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Nutraceuticals and Functional Foods: Bridging Health and Food under a...
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Nutraceuticals and Functional Foods: Bridging Health and Food under a New Perspective

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: closed (31 March 2022) | Viewed by 57384

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special Issue Editor

Prof. Dr. Antonello Santini

E-Mail Website
Guest Editor
Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy
Interests: nutraceuticals; food chemistry; natural compounds; food supplements; food safety; medicinal chemistry; contaminants; secondary metabolites; functional food; biopolymers; nanomaterials
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

It is my privilege to invite you to contribute to a new and very targeted Special Issue of Foods dedicated to nutraceuticals and functional foods. It is a novel project launched by Foods, unique in its characteristics, and dedicated entirely to cover high-level aspects of nutraceuticals and functional foods from different points of view in a novel approach targeting contemporary applications and their use in a global and interdisciplinary perspective.

This Special Issue aims to bridge food, nutraceuticals, and functional food in order to target a new frontier addressed but not limited to global food-related health issues.

Under this perspective, the relationships and interaction between them, the effect on the human organism, and the understanding of their mechanisms of action is of the utmost importance. The starting point might encompass definitions, regulations, analysis, chemical aspects, characterization, and the new features of nutraceuticals and functional foods, such as the emerging area of nanoformulations; their delivery, bioavailability, and bioaccessibility; as well as novel purpose-designed nutraceuticals and functional foods from known or novel food sources.

The categorization and classification of biologically active compounds, with particular regard to molecules of recent identification and which show great potential and effectiveness, are of interest for this Special Issue.

We welcome descriptions of the main food sources but also emerging ones (i.e., food wastes, unconventional foods, novel food sources, recovery from side- or by-products of the food system) with a view to sustainable, environmentally friendly recovery for the development and promotion of novel nutraceuticals and functional foods.

The health potential of nutraceuticals is a topic of great interest triggering research worldwide: this Special Issue would also welcome contributions addressing nutraceuticals and functional food mechanisms of action regarding also aspects connected to possible interactions with physiological processes or with other molecules or foodstuffs themselves, as well as the potential protective effects in model studies in vitro and in cell models, animal studies, and human studies to exploit their mechanisms of action and target to optimize delivery and appropriate formulation.

Based on this premise, new fields and new applications and emerging areas will be explored in this Special Issue, which hopes to include the evolution of this area based on its roots, but with an eye to the brilliant future ahead.

Prof. Dr. Antonello Santini
Guest Editor

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 and by-products
  • Functional foods and novel sources
  • Health and beneficial properties
  • Nutraceuticals and novel sources
  • Prevention
  • Clinical data
  • In vitro and in vivo data
  • Nanonutraceuticals and nanodelivery
  • Clinical experience
  • Formulation and novel sources
  • Mechanism of action
  • Analytical aspects
  • Safety
  • Interactions with active molecules

Published Papers (14 papers)

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Editorial

Jump to: Research, Review

4 pages, 199 KiB  
Editorial
Nutraceuticals and Functional Foods: Is It Possible and Sustainable for Bridging Health and Food?
by Antonello Santini
Foods 2022, 11(11), 1608; https://doi.org/10.3390/foods11111608 - 30 May 2022
Cited by 6 | Viewed by 2699
Abstract
This editorial is part of the Special Issue entitled “Nutraceuticals and Functional Foods: Bridging Health and Food Under a New Perspective” [...] Full article
(This article belongs to the Special Issue Nutraceuticals and Functional Foods: Bridging Health and Food under a New Perspective)

Research

Jump to: Editorial, Review

12 pages, 284 KiB  
Article
Mineral and Microbiological Analysis of Spices and Aromatic Herbs
by Nicola Cicero, Teresa Gervasi, Alessandra Durazzo, Massimo Lucarini, Antonio Macrì, Vincenzo Nava, Filippo Giarratana, Roberta Tardugno, Rossella Vadalà and Antonello Santini
Foods 2022, 11(4), 548; https://doi.org/10.3390/foods11040548 - 15 Feb 2022
Cited by 15 | Viewed by 4000
Abstract
Spices and aromatic herbs have always had great historical importance in human nutrition. Their use has been documented for centuries as a rich source of bioactive compounds; they have been used for their health benefits and also for flavoring or coloring food. However, [...] Read more.
Spices and aromatic herbs have always had great historical importance in human nutrition. Their use has been documented for centuries as a rich source of bioactive compounds; they have been used for their health benefits and also for flavoring or coloring food. However, despite the many health properties linked to the use of spices and aromatic herbs, these can represent biological hazards and can contain chemical substances of concern. Certainly, monitoring potential health hazards in spices and aromatic herbs includes microbiological safety and also the content of inorganic substances: both represent a key step. This research aims at monitoring the compliance of various spices and aromatic herbs from a non-European country market (namely: black cumin seeds, Iranian Tokhme Sharbati, clove buds, Shahjeera, Abbaszadeh saffron, organic fenugreek, whole black pepper, cinnamon, Abthul Ahmar (Asario), Ajwan seeds, whole coriander seeds, black sesame seeds, Sabja seeds) with the current European Union (EU) and WHO regulations, when available, regarding mineral and microbiological parameters. In particular, microbiological assays using rapid and conventional methods, and trace mineral determination by inductively coupled plasma mass spectrometry (ICP-MS) were performed. Results show the safety of the tested spices, given that the microbiological parameters were within the legal microbiological criteria set by the European Commission Regulation (EC) No. 2073/2005 and its amendment Regulation (EC) No. 1441/2007. With reference to potentially toxic Cd, Pb, As, Hg, these were within the limits set by the European Commission Regulation (EC) No. 1881/2006 and its amendments, Regulation (EU) No. 1317/2021 and Regulation (EU) No. 1323/2021, and WHO. According to EU regulations, for Pb content, 2 samples out of 16 showed values different from the set limits. Full article
(This article belongs to the Special Issue Nutraceuticals and Functional Foods: Bridging Health and Food under a New Perspective)
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Graphical abstract

13 pages, 1194 KiB  
Article
Chemical Characterization, Antibacterial Activity, and Embryo Acute Toxicity of Rhus coriaria L. Genotype from Sicily (Italy)
by Giovanna Lo Vecchio, Nicola Cicero, Vincenzo Nava, Antonio Macrì, Claudio Gervasi, Fabiano Capparucci, Marzia Sciortino, Giuseppe Avellone, Qada Benameur, Antonello Santini and Teresa Gervasi
Foods 2022, 11(4), 538; https://doi.org/10.3390/foods11040538 - 14 Feb 2022
Cited by 8 | Viewed by 2245
Abstract
This study reports a full characterization of the Sicilian sumac, Rhus coriaria L. This fruit represents a potential source of fiber (33.21 ± 1.02%) and unsaturated fatty acids, being the contents of linoleic and α-linolenic acids, 30.82 ± 1.21% and 1.85 ± 0.07%, [...] Read more.
This study reports a full characterization of the Sicilian sumac, Rhus coriaria L. This fruit represents a potential source of fiber (33.21 ± 1.02%) and unsaturated fatty acids, being the contents of linoleic and α-linolenic acids, 30.82 ± 1.21% and 1.85 ± 0.07%, respectively. In addition, the content of phenolic and total anthocyanin was 71.69 ± 1.23 mg/g as gallic acid equivalents, and 6.71 ± 0.12 mg/g as cyanidin-3-O-glucoside equivalents, respectively. The high content in mineral elements, consisting mainly of potassium, calcium, magnesium, and phosphorus, followed by aluminum, iron, sodium, boron, and zinc, was detected by inductively coupled plasma mass spectrometry (ICP-MS). Moreover, its antimicrobial activity was evaluated against multidrug resistant (MDR) microorganisms, represented by Escherichia coli and Klebsiella pneumoniae strains isolated from poultry. The activity of seven different sumac fruit extracts obtained using the following solvents—ethanol (SE), methanol (SM), acetone (SA), ethanol and water (SEW), methanol and water (SMW), acetone and water (SAW), water (SW)—was evaluated. The polyphenol profile of SM extract, which showed better activity, was analyzed by ultra-high performance liquid chromatography coupled with mass spectrometry (UHPLC-MS). The major component identified was gallic acid, followed by quercetin, methyl digallate, pentagalloyl-hexoside, and kaempferol 3-O-glucoside. The non-toxicity of Sicilian R. coriaria was confirmed by testing the effect of the same extract on zebrafish embryos. Full article
(This article belongs to the Special Issue Nutraceuticals and Functional Foods: Bridging Health and Food under a New Perspective)
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11 pages, 1547 KiB  
Article
Mineral Composition and Bioaccessibility in Rocket and Purslane after Zn Biofortification Process
by Massimiliano D’Imperio, Francesco Fabiano Montesano, Francesco Serio, Elisa Santovito and Angelo Parente
Foods 2022, 11(3), 484; https://doi.org/10.3390/foods11030484 - 07 Feb 2022
Cited by 15 | Viewed by 2262
Abstract
Zinc (Zn) is an essential key nutrient in different biochemical and physiological processes. The nutritional deficit of this mineral element is estimated to affect the health of over 3 billion people worldwide. Several strategies are available to reduce the negative impact of mineral [...] Read more.
Zinc (Zn) is an essential key nutrient in different biochemical and physiological processes. The nutritional deficit of this mineral element is estimated to affect the health of over 3 billion people worldwide. Several strategies are available to reduce the negative impact of mineral malnutrition; among them, biofortification is the practice of deliberately increasing the nutrients and healthy compounds in the edible parts of vegetables. This study aims to evaluate Zn bioaccessibility in biofortified and non-biofortified rocket and purslane using an in vitro gastrointestinal digestion process and measure the concentration of other mineral elements (Al, B, Ca, Fe, K, Mg, Mn, and Sr) released during the digestion process from rocket and purslane biofortified with Zn. The bioaccessible Zn in biofortified rocket and purslane ranged from 7.43 to 16.91 mg/kg, respectively. In addition, the daily intake, the RDA coverage (%), and the hazard quotient (HQ) for the intake of Zn (resulting from the consumption of 100 g of rocket and purslane) were calculated. The calculated HQ highlights the safety of these baby leaf vegetables. The study confirms that it is possible to obtain Zn-biofortified rocket and purslane with high Zn bioaccessibility by adopting an appropriate mineral plant nutrition solution enriched in Zn. Full article
(This article belongs to the Special Issue Nutraceuticals and Functional Foods: Bridging Health and Food under a New Perspective)
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11 pages, 869 KiB  
Article
Long-Aged Parmigiano Reggiano PDO: Trace Element Determination Targeted to Health
by Cristina Santarcangelo, Alessandra Baldi, Roberto Ciampaglia, Marco Dacrema, Alessandro Di Minno, Valentina Pizzamiglio, Gian Carlo Tenore and Maria Daglia
Foods 2022, 11(2), 172; https://doi.org/10.3390/foods11020172 - 10 Jan 2022
Cited by 5 | Viewed by 2160
Abstract
The concentrations of four health-related trace elements were measured using Atomic Absorption Spectroscopy in long-ripened (24- and 40-months) Parmigiano Reggiano (PR) PDO cheese, obtained from both summer and winter milk. To date, there are limited data on PR trace element concentrations, and no [...] Read more.
The concentrations of four health-related trace elements were measured using Atomic Absorption Spectroscopy in long-ripened (24- and 40-months) Parmigiano Reggiano (PR) PDO cheese, obtained from both summer and winter milk. To date, there are limited data on PR trace element concentrations, and no data about long-ripened cheese, especially when ripened for 40 months. Thus, the aim of this investigation is to determine chromium, manganese, selenium, and zinc concentrations, improving the available data on these trace elements and increasing knowledge of the biological properties of PR linked to their content in this cheese. The results show that 40-month ripened PR is a source of selenium and chromium, according to definitions under the European Regulation 1924/2006, as a 30 g cheese portion contains 11 ± 2 μg (summer milk) and 10 ± 1 μg (winter milk) of selenium and 8 ± 1 μg (summer and winter milk) of chromium, providing in excess of 8.25 and 6 μg per portion, respectively. This represents 15% of nutrient reference intake values for adults. These findings allow for the claim to be made that PR possesses the health properties ascribed to food sources of selenium and chromium according to European Regulation 432/2012. Full article
(This article belongs to the Special Issue Nutraceuticals and Functional Foods: Bridging Health and Food under a New Perspective)
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15 pages, 1222 KiB  
Article
Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour
by Minenhle Khoza, Eugenie Kayitesi and Bhekisisa C. Dlamini
Foods 2021, 10(12), 2894; https://doi.org/10.3390/foods10122894 - 23 Nov 2021
Cited by 18 | Viewed by 4263
Abstract
This study aimed to investigate the proximate composition, mineral content, functional properties, molecular structure, in vitro starch digestibility, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity (DPPH, FRAP) of green banana flour (GBF) cultivars grown in South Africa. With proximate [...] Read more.
This study aimed to investigate the proximate composition, mineral content, functional properties, molecular structure, in vitro starch digestibility, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity (DPPH, FRAP) of green banana flour (GBF) cultivars grown in South Africa. With proximate composition, Finger Rose and Pisang Awak had the highest protein (4.33 g/100 g) and fat (0.85 g/100 g) content, respectively. The highest ash content (3.50 g/100 g) occurred with both Grand Naine and FHIA-01 cultivars. Potassium and copper were the most abundant and least minerals, respectively. Pisang Awak cultivar had the highest water absorption capacity (67.11%), while Du Roi had the highest swelling power (0.83 g/g) at 90 °C. Scanning electron microscopy (SEM) images revealed that starch granules from all GBF cultivars were irregular in shape and they had dense surfaces with debris. All the GBF cultivars had similar diffraction patterns with prominent peaks from 15°–24° diffraction angles. The resistant starch (RS) and amylose content of the FHIA-01 cultivar indicates that the GBF has the potential to lower risks of type 2 diabetes and obesity. The highest TPC, TFC and antioxidant activity occurred with the Grande Naine cultivar. Based on their functional characteristics, the Grand Naine and FHIA-01 GBF cultivars could potentially be used as raw materials for bakery products as well as for the fortification of snacks. Full article
(This article belongs to the Special Issue Nutraceuticals and Functional Foods: Bridging Health and Food under a New Perspective)
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Graphical abstract

20 pages, 2949 KiB  
Article
Characterization and Extraction Influence Protein Profiling of Edible Bird’s Nest
by Nurul Nadiah Mohamad Nasir, Ramlah Mohamad Ibrahim, Md Zuki Abu Bakar, Rozi Mahmud and Nor Asma Ab Razak
Foods 2021, 10(10), 2248; https://doi.org/10.3390/foods10102248 - 23 Sep 2021
Cited by 13 | Viewed by 4765
Abstract
The edible bird nest (EBN) from Aerodramus fuciphagus has been consumed as a Chinese traditional food for health and medicinal purposes due to its elevated nutritional value. The present study focused on the influence of characterization and extraction methods on protein profiling, which [...] Read more.
The edible bird nest (EBN) from Aerodramus fuciphagus has been consumed as a Chinese traditional food for health and medicinal purposes due to its elevated nutritional value. The present study focused on the influence of characterization and extraction methods on protein profiling, which could be a guideline for grading the EBN. The proposed extraction method is similar to the common food preparation methods of consumers and thus can accurately establish the bioactive protein available upon human consumption. The characterization includes physicochemical analysis (physical, morphology, elemental composition, and microbial content) and chemical analysis (crude protein and amino acid). The morphology of half-cup EBN was found to be uniformly shaped and rich in calcium as compared to rough surface of stripe-shaped EBN, and there was no significant microbial growth in both types of EBN. The crude protein and amino acid content in half-cup EBN were significantly higher than stripe-shaped EBN. The full stew (FS) and stew (SE) extraction methods produced a maximal yield of soluble protein. Sialic acid content in SE extract (8.47%, w/w) and FS extract (7.91%, w/w) were recorded. About seven parent proteins (39.15 to 181.68 kDa) were identified by LC-MS/MS Q-TOF, namely 78 kDa glucose-regulated protein, lysyl oxidase-3, Mucin-5AC-like, acidic mammalian chitinase-like, 45 kDa calcium-binding protein, nucleobindin-2, and ovoinhibitor-like. In conclusion, the characteristics and extraction methods influence the availability of bioactive protein and peptides, demonstrating the potential usage of EBN in improving its biological activities and nutritional properties. Full article
(This article belongs to the Special Issue Nutraceuticals and Functional Foods: Bridging Health and Food under a New Perspective)
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Graphical abstract

17 pages, 2494 KiB  
Article
Antioxidant Effect of Moroccan Pomegranate (Punica granatum L. Sefri Variety) Extracts Rich in Punicalagin against the Oxidative Stress Process
by Lamiae Benchagra, Hicham Berrougui, Mohamed Obaidul Islam, Mhamed Ramchoun, Samira Boulbaroud, Abdelouahed Hajjaji, Tamas Fulop, Gianna Ferretti and Abdelouahed Khalil
Foods 2021, 10(9), 2219; https://doi.org/10.3390/foods10092219 - 18 Sep 2021
Cited by 32 | Viewed by 4181
Abstract
Natural antioxidants products are widely distributed in food and medicinal plants. These natural antioxidants, especially polyphenols, exhibit a wide range of biological activities including anti-cancer, anti-inflammatory, and anti-atherosclerosis activities. Pomegranate (Punica granatum L.) is a rich source of polyphenolic components. The purpose [...] Read more.
Natural antioxidants products are widely distributed in food and medicinal plants. These natural antioxidants, especially polyphenols, exhibit a wide range of biological activities including anti-cancer, anti-inflammatory, and anti-atherosclerosis activities. Pomegranate (Punica granatum L.) is a rich source of polyphenolic components. The purpose of this study was to characterize the phenolic composition and flavonoids and anthocyanin content of different parts (peel and aril) of the Sefri variety of pomegranate. Our results showed that Peel extract was richer in these compounds than that of the Arils, especially in Punicalagin (A and B). DPPH free radical scavenging, reducing power (FRAP), β-carotene bleaching, and hydrogen peroxide scavenging assays revealed a greater dose-dependent activity of pomegranate peel phenolic extract (PPPE) compared to pomegranate aril phenolic extract (PAPE). PPPE was also more potent than PAPE concerning its ability to inhibit conjugated diene formation and to reduce α-tocopherol disappearance induced by CuSO4-mediated LDL peroxidation. Interestingly, both extracts (PPPE and PAPE) significantly inhibited lipid peroxidation and the formation of reactive oxygen species (ROS) in stressed J82 human bladder cancer cells. These results reflect the protective effects that this Moroccan variety of pomegranate can provide against the development of metabolic disorder, cancer, atherosclerosis, and cardiovascular disease. Given these properties, further studies should be undertaken to investigate possible applications of Sefri pomegranate extracts in the fields of food preservation and health supplements. Full article
(This article belongs to the Special Issue Nutraceuticals and Functional Foods: Bridging Health and Food under a New Perspective)
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20 pages, 2284 KiB  
Article
Study of the Lipolysis Effect of Nanoliposome-Encapsulated Ganoderma lucidum Protein Hydrolysates on Adipocyte Cells Using Proteomics Approach
by Sucheewin Krobthong, Yodying Yingchutrakul, Wonnop Visessanguan, Thanisorn Mahatnirunkul, Pawitrabhorn Samutrtai, Chartchai Chaichana, Phakorn Papan and Kiattawee Choowongkomon
Foods 2021, 10(9), 2157; https://doi.org/10.3390/foods10092157 - 12 Sep 2021
Cited by 8 | Viewed by 2581
Abstract
Excessive lipid accumulation is a serious condition. Therefore, we aimed at developing safe strategies using natural hypolipidemic products. Lingzhi is an edible fungus and potential lipid suppression stimulant. To use Lingzhi as a functional hyperlipidemic ingredient, response surface methodology (RSM) was conducted to [...] Read more.
Excessive lipid accumulation is a serious condition. Therefore, we aimed at developing safe strategies using natural hypolipidemic products. Lingzhi is an edible fungus and potential lipid suppression stimulant. To use Lingzhi as a functional hyperlipidemic ingredient, response surface methodology (RSM) was conducted to optimize the time (X1) and enzyme usage (X2) for the hydrolysate preparation with the highest degree of hydrolysis (DH) and % yield. We encapsulated the hydrolysates using nanoscale liposomes and used proteomics to study how these nano-liposomal hydrolysates could affect lipid accumulation in adipocyte cells. RSM analysis revealed X1 at 8.63 h and X2 at 0.93% provided the highest values of DH and % yields were 33.99% and 5.70%. The hydrolysates were loaded into liposome particles that were monodispersed. The loaded nano-liposomal particles did not significantly affect cell survival rates. The triglyceride (TG) breakdown in adipocytes showed a higher TG increase compared to the control. Lipid staining level upon the liposome treatment was lower than that of the control. Proteomics revealed 3425 proteins affected by the liposome treatment, the main proteins being TSSK5, SMU1, GRM7, and KLC4, associated with various biological functions besides lipolysis. The nano-liposomal Linzghi hydrolysate might serve as novel functional ingredients in the treatment and prevention of obesity Full article
(This article belongs to the Special Issue Nutraceuticals and Functional Foods: Bridging Health and Food under a New Perspective)
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19 pages, 1115 KiB  
Article
Chemical, Nutritional and Sensory Characteristics of Six Ornamental Edible Flowers Species
by Jiri Mlcek, Anna Plaskova, Tunde Jurikova, Jiri Sochor, Mojmir Baron and Sezai Ercisli
Foods 2021, 10(9), 2053; https://doi.org/10.3390/foods10092053 - 31 Aug 2021
Cited by 21 | Viewed by 4966
Abstract
Ornamental edible flowers can be used as novel nutraceutical sources with valuable biological properties. The purpose of this study was to establish nutritional, chemical, and sensory characteristics, antioxidant capacity (AC), and the relationship between their bioactive components and AC. The selected flowers Begonia [...] Read more.
Ornamental edible flowers can be used as novel nutraceutical sources with valuable biological properties. The purpose of this study was to establish nutritional, chemical, and sensory characteristics, antioxidant capacity (AC), and the relationship between their bioactive components and AC. The selected flowers Begonia × tuberhybrida, Tropaeolum majus, Calendula officinalis, Rosa, Hemerocallis, and Tagetes patula, can be easily collected due to their larger size. Their methanolic extracts were spectrophotometrically determined for polyphenols, flavonoids, and AC. Mineral elements were analyzed by atomic-absorption spectroscopy; crude protein was quantified by the Kjeldahl method. Eventually, 30 panelists evaluated sensory properties in 11 attributes. In addition, this study may serve to popularize selected blossoms. In flowers the contents of minerals were in this order: K > Ca > P > Mg > Na > Zn > Mn > Fe > Cu > Mo. AC ranged between 4.11 and 7.94 g of ascorbic acid equivalents/kg of fresh mass. The correlation coefficients between AC-total phenolics and AC-total flavonoids were r = 0.73* and r = 0.58*, respectively. It is also possible to observe a strong correlation between mineral elements and bioactive compounds. Hemerocallis was rated as the best and most tasteful; additionally, it exhibited the highest AC, total phenolic and flavonoid contents. Full article
(This article belongs to the Special Issue Nutraceuticals and Functional Foods: Bridging Health and Food under a New Perspective)
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17 pages, 1023 KiB  
Article
Sugar-Free Milk Chocolate as a Carrier of Omega-3 Polyunsaturated Fatty Acids and Probiotics: A Potential Functional Food for the Diabetic Population
by Andrea R. Gómez-Fernández, Paulinna Faccinetto-Beltrán, Norma E. Orozco-Sánchez, Esther Pérez-Carrillo, Luis Martín Marín-Obispo, Carmen Hernández-Brenes, Arlette Santacruz and Daniel A. Jacobo-Velázquez
Foods 2021, 10(8), 1866; https://doi.org/10.3390/foods10081866 - 12 Aug 2021
Cited by 8 | Viewed by 4057
Abstract
Chocolate is an adequate matrix to deliver bioactive ingredients. However, it contains high sugar levels, one of the leading causes of chronic degenerative diseases. This work aimed to evaluate the effects of milk chocolate reformulation with alternative sugar sweeteners (Sw; isomalt + stevia), [...] Read more.
Chocolate is an adequate matrix to deliver bioactive ingredients. However, it contains high sugar levels, one of the leading causes of chronic degenerative diseases. This work aimed to evaluate the effects of milk chocolate reformulation with alternative sugar sweeteners (Sw; isomalt + stevia), probiotics (Prob), and ω-3 polyunsaturated fatty acids (PUFAs) on its physicochemical properties and consumers’ acceptability. Lactobacillus plantarum 299v (L. p299v) and Lactobacillus acidophilus La3 (DSMZ 17742) were added as Prob strains, and fish oil (FO) was added as the source of ω-3 PUFAs. Prob addition resulted in chocolates with >2 × 107 colony forming unit (CFU) per serving size (12 g). Except for Prob, aw values of all treatments were <0.46. Sw and Sw + Prob presented the nearest values to the control in hardness, whereas Sw without FO increased fracturability. FO, Sw + FO, and Sw + Prob + FO contained 107.4 ± 12.84, 142.9 ± 17.9, and 133.78 ± 8.76 mg of ω-3 PUFAs per chocolate, respectively. Prob + FO increased the resistance of chocolate to shear stress, while Sw + FO showed a similar flow behavior to the control. The consumers’ acceptability of Sw + Prob chocolate was adequate, while Sw + Prob + FO had higher acceptability than Prob + FO. Health benefits of reformulated milk chocolates requires further assessment by in vitro, in vivo and clinical studies. Full article
(This article belongs to the Special Issue Nutraceuticals and Functional Foods: Bridging Health and Food under a New Perspective)
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Review

Jump to: Editorial, Research

17 pages, 504 KiB  
Review
Nutraceuticals and Food-Grade Lipid Nanoparticles: From Natural Sources to a Circular Bioeconomy Approach
by Cristina Blanco-Llamero, Joel Fonseca, Alessandra Durazzo, Massimo Lucarini, Antonello Santini, Francisco J. Señoráns and Eliana B. Souto
Foods 2022, 11(15), 2318; https://doi.org/10.3390/foods11152318 - 03 Aug 2022
Cited by 15 | Viewed by 2891
Abstract
Nutraceuticals have gained increasing attention over the last years due to their potential value as therapeutic compounds formulated from natural sources. For instance, there is a wide range of literature about the cardioprotective properties of omega-3 lipids and the antioxidant value of some [...] Read more.
Nutraceuticals have gained increasing attention over the last years due to their potential value as therapeutic compounds formulated from natural sources. For instance, there is a wide range of literature about the cardioprotective properties of omega-3 lipids and the antioxidant value of some phenolic compounds, which are related to antitumoral activity. However, the value of nutraceuticals can be limited by their instability under gastric pH and intestinal fluids, their low solubility and absorption. That is why encapsulation is a crucial step in nutraceutical design. In fact, pharmaceutical nanotechnology improves nutraceutical stability and bioavailability through the design and production of efficient nanoparticles (NPs). Lipid nanoparticles protect the bioactive compounds from light and external damage, including the gastric and intestinal conditions, providing a retarded delivery in the target area and guaranteeing the expected therapeutic effect of the nutraceutical. This review will focus on the key aspects of the encapsulation of bioactive compounds into lipid nanoparticles, exploring the pharmaceutical production methods available for the synthesis of NPs containing nutraceuticals. Moreover, the most common nutraceuticals will be discussed, considering the bioactive compounds, their natural source and the described biological properties. Full article
(This article belongs to the Special Issue Nutraceuticals and Functional Foods: Bridging Health and Food under a New Perspective)
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12 pages, 1244 KiB  
Review
The Dual Nature of Amaranth—Functional Food and Potential Medicine
by Justyna Baraniak and Małgorzata Kania-Dobrowolska
Foods 2022, 11(4), 618; https://doi.org/10.3390/foods11040618 - 21 Feb 2022
Cited by 27 | Viewed by 5351
Abstract
The beneficial health-promoting properties of plants have been known to mankind for generations. Preparations from them are used to create recipes for dietary supplements, functional food, and medicinal products. Recently, amaranth has become an area of increasing scientific and industrial interest. This is [...] Read more.
The beneficial health-promoting properties of plants have been known to mankind for generations. Preparations from them are used to create recipes for dietary supplements, functional food, and medicinal products. Recently, amaranth has become an area of increasing scientific and industrial interest. This is due to its valuable biological properties, rich phytochemical composition, and wide pharmacological activity. Amaranth is a pseudo-cereal crop with a dual character, combining the features of food and health-promoting product. This paper briefly and concisely reviews the current information on the chemical composition of amaranth, the value of its supplementation, the status of amaranth as a food ingredient as well as its key biological and pharmacological activities. The beneficial biological properties of amaranth preparations described in this paper may be an incentive to conduct further in-depth scientific research in this field and also to promote the development of innovative technologies in the food and cosmetics industry with the use of this plant. Full article
(This article belongs to the Special Issue Nutraceuticals and Functional Foods: Bridging Health and Food under a New Perspective)
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23 pages, 1183 KiB  
Review
Mineral Biofortification of Vegetables as a Tool to Improve Human Diet
by Camila Vanessa Buturi, Rosario Paolo Mauro, Vincenzo Fogliano, Cherubino Leonardi and Francesco Giuffrida
Foods 2021, 10(2), 223; https://doi.org/10.3390/foods10020223 - 21 Jan 2021
Cited by 81 | Viewed by 8806
Abstract
Vegetables represent pillars of good nutrition since they provide important phytochemicals such as fiber, vitamins, antioxidants, as well as minerals. Biofortification proposes a promising strategy to increase the content of specific compounds. As minerals have important functionalities in the human metabolism, the possibility [...] Read more.
Vegetables represent pillars of good nutrition since they provide important phytochemicals such as fiber, vitamins, antioxidants, as well as minerals. Biofortification proposes a promising strategy to increase the content of specific compounds. As minerals have important functionalities in the human metabolism, the possibility of enriching fresh consumed products, such as many vegetables, adopting specific agronomic approaches, has been considered. This review discusses the most recent findings on agronomic biofortification of vegetables, aimed at increasing in the edible portions the content of important minerals, such as calcium (Ca), magnesium (Mg), iodine (I), zinc (Zn), selenium (Se), iron (Fe), copper (Cu), and silicon (Si). The focus was on selenium and iodine biofortification thus far, while for the other mineral elements, aspects related to vegetable typology, genotypes, chemical form, and application protocols are far from being well defined. Even if agronomic fortification is considered an easy to apply technique, the approach is complex considering several interactions occurring at crop level, as well as the bioavailability of different minerals for the consumer. Considering the latter, only few studies examined in a broad approach both the definition of biofortification protocols and the quantification of bioavailable fraction of the element. Full article
(This article belongs to the Special Issue Nutraceuticals and Functional Foods: Bridging Health and Food under a New Perspective)
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