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Natural Bioactive Compounds from Foods: Extraction Technologies, Physicochemical Properties and...
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Special Issue "Natural Bioactive Compounds from Foods: Extraction Technologies, Physicochemical Properties and Health Benefits"

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: 16 February 2024 | Viewed by 1776

Special Issue Editors

Dr. Irini F. Strati

E-Mail Website
Guest Editor
Department of Food Science and Technology, University of West Attica, Athens, Greece
Interests: extraction of natural antioxidants from agricultural and industrial residues as well as their application in natural products; analysis of natural products (lipids, antioxidants, vitamins, carotenoids, phenolics); assessment of antioxidant and antiradical activity of natural antioxidants; application of UV–Vis and FT-IR spectroscopy in the identification and quantification of organic compounds
Special Issues, Collections and Topics in MDPI journals
Dr. Thalia Tsiaka

E-Mail Website
Guest Editor
Department of Food Science and Technology, University of West Attica, Athens, Greece
Interests: health and food sciences with emphasis in LCMS analyses and LCMS targeted and untargeted metabolomics/bioanalysis; analysis of targeted bioactive compounds in drugs and cosmetics; food matrices; experimental design and optimization of green eco-friendly extraction techniques

Special Issue Information

Dear Colleagues,

Natural bioactive compounds include a wide diversity of structures for the production of functional foods, food additives and nutraceuticals. To obtain high-quality and -purity bioactive molecules from foods, the appropriate use of extraction techniques and its influence on physicochemical and sensory properties is of prime importance. Conventional time-consuming and solvent-intensive methods of extraction are increasingly being replaced by green solvents such as ionic liquids, supercritical fluids, and deep eutectic solvents, as well as non-conventional methods of extraction assisted by microwaves, pulse electric fields, enzymes, ultrasound, or pressure.

Moreover, natural bioactive constituents are receiving attention due to their health-promoting potential and enhanced nutritional value, based on the ability to modulate one or more metabolic processes. This Special Issue on “Natural Bioactive Compounds from Foods: Extraction Technologies, Physicochemical Properties and Health Benefits” will explore various aspects of natural bioactive compounds present in foods, including the application of new and more effective analysis and extraction techniques, physicochemical properties, and the investigation of potent antioxidant activity of food bioactive compounds involved in disease prevention.

Dr. Irini F. Strati
Dr. Thalia Tsiaka
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

  • natural bioactive compounds
  • extraction techniques
  • physicochemical properties
  • health benefits
  • nutritional value
  • antioxidant activity

Published Papers (2 papers)

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Research

15 pages, 2617 KiB  
Article
Development of an Ultrasound-Assisted Extraction Procedure for the Simultaneous Determination of Anthocyanins and Phenolic Acids in Black Beans
by
Valentina Melini
,
Francesca Melini
,
Francesca Luziatelli
and
Maurizio Ruzzi
Foods 2023, 12(19), 3566; https://doi.org/10.3390/foods12193566 - 26 Sep 2023
Viewed by 493
Abstract
Beans are an essential source of nutritional components such as plant proteins, minerals and dietary fiber, as well as of antioxidants such as phenolic compounds. Phenolic compounds are praised for their biological activities and possible benefits on human health. Since no official methods [...] Read more.
Beans are an essential source of nutritional components such as plant proteins, minerals and dietary fiber, as well as of antioxidants such as phenolic compounds. Phenolic compounds are praised for their biological activities and possible benefits on human health. Since no official methods are available for phenolic compound extraction, the optimization of extraction parameters via Response Surface Methodology (RSM) has become a commonly used methodological approach for reliable determinations. This study aimed to apply RSM to optimize the ultrasound-assisted extraction procedure of phenolic compounds, including anthocyanins, from black beans. A Generally Recognized As Safe solvent (ethanol) was used. Solvent concentration, extraction time, and solvent/sample ratio were optimized to maximize two responses: Total Anthocyanin Content (TAC) and Total Phenolic Content (TPC). An ethanol concentration of 64%, 30 min extraction time, and a 50 mL/g solvent/sample ratio were identified as the optimal extraction conditions. The TAC was 71.45 ± 1.96 mg cyanidin-3-O-glucoside equivalents 100 g−1 dm, and the TPC was 60.14 ± 0.89 mg gallic acid equivalents 100 g−1 dm. Among the pigmented phenolic compounds, cyanidin-3-O-glucoside and peonidin-3-O-glucoside were identified in the extracts. Regarding phenolic acids, caffeic, sinapic, and t-ferulic acids were detected. Full article
(This article belongs to the Special Issue Natural Bioactive Compounds from Foods: Extraction Technologies, Physicochemical Properties and Health Benefits)
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20 pages, 4456 KiB  
Article
Bioactive Nutrient Retention during Thermal-Assisted Hydration of Lupins
by
Dilini Perera
,
Gaurav Kumar
,
Lavaraj Devkota
and
Sushil Dhital
Foods 2023, 12(4), 709; https://doi.org/10.3390/foods12040709 - 06 Feb 2023
Cited by 1 | Viewed by 930
Abstract
Lupin, an arid pulse, is gaining popularity as a super food due to its superior nutritional properties. However, it has not been considered for large scale thermal processing, e.g., canning. The present work evaluated the best time/temperature combination to hydrate lupins for canning [...] Read more.
Lupin, an arid pulse, is gaining popularity as a super food due to its superior nutritional properties. However, it has not been considered for large scale thermal processing, e.g., canning. The present work evaluated the best time/temperature combination to hydrate lupins for canning with minimum losses of bioactive nutrients, pre-biotic fibre, and total solids during hydration. The two lupin species showed a sigmoidal hydration behaviour, which was adequately modelled by the Weibull distribution. The effective diffusivity, Deff, increased from 7.41 × 10−11 to 2.08 × 10−10 m2/s for L. albus and 1.75 × 10−10 to 1.02 × 10−9 m2/s for L. angustifolius with increasing temperature, namely, from 25 °C to 85 °C. The lag phase decreased from 145 min to 56 min in L. albus and 61 min to 28 min in L. angustifolius. However, based on the effective hydration rate, reaching the equilibrium moisture, minimum loss of the solids, and prebiotic fibre and phytochemicals, 200 min hydration at 65 °C can be regarded as the optimum temperature of hydration. The findings are thus relevant for designing the hydration protocol to achieve the maximum equilibrium moisture content and yield with the minimum loss of solids (phytochemicals and prebiotic fibres) for L. albus and L. angustifolius. Full article
(This article belongs to the Special Issue Natural Bioactive Compounds from Foods: Extraction Technologies, Physicochemical Properties and Health Benefits)
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