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Biofunctional Molecule Exploratory Research on Application in Food and Health...
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Biofunctional Molecule Exploratory Research on Application in Food and Health II

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products Chemistry".

Deadline for manuscript submissions: 31 August 2024 | Viewed by 4060

Special Issue Editors

Dr. Bey-Hing Goh

E-Mail Website
Guest Editor
Sunway Biofunctional Molecules Discovery Centre, School of Medical and Life Sciences, Sunway University, Petaling Jaya 47500, Selangor Darul Ehsan, Malaysia
Interests: natural products; microbial drug discovery; molecular oncology; ethnopharmacology
Special Issues, Collections and Topics in MDPI journals
Dr. Wei Hsum Yap

E-Mail Website
Guest Editor
Centre for Drug Discovery and Molecular Pharmacology (CDDMP), Faculty of Health and Medical Sciences (FHMS), Taylor’s University, Subang Jaya 47500, Malaysia
Interests: macrophage foam cells; inflammation pharmacology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Today, bioactive compounds from nature continue to benefit mankind in various fields, including in the pharmaceutical, nutraceutical, pesticide, and cosmetic industries. Many naturally derived secondary metabolites with therapeutic potential have immense potential in the research pipeline for their application as functional foods, therapeutic and cosmetic agents for the benefit of mankind. They exhibit various biological effects, including their ability to regulate cellular and metabolic processes, as well as to activate or inhibit protein targets, such as receptors or enzymes with a beneficial response in the human body. Their consumption has been correlated to the prevention and treatment of different diseases and to the promotion of good health. In this Special Issue, we would like to emphasize the high value of natural products, which can be used for the development of health and food supplements and as potential cosmeceutical applications.

Dr. Bey-Hing Goh
Dr. Wei Hsum Yap
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. Molecules 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 2700 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

  • bioactive compounds
  • functional foods
  • food supplements
  • natural products

Published Papers (3 papers)

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Research

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15 pages, 1635 KiB  
Article
Starch Properties of Roasting Rice from Naturally High-Resistant Starch Rice Varieties
by Ruifang Yang, Jianhao Tang, Qi Zhao, Zhongze Piao, Gangseob Lee, Changzhao Wan and Jianjiang Bai
Molecules 2023, 28(17), 6408; https://doi.org/10.3390/molecules28176408 - 02 Sep 2023
Viewed by 1301
Abstract
This study investigates the effects of moisture content control on the characteristics, properties, and in vitro starch digestion of roasted rice powder made from natural high-resistant starch (RS) rice varieties. The results demonstrate that adjusting the moisture content before roasting significantly affects the [...] Read more.
This study investigates the effects of moisture content control on the characteristics, properties, and in vitro starch digestion of roasted rice powder made from natural high-resistant starch (RS) rice varieties. The results demonstrate that adjusting the moisture content before roasting significantly affects the RS content of the roasted rice powder. Among various moisture levels tested, the addition of 15% water (rice-to-water ratio of 85:15) before roasting resulted in the highest RS content, reaching 22.61%. Several key parameters of the rice samples before and after optimal moisture control were analyzed, including thermal stability, chain length distribution, volatile flavor composition, and scanning electron microscopy. Additionally, in vitro digestion properties were measured. The findings revealed that the volatile flavor compounds in the high-RS roasted rice significantly increased compared to non-roasted rice. Moreover, the thermal stability of the rice samples improved, and the chain length distribution exhibited significant changes. The water absorption and expansion properties were significantly lower in the high-RS roasted rice. Furthermore, the in vitro starch digestion of the roasted flour made from high-RS rice showed a significantly lower digestion rate compared to common rice, indicating a lower starch hydrolysis index in high-RS rice with the sbe-rs genotype. Overall, the roasting process of natural high-RS rice modifies its characteristics, increases the RS content, enhances the flavor, and results in a lower starch digestion rate compared to common rice. This study provides valuable data for the food industry to promote the application of high-RS rice varieties with mutations in the SBEIIb gene, such as Youtangdao2 (YTD2). Full article
(This article belongs to the Special Issue Biofunctional Molecule Exploratory Research on Application in Food and Health II)
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21 pages, 1964 KiB  
Article
Fortification of Fermented Camel Milk with Salvia officinalis L. or Mentha piperita Leaves Powder and Its Biological Effects on Diabetic Rats
by Magdy Ramadan Shahein, Mahmoud Ibrahim El-Sayed, Enrique Raya-Álvarez, Abdelmoneim Ahmed Elmeligy, Mohamed A. Mohamady Hussein, Murad A. Mubaraki, Ahmad Agil and Ehab Kotb Elmahallawy
Molecules 2023, 28(15), 5749; https://doi.org/10.3390/molecules28155749 - 29 Jul 2023
Viewed by 1497
Abstract
The incorporation of fermented camel milk with natural additives possesses numerous benefits for the treatment of various pathological and metabolic conditions. The present study investigated the impact of fortification of fermented camel milk with sage or mint leaves powder (1 and 1.5%, respectively) [...] Read more.
The incorporation of fermented camel milk with natural additives possesses numerous benefits for the treatment of various pathological and metabolic conditions. The present study investigated the impact of fortification of fermented camel milk with sage or mint leaves powder (1 and 1.5%, respectively) on glucose and insulin levels, lipid profile, and liver and kidney functions in alloxan-induced diabetic rats. The gross chemical composition of sage and peppermint leaves powder was studied. The chemical composition of sage and mint extracts was performed using liquid chromatography–electrospray ionization–tandem mass spectrometry (LC-MS) of sage and mint extracts. Furthermore, a total of forty-two adult normal male albino rats were included in this study, whereas one group was kept as the healthy control group (n = 6 rats) and diabetes was induced in the remaining animals (n = 36 rats) using alloxan injection (150 mg/kg of body weight). Among diabetic rats groups, a control group (n = 6 rats) was kept as the diabetic control group whereas the other 5 groups (6 rats per group) of diabetic rats were fed fermented camel milk (FCM) or fermented camel milk fortified with 1 and 1.5% of sage or mint leaves powder. Interestingly, the oral administration of fermented camel milk fortified with sage or mint leaves powder, at both concentrations, caused a significant decrease in blood glucose level and lipid profile, and an increase in insulin level compared to the diabetic control and FCM groups. Among others, the best results were observed in the group of animals that received fermented camel milk fortified with 1.5% sage powder. In addition, the results revealed that the fermented camel milk fortified with sage or mint leaves powder improved the liver and kidney functions of diabetic rats. Our study concluded that the use of sage and mint leaves powder (at a ratio of 1.5%) with fermented camel milk produces functional food products with anti-diabetic activity. Full article
(This article belongs to the Special Issue Biofunctional Molecule Exploratory Research on Application in Food and Health II)
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Review

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21 pages, 2279 KiB  
Review
The Application of Natural Carotenoids in Multiple Fields and Their Encapsulation Technology: A Review
by Yinglan Li, Yanna Zhao, Huaizhen Zhang, Zhuang Ding and Jun Han
Molecules 2024, 29(5), 967; https://doi.org/10.3390/molecules29050967 - 22 Feb 2024
Cited by 1 | Viewed by 877
Abstract
Carotenoids, which are inherent pigments occurring in plants and microorganisms, manifest a diverse array of vivid hues. Owing to their multifarious health advantages, carotenoids have engendered substantial interest among scholars and consumers alike. Presently, carotenoids are extensively employed in the realms of food, [...] Read more.
Carotenoids, which are inherent pigments occurring in plants and microorganisms, manifest a diverse array of vivid hues. Owing to their multifarious health advantages, carotenoids have engendered substantial interest among scholars and consumers alike. Presently, carotenoids are extensively employed in the realms of food, nutrition and health commodities, pharmaceuticals, and cosmetics, rendering them an indispensable constituent of our quotidian existence. Therefore, the objective of this review is to present a succinct and methodical examination of the sources, constituents, and factors influencing formation of carotenoids. Particular attention will be given to encapsulation strategies that maintain intrinsic characteristics, as the growing desire for carotenoids is propelled by individuals’ escalating standards of living. Moreover, the applications of natural carotenoids in multiple fields, including pharmaceutical, food and feed, as well as cosmetics, are discussed in detail. Finally, this article explores the main challenges hindering the future advancement of carotenoids, aiming at facilitating their effective integration into the circular economy. Full article
(This article belongs to the Special Issue Biofunctional Molecule Exploratory Research on Application in Food and Health II)
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