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Antioxidants
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Impact of Processing on Antioxidant Rich Foods - 2nd Edition
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Impact of Processing on Antioxidant Rich Foods - 2nd Edition

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".

Deadline for manuscript submissions: closed (30 September 2023) | Viewed by 12178

Special Issue Editors

Prof. Dr. Monica Rosa Loizzo

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Guest Editor
Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, CS, Italy
Interests: food science technology; bioactives from food by-products; evaluation of shelf-life; development of functional foods
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Rosa Tundis

E-Mail Website
Guest Editor
Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Via P. Bucci, Edificio Polifunzionale, 87036 Arcavacata Rende, CS, Italy
Interests: natural products; antioxidants; chemical analysis; Mediterranean species; plant bioactivities; agro-food by-products; enzymes inhibition; functional foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Our previous Special Issue on the “Impact of Processing on Antioxidant Rich Foods” (https://www.mdpi.com/journal/antioxidants/special_issues/Processing_Processing_Antioxidants_Food), published in the 2022 volume of Antioxidants, received an overwhelming number of submissions and was a successful compilation of research and review articles. As this is a rapidly evolving topic, we would like to further explore the impact of processing on antioxidant-rich foods with a follow-up Special Issue for the year 2023. Food is processed to make it safe, to make its shelf-life more stable, and to make it more desirable. Despite these benefits, processing can also affect the nutritional quality of foods, with particular reference to bioactive compounds. Processing temperature and time substantially impact food product composition and storage as well as extrusion, fermentation, germination, and milling. Dietary antioxidants include nutrient and non-nutrient compounds. The major nutrient antioxidants are vitamins and fatty acids, whereas non-nutrient antioxidants include polyphenols, flavonoids, iridoids, and carotenoids. Antioxidants help to prevent the occurrence, development, and progression of several diseases (including cancer, and cardiovascular and neurodegenerative disease). The introduction of natural antioxidants via antioxidant-foods-rich diet has been found to be a promising strategy to counteract the undesirable effects of oxidative stress. The aim of this Special Issue is to collect and discuss the impact of conventional and innovative processing, including processing that involves food packaging strategies to retain an adequate level of antioxidants in foods.

We look forward to your contribution.

Prof. Dr. Monica Rosa Loizzo
Prof. Dr. Rosa Tundis
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. Antioxidants is an international peer-reviewed open access monthly 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

  • shelf-life of foods
  • processing
  • food science technology
  • natural products as food additives and functional ingredients
  • plant bioactivities
  • agro-food by-products
  • functional foods

Published Papers (8 papers)

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Research

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22 pages, 1387 KiB  
Article
Evaluation of the Shelf life of Ready-to-Eat Fresh Bamboo Sprouts (Phyllostachys edulis) Packaged in a Modified Atmosphere or Vacuum: A Comparative Study
by Vincenzo Sicari, Rosa Tundis, Rosa Romeo, Antonella Reitano, Emilia Lucia Belsito, Antonella Leggio and Monica Rosa Loizzo
Antioxidants 2024, 13(2), 185; https://doi.org/10.3390/antiox13020185 - 01 Feb 2024
Viewed by 941
Abstract
During the last decades, the consumption of bamboo sprouts (Phyllostacys edulis) has increased because they are considered a “superfood”. However, this product is characterized by a short shelf life due to the deterioration in quality parameters. The aim of this study [...] Read more.
During the last decades, the consumption of bamboo sprouts (Phyllostacys edulis) has increased because they are considered a “superfood”. However, this product is characterized by a short shelf life due to the deterioration in quality parameters. The aim of this study was to investigate the application of two modified atmosphere packaging (MAP) systems (MAP1: 2% O2, 5% CO2, 93% N2 and MAP2: 3% O2, 7% CO2, 90% N2) to fresh-shelled ready-to-eat bamboo sprouts and compare these packaging systems with vacuum packaging during storage for 28 days at 4 °C using heat-sealable polyamide and polyethylene (PA/PE) trays. Several chemical-physical parameters (moisture content, water activity, pH, headspace composition, and firmness) were monitored, as well as CIELab colorimetric parameters and microbial growth. The quantification of selected organic acids was performed via UHPLC. Mathematical kinetic models were applied to study the evolution of total phenol (TPC), flavonoid (TFC), and carotenoid content (TCC) during storage. The evolution of antioxidant potential investigated by ABTS, DPPH, and β-carotene bleaching tests was also assessed. Results showed that at the end of the storage period, significant variations in the colorimetric parameters are detectable between the sprouts apical portion and the basal one, regardless of both applied MAPs. A linear reduction in both DPPH and ABTS radical scavenging activity was evidenced during storage, regardless of the type of packaging applied. In DPPH test samples packaged in MAP after 28 days of storage, they retain good antioxidant activity, whereas in vacuum, this activity is reduced by 50% compared to the initial value (IC50 values from 24.77 to 32.74 μg/mL and from 24.77 to 71.12 μg/mL for MAP2 and vacuum, respectively). Full article
(This article belongs to the Special Issue Impact of Processing on Antioxidant Rich Foods - 2nd Edition)
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28 pages, 2233 KiB  
Article
Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto
by Beatrice Sordini, Stefania Urbani, Sonia Esposto, Roberto Selvaggini, Luigi Daidone, Gianluca Veneziani, Maurizio Servili and Agnese Taticchi
Antioxidants 2024, 13(1), 128; https://doi.org/10.3390/antiox13010128 - 20 Jan 2024
Viewed by 972
Abstract
Recent advances in the olive oil sector aim to develop sustainable strategies for the valorisation of mechanical extraction co-products as a rich source of bioactive compounds with antioxidant and antimicrobial activities. In this work, we studied the effectiveness of a phenolic extract (PE) [...] Read more.
Recent advances in the olive oil sector aim to develop sustainable strategies for the valorisation of mechanical extraction co-products as a rich source of bioactive compounds with antioxidant and antimicrobial activities. In this work, we studied the effectiveness of a phenolic extract (PE) from olive vegetation water (OVW) as a new antioxidant of natural origin for improving the quality and extending the secondary shelf life (SSL) of a fresh basil pesto sold as a served loose product at the deli counter, simulating the storage conditions after packaging, opening, and serving. For that, the PE was mixed with the oily phase of fresh pesto in two different concentrations and compared to a control pesto (CTRL) made with the addition of common additives (ascorbic acid (E300) and sorbic acid (E200)). The physicochemical parameters, phenolic and volatile composition, sensory profiles, and antioxidant capacity of the experimental pesto samples were evaluated after opening. The results proved that the enrichment with the PE improved the stability of the pesto and, hence, its overall quality. The PE provided higher protection than the CTRL against primary and secondary oxidation at both concentrations tested and delayed the accumulation of the volatile compounds responsible for the ‘rancid’ off-flavour up to 7 days after first opening, while also preserving higher levels of the pesto phytonutrients (such as the rosmarinic, caffeic, and chicoric acids and α-tocopherol). These results show that the generation of food waste in households, catering chains, retail, and/or restaurants can be reduced, improving the sustainability of the food industry and the competitiveness of the olive oil sector. Full article
(This article belongs to the Special Issue Impact of Processing on Antioxidant Rich Foods - 2nd Edition)
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15 pages, 1445 KiB  
Article
LC-MS- and 1H NMR-Based Metabolomics to Highlight the Impact of Extraction Solvents on Chemical Profile and Antioxidant Activity of Daikon Sprouts (Raphanus sativus L.)
by Ciro Cannavacciuolo, Antonietta Cerulli, Verena M. Dirsch, Elke H. Heiss, Milena Masullo and Sonia Piacente
Antioxidants 2023, 12(8), 1542; https://doi.org/10.3390/antiox12081542 - 01 Aug 2023
Cited by 1 | Viewed by 1233
Abstract
Currently, the interest of consumers towards functional foods as source of bioactive compounds is increasing. The sprouts of Raphanus sativus var longipinnatus (Brassicaceae) are “microgreens” popular, especially in gourmet cuisine, for their appealing aspect and piquant flavour. They represent a functional food due [...] Read more.
Currently, the interest of consumers towards functional foods as source of bioactive compounds is increasing. The sprouts of Raphanus sativus var longipinnatus (Brassicaceae) are “microgreens” popular, especially in gourmet cuisine, for their appealing aspect and piquant flavour. They represent a functional food due to their high nutritional value and health-promoting effects. Herein, the sprouts of daikon were extracted by different solvent mixtures to highlight how this process can affect the chemical profile and the antioxidant activity. An in-depth investigation based on a preliminary LC-ESI/LTQOrbitrap/MS profiling was carried out, leading to the identification of nineteen compounds, including glucosinolates and hydroxycinnamic acid derivatives. An undescribed compound, 1-O-feruloyl-2-O-sinapoyl-β-D-glucopyranoside, was isolated, and its structure was elucidated by NMR spectroscopy. The phenolic content and radical scavenging activity (DPPH and TEAC assays), along with the ability to activate Nrf2 (Nrf2-mediated luciferase reporter gene assay) of polar extracts, were evaluated. The results showed the highest antioxidant activity for the 70% EtOH/H2O extract with a TEAC value of 1.95 mM and IC50 = 93.97 µg/mL in the DPPH assay. Some 50% and 70% EtOH/H2O extracts showed a pronounced concentration-dependent induction of Nrf2 activity. The extracts of daikon sprouts were submitted to 1H NMR experiments and then analyzed by untargeted and targeted approaches of multivariate data analysis to highlight differences related to extraction solvents. Full article
(This article belongs to the Special Issue Impact of Processing on Antioxidant Rich Foods - 2nd Edition)
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16 pages, 1700 KiB  
Article
Impact of Modern Oven Treatments on Lipid Oxidation and Vitamin E Content of Fillets from Sardine (Sardina pilchardus) at Different Reproductive Cycle Phases
by Ancuta Nartea, Lama Ismaiel, Emanuela Frapiccini, Pasquale Massimiliano Falcone, Deborah Pacetti, Natale Giuseppe Frega, Paolo Lucci and Sabrina Colella
Antioxidants 2023, 12(6), 1312; https://doi.org/10.3390/antiox12061312 - 20 Jun 2023
Viewed by 1440
Abstract
The beneficial effects of sardine consumption can be related to the presence of bioactive compounds, such as vitamin E and ω3 polyunsaturated fatty acids. In any case, the levels of these compounds in sardine fillet depend on different factors mainly related to the [...] Read more.
The beneficial effects of sardine consumption can be related to the presence of bioactive compounds, such as vitamin E and ω3 polyunsaturated fatty acids. In any case, the levels of these compounds in sardine fillet depend on different factors mainly related to the diet and reproductive cycle phase of the fish as well as the technological treatments carried out to cook the fillets. The aim of the present study is two-fold: first, to evaluate changes in the total fatty acid profile, lipid oxidation, and vitamin E content of raw fillets from sardine (Sardina pilchardus) at different reproductive cycle phases (pre-spawning, spawning, and post-spawning); and second, to highlight how these nutritional profiles are affected by three oven treatments (conventional, steam, and sous-vide). For this purpose, raw fish was grouped into pre-spawning, spawning, and post-spawning phases according to the mesenteric fat frequency and the gonadosomatic index evaluation, and submitted to conventional (CO), steam (SO), and sous-vide (SV) baking. The ratio of EPA/DHA and vitamin E increased from post-spawning to pre-spawning, to spawning. Considering the reproductive phases, baking affected the oxidative degree differently: a CO > SO ≥ SV impact was found in the worst scenario (post-spawning), mitigated by vitamin E, to CO ≥ SO > SV in the best scenario (spawning). SV was the best treatment with high values of vitamin E in pre-spawning individuals (110.1 mg/kg). This study shows how vitamin E is correlated to the combined effect of endogenous and exogenous factors. Full article
(This article belongs to the Special Issue Impact of Processing on Antioxidant Rich Foods - 2nd Edition)
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18 pages, 4230 KiB  
Article
Impact of Processing Method and Storage Time on Phytochemical Concentrations in an Antioxidant-Rich Food Mixture
by Julia N. DeBenedictis, Theo M. de Kok and Simone G. van Breda
Antioxidants 2023, 12(6), 1252; https://doi.org/10.3390/antiox12061252 - 10 Jun 2023
Viewed by 1541
Abstract
Foods high in phytochemicals are known for their role in the prevention of chronic disease development, but after processing and storage, such food products may lose part of their functionality as these compounds are sensitive to the impact of processing temperature and the [...] Read more.
Foods high in phytochemicals are known for their role in the prevention of chronic disease development, but after processing and storage, such food products may lose part of their functionality as these compounds are sensitive to the impact of processing temperature and the type of methods applied. Therefore, we measured the levels of vitamin C, anthocyanins, carotenoids, catechins, chlorogenic acid, and sulforaphane in a complex blend of fruits and vegetables, and when applied to a dry food product, after exposure to different processing methods. These levels were compared between pasteurized, pascalized (high-pressure processing), and untreated conditions. Furthermore, we established the effect of freezing and storage time on the stability of these compounds. The results showed that pascalization better preserved vitamin C and sulforaphane, whereas pasteurization resulted in higher concentrations of chlorogenic acid, carotenoids, and catechins. For samples which were frozen and thawed immediately after processing, pascalization was the optimal treatment for higher contents of lutein, cyanidin-3-glucoside, quercetin-3-glucoside, delphinidin-3-glucoside, peonidin-3-glucoside, and epicatechin gallate. Ultimately, the optimal processing method to preserve phytochemicals in fruit and vegetable products is as complex as the blend of compounds, and this decision-making would best be led by the prioritized nutrient aim of an antioxidant food product. Full article
(This article belongs to the Special Issue Impact of Processing on Antioxidant Rich Foods - 2nd Edition)
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15 pages, 1138 KiB  
Article
Evaluation of the Efficacy of Antioxidant Extract from Lemon By-Products on Preservation of Quality Attributes of Minimally Processed Radish (Raphanus sativus L.)
by Angela Zappia, Angelica Spanti, Rossella Princi, Valeria Imeneo and Amalia Piscopo
Antioxidants 2023, 12(2), 235; https://doi.org/10.3390/antiox12020235 - 20 Jan 2023
Cited by 4 | Viewed by 2016
Abstract
The aim of this work was to enhance the use of a food-grade antioxidant extract obtained from lemon processing byproducts (peel, pulp and seeds) to extend the shelf life of minimally processed radishes. The extract (LPE) was previously characterized in terms [...] Read more.
The aim of this work was to enhance the use of a food-grade antioxidant extract obtained from lemon processing byproducts (peel, pulp and seeds) to extend the shelf life of minimally processed radishes. The extract (LPE) was previously characterized in terms of total phenolic (6.75 ± 0.34 mg GAE g−1 d.w.) and flavonoid content (2.04 ± 0.09 mg CE g−1 d.w.) and antioxidant activity, and eriocitrin and hesperidin were identified as the most prevalent phenolic compounds by a UHPLC system. The effects of different dipping aqueous solutions (UCR, DRa, DRb) and alginate-based edible coating formulations (CRc, CRd) with and without the antioxidant extract were studied on the quality parameters of minimally processed radishes, characterized regarding their microbiological and physicochemical characteristics for up to 14 days at 3 °C. The coating formulated with LPE delayed the radish respiration process, as well as resulting in less color variation (ΔE < 3) and reduced mesophilic aerobic count values (4.49 ± 1.43 log CFU g−1), proving the effectiveness of LPE as a value-added ingredient in developing post-harvest strategies to prolong the shelf life of minimally processed vegetables. Indeed, coated samples without the extract showed a clear development of rotting, which led to the end of their shelf life on their 7th day of storage. Full article
(This article belongs to the Special Issue Impact of Processing on Antioxidant Rich Foods - 2nd Edition)
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Review

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34 pages, 2091 KiB  
Review
A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources
by Silvia Mironeasa, Ionica Coţovanu, Costel Mironeasa and Mădălina Ungureanu-Iuga
Antioxidants 2023, 12(7), 1453; https://doi.org/10.3390/antiox12071453 - 19 Jul 2023
Cited by 1 | Viewed by 1550
Abstract
The demand for healthy ready-to-eat foods like snacks is increasing. Physical modification of vegetal food matrices through extrusion generates significant changes in the chemical composition of the final product. There is a great variety of food matrices that can be used in extrusion, [...] Read more.
The demand for healthy ready-to-eat foods like snacks is increasing. Physical modification of vegetal food matrices through extrusion generates significant changes in the chemical composition of the final product. There is a great variety of food matrices that can be used in extrusion, most of them being based on cereals, legumes, fruits, vegetables, or seeds. The aim of this review was to summarize the main effects of the extrusion process on the bioactive compounds content, namely phenolics, terpenes, vitamins, minerals, and fibers of vegetal mixes, as well as on their biological activity. The literature reported contradictory results regarding the changes in bioactive compounds after extrusion, mainly due to the differences in the processing conditions, chemical composition, physicochemical properties, and nutritional value of the extruded material and quantification methods. The thermolabile phenolics and vitamins were negatively affected by extrusion, while the fiber content was proved to be enhanced. Further research is needed regarding the interactions between bioactive components during extrusion, as well as a more detailed analysis of the impact of extrusion on the terpenes since there are few papers dealing with this aspect. Full article
(This article belongs to the Special Issue Impact of Processing on Antioxidant Rich Foods - 2nd Edition)
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20 pages, 1088 KiB  
Review
Application of Agri-Food By-Products in Cheesemaking
by Graziana Difonzo, Claudia Antonino, Giacomo Squeo, Francesco Caponio and Michele Faccia
Antioxidants 2023, 12(3), 660; https://doi.org/10.3390/antiox12030660 - 07 Mar 2023
Cited by 4 | Viewed by 1791
Abstract
Agri-food companies produce large quantities of plant by-products that in many instances contain functional bioactive compounds. This review summarizes the main applications of agro-industrial by-products in cheesemaking, considering their bioactivities and functional properties. Polyphenol-rich by-products increase antioxidant and antimicrobial activity in cheeses, positively [...] Read more.
Agri-food companies produce large quantities of plant by-products that in many instances contain functional bioactive compounds. This review summarizes the main applications of agro-industrial by-products in cheesemaking, considering their bioactivities and functional properties. Polyphenol-rich by-products increase antioxidant and antimicrobial activity in cheeses, positively impacting their shelf life. Contrasting results have been obtained regarding the color and sensory properties of enriched cheeses depending on the selected by-products and on the technology adopted for the extract preparation. Furthermore, functional compounds in cheeses perform a prebiotic function and their bioavailability improves human health. Overall, the use of agri-food by-products in cheese formulation can offer benefits for agri-food chain sustainability and consumer health. Full article
(This article belongs to the Special Issue Impact of Processing on Antioxidant Rich Foods - 2nd Edition)
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