Submit to Special Issue Submit Abstract to Special Issue Review for Foods Propose a Special Issue

Journal Browser

► Journal Browser

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

Special Issue Editors
Special Issue Information
Keywords
Published Papers

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

Deadline for manuscript submissions: 10 May 2024 | Viewed by 4172

Share This Special Issue

Special Issue Editors

Dr. Ivana Generalić Mekinić

E-Mail Website
Guest Editor

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

E-Mail Website
Guest Editor

Department of Marine Studies, University of Split, R. Boškovića 37, 21000 Split, Croatia
Interests: food quality and safety; food technology; seafood; fatty acids; seaweed antioxidans; marine bioactives
Special Issues, Collections and Topics in MDPI journals

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

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

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

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

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

Published Papers (4 papers)

Download All Papers

Research

Jump to: Review

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 316

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)

► Show Figures

Figure 1

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 1 | Viewed by 796

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)

► Show Figures

Graphical abstract

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 - 01 Feb 2024

Viewed by 784

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)

► Show Figures

Figure 1

Review

Jump to: Research

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 1 | Viewed by 1908

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)

► Show Figures