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Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (31 October 2024) | Viewed by 11912

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Dr. Ivana Generalić Mekinić

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Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, 21000 Split, Croatia
Interests: food chemistry; herbs; natural extracts; antioxidants; antimicrobials; phytochemicals; phenolic compounds
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Vida Šimat

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Department of Marine Studies, University of Split, R. Boškovića 37, HR-21000 Split, Croatia
Interests: food quality and safety; food technology; seafood; fatty acids; seaweed antioxidans; marine bioactives
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Special Issue Information

Dear Colleagues,

By 2050, the world’s population is expected to reach 9.6 billion people, and this continued growth will require an increased supply of nourishing, nutritionally dense food. Developing healthier food products requires innovative approaches, including improving ingredients that are not only nutritious but also functionally beneficial, as well as adapting food processing techniques. The contemporary lifestyle relies heavily on highly processed foods, often compromising their nutritional value. In response, the integration of bioactive components is a promising concept that can preserve the nutritional content of food while improving its functional attributes and ensuring its safety.

Furthermore, bioactives offer potential health benefits by preventing modern civilization diseases such as weak heart health, type 2 diabetes, inflammation, neuroprotection, and stress relief. Developing functional components and foods that are both convenient to consume and have favorable sensory characteristics empowers consumers to make choices that support both their diet and overall health. The main objective of this Special Issue is to highlight existing and emerging sources of bioactive compounds, along with their associated safety, functionality, nutritional value, and health benefits, as well as best practices for their incorporation into food products, whether in laboratory or industrial settings.

We are also keenly interested in contributions that address the bioaccessibility and bioavailability of bioactive compounds, as well as forecasting future consumption trends and identifying new market opportunities for bioactive compounds in the food industry.

Dr. Ivana Generalić Mekinić
Prof. Dr. Vida Šimat
Guest Editors

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

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Keywords

bioactive compounds
biological activities
volatiles
phytochemicals
nutrients
protective strains and their metabolites
identification/characterization of functional ingredients

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Published Papers (8 papers)

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Research

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11 pages, 1591 KiB

Open AccessArticle

Inhibition of Amyloid β Accumulation by Protease-Digested Whitebait (Shirasu) in a Murine Model of Alzheimer’s Disease

by Takahiro Katsuki, Kayako Ogi, Ayaka Kinno, Shingo Kasamatsu, Hideshi Ihara and Hidenobu Sumitani

Foods 2024, 13(18), 2858; https://doi.org/10.3390/foods13182858 - 10 Sep 2024

Viewed by 855

Abstract

The number of people with dementia is increasing annually worldwide. Alzheimer’s disease (AD), which accounts for the highest percentage of dementia-causing diseases, remains difficult to cure, and prevention of its onset is important. We aimed to discover new AD-preventive ingredients and investigate the inhibitory effects of ten different species of seafood digests prepared by protease treatment on β-secretase 1 (BACE1) activity. Substantial inhibition of BACE1 activity was observed in five species of seafood, and protease-digested whitebait (WPD) showed the highest inhibitory effect among the ten marine samples. We further examined the potential of WPD as an AD preventive component using a familial AD strain (5xFAD) murine model. The intraperitoneal administration of WPD for 28 days substantially decreased the insoluble amyloid β_1–42 content and the expression of glial fibrillary acidic protein, a marker of astrogliosis, in the cerebral cortex of the 5xFAD mice. These results strongly suggest that WPD is a novel functional food-derived ingredient with preventive effects against AD. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications)

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16 pages, 3770 KiB

Open AccessArticle

Nutritional Value, Fatty Acid and Phytochemical Composition, and Antioxidant Properties of Mysore Fig (Ficus drupacea Thunb.) Fruits

by Hosakatte Niranjana Murthy, Guggalada Govardhana Yadav, Kadanthottu Sebastian Joseph, Sabha Khan H. S., Snehalata M. Magi, Yaser Hassan Dewir and Nóra Mendler-Drienyovszki

Foods 2024, 13(17), 2845; https://doi.org/10.3390/foods13172845 - 7 Sep 2024

Viewed by 855

Abstract

Ficus drupacea is a fruit-bearing tree that is distributed in Southeast Asia and Australia. The objective of this research was to ascertain the following with regard to ripened fruits: (i) their nutritional value, (ii) their mineral status, (iii) the fatty acid composition of fruit and seed oil, (iv) their phytochemical makeup, and (v) their antioxidant properties. The ripened fruits contained 3.21%, 3.25%, 0.92%, 1.47%, and 2.20% carbohydrate, protein, fat, ash, and fiber, respectively. Fruits had an energy content of 30.18 kcal/100 g. In terms of mineral content, the fruit was rich in potassium, magnesium, calcium, and nitrogen, with values of 21.03, 13.24, 11.07, and 4.13 mg/g DW. Iron, zinc, manganese, and boron had values of 686.67, 124.33, 114.40, and 35.78 µg/g DW, respectively. The contents of oxalate and phytate were 14.44 and 2.8 mg/g FW, respectively. The fruit and seed oil content were 0.67 and 8.07%, respectively, and the oil’s physicochemical properties were comparable to those of fig fruit and seed oils. Omega-3 (α-linolenic acid), omega-6 (linoleic acid), and omega-9 (oleic acid) fatty acids were abundant in the oils. Fruit extracts in acetone, methanol, and water have greater concentrations of phenolics, flavonoids, and alkaloids. The 2,2-diphenyl-2-picrylhydrazyl, total antioxidant activity, and ferric reducing antioxidant power assays demonstrated increased antioxidant activities in close correlation with the higher concentrations of phenolics, flavonoids, and alkaloids. The results of this study demonstrate that the fruits of F. drupacea are a strong source of nutrients and phytochemicals, and they merit more investigation and thought for possible uses. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications)

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14 pages, 1983 KiB

Open AccessArticle

Qualitative and Quantitative Analyses of Sialyl O-Glycans in Milk-Derived Sialylglycopeptide Concentrate

by Junichi Higuchi, Masaki Kurogochi, Toshiyuki Yamaguchi, Noriki Fujio, Sho Mitsuduka, Yuko Ishida, Hirofumi Fukudome, Noriko Nonoyama, Masayuki Gota, Mamoru Mizuno and Fumihiko Sakai

Foods 2024, 13(17), 2792; https://doi.org/10.3390/foods13172792 - 2 Sep 2024

Viewed by 581

Abstract

Sialyl glycans have several biological functions. We have previously reported on the preparation and bifidogenic activity of milk-derived sialylglycopeptide (MSGP) concentrate containing sialyl O-glycans. The current study qualitatively and quantitatively analyzed the sialyl O-glycans present in the MSGP concentrate. Notably, our quantitative analysis indicated that a majority of O-glycopeptides in the MSGP concentrate were derived from glycomacropeptides. The concentrate was found to contain mainly three types of sialyl core 1 O-glycans, with the disialyl core 1 O-glycan being the most abundant. We successfully quantified three types of sialyl core 1 O-glycans using a meticulous method that used homogeneous O-glycopeptides as calibration standards. Our results provide valuable insights into assessment strategies for the quality control of O-glycans in dietary products and underscore the potential applications of MSGP concentrate in the food industry and other industries. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications)

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22 pages, 1131 KiB

Open AccessArticle

Characterization of Antioxidant Bioactive Compounds and Rheological, Color and Sensory Properties in 3D-Printed Fruit Snacks

by Anica Bebek Markovinović, Tomislav Bosiljkov, Tibor Janči, Marko Kostić, Nebojša Dedović, Ela Lučić, Katarina Bavrka, Branimir Pavlić and Danijela Bursać Kovačević

Foods 2024, 13(11), 1623; https://doi.org/10.3390/foods13111623 - 23 May 2024

Viewed by 941

Abstract

The influence of wheat starch (6%, 8% and 10%, w/w) and a 3D printing program (program 1 vs. program 2) on the content of bioactive compounds, antioxidant capacity, color parameters and rheological and sensory properties was investigated in 3D strawberry and strawberry tree fruit snacks. Increasing the starch content led to a decrease in the content of almost all the bioactive compounds, while it had no effect on the antioxidant capacity. The printing program had no significant effect on the bioactive compounds (except hydroxycinnamic acids), antioxidant capacity and color parameters. A higher starch content improved the strength of the sample but had no effect on the mechanical properties. Smaller particles with a higher starch content improved the stability of the sample. In contrast to the programs, varying the starch content had a significant effect on all the color parameters except the a* values. Eight different sweeteners in two different concentrations were used for the sensory evaluation of the 3D-printed snacks. The variations in sweetener content only affected the sweet and harmonious taste. In summary, this study confirms the great potential of fruit bases for the production of 3D-printed snacks with excellent biological and rheological properties, which can be a step toward personalized food with the addition of sweeteners. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications)

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14 pages, 1320 KiB

Open AccessArticle

A Characterization of Biological Activities and Bioactive Phenolics from the Non-Volatile Fraction of the Edible and Medicinal Halophyte Sea Fennel (Crithmum maritimum L.)

by Clément Lemoine, Maria João Rodrigues, Xavier Dauvergne, Stéphane Cérantola, Luísa Custódio and Christian Magné

Foods 2024, 13(9), 1294; https://doi.org/10.3390/foods13091294 - 23 Apr 2024

Viewed by 1303

Abstract

Although the biochemical composition and biological properties of the volatile fraction of the halophyte sea fennel (Crithmum maritimum L.) have been largely described, little is known about its polar constituents and bioactivities. Here, a hydromethanolic extract of Crithmum maritimum (L.) leaves was fractionated, and the fractions were evaluated in vitro for antioxidant (using DPPH, ABTS, and FRAP bioassays), anti-inflammatory (inhibition of NO production in RAW 264.7 macrophages), antidiabetic (alpha-glucosidase inhibition), neuroprotective (inhibition of acetylcholinesterase), and skin-protective (tyrosinase and melanogenesis inhibitions) activities. Polar fractions of the extract were rich in phenolics and, correlatively, displayed a strong antioxidant power. Moreover, fractions eluted with MeOH₂₀ and MeOH₈₀ exhibited a marked inhibition of alpha-glucosidase (IC₅₀ = 0.02 and 0.04 mg/mL, respectively), MeOH₆₀ fractions showed a strong capacity to reduce NO production in macrophages (IC₅₀ = 6.4 μg/mL), and MeOH₈₀ and MeOH₁₀₀ fractions had strong anti-tyrosinase activities (630 mgKAE/gDW). NMR analyses revealed the predominance of chlorogenic acid in MeOH₂₀ fractions, 3,5-dicaffeoylquinic acid in MeOH₄₀ fractions, and 3-O-rutinoside, 3-O-glucoside, 3-O-galactoside, and 3-O-robinobioside derivatives of quercetin in MeOH₆₀ fractions. These compounds likely account for the strong antidiabetic, antioxidant, and anti-inflammatory properties of sea-fennel polar extract, respectively. Overall, our results make sea fennel a valuable source of medicinal or nutraceutical agents to prevent diabetes, inflammation processes, and oxidative damage. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications)

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15 pages, 566 KiB

Open AccessArticle

Volatiles from French and Croatian Sea Fennel Ecotypes: Chemical Profiles and the Antioxidant, Antimicrobial and Antiageing Activity of Essential Oils and Hydrolates

by Olivera Politeo, Pavao Ćurlin, Petra Brzović, Killian Auzende, Christian Magné and Ivana Generalić Mekinić

Foods 2024, 13(5), 695; https://doi.org/10.3390/foods13050695 - 24 Feb 2024

Cited by 5 | Viewed by 1433

Abstract

Sea fennel is a halophytic plant rich in valuable nutritional components and is characterized by pleasant organoleptic properties. While its essential oils (EOs) are well investigated, there are no reports on the volatiles from their corresponding hydrolates, which are the main by-products of EO isolation, as well as on their biological activity. Therefore, the composition and biological activities of EOs and corresponding hydrolates of sea fennel from Atlantic (French, FRA) and Mediterranean (Croatian, CRO) ecotypes were investigated and compared. The EO from the CRO sample was characterized by an abundance of sabinene and limonene, while that from the FRA ecotype was rich in dillapiol and carvacryl methyl ether. The CRO hydrolate was rich in terpinen-4-ol and 10-(acetylmethyl)-3-carene, while dillapiol, thymyl methyl ether and γ-terpinene were the main compounds in the FRA sea fennel hydrolate. The biological activities of the EOs and hydrolates were evaluated for their antioxidant (with DPPH, NO, FRAP and ORAC bioassays), antimicrobial (against some Gram+ and Gram- spoilage bacteria) and antiageing (tyrosinase, elastase and collagenase inhibition) activities. Both EOs showed low reducing powers and antiradical activities while the ability of both hydrolates to quench NO was slightly higher (35–39% if inhibition). The FRA EO showed low activity against Staphylococcus aureus (8 mm), while CRO moderately inhibited the growth of P. aeruginosa (8 mm), but strongly inhibited the other two bacterial strains. While the French EO showed no antityrosinase and anticollagenase activity, the Croatian oil significantly inhibited both enzymes (IC₅₀ of 650 µg/mL and IC₅₀ of 2570 µg/mL, respectively) probably due to the dominance of limonene and sabinene. Neither EO exhibited antielastase properties, while the hydrolates from both ecotypes showed no antiageing activity, regardless of the enzyme tested. The EOs from the aerial parts of sea fennel from FRA and CRO differed greatly in composition, resulting in different activities. The Croatian samples appeared to have better biological properties and are therefore good candidates for applications as preservatives or antiageing agents. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications)

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26 pages, 2532 KiB

Open AccessArticle

Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread

by Federica Cardinali, Luca Belleggia, Anna Reale, Martina Cirlini, Floriana Boscaino, Tiziana Di Renzo, Lorenzo Del Vecchio, Natascia Cavalca, Vesna Milanović, Cristiana Garofalo, Cristiana Cesaro, Giorgia Rampanti, Andrea Osimani and Lucia Aquilanti

Foods 2024, 13(3), 460; https://doi.org/10.3390/foods13030460 - 1 Feb 2024

Cited by 4 | Viewed by 1224

Abstract

In this study, the morpho-textural features, total phenolic content (TPC), and antioxidant capacity (AOC) of bread fortified with olive (Olea europaea L.) pomace were evaluated. Fresh olive pomace was subjected to microbiological and chemical (TPC, AOC, and fiber) analyses; then, the same olive pomace was analyzed during 1 to 6 months of storage at 4 °C or −20 °C. All olive pomace samples were used in 10%, 15%, or 20% amounts to produce type 0 soft wheat (Triticum aestivum) and whole wheat bread samples. The volatile organic compounds (VOCs) in the bread samples were also analyzed to assess the effect of the addition of the olive pomace on the flavor profile of the baked products. The TPC and AOC evaluation of olive pomace showed no differences among the analyzed samples (fresh, refrigerated, or frozen). Regarding the bread containing olive pomace, the specific volume was not affected by the amount or the storage methods of the added pomace. Bread samples produced with soft wheat flour showed the lowest hardness values relative to those produced with whole wheat flour, irrespective of the amount or storage method of the olive pomace. Regarding color, the crust and crumb of the bread samples containing 20% olive pomace were significantly darker. The bread samples containing 20% olive pomace had the highest TPC. The bread samples with fresh olive pomace were characterized by terpenoids, ketones, and aldehydes, whereas the bread samples containing refrigerated olive pomace were characterized by alcohols (mainly ethanol), acids, esters, and acetate. Finally, the bread samples with frozen olive pomace showed a volatile profile similar to that of bread produced with fresh olive pomace. Olive pomace was shown to be a suitable ingredient for producing bread with high nutritional value. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications)

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Review

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27 pages, 1218 KiB

Open AccessReview

Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners?

by Estrella Sayas-Barberá, Concepción Paredes, Manuel Salgado-Ramos, Noelia Pallarés, Emilia Ferrer, Casilda Navarro-Rodríguez de Vera and José Ángel Pérez-Álvarez

Foods 2024, 13(1), 129; https://doi.org/10.3390/foods13010129 - 29 Dec 2023

Cited by 2 | Viewed by 3926

Abstract

The current levels of added sugars in processed foods impact dental health and contribute to a range of chronic non-communicable diseases, such as overweight, obesity, metabolic syndrome, type 2 diabetes, and cardiovascular diseases. This review presents sugars and sweeteners used in food processing, the current possibility to replace added sugars, and highlights the benefits of using dates as a new natural, nutritious and healthy alternative to synthetic and non-nutritive sweeteners. In the context of environmental sustainability, palm groves afford a propitious habitat for a diverse array of animal species and assume a pivotal social role by contributing to the provisioning of sustenance and livelihoods for local communities. The available literature shows the date as an alternative to added sugars due to its composition in macro and micronutrients, especially in bioactive components (fiber, polyphenols and minerals). Therefore, dates are presented as a health promoter and a preventative for certain diseases with the consequent added value. The use of damaged or unmarketable dates, due to its limited shelf life, can reduce losses and improve the sustainability of date palm cultivation. This review shows the potential use dates, date by-products and second quality dates as sugar substitutes in the production of sweet and healthier foods, in line with broader sustainability objectives and circular economy principles. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications)

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