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Antioxidants
Special Issues
Antioxidants from Sustainable Food Sources
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Antioxidants from Sustainable Food Sources

A special issue of Antioxidants (ISSN 2076-3921).

Deadline for manuscript submissions: 31 March 2025 | Viewed by 1944

Special Issue Editors

Dr. Kevin Kantono

E-Mail Website
Guest Editor
Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
Interests: sensory science; consumer science; data science; applied machine learning; food science
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Nazimah Hamid

E-Mail Website
Guest Editor
Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
Interests: sensory processes; perception and performance; food chemistry and food sensory science; food technology; food sciences
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Antioxidants are vital compounds that combat free radicals and play a crucial role in our metabolism. While chemically derived antioxidants have seen significant use recently, there is a notable shift in consumer demand towards sustainably sourced antioxidants from natural origins. In our food systems, sustainability is a critical consideration in the production, processing, and consumption of raw materials. Embracing sustainable practises can reduce environmental impact and foster economic prosperity. Initiatives like circularity efforts, such as waste utilisation, can fortify the resilience of our food system.

The potential and challenges associated with antioxidants derived from sustainable and natural sources are substantial. Natural products may exhibit varying levels of antioxidants due to biological diversity, underscoring the importance of standardised extraction methods. In this aspect, antioxidants derived from sustainable sources using green technologies and fermentation hold promise. These innovative approaches can extract and enhance antioxidants from natural sources in a sustainable and efficient manner, contributing to both the quality and sustainability of the final food products.

This Special Issue aims to showcase a collection of studies focusing on antioxidants sourced sustainably and naturally, including those derived through innovative food processing methods. Developing antioxidants from natural and sustainable sources is instrumental in transforming the food system into one that is not only environmentally friendly but also focused on delivering healthier and more resilient food options for the benefit of both people and the planet.

Dr. Kevin Kantono
Prof. Dr. Nazimah Hamid
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. Antioxidants is an international peer-reviewed open access monthly 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

  • natural products
  • food processing
  • green technology

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Published Papers (3 papers)

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Research

29 pages, 610 KiB  
Article
Antioxidant, Antithrombotic and Anti-Inflammatory Properties of Amphiphilic Bioactives from Water Kefir Grains and Its Apple Pomace-Based Fermented Beverage
by Dimitra Papadopoulou, Vasiliki Chrysikopoulou, Aikaterini Rampaouni, Christos Plakidis, Anna Ofrydopoulou, Katie Shiels, Sushanta Kumar Saha and Alexandros Tsoupras
Antioxidants 2025, 14(2), 164; https://doi.org/10.3390/antiox14020164 - 29 Jan 2025
Viewed by 414
Abstract
Kefir-based fermentation products exhibit antioxidant and anti-inflammatory effects against oxidative stress, inflammation, platelet activation and aggregation, and other related manifestations, thereby preventing the onset and development of several chronic diseases. Specifically, water kefir, a symbiotic culture of various microorganisms used for the production [...] Read more.
Kefir-based fermentation products exhibit antioxidant and anti-inflammatory effects against oxidative stress, inflammation, platelet activation and aggregation, and other related manifestations, thereby preventing the onset and development of several chronic diseases. Specifically, water kefir, a symbiotic culture of various microorganisms used for the production of several bio-functional fermented products, has been proposed for its health-promoting properties. Thus, water kefir grains and its apple pomace-based fermentation beverage were studied for bioactive amphiphilic and lipophilic lipid compounds with antioxidant, antithrombotic, and anti-inflammatory properties. Total lipids(TL) were extracted and further separated into their total amphiphilic (TAC) and total lipophilic content (TLC), in which the total phenolic and carotenoid contents (TPC and TCC, respectively) and the fatty acid content of the polar lipids (PL) were quantified, while the antioxidant activity of both TAC and TLC were assessed in vitro, by the ABTS, DPPH, and FRAP bioassays, along with the anti-inflammatory and antithrombotic activity of TAC against human platelet aggregation induced by the thrombo-inflammatory mediator, platelet-activating factor (PAF) or standard platelet agonists like ADP.ATR-FTIR spectra facilitated the detection of specific structural, functional groups of phenolic, flavonoid, and carotenoid antioxidants, while LC−MS analysis revealed the presence of specific anti-inflammatory and antithrombotic PL bioactives bearing unsaturated fatty acids in their structures, with favorable omega-6 (n−6)/omega-3 (n−3)polyunsaturated fatty acids (PUFA), which further support the findings that the most potent antioxidant, anti-inflammatory and antithrombotic bioactivities were observed in the TAC extracts, in both water kefir grains and beverage cases. The detection of such bioactive components in both the uncultured water kefir grains and in the cultured beverage further supports the contribution of water kefir microorganisms to the bioactivity and the bio-functionality of the final fermented product. Nevertheless, the extracts of the beverage showed much stronger antioxidant, anti-inflammatory, and antithrombotic activities, which further suggests that during the culture process for producing this beverage, not only was the presence of bioactive compounds produced by kefir microflora present, but biochemical alterations during fermentation of bioactive components derived from apple pomace also seemed to have taken place, contributing to the higher bio-functionality observed in the apple pomace—water kefir-based beverage, even when compared to the unfermented apple pomace. The overall findings support further studies on the use of water kefir and/or apple pomace as viable sources of antioxidant, anti-inflammatory, and antithrombotic amphiphilic bioactive compounds for the production of novel health-promoting bio-functional fermented products. Full article
(This article belongs to the Special Issue Antioxidants from Sustainable Food Sources)
19 pages, 2076 KiB  
Article
Effect of Block Freeze Concentration on Bioactive Compound Content and Antioxidant Capacity When Applied to Peppermint (Mentha Piperita L.) Infusion
by Indira Pérez-Bermúdez, Alison Castillo-Suero, Constanza Jara-Leiva, Axel Cortés-Valdivia, Karol Rojas-Rojas, Vivian García-Rojas, Mauricio Opazo-Navarrete, María Guerra-Valle, Guillermo Petzold and Patricio Orellana-Palma
Antioxidants 2025, 14(2), 129; https://doi.org/10.3390/antiox14020129 - 23 Jan 2025
Viewed by 537
Abstract
This research aimed to evaluate block freeze concentration (BFC) under different centrifugation conditions using response surface methodology to separate an extract from the ice fraction at three centrifugal-BFC (CBFC) cycles, obtaining in the final cycle a phenolic-rich extract. A Box–Behnken design was applied [...] Read more.
This research aimed to evaluate block freeze concentration (BFC) under different centrifugation conditions using response surface methodology to separate an extract from the ice fraction at three centrifugal-BFC (CBFC) cycles, obtaining in the final cycle a phenolic-rich extract. A Box–Behnken design was applied to optimize centrifugation variables, with efficiency of separation (η) selected as the response variable. The extracts were characterized in terms of physicochemical analysis, total and individual bioactive components, and antioxidant capacity. Optimal conditions (3600 rpm, 16 °C, and 14 min) resulted in η of 82%. Thus, from infusion to final cycle, the solids, total polyphenol and flavonoid contents, and antioxidant capacity exhibited from 1.81 to 6.5% (w/w) and 2.5 to 8.7 (°Brix), 0.72 to 12.2 mg gallic acid equivalents/mL, 0.83 to 13.7 mg catequin equivalents /mL, 2.8 to 31.2 μmol trolox equivalents/mL and 4.8 to 122.2 μmol trolox equivalents/mL, identifying by high-performance liquid chromatography that kaempferol, p-hydroxybenzoic, and transferulic acid presented the highest concentrations. The CBFC process has the potential as a non-thermal concentration process to preserve many bioactive compounds, facilitating the production of concentrated fractions with high biological value, where the extracts obtained by BFC are a novel solution for medicinal, pharmaceutical, and food applications. Full article
(This article belongs to the Special Issue Antioxidants from Sustainable Food Sources)
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22 pages, 4096 KiB  
Article
Valorization of Legume By-Products Based on Polyphenols and Protein Contents for Potential Nutraceutical Applications
by Cristina Terenzi, Gabriela Bermudez, Francesca Medri, Serena Montanari, Franz Bucar and Vincenza Andrisano
Antioxidants 2024, 13(12), 1531; https://doi.org/10.3390/antiox13121531 - 14 Dec 2024
Viewed by 678
Abstract
A significant amount of agri-food by-products is generated by large food industry production lines. Aligned with the principles of a circular economy, this project aims to recycle and valorize legumes, such as beans, green beans and soy by-products characterized by different heat treatments, [...] Read more.
A significant amount of agri-food by-products is generated by large food industry production lines. Aligned with the principles of a circular economy, this project aims to recycle and valorize legumes, such as beans, green beans and soy by-products characterized by different heat treatments, maturation stages and cultivation methods. The valorization of food waste involved the development of an Ultrasound-Assisted Extraction (UAE) method to isolate polyphenols. Analytical techniques, including UHPLC-DAD-ESI-MSn, were used to identify polyphenols in legume, green bean and soy extracts obtained through UAE. Additionally, UV-Vis spectrophotometric assays measured the Total Phenolic Content (TPC) and Total Antioxidant Status (TAS), while the Kjeldahl method was employed to assess the protein content in each UAE extract. The analyses revealed a variety of valuable polyphenols in legume, green bean and soy by-products. For instance, bean by-products contain feruloyl glucaric acid derivatives, green beans by-products have different types of flavonols such as quercetin-3-O-glucuronide, and soy by-products are rich in isoflavones. These findings demonstrate the potential for formulating nutraceuticals from these by-products’ extracts. Full article
(This article belongs to the Special Issue Antioxidants from Sustainable Food Sources)
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