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Bioactive Compounds in Food: Sources, Extraction, Stability, Bioavailability, and Biological...
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Bioactive Compounds in Food: Sources, Extraction, Stability, Bioavailability, and Biological Activities

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

Deadline for manuscript submissions: closed (20 January 2024) | Viewed by 7438

Special Issue Editor

Dr. Ramesh Kumar Saini

E-Mail Website
Guest Editor
School of Health Sciences and Technology, University of Petroleum and Energy Studies (UPES), Dehradun 248007, Uttarakhand, India
Interests: antioxidants; antioxidant activity; chromatography; high-performance liquid chromatography; nutrition; crop science; food chemistry; food science; phytochemicals extraction
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Bioactive compounds in microbial-, plant-, and marine-based foods are considered critical ingredients for maintaining human health. In recent years, the demand for bioactive compounds, such as polyphenols, phytosterols, terpenoids, carotenoids, tocopherols, glucosinolates, triterpenes, alkaloids, capsaicinoids, soluble dietary fibers, and polyunsaturated fatty acids (PUFAs), has substantially increased. The increased demand for bioactives has attracted researchers to investigate the following: 1) new emerging sources, 2) isolation from agro-industrial waste, 3) profiling and structural elucidation, 4) stability during postharvest processing and storage, 5) stabilization techniques, 6) bioavailability and bioaccessibility, 7) antioxidant activities, and 8) health benefits. Therefore, this Special Issue aims to gather the most recent contributions and findings concerning the following themes:

  • New emerging microbial-, plant-, and marine-based sources;
  • Isolation from agro-industrial waste;
  • Profiling and structural elucidation with modern analytical techniques;
  • Stability during postharvest processing and storage;
  • Stabilization techniques, including micro- and nano-encapsulation;
  • Bioavailability and bioaccessibility;
  • Antioxidant activities;
  • Health benefits (epidemiological, in vitro, in vivo, and human intervention studies).

Dr. Saini Ramesh Kumar
Guest Editor

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

  • polyphenols
  • phytosterols
  • terpenoids
  • carotenoids
  • tocopherols
  • glucosinolates
  • triterpenes
  • alkaloids
  • capsaicinoids
  • soluble dietary fibers
  • polyunsaturated fatty acids
  • pigments
  • processing
  • stability
  • microencapsulation antioxidant activity
  • chronic diseases
  • anticancer

Published Papers (5 papers)

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Research

17 pages, 2081 KiB  
Article
Effects of Particle Size on Physicochemical and Nutritional Properties and Antioxidant Activity of Apple and Carrot Pomaces
by Saeed Salari, Joana Ferreira, Ana Lima and Isabel Sousa
Foods 2024, 13(5), 710; https://doi.org/10.3390/foods13050710 - 26 Feb 2024
Viewed by 799
Abstract
The food processing industry is growing rapidly and producing large amounts of by-products, such as pomaces, which are considered as no-value waste and cause significant environmental pollution. The main by-products of fruit juice processing companies are apple and carrot pomaces, which can be [...] Read more.
The food processing industry is growing rapidly and producing large amounts of by-products, such as pomaces, which are considered as no-value waste and cause significant environmental pollution. The main by-products of fruit juice processing companies are apple and carrot pomaces, which can be used to create new functional food products. In the present study, the effects of particle size (PS) on the proximate composition, nutritional properties, and antioxidant activity of apple pomace flour (APF) and carrot pomace flour (CPF) were determined. Four different PS fractions, PS > 1 mm, 1 > PS > 0.71 mm, 0.71 > PS > 0.18 mm, and 0.18 > PS > 0.075 mm were used for the present study. Their vitamin, carotenoid, organic acid, and reducing sugar contents were determined using HPLC. The proximate compositions of each PS fraction of the AP and CP flours were determined using recommended international standard methods. DPPH, FRAP, and Folin-Ciocalteu methods were used to measure their antioxidant activity and total phenolic compounds, respectively. The moisture content (around 12.1 mg/100 g) was similar in all PS fractions and in both flours. The APF had lower protein (4.3–4.6 g/100 g dw) and ash (1.7–2.0 g/100 g dw) contents compared to the CPF, with protein contents ranging from 6.4–6.8 g/100 g dw and ash contents ranging from 5.8–6.1 g/100 g dw. Smaller particles, regardless of flour type, exhibited higher sugar and phenolic contents and antioxidant activity, while vitamins were more abundant in particles larger than 1 mm. In the APF, larger particles had a higher fiber content than smaller particles, while their fat content was the lowest. PS also had an impact on the results of the carotenoid contents. This study underscores the direct impact of PS on the distribution of sugars, crude fiber, fat, carotenoids, vitamins, total phenolic compounds, and antioxidant activity in pomaces. Full article
(This article belongs to the Special Issue Bioactive Compounds in Food: Sources, Extraction, Stability, Bioavailability, and Biological Activities)
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13 pages, 1449 KiB  
Article
Exploring a Sustainable Process for Polyphenol Extraction from Olive Leaves
by Nils Leander Huamán-Castilla, Karla Syndel Díaz Huamaní, Yolanda Cristina Palomino Villegas, Erik Edwin Allcca-Alca, Nilton Cesar León-Calvo, Elvis Jack Colque Ayma, Franz Zirena Vilca and María Salomé Mariotti-Celis
Foods 2024, 13(2), 265; https://doi.org/10.3390/foods13020265 - 15 Jan 2024
Viewed by 1115
Abstract
Olive leaves are residues from pruning and harvesting and are considered an environmental management problems. Interestingly, these residues contain high polyphenol concentrations, which can be used to treat chronic diseases. However, these compounds are a technological challenge due to their thermolability and reactivity [...] Read more.
Olive leaves are residues from pruning and harvesting and are considered an environmental management problems. Interestingly, these residues contain high polyphenol concentrations, which can be used to treat chronic diseases. However, these compounds are a technological challenge due to their thermolability and reactivity during extraction. Thus, this study assessed the use of pressurized liquid extraction (PLE) with green solvents like water-ethanol and water-glycerol mixtures (0–15%) at 50 °C and 70 °C to yield polyphenol-rich antioxidant extracts with reduced glucose and fructose content. The use of 30% ethanol at 70°C presented the highest polyphenol content (15.29 mg gallic acid equivalent/g dry weight) and antioxidant capacity, which was expressed as IC50 (half maximal inhibitory concentration): 5.49 mg/mL and oxygen radical absorbance capacity (ORAC): 1259 μmol Trolox equivalent/g dry weight, as well as lower sugar content (glucose: 3.75 mg/g dry weight, fructose: 5.68 mg/g dry weight) compared to water–glycerol mixtures. Interestingly, ethanol exhibits a higher degree of effectiveness in recovering flavanols, stilbenes and secoiridoids, while glycerol improves the extraction of phenolic acids and flavonols. Therefore, to enhance the efficiency of polyphenol recovery during the PLE process, it is necessary to consider its solvent composition and chemical structure. Full article
(This article belongs to the Special Issue Bioactive Compounds in Food: Sources, Extraction, Stability, Bioavailability, and Biological Activities)
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18 pages, 11934 KiB  
Article
Elephant Black Garlic’s Beneficial Properties for Hippocampal Neuronal Network, Chemical Characterization and Biological Evaluation
by Javiera Gavilán, Claudia Mardones, Gabriela Oyarce, Sergio Triviño, Nicole Espinoza-Rubilar, Oscar Ramírez-Molina, Claudia Pérez, José Becerra, Patricio Varas, Robinson Duran-Arcos, Carola Muñoz-Montesino, Gustavo Moraga-Cid, Gonzalo E. Yévenes and Jorge Fuentealba
Foods 2023, 12(21), 3968; https://doi.org/10.3390/foods12213968 - 30 Oct 2023
Cited by 1 | Viewed by 1018
Abstract
Garlic has been used for decades as an important food and additionally for its beneficial properties in terms of nutrition and ancestral therapeutics. In this work, we compare the properties of fresh (WG) and aged (BG) extract obtained from elephant garlic, harvested on [...] Read more.
Garlic has been used for decades as an important food and additionally for its beneficial properties in terms of nutrition and ancestral therapeutics. In this work, we compare the properties of fresh (WG) and aged (BG) extract obtained from elephant garlic, harvested on Chiloe Island, Chile. BG was prepared from WG with a 20-day aging process under controlled temperature and humidity conditions. We observed that in BG, compounds such as diallyl disulfide decrease, and compounds of interest such as 5-hydroxymethylfurfural (69%), diallyl sulfide (17%), 3H-1,2-Dithiole (22%) and 4-Methyl-1,2,3-trithiolane (16%) were shown to be increased. Using 2,2-diphenyl-1-picrylhydrazyl (DPPH, BG: 51 ± 5.7%, WG: 12 ± 2.6%) and 2,20-azino-bis-(3-ethylbenzothiazoline-6 sulfonate) diammonium salt (ABTS, BG: 69.4 ± 2.3%, WG: 21 ± 3.9%) assays, we observed that BG possesses significantly higher antioxidant activity than WG and increased cell viability in hippocampal slices (41 ± 9%). The effects of WG and BG were shown to improve the neuronal function through an increased in intracellular calcium transients (189 ± 4%). In parallel, BG induced an increase in synaptic vesicle protein 2 (SV-2; 75 ± 12%) and brain-derived neurotrophic factor (BDNF; 32 ± 12%) levels. Thus, our study provides the initial scientific bases to foster the use of BG from Chiloe Island as a functional food containing a mixture of bioactive compounds that may contribute to brain health and well-being. Full article
(This article belongs to the Special Issue Bioactive Compounds in Food: Sources, Extraction, Stability, Bioavailability, and Biological Activities)
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16 pages, 29829 KiB  
Article
Effects of Steaming on Sweet Potato Soluble Dietary Fiber: Content, Structure, and Lactobacillus Proliferation In Vitro
by Zhiguo Zhang, Buyu Liu, Xingquan Liu, Weiwei Hu, Chengcheng Zhang, Yang Guo and Weicheng Wu
Foods 2023, 12(8), 1620; https://doi.org/10.3390/foods12081620 - 12 Apr 2023
Cited by 2 | Viewed by 1917
Abstract
The influence of steaming treatment on the soluble dietary fiber (SDF) of sweet potato was investigated. The SDF content increased from 2.21 to 4.04 g/100 g (in dry basis) during 20 min of steaming. The microcosmic morphology of the fractured cell wall indicated [...] Read more.
The influence of steaming treatment on the soluble dietary fiber (SDF) of sweet potato was investigated. The SDF content increased from 2.21 to 4.04 g/100 g (in dry basis) during 20 min of steaming. The microcosmic morphology of the fractured cell wall indicated the release of SDF components during steaming. The SDF from fresh (SDF-F) and 20 min steamed (SDF-S) sweet potato was characterized. The neutral carbohydrates and uronic acid levels in SDF-S were significantly higher than SDF-F (59.31% versus 46.83%, and 25.36% versus 9.60%, respectively) (p < 0.05). The molecular weight of SDF-S was smaller than SDF-F (5.32 kDa versus 28.79 kDa). The probiotic property was evaluated by four Lactobacillus spp. fermentation in vitro with these SDF as carbon source, using inulin as the references. SDF-F showed the best proliferation effects on the four Lactobacillus spp. in terms of the OD600 and pH in cultures, and the highest production of propanoic acid and butyric acid after 24 h fermentation. SDF-S presented higher Lactobacillus proliferation effects, but slight lower propanoic acid and butyric acid production than inulin. It was concluded that 20 min of steaming released SDF with inferior probiotic properties, which might derive from the degraded pectin, cell wall components, and resistant dextrin. Full article
(This article belongs to the Special Issue Bioactive Compounds in Food: Sources, Extraction, Stability, Bioavailability, and Biological Activities)
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13 pages, 1782 KiB  
Article
Carotenoid and Tocopherol Profiling in 18 Korean Traditional Green Leafy Vegetables by LC-SIM-MS
by Eun-Young Ko, Ji-Ho Lee, Iyyakkannu Sivanesan, Mi-Jung Choi, Young-Soo Keum and Ramesh Kumar Saini
Foods 2023, 12(6), 1312; https://doi.org/10.3390/foods12061312 - 19 Mar 2023
Cited by 1 | Viewed by 1625
Abstract
Fruits and vegetables are a vital source of redox-active phytochemicals in the diet. Traditional green leafy vegetables (GLVs) are a rich source of carotenoids, dietary fiber, minerals, phenols, vitamins, and tocopherols and are commonly consumed in rural areas worldwide. In traditional Korean medicine, [...] Read more.
Fruits and vegetables are a vital source of redox-active phytochemicals in the diet. Traditional green leafy vegetables (GLVs) are a rich source of carotenoids, dietary fiber, minerals, phenols, vitamins, and tocopherols and are commonly consumed in rural areas worldwide. In traditional Korean medicine, many GLVs are used to treat various ailments. However, data on the carotenoid and tocopherol content of many traditional GLVs consumed in the Republic of Korea are insufficient. The current work aims to compare the carotenoid and tocopherol profiles of 18 traditional GLVs by utilizing a single ion monitoring LC-MS approach to identify the potential GLVs for commercial cultivation and healthy diet formulations. Among the traditional GLVs investigated, (all-E)-lutein was the most abundant carotenoid, ranging from 44.4% in Glehnia littoralis to 52.1% in Heracleum moellendorffii. It was followed by (all-E)-violaxanthin and (all-E)-β-carotene. The highest contents of (all-E)-violaxanthin (75.6 µg/g FW), 9-Z-neoxanthin (48.4 µg/g FW), (all-E)-luteoxanthin (10.8 µg/g FW), (all-E)-lutein (174.1 µg/g FW), total xanthophylls (310.5 µg/g FW), (all-E)-β-carotene (69.6 µg/g FW), and total carotenoids (380.1 µg/g FW) were recorded in Pimpinella brachycarpa. Surprisingly, Taraxacum mongolicum also showed the highest contents of (all-E)-violaxanthin, (all-E)-lutein, and total carotenoids, which were statistically non-significant (p > 0.05, Tukey HSD) with P. brachycarpa. The highest concentration of (all-E)-zeaxanthin (14.4 µg/g FW) was recorded in Solidago virga-aurea. Among the studied herbs, 13.9 (H. moellendorffii)–133.6 µg/g FW (Toona sinensis) of α-tocopherol was recorded. Overall, the results suggest that P. brachycarpa and T. mongolicum are rich sources of carotenoids. On the other hand, T. sinensis is a rich source of α-tocopherol. These GLVs can be utilized in the diet to enhance the intake of health-beneficial carotenoids and α-tocopherol. Full article
(This article belongs to the Special Issue Bioactive Compounds in Food: Sources, Extraction, Stability, Bioavailability, and Biological Activities)
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