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Functional Sustainable Foods: Chemistry, Health Benefits and Environmental Impact
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Functional Sustainable Foods: Chemistry, Health Benefits and Environmental Impact

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

Deadline for manuscript submissions: closed (20 July 2022) | Viewed by 10647

Special Issue Editors

Dr. Cristina Pereira-Wilson

E-Mail Website
Guest Editor
Centro de Engenharia Biológica, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal
Interests: effects of traditional foods and their constituents on health improvement and disease prevention; sustainable food systems
Prof. Dr. Manuel Fernandes-Ferreira

E-Mail Website
Co-Guest Editor
Biology Department, Faculty of Science, University of Porto, Rua Do Campo Alegre S/n, 4169-007 Porto, Portugal
Interests: phytochemical characterization; natural pesticides
Prof. Dr. José António Couto Teixeira

grade E-Mail Website
Co-Guest Editor
Department of Biological Engineering, School of Engineering, University of Minho, 4704-553 Braga, Portugal
Interests: industrial and food biotechnology; fermentation processes; food processing; agro-industry by-products valorization; prebiotics production
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

I am contacting you regarding the upcoming Foods Special Issue, "Sustainable Functional Foods: Chemistry, Health Benefits, and Environmental Impact". I am pleased to invite you to submit an article on this topic.

Eating habits and food production systems significantly impact both human health and the environment. The production of foods for a growing global population that simultaneously supports environmental sustainability is an urgent current concern.

Unhealthy diets high in calories but low in fiber and micronutrients are associated with many of today’s health problems, from obesity or diabetes to cardiovascular diseases, and even some types of cancer. However, locally produced well adapted crops and traditional foods, or their constituents, have the potential to both improve health and protect the environment. In addition, combating food waste by increasing shelf life or by recycling of agrifood byproducts may constitute significant improvements in the design of future foods.

With this Special Issue of Foods, “Functional Sustainable Foods: Chemistry, Health Benefits, and Environmental Impact”, we aim to collect contributions from the scientific community in order to meet these important challenges.

Dr. Cristina Pereira-Wilson
Prof. Dr. Manuel Fernandes-Ferreira
Prof. Dr. José António Teixeira
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

  • sustainable food
  • traditional food
  • functional food
  • health benefit
  • disease prevention
  • phytochemical
  • antioxidant
  • anticancer
  • antiageing
  • antidiabetic

Published Papers (4 papers)

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Research

15 pages, 296 KiB  
Article
Consumption of Farmed Fish, Fed with an Olive-Pomace Enriched Diet, and Its Effect on the Inflammatory, Redox, and Platelet-Activating Factor Enzyme Profile of Apparently Healthy Adults: A Double-Blind Randomized Crossover Trial
by Filio Petsini, Agathi Ntzouvani, Maria Detopoulou, Vasiliki D Papakonstantinou, Nick Kalogeropoulos, Elizabeth Fragopoulou, Tzortzis Nomikos, Meropi D Kontogianni and Smaragdi Antonopoulou
Foods 2022, 11(14), 2105; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11142105 - 15 Jul 2022
Cited by 2 | Viewed by 1319
Abstract
A fish-rich diet has a beneficial effect on cardiovascular health. The platelet activating factor (PAF) is involved in the development of atherosclerosis, and in vitro results support the regulating action of bioactive nutrients on PAF metabolism. The purpose of this study is to [...] Read more.
A fish-rich diet has a beneficial effect on cardiovascular health. The platelet activating factor (PAF) is involved in the development of atherosclerosis, and in vitro results support the regulating action of bioactive nutrients on PAF metabolism. The purpose of this study is to examine whether the consumption of farmed fish fed with an olive-pomace enriched diet (EF) affects PAF metabolism and the markers of inflammation and oxidative stress compared to the consumption of conventionally fed farmed fish (CF). Thirty apparently healthy adults completed a randomized double-blind crossover trial, during which they consumed both CF and EF twice a week for 8 weeks with a six-week washout period in between. The activities of PAF acetylhydrolase (PAF-AH), lysoPAF acetyltransferase (lysoPAF-AT), DTT-insensitive CDP-choline: 1-alkyl-2-acetyl-sn-glycerol-choline-phosphotransferase (PAF-CPT) in leukocytes, and lipoprotein-associated phospholipase A2 (LpPLA2) in serum were determined. The quantities of interleukin-6 (IL-6), high sensitivity C-reactive protein (hsCRP), oxidized LDL (ox-LDL), thiobarbituric acid-reactive substances (TBARS), and glutathione peroxidase (GPx), as well as the serum oxidation, were also determined. Both types of fish exerted similar effects as there were no statistically significant differences between the two interventions except for an elevated PAF-CPT and reduced arachidonic acid (AA) in the red blood cell (RBC) membrane lipids after the EF intake. Full article
(This article belongs to the Special Issue Functional Sustainable Foods: Chemistry, Health Benefits and Environmental Impact)
15 pages, 945 KiB  
Article
Studies on Upgradation of Waste Fish Oil to Lipid-Rich Yeast Biomass in Yarrowia lipolytica Batch Cultures
by Agata Urszula Fabiszewska, Bartłomiej Zieniuk, Mariola Kozłowska, Patrycja Maria Mazurczak-Zieniuk, Małgorzata Wołoszynowska, Paulina Misiukiewicz-Stępień and Dorota Nowak
Foods 2021, 10(2), 436; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020436 - 17 Feb 2021
Cited by 17 | Viewed by 3302
Abstract
The aim of the study was to evaluate the possibility to utilize a fish waste oil issued from the industrial smoking process in nitrogen-limited Yarrowia lipolytica yeast batch cultures. The waste carbon source was utilized by the yeast and stimulated the single cell [...] Read more.
The aim of the study was to evaluate the possibility to utilize a fish waste oil issued from the industrial smoking process in nitrogen-limited Yarrowia lipolytica yeast batch cultures. The waste carbon source was utilized by the yeast and stimulated the single cell oil production via an ex novo pathway. The yeast biomass contained lipids up to 0.227 g/g d.m.. Independently from culture conditions, high contents of very long chain fatty acids were quantified in yeast biomass including docosahexaenoic (DHA), eicosapentaenoic acid (EPA), eicosenic and erucic acids. The pH regulation did not influence the cellular lipids yield (0.234 g/g d.m.). Meanwhile, the intensification of the oxygenation of medium by changing the mixing speed (maximum concentration of lipids produced 4.64 g/dm3) and decreasing the amount of inoculum had a positive effect on the culture parameters in waste fish oil medium. Further work on upgradation of the original waste is advisable, especially because the oil indicated high content of polyphenols and lower susceptibility to oxidation than microbial oil derived from control olive oil medium. Full article
(This article belongs to the Special Issue Functional Sustainable Foods: Chemistry, Health Benefits and Environmental Impact)
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19 pages, 1663 KiB  
Article
Encapsulated Pine Bark Polyphenolic Extract during Gastrointestinal Digestion: Bioaccessibility, Bioactivity and Oxidative Stress Prevention
by Pedro Ferreira-Santos, Raquel Ibarz, Jean-Michel Fernandes, Ana Cristina Pinheiro, Cláudia Botelho, Cristina M. R. Rocha, José António Teixeira and Olga Martín-Belloso
Foods 2021, 10(2), 328; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020328 - 04 Feb 2021
Cited by 20 | Viewed by 3191
Abstract
Polyphenolic extracts from pine bark have reported different biological actions and promising beneficial effects on human health. However, its susceptibility to environmental stresses (temperature, storage, etc.) and physiological human conditions prequires the development of efficient protection mechanisms to allow effective delivering of functionality. [...] Read more.
Polyphenolic extracts from pine bark have reported different biological actions and promising beneficial effects on human health. However, its susceptibility to environmental stresses (temperature, storage, etc.) and physiological human conditions prequires the development of efficient protection mechanisms to allow effective delivering of functionality. The aim of this work was to encapsulate pine bark extract rich phenolic compounds by spray-drying using maltodextrin, and understand the influence of encapsulation on the antioxidant and antimicrobial activity and bioaccessibility of phenolic compounds during gastrointestinal digestion. The optimized process conditions allowed good encapsulation efficiency of antioxidant phenolic compounds. The microencapsulation was effective in protecting those compounds during gastrointestinal conditions, controlling their delivery and enhancing its health benefits, decreasing the production of reactive oxygen species implicated in the process of oxidative stress associated with some pathologies. Finally, this encapsulation system was able to protect these extracts against acidic matrices, making the system suitable for the nutritional enrichment of fermented foods or fruit-based beverages, providing them antimicrobial protection, because the encapsulated extract was effective against Listeria innocua. Overall, the designed system allowed protecting and appropriately delivering the active compounds, and may find potential application as a natural preservative and/or antioxidant in food formulations or as bioactive ingredient with controlled delivery in pharmaceuticals or nutraceuticals. Full article
(This article belongs to the Special Issue Functional Sustainable Foods: Chemistry, Health Benefits and Environmental Impact)
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13 pages, 694 KiB  
Article
Merging Heat Stress Tolerance and Health-Promoting Properties: The Effects of Exogenous Arginine in Cauliflower (Brassica oleracea var. botrytis L.)
by Jacinta Collado-González, María Carmen Piñero, Ginés Otálora, Josefa López-Marín and Francisco M. del Amor
Foods 2021, 10(1), 30; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10010030 - 24 Dec 2020
Cited by 12 | Viewed by 2075
Abstract
In the last decades, cauliflower consumption has increased due to its observed beneficial effects on human health, especially on chronic diseases. Furthermore, the use of arginine has been shown to improve the heat stress tolerance of plants by increasing the polyamine content. Thus, [...] Read more.
In the last decades, cauliflower consumption has increased due to its observed beneficial effects on human health, especially on chronic diseases. Furthermore, the use of arginine has been shown to improve the heat stress tolerance of plants by increasing the polyamine content. Thus, we aimed to investigate the effects of the exogenous application of arginine on the physical and chemical quality parameters of cauliflower florets under heat stress. For this, we applied two concentrations of arginine (1 and 4 mM) to the leaves of cauliflower (Brassica oleracea var. botrytis L.) plants grown in three different temperatures (ambient, elevated, and extreme). Our data show that potassium and phosphate, as well as iron were the most abundant macro- and micronutrients, respectively. The combination of high temperature and exogenous application of arginine increased the antioxidant activity, total content of phenolic compounds, polyamines, and proteins. The data presented herein indicate that the combination of an adequate heat stress and the appropriate foliar arginine treatment may be a useful strategy that could be used to increase the number of valuable plant compounds in our diet. Full article
(This article belongs to the Special Issue Functional Sustainable Foods: Chemistry, Health Benefits and Environmental Impact)
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