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Research Advances of Food By-Products and Derived Extracts: Novel Foods...
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Research Advances of Food By-Products and Derived Extracts: Novel Foods or Food Additives?

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

Deadline for manuscript submissions: closed (31 October 2023) | Viewed by 12800

Special Issue Editors

Dr. María del Mar Contreras

E-Mail Website
Guest Editor
Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
Interests: bioactive compounds; functional foods; valorization; agri-food waste; phenolic compounds
Special Issues, Collections and Topics in MDPI journals
Dr. Vito Verardo

E-Mail Website
Guest Editor
1. Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18011 Granada, Spain
2. Department of Analytical Chemistry, University of Granada, Avda Fuentenueva, 18071 Granada, Spain
Interests: antioxidants; natural product chemistry; antioxidant activity; phytochemicals; lipids; lipid oxidation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Society is currently facing sustainable development challenges guided by the UN’s Agenda 2030. Among these challenges is the sustainable management and efficient use of natural resources, which requires the identification of new methods of valorization for food byproducts. In addition to this, natural extracts with bioactive compounds have received increasing attention due to their potential applications in food industry. Some food byproducts contain interesting added-value biocompounds. Connecting both these topics, the aim of this Special Issue is to provide new research advances in the utilization of food byproducts and derived extracts (essential oils, hydrolyzates, etc.) as novel foods and food additives. This may include:

  • Novel production processes of food byproduct extracts with applications in the food sector as functional ingredient and/or food additives;
  • Application of food byproducts and derived extracts as functional ingredients and as antimicrobial, antioxidant, colorants, etc.;
  • Reinvention of food byproducts as a source of novel foods or as ingredients to formulate foods;
  • Proof regarding the use of food byproducts and derived extracts in foods through in-depth insight into their chemical, sensory, microbiological, and toxicological characteristics.

We would like to provide a discussion forum connecting these potential themes with the current regulations on novel foods and food additives.

Dr. María del Mar Contreras
Dr. Vito Verardo
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

  • bioactive extract 
  • bioactive compound 
  • functional food 
  • food byproduct 
  • natural additive 
  • novel food 
  • sustainable food system

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Published Papers (4 papers)

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Research

17 pages, 3639 KiB  
Article
Grapevine Shoot Extract Rich in Trans-Resveratrol and Trans-ε-Viniferin: Evaluation of Their Potential Use for Cardiac Health
by María del Mar Contreras, Anouar Feriani, Irene Gómez-Cruz, Najla Hfaiedh, Abdel Halim Harrath, Inmaculada Romero, Eulogio Castro and Nizar Tlili
Foods 2023, 12(23), 4351; https://doi.org/10.3390/foods12234351 - 2 Dec 2023
Cited by 1 | Viewed by 2892
Abstract
A grapevine shoot extract (GSE) was obtained using ultrasound-assisted extraction and characterized. The main phenolic constituents were identified as stilbenoids. Among them, trans-resveratrol and trans-ε-viniferin stood out. The GSE was administered to an isoproterenol-induced myocardial injury animal model. The extract alleviated [...] Read more.
A grapevine shoot extract (GSE) was obtained using ultrasound-assisted extraction and characterized. The main phenolic constituents were identified as stilbenoids. Among them, trans-resveratrol and trans-ε-viniferin stood out. The GSE was administered to an isoproterenol-induced myocardial injury animal model. The extract alleviated the associated symptoms of the administration of the drug, i.e., the plasma lipid profile was improved, while the disturbed plasma ion concentration, the cardiac dysfunction markers, the DNA laddering, and the necrosis of myocardial tissue were diminished. This effect could be related to the anti-oxidative potential of GSE associated with its antioxidant properties, the increased levels of endogenous antioxidants (glutathione and enzymatic antioxidants), and the diminished lipid peroxidative markers in the heart. The results also revealed angiotensin-converting enzyme (ACE)-inhibitory activity, which indicated the potential of GSE to deal with cardiovascular disease events. This work suggests that not only trans-resveratrol has a protective role in heart function but also GSE containing this biomolecule and derivatives. Therefore, GSE has the potential to be utilized in the creation of innovative functional ingredients. Full article
(This article belongs to the Special Issue Research Advances of Food By-Products and Derived Extracts: Novel Foods or Food Additives?)
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10 pages, 3037 KiB  
Communication
Antioxidant Effects of Turbo cornutus By-Products Visceral Extract against Hydrogen Peroxide-Induced Oxidative Stress by Regulating MAPK and Akt Signaling Pathways in Vero Cells
by Yeon-Ji Lee, Eun-A Kim, Nalae Kang, Areumi Park and Soo-Jin Heo
Foods 2023, 12(19), 3660; https://doi.org/10.3390/foods12193660 - 4 Oct 2023
Cited by 1 | Viewed by 1305
Abstract
Turbo cornutus, a marine gastropod mollusk commonly called sea snail, is found along the southern coast of Korea and holds considerable importance as a marine food resource, particularly on Jeju Island, Korea. Data are scarce on the antioxidant activity of hot water [...] Read more.
Turbo cornutus, a marine gastropod mollusk commonly called sea snail, is found along the southern coast of Korea and holds considerable importance as a marine food resource, particularly on Jeju Island, Korea. Data are scarce on the antioxidant activity of hot water extracts from T. cornutus visceral tissue. Therefore, this study was performed to evaluate the antioxidant activities of T. cornutus visceral tissue hot water extract (TVE) and the underlying mechanisms against hydrogen peroxide-induced oxidative stress in Vero cells. The amino acid composition and antioxidant effects of TVE were evaluated. Furthermore, the impact of TVE on the expression of proteins within the mitogen-activated protein kinase (MAPK) pathway is investigated. TVE showed a concentration-dependent enhancement in its scavenging activities against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals (IC50 = 1.07 ± 0.06 mg/mL) and hydrogen peroxide (IC50 = 0.33 ± 0.03 mg/mL). TVE reduced intracellular reactive oxygen species (ROS) production and maintained cell viability under H2O2-induced oxidative stress by suppressing apoptosis in Vero cells. Additionally, TVE demonstrated regulatory effects on the MAPK and protein kinase B (Akt) signaling pathways activated by H2O2. In conclusion, the findings from our study propose that TVE holds potential as a bioactive component in the formulation of functional foods. Full article
(This article belongs to the Special Issue Research Advances of Food By-Products and Derived Extracts: Novel Foods or Food Additives?)
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18 pages, 1652 KiB  
Article
Profile of Bioactive Components of Cocoa (Theobroma cacao L.) By-Products from Ecuador and Evaluation of Their Antioxidant Activity
by Wilma Llerena, Iván Samaniego, Christian Vallejo, Adner Arreaga, Billy Zhunio, Zomayra Coronel, James Quiroz, Ignacio Angós and Wilman Carrillo
Foods 2023, 12(13), 2583; https://doi.org/10.3390/foods12132583 - 3 Jul 2023
Cited by 6 | Viewed by 5657
Abstract
The aim of the study was to determine the profile of bioactive compounds in cocoa residues (mucilage and bean shells), and to evaluate their antioxidant activity in two cocoa varieties, Nacional X Trinitario type (Fine Aroma) and the variety CCN-51. The extraction of [...] Read more.
The aim of the study was to determine the profile of bioactive compounds in cocoa residues (mucilage and bean shells), and to evaluate their antioxidant activity in two cocoa varieties, Nacional X Trinitario type (Fine Aroma) and the variety CCN-51. The extraction of phytonutrients from the residues was carried out selectively. The characterization and quantification of the total polyphenol content (TPC), and the total flavonoid content (TFC) were determined by UV–VIS spectrophotometry. High-performance liquid chromatography (HPLC) was used to determine the phenolic profile and methylxanthines. The antioxidant activity was evaluated by the methods of 2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) cation bleaching (ABTS), ferric-reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC). The exudate mucilage samples from Nacional X Trinitario-type cocoa presented the highest content of TPC 105.08 mg gallic acid equivalents (GAE)/100 mL, TFC 36.80 mg catechin equivalents (CE)/100 mL, catechin (CAT) 35.44 mg/g, procyanidins (PCB2: 35.10; PCB1: 25.68; PCC1: 16.83 mg/L), epicatechin (EPI) 13.71 mg/L, caffeine (CAF) 0.90% and theobromine (TBR) 2.65%. In the cocoa bean shell, the variety CCN-51 presented a higher content of TPC (42.17 mg GAE/100 g) and TFC (20.57 mg CE/100 g). However, CAT (16.16 mg/g), CAF (0.35%) and TBR (1.28%) were higher in the Nacional X Trinitario cocoa type. The EPI presented no significant differences between the two samples studied (0.83 and 0.84 mg/g). The antioxidant activity values (ABTS, FRAP and ORAC methods) were higher in the samples of CCN-51 than in the Nacional X Trinitario type. The bean shell samples presented antioxidant values of 171.32, 192.22 and 56.87 mg Trolox equivalents (TE)/g, respectively, and the bean shell samples presented antioxidant values of 167.06, 160.06 and 52.53 mg TE/g, respectively. The antioxidant activity (ABTS, FRAP and ORAC) of the residues was correlated with the bioactive compounds of the mucilage and bean shells, showing a strong positive correlation (<0.99) with the procyanidins (B1, B2 and C1), EPI and CAT and a positive/moderate correlation (0.94) with methylxanthines. Full article
(This article belongs to the Special Issue Research Advances of Food By-Products and Derived Extracts: Novel Foods or Food Additives?)
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13 pages, 3426 KiB  
Article
Three Varieties of Grape Pomace, with Distinctive Extractable:Non-Extractable Polyphenol Ratios, Differentially Reduce Obesity and Its Complications in Rats Fed a High-Fat High-Fructose Diet
by Yuridia Martínez-Meza, Alexandro Escobar-Ortiz, Fernando Buergo-Martínez, Iza Fernanda Pérez-Ramírez, Jara Pérez-Jiménez, Luis M. Salgado and Rosalía Reynoso-Camacho
Foods 2023, 12(7), 1370; https://doi.org/10.3390/foods12071370 - 23 Mar 2023
Cited by 2 | Viewed by 2005
Abstract
Grape pomace is a commonly discarded by-product characterized by high extractable (EPP) and non-extractable (NEPP) polyphenol contents which exhibits anti-obesogenic effects. However, the relevance of each fraction needs to be elucidated. In this work, we examined the effects of three pomaces with different [...] Read more.
Grape pomace is a commonly discarded by-product characterized by high extractable (EPP) and non-extractable (NEPP) polyphenol contents which exhibits anti-obesogenic effects. However, the relevance of each fraction needs to be elucidated. In this work, we examined the effects of three pomaces with different concentrations of EPPs and NEPPs on metabolic alterations associated with obesity. The NEPP:EPP ratio of the grape pomaces was 1.48 for Malbec, 1.10 for Garnacha, and 5.76 for Syrah grape varieties. Rats fed a high-fat high-fructose diet supplemented with Malbec grape pomace (HFFD + MAL) Syrah grape pomace (HFFD + SYR) or Garnacha grape pomace (HFFD + GAR) showed significantly less weight gain: 20%, 15%, and 12% less, respectively, compared to HFFD controls. The adiposity index was also significantly decreased by 20% in the HFFD + MAL and HFFD + SYR groups, and by 13% in the HFFD + GAR group. Serum triglycerides were significantly decreased by 46% in the HFFD + MAL group and by 31% in the HFFD + GAR group, compared to the HFFD group, but not in the HFFD + SYR group. All pomace supplementations regulated postprandial glucose in an oral glucose tolerance test. Therefore, grape pomaces containing both EPPs and NEPPs exert beneficial effects on body weight and glucose homeostasis, while EPPs seem to control triglyceride levels more effectively. Full article
(This article belongs to the Special Issue Research Advances of Food By-Products and Derived Extracts: Novel Foods or Food Additives?)
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