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New Advances in Functional Foods and Nutraceuticals
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New Advances in Functional Foods and Nutraceuticals

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 20 April 2025 | Viewed by 2733

Special Issue Editors

Dr. Ana Fontes

E-Mail Website
Guest Editor
Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Interests: dairy; probiotics; conjugated fatty acids; lipids; chromatography
Dr. Lígia Pimentel

E-Mail Website
Guest Editor
Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Interests: dairy; probiotics; lipids; fatty acids; omega 3; chromatography
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

It is well known that diet influences the development of health conditions like cardiovascular diseases, cancer and other metabolic disorders, whose incidence has alarmingly increased over time. In this sense, the scientific community has been dedicated in recent years to the search for innovative functional ingredients for the development of food products with added-value properties or nutraceuticals that could prevent or counteract those diseases. Whether from vegetable, animal or marine sources, nature is full of compounds with known bioactive properties and many other potential candidates that are yet to be discovered or thoroughly explored.

This Special Issue intends to present recent developments in functional food and nutraceutical research, including studies regarding underexplored or new functional compounds, such as innovative food products or nutraceuticals developed to deliver bioactive compounds. Submissions of current advances in delivery systems of functional compounds that could increase their bioavailability and/or bioaccessibility, a drawback often associated with nutraceuticals, are also welcomed, as well as other new technologies or methodologies applied to the development of functional foods or nutraceuticals, including extraction processes of bioactive compounds.

Dr. Ana Fontes
Dr. Lígia Pimentel
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. Applied Sciences 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 2400 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

  • functional foods
  • nutraceuticals
  • bioactive compounds
  • health benefits
  • delivery systems
  • bioavailability
  • bioaccessibility

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Published Papers (4 papers)

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Research

17 pages, 1256 KiB  
Article
Characterization of Hydrocolloids Extracted from Fenugreek and Sweet Basil Seeds and Their Effect on Rheological Properties of Wheat Starch Paste
by Angelika Bieniek, Małgorzata Kapelko-Żeberska, Artur Gryszkin, Tomasz Zięba, Agnieszka Nemś and Krzysztof Buksa
Appl. Sci. 2024, 14(22), 10591; https://doi.org/10.3390/app142210591 - 17 Nov 2024
Viewed by 368
Abstract
Starch-hydrocolloid systems are crucial texturizing agents, ingredients and additives in many food products. The aim of this work was to investigate the effect of extraction temperature on the composition and properties of hydrocolloids extracted from milled fenugreek and sweet basil seeds, as well [...] Read more.
Starch-hydrocolloid systems are crucial texturizing agents, ingredients and additives in many food products. The aim of this work was to investigate the effect of extraction temperature on the composition and properties of hydrocolloids extracted from milled fenugreek and sweet basil seeds, as well as the effect of the obtained non-starch polysaccharide preparations on the rheological properties of wheat starch paste. Hydrocolloids were extracted from milled seeds of fenugreek and sweet basil at room temperature (PFRT and PSBRT, respectively) and at 70 °C (PF70 and PSB70, respectively), with the extraction yields ranging from 32 to 47%. Extracted hydrocolloids contained polysaccharides (mainly high molar mass galactomannan) and protein. Preparations extracted at 70 °C from fenugreek (PF70) and sweet basil (PSB70) seeds were characterized by a higher content of polyphenols (16.2% and 50.9%, respectively), as well as higher antioxidant properties compared to preparations extracted at room temperature (PFRT and PSBRT). The 6% share of the fenugreek and sweet basil seed preparations obtained by extraction at room temperature increased the consistency index and reduced the flow behavior index compared to the starch paste without the preparations. The share of fenugreek seed and sweet basil preparations increased (p < 0.05) the tan δ parameter of the starch paste compared to the starch paste without the preparations. Full article
(This article belongs to the Special Issue New Advances in Functional Foods and Nutraceuticals)
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9 pages, 1186 KiB  
Article
Oral Administration of Ulva pertusa Kjellman Improves Intestinal Motility Against Loperamide-Induced Constipation in Mice
by Eun-Jeong Koh, In-Yung Sunwoo, Yong-Kyun Ryu, Won-Kyu Lee, Taeho Kim and Woon-Yong Choi
Appl. Sci. 2024, 14(21), 9892; https://doi.org/10.3390/app14219892 - 29 Oct 2024
Viewed by 472
Abstract
Ulva pertusa Kjellman (U. pertusa) is a seaweed indigenous to the intertidal zone of the Korean coastline. U. pertusa exhibits immune-enhancing and antitumor activities, and its effects on intestinal health have gained attention. However, the mechanisms underlying its beneficial effects on intestinal [...] Read more.
Ulva pertusa Kjellman (U. pertusa) is a seaweed indigenous to the intertidal zone of the Korean coastline. U. pertusa exhibits immune-enhancing and antitumor activities, and its effects on intestinal health have gained attention. However, the mechanisms underlying its beneficial effects on intestinal physiology remain elusive. Here, the effect of U. pertusa intake in ameliorating loperamide-induced constipation in male mice was evaluated. Additionally, cellular levels of proinflammatory cytokines, including nuclear factor-kB and interleukin-1β, were assessed to decipher the intricate interplay between inflammation and improvements in bowel movement. U. pertusa intake increased fecal weight and water content and improved the intestinal transit rate. Moreover, it reduced the levels of proinflammatory cytokines, possibly via short-chain fatty acids implicated in modulating intestinal motility and mucosal inflammation. These findings underscore the efficacy of U. pertusa in improving bowel motility and intestinal functionality, and its potential in ameliorating constipation. Full article
(This article belongs to the Special Issue New Advances in Functional Foods and Nutraceuticals)
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23 pages, 2751 KiB  
Article
Pumpkin Pomace Powder as a Bioactive Powder Ingredient for Whey Cheese Production
by Florin Daniel Lipșa, Eugen Ulea, Andrei-Mihai Gafencu, Andreea-Mihaela Florea, Roxana Nicoleta Rațu, Florina Stoica, Iuliana Motrescu and Gabriela Râpeanu
Appl. Sci. 2024, 14(21), 9624; https://doi.org/10.3390/app14219624 - 22 Oct 2024
Viewed by 619
Abstract
Pumpkin, a nutritious and economical product with health benefits, is harvested worldwide. This study investigates the feasibility of incorporating fiber-, carotenoid-, and mineral-rich pumpkin pomace powder (PPP), a by-product of pumpkin processing, into whey cheese to enhance its nutritional profile without affecting consumer [...] Read more.
Pumpkin, a nutritious and economical product with health benefits, is harvested worldwide. This study investigates the feasibility of incorporating fiber-, carotenoid-, and mineral-rich pumpkin pomace powder (PPP), a by-product of pumpkin processing, into whey cheese to enhance its nutritional profile without affecting consumer acceptability. The cheese was enhanced with varying concentrations of PPP (3% and 6%), and each variant was analyzed for its nutritional content, minerals, phytochemicals, color, and sensory properties. The results demonstrate that PPP addition increased the phytochemicals (45.44–82.83 mg GAE/100 g dw) and antioxidant activity (470.25–977.41 µmol TE/g dw) of the enriched cheese. The findings show that the addition of PPP improved the nutritional, color, and minerals of the enhanced whey cheese. The sensory evaluation indicates that with up to a 3% addition of PPP, the obtained cheese was well-received by consumers, who appreciated the subtle changes in flavor and the enhanced color of the product. The structural analysis reveals that including PPP improved the moisture retention of the cheese, contributing to a creamier texture, which is a desirable attribute in cheese. The study concludes that PPP can be effectively used to enrich cheese, offering a phytochemical-enriched cheese that caters to health-conscious consumers while also addressing the issue of food waste in the pumpkin processing industry. Full article
(This article belongs to the Special Issue New Advances in Functional Foods and Nutraceuticals)
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12 pages, 877 KiB  
Article
Red Beetroot and Red Capsicum Pepper Purees Boosted with Anise or Fennel Aqueous Extracts
by Luiza-Andreea Tănase (Butnariu), Oana-Viorela Nistor, Gabriel-Dănuț Mocanu, Doina-Georgeta Andronoiu, Elisabeta Botez and Bogdan Ioan Ștefănescu
Appl. Sci. 2024, 14(13), 5650; https://doi.org/10.3390/app14135650 - 28 Jun 2024
Viewed by 693
Abstract
This research aimed to evaluate the changes induced by two thermal treatments on red beetroot and red capsicum pepper, alongside the addition of anise or fennel aqueous extracts to boost lactation. The cooking loss and yield, phytochemical profile, antioxidant activity, in vitro digestion, [...] Read more.
This research aimed to evaluate the changes induced by two thermal treatments on red beetroot and red capsicum pepper, alongside the addition of anise or fennel aqueous extracts to boost lactation. The cooking loss and yield, phytochemical profile, antioxidant activity, in vitro digestion, FT-IR investigations, and respective statistical analysis were performed for all the puree samples. Cooking loss and yield determined similar values for both vegetables used. Comparatively, between hot air and water vapor convection, the latter proved to be a milder method. By the statistical method, the samples mixed with herbal aqueous extracts presented significantly differences (p < 0.05) compared to the blank samples. Also, the samples mixed with herbal aqueous extracts were statistically significantly different from the control samples. Among the experimented samples, steamed red capsicum pepper puree enriched with aqueous anise extract (EAAA) showed the highest antioxidant activity (71.08 ± 1.9 µM Trolox/g DW). These results might mark the implementation of softer thermal methods for food preparation as well as new purposes for plants. FT-IR analysis revealed the presence of esters, glycosidic bands, pyranoid rings, and pectin, which are specific compounds for the evaluated matrices. The total phenolic content evolution was negatively affected only after the first hour of digestion. In conclusion, red beetroot and red capsicum pepper with anise or fennel aqueous extracts could contribute to improving breastfeeding. Even so, clinical tests and further analysis are necessary in order to confirm the efficacy of such products. Full article
(This article belongs to the Special Issue New Advances in Functional Foods and Nutraceuticals)
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