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Topical Advisory Panel Members’ Collection Series: Functional Foods
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Topical Advisory Panel Members’ Collection Series: Functional Foods

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (15 November 2024) | Viewed by 5193

Special Issue Editors

Dr. Antonios E. Koutelidakis

E-Mail Website
Guest Editor
Unit of Human Nutrition, Laboratory of Nutrition and Public Health, Department of Food Science and Nutrition, University of the Aegean, GR-81400 Lemnos, Greece
Interests: nutrition and health; functional foods; bioactive compounds; bioactivity and bioavailability; phytochemicals and chronic diseases
Special Issues, Collections and Topics in MDPI journals
Dr. Gitana Alenčikienė

E-Mail Website
Guest Editor
Food Institute, Kaunas University of Technology, LT 50254 Kaunas, Lithuania
Interests: new food products; functional food; food properties and acceptability; consumer research; methods to change consumers attitude to food; food losses and wastage in the food system; sustainability and circularity in the food system

Special Issue Information

Dear Colleagues,

Functional foods are considered a food category with increased scientific interest, due to both their important implications in the food industry and their possible beneficial effects on human health. 

We are pleased to announce this Special Issue entitled “Topical Advisory Panel Members' Collection Series: Functional Foods”. This Special Issue will be a collection of papers from researchers invited by the Topical Advisory Panel Members, which aims to provide a venue for networking and communication between applied sciences and scholars in the field of functional foods and bioactive compounds in disease prevention and health promotion, as well as for recent trends regarding the production of innovative functional foods with possible health claims. All papers will be published with full open access after peer review.

Dr. Antonios E. Koutelidakis
Dr. Gitana Alenčikienė
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. Applied Sciences 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 2400 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

  • functional foods
  • bioactive compounds
  • nutraceuticals
  • phytochemicals
  • health promotion
  • disease prevention

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (3 papers)

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Research

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11 pages, 1003 KiB  
Article
Physicochemical Characterization of Carao Honey Flour (Cassia grandis) and Its Effects on the Sensory Attributes in a Cookie
by Jhunior Marcía Fuentes, Manuel de Jesús Álvarez Gil, Héctor Zumbado Fernández, Ismael Montero-Fernández, Daniel Martín-Vertedor, Ajitesh Yadav and Ricardo S. Aleman
Appl. Sci. 2024, 14(17), 7502; https://doi.org/10.3390/app14177502 - 25 Aug 2024
Viewed by 850
Abstract
Carao honey is a potential functional ingredient that can generate added value to food products enriched by reducing waste. In many countries, carao has been utilized for therapeutic purposes since this type of plant extract can inhibit the growth against the most common [...] Read more.
Carao honey is a potential functional ingredient that can generate added value to food products enriched by reducing waste. In many countries, carao has been utilized for therapeutic purposes since this type of plant extract can inhibit the growth against the most common dermatophytes, a pathogenic fungus that grows on the skin, mucous membranes, hair, nails, feathers, and other body surfaces, causing ringworm and related diseases. The physicochemical characteristics of the cookies were also investigated, which included aW, proximate analysis, hardness, and color. A sensory study was carried out to determine the rejection threshold, acceptability, purchase intent, and general taste of 90 consumers. The gluten-free cookies were prepared with carao honey as a partial substitute for rice flour in different percentages (0%, 2.5%, 5%, and 10%). The carao honey proximate composition, rheological properties, and pasting properties were analyzed. It was emphasized that incorporating carao honey into cookies improves the ingredient’s sustainability. The impact of carao on the physicochemical and sensory properties of cookies was evident in color, flavor, and smell. According to the results, only samples with 2.5% carao were accepted regarding flavor and smell. Overall, liking scores, age, and flavor were the most significant predictors of purchase intent. The information given to panelists did not significantly (p < 0.05) influence liking scores only for cookies. According to physicochemical analysis, carao honey flour was high in carbohydrates (88%). The incorporation of carao produced cookies with darker colors and a softer texture. The study demonstrated that carao flour could be included to produce sensorial accepted cookies at a 2.5% addition level as an alternative in the food industry that benefits from environmental sustainability and, at the nutritional level, improves the availability of nutrients, mainly sugars and proteins. Full article
(This article belongs to the Special Issue Topical Advisory Panel Members’ Collection Series: Functional Foods)
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13 pages, 1294 KiB  
Article
Natural Functional Foods as a Part of the Mediterranean Lifestyle and Their Association with Psychological Resilience and Other Health-Related Parameters
by Efstratios Christodoulou, Georgia-Eirini Deligiannidou, Christos Kontogiorgis, Constantinos Giaginis and Antonios E. Koutelidakis
Appl. Sci. 2023, 13(7), 4076; https://doi.org/10.3390/app13074076 - 23 Mar 2023
Cited by 4 | Viewed by 2795
Abstract
Natural Functional Foods (NFFs) are unprocessed foods with proven health benefits beyond their nutritional value. The Mediterranean Diet (MD) and Mediterranean Lifestyle (MEDILIFE) are well known for their beneficial effects on health. Psychological Resilience (PsyR) is not only an important factor in human [...] Read more.
Natural Functional Foods (NFFs) are unprocessed foods with proven health benefits beyond their nutritional value. The Mediterranean Diet (MD) and Mediterranean Lifestyle (MEDILIFE) are well known for their beneficial effects on health. Psychological Resilience (PsyR) is not only an important factor in human well-being; it is also regarded as a key indicator of mental health. The purpose of this study was to explore the relationship between NFFs and the MD and MEDILIFE in Greece, as well as their association with PsyR and other health-related parameters. In a cross-sectional design, 338 healthy adults participated voluntarily in an online research survey. There was a statistically significant association between the consumption of NFFs grown and produced in the Mediterranean region and the MD and MEDILIFE (p < 0.001). When the MD and MEDILIFE associated NFFs scores were summed up to form a 10-item scale (NAFFAME), the NAFFAME had a statistically significant positive correlation with PsyR (p < 0.001) and sleep quality (p < 0.05) and a negative correlation with body mass index (p < 0.001). There was also a statistically significant difference (p < 0.05) between the means of the NAFFAME score on different weight loss diet outcomes. Multinomial regression analysis identified the NAFFAME score as a prognostic factor in maintaining weight loss after a diet (OR: 1.119, 95% CI: 1.035, 1.208, p < 0.01 compared with no weight loss). This study identified NFFs as a part of the MD and MEDILIFE. NFFs linked to the MEDILIFE could help predict the outcome of a weight loss diet and appear to have a positive effect on PsyR, sleep quality, and maintaining a healthy weight. Thus, the consumption of NFFs grown and produced in the Mediterranean region could be a natural, healthy, and sustainable way of enhancing physical–mental health. Randomised controlled trials should be conducted to confirm the findings of this cross-sectional study. Full article
(This article belongs to the Special Issue Topical Advisory Panel Members’ Collection Series: Functional Foods)
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Review

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19 pages, 362 KiB  
Review
Pro-Health Potential of Selected Uncommon Oilseed Plants
by Karolina Dereń, Joanna Kapusta-Duch, Teresa Leszczyńska, Barbara Borczak and Marta Kotuła
Appl. Sci. 2024, 14(19), 8843; https://doi.org/10.3390/app14198843 - 1 Oct 2024
Viewed by 650
Abstract
Oilseed plants are a valuable group of foods in human nutrition. Uncommon oilseed plants, such as safflower (Carthamus tinctorius L.), camelina (Camelina sativa L.), and black cumin (Nigella sativa L.), have been gaining increasing attention. The unique chemical compositions of [...] Read more.
Oilseed plants are a valuable group of foods in human nutrition. Uncommon oilseed plants, such as safflower (Carthamus tinctorius L.), camelina (Camelina sativa L.), and black cumin (Nigella sativa L.), have been gaining increasing attention. The unique chemical compositions of these plants, which contribute to potential health benefits, underscore the importance of further exploration and study. The continuation of development of research in this field, resulting in the well-documented positive impact of these plants on human health, may lead to the possibility of them becoming new functional foods in the future. This review aims to present the potential health-promoting properties of the aforementioned uncommon oilseed plants based on recent literature reports and intends to inspire further exploration of their unique features. Among others, recent reports on the anticancer, antioxidant, and antibacterial potential, as well as the preventive potential in the case of metabolic diseases of these plants, were discussed. The importance of further development of these problems was also emphasized. Full article
(This article belongs to the Special Issue Topical Advisory Panel Members’ Collection Series: Functional Foods)
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