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Functional Foods for Health: Natural Active Ingredients and Pharmaceutical Function
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Functional Foods for Health: Natural Active Ingredients and Pharmaceutical Function

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: closed (15 May 2023) | Viewed by 20462

Special Issue Editors

Prof. Dr. Kittisak Likhitwitayawuid

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Guest Editor
Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
Interests: natural products; phytochemistry; herbs; pharmacognosy
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Suchada Sukrong

E-Mail Website
Guest Editor
Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
Interests: medicinal plant authentication by DNA technology; phytochemistry and bioactive of natural products; anticancer from natural products
Dr. Boonchoo Sritularak

E-Mail Website
Guest Editor
Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
Interests: natural product chemistry
Prof. Dr. Supachoke Mangmool

E-Mail Website
Guest Editor
Department of Pharmacology, Faculty of Science, Mahidol University, Bangkok 10400, Thailand
Interests: molecular pharmacology; cardiovascular pharmacology; G protein-coupled receptor signaling pathway

Special Issue Information

Dear Colleagues,

Several edible plants and products are consumed as functional foods due to their positive physiological effects and expected nutritional benefits. A large body of experimental evidence has suggested their potential as a promising source of natural and safe preventive agents for metabolic syndrome—a cluster of chronic diseases including hypertension, diabetes, dyslipidemia, inflammation, and obesity. Various phytocomponents are also chemopreventive against carcinogenesis. The interest in using plant-based foods as a health-enhancing tool is becoming popular. Some active principles have been identified, with their diverse physiological functions and mechanisms of action uncovered, but many culinary herbs and spices are still unexplored and await investigation. Undoubtedly, the research in this area encompasses a wide range of topics. For example, the bioavailability, efficacy, and safety of bioactive phytoconstituents require immense attention. The qualities of plant-derived dietary supplements in the market need to be addressed. The genetic variations of plants related to the production of their phytopharmaceuticals are also a challenging concern. Several botanicals in some ethnodietary recipes are still untapped. In this Special Issue of Foods, we welcome the submission of high-quality original research and review articles on all areas of chemistry, biochemistry, pharmacology, bioassays, genetic analysis, and ethnocultural aspects of food plants, including cross-field or multidisciplinary research.

Prof. Dr. Kittisak Likhitwitayawuid
Prof. Dr. Suchada Sukrong
Dr. Boonchoo Sritularak
Prof. Dr. Supachoke Mangmool
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
  • bioactive compounds
  • pharmacological effects and molecular mechanisms
  • biomarkers
  • genetic identification
  • isolation and structure elucidation
  • structure–activity relationship (SAR)
  • bioavailability and kinetics
  • safety and toxicity
  • ethnic and cultural aspects of food bioresearch

Published Papers (7 papers)

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Research

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16 pages, 4454 KiB  
Article
Antimicrobial Activity against Foodborne Pathogens and Antioxidant Activity of Plant Leaves Traditionally Used as Food Packaging
by Wisuwat Thongphichai, Veerachai Pongkittiphan, Areerat Laorpaksa, Worakorn Wiwatcharakornkul and Suchada Sukrong
Foods 2023, 12(12), 2409; https://doi.org/10.3390/foods12122409 - 19 Jun 2023
Cited by 2 | Viewed by 2201
Abstract
In accordance with Thai wisdom, indigenous plant leaves have been used as food packaging to preserve freshness. Many studies have demonstrated that both antioxidant and antimicrobial activities contribute to protecting food from spoilage. Hence, the ethanolic extracts of leaves from selected plants traditionally [...] Read more.
In accordance with Thai wisdom, indigenous plant leaves have been used as food packaging to preserve freshness. Many studies have demonstrated that both antioxidant and antimicrobial activities contribute to protecting food from spoilage. Hence, the ethanolic extracts of leaves from selected plants traditionally used as food packaging, including Nelumbo nucifera (1), Cocos nucifera (2), Nypa fruticans (3), Nepenthes mirabilis (4), Dendrocalamus asper (5), Cephalostachyum pergracile (6), Musa balbisiana (7), and Piper sarmentosum (8), were investigated to determine whether they have antioxidant and antimicrobial activities against spoilage microorganisms and foodborne pathogens that might be beneficial for food quality. Extracts 1–4 exhibited high phenolic content at 82.18–115.15 mg GAE/g and high antioxidant capacity on DPPH, FRAP and SRSA assay at 14.71–34.28 μg/mL, 342.92–551.38 μmol Fe2+/g, and 11.19–38.97 μg/mL, respectively, while leaf extracts 5–8 showed lower phenolic content at 34.43–50.08 mg GAE/g and lower antioxidant capacity on DPPH, FRAP, and SRSA at 46.70–142.16 μg/mL, 54.57–191.78 μmol Fe2+/g, and 69.05–>120 μg/mL, respectively. Extracts 1–4 possessed antimicrobial activities against food-relevant bacteria, including Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, and Escherichia coli. Only N. mirabilis extract (4) showed antimicrobial activities against Salmonella enterica subsp. enterica serovar Abony and Candida albicans. Extracts 5–8 showed slight antimicrobial activities against B. cereus and E. coli. As the growth and activity of microorganisms are the main cause of food spoilage, N. fruticans (3) was selected for bioassay-guided isolation to obtain 3-O-caffeoyl shikimic acid (I), isoorientin (II) and isovitexin (III), which are responsible for its antimicrobial activity against foodborne pathogens. N. fruticans was identified as a new source of natural antimicrobial compounds I–III, among which 3-O-caffeoyl shikimic acid was proven to show antimicrobial activity for the first time. These findings support the use of leaves for wrapping food and protecting food against oxidation and foodborne pathogens through their antioxidant and antimicrobial activities, respectively. Thus, leaves could be used as a natural packaging material and natural preservative. Full article
(This article belongs to the Special Issue Functional Foods for Health: Natural Active Ingredients and Pharmaceutical Function)
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15 pages, 7034 KiB  
Article
Koelreuteria paniculata Seed Oil—A Rich Natural Source of Unsaturated Fatty Acids and Phytocompounds with DNA Protective Potential
by Tsvetelina Andonova, Yordan Muhovski, Elena Apostolova, Samir Naimov, Zhana Petkova, Olga Teneva, Ginka Antova, Iliya Slavov and Ivanka Dimitrova-Dyulgerova
Foods 2023, 12(11), 2230; https://doi.org/10.3390/foods12112230 - 01 Jun 2023
Cited by 2 | Viewed by 1959
Abstract
The present work is focused on the physicochemical characteristics, chemical composition, and some biological activities of Koelreuteria paniculata seed oil. The glyceride oil, obtained with a Soxhlet apparatus by extraction with hexane, was characterized by a relatively high oil content (over 20%), and [...] Read more.
The present work is focused on the physicochemical characteristics, chemical composition, and some biological activities of Koelreuteria paniculata seed oil. The glyceride oil, obtained with a Soxhlet apparatus by extraction with hexane, was characterized by a relatively high oil content (over 20%), and it is defined as a non-drying oil (iodine value—44 gI2/100 g) with good oxidative stability (over 50 h). There were identified 11 fatty acids, 6 sterols, 3 tocopherols, and 6 phospholipids, as the last group was reported for the first time. The major components among them were—monounsaturated eicosenoic and oleic acids, β-sitosterol, β-tocopherol, and phosphatidylcholine. The in vitro tests demonstrated DNA protective activity and a lack of cytotoxicity of the oil, data that has been reported for the first time. The in vitro MTT test of the oil on HT-29 and PC3 cell lines did not indicate antitumor activity. The seed oil studied contains valuable bio-components, which have proven benefits for human health, and that is why it could be used in food, cosmetic, and pharmaceutical products. Full article
(This article belongs to the Special Issue Functional Foods for Health: Natural Active Ingredients and Pharmaceutical Function)
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13 pages, 1474 KiB  
Article
Optimization of Delivery and Bioavailability of Encapsulated Caffeic Acid
by Monika Stanciauskaite, Monika Poskute, Vaida Kurapkiene, Mindaugas Marksa, Valdas Jakstas, Liudas Ivanauskas, Milda Kersiene, Daiva Leskauskaite and Kristina Ramanauskiene
Foods 2023, 12(10), 1993; https://doi.org/10.3390/foods12101993 - 15 May 2023
Viewed by 1188
Abstract
Caffeic acid is a widely distributed phenolic acid. It is described in the scientific literature that caffeic acid has poor solubility. The aim of this study was to improve the solubility of caffeic acid for better dissolution kinetics when administered orally. During the [...] Read more.
Caffeic acid is a widely distributed phenolic acid. It is described in the scientific literature that caffeic acid has poor solubility. The aim of this study was to improve the solubility of caffeic acid for better dissolution kinetics when administered orally. During the study, oral capsules of different compositions were modeled. The results of the disintegration test revealed that the excipients affected the disintegration time of the capsules. The excipient hypromellose prolonged the disintegration time and dissolution time of caffeic acid. The dissolution kinetics of caffeic acid from capsules depend on the chosen excipients. P407 was more effective compared to other excipients and positively affected the dissolution kinetics of caffeic acid compared to other excipients. When the capsule contained 25 mg of β-cyclodextrin, 85% of the caffeic acid was released after 60 min. When the capsule contained 25–50 mg poloxamer 407, more than 85.0% of the caffeic acid was released from capsules after 30 min. The research results showed that in order to improve the dissolution kinetics of caffeic acid, one of the important steps is to improve its solubility. Full article
(This article belongs to the Special Issue Functional Foods for Health: Natural Active Ingredients and Pharmaceutical Function)
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20 pages, 3262 KiB  
Article
Inhibitory Effect of Isopanduratin A on Adipogenesis: A Study of Possible Mechanisms
by Prapenpuksiri Rungsa, Htoo Tint San, Boonchoo Sritularak, Chotima Böttcher, Eakachai Prompetchara, Chatchai Chaotham and Kittisak Likhitwitayawuid
Foods 2023, 12(5), 1014; https://doi.org/10.3390/foods12051014 - 27 Feb 2023
Cited by 3 | Viewed by 2427
Abstract
The root of Boesenbergia rotunda, a culinary plant commonly known as fingerroot, has previously been reported to possess anti-obesity activity, with four flavonoids identified as active principles, including pinostrobin, panduratin A, cardamonin, and isopanduratin A. However, the molecular mechanisms underlying the antiadipogenic [...] Read more.
The root of Boesenbergia rotunda, a culinary plant commonly known as fingerroot, has previously been reported to possess anti-obesity activity, with four flavonoids identified as active principles, including pinostrobin, panduratin A, cardamonin, and isopanduratin A. However, the molecular mechanisms underlying the antiadipogenic potential of isopanduratin A remain unknown. In this study, isopanduratin A at non-cytotoxic concentrations (1–10 μM) significantly suppressed lipid accumulation in murine (3T3-L1) and human (PCS-210-010) adipocytes in a dose-dependent manner. Downregulation of adipogenic effectors (FAS, PLIN1, LPL, and adiponectin) and adipogenic transcription factors (SREBP-1c, PPARγ, and C/EBPα) occurred in differentiated 3T3-L1 cells treated with varying concentrations of isopanduratin A. The compound deactivated the upstream regulatory signals of AKT/GSK3β and MAPKs (ERK, JNK, and p38) but stimulated the AMPK-ACC pathway. The inhibitory trend of isopanduratin A was also observed with the proliferation of 3T3-L1 cells. The compound also paused the passage of 3T3-L1 cells by inducing cell cycle arrest at the G0/G1 phase, supported by altered levels of cyclins D1 and D3 and CDK2. Impaired p-ERK/ERK signaling might be responsible for the delay in mitotic clonal expansion. These findings revealed that isopanduratin A is a strong adipogenic suppressor with multi-target mechanisms and contributes significantly to anti-obesogenic activity. These results suggest the potential of fingerroot as a functional food for weight control and obesity prevention. Full article
(This article belongs to the Special Issue Functional Foods for Health: Natural Active Ingredients and Pharmaceutical Function)
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15 pages, 3717 KiB  
Article
Ultrasound-Assisted Extraction of Bioactive Compounds from Cocoa Shell and Their Encapsulation in Gum Arabic and Maltodextrin: A Technology to Produce Functional Food Ingredients
by Saeid Jafari, Zohreh Karami, Khursheed Ahmad Shiekh, Isaya Kijpatanasilp, Randy W. Worobo and Kitipong Assatarakul
Foods 2023, 12(2), 412; https://doi.org/10.3390/foods12020412 - 15 Jan 2023
Cited by 8 | Viewed by 2605
Abstract
In this study, the extraction of cocoa shell powder (CSP) was optimized, and the optimized extracts were spray-dried for encapsulation purposes. Temperature (45–65 °C), extraction time (30–60 min), and ethanol concentration (60–100%) were the extraction parameters. The response surface methodology analysis revealed that [...] Read more.
In this study, the extraction of cocoa shell powder (CSP) was optimized, and the optimized extracts were spray-dried for encapsulation purposes. Temperature (45–65 °C), extraction time (30–60 min), and ethanol concentration (60–100%) were the extraction parameters. The response surface methodology analysis revealed that the model was significant (p ≤ 0.05) in interactions between all variables (total phenolic compound, total flavonoid content, and antioxidant activity as measured by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP assays), with a lack of fit test for the model being insignificant (p > 0.05). Temperature (55 °C), time (45 min), and ethanol concentration (60%) were found to be the optimal extraction conditions. For spray-drying encapsulation, some quality metrics (e.g., water solubility, water activity) were insignificant (p > 0.05). The microcapsules were found to be spherical in shape using a scanning electron microscope. Thermogravimetric and differential thermogravimetric measurements of the microcapsules revealed nearly identical results. The gum arabic + maltodextrin microcapsule (GMM) showed potential antibacterial (zone of inhibition: 11.50 mm; lower minimum inhibitory concentration: 1.50 mg/mL) and antioxidant (DPPH: 1063 mM trolox/100g dry wt.) activities (p ≤ 0.05). In conclusion, the microcapsules in this study, particularly GMM, are promising antioxidant and antibacterial agents to be fortified as functional food ingredients for the production of nutraceutical foods with health-promoting properties. Full article
(This article belongs to the Special Issue Functional Foods for Health: Natural Active Ingredients and Pharmaceutical Function)
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15 pages, 1282 KiB  
Article
Antioxidants and Quality Changes of Thermally Processed Purple Corn (Zea mays L.) Milk Fortified with Low Sucrose Content during Cold Storage
by Khursheed Ahmad Shiekh, Thitirat Luanglaor, Natchaya Hanprerakriengkrai, Saeid Jafari, Isaya Kijpatanasilp, Nicha Asadatorn, Randy W. Worobo, Alaa El-Din Ahmed Bekhit and Kitipong Assatarakul
Foods 2023, 12(2), 277; https://doi.org/10.3390/foods12020277 - 06 Jan 2023
Cited by 6 | Viewed by 4561
Abstract
Purple corn kernels were subjected to boiling and steaming times of 5–15 min to extract purple corn milk (PCM). Pasteurized and unpasteurized PCM samples were investigated for changes in anthocyanins, antioxidants, and physicochemical properties. Anthocyanins, total phenolics, antioxidant activity, color and viscosity values [...] Read more.
Purple corn kernels were subjected to boiling and steaming times of 5–15 min to extract purple corn milk (PCM). Pasteurized and unpasteurized PCM samples were investigated for changes in anthocyanins, antioxidants, and physicochemical properties. Anthocyanins, total phenolics, antioxidant activity, color and viscosity values showed promising results in pasteurized PCM samples extracted from kernels steamed for 5 min (PPCM-S5) compared to other samples (p ≤ 0.05). Changes in L*, a* and b* values, total phenolics and DPPH activity were lowered in PPCM-S5 samples with higher retention of anthocyanins compared to the PCM extracted from boiled kernels (p ≤ 0.05). PCM extracted from 5 min steamed kernels fortified with 4% sucrose (PCM5-S4) after pasteurization revealed the lowest changes in color, pH, total soluble solid and viscosity during 12 days of storage at 4 °C compared to the unpasteurized PCM without sucrose and pasteurized PCM fortified with 6% sucrose. Additionally, pasteurized PCM5-S4 samples marked the highest anthocyanins, total phenolics and antioxidant activity during storage. Microbial load was lowest in pasteurized PCM5-S4 samples stored at 4 °C for 12 days. However, coliforms, yeast or mold and Escherichia coli were not present in the thermally processed PCM samples. The highest sensory scores were obtained in PCM5-S4 at day 12 of storage compared to PCM without any treatment. Therefore, pasteurized PCM extracted from 5 min steamed purple corn kernels retained bioactivity along with 4% sucrose fortification resulted in higher sensory acceptability. As a consequence the shelf-life of PCM5-S4 sample was extended up to 12 days at 4 °C. Full article
(This article belongs to the Special Issue Functional Foods for Health: Natural Active Ingredients and Pharmaceutical Function)
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Review

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46 pages, 1726 KiB  
Review
Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits
by Natthinee Anantachoke, Ratchanee Duangrat, Tanyarat Sutthiphatkul, Duangjai Ochaikul and Supachoke Mangmool
Foods 2023, 12(9), 1818; https://doi.org/10.3390/foods12091818 - 27 Apr 2023
Cited by 8 | Viewed by 4582
Abstract
Kombucha is a traditional health beverage produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeasts. Consumption of kombucha beverages has been growing and there is kombucha commercially available worldwide as one of the most famous low-alcohol beverages. Kombucha beverages [...] Read more.
Kombucha is a traditional health beverage produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeasts. Consumption of kombucha beverages has been growing and there is kombucha commercially available worldwide as one of the most famous low-alcohol beverages. Kombucha beverages have been claimed to have beneficial effects on human health because they contain a variety of bioactive compounds that possess various functional properties. At present, several kinds of raw material (e.g., milk, fruit, vegetables, and herbs) have been fermented with kombucha consortium and consumed as kombucha beverages. Although several studies have been written regarding the biological activities of kombucha and raw materials, there is however little information available on the characterization of their components as well as the biological activities of fermented kombucha from many raw material mixtures. Several pharmacological activities were reviewed in the scientific literature, describing their potential implications for human health. In addition, the adverse effects and toxicity of kombucha consumption were also reviewed. In this study, we focused on the main and latest studies of the pharmacological effects of kombucha beverages produced from various kinds of raw materials, including antioxidant, anti-inflammatory, immunomodulatory, antimicrobial, anticancer, antidiabetic, antihypertensive, and antihyperlipidemic effects in in vitro and in vivo studies. Full article
(This article belongs to the Special Issue Functional Foods for Health: Natural Active Ingredients and Pharmaceutical Function)
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