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Advances in Fruit and Vegetable Quality, Bioactive Compounds, and Nutritional...
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Advances in Fruit and Vegetable Quality, Bioactive Compounds, and Nutritional Value: 2nd Edition

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

Deadline for manuscript submissions: 27 November 2024 | Viewed by 4728

Special Issue Editors

Dr. Lucía Cassani

E-Mail Website
Guest Editor
Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, 36310 Vigo, Spain
Interests: fruit and vegetable quality; bioactive compounds; green processing; functional foods; waste recycling; nanoencapsulation
Special Issues, Collections and Topics in MDPI journals
Dr. Andrea Gomez-Zavaglia

E-Mail Website
Guest Editor
Center for Research and Development in Food Cryotechnology, (CIDCA-CONICET-UNLP), La Plata, Argentina
Interests: probiotics; prebiotics; fermented products; circular economy; food processing; green synthesis processes; structure function relationship
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The increasing demand for fresh fruit- and vegetable-based products is related to growing evidence regarding both their nutritional value and the presence of health-promoting compounds. However, fresh fruits and vegetables are highly perishable, leading to significant losses throughout the whole supply chain. Thus, extending the shelf life of minimally processed fruit and vegetables while retaining overall quality remains a challenging task. For this purpose, the application of emerging processes and the development of edible coatings and films are some of the currently applied strategies to overcome these disadvantages. On the other hand, innovative approaches have been proposed to valorize waste and fruit and vegetable byproducts including green extraction procedures for bioactive ingredients, micro/nanoencapsulation, fermentation processes, and the synthesis of nanoparticles, among others. Thus, this Special Issue seeks to provide an overview of recent advancements in processes aiming toward maintaining the overall quality (microbiological, sensory, and nutritional) of fresh-cut fruit and vegetables for prolonged storage as well as green approaches that deal with valorizing waste from the agrofood industry. The development of novel functional foods containing fruit- and vegetable-waste-based ingredients will be also considered.

We invite researchers to submit original research or review articles to this Special Issue that are in line with the above-mentioned objectives. These high-quality articles should consider one or more of the following topics: emerging preservation technologies, edible coatings and films, fermentation processes, green extraction technologies, micro/nanoencapsulation, the synthesis of nanoparticles for application in the food industry, the incorporation of bioactive compounds into functional foods, and/or sustainable valorizing processes.

Dr. Lucía Cassani
Dr. Andrea Gomez-Zavaglia
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

  • valorizing strategies
  • overall quality
  • extended shelf life
  • green processes
  • bioactive compounds
  • stabilizing approaches
  • nanotechnology
  • functional foods

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Published Papers (5 papers)

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Research

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14 pages, 448 KiB  
Article
Comparison in Antioxidant Potential and Concentrations of Selected Bioactive Ingredients in Fruits of Lesser-Known Species
by Barbara Łata, Piotr Latocha, Radosław Łaźny and Anna Gutfeld
Foods 2024, 13(18), 2926; https://doi.org/10.3390/foods13182926 - 15 Sep 2024
Abstract
Fruits with a high content of biologically active compounds are essential in preventing many diseases. Therefore, the interest in searching for and testing new plant sources for bioactive constituents remains strong. Although many publications on individual species exist, their results are difficult to [...] Read more.
Fruits with a high content of biologically active compounds are essential in preventing many diseases. Therefore, the interest in searching for and testing new plant sources for bioactive constituents remains strong. Although many publications on individual species exist, their results are difficult to compare directly due to varying methods and conditions of analysis. Only a few studies have investigated many different species in a single analysis. Therefore, we examined and compared 21 different genotypes, using various measurement methods for total phenolic content (TPC) (Folin–Ciocalteu, FBBB), total antioxidant capacity (ABTS, FRAP, DPPH), and the HPLC technique for the total ascorbate concentration in freshly harvested fruits. One-way ANOVA, Principal Component Analysis, and Pearson Correlation were used to analyse and compare the results. The tested samples showed significant differences in TPC, ascorbate content, and antioxidant capacity. The correlation between the content of bioactive compounds and antioxidant capacity depended on the analytical methods, with results obtained using the FRAP test being the most strongly correlated. Due to higher levels of polyphenols, ascorbate, and antioxidant potential, the most promising species for further evaluation appear to be Chaenomeles × californica, Actinidia kolomikta, Mespilus germanica, and ×Sorboaronia fallax. Full article
(This article belongs to the Special Issue Advances in Fruit and Vegetable Quality, Bioactive Compounds, and Nutritional Value: 2nd Edition)
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13 pages, 4250 KiB  
Article
Black Mulberries (Morus nigra L.) Modulate Oxidative Stress and Beta-Amyloid-Induced Toxicity, Becoming a Potential Neuroprotective Functional Food
by Guillermo Cásedas, Cristina Moliner, Alba Abad-Longas, Sonia Núñez, Carlota Gómez-Rincón, Filippo Maggi and Víctor López
Foods 2024, 13(16), 2577; https://doi.org/10.3390/foods13162577 - 17 Aug 2024
Viewed by 644
Abstract
Black mulberry (Morus nigra L.) is a common edible fruit from the Moraceae family with a wide variety of nutritional and medicinal applications, mainly due to its antioxidant and anti-inflammatory properties. The purpose of this work was to investigate the cytoprotective and [...] Read more.
Black mulberry (Morus nigra L.) is a common edible fruit from the Moraceae family with a wide variety of nutritional and medicinal applications, mainly due to its antioxidant and anti-inflammatory properties. The purpose of this work was to investigate the cytoprotective and neuroprotective capacity of a hydrophilic black mulberry solvent-free extract rich in polyphenols, including the antioxidant, antiradical, and enzymatic mechanisms that would explain these effects. Its neuroprotective potential was evaluated in vitro using the Neuro-2a cell line and in vivo through the Caenorhabditis elegans organism model. Neuro-2a cells were treated at different concentrations of the extract (25–500 µg/mL) and hydrogen peroxide (300 µM) as an oxidant agent, simultaneously. From these treatments, redox status (intracellular ROS production) and cellular activity (MTT) were also quantified in Neuro-2a. Regarding the C. elegans assay, the protection of the extract against β-amyloid toxicity was measured against the CL4176 strain, which is a model of Alzheimer disease. As a complementary neuroprotective assay, its potential to inhibit the monoamine oxidase A (MAO-A) enzyme was measured. In addition, an Artemia salina bioassay was performed for preliminary toxicity screening. And its antioxidant properties were evaluated by means of the FRAP assay. The results confirm its neuroprotective potential and its ability to scavenge free radicals and decrease ROS production, also acting as a moderate MAO-A inhibitor. Moreover, the polyphenolic extract alleviates the toxicity induced by β-amyloid accumulation in C. elegans. Concluding, Morus nigra can be considered a functional food with bioactive compounds that may prevent the onset of neurodegenerative diseases. Full article
(This article belongs to the Special Issue Advances in Fruit and Vegetable Quality, Bioactive Compounds, and Nutritional Value: 2nd Edition)
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17 pages, 1293 KiB  
Article
Evolution of Quality Parameters and Bioactivity of Actinidia chinensis cv. Sungold (Kiwifruit) Slices Subjected to Different Drying Conditions Storage for 4 Months
by Sicari Vincenzo, Mincione Antonio, Romeo Rosa, Pino Roberta, Conforti Filomena and Loizzo Monica Rosa
Foods 2024, 13(13), 2100; https://doi.org/10.3390/foods13132100 - 1 Jul 2024
Cited by 1 | Viewed by 610
Abstract
The present study aimed to investigate the impact on nutritional and functional properties of dried kiwifruit (Actinidia chinensis cv. Sungold) slices during conservation for 120 days in sealed containers in the dark at 25 °C. For this purpose, kiwifruits slices were dried [...] Read more.
The present study aimed to investigate the impact on nutritional and functional properties of dried kiwifruit (Actinidia chinensis cv. Sungold) slices during conservation for 120 days in sealed containers in the dark at 25 °C. For this purpose, kiwifruits slices were dried at two different temperatures, 40 and 55 °C, for 30 and 25 h, respectively. Fresh and dried kiwi slices were analyzed for their pH, activity water, total solid soluble (TSS), color, titratable acidity, total phenols (TPC) and flavonoids content (TFC), organic acids, and radical scavenging activities. Analysis carried out on the dehydrated samples showed a good aptitude of kiwi material towards the drying process. Particularly, it has been observed that the drying treatment at low temperature helped to preserve the nutraceutical properties of the fruits. In fact, samples treated at 40 °C (KLT) showed at day 0 (T0) the highest TPC and TFC with values of 979.42 Gallic Acid Equivalents (GAE)/100 g of dried weight (dw) and 281.84 mg catechin equivalents (CTE)/100 g dw even if compared with fresh kiwi slices sample (FKF). Moreover, KLT also exhibited the highest values of antioxidant activity (1657 mmol Trolox/100 g dw). After 120 days storage, all dried samples showed a high ascorbic acid content (429–339 mg/100 g dw fruits) and only a slight variation of physicochemical parameters. Textural Parameters (hardness, springiness, cohesiveness, gumminess, and chewiness), apart from resilience results, showed significant differences between kiwifruit dried at 55 °C and at 50 °C (KLT and KHT, respectively). Color and aroma intensity were the main sensory descriptors with higher scores. Full article
(This article belongs to the Special Issue Advances in Fruit and Vegetable Quality, Bioactive Compounds, and Nutritional Value: 2nd Edition)
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16 pages, 1383 KiB  
Article
Anti-Inflammatory, Antioxidant, and Genoprotective Effects of Callus Cultures Obtained from the Pulp of Malus pumila cv Miller (Annurca Campana Apple)
by Federica Gubitosa, Daniele Fraternale, Leila Benayada, Roberta De Bellis, Andrea Gorassini, Roberta Saltarelli, Sabrina Donati Zeppa and Lucia Potenza
Foods 2024, 13(13), 2036; https://doi.org/10.3390/foods13132036 - 27 Jun 2024
Viewed by 1619
Abstract
Apples are rich in phytochemicals useful for human health. However, environmental factors can greatly affect the accumulation of these compounds. To face this problem, the callus culture technique was used to obtain large quantities of phytochemicals. Specifically, two callus cultures were obtained from [...] Read more.
Apples are rich in phytochemicals useful for human health. However, environmental factors can greatly affect the accumulation of these compounds. To face this problem, the callus culture technique was used to obtain large quantities of phytochemicals. Specifically, two callus cultures were obtained from ripe Annurca apple pulp (Malus pumila cv Miller) and cultivated under different light conditions: darkness and an 18-h photoperiod. The hydro-alcoholic extracts from the calli underwent analysis using GC-MS, GC-FID, and HPLC-DAD-ESI-MSn to determine the qualitative and quantitative content of phenolic and triterpenic acids. The study revealed the predominant presence of triterpenic compounds in both calli. Furthermore, we investigated their radical scavenging and antioxidant activities through DPPH, ABTS, ORAC assays, and lipoxygenase inhibition activity. Genoprotection was evaluated via nicking assay, and the anti-inflammatory effect was investigated via Griess assay on LPS-injured murine macrophages. All the analyses performed were compared with peel and pulp hydroalcoholic extracts. The results showed that both calli primarily show anti-inflammatory activity and moderate antioxidant effect and can protect DNA against oxidative stimuli. This data encouraged further research aimed at utilizing callus as a bioreactor to produce secondary metabolites for use in preventive and therapeutic applications to combat acute or chronic age-associated diseases. Full article
(This article belongs to the Special Issue Advances in Fruit and Vegetable Quality, Bioactive Compounds, and Nutritional Value: 2nd Edition)
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Review

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18 pages, 1841 KiB  
Review
Food Additives Derived from Fruits and Vegetables for Sustainable Animal Production and Their Impact in Latin America: An Alternative to the Use of Antibiotics
by Marina Golowczyc and Andrea Gomez-Zavaglia
Foods 2024, 13(18), 2921; https://doi.org/10.3390/foods13182921 - 15 Sep 2024
Abstract
The production of healthy animal-derived food entails the effective control of foodborne pathogens and strategies to mitigate microbial threats during rearing. Antibiotics have been traditionally employed in animal farming to manage bacterial infections. However, the prohibition of antibiotic growth promoters in livestock farming [...] Read more.
The production of healthy animal-derived food entails the effective control of foodborne pathogens and strategies to mitigate microbial threats during rearing. Antibiotics have been traditionally employed in animal farming to manage bacterial infections. However, the prohibition of antibiotic growth promoters in livestock farming has brought significant changes in animal production practices. Although antibiotics are now restricted to treating and preventing bacterial infections, their overuse has caused serious public health issues, including antibiotic resistance and the presence of antibiotic residues in food and wastewater. Therefore, sustainable animal production is crucial in reducing the spread of antibiotic-resistant bacteria. Annually, 40–50% of fruit and vegetable production is discarded worldwide. These discards present significant potential for extracting value-added ingredients, which can reduce costs, decrease waste, and enhance the food economy. This review highlights the negative impacts of antibiotic use in livestock farming and stresses the importance of analyzing the challenges and safety concerns of extracting value-added ingredients from fruit and vegetable co-products at an industrial scale. It also explores the current trends in reducing antibiotic use in livestock, with a focus on Latin American contexts. Finally, the suitability of using value-added ingredients derived from fruit and vegetable co-products for animal feeds is also discussed. Full article
(This article belongs to the Special Issue Advances in Fruit and Vegetable Quality, Bioactive Compounds, and Nutritional Value: 2nd Edition)
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