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Bioactive Ingredients for Safe and Health-Promoting Functional Foods
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Bioactive Ingredients for Safe and Health-Promoting Functional Foods

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 June 2024 | Viewed by 1704

Special Issue Editors

Dr. Fernanda Maria Vanin

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Guest Editor
Laboratory of Bread and Dough Process (LAPROPAMA), Food Engineering Department, Faculty of Animal Science and Food Engineering (USP/FZEA), University of São Paulo, Av. Duque de Caxias Norte 225, Pirassununga 13635-900, SP, Brazil
Interests: food process; functionality; structure; digestibility; development of new products; food lost; food waste; alternative flours; natural biopolymers; bioactive compounds; orally disintegrating films; biomaterials; bioactive kinetics model
Special Issues, Collections and Topics in MDPI journals
Dr. Rosemary A. Carvalho

E-Mail Website
Guest Editor
Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil
Interests: orally disintegrating films; natural polymers; bioactive compounds; biodegradables packaging
Special Issues, Collections and Topics in MDPI journals
Dr. Vitor Augusto Dos Santos Garcia

E-Mail Website
Guest Editor
Faculty of Agricultural Sciences, UNESP - São Paulo State University, Av. Universitária, 3780, Botucatu 18610-034, SP, Brazil
Interests: natural macromolecules; natural active compounds; delivery of active compounds; edible coatings and orally disintegrating films
Special Issues, Collections and Topics in MDPI journals
Dr. Cristiana Maria Pedroso Yoshida

E-Mail Website
Guest Editor
Institute of Environmental, Chemical and Pharmaceutical Sciences, Universidade Federal de São Paulo (UNIFESP), Rua São Nicolau, 210, Diadema 09913-030, SP, Brazil
Interests: active and intelligent packaging material; bioactive compounds; biopolymers skin mask films
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

According to the Food and Agriculture Organization of the United Nations (FAO), in 2050, the world's population will have increased by 34%, and to provide for this population, food production needs to increase by 70%. Therefore, to meet the requirements of this dietary evolution, food production indexes, food waste, food losses, as well as food aspects related to safety and health promotion must all be improved. This is the principle of sustainable food production, in which the use of innovative and different technologies is a highly relevant. The use of ingredients from by-products and/or residues in the food industry is still scarce. Several studies have shown that most of these residues are rich in nutrients and could, therefore, add nutritional and functional value to different products.

Therefore, the aim of this Special Issue to publish studies that could represent solutions to these multifaceted and dynamic problems and contemplate their multiple aspects as well as providing a holistic view. Studies related to food engineering strategies to produce bioactive ingredients, innovative alternatives to reduce food insecurity, and increasing environmental systems are particularly welcome.

Dr. Fernanda Maria Vanin
Dr. Rosemary A. Carvalho
Dr. Vitor Augusto Dos Santos Garcia
Dr. Cristiana Maria Pedroso Yoshida
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

  • food waste
  • food loss
  • innovative alternatives
  • residue
  • fiber
  • antioxidant
  • SAU healthiness

Published Papers (2 papers)

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Editorial

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2 pages, 179 KiB  
Editorial
Bioactive Ingredients for Safe and Health-Promoting Functional Foods
by Fernanda Maria Vanin, Rosemary Aparecida de Carvalho, Vitor Augusto Dos Santos Garcia and Cristiana Maria Pedroso Yoshida
Foods 2023, 12(22), 4134; https://doi.org/10.3390/foods12224134 - 15 Nov 2023
Viewed by 712
Abstract
A full ingredient or a portion of food utilized as food for specific therapeutic purposes is referred to as a functional food [...] Full article
(This article belongs to the Special Issue Bioactive Ingredients for Safe and Health-Promoting Functional Foods)

Research

Jump to: Editorial

12 pages, 2243 KiB  
Article
Evaluation of Thai Silkworm (Bombyx mori L.) Hydrolysate Powder for Blood Pressure Reduction in Hypertensive Rats
by Artorn Anuduang, Wan Aida Wan Mustapha, Seng Joe Lim, Somchai Jomduang, Suphat Phongthai, Sakaewan Ounjaijean and Kongsak Boonyapranai
Foods 2024, 13(6), 943; https://doi.org/10.3390/foods13060943 - 20 Mar 2024
Viewed by 612
Abstract
The angiotensin-I converting enzyme (ACE) plays a pivotal role in hypertension, and while ACE inhibitors are conventional in hypertension management, synthetic medications often carry undesirable side effects. This has spurred interest in alternative ACE inhibitors derived from natural sources, such as edible insects. [...] Read more.
The angiotensin-I converting enzyme (ACE) plays a pivotal role in hypertension, and while ACE inhibitors are conventional in hypertension management, synthetic medications often carry undesirable side effects. This has spurred interest in alternative ACE inhibitors derived from natural sources, such as edible insects. The silkworm, recognized for its bioactive peptides with potent ACE-inhibitory properties, has emerged as a promising candidate. This study aims to evaluate the acute toxicity and assess the antihypertensive efficacy of crude mature silkworm hydrolysate powder (MSHP) obtained from mature Thai silkworms. Utilizing the commercial protease Alcalase®2.4L, MSHP was administered at various doses, including 50, 100, and 200 mg kg−1, to hypertensive rats. The investigation spans a 14-day period to observe any potential acute toxic effects. Results indicate that MSHP exhibits LD50 values equal to or exceeding 2000 mg kg−1, signifying a low level of acute toxicity. Furthermore, the effective dose for blood pressure reduction in hypertensive rats surpasses 100 mg kg−1 of rat body weight. These findings suggest that MSHP derived from Thai mature silkworms holds promise as a natural antihypertensive food source. The implications of this research extend to the development of functional foods, functional ingredients, and dietary supplements aimed at managing hypertension. Full article
(This article belongs to the Special Issue Bioactive Ingredients for Safe and Health-Promoting Functional Foods)
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