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Food Bioactive Compounds: Extraction, Separation, Characterization, and Utilization
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Food Bioactive Compounds: Extraction, Separation, Characterization, and Utilization

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: 15 May 2024 | Viewed by 6177

Special Issue Editors

Dr. Lu Wang

E-Mail Website
Guest Editor
School of Food Science and Engineering, Hainan University, Haikou 570228, China
Interests: food microbiology; fermentation; biotransformation; antioxidant phytochemicals
Special Issues, Collections and Topics in MDPI journals
Dr. Juan Xiao

E-Mail Website
Guest Editor
School of Food Science and Engineering, Hainan University, Haikou 570228, China
Interests: phenolics; anthocyanins; green extraction; identification; structure–activity relationship; health benefits
Dr. Kan Shi

E-Mail Website
Guest Editor
College of Enology, Northwest A&F University, Yangling 712100, China
Interests: food microbiology; lactic acid bacteria; fermentation; winemaking
Special Issues, Collections and Topics in MDPI journals
Dr. You Luo

E-Mail Website
Guest Editor
School of Food Science and Engineering, Guizhou University, Guiyang, China
Interests: phenolics; polysaccharides; green extraction; identification; health benefits

Special Issue Information

Dear Colleagues,

Currently, bioactive compounds such as phenolics, carotenoids, anthocyanins, pigments, vitamins, polyunsaturated fatty acids, proteins, pectins, and polysaccharides in food have attracted increasing attention from researchers due to their health benefits. However, the extraction, isolation, and utilization of these compounds are challenging due to the complex composition of food matrices. In addition, there is still a large number of bioactive compound resources that remain unknown. In this Special Issue, we encourage the submission of manuscripts with regard to the novel extraction methods, separation and purification technology, structural characterization, biofunctional properties, and health aspects of bio-active compounds in natural resources and their application in the food industry. The submission of original research articles, short communications, and reviews is welcome and encouraged.

We look forward to receiving your contributions.

Dr. Lu Wang
Dr. Juan Xiao
Dr. Kan Shi
Dr. You Luo
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

  • phenolics 
  • polysaccharides 
  • green extraction 
  • isolation 
  • characterization 
  • HPLC-MS/MS 
  • bioavailability 
  • bioaccessibility 
  • utilization 
  • health benefits

Published Papers (5 papers)

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Research

17 pages, 1111 KiB  
Article
Free and Bound Phenolic Profiles and Antioxidant Activities in Melon (Cucumis melo L.) Pulp: Comparative Study on Six Widely Consumed Varieties Planted in Hainan Province
by Yuxi Wang, Heqi Gao, Zhiqiang Guo, Ziting Peng, Shuyi Li, Zhenzhou Zhu, Nabil Grimi and Juan Xiao
Foods 2023, 12(24), 4446; https://doi.org/10.3390/foods12244446 - 12 Dec 2023
Viewed by 844
Abstract
Bound phenolic compounds in the melon pulp have seldom been investigated. This study revealed considerable differences in the total phenolic content (TPC) and antioxidant activity of the free and bound phenolic extracts in the pulps of six melon varieties from Hainan Province, China. [...] Read more.
Bound phenolic compounds in the melon pulp have seldom been investigated. This study revealed considerable differences in the total phenolic content (TPC) and antioxidant activity of the free and bound phenolic extracts in the pulps of six melon varieties from Hainan Province, China. Naixiangmi and Yugu demonstrated the highest free TPC, while Meilong showed the highest bound and total TPC and antioxidant activity. UHPLC-QQQ-MS identified and quantified 30 phenolic compounds. The melon cultivars markedly differed in the amount and content of their free and bound phenolic compounds. Xizhoumi No. 25 and Meilong afforded the most phenolic compounds. Hongguan emerged with the highest free phenolic compound content and total content of phenolic compounds; however, Meilong possessed the highest bound phenolic compound content. Hierarchical cluster analysis divided the melon varieties into four different taxa. The present study provides a scientific basis for developing the health-promoting effects of melon pulp. Full article
(This article belongs to the Special Issue Food Bioactive Compounds: Extraction, Separation, Characterization, and Utilization)
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16 pages, 2663 KiB  
Article
Composition and Bioactivity of Chlorogenic Acids in Vegetable and Conventional Sweet Potato Vine Tips
by Fantong Meng, Wantong Du, Yaxing Zhu, Ximeng Du, Chengchuang Song, Xi Chen, Xingtang Fang, Qinghe Cao, Daifu Ma, Yanhong Wang and Chunlei Zhang
Foods 2023, 12(21), 3910; https://doi.org/10.3390/foods12213910 - 25 Oct 2023
Cited by 1 | Viewed by 1002
Abstract
Sweet potato vine tips are abundant in chlorogenic acid (CGA). In this study, CGA was extracted from vegetable and conventional sweet potato vine tips using ethanol, followed by subsequent purification of the extract through a series of sequential steps. Over 4 g of [...] Read more.
Sweet potato vine tips are abundant in chlorogenic acid (CGA). In this study, CGA was extracted from vegetable and conventional sweet potato vine tips using ethanol, followed by subsequent purification of the extract through a series of sequential steps. Over 4 g of the purified product was obtained from 100 g of sweet potato vine tip powder, producing more than 85% of purified CGA. The LC-MS analysis of all samples indicated that 4-CQA was the predominant isomer in both sweet potato cultivars. Significant variations of p-coumaroyl quinic acids, feruloyl quinic acids, dicaffeoyl quinic acids, and tricaffeoyl quinic acid were identified, whereas the mono-caffeoyl quinic acids did not vary when the two sweet potato varieties were compared. Compared to conventional sweet potatoes, vegetable sweet potatoes exhibit a high negative correlation between 4-CQA and 5-pCoQA, while showing a high positive correlation between 3,5-CQA and 3-pCoQA. A series of principal component analyses (PCA) using CGA isomers enables a clear differentiation between vine tips derived from vegetable and conventional sweet potatoes. The model of linear discriminant analysis, based on the characteristic CGA, achieved a 100% accuracy rate in distinguishing between vegetable and conventional sweet potatoes. The high purity of sweet potato CGA (SCGA) exhibited potent anti-breast cancer activity. The results demonstrated that SCGA significantly suppressed the clonogenicity of MB231 and MCF7 cells, and impeded the migratory, invasive, and lung metastatic potential of MB231 cells. Full article
(This article belongs to the Special Issue Food Bioactive Compounds: Extraction, Separation, Characterization, and Utilization)
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16 pages, 1459 KiB  
Article
Fermentation of Betaphycus gelatinum Using Lactobacillus brevis: Growth of Probiotics, Total Polyphenol Content, Polyphenol Profile, and Antioxidant Capacity
by Zhe Wang, Caibo Zhao, Zhiqiang Guo, Shuyi Li, Zhenzhou Zhu, Nabil Grimi and Juan Xiao
Foods 2023, 12(18), 3334; https://doi.org/10.3390/foods12183334 - 06 Sep 2023
Cited by 1 | Viewed by 1136
Abstract
Little information is available regarding polyphenol variations in the food processing of edible and medicinal red seaweed, Betaphycus gelatinum. This study investigated the effects of Lactobacillus brevis fermentation on total polyphenol content (TPC), polyphenol profile, and antioxidant activity in Betaphycus gelatinum pretreated [...] Read more.
Little information is available regarding polyphenol variations in the food processing of edible and medicinal red seaweed, Betaphycus gelatinum. This study investigated the effects of Lactobacillus brevis fermentation on total polyphenol content (TPC), polyphenol profile, and antioxidant activity in Betaphycus gelatinum pretreated by ultrasound-assisted mild acid hydrolysis for the first time. During 60 h of fermentation, the viable colony number significantly increased, pH significantly decreased, and reducing sugar content significantly decreased initially, then significantly increased. Free TPC significantly increased to 865.42 ± 29.29 μg GAE/g DW (163.09% increase) with increasing antioxidant activity, while bound TPC significantly decreased to 1004.90 ± 87.32 μg GAE/g DW (27.69% decrease) with decreasing antioxidant activity. Furthermore, 27 polyphenol compounds were identified by ultra-high-performance liquid chromatography with Xevo triple quadrupole mass spectrometry. In total, 19 and 23 free polyphenols and 24 and 20 bound polyphenols were identified before and after fermentation, respectively. Before fermentation, bound trans-cinnamic acid (56.75%), bound rosmarinic acid (26.62%), and free trans-cinnamic acid (3.85%) were the main components. After fermentation, free rosmarinic acid (43.57%), bound trans-cinnamic acid (15.19%), bound rosmarinic acid (13.33%), and free trans-cinnamic acid (5.99%) were the main components. These results provide information for the food processing of Betaphycus gelatinum. Full article
(This article belongs to the Special Issue Food Bioactive Compounds: Extraction, Separation, Characterization, and Utilization)
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15 pages, 984 KiB  
Article
Profiles of Free and Bound Phenolics and Their Antioxidant Capacity in Rice Bean (Vigna umbellata)
by Qinzhang Jiang, Shengwei Wang, Yuzhe Yang, Jinxin Luo, Ruili Yang and Wu Li
Foods 2023, 12(14), 2718; https://doi.org/10.3390/foods12142718 - 16 Jul 2023
Cited by 1 | Viewed by 1244
Abstract
Rice bean (Vigna umbellata) is a medicinal and dietary legume rich in polyphenols. In this study, the free and bound phenolics in rice bean were extracted by water, 80% methanol, and acid, base, and composite enzymatic hydrolysis, respectively. The polyphenol profiles [...] Read more.
Rice bean (Vigna umbellata) is a medicinal and dietary legume rich in polyphenols. In this study, the free and bound phenolics in rice bean were extracted by water, 80% methanol, and acid, base, and composite enzymatic hydrolysis, respectively. The polyphenol profiles of the extracted fractions were analyzed. The outcome demonstrated that base hydrolysis was the most effective way to liberate bound phenolics from rice bean (14.18 mg GAE/g DW), which was 16.68 and 56.72 folds higher than those extracted by acid and enzymatic hydrolysis, respectively. The bound polyphenols released by base hydrolysis contributed to 71.15% of the total phenolic content. A total of 35 individual phenolics was identified, of which isoquercitrin, procyanidin B1, rutin, taxifolin, and catechin were the main monomeric phenolics in the free fraction, while gallic acid, protocatechuic acid, p-hydroxybenzoic acid, catechin, and phloroglucinol were the main monomeric phenolics in the bound fraction. In comparison to the free phenolics extracted by water and 80% methanol and the bound phenolics extracted using acid and composite enzymatic hydrolysis, the bound phenolics from base hydrolysis had a superior antioxidant capacity. The antioxidant activity of rice bean is primarily attributed to individual phenolics such as catechin, abundant both in free and bound fractions, and also p-hydroxybenzoic acid, gallic acid, and protocatechuic acid in bound fractions. The bound phenolics of rice bean were first reported and showed large differences with the composition of free phenolics. This work suggests that the bound fraction of rice bean must be taken into account in assessing its potential benefits to health. Full article
(This article belongs to the Special Issue Food Bioactive Compounds: Extraction, Separation, Characterization, and Utilization)
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17 pages, 3053 KiB  
Article
Deep Eutectic Solvents-Based Ultrasound-Assisted Extraction of Antioxidants from Kudingcha (llex kudingcha C.J. Tseng): Process Optimization and Comparison with Other Methods
by Fangliang Li, Leyan Xiao, Xue Lin, Jincheng Dai, Jiale Hou and Lu Wang
Foods 2023, 12(9), 1872; https://doi.org/10.3390/foods12091872 - 30 Apr 2023
Cited by 2 | Viewed by 1294
Abstract
Kudingcha (KDC) is an important tea substitute containing abundant antioxidants. Herein, a ultrasonic-assisted extraction (UAE) technique based on deep eutectic solvents (DESs) was applied to optimize the total phenolic/total flavonoid content (TPC/TFC) from the KDC extracts. Results indicated that DES composed of L-proline [...] Read more.
Kudingcha (KDC) is an important tea substitute containing abundant antioxidants. Herein, a ultrasonic-assisted extraction (UAE) technique based on deep eutectic solvents (DESs) was applied to optimize the total phenolic/total flavonoid content (TPC/TFC) from the KDC extracts. Results indicated that DES composed of L-proline and glycerol (Pro-Gly) had excellent extraction performance for TPC, TFC, ABTS•+ and FRAP, which were significantly better than other solvents. Response surface methodology (RSM) was used to obtain optimal extraction parameters for simultaneously maximizing the TPC, TFC and antioxidant activity. Results revealed that water content in Pro-Gly, liquid to solid ratio (L/S), ultrasonic temperature and extraction time were the major influence factors of the TPC, TFC, ABTS•+ and FRAP of the KDC extracts. The optimal conditions included water content in Pro-Gly of 46.4%, L/S of 25:1 (mL/g), ultrasonic temperature of 55 °C and extraction time of 50 min. Meanwhile, HPLC-MS/MS was adopted to identify the KDC extracts, which revealed the presence of major phytochemicals, including 5-chlorogenic acid, 4,5-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, kaempferol 3-rutinoside, myricetin and isorhamnetin. Moreover, UAE–Pro-Gly achieved further higher individual phenolics contents, TPC, TFC, ABTS•+ and FRAP than other methods. In conclusion, UAE–Pro-Gly is a highly efficient method for extraction of phenolic antioxidants from KDC. Full article
(This article belongs to the Special Issue Food Bioactive Compounds: Extraction, Separation, Characterization, and Utilization)
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