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Bioactive Compounds in the Spotlight: State-of-the-Art Research in Dietary Supplements,...
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Bioactive Compounds in the Spotlight: State-of-the-Art Research in Dietary Supplements, Functional Foods, and Nutraceuticals

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 August 2024 | Viewed by 4471

Special Issue Editors

Dr. Gustavo R. Velderrain-Rodríguez

E-Mail Website
Guest Editor
Alianza Latinoamericana De Nutrición Responsable (ALANUR), Inc., 400 E. Randolph St. Suite 2305, Chicago, IL 60611, USA
Interests: bioactive compounds; food waste valorization; encapsulation and emulsion technologies; antioxidant, anti-inflammatory, and antiproliferative properties of bioactive compounds; functional foods and nutraceuticals; dietary supplements; consumer habits and dietary products; sustainability in food production and processing
Dr. J. Abraham Domínguez-Avila

E-Mail Website
Guest Editor
CONACYT-Centro de Investigación en Alimentación y Desarrollo A. C, Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, Hermosillo 83304, Mexico
Interests: agri-food science and technology; antioxidants; bioactive compounds; phenolic compounds; gut-brain axis; metabolism

Special Issue Information

Dear Colleagues,

For decades, scientific literature has robustly substantiated the health benefits of bioactive compounds, showing impacts far beyond basic nutritional properties. Antioxidant, anti-inflammatory, and antimicrobial activities are just a few of the beneficial attributes that bioactive compounds obtained from natural sources have demonstrated. The advent of new technologies will allow us to harness these compounds as ingredients in dietary supplements, functional foods, and nutraceuticals. However, the challenge lies in ensuring and enhancing their safety, stability, bioavailability, and sensory properties in the final product.

This Special Issue aims to present the state-of-the-art knowledge and developments in this field, striving to contribute to the scientific community's progress in formulating such foods. This initiative aligns with emerging trends in sustainability throughout the world, acknowledging the increased demand for healthful, easy-to-prepare foods with minimized environmental impact.

We cordially invite contributions that explore this fascinating crossroad of food science, nutrition, health, and technology. Let us collectively illuminate the prospects of bioactive compounds in shaping the future of dietary supplements, functional foods, and nutraceuticals.

Dr. Gustavo R. Velderrain-Rodríguez
Dr. J. Abraham Domínguez-Avila
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 peptides
  • polyphenols
  • probiotics
  • phytochemicals
  • algae-derived nutraceuticals
  • plant-based meat
  • functional dairy products
  • natural food additives
  • functional beverages
  • healthy fats

Published Papers (4 papers)

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Research

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22 pages, 3901 KiB  
Article
The Combined Antioxidant Effects of N-Acetylcysteine, Vitamin D3, and Glutathione from the Intestinal–Neuronal In Vitro Model
by Simone Mulè, Sara Ferrari, Giorgia Rosso, Arianna Brovero, Mattia Botta, Alessia Congiusta, Rebecca Galla, Claudio Molinari and Francesca Uberti
Foods 2024, 13(5), 774; https://doi.org/10.3390/foods13050774 - 01 Mar 2024
Viewed by 1265
Abstract
Chronic oxidative stress has been consistently linked to age-related diseases, conditions, and degenerative syndromes. Specifically, the brain is the organ that significantly contributes to declining quality of life in ageing. Since the body cannot completely counteract the detrimental effects of oxidative stress, nutraceuticals’ [...] Read more.
Chronic oxidative stress has been consistently linked to age-related diseases, conditions, and degenerative syndromes. Specifically, the brain is the organ that significantly contributes to declining quality of life in ageing. Since the body cannot completely counteract the detrimental effects of oxidative stress, nutraceuticals’ antioxidant properties have received significant attention in recent years. This study assesses the potential health benefits of a novel combination of glutathione, vitamin D3, and N-acetylcysteine. To examine the combination’s absorption and biodistribution and confirm that it has no harmful effects, the bioavailability of the mixture was first evaluated in a 3D model that mimicked the intestinal barrier. Further analyses on the blood–brain barrier was conducted to determine the antioxidant effects of the combination in the nervous system. The results show that the combination reaches the target and successfully crosses the blood–brain and intestinal barriers, demonstrating enhanced advantages on the neurological system, such as a reduction (about 10.5%) in inflammation and enhancement in cell myelination (about 20.4%) and brain tropism (about 18.1%) compared to the control. The results support the cooperative effect of N-acetylcysteine, vitamin D3, and glutathione to achieve multiple health benefits, outlining the possibility of an alternative nutraceutical approach. Full article
(This article belongs to the Special Issue Bioactive Compounds in the Spotlight: State-of-the-Art Research in Dietary Supplements, Functional Foods, and Nutraceuticals)
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19 pages, 4837 KiB  
Article
The Addition of Resveratrol-Loaded Emulsions to Yogurts: Physicochemical Characterization, In Vitro Bioaccessibility and NMR-Based Nutritional Profiles
by Zihui Shi, Huan Chen, Junbo He, Weinong Zhang and Hong Lin
Foods 2024, 13(3), 426; https://doi.org/10.3390/foods13030426 - 28 Jan 2024
Viewed by 785
Abstract
In this study, resveratrol-loaded nano-emulsions were added to yogurts, improving the physicochemical properties and functional factors and realizing the development of nutrient-fortified yogurt. Yogurts added with free resveratrol (Y-R), resveratrol-loaded emulsions stabilized by sodium caseinate (Y-NN), decaglycerol monooleate (Y-DN), and sodium caseinate-decaglycerol monooleate [...] Read more.
In this study, resveratrol-loaded nano-emulsions were added to yogurts, improving the physicochemical properties and functional factors and realizing the development of nutrient-fortified yogurt. Yogurts added with free resveratrol (Y-R), resveratrol-loaded emulsions stabilized by sodium caseinate (Y-NN), decaglycerol monooleate (Y-DN), and sodium caseinate-decaglycerol monooleate (Y-DND) were evaluated for their physicochemical properties, including pH, titratable acidity, syneresis, and textural parameters, with 5-day intervals for 15-day storage. The resveratrol retention rate was analyzed in the Y-R, Y-NN, Y-DN, and Y-NDN groups during 15 days of storage. The dynamic bioaccessibility of resveratrol and the NMR-based nutritional profile of yogurt in the Y-R, Y-NN, Y-DN, and the Y-NDN group were investigated after in vitro digestion. The results demonstrated that the addition of resveratrol emulsion decreased the hardness of yogurt while evaluating its titratable acidity and water-holding capacity, which were characterized by high stability. The stability of resveratrol added in the form of an emulsion was significantly higher than that of the free form. Compared with the other groups, the yogurt formulated with sodium caseinate/decaglycerol monooleate (NaCas/DGMO) emulsion showed the highest resveratrol retention rate, about 70%. In vitro digestion showed that encapsulation effectively and persistently improved the dynamic bioaccessibility of resveratrol. Additionally, NMR-based nutritional profile analysis before and after in vitro digestion demonstrated that resveratrol emulsion nutritional fortification promoted the release of nutrients, improving the nutritional value of yogurt. These findings offered theoretical guidance and technical support for the use of resveratrol nano-emulsions in yogurt. Full article
(This article belongs to the Special Issue Bioactive Compounds in the Spotlight: State-of-the-Art Research in Dietary Supplements, Functional Foods, and Nutraceuticals)
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21 pages, 2962 KiB  
Article
Optimization and In Vitro Digestion of a Guava (Psidium guajava), Mamey (Pouteria sapota) and Stevia (Stevia rebaudiana) Functional Beverage
by Beatriz Haydee Belmonte-Herrera, J. Abraham Domínguez-Avila, J. Fernando Ayala-Zavala, Martín Valenzuela-Melendres, Orlando Tortoledo-Ortiz and Gustavo A. González-Aguilar
Foods 2024, 13(1), 142; https://doi.org/10.3390/foods13010142 - 30 Dec 2023
Viewed by 957
Abstract
Guava and mamey are phenolic- and carotenoid-rich fruits with potential health benefits, but are minimally used as ingredients in functional beverages. The objectives of the present work are to optimize the content of guava and mamey pulps and a stevia solution in the [...] Read more.
Guava and mamey are phenolic- and carotenoid-rich fruits with potential health benefits, but are minimally used as ingredients in functional beverages. The objectives of the present work are to optimize the content of guava and mamey pulps and a stevia solution in the formulation of a functional beverage with high content of bioactive compounds and sensory acceptability using a mixture design analysis, and to analyze its composition after in vitro digestion. The optimized formulation (17.77 and 19.23 g of guava and mamey pulps, respectively; 1% stevia solution) yielded a beverage with 418.21 mg gallic acid equivalents (GAE)/100 mL and 0.20 mg β-carotene/100 mL, and an antioxidant capacity of 213.58, 78.90 and 234.03 mg Trolox equivalents (TE)/100 mL using three methodologies. The mathematical model developed was significant (p < 0.05), according to R2 values between 0.70 and 0.75. α- and β-carotene were quantified during the oral phase of in vitro digestion. Gallic, p-coumaric, ferulic and chlorogenic acids were also identified. The beverage had a general acceptability of 6.72. We conclude that the mathematical model developed was a good predictor of the experimental data and that the optimized beverage contained high bioactive concentrations (phenolics and carotenoids) and was well-accepted by potential consumers. Full article
(This article belongs to the Special Issue Bioactive Compounds in the Spotlight: State-of-the-Art Research in Dietary Supplements, Functional Foods, and Nutraceuticals)
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Review

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20 pages, 2148 KiB  
Review
Dietary Phenolic Compounds Exert Some of Their Health-Promoting Bioactivities by Targeting Liver X Receptor (LXR) and Retinoid X Receptor (RXR)
by J. Abraham Domínguez-Avila
Foods 2023, 12(23), 4205; https://doi.org/10.3390/foods12234205 - 22 Nov 2023
Viewed by 756
Abstract
Consuming foods of vegetable origin has been shown to exert multiple health-related effects, many of them attributed to their phenolic compounds. These molecules are known for being bioactive across multiple cells and organs, with documented changes in gene expression being commonly reported. Nuclear [...] Read more.
Consuming foods of vegetable origin has been shown to exert multiple health-related effects, many of them attributed to their phenolic compounds. These molecules are known for being bioactive across multiple cells and organs, with documented changes in gene expression being commonly reported. Nuclear receptors are signal transducers capable of regulating gene expression in response to endogenous and/or exogenous ligands. Liver X receptor (LXR) and retinoid X receptor (RXR) are two important nuclear receptors that can be acted on by phenolic compounds, thereby modifying gene expression and potentially exerting numerous subsequent bioactivities. The present work summarizes recent evidence of the effects of the phenolic compounds that are exerted by targeting LXR and/or RXR. The data show that, when LXR is being targeted, changes in lipid metabolism are commonly observed, due to its ability to regulate genes relevant to this process. The effects vary widely when RXR is the target since it is involved in processes like cell proliferation, vitamin D metabolism, and multiple others by forming heterodimers with other transcription factors that regulate said processes. The evidence therefore shows that phenolic compounds can exert multiple bioactivities, with a mechanism of action based, at least in part, on their ability to modulate the cell at the molecular level by acting on nuclear receptors. The data point to a promising and novel area of study that links diet and health, although various unknowns justify further experimentation to reveal the precise way in which a given phenolic can interact with a nuclear receptor. Full article
(This article belongs to the Special Issue Bioactive Compounds in the Spotlight: State-of-the-Art Research in Dietary Supplements, Functional Foods, and Nutraceuticals)
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