Topic Editors

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Agroindústria de Alimentos, Rio de Janeiro CEP 23020-470, Brazil
Laboratory of Functional Food, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
Department of Foods, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), Rio de Janeiro 20270-021, RJ, Brazil

Functional and Nutritional Properties of Agricultural Products

Abstract submission deadline
closed (1 March 2023)
Manuscript submission deadline
closed (31 May 2023)
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16895

Topic Information

Dear Colleagues,

Agricultural products are the basis of nutrition and support normal metabolism against different pathologies. The nutritional value and functional properties of agricultural products are mainly related to foods rich in active ingredients that contribute to maintaining good health. The nutritional properties and the active principles obtained from agricultural products can play an important role in the body by performing various health and metabolic functions. This Topic encourages the submission of high-quality research articles and reviews covering recent advances in the nutritional and functional characterization of agricultural products and derived compounds used in healthy foods. Potential topics for this Topic include but are not limited to the following: Production of agricultural foods with high nutritional and functional potential; Influence of processing technologies on nutritional and functional properties of agricultural foods; Bioactive compounds with functional roles derived from agricultural products; Extraction, identification, and quantification techniques for bioactive compounds derived from agricultural products; Methods for supplementing foods with biocompounds derived from agricultural products; Relationship between the bioactive compounds of agricultural products and health.

Dr. Otniel Freitas
Dr. Anderson Junger Teodoro
Dr. Adriano Gomes da Cruz
Topic Editors

Keywords

  • bioactive compounds
  • food technology
  • functional foods

Participating Journals

Journal Name Impact Factor CiteScore Launched Year First Decision (median) APC
Agriculture
agriculture
3.6 3.6 2011 17.7 Days CHF 2600
Agronomy
agronomy
3.7 5.2 2011 15.8 Days CHF 2600
Dairy
dairy
- 2.4 2020 24.6 Days CHF 1200
Foods
foods
5.2 5.8 2012 13.1 Days CHF 2900
Horticulturae
horticulturae
3.1 2.4 2015 14.7 Days CHF 2200

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Published Papers (9 papers)

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13 pages, 1654 KiB  
Article
Biochemical and Yield Component of Hybrid Chili (Capsicum annuum L.) Resulting from Full Diallel Crosses
by Muhamad Syukur, Awang Maharijaya, Waras Nurcholis, Arya Widura Ritonga, Muhammad Ridha Alfarabi Istiqlal, Abdul Hakim, Sulassih Sulassih, Ambar Yuswi Perdani, Arya Yuda Pangestu, Andi Nadia Nurul Lathifa Hatta and Zulfikar Damaralam Sahid
Horticulturae 2023, 9(6), 620; https://doi.org/10.3390/horticulturae9060620 - 25 May 2023
Cited by 3 | Viewed by 1972
Abstract
Chili (Capsicum annuum), economically important, is one of the world’s most popular horticultural plants. Functional biochemical components, such as polyphenol content, antioxidants, and α-glucosidase inhibitory properties, are found in chili. The purpose of this study was to evaluate a chili hybrid [...] Read more.
Chili (Capsicum annuum), economically important, is one of the world’s most popular horticultural plants. Functional biochemical components, such as polyphenol content, antioxidants, and α-glucosidase inhibitory properties, are found in chili. The purpose of this study was to evaluate a chili hybrid that resulted through full diallel crosses for its yield components, total phenolic (TPC) and flavonoid content (TFC), antioxidants, and α-glucosidase inhibitory (AGI) activities. The Folin-Ciocalteu and AlCl3-colorimetric assays were, respectively, used for TPC and TFC analyses. Using 2,2-diphenyl-1-picrylhydrazy (DPPH) and ferric reducing antioxidant power assay (FRAP) techniques, the antioxidant activity of a sample was determined. The bioassay of α-glucosidase inhibition was used to evaluate the antidiabetic activity of the sample. The twenty-five genotypes (hybrid and parent) have diverse yield components and biochemical contents. The highest fruit weight per plant was found in IPB074005 (1008.85 g). IPB114367 showed a high AGI (80.25%), antioxidant FRAP (43.42 µmol TE g−1 DW), TFC (3.97 mg QE g−1 DW), and TPC (37.51 mg GAE g−1 DW). These findings suggested that hybrid plants that suppress α-glycosidase and oxidative stress may prevent diabetes and its complications. This vital information could help design replacement drugs and diabetes diets. Full article
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14 pages, 1096 KiB  
Article
Vitamin D Content in Commonly Consumed Mushrooms in Thailand and Its True Retention after Household Cooking
by Piyanut Sridonpai, Philipda Suthipibul, Konpong Boonyingsathit, Chanika Chimkerd, Sitima Jittinandana and Kunchit Judprasong
Foods 2023, 12(11), 2141; https://doi.org/10.3390/foods12112141 - 25 May 2023
Cited by 1 | Viewed by 2610
Abstract
This study investigated the vitamin D level of nine species of cultivated mushrooms and three species of wild mushrooms commonly consumed in Thailand and the effect of cooking on their vitamin D content. Cultivated mushrooms were obtained from three wholesale markets, while wild [...] Read more.
This study investigated the vitamin D level of nine species of cultivated mushrooms and three species of wild mushrooms commonly consumed in Thailand and the effect of cooking on their vitamin D content. Cultivated mushrooms were obtained from three wholesale markets, while wild mushrooms were collected from three trails in a conservation area. Mushrooms from each source were separated into four groups: raw, boiled, stir-fried, and grilled. Different forms of vitamin D were analyzed using liquid chromatography with tandem mass spectrometry (LC-MS/MS). The analyzed method demonstrated good linearity, accuracy, and precision, as well as being low in the limit of detection and limit of quantitation. Results showed that vitamin D2 and ergosterol (provitamin D2) were the major forms of vitamin D found in the mushrooms. Both raw cultivated and wild mushrooms had wide ranging ergosterol contents (7713–17,273 μg/100 g edible portion, EP). Lung oyster mushroom and termite mushroom contained high levels of vitamin D2 (15.88 ± 7.31 and 7.15 ± 0.67 μg/100 g EP, respectively), while other mushroom species had negligible amounts (0.06 to 2.31 μg per 100 g EP). True retention (TR) levels of vitamin D2 after boiling, stir-frying, and grilling were not significantly different (p > 0.05) (with estimated marginal means ± standard error 64.0 ± 2.3%, 58.8 ± 2.3%, and 64.7 ± 3.6% TR, respectively). Consuming cooked lung oyster mushrooms, in particular, along with regular exposure to sunlight should be promoted to reduce the incidence of vitamin D deficiency. Full article
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17 pages, 3146 KiB  
Article
Transcriptome Sequencing Reveals Key Genes for Sunflower Unsaturated Fatty Acid Synthesis
by Qixiu Huang, Lijun Xiang, Li Zhang, Yushanjiang Maimaiti, Wenfang Luo and Zhonghua Lei
Agronomy 2023, 13(3), 885; https://doi.org/10.3390/agronomy13030885 - 16 Mar 2023
Viewed by 1505
Abstract
Sunflower (Helianthus annuus L.) is an important oil crop with rich nutrients, and genetically engineered breeding has become an important way to improve its quality. In this study, five varieties of oilseed sunflower were analyzed for fatty acid (FA) content. The seed [...] Read more.
Sunflower (Helianthus annuus L.) is an important oil crop with rich nutrients, and genetically engineered breeding has become an important way to improve its quality. In this study, five varieties of oilseed sunflower were analyzed for fatty acid (FA) content. The seed embryos of one of the high oleic acid (OA) varieties were transcriptome sequenced at different stages. The results showed that OA synthesis dominated the unsaturated fatty acid (UFA) synthesis pathways in seed embryos. Substantially differentially expressed genes were detected at various post-flowering stages. Specifically, the up-regulated gene numbers were highest at 10 d after flowering, while most genes were down-regulated at 20 d after flowering. The enriched genes were rather consistent with almost all experimental groups exhibiting enrichment to the FAD2 gene. The expression of FAD2 was highly negatively correlated with the expressions of FAD6, FAD3, and FAD7. During seed embryo development, the expression level of FAD2 was highly negatively correlated with the final OA content and was highly positively correlated with the final linoleic acid (LA) content. This suggests that the FAD2 is a key enzyme catalyzing the OA to LA conversion. Full article
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15 pages, 484 KiB  
Article
Evaluation of Nutritional Compositions, Bioactive Components, and Antioxidant Activity of Three Cherry Tomato Varieties
by Ziming Yang, Wei Li, Dianpeng Li and Albert S. C. Chan
Agronomy 2023, 13(3), 637; https://doi.org/10.3390/agronomy13030637 - 23 Feb 2023
Cited by 1 | Viewed by 1700
Abstract
Cherry tomatoes are abundant in Tianyang County, Guangxi. In this study, we investigated the nutritional composition, bioactive composition and antioxidant function of three widely grown cherry tomato varieties in Tianyang County. The nutrients included sugar, fats, proteins, and minerals, and the cherry tomatoes [...] Read more.
Cherry tomatoes are abundant in Tianyang County, Guangxi. In this study, we investigated the nutritional composition, bioactive composition and antioxidant function of three widely grown cherry tomato varieties in Tianyang County. The nutrients included sugar, fats, proteins, and minerals, and the cherry tomatoes bioactive components included fat-soluble components and water-soluble components, such as lycopene, β-carotene, esculeoside A, glutathione (GSH), and vitamin C. In addition, antioxidant activities of the three cherry tomato varieties were evaluated by their ability to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl free radicals in vitro, preventing lipid peroxidation in the liver of mice. The results showed that all three types of cherry tomatoes were all rich in water and dietary fiber, and the Jinbi cherry tomato variety showed the highest energetic value (36.69 kcal/100 g fresh weight), suggesting cherry tomatoes as a low-calorie diet food. Constituent studies revealed that all three cherry tomato varieties were rich in GSH, esculose A, vitamin C and rutin, and the Qianxi cherry tomato variety was also rich in lycopene. In vitro scavenging of DPPH and hydroxyl radicals revealed excellent free radical scavenging activity in all three cherry tomato fat-soluble and water-soluble components, with the best results in the Qianxi variety fat-soluble component. Experimental results suggested that cherry tomatoes reduced malondialdehyde (MDA) level and increased levels of superoxide dismutase (SOD), catalase (CAT) and GSH, and prevented lipid peroxidation in the liver of mice. Our study suggests that cherry tomatoes are not only a good low-calorie nutritional supplement, but also a functional antioxidant food. Full article
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15 pages, 3227 KiB  
Article
Organic Acid Accumulation and Associated Dynamic Changes in Enzyme Activity and Gene Expression during Fruit Development and Ripening of Common Loquat and Its Interspecific Hybrid
by Honghong Deng, Xuelian Li, Yang Wang, Qiaoli Ma, Yuge Zeng, Yinchun Xiang, Mingmin Chen, Huifen Zhang, Hui Xia, Dong Liang, Xiulan Lv, Jin Wang and Qunxian Deng
Foods 2023, 12(5), 911; https://doi.org/10.3390/foods12050911 - 21 Feb 2023
Cited by 3 | Viewed by 1381
Abstract
Loquats have gained increasing attention from consumers and growers for their essential nutrients and unusual phenology, which could help plug a gap period at market in early spring. Fruit acid is a critical contributor to fruit quality. The dynamic changes in organic acid [...] Read more.
Loquats have gained increasing attention from consumers and growers for their essential nutrients and unusual phenology, which could help plug a gap period at market in early spring. Fruit acid is a critical contributor to fruit quality. The dynamic changes in organic acid (OA) during fruit development and ripening of common loquat (Dawuxing, DWX) and its interspecific hybrid (Chunhua, CH) were compared, as well as the corresponding enzyme activity and gene expression. At harvest, titratable acid was significantly lower (p ≤ 0.01) in CH (0.11%) than in DWX loquats (0.35%). As the predominant OA compound, malic acid accounted for 77.55% and 48.59% of the total acid of DWX and CH loquats at harvest, followed by succinic acid and tartaric acid, respectively. PEPC and NAD-MDH are key enzymes that participate in malic acid metabolism in loquat. The OA differences in DWX loquat and its interspecific hybrid could be attributed to the coordinated regulation of multiple genes and enzymes associated with OA biosynthesis, degradation, and transport. The data obtained in this work will serve as a fundamental and important basis for future loquat breeding programs and even for improvements in loquat cultural practices. Full article
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13 pages, 295 KiB  
Article
Adequate Dietary Intake and Consumption of Indigenous Fermented Products Are Associated with Improved Nutrition Status among Children Aged 6–23 Months in Zambia
by Bubala Thandie Hamaimbo, Pamela A. Marinda, Vincent Nyau, Justin Chileshe, Christopher Khayeka-Wandabwa and Sijmen E. Schoustra
Dairy 2023, 4(1), 137-149; https://doi.org/10.3390/dairy4010010 - 03 Feb 2023
Viewed by 1762
Abstract
Agroecological food systems and socioeconomic characteristics are known to influence household food security and food consumption patterns and consequently have an impact on child nutritional status. The present study examined food consumption patterns among children aged 6–23 months in two geographic regions of [...] Read more.
Agroecological food systems and socioeconomic characteristics are known to influence household food security and food consumption patterns and consequently have an impact on child nutritional status. The present study examined food consumption patterns among children aged 6–23 months in two geographic regions of Zambia, with special focus on consumption of fermented products, and its association with illnesses and nutritional status. The cross-sectional survey enrolled a total of 213 children from Namwala and Mkushi districts of Zambia. A 24 h recall and food frequency questionnaire (FFQ) were used to determine the number of food groups consumed and consequently dietary diversity scores and food consumption patterns, respectively. Determinants of child’s linear growth as measured by Height-for-Age Z-scores (HAZ) were assessed via multiple linear regression analysis. In total, 54% of the children met the minimum dietary diversity by consuming food from at least 5+ food groups. Maize meal porridge, Mabisi (fermented milk), Chibwantu and Munkoyo (fermented beverages based on cereals) and groundnuts were among the frequently consumed foods. A higher consumption of fermented beverages was observed in Namwala compared to Mkushi district. A significant association was observed between HAZ score (rho = 0.198, p = 0.004), Weight-for-Age Z-score (WAZ) (rho = 0.142, p = 0.039) and consumption of mabisi. Dietary intake had a positive association with child nutritional status. The frequent consumption of traditional non-alcoholic cereal and milk-based fermented foods underpinned their contribution to the children’s dietary intake. Moreover, the trend would be viewed as an indicator to nutrition and policy actors on possible unoptimized potential of indigenous fermented foods’ influence in nutritional and health status among children at regional and national levels. Although Zambia has a wide range of traditional non-alcoholic fermented food products, their prospects in provision of macro- and micronutrients along with microbiota benefits remain scanty despite global efforts increasingly advocating for the inclusion of such traditional foods in food-based recommendations. Full article
8 pages, 391 KiB  
Article
Characterization of Juice Extracted from Ultrasonic-Treated Red Pitaya Flesh
by Chin Xuan Tan, See Wen Lim, Seok Shin Tan and Seok Tyug Tan
Horticulturae 2023, 9(1), 92; https://doi.org/10.3390/horticulturae9010092 - 11 Jan 2023
Cited by 3 | Viewed by 1977
Abstract
Red pitaya is a tropical fruit rich in phytonutrients essential for human health. The fruit is savored either through its processed products or raw consumption. This study aimed to assess the physicochemical properties of red pitaya juice extracted from ultrasonic-pretreated flesh. The red [...] Read more.
Red pitaya is a tropical fruit rich in phytonutrients essential for human health. The fruit is savored either through its processed products or raw consumption. This study aimed to assess the physicochemical properties of red pitaya juice extracted from ultrasonic-pretreated flesh. The red pitaya flesh was cut into cubes and subjected to different durations (20, 40, and 60 min) of ultrasonic treatment. The total soluble solids, pH, and titratable acidity of the juice were unaffected by pretreatment durations. Compared with the non-ultrasonic pretreated sample, the levels of organic acids, phenolics, and anthocyanins in red pitaya juice increased (p < 0.05) following 60 min of ultrasonic pretreatment. The duration of sonication pretreatment influenced the antioxidant activity of red pitaya juice. This pilot study shows that pretreatment of the red pitaya flesh using ultrasound enhances the quality of its juice. Full article
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12 pages, 1067 KiB  
Article
Murici (Byrsonima crassifolia (L.) Kunth and verbascifolia (L.)) and Tapereba (Spondias mombin) Improve Hepatic and Inflammatory Biomarkers in High-Fat-Diet Rats
by Vanessa Rosse de Souza, Thuane Passos Barbosa Lima, Teresa Palmiciano Bedê, Sabrina Baptista Alves Faria, Renata Alves, Alana Louzada, Bianca Portugal Tavares de Moraes, Adriana Ribeiro Silva, Cassiano Felippe Gonçalves de Albuquerque, Vilma Blondet de Azeredo and Anderson Junger Teodoro
Foods 2023, 12(2), 255; https://doi.org/10.3390/foods12020255 - 05 Jan 2023
Cited by 3 | Viewed by 1461
Abstract
The present study investigated the effects of murici and tapereba on improving hepatic and inflammatory biomarkers in high-fat-diet rats. Female Wistar rats were divided into five groups (n = 10/group): control (CON), high-fat diet (HF), murici drink + high-fat diet (Mu-HF), tapereba [...] Read more.
The present study investigated the effects of murici and tapereba on improving hepatic and inflammatory biomarkers in high-fat-diet rats. Female Wistar rats were divided into five groups (n = 10/group): control (CON), high-fat diet (HF), murici drink + high-fat diet (Mu-HF), tapereba drink + high-fat diet (Tap-HF), and murici and tapereba blend drink + high-fat diet (MT-HF). Drinks were offered daily for 60 days, following which body and liver weights, hepatosomatic indexes, serum parameters, inflammatory profile, and antioxidant activity (DPPH and ORAC) were analyzed. The cell death of hepatic cells was evaluated using flow cytometry. It was observed that weight gain was similar among the groups, while glycemia was lower in the MT-HF group. A high-fat diet increased the concentration of cholesterol total, ALT, IL-1β (in plasma and liver), and TNF-α (in the liver), and this was reduced by treatment with the fruit-based beverages. The other evaluated parameters showed no statistically significant difference. Compared to the CON and HF groups, the groups that received the drinks had higher cellular antioxidant activity and reduced oxidative stress, lipid oxidation, and development of pro-inflammatory cytokines, such as IL-1β. A high-fat diet induced higher cell death in hepatic tissue, which was prevented by the murici, tapereba, and the fruit-blend drinks. The consumption of murici, tapereba, and fruit-blend-based beverages showed beneficial effects on liver metabolism; therefore, they may serve as a nutritional approach for preventing and treating non-alcoholic liver disease. Full article
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17 pages, 2007 KiB  
Article
Effects of Cutting Stages and Additives on the Fermentation Quality of Triticale, Rye and Oat Silage in Qinghai-Tibet Plateau
by Jun Ma, Hanling Dai, Hancheng Liu and Wenhua Du
Agronomy 2022, 12(12), 3113; https://doi.org/10.3390/agronomy12123113 - 08 Dec 2022
Cited by 5 | Viewed by 1257
Abstract
The Qinghai–Tibet Plateau is sparsely populated and has vast grassland, which plays an important role in the development of animal husbandry. However, during the forage cutting season, frequent rainfall and low temperatures are consistently experienced, which makes it extremely difficult to produce quality [...] Read more.
The Qinghai–Tibet Plateau is sparsely populated and has vast grassland, which plays an important role in the development of animal husbandry. However, during the forage cutting season, frequent rainfall and low temperatures are consistently experienced, which makes it extremely difficult to produce quality hay. The best way to process hay is to produce silages. In this experiment, dry matter yield and silage fermentation quality of dominant annual forages, namely triticale, rye and oat, with Sila-Max and Sila-Mix lactic acid bacteria additives at the five cutting stages, i.e., heading, flowering, grouting, milky and dough stages, were determined. Triticale at the dough stage had the highest dry matter yield among the three forages at the five cutting stages. The optimum harvesting time for triticale, rye and oat to produce quality silage in the Qinghai–Tibet alpine area was the milky stage. Sila-Max lactic acid bacteria additives could significantly improve the fermentation qualities of triticale, rye and oat silages, but the fermentation effect of Sila-Mix on the three silages was not significant. The triticale variety ‘Gannong No.2’ is the best raw material to produce quality silages in the Qinghai–Tibet alpine area. Overall, quality silage could be made in the Qinghai–Tibet alpine area while using the triticale variety ‘Gannong No.2’ as the raw material, cutting it at the milky stage and adding Sila-Max as the lactic acid bacteria additive. Full article
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