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Functional Foods and Nutraceuticals 2021
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Functional Foods and Nutraceuticals 2021

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (31 December 2021) | Viewed by 11748

Special Issue Editor

Prof. Dr. Bing Hu

E-Mail Website
Guest Editor
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
Interests: food molecular processing and engineering; tea foods; food nutrition; food chemistry; functional foods

Special Issue Information

Dear Colleagues,

The Editorial Board of Molecules invites you to submit an article to a Special Issue entitled “Functional Foods and Nutraceuticals 2021”. Although there is still no consensus on an exact definition of the term, any food claimed to have a health-promoting and/or disease-preventing property beyond the basic nutritional function of supplying nutrients is called a “functional food” or “medicinal food”. Sometimes, functional foods are called nutraceuticals, a portmanteau of nutrition and pharmaceutical, which could include food that has been genetically modified. This is an emerging field in food science. The general category of Functional Foods and Nutraceuticals includes processed foods made from functional food ingredients such as bioactive proteins (peptides), polysaccharides, lipids, phytochemicals (polyphenols and carotenoids), or foods fortified with health-promoting additives (e.g., “vitamin-enriched” products), as well as fresh foods (e.g., vegetables) that have specific health claims attached. Recently, a great deal of attention has been paid to the development of food-grade delivery systems for enhancing the stability, bioavailability, and bioactivity of functional food ingredients. Fermented foods with live cultures are often also considered to be functional foods with health benefits. The manuscripts submitted to this Special Issue may be original research papers describing complete investigations or reviews, communications, and concept articles highlighting recent achievements pertaining to a topic relevant to Functional Foods and Nutraceuticals to share with our readers.

Prof. Dr. Bing Hu
Guest Editor

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. Molecules 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 2700 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
  • Nutraceuticals
  • Tea foods
  • Bioactive proteins (peptides)
  • Bioactive polysaccharides
  • Bioactive lipids
  • Phytochemicals (polyphenols and carotenoids)
  • Probiotics and prebiotics
  • Food delivery systems
  • Bioavailability
  • Health promotion functions
  • Fruits and vegetables
  • Fermented foods

Published Papers (4 papers)

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Research

13 pages, 1278 KiB  
Article
Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta
by Marianna Raczyk, Katarzyna Polanowska, Bartosz Kruszewski, Anna Grygier and Dorota Michałowska
Molecules 2022, 27(2), 355; https://doi.org/10.3390/molecules27020355 - 6 Jan 2022
Cited by 27 | Viewed by 3437
Abstract
Taking into account that many advantages have been associated with the consumption of spirulina (microalgae) in terms of antioxidant capacity, anticancer, anti-inflammatory, and anti-aging activities, the study focuses on spirulina supplementation of semolina-based pasta. Fresh pasta was prepared by mixing semolina flour ( [...] Read more.
Taking into account that many advantages have been associated with the consumption of spirulina (microalgae) in terms of antioxidant capacity, anticancer, anti-inflammatory, and anti-aging activities, the study focuses on spirulina supplementation of semolina-based pasta. Fresh pasta was prepared by mixing semolina flour (Triticum durum) with an addition of 3, 5, 7, and 10% (w/w) of spirulina (Arthrospira platensis) powder. Physicochemical and nutritional analyses were done on raw materials, and on fresh pasta before and after cooking. Sensorial analysis was done shortly after cooking pastas. Spirulina had a high content of protein (71.34%), with all the essential amino acids, a high total fiber (8.45%), as well as ash content (5.93%), which significantly increased the nutritional value of the obtained fresh pasta. Supplemented pastas have a significantly better amino acid profile and higher total fiber content (up to 2.99 g/100 g d.m.) than the control sample. Moreover, the addition of spirulina had a significant effect on the pasta’s color, weight gain, and cooking loss after being cooked. The addition of spirulina also affected the scores obtained for the individual parameters (texture, color, flavor, taste, and overall acceptability) of the sensory evaluation. Full article
(This article belongs to the Special Issue Functional Foods and Nutraceuticals 2021)
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15 pages, 983 KiB  
Article
Effects of Lacticaseibacillus rhamnosus LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages
by Barbara Sionek, Krzysztof Tambor, Anna Okoń, Piotr Szymański, Dorota Zielińska, Katarzyna Neffe-Skocińska and Danuta Kołożyn-Krajewska
Molecules 2021, 26(21), 6454; https://doi.org/10.3390/molecules26216454 - 26 Oct 2021
Cited by 3 | Viewed by 1750
Abstract
Traditional dry fermented meat products are highly appreciated by consumers. A probiotic starter culture increases their attractiveness through sensory qualities and a potential health-promoting effect. The ability to scale the laboratory solution to industrial conditions is an additional scientific and practical value of [...] Read more.
Traditional dry fermented meat products are highly appreciated by consumers. A probiotic starter culture increases their attractiveness through sensory qualities and a potential health-promoting effect. The ability to scale the laboratory solution to industrial conditions is an additional scientific and practical value of a new way of using probiotics in the meat industry. The aim was to evaluate the influence of the probiotic starter culture Lacticaseibacillus rhamnosus LOCK900 on the development of volatile organic compounds and the sensory quality of dry fermented pork sausages during fermentation and refrigeration storage. The microbiological and sensory characteristic (QDA method) and volatile compound (gas chromatography coupled with mass spectrometry: GC–MS) were evaluated. The number of LOCK900 cells during 12 weeks of storage remained above 6 log CFU g−1, making this product a functional food. The addition of probiotic LOCK900 increased the levels of acidic volatile compounds, aldehydes, and esters, which, combined with the additives and spices used, had a positive effect on the sensory properties of ripening sausages. The sausages with LOCK900 were characterised by positive sensory features, and their overall quality remained high during storage and did not differ from that of the control sausages. Full article
(This article belongs to the Special Issue Functional Foods and Nutraceuticals 2021)
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12 pages, 4496 KiB  
Article
Co-Treatment of Purified Annatto Oil (Bixa orellana L.) and Its Granules (Chronic®) Improves the Blood Lipid Profile and Bone Protective Effects of Testosterone in the Orchiectomy-Induced Osteoporosis in Wistar Rats
by Arlindo César Matias Pereira, Helison de Oliveira Carvalho, Danna Emanuelle Santos Gonçalves, Karyny Roberta Tavares Picanço, Abrahão Victor Tavares de Lima Teixeira dos Santos, Heitor Ribeiro da Silva, Francinaldo Sarges Braga, Roberto Messias Bezerra, Alessandro de Sousa Nunes, Maira Tiyomi Sacata Tongo Nazima, Júlia Gomes Cerqueira, Talisson Taglialegna, Janayra Maris Teixeira and José Carlos Tavares Carvalho
Molecules 2021, 26(16), 4720; https://doi.org/10.3390/molecules26164720 - 4 Aug 2021
Cited by 8 | Viewed by 2288
Abstract
This study aimed to evaluate and compare the effects of co-treatment with purified annatto oil (PAO) or its granules (GRA, Chronic®) with that of testosterone on the orchiectomy-induced osteoporosis in Wistar rats. After surgery, rats were treated from day 7 until [...] Read more.
This study aimed to evaluate and compare the effects of co-treatment with purified annatto oil (PAO) or its granules (GRA, Chronic®) with that of testosterone on the orchiectomy-induced osteoporosis in Wistar rats. After surgery, rats were treated from day 7 until day 45 with testosterone only (TES, 7 mg/kg, IM) or TES + PAO or GRA (200 mg/kg, p.o.). The following parameters were evaluated: food/water intake, weight, HDL, LDL, glucose, triglycerides (TG), total cholesterol (TC), alkaline phosphatase levels, blood phosphorus and calcium contents, femur weight, structure (through scanning electron microscopy), and calcium content (through atomic absorption spectrophotometry). Our results show that orchiectomy could significantly change the blood lipid profile and decrease bone integrity parameters. Testosterone reposition alone could improve some endpoints, including LDL, TC, bone weight, and bone calcium concentration. However, other parameters were not significantly improved. Co-treatment with PAO or GRA improved the blood lipid profile and bone integrity more significantly and improved some endpoints not affected by testosterone reposition alone (such as TG levels and trabeculae sizes). The results suggest that co-treatment with annatto products improved the blood lipid profile and the anti-osteoporosis effects of testosterone. Overall, GRA had better results than PAO. Full article
(This article belongs to the Special Issue Functional Foods and Nutraceuticals 2021)
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33 pages, 458 KiB  
Article
Effect of Botanical Extracts on the Growth and Nutritional Quality of Field-Grown White Head Cabbage (Brassica oleracea var. capitata)
by Katarzyna Godlewska, Paweł Pacyga, Izabela Michalak, Anita Biesiada, Antoni Szumny, Natalia Pachura and Urszula Piszcz
Molecules 2021, 26(7), 1992; https://doi.org/10.3390/molecules26071992 - 1 Apr 2021
Cited by 12 | Viewed by 3095
Abstract
Nutraceuticals and functional foods are gaining more attention amongst consumers interested in nutritious food. The consumption of foodstuffs with a high content of phytochemicals has been proven to provide various health benefits. The application of biostimulants is a potential strategy to fortify cultivated [...] Read more.
Nutraceuticals and functional foods are gaining more attention amongst consumers interested in nutritious food. The consumption of foodstuffs with a high content of phytochemicals has been proven to provide various health benefits. The application of biostimulants is a potential strategy to fortify cultivated plants with beneficial bioactive compounds. Nevertheless, it has not yet been established whether the proposed higher plants (St. John’s wort, giant goldenrod, common dandelion, red clover, nettle, and valerian) are appropriate for the production of potential bio-products enhancing the nutritional value of white cabbage. Therefore, this research examines the impact of botanical extracts on the growth and nutritional quality of cabbage grown under field conditions. Two extraction methods were used for the production of water-based bio-products, namely: ultrasound-assisted extraction and mechanical homogenisation. Bio-products were applied as foliar sprays to evaluate their impact on total yield, dry weight, photosynthetic pigments, polyphenols, antioxidant activity, vitamin C, nitrates, micro- and macroelements, volatile compounds, fatty acids, sterols, and sugars. Botanical extracts showed different effects on the examined parameters. The best results in terms of physiological and biochemical properties of cabbage were obtained for extracts from common dandelion, valerian, nettle, and giant goldenrod. When enriched with nutrients, vegetables can constitute a valuable component of functional food. Full article
(This article belongs to the Special Issue Functional Foods and Nutraceuticals 2021)
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