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Studies on Antioxidant-Containing Foods and Related By-Products
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Studies on Antioxidant-Containing Foods and Related By-Products

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

Deadline for manuscript submissions: closed (30 July 2022) | Viewed by 10053

Special Issue Editors

Prof. Dr. Michel Aliani

E-Mail Website
Guest Editor
Department of Human Nutritional Sciences, University of Manitoba, W575 Duff Roblin Building, Winnipeg, MB R3T 2N2, Canada
Interests: sensory evaluation of food and flavour chemistry; mass spectrometry and NMR techniques; meat chemistry and biochemistry; metabolomics
Special Issues, Collections and Topics in MDPI journals
Dr. Geraldine Dowling

E-Mail Website
Guest Editor
1. Department of Life Science, School of Science, Atlantic Technological University, Ash Lane, Ballinode, F91 YW50 Sligo, Ireland
2. Cameron Forensic Medical Sciences, Centre for Clinical Pharmacology, William Harvey Research Institute, Barts and The London School of Medicine and Dentistry, Queen Mary University of London, Charterhouse Square, London EC1M 6BQ, UK
Interests: mass spectrometry; method validation; toxicology; food safety; laboratory accreditation; food fraud; customs; analytical chemistry; forensic science
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue aims to present a comprehensive view of current “Studies on antioxidant-containing foods and related by-products”. We invite original research papers that will contribute to one or more of the following topics:

  • Chemical and biochemical characterization of any types of antioxidant-containing foods and related by-products;
  • Development of functional foods/beverages containing antioxidant-containing foods and related by-products;
  • Sensory studies and consumer acceptability of antioxidant-containing functional foods and related by-products;
  • Biological activity of selected bioactive compounds found in antioxidant-containing foods and related by-products;
  • Cell/animal/human nutritional studies dedicated to the health benefits of antioxidant-containing foods and related by-products;
  • Omics studies covering any of the above topics.

Prof. Dr. Michel Aliani
Dr. Geraldine Dowling
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

  • antioxidant-containing foods and related products
  • antioxidant-containing functional foods
  • cell/animal/human studies with antioxidant-containing foods and related products
  • sensory evaluation of antioxidant-containing foods and related products
  • consumer acceptability of antioxidant-containing foods and related products
  • mass spectrometry and nmr analysis of antioxidant-containing foods and related products
  • method validation
  • antioxidants
  • functional foods/beverages
  • cell/animal/human studies with antioxidant-containing foods
  • sensory evaluation of antioxidant-containing foods
  • consumer acceptability of antioxidant-containing foods
  • mass spectrometry and nmr analysis of antioxidant-containing foods

Published Papers (3 papers)

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Research

14 pages, 983 KiB  
Article
Comprehensive Assessment of Antioxidant and Anti-Inflammatory Properties of Papaya Extracts
by Yoon A Jeon, Sun Woo Chung, Seong Cheol Kim and Young Jae Lee
Foods 2022, 11(20), 3211; https://doi.org/10.3390/foods11203211 - 14 Oct 2022
Cited by 4 | Viewed by 2145
Abstract
Antioxidant and anti-inflammatory properties of papaya (Carica papaya) fruits were evaluated to provide comprehensive information associated with the bioactive compounds. ‘Tainung No. 2’ papaya fruits, cultivated in a greenhouse, Korea, were harvested at unripe and ripe stages and then divided into [...] Read more.
Antioxidant and anti-inflammatory properties of papaya (Carica papaya) fruits were evaluated to provide comprehensive information associated with the bioactive compounds. ‘Tainung No. 2’ papaya fruits, cultivated in a greenhouse, Korea, were harvested at unripe and ripe stages and then divided into seed and peel-pulp. Total phenolic and flavonoid contents were determined using spectrophotometry, and individual phenolic compounds were relatively quantified by HPLC-DAD and fifteen standards. Antioxidant activities were measured using four assays: DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) scavenging activities, inhibition of lipid peroxidation, and FRAP (ferric reducing antioxidant power). Anti-inflammatory activities were measured by the regulation of NF-κB signaling pathways with the measurements of ROS and NO productions as the degree of oxidative stress. Total phenol contents increased in seed and peel–pulp extracts during ripening; flavonoid contents increased only in seed extracts. Total phenolic contents were associated with ABTS radical scavenging activity and FRAP. Of fifteen phenolic compounds, chlorogenic acid, cynarin, eupatorine, neochlorogenic acid, and vicenin II were identified among papaya extracts. ROS and NO productions were inhibited in papaya extracts. Especially, NO productions were inhibited higher in ripe seed extracts than in other extracts, which would be associated with the suppression of NF-κB activation and iNOS expression. These results suggest that papaya fruit extracts, including seeds, peels, and pulps, could be potential raw materials for functional foods. Full article
(This article belongs to the Special Issue Studies on Antioxidant-Containing Foods and Related By-Products)
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15 pages, 1341 KiB  
Article
Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production
by Laurita Varnaitė, Milda Keršienė, Aušra Šipailienė, Rita Kazernavičiūtė, Petras Rimantas Venskutonis and Daiva Leskauskaitė
Foods 2022, 11(5), 758; https://doi.org/10.3390/foods11050758 - 06 Mar 2022
Cited by 18 | Viewed by 3737
Abstract
In this study, different amounts (from 2% to 4.5%) of dietary fiber-rich cranberry pomace (CP) were added to yogurt before or after fermentation to increase dietary fiber content without changing the textural properties of the product. The addition of CP reduced whey loss, [...] Read more.
In this study, different amounts (from 2% to 4.5%) of dietary fiber-rich cranberry pomace (CP) were added to yogurt before or after fermentation to increase dietary fiber content without changing the textural properties of the product. The addition of CP reduced whey loss, improved the firmness and viscosity, increased the total phenol compound content and the antioxidant capacity values (DPPH•, ABTS, and ORAC) of the yogurt in a dose-dependent manner, and had no significant effect on the viability of the yogurt culture bacteria. For all CP-supplemented yogurt samples, the bioaccessibility index of the polyphenols after in vitro intestinal phase digestion was approximately 90%. However, yogurt with CP added before fermentation exhibited a significantly (p < 0.05) lower degree of protein hydrolysis post-gastric and post-intestinal than the yogurt with CP added after fermentation. Yogurt supplemented with 4.5% CP could be considered a good antioxidant dairy product and a good source of dietary fiber. Full article
(This article belongs to the Special Issue Studies on Antioxidant-Containing Foods and Related By-Products)
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13 pages, 625 KiB  
Article
Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties
by Ieva Jurevičiūtė, Milda Keršienė, Loreta Bašinskienė, Daiva Leskauskaitė and Ina Jasutienė
Foods 2022, 11(5), 716; https://doi.org/10.3390/foods11050716 - 28 Feb 2022
Cited by 18 | Viewed by 3358
Abstract
This study aimed to evaluate and compare the dried pomace powder of cranberries, lingonberries, sea buckthorns, and black currants as potential food ingredients with functional properties. The composition and several physicochemical and adsorption properties associated with their functionality were investigated. Tested berry pomace [...] Read more.
This study aimed to evaluate and compare the dried pomace powder of cranberries, lingonberries, sea buckthorns, and black currants as potential food ingredients with functional properties. The composition and several physicochemical and adsorption properties associated with their functionality were investigated. Tested berry pomace powders were rich in dietary soluble fiber (4.92–12.74 g/100 g DM) and insoluble fiber (40.95–65.36 g/100 g DM). The highest level of total phenolics was observed in the black currant pomace (11.09 GAE/g DM), whereas the sea buckthorn pomace revealed the highest protein concentration (21.09 g/100 g DM). All the berry pomace powders that were tested exhibited good water-holding capacity (2.78–4.24 g/g) and swelling capacity (4.99–9.98 mL/g), and poor oil-binding capacity (1.09–1.57 g/g). The strongest hypoglycemic properties were observed for the lingonberry and black currant pomace powders. The berry pomace powders presented effective in vitro hypolipidemic properties. The cholesterol-binding capacities ranged from 21.11 to 23.13 mg/g. The black currant and cranberry pomace powders demonstrated higher sodium-cholate-binding capacity than those of the lingonberry and sea buckthorn pomace powders. This study shows promising results that the powders of tested berry pomace could be used for further application in foods. Full article
(This article belongs to the Special Issue Studies on Antioxidant-Containing Foods and Related By-Products)
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