Sustainable Utilization of Bioactive Compounds from Food and By-Products

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (20 January 2024) | Viewed by 1267

Special Issue Editors

Department of Biochemistry and Food Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences, Lublin, Poland
Interests: food science; food bioactive compounds; antioxidant activity; phenolic compounds; anthocyanins; functional food; food wastes (pomaces); food fortification
Special Issues, Collections and Topics in MDPI journals
Department of Biochemistry and Food Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences, Lublin, Poland
Interests: food science; food bioactive compounds; antioxidant activity; bioactive peptides; protein hydrolysates; functional food; food fortification; functional properties of proteins
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The sustainable management of food has been amongst the most important challenges faced by the food sector in recent years. This applies to both food raw materials themselves and also to waste generated during food production. Natural raw materials and food industry waste, both of plant and animal origin, contain many chemically diverse groups of compounds with high biological activity. Many of them can have a beneficial effect on the human body, both at the stage of prevention, protecting against the development of the disease, as well as stages of treatment and recovery. The use of these active ingredients is an ambitious task for food technologists, nutritionists, microbiologists, doctors and also researchers involved in environmental protection.

We invite researchers in relevant fields to submit articles to this Special Issue, entitled “Sustainable Utilization of Bioactive Compounds from Food and By-Products”. Topics should concern the utilization of the components with diverse biological activity for the production of novel foods, for human and animal health protection and treatment, and in other potential applications.

Dr. Urszula Szymanowska
Dr. Monika Karaś
Guest Editors

Manuscript Submission Information

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Keywords

  • food and waste bioactive components
  • antioxidant
  • antihypertensive
  • anti-inflammatory
  • anticancer
  • anti-obesity
  • food production

Published Papers (1 paper)

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Research

20 pages, 638 KiB  
Article
Influence of Addition of Dried Maitake and Enoki Mushrooms on Antioxidant, Potentially Anti-Inflammatory, and Anti-Cancer Properties of Enriched Pasta
Appl. Sci. 2023, 13(14), 8183; https://doi.org/10.3390/app13148183 - 14 Jul 2023
Cited by 1 | Viewed by 969
Abstract
The influence of the addition of 2.5, 5, 7.5, and 10.0% of dried Enoki and Maitake mushrooms on the content of bioactive compounds and some nutraceutical properties of pasta was determined in the study. The LC-MS/MS analysis of phenolic compounds revealed the highest [...] Read more.
The influence of the addition of 2.5, 5, 7.5, and 10.0% of dried Enoki and Maitake mushrooms on the content of bioactive compounds and some nutraceutical properties of pasta was determined in the study. The LC-MS/MS analysis of phenolic compounds revealed the highest amount of phenolic compounds in the Maitake-supplemented pasta. However, all the samples of the Enoki-enriched pasta exhibited a statistically significantly higher content of α-glucans than the control. Samples subjected to gastrointestinal digestion had significantly higher antioxidant and potential anti-inflammatory activities than ethanolic and buffer extracts (PBS). The ethanolic extracts from the Enoki- and Maitake-supplemented pasta had higher antioxidant activity (in some antiradical and reducing power assays) and higher lipoxygenase (E2.5 and E5 samples) inhibitory potential compared to the control sample. Additionally, some in vitro digested samples of pasta enriched with dried Enoki and Maitake mushrooms showed higher chelating power (E10, M7.5, and M10), reducing power (E5, E7.5, and M10), and lipoxygenase inhibition ability (E7.5, E10, and M10) than the control. In conclusion, the fortification of pasta with 7.5% and 10% of Enoki mushrooms and with 10% of Maitake mushrooms can be recommended. Full article
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