Research

Jump to: Review

19 pages, 870 KiB

Open AccessArticle

High-Pressure Processing of Fruit Smoothies Enriched with Dietary Fiber from Carrot Discards: Effects on the Contents and Bioaccessibilities of Carotenoids and Vitamin E

by Melisa Donda Zbinden, Mario Schmidt, Charito Ivana Vignatti, María Élida Pirovani and Volker Böhm

Molecules 2024, 29(6), 1259; https://doi.org/10.3390/molecules29061259 - 12 Mar 2024

Viewed by 643

Abstract

The effects of high-pressure processing (HPP) (450 MPa/600 MPa/3 min) on the carotenoid and vitamin E contents of smoothies made from strawberry, orange juice, banana and apple, and the same smoothies enriched with dietary fiber from discarded carrots were compared. The contents and [...] Read more.

The effects of high-pressure processing (HPP) (450 MPa/600 MPa/3 min) on the carotenoid and vitamin E contents of smoothies made from strawberry, orange juice, banana and apple, and the same smoothies enriched with dietary fiber from discarded carrots were compared. The contents and bioaccessibilities of these compounds were also evaluated over the course of 28 days at 4 °C. The application of HPP in the formulations significantly increased the contents of β-cryptoxanthin, α-carotene and β-carotene and retained the contents of lutein, zeaxanthin and vitamin E compared to untreated samples. A decreasing trend in the content of each compound was observed with an increase in storage time. The application of HPP initially led to reductions in the bioaccessibility of individual compounds. However, overall, during storage, there was an increase in bioaccessibility. This suggests that HPP influences cell structure, favoring compound release and micelle formation. HPP is a sustainable method that preserves or enhances carotenoid extractability in ready-to-drink fruit beverages. Furthermore, the incorporation of dietary fiber from carrot processing discards supports circular economy practices and enhances the health potential of the product. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

12 pages, 972 KiB

Open AccessArticle

Assessment of Popcorn’s Bioactive Status in Response to Popping

by Jelena Vukadinović, Jelena Srdić, Natalija Kravić, Snežana Mladenović Drinić, Milena Simić, Milan Brankov and Vesna Dragičević

Molecules 2024, 29(4), 807; https://doi.org/10.3390/molecules29040807 - 09 Feb 2024

Viewed by 714

Abstract

Popcorn is a specialty maize variety with popping abilities. Although considered a snack, popcorn flakes provide a variety of benefits for the human diet. To evaluate the change in content of bioactive compounds in response to microwave popping, the kernels and flakes of [...] Read more.

Popcorn is a specialty maize variety with popping abilities. Although considered a snack, popcorn flakes provide a variety of benefits for the human diet. To evaluate the change in content of bioactive compounds in response to microwave popping, the kernels and flakes of twelve popcorn hybrids were assayed. Accordingly, the content of phytic acid, glutathione, phenolic compounds, carotenoids, and tocopherols, as well as the antioxidant activity, were evaluated. In all evaluated popcorn hybrids, the most pronounced significant average decrease of 71.94% was observed for GSH content, followed by 57.72% and 16.12% decreases for lutein + zeaxanthin and phytic acid content, respectively. In response to popping, in the majority of the evaluated hybrids, the most pronounced significant average changes of a 63.42% increase and a 27.61% decrease were observed for DPPH, followed by a 51.52% increase and a 24.48% decrease for β-carotene, as well as, a 48.62% increase and a 16.71% decrease for α-Tocopherol content, respectively. The applied principal component and hierarchical cluster analyses revealed the distinct separation of popcorn hybrids’ kernels and flakes, indicating the existence of a unique linkage of changes in bioactive compound content in response to popping. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

18 pages, 5173 KiB

Open AccessArticle

The Inhibition of Mitogen-Activated Protein Kinases (MAPKs) and NF-κB Underlies the Neuroprotective Capacity of a Cinnamon/Curcumin/Turmeric Spice Blend in Aβ-Exposed THP-1 Cells

by Alessandro Maugeri, Caterina Russo, Giuseppe Tancredi Patanè, Davide Barreca, Giuseppina Mandalari and Michele Navarra

Molecules 2023, 28(24), 7949; https://doi.org/10.3390/molecules28247949 - 05 Dec 2023

Viewed by 814

Abstract

Alzheimer’s disease (AD) is a neurodegenerative disorder characterized by an increased level of β-amyloid (Aβ) protein deposition in the brain, yet the exact etiology remains elusive. Nowadays, treatments only target symptoms, thus the search for novel strategies is constantly stimulated, and looking to [...] Read more.

Alzheimer’s disease (AD) is a neurodegenerative disorder characterized by an increased level of β-amyloid (Aβ) protein deposition in the brain, yet the exact etiology remains elusive. Nowadays, treatments only target symptoms, thus the search for novel strategies is constantly stimulated, and looking to natural substances from the plant kingdom. The aim of this study was to investigate the neuroprotective effects of a spice blend composed of cinnamon bark and two different turmeric root extracts (CCSB) in Aβ-exposed THP-1 cells as a model of neuroinflammation. In abiotic assays, CCSB demonstrated an antioxidant capacity up to three times stronger than Trolox in the ORAC assay, and it reduced reactive oxygen species (ROS) induced by the amyloid fragment in THP-1 cells by up to 39.7%. Moreover, CCSB lowered the Aβ stimulated secretion of the pro-inflammatory cytokines IL-1β and IL-6 by up to 24.9% and 43.4%, respectively, along with their gene expression by up to 25.2% and 43.1%, respectively. The mechanism involved the mitogen-activated protein kinases ERK, JNK and p38, whose phosphorylation was reduced by up to 51.5%, 73.7%, and 58.2%, respectively. In addition, phosphorylation of p65, one of the five components forming NF-κB, was reduced by up to 86.1%. Our results suggest that CCSB can counteract the neuroinflammatory stimulus induced by Aβ-exposure in THP-1 cells, and therefore can be considered a potential candidate for AD management. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

17 pages, 3043 KiB

Open AccessArticle

The Ethanolic Extract of Lycium ruthenicum Ameliorates Age-Related Physiological Damage in Mice

by Boya Cui, Lanying Liu, Tao Shi, Min Yin, Xu Feng and Yu Shan

Molecules 2023, 28(22), 7615; https://doi.org/10.3390/molecules28227615 - 15 Nov 2023

Viewed by 975

Abstract

Aging and age-related diseases are important study topics due to their associations with progressive physiological damage to genes, cells, tissues, and the entire organism, which ultimately affects the functional efficiency of organs. Lycium ruthenicum Murr. is a functional food that is known for [...] Read more.

Aging and age-related diseases are important study topics due to their associations with progressive physiological damage to genes, cells, tissues, and the entire organism, which ultimately affects the functional efficiency of organs. Lycium ruthenicum Murr. is a functional food that is known for its high contents of anthocyanins and spermidines, both of which have been demonstrated to have positive effects on anti-aging activity and anti-oxidation. In this study, we used HPLC-MS to analyze the constituents of L. ruthenicum Murr. Extract (LRM) and investigated their potential mechanism for exerting antioxidative effects in D-galactose (D-Gal) aging model mice. LRM (25 mg/kg, 50 mg/kg, and 100 mg/kg) improved cognitive function in D-Gal-treated mice, as shown by reduced escape latencies and increased platform crossings in behavioral tests. We measured the contents of lipid peroxidation (LPO) and malondialdehyde (MDA) and the enzyme activities of the antioxidant enzymes superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) in mice serum and brain after 6 weeks of D-Gal treatment. LRM decreased the contents of LPO and MDA and increased the enzyme activities of SOD and GSH-Px, indicating the protection effect of LRM against D-Gal-induced oxidative stress. Additionally, LRM can inhibit oxidative stress in cells by reducing intracellular ROS levels and restoring mitochondrial membrane potential, thereby inhibiting paraquat (PQ)-induced cellular senescence and delaying cell aging. Therefore, LRM has the potential to be a healthcare product for the treatment of age-related diseases. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Graphical abstract

12 pages, 1360 KiB

Open AccessArticle

Determination of Luteolin 7-Glucuronide in Perilla frutescens (L.) Britt. Leaf Extracts from Different Regions of China and Republic of Korea and Its Cholesterol-Lowering Effect

by Zhaoyang Wu, Sangyoun Lee, Beomgoo Kang, Sookyeong Lee, Kyochul Koo, Jaeyong Lee and Soonsung Lim

Molecules 2023, 28(20), 7007; https://doi.org/10.3390/molecules28207007 - 10 Oct 2023

Cited by 1 | Viewed by 842

Abstract

Lowering blood cholesterol levels is crucial for reducing the risk of cardiovascular disease in patients with familial hypercholesterolemia. To develop Perilla frutescens (L.) Britt. leaves as a functional food with a cholesterol-lowering effect, in this study, we collected P. frutescens (L.) Britt. leaves [...] Read more.

Lowering blood cholesterol levels is crucial for reducing the risk of cardiovascular disease in patients with familial hypercholesterolemia. To develop Perilla frutescens (L.) Britt. leaves as a functional food with a cholesterol-lowering effect, in this study, we collected P. frutescens (L.) Britt. leaves from different regions of China and Republic of Korea. On the basis of the extraction yield (all components; g/kg), we selected P. frutescens (L.) Britt. leaves from Hebei Province, China with an extract yield of 60.9 g/kg. After evaluating different concentrations of ethanol/water solvent for P. frutescens (L.) Britt. leaves, with luteolin 7-glucuronide as the indicator component, we selected a 30% ethanol/water solvent with a high luteolin 7-glucuronide content of 0.548 mg/g in Perilla. frutescens (L.) Britt. leaves. Subsequently, we evaluated the cholesterol-lowering effects of P. frutescens (L.) Britt. leaf extract and luteolin 7-glucuronide by detecting total cholesterol in HepG2 cells. The 30% ethanol extract lowered cholesterol levels significantly by downregulating 3-hydroxy-3-methyl-glutaryl-coenzyme A reductase expression. This suggests that P. frutescens (L.) Britt leaves have significant health benefits and can be explored as a potentially promising food additive for the prevention of hypercholesterolemia-related diseases. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Graphical abstract

20 pages, 2354 KiB

Open AccessArticle

Effect of the Association of Fixed Oils from Abelmoschus esculentus (L.) Moench, Euterpe oleracea Martius, Bixa orellana Linné and Chronic SM^® on Atherogenic Dyslipidemia in Wistar Rats

by Priscila Faimann Sales, Aline Lopes do Nascimento, Fernanda Cavalcante Pinheiro, Andressa Ketelem Meireles Alberto, Abrahão Victor Tavares de Lima Teixeira dos Santos, Helison de Oliveira Carvalho, Gisele Custódio de Souza and José Carlos Tavares Carvalho

Molecules 2023, 28(18), 6689; https://doi.org/10.3390/molecules28186689 - 19 Sep 2023

Viewed by 1503

Abstract

Dyslipidemia presents high levels of serum cholesterol and is characterized as a risk factor for cardiovascular diseases, especially for the development of atherosclerosis. E. oleracea oil (OFEO), A. esculentus oil (OFAE), B. orellana oil (OFBO), and Chronic SM^® granules (CHR) are rich [...] Read more.

Dyslipidemia presents high levels of serum cholesterol and is characterized as a risk factor for cardiovascular diseases, especially for the development of atherosclerosis. E. oleracea oil (OFEO), A. esculentus oil (OFAE), B. orellana oil (OFBO), and Chronic SM^® granules (CHR) are rich in bioactive compounds with the potential to treat changes in lipid metabolism. This study investigated the effects of treatments with oils from A. esculentus, E. oleracea, B. orellana, and Chronic SM^® on Cocos nucifera L. saturated-fat-induced dyslipidemia. The chromatographic profile showed the majority presence of unsaturated fatty acids in the tested oils. The quantification of tocotrienols and geranylgeraniol in OFBO and CHR was obtained. Treatments with OFEO, OFAE, OFBO, and CHR were able to significantly reduce glycemia, as well as hypertriglyceridemia, total cholesterol, and LDL-cholesterol, besides increasing HDL-cholesterol. The treatments inhibited the formation of atheromatous plaques in the vascular endothelium of the treated rats. The obtained results suggest that the OFEO, OFAE, OFBO, and CHR exhibit antidyslipidemic effects and antiatherogenic activity. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Graphical abstract

13 pages, 2648 KiB

Open AccessArticle

Relationship between Chemical Structure and Biological Activity Evaluated In Vitro for Six Anthocyanidins Most Commonly Occurring in Edible Plants

by Izabela Koss-Mikołajczyk and Agnieszka Bartoszek

Molecules 2023, 28(16), 6156; https://doi.org/10.3390/molecules28166156 - 21 Aug 2023

Cited by 2 | Viewed by 1324

Abstract

Numerous studies have provided evidence that diets rich in anthocyanins show a broad spectrum of health benefits. Anthocyanins in nature are usually found in the form of glycosides. Their aglycone forms are called anthocyanidins. The chemical structure of anthocyanins is based on the [...] Read more.

Numerous studies have provided evidence that diets rich in anthocyanins show a broad spectrum of health benefits. Anthocyanins in nature are usually found in the form of glycosides. Their aglycone forms are called anthocyanidins. The chemical structure of anthocyanins is based on the flavylium cation, but they differ in the position and number of substituents. However, the bioactives and foods that contain them are frequently treated as a uniform group of compounds exhibiting the same biological activity, without paying attention to the structural differences between individual anthocyanidins. The aim of this study was to find out how structural differences impact the biological activity of the six most common dietary anthocyanidins, i.e., delphinidin (Dp), petunidin (Pt), cyanidin (Cd), malvidin (Mv), pelargonidin (Pg) and peonidin (Po). The study concentrated on redox-related phenomena and compared the following parameters: antioxidant activity (measured using various methods: spectrophotometric tests (ABTS, DPPH), ORAC assay and CAA test (cellular antioxidant activity)), the ability to inhibit growth of human colon cancer cells (HT29; determined using MTT assay), and the ability of studied compounds to protect DNA from oxidative damage (comet assay). Based on the obtained results, the relationship between the structure of studied anthocyanidins and their biological activity was assessed. The obtained results revealed that the number and position of the hydroxyl and methoxy groups in the anthocyanidin structure strongly influenced not only the color of anthocyanidins but most of all their antioxidant and biological activities. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

16 pages, 3170 KiB

Open AccessArticle

Biopreservation and Bioactivation Juice from Waste Broccoli with Lactiplantibacillus plantarum

by Patryk Zdziobek, Grzegorz Stefan Jodłowski and Edyta Aneta Strzelec

Molecules 2023, 28(12), 4594; https://doi.org/10.3390/molecules28124594 - 07 Jun 2023

Cited by 2 | Viewed by 1073

Abstract

The content of polyphenols, lactic acid, and antioxidant properties in fermented juice increases more at 30 °C than at 35 °C during the lactic fermentation process in butanol extract and broccoli juice. The concentration of polyphenols is expressed by phenolic acid equivalents as [...] Read more.

The content of polyphenols, lactic acid, and antioxidant properties in fermented juice increases more at 30 °C than at 35 °C during the lactic fermentation process in butanol extract and broccoli juice. The concentration of polyphenols is expressed by phenolic acid equivalents as gallic acid-Total Phenolic Content (TPC), ferulic acid (CFA), p-cumaric acid (CPA), sinapic acid (CSA), and caffeic acid (CCA). The polyphenols present in fermented juice exhibit antioxidant properties and the ability to reduce free radicals using total antioxidant capacity (TAC) assay, while also the percentage of the DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical and ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) cation radical scavenging activity. Lactic acid concentration (LAC), total flavonoid content as quercetin equivalents (QC), and acidity increases during the work of Lactiplantibacillus plantarum (previously Lactobacillus plantarum) in broccoli juice. The pH was monitored during the process of fermentation in both temperatures (30 °C and 35 °C). Densitometric measurements of lactic bacteria (LAB) showed increasing concentration at 30 °C and 35 °C after 100 h (~4 h), but the value concentration dropped after 196 h. The Gram staining showed only Gram-positive bacilli Lactobacillus plantarum ATCC 8014. The Fourier transform infrared (FTIR) spectrum for the fermented juice showed the characteristic carbon–nitrogen vibrations that may originate from glucosinolates or isothiocyanates. Among the fermentation gases, more CO₂ was released from fermenters at 35 °C than at 30 °C. The biopreservation used Lactiplantibacillus plantarum to prevent the problem of food waste of plant origin. The probiotic bacteria used in fermentation have a very beneficial effect on health and the human body. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

10 pages, 11078 KiB

Open AccessArticle

Wheat Roll Enhanced by Buckwheat Hull, a New Functional Food: Focus on the Retention of Bioactive Compounds

by Małgorzata Wronkowska, Natalia Bączek, Joanna Honke, Joanna Topolska, Wiesław Wiczkowski and Henryk Zieliński

Molecules 2023, 28(11), 4565; https://doi.org/10.3390/molecules28114565 - 05 Jun 2023

Viewed by 1132

Abstract

Wheat roll enhanced by buckwheat hull was used as a model for determining the retention of bioactive compounds during technological steps. The research included analysis of the formation of Maillard reaction products (MRPs) and retention of bioactive compounds such as tocopherols, glutathione, or [...] Read more.

Wheat roll enhanced by buckwheat hull was used as a model for determining the retention of bioactive compounds during technological steps. The research included analysis of the formation of Maillard reaction products (MRPs) and retention of bioactive compounds such as tocopherols, glutathione, or antioxidant capacity. About a 30% decrease in the content of available lysine in the roll was observed compared to the value obtained for fermented dough. Free FIC, FAST index, and browning index were highest for the final products. The increase of analyzed tocopherols (α-, β-,γ-, and δ-T) was noticed during the technological steps, with the highest values found for the roll with 3% of buckwheat hull. A significant reduction in GSH and GSSG content occurred during the baking process. The observed increase in the value of the antioxidant capacity after the baking process may be the result of the formation of new antioxidant compounds. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

18 pages, 1055 KiB

Open AccessArticle

Edible Halophytes with Functional Properties: In Vitro Protein Digestibility and Bioaccessibility and Intestinal Absorption of Minerals and Trace Elements from Australian Indigenous Halophytes

by Sukirtha Srivarathan, Rama Addepalli, Oladipupo Qudus Adiamo, Gethmini Kavindya Kodagoda, Anh Dao Thi Phan, Olivia Renee Louise Wright, Yasmina Sultanbawa, Simone Osborne and Michael Erich Netzel

Molecules 2023, 28(10), 4004; https://doi.org/10.3390/molecules28104004 - 10 May 2023

Cited by 1 | Viewed by 1496

Abstract

Halophytes are considered emerging functional foods as they are high in protein, minerals, and trace elements, although studies investigating halophyte digestibility, bioaccessibility, and intestinal absorption are limited. Therefore, this study investigated the in vitro protein digestibility, bioaccessibility and intestinal absorption of minerals and [...] Read more.

Halophytes are considered emerging functional foods as they are high in protein, minerals, and trace elements, although studies investigating halophyte digestibility, bioaccessibility, and intestinal absorption are limited. Therefore, this study investigated the in vitro protein digestibility, bioaccessibility and intestinal absorption of minerals and trace elements in saltbush and samphire, two important Australian indigenous halophytes. The total amino acid contents of samphire and saltbush were 42.5 and 87.3 mg/g DW, and even though saltbush had a higher total protein content overall, the in vitro digestibility of samphire protein was higher than the saltbush protein. The in vitro bioaccessibility of Mg, Fe, and Zn was higher in freeze-dried halophyte powder compared to the halophyte test food, suggesting that the food matrix has a significant impact on mineral and trace element bioaccessibility. However, the samphire test food digesta had the highest intestinal Fe absorption rate, whereas the saltbush digesta exhibited the lowest (37.7 vs. 8.9 ng/mL ferritin). The present study provides crucial data about the digestive “fate” of halophyte protein, minerals, and trace elements and increases the understanding of these underutilized indigenous edible plants as future functional foods. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

18 pages, 2749 KiB

Open AccessArticle

Understanding the Chemical Composition and Biological Activities of Different Extracts of Secamone afzelii Leaves: A Potential Source of Bioactive Compounds for the Food Industry

by Kouadio I. Sinan, Sakina Yagi, Eulogio J. Llorent-Martínez, Antonio Ruiz-Medina, Ana I. Gordo-Moreno, Azzurra Stefanucci, Adriano Mollica, Kouadio Bene and Gokhan Zengin

Molecules 2023, 28(9), 3678; https://doi.org/10.3390/molecules28093678 - 24 Apr 2023

Cited by 11 | Viewed by 1354

Abstract

Secamone afzelii (Roem. & Schult.) K. Schum (family Asclepiadaceae) is a creeping woody climber used to treat ailments in many traditional medicine systems. The present study aims to examine the antioxidant and enzyme inhibition activities of S. afzelii leaf using different compositions of [...] Read more.

Secamone afzelii (Roem. & Schult.) K. Schum (family Asclepiadaceae) is a creeping woody climber used to treat ailments in many traditional medicine systems. The present study aims to examine the antioxidant and enzyme inhibition activities of S. afzelii leaf using different compositions of methanol–water mixture as an extraction solvent. The extracts were characterized by HPLC-ESI-MSⁿ in terms of chemical compounds. The in silico results show that compound 23 (quercitrin) has the higher docking scores among the selected substances and the MD simulation revealed that the interactions with the enzymatic pocket are stable over the simulation time and strongly involve the tyrosinase catalytic Cu atoms. All together the results showed that both 80% and 100% methanolic extracts contained significantly (p < 0.05) the highest total phenolics content while the highest content of total flavonoids was significantly (p < 0.05) extracted by 100% methanol. About 26 compounds were tentatively identified by HPLC-ESI-MSⁿ and 6 of them were quantified using standards. Results showed that the extracts were rich in flavonoids with a relatively high abundance of two kaempferol glycosides comprising 60% of quantified compounds. The 100% and 80% methanol extracts recorded significantly (p < 0.05) the highest total antioxidant, DPPH and ABTS activity as well as tyrosinase and ⍺-amylase inhibitory activities. The best significant (p < 0.05) cholinesterase inhibitory activity and reducing capacity of Fe⁺⁺⁺ and Cu⁺⁺ was recorded from the 80% methanolic extract while 100% ethanolic extract gave the highest significant (p < 0.05) butyrylcholinesterase inhibitory activity. The best glucosidase activity was observed in the 50% and 80% methanolic extracts. Although the water extract displayed the least total phenolics and flavonoids content and consequently the lowest antioxidant and enzyme inhibition activity, it displayed significantly (p < 0.05) the highest chelating power. In conclusion, these results demonstrated the richness of S. afzelii leaf as a potential source of bioactive compounds for the food industry, for the preparation of food supplements and functional foods. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

20 pages, 1024 KiB

Open AccessArticle

Evaluating the Probiotic Potential of Lactic Acid Bacteria Implicated in Natural Fermentation of Table Olives, cv. Cobrançosa

by Joana Coimbra-Gomes, Patrícia J. M. Reis, Tânia G. Tavares, Miguel A. Faria, F. Xavier Malcata and Angela C. Macedo

Molecules 2023, 28(8), 3285; https://doi.org/10.3390/molecules28083285 - 07 Apr 2023

Cited by 4 | Viewed by 1783

Abstract

The probiotic features of Lactiplantibacillus (L.) pentosus and L. paraplantarum strains, endogenous in Cobrançosa table olives from northeast Portugal, were assessed in terms of functional properties and health benefits. Fourteen lactic acid bacteria strains were compared with Lacticaseibacillus casei from a commercial brand [...] Read more.

The probiotic features of Lactiplantibacillus (L.) pentosus and L. paraplantarum strains, endogenous in Cobrançosa table olives from northeast Portugal, were assessed in terms of functional properties and health benefits. Fourteen lactic acid bacteria strains were compared with Lacticaseibacillus casei from a commercial brand of probiotic yoghurt and L. pentosus B281 from Greek probiotic table olives, in attempts to select strains with higher probiotic performances than those references. For functional properties, the i53 and i106 strains, respectively, exhibited: 22.2 ± 2.2% and 23.0 ± 2.2% for Caco-2 cell adhesion capacity; 21.6 ± 7.8% and 21.5 ± 1.4% for hydrophobicity; 93.0 ± 3.0% and 88.5 ± 4.5% for autoaggregation ability by 24 h of incubation; and ability to co-aggregate with selected pathogens—from 29 to 40% to Gram+ (e.g., Staphylococcus aureus ATCC 25923 and Enterococcus faecalis ATCC 29212); and from 16 to 44% for Gram− (e.g., Escherichia coli ATCC 25922 and Salmonella enteritidis ATCC 25928). The strains proved to be resistant (i.e., halo zone ≤14 mm) to some antibiotics (e.g., vancomycin, ofloxacin, and streptomycin), but susceptible (i.e., halo zone ≥ 20 mm) to others (e.g., ampicillin and cephalothin). The strains exhibited health-beneficial enzymatic activity (such as acid phosphatase and naphthol-AS-BI-phosphohydrolase), but not health-harmful enzymatic activity (such as β-glucuronidase and N-acetyl-β-glucosaminidase). Additionally, the antioxidant activity and cholesterol assimilation features, respectively, of the strains were 19.6 ± 2.8% and 77.5 ± 0.5% for i53, and 19.6 ± 1.8% and 72.2 ± 0.9% for i106. This study indicated that the addition of L. pentosus strains i53 and/or i106 to Cobrançosa table olives is likely to enhance the added value of the final product, in view of the associated potential benefits upon human health. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

22 pages, 2927 KiB

Open AccessArticle

Chemical, Nutritional and Biological Evaluation of a Sustainable and Scalable Complex of Phytochemicals from Bergamot By-Products

by Larissa Della Vedova, Francesca Gado, Taynara A. Vieira, Núbia A. Grandini, Thiago L. N. Palácio, Juliana S. Siqueira, Marina Carini, Ezio Bombardelli, Camila R. Correa, Giancarlo Aldini and Giovanna Baron

Molecules 2023, 28(7), 2964; https://doi.org/10.3390/molecules28072964 - 26 Mar 2023

Cited by 2 | Viewed by 1875

Abstract

The present paper reports a sustainable raw material obtained from the by-products derived from the industrial production of bergamot (Citrus × Bergamia Risso & Poiteau) essential oils. The procedure to obtain the raw material is designed to maintain as much of the [...] Read more.

The present paper reports a sustainable raw material obtained from the by-products derived from the industrial production of bergamot (Citrus × Bergamia Risso & Poiteau) essential oils. The procedure to obtain the raw material is designed to maintain as much of the bioactive components as possible and to avoid expensive chemical purification. It consists of spray-drying the fruit juice obtained by squeezing the fruits, which is mixed with the aqueous extract of the pulp, i.e., the solid residue remained after fruit pressing. The resulting powder bergamot juice (PBJ) contains multiple bioactive components, in particular, among others, soluble fibers, polyphenols and amino-acid betaines, such as stachydrine and betonicine. LC-MS analysis identified 86 compounds, with hesperetin, naringenin, apigenin and eridictyol glucosides being the main components. In the second part of the paper, dose-dependent anti-inflammatory activity of PBJ and of stachydrine was found, but neither of the compounds were effective in activating Nrf2. PBJ was then found to be effective in an in vivo model of a metabolic syndrome induced by a high-sugar, high-fat (HSF) diet and evidenced by a significant increase of the values related to a set of parameters: blood glucose, triglycerides, insulin resistance, systolic blood pressure, visceral adipose tissue and adiposity index. PBJ, when given to control rats, did not significantly change these values; in contrast, they were found to be greatly affected in rats receiving an HSF diet. The in vivo effect of PBJ can be ascribed not only to bergamot polyphenols with well-known anti-inflammatory, antioxidant and lipid-regulating effects, but also to the dietary fibers and to the non-phenolic constituents, such as stachydrine. Moreover, since PBJ was found to affect energy homeostasis and to regulate food intake, a mechanism on the regulation of energy homeostasis through leptin networking should also be considered and deserves further investigation. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

17 pages, 1578 KiB

Open AccessArticle

Continuous Production of Dietetic Structured Lipids Using Crude Acidic Olive Pomace Oils

by Joana Souza-Gonçalves, Arsénio Fialho, Cleide M. F. Soares, Natália M. Osório and Suzana Ferreira-Dias

Molecules 2023, 28(6), 2637; https://doi.org/10.3390/molecules28062637 - 14 Mar 2023

Cited by 4 | Viewed by 1363

Abstract

Crude olive pomace oil (OPO) is a by-product of olive oil extraction. In this study, low-calorie structured triacylglycerols (TAGs) were produced by acidolysis of crude OPO with medium-chain fatty acids (caprylic, C8:0; capric, C10:0) or interesterification with their ethyl ester forms (C8EE, C10EE). [...] Read more.

Crude olive pomace oil (OPO) is a by-product of olive oil extraction. In this study, low-calorie structured triacylglycerols (TAGs) were produced by acidolysis of crude OPO with medium-chain fatty acids (caprylic, C8:0; capric, C10:0) or interesterification with their ethyl ester forms (C8EE, C10EE). These new TAGs present long-chain fatty acids (L) at position sn-2 and medium-chain fatty acids (M) at positions sn-1,3 (MLM). Crude OPO exhibited a high acidity (12.05–28.75% free fatty acids), and high contents of chlorophylls and oxidation products. Reactions were carried out continuously in a packed-bed bioreactor for 70 h, using sn-1,3 regioselective commercial immobilized lipases (Thermomyces lanuginosus lipase, Lipozyme TL IM; and Rhizomucor miehei lipase, Lipozyme RM IM), in solvent-free media at 40 °C. Lipozyme RM IM presented a higher affinity for C10:0 and C10EE. Lipozyme TL IM preferred C10:0 over C8:0 but C8EE over C10EE. Both biocatalysts showed a high activity and operational stability and were not affected by OPO acidity. The New TAG yields ranged 30–60 and the specific productivity ranged 0.96–1.87 g NewTAG/h.g biocatalyst. Lipozyme RM IM cost is more than seven-fold the Lipozyme TL IM cost. Therefore, using Lipozyme TL IM and crude acidic OPO in a continuous bioreactor will contribute to process sustainability for structured lipid production by lowering the cost of the biocatalyst and avoiding oil refining. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

13 pages, 1274 KiB

Open AccessArticle

Optimization of the Extraction of Antioxidant Compounds from Roselle Hibiscus Calyxes (Hibiscus sabdariffa), as a Source of Nutraceutical Beverages

by María José Villalobos-Vega, Gerardo Rodríguez-Rodríguez, Orlando Armijo-Montes, Pablo Jiménez-Bonilla and Víctor Álvarez-Valverde

Molecules 2023, 28(6), 2628; https://doi.org/10.3390/molecules28062628 - 14 Mar 2023

Cited by 1 | Viewed by 1905

Abstract

Secondary metabolites from Hibiscus sabdariffa have been used to prevent different diseases. Roselle Hibiscus is known for being rich in phenolic bioactive compounds. The extraction conditions are directly related to the chemical composition and then to the overall bioactivity of the extract. In [...] Read more.

Secondary metabolites from Hibiscus sabdariffa have been used to prevent different diseases. Roselle Hibiscus is known for being rich in phenolic bioactive compounds. The extraction conditions are directly related to the chemical composition and then to the overall bioactivity of the extract. In this study, a Box-Behnken experimental design has been used to optimize the antioxidant activity, considering four variables: ethanol:water ratio, temperature, extraction time, and solvent:solid ratio. The experiment comprises 27 experiments and 3 repetitions at the central point. The results are described by surface response analysis and a second-degree polynomial equation. The model explains 87% of the variation in the response. The maximum antioxidant activity is yielded when 1% solids are extracted in 35.5% ethanol at 60 °C for 33 min. Finally, a nutritional functional supplement of 495 µmol Trolox Equivalent (TE) antioxidant capacity was prepared with the optimized extract. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

18 pages, 1905 KiB

Open AccessArticle

Bioactive Compounds, Antioxidant Activity and Sensory Properties of Northern Red Oak (Quercus rubra L., syn. Q. borealis F. Michx) Seeds Affected by Roasting Conditions

by Joanna Oracz, Monika Prejzner, Joanna Grzelczyk, Gabriela Kowalska and Dorota Żyżelewicz

Molecules 2023, 28(5), 2299; https://doi.org/10.3390/molecules28052299 - 01 Mar 2023

Cited by 3 | Viewed by 3170

Abstract

The nutritional value and health-promoting properties cause the fruits (acorns) of Quercus spp. to have great potential for use in the food industry as functional ingredients and antioxidants source. The aim of this study was to examine the bioactive compound’s composition, antioxidant potential, [...] Read more.

The nutritional value and health-promoting properties cause the fruits (acorns) of Quercus spp. to have great potential for use in the food industry as functional ingredients and antioxidants source. The aim of this study was to examine the bioactive compound’s composition, antioxidant potential, physicochemical properties and taste characteristics of northern red oak (Quercus rubra L.) seeds subjected to roasting at different temperatures and times. The results indicate that the roasting markedly affects the composition of bioactive components of acorns. In general, the use of roasting temperatures greater than 135 °C causes a decrease in the total phenolic compound content of Q. rubra seeds. Furthermore, along with an increase in temperature and thermal processing time, a remarkable increase in melanoidins, which are the final products of the Maillard reaction, was also observed in processed Q. rubra seeds. Both unroasted and roasted acorn seeds had high DPPH radical scavenging capacity, ferric reducing antioxidant power (FRAP) and ferrous ion chelating activity. Roasting at 135 °C caused negligible changes in total phenolics content and antioxidant activity of Q. rubra seeds. Almost all samples had lower antioxidant capacity along with an increase in the roasting temperatures. Additionally, thermal processing of acorn seeds contributes to the development of the brown color and the reduction of bitterness, and the creation of a more pleasant taste of the final products. Overall, the results of this study show that both unroasted and roasted Q. rubra seeds may be an interesting source of bioactive compounds with high antioxidant activity. Therefore, they can be used as a functional ingredient of beverages or food. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

14 pages, 6199 KiB

Open AccessArticle

Antioxidant Activity of Polysaccharides from the Edible Mushroom Pleurotus eryngii

by Tania Petraglia, Tiziana Latronico, Angela Fanigliulo, Aniello Crescenzi, Grazia Maria Liuzzi and Rocco Rossano

Molecules 2023, 28(5), 2176; https://doi.org/10.3390/molecules28052176 - 26 Feb 2023

Cited by 6 | Viewed by 2076

Abstract

In this study the antioxidant and neuroprotective activity of an enriched polysaccharide fraction (EPF) obtained from the fruiting body of cultivated P. eryngii was evaluated. Proximate composition (moisture, proteins, fat, carbohydrates and ash) was determined using the AOAC procedures. The EPF was extracted [...] Read more.

In this study the antioxidant and neuroprotective activity of an enriched polysaccharide fraction (EPF) obtained from the fruiting body of cultivated P. eryngii was evaluated. Proximate composition (moisture, proteins, fat, carbohydrates and ash) was determined using the AOAC procedures. The EPF was extracted by using, in sequence, hot water and alkaline extractions followed by deproteinization and precipitation with cold ethanol. Total α- and β-glucans were quantified using the Megazyme International Kit. The results showed that this procedure allows a high yield of polysaccharides with a higher content of (1-3; 1-6)-β-D-glucans. The antioxidant activity of EPF was detected from the total reducing power, DPPH, superoxide, hydroxyl and nitric oxide radical scavenging activities. The EPF was found to scavenge DPPH, superoxide, hydroxyl and nitric oxide radicals with a IC50 values of 0.52 ± 0.02, 1.15 ± 0.09, 0.89 ± 0.04 and 2.83 ± 0.16 mg/mL, respectively. As assessed by the MTT assay, the EPF was biocompatible for DI-TNC1 cells in the range of 0.006–1 mg/mL and, at concentrations ranging from 0.05 to 0.2 mg/mL, significantly counteracted H₂O₂-induced reactive oxygen species production. This study demonstrated that polysaccharides extracted from P. eryngii might be used as functional food to potentiate the antioxidant defenses and to reduce oxidative stress. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

17 pages, 1954 KiB

Open AccessFeature PaperArticle

Antioxidant Properties of Gluten-Free Pasta Enriched with Vegetable By-Products

by Amel Betrouche, Lorenzo Estivi, Davide Colombo, Gabriella Pasini, Leila Benatallah, Andrea Brandolini and Alyssa Hidalgo

Molecules 2022, 27(24), 8993; https://doi.org/10.3390/molecules27248993 - 16 Dec 2022

Cited by 5 | Viewed by 1730

Abstract

The only therapy for coeliac disease patients is to completely avoid foods containing gluten, a protein complex common in several small-grain cereals. However, many alternative gluten-free foods available on the market present nutritional deficiencies. Therefore, the aim of this research was to evaluate [...] Read more.

The only therapy for coeliac disease patients is to completely avoid foods containing gluten, a protein complex common in several small-grain cereals. However, many alternative gluten-free foods available on the market present nutritional deficiencies. Therefore, the aim of this research was to evaluate the composition and the antioxidant properties of gluten-free pasta enriched with 10% or 15% of tomato waste or linseed meal, two food industry by-products. The traits analysed were protein, lipid, ash and fibre content, heat damage, tocols, carotenoids and phenolics composition (by HPLC), antioxidant capacity, and pasta fracturability. The enriched pastas contained more fibre and lipids than the control, while the protein and ash values were similar. The addition of tomato and linseed waste improved tocols concentration but had no effect on carotenoids content. The free soluble polyphenols increase was similar for both by-products and proportional to the enrichment percentage, while the bound insoluble polyphenols were higher in linseed-enriched pastas. The samples with linseed meal showed the greatest antioxidant capacity and, at 10% addition, the highest fracturability value. In conclusion, the addition of tomato and linseed by-products significantly increases the presence of bioactive compounds (particularly polyphenols), improving the nutritional value of gluten-free pasta. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Graphical abstract

18 pages, 4643 KiB

Open AccessArticle

Optimization of Wall Material of Freeze-Dried High-Bioactive Microcapsules with Yellow Onion Rejects Using Simplex Centroid Mixture Design Approach Based on Whey Protein Isolate, Pectin, and Sodium Caseinate as Incorporated Variables

by Elham Azarpazhooh, Parvin Sharayei, Xin Rui, Mehranoosh Gharibi-Tehrani and Hosahalli S. Ramaswamy

Molecules 2022, 27(23), 8509; https://doi.org/10.3390/molecules27238509 - 03 Dec 2022

Cited by 1 | Viewed by 1192

Abstract

For the food sector, onion rejects are an appealing source of value-added byproducts. Bioactive compounds were recovered from yellow onion rejects using a pulse electric field process at 6000 v and 60 pulses. The onion extract was encapsulated with whey protein isolate (WPI), [...] Read more.

For the food sector, onion rejects are an appealing source of value-added byproducts. Bioactive compounds were recovered from yellow onion rejects using a pulse electric field process at 6000 v and 60 pulses. The onion extract was encapsulated with whey protein isolate (WPI), pectin (P), and sodium caseinate (SC) with a mass ratio of 1:5 (extract/wall material, w/w). A Simplex lattice with augmented axial points in the mixture design was applied for the optimization of wall material for the encapsulation of onion reject extract by freeze-drying (FD). The optimal wall materials were 47.6 g/100 g (SC), 10.0 g/100 g (P), and 42.4 g/100 g (WPI), with encapsulation yield (EY) of 85.1%, total phenolic content (TPC) of 48.7 mg gallic acid equivalent/g DW, total flavonoid content (TFC) of 92.0 mg quercetin equivalent/g DW, and DPPH capacity of 76.1%, respectively. The morphological properties of the optimal encapsulate demonstrated spherical particles with a rough surface. At optimal conditions, the minimum inhibitory concentration (MIC) of the extract (mean diameter of inhibition zone: 18.8 mm) was shown as antifungal activity against Aspergillus niger. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

13 pages, 2782 KiB

Open AccessArticle

Edible Mushrooms as Source of Fibrin(ogen)olytic Enzymes: Comparison between Four Cultivated Species

by Tania Petraglia, Tiziana Latronico, Grazia Maria Liuzzi, Angela Fanigliulo, Aniello Crescenzi and Rocco Rossano

Molecules 2022, 27(23), 8145; https://doi.org/10.3390/molecules27238145 - 23 Nov 2022

Cited by 7 | Viewed by 1358

Abstract

Cardiovascular diseases represent the main cause of death. A common feature of cardiovascular disease is thrombosis resulting from intravascular accumulation of fibrin. In the last years, several fibrinolytic enzymes have been discovered in many medicinal or edible mushrooms as potential new antithrombotic agents. [...] Read more.

Cardiovascular diseases represent the main cause of death. A common feature of cardiovascular disease is thrombosis resulting from intravascular accumulation of fibrin. In the last years, several fibrinolytic enzymes have been discovered in many medicinal or edible mushrooms as potential new antithrombotic agents. This study aimed to compare the fibrin(ogen)olytic activity of crude extracts from the fruiting bodies of four cultivated edible mushrooms: Lentinula edodes, Pleurotus ostreatus, Pleurotus eryngii, and Agrocybe aegerita. Fibrin(ogen)olytic activity was assessed by fibrin plate, spectrophotometric assay and electrophoretic analysis (SDS-PAGE and zymography). The highest activity was detected for P. ostreatus followed by P. eryngii, L. edodes and A. aegerita. Results indicated that enzymes exhibited maximum activity at pH 6–7 and 30–40 °C, respectively. Enzyme activity was inhibited by serine and metalloprotease inhibitors. We proposed a new index called the Specific Fibrin(ogen)olytic Index (SFI), which allows specification of the proportion of the total proteolytic capacity due to the fibrin(ogen)olytic activity. These data suggest that the extracts from fruiting bodies or powdered mushrooms can be used as functional ingredients for the development of new functional foods that may act as thrombolytic agents responding, at the same time, to the increasing demand for safe, healthy and sustainable food. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

20 pages, 1650 KiB

Open AccessArticle

Effect of Salt Addition and Fermentation Time on Phenolics, Microbial Dynamics, Volatile Organic Compounds, and Sensory Properties of the PDO Table Olives of Gaeta (Italy)

by Raffaele Sacchi, Giandomenico Corrado, Boris Basile, Daniele Mandarello, Maria Luisa Ambrosino, Antonello Paduano, Maria Savarese, Nicola Caporaso, Maria Aponte and Alessandro Genovese

Molecules 2022, 27(22), 8100; https://doi.org/10.3390/molecules27228100 - 21 Nov 2022

Cited by 2 | Viewed by 1595

Abstract

‘Oliva di Gaeta’ is almost certainly the most important and well-known PDO denomination for table olives in Italy. Their production is based on a specific two-stage trade preparation called the ‘Itrana’ method. In this work, we investigated how variations in the duration of [...] Read more.

‘Oliva di Gaeta’ is almost certainly the most important and well-known PDO denomination for table olives in Italy. Their production is based on a specific two-stage trade preparation called the ‘Itrana’ method. In this work, we investigated how variations in the duration of the initial water fermentation (i.e., 15 and 30 days) and the salt concentration (i.e., 6% and 8% NaCl) influence the chemical features, microbial dynamics, polyphenols, volatile organic compounds, and sensory features of ‘Oliva di Gaeta’. The time of the addition of salt did not affect the final concentration in the brine, but a longer initial water fermentation (before salt addition) led to lower pH values. The bacterial count constantly increased until the salt addition (i.e., either 15 or 30 days), while the yeast population peaked on day 30. Generally, the two different salt concentrations did not affect the count of microorganisms at the end of fermentation, with the only exception being a higher lactic acid bacteria count for the treatment with 6% salt added at 30 days. At commercial maturity, the crucial bitter tastant oleuropein was not completely removed from the drupes, and differences in salt concentration and the length of the first-stage water fermentation did not influence its content at the end of olive curing. Richer volatile profiles of olives were detected with higher-salt treatments, while the combination of low salt and early saline treatment provided a more distinct profile. Longer initial water fermentation caused a small increase in some phenolic compounds (e.g., iso-verbascoside, verbascoside, and hydroxytyrosol-glucoside). A panel test indicated that salt application at 30 days resulted in a more “Sour” and “Bitter” taste, irrespective of the salt concentration. The low salt concentration coupled with the late saline treatment resulted in more “Fruity” notes, probably due to the higher production of esters by lactobacilli. The slightly bitter perception of the olives was consistent with the partial removal of oleuropein. Our work revealed the characteristics of the ‘Itrana’ method and that the variation in salt concentration and its time of application changes parameters ranging from the microbial dynamics to the sensory profile. Specifically, our data indicate that 6% NaCl coupled with a longer initial water fermentation is the most different condition: it is less effective in blocking microbial growth but, at the same time, is more potent in altering the nutritional (e.g., polyphenols) and sensorial qualities (e.g., bitterness and fruitiness) of ‘Oliva di Gaeta’. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

17 pages, 823 KiB

Open AccessArticle

The Effect of Different Growth Stages of Black Chokeberry Fruits on Phytonutrients, Anti-Lipase Activity, and Antioxidant Capacity

by Dorota Sosnowska, Dominika Kajszczak and Anna Podsędek

Molecules 2022, 27(22), 8031; https://doi.org/10.3390/molecules27228031 - 19 Nov 2022

Cited by 6 | Viewed by 1475

Abstract

The present study investigated the nutrients, biologically-active compounds, as well as antioxidant and anti-lipase activities of chokeberry fruits across four different stages of development, from the unripe green to mature black forms. The highest content of total phenolics (12.30% dry weight (DW)), including [...] Read more.

The present study investigated the nutrients, biologically-active compounds, as well as antioxidant and anti-lipase activities of chokeberry fruits across four different stages of development, from the unripe green to mature black forms. The highest content of total phenolics (12.30% dry weight (DW)), including proanthocyanidins (6.83% DW), phenolic acids (6.57% DW), flavanols (0.56% DW), flavonols (0.62% DW), and flavanones (0.10% DW), was observed in unripe fruits. The unripe green fruits were also characterized by the highest content of protein (2.02% DW), ash (4.05% DW), total fiber (39.43% DW), and chlorophylls (75.48 mg/100 g DW). Ripe black fruits were the richest source of total carotenoids (8.53 mg/100 g DW), total anthocyanins (2.64 g/100 g DW), and total sugars (33.84% DW). The phenolic compounds of green fruits were dominated by phenolic acids (above 83% of the total content), the semi-mature fruits by both phenolic acids and anthocyanins (90%), while the mature berries were dominated by anthocyanins (64%). Unripe fruits were the most effective inhibitor of pancreatic lipase in triolein emulsion, scavenger of 2,2’-azinobis-(3-ethylbenzothiazolin-6-sulfonic acid) radical cation, and reducer of ferric ion. Biological activities were mainly correlated with total proanthocyanidins and total phenolics. Considering their strong anti-lipase and antioxidant activities, unripe chokeberry fruits may have potential applications in nutraceuticals and functional foods. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Graphical abstract

13 pages, 519 KiB

Open AccessArticle

Biscuits Prepared with Enzymatically-Processed Soybean Meal Are Rich in Isoflavone Aglycones, Sensorially Well-Accepted and Stable during Storage for Six Months

by Nathália Martins Bomfim Barreto, Diego Sandôra, Bernardo Ferreira Braz, Ricardo Erthal Santelli, Fabricio de Oliveira Silva, Mariana Monteiro and Daniel Perrone

Molecules 2022, 27(22), 7975; https://doi.org/10.3390/molecules27227975 - 17 Nov 2022

Cited by 2 | Viewed by 1299

Abstract

Soybean meal (SBM) is a co-product of the soybean oil industry that is rich in bioactive compounds, such as isoflavones. We aimed to study the effects of processing SBM by fermentation (Saccharomyces cerevisiae) (FSBM) and enzymatic hydrolysis (CelluMax C, a commercial [...] Read more.

Soybean meal (SBM) is a co-product of the soybean oil industry that is rich in bioactive compounds, such as isoflavones. We aimed to study the effects of processing SBM by fermentation (Saccharomyces cerevisiae) (FSBM) and enzymatic hydrolysis (CelluMax C, a commercial cellulase) (ESBM) on its chemical composition, with emphasis on isoflavones. Fermentation increased protein content by 9%, ash content by 7%, dietary fiber by 11% and minerals by up to 38%, except for iron, which decreased by 26%. Fermentation completely removed oligosaccharides from SBM, while enzymatic processing decreased oligosaccharides by 45% in SBM. Both processes converted glycosylated isoflavones into the corresponding aglycones, the content of which increased by up to 7.7-fold. Biscuits containing SBM, FSBM and ESBM could be labeled as dietary sources of dietary fibers, potassium, phosphorous, calcium and zinc, as well as high in proteins, copper, iron, manganese and magnesium. While FSBM biscuits had lower sensory scores compared to SBM biscuits, ESBM biscuits had equivalent scores. During storage for 180 days at room temperature, the isoflavone profile of all biscuits remained stable. Moreover, storage did not impair microbiological and sensory qualities of any biscuits. Altogether, ESBM biscuits show great marketing potential. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Graphical abstract

17 pages, 2738 KiB

Open AccessArticle

Effects of Heat Treatments on Various Characteristics of Ready-to-Eat Zucchini Purees Enriched with Anise or Fennel

by Luiza-Andreea Tănase (Butnariu), Oana-Viorela Nistor, Gabriel-Dănuț Mocanu, Doina-Georgeta Andronoiu, Adrian Cîrciumaru and Elisabeta Botez

Molecules 2022, 27(22), 7964; https://doi.org/10.3390/molecules27227964 - 17 Nov 2022

Cited by 1 | Viewed by 1297

Abstract

Galactagogue herbs, also known as natural lactation adjuvants, are frequently used to stimulate breast milk production. Due to their antioxidant activity and phenolic content, anise (Pimpinella anisum L.) and fennel (Foeniculum vulgare L.) were chosen to increase the added value of [...] Read more.

Galactagogue herbs, also known as natural lactation adjuvants, are frequently used to stimulate breast milk production. Due to their antioxidant activity and phenolic content, anise (Pimpinella anisum L.) and fennel (Foeniculum vulgare L.) were chosen to increase the added value of zucchini (Cucurbita pepo L.) purees. At the same time, this work aimed to determine the influence of heat treatment on various characteristics of the final product. The phytochemical content, color parameters, and rheological and textural parameters of zucchini purees enriched with herbal aqueous extracts were determined after processing and after one week of storage (4 °C). In the case of antioxidant activity, samples registered a variation between 6.62 ± 1.71 and 38.32 ± 3.85 µM Trolox/g DW for the samples processed by steam convection. The total difference color parameter (ΔE) increased seven times after one week of storage compared to samples at T₀. Fennel and anise aqueous extracts helped improve the rheological behavior of zucchini samples both by steam and hot air convection. This study may serve as a springboard for future investigations and clinical trials into the scientific validity and safety of ready-to-eat foods with special destinations. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

14 pages, 1427 KiB

Open AccessArticle

Development of a Functional Cookie Formulated with Chaya (Cnidoscolus aconitifolius (Mill.) I.M. Johnst) and Amaranth (Amaranthus cruentus)

by Azalia Avila-Nava, Sayuri L. Alarcón-Telésforo, José Moisés Talamantes-Gómez, Luis Corona, Ana Ligia Gutiérrez-Solis, Roberto Lugo and Claudia C. Márquez-Mota

Molecules 2022, 27(21), 7397; https://doi.org/10.3390/molecules27217397 - 31 Oct 2022

Cited by 3 | Viewed by 1828

Abstract

Chaya and amaranth are Mexican traditional foods with a high nutritional value. Many studies have demonstrated the individual beneficial effect of each. However, there is no evidence of the use of these foods on the formulation of functional foods. This study evaluated the [...] Read more.

Chaya and amaranth are Mexican traditional foods with a high nutritional value. Many studies have demonstrated the individual beneficial effect of each. However, there is no evidence of the use of these foods on the formulation of functional foods. This study evaluated the effect of replacing 5–20% of wheat flour with chaya and amaranth flours to generate four different formulations of cookies. Proximal analysis, total polyphenols and oxalate content, antioxidant activity, fatty acid profile, and sensory analysis were performed on the cookies. The results of the chemical composition showed that all cookies have a high protein content (9.21–10.10%), an adequate amount of fiber (5.34–6.63%), and a balanced ratio of unsaturated–saturated fatty acids (70:20), and they contain PUFAs (50.4–53.2 g/100 g of fatty acids), especially α-linolenic and oleic acids. All formulations presented antioxidant activity (2540 ± 65.9 to 4867 ± 61.7 Trolox equivalents (μmoles/100 g)) and polyphenols (328–790 mg/100 g); in particular, quercetin was identified in their composition. Results of the sensory analysis indicated that incorporation of chaya and amaranth flour in cookies does not affect the acceptability of the products. The inclusion of traditional foods, such as chaya and amaranth, in cookies enhances their nutritional value and increases the content of bioactive compounds associated with health effects. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

15 pages, 1344 KiB

Open AccessArticle

In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt

by Ahmed Helal, Alice Cattivelli, Angela Conte and Davide Tagliazucchi

Molecules 2022, 27(20), 6843; https://doi.org/10.3390/molecules27206843 - 12 Oct 2022

Cited by 7 | Viewed by 1986

Abstract

Yogurt is considered one of the most popular and healthy dairy products, and has been exploited as a delivery matrix for phenolic compounds. In this study, coffee powder was added to yogurt as a functional ingredient to produce coffee-fortified yogurt. Total phenolic compounds, [...] Read more.

Yogurt is considered one of the most popular and healthy dairy products, and has been exploited as a delivery matrix for phenolic compounds. In this study, coffee powder was added to yogurt as a functional ingredient to produce coffee-fortified yogurt. Total phenolic compounds, antioxidant activity and individual hydroxycinnamic acids have been identified and quantified through mass spectrometry. The results from coffee-fortified yogurt were compared with fermented coffee and plain yogurt. Coffee-fortified yogurt had higher total phenolic content and antioxidant activity compared to plain yogurt. However, the total phenolic compounds found in coffee-fortified yogurt represented only 38.9% of the original content in coffee. Caffeoylquinic acids were the most abundant phenolic compounds in coffee. Fermented coffee and coffee-fortified yogurt displayed lower amounts of individual phenolic compounds with respect to coffee (69.8% and 52.4% of recovery, respectively). A protective effect of the yogurt matrix on total and individual coffee phenolic compounds has been observed after in vitro digestion, resulting in a higher bioaccessibility in comparison with digested fermented coffee. Moreover, coffee-fortified yogurt showed the highest antioxidant values after digestion. These findings clearly demonstrate that coffee-fortified yogurt can be considered a significant source of bioaccessible hydroxycinnamic acids, besides its health benefits as a fermented dairy product. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Graphical abstract

21 pages, 4762 KiB

Open AccessArticle

Spices Volatilomic Fingerprinting—A Comprehensive Approach to Explore Its Authentication and Bioactive Properties

by Sergio Izcara, Rosa Perestrelo, Sonia Morante-Zarcero, Isabel Sierra and José S. Câmara

Molecules 2022, 27(19), 6403; https://doi.org/10.3390/molecules27196403 - 28 Sep 2022

Cited by 6 | Viewed by 2030

Abstract

Volatile organic metabolites (VOMs) present in different spices can provide distinct analytical biosignatures related to organoleptic properties and health benefits. This study aimed to establish the volatilomic fingerprint of six of the most consumed spices all over the world (saffron (Crocus sativus [...] Read more.

Volatile organic metabolites (VOMs) present in different spices can provide distinct analytical biosignatures related to organoleptic properties and health benefits. This study aimed to establish the volatilomic fingerprint of six of the most consumed spices all over the world (saffron (Crocus sativus L.), cinnamon (Cinnamomum verum), cumin (Cuminum cyminum L.), black pepper, (Piper nigrum L.), sweet paprika (Capsicum annuum L.), and curry (a mix of different herbs and spices)). Based on headspace solid phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis, this is a powerful strategy to explore and establish the spice’s volatile pattern and unravel the potential health benefits related to the most important VOMs identified in each spice. This comprehensive knowledge will help in the definition of their authenticity, while simultaneously protecting against potential frauds and adulterations. A total of 162 VOMs were identified. Semi-quantitative assessments revealed that terpenoids and sesquiterpenoids amounted to the major volatile class in the investigated spices, except for cinnamon, where carbonyl compounds are the major group. Most of the studied spices comprised key characteristics of aroma and health bioactive compounds, e.g., dihydrojuneol in saffron, cinnamaldehyde in cinnamon, cuminaldehyde in cumin and curry, and caryophyllene in black pepper. The principal component analysis (PCA) and partial least-squares discriminant analysis (PLS-DA) successfully discriminated the investigated spices, being α-cubebene, 3-methyl butanal, β-patchoulene and β-selinene, the most important VOMs (highest VIP’s) that contributed to its discrimination. Moreover, some VOMs have a high influence on the spice’s bioactive potential, helping to prevent certain diseases including cancer, inflammatory-related diseases, diabetes, and cardiovascular diseases. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Graphical abstract

15 pages, 14252 KiB

Open AccessArticle

Chemotaxonomic Identification of Key Taste and Nutritional Components in ‘Shushanggan Apricot’ Fruits by Widely Targeted Metabolomics

by Bei Cui, Shu-Ming Liu and Tao Zheng

Molecules 2022, 27(12), 3870; https://doi.org/10.3390/molecules27123870 - 16 Jun 2022

Cited by 12 | Viewed by 1700

Abstract

The chemotypic and the content variation in taste substances and nutrients in ‘Shushanggan apricot’ fruits were detected by UPLC-MS/MS. A total of 592 compounds were identified, of which sucrose contributed mainly to the sweet taste and malic acid and citric acid were important [...] Read more.

The chemotypic and the content variation in taste substances and nutrients in ‘Shushanggan apricot’ fruits were detected by UPLC-MS/MS. A total of 592 compounds were identified, of which sucrose contributed mainly to the sweet taste and malic acid and citric acid were important organic acids affecting sweet–sour taste. γ-linolenic acid, α-linolenic acid and linoleic acid were the dominant free fatty acids, and neochlorogenic acid and chlorogenic acid were the predominant phenolic acids. Fruit taste was positively correlated with sucrose and negatively correlated with malic acid and citric acid. The differential metabolites were significantly enriched in the biosynthesis of amino acids and 2-oxocarboxylic acid metabolism pathways, regulating the sugar and organic acid biosynthesis. Taste and nutrient differences could be revealed by variations in composition and abundance of carbohydrates, organic acids and amino acids. The purpose of this study was to provide a comprehensive chemical characterization of taste and nutrient compounds in ‘Shushanggan apricot’ fruits. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

Review

Jump to: Research

35 pages, 2911 KiB

Open AccessReview

Risk Assessment of Chlorogenic and Isochlorogenic Acids in Coffee By-Products

by Sascha Behne, Heike Franke, Steffen Schwarz and Dirk W. Lachenmeier

Molecules 2023, 28(14), 5540; https://doi.org/10.3390/molecules28145540 - 20 Jul 2023

Cited by 6 | Viewed by 4804

Abstract

Chlorogenic and isochlorogenic acids are naturally occurring antioxidant dietary polyphenolic compounds found in high concentrations in plants, fruits, vegetables, coffee, and coffee by-products. The objective of this review was to assess the potential health risks associated with the oral consumption of coffee by-products [...] Read more.

Chlorogenic and isochlorogenic acids are naturally occurring antioxidant dietary polyphenolic compounds found in high concentrations in plants, fruits, vegetables, coffee, and coffee by-products. The objective of this review was to assess the potential health risks associated with the oral consumption of coffee by-products containing chlorogenic and isochlorogenic acids, considering both acute and chronic exposure. An electronic literature search was conducted, revealing that 5-caffeoylquinic acid (5-CQA) and 3,5-dicaffeoylquinic acid (3,5-DCQA) are the major chlorogenic acids found in coffee by-products. Toxicological, pharmacokinetic, and clinical data from animal and human studies were available for the assessment, which indicated no significant evidence of toxic or adverse effects following acute oral exposure. The current state of knowledge suggests that long-term exposure to chlorogenic and isochlorogenic acids by daily consumption does not appear to pose a risk to human health when observed at doses within the normal range of dietary exposure. As a result, the intake of CQAs from coffee by-products can be considered reasonably safe. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Graphical abstract

13 pages, 865 KiB

Open AccessReview

Aromatic Plant-Based Functional Foods: A Natural Approach to Manage Cardiovascular Diseases

by Mónica Zuzarte, Henrique Girão and Lígia Salgueiro

Molecules 2023, 28(13), 5130; https://doi.org/10.3390/molecules28135130 - 30 Jun 2023

Cited by 6 | Viewed by 1534

Abstract

Aromatic plants and their essential oils have shown beneficial effects on the cardiovascular system and, therefore, are potential raw materials in the development of functional foods. However, despite their undeniable potential, essential oils present several limitations that need to be addressed, such as [...] Read more.

Aromatic plants and their essential oils have shown beneficial effects on the cardiovascular system and, therefore, are potential raw materials in the development of functional foods. However, despite their undeniable potential, essential oils present several limitations that need to be addressed, such as stability, poor solubility, undesirable sensory effects, and low bioavailability. The present review provides a current state-of-the-art on the effects of volatile extracts obtained from aromatic plants on the cardiovascular system and focuses on major challenges that need to be addressed to increase their use in food products. Moreover, strategies underway to overcome these limitations are pointed out, thus anticipating a great appreciation of these extracts in the functional food industry. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Graphical abstract

30 pages, 7393 KiB

Open AccessReview

Antioxidant and Antidiabetic Properties of Phlorotannins from Ascophyllum nodosum Seaweed Extracts

by Mauro Gisbert, Daniel Franco, Jorge Sineiro and Ramón Moreira

Molecules 2023, 28(13), 4937; https://doi.org/10.3390/molecules28134937 - 23 Jun 2023

Cited by 2 | Viewed by 1941

Abstract

Seaweeds have gained considerable attention in recent years due to their potential health benefits and high contents of bioactive compounds. This review focuses on the exploration of seaweed’s health-promoting properties, with particular emphasis on phlorotannins, a class of bioactive compounds known for their [...] Read more.

Seaweeds have gained considerable attention in recent years due to their potential health benefits and high contents of bioactive compounds. This review focuses on the exploration of seaweed’s health-promoting properties, with particular emphasis on phlorotannins, a class of bioactive compounds known for their antioxidant and antidiabetic properties. Various novel and ecofriendly extraction methods, including solid–liquid extraction, ultrasound-assisted extraction, and microwave-assisted extraction are examined for their effectiveness in isolating phlorotannins. The chemical structure and isolation of phlorotannins are discussed, along with methods for their characterization, such as spectrophotometry, nuclear magnetic resonance, Fourier transform infrared spectroscopy, and chromatography. Special attention is given to the antioxidant activity of phlorotannins. The inhibitory capacities of polyphenols, specifically phlorotannins from Ascophyllum nodosum against digestive enzymes, such as α-amylase and α-glucosidase, are explored. The results suggest that polyphenols from Ascophyllum nodosum seaweed hold significant potential as enzyme inhibitors, although the inhibitory activity may vary depending on the extraction conditions and the specific enzyme involved. In conclusion, seaweed exhibits great potential as a functional food ingredient for promoting health and preventing chronic diseases. Overall, this review aims to condense a comprehensive collection of high-yield, low-cost, and ecofriendly extraction methods for obtaining phlorotannins with remarkable antioxidant and antidiabetic capacities. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

33 pages, 3110 KiB

Open AccessReview

A Descriptive Review of the Action Mechanisms of Berberine, Quercetin and Silymarin on Insulin Resistance/Hyperinsulinemia and Cardiovascular Prevention

by Paolo Bellavite, Serafino Fazio and Flora Affuso

Molecules 2023, 28(11), 4491; https://doi.org/10.3390/molecules28114491 - 01 Jun 2023

Cited by 5 | Viewed by 4776

Abstract

Insulin resistance (IR) and the associated hyperinsulinemia are early pathophysiological changes which, if not well treated, can lead to type 2 diabetes, endothelial dysfunction and cardiovascular disease. While diabetes care is fairly well standardized, the prevention and treatment of IR lacks a single [...] Read more.

Insulin resistance (IR) and the associated hyperinsulinemia are early pathophysiological changes which, if not well treated, can lead to type 2 diabetes, endothelial dysfunction and cardiovascular disease. While diabetes care is fairly well standardized, the prevention and treatment of IR lacks a single pharmaceutical approach and many lifestyle and dietary interventions have been proposed, including a wide range of food supplements. Among the most interesting and well-known natural remedies, alkaloid berberine and the flavonol quercetin have particular relevance in the literature, while silymarin—the active principle of the Silybum marianum thistle—was traditionally used for lipid metabolism disorders and to sustain liver function. This review describes the major defects of insulin signaling leading to IR and the main properties of the three mentioned natural substances, their molecular targets and synergistic action mechanisms. The actions of berberine, quercetin and silymarin are partially superimposable as remedies against reactive oxygen intermediates generated by a high-lipid diet and by NADPH oxidase, which is triggered by phagocyte activation. Furthermore, these compounds inhibit the secretion of a battery of pro-inflammatory cytokines, modulate intestinal microbiota and are especially able to control the various disorders of the insulin receptor and post-receptor signaling systems. Although most of the evidence on the effects of berberine, quercetin and silymarin in modulating insulin resistance and preventing cardiovascular disease derive from experimental studies on animals, the amount of pre-clinical knowledge strongly suggests the need to investigate the therapeutic potential of these substances in human pathology. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Graphical abstract

15 pages, 2650 KiB

Open AccessReview

Strictinin: A Key Ingredient of Tea

by Jason T. C. Tzen

Molecules 2023, 28(9), 3961; https://doi.org/10.3390/molecules28093961 - 08 May 2023

Cited by 1 | Viewed by 2096

Abstract

Strictinin is a relatively tiny ellagitannin, which is found in many plants as a minor constituent. Catechins are known as the major constituents in the young leaves of most tea plants, while strictinin was found as a major constituent in the Pu’er tea [...] Read more.

Strictinin is a relatively tiny ellagitannin, which is found in many plants as a minor constituent. Catechins are known as the major constituents in the young leaves of most tea plants, while strictinin was found as a major constituent in the Pu’er tea plant. In some Pu’er tea varieties, strictinin was identified as the most abundant phenolic compound rather than catechins. In the past decade, strictinin was demonstrated to possess several functional activities, including antiviral, antibacterial, anti-obesity, laxative, anticaries, anti-allergic, antipsoriatic, antihyperuricemia, antidiabetic, and anticancer effects. These functional activities were in accordance with the therapeutic effects empirically perceived for Pu’er tea. Evidently, strictinin is the key ingredient in Pu’er tea that acts as a herbal medicine. In functionally-based applications, an instant powder of Pu’er tea infusion was formulated as an active raw material to be supplemented in food, cosmetics, and beverages; a new type of tea named Bitter Citrus Tzen Tea was developed by combining three teas empirically consumed to expel the cold, and new edible oral care products were designed for caries prevention by supplementation with Pu’er tea extract. More functional activities and practical applications of strictinin are scientifically anticipated in follow-up research. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

22 pages, 1433 KiB

Open AccessReview

Risk Assessment of Trigonelline in Coffee and Coffee By-Products

by Nick Konstantinidis, Heike Franke, Steffen Schwarz and Dirk W. Lachenmeier

Molecules 2023, 28(8), 3460; https://doi.org/10.3390/molecules28083460 - 14 Apr 2023

Cited by 15 | Viewed by 5549

Abstract

Trigonelline is a bioactive pyridine alkaloid that occurs naturally in high concentrations in coffee (up to 7.2 g/kg) and coffee by-products (up to 62.6 g/kg) such as coffee leaves, flowers, cherry husks or pulp, parchment, silver skin, and spent grounds. In the past, [...] Read more.

Trigonelline is a bioactive pyridine alkaloid that occurs naturally in high concentrations in coffee (up to 7.2 g/kg) and coffee by-products (up to 62.6 g/kg) such as coffee leaves, flowers, cherry husks or pulp, parchment, silver skin, and spent grounds. In the past, coffee by-products were mostly considered waste and discarded. In recent years, however, the use of coffee by-products as food has attracted interest because of their economic and nutritional value and the environmental benefits of sustainable resource use. Their authorization as so-called novel foods in the European Union may lead to increased oral exposure of the general population to trigonelline. Therefore, the aim of this review was to assess the risk to human health of acute and chronic exposure to trigonelline from coffee and coffee by-products. An electronic literature search was performed. Current toxicological knowledge is limited, with few human data available and a lack of epidemiological and clinical studies. There was no evidence of adverse effects after acute exposure. No conclusion can be drawn on chronic exposure to isolated trigonelline due to the lack of data. However, trigonelline ingested as a component of coffee and coffee by-products appears to be safe for human health, based on the safe traditional use of these products. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

19 pages, 1650 KiB

Open AccessReview

A Status Review on Health-Promoting Properties and Global Regulation of Essential Oils

by Tareq M. Osaili, Dinesh Kumar Dhanasekaran, Falak Zeb, MoezAlIslam E. Faris, Farah Naja, Hadia Radwan, Leila Cheikh Ismail, Hayder Hasan, Mona Hashim and Reyad Shaker Obaid

Molecules 2023, 28(4), 1809; https://doi.org/10.3390/molecules28041809 - 14 Feb 2023

Cited by 12 | Viewed by 4263

Abstract

Since ancient times, essential oils (EOs) have been known for their therapeutic potential against many health issues. Recent studies suggest that EOs may contribute to the regulation and modulation of various biomarkers and cellular pathways responsible for metabolic health as well as the [...] Read more.

Since ancient times, essential oils (EOs) have been known for their therapeutic potential against many health issues. Recent studies suggest that EOs may contribute to the regulation and modulation of various biomarkers and cellular pathways responsible for metabolic health as well as the development of many diseases, including cancer, obesity, diabetes, cardiovascular diseases, and bacterial infections. During metabolic dysfunction and even infections, the immune system becomes compromised and releases pro-inflammatory cytokines that lead to serious health consequences. The bioactive compounds present in EOs (especially terpenoids and phenylpropanoids) with different chemical compositions from fruits, vegetables, and medicinal plants confer protection against these metabolic and infectious diseases through anti-inflammatory, antioxidant, anti-cancer, and anti-microbial properties. In this review, we have highlighted some targeted physiological and cellular actions through which EOs may exhibit anti-inflammatory, anti-cancer, and anti-microbial properties. In addition, it has been observed that EOs from specific plant sources may play a significant role in the prevention of obesity, diabetes, hypertension, dyslipidemia, microbial infections, and increasing breast milk production, along with improvements in heart, liver, and brain health. The current status of the bioactive activities of EOs and their therapeutic effects are covered in this review. However, with respect to the health benefits of EOs, it is very important to regulate the dose and usage of EOs to reduce their adverse health effects. Therefore, we specified that some countries have their own regulatory bodies while others follow WHO and FAO standards and legislation for the use of EOs. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

27 pages, 3482 KiB

Open AccessReview

Quercetin: A Functional Food-Flavonoid Incredibly Attenuates Emerging and Re-Emerging Viral Infections through Immunomodulatory Actions

by Fauzia Mahanaz Shorobi, Fatema Yasmin Nisa, Srabonti Saha, Muhammad Abid Hasan Chowdhury, Mayuna Srisuphanunt, Kazi Helal Hossain and Md. Atiar Rahman

Molecules 2023, 28(3), 938; https://doi.org/10.3390/molecules28030938 - 17 Jan 2023

Cited by 13 | Viewed by 5899

Abstract

Many of the medicinally active molecules in the flavonoid class of phytochemicals are being researched for their potential antiviral activity against various DNA and RNA viruses. Quercetin is a flavonoid that can be found in a variety of foods, including fruits and vegetables. [...] Read more.

Many of the medicinally active molecules in the flavonoid class of phytochemicals are being researched for their potential antiviral activity against various DNA and RNA viruses. Quercetin is a flavonoid that can be found in a variety of foods, including fruits and vegetables. It has been reported to be effective against a variety of viruses. This review, therefore, deciphered the mechanistic of how Quercetin works against some of the deadliest viruses, such as influenza A, Hepatitis C, Dengue type 2 and Ebola virus, which cause frequent outbreaks worldwide and result in significant morbidity and mortality in humans through epidemics or pandemics. All those have an alarming impact on both human health and the global and national economies. The review extended computing the Quercetin-contained natural recourse and its modes of action in different experimental approaches leading to antiviral actions. The gap in effective treatment emphasizes the necessity of a search for new effective antiviral compounds. Quercetin shows potential antiviral activity and inhibits it by targeting viral infections at multiple stages. The suppression of viral neuraminidase, proteases and DNA/RNA polymerases and the alteration of many viral proteins as well as their immunomodulation are the main molecular mechanisms of Quercetin’s antiviral activities. Nonetheless, the huge potential of Quercetin and its extensive use is inadequately approached as a therapeutic for emerging and re-emerging viral infections. Therefore, this review enumerated the food-functioned Quercetin source, the modes of action of Quercetin for antiviral effects and made insights on the mechanism-based antiviral action of Quercetin. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Graphical abstract

34 pages, 2285 KiB

Open AccessReview

Plant Essential Oils as Healthy Functional Ingredients of Nutraceuticals and Diet Supplements: A Review

by Riccardo Matera, Elena Lucchi and Luca Valgimigli

Molecules 2023, 28(2), 901; https://doi.org/10.3390/molecules28020901 - 16 Jan 2023

Cited by 17 | Viewed by 5117

Abstract

Essential oils (EOs) are mixtures of volatile molecules endowed with health-promoting biological activities that go beyond their role as aromas and natural preservatives and can be exploited to develop functional foods and diet supplements. Their composition is briefly addressed along with regulatory aspects. [...] Read more.

Essential oils (EOs) are mixtures of volatile molecules endowed with health-promoting biological activities that go beyond their role as aromas and natural preservatives and can be exploited to develop functional foods and diet supplements. Their composition is briefly addressed along with regulatory aspects. The potential health benefit of human diet supplementation with EOs is outlined through a review of the recent literature on available clinical trials and preclinical research concerning EOs activity towards: (1) irritable bowel syndrome; (2) inflammatory bowel disease; (3) regulation of microbiota; (4) gastroprotection; (5) hepatoprotection; (6) protection of the urinary tract and diuresis; (7) management of metabolic disorders including hyperglycemia and hyperlipidemia; (8) anti-inflammatory and pain control; (9) immunomodulation and protection from influenza; and (10) neuroprotection and modulation of mood and cognitive performance. The emerging potential in such activities of selected EOs is given focus, particularly green and black cumin, bergamot, orange, myrtle, peppermint, sage, eucalyptus, lavender, thyme, lemon balm, ginger, and garlic. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

22 pages, 1632 KiB

Open AccessReview

Lupin (Lupinus albus L.) Seeds: Balancing the Good and the Bad and Addressing Future Challenges

by Ana Pereira, Fernando Ramos and Ana Sanches Silva

Molecules 2022, 27(23), 8557; https://doi.org/10.3390/molecules27238557 - 05 Dec 2022

Cited by 16 | Viewed by 3529

Abstract

Lupinus albus L. (lupine) is a legume whose grain/seed has gained increasing interest. Its recognized nutritional properties, namely a high content of protein, dietary fiber and its low fat content, make lupine a suitable alternative not only for animal protein, but also as [...] Read more.

Lupinus albus L. (lupine) is a legume whose grain/seed has gained increasing interest. Its recognized nutritional properties, namely a high content of protein, dietary fiber and its low fat content, make lupine a suitable alternative not only for animal protein, but also as a substitute for more processed and less balanced flours from a nutritional point of view, used in the preparation of bread, cakes and cookies, among others. In addition, its nutritional and bioactive compounds have potential benefits for human health in the prevention and treatment of some diseases. However, the existence of some anti-nutritional compounds and contaminants reveal some concern, requiring effective methods for their detection and eventual removal. This review intends to address the potential of lupine (L. albus) in food and human health and to balance the pros and cons. Nutritional and anti-nutritional components of L. albus seeds and possible contaminants of lupine seeds are examined. The potential health benefits of lupine (seeds), including energy metabolism, cardiovascular diseases, hypertension, glucose and insulin metabolism, bower function and anticonvulsant action, are discussed based on scientific evidence (both clinical trials and studies performed with animal models). Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

11 pages, 633 KiB

Open AccessReview

Finger Millet Seed Coat—A Functional Nutrient-Rich Cereal By-Product

by Oluwatoyin Oladayo Onipe and Shonisani Eugenia Ramashia

Molecules 2022, 27(22), 7837; https://doi.org/10.3390/molecules27227837 - 14 Nov 2022

Cited by 5 | Viewed by 2486

Abstract

Finger millet (FM) is one of the little millets grown in Asia and Africa. Although still classified as an “orphan crop”, there is an increasing interest in the research of FM seed coat (FMSC), also known as bran. It houses 90% of the [...] Read more.

Finger millet (FM) is one of the little millets grown in Asia and Africa. Although still classified as an “orphan crop”, there is an increasing interest in the research of FM seed coat (FMSC), also known as bran. It houses 90% of the seed’s polyphenols and dietary fibre. The calcium and phosphorus content of FMSC is about 6- to 25-fold that of other cereals. FMSC is specifically beneficial for its polyphenols, arabinoxylans, phytates, and flavonoids content. Evidence of the hypoglycaemic, nephroprotective, hypocholesterolemic, and anti-cataractogenic effects of FMSC has been substantiated, thereby supporting the health claims and validating its nutraceutical potential for diabetics. This article discusses FMSC extraction and nutritional properties, focusing on arabinoxylan and polyphenols, their potential health benefits, and their application in food formulations. Although there is a dearth of information on using FMSC in food formulation, this review will be a data repository for further studies on FMSC. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

25 pages, 1986 KiB

Open AccessReview

Hydrolyzable Tannins in the Management of Th1, Th2 and Th17 Inflammatory-Related Diseases

by Stefano Piazza, Marco Fumagalli, Giulia Martinelli, Carola Pozzoli, Nicole Maranta, Marco Angarano, Enrico Sangiovanni and Mario Dell’Agli

Molecules 2022, 27(21), 7593; https://doi.org/10.3390/molecules27217593 - 05 Nov 2022

Cited by 7 | Viewed by 2592

Abstract

Plants rich in hydrolyzable tannins were traditionally used all over the world for a variety of chronic inflammatory disorders, including arthritis, colitis, and dermatitis. However, the knowledge of their immunological targets is still limited though fundamental for their rational use in phytotherapy. The [...] Read more.

Plants rich in hydrolyzable tannins were traditionally used all over the world for a variety of chronic inflammatory disorders, including arthritis, colitis, and dermatitis. However, the knowledge of their immunological targets is still limited though fundamental for their rational use in phytotherapy. The recent advances regarding the pathogenesis of inflammatory-based diseases represent an opportunity to elucidate the pharmacological mechanism of plant-derived metabolites with immunomodulatory activity. This review collects recent articles regarding the role of hydrolyzable tannins and their gut metabolites in Th1, Th2, and Th17 inflammatory responses. In line with the traditional use, rheumatoid arthritis (RA), inflammatory bowel diseases (IBDs), psoriasis, atopic dermatitis (AD), and asthma were the most investigated diseases. A substantial body of in vivo studies suggests that, beside innate response, hydrolyzable tannins may reduce the levels of Th-derived cytokines, including IFN-γ, IL-17, and IL-4, following oral administration. The mode of action is multitarget and may involve the impairment of inflammatory transcription factors (NF-κB, NFAT, STAT), enzymes (MAPKs, COX-2, iNOS), and ion channels. However, their potential impact on pathways with renewed interest for inflammation, such as JAK/STAT, or the modulation of the gut microbiota demands dedicate studies. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

32 pages, 646 KiB

Open AccessReview

Antileishmanial Activities of Medicinal Herbs and Phytochemicals In Vitro and In Vivo: An Update for the Years 2015 to 2021

by Abdalla A. Hassan, Hassan E. Khalid, Abdelwahab H. Abdalla, Maowia M. Mukhtar, Wadah J. Osman and Thomas Efferth

Molecules 2022, 27(21), 7579; https://doi.org/10.3390/molecules27217579 - 04 Nov 2022

Cited by 8 | Viewed by 2872

Abstract

Leishmaniasis is one of the most neglected tropical diseases that present areal public health problems worldwide. Chemotherapy has several limitations such as toxic side effects, high costs, frequent relapses, the development of resistance, and the requirement for long-term treatment. Effective vaccines or drugs [...] Read more.

Leishmaniasis is one of the most neglected tropical diseases that present areal public health problems worldwide. Chemotherapy has several limitations such as toxic side effects, high costs, frequent relapses, the development of resistance, and the requirement for long-term treatment. Effective vaccines or drugs to prevent or cure the disease are not available yet. Therefore, it is important to dissect antileishmanial molecules that present selective efficacy and tolerable safety. Several studies revealed the antileishmanial activity of medicinal plants. Several organic extracts/essential oils and isolated natural compounds have been tested for their antileishmanial activities. Therefore, the aim of this review is to update and summarize the investigations that have been undertaken on the antileishmanial activity of medicinal plants and natural compounds derived, rom plants from January 2015 to December 2021. In this review, 94 plant species distributed in 39 families have been identified with antileishmanial activities. The leaves were the most commonly used plant part (49.5%) followed by stem bark, root, and whole plant (21.9%, 6.6%, and 5.4%, respectively). Other plant parts contributed less (<5%). The activity was reported against amastigotes and/or promastigotes of different species (L. infantum, L. tropica, L. major, L. amazonensis, L. aethiopica, L. donovani, L. braziliensis, L. panamensis, L. guyanensis, and L. mexicana). Most studies (84.2%) were carried out in vitro, and the others (15.8%) were performed in vivo. The IC₅₀ values of 103 plant extracts determined in vitro were in a range of 0.88 µg/mL (polar fraction of dichloromethane extract of Boswellia serrata) to 98 µg/mL (petroleum ether extract of Murraya koenigii). Among the 15 plant extracts studied in vivo, the hydroalcoholic leaf extract of Solanum havanense reduced parasites by 93.6% in cutaneous leishmaniasis. Voacamine extracted from Tabernaemontana divaricata reduced hepatic parasitism by ≈30 times and splenic parasitism by ≈15 times in visceral leishmaniasis. Regarding cytotoxicity, 32.4% of the tested plant extracts against various Leishmania species have a selectivity index higher than 10. For isolated compounds, 49 natural compounds have been reported with anti-Leishmania activities against amastigotes and/or promastigotes of different species (L. infantum, L. major, L. amazonensis, L. donovani and L. braziliensis). The IC₅₀ values were in a range of 0.2 µg/mL (colchicoside against promastigotes of L. major) to 42.4 µg/mL (dehydrodieuginol against promastigotes of L. amazonensis). In conclusion, there are numerous medicinal plants and natural compounds with strong effects (IC₅₀ < 100 µg/mL) against different Leishmania species under in vitro and in vivo conditions with good selectivity indices (SI > 10). These plants and compounds may be promising sources for the development of new drugs against leishmaniasis and should be investigated in randomized clinical trials. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

21 pages, 3756 KiB

Open AccessFeature PaperReview

Evidence of the Beneficial Effects of Ursolic Acid against Lung Cancer

by Amanda Kornel, Matteo Nadile and Evangelia Tsiani

Molecules 2022, 27(21), 7466; https://doi.org/10.3390/molecules27217466 - 02 Nov 2022

Cited by 6 | Viewed by 2622

Abstract

Lung cancer is the leading cause of cancer-related deaths globally. Despite current treatment approaches that include surgery, chemotherapy, radiation and immunotherapies, lung cancer accounted for 1.79 million deaths worldwide in 2020, emphasizing the urgent need to find novel agents and approaches for more [...] Read more.

Lung cancer is the leading cause of cancer-related deaths globally. Despite current treatment approaches that include surgery, chemotherapy, radiation and immunotherapies, lung cancer accounted for 1.79 million deaths worldwide in 2020, emphasizing the urgent need to find novel agents and approaches for more effective treatment. Traditionally, chemicals derived from plants, such as paclitaxel and docetaxel, have been used in cancer treatment, and in recent years, research has focused on finding other plant-derived chemicals that can be used in the fight against lung cancer. Ursolic acid is a polyphenol found in high concentrations in cranberries and other fruits and has been demonstrated to have anti-inflammatory, antioxidant and anticancer properties. In this review, we summarize recent research examining the effects of ursolic acid and its derivatives on lung cancer. Data from in vitro cell culture and in vivo animal studies show potent anticancer effects of ursolic acid and indicate the need for clinical studies. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

27 pages, 8832 KiB

Open AccessReview

Toxicological Assessment of Roasted Coffee Silver Skin (Testa of Coffea sp.) as Novel Food Ingredient

by Liane Lorbeer, Steffen Schwarz, Heike Franke and Dirk W. Lachenmeier

Molecules 2022, 27(20), 6839; https://doi.org/10.3390/molecules27206839 - 12 Oct 2022

Cited by 8 | Viewed by 3765

Abstract

Roasted coffee silver skin is a coffee by-product, the uses of which are currently limited, e.g., as fertilizer, for energy production, or animal feed. Due to a low content of fat and carbohydrates combined with a high content of fiber, polyphenols and proteins, [...] Read more.

Roasted coffee silver skin is a coffee by-product, the uses of which are currently limited, e.g., as fertilizer, for energy production, or animal feed. Due to a low content of fat and carbohydrates combined with a high content of fiber, polyphenols and proteins, roasted silver skin is a valuable possible food ingredient. Potential applications include partial flour replacement in bakery products, as antioxidant and providing protein or fiber sources in sports or functional foods. As no relevant consumption of isolated silver skin occurred before 1997 in the European Union (EU), it was classified as a novel food in need of premarketing approval. Novel food applications must meet legal requirements for compositional and toxicological information. This review presents information on silver skin composition and toxicological studies. Several in vitro studies and subchronic in vivo studies are available with negative results, not suggesting a need for further studies on carcinogenic effects, reproduction, or chronic toxicity. All available studies so far concluded that no toxic effects of silver skin were found or are to be expected. For a novel food application in the EU, further in vitro studies on mutagenic potential may be needed to close a formal data gap. Full article

(This article belongs to the Special Issue Advances in Functional Foods)

► Show Figures

Figure 1

Journal Menu

Journal Browser

Advances in Functional Foods

Share This Special Issue

Special Issue Editor

Special Issue Information

Keywords

Published Papers (43 papers)

Research

Review

Further Information

Guidelines

MDPI Initiatives

Follow MDPI