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Bioactive Compounds in Foods: Extraction, Analysis, Encapsulation, Delivery and Health-Promoting...
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Bioactive Compounds in Foods: Extraction, Analysis, Encapsulation, Delivery and Health-Promoting Properties

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: 15 May 2024 | Viewed by 2190

Special Issue Editors

Dr. Shengqi Rao

E-Mail Website
Guest Editor
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
Interests: food biotechnology; protein-based delivery system; steady-state encapsulation; egg proteins; bioactive peptides; plant essential oils; biological activities; health-promoting effects
Dr. Zhirong Wang

E-Mail Website
Guest Editor
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
Interests: food biotechnology; bioactive compounds; natural products; extraction; analysis; bioactivity assessment; phenolic acids; flavonoids; alkaloids
Dr. Zaixiang Lou

E-Mail Website
Guest Editor
School of Food Science and Engineering, Jiangnan University, Wuxi 214122, China
Interests: natural ingredients; extraction; identification; bioactivity assessment; health-promoting effects; action mechanism

Special Issue Information

Dear Colleagues,

In food, bioactive compounds mainly refer to active ingredients distinct from energy-yielding nutrients. These compounds serve vital functions in regulating immune responses, preventing and treating diseases, and ultimately contributing to the maintenance of human health. However, the extraction, recovery, analysis and evaluation of bioactive compounds face substantial challenges due to the complex physiochemical properties of food matrix and active ingredients. Meanwhile, encapsulation and delivery systems have received widespread attention on encapsulating, protecting, and releasing natural bioactive compounds. These systems offer high stability and superior protection for carrier ingredients. Therefore, in this Special Issue, we encourage the submission of high-quality original research articles and timely reviews on recent developments and prospects on this topic. We also welcome research concerning the bioactive properties and health-promoting effects of natural substances derived from plants, animals and microorganisms. Through the publication of this Topic Collection, we aim to furnish readers with the latest insights into the acquisition and application of bioactive compounds in food, thereby advancing our comprehension of their potential in preventing and treating health issues.

Dr. Shengqi Rao
Dr. Zhirong Wang
Dr. Zaixiang Lou
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. 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

  • bioactive compounds
  • bioactivity
  • extraction
  • food analysis
  • delivery system
  • human health

Published Papers (3 papers)

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Research

22 pages, 9247 KiB  
Article
Ultrasonic-Assisted Decoloration of Polysaccharides from Seedless Chestnut Rose (Rosa sterilis) Fruit: Insight into the Impact of Different Macroporous Resins on Its Structural Characterization and In Vitro Hypoglycemic Activity
by Guangjing Chen, Meiwen Sun, Kaiwen Chen, Lisha Wang and Juyan Sun
Foods 2024, 13(9), 1349; https://doi.org/10.3390/foods13091349 (registering DOI) - 27 Apr 2024
Viewed by 156
Abstract
Pigments within polysaccharides pose significant challenges when analyzing their structural characteristics and evaluating their biological activities, making decolorization a crucial step in purifying these biomolecules. In this research, a novel approach using ultrasound-assisted static adsorption with macroporous resins was employed to decolorize polysaccharides [...] Read more.
Pigments within polysaccharides pose significant challenges when analyzing their structural characteristics and evaluating their biological activities, making decolorization a crucial step in purifying these biomolecules. In this research, a novel approach using ultrasound-assisted static adsorption with macroporous resins was employed to decolorize polysaccharides extracted from seedless chestnut rose (Rosa sterilis S. D. Shi) fruit (RSP). Among the fourteen tested resins, AB-8, D101, D4020, HPD100, and S8 were identified as the most effective, demonstrating superior decoloration efficiency and polysaccharide recovery. Further examinations of RSPs treated with these five resins revealed distinct effects on their uronic acid levels, monosaccharide makeup, molecular weight, surface structure, and hypoglycemic properties. The RSP treated with HPD100 resin stood out for having the highest uronic acid content, smallest particle size, and lowest molecular weight, leading to the most notable inhibition of α-glucosidase activity through a mixed inhibition model. The application of HPD100 resin in the decolorization process not only potentially preserved the macromolecular structure of RSP but also enhanced its hypoglycemic efficacy. These findings provide a solid theoretical basis for further exploring RSP as a component of functional foods, underscoring the effectiveness of the ultrasound-assisted resin adsorption method in polysaccharide purification. Full article
(This article belongs to the Special Issue Bioactive Compounds in Foods: Extraction, Analysis, Encapsulation, Delivery and Health-Promoting Properties)
25 pages, 13717 KiB  
Article
Comparative Study on the Impact of Different Extraction Technologies on Structural Characteristics, Physicochemical Properties, and Biological Activities of Polysaccharides from Seedless Chestnut Rose (Rosa sterilis) Fruit
by Kaiwen Chen, Qiuqiu Zhang, Shengzhen Yang, Shengyan Zhang and Guangjing Chen
Foods 2024, 13(5), 772; https://doi.org/10.3390/foods13050772 - 01 Mar 2024
Viewed by 674
Abstract
Seedless chestnut rose (Rosa sterilis S. D. Shi, RS) is a fresh type of R. roxburghii Tratt with copious functional components in its fruit. Polysaccharides are recognized as one of the vital bioactive compounds in RS fruits, but their antioxidant and hypoglycemic [...] Read more.
Seedless chestnut rose (Rosa sterilis S. D. Shi, RS) is a fresh type of R. roxburghii Tratt with copious functional components in its fruit. Polysaccharides are recognized as one of the vital bioactive compounds in RS fruits, but their antioxidant and hypoglycemic properties have not been extensively explored. Hence, in this study, accelerated solvent extraction (RSP-W), citric acid (RSP-C), 5% sodium hydroxide/0.05% sodium borohydride (RSP-A), and 0.9% sodium chloride (RSP-S) solution extraction were individually utilized to obtain RS fruit polysaccharides. The physicochemical properties, structural characteristics, and biological activities were then compared. Results indicated that extraction methods had significant influences on the extraction yield, uronic acid content, monosaccharide composition, molecular weight, particle size, thermal stability, triple-helical structure, and surface morphology of RSPs apart from the major linkage bands and crystalline characteristics. The bioactivity tests showed that the RSP-S, which had the greatest amount of uronic acid and a comparatively lower molecular weight, exhibited more potent antioxidant and α-glucosidase inhibitory property. Furthermore, all RSPs inhibited α-glucosidase through a mixed-type manner and quenched their fluorescence predominantly via a static quenching mechanism, with RSP-S showing the highest binding efficiency. Our findings provide a theoretical basis for utilizing RSPs as functional ingredients in food industries. Full article
(This article belongs to the Special Issue Bioactive Compounds in Foods: Extraction, Analysis, Encapsulation, Delivery and Health-Promoting Properties)
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19 pages, 5784 KiB  
Article
Fu Loose Tea Administration Ameliorates Obesity in High-Fat Diet-Fed C57BL/6J Mice: A Comparison with Fu Brick Tea and Orlistat
by Yan Liang, Fanhua Wu, Daying Wu, Xiaofang Zhu, Xin Gao, Xin Hu, Fangrui Xu, Tianchen Ma, Haoan Zhao and Wei Cao
Foods 2024, 13(2), 206; https://doi.org/10.3390/foods13020206 - 09 Jan 2024
Viewed by 905
Abstract
Fu tea is receiving increasing attention for its specific aroma, flavor, and dramatic functional benefits. Herein, we explored the effects and underlying mechanisms of Fu loose tea (FLT), Fu brick tea (FBT), and diet pills (orlistat) on a high-fat diet (HFD)-induced obesity. The [...] Read more.
Fu tea is receiving increasing attention for its specific aroma, flavor, and dramatic functional benefits. Herein, we explored the effects and underlying mechanisms of Fu loose tea (FLT), Fu brick tea (FBT), and diet pills (orlistat) on a high-fat diet (HFD)-induced obesity. The results indicated that FLT and FBT administration effectively inhibited weight gain, glucose metabolic dysregulation, fat accumulation in organs, hepatic and kidney injury, and oxidative stress induced by HFD. Additionally, FLT and FBT treatments improved the lipid profiles and reduced the production of proinflammatory cytokines by regulating the expression levels of lipid metabolism- and inflammation-related genes. Furthermore, FLT and FBT ameliorated the gut microbiota dysbiosis in HFD-mice in a dose-dependent relationship by increasing the abundance of family Verrucomicrobiaceae and genus Akkermansia and Turicibacter and simultaneously reducing the abundance of family Erysipelotrichaceae and genus Bifidobacterium; in contrast, orlistat did not exert a regulatory effect on gut microbiota similar to FLT and FBT to improve HFD-induced obesity. KEGG analysis of gut microbiota annotation revealed that “metabolism” was the most enriched category. This study further provides a theoretical basis for FLT and FBT to be potential supplements to alleviate diet-induced obesity. Full article
(This article belongs to the Special Issue Bioactive Compounds in Foods: Extraction, Analysis, Encapsulation, Delivery and Health-Promoting Properties)
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