr. Amenta Margherita
Dr. Valeria Guarrasi
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. 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

  • natural products
  • extraction methodologies: green impacts and sustainability
  • separation and purification techniques
  • agri-food byproducts
  • natural bioactive compounds
  • food ingredients
  • industrial application

Related Special Issue

Published Papers (1 paper)

Order results
Result details
Select all
Export citation of selected articles as:

Review

19 pages, 843 KiB  
Review
Green Methods to Recover Bioactive Compounds from Food Industry Waste: A Sustainable Practice from the Perspective of the Circular Economy
by Vincenzo Roselli, Gianluca Pugliese, Rosalba Leuci, Leonardo Brunetti, Lucia Gambacorta, Vincenzo Tufarelli and Luca Piemontese
Molecules 2024, 29(11), 2682; https://doi.org/10.3390/molecules29112682 - 5 Jun 2024
Viewed by 382
Abstract
The worrying and constant increase in the quantities of food and beverage industry by-products and wastes is one of the main factors contributing to global environmental pollution. Since this is a direct consequence of continuous population growth, it is imperative to reduce waste [...] Read more.
The worrying and constant increase in the quantities of food and beverage industry by-products and wastes is one of the main factors contributing to global environmental pollution. Since this is a direct consequence of continuous population growth, it is imperative to reduce waste production and keep it under control. Re-purposing agro-industrial wastes, giving them new life and new directions of use, is a good first step in this direction, and, in global food production, vegetables and fruits account for a significant percentage. In this paper, brewery waste, cocoa bean shells, banana and citrus peels and pineapple wastes are examined. These are sources of bioactive molecules such as polyphenols, whose regular intake in the human diet is related to the prevention of various diseases linked to oxidative stress. In order to recover such bioactive compounds using more sustainable methods than conventional extraction, innovative solutions have been evaluated in the past decades. Of particular interest is the use of deep eutectic solvents (DESs) and compressed solvents, associated with green techniques such as microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE), pressurized liquid extraction (PLE) and pulsed-electric-field-assisted extraction (PEF). These novel techniques are gaining importance because, in most cases, they allow for optimizing the extraction yield, quality, costs and time. Full article
(This article belongs to the Special Issue Extraction and Analysis of Natural Products in Food—2nd Edition)
Show Figures

Figure 1

Back to TopTop