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The Food Processing Industry’s 200th Anniversary: Bioactive Compounds, Antioxidants, and Potential Health Benefits

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A special issue of International Journal of Molecular Sciences (ISSN 1422-0067). This special issue belongs to the section "Bioactives and Nutraceuticals".

Deadline for manuscript submissions: 20 September 2024 | Viewed by 10543

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Special Issue Editors

Dr. Vassilis Athanasiadis

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Guest Editor

Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, Greece
Interests: functional foods; polyphenols; antioxidants; public health; nutritional evaluation; natural product extracts
Special Issues, Collections and Topics in MDPI journals

Dr. Theodoros G. Chatzimitakos

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Guest Editor

Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, Greece
Interests: antioxidant compounds; bioactive compounds; sample preparation; extraction; nanomaterials; metabolomics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The term "industrial revolution" is shorthand for a historical era that began in Great Britain in the 18th century and was characterized by an apparent acceleration of progress. Over the years, the food industry has changed and adapted to meet changing consumer demands and behaviors. The supply, consumption, and delivery of food products around the world are part of a complex system that define this industry. Food processes can bestow the potential health benefits of bioactive compounds in food processed products. People with allergies, diabetes, and other health issues who cannot consume certain, common food items also benefit from modern food processing. Additional nutrients, such as vitamins and antioxidants, can be added to foods during processing. Food processing offers a number of advantages, such as extending the shelf life of food and improving the usability of products. However, highly processed meals can have disadvantages. According to the World Health Organization, a diet high in fat, added sugar, and salt, such as one that includes many highly processed foods, can increase the risk of cancer, type 2 diabetes, and heart disease. The key is to strike a balance between the advantages and disadvantages of food processing. This can be achieved by consuming a mix of whole, minimally processed foods and those that have undergone some processing to improve their safety, taste, and nutritional value. It is also important to be mindful of the ingredients used in processed foods and to choose options that are made with natural ingredients.

Since it is necessary to develop approaches that provide improved food products for human health and wellbeing, while minimizing the environmental impact, such that the circular economy becomes a reality in food (and industrial) processing, this Special Issue on "The Food Processing Industry's 200th Anniversary: Bioactive Compounds, Antioxidants, and Potential Health Benefits" will (I) explore the maintenance or enhancement of the concentration of bioactive compounds that can be used as functions in foods during their processing and (II) examine the mechanisms by which the desired effect is achieved. Original research articles and reviews on the topic are welcome.

Dr. Vassilis Athanasiadis
Dr. Theodoros G. Chatzimitakos
Guest Editors

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Keywords

antioxidants
bioactive compounds
food processing
functional foods
green processes
health potentials
molecular mechanisms
polyphenols
shelf life
vitamins

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Published Papers (8 papers)

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Research

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14 pages, 1567 KiB

Open AccessArticle

Angiotensin-Converting Enzyme and Renin-Inhibitory Activities of Protein Hydrolysates Produced by Alcalase Hydrolysis of Peanut Protein

by Sukanya Poddar and Jianmei Yu

Int. J. Mol. Sci. 2024, 25(13), 7463; https://doi.org/10.3390/ijms25137463 - 7 Jul 2024

Viewed by 796

Abstract

Hypertension is a major controllable risk factor associated with cardiovascular disease (CVD) and overall mortality worldwide. Most people with hypertension must take medications that are effective in blood pressure management but cause many side effects. Thus, it is important to explore safer antihypertensive alternatives to regulate blood pressure. In this study, peanut protein concentrate (PPC) was hydrolyzed with 3–5% Alcalase for 3–10 h. The in vitro angiotensin-converting enzyme (ACE) and renin-inhibitory activities of the resulting peanut protein hydrolysate (PPH) samples and their fractions of different molecular weight ranges were determined as two measures of their antihypertensive potentials. The results show that the crude PPH produced at 4% Alcalase for 6 h of hydrolysis had the highest ACE-inhibitory activity with IC₅₀ being 5.45 mg/mL. The PPH samples produced with 3–5% Alcalase hydrolysis for 6–8 h also displayed substantial renin-inhibitory activities, which is a great advantage over the animal protein-derived bioactive peptides or hydrolysate. Remarkably higher ACE- and renin-inhibitory activities were observed in fractions smaller than 5 kDa with IC₅₀ being 0.85 and 1.78 mg/mL. Hence, the PPH and its small molecular fraction produced under proper Alcalase hydrolysis conditions have great potential to serve as a cost-effective anti-hypertensive ingredient for blood pressure management. Full article

(This article belongs to the Special Issue The Food Processing Industry’s 200th Anniversary: Bioactive Compounds, Antioxidants, and Potential Health Benefits)

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18 pages, 7405 KiB

Open AccessArticle

Effect of Addition of Tannin Extract from Underutilized Resources on Allergenic Proteins, Color and Textural Properties of Egg White Gels

by Yoko Tsurunaga, Mika Ishigaki, Tetsuya Takahashi, Shiori Arima, Sae Kumagai, Yoshimasa Tsujii and Shota Koyama

Int. J. Mol. Sci. 2024, 25(7), 4124; https://doi.org/10.3390/ijms25074124 - 8 Apr 2024

Cited by 1 | Viewed by 1077

Abstract

Tannins, present in numerous plants, exhibit a binding affinity for proteins. In this study, we aimed to exploit this property to reduce the concentration of allergenic egg white proteins. Tannins were extracted, using hot water, from the lyophilized powder of underutilized resources, such as chestnut inner skin (CIS), young persimmon fruit (YPF), and bayberry leaves (BBLs). These extracts were then incorporated into an egg white solution (EWS) to generate an egg white gel (EWG). Allergen reduction efficacy was assessed using electrophoresis and ELISA. Our findings revealed a substantial reduction in allergenic proteins across all EWGs containing a 50% tannin extract. Notably, CIS and BBL exhibited exceptional efficacy in reducing low allergen levels. The addition of tannin extract resulted in an increase in the total polyphenol content of the EWG, with the order of effectiveness being CIS > YPF > BBL. Minimal color alteration was observed in the BBL-infused EWG compared to the other sources. Additionally, the introduction of tannin extract heightened the hardness stress, with BBL demonstrating the most significant effect, followed by CIS and YPF. In conclusion, incorporating tannin extract during EWG preparation was found to decrease the concentration of allergenic proteins while enhancing antioxidant properties and hardness stress, with BBL being particularly effective in preventing color changes in EWG. Full article

(This article belongs to the Special Issue The Food Processing Industry’s 200th Anniversary: Bioactive Compounds, Antioxidants, and Potential Health Benefits)

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19 pages, 3424 KiB

Open AccessArticle

Functionalization of Polyhydroxyalkanoates (PHA)-Based Bioplastic with Phloretin for Active Food Packaging: Characterization of Its Mechanical, Antioxidant, and Antimicrobial Activities

by Seyedeh Fatemeh Mirpoor, Giuseppe Tancredi Patanè, Iolanda Corrado, C. Valeria L. Giosafatto, Giovanna Ginestra, Antonia Nostro, Antonino Foti, Pietro G. Gucciardi, Giuseppina Mandalari, Davide Barreca, Teresa Gervasi and Cinzia Pezzella

Int. J. Mol. Sci. 2023, 24(14), 11628; https://doi.org/10.3390/ijms241411628 - 19 Jul 2023

Cited by 9 | Viewed by 2341

Abstract

The formulation of eco-friendly biodegradable packaging has received great attention during the last decades as an alternative to traditional widespread petroleum-based food packaging. With this aim, we designed and tested the properties of polyhydroxyalkanoates (PHA)-based bioplastics functionalized with phloretin as far as antioxidant, antimicrobial, and morpho-mechanic features are concerned. Mechanical and hydrophilicity features investigations revealed a mild influence of phloretin on the novel materials as a function of the concentration utilized (5, 7.5, 10, and 20 mg) with variation in FTIR e RAMAN spectra as well as in mechanical properties. Functionalization of PHA-based polymers resulted in the acquisition of the antioxidant activity (in a dose-dependent manner) tested by DPPH, TEAC, FRAR, and chelating assays, and in a decrease in the growth of food-borne pathogens (Listeria monocytogenes ATCC 13932). Finally, apple samples were packed in the functionalized PHA films for 24, 48, and 72 h, observing remarkable effects on the stabilization of apple samples. The results open the possibility to utilize phloretin as a functionalizing agent for bioplastic formulation, especially in relation to food packaging. Full article

(This article belongs to the Special Issue The Food Processing Industry’s 200th Anniversary: Bioactive Compounds, Antioxidants, and Potential Health Benefits)

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12 pages, 1501 KiB

Open AccessArticle

Phoenix dactylifera (Ajwa Dates) Alleviate LPS-Induced Sickness Behaviour in Rats by Attenuating Proinflammatory Cytokines and Oxidative Stress in the Brain

by Thippeswamy Boreddy Shivanandappa, Ghallab Alotaibi, Maheswari Chinnadhurai, Sudharshan Reddy Dachani, Mahmad Dabeer Ahmad and Khalid Abdullah Aldaajanii

Int. J. Mol. Sci. 2023, 24(13), 10413; https://doi.org/10.3390/ijms241310413 - 21 Jun 2023

Cited by 3 | Viewed by 2221

Abstract

Traditional medicine claims that various components of the Phoenix dactylifera (date plant) can be used to treat memory loss, fever, inflammation, loss of consciousness, and nerve disorders. The present study aims to evaluate the effectiveness of Phoenix dactylifera fruit extracts (PDF) against rat sickness behaviour caused by lipopolysaccharide (LPS) by assessing behavioural and biochemical parameters. PDF was prepared by extracting dry fruits of P. dactylifera with a methanol:water (4:1, v/v) mixture. The PDF was evaluated for phenolic and flavonoid content and HPLC analysis of quercetin estimation. Adult Wistar rats were treated with LPS, PDF + LPS and dexamethasone + LPS. Water and food intake, behavioural tests such as locomotor activity, tail suspension and forced swim tests were conducted. Furthermore, alanine transaminase (ALT) and aspartate transaminase (AST) were estimated in plasma and malondialdehyde (MDA), reduced glutathione (GSH), nitrite, tumor necrosis factor-α (TNF-α) and interleukin-6 (IL-6), were estimated in the brain. PDF ameliorated LPS-induced sickness behaviour by reducing MDA, nitrite, IL-6, and TNF-α levels and improving GSH, behavioural alteration, water and food intake in the treated rats. In the plasma of the treated rats, PDF also decreased the levels of ALT and AST. The outcomes demonstrated the efficacy of PDF in reducing the sickness behaviour caused by LPS in rats. The authors believe that this study will provide the groundwork for future research to better understand the underlying mechanisms of action and therapeutic efficacy. Full article

(This article belongs to the Special Issue The Food Processing Industry’s 200th Anniversary: Bioactive Compounds, Antioxidants, and Potential Health Benefits)

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Review

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21 pages, 823 KiB

Open AccessReview

The Impact of Thermal Treatment Intensity on Proteins, Fatty Acids, Macro/Micro-Nutrients, Flavor, and Heating Markers of Milk—A Comprehensive Review

by Yi Wang, Ran Xiao, Shiqi Liu, Pengjie Wang, Yinhua Zhu, Tianjiao Niu and Han Chen

Int. J. Mol. Sci. 2024, 25(16), 8670; https://doi.org/10.3390/ijms25168670 - 8 Aug 2024

Viewed by 422

Abstract

Milk thermal treatment, such as pasteurization, high-temperature short-time processing, and the emerging ultra-short-time processing (<0.5 s), are crucial for ensuring milk safety and extending its shelf life. Milk is a nutritive food matrix with various macro/micro-nutrients and other constituents that are possibly affected by thermal treatment for reasons associated with processing strength. Therefore, understanding the relationship between heating strength and milk quality is vital for the dairy industry. This review summarizes the impact of thermal treatment strength on milk’s nutritional and sensory properties, the synthesizing of the structural integrity and bioavailability of milk proteins, the profile and stability of fatty acids, the retention of macro/micro-nutrients, as well as the overall flavor profile. Additionally, it examines the formation of heat-induced markers, such as Maillard reaction products, lactulose, furosine, and alkaline phosphatase activity, which serve as indicators of heating intensity. Flavor and heating markers are commonly used to assess the quality of pasteurized milk. By examining former studies, we conclude that ultra-short-time-processing-treated milk is comparable to pasteurized milk in terms of specific parameters (such as whey protein behavior, furosine, and ALP contents). This review aims to better summarize how thermal treatments influence the milk matrix, guiding the dairy industry’s development and balancing milk products’ safety and nutritional value. Full article

(This article belongs to the Special Issue The Food Processing Industry’s 200th Anniversary: Bioactive Compounds, Antioxidants, and Potential Health Benefits)

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14 pages, 853 KiB

Open AccessReview

Does Vitamin C Supplementation Provide a Protective Effect in Periodontal Health? A Systematic Review and Meta-Analysis

by Roxana Buzatu, Magda Mihaela Luca and Bogdan Andrei Bumbu

Int. J. Mol. Sci. 2024, 25(16), 8598; https://doi.org/10.3390/ijms25168598 - 7 Aug 2024

Viewed by 268

Abstract

Recent research has highlighted potential benefits of vitamin C in managing periodontal diseases, yet systematic reviews to consolidate these findings are scarce. This study aims to evaluate the effectiveness of vitamin C supplementation in preventing and treating periodontal diseases and elucidate the biological mechanisms underlying these effects. We conducted a systematic review following PRISMA guidelines, searching three databases up to 13 April 2024, for studies from 2010 onward. Our selection criteria aimed to capture a wide range of studies regarding vitamin C’s impact on periodontal health. After rigorous screening, 16 studies were included in the final analysis. Meta-analysis techniques were employed to synthesize data and evaluate the association between vitamin C intake and periodontal disease outcomes. The meta-analysis included 17,853 participants from studies with diverse geographical and demographic settings. Notable findings indicated that higher vitamin C intake was associated with a reduction in periodontal disease risk, with a pooled odds ratio (OR) of 1.52 (95% CI: 1.49–1.55). The individual studies reported ORs ranging from 0.62 (95% CI: 0.38–0.94) indicating significant protective effects, to 1.66 (95% CI: 1.04–2.64), suggesting increased risks associated with inadequate vitamin C levels. The heterogeneity among the studies was high (I² = 95.46%), reflecting variability in study design and population characteristics. This systematic review confirms that vitamin C supplementation has a beneficial effect on periodontal health. The significant variability across studies suggests that individual dietary needs and baseline vitamin C levels might influence the effectiveness of supplementation. These findings underscore the importance of personalized nutritional guidance as part of comprehensive periodontal care. Future research should focus on longitudinal studies to better understand the causal relationships and potential confounding factors affecting the link between vitamin C intake and periodontal health. Full article

(This article belongs to the Special Issue The Food Processing Industry’s 200th Anniversary: Bioactive Compounds, Antioxidants, and Potential Health Benefits)

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23 pages, 2290 KiB

Open AccessReview

Narrative Review of the Current and Future Perspectives of Phycobiliproteins’ Applications in the Food Industry: From Natural Colors to Alternative Proteins

by Simeon Minić, Nikola Gligorijević, Luka Veličković and Milan Nikolić

Int. J. Mol. Sci. 2024, 25(13), 7187; https://doi.org/10.3390/ijms25137187 - 29 Jun 2024

Viewed by 657

Abstract

Vivid-colored phycobiliproteins (PBPs) have emerging potential as food colors and alternative proteins in the food industry. However, enhancing their application potential requires increasing stability, cost-effective purification processes, and consumer acceptance. This narrative review aimed to highlight information regarding the critical aspects of PBP research that is needed to improve their food industry potential, such as stability, food fortification, development of new PBP-based food products, and cost-effective production. The main results of the literature review show that polysaccharide and protein-based encapsulations significantly improve PBPs’ stability. Additionally, while many studies have investigated the ability of PBPs to enhance the techno-functional properties, like viscosity, emulsifying and stabilizing activity, texture, rheology, etc., of widely used food products, highly concentrated PBP food products are still rare. Therefore, much effort should be invested in improving the stability, yield, and sensory characteristics of the PBP-fortified food due to the resulting unpleasant sensory characteristics. Considering that most studies focus on the C-phycocyanin from Spirulina, future studies should concentrate on less explored PBPs from red macroalgae due to their much higher production potential, a critical factor for positioning PBPs as alternative proteins. Full article

(This article belongs to the Special Issue The Food Processing Industry’s 200th Anniversary: Bioactive Compounds, Antioxidants, and Potential Health Benefits)

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37 pages, 1021 KiB

Open AccessReview

Polyphenol Extraction from Food (by) Products by Pulsed Electric Field: A Review

by Vassilis Athanasiadis, Theodoros Chatzimitakos, Konstantina Kotsou, Dimitrios Kalompatsios, Eleni Bozinou and Stavros I. Lalas

Int. J. Mol. Sci. 2023, 24(21), 15914; https://doi.org/10.3390/ijms242115914 - 2 Nov 2023

Cited by 5 | Viewed by 1533

Abstract

Nowadays, more and more researchers engage in studies regarding the extraction of bioactive compounds from natural sources. To this end, plenty of studies have been published on this topic, with the interest in the field growing exponentially. One major aim of such studies is to maximize the extraction yield and, simultaneously, to use procedures that adhere to the principles of green chemistry, as much as possible. It was not until recently that pulsed electric field (PEF) technology has been put to good use to achieve this goal. This new technique exhibits many advantages, compared to other techniques, and they have successfully been reaped for the production of extracts with enhanced concentrations in bioactive compounds. In this advancing field of research, a good understanding of the existing literature is mandatory to develop more advanced concepts in the future. The aim of this review is to provide a thorough discussion of the most important applications of PEF for the enhancement of polyphenols extraction from fresh food products and by-products, as well as to discuss the current limitations and the prospects of the field. Full article

(This article belongs to the Special Issue The Food Processing Industry’s 200th Anniversary: Bioactive Compounds, Antioxidants, and Potential Health Benefits)

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