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Phytonutrients in Foods and Their By-Products: Characterization and Quantification
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Phytonutrients in Foods and Their By-Products: Characterization and Quantification

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 (20 December 2023) | Viewed by 7827

Special Issue Editors

Prof. Dr. Yuyue Qin

E-Mail Website
Guest Editor
Institute of Agriculture and Food Engineering, Kunming University of Science and Technology, Kunming 650550, China
Interests: tea; mushroom; coffee; polyphenol; anthocyanin; antioxidant activity; antimicrobial activity; plant extract; food factory residue; active packaging film
Dr. Guiguang Cheng

E-Mail Website
Guest Editor
Institute of Agriculture and Food Engineering, Kunming University of Science and Technology, Kunming 650550, China
Interests: plant-derived foods; tea; phytonutrients; polyphenols; extraction technology; structural characterization; structure-activity relationship; biological activity evaluation; lipid accumulation; oxidative stress; antioxidant activity
Special Issues, Collections and Topics in MDPI journals
Dr. Zhi-Hong Zhang

E-Mail Website
Guest Editor
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Interests: non-thermal food processing (PEF, CP); food microbiology; functional food development
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Phytonutrients are natural bioactive compounds obtained from plants. Foods and by-products are composed of some phytonutrients, in addition to vitamins, polyphenols, phytosterols, proteins, complex carbohydrates, minerals, and dietary fibres. Almost all of the phytonutrients from foods and its by-products have anti-inflammatory, antibacterial, and antioxidant properties, along with other specific health benefits, such as antiviral, hormone regulation, nerve conduction, and immunomodulatory effects. The bioavailability of phytonutrients is affected by the processing method and the determination method. Moreover, bioactive compounds extracted from plant or food by-products are combined with food preservation technologies, such as active packaging films and non-thermal sterilization technologies (pulsed electric fields, high-pressure processing, ultrasonic treatment and so on), can prolong the food shelf-life and storage period of food quality.

The aim of this Special Issue is to investigate the characterization and quantification of phytonutrients in foods and its by-products, such as tea, coffee, mushroom, and peel and seed of fruits. The characters include vitamin, polyphenol, phytosterol, protein, complex carbohydrate, and dietary fibre, etc. Influence factors such as resources of plant, processing methods, and determination methods of phytonutrients will also be explored. Additionally, phytonutrients extracted from other vegetables and fruits are welcome.

Prof. Dr. Yuyue Qin
Dr. Guiguang Cheng
Dr. Zhi-Hong 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

  • phytonutrients
  • food by-products
  • plant materials
  • polyphenols
  • health benefit
  • antioxidant activity
  • food factory residue
  • resources of plants
  • food processing method
  • determination method

Published Papers (4 papers)

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Research

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19 pages, 3080 KiB  
Article
Development of a Clean Label Mayonnaise Using Fruit Flour
by Maria Rocha Vieira, Sara Simões, Cecilio Carrera-Sánchez and Anabela Raymundo
Foods 2023, 12(11), 2111; https://doi.org/10.3390/foods12112111 - 24 May 2023
Cited by 3 | Viewed by 2508
Abstract
Over the past few years, clean label food has been growing, meaning that consumers are searching for shorter and simpler ingredient lists composed of familiar and natural ingredients. The objective of the present work was to develop a vegan clean label mayonnaise, replacing [...] Read more.
Over the past few years, clean label food has been growing, meaning that consumers are searching for shorter and simpler ingredient lists composed of familiar and natural ingredients. The objective of the present work was to develop a vegan clean label mayonnaise, replacing the additives with fruit flour obtained from fruit reduced commercial value. The mayonnaises were prepared by replacing the egg yolk with 1.5% (w/w) lupin and faba proteins, while fruit flour (apple, nectarine, pear, and peach flour) was incorporated to substitute sugar, preservatives, and colorants. Texture profile analysis and rheology—small amplitude oscillatory measurements were performed to evaluate the impact of the fruit flour on mechanical properties. The mayonnaise antioxidant activity was also analyzed in terms of color, pH, microbiology, and stability measurements. The results showed that mayonnaises produced with fruit flour had better structure parameters in terms of viscosity, and texture, but also improved pH and antioxidant activity (p < 0.05) compared to the standard mayonnaise (mayonnaise without fruit flour). The incorporation of this ingredient into mayonnaise increases the antioxidant potential, though it is in lower concentrations compared to the fruit flours that compose them. Nectarine mayonnaise showed the most promising results in terms of texture and antioxidant capacity (11.30 mg equivalent of gallic acid/100 g). Full article
(This article belongs to the Special Issue Phytonutrients in Foods and Their By-Products: Characterization and Quantification)
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15 pages, 1678 KiB  
Article
Analytical Platform for the Study of Metabolic Pathway of Propyl Propane Thiosulfonate (PTSO) from Allium spp.
by María García-Nicolás, Marta Pastor-Belda, Natalia Campillo, María Jesús Rodríguez-Sojo, Antonio Jesús Ruiz-Malagón, Laura Hidalgo-García, Paloma Abad, José Manuel de la Torre, Enrique Guillamón, Alberto Baños, Julio Gálvez, Pilar Viñas and Natalia Arroyo-Manzanares
Foods 2023, 12(4), 823; https://doi.org/10.3390/foods12040823 - 15 Feb 2023
Cited by 1 | Viewed by 1503
Abstract
The present work is focused on the development of an analytical platform to elucidate the metabolic pathway of PTSO from onion, an organosulfur compound well-known for its functional and technological properties and its potential application in animal and human nutrition. This analytical platform [...] Read more.
The present work is focused on the development of an analytical platform to elucidate the metabolic pathway of PTSO from onion, an organosulfur compound well-known for its functional and technological properties and its potential application in animal and human nutrition. This analytical platform consisted of the use of gas chromatography–mass spectrometry (GC-MS) and ultra-high performance liquid chromatography quadrupole with time-of-flight MS (UHPLC-Q-TOF-MS) in order to monitor volatile and non-volatile compounds derived from the PTSO. For the extraction of the compounds of interest, two different sample treatments were developed: liquid–liquid extraction (LLE) and salting-out assisted liquid–liquid extraction (SALLE) for GC–MS and UHPLC-Q-TOF-MS analysis, respectively. Once the analytical platform was optimised and validated, an in vivo study was planned to elucidate PTSO metabolisation, revealing the presence of dipropyl disulfide (DPDS) in liver samples with concentrations between 0.11 and 0.61 µg g−1. The DPDS maximum concentration in the liver was observed at 0.5 h after the intake. DPDS was also present in all plasma samples with concentrations between 2.1 and 2.4 µg mL−1. In regard to PTSO, it was only found in plasma at times above 5 h (0.18 µg mL−1). Both PTSO and DPDS were excreted via urine 24 h after ingestion. Full article
(This article belongs to the Special Issue Phytonutrients in Foods and Their By-Products: Characterization and Quantification)
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15 pages, 7437 KiB  
Article
Ultra-High Hydrostatic Pressure Pretreatment on White Que Zui Tea: Chemical Constituents, Antioxidant, Cytoprotective, and Anti-Inflammatory Activities
by Xiaoyu Zhang, Mengcheng Li, Li Zhen, Yudan Wang, Yifen Wang, Yuyue Qin, Zhihong Zhang, Tianrui Zhao, Jianxin Cao, Yaping Liu and Guiguang Cheng
Foods 2023, 12(3), 628; https://doi.org/10.3390/foods12030628 - 01 Feb 2023
Cited by 1 | Viewed by 1279
Abstract
Herbal tea has numerous biological activities and exhibits broad benefits for human health. In China, the flower buds of Lyonia ovalifolia are traditionally processed as herbal tea, namely White Que Zui tea (WQT). This study was aimed to evaluate the effect of ultra-high [...] Read more.
Herbal tea has numerous biological activities and exhibits broad benefits for human health. In China, the flower buds of Lyonia ovalifolia are traditionally processed as herbal tea, namely White Que Zui tea (WQT). This study was aimed to evaluate the effect of ultra-high hydrostatic pressure (UHHP) pretreatment on the chemical constituents and biological activities of free, esterified, and insoluble-bound phenolic fractions from WQT. A total of 327 chemical constituents were identified by a quasi-targeted metabolomics analysis. UHHP pretreatment extremely inhibited reactive oxygen species (ROS) production and cell apoptosis in H2O2-induced HepG2 cells, and it increased the activities of intracellular antioxidant enzymes (SOD and CAT) and GSH content in different phenolic fractions from WQT. In addition, after UHHP pretreatment, the anti-inflammatory effects of different phenolic fractions from WQT were improved by inhibiting the production of nitric oxide (NO) and pro-inflammatory cytokines (TNF-α, IL-6, and IL-1β) in LPS-induced RAW264.7 cells. Thus, the UHHP method might be a potential pretreatment strategy for improving the bioavailability of phytochemicals from natural plants. Full article
(This article belongs to the Special Issue Phytonutrients in Foods and Their By-Products: Characterization and Quantification)
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Review

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18 pages, 2575 KiB  
Review
A Review of the Current State and Future Prospects in Resource Recovery of Chinese Cereal Vinegar Residue
by Ke Wang, Yongjian Yu, Shuangping Liu, Yuanyuan Zhu, Peng Liu, Zhen Yu and Yuqin Wang
Foods 2022, 11(20), 3256; https://doi.org/10.3390/foods11203256 - 18 Oct 2022
Cited by 2 | Viewed by 1878
Abstract
Vinegar residue (VR) is a typical organic solid waste in Chinese cereal vinegar production. It is characterized by high yield, high moisture and low pH and is rich in lignocellulose and other organic matter. To avoid the environmental pollution caused by VR, it [...] Read more.
Vinegar residue (VR) is a typical organic solid waste in Chinese cereal vinegar production. It is characterized by high yield, high moisture and low pH and is rich in lignocellulose and other organic matter. To avoid the environmental pollution caused by VR, it should be properly treated. The industry’s existing treatment processes, landfills and incineration, cause secondary pollution and waste of resources. Therefore, there is an urgent demand for environmentally friendly and cost-effective resource recovery technologies for VR. To date, a considerable amount of research has been performed in the area of resource recovery technologies for VR. This review summarizes the reported resource recovery technologies, mainly anaerobic digestion, feed production, fertilizer production, high-value product production and soil/water remediation. The principles, advantages and challenges of these technologies are highlighted. Finally, as a future perspective, a cascade and full utilization model for VR is proposed by considering the inherent drawbacks and economic-environmental feasibility of these technologies. Full article
(This article belongs to the Special Issue Phytonutrients in Foods and Their By-Products: Characterization and Quantification)
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