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Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health

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

Deadline for manuscript submissions: closed (10 July 2023) | Viewed by 22660

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Special Issue Editors

Prof. Dr. Silvia Mironeasa

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Guest Editor

Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
Interests: food processing; food control; innovative products; industrial engineering; materials engineering; quality assurance
Special Issues, Collections and Topics in MDPI journals

Dr. Mădălina Ungureanu-Iuga

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1. Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
2. Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies, and Distributed Systems for Fabrication and Control (MANSiD), Ştefan cel Mare University of Suceava, 720229 Suceava, Romania
3. Mountain Economy Center (CE-MONT), “Costin C. Kiriţescu” National Institute of Economic Researches (INCE), Romanian Academy, 725700 Vatra Dornei, Romania
Interests: food rheology; food texture; antioxidant activity; food composition; bioactive compounds; functional foods; physical treatments

Special Issue Information

Dear Colleagues,

In recent years, there has been an increasing interest in food and pharmaceutical products development of natural origin, which are perceived as healthier and safer for humans.

Plants, lichens, fungi, and algae ingredients are attracting considerable attention due to the nutrients provided and their health benefits, which contribute to the diminishment of risk for a wide range of diseases and improve the consumer’s well-being. The essential nutrients, great variety of biologically active compounds, and metabolites provided by these ingredients indicate their possible suitability for use as food sources and pharmaceutical preparations. Plants, lichens, fungi, and algae ingredients comprising polysaccharides, proteins, fibers, lipids, vitamins, minerals, and antioxidants added in food recipes are of great interest. These represent an important source of discovery for new products with an enhanced nutritional profile in terms of nutrient bioaccessibility and bioavailability of the health-beneficial compounds.

This Special Issue is focused on—but not limited to—the most recent findings related to plants ingredients as functional foods, the valorization of plants by-products, the study of natural organisms’ (lichens, fungi, and algae) potential for biotechnology and pharmaceutical uses, the assessment of the nutritional value of fungi, lichens, and algae and their importance in nature and human life, the evaluation of the potential of biopolymers from microalgae as food hydrocolloids, and isolation and purification of bioactive compounds from plants by-products and the proposal of new applications. Papers presenting the effects of such ingredients on food physical, chemical, and sensorial characteristics are also suitable for publication. Original research articles, reviews, and short communications are welcome.

We look forward to receiving your contributions.

Prof. Dr. Silvia Mironeasa
Dr. Mădălina Ungureanu-Iuga
Guest Editors

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Keywords

by-products valorization
antioxidant properties
food quality
nutritional value
phytonutrients
bioactive molecules
biotechnology
metabolites
innovative products
functional food/feed
health benefits
food safety

Published Papers (12 papers)

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Editorial

Jump to: Research, Review

5 pages, 191 KiB

Open AccessEditorial

Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health

by Silvia Mironeasa and Mădălina Ungureanu-Iuga

Appl. Sci. 2024, 14(7), 2800; https://doi.org/10.3390/app14072800 - 27 Mar 2024

Viewed by 532

Abstract

There is a high awareness in the industry of the need to develop food products enriched with health-promoting ingredients and to avoid nutrition-related disorders [...] Full article

(This article belongs to the Special Issue Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health)

Research

Jump to: Editorial, Review

21 pages, 671 KiB

Open AccessArticle

Microalgae (Chlorella vulgaris and Spirulina platensis) as a Protein Alternative and Their Effects on Productive Performances, Blood Parameters, Protein Digestibility, and Nutritional Value of Laying Hens’ Egg

by Tatiana Dumitra Panaite, Gabriela Maria Cornescu, Nicoleta Corina Predescu, Ana Cismileanu, Raluca Paula Turcu, Mihaela Saracila and Cristina Soica

Appl. Sci. 2023, 13(18), 10451; https://doi.org/10.3390/app131810451 - 19 Sep 2023

Cited by 3 | Viewed by 1718

Abstract

Protein is an essential nutrient for laying hens, playing a crucial role in egg production and supporting their overall health. An 8-week feeding trial was conducted on 120 Lohmann Brown laying hens (aged 38 weeks). The layers were assigned randomly to three groups and housed in cages (twenty replicates × two birds/cage). All groups were fed a corn–soybean meal basal diet (2750 kcal/kg metabolizable energy (ME) with 17.8% crude protein (CP)). In contrast to conventional diet (CON), the experimental groups were supplemented primarily at the expense of soybean meal with 2.0% Chlorella vulgaris (CV2%) and 2.0% Spirulina platensis (SP2%). Their high concentrations of chlorophyll a (5.56; 9.06 mg/g), chlorophyll b (0.88; 1.34 mg/g), and antioxidant activity expressed as 2,2-diphenyl-1-picrylhydrazyl (73.29; 81.27 DPPH% inhibition) improved egg yolk quality. At the end of the trial, eighteen eggs/group (six yolk samples/group, three eggs/sample) were collected to determine the egg quality and nutritional parameters (fatty acids profile, cholesterol, β-carotene, yolk color, and antioxidant capacity). To determine the activity of antioxidant enzymes, including superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH), and total antioxidant capacity (TAC), blood samples were collected at the end of the period. Microalgae inclusion increased (p < 0.05) the fatty acid content, ß-carotene concentration (p < 0.001), antioxidant capacity (p < 0.0001), and yolk color intensity (p < 0.001) significantly, especially the yolk redness a* color parameter, but without any significant results concerning cholesterol concentration. Boiling the eggs for 10 min significantly (p < 0.001) increased the b* color parameter on microalgae treatments. The supplementation of laying hens’ diet with microalgae positively influenced egg quality and nutritional properties. Full article

(This article belongs to the Special Issue Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health)

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17 pages, 1597 KiB

Open AccessArticle

Genetic Diversity and Physicochemical Characteristics of Different Wheat Species (Triticum aestivum L., Triticum monococcum L., Triticum spelta L.) Cultivated in Romania

by Camelia Maria Golea, Paula-Maria Galan, Livia-Ioana Leti and Georgiana Gabriela Codină

Appl. Sci. 2023, 13(8), 4992; https://doi.org/10.3390/app13084992 - 16 Apr 2023

Cited by 4 | Viewed by 1477

Abstract

Thirty-one varieties of wheat cultivated in Romania were analyzed regarding the genetic diversity and physicochemical properties, including the following determinations: moisture, ash, protein, wet gluten, lipid, starch content, falling number and damaged starch, considering the particularity of each species, its biological status and origin. The physicochemical data showed that the wheat samples presented large variability. The physicochemical properties of wheat flour were assessed by multivariable data analysis, using principal component analysis (PCA). All wheat samples clustered together according to their physicochemical data showed an association between all wheat species. The protein and ash contents were more related to the ancient wheat species, while the amounts of starch and damaged starch were associated with the modern ones. Positive correlations were obtained between protein and wet gluten content and between lipid and ash content. ISSR markers were used to analyze and compare genetic diversity among selected wheat cultivars. The obtained data were analyzed using NTSYSpc software considering the coefficients of similarity (Jaccard) and dissimilarity (Neighbor joining). The Jaccard coefficients varied from 0.53 to 1, reflecting the high genetic diversity characteristic of all wheat varieties. Full article

(This article belongs to the Special Issue Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health)

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16 pages, 4611 KiB

Open AccessArticle

Enrichment of White Wheat Bread with Pistachio Hulls and Grape Seeds: Effect on Bread Quality Characteristics

by Banu Koç and Gamze Atar Kayabaşi

Appl. Sci. 2023, 13(6), 3431; https://doi.org/10.3390/app13063431 - 8 Mar 2023

Cited by 5 | Viewed by 1414

Abstract

In creating sustainable food systems, alternative uses of food waste and by-products as a source of phenolic compounds or dietary fiber in food formulations should be evaluated to reduce food losses and waste. In this study, wheat bread was fortified with agro-industrial by-products, namely, fresh pistachio hull (FPH), pistachio hull powder (PHP), fresh grape seeds (FGS), and grape seed powder (GSP), at different levels (0.5–4%). The effects of this enrichment on moisture content, crust and crumb color, specific volume, baking loss, total phenolic content, antioxidant activity, and textural properties were evaluated and compared with control bread. Fortification with pistachio hulls and grape seeds, especially in powdered form, improved the total phenolic content and antioxidant activity of the bread compared with the control bread. With the increase in the amount of PHP from 0 to 4.0%, the total phenolic content of the bread initially increased from 0.89 to 14.66 mg GAE/g dry weight and the specific volume decreased from 3.59 cm³/g to 2.91 cm³/g. Bread containing PHP showed a significant reduction in baking loss and specific volume, while the addition of FGS and GSP at a low level (0.5%) improved the specific volume. The brightness (L*) of the crumb and crust gradually decreased with increasing levels of all additives. The crumbs of the breads with PHP and FPH were characterized by lower hardness, while GSP and especially FGS had higher hardness. All enriched breads (except those with FGS) were more elastic and easier to chew. Full article

(This article belongs to the Special Issue Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health)

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14 pages, 1730 KiB

Open AccessArticle

Influence of the Protein-Based Emulsions on the Rheological, Thermo-Mechanical and Baking Performance of Muffin Formulations

by Iuliana Banu, Livia Patrașcu, Ina Vasilean, Loredana Dumitrașcu and Iuliana Aprodu

Appl. Sci. 2023, 13(5), 3316; https://doi.org/10.3390/app13053316 - 5 Mar 2023

Cited by 5 | Viewed by 1757

Abstract

The impact of replacing the sunflower oil in a typical muffin formulation with different protein-based emulsions was investigated. Fundamental rheological measurements indicated significant differences between emulsions prepared with soy, lupin, and yeast proteins. The highest viscosity of 2.04 Pa·s was registered for the lupin protein-based emulsion, whereas the yeast protein-based emulsion exhibited the narrowest linear viscoelastic region. The influence of the protein-based emulsions on the thermo-mechanical properties of wheat flour dough was further investigated using the Mixolab device and Chopin+ protocol. Oil substitution with emulsion resulted in better starch gelatinization with the C3 torque of 0.46 Nm being registered for doughs with soy and lupin protein emulsions. Significant differences in terms of moisture, color, porosity, and texture were observed between muffins prepared with protein-based emulsions and control. The lower fat baked products retained higher amounts of water (25.05–26.00%) and exhibited slightly more vivid color (color intensity of 46.34–46.81) and harder texture (firmness of 5.64–5.86 N). The sensory analysis confirmed that soy, lupin, and yeast protein emulsions can be used for obtaining muffin samples with acceptable taste and flavor, and overall quality comparable to the control. These results indicate that the protein based-emulsions are promising oil replacers in muffin formulations. Full article

(This article belongs to the Special Issue Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health)

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14 pages, 3955 KiB

Open AccessArticle

A Comparative Study on the Development of Bioactive Films Based on β-glucan from Spent Brewer’s Yeast and Pomegranate, Bilberry, or Cranberry Juices

by Ionut Avramia and Sonia Amariei

Appl. Sci. 2023, 13(5), 2807; https://doi.org/10.3390/app13052807 - 22 Feb 2023

Cited by 3 | Viewed by 1601

Abstract

This study provides new insight into developed bioactive films. The development of film-forming solutions from different fruit juices has demonstrated a major impact of bioactive compounds in film formulation, from smart packaging to bioactive packaging that releases the compounds from the oral solution at the same time as the packaged product. There were significant influences among independent parameters such as yeast β-glucan, gelling agent, fruit juice, or surfactant for each individual film. However, in this study, it was found that the amount of juice was the most significant factor in assigning their properties to all three types of films made of different juices (pomegranate, bilberry, and cranberry). Properties such as WVTR through the film varied within quite wide limits between 3.2562 and 32.1869 g/h·m², while their solubilization time started from a few seconds for a complete dissolution or ensured only partial dissolution after 10 min of stirring (in the case of films made of β-glucan and cranberry juice). Therefore, natural biopolymer-based films developed with excellent water vapor barrier properties and improved solubility have a huge potential for application as packaging materials for dry powdered such as pharmaceuticals. Full article

(This article belongs to the Special Issue Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health)

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20 pages, 540 KiB

Open AccessArticle

Nutritional Value, Mineral Composition, Fatty Acid Profile and Bioactive Compounds of Commercial Plant-Based Gluten-Free Flours

by Ana M. Vivar-Quintana, Yamina Absi, Miriam Hernández-Jiménez and Isabel Revilla

Appl. Sci. 2023, 13(4), 2309; https://doi.org/10.3390/app13042309 - 10 Feb 2023

Cited by 5 | Viewed by 1861

Abstract

Nowadays, a wide range of non-traditional gluten-free products can be purchased. Although consumers identify all these as being similar, their nutritional composition can differ depending on the raw materials used and the production process itself. The aim of the current study was to evaluate the nutritional quality of ten commercially available flours made from rice, pea, chickpea, soybean and hemp. The proximate composition (moisture, fat, fiber, protein, starch and carbohydrates), the mineral composition (Na, Mg, P, K, Ca, Cr, Ni, Se, Cu, Zn, Mn, Fe, Cd, Pb), the phenolic composition (total phenols, total flavonoids, flavanones and dihydrofavonols, and total antioxidant capacity) and the fatty acid profile were analyzed. Results showed an important influence of the vegetable species but also of the brand on the flour composition. Soybean flours, followed by hemp, showed the highest phenolic content and antioxidant capacity. Hemp flour showed a low n6/n3 ratio, while pea flour contained a small amount of fat with a large amount of oleic acid and a satisfactory n6/n3 ratio. Full article

(This article belongs to the Special Issue Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health)

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17 pages, 7056 KiB

Open AccessArticle

Carcass Yield and Meat Quality of Broiler Chicks Supplemented with Yeasts Bioproducts

by Daniela-Mihaela Grigore, Silvia Mironeasa, Georgeta Ciurescu, Mădălina Ungureanu-Iuga, Ana Batariuc and Narcisa Elena Babeanu

Appl. Sci. 2023, 13(3), 1607; https://doi.org/10.3390/app13031607 - 27 Jan 2023

Cited by 6 | Viewed by 2184

Abstract

The utilization of synthetic additives (vitamins, proteins, and pigments) in broiler chicks’ feeds may cause problems in the future, such as competitive availability, extra productive induced costs, and human health risks relayed on sole ingredients commonly used on human and animal food and feeds. A total of 320-day-old broiler chicks were randomly assigned to eight experimental groups (a four × two factorial design), receiving two dietary yeasts, lyophilizate lysates yeasts:brewer’s spent yeasts: Saccharomyces cerevisiae (SC: 0, 0.6, 1 and 1.3 g/kg) and Rhodotorula mucilaginosa (RM: with 0.3 kg/t or without), during a 42-day trial. The broilers’ 24 h post–slaughtering performance, meat quality (pH, color, proximate chemical composition, texture profile analysis), and meat sensorial evaluation were performed at the end of the trial. Dietary SC supplementation had a significant effect on fat deposits (p < 0.05), thigh meat protein content (p < 0.05), and breast meat lightness (p < 0.05). Meanwhile, RM dietary supplementation positively affected all meat color parameters (p < 0.05). Considerable interactions (SC × RM) were obtained on the broilers’ breast and thigh meat moisture and yellowing index. Dietary lyophilizes lysates yeasts supplementation had an effect on meat color and proximate chemical composition. Furthermore, investigation is needed to elucidate the effects of microbial pigment supplements on broiler meat biochemistry and its pigment metabolism. Full article

(This article belongs to the Special Issue Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health)

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13 pages, 1349 KiB

Open AccessArticle

Nutritive Profile of Canned Goat Meat Food with Added Carrot

by Urishbay Chomanov, Gulmira Kenenbay, Alibek Tursynov, Torgyn Zhumalieva, Nurzhan Tultabayev and Anuarbek Suychinov

Appl. Sci. 2022, 12(19), 9911; https://doi.org/10.3390/app12199911 - 1 Oct 2022

Cited by 6 | Viewed by 1956

Abstract

This study describes the effect of adding carrot on the nutritional and biological value of canned goat meat. Four batches of canned goat meat were produced: control (without carrot), and three experimental treatments T10, T20, and T30 that was canned goat meat with the addition of 10, 20, and 30% carrot, respectively. Canned goat meat with 30% added carrot had the lowest fat (5.76%) and protein (17.08%) content. The mass fraction of fiber was significantly increased, up to 1.96% in T10, 2.33% in T20, and 2.71% in T30. The same trend was observed for β-carotene content (from 0.78 mg/100 g in the control sample to 1.91 mg/100 g in T30). Among the amino acids, histidine was significantly increased in T30 (p < 0.05), and lysine in T20 and T30 (p < 0.05). There was also evidence of increased vitamin A, B₆ (pyridoxine), B₉ (folic acid), and B₅ (pantothenic acid) content in experimental samples than in the control sample. Among the minerals, the most significant increase was in potassium, magnesium, and phosphorus levels in samples with carrot. Organoleptic evaluation showed differences in color, taste, consistency, and odor. Thus, the addition of carrots increases the nutritive value and improves the palatability of canned goat meat. Full article

(This article belongs to the Special Issue Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health)

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17 pages, 3167 KiB

Open AccessArticle

Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate

by Jorge Metri-Ojeda, Milena Ramírez-Rodrigues, Lizbeth Rosas-Ordoñez and Diana Baigts-Allende

Appl. Sci. 2022, 12(15), 7456; https://doi.org/10.3390/app12157456 - 25 Jul 2022

Cited by 4 | Viewed by 2691

Abstract

The food industry is constantly reformulating different foods to fulfill the demands of the consumers (natural ingredients and good sensory quality). The present work aimed to produce low-fat mayonnaises using 30.0, 22.5, and 15.0% oil, 1% soy protein isolate (SPI) or spirulina (Arthrospira platensis) protein concentrate (SPC), and 2% sodium alginate. The physical properties (thermal stability, rheological behavior, and particle size), the sensory attributes (appearance, texture, taste, and acceptability), the purchase probability, and amino acid availability (after a simulated digestion) were evaluated. The mayonnaises demonstrated good thermal stability (>90%) using 22.5 and 15% oil, all products showed shear-thinning behavior and a consistency index of 20–66 Pa·s. The reduction of oil from 30 to 15% increased the particle size from 6–9 µm to 10–38 µm. The most acceptable product was the formulated with SPI and 22.5% oil (8.3 of acceptability and 79% of purchase probability). Finally, the addition of proteins improved the total essential amino acids compared to a commercial product (28 and 5 mg/25 g, respectively). In summary, it was possible to obtain well accepted products with high purchase probability using low concentrations of oil and vegetable proteins. Full article

(This article belongs to the Special Issue Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health)

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20 pages, 3356 KiB

Open AccessFeature PaperArticle

Advances in the Characterization of Usnea barbata (L.) Weber ex F.H. Wigg from Călimani Mountains, Romania

by Violeta Popovici, Laura Bucur, Cerasela Elena Gîrd, Suzana Ioana Calcan, Elena Iulia Cucolea, Teodor Costache, Dan Rambu, Mădălina Ungureanu-Iuga, Mircea Oroian, Silvia Mironeasa, Verginica Schröder, Emma Adriana Ozon, Aureliana Caraiane and Victoria Badea

Appl. Sci. 2022, 12(9), 4234; https://doi.org/10.3390/app12094234 - 22 Apr 2022

Cited by 11 | Viewed by 2784

Abstract

Usnea barbata (L.) Weber ex F.H. Wigg (U. barbata) is a medicinal representative of the lichens from the Usnea genus (Parmeliaceae, lichenized Ascomycetes), containing bioactive secondary metabolites. The aim of this study is a comparative analysis between two separated parts of the thallus layers: medulla–cortex (mcUB) and central cord (ccUB) and the whole dried U. barbata thallus (dUB). These three samples were examined regarding color differences. The U. barbata thallus morphology was examined through fluorescent microscopy (FM) and scanning electron microscopy (SEM). The mineral content was measured using inductively coupled plasma mass spectrometry (ICP-MS), and Fourier transform infrared spectroscopy (FT-IR) preliminarily established the differences in the metabolite content. Finally, extracts in different solvents (ethanol and acetone) were obtained from all studied samples, and their total phenolic content (TPC) and free radical scavenging activity (antiradical activity, AA) were evaluated by spectrophotometry. The ICP-MS results showed that from 23 elements analyzed, 18 minerals were quantified in mcUB, 13 in dUB, and only 12 in ccUB. The ccUB fraction recorded the lowest mineral content, color intensity (chroma), luminosity (L*), and TPC value, followed in increasing order by dUB and mcUB. FT-IR spectra displayed different peaks in ccUB and dUB samples compared to mcUB. The mcUB fraction also showed the highest TPC, significantly correlated with AA. However, dUB had the highest antiradical activity, followed by mcUB and ccUB, with noticeable differences in the acetone extract. The final correlation between all variable data obtained indicates that 99.31% of the total variance was associated with all minerals, total phenolics, and color parameters and was also related to the antiradical activity. These obtained results complete our previous studies on autochthonous U. barbata. Moreover, being a source of bioactive metabolites, extracting them from the mcUB fraction could increase this process’s yield and selectivity. Full article

(This article belongs to the Special Issue Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health)

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Review

Jump to: Editorial, Research

15 pages, 1484 KiB

Open AccessReview

Jerusalem Artichoke (Helianthus tuberosus L.) as a Promising Dietary Feed Ingredient for Monogastric Farm Animals

by Gabriela Maria Cornescu, Tatiana Dumitra Panaite, Cristina Soica, Ana Cismileanu and Cristina Camelia Matache

Appl. Sci. 2023, 13(23), 12748; https://doi.org/10.3390/app132312748 - 28 Nov 2023

Cited by 1 | Viewed by 1199

Abstract

In recent years, there has been significant attention toward the incorporation of alternative functional feed ingredients in monogastric diets. The objective is to improve sustainability and optimize animal performance both under normal conditions and in heat stress situations. Among these alternatives, Jerusalem artichoke (Helianthus tuberosus L.) has emerged as a promising candidate due to its nutritional composition and potential health benefits. This review aims to investigate the potential utilization of Jerusalem artichoke in monogastric diets and the impact on productive performance parameters. Moreover, the potential prebiotic effects of Jerusalem artichoke on the composition and activity of monogastric gut microbiota are revealed, showing its implications for gut health and reduction in pathogenic bacteria. The incorporation of Jerusalem artichoke in monogastric diets poses several challenges, such as limitation of the dietary inclusion rate. However, there are also future perspectives to consider, such as optimizing processing techniques, evaluating the effects of different cultivars, and exploring potential synergies with other dietary feed ingredients. In summary, this study provides a comprehensive overview of the key findings and unique perspectives on the utilization of Jerusalem artichoke in monogastric diets, highlighting its potential as a valuable feed ingredient. Full article

(This article belongs to the Special Issue Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health)

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