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Functional Properties of Foods and Beverages

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (5 March 2024) | Viewed by 16288

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Special Issue Editors

Dr. Arshad Mehmood Abbasi

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Guest Editor

Department of Environmental Sciences, COMSATS University Islamabad, Abbottabad Campus, Abbottabad 22060, Pakistan
Interests: traditional foods and health care systems; assessment of functional properties; nutraceutical potential in wild plant species

Dr. Xinbo Guo

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Guest Editor

School of Food Science and Engineering, South China University of Technology, Guangzhou, China
Interests: micronutrients biofortification in foods; secondary metabolites biosynthesis and regulation in plants; bioactive compounds evaluation and their functional application

Dr. Yongsheng Chen

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Guest Editor

Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
Interests: health benefits of antioxidants/phytochemicals in natural products; natural products and herbal formulations for hemorrhage
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Let food be thy medicine and medicine be thy food, a famous concept embraced by the father of medicine “Hippocrates”, revealed that plant-based bioactive secondary metabolites are substantially contributing to human health since his emergence. Functional properties and nutraceutical potential in plants are mainly attributed to various phyto-nutrients and innumerable bioactive compounds or ProHealth nutrients present in different body parts. Functional foods and nutraceuticals (FFNs) are foods or any part of food materials that satisfies nutritional requirements of consumers and contribute significantly to the prevention and treatment of various health disorders. At present, “Functional/Medicinal Foods” is a fascinating area for researchers working in diverse fields, such as food science and technology, biochemistry, pharmaceutics, nutraceutics, pharmacology, natural products’ chemistry, and biotechnology, etc. Furthermore, the food and beverages industries, pharmaceutical industries, and nutraceuticals industries are paying more attention on the research studies, specifically focused on functional properties and nutraceutical potential in bio-resources. In this context, this Special Issue will consider original research or review articles, communications, viewpoints, and concept papers highlighting recent studies or advances relevant to functional properties and nutraceutical potential of foods and beverages to share will readership of Foods Journal.

Dr. Arshad Mehmood Abbasi
Dr. Xinbo Guo
Dr. Yongsheng Chen
Guest Editors

Manuscript Submission Information

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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. 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

functional foods
nutraceuticals
secondary metabolites
polyphenols
antioxidant/free radical scavenging assays (in vitro/in vivo/in silico studies)
cellular antioxidant and antiproliferation assays
mechanisms of free radicals’ inhibition
food fortification and fermentation

Published Papers (10 papers)

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Research

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20 pages, 4200 KiB

Open AccessArticle

The Evaluation of the Phytochemical Profiles and Antioxidant and α-Glucosidase Inhibitory Activities of Four Herbal Teas Originating from China: A Comparative Analysis of Aqueous and Ethanol Infusions

by Jin Zhang, Jinling Lv, Guodong Zhuang, Junjia Zhang, Feng Hu and Yongsheng Chen

Foods 2024, 13(11), 1705; https://doi.org/10.3390/foods13111705 - 29 May 2024

Viewed by 634

Abstract

Recent research has demonstrated the positive impact of herbal tea consumption on postprandial blood glucose regulation. This study conducts a comparative analysis of aqueous and ethanol extractions on four herbal teas (Mallotus, Cyclocarya, Rubus, and Vine) to assess their phytochemical profiles and functional attributes. Phytochemical contents, antioxidant activities, α-glucosidase inhibitory activities, and chemical compositions are investigated via colorimetric analyses and UPLC-Q-Orbitrap HRMS/MS, respectively. Results indicate that Vine, among the teas studied, exhibits the most pronounced glucose-regulating effects under both extraction methods. While ethanol extractions yield higher phytochemical content overall, the compositions vary. Conversely, aqueous extracts demonstrate unexpectedly potent antioxidant activities and comparable α-glucosidase inhibitory activities to ethanol extracts. Phytochemical contents correlate positively with antioxidant activities and α-glucosidase inhibitory activities. However, antioxidant activities exhibit a weak positive correlation with α-glucosidase inhibitory activities. These findings provide evidence that aqueous extracts from herbal teas contain valuable phytochemical compositions beneficial for antioxidants and individuals with hyperglycemia, suggesting their potential as functional ingredients to enhance the nutritional value of herbal food products. Full article

(This article belongs to the Special Issue Functional Properties of Foods and Beverages)

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17 pages, 3324 KiB

Open AccessArticle

Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice

by Xiaokun Qiu, Jiajia Su, Jiangli Nie, Zhuo Zhang, Junhan Ren, Shiyi Wang, Yi Pei and Xihong Li

Foods 2024, 13(5), 809; https://doi.org/10.3390/foods13050809 - 6 Mar 2024

Cited by 1 | Viewed by 862

Abstract

This study investigated the effects of thermosonication (TS) on the quality of blackcurrant juice, along with its physicochemical properties, bioactive compounds, antioxidant capacity, and microbiological and sensory qualities. The treatments included raw juice (RJ), pasteurized juice (90 °C, 1 min, PJ), and thermosonicated juice (480 W, 40 kHz at 40, 50, or 60 °C, for 10, 20, 30, or 40 min, TJ). The results indicated that the effects of pasteurization and thermosonication on the pH, total soluble solids, and titratable acidity of the juice were not significant (p > 0.05). However, the cloudiness, browning index, and viscosity were significantly increased (p < 0.05), and the color properties of the blackcurrant juice were improved. The total phenolic, flavonoid, and anthocyanin contents of TJ (treated at 50 °C for 30 min) were increased by 12.6%, 20.9%, and 40.4%, respectively, and there was a notable decline in ascorbic acid content after the pasteurization treatment, while the loss was minor in all TJ samples compared with RJ. The scavenging ability of 1,1-diphenyl-2-pyridyl and hydroxyl radicals increased to 52.77% and 50.52%, respectively, which were significantly (p < 0.05) higher than those in the RJ and PJ samples. In addition, both pasteurization and thermosonication resulted in a significant (p < 0.05) reduction in microbial counts, while there were no significant (p > 0.05) differences in the sensory parameters compared with the RJ samples. In conclusion, this study suggests that TS is an effective method that can be used as an alternative to pasteurization to improve the quality of blackcurrant juice. Full article

(This article belongs to the Special Issue Functional Properties of Foods and Beverages)

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19 pages, 9294 KiB

Open AccessArticle

Physical Stability of Lotus Seed and Lily Bulb Beverage: The Effects of Homogenisation on Particle Size Distribution, Microstructure, Rheological Behaviour, and Sensory Properties

by Jiajia Su, Xiaokun Qiu, Yi Pei, Zhuo Zhang, Guanghui Liu, Jiaojiao Luan, Jiangli Nie and Xihong Li

Foods 2024, 13(5), 769; https://doi.org/10.3390/foods13050769 - 1 Mar 2024

Viewed by 1113

Abstract

The lotus seed and lily bulb beverage (LLB) has a problem with solid particle sedimentation. To address this issue, LLB was homogenised twice at different pressures (0~100 MPa) using a homogeniser. This study aims to investigate the changes in the particle size distribution (PSD), microstructure, rheological behaviour, sedimentation index (IS), turbidity, physicochemical properties, and sensory quality of LLBs after homogenisation treatments. The results regarding PSD and microstructure showed that the suspended particles were decomposed at high pressure with increasing homogenisation pressure, forming small particles of cellular material, cell wall fragments, fibre fractions, and polymers. The LLB showed shear-thinning behaviour and weak gelation characteristics (G′ > G″) and rheological properties. Among all homogenisation pressures, the 60 MPa sample showed the lowest sedimentation rate and the highest turbidity. When the pressure was increased from 0 to 100 MPa, the total soluble solid (TSS) content showed an upward trend, while the ascorbic acid content (AAC) gradually decreased. The highest sensory evaluation was observed in the 60 MPa sample in terms of overall acceptability. Full article

(This article belongs to the Special Issue Functional Properties of Foods and Beverages)

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13 pages, 1035 KiB

Open AccessArticle

Comparison Study of the Physicochemical Properties, Amino Acids, and Volatile Metabolites of Guangdong Hakka Huangjiu

by Min Qian, Fengxi Ruan, Wenhong Zhao, Hao Dong, Weidong Bai, Xiangluan Li, Xiaoyan Liu and Yanxin Li

Foods 2023, 12(15), 2915; https://doi.org/10.3390/foods12152915 - 31 Jul 2023

Cited by 4 | Viewed by 1192

Abstract

The physicochemical properties, amino acids, and volatile metabolites of 20 types of Guangdong Hakka Huangjiu were systematically compared in this study. Lower sugar contents were detected in LPSH, ZJHL-1, and GDSY-1, but the total sugar contents of the other types of Guangdong Hakka Huangjiu were more than 100 g/L (which belonged to the sweet type). Among them, a lower alcohol content was found in GDSY-1 (8.36 %vol). There was a significant difference in the organic acid and amino acid composition among the 20 Guangdong Hakka Huangjiu samples, especially the amino acid composition. However, bitter amino acids as the major amino acids accounted for more than 50% of the total amino acids. A substantial variation in volatile profiles was also observed among all types of Guangzhou Hakka Huangjiu. Interestingly, MZSK-1 had different volatile profiles from other Guangzhou Hakka Huangjiu samples. According to gas chromatography olfactometry (GC-O), most of the aroma-active ingredients identified in Guangdong Hakka Huangjiu were endowed with a pleasant aroma of “fruity”. Full article

(This article belongs to the Special Issue Functional Properties of Foods and Beverages)

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9 pages, 1613 KiB

Open AccessCommunication

Characterization of a Dihydromyricetin/α-Lactoalbumin Covalent Complex and Its Application in Nano-emulsions

by Ninghai Lu, Limin Wu, Shiyu Zhen and Benguo Liu

Foods 2023, 12(14), 2783; https://doi.org/10.3390/foods12142783 - 21 Jul 2023

Cited by 1 | Viewed by 994

Abstract

A dihydromyricetin (DMY)/α-lactoalbumin (α-La) covalent complex was prepared and characterized, and its application in nano-emulsions was also evaluated in this study. The results suggested that the covalent complex could be obtained using the alkaline method. The UV and IR spectra confirmed the formation of the covalent complex, and the amount of DMY added was positively correlated with the total phenol content of the complex. The complex had an outstanding 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)-radical-scavenging ability, reducing power and α-glucosidase inhibitory activity, which were positively related to its total phenol content. The complex could be used as an emulsifier to stabilize the β-carotene-loaded nano-emulsion. The stability and β-carotene-protective capacity of the nano-emulsion stabilized by the complex were also positively related to the total phenol content of the complex, being higher than those of the nano-emulsion developed using α-La. Our results provide a reference for the construction of a new food delivery system and extend the applications of α-La and DMY in foods. Full article

(This article belongs to the Special Issue Functional Properties of Foods and Beverages)

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13 pages, 2213 KiB

Open AccessArticle

Investigation of Components in Roasted Green Tea That Inhibit Streptococcus mutans Biofilm Formation

by Iori Goto, Satoshi Saga, Masaki Ichitani, Manami Kimijima and Naoki Narisawa

Foods 2023, 12(13), 2502; https://doi.org/10.3390/foods12132502 - 27 Jun 2023

Cited by 2 | Viewed by 1247

Abstract

Streptococcus mutans form oral biofilms (BFs) and cause dental caries. Roasted green tea (RGT) is prepared by roasting the tea plant, and RGT-specific polyphenols are produced during the roasting process. Catechins, polyphenols in green tea, have BF inhibitory activity against S. mutans; therefore, RGT-specific polyphenols are also expected to have this activity. However, there are few reports on the structural and functional properties of RGT. This study aimed to investigate the inhibitory activity of RGT against S. mutans BF formation and to investigate the active compounds. RGT extract fractionation and BF inhibitory assay were performed. Strong activity was confirmed in the RGT fractions that had medium-high hydrophobicity, were rich in phenolic hydroxyl groups, and lacked catechins. A peak comprising compounds with molecular weights of 918 (mw918) and 1050 (mw1050) was purified from the fraction. Since BF inhibitory activity was confirmed for this peak, these compounds were considered to be part of the active ingredients. The mw918 polyphenol was detected only in RGT and it was thought to be produced during the roasting process. The results of this research will serve as a basis for the future application of RGT as a safe and effective anti-caries agent. Full article

(This article belongs to the Special Issue Functional Properties of Foods and Beverages)

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18 pages, 2619 KiB

Open AccessArticle

Traditional Uses of Wild Edible Mushrooms among the Local Communities of Swat, Pakistan

by Shahid Hussain, Hassan Sher, Zahid Ullah, Mohamed Soliman Elshikh, Dunia A Al Farraj, Ahmad Ali and Arshad Mehmood Abbasi

Foods 2023, 12(8), 1705; https://doi.org/10.3390/foods12081705 - 19 Apr 2023

Cited by 5 | Viewed by 3711

Abstract

Mushrooms play a crucial role in human life as well as in nature, providing food, medicine, and carrying out vital processes of decomposition, nutrient recycling, and developing mycorrhizal association with plants. The traditional system of knowledge about identification, collection, and usage of mushrooms has been accumulated through the shared experiences of many generations. Unfortunately, there have been continuous threats to the folk knowledge of mushrooms mainly due to habitat degradation, urbanization, and contemporary medication. The current research was, therefore, aimed to document an ethnomycological knowledge possessed by the ethnic communities of Swat, Pakistan. The purposive randomized sampling was carried out using chain referral method. Ethno-mycological information was collected from 62 informants using free listing, preference ranking, and use totaled methods. In total, 34 species of mushrooms belonging to 31 genera and 21 families were reported. About 85% of the reported species belong to Basidiomycetes, and 12.5% to Ascomycetes are used as food and for medicinal purposes. Morchella angusticeps, M. esculenta, Pleurotus sp., Auricularia sp., Flammulina velutipes, Agaricus bisporus, Ganoderma lucidum, and Sanghuangporus sanghuang were among the most cited edible and medicinal mushrooms. The current study revealed that district Swat is rich in wild edible and medicinal mushrooms (WEMs), and the local communities possess rich traditional knowledge about their collection, storage, and utilization. The diversity of WEMs of this region could contribute substantially to the socio-economic uplifting of the local communities through appropriate domestication and commercialization. Anthropogenic factors, coupled with depletion of traditional knowledge, threaten the diversity of WEMs in the region; therefore, in situ and ex situ conservation strategies are highly recommended. Full article

(This article belongs to the Special Issue Functional Properties of Foods and Beverages)

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13 pages, 3584 KiB

Open AccessArticle

Preparation and Characterization of a Novel Natural Quercetin Self-Stabilizing Pickering Emulsion

by Shenglan Lu, Xueying Li, Xunran Wei, Caihuan Huang, Jie Zheng, Shiyi Ou, Tao Yang and Fu Liu

Foods 2023, 12(7), 1415; https://doi.org/10.3390/foods12071415 - 27 Mar 2023

Cited by 4 | Viewed by 2161

Abstract

In contrast to their well-known physiological properties, phytochemicals, such as flavonoids, have been less frequently examined for their physiochemical properties (e.g., surface activity). A natural quercetin self-stabilizing Pickering emulsion was fabricated and characterized in the present study. The antisolvent precipitation method was used to modify quercetin (in dihydrate form), and the obtained particles were characterized by light microscope, atom force microscope, XRD, and contact angle. The antisolvent treatment was found to reduce the particle size, crystallinity, and surface hydrophobicity of quercetin. We then examined the effects of the antisolvent ratio, particle concentration, and oil fraction on the properties of the quercetin particle-stabilized emulsions. In addition, increasing the antisolvent ratio (1:1~1:10) effectively improved the emulsification performance of the quercetin particles. The emulsion showed good storage stability, and the particle size of the emulsion decreased with the rising particle concentration and increased with the rising oil phase ratio. The findings indicate that natural quercetin treated with antisolvent method has a good ability to stabilize Pickering emulsion, and this emulsion may have good prospective application potential for the development of novel and functional emulsion foods. Full article

(This article belongs to the Special Issue Functional Properties of Foods and Beverages)

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16 pages, 337 KiB

Open AccessArticle

The Effects of Gamma-Aminobuytric Acid (GABA) Enrichment on Nutritional, Physical, Shelf-Life, and Sensorial Properties of Dark Chocolate

by Wee Yin Koh, Xiao Xian Lim, Eva Sheue Wen Teoh, Rovina Kobun and Babak Rasti

Foods 2023, 12(1), 213; https://doi.org/10.3390/foods12010213 - 3 Jan 2023

Cited by 3 | Viewed by 2668

Abstract

Hypertension is the leading cause of cardiovascular disease and premature death worldwide. Gamma-aminobutyric acid (GABA) has potential in regulating hypertension. Cocoa beans are rich in GABA, but GABA is being destroyed during roasting of cocoa beans and chocolate production. This study aimed to develop GABA-enriched dark chocolate by partially replacing sugar syrup with pure GABA powder at concentrations of 0.05 (F1), 0.10 (F2), and 0.15% (F3). The chocolate samples were incorporated with GABA after the heating and melting process of cocoa butter to maintain the viability and functionality of the GABA in the final product. The effects of GABA enrichment on the quality of chocolate in terms of nutritional, physical, shelf-life, and sensorial properties were studied. The inclusion of 0.15% GABA significantly increased the GABA content and angiotensin-converting-enzyme (ACE) inhibitory effect of chocolate. The nutritional compositions of the control and GABA-enriched chocolates were almost similar. The addition of GABA significantly increased the hardness but did not affect the apparent viscosity and melting properties of chocolate. Accelerated shelf-life test results showed that all the chocolates stored at 20 and 30 °C were microbiologically safe for consumption for at least 21 days. Among the GABA-enriched chocolates, panellists preferred F2 the most followed by F3 and F1, owing to the glossiness and sweetness of F2. F3 with the highest GABA content (21.09 mg/100 g) and ACE inhibitory effect (79.54%) was identified as the best GABA-enriched dark chocolate. Full article

(This article belongs to the Special Issue Functional Properties of Foods and Beverages)

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Review

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20 pages, 629 KiB

Open AccessReview

Alternative Substrates for the Development of Fermented Beverages Analogous to Kombucha: An Integrative Review

by Vinicius Costa Barros, Vanessa Albres Botelho and Renan Campos Chisté

Foods 2024, 13(11), 1768; https://doi.org/10.3390/foods13111768 - 5 Jun 2024

Viewed by 639

Abstract

Kombucha is a fermented beverage that originated in China and is spread worldwide today. The infusion of Camellia sinensis leaves is mandatory as the substrate to produce kombucha but alternative plant infusions are expected to increase the opportunities to develop new fermented food products analogous to kombucha, with high technological potential and functional properties. This review gathers information regarding promising alternative substrates to produce kombucha-analogous beverages, focusing on plants available in the Amazonia biome. The data from the literature showed a wide range of alternative substrates in increasing expansion, with 37 new substrates being highlighted, of which ~29% are available in the Amazon region. Regarding the technological production of kombucha-analogous beverages, the following were the most frequent conditions: sucrose was the most used carbon/energy source; the infusions were mostly prepared at 90–100 °C, which allowed increased contents of phenolic compounds in the product; and 14 day-fermentation at 25–28 °C was typical. Furthermore, herbs with promising bioactive compound compositions and high antioxidant and antimicrobial properties are usually preferred. This review also brings up gaps in the literature, such as the lack of consistent information about chemical composition, sensory aspects, biological properties, and market strategies for fermented beverages analogous to kombucha produced with alternative substrates. Therefore, investigations aiming to overcome these gaps may stimulate the upscale of these beverages in reaching wide access to contribute to the modern consumers’ quality of life. Full article

(This article belongs to the Special Issue Functional Properties of Foods and Beverages)

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