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Journals
Foods
Special Issues
The Development of New Functional Foods and Ingredients: 2nd Edition
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The Development of New Functional Foods and Ingredients: 2nd Edition

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: 25 January 2025 | Viewed by 670

Special Issue Editors

Prof. Dr. Jeung-Hee Lee

E-Mail Website
Guest Editor
Department of Food and Nutrition, Daegu University, Gyeongsan, Korea
Interests: functional foods; functional ingredients; neutraceuticles; phospholipids; liposome; solid lipid particle; in vitro digestion; in vitro absorption; delivery carrier; plant-based substitutes
Special Issues, Collections and Topics in MDPI journals
Dr. Choon Young Kim

E-Mail Website
Guest Editor
Department of Food and Nutrition, Yeungnam University, Gyeongsan, Korea
Interests: functional dietary components; obesity; sarcopenia; metabolic diseases; adipogenesis; intestinal tight junction
Special Issues, Collections and Topics in MDPI journals
Dr. Mi Jeong Kim

E-Mail Website
Guest Editor
Department of Food and Nutrition, Changwon National University, Gyeongsan, Korea
Interests: food chemistry; food processing; bioactive compositions; food wastes; metabolite profiles; product development; food quality; consumer science
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Functional foods are one of the most intensively investigated and widely promoted research areas and have been associated with the prevention and/or treatment of common chronic diseases such as cardiovascular disease, cancer, osteoporosis, diabetes and hypertension. Functional ingredients are nutraceutical compounds that exhibit nutritional and/or therapeutic benefits and are well-digested and absorbed in the human body by themselves or by specific delivery carrier systems such as liposomes or solid lipid particles. Functional ingredients have synergistic technological and physiological properties, which are crucial for improving organoleptic properties, increasing oxidation and emulsion stabilities and enhancing chemical and functional properties for the development of new functional foods. The development of a new functional food reflects recent food manufacturing and consumption trends.

This Special Issue covers the latest perspectives and research trends in functional foods and ingredients, including innovative bioactive nutraceuticals, the potential mechanisms of nutraceuticals, the development and application of functional foods, novel technology in functional food processing, plant-based beneficial foods, and special delivery carriers for nutraceutical absorption.

Prof. Dr. Jeung-Hee Lee
Dr. Choon Young Kim
Dr. Mi Jeong Kim
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

  • functional foods
  • food ingredients
  • bioactive nutraceuticals
  • sustainable foods
  • high-value-added ingredients
  • plant-based beneficial substitutes
  • delivery carrier for nutraceuticals

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Published Papers (1 paper)

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Research

22 pages, 2645 KiB  
Article
Utilization of Germinated Seeds as Functional Food Ingredients: Optimization of Nutrient Composition and Antioxidant Activity Evolution Based on the Germination Characteristics of Chinese Chestnut (Castanea mollissima)
by Junwei Yuan, Haifen Wang, Yunbin Jiang, Yuqian Jiang, Yao Tang, Xihong Li and Yuhua Zhao
Foods 2024, 13(16), 2605; https://doi.org/10.3390/foods13162605 - 20 Aug 2024
Viewed by 532
Abstract
The current study investigated the impact of germination duration on the functional components (vitamin C, γ-aminobutyric acid (GABA), polyphenols, flavonoids) and antioxidant activity of germs and cotyledons of the germinated Chinese chestnut (Castanea mollissima). We utilized seeds of the “Zaofeng” Chinese [...] Read more.
The current study investigated the impact of germination duration on the functional components (vitamin C, γ-aminobutyric acid (GABA), polyphenols, flavonoids) and antioxidant activity of germs and cotyledons of the germinated Chinese chestnut (Castanea mollissima). We utilized seeds of the “Zaofeng” Chinese chestnut to germinate, and sowed the seeds in wet sand at 22 °C and 85% relative humidity. The germination rate, length, diameter, and fresh weight of the sprouts were investigated at 0, 2, 4, 6, 8, and 10 days after sowing, and the kinetic changes of amylose, amylopectin, sugar components, soluble protein, vitamin C, GABA, total phenols, flavonoids, and the DPPH and ABTS free radical scavenging activity in the germs and cotyledons were monitored, respectively. The findings revealed that the germination rate and germ biomass increased continuously during germination. The germination rate reached 90% on the 8th day after sowing. Germination reduced amylose in cotyledons from 42.3% to 34.2%, amylopectin from 42.9% to 25.8%, total sugar from 12.6% to 11.4%, and vitamin C from 1.45 mg/g to 0.77 mg/g. Meanwhile, soluble protein in the embryos rose from 0.31% to 0.60%, vitamin C from 21.1 to 29.4 mg/g, GABA from 0.49 to 1.68 mg/g, total flavonoids from 53.6 to 129.7 mg/g, and ABTS antioxidant activity from 1.52 to 3.27 μmol TE/g. The average contents of D-fructose, inositol, vitamin C, GABA, polyphenols, and flavonoids and the DPPH and ABTS antioxidant activity in germs were as high as 22.5, 6, 35, 7.5, 10, 20, and 10 and 20-fold those of cotyledons, respectively. Especially, the average content of glucose in germ was as high as 80-fold that of cotyledon. D-xylulose, D-galacturonic acid, and D-ribose were only found in germs, but not in cotyledons. Considering the germ biomass and functional components content, germs of Chinese chestnuts germinated at 22 °C for 8 days are considered the most suitable raw material for functional food products. In conclusion, controlled germination not only enhances the physicochemical and functional properties of Chinese chestnut germs but also reduces the caloric content and improves the nutritional composition of the cotyledons appropriately. Moreover, the comprehensive evaluation of compositional changes and functionality in the embryo and cotyledon of Chinese chestnuts will provide a solid foundation for subsequent functional food processing utilizing germinated Chinese chestnuts. Full article
(This article belongs to the Special Issue The Development of New Functional Foods and Ingredients: 2nd Edition)
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