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A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Natural and Synthetic Antioxidants".

Deadline for manuscript submissions: closed (30 June 2022) | Viewed by 43282

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Prof. Dr. Michał Swieca

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Guest Editor

Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland
Interests: food fortification; pro-health properties; nutritional quality; bioaccessibility; functional foods; antioxidant-rich additives; glucose homeostasis; low-processed food; nutrition
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Dr. Ireneusz Kapusta

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Guest Editor

Department of General Technology of Food and Human Nutrition, Rzeszow University, Rzeszow, Poland
Interests: food fortification; antioxidant properties; food quality; composition analysis; secondary metabolites; food technology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In modern communities, functional foods have become an important branch of the market. The incorporation of functional ingredients to basic products may multidirectionally affect the nutraceutical, nutritional, technological, and functional properties of fortified foods. Among commonly used additives, antioxidants constitute an important group. In addition to the maintenance of redox homeostasis, they exhibit antibacterial, antiviral, anti-inflammatory, and anticancer properties. Their consumption is also associated with reduced risk of many civilization diseases such as cardiovascular disorders, diabetes, cancers, or neurodegenerative disorders.

Functional components belong to different groups (e.g., carotenoids, vitamins, phenolic compounds, peptides, and essential oils), but their common nature is the antioxidant action. They are successfully incorporated into a wide range of foods, such as bakery, pasta, beverages, meat, or dairy products, in different forms (e.g., antioxidant-rich powders, solutions, or microcapsules). The final effects usually include the improvement of pro-heath properties and consumer quality; however, they may also provide nutritional value. Furthermore, the functionality of antioxidants is additionally determined by their interaction with the food matrix or other antioxidants.

The purpose of this Special Issue is to bring together valuable studies on tailoring the pro-health activity of food products by fortification with antioxidant-containing functional additives. We welcome original research and review articles addressing any pro-health and nutritional properties of fortified or enriched foods, and all related topics indicated below.

Dr. Michał Swieca
Dr. Ireneusz Kapusta
Guest Editors

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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. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.

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Keywords

food fortification
food enrichment
pro-health properties
antioxidants
functional food
functional additives
consumer quality

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Published Papers (9 papers)

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Research

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19 pages, 2928 KiB

Open AccessArticle

Value-Added Crackers Enriched with Red Onion Skin Anthocyanins Entrapped in Different Combinations of Wall Materials

by Florina Stoica, Nina Nicoleta Condurache, Georgiana Horincar, Oana Emilia Constantin, Mihaela Turturică, Nicoleta Stănciuc, Iuliana Aprodu, Constantin Croitoru and Gabriela Râpeanu

Antioxidants 2022, 11(6), 1048; https://doi.org/10.3390/antiox11061048 - 25 May 2022

Cited by 12 | Viewed by 2756

Abstract

The objective of this study was to encapsulate anthocyanins from red onion skins into different biopolymeric matrices as a way to develop powders with multifunctional activities. Two different variants of powders were obtained using a combination of gelation and freeze-drying techniques and characterized by encapsulation efficiency, antioxidant activity, phytochemical content, and color. Stability during storage and the bioavailability of anthocyanins in the in vitro simulated digestion were also examined. Powder V2, with a higher concentration of polysaccharides than V1, allowed a better encapsulation efficiency (90.53 ± 0.29%) and good stability during storage. Both variants had a high content of phytochemicals and antioxidant activity. In vitro investigations proved that an increased polysaccharides concentration offers the best protection for anthocyanins. Thus, a controlled release of the anthocyanins in the intestinal medium was achieved. The powder with the highest encapsulation efficiency was added to crackers, followed by phytochemical characterization to assess its potential added value. The addition of the micro-particles improved the functional characteristics such as antioxidant activity, showing its suitability for the development of bakery products. The attained results may bring implicit benefits to consumers, who can benefit from improved bioactive concentrations in foodstuffs, with significant health benefits. Full article

(This article belongs to the Special Issue Fortification of Food Products with Antioxidant-Rich Materials)

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20 pages, 3039 KiB

Open AccessArticle

Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol

by Ewa Raczkowska, Paulina Nowicka, Aneta Wojdyło, Marzena Styczyńska and Zbigniew Lazar

Antioxidants 2022, 11(2), 190; https://doi.org/10.3390/antiox11020190 - 19 Jan 2022

Cited by 13 | Viewed by 3111

Abstract

In this study, an attempt was made to develop shortcrust pastries containing different amounts of chokeberry pomace (0%, 10%, 30%, 50%), modulating their degree of sweetness via the application of sucrose or erythritol. The obtained products were assessed for their nutritional value (energy value, protein, fats, dietary fibre, sugars, minerals). Bioactive compounds, as well as antioxidant and anti-diabetic properties in an in vitro model and sensory attributes, were also analysed. Increasing the proportion of chokeberry pomace in shortcrust pastries improved their nutritional value, especially their energy value (reduction of nearly 30% for shortcrust pastries with 50% pomace sweetened with erythritol), nutritional fibre content (10-fold higher in shortcrust pastries with the highest proportion of pomace) and potassium, calcium, magnesium, and iron content. Chokeberry pomace was also a carrier of 14 bioactive compounds. The most beneficial antioxidant and anti-diabetic effect was shown for shortcrust pastries containing 50% chokeberry pomace. In addition, it was shown that the use of erythritol as a sweetener has a beneficial effect on the perception of sensory attributes. Finally, it was shown that the developed products could be excellent alternatives to traditional shortcrust pastries and, at the same time, be a good way to utilize waste from the fruit industry. Full article

(This article belongs to the Special Issue Fortification of Food Products with Antioxidant-Rich Materials)

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15 pages, 1240 KiB

Open AccessArticle

Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour

by José Vicente Gil, Adelaida Esteban-Muñoz and María Teresa Fernández-Espinar

Antioxidants 2022, 11(1), 33; https://doi.org/10.3390/antiox11010033 - 24 Dec 2021

Cited by 11 | Viewed by 3795

Abstract

Quinoa is a trend and a promising functional food ingredient. Following previous research into the impact of incorporating quinoa flour on the polyphenol content and antioxidant activity of bread, this study aimed to bridge an existing gap about the qualitative and quantitative polyphenolic profiles of such bread. The UPLC-MS/MS analysis showed that quinoa bread, made with 25% quinoa flour of a black variety, presented more compounds than refined-wheat bread, and levels were remarkably higher in many cases. Consequently, the quinoa bread presented clearly improved polyphenolic content than the wheat bread (12.8-fold higher considering the sum of extractable and hydrolyzable polyphenols), as supported by greater antioxidant activity (around 3-fold). The predominant compounds in the extractable fraction of quinoa bread were p-hydroxybenzoic acid and quercetin (50- and 64-fold higher than in wheat bread, respectively) and rutin (not detected in wheat bread), while ferulic and sinapic acids were the most abundant compounds in the hydrolyzable fraction (7.6- and 13-fold higher than in wheat bread, respectively). The bread-making impact was estimated, and a different behavior for phenolic acids and flavonoids was observed. Extractable phenolic acids were the compounds that decreased the most; only 2 of 12 compounds were enhanced (p-hydroxybenozoic and rosmarinic acid with increments of 64% and 435%, respectively). Flavonoids were generally less affected, and their concentrations considerably rose after the bread-making process (7 of the 13 compounds were enhanced in the extractable fraction) with especially noticeably increases in some cases; e.g., apigenin (876%), kaempferol (1304%), luteolin (580%) and quercetin (4762%). Increments in some extractable flavonoids might be explained as a consequence of the release of the corresponding hydrolyzable forms. The present study provides new information on the suitability of quinoa-containing bread as a suitable vehicle to enhance polyphenols intake and, hence, the antioxidant activity in daily diets. Full article

(This article belongs to the Special Issue Fortification of Food Products with Antioxidant-Rich Materials)

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15 pages, 961 KiB

Open AccessArticle

Influence of Phenolic-Food Matrix Interactions on In Vitro Bioaccessibility of Selected Phenolic Compounds and Nutrients Digestibility in Fortified White Bean Paste

by Łukasz Sęczyk, Urszula Gawlik-Dziki and Michał Świeca

Antioxidants 2021, 10(11), 1825; https://doi.org/10.3390/antiox10111825 - 18 Nov 2021

Cited by 21 | Viewed by 2668

Abstract

This model study aimed to evaluate the effect of phenolic–food matrix interactions on the in vitro bioaccessibility and antioxidant activity of selected phenolic compounds (gallic acid, ferulic acid, chlorogenic acid, quercetin, apigenin, and catechin) as well as protein and starch digestibility in fortified white bean paste. The magnitude of food matrix effects on phenolics bioaccessibility and antioxidant activity was estimated based on “predicted values” and “combination indexes”. Furthermore, the protein–phenolics interactions were investigated using electrophoretic and chromatographic techniques. The results demonstrated phenolic–food matrix interactions, in most cases, negatively affected the in vitro bioaccessibility and antioxidant activity of phenolic compounds as well as nutrient digestibility. The lowest in vitro bioaccessibility of phenolic compounds in fortified paste was found for quercetin (45.4%). The most negative impact on the total starch digestibility and relative digestibility of proteins was observed for catechin–digestibility lower by 14.8%, and 21.3% (compared with control), respectively. The observed phenolic–food matrix interactions were strictly dependent on the applied phenolic compound, which indicates the complex nature of interactions and individual affinity of phenolic compounds to food matrix components. In conclusion, phenolic–food matrix interactions are an important factor affecting the nutraceutical and nutritional potential of fortified products. Full article

(This article belongs to the Special Issue Fortification of Food Products with Antioxidant-Rich Materials)

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11 pages, 864 KiB

Open AccessArticle

Application of Cornelian Cherry (Cornus mas L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage

by Shaghayegh Haghani, Milad Hadidi, Shiva Pouramin, Fateme Adinepour, Zahra Hasiri, Andrés Moreno, Paulo E. S. Munekata and José M. Lorenzo

Antioxidants 2021, 10(11), 1777; https://doi.org/10.3390/antiox10111777 - 6 Nov 2021

Cited by 25 | Viewed by 3984

Abstract

In this study, cornelian cherry (Cornus mas L.) peel (CCP) was incorporated into a probiotic ice cream formulation containing Bifidobacterium lactis to investigate the potential effect of CCP on the viability of B. lactis in the ice cream after simulated gastrointestinal stress and during 120 days of storage. Furthermore, the effect of the addition of CCP (3, 6, and 9%) on bioactive compounds, antioxidant activity, and physicochemical and sensory attributes of the ice cream was evaluated. The results showed that the addition of CCP significantly enhanced vitamin C, total polyphenols, total anthocyanin content, and antioxidant activity of the ice cream. During frozen storage of the ice cream, phenolic compounds and anthocyanins were quite stable, but vitamin C significantly decreased. The addition of CCP had no significant effect on the viability of B. lactis throughout the freezing process, but increments of 6% and 9% CCP increased the viability of B. lactis in the ice cream and after simulated gastrointestinal processes in all storage periods. These findings imply that CCP is a promising candidate to be used for producing functional ice cream. Full article

(This article belongs to the Special Issue Fortification of Food Products with Antioxidant-Rich Materials)

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10 pages, 1081 KiB

Open AccessArticle

Hydroxytyrosol-Fortified Foods Obtained by Supercritical Fluid Extraction of Olive Oil

by Lucia Bartella, Fabio Mazzotti, Ines Rosita Talarico, Ilaria Santoro and Leonardo Di Donna

Antioxidants 2021, 10(10), 1619; https://doi.org/10.3390/antiox10101619 - 14 Oct 2021

Cited by 8 | Viewed by 2248

Abstract

A new original process has been set-up to obtain hydroxytyrosol-enriched food by means of CO₂ supercritical fluid extraction. The process is based on the direct adsorption of hydroxytyrosol on selected foodstuff (e.g., flour, whole-wheat flour, and sugar) when placed in contact with olive oil (which is known to contain this phenol) under controlled temperature and pressure conditions of supercritical CO₂. The transfer of the nutraceutical to the foodstuff was initially evaluated using a fortified olive oil model and was then applied to commercial olive oil and foodstuff. The yield of the hydroxytyrosol transfer was demonstrated to be quantitative. In order to prove the suitability of the final products, hydroxytyrosol-enriched flour was used to prepare a bread roll, which maintained the nutraceutical characteristics after the cooking. Finally, DPPH based experiments were performed to prove the radical scavenging activity of the functionalized foodstuff. Full article

(This article belongs to the Special Issue Fortification of Food Products with Antioxidant-Rich Materials)

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15 pages, 606 KiB

Open AccessArticle

Effect of Bee Pollen Addition on the Polyphenol Content, Antioxidant Activity, and Quality Parameters of Honey

by Celina Habryka, Robert Socha and Lesław Juszczak

Antioxidants 2021, 10(5), 810; https://doi.org/10.3390/antiox10050810 - 20 May 2021

Cited by 20 | Viewed by 3911

Abstract

Bee pollen is regarded as a valuable source of bioactive substances. Honey enrichment with bee pollen seems to be the most popular way to introduce this bee product into a human diet. The aim of this study was to determine the influence of the addition of bee pollen to honey on the content of selected biologically active pollen components, antioxidant activity, and quality parameters, as well as sensory properties. On the basis of the obtained results, it was established that enriching honey with bee pollen resulted in a significant increase in the level of phenolics, including both flavonoids and phenolic acids, of which kaempferol and gallic acid were present in the highest level. As a result of increasing addition of bee pollen, an increase in the antioxidative, antiradical, and reducing activities of honey was observed. However, the addition of bee pollen to honey resulted in the deterioration of its sensory properties. A decrease in brightness, clarity, and uniformity of color, as well as a decrease in the perception of fragrance, was observed. In the assessment of texture, a decrease in smoothness and spread ability in the mouth was observed, with a significant increase in the feeling of sandiness. In contrast, the evaluation of taste revealed a marked increase in sharpness, acid taste, bitterness, and persistence of the aftertaste, with a simultaneous decrease in sweetness. Honey enrichment with bee pollen resulted in a significant increase in the content of water-insoluble substances, free acidity, specific conductivity, and proline content, with a slight decrease in the content of glucose and fructose. Full article

(This article belongs to the Special Issue Fortification of Food Products with Antioxidant-Rich Materials)

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Review

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18 pages, 340 KiB

Open AccessReview

Lipid Extracts Obtained by Supercritical Fluid Extraction and Their Application in Meat Products

by Branislav Šojić, Predrag Putnik, Bojana Danilović, Nemanja Teslić, Danijela Bursać Kovačević and Branimir Pavlić

Antioxidants 2022, 11(4), 716; https://doi.org/10.3390/antiox11040716 - 5 Apr 2022

Cited by 12 | Viewed by 3477

Abstract

Supercritical fluid extraction (SFE) has been recognized as the green and clean technique without any negative impact on the environment. Although this technique has shown high selectivity towards lipophilic bioactive compounds, very few case studies on the application of these extracts in final products and different food matrices were observed. Considering the recent developments in food science and the increasing application of supercritical extracts in meat products in the last decade (2012–2022), the aim of this manuscript was to provide a systematic review of the lipid extracts and bioactives successfully obtained by supercritical fluid extraction and their application in meat products as antioxidant and/or antimicrobial agents. Lipophilic bioactives from natural resources were explained in the first step, which was followed by the fundamentals of supercritical fluid extraction and application on recovery of these bioactives. Finally, the application of natural extracts and bioactives obtained by this technique as functional additives in meat and meat products were thoroughly discussed in order to review the state-of-the-art techniques and set the challenges for further studies. Full article

(This article belongs to the Special Issue Fortification of Food Products with Antioxidant-Rich Materials)

29 pages, 1457 KiB

Open AccessReview

Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review

by Bojana B. Vidović, Danijel D. Milinčić, Mirjana D. Marčetić, Jelena D. Djuriš, Tijana D. Ilić, Aleksandar Ž. Kostić and Mirjana B. Pešić

Antioxidants 2022, 11(2), 248; https://doi.org/10.3390/antiox11020248 - 27 Jan 2022

Cited by 76 | Viewed by 14944

Abstract

Goji berries have long been used for their nutritional value and medicinal purposes in Asian countries. In the last two decades, goji berries have become popular around the world and are consumed as a functional food due to wide-range bioactive compounds with health-promoting properties. In addition, they are gaining increased research attention as a source of functional ingredients with potential industrial applications. This review focuses on the antioxidant properties of goji berries, scientific evidence on their health effects based on human interventional studies, safety concerns, goji berry processing technologies, and applications of goji berry-based ingredients in developing functional food products. Full article

(This article belongs to the Special Issue Fortification of Food Products with Antioxidant-Rich Materials)

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