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Polyphenolic Antioxidants from Agri-Food Waste Biomass Polyphenolic Antioxidants from Agri-Food Waste Biomass • Dimitris P. Makris and Selin Şahin • Dimitris P. Polyphenolic Antioxidants from Agri-Food Waste Biomass Edited by Dimitris P. Makris and Selin Şahin Printed Edition of the Special Issue Published in Antioxidants www.mdpi.com/journal/antioxidants Polyphenolic Antioxidants from Agri-Food Waste Biomass Polyphenolic Antioxidants from Agri-Food Waste Biomass Special Issue Editors Dimitris P. Makris Selin S¸ ahin MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade • Manchester • Tokyo • Cluj • Tianjin Special Issue Editors Dimitris P. Makris Selin S¸ahin University of Thessaly Istanbul University-Cerrahpas¸a Greece Turkey Editorial Office MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Antioxidants (ISSN 2076-3921) (available at: https://www.mdpi.com/journal/antioxidants/special issues/agri-food). For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Article Number, Page Range. ISBN 978-3-03928-674-4 (Pbk) ISBN 978-3-03928-675-1 (PDF) c 2020 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND. Contents About the Special Issue Editors ..................................... vii Dimitris P. Makris and Selin S¸ ahin Polyphenolic Antioxidants from Agri-Food Waste Biomass Reprinted from: Antioxidants 2019, 8, 624, doi:10.3390/antiox8120624 ................ 1 Achillia Lakka, Spyros Grigorakis, Ioanna Karageorgou, Georgia Batra, Olga Kaltsa, Eleni Bozinou, Stavros Lalas and Dimitris P. Makris Saffron Processing Wastes as a Bioresource of High-Value Added Compounds: Development of a Green Extraction Process for Polyphenol Recovery Using a Natural Deep Eutectic Solvent Reprinted from: Antioxidants 2019, 8, 586, doi:10.3390/antiox8120586 ................ 5 Minyoul Kim, Myeong Ju Gu, Joon-Goo Lee, Jungwook Chin, Jong-Sup Bae and Dongyup Hahn Quantitative Analysis of Bioactive Phenanthrenes in Dioscorea batatas Decne Peel, a Discarded Biomass from Postharvest Processing Reprinted from: Antioxidants 2019, 8, 541, doi:10.3390/antiox8110541 ................ 21 Mar´ıa Elena Alan´ ˜ on, Iv´an Palomo, Lyanne Rodr´ıguez, Eduardo Fuentes, David Arr´aez-Rom´an and Antonio Segura-Carretero Antiplatelet Activity of Natural Bioactive Extracts from Mango (Mangifera Indica L.) and its By-Products Reprinted from: Antioxidants 2019, 8, 517, doi:10.3390/antiox8110517 ................ 31 Maria Domenica Di Mauro, Giovanni Fava, Marcella Spampinato, Danilo Aleo, Barbara Melilli, Maria Grazia Saita, Giovanni Centonze, Riccardo Maggiore and Nicola D’Antona Polyphenolic Fraction from Olive Mill Wastewater: Scale-Up and in Vitro Studies for Ophthalmic Nutraceutical Applications Reprinted from: Antioxidants 2019, 8, 462, doi:10.3390/antiox8100462 ................ 43 Rares I. Birsan, Peter Wilde, Keith W. Waldron and Dilip K. Rai Recovery of Polyphenols from Brewer’s Spent Grains Reprinted from: Antioxidants 2019, 8, 380, doi:10.3390/antiox8090380 ................ 65 Melanie S. Matos, Rut Romero-D´ıez, Ana Alvarez,´ M. R. Bronze, Soraya Rodr´ıguez-Rojo, Rafael B. Mato, M. J. Cocero and Ana A. Matias Polyphenol-Rich Extracts Obtained from Winemaking Waste Streams as Natural Ingredients with Cosmeceutical Potential Reprinted from: Antioxidants 2019, 8, 355, doi:10.3390/antiox8090355 ................ 77 Beatriz Mart´ın-Garc´ıa, Federica Pasini, Vito Verardo, Elixabet D´ıaz-de-Cerio, Urszula Tylewicz, Ana Mar´ıa G´omez-Caravaca and Maria Fiorenza Caboni Optimization of Sonotrode Ultrasonic-Assisted Extraction of Proanthocyanidins from Brewers’ Spent Grains Reprinted from: Antioxidants 2019, 8, 282, doi:10.3390/antiox8080282 ................ 99 Anna-Maria Abi-Khattar, Hiba N. Rajha, Roula M. Abdel-Massih, Richard G. Maroun, Nicolas Louka and Esp´erance Debs Intensification of Polyphenol Extraction from Olive Leaves Using Ired-Irrad R ,an Environmentally- Friendly Innovative Technology Reprinted from: Antioxidants 2019, 8, 227, doi:10.3390/antiox8070227 ................109 v Pedro A. R. Fernandes, S´onia S. Ferreira, Rita Bastos, Isabel Ferreira, Maria T. Cruz, Ant´onio Pinto, Elisabete Coelho, Cl´audia P. Passos, Manuel A. Coimbra, Susana M. Cardoso and Dulcineia F. Wessel Apple Pomace Extract as a Sustainable Food Ingredient Reprinted from: Antioxidants 2019, 8, 189, doi:10.3390/antiox8060189 ................125 Ying Li, Kunnitee Bundeesomchok, Njara Rakotomanomana, Anne-Sylvie Fabiano-Tixier, Romain Bott, Yong Wang and Farid Chemat Towards a Zero-Waste Biorefinery Using Edible Oils as Solvents for the Green Extraction of Volatile and Non-Volatile Bioactive Compounds from Rosemary Reprinted from: Antioxidants 2019, 8, 140, doi:10.3390/antiox8050140 ................141 vi About the Special Issue Editors Dimitris P. Makris, Associate Professor, holds a B.S. in Œnology and Beverage Technology from the Technological Educational Institute (T.E.I.) of Athens (now University of West Attica), a M.S. in Œnology from the University of Burgundy, France), and a Ph.D. in Food Chemistry from Imperial College – University of London (U.K.). He has been employed as post-doctoral researcher in various institutes and, in 2010, he was appointed Lecturer of Food Biochemistry at the Department of Food Science and Nutrition, University of the Aegean. In 2014, he was appointed Assistant Professor in the same Department and in 2019 as Associate Professor at the Department of Food Science and Nutrition, University of Thessaly. He has participated in over than 10 research national and international programs, and he has over than 140 publications in international peer-reviewed journals and over than 6000 citations (Google Scholar). He is currently active Editorial Board member in several journals (Elsevier, MDPI, Hindawy, Omics). His research is mainly focused on valorization of food waste biomass, extraction technology, polyphenolic antioxidants, and natural pigments. Selin S¸ ahin, Dr., completed her Ph.D. at Istanbul University. She has an experience as a Guest Researcher with the United States Department of Agriculture (USDA). She is associate professor at the Department of Chemical Engineering. She has an academic experience in chemical engineering with special interests in novel separation methods, recovery of natural products, removal of pollutants in wastewater, purification, food additives, lipid oxidation, optimization, and statistics with 70 international scientific papers published in reputed journals with ove 1000 citations and participating to national/international congrees with 50 presentations vii antioxidants Editorial Polyphenolic Antioxidants from Agri-Food Waste Biomass Dimitris P. Makris 1,* and SelinSahin ¸ 2 1 Green Processes & Biorefinery Group, School of Agricultural Sciences, University of Thessaly, 43100 Karditsa, Greece 2 Chemical Engineering Department, Istanbul University-Cerrahpa¸sa, 34320 Avcilar, Istanbul, Turkey; [email protected] * Correspondence: [email protected]; Tel.: +30-244-106-4792 Received: 3 December 2019; Accepted: 5 December 2019; Published: 6 December 2019 As the world’s population is rapidly expanding, environmental aggravation and bioresource depletion are becoming challenges of paramount importance. Agricultural production and the food supply chain are major sources of waste biomass, which poses an unprecedented risk to land and water pollution, and eventually, public health. However, agri-food processing residues, owed to their peculiar composition, are also recognized as materials of high biorefinery potency, offering a range of opportunities for sustainable production of food, feed, chemicals, and energy. In such a framework, the valorization of by-products and wastes originating from the agricultural and food sector for the production of a broad spectrum of high value-added products has emerged as a key strategy. The exploitation of agri-food side streams by implementing eco-friendly and cost-effective technologies is now considered as a primary route towards zero-waste production, and the design and commercialization of novel bio-based formulations has proven to be significantly more profitable than biofuel production [1]. Polyphenols are bioactive secondary plant metabolites possessing versatile properties, including long-term protection from cardiovascular diseases, chemoprotective activity, antioxidant and anti-inflammatory potency. The recovery of polyphenolic substances from agri-food wastes is a primary target in the higher-value options of biorefining, and numerous investigations have been and are being carried out towards this direction [2]. The objective of this special issue is a compilation of the most recent, state-of-the-art studies pertaining to the valorization of food processing wastes to highlight cutting-edge advances in the field. Kim et al. [3] investigate the phenanthrene content of waste peels from a popular Asian food, the Chinese yam (Dioscorea batatas). Phenanthrenes are major polyphenolic substances in yam, and their content may
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