Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
7.4
4.7
Journals
Foods
Special Issues
Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies,...
share announcement

Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications

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

Deadline for manuscript submissions: closed (31 October 2024) | Viewed by 16503

Special Issue Editors

Dr. Ivana Generalić Mekinić

E-Mail Website
Guest Editor
Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, 21000 Split, Croatia
Interests: food chemistry; herbs; natural extracts; antioxidants; antimicrobials; phytochemicals; phenolic compounds
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Vida Šimat

E-Mail Website
Guest Editor
Department of Marine Studies, University of Split, R. Boškovića 37, HR-21000 Split, Croatia
Interests: food quality and safety; food technology; seafood; fatty acids; seaweed antioxidans; marine bioactives
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

By 2050, the world’s population is expected to reach 9.6 billion people, and this continued growth will require an increased supply of nourishing, nutritionally dense food. Developing healthier food products requires innovative approaches, including improving ingredients that are not only nutritious but also functionally beneficial, as well as adapting food processing techniques. The contemporary lifestyle relies heavily on highly processed foods, often compromising their nutritional value. In response, the integration of bioactive components is a promising concept that can preserve the nutritional content of food while improving its functional attributes and ensuring its safety.

Furthermore, bioactives offer potential health benefits by preventing modern civilization diseases such as weak heart health, type 2 diabetes, inflammation, neuroprotection, and stress relief. Developing functional components and foods that are both convenient to consume and have favorable sensory characteristics empowers consumers to make choices that support both their diet and overall health. The main objective of this Special Issue is to highlight existing and emerging sources of bioactive compounds, along with their associated safety, functionality, nutritional value, and health benefits, as well as best practices for their incorporation into food products, whether in laboratory or industrial settings.

We are also keenly interested in contributions that address the bioaccessibility and bioavailability of bioactive compounds, as well as forecasting future consumption trends and identifying new market opportunities for bioactive compounds in the food industry.

Dr. Ivana Generalić Mekinić
Prof. Dr. Vida Šimat
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 compounds
  • biological activities
  • volatiles
  • phytochemicals
  • nutrients
  • protective strains and their metabolites
  • identification/characterization of functional ingredients

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

Further information on MDPI's Special Issue polices can be found here.

Published Papers (10 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

Jump to: Review

23 pages, 672 KiB  
Article
Characterization and Potential Food Applications of Oat Flour and Husks from Differently Colored Genotypes as Novel Nutritional Sources of Bioactive Compounds
by Valentina Nikolić, Slađana Žilić, Marijana Simić, Katarina Šavikin, Tatjana Stević, Jelena Živković, Beka Sarić, Danka Milovanović and Vesna Kandić Raftery
Foods 2024, 13(23), 3853; https://doi.org/10.3390/foods13233853 - 28 Nov 2024
Viewed by 704
Abstract
Oats are gluten-free cereals rich in dietary fiber, β-glucans, phenolic acids, flavonoids, carotenoids, vitamin E, and phytosterols. They have been used in traditional medicine for centuries to treat hyperacidity, acute pancreatitis, burns, and skin inflammation. This study assessed the nutritional and phenolic [...] Read more.
Oats are gluten-free cereals rich in dietary fiber, β-glucans, phenolic acids, flavonoids, carotenoids, vitamin E, and phytosterols. They have been used in traditional medicine for centuries to treat hyperacidity, acute pancreatitis, burns, and skin inflammation. This study assessed the nutritional and phenolic profile of oat flour (OF) and ground oat husks (OHs) from white, brown, and black hulled oat genotypes, as well as the antioxidant and antimicrobial activity of their extracts. The extracts were tested on six strains of gastrointestinal tract pathogens. OF samples had, on average, a high protein content (15.83%), fat content (6.27%), and β-glucan content (4.69%), while OH samples were rich in dietary fiber. OHs had significantly higher average total phenolic compounds compared to OF and had twice as high antioxidant capacity. Ferulic acid was predominant in all samples, followed by p-coumaric, isoferulic, vanillic, and syringic acid. The traditionally prepared OH extracts manifested the best bactericidal activity against Listeria monocytogenes, Escherichia coli, and Staphylococcus haemolyticus, while Salmonella typhimurium was the least sensitive to the bactericidal effect of all the investigated samples. Both OF and powdered OHs have potential applications in the functional food industry and pharmacy due to their bioactive compounds, their biological activity, as well as their overall nutritional profile. Full article
(This article belongs to the Special Issue Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications)
►▼ Show Figures

Figure 1

30 pages, 3177 KiB  
Article
Bioactive Composition of Tropical Flowers and Their Antioxidant and Antimicrobial Properties
by Elena Coyago-Cruz, Alejandro Barrigas, Aida Guachamin, Jorge Heredia-Moya, Johana Zuñiga-Miranda and Edwin Vera
Foods 2024, 13(23), 3766; https://doi.org/10.3390/foods13233766 - 24 Nov 2024
Viewed by 796
Abstract
This study evaluated tropical flower petals’ bioactive compounds and antioxidant and antimicrobial properties. The physicochemical characteristics, carotenoids, phenolics, anthocyanins, organic acids, and antioxidant activity of 67 flowers were analyzed. In addition, the antimicrobial activity against Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Streptococcus [...] Read more.
This study evaluated tropical flower petals’ bioactive compounds and antioxidant and antimicrobial properties. The physicochemical characteristics, carotenoids, phenolics, anthocyanins, organic acids, and antioxidant activity of 67 flowers were analyzed. In addition, the antimicrobial activity against Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Streptococcus mutans, Candida albicans, and Candida tropicalis of 35 species was determined. A 2 × 3 experimental design was used for the extraction of carotenoids and phenolics, including solvents and ultrasonic agitation times. The mixture of methanol–acetone–dichloromethane (1:1:2) and acetone–methanol (2:1) resulted in the highest concentration of carotenoids, while acidified 80% methanol favoured phenolic extraction. Renealmia alpinia was extremely rich in carotenoids (292.5 mg β-carotene/g DW), Pleroma heteromallum in anthocyanins (7.35 mg C-3-gl/g DW), while a high content of citric acid was found in Hibiscus rosa-sinensis (17,819 mg/100 g DW). On the other hand, Thibaudia floribunda showed the highest antioxidant activity (7.8 mmol Trolox equivalent/g DW). The main phenolics were m-coumaric acid in Acalypha poiretii (12,044 mg/100 g DW), 4-hydroxybenzoic acid in Brugmansia arborea (10,729 mg/100 g DW), and kaempferol in Dahlia pinnata (8236 mg/100 g DW). The extract of Acalypha poiretii, Brownea macrophylla, and Cavendishia nobilis showed antibacterial activity, while the extract of Pleroma heteromallum was the only one active against Candida albicans. These findings highlight the potential health benefits from certain tropical flowers. Full article
(This article belongs to the Special Issue Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications)
►▼ Show Figures

Figure 1

11 pages, 1591 KiB  
Article
Inhibition of Amyloid β Accumulation by Protease-Digested Whitebait (Shirasu) in a Murine Model of Alzheimer’s Disease
by Takahiro Katsuki, Kayako Ogi, Ayaka Kinno, Shingo Kasamatsu, Hideshi Ihara and Hidenobu Sumitani
Foods 2024, 13(18), 2858; https://doi.org/10.3390/foods13182858 - 10 Sep 2024
Viewed by 1156
Abstract
The number of people with dementia is increasing annually worldwide. Alzheimer’s disease (AD), which accounts for the highest percentage of dementia-causing diseases, remains difficult to cure, and prevention of its onset is important. We aimed to discover new AD-preventive ingredients and investigate the [...] Read more.
The number of people with dementia is increasing annually worldwide. Alzheimer’s disease (AD), which accounts for the highest percentage of dementia-causing diseases, remains difficult to cure, and prevention of its onset is important. We aimed to discover new AD-preventive ingredients and investigate the inhibitory effects of ten different species of seafood digests prepared by protease treatment on β-secretase 1 (BACE1) activity. Substantial inhibition of BACE1 activity was observed in five species of seafood, and protease-digested whitebait (WPD) showed the highest inhibitory effect among the ten marine samples. We further examined the potential of WPD as an AD preventive component using a familial AD strain (5xFAD) murine model. The intraperitoneal administration of WPD for 28 days substantially decreased the insoluble amyloid β1–42 content and the expression of glial fibrillary acidic protein, a marker of astrogliosis, in the cerebral cortex of the 5xFAD mice. These results strongly suggest that WPD is a novel functional food-derived ingredient with preventive effects against AD. Full article
(This article belongs to the Special Issue Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications)
►▼ Show Figures

Figure 1

16 pages, 3770 KiB  
Article
Nutritional Value, Fatty Acid and Phytochemical Composition, and Antioxidant Properties of Mysore Fig (Ficus drupacea Thunb.) Fruits
by Hosakatte Niranjana Murthy, Guggalada Govardhana Yadav, Kadanthottu Sebastian Joseph, Sabha Khan H. S., Snehalata M. Magi, Yaser Hassan Dewir and Nóra Mendler-Drienyovszki
Foods 2024, 13(17), 2845; https://doi.org/10.3390/foods13172845 - 7 Sep 2024
Viewed by 1209
Abstract
Ficus drupacea is a fruit-bearing tree that is distributed in Southeast Asia and Australia. The objective of this research was to ascertain the following with regard to ripened fruits: (i) their nutritional value, (ii) their mineral status, (iii) the fatty acid composition of [...] Read more.
Ficus drupacea is a fruit-bearing tree that is distributed in Southeast Asia and Australia. The objective of this research was to ascertain the following with regard to ripened fruits: (i) their nutritional value, (ii) their mineral status, (iii) the fatty acid composition of fruit and seed oil, (iv) their phytochemical makeup, and (v) their antioxidant properties. The ripened fruits contained 3.21%, 3.25%, 0.92%, 1.47%, and 2.20% carbohydrate, protein, fat, ash, and fiber, respectively. Fruits had an energy content of 30.18 kcal/100 g. In terms of mineral content, the fruit was rich in potassium, magnesium, calcium, and nitrogen, with values of 21.03, 13.24, 11.07, and 4.13 mg/g DW. Iron, zinc, manganese, and boron had values of 686.67, 124.33, 114.40, and 35.78 µg/g DW, respectively. The contents of oxalate and phytate were 14.44 and 2.8 mg/g FW, respectively. The fruit and seed oil content were 0.67 and 8.07%, respectively, and the oil’s physicochemical properties were comparable to those of fig fruit and seed oils. Omega-3 (α-linolenic acid), omega-6 (linoleic acid), and omega-9 (oleic acid) fatty acids were abundant in the oils. Fruit extracts in acetone, methanol, and water have greater concentrations of phenolics, flavonoids, and alkaloids. The 2,2-diphenyl-2-picrylhydrazyl, total antioxidant activity, and ferric reducing antioxidant power assays demonstrated increased antioxidant activities in close correlation with the higher concentrations of phenolics, flavonoids, and alkaloids. The results of this study demonstrate that the fruits of F. drupacea are a strong source of nutrients and phytochemicals, and they merit more investigation and thought for possible uses. Full article
(This article belongs to the Special Issue Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications)
►▼ Show Figures

Figure 1

14 pages, 1983 KiB  
Article
Qualitative and Quantitative Analyses of Sialyl O-Glycans in Milk-Derived Sialylglycopeptide Concentrate
by Junichi Higuchi, Masaki Kurogochi, Toshiyuki Yamaguchi, Noriki Fujio, Sho Mitsuduka, Yuko Ishida, Hirofumi Fukudome, Noriko Nonoyama, Masayuki Gota, Mamoru Mizuno and Fumihiko Sakai
Foods 2024, 13(17), 2792; https://doi.org/10.3390/foods13172792 - 2 Sep 2024
Viewed by 835
Abstract
Sialyl glycans have several biological functions. We have previously reported on the preparation and bifidogenic activity of milk-derived sialylglycopeptide (MSGP) concentrate containing sialyl O-glycans. The current study qualitatively and quantitatively analyzed the sialyl O-glycans present in the MSGP concentrate. Notably, our [...] Read more.
Sialyl glycans have several biological functions. We have previously reported on the preparation and bifidogenic activity of milk-derived sialylglycopeptide (MSGP) concentrate containing sialyl O-glycans. The current study qualitatively and quantitatively analyzed the sialyl O-glycans present in the MSGP concentrate. Notably, our quantitative analysis indicated that a majority of O-glycopeptides in the MSGP concentrate were derived from glycomacropeptides. The concentrate was found to contain mainly three types of sialyl core 1 O-glycans, with the disialyl core 1 O-glycan being the most abundant. We successfully quantified three types of sialyl core 1 O-glycans using a meticulous method that used homogeneous O-glycopeptides as calibration standards. Our results provide valuable insights into assessment strategies for the quality control of O-glycans in dietary products and underscore the potential applications of MSGP concentrate in the food industry and other industries. Full article
(This article belongs to the Special Issue Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications)
►▼ Show Figures

Figure 1

22 pages, 1131 KiB  
Article
Characterization of Antioxidant Bioactive Compounds and Rheological, Color and Sensory Properties in 3D-Printed Fruit Snacks
by Anica Bebek Markovinović, Tomislav Bosiljkov, Tibor Janči, Marko Kostić, Nebojša Dedović, Ela Lučić, Katarina Bavrka, Branimir Pavlić and Danijela Bursać Kovačević
Foods 2024, 13(11), 1623; https://doi.org/10.3390/foods13111623 - 23 May 2024
Viewed by 1183
Abstract
The influence of wheat starch (6%, 8% and 10%, w/w) and a 3D printing program (program 1 vs. program 2) on the content of bioactive compounds, antioxidant capacity, color parameters and rheological and sensory properties was investigated in 3D strawberry [...] Read more.
The influence of wheat starch (6%, 8% and 10%, w/w) and a 3D printing program (program 1 vs. program 2) on the content of bioactive compounds, antioxidant capacity, color parameters and rheological and sensory properties was investigated in 3D strawberry and strawberry tree fruit snacks. Increasing the starch content led to a decrease in the content of almost all the bioactive compounds, while it had no effect on the antioxidant capacity. The printing program had no significant effect on the bioactive compounds (except hydroxycinnamic acids), antioxidant capacity and color parameters. A higher starch content improved the strength of the sample but had no effect on the mechanical properties. Smaller particles with a higher starch content improved the stability of the sample. In contrast to the programs, varying the starch content had a significant effect on all the color parameters except the a* values. Eight different sweeteners in two different concentrations were used for the sensory evaluation of the 3D-printed snacks. The variations in sweetener content only affected the sweet and harmonious taste. In summary, this study confirms the great potential of fruit bases for the production of 3D-printed snacks with excellent biological and rheological properties, which can be a step toward personalized food with the addition of sweeteners. Full article
(This article belongs to the Special Issue Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications)
►▼ Show Figures

Graphical abstract

14 pages, 1320 KiB  
Article
A Characterization of Biological Activities and Bioactive Phenolics from the Non-Volatile Fraction of the Edible and Medicinal Halophyte Sea Fennel (Crithmum maritimum L.)
by Clément Lemoine, Maria João Rodrigues, Xavier Dauvergne, Stéphane Cérantola, Luísa Custódio and Christian Magné
Foods 2024, 13(9), 1294; https://doi.org/10.3390/foods13091294 - 23 Apr 2024
Viewed by 1551
Abstract
Although the biochemical composition and biological properties of the volatile fraction of the halophyte sea fennel (Crithmum maritimum L.) have been largely described, little is known about its polar constituents and bioactivities. Here, a hydromethanolic extract of Crithmum maritimum (L.) leaves was [...] Read more.
Although the biochemical composition and biological properties of the volatile fraction of the halophyte sea fennel (Crithmum maritimum L.) have been largely described, little is known about its polar constituents and bioactivities. Here, a hydromethanolic extract of Crithmum maritimum (L.) leaves was fractionated, and the fractions were evaluated in vitro for antioxidant (using DPPH, ABTS, and FRAP bioassays), anti-inflammatory (inhibition of NO production in RAW 264.7 macrophages), antidiabetic (alpha-glucosidase inhibition), neuroprotective (inhibition of acetylcholinesterase), and skin-protective (tyrosinase and melanogenesis inhibitions) activities. Polar fractions of the extract were rich in phenolics and, correlatively, displayed a strong antioxidant power. Moreover, fractions eluted with MeOH20 and MeOH80 exhibited a marked inhibition of alpha-glucosidase (IC50 = 0.02 and 0.04 mg/mL, respectively), MeOH60 fractions showed a strong capacity to reduce NO production in macrophages (IC50 = 6.4 μg/mL), and MeOH80 and MeOH100 fractions had strong anti-tyrosinase activities (630 mgKAE/gDW). NMR analyses revealed the predominance of chlorogenic acid in MeOH20 fractions, 3,5-dicaffeoylquinic acid in MeOH40 fractions, and 3-O-rutinoside, 3-O-glucoside, 3-O-galactoside, and 3-O-robinobioside derivatives of quercetin in MeOH60 fractions. These compounds likely account for the strong antidiabetic, antioxidant, and anti-inflammatory properties of sea-fennel polar extract, respectively. Overall, our results make sea fennel a valuable source of medicinal or nutraceutical agents to prevent diabetes, inflammation processes, and oxidative damage. Full article
(This article belongs to the Special Issue Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications)
►▼ Show Figures

Figure 1

15 pages, 566 KiB  
Article
Volatiles from French and Croatian Sea Fennel Ecotypes: Chemical Profiles and the Antioxidant, Antimicrobial and Antiageing Activity of Essential Oils and Hydrolates
by Olivera Politeo, Pavao Ćurlin, Petra Brzović, Killian Auzende, Christian Magné and Ivana Generalić Mekinić
Foods 2024, 13(5), 695; https://doi.org/10.3390/foods13050695 - 24 Feb 2024
Cited by 5 | Viewed by 1636
Abstract
Sea fennel is a halophytic plant rich in valuable nutritional components and is characterized by pleasant organoleptic properties. While its essential oils (EOs) are well investigated, there are no reports on the volatiles from their corresponding hydrolates, which are the main by-products of [...] Read more.
Sea fennel is a halophytic plant rich in valuable nutritional components and is characterized by pleasant organoleptic properties. While its essential oils (EOs) are well investigated, there are no reports on the volatiles from their corresponding hydrolates, which are the main by-products of EO isolation, as well as on their biological activity. Therefore, the composition and biological activities of EOs and corresponding hydrolates of sea fennel from Atlantic (French, FRA) and Mediterranean (Croatian, CRO) ecotypes were investigated and compared. The EO from the CRO sample was characterized by an abundance of sabinene and limonene, while that from the FRA ecotype was rich in dillapiol and carvacryl methyl ether. The CRO hydrolate was rich in terpinen-4-ol and 10-(acetylmethyl)-3-carene, while dillapiol, thymyl methyl ether and γ-terpinene were the main compounds in the FRA sea fennel hydrolate. The biological activities of the EOs and hydrolates were evaluated for their antioxidant (with DPPH, NO, FRAP and ORAC bioassays), antimicrobial (against some Gram+ and Gram- spoilage bacteria) and antiageing (tyrosinase, elastase and collagenase inhibition) activities. Both EOs showed low reducing powers and antiradical activities while the ability of both hydrolates to quench NO was slightly higher (35–39% if inhibition). The FRA EO showed low activity against Staphylococcus aureus (8 mm), while CRO moderately inhibited the growth of P. aeruginosa (8 mm), but strongly inhibited the other two bacterial strains. While the French EO showed no antityrosinase and anticollagenase activity, the Croatian oil significantly inhibited both enzymes (IC50 of 650 µg/mL and IC50 of 2570 µg/mL, respectively) probably due to the dominance of limonene and sabinene. Neither EO exhibited antielastase properties, while the hydrolates from both ecotypes showed no antiageing activity, regardless of the enzyme tested. The EOs from the aerial parts of sea fennel from FRA and CRO differed greatly in composition, resulting in different activities. The Croatian samples appeared to have better biological properties and are therefore good candidates for applications as preservatives or antiageing agents. Full article
(This article belongs to the Special Issue Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications)
►▼ Show Figures

Graphical abstract

26 pages, 2532 KiB  
Article
Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread
by Federica Cardinali, Luca Belleggia, Anna Reale, Martina Cirlini, Floriana Boscaino, Tiziana Di Renzo, Lorenzo Del Vecchio, Natascia Cavalca, Vesna Milanović, Cristiana Garofalo, Cristiana Cesaro, Giorgia Rampanti, Andrea Osimani and Lucia Aquilanti
Foods 2024, 13(3), 460; https://doi.org/10.3390/foods13030460 - 1 Feb 2024
Cited by 4 | Viewed by 1409
Abstract
In this study, the morpho-textural features, total phenolic content (TPC), and antioxidant capacity (AOC) of bread fortified with olive (Olea europaea L.) pomace were evaluated. Fresh olive pomace was subjected to microbiological and chemical (TPC, AOC, and fiber) analyses; then, the same [...] Read more.
In this study, the morpho-textural features, total phenolic content (TPC), and antioxidant capacity (AOC) of bread fortified with olive (Olea europaea L.) pomace were evaluated. Fresh olive pomace was subjected to microbiological and chemical (TPC, AOC, and fiber) analyses; then, the same olive pomace was analyzed during 1 to 6 months of storage at 4 °C or −20 °C. All olive pomace samples were used in 10%, 15%, or 20% amounts to produce type 0 soft wheat (Triticum aestivum) and whole wheat bread samples. The volatile organic compounds (VOCs) in the bread samples were also analyzed to assess the effect of the addition of the olive pomace on the flavor profile of the baked products. The TPC and AOC evaluation of olive pomace showed no differences among the analyzed samples (fresh, refrigerated, or frozen). Regarding the bread containing olive pomace, the specific volume was not affected by the amount or the storage methods of the added pomace. Bread samples produced with soft wheat flour showed the lowest hardness values relative to those produced with whole wheat flour, irrespective of the amount or storage method of the olive pomace. Regarding color, the crust and crumb of the bread samples containing 20% olive pomace were significantly darker. The bread samples containing 20% olive pomace had the highest TPC. The bread samples with fresh olive pomace were characterized by terpenoids, ketones, and aldehydes, whereas the bread samples containing refrigerated olive pomace were characterized by alcohols (mainly ethanol), acids, esters, and acetate. Finally, the bread samples with frozen olive pomace showed a volatile profile similar to that of bread produced with fresh olive pomace. Olive pomace was shown to be a suitable ingredient for producing bread with high nutritional value. Full article
(This article belongs to the Special Issue Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications)
►▼ Show Figures

Figure 1

Review

Jump to: Research

27 pages, 1218 KiB  
Review
Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners?
by Estrella Sayas-Barberá, Concepción Paredes, Manuel Salgado-Ramos, Noelia Pallarés, Emilia Ferrer, Casilda Navarro-Rodríguez de Vera and José Ángel Pérez-Álvarez
Foods 2024, 13(1), 129; https://doi.org/10.3390/foods13010129 - 29 Dec 2023
Cited by 4 | Viewed by 5138
Abstract
The current levels of added sugars in processed foods impact dental health and contribute to a range of chronic non-communicable diseases, such as overweight, obesity, metabolic syndrome, type 2 diabetes, and cardiovascular diseases. This review presents sugars and sweeteners used in food processing, [...] Read more.
The current levels of added sugars in processed foods impact dental health and contribute to a range of chronic non-communicable diseases, such as overweight, obesity, metabolic syndrome, type 2 diabetes, and cardiovascular diseases. This review presents sugars and sweeteners used in food processing, the current possibility to replace added sugars, and highlights the benefits of using dates as a new natural, nutritious and healthy alternative to synthetic and non-nutritive sweeteners. In the context of environmental sustainability, palm groves afford a propitious habitat for a diverse array of animal species and assume a pivotal social role by contributing to the provisioning of sustenance and livelihoods for local communities. The available literature shows the date as an alternative to added sugars due to its composition in macro and micronutrients, especially in bioactive components (fiber, polyphenols and minerals). Therefore, dates are presented as a health promoter and a preventative for certain diseases with the consequent added value. The use of damaged or unmarketable dates, due to its limited shelf life, can reduce losses and improve the sustainability of date palm cultivation. This review shows the potential use dates, date by-products and second quality dates as sugar substitutes in the production of sweet and healthier foods, in line with broader sustainability objectives and circular economy principles. Full article
(This article belongs to the Special Issue Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications)
►▼ Show Figures

Graphical abstract

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-10
Back to TopTop