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Active Ingredients in Functional Foods and Their Impact on Health

A special issue of Molecules (ISSN 1420-3049).

Deadline for manuscript submissions: 30 November 2024 | Viewed by 2169

Special Issue Editor


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Guest Editor
Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland
Interests: dietary supplements; pharmacy; food quality assessment; nutrition assessment
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Special Issue Information

Dear Colleagues,

In recent years, the exploration of active ingredients in functional foods and their impact on health has emerged as a dynamic and critical area of research. This interdisciplinary field delves into the bioactive components of various foods, ranging from traditional staples to modern dietary innovations, with a focus on elucidating their physiological effects and potential health benefits.

Researchers in this domain investigate the multifaceted roles of active ingredients, such as polyphenols, flavonoids, omega-3 fatty acids, probiotics, and other bioactive compounds found in foods. The study encompasses their mechanisms of action, bioavailability, and the intricate interplay between these components and the human body.

The health implications of these active ingredients are diverse, spanning preventive and therapeutic aspects. Studies explore their anti-inflammatory, antioxidant, antimicrobial, and immune-modulating properties, offering potential avenues for combating chronic diseases, enhancing overall well-being, and supporting personalized nutrition approaches.

This Special Issue aims to gather cutting-edge research that unravels the complexities of active ingredients in functional foods. It welcomes contributions elucidating the molecular mechanisms behind their health effects, innovative methods for extraction and analysis, and clinical studies validating their therapeutic potentials. Furthermore, the interrelation between dietary patterns, active ingredients, and health outcomes is a key area of interest.

Researchers and practitioners from various disciplines, including food chemistry, pharmacology, and medicine, are invited to contribute their insights, fostering a comprehensive understanding of how active ingredients in functional foods can positively impact human health.

Dr. Anna Puścion-Jakubik
Guest Editor

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Keywords

  • functional foods
  • active ingredients
  • bioactive compounds
  • health impact
  • nutraceuticals
  • dietary patterns
  • personalized nutrition

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Published Papers (3 papers)

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Research

30 pages, 13321 KiB  
Article
Shaping the Physicochemical and Health-Promoting Properties of Carrot Snacks Produced by Microwave-Vacuum Drying with Preliminary Thermal and Enriching Treatment
by Anna Ignaczak, Łukasz Woźniak, Agnieszka Salamon, Justyna Szczepańska-Stolarczyk, Urszula Trych, Małgorzata Chobot, Jolanta Kowalska and Hanna Kowalska
Molecules 2024, 29(21), 5100; https://doi.org/10.3390/molecules29215100 - 29 Oct 2024
Viewed by 415
Abstract
This study analyzed the effects of thermal pre-treatments such as convective drying (P-CD), water (BL_W), and microwave blanching (M_BL) and osmotic enrichment pre-treatments with juices from pomegranate (PG), chokeberry (CH), and sea buckthorn (SB) on microwave-vacuum-dried (MVD) carrot properties. Convective drying (CD) and [...] Read more.
This study analyzed the effects of thermal pre-treatments such as convective drying (P-CD), water (BL_W), and microwave blanching (M_BL) and osmotic enrichment pre-treatments with juices from pomegranate (PG), chokeberry (CH), and sea buckthorn (SB) on microwave-vacuum-dried (MVD) carrot properties. Convective drying (CD) and freeze-drying (FD) were used as a comparative method. The dry matter content and water activity of MVD carrots were varied, but in many cases, the values were comparable to those of FD-dried carrots. Pre-enrichment in CH juice significantly reduced the values of the color parameters L*, a*, and b*, regardless of the drying method. The smallest changes were observed in microwave pre-blanching (M_BL). The lowest loss in carotenoid content was observed in CD-dried carrots (14–34 mg/100 g d.m.). Blanching and enrichment in SB juice allowed significant retention of these compounds. As a result of drying carrots, the total phenolic content (TPC) increased. Compared to the raw material, the TPC content in dried carrots increased 3–9 times. Drying using the FD and MVD methods gave a similar effect of increasing the TPC content, including a greater effect after enrichment in CH juice. The highest average antioxidant activity against the DPPH• and ABTS•+ radicals was recorded for FD-dried carrots (6.9 and 30.0 mg Trolox/g d.m.). SB juice contributed to a significant increase in the total vitamin C content, even by 89.1%, compared to raw carrots. Applying osmotic pre-enrichment in PG juice increased the sugar content in dried FD and CD samples by 37.4–49.9%, and in MVD by 21–59%. Full article
(This article belongs to the Special Issue Active Ingredients in Functional Foods and Their Impact on Health)
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23 pages, 1816 KiB  
Article
Nutritional, Bioactive, and Volatile Characteristics of Two Types of Sorbus domestica Undervalued Fruit from Northeast of Iberian Peninsula, Spain
by María Dolores Raigón Jiménez, María Dolores García-Martínez, Patricia Esteve Ciudad and Tamara Fukalova Fukalova
Molecules 2024, 29(18), 4321; https://doi.org/10.3390/molecules29184321 - 12 Sep 2024
Viewed by 568
Abstract
The promotion of food from underutilized plants can help combat biodiversity loss, foster cultural preservation, and empower farmers in the face of market pressures and sustainable production conditions. The nutritional and aromatic characterization of two undervalued types of Sorbus domestica fruits, differentiated by [...] Read more.
The promotion of food from underutilized plants can help combat biodiversity loss, foster cultural preservation, and empower farmers in the face of market pressures and sustainable production conditions. The nutritional and aromatic characterization of two undervalued types of Sorbus domestica fruits, differentiated by their apple and pear shapes, has been carried out. Official Association of Analytical Communities methods have been used for proximate composition and mineral analysis determinations, and gas chromatography was used for the analysis of volatile components in three states of ripeness and compared with the aromas of fresh apple and quince jam. S. domestica fruits are a good source of K, Ca, Fe, and fiber and are an important source of antioxidants in the human diet. S. domestica fruits have proven to be very distinctive in the aromatic fraction. 1-hexanol, hexyl 1,3-octanediol, phenylacetaldehyde, nonanal, hexanal, and α-farnesene are the most potent odor compounds in the overripening stage of the fruits. The aroma profiles of immature S. domestica fruits were dominated by aldehydes, while in the overripe stage, the fruit accumulated abundant esters, alcohols, and sesquiterpenoids. S. domestica fruits could be introduced as an alternative to seasonal fruit consumption and could generate sustainable production and consumption alternatives while recovering cultural and food heritage. Full article
(This article belongs to the Special Issue Active Ingredients in Functional Foods and Their Impact on Health)
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15 pages, 6509 KiB  
Article
Investigating the Hepatoprotective Properties of Mulberry Leaf Flavonoids against Oxidative Stress in HepG2 Cells
by Qinhua Zheng, Ke Feng, Wenting Zhong, Weijian Tan, Sa Rengaowa and Wenzhong Hu
Molecules 2024, 29(11), 2597; https://doi.org/10.3390/molecules29112597 - 31 May 2024
Viewed by 779
Abstract
Oxidative stress significantly contributes to ageing and disease, with antioxidants holding promise in mitigating its effects. Functional foods rich in flavonoids offer a potential strategy to mitigate oxidative damage by free radicals. We investigated the protective effects of mulberry leaf flavonoids (MLF) against [...] Read more.
Oxidative stress significantly contributes to ageing and disease, with antioxidants holding promise in mitigating its effects. Functional foods rich in flavonoids offer a potential strategy to mitigate oxidative damage by free radicals. We investigated the protective effects of mulberry leaf flavonoids (MLF) against H2O2-induced oxidative damage in HepG2 cells. It assessed the inhibitory effect of MLF (62.5–500 μg/mL) on H2O2-induced oxidative damage by analyzing cellular morphology and oxidative stress markers, including ROS production, mitochondrial membrane potential, antioxidant enzyme levels, MDA, and apoptosis-related proteins. The results demonstrated that MLF prevented spiny cell formation triggered by 750 μM H2O2 and significantly reduced ROS levels, restored mitochondrial membrane potential, decreased lactate dehydrogenase and alanine transaminase leakage, and reduced MDA content induced by H2O2. MLF also modulated antioxidant enzymes and attenuated oxidative damage to HepG2 cell DNA, as confirmed by staining techniques. These findings indicate the potential of MLF as a hepatoprotective agent against oxidative damage in HepG2 cells. Full article
(This article belongs to the Special Issue Active Ingredients in Functional Foods and Their Impact on Health)
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