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Dr. Aleksandra Szydłowska

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Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159C, 02-776 Warszawa, Poland

Prof. Dr. Joanna Stadnik

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Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland

Dr. Sylwia Ścieszka

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Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wólczańska 171/173, 90-924 Łódź, Poland

Dr. Rubén Domínguez

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Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia No. 4, 32900 San Cibrao das Viñas, Ourense, Spain

New Concepts in Functional Food Product Development

Abstract submission deadline

30 July 2023

Manuscript submission deadline

30 September 2023

Viewed by

2544

Topic Information

Dear Colleagues,

Significant changes in relation to an increased "nutritional awareness" of the consumer have recently been observed. The role of food producers is no longer limited to providing consumers with a wide range of products, but their composition is also not without significance. There is an increase in interest in so-called "functional food", which, in addition to traditional nutrients, also provides ingredients with specific properties that benefit human health. The obtainment of good and reproducible quality of a product, its safety, its functional composition, consumer acceptance, and the results of clinical trials of using these products showing the benefits to human beings are important factors in functional food product development. Therefore, we would like to invite authors to submit original research articles or review articles, describing various aspects of novel functional food development.

Dr. Aleksandra Szydłowska
Prof. Dr. Joanna Stadnik
Dr. Sylwia Ścieszka
Dr. Rubén Domínguez
Topic Editors

Keywords

functional food product design
novel technologies and tools for functional food manufacture
Functional ingredients; chemical composition
antioxidant activity
sensory evaluation
quality changes of functional food during storage
healthy food

Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Agriculture agriculture	3.408	3.1	2011	18.6 Days	2000 CHF	Submit
Applied Sciences applsci	2.838	3.7	2011	14.9 Days	2300 CHF	Submit
Fermentation fermentation	5.123	5.3	2015	13.4 Days	2000 CHF	Submit
Foods foods	5.561	4.1	2012	15.8 Days	2400 CHF	Submit
Molecules molecules	4.927	5.9	1996	13.4 Days	2300 CHF	Submit

Preprints is a platform dedicated to making early versions of research outputs permanently available and citable. MDPI journals allow posting on preprint servers such as Preprints.org prior to publication. For more details about reprints, please visit https://www.preprints.org.

Published Papers (1 paper)

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Open AccessArticle

Effects of Extraction Solvents on the Total Phenolic Content, Total Flavonoid Content, and Antioxidant Activity in the Aerial Part of Root Vegetables

by

Eman A. Mohammed

,

Ismat G. Abdalla

,

Mohammed A. Alfawaz

,

Mohammed A. Mohammed

,

Salah A. Al Maiman

,

,

Abu ElGasim A. Yagoub

and

Agriculture 2022, 12(11), 1820; https://doi.org/10.3390/agriculture12111820 - 31 Oct 2022

Cited by 6 | Viewed by 1179

The present study aimed to investigate the total phenolics, total flavonoids, and antioxidant activity in terms of the DPPH scavenging, reducing power, and H₂O₂ scavenging of the aerial parts of onion, white radish, red radish, carrot, and beet as affected [...] Read more.

The present study aimed to investigate the total phenolics, total flavonoids, and antioxidant activity in terms of the DPPH scavenging, reducing power, and H₂O₂ scavenging of the aerial parts of onion, white radish, red radish, carrot, and beet as affected by different extraction solvents. Generally, the aerial part of these vegetables has high antioxidant properties. Samples were extracted with methanol (100 and 70%), ethanol (100 and 70%), and water. Total phenolic content was highest when the samples were extracted using 100% methanol, while extraction with 100% ethanol yielded the highest total flavonoids. The highest DPPH activity and H₂O₂ scavenging values were obtained by extraction of the aerial plant parts with 70% ethanol, and the 70% methanol extract had the highest reducing power. Partial least regression (PLS) was performed to validate the optimum solvent for extraction of the antioxidants and their activity in each plant. The PLS indicated that there was a variation in the validation of the different extracts for each plant. The high antioxidant capacity of root vegetables, which is natural, indicates that they may have health and dietetic advantages for consumers. Full article

(This article belongs to the Topic New Concepts in Functional Food Product Development)

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Submit your Manuscript

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Agriculture agriculture	3.408	3.1	2011	18.6 Days	2000 CHF	Submit
Applied Sciences applsci	2.838	3.7	2011	14.9 Days	2300 CHF	Submit
Fermentation fermentation	5.123	5.3	2015	13.4 Days	2000 CHF	Submit
Foods foods	5.561	4.1	2012	15.8 Days	2400 CHF	Submit
Molecules molecules	4.927	5.9	1996	13.4 Days	2300 CHF	Submit

Submit your Abstract

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Agriculture agriculture	3.408	3.1	2011	18.6 Days	2000 CHF	Submit
Applied Sciences applsci	2.838	3.7	2011	14.9 Days	2300 CHF	Submit
Fermentation fermentation	5.123	5.3	2015	13.4 Days	2000 CHF	Submit
Foods foods	5.561	4.1	2012	15.8 Days	2400 CHF	Submit
Molecules molecules	4.927	5.9	1996	13.4 Days	2300 CHF	Submit

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