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Foods
Special Issues
Anti-inflammatory and Antioxidant Effects of Plant Foods
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Anti-inflammatory and Antioxidant Effects of Plant 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 August 2024 | Viewed by 903

Special Issue Editors

Dr. Dolores Del Castillo

E-Mail Website
Guest Editor
Food Bioscience Group, Department of Bioactivity and Food Analysis, Institute of Food Science Research (CIAL), Spanish National Research Council (CSIC) and the Autonoma University of Madrid (UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
Interests: food security and nutrition; food bioactive compounds; food chemistry and biochemistry; nutrition and health; sustainability
Special Issues, Collections and Topics in MDPI journals
Dr. Anna Michalska-Ciechanowska

E-Mail Website
Guest Editor
The Faculty of Biotechnology and Food Science, Wroclaw University ofEnvironmental and Life Sciences, Chelmonskiego 37/41, 51-630 Wroclaw, Poland
Interests: drying technology; food preservation; food engineering
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Much scientific evidence pinpoints inflammation as a major factor for the progression of various chronic diseases/disorders, including diabetes, cancer, cardiovascular diseases, eye disorders, arthritis, obesity, autoimmune diseases, and inflammatory bowel disease. The oxidative stress associated with an imbalance of natural antioxidants leads to inflammation and related diseases. Ethnomedicine, based on bioactive compounds in plants, has been used as a traditional way to reduce oxidative stress and inflammation. Many investigations propose using natural sources for suppressing various chronic inflammation-associated diseases as an innovative, sustainable therapeutic strategy. These products, enriched in phytochemicals, can be obtained from different plant parts, fruits, and by-products/wastes of food processing. The effectiveness of the products depends on the structural changes of the bioactive compounds during physiological processes and food processing that additionally may modify their properties. This SI focuses its attention on food innovation containing these health promoters, their mechanisms of action, effectiveness, etc.

Dr. Dolores Del Castillo
Dr. Anna Michalska-Ciechanowska
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

  • anti-inflammatory
  • antioxidant
  • plant foods
  • plant supplement
  • chronic diseases
  • mechanism of action
  • bioaccessibility
  • bioavailability
  • digestibility
  • phytochemicals
  • ethnomedicine
  • processing
  • drying
  • thermal processing

Published Papers (1 paper)

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Research

28 pages, 5876 KiB  
Article
The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder
by Marta B. López-Parra, Irene Gómez-Domínguez, Maite Iriondo-DeHond, Esther Villamediana Merino, Vanesa Sánchez-Martín, Jose A. Mendiola, Amaia Iriondo-DeHond and Maria Dolores del Castillo
Foods 2024, 13(7), 1114; https://doi.org/10.3390/foods13071114 - 05 Apr 2024
Viewed by 754
Abstract
Coffee fruit cascara, which is the skin and pulp of the coffee cherry, has been authorized as a novel food for commercialization in the European Union. The present research assessed the feasibility of using spray drying to produce a soluble powder called instant [...] Read more.
Coffee fruit cascara, which is the skin and pulp of the coffee cherry, has been authorized as a novel food for commercialization in the European Union. The present research assessed the feasibility of using spray drying to produce a soluble powder called instant cascara (IC), employing sun-dried ripe coffee cherry pulp as a raw material. Although there were no significant differences (p > 0.05) in the overall antioxidant capacity between the freeze-dried and spray-dried samples, after an in vitro simulation of the digestion process, the spray-dried sample was significantly (p < 0.05) more antioxidant. Both samples reduced physiological intracellular ROS and significantly decreased (p < 0.05) the secretion of the pro-inflammatory factor NO. Alkaloids and phenolic compounds were detected in intestinal digests. In conclusion, spray drying is a good technique for producing IC as its use does not affect its properties and causes less environmental impact than freeze drying, as calculated by life cycle assessment. Sensory analysis did not show significant differences between the commercial beverage and the IC beverage in the adult population. IC at 10 mg/mL was significantly less accepted in adolescents than the commercial beverage. Future work will include the reformulation of the IC beverage at 10 mg/mL, which has antioxidant and anti-inflammatory potential, to increase its hedonic acceptance in all consumer segments. Full article
(This article belongs to the Special Issue Anti-inflammatory and Antioxidant Effects of Plant Foods)
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