Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.8
5.2
Journals
Foods
Special Issues
Plant-Based Food：From Nutritional Value to Health Benefits
share announcement

Plant-Based Food：From Nutritional Value to Health Benefits

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: 29 April 2024 | Viewed by 5789

Special Issue Editors

Dr. Yongqi Yin

E-Mail Website
Guest Editor
College of Food Science and Engineering, Yangzhou University, Yangzhou 225009, China
Interests: phytochemicals; plant-based functional foods; germination; abiotic stress; soybeans
Special Issues, Collections and Topics in MDPI journals
Dr. Liping Guo

E-Mail Website
Guest Editor
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
Interests: plant-based bioactive compounds; nutrition and health; germination; abiotic stress; grains; beans
Dr. Runqiang Yang

E-Mail Website
Guest Editor
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Interests: phytochemicals accumulation; sprouts producing; seeds germination; gamma-aminobutyric acid metabolism and its signal function; phenolics accumulation; food chemistry; metabolomics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Plants are considered to be an important source of bioactive compounds. Plant-based bioactive compounds have demonstrated their role in various health benefits, such as anti-cardiovascular disease, anti-cancer, anti-diabetic, and other effects. The primary bioactive compounds in plants are flavonoids, phenolic acids, alkaloids, saponins, polysaccharides, etc. Bioactive compounds in fruits, vegetables, medicinal plants, and cereals have been widely used in the development of plant-based functional foods. However, considering the low levels of bioactive compounds in most plants, there are many traditional and innovative techniques (e.g., germination, exogenous additive treatment, abiotic stress, and physical treatments) that promote the accumulation of them. Furthermore, the molecular mechanisms that these enrichment techniques regulate, regarding the biosynthesis of active substances in plants, need to be further explored. Therefore, this Special Issue is dedicated to original research articles that cover the latest findings on the enrichment techniques and molecular mechanisms of plant-based bioactive compounds.

Dr. Yongqi Yin
Dr. Liping Guo
Dr. Runqiang Yang
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

  • phytochemicals
  • biological compounds
  • plant-based functional foods
  • characterization
  • functional attributes
  • phenolic compound
  • food processing
  • bioavailability
  • abiotic stress
  • physiological metabolism
  • biosynthesis mechanism

Published Papers (5 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

Jump to: Review

15 pages, 613 KiB  
Article
Nutritional and Phytochemical Characterization of Freeze-Dried Raspberry (Rubus idaeus): A Comprehensive Analysis
by Mirko Marino, Claudio Gardana, Marco Rendine, Dorothy Klimis-Zacas, Patrizia Riso, Marisa Porrini and Cristian Del Bo’
Foods 2024, 13(7), 1051; https://doi.org/10.3390/foods13071051 - 29 Mar 2024
Viewed by 637
Abstract
Several studies have highlighted the beneficial effects of consuming red raspberries on human health thanks to their high content of phytochemicals. However, the products used in these studies, both in the raw or freeze-dried form, were not fully characterized for nutrient and phytochemical [...] Read more.
Several studies have highlighted the beneficial effects of consuming red raspberries on human health thanks to their high content of phytochemicals. However, the products used in these studies, both in the raw or freeze-dried form, were not fully characterized for nutrient and phytochemical composition. In this study, we aimed to determine the nutrient and non-nutrient compounds present in a freeze-dried red raspberry powder widely used by the food industry and consumers. The main sugars identified were fructose (12%), glucose (11%), and sucrose (11%). Twelve fatty acids were detected, with linoleic acid (46%), α-linolenic acid (20%), and oleic acid (15%) being the most abundant. Regarding micronutrients, vitamin C was the main hydro-soluble vitamin, while minerals, potassium, phosphorous, copper and magnesium were the most abundant, with concentrations ranging from 9 up to 96 mg/100 g, followed by manganese, iron and zinc, detected in the range 0.1–0.9 mg/100 g. Phytochemical analysis using UHPLC-DAD-HR-MS detection revealed the presence of Sanguiin H6 (0.4%), Lambertianin C (0.05%), and Sanguiin H-10 isomers (0.9%) as the main compounds. Among anthocyanins, the most representative compounds were cyanidin-3-sophoroside, cyanidin-3-glucoside and cyanidin-3-sambubioside. Our findings can serve as a reliable resource for the food industry, nutraceutical applications and for future investigations in the context of human health. Full article
(This article belongs to the Special Issue Plant-Based Food：From Nutritional Value to Health Benefits)
►▼ Show Figures

Figure 1

14 pages, 1222 KiB  
Article
An Apple and Acáchul Berry Snack Rich in Bioaccessible Antioxidants and Folic Acid: A Healthy Alternative for Prenatal Diets
by Rocío Corfield, Mariana C. Allievi, Roy Rivero, Tamara A. López, Oscar E. Pérez, Daniela Salvatori and Carolina Schebor
Foods 2024, 13(5), 692; https://doi.org/10.3390/foods13050692 - 24 Feb 2024
Viewed by 836
Abstract
A fruit leather (apple and acáchul berry) oriented toward women of reproductive age was developed. The snack was supplemented with an ingredient composed of folic acid (FA) and whey proteins (WPI) to ensure the required vitamin intake to prevent fetal neural tube defects. [...] Read more.
A fruit leather (apple and acáchul berry) oriented toward women of reproductive age was developed. The snack was supplemented with an ingredient composed of folic acid (FA) and whey proteins (WPI) to ensure the required vitamin intake to prevent fetal neural tube defects. In order to generate a low-calorie snack, alternative sweeteners were used (stevia and maltitol). The fruit leather composition was determined. Also, an in vitro digestion process was carried out to evaluate the bioaccessibility of compounds with antioxidant capacity (AC), total polyphenols (TPCs), total monomeric anthocyanins (ACY), and FA. The quantification of FA was conducted by a microbiological method and by HPLC. The leather contained carbohydrates (70%) and antioxidant compounds, mainly from fruits. Bioaccessibility was high for AC (50%) and TPCs (90%), and low for ACY (17%). Regarding FA, bioaccessibility was higher for WPI-FA (50%) than for FA alone (37%), suggesting that WPI effectively protected the vitamin from processing and digestion. Furthermore, the product was shown to be non-cytotoxic in a Caco-2 cell model. The developed snack is an interesting option due to its low energy intake, no added sugar, and high content of bioactive compounds. Also, the supplementation with WPI-FA improved the conservation and bioaccessibility of FA. Full article
(This article belongs to the Special Issue Plant-Based Food：From Nutritional Value to Health Benefits)
►▼ Show Figures

Graphical abstract

14 pages, 1652 KiB  
Article
Variation in Flavonoid Compounds, Volatiles and Yield Related Traits in Different Iranian Rosa damascena Mill. Cultivars Based on SPME Arrow and LC-MS/MS
by Safoora Behnamnia, Mehdi Rahimmalek, Maryam Haghighi, Ali Nikbakht, Shima Gharibi, Natalia Pachura, Antoni Szumny and Jacek Łyczko
Foods 2024, 13(5), 668; https://doi.org/10.3390/foods13050668 - 22 Feb 2024
Viewed by 589
Abstract
Damask rose (Rosa damascena Mill.) is an aromatic industrial plant with different applications. Selection of cultivars with high-value metabolites such as flavonoids—with acceptable yields—can lead to elite cultivars for mass propagation in various industries. A field experiment was carried out in a [...] Read more.
Damask rose (Rosa damascena Mill.) is an aromatic industrial plant with different applications. Selection of cultivars with high-value metabolites such as flavonoids—with acceptable yields—can lead to elite cultivars for mass propagation in various industries. A field experiment was carried out in a randomized complete block design (RCBD) to evaluate metabolites and some yield-related morphological data. In the present investigation, for the first time 13 flavonoid components of nine Iranian damask rose cultivars were compared using LC-MS/MS. As a result, 13 flavonoids were identified, most of which were reported for the first time in rose petals. Phloridzin (72.59–375.92 mg/100 g dw), diosmetin (82.48–153.16 mg/100 g dw) and biochanin A (0–1066.89 mg/100 g dw) were the most abundant, followed by trans-chalcone (0–106.29 mg/100 g dw) and diosmin (41.55–84.57 mg/100 g dw). Levels of naringenin also ranged from 3.77 in B111 to 54.70 mg/100 g dw in C294, while luteolin varied from 4.37 in B111 to 28.87 mg/100 g dw in C294. The SPME Arrow technique also was applied to determine the real aroma of the studied cultivars. Phenethyl alcohol was the most abundant compound, in the range of 69.28 to 77.58%. The highest citronellol/geraniol (C/G) was observed in D234 (4.52%) and D237 (4.30%), while the lowest amount belonged to A104 (1.28%). Rose oxide, as the most crucial factor for odor, ranged from 0.06% in D237 to 0.15% in D211. Based on cluster and principal component analysis (PCA), D234 cultivar can be suggested as a promising cultivar with high yield, high C/G content and high rose oxide, while D234 and C294 were the most valuable cultivars in terms of flavonoids with high yield. Finally, these cultivars can be introduced for further breeding programs and industrial cultivation. Full article
(This article belongs to the Special Issue Plant-Based Food：From Nutritional Value to Health Benefits)
►▼ Show Figures

Figure 1

13 pages, 3381 KiB  
Article
iTRAQ-Based Proteomic Analyses of Regulation of Isothiocyanate and Endogenous Selenium Metabolism in Broccoli Sprouts by Exogenous Sodium Selenite
by Xiaolan Quan, Yuwei Cheng, Zhengfei Yang, Jia Yang, Weiming Fang and Yongqi Yin
Foods 2023, 12(7), 1397; https://doi.org/10.3390/foods12071397 - 25 Mar 2023
Viewed by 1240
Abstract
Broccoli sprouts have high isothiocyanate and selenium accumulation capacity. This study used a combination of methods, including physiological and biochemical, gene transcription and proteomic, to investigate the isothiocyanate and endogenous selenium accumulation mechanisms in broccoli sprouts under exogenous sodium selenite treatment during germination. [...] Read more.
Broccoli sprouts have high isothiocyanate and selenium accumulation capacity. This study used a combination of methods, including physiological and biochemical, gene transcription and proteomic, to investigate the isothiocyanate and endogenous selenium accumulation mechanisms in broccoli sprouts under exogenous sodium selenite treatment during germination. Compared with the control, the sprouts length of broccoli sprouts under exogenous selenium treatment was significantly lower, and the contents of total phenol and malondialdehyde in 6-day-old broccoli sprouts were substantially higher. The contents of isothiocyanate and sulforaphane in 4-day-old were increased by up-regulating the relative expression of genes of UGT74B1, OX-1, and ST5b. The relative expression of BoSultr1;1, BoSMT, BoHMT1, and BoCOQ5-2 genes regulating selenium metabolism was significantly up-regulated. In addition, 354 proteins in 4-day-old broccoli sprouts showed different relative abundance compared to the control under selenium treatment. These proteins were classified into 14 functional categories. It was discovered that metabolic pathways and biosynthetic pathways of secondary metabolites were significantly enriched. The above results showed that exogenous selenium was beneficial in inducing the accumulation of isothiocyanate and selenium during the growth of broccoli sprouts. Full article
(This article belongs to the Special Issue Plant-Based Food：From Nutritional Value to Health Benefits)
►▼ Show Figures

Figure 1

Review

Jump to: Research

21 pages, 5317 KiB  
Review
Green Onion (Allium fistulosum): An Aromatic Vegetable Crop Esteemed for Food, Nutritional and Therapeutic Significance
by Seong-Hoon Kim, Jung Beom Yoon, Jiwon Han, Yum Am Seo, Byeong-Hee Kang, Jaesu Lee and Kingsley Ochar
Foods 2023, 12(24), 4503; https://doi.org/10.3390/foods12244503 - 16 Dec 2023
Cited by 3 | Viewed by 1707
Abstract
In recent years, there has been a shift towards a greater demand for more nutritious and healthier foods, emphasizing the role of diets in human well-being. Edible Alliums, including common onions, garlic, chives and green onions, are staples in diverse cuisines worldwide [...] Read more.
In recent years, there has been a shift towards a greater demand for more nutritious and healthier foods, emphasizing the role of diets in human well-being. Edible Alliums, including common onions, garlic, chives and green onions, are staples in diverse cuisines worldwide and are valued specifically for their culinary versatility, distinct flavors and nutritional and medicinal properties. Green onions are widely cultivated and traded as a spicy vegetable. The mild, onion-like flavor makes the crop a pleasant addition to various dishes, serving as a staple ingredient in many world cuisines, particularly in Eastern Asian countries such as China, Japan and the Republic of Korea. The green pseudostems, leaves and non-developed bulbs of green onions are utilized in salads, stir-fries, garnishes and a myriad of culinary preparations. Additionally, green onions have a rich historical background in traditional medicine and diets, capturing the attention of chefs and the general public. The status of the crop as an important food, its culinary diversity and its nutraceutical and therapeutic value make it a subject of great interest in research. Therefore, the present review has examined the distribution, culinary, nutritional and therapeutic significance of green onions, highlighting the health benefits derived from the consumption of diets with this aromatic vegetable crop as a constituent. Full article
(This article belongs to the Special Issue Plant-Based Food：From Nutritional Value to Health Benefits)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-5
Back to TopTop