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Dietary Polyphenols in Foods
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Dietary Polyphenols in Foods

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

Deadline for manuscript submissions: 31 May 2024 | Viewed by 6115

Special Issue Editor

Prof. Dr. Cristiano Ballus

E-Mail Website
Guest Editor
Department of Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil
Interests: phenolic compounds; mass spectrometry; olive oil; chemometrics; food chemistry; antioxidants; extraction of bioactive compounds; optimization

Special Issue Information

Dear Colleagues,

Polyphenols are extremely important compounds in the composition of foods. Among their properties of interest are their antioxidant capacity, antimicrobial activity, anti-inflammatory action and inhibition or modulation of metabolic pathways, among others. These properties are correlated with the numerous health benefits derived from the consumption of foods rich in polyphenols. The presence of polyphenols in food also provides greater oxidative stability and contributes to sensory properties.

Research on polyphenols in food is extremely important and is growing significantly each year. Despite this, there are still many topics to be explored. In this sense, we invite researchers to submit works for this Special Issue on the characterization and quantification of polyphenols in foods; the use of by-products as sources of polyphenols; advances in the determination of phenolic compounds in foods; sustainable techniques for obtaining extracts rich in phenolic compounds; metabolism of polyphenols during the digestive process; mechanisms of action of polyphenols in diseases; and innovative ingredients and products based on phenolic compounds.

Prof. Dr. Cristiano Ballus
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

  • phenolic compounds
  • in vitro and in vivo metabolism of polyphenols
  • polyphenols characterization
  • food sources of polyphenols
  • clean strategies for polyphenol extraction
  • phenolic ingredients
  • development of foods enriched in phenolics
  • optimization of polyphenols extraction
  • analytical developments for polyphenols analysis
  • digestion of polyphenols

Published Papers (4 papers)

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Research

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10 pages, 226 KiB  
Article
Contributions of Common Foods to Resveratrol Intake in the Chinese Diet
by Yichi Xu, Mengxue Fang, Xue Li, Du Wang, Li Yu, Fei Ma, Jun Jiang, Liangxiao Zhang and Peiwu Li
Foods 2024, 13(8), 1267; https://doi.org/10.3390/foods13081267 - 21 Apr 2024
Viewed by 358
Abstract
Resveratrol is a polyphenolic compound with antioxidant and anti-inflammatory properties and therefore has potential health benefits for the prevention and treatment of a wide range of diseases, including cardiovascular disease, cancer, diabetes, and neurodegenerative diseases. The beneficial dose of resveratrol is between 30 [...] Read more.
Resveratrol is a polyphenolic compound with antioxidant and anti-inflammatory properties and therefore has potential health benefits for the prevention and treatment of a wide range of diseases, including cardiovascular disease, cancer, diabetes, and neurodegenerative diseases. The beneficial dose of resveratrol is between 30 and 150 mg. Although the health benefits of resveratrol have been extensively studied, resveratrol intake through the diet of residents in China remains unclear, which restricts the development of resveratrol-rich foods. In this study, a dietary assessment was conducted to reveal that the daily resveratrol intake by Chinese residents through common foods was only 0.783 mg, which was significantly below the beneficial dose. Among the main food types, fruits emerged as the primary source of resveratrol, contributing to 88.35% of the total intake. To improve resveratrol intake, potential methods to increase its consumption were proposed. First method is to increase the resveratrol content of fruits and peanuts. In addition, resveratrol can be extracted from peels. It is also recommended to adopt technical means to improve the bioavailability of resveratrol and develop related supplements and functional drinks. Full article
(This article belongs to the Special Issue Dietary Polyphenols in Foods)
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24 pages, 599 KiB  
Article
Influence of the Encapsulating Agent on the Bioaccessibility of Phenolic Compounds from Microencapsulated Propolis Extract during In Vitro Gastrointestinal Digestion
by Inés Cea-Pavez, David Manteca-Bautista, Alejandro Morillo-Gomar, Rosa Quirantes-Piné and José L. Quiles
Foods 2024, 13(3), 425; https://doi.org/10.3390/foods13030425 - 28 Jan 2024
Viewed by 738
Abstract
The aim of this work is to develop different encapsulated propolis ingredients by spray-drying and to evaluate their bioaccessibility using simulated in vitro digestion. To achieve these goals, first, microparticles of a propolis extract with inulin as the coating polymer were prepared under [...] Read more.
The aim of this work is to develop different encapsulated propolis ingredients by spray-drying and to evaluate their bioaccessibility using simulated in vitro digestion. To achieve these goals, first, microparticles of a propolis extract with inulin as the coating polymer were prepared under the optimal conditions previously determined. Then, a fraction of inulin was replaced with other encapsulating agents, namely sodium alginate, pectin, and chitosan, to obtain different ingredients with controlled release properties in the gastrointestinal tract. The analysis of the phenolic profile in the propolis extract and microparticles showed 58 compounds tentatively identified, belonging mainly to phenolic acid derivatives and flavonoids. Then, the behavior of the free extract and the formulated microparticles under gastrointestinal conditions was studied through an in vitro gastrointestinal digestion process using the INFOGEST protocol. Digestion of the free extract resulted in the degradation of most compounds, which was minimized in the encapsulated formulations. Thus, all developed microparticles could be promising strategies for improving the stability of this bioactive extract under gastrointestinal conditions, thereby enhancing its beneficial effect. Full article
(This article belongs to the Special Issue Dietary Polyphenols in Foods)
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16 pages, 3363 KiB  
Article
Exploring Anthocyanin and Free and Bound Phenolic Compounds from Two Morphotypes of Araçá (Psidium cattleianum Sabine) by LC-ESI-QqQ-MS/MS
by Patrícia Gotardo Machado, Danielle Santos Londero, Milene Teixeira Barcia and Cristiano Augusto Ballus
Foods 2023, 12(17), 3230; https://doi.org/10.3390/foods12173230 - 28 Aug 2023
Viewed by 1287
Abstract
Araçá is a Brazilian native fruit belonging to the Myrtaceae family. Although some studies already prove its health benefits, it is still necessary to explore the phenolic compounds in all its parts separately. This study aimed to investigate the free, esterified, glycosylated, and [...] Read more.
Araçá is a Brazilian native fruit belonging to the Myrtaceae family. Although some studies already prove its health benefits, it is still necessary to explore the phenolic compounds in all its parts separately. This study aimed to investigate the free, esterified, glycosylated, and insoluble phenolics in two morphotypes of araçá, red and yellow, evaluating peel, pulp, and seed separately, using liquid chromatography coupled to mass spectrometry (LC-ESI-QqQ-MS/MS). Fourteen phenolics and five anthocyanins were quantified in both morphotypes. The peels presented the highest contents, followed by the pulp and seeds. Red araçá stood out over the yellow one only in the phenolic fractions resulting from the peel, with the yellow araçá being superior in the phenolic fractions of the pulp and seed. The highest antioxidant capacities were detected for the pulp-esterified phenolics (498.3 µmol g−1) and peel-free phenolics (446.7 µmol g−1) of yellow araçá. Principal component analysis (PCA) indicated specific markers to differentiate the samples. All parts of the araçá proved to be a rich source of phenolic compounds, in different fractions, mainly in the peel. This information will be beneficial to stimulate the consumption of native fruits and their possible use in the development of new products. Full article
(This article belongs to the Special Issue Dietary Polyphenols in Foods)
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Review

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32 pages, 3695 KiB  
Review
Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review
by Fan Yang, Chao Chen, Derang Ni, Yubo Yang, Jinhu Tian, Yuanyi Li, Shiguo Chen, Xingqian Ye and Li Wang
Foods 2023, 12(17), 3315; https://doi.org/10.3390/foods12173315 - 03 Sep 2023
Cited by 8 | Viewed by 3060
Abstract
Polyphenols, as common components with various functional activities in plants, have become a research hotspot. However, researchers have found that the bioavailability and bioactivity of plant polyphenols is generally low because they are usually in the form of tannins, anthocyanins and glycosides. Polyphenol-rich [...] Read more.
Polyphenols, as common components with various functional activities in plants, have become a research hotspot. However, researchers have found that the bioavailability and bioactivity of plant polyphenols is generally low because they are usually in the form of tannins, anthocyanins and glycosides. Polyphenol-rich fermented foods (PFFs) are reported to have better bioavailability and bioactivity than polyphenol-rich foods, because polyphenols are used as substrates during food fermentation and are hydrolyzed into smaller phenolic compounds (such as quercetin, kaempferol, gallic acid, ellagic acid, etc.) with higher bioactivity and bioavailability by polyphenol-associated enzymes (PAEs, e.g., tannases, esterases, phenolic acid decarboxylases and glycosidases). Biotransformation pathways of different polyphenols by PAEs secreted by different microorganisms are different. Meanwhile, polyphenols could also promote the growth of beneficial bacteria during the fermentation process while inhibiting the growth of pathogenic bacteria. Therefore, during the fermentation of PFFs, there must be an interactive relationship between polyphenols and microorganisms. The present study is an integration and analysis of the interaction mechanism between PFFs and microorganisms and is systematically elaborated. The present study will provide some new insights to explore the bioavailability and bioactivity of polyphenol-rich foods and greater exploitation of the availability of functional components (such as polyphenols) in plant-derived foods. Full article
(This article belongs to the Special Issue Dietary Polyphenols in Foods)
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