New Concepts in Functional Food Product Development

Topic Information

Dear Colleagues,

Significant changes in relation to an increased "nutritional awareness" of the consumer have recently been observed. The role of food producers is no longer limited to providing consumers with a wide range of products, but their composition is also not without significance. There is an increase in interest in so-called "functional food", which, in addition to traditional nutrients, also provides ingredients with specific properties that benefit human health. The obtainment of good and reproducible quality of a product, its safety, its functional composition, consumer acceptance, and the results of clinical trials of using these products showing the benefits to human beings are important factors in functional food product development. Therefore, we would like to invite authors to submit original research articles or review articles, describing various aspects of novel functional food development.

Dr. Aleksandra Szydłowska
Prof. Dr. Joanna Stadnik
Dr. Sylwia Ścieszka
Dr. Rubén Domínguez
Topic Editors

Keywords

Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Agriculture agriculture	3.3	4.9	2011	19.2 Days	CHF 2600
Applied Sciences applsci	2.5	5.3	2011	18.4 Days	CHF 2400
Fermentation fermentation	3.3	3.8	2015	15.4 Days	CHF 2100
Foods foods	4.7	7.4	2012	14.5 Days	CHF 2900
Molecules molecules	4.2	7.4	1996	15.1 Days	CHF 2700

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Published Papers (2 papers)

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All Agriculture Applied Sciences Fermentation Foods Molecules

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17 pages, 920 KiB  

Open AccessReview

Bioactive Functions of Lipids in the Milk Fat Globule Membrane: A Comprehensive Review

by Junyu Pan, Meiqing Chen, Ning Li, Rongwei Han, Yongxin Yang, Nan Zheng, Shengguo Zhao and Yangdong Zhang

Foods 2023, 12(20), 3755; https://doi.org/10.3390/foods12203755 - 12 Oct 2023

Cited by 15 | Viewed by 4868

Abstract

The milk fat globule membrane (MFGM) is a complex tri-layer membrane that wraps droplets of lipids in milk. In recent years, it has attracted widespread attention due to its excellent bioactive functions and nutritional value. MFGM contains a diverse array of [...] Read more.

The milk fat globule membrane (MFGM) is a complex tri-layer membrane that wraps droplets of lipids in milk. In recent years, it has attracted widespread attention due to its excellent bioactive functions and nutritional value. MFGM contains a diverse array of bioactive lipids, including cholesterol, phospholipids, and sphingolipids, which play pivotal roles in mediating the bioactivity of the MFGM. We sequentially summarize the main lipid types in the MFGM in this comprehensive review and outline the characterization methods used to employ them. In this comprehensive review, we sequentially describe the types of major lipids found in the MFGM and outline the characterization methods employed to study them. Additionally, we compare the structural disparities among glycerophospholipids, sphingolipids, and gangliosides, while introducing the formation of lipid rafts facilitated by cholesterol. The focus of this review revolves around an extensive evaluation of the current research on lipid isolates from the MFGM, as well as products containing MFGM lipids, with respect to their impact on human health. Notably, we emphasize the clinical trials encompassing a large number of participants. The summarized bioactive functions of MFGM lipids encompass the regulation of human growth and development, influence on intestinal health, inhibition of cholesterol absorption, enhancement of exercise capacity, and anticancer effects. By offering a comprehensive overview, the aim of this review is to provide valuable insights into the diverse biologically active functions exhibited by lipids in the MFGM. Full article

(This article belongs to the Topic New Concepts in Functional Food Product Development)

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12 pages, 2061 KiB  

Open AccessArticle

Effects of Extraction Solvents on the Total Phenolic Content, Total Flavonoid Content, and Antioxidant Activity in the Aerial Part of Root Vegetables

by Eman A. Mohammed, Ismat G. Abdalla, Mohammed A. Alfawaz, Mohammed A. Mohammed, Salah A. Al Maiman, Magdi A. Osman, Abu ElGasim A. Yagoub and Amro B. Hassan

Agriculture 2022, 12(11), 1820; https://doi.org/10.3390/agriculture12111820 - 31 Oct 2022

Cited by 44 | Viewed by 6125

Abstract

The present study aimed to investigate the total phenolics, total flavonoids, and antioxidant activity in terms of the DPPH scavenging, reducing power, and H₂O₂ scavenging of the aerial parts of onion, white radish, red radish, carrot, and beet as affected [...] Read more.

The present study aimed to investigate the total phenolics, total flavonoids, and antioxidant activity in terms of the DPPH scavenging, reducing power, and H₂O₂ scavenging of the aerial parts of onion, white radish, red radish, carrot, and beet as affected by different extraction solvents. Generally, the aerial part of these vegetables has high antioxidant properties. Samples were extracted with methanol (100 and 70%), ethanol (100 and 70%), and water. Total phenolic content was highest when the samples were extracted using 100% methanol, while extraction with 100% ethanol yielded the highest total flavonoids. The highest DPPH activity and H₂O₂ scavenging values were obtained by extraction of the aerial plant parts with 70% ethanol, and the 70% methanol extract had the highest reducing power. Partial least regression (PLS) was performed to validate the optimum solvent for extraction of the antioxidants and their activity in each plant. The PLS indicated that there was a variation in the validation of the different extracts for each plant. The high antioxidant capacity of root vegetables, which is natural, indicates that they may have health and dietetic advantages for consumers. Full article

(This article belongs to the Topic New Concepts in Functional Food Product Development)

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