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Research on the Nutrition and Function of the Bioactive Components...
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Research on the Nutrition and Function of the Bioactive Components of Foods

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

Deadline for manuscript submissions: 5 May 2024 | Viewed by 705

Special Issue Editors

Dr. Jong Hun Lee

E-Mail Website
Guest Editor
Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
Interests: various evaluation platforms for bioactive compounds; health promoting bioactive compounds
Prof. Dr. Wooki Kim

E-Mail Website
Guest Editor
Department of Food Science and Biotechnology, Kyung Hee University, Seoul, Republic of Korea
Interests: bioactive compounds; immunology; inflammation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

With the remarkable advances in biotechnology, various types of drugs have been developed that can treat or prevent existing diseases. However, in addition to its main role in providing nutrition, food remains important in our daily life by preventing diseases threatening our well-being or significantly improving chronic diseases through daily intake. Therefore, the current Special Issue will focus on the health-promoting effects of various food-derived bioactive compounds and their comprehensive mechanistic studies. This issue covers a broad spectrum of substances in foods, including edible single compounds, plant extracts and probiotics such as Lactobacillus. Research on improving their activities will also be a valuable topic for this issue as well.

We look forward to receiving your contributions.

Dr. Jong Hun Lee
Prof. Dr. Wooki Kim
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

  • health promotion
  • microbiome
  • antioxidant
  • anti-inflammation
  • muscle atrophy
  • immune enhancing
  • omega-3 fatty acids

Published Papers (1 paper)

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Research

18 pages, 4438 KiB  
Article
Investigating Milk Fat Globule Structure, Size, and Functionality after Thermal Processing and Homogenization of Human Milk
by Gulustan Ozturk, Bruna Paviani, Rewa Rai, Randall C. Robinson, Sierra D. Durham, Mara I. Baller, Aidong Wang, Nitin Nitin and Daniela Barile
Foods 2024, 13(8), 1242; https://doi.org/10.3390/foods13081242 - 18 Apr 2024
Viewed by 471
Abstract
Human milk provides bioactive compounds such as milk fat globules (MFGs), which promote brain development, modulate the immune system, and hold antimicrobial properties. To ensure microbiological safety, donor milk banks apply heat treatments. This study compares the effects of heat treatments and homogenization [...] Read more.
Human milk provides bioactive compounds such as milk fat globules (MFGs), which promote brain development, modulate the immune system, and hold antimicrobial properties. To ensure microbiological safety, donor milk banks apply heat treatments. This study compares the effects of heat treatments and homogenization on MFG’s physicochemical properties, bioactivity, and bioavailability. Vat pasteurization (Vat-PT), retort (RTR), and ultra-high temperature (UHT) were performed with or without homogenization. UHT, RTR, and homogenization increased the colloidal dispersion of globules, as indicated by increased zeta potential. The RTR treatment completely inactivated xanthine oxidase activity (a marker of MFG bioactivity), whereas UHT reduced its activity by 93%. Interestingly, Vat-PT resulted in less damage, with 28% activity retention. Sialic acid, an important compound for brain health, was unaffected by processing. Importantly, homogenization increased the in vitro lipolysis of MFG, suggesting that this treatment could increase the digestibility of MFG. In terms of color, homogenization led to higher L* values, indicating increased whiteness due to finer dispersion of the fat and casein micelles (and thus greater light scattering), whereas UHT and RTR increased b* values associated with Maillard reactions. This study highlights the nuanced effects of processing conditions on MFG properties, emphasizing the retention of native characteristics in Vat-PT-treated human milk. Full article
(This article belongs to the Special Issue Research on the Nutrition and Function of the Bioactive Components of Foods)
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