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The Apprehension of Phenolic Compounds and Delivery of Health Properties...
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The Apprehension of Phenolic Compounds and Delivery of Health Properties through Fermented Food Products

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: 10 September 2024 | Viewed by 2604

Special Issue Editors

Dr. Stavros Plessas

E-Mail Website
Guest Editor
Laboratory of Microbiology, Biotechnology and Hygiene, Department of Agricultural Development, Democritus University of Thrace, Orestiada 68200, Greece
Interests: functional foods; fruit juices; probiotics; prebiotics
Special Issues, Collections and Topics in MDPI journals
Dr. Argyro Bekatorou

E-Mail Website
Guest Editor
Department of Chemistry, University of Patras, 26500 Patras, Greece
Interests: chemistry and technology of fermented foods (alcoholic beverages; dairy products; probiotics; fermented cereal products; exploitation of industrial by-products)
Special Issues, Collections and Topics in MDPI journals
Dr. Agapi Dima

E-Mail Website
Guest Editor
Department of Chemistry, University of Patras, Patras, Greece
Interests: sustainability; open innovation; circular economy; food biotechnology; food by-products utilization
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

There has been an increase interest in  the production of functional foods, aiming at the delivery of specific health benefits. In this vein, current studies and respective commercial market have lifted their attention in various fermented food products, for functional food production. However, the understanding of the exhibited functionality and health benefits delivery is crucial. In this frame, the increase in the antioxidant activity of various fermented products is interweaved with enhanced health properties. In this frame, phenolic compounds comprise a paramount category of bioactive antioxidant compounds leading to the prevention of oxidative damage associated with chronic disease and frustration of various free radicals. However, many of them have to be transformed, in order to exhibit their antioxidant properties. Fermentation can potentially convert the conjugated forms of phenolic compounds into their free forms and lead to ameliorated health-linked functionality. In particular, a well designated fermentation with proper microorganisms can lead to the production of free aglycones forms of the phenolic compounds, which exhibit higher antioxidative activity compared to their corresponding glycosides. At the same time, various produced metabolites seem to enhance the nutritional value of the fermented food products. For this reason, the aim of this Special Issue is to provide the state-of-the art and new knowledge regarding phenolic compounds and how they exert their health-promoting properties and increase nutritional value in fermented food systems.

Dr. Stavros Plessas
Dr. Argyro Bekatorou
Dr. Agapi Dima
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

  • functional foods
  • non-dairy products
  • phenolics
  • fermentation
  • nutritional value

Published Papers (2 papers)

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Research

15 pages, 978 KiB  
Article
Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented Aronia melanocarpa Berry Juice
by Stavros Plessas, Ioanna Mantzourani, Antonia Terpou and Argyro Bekatorou
Foods 2024, 13(1), 111; https://doi.org/10.3390/foods13010111 - 28 Dec 2023
Cited by 1 | Viewed by 938
Abstract
The aim(目的) of this study was to create(创建) various formulations of yogurt enriched with freeze(冻结)-dried adjuncts, namely(即) (i) probiotic Lactobacillus plantarum ATCC 14917 culture(文化), and (ii) L. plantarum ATCC 14917 fermented black chokeberry juice, along with a commercial(商业) starter culture(文化). The goal was [...] Read more.
The aim(目的) of this study was to create(创建) various formulations of yogurt enriched with freeze(冻结)-dried adjuncts, namely(即) (i) probiotic Lactobacillus plantarum ATCC 14917 culture(文化), and (ii) L. plantarum ATCC 14917 fermented black chokeberry juice, along with a commercial(商业) starter culture(文化). The goal was to enhance(提高) functionality and optimize the nutritional(营养) value(价值) of the products. These new yogurt-style(风格) formulations were subsequently(随后) compared with commercially produced yogurt. All products demonstrated(演示) favorable(有利) physicochemical properties, and the probiotic strain(应变) consistently(一贯) maintained viable(可行) levels exceeding 7 log(日志) cfu/g throughout(遍及) the entire(整个) storage(存储) period(时期). The fermented milk produced with the adjunct-free L. plantarum cells, as well as the yogurt produced with the proposed(提出) lactobacilli-fermented chokeberry juice, exhibited the highest lactic acid(酸) production(生产) (1.44 g/100 g yogurt by the end of storage(存储)). Levels of syneresis were observed at lower(较低) values(价值) in yogurt produced with freeze(冻结)-dried fermented chokeberry juice. Yogurts prepared(准备) with the lactobacilli-fermented freeze(冻结)-dried chokeberry juice displayed elevated total(总) phenolic content(内容) and antioxidant capacity(容量) (25.74 µg GAE/g and 69.05 µmol TE/100 g, respectively(分别)). Furthermore, sensory tests revealed a distinctive(鲜明) fruity flavor(风味) in samples incorporating fermented juice. The results demonstrate(演示) that probiotic L. plantarum-fermented chokeberry juice enhances(提高) both the antioxidant capacity(容量) and the viability of beneficial(有益) bacteria(细菌) in yogurt while it can be readily(欣然) applied and commercialized, especially in the form of a freeze(冻结)-dried formulation. Full article
(This article belongs to the Special Issue The Apprehension of Phenolic Compounds and Delivery of Health Properties through Fermented Food Products)
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17 pages, 2112 KiB  
Article
Phenolic Compounds and Antioxidant Properties of Fermented Beetroot Juices Enriched with Different Additives
by Karolina Jakubczyk, Klaudia Melkis, Katarzyna Janda-Milczarek and Karolina Skonieczna-Żydecka
Foods 2024, 13(1), 102; https://doi.org/10.3390/foods13010102 - 28 Dec 2023
Viewed by 1215
Abstract
Fermented beetroot juice is a beverage obtained from the fermentation of beetroot, most commonly red beet (Beta vulgaris L. var. conditiva). Nowadays, this product is increasingly recognised as a functional food with potentially beneficial health properties. It has been suggested to have [...] Read more.
Fermented beetroot juice is a beverage obtained from the fermentation of beetroot, most commonly red beet (Beta vulgaris L. var. conditiva). Nowadays, this product is increasingly recognised as a functional food with potentially beneficial health properties. It has been suggested to have antioxidant, anti-inflammatory, anticancer, antihypertensive, immunomodulatory, and probiotic effects, among others. Moreover, with the increasing popularity of the drink, newer variants are appearing in the food market, obtained by modifying the traditional recipe, adding other raw materials, herbs, and spices. Therefore, the aim of this study was to evaluate and compare the antioxidant potential and phytochemical composition of the selected fermented beetroot juices in different flavour variants available in the Polish food market. The study material consisted of six fermented beetroot juices: traditional, with garlic, with horseradish, with acerola, without salt, and iodized. The obtained results showed that the addition of acerola, horseradish, garlic, salt, and iodine in the form of sodium iodide and potassium iodide influenced the composition and properties of fermented beetroot juice. The most promising product in terms of potentially beneficial health properties related to the prevention of free radical diseases was fermented beetroot juice without salt (FRAP—5663.40 µM Fe (II)/L, ABTS—96.613%, TPC—760.020 mg GAE/L, TFC—221.280 mg RE/L). Iodized fermented beetroot juice had the highest vitamin C content—51.859 mg/100 mL. However, all the products tested were characterised by a significant content of biologically active substances with antioxidant properties and showed a high antioxidant potential. Moreover, all the fermented beetroot juices were rated positively in terms of flavour intensity, sweetness, acidity, colour, and overall acceptability. They can, therefore, be a good source of antioxidants in the daily diet. Full article
(This article belongs to the Special Issue The Apprehension of Phenolic Compounds and Delivery of Health Properties through Fermented Food Products)
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