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Food Natural Additives
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Food Natural Additives

A special issue of Foods (ISSN 2304-8158).

Deadline for manuscript submissions: closed (15 October 2021) | Viewed by 27201

Special Issue Editor

Dr. Rubén Domínguez

E-Mail Website
Guest Editor
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia No. 4, 32900 San Cibrao das Viñas, Ourense, Spain
Interests: food analysis; meat and meat products; healthy meat; bioactive compounds; active packaging; chromatography; mass spectrometry; fatty acids; polyphenols; natural antioxidant extracts; food science; food technology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Today, there is growing consumer demand for healthier food, due to concern about the diet–health relationship. However, the use of additives is necessary to be able to maintain the typical characteristics of food, as well as to ensure its preservation and safety. Therefore, in the last decade, both the food industry and the scientific community have been exerting enormous efforts in looking for natural alternatives to synthetic additives. Several compounds from natural sources (vegetable, marine, or animal) have characteristics that make them perfect candidates to be used as colorants (carotenoids, betalains, anthocyanins, etc.), antioxidants (polyphenols, vitamins, peptides, etc.), antimicrobials (essential oils, terpenes, etc.), emulsifiers, and stabilizing agents (carbohydrates, proteins, fibres, etc.) and reduce or replace the synthetic additives.

In addition, it is important to highlight that at present, the volume of waste from the agro-food industry is high. This waste generates a strong economic and environmental negative impact on the industry. Normally, industrial wastes still contain large amounts of valuable compounds, which could be a potential source of natural agents for stabilizing and improving foods.

Therefore, we invite researchers to contribute with original or review articles related to the application of bioactive compounds of natural origin to limit the use of synthetic additives in food formulation, the development of functional foods, and the use of bioactive compounds in active packaging to increase foods’ shelf-life.

Dr. Rubén Domínguez
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

  • functional foods
  • natural food
  • bioactive compounds
  • natural antioxidants
  • natural colorants
  • active packaging
  • essential oils
  • marine bioactive compounds
  • polyphenols

Published Papers (7 papers)

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Research

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16 pages, 862 KiB  
Article
Phenolic Profiles and Biological Activities of Extracts from Edible Wild Fruits Ehretia tinifolia and Sideroxylon lanuginosum
by Imelda N. Monroy-García, Irma Edith Carranza-Torres, Pilar Carranza-Rosales, María Oyón-Ardoiz, Ignacio García-Estévez, Jesús Fernando Ayala-Zavala, Javier Morán-Martínez and Ezequiel Viveros-Valdez
Foods 2021, 10(11), 2710; https://doi.org/10.3390/foods10112710 - 05 Nov 2021
Cited by 7 | Viewed by 2519
Abstract
Ehretia tinifolia Linnaeus (Boraginacea) and Sideroxylon lanuginosum Michaux (Sapotaceae) are wild fruits consumed in North America and are appreciated for their pleasant flavor and sweet taste. However, details regarding their composition and biological properties in the available literature are scarce. This study reports [...] Read more.
Ehretia tinifolia Linnaeus (Boraginacea) and Sideroxylon lanuginosum Michaux (Sapotaceae) are wild fruits consumed in North America and are appreciated for their pleasant flavor and sweet taste. However, details regarding their composition and biological properties in the available literature are scarce. This study reports the phenolic composition, antioxidant, antiproliferative activities, and digestive enzymatic inhibition of amberlite-retained methanolic extracts from both fruits. Results revealed that these wild fruit extracts are rich in antioxidants. S. lanuginosum had lower phenolic but higher flavonoid contents (21.4 ± 1.5 mg GAE/100 g FW and 6.42 ± 0.9 mg CE/100 g FW) than E. tinifolia (64.7 ± 2.6 mg GAE/100 g FW and 5.1 ± 0.4 mg CE/100 g FW). HPLC-DAD-MS/MS analysis showed rosmarinic acid as a major polyphenol in E. tinifolia and quercetin glucoside in S. lanuginosum. Polyphenols content in E. tinifolia was related to a significant free radical scavenging ability: DPPH (EC50 = 0.32 ± 0.03 mg/mL), TEAC (4134 ± 9.7 μM TE/g dry extract), and hemolysis inhibition (IC50 = 58.55 ± 2.4 μg/mL). Both extracts were capable of inhibiting α-glucosidase, partially inhibiting α-amylase, and showed no inhibition against lipase, while showing antiproliferative activity against HeLa, HT-29 and MCF-7 cancer cell lines. Our study revealed that these wild fruit extracts are rich in health-beneficial phytochemicals and hold significant potential for elaborating functional foods. Full article
(This article belongs to the Special Issue Food Natural Additives)
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26 pages, 1308 KiB  
Article
Phytochemical Characterization and Evaluation of Bioactive Properties of Tisanes Prepared from Promising Medicinal and Aromatic Plants
by Beatriz H. Paschoalinotto, Maria Inês Dias, José Pinela, Tânia C.S.P. Pires, Maria José Alves, Andrei Mocan, Ricardo C. Calhelha, Lillian Barros, Rafael P. Ineu and Isabel C.F.R. Ferreira
Foods 2021, 10(2), 475; https://doi.org/10.3390/foods10020475 - 22 Feb 2021
Cited by 5 | Viewed by 3846
Abstract
The chemical composition and biological properties correlation in several medicinal and aromatic plants is still underexplored, especially in its most common form of consumption as tisane. The present study aims to characterize the organic acids and vitamin E composition of five tisanes and [...] Read more.
The chemical composition and biological properties correlation in several medicinal and aromatic plants is still underexplored, especially in its most common form of consumption as tisane. The present study aims to characterize the organic acids and vitamin E composition of five tisanes and their extracts by High-Performance Liquid Chromatography coupled to a diode-array detector (HPLC-DAD) and HPLC coupled to a fluorescence detector techniques, respectively, and the phenolic composition by HPLC-DAD-ESI/MS (mass spectrometry by electrospray ionization). It also focuses on their bioactive properties, namely antioxidant, antimicrobial, anti-inflammatory, cytotoxic, anti-tyrosinase, and anti-diabetic activities. A Principal Component Analysis (PCA) was performed in order to understand the correlation between the chemical composition and bioactive properties of the tisanes. The tisane 5 (T5) composed by lemon thyme, tutsan, cloves, and cinnamon, was the most promising mixture, presenting the lowest values for the lipid peroxidation inhibition, anti-inflammatory, and anti-diabetic activity. It also presented the highest concentration of phenolic acids (caffeoylquinic acids derivatives), and flavan-3-ols (catechin derivatives). Only the dry plants presented tocopherols. For the antihemolytic, antimicrobial, and cytotoxic activity, T2 and T4 (with lemon thyme) were highlighted as the best herbal mixtures. The PCA proved to be a valid tool to select the most promising tisane according to the bioactivity. These results suggest that the studied tisanes can be source of high added-value bioactive compounds with health-promoting effects and potential for application in the food and nutraceutical industries, among others. Full article
(This article belongs to the Special Issue Food Natural Additives)
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20 pages, 15141 KiB  
Article
The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork
by Karolina Ferysiuk and Karolina M. Wójciak
Foods 2020, 9(12), 1869; https://doi.org/10.3390/foods9121869 - 15 Dec 2020
Cited by 11 | Viewed by 2538
Abstract
The purpose of this study was to determine the possibility of reducing the amount of NaNO2 added to canned pork during 180 days of storage. In this study, three variants of canned pork were prepared by adding different amounts of sodium nitrite: [...] Read more.
The purpose of this study was to determine the possibility of reducing the amount of NaNO2 added to canned pork during 180 days of storage. In this study, three variants of canned pork were prepared by adding different amounts of sodium nitrite: N (100 mg/kg), NH (50 mg/kg), and NF (no nitrite). The antioxidant capacity, amount of secondary products of lipid oxidation, color intensity, and pH were analyzed after one, 60, 90, and 180 days of storage where sensory properties, water activity (aw), selected pathogenic bacteria, nitrate and nitrite residues, N-nitrosamines (NA), and cholesterol were analyzed after 1 and 180 days of storage. The redness parameter of the nitrite-free canned meat was found to be significantly lower (about 6.4) than that of the products containing sodium nitrite (N: 10.49 and NH: 9.89). During the storage period C. perfringens, L. monocytogenes, and Salmonella were detected in the products. It is not possible to completely eliminate nitrite from the canned pork production process without deteriorating the color, antioxidant properties, sensory characteristics, and health safety. However, the level of hazard chemicals such as NA, nitrate and nitrite residues can be limited by decreasing the amount of nitrite addition to 50 mg/kg. The free-radical scavenging ability for the sample with 50 mg/kg of sodium nitrite was observed to be poor, so its fortification with plant material rich in various polyphenolic substances may be necessary. Full article
(This article belongs to the Special Issue Food Natural Additives)
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16 pages, 302 KiB  
Article
The Development and Consumer Acceptance of Functional Fruit-Herbal Beverages
by Sylwia Skąpska, Krystian Marszałek, Łukasz Woźniak, Justyna Szczepańska, Joanna Danielczuk and Katarzyna Zawada
Foods 2020, 9(12), 1819; https://doi.org/10.3390/foods9121819 - 08 Dec 2020
Cited by 16 | Viewed by 3686
Abstract
The development of functional beverages often requires a compromise between the palatability and high content of bio-active compounds. The purpose of this study was to elaborate on the fruit-herbal beverages with defined pro-health functions and evaluate their consumer acceptance. The beverages contained 80% [...] Read more.
The development of functional beverages often requires a compromise between the palatability and high content of bio-active compounds. The purpose of this study was to elaborate on the fruit-herbal beverages with defined pro-health functions and evaluate their consumer acceptance. The beverages contained 80% of juices obtained from the fruits of aronia, rugosa rose, acerola, sea buckthorn, and cranberry. Each beverage was supplemented with different plant extracts which enhanced the designed functions of the beverage. The beverages were sweetened with sugar or with steviol glycosides, and were preserved by thermal pasteurization. The main groups of bio-active compounds and antioxidant capacity using ABTS, DPPH, and ORAC methods were analysed before and after pasteurization. The sensory acceptance was tested by 60 adult consumers who assessed the desirability of taste, odour, colour, and overall quality. Each beverage contained substantial amounts of polyphenols, including anthocyanins; rosehip-acerola and sea buckthorn beverages were also sources of vitamin C and carotenoids. All these components were stable under thermal treatment. Rosehip-acerola beverages had the highest antioxidant capacity, which was measured using all three methods exhibited. The highest level of consumer acceptance and willingness to purchase went to aronia beverages, while the sea buckthorn gained the lowest. There was no significant difference between the acceptance of beverages sweetened with sugar and stevia. Women and the 25- to 34-year-old consumer group rated the overall acceptability of the beverages slightly higher, although this was not reflected in their inclination to buy them. Attitude toward proper body mass and health had no influence on overall acceptance and willingness to complete the purchases. The main motivation for purchasing the functional beverages was their sensory acceptance, even if the consumers were informed of their potential health benefits. Full article
(This article belongs to the Special Issue Food Natural Additives)

Review

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30 pages, 1614 KiB  
Review
Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products
by Norma Angélica Santiesteban-López, Julián Andrés Gómez-Salazar, Eva M. Santos, Paulo C. B. Campagnol, Alfredo Teixeira, José M. Lorenzo, María Elena Sosa-Morales and Rubén Domínguez
Foods 2022, 11(17), 2613; https://doi.org/10.3390/foods11172613 - 29 Aug 2022
Cited by 12 | Viewed by 3130
Abstract
Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, low salt and reduced additives and [...] Read more.
Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, low salt and reduced additives and achieving sanitary qualities has led to the replacement of the use of synthetic preservatives with natural-origin compounds. However, the reformulation process that reduces the content of several important ingredients (salt, curing salts, etc.), which inhibit the growth of multiple microorganisms, greatly compromises the stability and safety of meat products, thus posing a great risk to consumer health. To avoid this potential growth of spoiling and/or pathogenic microorganisms, numerous molecules, including organic acids and their salts; plant-derived compounds, such as extracts or essential oils; bacteriocins; and edible coatings are being investigated for their antimicrobial activity. This review presents some important compounds that have great potential to be used as natural antimicrobials in reformulated meat products. Full article
(This article belongs to the Special Issue Food Natural Additives)
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16 pages, 21184 KiB  
Review
Potential Use of Elderberry (Sambucus nigra L.) as Natural Colorant and Antioxidant in the Food Industry. A Review
by Rubén Domínguez, Mirian Pateiro, Paulo E. S. Munekata, Eva María Santos López, José Antonio Rodríguez, Lillian Barros and José M. Lorenzo
Foods 2021, 10(11), 2713; https://doi.org/10.3390/foods10112713 - 05 Nov 2021
Cited by 16 | Viewed by 3886
Abstract
The food industry, in response to current consumer demand for natural and functional foods, is constantly evolving and reformulating traditional products formulations. Thus, during the last decades, multiple natural sources have been investigated to replace the need to add synthetic additives. In addition, [...] Read more.
The food industry, in response to current consumer demand for natural and functional foods, is constantly evolving and reformulating traditional products formulations. Thus, during the last decades, multiple natural sources have been investigated to replace the need to add synthetic additives. In addition, the use of natural sources can also increase the nutritional quality of the food. With this in mind, elderberry is used in the food industry for certain purposes. However, its potential is much higher than the number of applications it currently has. Its high content of anthocyanins, as well as other polyphenols and vitamins, means that it can be used by the food industry both as a colorant and as an antioxidant. In addition, the incorporation of these bioactive compounds results in functional foods, with a high antioxidant capacity. Moreover, the inclusion of elderberry products in foods formulation increases their shelf-life, but the correct amount and strategy for adding elderberry to food should be studied to ensure a positive effect on nutritional and technological properties without affecting (or improving) the sensory quality of foods. Therefore, this manuscript aims to review the main bioactive compounds present in elderberries, as well as their potential uses in the food industry. Full article
(This article belongs to the Special Issue Food Natural Additives)
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19 pages, 381 KiB  
Review
Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer
by Esmeralda Rangel-Vargas, Jose Antonio Rodriguez, Rubén Domínguez, José Manuel Lorenzo, Maria Elena Sosa, Silvina Cecilia Andrés, Marcelo Rosmini, José Angel Pérez-Alvarez, Alfredo Teixeira and Eva María Santos
Foods 2021, 10(11), 2687; https://doi.org/10.3390/foods10112687 - 03 Nov 2021
Cited by 33 | Viewed by 6291
Abstract
Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents in protein, dietary fiber and bioactive compounds make [...] Read more.
Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents in protein, dietary fiber and bioactive compounds make them ideal candidates for use in foods in efforts to improve their nutritional profiles. This trend is in line with the consumer’s growing demand for more plant-based foods. The present review paper explores different studies focused on the use of common edible mushrooms as an ingredient and additive replacer by using them in fresh, dried, or even extract forms, as meat, fat, flour, salt, phosphates, and antioxidant replacers. The replacement of meat, fat, flour, and salt by mushrooms from commercial species has been successful despite sensorial and textural parameters can be affected. Moderate concentrations of mushrooms, especially in powder form, should be considered, particularly in non-familiarized consumers. In the case of antioxidant and antimicrobial properties, results are variable, and more studies are necessary to determine the chemical aspects involved. Full article
(This article belongs to the Special Issue Food Natural Additives)
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