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The Nutritional Evaluation of Bioactive Compounds in Food: From Theory...
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The Nutritional Evaluation of Bioactive Compounds in Food: From Theory to Application

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

Deadline for manuscript submissions: closed (30 December 2021) | Viewed by 16621

Special Issue Editor

Dr. Marek Kieliszek

E-Mail Website
Guest Editor
Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland
Interests: selenium; metabolomics; food biotechnology; enzymology; proteomics; microbial genetics; lipid biosynthesis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The creation of new products containing specific physiologically active ingredients that contribute to the improvement of our health is a great challenge for scientists, technologists, doctors and nutritionists. The purpose of this special topic is to provide information on the properties and potential uses of bioactive ingredients in the production of food products and their role in human nutrition. Many food companies use the raw materials and nutrients they primarily have to enrich the product with substances adapted to current trends for all consumers and responding to the needs of scientifically justified prevention nutrition. There are many substances that, when added to food, give it a functional character and thus help support proper health and the course of natural processes in the body. The food industry has a considerable amount of bioactive substances that are increasingly used in the production of functional food products. From the consumer’s point of view, it is important that the daily diet is enriched with those bioactive ingredients that most effectively support and regulate physiological processes, and at the same time, in a manner tailored to the individual and specific needs of the body. This Special Issue is dedicated to an overview of the potential of various bioactive compounds in human nutrition. We also encourage potential authors to submit articles on the possibilities of designing new food products to be used in the prevention of various disease states.

You may choose our Joint Special Issue in Nutrients.

Dr. Marek Kieliszek
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. 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

  • nutrition
  • functional foods
  • genetically modified foods
  • trace elements
  • fatty acids
  • nutraceutical components
  • vitamins
  • probiotics
  • human health
  • antioxidants

Published Papers (3 papers)

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Research

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13 pages, 4582 KiB  
Article
High-Pressure-Induced Sublethal Injuries of Food Pathogens—Microscopic Assessment
by Justyna Nasiłowska, Aleksandra Kocot, Paulina Natalia Osuchowska and Barbara Sokołowska
Foods 2021, 10(12), 2940; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10122940 - 30 Nov 2021
Cited by 5 | Viewed by 2117
Abstract
High Hydrostatic Pressure (HHP) technology is considered an alternative method of food preservation. Nevertheless, the current dogma is that HHP might be insufficient to preserve food lastingly against some pathogens. Incompletely damaged cells can resuscitate under favorable conditions, and they may proliferate in [...] Read more.
High Hydrostatic Pressure (HHP) technology is considered an alternative method of food preservation. Nevertheless, the current dogma is that HHP might be insufficient to preserve food lastingly against some pathogens. Incompletely damaged cells can resuscitate under favorable conditions, and they may proliferate in food during storage. This study was undertaken to characterize the extent of sublethal injuries induced by HHP (300–500 MPa) on Escherichia coli and Listeria inncua strains. The morphological changes were evaluated using microscopy methods such as Scanning Electron Microscopy (SEM), Transmission Electron Microscopy (TEM), and Epifluorescence Microscopy (EFM). The overall assessment of the physiological state of tested bacteria through TEM and SEM showed that the action of pressure on the structure of the bacterial membrane was almost minor or unnoticeable, beyond the L. innocua wild-type strain. However, alterations were observed in subcellular structures such as the cytoplasm and nucleoid for both L. innocua and E. coli strains. More significant changes after the HHP of internal structures were reported in the case of wild-type strains isolated from raw juice. Extreme condensation of the cytoplasm was observed, while the outline of cells was intact. The percentage ratio between alive and injured cells in the population was assessed by fluorescent microscopy. The results of HHP-treated samples showed a heterogeneous population, and red cell aggregates were observed. The percentage ratio of live and dead cells (L/D) in the L. innocua collection strain population was higher than in the case of the wild-type strain (69%/31% and 55%/45%, respectively). In turn, E. coli populations were characterized with a similar L/D ratio. Half of the cells in the populations were distinguished as visibly fluorescing red. The results obtained in this study confirmed sublethal HHP reaction on pathogens cells. Full article
(This article belongs to the Special Issue The Nutritional Evaluation of Bioactive Compounds in Food: From Theory to Application)
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17 pages, 2742 KiB  
Article
The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization
by Elahe Azmoon, Farzad Saberi, Fatemeh Kouhsari, Mehdi Akbari, Marek Kieliszek and Amir Vakilinezam
Foods 2021, 10(7), 1549; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10071549 - 05 Jul 2021
Cited by 15 | Viewed by 4110
Abstract
The purpose of this study was to evaluate the hydrocolloids–protein mixture as a fat replacer in sugar-free low-fat muffin cakes. In this study, a hydrocolloids mixture including konjac and guar gums and soy protein isolate (SPI) was applied to the cake. The combination [...] Read more.
The purpose of this study was to evaluate the hydrocolloids–protein mixture as a fat replacer in sugar-free low-fat muffin cakes. In this study, a hydrocolloids mixture including konjac and guar gums and soy protein isolate (SPI) was applied to the cake. The combination of gums and SPI was named as mixture of stabilizers (MOS), and the treatments were designed using Design-Expert software and the response surface methodology (RSM) in order to optimize and reduce the oil content of muffin cakes by replacing it with MOS. Evaluation of treatments characteristics were investigated on days 1 and 15 of their production. The dependent variables were moisture content, water activity, specific volume, porosity, hardness, cohesiveness, springiness, chewiness and crumb color of cakes. The results show that increasing the percentage of MOS has positive effects on the final products in comparison to oil. In other words, an increase in the MOS content resulted in an increase in the moisture content, water activity, specific volume, height, springiness, cohesiveness, chewiness and L* (lightness) values, but negative effect on hardness, a* (redness) and b* (yellowness) values. As a result of optimizing using RSM, the usage of 4.08% oil and 0.31% MOS resulted in a 62.9% reduction in oil content in comparison with the control sample. The panelists assigned the lowest score to hardness and crumb color and the highest score to overall acceptability and cohesiveness to the optimized muffin. Full article
(This article belongs to the Special Issue The Nutritional Evaluation of Bioactive Compounds in Food: From Theory to Application)
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Review

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20 pages, 1265 KiB  
Review
Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems
by Vishnu Kalladathvalappil Venugopalan, Lekshmi Ramadevi Gopakumar, Ajeeshkumar Kizhakkeppurath Kumaran, Niladri Sekhar Chatterjee, Vishnuja Soman, Shaheer Peeralil, Suseela Mathew, David Julian McClements and Ravishankar Chandragiri Nagarajarao
Foods 2021, 10(7), 1566; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10071566 - 06 Jul 2021
Cited by 44 | Viewed by 9201
Abstract
Regular consumption of adequate quantities of lipids rich in omega-3 fatty acids is claimed to provide a broad spectrum of health benefits, such as inhibiting inflammation, cardiovascular diseases, diabetes, arthritis, and ulcerative colitis. Lipids isolated from many marine sources are a rich source [...] Read more.
Regular consumption of adequate quantities of lipids rich in omega-3 fatty acids is claimed to provide a broad spectrum of health benefits, such as inhibiting inflammation, cardiovascular diseases, diabetes, arthritis, and ulcerative colitis. Lipids isolated from many marine sources are a rich source of long-chain polyunsaturated fatty acids (PUFAs) in the omega-3 form which are claimed to have particularly high biological activities. Functional food products designed to enhance human health and wellbeing are increasingly being fortified with these omega-3 PUFAs because of their potential nutritional and health benefits. However, food fortification with PUFAs is challenging because of their low water-solubility, their tendency to rapidly oxidize, and their variable bioavailability. These challenges can be addressed using advanced encapsulation technologies, which typically involve incorporating the omega-3 oils into well-designed colloidal particles fabricated from food-grade ingredients, such as liposomes, emulsion droplets, nanostructured lipid carriers, or microgels. These omega-3-enriched colloidal dispersions can be used in a fluid form or they can be converted into a powdered form using spray-drying, which facilitates their handling and storage, as well as prolonging their shelf life. In this review, we provide an overview of marine-based omega-3 fatty acid sources, discuss their health benefits, highlight the challenges involved with their utilization in functional foods, and present the different encapsulation technologies that can be used to improve their performance. Full article
(This article belongs to the Special Issue The Nutritional Evaluation of Bioactive Compounds in Food: From Theory to Application)
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