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Novel Functional Foods: Processing, Bioactive Compounds Characterization and Potential Health...
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Novel Functional Foods: Processing, Bioactive Compounds Characterization and Potential Health Effects

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (30 March 2022) | Viewed by 10153

Special Issue Editors

Prof. Dr. María-Soledad Fernández-Pachón

E-Mail Website
Guest Editor
Department of Molecular Biology and Biochemistry Engineering, Universidad Pablo de Olavide, Sevilla, Spain
Interests: bioactive compounds; antioxidants; bioactive peptides; functional foods; cardiovascular risk
Prof. Dr. Franz Martín

E-Mail Website
Guest Editor
1. Centro Andaluz de Biología Molecular y Medicina Regenerativa (CABIMER), Universidad Pablo Olavide, Seville, Spain
2. Centro de Investigación Biomédica en Red de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Madrid, Spain
Interests: nutrients in diabetes etiopathogenesis; diabetes cell therapy; stem cell biology; functional foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Many current consumers are demanding healthier foods as the preferred options in their personal nutrition. In this sense, we, as scientists, should try to apply our knowledge to the current demand of these products, at least to guarantee that they are healthy for society.

Fruits, vegetables and legumes are known to be rich sources of bioactive compounds such as polyphenols, carotenoids, peptides and melatonin. In recent years, clinical and epidemiological studies have established that the intake of a diet rich in these foods decreases the occurrence of chronic diseases such as cardiovascular diseases, diabetes, obesity, cancer and aging-related disorders.

The health-promoting benefits related with the consumption of fruits, vegetables and legumes have prompted research into the adequate production conditions and technological treatments to obtain new products which provide a higher concentration of bioactive compounds than their respective substrate, enhancing their biological functions. In addition, various processing techniques can improve bioactive compounds’ bioavailability in relation to the food matrix.

The regular consumption of these novel foods may exert healthy effects, and they can be considered as functional foods.

This Special Issue encourages authors to submit original research articles or reviews of scientific literature addressing: i) the development of potential functional foods, ii) the influence of technological treatments on the profile of bioactive compounds in foods, iii) the bioactivity characterization of potential functional foods and iv) the evaluation of the potentially beneficial effects of these novel functional foods through human intervention studies.

Prof. Dr. María-Soledad Fernández-Pachón
Prof. Dr. Franz Martín
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

  • Bioactive compounds
  • Vegetable foods
  • Technological treatments
  • Biological activity
  • Functional foods
  • Healthy effect

Published Papers (4 papers)

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Research

11 pages, 270 KiB  
Article
Application of a Rapid and Simple Technological Process to Increase Levels and Bioccessibility of Free Phenolic Compounds in Annurca Apple Nutraceutical Product
by Maria Maisto, Elisabetta Schiano, Ettore Novellino, Vincenzo Piccolo, Fortuna Iannuzzo, Emanuela Salviati, Vincenzo Summa, Giuseppe Annunziata and Gian Carlo Tenore
Foods 2022, 11(10), 1453; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11101453 - 17 May 2022
Cited by 9 | Viewed by 1488
Abstract
Insoluble bound polyphenols (ISBP) are polyphenolic compounds linked to the food matrix with different interactions limiting both their water extractability and consequent bioaccessibility. The health-promoting potential of polyphenols is historically known and well-demonstrated; specifically, Annurca apple polyphenols were studied both in vitro and [...] Read more.
Insoluble bound polyphenols (ISBP) are polyphenolic compounds linked to the food matrix with different interactions limiting both their water extractability and consequent bioaccessibility. The health-promoting potential of polyphenols is historically known and well-demonstrated; specifically, Annurca apple polyphenols were studied both in vitro and in vivo for their effect in controlling cholesterol plasma levels. The aim of the study was the preparation of nutraceutical products based on Annurca apple polyphenolic fraction through the application of a technological process (acid treatment) able to release the ISBP from Annurca apple food matrix and increase polyphenol bioaccessibility. Lyophilized annurca apple (LAA) underwent acid treatment (ATLAA), and differences in released polyphenol levels were analysed by DAD-HPLC. Free-polyphenol levels in samples treated under acid conditions were higher than in untreated ones; in particular, for oligomeric flavan-3-ols (+168% procyanidin B2, +42.97% procyanidin B1 and B2, +156.99% procyanidin C1), catechin (+512.20%), and gallic acid (+707.77%). Furthermore, ATLAA underwent an in vitro gastrointestinal digestion to evaluate the bioaccessibility of contained polyphenols, in comparison to the untreated Annurca apple. The bioaccessibility study indicates a valuable preservation of polyphenolic fraction compared to the control. Full article
(This article belongs to the Special Issue Novel Functional Foods: Processing, Bioactive Compounds Characterization and Potential Health Effects)
20 pages, 2514 KiB  
Article
Effect of Acute Intake of Fermented Orange Juice on Fasting and Postprandial Glucose Metabolism, Plasma Lipids and Antioxidant Status in Healthy Human
by Blanca Escudero-López, Isabel Cerrillo, Ángeles Ortega, Franz Martín and María-Soledad Fernández-Pachón
Foods 2022, 11(9), 1256; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11091256 - 27 Apr 2022
Cited by 3 | Viewed by 2174
Abstract
Higher postprandial plasma glucose and lipemia, and oxidative and inflammatory responses, are considered important cardiovascular risk factors. Fermentation of fruits has generated products with high concentrations of bioactive compounds. The aim of this study was to evaluate the potential acute effects that fermented [...] Read more.
Higher postprandial plasma glucose and lipemia, and oxidative and inflammatory responses, are considered important cardiovascular risk factors. Fermentation of fruits has generated products with high concentrations of bioactive compounds. The aim of this study was to evaluate the potential acute effects that fermented orange juice (FOJ) can exert in healthy humans by modulating postprandial response, and inflammatory/antioxidant status, compared with orange juice (OJ). Nine volunteers were recruited for a randomized, controlled, and crossover study. Participants ingested 500 mL of FOJ. At 4 h post intake, subjects consumed a standardized mixed meal. Blood samples were collected at 0–8 h hours post intake. The subjects repeated the protocol with OJ following a 2-week washout period. Glucose and lipid metabolism, plasma antioxidant capacity (ORAC, FRAP), endogenous antioxidants (albumin, bilirubin, uric acid), C-reactive protein and fibrinogen were measured in plasma samples. There was a trend of a smaller increase in LDL-C after FOJ intake compared with OJ, a significant decrease in apo-B and significant increase in ORAC. The glycemic and triglyceride response of meal was attenuated with FOJ. No differences were obtained in endogenous antioxidants and inflammation status between the treatments. The acute consumption of FOJ could play a protective role against cardiovascular risk factors. Full article
(This article belongs to the Special Issue Novel Functional Foods: Processing, Bioactive Compounds Characterization and Potential Health Effects)
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11 pages, 1539 KiB  
Article
Anti-VEGF Effect of Bioactive Indolic Compounds and Hydroxytyrosol Metabolites
by Marta Gallardo-Fernández, Ana B. Cerezo, Ruth Hornedo-Ortega, Ana M. Troncoso and M. Carmen Garcia-Parrilla
Foods 2022, 11(4), 526; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11040526 - 11 Feb 2022
Cited by 6 | Viewed by 1710
Abstract
Angiogenesis is a key process involved in both cancer and cardiovascular diseases, the vascular endothelial growth factor (VEGF) and its VEGF receptor-2 (VEGFR-2) being the main triggers. The aim of this study was to determine the molecular mechanism underlying the potent inhibition of [...] Read more.
Angiogenesis is a key process involved in both cancer and cardiovascular diseases, the vascular endothelial growth factor (VEGF) and its VEGF receptor-2 (VEGFR-2) being the main triggers. The aim of this study was to determine the molecular mechanism underlying the potent inhibition of VEGF signaling by hydroxytyrosol (HT) metabolites and indolic compounds and establish a relation between their structure and bioactivity. Experiments involved the evaluation of their potential to inhibit VEGF on human umbilical vein endothelial cells (HUVECs) by ELISA assay and their subsequent effect on the downstream signaling pathway (PLCγ1, Akt, and endothelial nitric oxide synthetase (eNOS)) by Western blot. Respectively, 3,4-dihydroxyphenylacetaldehyde (DOPAL) (100 µM) and indole pyruvic acid (IPy) (1 mM) were capable of inhibiting VEGFR-2 activation with an IC50 value of 119 µM and 1.037 mM. The anti-angiogenic effect of DOPAL and IPy is mediated via PLCγ1. Additionally, DOPAL significantly increases eNOS phosphorylation, while IPy maintained it. These data provide for the first time evidence of the anti-angiogenic effect of DOPAL and IPy for future use as potential bioactive food ingredients. Full article
(This article belongs to the Special Issue Novel Functional Foods: Processing, Bioactive Compounds Characterization and Potential Health Effects)
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15 pages, 1055 KiB  
Article
The Perspective of Nectarine Fruit as a Sugar Substituent in Puddings Prepared with Corn and Rice Starch
by Dasha Mihaylova, Aneta Popova, Zhivka Goranova, Dorina Petkova, Pavlina Doykina and Anna Lante
Foods 2021, 10(11), 2563; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112563 - 24 Oct 2021
Cited by 13 | Viewed by 3232
Abstract
It has been long recognized that fruits are healthy diet compounds as they are excellent sources of health-beneficial bioactive components (polyphenols, minerals, vitamins, organic acids, etc.). The diversification of the consumer’s taste calls for an expansion of food options and novel ingredients. Puddings [...] Read more.
It has been long recognized that fruits are healthy diet compounds as they are excellent sources of health-beneficial bioactive components (polyphenols, minerals, vitamins, organic acids, etc.). The diversification of the consumer’s taste calls for an expansion of food options and novel ingredients. Puddings are a well-known food choice introduced in the human diet at a very early age because of their easy and high digestion. Four formulations with two types of starch (corn and rice) were selected as object of analysis. Nectarines were incorporated as a purée, and lyophilized powder. The nectarine variety “Gergana”, used for the preparations, is a local variety with proven beneficial properties. The study aimed at analyzing the physical (moisture, ash, color, water-holding capacity, water activity, density and syneresis), textural (firmness, gumminess, cohesiveness, springiness, and chewiness), nutritional, and sensory characteristics of the nectarine-enriched puddings. The outcomes obtained from this study provided significant information about the possible application of the formulations in the children’s daily menus. All four formulations had distinct peachy aroma. The formulations prepared with nectarine purée resulted in a better sensory perception about their texture, and better water-holding capacity. At this point, the formulation prepared with lyophilized fruit and rice starch has the most promising results. Sufficient evidence leads to further exploration of the perspective of fruit-enriched puddings in order to improve their technological and health-promoting properties. Full article
(This article belongs to the Special Issue Novel Functional Foods: Processing, Bioactive Compounds Characterization and Potential Health Effects)
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