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Application of Natural Plant Extracts to Improve the Nutritional and...
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Application of Natural Plant Extracts to Improve the Nutritional and Health-Related Properties of Food Products

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 May 2024 | Viewed by 854

Special Issue Editors

Dr. Giuseppina Crescente

E-Mail Website
Guest Editor
Institute of Food Sciences, National Research Council (ISA-CNR), 83100 Avellino, Italy
Interests: food chemistry; natural products; antioxidant activity; chemical characterization
Dr. Stefania Moccia

E-Mail Website
Guest Editor
National Research Council, Institute of Food Sciences, 83100 Avellino, Italy
Interests: green extraction; polyphenols; carotenoids; antioxidant activity; biological activity
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In recent years, natural compounds derived from plant-based matrixes have become increasingly important for their potential applications in the field of health. However, their use has opened up new challenges in i) obtaining extracts with a high qualitative value via standardizing extraction and purification processes; ii) identifying the components of extracts through chemical characterization; and iii) delivery techniques that enable components to be stabilized over time through the use of procedures. Despite these challenges, which are under study, such extracts have a number of broad health benefits due to their additive or synergistic effects as well as multiple applications for human health.

For this Special Issue, we aim to collect scientific papers on in vitro, in vivo, and ex vivo studies of natural plant extracts and their applications for human health. Biological and nutritional mechanisms, as well as the potential of using bioactive extracts in the prevention of diseases, will all be discussed.

Dr. Giuseppina Crescente
Dr. Stefania Moccia
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

  • plant extracts
  • nutritional and health-related properties
  • food fortification
 

Published Papers (1 paper)

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Research

14 pages, 1050 KiB  
Article
Development and Characterization of Symbiotic Buffalo Petit Suisse Cheese Utilizing Whey Retention and Inulin Incorporation
by Rebeca Morais, Pedro Ivo Soares, Sinthya Kelly Morais, Suelma Oriente, Amanda Nascimento, Mylena Olga Melo, Francisca Moises Sousa, Mario Cavalcanti-Mata, Hugo M. Lisboa, Rennan Pereira Gusmão and Thaisa Abrantes
Foods 2023, 12(23), 4343; https://doi.org/10.3390/foods12234343 - 01 Dec 2023
Viewed by 708
Abstract
This study presents the development and characterization of a novel buffalo Petit Suisse cheese, enhanced with symbiotic properties through an innovative whey retention method and incorporating inulin and xanthan gum. The research focused on assessing the cheese’s physicochemical properties, shelf life, lactic acid [...] Read more.
This study presents the development and characterization of a novel buffalo Petit Suisse cheese, enhanced with symbiotic properties through an innovative whey retention method and incorporating inulin and xanthan gum. The research focused on assessing the cheese’s physicochemical properties, shelf life, lactic acid bacteria viability, syneresis behavior, and the impact of varying concentrations of functional ingredients. The addition of inulin and xanthan gum, following a design of experiments, significantly influenced the cheese’s texture and consistency. Higher inulin concentrations were associated with increased fermentation activity, as indicated by total titratable acidity, which showed an increase from 1.22% to 1.50% over a 28-day period, and pH levels that decreased from 3.33 to 2.96. The syneresis index varied across trials, with the highest reduction observed in trials with increased xanthan gum concentrations, effectively reducing syneresis to 0%. Lactic acid bacteria viability also showed notable variations, with the highest cell survival percentage reaching 107.89% in formulations with higher inulin and xanthan gum concentrations. These results underscore the importance of inulin and xanthan gum in enhancing the cheese’s microbial stability and textural quality. The study concludes that the strategic use of inulin and xanthan gum improves the nutritional profile of buffalo Petit Suisse cheese and optimizes its textural and sensory attributes. Full article
(This article belongs to the Special Issue Application of Natural Plant Extracts to Improve the Nutritional and Health-Related Properties of Food Products)
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