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Editorial Board Members’ Collection Series in “Bioactive Foods and Ingredients...
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Editorial Board Members’ Collection Series in “Bioactive Foods and Ingredients for Health”

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 (29 February 2024) | Viewed by 2884

Special Issue Editors

Prof. Dr. Susana Gonzalez-Manzano

E-Mail Website
Guest Editor
Faculty of Pharmacy, Universidad de Salamanca, Salamanca, Spain
Interests: bioactive compounds; phenolic compounds; extraction and analysis of compounds in foods; structural characterization; stability and sensory properties of plant-based foods; compound transformations in food; antioxidant properties; health implications; polyphenol metabolites and analysis of compounds in biological systems
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Dejian Huang

E-Mail Website
Guest Editor
Department of Food Science & Technology, National University of Singapore, Block S14 level 5, Science Drive 2, Singapore, Singapore
Interests: bioactive constituents in edible plants; Chinese herbal medicine; dietary antioxidants and oxidative stress; functional foods; high-throughput screening methodology development
Special Issues, Collections and Topics in MDPI journals
Dr. Maria Hayes

E-Mail Website
Guest Editor
The Food BioSciences Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
Interests: proteins; peptides; bioactives; animal health; functional foods; heart health; diabetes; inflammation; pain; pharma; functional foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The nutritional status of a person is an indicator for the prediction of longevity and quality of life. The best intervention to promote quality of life and prevent disease is an adequate diet. Certain compounds which are part of food have different biological activities and can improve different physiological functions in the organism. The most studied bioactive ingredients are polyphenols, carotenoids, vitamins, fiber, omega-3 fatty acids, organic acids, and phytosterols. These compounds have attracted great attention due to their role in the prevention of several chronic diseases. Among the most studied bioactive foods are seeds, fats, vegetables, fruits, nuts, and legumes. There is increasing interest in determining bioactive foods and ingredients, and the processes for their consideration in dietary and public health recommendations are being discussed. It is necessary to have more solid evidence about the biological activities in which they are involved, the mechanism of action behind them, and adequate intakes. The effect produced by bioactive ingredients and foods can be different depending on different inter-individual factors such as the intestinal microbiome, nutrigenetics, epigenetics, etc. This Special Issue aims to provide an update on the scientific evidence on bioactive foods and ingredients and their ability to modulate metabolic processes, resulting in the promotion of better health.

Prof. Dr. Susana Gonzalez-Manzano
Prof. Dr. Dejian Huang
Dr. Maria Hayes
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. 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

  • polyphenols 
  • carotenoids 
  • vitamins 
  • fiber 
  • phytosterols 
  • omega-3 fatty acids 
  • seeds 
  • vegetables 
  • fruits 
  • nuts

Published Papers (2 papers)

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Research

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18 pages, 3725 KiB  
Article
Tart Cherry (Prunus cerasus L.) Pit Extracts Protect Human Skin Cells against Oxidative Stress: Unlocking Sustainable Uses for Food Industry Byproducts
by Hannah Decot, Meenakshi Sudhakaran, Emma Boismier, Anthony Schilmiller, Ethan Claucherty, Andrea I. Doseff and Bahar Aliakbarian
Foods 2023, 12(20), 3748; https://doi.org/10.3390/foods12203748 - 12 Oct 2023
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Abstract
Industrial processing of tart cherries (Prunus cerasus L.) produces bioproducts like cherry pits (CP), which contribute to adverse environmental effects. To identify sustainable strategies to minimize the environmental impact of cherry processing, we investigated their potential value as antioxidants for prospective utilization [...] Read more.
Industrial processing of tart cherries (Prunus cerasus L.) produces bioproducts like cherry pits (CP), which contribute to adverse environmental effects. To identify sustainable strategies to minimize the environmental impact of cherry processing, we investigated their potential value as antioxidants for prospective utilization within cosmeceutical applications. Untargeted metabolomic analyses of water and water: ethanol CP extracts using an eco-friendly technique revealed significant enrichment in coumaroyl derivatives and flavonoids with congruent metabolite representation regardless of the extraction solvent. The antioxidant activity of tart CP extracts was evaluated on human skin cells exposed to H2O2 or LPS, modeling environmentally induced oxidants. Notably, both CP extracts provide antioxidant activity by reducing H2O2 or LPS-induced ROS in human skin keratinocytes without affecting cell viability. The CP extracts increased the expression of CAT and SOD1 genes encoding antioxidant regulatory enzymes while decreasing the expression of NOS2, a pro-oxidant regulator. These findings reveal the antioxidant properties of tart CP, offering new opportunities to produce natural-based skin care products and adding economic value while providing sustainable options to reduce the environmental impact of food byproducts. Full article
(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Bioactive Foods and Ingredients for Health”)
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Review

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20 pages, 1881 KiB  
Review
Reclaiming Agriceuticals from Sweetpotato (Ipomoea batatas [L.] Lam.) By-Products
by Tiange Liu, Qingtong Xie, Min Zhang, Jia Gu, Dejian Huang and Qinghe Cao
Foods 2024, 13(8), 1180; https://doi.org/10.3390/foods13081180 - 12 Apr 2024
Viewed by 764
Abstract
Sweetpotato (SP, Ipomoea batatas [L.] Lam.) is a globally significant food crop known for its high nutritional and functional values. Although the contents and compositions of bioactive constituents vary among SP varieties, sweetpotato by-products (SPBs), including aerial parts, storage root peels, and wastes [...] Read more.
Sweetpotato (SP, Ipomoea batatas [L.] Lam.) is a globally significant food crop known for its high nutritional and functional values. Although the contents and compositions of bioactive constituents vary among SP varieties, sweetpotato by-products (SPBs), including aerial parts, storage root peels, and wastes generated from starch processing, are considered as excellent sources of polyphenols (e.g., chlorogenic acid, caffeoylquinic acid, and dicaffeoylquinic acid), lutein, functional carbohydrates (e.g., pectin, polysaccharides, and resin glycosides) or proteins (e.g., polyphenol oxidase, β-amylase, and sporamins). This review summarises the health benefits of these ingredients specifically derived from SPBs in vitro and/or in vivo, such as anti-obesity, anti-cancer, antioxidant, cardioprotective, and anti-diabetic, evidencing their potential to regenerate value-added bio-products in the fields of food and nutraceutical. Accordingly, conventional and novel technologies have been developed and sometimes combined for the pretreatment and extraction processes aimed at optimising the recovery efficiency of bioactive ingredients from SPBs while ensuring sustainability. However, so far, advanced extraction technologies have not been extensively applied for recovering bioactive compounds from SPBs except for SP leaves. Furthermore, the incorporation of reclaimed bioactive ingredients from SPBs into foods or other healthcare products remains limited. This review also briefly discusses current challenges faced by the SPB recycling industry while suggesting that more efforts should be made to facilitate the transition from scientific advances to commercialisation for reutilising and valorising SPBs. Full article
(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Bioactive Foods and Ingredients for Health”)
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