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Taking Advantage of Nature Towards Health: Extraction and Application of Nutrients and Phytochemicals in Foods

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

Deadline for manuscript submissions: closed (15 December 2019) | Viewed by 42521

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Special Issue Editors

Dr. Raúl Domínguez-Perles

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Guest Editor

Research Group on Quality, Safety, and Bioactivity of Plant Foods, Department of Food Science and Technology, Centro de Edafología y Biología Aplicada del Segura, Spanish National Research Council (CEBAS-CSIC), University Campus of Espinardo, Edif. 25, 30100 Murcia, Spain
Interests: lipidomics; plant oxylipins; bioaccessibility; bioavailability; bioactivity; structure-activity relationship (SAR); in vitro models of biological activity; inflammation; oxidative stress; immune system
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Cristina García-Viguera

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Guest Editor

1. Phytochemistry and Healthy Foods Laboratory, Department of Food Science and Technology, National Council for Scientific Research (CEBAS-CSIC), Murcia, Spain
2. Associated Unit of R&D and Innovation CEBAS-CSIC+UPCT on “Quality and Risk Assessment of Foods”, CEBAS-CSIC, Campus Espinardo - 25, E-30100 Murcia, Spain
Interests: food science and technology; phytochemistry; bioactive compounds; health promoters; functional ingredients, beverages and foods; natural and minimally processed foods; healthy foods; energy metabolism (obesity, diabetes); chronic inflammation; human nutrition; wellbeing
Special Issues, Collections and Topics in MDPI journals

Dr. Nieves Baenas

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Guest Editor

Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, University of Murcia, 30100 Murcia, Spain
Interests: bioactive compounds of vegetable origin; nutrition and health; development of new plant foods and natural products; pharmacology applications; in vitro and in vivo animal models; bioaccessibility, pharmacokinetics, and bioavailability of bioactive compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The functional compounds in foods and by-products have attracted the attention of the scientific community because of the requirement of finding and controlling the factors that contribute to lessening the prevalence and severity of certain diseases and aging. In this connection, the bioactive constituents of foods and, especially, of those recovered from by-products, may be suitable to be applied as ingredients in the development of functional foods and ingredients, as well as nutraceuticals. Nevertheless, the application of these bioactive molecules as functional foods and ingredients has remained limited for several reasons, mainly because of the lack of appropriate multi-disciplinary studies. As a result of this, the present Special Issue is aimed at gathering outstanding cross-disciplinary approaches (reviews and original research) applying the optimization and validation of analytical methods of extraction and analysis of bioactive compounds, and of new markers of functionality in humans by advanced techniques, the design and development of new functional foods, beverages, and ingredients, as well as the evaluation of their stability in storage, and intervention studies in vitro and in vivo, characterizing the potential of bioactive nutrients and non-nutrients in foods and agro-food by-products, as well as the result of their microbial metabolism from the biological activity and health protection perspective.

Dr. Raúl Domínguez-Perles
Prof. Cristina García-Viguera
Dr. Nieves Baenas Navarro
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

Foods
Agro-food by-products
Extracting methods
Functional foods and ingredients
Nutarceuticals
In vitro and in vivo biological activity
Functionality assays
Microbial derivatives
Health

Published Papers (2 papers)

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Research

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15 pages, 1383 KiB

Open AccessArticle

Stevia vs. Sucrose: Influence on the Phytochemical Content of a Citrus–Maqui Beverage—A Shelf Life Study

by Francisco J. Salar, Vicente Agulló, Cristina García-Viguera and Raúl Domínguez-Perles

Foods 2020, 9(2), 219; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9020219 - 19 Feb 2020

Cited by 26 | Viewed by 5308

Abstract

The consumption of sugar-sweetened beverages has been related with the risk of cardiovascular diseases and other pathophysiological situations, such as obesity or diabetes mellitus. Given the increasing awareness on this fact, food industries are developing new products to reduce the amount of added sugar in development of food products development. Accordingly, in the present work, new functional beverages, constituting a dietary source of bioactive phenolics and supplemented with stevia or sucrose, were designed in order to study the influence of the sweetener during processing and shelf-life. This study is of critical for the informed selection of the sweetener based on its effect on the final phytochemical profile of beverages, especially taking into consideration that there are no previous studies on Stevia rebaudiana. Physicochemical features and phytochemical composition, as well as stability of the different beverages concerning these parameters, were evaluated for 90 days during storage under different conditions (refrigeration (4 °C) and room temperature (25 °C) under light or darkness conditions). Physicochemical parameters (pH, titratable acidity, total soluble solids, and color) did not display statistically significant differences between beverages. Storage temperature was the greatest determinant affecting the stability of all the analyzed bioactive compounds (vitamin C, anthocyanins, and flavanones). The main difference between sweeteners was observed in flavanones, which exhibited a higher loss during storage under day light conditions when stevia was added instead of sucrose. In addition, the juices’ colors were rather stable, keeping a reddish coloration and natural appearance throughout the shelf life. Hence, stevia could be considered as an alternative sweetener by the beverage industry. Full article

(This article belongs to the Special Issue Taking Advantage of Nature Towards Health: Extraction and Application of Nutrients and Phytochemicals in Foods)

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Review

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31 pages, 1301 KiB

Open AccessReview

Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.)

by Ao Shang, Shi-Yu Cao, Xiao-Yu Xu, Ren-You Gan, Guo-Yi Tang, Harold Corke, Vuyo Mavumengwana and Hua-Bin Li

Foods 2019, 8(7), 246; https://0-doi-org.brum.beds.ac.uk/10.3390/foods8070246 - 05 Jul 2019

Cited by 428 | Viewed by 36531

Abstract

Garlic (Allium sativum L.) is a widely consumed spice in the world. Garlic contains diverse bioactive compounds, such as allicin, alliin, diallyl sulfide, diallyl disulfide, diallyl trisulfide, ajoene, and S-allyl-cysteine. Substantial studies have shown that garlic and its bioactive constituents exhibit antioxidant, anti-inflammatory, antibacterial, antifungal, immunomodulatory, cardiovascular protective, anticancer, hepatoprotective, digestive system protective, anti-diabetic, anti-obesity, neuroprotective, and renal protective properties. In this review, the main bioactive compounds and important biological functions of garlic are summarized, highlighting and discussing the relevant mechanisms of actions. Overall, garlic is an excellent natural source of bioactive sulfur-containing compounds and has promising applications in the development of functional foods or nutraceuticals for the prevention and management of certain diseases. Full article

(This article belongs to the Special Issue Taking Advantage of Nature Towards Health: Extraction and Application of Nutrients and Phytochemicals in Foods)

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