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Physicochemical and Functional Characterization of Food Phenolic Compounds
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Physicochemical and Functional Characterization of Food Phenolic Compounds

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (29 February 2024) | Viewed by 6458

Special Issue Editor

Dr. Jorge Carlos Ruíz-Ruíz

E-Mail Website
Guest Editor
School of Nutrition, Health Sciences Division, Anahuac Mayab University, Km 15.5 Carretera Mérida a Progreso, Int. Km 2 Carretera a Chablekal, Mérida 97310, Yucatán, Mexico
Interests: food as bioactive substances; novel food ingredients; food authenticity; food sustainability
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Polyphenolic compounds are one of the most abundant phytoconstituents in the human diet, being largely present in plant-based food and beverages. Polyphenols play many roles in plants. They protect against stresses such as UV light and attacks from pests, and they provide colour to attract insects. Phenolic compounds comprise one or more aromatic rings with attached hydroxyl groups in their structures; their antioxidant capacities are related to these hydroxyl groups and phenolic rings. Evidence from epidemiological studies suggests that the long-term consumption of polyphenolic-rich foods affords protection against the development of cardiovascular and degenerative diseases, cancer, and diabetes. Interactions between phenolic compounds and nutrients decrease their bioavailability; however, the interactions between phenolic compounds and the food matrix change during processing, storage, and consumption–digestion due to the food undergoing several different transitions and transformations. This Special Issue will focus on the latest advances and prospects of the physicochemical and functional characterization of food phenolic compounds.

Dr. Jorge Carlos Ruíz-Ruíz
Guest Editor

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

  • structure
  • bioactivity
  • mechanism of action
  • stability
  • food matrix
  • bioaccessibility
  • bioavailability
  • physicochemical
  • functional

Published Papers (4 papers)

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Research

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13 pages, 1219 KiB  
Article
The Effects of Chia Defatted Flour as a Nutritional Supplement in C57BL/6 Mice Fed a Low-Quality Diet
by Agustin Lucini Mas, Alejandra Mariel Canalis, María Eugenia Pasqualini, Daniel Alberto Wunderlin and María Verónica Baroni
Foods 2024, 13(5), 678; https://doi.org/10.3390/foods13050678 - 23 Feb 2024
Viewed by 893
Abstract
Today, consumption of diets rich in saturated fat and fructose, associated with a variety of metabolic deregulations, has increased. The aim of this study was to evaluate the effect of dietary supplementation with a residue of defatted chia seed on a diet with [...] Read more.
Today, consumption of diets rich in saturated fat and fructose, associated with a variety of metabolic deregulations, has increased. The aim of this study was to evaluate the effect of dietary supplementation with a residue of defatted chia seed on a diet with low nutritional quality. To do this, C57BL/6 male mice were fed with the Control (C), Low-Nutritional-Quality (LNQ), or supplemented-with-chia-defatted-flour (LNQ+C) diets. After 12 weeks, the glucose and lactate levels were determined in the serum, liver, and kidney, along with reactive oxygen species (ROS) levels, antioxidant enzyme activity, reduced glutathione (GSH), and protein oxidation (AOPP). The LNQ diet increased the glucose and lactate levels (+25% and +50% approx. in the liver, with respect to the control group) and generated oxidative stress by modifying the levels of ROS and the activity of antioxidant enzymes, causing oxidative damage to proteins (+12% in the liver, with respect to the control). Chia supplementation helped to restore the glucose to control levels and modulate the endogenous antioxidant system, resulting in a decrease in protein oxidation products with no differences compared to the control group. In conclusion, supplementation with chia showed beneficial effects on the general health of mice, even when fed a low-nutritional-quality diet. Full article
(This article belongs to the Special Issue Physicochemical and Functional Characterization of Food Phenolic Compounds)
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31 pages, 16430 KiB  
Article
Evaluation of Bioactive Compounds and Antioxidant Activity in 51 Minor Tropical Fruits of Ecuador
by Elena Coyago-Cruz, Aida Guachamin, Michael Villacís, Jason Rivera, María Neto, Gabriela Méndez, Jorge Heredia-Moya and Edwin Vera
Foods 2023, 12(24), 4439; https://doi.org/10.3390/foods12244439 - 11 Dec 2023
Cited by 1 | Viewed by 1640
Abstract
Less common tropical fruits have been the subject of little research, leaving a vast field to be explored. In this context, a comprehensive study was carried out on the bioactive compounds and antioxidant capacity of 51 non-traditional fruits consumed in Ecuador. Vitamin C, [...] Read more.
Less common tropical fruits have been the subject of little research, leaving a vast field to be explored. In this context, a comprehensive study was carried out on the bioactive compounds and antioxidant capacity of 51 non-traditional fruits consumed in Ecuador. Vitamin C, organic acids, carotenoids, and phenolic compounds were evaluated using microextraction and rapid resolution liquid chromatography (RRLC) techniques, while antioxidant activity was measured using microplate readings. The results showed high levels of vitamin C (768.2 mg/100 g DW) in Dovyalis hebecarpa, total organic acids (37.2 g/100 g DW) in Passiflora tripartita, carotenoids (487.0 mg/100 g DW) in Momordica charantia, phenolic compounds (535.4 mg/g DW) in Nephelium lappaceum, Pourouma cecropiifolia (161.4 µmol TE/g DW) and Morus alba (80.5 µmol AAE/g DW) in antioxidant activity. Effective extraction of carotenoids was also observed using a mixture of methanol: acetone: dichloromethane (1:1:2) with an extraction time of 2 min, while an 80% solution of 0.1% acidified methanol with hydrochloric acid with an extraction time of 3 min was highly effective for phenolics in fruit. These results provide a valuable basis for optimising future extraction processes of bioactive compounds from non-traditional fruits, with significant implications for their potential use in various nutritional and pharmaceutical contexts. Full article
(This article belongs to the Special Issue Physicochemical and Functional Characterization of Food Phenolic Compounds)
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14 pages, 616 KiB  
Article
Phenolic Content and Bioactivity as Geographical Classifiers of Propolis from Stingless Bees in Southeastern Mexico
by Jorge Carlos Ruiz Ruiz, Neith Aracely Pacheco López, Estephania Guadalupe Rejón Méndez, Felipe Antonio Samos López, Luis Medina Medina and José Javier G. Quezada-Euán
Foods 2023, 12(7), 1434; https://doi.org/10.3390/foods12071434 - 28 Mar 2023
Cited by 2 | Viewed by 1841
Abstract
Propolis collected by stingless bees is a valuable biocultural resource and a source of bioactive compounds. Methodologies to establish both the geographic origin and the potential pharmacological activity of propolis of stingless bees are required to regulate their sustainable use. The aim of [...] Read more.
Propolis collected by stingless bees is a valuable biocultural resource and a source of bioactive compounds. Methodologies to establish both the geographic origin and the potential pharmacological activity of propolis of stingless bees are required to regulate their sustainable use. The aim of this study was to classify Melipona beecheii propolis according to its phenolic compound content and potential pharmacological activity, using in vitro assays and statistical methodologies of multivariate analysis, hierarchical cluster analysis, and principal component analysis. Propolis samples were collected from seven states in southeastern Mexico. Total phenolic content and flavonoids were determined spectrophotometrically, and antioxidant, anti-inflammatory, and antimicrobial activities were evaluated. Both total phenolic content and flavonoids, and in vitro bioactivity potential of propolis extracts showed significant variations. Multivariate analysis, hierarchical cluster analysis, and principal component analysis enabled us to distinguish and classify propolis produced by M. beecheii according to similarity in terms of total phenolic content, in vitro bioactivity potential, and geographical origin. This strategy could be used to establish regulations for sustainable use, marketing, and industrial applications. Full article
(This article belongs to the Special Issue Physicochemical and Functional Characterization of Food Phenolic Compounds)
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Review

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18 pages, 1041 KiB  
Review
Polyphenols and CRISPR as Quorum Quenching Agents in Antibiotic-Resistant Foodborne Human Pathogens (Salmonella Typhimurium, Campylobacter jejuni and Escherichia coli 0157:H7)
by Inocencio Higuera-Ciapara, Marieva Benitez-Vindiola, Luis J. Figueroa-Yañez and Evelin Martínez-Benavidez
Foods 2024, 13(4), 584; https://doi.org/10.3390/foods13040584 - 15 Feb 2024
Viewed by 1581
Abstract
Antibiotic resistance in foodborne pathogens is an increasing threat to global human health. Among the most prevalent antibiotic-resistant bacteria are Salmonella enterica serovar Typhimurium, Campylobacter jejuni and E. coli 0157:H7. Control of these and other pathogens requires innovative approaches, i.e., discovering new molecules [...] Read more.
Antibiotic resistance in foodborne pathogens is an increasing threat to global human health. Among the most prevalent antibiotic-resistant bacteria are Salmonella enterica serovar Typhimurium, Campylobacter jejuni and E. coli 0157:H7. Control of these and other pathogens requires innovative approaches, i.e., discovering new molecules that will inactivate them, or render them less virulent without inducing resistance. Recently, several polyphenol molecules have been shown to possess such characteristics. Also, the use of CRISPR (Clustered Regularly Interspaced Short Palindromic Repeats) approaches has recently been proposed for such purpose. This review summarizes the main findings regarding the application of both approaches to control the above-mentioned foodborne pathogens by relying on Quorum Sensing interference (Quorum Quenching) mechanisms and highlights the avenues needed for further research. Full article
(This article belongs to the Special Issue Physicochemical and Functional Characterization of Food Phenolic Compounds)
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