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Innovative Natural Functional Ingredients from Plant Extracts in the Food Industry

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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 (1 April 2023) | Viewed by 42638

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Special Issue Editor

Dr. Gema Nieto

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Guest Editor

Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30071 Murcia, Spain
Interests: natural extracts; meat science; bakery science; dairy products; lipolysis and proteolysis; bioactive compounds; development of healthier food products; nutrients; food preservation; bioaccessibility; bioavailability
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Special Issue Information

Dear Colleagues,

This Special Issue reviews and discusses the diversity of plant extract that may beneficially contribute to the preservation of foods and elaboration of functional foods. Functional foods have both physiological and nutritional benefits and can be used as a potential strategy to improve human health because they can help to reduce the risk of disease development and, consequently, promote health and wellbeing. Epidemiological and nutritional studies have shown that plants are an abundant source of nutraceutical components having health-promoting and disease-preventing properties. Several plant-based foods are thought to be rich in bioactive compounds with physiological effects, such as antimutagenic, antioxidant, anti-inflammatory or antibacterial activities. In this sense, the inclusion of natural extracts into meat, bakery, and dairy-based products could be an interesting strategy to produce functional foods.

For this Special Issue, the Guest Editor has brought together contributions from a group of outstanding international researchers to produce a valuable resource for researchers, faculty, students, food nutrition and health practitioners, and all those working in the food and nutraceutical industries, especially in the development of functional foods in the meat, bakery and dairy industry. This Special Issue of Foods will contribute to knowledge of plant extracts from several aspects, such as preservative properties, and health effects including studies of in vivo biological activity of bioactive compounds.

In this Special Issue, we invite investigators to contribute with original research articles, as well as review articles, focused on the characterization of the bioactive properties of plant extracts and covering challenges and achievements in the study of its inclusion into functional foods. Papers focused on the bioavailability/bioaccessibility of bioactive compounds and related to the application of bioactive compounds of natural origin to limit the use of synthetic additives and the development of functional foods will be particularly welcome.

This Special Issue of Foods will contribute to knowledge of plant extracts from several aspects, such as:

Bioactive compounds;
Antioxidant activity;
Antimicrobial activity;
Preservatives’ properties;
Medicinal plants as natural ingredients;
Diversity of plant secondary metabolites;
Natural extracts as preservatives in meat products, bakery products, milk products, beverages, etc.;
In vitro and in vivo biological activity of plant secondary metabolites.

Dr. Gema Nieto
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

bioactive compounds
antioxidant activity
antimicrobial activity
preservatives properties
functional foods
bioavailability
meat products
dairy products
bakery products

Published Papers (13 papers)

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Research

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16 pages, 1396 KiB

Open AccessArticle

Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids

by Adrieni Santos de Oliveira, Bibiana Alves dos Santos, Carla Andressa Almeida Farias, Leticia Pereira Correa, Madison Willy Silva Cordeiro, Mariana Basso Pinton, Milene Teixeira Barcia, Roger Wagner, Alexandre José Cichoski, Juliano Smanioto Barin, José Manuel Lorenzo, Gema Nieto and Paulo Cezar Bastianello Campagnol

Foods 2023, 12(8), 1631; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12081631 - 13 Apr 2023

Cited by 3 | Viewed by 1498

Abstract

Hydrogelled emulsions (HEs) of linseed oil and pea protein (PP) were produced with four levels (0, 5, 7.5, and 10%) of raspberry extract obtained by a green extraction technique (microwave hydrodiffusion and gravity—MHG). HEs were applied in burgers to replace 50% of pork backfat content. The products’ technological, nutritional, oxidative, microbiological, and sensory properties were evaluated. Besides reducing the fat level by approximately 43%, the reformulation reduced the n-6/n-3 PUFA ratio to healthy levels, decreased the diameter reduction by 30%, and increased the cooking yield by 11%. Including 7.5 and 10% of raspberry extract in the HEs decreased the oxidative defects caused by the enrichment of the burgers with omega-3 fatty acids. In addition, the raspberry extract did not cause alterations in the mesophilic aerobic count and the burgers’ sensory profile. Full article

(This article belongs to the Special Issue Innovative Natural Functional Ingredients from Plant Extracts in the Food Industry)

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13 pages, 281 KiB

Open AccessArticle

Effect of Yogurt Enrichment with Wood Tannin during Shelf Life: Focus on Physicochemical, Microbiological, and Sensory Characteristics

by Negin Seif Zadeh, Martina Tedesco, Sofia Basso, Daniela Ghirardello, Samuele Giovando, Michele Battaglia and Giuseppe Zeppa

Foods 2023, 12(2), 405; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12020405 - 14 Jan 2023

Cited by 1 | Viewed by 2234

Abstract

Six food-grade tannins obtained from different woods were used as a source of polyphenolic compounds at two concentrations (0.5% and 1% w/w) in yogurt formulations and monitored during 3 weeks of storage. Yogurt containing tannins showed significantly higher total phenolic content (+200%), antioxidant activity (+400%), and syneresis (+100%) than control. These changes were higher with fortification at 1%. Tannin origin also significantly influenced the yogurt composition and yogurt obtained from a Turkish gall showed higher values of total phenolic content (4 mg GAE/g) and antioxidant activity (17 μM Trolox/g). Yogurt color was evaluated by CIELab parameters, and their values were influenced by tannin origin and concentration. The addition of tannins did not significantly affect the number of lactic acid bacteria. Yogurt with a lower amount of tannins (0.5% w/w) received higher consumer acceptability but significant differences in preferences were due to tannin origin. In particular, yogurt added with tannin obtained from Quebracho wood at 1% w/w showed higher consumer preference. The obtained results would provide an opportunity for dairy producers to develop a novel dairy food with high nutritional quality. Full article

(This article belongs to the Special Issue Innovative Natural Functional Ingredients from Plant Extracts in the Food Industry)

14 pages, 2071 KiB

Open AccessArticle

Evaluation of In Vitro and In Silico Anti-Alzheimer Potential of Nonpolar Extracts and Essential Oil from Mentha piperita

by Manel Srief, Moustafa Bani, El Hassen Mokrani, Imad Mennai, Mehdi Hamdi, Abdenour Boumechhour, Mohamed Abou Mustapha, Mouna Derdour, Messouad Kerkatou, Mohamed El-Shazly, Chawki Bensouici, Gema Nieto and Salah Akkal

Foods 2023, 12(1), 190; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12010190 - 01 Jan 2023

Cited by 3 | Viewed by 2418

Abstract

The anticholinesterase and antioxidant activities with chemical composition and molecular docking of essential oil and nonpolar extracts of Mentha piperita were evaluated using enzymatic and chemical methods. Molecular docking tools were used to explain the interaction of the major chemical constituents with the enzymes. GC/MS analyses revealed that the main compounds in M. piperita essential oil were l-menthone (43.601%) followed by pulegone (21.610%), linolenic acid (25.628%), and l-menthone (10.957%), representing the major compounds of the petroleum ether extract. Imidazoquinoline (7.767%) and 17-N-acetyl-oroidine (5.363%) were the major constituents of the chloroform extract. Linolenic acid (19.397%) and l-menthone (6.336%) were the most abundant compounds in the hexane extract. The M. piperita essential oil and nonpolar extracts showed moderate antioxidant activity. The essential oil showed the most promising anticholinesterase activity with IC₅₀ = 10.66 ± 0.12 µg/mL and IC₅₀ = 16.33 ± 0.03 µg/mL against acetylcholinesterase (AChE) and butyrylcholinesterase (BChE), respectively, close to galantamine in AChE and more active in BChE, followed by the interesting activity in the petroleum ether extract with IC₅₀ = 23.42 ± 3.06 µg/mL in AChE and IC₅₀ = 62.00 ± 3.22 µg/mL in BChE. The docking experiments showed that among the seven major identified compounds, N-acetyl-17-oroidine showed the highest binding score (63.01 in AChE and 63.68 in BChE). This compound was found to bind the catalytic and peripheral sites, resulting in more potent inhibitory activity than galantamine, which only binds to the catalytic site. These findings suggested the possible use of M. piperita essential oil and nonpolar extracts as a potential source of alternative natural anti-Alzheimer compounds. Full article

(This article belongs to the Special Issue Innovative Natural Functional Ingredients from Plant Extracts in the Food Industry)

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15 pages, 2221 KiB

Open AccessArticle

Polysaccharides in Selenium-Enriched Tea: Extraction Performance under Innovative Technologies and Antioxidant Activities

by Weilan Gao, Na Zhang, Shuyi Li, Shuyao Li, Shiyu Zhu, Xin Cong, Shuiyuan Cheng, Francisco J. Barba and Zhenzhou Zhu

Foods 2022, 11(17), 2545; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11172545 - 23 Aug 2022

Cited by 12 | Viewed by 2035

Abstract

Pulsed electric fields (PEF) and ultrasonic-assisted extraction (UE) were applied to improve the extraction performance of selenium-enriched tea polysaccharides (Se−TPSs) in mild conditions. Two combined extraction processes were investigated: (1) PEF strength at 10 kV/cm followed by conventional extraction (CE) at 50 °C for 60 min and (2) PEF+UE (PEF strength at 10 kV/cm followed by UE at 400 W for 60 min). The optimal extraction yields, and energy consumption rates were obtained at 36.86% and 41.53% and 78.78 kJ/mg and 133.91 kJ/mg, respectively. The Se−TPSs were analyzed and characterized by GPC, UV, and FT-IR, which evidenced the structural stability of the Se−TPSs during the extraction processes. It was found that PEF and UE could reduce the particle size diameter of the Se−TPS extract, as well as the proportion of uronic acid. Moreover, PEF could increase the selenium content in the Se−TPS extract by 160.14% due to a lower extraction temperature compared to conventional extraction. The antioxidant activities of the Se−TPSs in vitro were investigated using OH,

O_{2}^{-}

, and

{ABTS}^{+}

scavenging experiments, as well as a total antioxidant ability evaluation. It was found that the antioxidant activity of the Se−TPSs obtained using PEF₂+CE₂ was relatively high due to the potential synergistic effect between the selenium and polysaccharides. Based on these results, we speculate that PEF₂+CE₂ was the best extraction process for the Se−TPSs. Furthermore, this research indicates the application of selenium-enriched tea for functional food production. Full article

(This article belongs to the Special Issue Innovative Natural Functional Ingredients from Plant Extracts in the Food Industry)

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8 pages, 488 KiB

Open AccessArticle

Effect of Ginseng Powder Supplementation on the Physicochemical Properties, Antioxidant Capacity, and Sensory Characteristics of Cream Soup

by Kang-Sik Kwon, Umair Shabbir, Seung-Hyeon Cha and Keum-Il Jang

Foods 2022, 11(9), 1193; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11091193 - 20 Apr 2022

Viewed by 1961

Abstract

Ginseng has been used as a medicinal herb in Asian countries for hundreds of years. It contains many kinds of ginsenosides as major active ingredients and is known to have neuroprotective, anti-inflammatory, antitumor, and antidiabetic properties. In this study, we have developed cream soup with different concentrations (0%, 3%, 5%, 7%, and 10%) of ginseng powder (GP) and determined the quality characteristics (color, viscosity, salinity, etc.) and antioxidant activity, along with sensory parameters. After the addition of GP, significant differences in salinity, L* and a*color value, DPPH, and ABTS were found among different concentrations of GP. Cream soup supplemented with GP 10% exhibited the highest values for DPPH and ABTS (83.5% and 87%, respectively), while the contents of total phenolic and saponin were 0.651 ± 0.02 (mg Gallic acid Equiv./g, DW) and 0.797 ± 0.05 (mg Diosgenin Equiv./g, DW), respectively. Moreover, there were no significant changes for °Brix value, pH, acidity, and total flavonoids content compared to control. The sensory characteristics indicated bitterness with the increase in the concentration of GP. However, a non-significant difference was observed between the control and supplemented samples for color, viscosity, and overall preference. Therefore, the supplementation of GP to cream soup could exhibit health benefits and increase the demand for ginseng to promote public health as functional food material. Full article

(This article belongs to the Special Issue Innovative Natural Functional Ingredients from Plant Extracts in the Food Industry)

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18 pages, 1047 KiB

Open AccessArticle

RP-HPLC-ESI-QTOF-MS Qualitative Profiling, Antioxidant, Anti-Enzymatic, Anti-Inflammatory, and Non-Cytotoxic Properties of Ephedra alata Monjauzeana

by Latifa Khattabi, Tarek Boudiar, Mustapha Mounir Bouhenna, Aziez Chettoum, Farid Chebrouk, Henni Chader, Jesús Lozano-Sánchez, Antonio Segura-Carretero, Gema Nieto and Salah Akkal

Foods 2022, 11(2), 145; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11020145 - 06 Jan 2022

Cited by 11 | Viewed by 2545

Abstract

An investigation was conducted to study the beneficial effects of Ephedra alata monjauzeana crude extract (EamCE). The chemical profile was determined using RP-HPLC–ESI-QTOF-MS analysis, revealing the presence of twenty-one flavonoids and phenolic acids. A series of antioxidant assays was carried out using ten different methods. The EamCE has demonstrated a significant antioxidant potential, with interesting IC₅₀ values not exceeding 40 µg/mL in almost activities. Likewise, a significant inhibition of key enzymes, involved in some health issues, such as Alzheimer’s disease, diabetes, hyperpigmentation, dermatological disorders, gastric/urinary bacterial infections, and obesity, was observed for the first time. The IC₅₀ values ranged from 22.46 to 54.93. The anti-inflammatory and non-cytotoxic activities were assessed by heat-induced hemolysis and cell culture methods, respectively; the EamCE has shown a prominent effect in both tests, notably for the anti-inflammatory effect that was superior to the reference compound “diclofenac” (IC₅₀: 71.03 ± 1.38 > 70.23 ± 0.99 (µg/mL)). According to these results, this plant could be used in a large spectrum as a food supplement, as a natural remedy for various physiological disorders and pathologies; and it might serve as a preventive and health care agent. Full article

(This article belongs to the Special Issue Innovative Natural Functional Ingredients from Plant Extracts in the Food Industry)

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15 pages, 1717 KiB

Open AccessArticle

Investigation of Photoprotective, Anti-Inflammatory, Antioxidant Capacities and LC–ESI–MS Phenolic Profile of Astragalus gombiformis Pomel

by Sabrina Lekmine, Samira Boussekine, Salah Akkal, Antonio Ignacio Martín-García, Ali Boumegoura, Kenza Kadi, Hanene Djeghim, Nawal Mekersi, Samira Bendjedid, Chawki Bensouici and Gema Nieto

Foods 2021, 10(8), 1937; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081937 - 20 Aug 2021

Cited by 15 | Viewed by 2720

Abstract

Plant-derived compounds have recently been gaining popularity as skincare factors due to their ability to absorb ultraviolet radiations and their anti-inflammatory, and antioxidant properties. In this light, this work aimed to evaluate in vitro the pharmacological activities of the butanolic extract prepared from the aerial parts of Astragalus gombiformis Pomel, an endemic species to southern Algeria. The sun protection factor was used to assess the photoprotective effect (SPF), the protein denaturation method to determine the anti-inflammatory activity, and brine shrimp nauplii and OxHLIA assay, respectively, to assess the cytotoxicity and antioxidant capacity of A. gombiformis. In addition, LC–ESI–MS analysis was employed for the characterization of the phenolic constituents of A. gombiformis. The results showed that A. gombiformis had high capacity for absorbing UV radiations with an SPF of 37.78 ± 0.85 and significant anti-inflammatory activity with a percentage inhibition of 75.38% which is close to that of diclofenac and ketoprofen. In addition, A. gombiformis was found to have effective cytotoxicity against Artemia nauplii with a DC50 value of about 44.7 µg/mL, but a weak hemolytic effect against human erythrocytes. LC–ESI–MS results detected the presence of 17 phenolic compounds with a predominance of cirsiliol, silymarin, quercitrin (quercetin-3-O-rhamnoside), and kaempferol. Taken together, these results suggest that A. gombiformis extract could be used as a skincare agent in cosmetic formulations, providing excellent antioxidant and anti-inflammatory protection, allowing the treatment of skin conditions, as well as a pharmaceutical agent with multidimensional applications. Full article

(This article belongs to the Special Issue Innovative Natural Functional Ingredients from Plant Extracts in the Food Industry)

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16 pages, 1569 KiB

Open AccessArticle

Perilla Seed Oil Enhances Cognitive Function and Mental Health in Healthy Elderly Japanese Individuals by Enhancing the Biological Antioxidant Potential

by Michio Hashimoto, Kentaro Matsuzaki, Shahdat Hossain, Tomoko Ito, Harumi Wakatsuki, Yoko Tanabe, Miho Ohno, Setsushi Kato, Kazuya Yamashita and Osamu Shido

Foods 2021, 10(5), 1130; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10051130 - 19 May 2021

Cited by 15 | Viewed by 3946

Abstract

Oxidative stress plays an important role in age-associated cognitive decline. We recently reported that dietary intake of perilla seed oil (PO), a rich source of α-linolenic acid (LNA, C18:3, ω-3), helps in maintaining good mental health in adults. This study aimed to investigate the impacts of dietary PO intake on cognitive functions and mental health in healthy, elderly Japanese individuals. Seventy-five healthy volunteers aged 64–84 years were randomly divided into two groups: a control group and a PO-administered group. At baseline and at 12 months of intervention, cognitive function, mental health condition, fatty acid profile of the red blood cell plasma membranes (RBC-PM), and serum biochemical parameters were evaluated. Results showed that serum biological antioxidant potential and LNA levels in the RBC-PM at 12 months after the trial were significantly higher in the PO group compared to the control group. Further, both the cognitive function measures, as evaluated by the Frontal Assessment Battery test and the apathy scores, tended to be improved after 12 months in the PO group. Our results demonstrate that dietary PO intake enhances the antioxidant potential and prevents the age-related cognitive and mental decline in healthy elderly individuals by enhancing the blood LNA levels. Full article

(This article belongs to the Special Issue Innovative Natural Functional Ingredients from Plant Extracts in the Food Industry)

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10 pages, 1964 KiB

Open AccessArticle

Antioxidant Effect and Sensory Evaluation of Yogurt Supplemented with Hydroponic Ginseng Root Extract

by Hyun Sook Lee, Myung Wook Song, Kee-Tae Kim, Wan-Soo Hong and Hyun-Dong Paik

Foods 2021, 10(3), 639; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10030639 - 17 Mar 2021

Cited by 11 | Viewed by 3241

Abstract

Hydroponic ginseng (HG) is cultivated using only nutrients and water under constant environmental conditions and is more beneficial than soil-cultured ginseng (SG). This study aimed to determine the physicochemical properties, antioxidant activity, and sensory properties of HG-supplemented yogurt to develop high-value yogurt. HG (0.1%, 0.5%, and 1.0%) was added to yogurt formulations and fermented with a 0.1% starter. Antioxidant activities were determined using the 2,2-diphenyl-1-picryl-hydrazyl (DPPH), 2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, reducing power, and ferric reducing antioxidant power assays. Semi-trained panelists performed a quantitative descriptive analysis for sensory evaluation. The number of starter cells increased more rapidly in ginseng extract-fortified yogurt than in the control group, shortening fermentation time. Regarding antioxidant assays, all HG extract-fortified yogurts showed higher antioxidant activity than the control group. In particular, the HG (0.5%) group showed better results than the SG group in the DPPH and reducing power assays, although the difference was not significant. The sensory scores of color, flavor, texture, taste, and overall acceptance of 0.5% HG-supplemented yogurt did not differ significantly from those of non-supplemented yogurt (control). This suggests that HG can be used in high-value dairy products as a supplement with bioactive properties for health in the food industry. Full article

(This article belongs to the Special Issue Innovative Natural Functional Ingredients from Plant Extracts in the Food Industry)

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Review

Jump to: Research

20 pages, 1625 KiB

Open AccessReview

Bioactive Compounds from Leaf Vegetables as Preservatives

by Mirian Pateiro, Rubén Domínguez, Paulo E. S. Munekata, Gema Nieto, Sneh Punia Bangar, Kuldeep Dhama and José M. Lorenzo

Foods 2023, 12(3), 637; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12030637 - 02 Feb 2023

Cited by 5 | Viewed by 4391

Abstract

Trends toward a healthier diet are increasing attention to clean-label products. This has led to the search for new ingredients that avoid the use of chemical additives. Food industries are responding to these demands by incorporating natural preservatives into their products, which consumers perceive as healthy. Leafy vegetables would fit this strategy since they are common components of the diet and are associated with beneficial health effects. The objective of this chapter is to offer an overview of the large number of bioactive compounds (phenolic acids, flavonoids, anthocyanins, glucosinolates, and sulfur compounds) present in these plants, which would be responsible for their activity as potential preservatives. Its incorporation into food would improve the quality and extend the shelf life by reducing oxidative processes and inhibiting or retarding the microbial growth that occurs during processing and storage without reducing the organoleptic characteristics of the product. Full article

(This article belongs to the Special Issue Innovative Natural Functional Ingredients from Plant Extracts in the Food Industry)

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22 pages, 893 KiB

Open AccessReview

Bioactive Compounds from Fruits as Preservatives

by Paulo E. S. Munekata, Mirian Pateiro, Rubén Domínguez, Gema Nieto, Manoj Kumar, Kuldeep Dhama and José M. Lorenzo

Foods 2023, 12(2), 343; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12020343 - 11 Jan 2023

Cited by 18 | Viewed by 4748

Abstract

The use of additives with preservative effects is a common practice in the food industry. Although their use is regulated, natural alternatives have gained more attention among researchers and professionals in the food industry in order to supply processed foods with a clean label. Fruits are essential components in a healthy diet and have also been associated with improved health status and a lower risk of developing diseases. This review aims to provide an overview of the main bioactive compounds (polyphenols, betalain, and terpenes) naturally found in fruits, their antioxidant and antimicrobial activity in vitro, and their preservative effect in different foods. Many extracts obtained from the skin (apple, grape, jabuticaba, orange, and pomegranate, for instance), pulp (such as red pitaya), and seeds (guarana, grape, and jabuticaba) of fruits are of great value due to the presence of multiple compounds (punicalagin, catechin, gallic acid, limonene, β-pinene, or γ-terpinene, for instance). In terms of antioxidant activity, some fruits that stand out are date, jabuticaba, grape, and olive, which interact with different radicals and show different mechanisms of action in vitro. Antimicrobial activity is observed for natural extracts and essential oils (especially from citrus fruits) that limit the growth of many microorganisms (Bacillus subtilis, Escherichia coli, Penicillium digitatum, and Pseodomonas aeruginosa, for instance). Studies in foods have revealed that the use of extracts or essential oils as free or encapsulated forms or incorporated into films and coatings can inhibit microbial growth, slow oxidative reactions, reduce the accumulation of degradative products, and also preserve sensory attributes, especially with films and coatings. Future studies could focus on the advances of extracts and essential oils to align their use with the development of healthier foods (especially for meat products) and explore the inhibition of spoilage microorganisms in dairy products, for instance. Full article

(This article belongs to the Special Issue Innovative Natural Functional Ingredients from Plant Extracts in the Food Industry)

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26 pages, 3501 KiB

Open AccessReview

Hibiscus, Rooibos, and Yerba Mate for Healthy Aging: A Review on the Attenuation of In Vitro and In Vivo Markers Related to Oxidative Stress, Glycoxidation, and Neurodegeneration

by Matheus Thomaz Nogueira Silva Lima, Eric Boulanger, Frédéric J. Tessier and Jacqueline Aparecida Takahashi

Foods 2022, 11(12), 1676; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11121676 - 07 Jun 2022

Cited by 2 | Viewed by 4478

Abstract

The world is currently undergoing a demographic change towards an increasing number of elderly citizens. Aging is characterized by a temporal decline in physiological capacity, and oxidative stress is a hallmark of aging and age-related disorders. Such an oxidative state is linked to a decrease in the effective mechanisms of cellular repair, the incidence of post-translational protein glycation, mitochondrial dysfunction, and neurodegeneration, just to name some of the markers contributing to the establishment of age-related reduction-oxidation, or redox, imbalance. Currently, there are no prescribed therapies to control oxidative stress; however, there are strategies to elevate antioxidant defenses and overcome related health challenges based on the adoption of nutritional therapies. It is well known that herbal teas such, as hibiscus, rooibos, and yerba mate, are important sources of antioxidants, able to prevent some oxidation-related stresses. These plants produce several bioactive metabolites, have a pleasant taste, and a long-lasting history as safe foods. This paper reviews the literature on hibiscus, rooibos, and yerba mate teas in the context of nutritional strategies for the attenuation of oxidative stress-related glycoxidation and neurodegeneration, and, here, Alzheimer’s Disease is approached as an example. The focus is given to mechanisms of glycation inhibition, as well as neuroprotective in vitro effects, and, in animal studies, to frame interest in these plants as nutraceutical agents related to current health concerns. Full article

(This article belongs to the Special Issue Innovative Natural Functional Ingredients from Plant Extracts in the Food Industry)

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14 pages, 993 KiB

Open AccessReview

Olive Tree Derivatives and Hydroxytyrosol: Their Potential Effects on Human Health and Its Use as Functional Ingredient in Meat

by Lorena Martínez-Zamora, Rocío Peñalver, Gaspar Ros and Gema Nieto

Foods 2021, 10(11), 2611; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112611 - 28 Oct 2021

Cited by 13 | Viewed by 3432

Abstract

Olive (Olea europaea) is one of the most extensive crops in the Mediterranean countries, and an important source of extra distinctive compounds that has been widely tested due to its known health benefits. Olive derivatives, such as extra virgin olive oil (EVOO) and olive leaves are rich in antioxidant compounds such as hydroxytyrosol (HXT) and oleuropein and oleic acid, as main monounsaturated fatty acid. Because of HXT molecular structure, its regular consumption reports important beneficial properties such as anti-inflammatory, antimicrobial, antioxidant, and anticancer. As a matter of fact, its antioxidant and antimicrobial effects made this compound a good preservative agent against meat deterioration and spoilage, capable of replacing some synthetic additives whose continued and regular consumption may negatively affect the human health. On the contrary side, this extract has an unpleasant odor and flavor, so a synthetic source of HXT could also be used to improve the sensory quality of the meat products. In this sense, this review exposes the health benefits provided by the consumption of EVOO and HXT, and the newest research about its application on meat, together new trends about its use as functional ingredient in meat and meat products. Full article

(This article belongs to the Special Issue Innovative Natural Functional Ingredients from Plant Extracts in the Food Industry)

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