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Functional Food and Safety Evaluation
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Functional Food and Safety Evaluation

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: 5 August 2024 | Viewed by 6069

Special Issue Editors

Dr. Shun-Wan Chan

E-Mail Website
Guest Editor
Faculty of Science and Technology, Technological and Higher Education Institute of Hong Kong, Rm. 312, 20A Tsing Yi Road, Tsing Yi Island, N.T., Hong Kong, China
Interests: functional food; food safety; toxicology; nutraceutical; Chinese medicine; metabolomics
Dr. Huan Zhang

E-Mail Website
Guest Editor
Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong, China
Interests: drug R&D from TCM for treating neurodegenerative diseases and nonalcoholic fatty liver; molecular/cellular mechanisms of neurodegenerative diseases and nonalcoholic fatty liver

Special Issue Information

Dear Colleagues,

Natural ingredients from foods have been found to be effective in terms of promoting health and preventing diseases, which is why different cultures commonly use natural ingredients to maintain physical well-being and reduce the risk of chronic diseases. The popularity of using functional foods to promote health is increasing, and the global functional food market has expanded in recent decades. Further in-depth research on the mechanistic pathways and safety evaluation of functional foods could encourage functional food producers to develop high-quality products for consumers.

Potential topics of interest in this Special Issue include but are not limited to (i) mechanistic studies on food functional ingredients; (ii) clinical evaluation of functional foods; and (iii) risk–benefit assessment of functional foods. The submission of original research articles, reviews, and short communications is welcomed.

Dr. Shun-wan Chan
Dr. Huan Zhang
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
  • food safety
  • nutraceutical
  • food ingredients
  • antioxidants
  • food toxicology

Published Papers (3 papers)

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Research

Jump to: Review

21 pages, 1780 KiB  
Article
Maltodextrin from Sweet Cassava: A Promising Endurance Enhancer
by Kakanang Posridee, Anant Oonsivilai and Ratchadaporn Oonsivilai
Foods 2024, 13(5), 766; https://doi.org/10.3390/foods13050766 - 01 Mar 2024
Viewed by 820
Abstract
The effects of maltodextrin and crude extract from sweet cassava on exercise endurance were examined in the male Wistar rat. The rats were randomly assigned to either an exercise training group or a non-exercise training group. Both groups were further divided into subgroups [...] Read more.
The effects of maltodextrin and crude extract from sweet cassava on exercise endurance were examined in the male Wistar rat. The rats were randomly assigned to either an exercise training group or a non-exercise training group. Both groups were further divided into subgroups that received either a control, crude extract (250 or 500 mg/kg), or maltodextrin (250 or 500 mg/kg) orally once daily for 16 days. The time to the point of exhaustion after weight-loaded forced swimming was measured on day 16. Body weight gain, relative organ weight, biochemical parameters, and liver and gastrocnemius muscle glycogen content were also determined. Maltodextrin at a dose of 500 mg/kg significantly increased the time to the point of exhaustion compared to all other groups. Maltodextrin and crude extract with both doses significantly increased liver and gastrocnemius muscle glycogen content compared to the control group. There were no significant differences in glucose, BUN, triglyceride, or insulin levels between the groups. Crude extract at a dose of 250 mg/kg significantly increased AST and ALT levels, and LDH levels significantly increased in the exercise training group. Creatinine levels were significantly higher in the exercise training group compared to the non-exercise training group. Exercise boosted antioxidant enzymes, glycogen, and reduced damaging free radicals in the rats. Maltodextrin and crude extract further amplified this effect by activating AMPK and PGC-1α, suggesting that they combat fatigue through an antioxidant pathway linked to AMPK. These findings suggest that maltodextrin and crude extract from sweet cassava may have the potential to enhance exercise endurance. They may increase glycogen storage in the liver and gastrocnemius muscle, potentially through improved glycogen reserves and glycogen sparing effects. Further studies are needed to elucidate the mechanisms underlying these effects. Full article
(This article belongs to the Special Issue Functional Food and Safety Evaluation)
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19 pages, 3593 KiB  
Article
Evaluation of Short-Term Toxicity and Cholesterol-Lowering Effects in Rats Exposed to Dietary Fiber Derived from Cassava Pulp
by Kakanang Posridee, Pornariya Chirinang, Anant Oonsivilai and Ratchadaporn Oonsivilai
Foods 2023, 12(22), 4074; https://doi.org/10.3390/foods12224074 - 09 Nov 2023
Viewed by 958
Abstract
The dietary fiber extracted from cassava pulp, composed of crude fiber, neutral detergent fiber (NDF), and cellulose content, demonstrates promise as a functional food ingredient. The study’s objectives encompassed the assessment of short-term toxicity and the evaluation of its potential cholesterol-lowering effects. The [...] Read more.
The dietary fiber extracted from cassava pulp, composed of crude fiber, neutral detergent fiber (NDF), and cellulose content, demonstrates promise as a functional food ingredient. The study’s objectives encompassed the assessment of short-term toxicity and the evaluation of its potential cholesterol-lowering effects. The results indicated that cassava pulp dietary fiber (CDF) is well-tolerated with non-toxic thresholds determined at 10.01 g/kg body weight/day for male rats and 11.21 g/kg body weight/day for female rats during the short-term toxicity assessment. Furthermore, CDF exhibited notable cholesterol-lowering effects, significantly reducing serum triglyceride and serum total cholesterol levels, along with decreased liver total lipids and liver cholesterol levels. In contrast, it led to significant increases in fecal total lipids and cholesterol when compared to the control group. Most notably, there were no significant differences in terms of serum triglyceride, serum total cholesterol, liver total lipids, and liver cholesterol between CDF and the conventional cholesterol-lowering medication, simvastatin. These findings underscore the potential of cassava pulp dietary fiber as a natural and safe alternative for managing hyperlipidemia and related conditions. It offers a valuable avenue for the development of functional foods aimed at improving cardiovascular health and further investigation for its potential application in the field of nutraceuticals. Full article
(This article belongs to the Special Issue Functional Food and Safety Evaluation)
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Review

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14 pages, 624 KiB  
Review
Potential Beneficial Effects and Pharmacological Properties of Ergosterol, a Common Bioactive Compound in Edible Mushrooms
by Panthakarn Rangsinth, Rajasekharan Sharika, Nattaporn Pattarachotanant, Chatrawee Duangjan, Chamaiphron Wongwan, Chanin Sillapachaiyaporn, Sunita Nilkhet, Nichaporn Wongsirojkul, Anchalee Prasansuklab, Tewin Tencomnao, George Pak-Heng Leung and Siriporn Chuchawankul
Foods 2023, 12(13), 2529; https://doi.org/10.3390/foods12132529 - 29 Jun 2023
Cited by 13 | Viewed by 3449
Abstract
Ergosterol is an important sterol commonly found in edible mushrooms, and it has important nutritional value and pharmacological activity. Ergosterol is a provitamin. It has been well established that edible mushrooms are an excellent food source of vitamin D2 because ergosterol is a [...] Read more.
Ergosterol is an important sterol commonly found in edible mushrooms, and it has important nutritional value and pharmacological activity. Ergosterol is a provitamin. It has been well established that edible mushrooms are an excellent food source of vitamin D2 because ergosterol is a precursor that is converted to vitamin D2 under ultraviolet radiation. The pharmacological effects of ergosterol, which include antimicrobial, antioxidant, antimicrobial, anticancer, antidiabetic, anti-neurodegenerative, and other activities, have also been reported. This review aims to provide an overview of the available evidence regarding the pharmacological effects of ergosterol and its underlying mechanisms of action. Their potential benefits and applications are also discussed. Full article
(This article belongs to the Special Issue Functional Food and Safety Evaluation)
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