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Recent Applications of Plant Extracts in the Food Industry
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Recent Applications of Plant Extracts in the Food Industry

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

Deadline for manuscript submissions: 20 February 2025 | Viewed by 5673

Special Issue Editors

Dr. Nuria Muñoz-Tebar

E-Mail Website
Guest Editor
IPOA Research Group, Agro-Food Technology Department, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain
Interests: aromatic plants; antioxidant assays; functional foods; dairy science; edible films and coatings; antimicrobial activity; fungi
Prof. Dr. Juana Fernández-López

grade E-Mail Website
Guest Editor
IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Universidad Miguel Hernández (CIAGRO-UMH), Carretera. Beniel Km 3.2, 033121 Orihuela, Alicante, Spain
Interests: functional foods; dietary fiber; natural inhibitors; antioxidants; healthier meat products; essential oils; in vitro digestion
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In recent years, plant extracts have emerged as valuable ingredients in the food industry, offering a range of benefits and addressing several consumer demands. Their natural origin and potential health-promoting properties align with the growing consumer preferences for natural and functional foods.

One of the primary applications of plant extracts is as antimicrobial agents since they possess natural antibacterial and antifungal properties, effectively inhibiting the growth of microorganisms that cause spoilage and foodborne illnesses. Another notable application of plant extracts is as flavor enhancers given that natural plant extracts, such as vanilla, citrus, and mint, impart distinct flavors to various food products, adding complexity to their taste profiles.

Plant extracts also play a significant role in coloring food products as their natural pigments offer a wide range of colors, from vibrant reds and oranges to earthy browns and greens. These extracts are increasingly used as alternatives to synthetic food colorants, which may raise concerns about the safety and usage of artificial additives.

As consumer awareness about the health benefits of plant-based ingredients grows, plant extracts are being explored for their nutritional value. Extracts from fruits, vegetables, and herbs often contain high concentrations of antioxidants, vitamins, and minerals, which can contribute to overall health and well-being. Therefore, food manufacturers are incorporating these extracts into products to promote their nutritional value and appeal to health-conscious consumers.

Dr. Nuria Muñoz-Tebar
Prof. Dr. Juana Fernández-López
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.

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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

  • plant extracts
  • natural preservatives
  • antioxidant properties
  • plant-based food additives
  • sustainability
  • antimicrobial agents

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Published Papers (6 papers)

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Research

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16 pages, 806 KiB  
Article
NMR Analysis of Pulegone in Food Products
by Yifei Yu, Thomas Kuballa and Dirk W. Lachenmeier
Appl. Sci. 2024, 14(23), 10838; https://doi.org/10.3390/app142310838 - 22 Nov 2024
Abstract
Pulegone is a monoterpene ketone found in a variety of mint species. It has been classified as possibly carcinogenic to humans (Group 2B) by the International Agency for Research on Cancer (IARC). In previous studies, pulegone in food was analyzed exclusively via GC-MS, [...] Read more.
Pulegone is a monoterpene ketone found in a variety of mint species. It has been classified as possibly carcinogenic to humans (Group 2B) by the International Agency for Research on Cancer (IARC). In previous studies, pulegone in food was analyzed exclusively via GC-MS, while 1H NMR methods were limited to essential oils. The aim of this study was to develop an NMR method for the detection and quantification of pulegone in essential oils and foods. A mixture of methanol-d₄/chloroform-d₁ in a 1:1 ratio (v/v) was identified as the most effective solvent for separating pulegone signals. The essential oils were subjected to analysis at this solvent-mixture ratio. The extraction of pulegone was required for food analysis, and the steam distillation method proved to be more effective than the ultrasonic-assisted extraction method. The highest pulegone concentrations were identified in pennyroyal oil and muña oil, whereas lower levels were observed in other matrices, including corn mint oil and select food items. A toxicological assessment showed that the amount consumed did not exert any adverse effects on human health. Full article
(This article belongs to the Special Issue Recent Applications of Plant Extracts in the Food Industry)
18 pages, 1760 KiB  
Article
The Application of Mulberry Elements into a Novel Form of Easy-to-Prepare Dried Smoothie
by Monika Przeor, Nour I. A. Mhanna, Agnieszka Drożdżyńska and Joanna Kobus-Cisowska
Appl. Sci. 2024, 14(22), 10432; https://doi.org/10.3390/app142210432 - 13 Nov 2024
Viewed by 394
Abstract
The European market offers a variety of functional foods targeted at prediabetic and diabetic patients, with different approaches to reducing postprandial glucose levels. The utilization of white and black mulberry in new products could be an area of interest to many conscious consumers. [...] Read more.
The European market offers a variety of functional foods targeted at prediabetic and diabetic patients, with different approaches to reducing postprandial glucose levels. The utilization of white and black mulberry in new products could be an area of interest to many conscious consumers. The study aimed to design a novel form (dried) of easy-to-prepare product by applying nutritious mulberry in various proportions and creating an aesthetically appealing smoothie product with a distinctive taste profile. Such an easy-to-prepare form of smoothie was obtained by utilizing the freeze-drying process, while typical market smoothies are liquid. Sensory evaluations of the fresh, dried, and reconstructed smoothies and their basic characteristics were conducted. Moreover, antiradical tests (with ABTS+• and DPPH•), the phenolic compound profile (HPLC/PDA), and the L*a*b profile were analyzed. The results of the sensory evaluation tests were divided into two groups: Polish and foreign panelists. It was observed that mulberry-licorice drop-based smoothies were preferred fresh. Yet dried and reconstituted capsule-based smoothies were favored overall. Generally, both Polish and foreign panelists preferred lower concentrations of mulberry and licorice extracts (DB) in fresh smoothies, while in dried or reconstructed smoothie form, panelists scored higher (DC) and lower (DB) concentrations quite similarly (favored both concentrations). From the group of identified phenolic compounds, cinnamic acid derivates dominated all analyzed smoothies. Many analyzed types of flavonoids (quercetin, rutin, kaempferol) and naringenin were found in the smoothies. Some differences were noted in the antiradical tests but were only statistically significant for DPPH• scavenging activity, which was higher for the DB1, DB2, and DC1 samples. Generally, even higher addition of licorice and mulberry did not negatively affect panelists’ ratings and the analyzed activities. Full article
(This article belongs to the Special Issue Recent Applications of Plant Extracts in the Food Industry)
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20 pages, 3689 KiB  
Article
Isolation and Characterization of Novel Oligomeric Proanthocyanidins in Chokeberries Using High-Resolution Mass Spectrometry and Investigation of Their Antioxidant Potential
by Amelie Meiners, Florian Hübner and Melanie Esselen
Appl. Sci. 2024, 14(17), 7839; https://doi.org/10.3390/app14177839 - 4 Sep 2024
Viewed by 604
Abstract
Chokeberries, which belong to the rose family (Rosaceae), have received increasing research attention due to their high content of secondary metabolites, especially oligomeric proanthocyanidins (OPCs). OPC-rich extracts are attributed to various positive health effects, including antioxidant or anti-inflammatory properties, which is [...] Read more.
Chokeberries, which belong to the rose family (Rosaceae), have received increasing research attention due to their high content of secondary metabolites, especially oligomeric proanthocyanidins (OPCs). OPC-rich extracts are attributed to various positive health effects, including antioxidant or anti-inflammatory properties, which is why they are sold as food supplements. However, knowledge about the antioxidant properties of single OPCs is quite limited. Several separation steps with different separation techniques were performed to isolate OPCs from a pre-produced extract. More than 90 analytes were detected in the enriched fractions, which include eight OPCs, four cinchonains and one hexoside, including their respective isomers. For the characterization of the OPCs, high-resolution mass spectrometry coupled with liquid chromatography (LC-HRMS) was used. Based on the fragment spectra of the MS2 experiments, conclusions about the fragmentation pathways and the structure of six new OPCs could be drawn. After isolating trimers, tetramers and pentamers, it was possible to test the antioxidant effect in relation to the individual degrees of polymerization (DP) or structures. The Trolox-equivalent antioxidant capacity (TEAC) test showed that all OPCs investigated exhibit antioxidant effects and a first correlation between the antioxidant effect and the DP could be postulated, which suggests new possibilities for the design of food supplements. Full article
(This article belongs to the Special Issue Recent Applications of Plant Extracts in the Food Industry)
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18 pages, 2874 KiB  
Article
Effectiveness of a Polyphenol-Enriched Blend on Weight Management and Metabolic Syndrome-Related Parameters in Healthy Overweight Adults
by Alejandro Martínez-Rodríguez, María Martínez-Olcina, Manuel Vicente-Martínez, Nuria Asencio-Mas, Pau Navarro, Nuria Caturla and Jonathan Jones
Appl. Sci. 2024, 14(9), 3882; https://doi.org/10.3390/app14093882 - 1 May 2024
Viewed by 1530
Abstract
Weight loss solutions are on the rise, and there is growing interest in natural alternatives to the pharmaceuticals in the market, which are not devoid of relevant side effects. To this end, the objective of the current study was to assess the effects [...] Read more.
Weight loss solutions are on the rise, and there is growing interest in natural alternatives to the pharmaceuticals in the market, which are not devoid of relevant side effects. To this end, the objective of the current study was to assess the effects of a botanical-based blend comprised of lemon verbena and hibiscus extracts on weight management, body fat, appetite, lipid, and glucose profiles in an overweight population for 90 days. The volunteers presented significant weight loss in absence of diet (approximately 3 kg, −3.4% total body weight), which coincided with decreased body fat (−1.7%, equivalent to an almost 6% decrease compared to initial value). Body fat was assessed by anthropometry, electrical bioimpedance and DEXA scans. Cholesterol levels were also significantly decreased (approximately 7% decrease). Satiety assessment revealed that the product contributed to increased feeling of fullness and satisfaction after a meal compared to the placebo group, which could contribute to the weight loss observed. Blood glucose and blood pressure levels remained unchanged, which was expected as the volunteers were normoglycemic and their blood pressure was in the healthy range. In conclusion, daily supplementation of a botanical-based blend contributes to weight loss in overweight individuals in absence of diet, while not affecting other parameters that are in the healthy range. This product could be a candidate alternative or add-on to other weight loss products as part of a healthy lifestyle. Full article
(This article belongs to the Special Issue Recent Applications of Plant Extracts in the Food Industry)
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Review

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27 pages, 4230 KiB  
Review
Non-Thermal Technology Approaches to Improve Extraction, Fermentation, Microbial Stability, and Aging in the Winemaking Process
by Katarina Perić, Marina Tomašević, Natka Ćurko, Mladen Brnčić and Karin Kovačević Ganić
Appl. Sci. 2024, 14(15), 6612; https://doi.org/10.3390/app14156612 - 29 Jul 2024
Viewed by 1016
Abstract
Research into non-thermal wine processing technologies is constantly evolving due to the increasing trend towards high-quality, minimally processed, and preservative-free wines. Technologies such as high-power ultrasound, high hydrostatic pressure, pulsed electric field, ultra-high pressure homogenization, and, more recently, cold plasma are some of [...] Read more.
Research into non-thermal wine processing technologies is constantly evolving due to the increasing trend towards high-quality, minimally processed, and preservative-free wines. Technologies such as high-power ultrasound, high hydrostatic pressure, pulsed electric field, ultra-high pressure homogenization, and, more recently, cold plasma are some of the best examples currently being explored. This article provides an overview of the latest scientific research into these five non-thermal technologies and their current status in relation to winemaking. By exploring the potential applications of these technologies, it becomes possible to enhance extraction, shorten maceration time, inactivate microorganisms and oxidative enzymes, reduce the addition of chemical additives, accelerate aging, improve wine quality, and much more. However, further experiments are necessary to better comprehend the short- and long-term impacts on the overall quality of the wines produced, especially in terms of sensory characteristics and consumer acceptance. Optimizing processing conditions and scaling up are also of paramount importance to ensure better performance of these technologies at the various stages of winemaking. Additionally, a combined technologies approach has been highlighted as one of the future directions to overcome the limitations of processing with a single technology. Full article
(This article belongs to the Special Issue Recent Applications of Plant Extracts in the Food Industry)
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21 pages, 880 KiB  
Review
Application of Cinnamon Essential Oil in Active Food Packaging: A Review
by Patricia Alonso, Sandra Fernández-Pastor and Ana Guerrero
Appl. Sci. 2024, 14(15), 6554; https://doi.org/10.3390/app14156554 - 26 Jul 2024
Cited by 1 | Viewed by 1142
Abstract
Active packaging allows for preserving the properties of food, extending shelf life, and safeguarding food safety through the interaction of their diverse components with the product. The incorporation of essential oils, particularly cinnamon essential oil, as active components is emerging as an increasingly [...] Read more.
Active packaging allows for preserving the properties of food, extending shelf life, and safeguarding food safety through the interaction of their diverse components with the product. The incorporation of essential oils, particularly cinnamon essential oil, as active components is emerging as an increasingly relevant alternative to synthetic additives. This work aims to provide an overview of the application of cinnamon essential oil as a bioactive compound in food packaging. Cinnamon essential oil exhibits a highly variable composition, with cinnamaldehyde standing out as one of the predominant components responsible for the antimicrobial properties. Phenolic compounds, on the other hand, endow the oil with outstanding antioxidant activity. The application of this oil in active packaging, whether in the form of films or coatings, has demonstrated a significant improvement in optical, mechanical, and water vapor barrier properties. Moreover, its ability to inhibit microbial growth and lipid oxidation in the applied foods has been evidenced. However, despite the promising prospects of using essential oils in active packaging for food preservation, detailed regulation is still required for industrial-level implementation. Full article
(This article belongs to the Special Issue Recent Applications of Plant Extracts in the Food Industry)
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