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New Insights into Sources of Nutrients and Bioactive Compounds in Foods

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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: 30 April 2025 | Viewed by 28566

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Special Issue Editors

Dr. Przemysław Kowalczewski

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Guest Editor

Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland
Interests: bioactive compounds; medicinal plants; antioxidants; edible insects; functional food; plant-based food additives; waste management in food system; plant-based meat analogues; biopolymers
Special Issues, Collections and Topics in MDPI journals

Dr. Maria Barbara Różańska

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Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
Interests: cereal science; advanced glycation end products (AGEs); Maillard reaction; functional food; bioactive food; bioactive compounds from plants and agro-industrial waste

Dr. Joanna Zembrzuska

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Guest Editor

Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, 4 Berdychowo Street, 60-965 Poznań, Poland
Interests: LC-MS/MS; ITP; solid phase extraction; liquid–liquid extraction; non-ionic surfactant; selenium speciation; pharmaceutical residues
Special Issues, Collections and Topics in MDPI journals

Dr. Paweł Jezowski

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Guest Editor

Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, 4 Berdychowo St., 60-965 Poznań, Poland
Interests: thermogravimetric analysis; scanning electron microscopy; FT-IR spectroscopy; X-ray diffraction

Special Issue Information

Dear Colleagues,

The agri-food industry generates huge amounts of waste every day, which is a serious problem for the environment. Therefore, the slogan "from waste to resources" is promoted to reintroduce food waste into the economy as new raw materials, not only as nutrients but also, above all, as compounds with targeted biological activity that can be used in the production of food, including functional food. In this Special Issue of Foods, we would like to provide up-to-date information regarding novel and important achievements and the main challenges related to the isolation, characterization and uses of bioactive compounds in food science and technology.

Considering the abovementioned worldwide circumstances, we would like to encourage leading scientists working on the topics of bioactive food, as well as those studying the biological activities of novel food ingredients, to submit original research or review papers. In particular, we invite original research papers and reviews that address any aspect of the use of novel bioactive compounds for food production and human nutrition. Papers on the study of medicinal plant bioactivity are also welcome.

Dr. Przemyslaw Lukasz Kowalczewski
Dr. Maria Barbara Różańska
Dr. Joanna Zembrzuska
Dr. Paweł Jezowski
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

alternative sources of nutrients
antioxidants
bioactive peptides
biotechnological and nanotechnological methods in food technology
isolation and characterization of bioactive compounds
medicinal plants
naturally derived active ingredients
novel raw materials for food production
phenolic compounds
waste and by-product valorization

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Published Papers (9 papers)

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Research

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26 pages, 3039 KiB

Open AccessArticle

A Novel Approach to Serving Plant-Based Confectionery—The Employment of Spray Drying in the Production of Carboxymethyl Cellulose-Based Delivery Systems Enriched with Teucrium montanum L. Extract

by Ana Mandura Jarić, Laura Haramustek, Laura Nižić Nodilo, Domagoj Vrsaljko, Predrag Petrović, Sunčica Kuzmić, Antun Jozinović, Krunoslav Aladić, Stela Jokić, Danijela Šeremet, Aleksandra Vojvodić Cebin and Draženka Komes

Foods 2024, 13(3), 372; https://doi.org/10.3390/foods13030372 - 23 Jan 2024

Cited by 1 | Viewed by 1625

Abstract

In this study, spray drying was used as a technological solution for the valorization of Teucrium montanum extract into carboxymethyl cellulose-based delivery systems (CMC), individually or in combination with collagen, guar gum, gum arabic, and kappa-carrageenan. The results showed that the process yield and morphological properties were positively influenced by the introduction of CMC binary blends. The employment of CMC resulted in a high encapsulation efficiency (77–96%) for all phenylethanoid glycosides (PGs) analyzed. Due to the low wettability of the microparticles, a relatively gradual in vitro release of the PGs was achieved. Infusion of the filling with hydrophilic T. montanum extract encapsulated in microparticles with high hydrophobic surface area proved to be a practical route for significant confectionery fortification (5–9 mg PGs per dw serving), ensuring prolonged interaction between the food matrix used and the extract under simulated gastrointestinal conditions. Based on sensory evaluation, the introduction of kudzu starch into the jelly matrix has shown a texture-modifying potential. Full article

(This article belongs to the Special Issue New Insights into Sources of Nutrients and Bioactive Compounds in Foods)

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16 pages, 982 KiB

Open AccessArticle

Inhibitory Effects of Saponin-Rich Extracts from Pouteria cambodiana against Digestive Enzymes α-Glucosidase and Pancreatic Lipase

by Kawisara Sanneur, Noppol Leksawasdi, Nutsuda Sumonsiri, Charin Techapun, Siraphat Taesuwan, Rojarej Nunta and Julaluk Khemacheewakul

Foods 2023, 12(20), 3738; https://doi.org/10.3390/foods12203738 - 11 Oct 2023

Cited by 2 | Viewed by 2049

Abstract

Pouteria cambodiana is a perennial plant that has a wide distribution in tropical regions. It is commonly referred to as ’Nom-nang’ in the northern region of Thailand. The bark of this plant has been used for the purpose of promoting lactation among breastfeeding mothers. Moreover, P. cambodiana bark has a high nutraceutical potential due to the presence of saponins, which are secondary metabolites. The purpose of this study was to determine the optimal conditions for ultrasound-assisted extraction (UAE) of saponins from the bark of P. cambodiana and to assess the in vitro inhibitory activities of saponin-rich extracts. The most effective extraction conditions involved a temperature of 50 °C and a 50% concentration level of ethanol as the solvent, which allowed the extraction of saponin at a concentration of 36.04 mg/g. Saponin-rich extracts and their hydrolysates from P. cambodiana bark were evaluated for their ability to inhibit α-glucosidase and pancreatic lipase. The IC50 values for saponin- and sapogenin-rich extracts inhibiting α-glucosidase were 0.10 and 2.98 mg/mL, respectively. Non-hydrolysed extracts also had a stronger inhibitory effect than acarbose. In the case of pancreatic lipase, only the hydrolysed extracts exhibited inhibitory effects on pancreatic lipase (IC₅₀ of 7.60 mg/mL). Thus, P. cambodiana bark may be an applicable natural resource for preparing ingredients for functional products with inhibitory activity against α-glucosidase and pancreatic lipase. The phenolic contents, saponin contents, and antioxidant activities of the dried extract stored at a low temperature of 25 °C for 2 months showed the best stability, with more than 90% retention. Full article

(This article belongs to the Special Issue New Insights into Sources of Nutrients and Bioactive Compounds in Foods)

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18 pages, 2106 KiB

Open AccessArticle

Influence of Soluble Fiber as a Carrier on Antioxidant and Physical Properties of Powders Produced Based on the Spray Drying of Malvae arboreae flos Aqueous Extracts

by Katarzyna Lisiecka, Dariusz Dziki, Urszula Gawlik-Dziki, Michał Świeca and Renata Różyło

Foods 2023, 12(18), 3363; https://doi.org/10.3390/foods12183363 - 7 Sep 2023

Cited by 2 | Viewed by 1403

Abstract

The objective of this study was to assess the impact of inulin and pectin, wherein pectin replaced inulin with weight ranging from 2% to 8%, as wall materials on various aspects: bioactive component content, antioxidant and anti-inflammatory properties, bioavailability, powder recovery during the drying process, and selected physical characteristics of powders derived from Malvae arboreae flos aqueous extracts obtained through spray drying. Powders containing a soluble fraction of fiber demonstrated a recovery efficiency of over 50% during drying, along with low moisture content, water activity, and hygroscopicity, coupled with high solubility. The incorporation of pectin up to 8% did not significantly alter the color profile of the powders. However, at levels of 4% to 8% pectin, concave distortions and particle morphology cracks became noticeable, along with the potential to form agglomerates (evident when the span index ranged between 5.11 and 14.51). The substitution of inulin with pectin led to higher total contents of flavonoids (from 1.31% to 49.57% before digestion, and from 18.92% to 36.48% after digestion) and anthocyanins (from 45.79% to 78.56% before digestion, and from 65.45% to 521.81% after digestion) compared to samples containing only inulin as a carrier. Bioacceptability values exceeding 100% indicated effective preservation of compounds responsible for ferric-reducing antioxidant power, as well as the inhibition of xanthine oxidase and cyclooxygenase-2 across all samples. Full article

(This article belongs to the Special Issue New Insights into Sources of Nutrients and Bioactive Compounds in Foods)

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15 pages, 2291 KiB

Open AccessArticle

Enrichment of Lactoferrin and Immunoglobulin G from Acid Whey by Cross-Flow Filtration

by Fabian Ostertag and Jörg Hinrichs

Foods 2023, 12(11), 2163; https://doi.org/10.3390/foods12112163 - 26 May 2023

Cited by 3 | Viewed by 2177

Abstract

The production of cream cheese, curd, high-protein yogurt, or caseinate results in large amounts of acid whey as a by-product. So far acid whey is often disposed as animal feed or organic fertilizer. However, these approaches ignore the valorization potential that arises from the unique composition of the whey protein fraction. Whey contains the biofunctional proteins lactoferrin and immunoglobulin G, which possess immune-supporting, antibacterial, antiviral, and numerous further health-promoting functions. However, the concentration of these proteins in bovine milk or whey is below a physiologically relevant level. Based on literature research we specified a daily intake of 200 mg lactoferrin as the minimal functional dose. By means of cross-flow ultrafiltration, an attempt was made to increase the concentration of biofunctional proteins. Therefore, a membrane for the selective retention of lactoferrin and immunoglobulin G was identified, and the process parameters were optimized. Finally, a concentration experiment was conducted, whereby the concentration of biofunctional proteins was increased up to factor 30. The biofunctionality was assessed in a microbiological assay. Surprisingly, the antimicrobial growth inhibition of the produced concentrate was even higher than in pure lactoferrin. The presented approach offers a strategy to convert an abundant but underutilized by-product into valuable products for human nutrition. Full article

(This article belongs to the Special Issue New Insights into Sources of Nutrients and Bioactive Compounds in Foods)

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13 pages, 291 KiB

Open AccessArticle

Effect of Thermal and Non-Thermal Processing on Nutritional, Functional, Safety Characteristics and Sensory Quality of White Cabbage Powder

by Muhammad Waseem, Saeed Akhtar, Muhammad Qamar, Wisha Saeed, Tariq Ismail and Tuba Esatbeyoglu

Foods 2022, 11(23), 3802; https://doi.org/10.3390/foods11233802 - 25 Nov 2022

Cited by 13 | Viewed by 2544

Abstract

This study was aimed to improve nutritional, functional and consumer safety aspects of cabbage powder (CP). White cabbage (Brassica oleracea var. capitata f. alba) was dehydrated to CP following microwave heating, blanching, alkali or acid washing treatments. The results for nutrients and mineral composition of raw and processed CP elucidated raw CP to exhibit significantly (p < 0.05) higher amounts of protein (12.2%), dietary fiber (25.2%), Na (52 mg/100 g), Ca (355 mg/100 g), K (286 mg/100 g), Fe (14 mg/100 g) and Zn (32 mg/100 g). Among different processing techniques, microwave treatment resulted in a higher rate of reduction for alkaloids, oxalates, tannins and phytates contents, i.e., 77%, 85%, 85%, and 86%, respectively. Likewise, microwave treatment was found more effective in reducing residual levels of neonicotinoids, pyrethroids, organophosphates including imidacloprid, cypermethrin, bifenthrin, chlorpyrifos and deltamethrin in cabbage in the range of 0.98–0.12 ppm, 1.22–0.23 ppm, 1.03–0.15 ppm, 1.97–0.43 ppm, and 2.12–0.36 ppm, respectively. CP supplementation at the rate of 5% in unleavened flatbreads was observed to maintain textural and sensory attributes of the product. The results suggest microwave heating as a cost-effective technique to reduce toxicants load in cabbage powder. Further, ~5% supplementation of CP in wheat flour may also improve nutritional and functional properties of the baked goods. Full article

(This article belongs to the Special Issue New Insights into Sources of Nutrients and Bioactive Compounds in Foods)

13 pages, 1618 KiB

Open AccessArticle

Extraction Optimization, Functional and Thermal Properties of Protein from Cherimoya Seed as an Unexploited By-Product

by Jose C. Orellana-Palacios, Milad Hadidi, Marwa Yassamine Boudechiche, Maria Lopez S. Ortega, Diego J. Gonzalez-Serrano, Andres Moreno, Przemysław Łukasz Kowalczewski, Matteo Bordiga and Amin Mousavi Khanegah

Foods 2022, 11(22), 3694; https://doi.org/10.3390/foods11223694 - 18 Nov 2022

Cited by 17 | Viewed by 2494

Abstract

Plant-based proteins are gaining in attraction compared with animal-based proteins due to their superior ethical profiles, growing concerns on the part of various organizations about animal health and welfare, and increased global greenhouse-gas emissions in meat production. In this study, the response surface methodology (RSM) using a Box–Behnken design (BBD) was applied to optimize the ultrasound-assisted alkaline extraction of cherimoya-seed proteins as valuable by-products. The effects of three pH, temperature, and time factors on the protein-extraction yield and protein content were investigated. The pH at 10.5 and temperature of 41.8 °C for 26.1 min were considered the optimal ultrasound-assisted alkaline-extraction conditions since they provided the maximum extraction yield (17.3%) and protein content (65.6%). An established extraction technique was employed to enhance the cherimoya-seed protein yield, purity, and functional properties. A thermogravimetric analysis (TGA) of the samples showed that the ultrasound-assisted alkaline extraction improved the thermal stability of the protein concentrate. Full article

(This article belongs to the Special Issue New Insights into Sources of Nutrients and Bioactive Compounds in Foods)

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16 pages, 1482 KiB

Open AccessArticle

Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment

by Agata Osoś, Patrycja Jankowska, Agnieszka Drożdżyńska, Maria Barbara Różańska, Róża Biegańska-Marecik, Hanna Maria Baranowska, Millena Ruszkowska, Miroslava Kačániová, Agnieszka Tomkowiak, Marek Kieliszek and Przemysław Łukasz Kowalczewski

Foods 2022, 11(16), 2456; https://doi.org/10.3390/foods11162456 - 15 Aug 2022

Cited by 3 | Viewed by 2365

Abstract

In this study, kiwiberry lyophilizate (KBL) was incorporated into pasta at different levels (5%, 10%, and 15% w/w). Kiwiberry fruits’ characteristics (ascorbic acid, carotenoids, phenolic compounds, and antioxidant activity determination) as well as physical (cooking properties, color, microscopic structure determination, texture, and water molecular dynamics analysis by low-field NMR) and chemical analyses (proximate composition phenolic compounds composition and antioxidant activity) of KBL-enriched pasta were investigated. The replacement of semolina with KBL in the production of pasta significantly changed its culinary properties. Results showed that the addition of KBL leads to a reduction in optimal cooking time and cooking weight (47.6% and 37.3%, respectively). Additionally, a significant effect of the KBL incorporation on the color of both fresh and cooked pasta was observed. A significant reduction in the L* value for fresh (27.8%) and cooked (20.2%) pasta was found. The KBL-enriched pasta had a different surface microstructure than the control pasta and reduced firmness (on average 44.7%). Low-field NMR results have confirmed that the ingredients in kiwiberry fruit can bind the water available in fresh pasta. The heat treatment resulted in increasing the availability of phenolic compounds and the antioxidant activity (64.7%) of cooked pasta. Sensory evaluation scores showed that the use of 5–10% of the KBL additive could be successfully accepted by consumers. Full article

(This article belongs to the Special Issue New Insights into Sources of Nutrients and Bioactive Compounds in Foods)

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Review

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27 pages, 2048 KiB

Open AccessReview

Amphibian Skin and Skin Secretion: An Exotic Source of Bioactive Peptides and Its Application

by Sylvia Indriani, Supatra Karnjanapratum, Nilesh Prakash Nirmal and Sitthipong Nalinanon

Foods 2023, 12(6), 1282; https://doi.org/10.3390/foods12061282 - 17 Mar 2023

Cited by 6 | Viewed by 4042

Abstract

Amphibians have been consumed as an alternative protein source all around the world due to their delicacy. The skin of edible amphibians, particularly frogs and giant salamanders, always goes to waste without further utilization. However, these wastes can be utilized to extract protein and bioactive peptides (BPs). Various BPs have been extracted and reported for numerous biological activities such as antioxidant, antimicrobial, anticancer, antidiabetic, etc. The main BPs identified were brevinins, bombesins, dermaseptins, esculentins, magainin, temporins, tigerinins, and salamandrins. This review provides a comprehensive discussion on various BPs isolated and identified from different amphibian skins or skin secretion and their biological activities. The general nutritional composition and production statues of amphibians were described. Additionally, multiple constraints against the utilization of amphibian skin and secretions are reported. Finally, the prospective applications of BPs in food and biomedical industries are presented such as multifunctional food additives and/or supplements as well as drug delivery agents. Full article

(This article belongs to the Special Issue New Insights into Sources of Nutrients and Bioactive Compounds in Foods)

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25 pages, 1774 KiB

Open AccessReview

Flaxseed Bioactive Compounds: Chemical Composition, Functional Properties, Food Applications and Health Benefits-Related Gut Microbes

by Abdul Mueed, Sahar Shibli, Sameh A. Korma, Philippe Madjirebaye, Tuba Esatbeyoglu and Zeyuan Deng

Foods 2022, 11(20), 3307; https://doi.org/10.3390/foods11203307 - 21 Oct 2022

Cited by 27 | Viewed by 8477

Abstract

Flaxseed (Linum usitatissimum L.) has gained worldwide recognition as a health food because of its abundance in diverse nutrients and bioactive compounds such as oil, fatty acids, proteins, peptides, fiber, lignans, carbohydrates, mucilage, and micronutrients. These constituents attribute a multitude of beneficial properties to flaxseed that makes its use possible in various applications, such as nutraceuticals, food products, cosmetics, and biomaterials. The importance of these flaxseed components has also increased in modern times because of the newer trend among consumers of greater reliance on a plant-based diet for fulfilling their nutritional requirements, which is perceived to be hypoallergenic, more environmentally friendly, sustainable, and humane. The role of flaxseed substances in the maintenance of a healthy composition of the gut microbiome, prevention, and management of multiple diseases has recently been elucidated in various studies, which have highlighted its importance further as a powerful nutritional remedy. Many articles previously reported the nutritive and health benefits of flaxseed, but no review paper has been published reporting the use of individual flaxseed components in a manner to improve the techno-functional properties of foods. This review summarizes almost all possible applications of flaxseed ingredients in food products from an extensive online literature survey; moreover, it also outlines the way forward to make this utilization even better. Full article

(This article belongs to the Special Issue New Insights into Sources of Nutrients and Bioactive Compounds in Foods)

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