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Bioactive Molecules in Food

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A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (10 December 2021) | Viewed by 39747

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Dr. Piotr Latocha

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Department of Environmental Protection and Dendrology, Institute of Horticultural Sciences, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland
Interests: postharvest; antioxidant activity; bioactive compounds; actinidia genus; dendrology; landscape architecture

Dr. Artur Wiktor

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Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland
Interests: non-thermal processing methods; pulsed electric field; drying; food; ultrasound
Special Issues, Collections and Topics in MDPI journals

Dr. Barbara Łata

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Department of Plant Protection; Institute of Horticultural Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland
Interests: food sciences; chemical analyzes; plants nutrition and fertilization; oxidative stress

Special Issue Information

Dear Colleagues,

We would like to invite you to participate in the preparation of a Special Issue of Applied Sciences dedicated to “Bioactive Molecules in Food”.
It is commonly believed that the oxidative-antioxidant balance determines the homeostasis of the human body and its proper functioning. Unfortunately, environmental pollution, low level of physical activity, chronic stress, and improper nutrition lead to the development of many civilization diseases. The direct cause of this is the overproduction of reactive oxygen species that cause oxidative stress in the body. The overproduction of free radicals disturbs the physiological functions of cells, changes the structure and functions of proteins, and also destroys DNA structures.
One of the ways to counteract this phenomenon is the production and consumption of food, especially of plant origin, rich in bioactive ingredients. These foods, apart from their nutritional value, should also cleanse the human body of free radicals. In addition to traditional food products, more and more attention is paid to little-known species of plants or fruit and plant waste as an attractive source of antioxidants. In this context, the indication of the most suitable sources of bioactive compounds and processing technologies that reduce the content of bioactive ingredients as little as possible are required.
You are thus invited to submit your original research papers, and review articles addressing recent advances in bioactive ingredients in foods, including new sources of bioactive compounds (plants, fruits, and plant waste), their analysis, innovative extraction methods, and stability during processing.

Dr. Piotr Latocha
Dr. Artur Wiktor
Dr. Barbara Łata
Guest Editors

Manuscript Submission Information

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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. Applied Sciences 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 2400 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 ingredients
Antioxidants
Phytochemicals
Less-known species chemical composition
Plants waste as a source of antioxidants
New extraction techniques
Antioxidant activity evaluation
Effect of processing on bioactive ingredients

Published Papers (10 papers)

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Research

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12 pages, 2546 KiB

Open AccessArticle

A Simple and Efficient Mechanical Cell Disruption Method Using Glass Beads to Extract β-Glucans from Spent Brewer’s Yeast

by Ionut Avramia and Sonia Amariei

Appl. Sci. 2022, 12(2), 648; https://0-doi-org.brum.beds.ac.uk/10.3390/app12020648 - 10 Jan 2022

Cited by 9 | Viewed by 7848

Abstract

β-glucan extraction from spent brewer’s yeast is a long process that starts with the lysis of yeast cells, this step lasting up to 36 h and can be disadvantageous when working on a small scale. In this study, a rapid cell rupture method was selected for the lysis of spent brewer’s yeast to obtain β-glucans. Optimal parameters were determined for the lysis of a cellular suspension of spent brewer’s yeast by vortexing with glass beads. Thus, parameters such as the number of 10 min vortex cycles from 1 to 3, the concentration of cell suspension (5, 10, and 15%), and the ratio of yeast/glass beads (1:1, 1:2, and 1:3) were varied in a Box-Behnken design. A cell lysis mechanism using glass beads allows the cell to rupture and permits the removal of intracellular content. An increase in yeast suspension concentration decreased the disruption efficiency, while a proportional increase was observed with the yeast/glass beads ratio and the increasing number of vortexing cycles. The optimal parameters for cell lysis were found to be a cell suspension concentration of 5%, a ratio of yeast/glass beads of 1:2, and a vortexing cycle of 3, with a disruption efficiency of 99.8%. The β-glucan fraction extracted from the optimal sample showed characteristic absorption bands at 1370.77 and 1153.92 cm⁻¹, the content of β-glucan being 78.53%. Full article

(This article belongs to the Special Issue Bioactive Molecules in Food)

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11 pages, 1552 KiB

Open AccessArticle

Microencapsulation of an Extract of Sechium edule (Jacq.) Sw., with Antineoplastic Activity

by Sandra Salazar-Aguilar, Lucero del Mar Ruiz-Posadas, Jorge Cadena-Iñiguez, Marcos Soto-Hernández, Edelmiro Santiago-Osorio, Itzen Aguiñiga-Sánchez, Víctor M. Cisneros-Solano, Juan F. Aguirre-Medina and Álvaro D. Olivera

Appl. Sci. 2022, 12(1), 24; https://0-doi-org.brum.beds.ac.uk/10.3390/app12010024 - 21 Dec 2021

Cited by 3 | Viewed by 2331

Abstract

Microencapsulation is a technique used in pharmaceuticals as an administration vehicle. Encapsulating secondary metabolites for therapeutic purposes has been promoted recently. Microencapsulation based on chitosan was developed for the methanol extract of cv. Perla negra (S. edule (Jacq.) Sw.) (Cucurbitaceae) fruits to evaluate its viability as an administration vehicle and to assess the possible negative interaction between the extract and chitosan. Microencapsulation was performed by coacervation, implementing a method with constant sonication. The microparticles obtained were registered by means of Scanning Electron Microscopy. The presence of the bioactive in aqueous medium was recorded for release tests, measuring with spectrophotometry its concentration as a function of time. The assessment of the biological effect of the microencapsulated extract was done on the HeLa cell line and control cells (lymphocytes). Microspheres with an average size of 20 µm and a loading capacity of 98% were obtained. The highest concentration of released extract was 24 µg mL⁻¹ at 23 h. The mainly chitosan-based microspheres did not affect the antiproliferative activity of the extract of cv. Perla negra and proved to be a potential vehicle for its therapeutic administration. The empty microspheres made with chitosan also showed to have an antiproliferative effect, and those loaded with extract showed cellular inhibition (statistical IC₅₀) of 8 µg mL⁻¹ without affecting the lymphocytes. Chitosan does not interfere with the biological activity of the metabolites incorporated into the microspheres since they retain their inhibitory activity on proliferation in tumor cells, thus constituting a potential vehicle for the therapeutic administration of fruit extract. Full article

(This article belongs to the Special Issue Bioactive Molecules in Food)

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10 pages, 13840 KiB

Open AccessArticle

Exploration of the Potential Bioactive Molecules of Tamarillo (Cyphomandra betacea): Antioxidant Properties and Prebiotic Index

by Verónica Reyes-García, Alfonso Totosaus, Lourdes Pérez-Chabela, Zaida Nelly Juárez, Gabriel Abraham Cardoso-Ugarte and Beatriz Pérez-Armendáriz

Appl. Sci. 2021, 11(23), 11322; https://0-doi-org.brum.beds.ac.uk/10.3390/app112311322 - 30 Nov 2021

Cited by 4 | Viewed by 2307

Abstract

Tamarillo is an alternative for the consumption of food with high added value through various technological methodologies with nutritional quality and low cost, generating an economic impact on society. The objective of this research was to evaluate the potential of tamarillo red variety, as a source of bioactive compounds, to generate scientific information on the importance of its chemical composition and antioxidant and prebiotic properties. Different analyses were carried out: spectroscopic methods (IR, UV, NMR) of pulp flour and epicarp flour, antioxidant properties, prebiotic activity, and bromatological analysis. The spectra obtained by FTIR, UV, and NMR allowed the identification of chemical structures associated with the inulin-like functional groups. Pulp flour showed the highest prebiotic activity with values of 1.49 for Lactiacidbacillus. plantarum. Total phenolic compounds content in pulp flour was 206.23 mg/100 g dry weight, with an acceptable antioxidant property (ABTS+ = 6.27 TEAC and DPPH= %AA of 91.74 at a concentration of 250.00 µg/mL, 131.26 of IC₅₀ ascorbic acid). The results regarding tamarillo as a source of bioactive molecules with important physiological properties as an antioxidant and putative prebiotic indicate it is a good alternative for the formulation of functional foods. Full article

(This article belongs to the Special Issue Bioactive Molecules in Food)

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9 pages, 638 KiB

Open AccessArticle

Generation and Characterization of Novel Bioactive Peptides from Fish and Beef Hydrolysates

by Mohamed Abdelfattah Maky and Takeshi Zendo

Appl. Sci. 2021, 11(21), 10452; https://0-doi-org.brum.beds.ac.uk/10.3390/app112110452 - 07 Nov 2021

Cited by 7 | Viewed by 2373

Abstract

Bioactive peptides were successfully produced from fish (Gadidae) and beef skeletal muscles after being hydrolyzed for 8 h with pepsin. Subsequently, they were purified using a Sep-Pak C18 cartridge and reversed-phase high-performance liquid chromatography (RP-HPLC). The molecular weights of pure fish and beef peptides were determined to be 2364.4 and 3771.8, respectively. According to Edman degradation, the fish peptide was composed of 21 amino acid residues (F21), while the beef peptide was composed of 34 amino acid residues (B34). F21 and B34 displayed angiotensin-converting enzyme inhibitory activity with a half maximal inhibitory concentration (IC₅₀) values of 7.3 µg/mL and 5.8 µg/mL, respectively. F21 exhibited antioxidant activity with an IC₅₀ value of 389.9 µg/mL, whereas B34 exhibited no antioxidant activity. Moreover, F21 and B34 displayed antimicrobial effects against a wide spectrum of food-borne pathogens and spoilage bacteria. Bioactive peptides derived from muscle proteins are a promising strategy for the production of functional food materials and safe food preservatives. Full article

(This article belongs to the Special Issue Bioactive Molecules in Food)

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15 pages, 559 KiB

Open AccessFeature PaperArticle

Malus Antioxidant Metabolism Following Bacterial–Fungal Inoculation in Organic Farming: From Root to Fruit

by Barbara Łata, Radosław Łaźny, Sebastian Przybyłko and Dariusz Wrona

Appl. Sci. 2021, 11(20), 9466; https://0-doi-org.brum.beds.ac.uk/10.3390/app11209466 - 12 Oct 2021

Cited by 3 | Viewed by 1151

Abstract

This study investigated the antioxidant status of roots, leaves, and fruit upon microbial inoculation (AMF+PGPR, arbuscular mycorrhizal fungi, and plant growth-promoting rhizobacteria, respectively) of young organically farmed apple trees over two growing seasons. Three cultivars—‘Topaz’, ‘Chopin’, and ‘Odra’—were selected to test the relationship between inoculation and enzymatic and non-enzymatic antioxidant components. The antioxidant metabolism was highly dependent on tissue type and growing season. The greatest effect on antioxidant status following application of the inoculum was found in roots, then leaves, but it was almost negligible in fruit. Roots were influenced most by application of the inoculum in the first growing season, while leaves were influenced most in the second season. Considerable differences between the inoculated and control plants were found for root glutathione reductase (GR) and catalase (CAT) activity, as well as glutathione and ascorbate contents; root phenolics were not influenced by inoculation. In the case of leaves, effect of microbial inoculation on GR activity was revealed in the first growing season, while for global phenolics in the second season, and only the concentration of glutathione was significantly higher in the leaves of inoculated trees in both growing seasons. Leaf ascorbate content and CAT activity were not influenced by the microbial inoculation. The control and inoculated trees expressed a similar total antioxidant capacity, irrespective of the tissue type tested. Furthermore, the response of the cultivars to inoculation varied and also changed in consecutive growing seasons. Based on this study, it is likely that the effect of microbial inoculum as a tool for enhancing health-promoting properties in the fruit of perennial plants is weaker than that described for vegetables where different plant organs are edible. Full article

(This article belongs to the Special Issue Bioactive Molecules in Food)

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12 pages, 2376 KiB

Open AccessFeature PaperArticle

Influence of Two Different Coating Application Methods on the Maintenance of the Nutritional Quality of Fresh-Cut Melon during Storage

by Cinzia Mannozzi, Virginia Glicerina, Urszula Tylewicz, Juan Manuel Castagnini, Giada Canali, Marco Dalla Rosa and Santina Romani

Appl. Sci. 2021, 11(18), 8510; https://0-doi-org.brum.beds.ac.uk/10.3390/app11188510 - 13 Sep 2021

Cited by 5 | Viewed by 1785

Abstract

This study aimed at evaluating the effects of two coating application methods, spraying and dipping, on the quality of fresh-cut melons. An alginate-based coating containing both ascorbic and citric acid was applied at two concentrations (5% and 10%) with both methods on fresh-cut melon. The nutritional quality of the products was investigated during 11 days of storage at 10 °C. The suitability and adaptability of the applied coatings on the fruit were evaluated based on rheological and microstructural properties. Moisture, carotenoids, total polyphenols and ascorbic acid content were analyzed on melon samples during storage. Results showed that the coating solution applied by the dipping method and at the highest concentration (10%), allowed to better maintain some quality characteristics of fresh-cut melon, thanks also to the better coating homogeneity and higher thickness observed through microstructural analysis. Full article

(This article belongs to the Special Issue Bioactive Molecules in Food)

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19 pages, 4506 KiB

Open AccessArticle

Properties of Different Varieties of Durian

by Supeeraya Arsa, Angkana Wipatanawin, Rachit Suwapanich, Orachorn Makkerdchoo, Niphattha Chatsuwan, Pensiri Kaewthong, Praphan Pinsirodom, Ruchira Taprap, Ratiporn Haruenkit, Sumitra Poovarodom, Martyna Lubinska-Szczygeł, Elena Katrich and Shela Gorinstein

Appl. Sci. 2021, 11(12), 5653; https://0-doi-org.brum.beds.ac.uk/10.3390/app11125653 - 18 Jun 2021

Cited by 7 | Viewed by 7606

Abstract

Durian (Durio zibethinus Murr.), like many other exotic, tropical, and conventional fruits, is important in the prevention of different diseases. In this study, the characterization of the main bioactive compounds of the most popular cultivars of durian and their properties are described. The changes in the quality indices of the antioxidant status were determined by CUPRAC, ABTS, FRAP, DPPH, and ORAC assays. The profiling of phytochemicals was carried out by Fourier transform infrared (FTIR) spectroscopy and differential scanning calorimetry (DSC). For the first time, in vitro studies were performed by the interaction of extracted durian polyphenols with human serum proteins (HSP) such as human serum albumin (HSAlb), fibrinogen (HSFib) and globulin (HSGlo) as novel biomarkers of coronary artery disease (CAD). The fluorescence measurements of the resulting intensity and calculated binding properties of the interaction of polyphenols with proteins showed that the most reactive was Monthong durian cultivar. This study suggests that durian cultivars have relatively strong antioxidant, binding, and health potentials and could be a significant source of natural antioxidants used in daily fresh consumption and for functional foods. Full article

(This article belongs to the Special Issue Bioactive Molecules in Food)

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15 pages, 708 KiB

Open AccessArticle

Salicornia ramosissima Bioactive Composition and Safety: Eco-Friendly Extractions Approach (Microwave-Assisted Extraction vs. Conventional Maceration)

by Ana Margarida Silva, João Pedro Lago, Diana Pinto, Manuela M. Moreira, Clara Grosso, Virgínia Cruz Fernandes, Cristina Delerue-Matos and Francisca Rodrigues

Appl. Sci. 2021, 11(11), 4744; https://0-doi-org.brum.beds.ac.uk/10.3390/app11114744 - 21 May 2021

Cited by 21 | Viewed by 2671

Abstract

Salicornia ramosissima J.Woods is an edible halophyte, widely distributed in the Portuguese salt marsh that has been under valorized. The aim of this study is to expand the knowledge regarding S. ramosissima bioactive composition and safety, highlighting its potential use as nutraceutical ingredient. Therefore, extracts obtained by conventional (CE) and microwave-assisted extraction (MAE) were characterized regarding phenolic profile, antioxidant activity, radical scavenging capacity and intestinal cell effects. Moreover, organic pesticides were screened to guarantee the consumers safety. The highest phenolic and flavonoid contents were observed for the CE, as well as the scavenging capacity of O₂^•− (IC₅₀ = 979.36 µg/mL) and HOCl (IC₅₀ = 90.28 µg/mL). In contrast, the best antioxidant and antiradical activities were achieved by MAE (65.56 µmol FSE/g dw and 17.74 µg AAE/g dw for FRAP and ABTS assays, respectively). The phenolic composition was similar for both extracts, being characterized by the presence of phenolic acids, flavonols, flavanols, flavones and flavanones. The predominant compound for both extracts was myricetin. None of the extracts were cytotoxic in intestinal cell lines. Vestigial levels of β-endosulfan and p,p’-DDE were identified in MAE. These results support that S. ramosissima could be a source of bioactive compounds for nutraceutic industry. Full article

(This article belongs to the Special Issue Bioactive Molecules in Food)

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14 pages, 2107 KiB

Open AccessArticle

Empirical Kinetic Modelling and Mechanisms of Quercetin Thermal Degradation in Aqueous Model Systems: Effect of pH and Addition of Antioxidants

by Abdessamie Kellil, Spyros Grigorakis, Sofia Loupassaki and Dimitris P. Makris

Appl. Sci. 2021, 11(6), 2579; https://0-doi-org.brum.beds.ac.uk/10.3390/app11062579 - 14 Mar 2021

Cited by 5 | Viewed by 2111

Abstract

Quercetin (Qt) is a natural flavonoid of high biological significance, and it occurs in a wide variety of plant foods. Although its oxidation by various means has been extensively studied, its behavior with regard to thermal treatments remains a challenge. The study described herein aimed at investigating Qt thermal decomposition, by proposing an empirical sigmoidal model for tracing degradation kinetics. This model was employed to examine the effect of addition of antioxidants on Qt thermal degradation, including ascorbic acid, L-cysteine, and sulfite. Furthermore, degradation pathways were proposed by performing liquid chromatography-tandem mass spectrometry analyses. Upon addition of any antioxidant used, the sigmoidal course of Qt thermal degradation was pronounced, evidencing the validity of the empirical model used in the study of similar cases. The antioxidants retarded Qt degradation in a manner that appeared to depend on Qt/antioxidant molar ratio. No major differentiation in the degradation mechanism was observed in response to the addition of various antioxidants, and in all cases protocatechuic acid and phloroglucinol carboxylic acid were typical degradation products identified. Furthermore, in all cases tested the solutions resulted after thermal treatment possessed inferior antioxidant properties compared to the initial Qt solutions, and this demonstrated the detrimental effects of heating on Qt. The empirical model proposed could be of assistance in interpreting the degradation behavior of other polyphenols, but its validity merits further investigation. Full article

(This article belongs to the Special Issue Bioactive Molecules in Food)

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Review

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37 pages, 11293 KiB

Open AccessReview

Biomedical Effects of the Phytonutrients Turmeric, Garlic, Cinnamon, Graviola, and Oregano: A Comprehensive Review

by Yamixa Delgado, Céline Cassé, Yancy Ferrer-Acosta, Ivette J. Suárez-Arroyo, José Rodríguez-Zayas, Anamaris Torres, Zally Torres-Martínez, Daraishka Pérez, Michael J. González, Ricardo A. Velázquez-Aponte, Josué Andino, Clarissa Correa-Rodríguez, Jean C. Franco, Wandaliz Milán, Gabriela Rosario, Eddian Velázquez, Jaisy Vega, Janmary Colón and Christopher Batista

Appl. Sci. 2021, 11(18), 8477; https://0-doi-org.brum.beds.ac.uk/10.3390/app11188477 - 13 Sep 2021

Cited by 3 | Viewed by 8299

Abstract

Phytonutrients are plant foods that contain many natural bioactive compounds, called phytochemicals, which show specific biological activities. These phytonutrients and their phytochemicals may play an important role in health care maintaining normal organism functions (as preventives) and fighting against diseases (as therapeutics). Phytonutrients’ components are the primary metabolites (i.e., proteins, carbohydrates, and lipids) and phytochemicals or secondary metabolites (i.e., phenolics, alkaloids, organosulfides, and terpenes). For years, several phytonutrients and their phytochemicals have demonstrated specific pharmacological and therapeutic effects in human health such as anticancer, antioxidant, antiviral, anti-inflammatory, antibacterial, antifungal, and immune response. This review summarizes the effects of the most studied or the most popular phytonutrients (i.e., turmeric, garlic, cinnamon, graviola, and oregano) and any reported contraindications. This article also presents the calculated physicochemical properties of the main phytochemicals in the selected phytonutrients using Lipinski’s, Veber’s, and Ghose’s rules. Based on our revisions for this article, all these phytonutrients have consistently shown great potential as preventives and therapeutics on many diseases in vitro, in vivo, and clinical studies. Full article

(This article belongs to the Special Issue Bioactive Molecules in Food)

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