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Food Bioactives: Extraction, Analytical Characterization, Encapsulation and Their Health Effects
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Food Bioactives: Extraction, Analytical Characterization, Encapsulation and Their Health Effects

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

Deadline for manuscript submissions: 25 October 2024 | Viewed by 2772

Special Issue Editors

Dr. Maria da Conceição Oliveira

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Guest Editor
Centro de Quimica Estrucural, Institute of Molecular Sciences, Instituto Superior Técnico, Universidade de Lisboa, 1049-001 Lisboa, Portugal
Interests: mass spectrometry; conservation and restoration; nutraceuticals; pigments; dyes
Special Issues, Collections and Topics in MDPI journals
Dr. Maria do Carmo Martins Serrano

E-Mail Website
Guest Editor
1. Instituto Nacional de Invesigação Agraria e Veterenária (INIAV, IP), 2780-157 Oeiras, Portugal
2. LEAF—Linking Landscape, Agriculture and Food Center, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-117 Lisboa, Portugal
Interests: evaluation of food quality and safety; fruits and vegetables; aromatic and medicinal plants; technology transfer; extraction of natural additives compounds; extraction of natural colorants; bio-compatible solvents; antioxidants and bactericides; encapsulation; natural additives; flavors or the natural colorants; food matrices
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Bioactive compounds represent a broad class of dietary metabolites derived from fruits and vegetables, such as polyphenols, carotenoids, tocopherols, and glucosinolates, among others, with cancer-preventive potential. Recently, food bioactive substances have been widely used, such as nutraceuticals and functional foods. We welcome research on the effects of food bioactives on human health to this Special Issue.

Fruit and vegetable processing wastes, such as pomace and peel parts, are potential raw materials for the extraction, isolation, and recovery of bioactive compounds. This Special Issue welcomes articles on greener and more environmentally friendly emerging extraction methods and the analytical characterisation of food bioactives.

Many bioactive molecules present in food are sensitive during processing and are easily oxidized and degraded, especially when exposed to heat, light, and pH. This Special Issue invites academics who discuss the impact of encapsulating bioactive compounds and the encapsulation technology used in the food industry to increase shelf life, functional properties, and release in a targeted and uniform manner during food processing or consumption.

Dr. Maria da Conceição Oliveira
Dr. Maria do Carmo Martins Serrano
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

  • food bioactives
  • food waste
  • polyphenolics
  • health benefits
  • extraction
  • analysis
  • encapsulation

Published Papers (2 papers)

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Research

19 pages, 1646 KiB  
Article
Chemical Profile and Biological Activities of Brassica rapa and Brassica napus Ex Situ Collection from Portugal
by Carmo Serrano, M. Conceição Oliveira, V. R. Lopes, Andreia Soares, Adriana K. Molina, Beatriz H. Paschoalinotto, Tânia C. S. P. Pires, Octávio Serra and Ana M. Barata
Foods 2024, 13(8), 1164; https://doi.org/10.3390/foods13081164 - 11 Apr 2024
Viewed by 576
Abstract
This study aimed to analyse the chemical profile and biological activities of 29 accessions of Brassica rapa (turnips) and 9 of Brassica napus (turnips and seeds) collections, maintained ex situ in Portugal. HPLC-HRMS allowed the determination of glucosinolates (GLS) and polyphenolic compounds. The [...] Read more.
This study aimed to analyse the chemical profile and biological activities of 29 accessions of Brassica rapa (turnips) and 9 of Brassica napus (turnips and seeds) collections, maintained ex situ in Portugal. HPLC-HRMS allowed the determination of glucosinolates (GLS) and polyphenolic compounds. The antioxidant and antimicrobial activities were determined by using relevant assays. The chemical profiles showed that glucosamine, gluconasturtiin, and neoglucobrassin were the most abundant GLS in the extracts from the turnip accessions. Minor forms of GLS include gluconapoleiferin, glucobrassicanapin, glucoerucin, glucobrassin, and 4-hydroxyglucobrassin. Both species exhibited strong antioxidant activity, attributed to glucosinolates and phenolic compounds. The methanol extracts of Brassica rapa accessions were assessed against a panel of five Gram-negative bacteria (Enterobacter cloacae, Escherichia coli, Pseudomonas aeruginosa, Salmonella enterica subsp. enterica serovar, and Yersinia enterocolitica) and three Gram-positive bacteria (Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus). The extracts exhibited activity against S. enterica and S. aureus, and two showed inhibitory activity against E. coli and Y. enterocolitica. This study provides valuable insights into the chemical composition and biological properties of Brassica rapa and Brassica napus collections in Portugal. The selected accessions can constitute potential sources of natural antioxidants and bioactive compounds, which can be used in breeding programs and improving human health and to promote healthy food systems. Full article
(This article belongs to the Special Issue Food Bioactives: Extraction, Analytical Characterization, Encapsulation and Their Health Effects)
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14 pages, 2790 KiB  
Article
Encapsulation Properties of Mentha piperita Leaf Extracts Prepared Using an Ultrasound-Assisted Double Emulsion Method
by Bhawna Sobti, Afaf Kamal-Eldin, Sanaa Rasul, Mariam Saeed Khalfan Alnuaimi, Khulood Jaber Jasim Alnuaimi, Alia Ali Khsaif Alhassani, Mariam M. A. Almheiri and Akmal Nazir
Foods 2023, 12(9), 1838; https://doi.org/10.3390/foods12091838 - 28 Apr 2023
Cited by 2 | Viewed by 1948
Abstract
Double emulsions (W1/O/W2) have long been used in the food and pharmaceutical industries to encapsulate hydrophobic and hydrophilic drugs and bioactive compounds. This study investigated the effect of different types of emulsifiers (plant- vs. animal-based proteins) on the encapsulation [...] Read more.
Double emulsions (W1/O/W2) have long been used in the food and pharmaceutical industries to encapsulate hydrophobic and hydrophilic drugs and bioactive compounds. This study investigated the effect of different types of emulsifiers (plant- vs. animal-based proteins) on the encapsulation properties of Mentha piperita leaf extract (MLE) prepared using the double emulsion method. Using response surface methodology, the effect of ultrasound-assisted extraction conditions (amplitude 20–50%; time 10–30 min; ethanol concentration 70–90%) on the total phenolic content (TPC) and antioxidant activity (percent inhibition) of the MLE was studied. MLE under optimized conditions (ethanol concentration 76%; amplitude 39%; time 30 min) had a TPC of 62.83 mg GA equivalents/g and an antioxidant activity of 23.49%. The optimized MLE was encapsulated using soy, pea, and whey protein isolates in two emulsifying conditions: 4065× g/min and 4065× g/30 s. The droplet size, optical images, rheology, and encapsulation efficiency (EE%) of the different encapsulated MLEs were compared. The W1/O/W2 produced at 4065× g/min exhibited a smaller droplet size and higher EE% and viscosity than that prepared at 4065× g/30 s. The higher EE% of soy and pea protein isolates indicated their potential as an effective alternative for bioactive compound encapsulation. Full article
(This article belongs to the Special Issue Food Bioactives: Extraction, Analytical Characterization, Encapsulation and Their Health Effects)
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