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Applied Sciences
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New Insights into Food Ingredients for Human Health Promotion
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New Insights into Food Ingredients for Human Health Promotion

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 2089

Special Issue Editors

Dr. Andreia Ribeiro

E-Mail Website
Guest Editor
Laboratory of Separation and Reaction Engineering—Laboratory of Catalysis and Materials (LSRE-LCM), Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
Interests: pickering emulsions; microencapsulation; extraction; food chemistry; functional foods; high value-added products
Prof. Dr. Filomena Barreiro

E-Mail Website
Guest Editor
Centro de Investigação de Montanha (CIMO) and Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Interests: biobased products; natural functional ingredients and applications; nano and microencapsulation; polyurethane chemistry; hybrid and composite materials
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue of Applied Sciences, entitled “New Insights into Food Ingredients for Human Health Promotion”, invites the submission of papers for publication. This Special Issue aims to collect articles addressing scientific advances in the extraction, characterization, and stabilization of bioactive ingredients that have been applied in the food industry as potential health promoters, i.e., in the development of functional, fortified and excipient foods. Currently, there is increasing consumer demand for safe, functional and sustainable foods, resulting in new requirements and challenges for the food industry. In this way, the food industry is being forced to innovate by reformulating the existing formulations or creating novel ones. In this context, bioactive ingredients are crucial as they can be applied to develop safe products with a long shelf life, replace synthetic ingredients, and be employed as health enhancers in food and beverages. Additionally, bioactive ingredients can be extracted from natural sources, contributing to the circular economy and minimizing environmental impacts. Despite the benefits of bioactive ingredients, further efforts are required in order to overcome the extraction and stabilization constraints. As a result, there is growing interest in unconventional techniques for extracting natural compounds by employing ionic liquids or employing techniques such as supercritical fluid and microwave extraction. The main aim of this field is to maximise selectivity and retain the substances of interest. The application of novel approaches for bioactive ingredient stabilization that target green production alternatives and/or explore natural polymers and particles are of interest in this Special Issue. Thus, this Special Issue of the Applied Sciences journal welcomes research and review articles on this topic.

Dr. Andreia Ribeiro
Prof. Dr. Filomena Barreiro
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

  • bioactive ingredients
  • natural active compounds
  • extraction
  • emulsions
  • Pickering particles
  • microencapsulation
  • fortified foods
  • technologies

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Published Papers (2 papers)

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Research

17 pages, 2235 KiB  
Article
Modified Cellulose Nanocrystals Encapsulating Cannabigerol: A Step Forward in Controlling Intestinal Inflammatory Disorders
by Francisca Casanova, Carla F. Pereira, Alessandra B. Ribeiro, Pedro M. Castro, Eva Martins, Ricardo Freixo, Diana Tavares-Valente, Lígia L. Pimentel, Ana L. Fontes, Luís M. Rodríguez-Alcalá, João C. Fernandes, Manuela E. Pintado and Óscar L. Ramos
Appl. Sci. 2024, 14(22), 10416; https://doi.org/10.3390/app142210416 - 12 Nov 2024
Viewed by 611
Abstract
Cannabigerol (CBG) from Cannabis sativa L. is known for its anti-inflammatory, antibacterial, and antioxidant properties, showing potential against intestinal inflammation. However, its lipophilic nature limits its absorption and stability. Researchers have explored cellulose nanocrystals (CNCs) to deliver lipophilic compounds and enhance their biological [...] Read more.
Cannabigerol (CBG) from Cannabis sativa L. is known for its anti-inflammatory, antibacterial, and antioxidant properties, showing potential against intestinal inflammation. However, its lipophilic nature limits its absorption and stability. Researchers have explored cellulose nanocrystals (CNCs) to deliver lipophilic compounds and enhance their biological outcomes. This study investigated the capability of modified CNC with cetyltrimethylammonium bromide (CTAB) to effectively deliver CBG. The encapsulation process’s impact on cytotoxicity, biological activity, and controlled release during digestion was assessed. Results indicated that CNC-CTAB encapsulation significantly reduced CBG’s cytotoxicity on intestinal cells, allowing safer administration of higher doses. The antioxidant and anti-inflammatory properties of the encapsulated CBG were retained, resulting in a decrease in reactive oxygen species and cytokine levels in intestinal cells. Additionally, the system inhibited the growth of the intestinal pathogen Campylobacter jejuni. The study supports using CNC-CTAB as an efficient delivery system to enhance CBG’s potential against intestinal inflammation. Incorporating this system into food matrices could lead to novel functional foods for managing intestinal inflammation. Full article
(This article belongs to the Special Issue New Insights into Food Ingredients for Human Health Promotion)
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14 pages, 2359 KiB  
Article
Durvillaea antarctica Meal as a Possible Functional Ingredient in Traditional Beef Burgers
by John Quiñones, Rommy Díaz, Lidiana Velázquez, Ailín Martínez, Gastón Sepúlveda, Rodrigo Huaiquipán, Stefania Short, Carla Velásquez, David Cancino, Daniela Tapía, Fernando Abasolo and Néstor Sepúlveda
Appl. Sci. 2024, 14(16), 6922; https://doi.org/10.3390/app14166922 - 7 Aug 2024
Cited by 1 | Viewed by 846
Abstract
At present, some ingredients called “novel foods”, such as seaweed, are being incorporated into meat products. Therefore, this study aimed to evaluate the use of Durvillaea antarctica meal as an extender of traditional beef burgers and its effect on quality, fatty-acid profile, and [...] Read more.
At present, some ingredients called “novel foods”, such as seaweed, are being incorporated into meat products. Therefore, this study aimed to evaluate the use of Durvillaea antarctica meal as an extender of traditional beef burgers and its effect on quality, fatty-acid profile, and general acceptability. Prototypes including 0.5, 1.0, 1.5, and 3.0% Durvillaea antarctica meal were developed and measured for color, pH, water-holding capacity, fatty acids, and cholesterol profile. A trained sensory panel evaluated the organoleptic properties. The results show that as the amount of Durvillaea antarctica meal increases, the pH decreases less sharply compared to the control, while the water-holding capacity was similar to, but not better than, the control when including 3.0% of seaweed. On the other hand, the redness significantly decreased, affecting the sensory attributes of the product. The lipid profile was partially altered by the inclusion of the meal; it was observed that the percentage of saturated fats was reduced, and the levels of some omega3 fatty acids increased. Beef burgers made with 0.5% Durvillaea antarctica meal showed better acceptability and flavor. The use of seaweed, such as Durvillaea antarctica, could be a new alternative for the transformation of traditional meat products into new-generation foods. The evaluation of the functional and microbiological properties of the meat matrix, as well as nutraceutical properties and cost effectiveness, will be addressed in a future study. Full article
(This article belongs to the Special Issue New Insights into Food Ingredients for Human Health Promotion)
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