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Bioactive Compounds, Antioxidants, and Health Benefits—Volume II
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Bioactive Compounds, Antioxidants, and Health Benefits—Volume II

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: 31 August 2024 | Viewed by 7949

Special Issue Editors

Dr. Isabel Borrás-Linares

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Guest Editor
Department of Analytical Chemistry, University of Granada, Avda Fuentenueva s/n, 18071 Granada, Spain
Interests: bioactive compounds; phenolic compounds; green extraction techniques; microencapsulation; mass spectrometry; metabolomics
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Jesús Lozano-Sánchez

E-Mail Website
Guest Editor
Department of Food Science and Nutrition, University of Granada, Campus Universitario s/n, 18071 Granada, Spain
Interests: phenolic compounds; green extraction; encapsulation; bioactive properties; digestion; food byproducts
Special Issues, Collections and Topics in MDPI journals
Dr. Ascensión Rueda-Robles

E-Mail Website
Guest Editor
Department of Food Science and Nutrition, University of Granada, Campus Universitario s/n, 18071 Granada, Spain
Interests: bioactive compounds; encapsulation; probiotics; antioxidant; activity antioxidants
Special Issues, Collections and Topics in MDPI journals
Dr. Rosa Quirantes-Piné

E-Mail Website
Guest Editor
1. Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento 37, 18016 Granada, Spain
2. Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avda Fuentenueva s/n, 18071 Granada, Spain
Interests: bioactive compounds; encapsulation; phenolic compounds; antioxidant; activity antioxidants

Special Issue Information

Dear Colleagues,

Volume I (https://www.mdpi.com/journal/foods/special_issues/Food_Bioactives) of this Special Issue was incredibly successful. We would like to express our gratitude to everyone involved for their participation, and the support of numerous high-profile scientists. The topic of “Bioactive Compounds, Antioxidants, and Health Benefits” continues to play a pivotal role today, and it is for this reason that we believe it is now time for Volume II to be launched, which will hopefully prove as successful.

Nowadays, the role of food bioactive compounds in the promotion of health is being explored by the scientific community. The great diversity of phytochemicals present in food matrices is translated into different and underdeveloped mechanisms of action of these compounds related to health or pathological status. These factors make this research topic pertinent and ambitious.

In order to delve into the chemical nature of these phytochemicals, the distribution and quantity in which they are present in foods, and their bioactive potential, the recent advances of extraction procedures, analytical techniques, and bioactivity assays are essential to elucidate minor food constituents and metabolites with potent bioactivity and their mechanisms of action.

In this regard, a new volume of the Special Issue “Bioactive Compounds, Antioxidants, and Health Benefits” of Foods is being released, focusing on the chemical extraction and analysis of food phytochemicals with potential bioactivity against several illnesses. It will provide an overview of the current status and future perspectives of this research field in continuous expansion.

Potential topics include, but are not limited to, the following:

  • Food bioactive compounds with potent antioxidant activity involved in disease prevention.
  • Phytochemicals present in food with anti-obesity activity.
  • Bioactive compounds from food matrices with anti-diabetic potential.
  • Enriched bioactive foods with anti-inflammatory effect.
  • Food bioactives with anticancer activity.
  • Food constituents with microbiota modulation activity.

This Special Issue on “Bioactive Compounds, Antioxidants, and Health Benefits - Volume II” will include a selection of recent research and current review articles about bioactive compounds present in foods and plants with disease prevention attributes. This Special Issue is particularly focused on articles describing the presence of bioactive compounds from different food sources, their analysis, bioactive properties, and mechanisms of action regarding disease prevention.

Dr. Isabel Borrás-Linares
Prof. Dr. Jesús Lozano-Sánchez
Dr. Ascensión Rueda-Robles
Dr. Rosa Quirantes-Piné
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

  • food bioactive compounds
  • phenolic compounds
  • antioxidant activity
  • antiobesity activity
  • antidiabetic activity
  • anti-inflammatory activity
  • anticancer activity
  • microbiota modulation activity

Published Papers (5 papers)

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Research

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15 pages, 5531 KiB  
Article
The Progressive Utilization of Ponkan Peel Residue for Regulating Human Gut Microbiota through Sequential Extraction and Modification of Its Dietary Fibers
by Pu Gao, Meiyu Zheng, Hanyu Lu and Shengmin Lu
Foods 2023, 12(22), 4148; https://doi.org/10.3390/foods12224148 - 16 Nov 2023
Cited by 1 | Viewed by 800
Abstract
As a by-product of citrus processing, ponkan (Citrus reticulata Blanco, cv. Ponkan) peel residue is a source of high quality dietary fiber (DF). To make a full utilization of this resource and give a better understanding on the probiotic function of its [...] Read more.
As a by-product of citrus processing, ponkan (Citrus reticulata Blanco, cv. Ponkan) peel residue is a source of high quality dietary fiber (DF). To make a full utilization of this resource and give a better understanding on the probiotic function of its DF, soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were extracted from ponkan peel residue (after flavonoids were extracted) using an alkaline method, followed by modifications using a composite physical-enzymatic treatment. The in vitro fermentation properties of the modified SDF and IDF (namely, MSDF and MIDF) and their effects on short-chain fatty acids (SCFA) production and changes in the composition of human gut microbiota were investigated. Results showed that MSDF and MIDF both significantly lowered the pH value and enhanced total SCFA content in the broths after fermented for 24 h by fecal inocula (p < 0.05) with better effects found in MSDF. Both MSDF and MIDF significantly reduced the diversity, with more in the latter than the former, and influenced the composition of human gut microbiota, especially increasing the relative abundance of Bacteroidetes and decreasing the ratio of Firmicutes to Bacteroidetes (F/B) value. The more influential microbiota by MSDF were g-Collinsella, p-Actinobacteria and g-Dialister, while those by MIDF were f-Veillonellaceae, c-Negativicutes and f-Prevotellacese. These results suggested that the modified ponkan peel residue DF can be utilized by specific bacteria in the human gut as a good source of fermentable fiber, providing a basis for the exploitation of the citrus by-product. Full article
(This article belongs to the Special Issue Bioactive Compounds, Antioxidants, and Health Benefits—Volume II)
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14 pages, 304 KiB  
Article
Antioxidant Properties of Chokeberry Products—Assessment of the Composition of Juices and Fibers
by Ewa Olechno, Anna Puścion-Jakubik, Jolanta Soroczyńska, Katarzyna Socha, Monika Cyuńczyk and Małgorzata Elżbieta Zujko
Foods 2023, 12(21), 4029; https://doi.org/10.3390/foods12214029 - 05 Nov 2023
Viewed by 1204
Abstract
Chokeberry fruits are a rich source of bioactive ingredients and their beneficial effect on the body has been proven in the literature. They contain antioxidants such as polyphenols (anthocyanins, procyanidins, phenolic acids, flavonols and flavanols) but also other essential substances with health-promoting potential, [...] Read more.
Chokeberry fruits are a rich source of bioactive ingredients and their beneficial effect on the body has been proven in the literature. They contain antioxidants such as polyphenols (anthocyanins, procyanidins, phenolic acids, flavonols and flavanols) but also other essential substances with health-promoting potential, such as vitamin C and elements. Providing the right amount of these ingredients is very important for maintaining health and preventing the effects of oxidative stress. The aim of the study was to assess the content of antioxidant elements (magnesium—Mg) and trace elements (copper—Cu, iron—Fe, manganese—Mn, selenium—Se and zinc—Zn), with the antioxidant potential being measured using the FRAP method, along with total anthocyanin, total flavonoid and total polyphenol content (TPC) in 25 chokeberry juices and 6 chokeberry fibers sourced from conventional and organic farming. All chokeberry juices and chokeberry fibers available on the Polish market at that time were ordered for testing. The studied juices came from concentrate (FC) and not from concentrate (NFC). Taking into account the mineral content, it was shown that both chokeberry juices and fibers contained the highest amount of Mg and the lowest amount of Se. The FRAP value was significantly higher (p < 0.05) in organic juices compared to conventional ones as well as being higher (p < 0.05) in NFC juices compared to FC juices. NFC juices were also characterized by their higher concentrations of TPC, total flavonoid and total anthocyanin levels (p < 0.05) compared to FC juices. Consumption of 100 g of chokeberry juice can cover from 149.5 to 3177.0% of the daily requirement for Cu, 6.8–32.4% for Mn, 2.8–6.1% for Mg, 0.9–7.4% for Se, 0.2–3.7% for Fe, 0.3–1.2% for Zn and 8.3–34.5% for vitamin C. In turn, the consumption of 10 g of fiber can cover 4.3–32.0% of the daily requirement for Fe, 0.6–9.0% for Se, 3.7–8.2% for Cu, 2.2–3.8% for Mg, 0.6–9.0% for Se, 0.9–8.5% for Zn and 0.5–0.7%% for vitamin C. Chokeberry products can be a valuable component of a healthy diet. Full article
(This article belongs to the Special Issue Bioactive Compounds, Antioxidants, and Health Benefits—Volume II)
17 pages, 1600 KiB  
Article
Rapid Screening of Microalgae as Potential Sources of Natural Antioxidants
by Na Wang, Haiwei Pei, Wenzhou Xiang, Tao Li, Shengjie Lin, Jiayi Wu, Zishuo Chen, Houbo Wu, Chuanmao Li and Hualian Wu
Foods 2023, 12(14), 2652; https://doi.org/10.3390/foods12142652 - 10 Jul 2023
Cited by 5 | Viewed by 2214
Abstract
In order to rapidly screen microalgae species as feedstocks for antioxidants, extracts were obtained from 16 microalgae strains (under 11 genera, 7 classes) using two methods: a one-step extraction with ethanol/water and a three-step fractionating procedure using hexane, ethylacetate, and water successively. Measuring [...] Read more.
In order to rapidly screen microalgae species as feedstocks for antioxidants, extracts were obtained from 16 microalgae strains (under 11 genera, 7 classes) using two methods: a one-step extraction with ethanol/water and a three-step fractionating procedure using hexane, ethylacetate, and water successively. Measuring the total phenol content (TPC), total carotenoid content (TCC), and antioxidant activity of the extracts, indicating TPC and TCC, played an important role in determining the antioxidant activity of the microalgae. A weighted scoring system was used to evaluate the antioxidant activity, and the scores of microalgal samples from two extraction methods were calculated using the same system. Among the investigated microalgae, Euglena gracilis SCSIO-46781 had the highest antioxidant score, contributing to high TPC and TCC, followed by Arthrospira platensis SCSIO-44012, Nannochloropsis sp. SCSIO-45224, Phaeodactylum tricornutum SCSIO-45120, and Nannochloropsis sp. SCSIO-45006, respectively. Additionally, the above-mentioned five strains are currently being applied in commercial production, indicating this system could be effective not only for screening microalgal antioxidants, but also for screening microalgal species/strains with strong adaptation to environmental stress, which is a critical trait for their commercial cultivation. Full article
(This article belongs to the Special Issue Bioactive Compounds, Antioxidants, and Health Benefits—Volume II)
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15 pages, 1657 KiB  
Article
Evaluation of Chemical Constituents of Litchi Pericarp Extracts and Its Antioxidant Activity in Mice
by Ziming Yang, Li Zhang, Yuan-Hang Wu, Dian-Peng Li and Wei Li
Foods 2022, 11(23), 3837; https://doi.org/10.3390/foods11233837 - 28 Nov 2022
Cited by 3 | Viewed by 1662
Abstract
Litchi pericarp is the main byproduct of litchi processing and contains several polyphenols. However, the chemical constituents and the antioxidant effect in litchi pericarp extracts (LPE) have been rarely studied. The result of the quantitative analyses of the major monomers in LPE indicated [...] Read more.
Litchi pericarp is the main byproduct of litchi processing and contains several polyphenols. However, the chemical constituents and the antioxidant effect in litchi pericarp extracts (LPE) have been rarely studied. The result of the quantitative analyses of the major monomers in LPE indicated that procyanidin A2, procyanidin B2, epicatechin, rutin, and catechin were the major polyphenol compounds of LPE. The LPE exhibited high radical scavenging activity, as indicated by the results of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ascorbic acid, 2,2′-Azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) tests. Moreover, administrating D-galactose in mice led to the reduced activity of antioxidant enzymes, aggravated lipid peroxidation, and induced protein oxidation. The results were improved in the aging mice after the LPE treatment was performed. The above results suggest that LPE has an excellent antioxidant effect. Accordingly, litchi pericarp can serve as a promising source of dietary antioxidants. Full article
(This article belongs to the Special Issue Bioactive Compounds, Antioxidants, and Health Benefits—Volume II)
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Review

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23 pages, 938 KiB  
Review
Bioactive Potential of Aqueous Phenolic Extracts of Spices for Their Use in the Food Industry—A Systematic Review
by Carmen Duque-Soto, Ana Ruiz-Vargas, Ascensión Rueda-Robles, Rosa Quirantes-Piné, Isabel Borrás-Linares and Jesús Lozano-Sánchez
Foods 2023, 12(16), 3031; https://doi.org/10.3390/foods12163031 - 12 Aug 2023
Cited by 3 | Viewed by 1277
Abstract
The interest on the use of natural sources in the food industry has promoted the study of plants’ phenolic compounds as potential additives. However, the literature has been focusing on essential oils, with very few studies published regarding aqueous extracts, their phenolic composition, [...] Read more.
The interest on the use of natural sources in the food industry has promoted the study of plants’ phenolic compounds as potential additives. However, the literature has been focusing on essential oils, with very few studies published regarding aqueous extracts, their phenolic composition, and bioactivity. A systematic review was conducted on different databases following PRISMA guidelines to evaluate the relevance of the phenolic content of different aromatic spices (oregano, rosemary, thyme, ginger, clove, and pepper), as related to their bioactivity and potential application as food additives. Although different extraction methods have been applied in the literature, the use of green approaches using ethanol and deep eutectic solvents has increased, leading to the development of products more apt for human consumption. The studied plants present an interesting phenolic profile, ranging from phenolic acids to flavonoids, establishing a correlation between their phenolic content and bioactivity. In this sense, results have proven to be very promising, presenting those extracts as having similar if not higher bioactivity than synthetic additives already in use, with associated health concerns. Nevertheless, the study of spices’ phenolic extracts is somehow limited to in vitro studies. Therefore, research in food matrices is needed for more understanding of factors interfering with their preservation activity. Full article
(This article belongs to the Special Issue Bioactive Compounds, Antioxidants, and Health Benefits—Volume II)
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