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Plant Foods Ingredients as Functional Foods and Nutraceuticals II

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

Deadline for manuscript submissions: closed (31 October 2023) | Viewed by 19401

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Dr. Maria Ciudad-Mulero

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Department of Nutrition and Food Science, Complutense University of Madrid, Madrid, Spain
Interests: food science and technology; plant food bioactive compounds; functional foods and ingredients
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Dr. Patricia Morales

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Department of Nutrition and Food Science, Complutense University of Madrid, Madrid, Spain
Interests: food science and technology; natural food matrix; food additives; functional foods and ingredients
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Virginia Fernández-Ruiz

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Department Nutrition and Food Science, Complutense University of Madrid, Madrid, Spain
Interests: plant food bioactive compounds; chemical and sensory food analysis; nutrition
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Functional Foods and Nutraceuticals have similar characteristics in terms of nutritive value to conventional foods. Indeed, these food products provide disease-preventing and health-promoting effects when consumed as part of a balanced diet. In this context, functional foods, which contain components, nutrients, or bioactive compounds exerting selective beneficial effects on one or more functions of the organism, are widely distributed in the food market.

It is estimated that more than 3 million cases of chronic diseases and cancer over a year could be avoided with a healthy and balanced diet, including functional foods. Health claims are important value-added features for consumers and, therefore, for the food industry, since they can give a competitive advantage to a functional food products or food ingredients. EFSA authority accepts only health claims in functional foods and nutraceuticals based on strong scientific evidence. Therefore, further research is required to provide the association between functional foods and nutraceuticals containing phytochemicals and human health.

In this Special Issue of Molecules, we would like to bring together papers dealing with the topic of Plant Foods Ingredients as Functional Foods and Nutraceutical and its relation to human health. In broad terms, the study of phytochemicals present in functional foods and nutraceuticals coming from vegetables, fruits, cereals, pulses, among others, and the study of their potential bioactivity (in vitro and in vivo), potential health effects, reduction of disease risk, as well as effects on disease biomarkers will be considered.

We welcome different types of manuscripts, including original research articles and up-to-date reviews (systematic reviews and meta-analyses). Topics may include recent advances and knowledge on the associations of phytochemicals present in functional foods and nutraceuticals, their intake, and nutritional biomarkers with reduction of disease risk, cardiovascular disease, high blood pressure, cancer, and other chronic diseases.

Dr. Maria Ciudad-Mulero
Prof. Dr. Patricia Morales
Prof. Dr. Virginia Fernández-Ruiz
Guest Editors

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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

nutraceuticals
functional foods
plant ingredients
phytochemicals
health claims, in vitro and in vivo studies

Related Special Issues

Plant Foods Ingredients as Functional Foods and Nutraceuticals in Molecules (16 articles)
Plant Foods Ingredients as Functional Foods and Nutraceuticals III in Molecules (1 article)

Published Papers (10 papers)

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Research

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21 pages, 2437 KiB

Open AccessArticle

Contribution of Insoluble Bound Antioxidants from Germinated Seeds of Wheat and Spelt to the Nutritional Value of White Bread

by Marjeta Mencin, Katja Golob, Maja Krek, Tomaž Polak, Tomaž Požrl and Petra Terpinc

Molecules 2023, 28(17), 6311; https://doi.org/10.3390/molecules28176311 - 29 Aug 2023

Cited by 1 | Viewed by 665

Abstract

This research aimed to study the dynamic changes in phenolic antioxidants between the germ and the rest of the germinated seed of wheat and spelt and to evaluate the whole grain flour from germinated seeds as a functional supplement. Longer germination resulted in higher TPC, DPPH, and ABTS values when considering the entire germinated seed, while the optimal germination time was not consistent when considering the germ and the remaining germinated seed separately. While in the germinated seed (without germ) the majority of TPC was determined to be bound phenolics (up to 92%), the extractable form dominated in the germ (up to 69%). The most abundant phenolic antioxidants in germinated wheat and spelt seeds, trans-ferulic acid, cis-ferulic acid, and p-coumaric acid, increased significantly with germination. Only breads with 5% germinated spelt or wheat flour were suitable for the production of a food product, showing higher extractable TPC, antioxidant activity, individual phenolic acids, and improved specific volume, and were preferred because of their appearance, aroma, and color. The PCA biplot showed that the addition of 15% and 30% germinated flours had the greatest positive impact on phenolic properties, while breads with the addition of 5% germinated flour had the greatest positive impact on specific volume and color. Full article

(This article belongs to the Special Issue Plant Foods Ingredients as Functional Foods and Nutraceuticals II)

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18 pages, 3203 KiB

Open AccessArticle

Chemical Profiling and Bioactivity Assessment of Helichrysum italicum (Roth) G. Don. Essential Oil: Exploring Pure Compounds and Synergistic Combinations

by Mateo Glumac, Zvonimir Jažo, Vlatka Paštar, Anja Golemac, Vedrana Čikeš Čulić, Sanida Bektić, Mila Radan and Ivana Carev

Molecules 2023, 28(14), 5299; https://doi.org/10.3390/molecules28145299 - 09 Jul 2023

Cited by 3 | Viewed by 1626

Abstract

Helichrysum italicum (Roth) G. Don., immortelle, is a plant species used in ethnomedicine and the food industry as a spice added to food, beverages, and bakery products. It has been shown to possess various biological activities, such as antioxidant and antibacterial activity, making it useful as a natural preservative. We investigated the phytochemical profile and biological activity of H. italicum essential oils from wild-grown plant material collected from natural habitats in the Republic of Croatia and Bosnia and Herzegovina. Using high-resolution scanning electron microscopy (SEM), a visual investigation of plant organs (stem, leaf, and flower) was performed, confirming the presence of essential oil reservoirs on the surface of all examined plant organs. Essential oils were isolated by hydrodistillation in the Clevenger apparatus. The chemical composition of the essential oils was determined using the GC-MS analytical technique. Cytotoxic activity tests were performed in vitro on three cell lines: skin (fibroblast), lung, and breast cancer. Using statistical tools, the synergistic and selective effects of H. italicum essential oil on healthy and tumor cells were correlated to chemical composition and cytotoxic activity. The synergistic and antagonistic effects of H. italicum essential oil’s individual components were simulated by testing pure compounds and their mixture of cytotoxic activity on fibroblasts and breast cancer cells. The results confirm that essential oil’s biological activity is much greater than the sum of the effects of its components. The present data are novel contributions to the body of knowledge on the biological activity of this species used in the food industry. Full article

(This article belongs to the Special Issue Plant Foods Ingredients as Functional Foods and Nutraceuticals II)

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22 pages, 1982 KiB

Open AccessArticle

Wild Vitex agnus-castus L.: Phytochemical Characterization, Acute Toxicity, and Bioactive Properties

by Mohamed Ali Boujbiha, Hassiba Chahdoura, Khaoula Adouni, Borhane Eddine Cherif Ziani, Mejdi Snoussi, Yasmine Chakroun, María Ciudad-Mulero, Virginia Fernández-Ruiz, Lotfi Achour, Boulbaba Selmi, Patricia Morales, Guido Flamini and Habib Mosbah

Molecules 2023, 28(13), 5096; https://doi.org/10.3390/molecules28135096 - 29 Jun 2023

Cited by 1 | Viewed by 1339

Abstract

Wild Vitex agnus-castus (VAC) is a Mediterranean plant that is rich in bioactive metabolites. This study aimed to validate, for the first time, the beneficial use of VAC fruits and fruit decoctions (VFDs) through in vitro and in vivo trials. Forty-one volatile components were detected in VAC fruits, with 1,8-cineole (30.3%) comprising the majority. The antioxidant activity of VFD was measured by using different in vitro methods (EC₅₀ of 0.16 mg/mL by β-carotene bleaching inhibition assay) and by measuring the DNA protection power. Using the disc diffusion assay, the antimicrobial activity of VFD was evaluated, and it exhibited a noticeable anticandidal activity. VFD did not cause any toxicity or mortality in rats treated with doses > 200 mg/kg. Using the acetic acid writhing test, the antinociceptive activity of VFD was measured. Our results showed that VFD at 200 mg/kg exhibited a higher analgesic activity (81.68%) than acetylsalicylic acid used as a positive control (74.35%). Its gastroprotective ability was assessed by HCl/ethanol-induced gastric lesions, which were remarkably inhibited (84.62%) by intraperitoneal administration of VFD. This work helps to validate the popular use of VAC to treat nociceptive, inflammatory, and gastric disorders and encourages researchers to further investigate the identification of pharmacological compounds from this species. Full article

(This article belongs to the Special Issue Plant Foods Ingredients as Functional Foods and Nutraceuticals II)

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17 pages, 2094 KiB

Open AccessArticle

Chemical and Biological Characterization of Green and Processed Coffee Beans from Coffea arabica Varieties

by Javier Gallardo-Ignacio, Anislada Santibáñez, Octavio Oropeza-Mariano, Ricardo Salazar, Rosa Mariana Montiel-Ruiz, Sandra Cabrera-Hilerio, Manasés Gonzáles-Cortazar, Francisco Cruz-Sosa and Pilar Nicasio-Torres

Molecules 2023, 28(12), 4685; https://doi.org/10.3390/molecules28124685 - 10 Jun 2023

Viewed by 1481

Abstract

Coffee is one of the most consumed beverages in the world; its production is based mainly on varieties of the Coffea arabica species. Mexico stands out for its specialty and organic coffee. In Guerrero, the production is done by small indigenous community cooperatives that market their product as raw material. Official Mexico Standards stipulate the requirements for its commercialization within the national territory. In this work, the physical, chemical, and biological characterizations of green, medium, and dark roasted beans from C. arabica varieties were carried out. Analysis by HPLC showed higher chlorogenic acid (55 mg/g) and caffeine (1.8 mg/g) contents in the green beans of the Bourbon and Oro Azteca varieties. The caffeine (3.88 mg/g) and melanoidin (97 and 29 mg/g) contents increased according to the level of roasting; a dissimilar effect was found in the chlorogenic acid content (14.5 mg/g). The adequate nutritional content and the sensory evaluation allowed the classification of dark-roasted coffee as premium coffee (84.25 points) and medium-roasted coffee as specialty coffee (86.25 points). The roasted coffees presented antioxidant activity without cytotoxic effects; the presence of CGA and caffeine supports the beneficial effects of drinking coffee. The results obtained will serve as a basis for making decisions on improvements to the coffees analyzed. Full article

(This article belongs to the Special Issue Plant Foods Ingredients as Functional Foods and Nutraceuticals II)

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24 pages, 4240 KiB

Open AccessArticle

Antioxidant, Anti-Inflammatory, and Anti-Cancer Properties of Amygdalin Extracted from Three Cassava Varieties Cultivated in Benin

by Halfane Lehmane, Arnaud N. Kohonou, Atchadé Pascal Tchogou, Radiate Ba, Durand Dah-Nouvlessounon, Oscar Didagbé, Haziz Sina, Maximin Senou, Adolphe Adjanohoun and Lamine Baba-Moussa

Molecules 2023, 28(11), 4548; https://doi.org/10.3390/molecules28114548 - 05 Jun 2023

Cited by 2 | Viewed by 1560

Abstract

Given that cancer is a disease that is rampant in the world and especially in Africa, where the population has enormous difficulty treating it, plants are a safer and less expensive alternative. Cassava is a plant species valued in Benin because of its numerous medicinal and nutritional virtues. This study evaluated the biological activities of amygdalin from the organs of three cassava varieties most commonly produced in Benin (BEN, RB, and MJ). HPLC analysis was used to quantify amygdalin in cassava organs and derivatives. Phytochemical screening was performed to determine secondary metabolite groups. DPPH and FRAP methods were used to assess antioxidant activity. Cytotoxicity of the extracts was tested on Artemia salina larvae. The anti-inflammatory activity was evaluated in vivo in an albino mouse paw edema model induced by 5% formalin. The anticancer activity was evaluated in vivo on Wistar rats rendered cancerous by 1,2-dimethylhydrazine (DMH) using 5-fluorouracil as a reference molecule. The results showed that the organs of all three-cassava varieties contained glycosides, flavonoids, saponosides, steroids, tannins, coumarins, and cyanogenic derivatives. Young stems and fresh cassava leaves had the highest amygdalin concentrations, with 11,142.99 µg 10 g⁻¹ and 9251.14 µg 10 g⁻¹, respectively. The Agbeli derivative was more concentrated in amygdalin, with a content of 401.56 µg 10 g⁻¹ than the other derivatives. The antioxidant activity results showed that the amygdalin extracts were DPPH radical scavengers with IC₅₀ values ranging from 0.18 mg mL⁻¹ to 2.35 mg mL⁻¹. The cytotoxicity test showed no toxicity of the extracts toward shrimp larvae. Administration of amygdalin extracts from the leaves of BEN and MJ varieties prevents inflammatory edema. The percentages of edema inhibition varied between 21.77% and 27.89%. These values are similar (p > 0.05) to those of acetylsalicylic acid (25.20%). Amygdalin extract of the BEN variety significantly (p < 0.0001) reduces edema. Both BEN extracts inhibited cancer induction with DMH. In preventive and curative treatments, rats fed with amygdalin extracts showed low anti-cancer activity under the effect of DMH and a significant difference in biochemical results. Thus, the organs of all three cassava varieties studied have secondary metabolites and good antioxidant activity. The leaves contain high levels of amygdalin and can be used as anti-inflammatory and anticancer agents. Full article

(This article belongs to the Special Issue Plant Foods Ingredients as Functional Foods and Nutraceuticals II)

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22 pages, 1492 KiB

Open AccessArticle

Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread

by Marjeta Mencin, Nika Markanovič, Maja Mikulič Petkovšek, Robert Veberič and Petra Terpinc

Molecules 2023, 28(8), 3428; https://doi.org/10.3390/molecules28083428 - 13 Apr 2023

Cited by 1 | Viewed by 1861

Abstract

In the present study, the partial substitution of common white wheat flour for a bread recipe with variously bioprocessed wholegrain spelt was investigated. The addition of 1% and pasteurised 5% “germinated + enzymatic treated” spelt flour to wheat flour significantly improved the specific volume of the bread, but their texture profile analysis and sensory evaluation were not satisfactory. A higher percentage of added bioprocessed spelt flour darkened the colour of the bread. Breads with the addition of more than 5% of bioprocessed spelt flour were unacceptable in terms of quality and sensory parameters. The highest extractable and bound individual phenolics were found in breads with 5% “germinated + fermented” spelt flour (GFB5) and 5% pasteurised “germinated + enzymatic treated” spelt flour (GEB5P). A strong positive correlation was determined between trans-ferulic acid and TPC and DPPH^• radical scavenging activity. The GEB5P bread showed the highest increase in extractable and bound trans-ferulic acid content, by 320% and 137%, respectively, compared to the control bread. Principal component analysis showed differences between the control bread and enriched breads in terms of their quality, sensory and nutritional properties. Breads with 2.5% and 5% “germinated + fermented” spelt flour had the most acceptable rheological, technological and sensory characteristics, in addition to a substantial improvement in their antioxidant content. Full article

(This article belongs to the Special Issue Plant Foods Ingredients as Functional Foods and Nutraceuticals II)

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17 pages, 662 KiB

Open AccessArticle

Effect of Bear Garlic Addition on the Chemical Composition, Microbiological Quality, Antioxidant Capacity, and Degree of Proteolysis in Soft Rennet Cheeses Produced from Milk of Polish Red and Polish Holstein-Friesian Cows

by Dorota Najgebauer-Lejko, Agnieszka Pluta-Kubica, Jacek Domagała, Katarzyna Turek, Iwona Duda and Jozef Golian

Molecules 2022, 27(24), 8930; https://doi.org/10.3390/molecules27248930 - 15 Dec 2022

Cited by 2 | Viewed by 1591

Abstract

This study aimed to assess the effect of milk source and bear garlic addition on the selected properties of soft rennet cheese. Cheeses were produced from cow milk derived from two sources: Polish Red cows (PR) and Polish Holstein-Friesian cows (PHF) with a 0.5% (w/w) addition of bear garlic (Allium ursinum L.) dried leaves. Chemical composition and fatty acid profiles (GC) were determined in fresh cheeses. Fresh and stored for two weeks cheeses were subjected to microbiological studies, i.e., total aerobic bacteria count (TABC); count of Lactococcus sp., yeast and molds; coliforms; analysis of the proteolysis extension by means of o-phthaldialdehyde (OPA) assay and free amino acids content (HPLC); antioxidant capacity as 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP); as well as pH and water activity. Cheeses with bear garlic herbs were more prone to proteolysis but this was not accompanied by any effect on the microbial counts, water activity or pH. Cheeses produced from PR milk contained less monounsaturated fatty acids (MUFA) but were richer in n-3 PUFA and had a lower n-6/n-3 FA ratio than cheeses from PHF milk. Bear garlic addition increased DPPH anti-radical power but had less of an effect on the FRAP values. Full article

(This article belongs to the Special Issue Plant Foods Ingredients as Functional Foods and Nutraceuticals II)

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Review

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12 pages, 1021 KiB

Open AccessReview

The Garlic Tree of Borneo, Scorodocarpus borneensis (Baill.) Becc. (Olacaceae): Potential Utilization in Pharmaceutical, Nutraceutical, and Functional Cosmetic Industries

by Christophe Wiart, Afsana Amin Shorna, Mohammed Rahmatullah, Veeranoot Nissapatorn, Jaya Seelan Sathya Seelan, Homathevi Rahman, Nor Azizun Rusdi, Nazirah Mustaffa, Layane Elbehairy and Mazdida Sulaiman

Molecules 2023, 28(15), 5717; https://doi.org/10.3390/molecules28155717 - 28 Jul 2023

Viewed by 1762

Abstract

Scorodocarpus borneensis (Baill.) Becc. is attracting increased attention as a potential commercial medicinal plant product in Southeast Asia. This review summarizes the current knowledge on the taxonomy, habitat, distribution, medicinal uses, natural products, pharmacology, toxicology, and potential utilization of S. borneesis in the pharmaceutical/nutraceutical/functional cosmetic industries. All data in this review were compiled from Google Scholar, PubMed, Science Direct, Web of Science, ChemSpider, PubChem, and a library search from 1866 to 2022. A total of 33 natural products have been identified, of which 11 were organosulfur compounds. The main organosulfur compound in the seeds is bis-(methylthiomethyl)disulfide, which inhibited the growth of a broad spectrum of bacteria and fungi, T-lymphoblastic leukemia cells, as well as platelet aggregation. Organic extracts evoked anti-microbial, cytotoxic, anti-free radical, and termiticidal effects. S. borneensis and its natural products have important and potentially patentable pharmacological properties. In particular, the seeds have the potential to be used as a source of food preservatives, antiseptics, or termiticides. However, there is a need to establish acute and chronic toxicity, to examine in vivo pharmacological effects and to perform clinical studies. Full article

(This article belongs to the Special Issue Plant Foods Ingredients as Functional Foods and Nutraceuticals II)

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14 pages, 600 KiB

Open AccessReview

The Chemopreventive Effects of Chlorogenic Acids, Phenolic Compounds in Coffee, against Inflammation, Cancer, and Neurological Diseases

by Toshiyuki Murai and Satoru Matsuda

Molecules 2023, 28(5), 2381; https://doi.org/10.3390/molecules28052381 - 04 Mar 2023

Cited by 20 | Viewed by 3551

Abstract

Coffee is one of the most widely consumed beverages, which has several effects on the human body. In particular, current evidence suggests that coffee consumption is associated with a reduced risk of inflammation, various types of cancers, and certain neurodegenerative diseases. Among the various constituents of coffee, phenolic phytochemicals, more specifically chlorogenic acids, are the most abundant, and there have been many attempts to utilize coffee chlorogenic acid for cancer prevention and therapy. Due to its beneficial biological effect on the human body, coffee is regarded as a functional food. In this review article, we summarize the recent advances and knowledge on the association of phytochemicals contained in coffee as nutraceuticals, with a particular focus on phenolic compounds, their intake, and nutritional biomarkers, with the reduction of disease risk, including inflammation, cancer, and neurological diseases. Full article

(This article belongs to the Special Issue Plant Foods Ingredients as Functional Foods and Nutraceuticals II)

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23 pages, 429 KiB

Open AccessReview

Prospective Role of Indigenous Leafy Vegetables as Functional Food Ingredients

by Nyarai Mungofa, July Johannes Sibanyoni, Mpho Edward Mashau and Daniso Beswa

Molecules 2022, 27(22), 7995; https://doi.org/10.3390/molecules27227995 - 18 Nov 2022

Cited by 1 | Viewed by 2635

Abstract

Indigenous leafy vegetables (ILVs) play a pivotal role in sustaining the lives of many people of low socio-economic status who reside in rural areas of most developing countries. Such ILVs contribute to food security since they withstand harsher weather and soil conditions than their commercial counterparts and supply important nutrients such as dietary fibre, vitamins and minerals. Furthermore, ILVs contain bioactive components such as phenolic compounds, flavonoids, dietary fibre, carotene content and vitamin C that confer health benefits on consumers. Several studies have demonstrated that regular and adequate consumption of vegetables reduces risks of chronic conditions such as diabetes, cancer, metabolic disorders such as obesity in children and adults, as well as cardiovascular disease. However, consumption of ILVs is very low globally as they are associated with unbalanced and poor diets, with being food for the poor and with possibly containing toxic heavy metals. Therefore, this paper reviews the role of ILVs as food security crops, the biodiversity of ILVs, the effects of processing on the bioactivity of ILVs, consumer acceptability of food derived from ILVs, potential toxicity of some ILVs and the potential role ILVs play in the future of eating. Full article

(This article belongs to the Special Issue Plant Foods Ingredients as Functional Foods and Nutraceuticals II)

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