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5 pages, 204 KiB

Open AccessEditorial

Functional Foods and Food Supplements

by Raffaella Boggia, Paola Zunin and Federica Turrini

Appl. Sci. 2020, 10(23), 8538; https://doi.org/10.3390/app10238538 - 29 Nov 2020

Cited by 14 | Viewed by 4963

Abstract

This Special Issue aims to provide new findings and information with respect to healthy foods and biologically active food ingredients. Studies on the chemical, technological, and nutritional characteristics of healthy food ingredients will be taken into consideration as well as analytical methods for [...] Read more.

This Special Issue aims to provide new findings and information with respect to healthy foods and biologically active food ingredients. Studies on the chemical, technological, and nutritional characteristics of healthy food ingredients will be taken into consideration as well as analytical methods for monitoring their quality. New findings on the bioavailability and the mechanism of action of food bioactive compounds will be considered. Moreover, studies on the rational design of potential new formulations, both of functional foods and of food supplements, have been taken into account. Full article

(This article belongs to the Special Issue Functional Foods and Food Supplements)

Research

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17 pages, 1548 KiB

Open AccessArticle

Eucalyptus globulus Essential Oil as a Natural Food Preservative: Antioxidant, Antibacterial and Antifungal Properties In Vitro and in a Real Food Matrix (Orangina Fruit Juice)

by Mohamed Nadjib Boukhatem, Asma Boumaiza, Hanady G. Nada, Mehdi Rajabi and Shaker A. Mousa

Appl. Sci. 2020, 10(16), 5581; https://doi.org/10.3390/app10165581 - 12 Aug 2020

Cited by 42 | Viewed by 7499

Abstract

The potential application of Eucalyptus globulus essential oil (EGEO) as a natural beverage preservative is described in this research. The chemical composition of EGEO was determined using gas chromatography analyses and revealed that the major constituent is 1,8-cineole (94.03% ± 0.23%). The in [...] Read more.

The potential application of Eucalyptus globulus essential oil (EGEO) as a natural beverage preservative is described in this research. The chemical composition of EGEO was determined using gas chromatography analyses and revealed that the major constituent is 1,8-cineole (94.03% ± 0.23%). The in vitro antioxidant property of EGEO was assessed using different tests. Percentage inhibitions of EGEO were dose-dependent. In addition, EGEO had a better metal ion chelating effect with an IC₅₀ value of 8.43 ± 0.03 mg/mL, compared to ascorbic acid (140.99 ± 3.13 mg/mL). The in vitro antimicrobial effect of EGEO was assessed against 17 food spoilage microorganisms. The diameter of the inhibitory zone (DIZ) ranged from 15 to 85 mm for Gram-positive bacteria and from 10 to 49 mm for yeast strains. Candida albicans, C.parapsilosis and Saccharomyces cerevisiae were the most sensitive fungal species to the EGEO vapor with DIZ varying from 59 to 85 mm. The anti-yeast effectiveness of EGEO alone and in association with heat processing was estimated in a real juice matrix (Orangina fruit juices) in a time-dependent manner. The combination of EGEO-heat treatment (70 °C for 2 min) at different concentrations (0.8 to 4 µL/mL) was effective at reducing S. cerevisiae growth in the fruit juice of Orangina, compared to juice preserved with synthetic preservatives. Current findings suggest EGEO as an effective and potent inhibitor of food spoilage fungi in a real Orangina juice, and might be a potential natural source of preservative for the food industry. Full article

(This article belongs to the Special Issue Functional Foods and Food Supplements)

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11 pages, 244 KiB

Open AccessFeature PaperArticle

Phytochemical Characterization and Bioactivity Evaluation of Autumn Olive (Elaeagnus umbellata Thunb.) Pseudodrupes as Potential Sources of Health-Promoting Compounds

by Giovanni Gamba, Dario Donno, Maria Gabriella Mellano, Isidoro Riondato, Marta De Biaggi, Denis Randriamampionona and Gabriele Loris Beccaro

Appl. Sci. 2020, 10(12), 4354; https://doi.org/10.3390/app10124354 - 25 Jun 2020

Cited by 21 | Viewed by 4234

Abstract

Autumn olive (Elaeagnus umbellata Thunb.) is a deciduous shrub tree widely distributed in Asia and Southern Europe and grown as ornamental species. It is locally used for human consumption, as relevant medical value is attributed to the berries. Information about its composition, [...] Read more.

Autumn olive (Elaeagnus umbellata Thunb.) is a deciduous shrub tree widely distributed in Asia and Southern Europe and grown as ornamental species. It is locally used for human consumption, as relevant medical value is attributed to the berries. Information about its composition, especially concerning the characterization of bioactive and health-promoting compounds, is limited. The aim of the present study is to evaluate the main bioactive compounds and nutraceutical proprieties of autumn olive fruits, via high-performance liquid chromatography (HPLC) fingerprint and spectrophotometric analysis, in order to strengthen the knowledge about this underrated species and promote potential applications as a food supplement. Concerning nutraceutical traits, total polyphenolic content (325.366 ± 13.019 mg of gallic acid equivalents (mg GAE)/100 of fresh weight (g FW)) and total anthocyanin content (194.992 ± 0.817 mg of cyanidin-3-O-glucoside (mg C3G)/100 g FW) recorded considerable values. The phytochemical fingerprint revealed the presence 23 bioactive compounds. Polyphenols (65.56%) were the largest class, followed by monoterpenes (27.40%) and vitamin C (7.04%). Anthocyanins were the most represented compounds among polyphenols (71.9%). The antioxidant capacity (20.031 ± 1.214 mmol Fe²⁺/kg) was similar to that recorded for other small fruits with proven health-promoting properties. The present work underlined the potential of E. umbellata as a source of health-promoting bioactive compounds. Further studies should deepen the knowledge of nutraceutical aspects, which turned out to be interesting. Full article

(This article belongs to the Special Issue Functional Foods and Food Supplements)

13 pages, 2282 KiB

Open AccessArticle

Phenolic Profile Characterization of ‘Galega Vulgar’ and ‘Cobrançosa’ Portuguese Olive Cultivars along the Ripening Stages

by Miguel D. Ferro, Elsa Lopes, Marta Afonso, Augusto Peixe, Francisco M. Rodrigues and Maria F. Duarte

Appl. Sci. 2020, 10(11), 3930; https://doi.org/10.3390/app10113930 - 5 Jun 2020

Cited by 11 | Viewed by 3314

Abstract

The phenolic composition of olive fruits represents a vast and unique source of health beneficial molecules due to the presence of specific phenolic compounds (PCs), such as verbascoside (VERB), oleuropein (OLE) and its derivative molecules. Despite of being some of the most critical [...] Read more.

The phenolic composition of olive fruits represents a vast and unique source of health beneficial molecules due to the presence of specific phenolic compounds (PCs), such as verbascoside (VERB), oleuropein (OLE) and its derivative molecules. Despite of being some of the most critical compounds regarding olive oil quality, these PCs are mostly abundant in olive fruits and leafs due to their hydrophilic nature. In olives, the phenolic profile suffers a deep and constant change along fruit ripening being the phenolic alcohols, such as hydroxytyrosol (HT), mainly formed by OLE, and/or OLE aglycone molecules degradation. The present work aims to study the maturation evolution of olive fruits from two major traditional Portuguese cultivars, ‘Galega Vulgar’ and ‘Cobrançosa’, in regard to their specific phenolic profile, as well as caliber (C), moisture (H), fat content in dry matter (OPDW) and maturity index (MI). Results show that both cultivars present distinct phenolic profiles along their ripening, with ‘Galega Vulgar’ reaching a high MI and OPDW at a much earlier ripening stage (S3), in agreement with the moment when a maximum OLE accumulation was registered. On the other hand, ‘Cobrançosa’ cultivar reached its higher MI and OPDW at S6 (harvest period), coinciding also with high OLE concentrations. MI may be used as a prediction tool for ’Galega Vulgar’ optimal harvesting time evaluation, associated with higher OLE and VERB concentrations, which will confer an additional protection towards diseases, that normally affect olive orchards. Full article

(This article belongs to the Special Issue Functional Foods and Food Supplements)

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13 pages, 492 KiB

Open AccessArticle

Characteristics of Effervescent Tablets of Lactobacilli Supplemented with Chinese Ginseng (Panax ginseng C.A. Meyer) and Polygonatum sibiricum

by Feng Zhao, Meng Li, Lingling Meng, Jinhan Yu and Tiehua Zhang

Appl. Sci. 2020, 10(9), 3194; https://doi.org/10.3390/app10093194 - 3 May 2020

Cited by 5 | Viewed by 4067

Abstract

Development of probiotic products has always been popular in the food industry. Considering the advantages of effervescent tablets, developing probiotic products in effervescent tablet form was conducted in this study. Besides three Lactobacillus species, whole root powders of two medicine food homology herbs, [...] Read more.

Development of probiotic products has always been popular in the food industry. Considering the advantages of effervescent tablets, developing probiotic products in effervescent tablet form was conducted in this study. Besides three Lactobacillus species, whole root powders of two medicine food homology herbs, Chinese ginseng (Panax ginseng C.A. Meyer) and Polygonatum sibiricum, were added to the formulation in equal amounts for multiple health care functions. Using the plate counting method, the viability of lactobacilli was measured. After tabletting, lactobacilli viability in tablets containing the two herbs, L-group (20 mg herbs/tablet), M-group (60 mg herbs/tablet), and H-group (100 mg herbs/tablet) was higher than that in the control (containing no herbs). After tablet disintegration, the survival rate of lactobacilli after gastrointestinal fluids treatment was measured; it was higher for the L-group and the H-group than for the control. After incubation with dissolved tablets for 1 h, the lethal rate of Staphylococcus aureus and Escherichia coli O157:H7 for tablets containing the herbs was lower than that for the control. In the organoleptic assessment test, the L-group and the control were preferred to the M-group and the H-group. During storage at 25 °C for two months, the viability of lactobacilli in tablets containing the herbs was similar to that in the control. In conclusion, the formulation of the L-group has the best characteristics. Full article

(This article belongs to the Special Issue Functional Foods and Food Supplements)

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14 pages, 1090 KiB

Open AccessFeature PaperArticle

Traditional Decoction and PUAE Aqueous Extracts of Pomegranate Peels as Potential Low-Cost Anti-Tyrosinase Ingredients

by Federica Turrini, Paola Malaspina, Paolo Giordani, Silvia Catena, Paola Zunin and Raffaella Boggia

Appl. Sci. 2020, 10(8), 2795; https://doi.org/10.3390/app10082795 - 17 Apr 2020

Cited by 34 | Viewed by 4304

Abstract

The aim of the study is to evaluate the anti-tyrosinase activity of different aqueous extracts obtained from pomegranate juice processing by-products. External pomegranate peels of two certified cultivars (Akko and Wonderful), were extracted using only water as the extraction solvent. A traditional decoction [...] Read more.

The aim of the study is to evaluate the anti-tyrosinase activity of different aqueous extracts obtained from pomegranate juice processing by-products. External pomegranate peels of two certified cultivars (Akko and Wonderful), were extracted using only water as the extraction solvent. A traditional decoction and a pulsed ultrasound-assisted extraction (PUAE), both 10 min long, were performed and compared. All the aqueous extracts proved to be rich in bioactive compounds. In particular, the total phenolic content (TPC) ranged from 148 to 237 mg gallic acid equivalent (GAE)/g of dried peels (DW), the radical-scavenging ability (RSA) ranged from 307 to 472 mg ascorbic acid equivalent (AAE)/g DW, the free ellagic acid content (EA) ranged from 49 to 94 µg/mL, and the ellagitannins (ETs) ranged from 242 to 340 µg/mL. For both cultivars, PUAE extracts had higher ET content and a lower EC50, while the decoctions had slightly higher TPC, RSA, and free EA amounts. Principal component analysis (PCA) highlighted the direct correlation between the ET content and the tyrosinase enzyme inhibition (lower values of EC50). These findings suggest the potential use of both these natural extracts as low-cost lightening and/or anti-browning ingredients exploitable in several formulations (e.g., cosmetics) or extemporarily usable. Full article

(This article belongs to the Special Issue Functional Foods and Food Supplements)

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13 pages, 1887 KiB

Open AccessArticle

Dietary Supplementation with Pioglitazone Hydrochloride and Resveratrol Improves Meat Quality and Antioxidant Capacity of Broiler Chickens

by Fan Zhang, Chenglong Jin, Shiguang Jiang, Xiuqi Wang, Huichao Yan, Huize Tan and Chunqi Gao

Appl. Sci. 2020, 10(7), 2452; https://doi.org/10.3390/app10072452 - 3 Apr 2020

Cited by 3 | Viewed by 2753

Abstract

The study aimed to investigate the effects of pioglitazone hydrochloride (PGZ) and resveratrol (RES) on yellow-feathered broiler chickens. A total of 500 broiler chickens were randomly divided into four groups and fed a basic diet (control group) or a basic diet supplemented with [...] Read more.

The study aimed to investigate the effects of pioglitazone hydrochloride (PGZ) and resveratrol (RES) on yellow-feathered broiler chickens. A total of 500 broiler chickens were randomly divided into four groups and fed a basic diet (control group) or a basic diet supplemented with 15 mg/kg PGZ, 400 mg/kg RES, or 15 mg/kg PGZ plus 400 mg/kg RES for 28 days. Compared with the control group, the PGZ and PGZ plus RES groups presented a significantly higher average daily gain and a decreased feed-to-gain ratio. Increases in the dressing percentage, semi-eviscerated yield, muscle intramuscular fat content, and C18:1n-9c, C18:3n-6, C20:3n-3, and monounsaturated fatty acid (MUFA) percentages were found in the PGZ plus RES group. Moreover, the diet supplemented with RES or PGZ plus RES increased the activities of catalase, glutathione peroxidase, and superoxide dismutase, and decreased the levels of reactive oxygen species of thigh muscle. Additionally, the mRNA abundance of peroxisome proliferator-activated receptor γ coactivator 1α, fatty acid-binding protein 3, nuclear factor erythroid-2-related factor 2, and superoxide dismutase 1 was increased in the PGZ plus RES group. In conclusion, this study suggested that dietary supplementation of PGZ combined with RES improved the growth performance, the muscle intramuscular fat content, and antioxidant ability of yellow-feathered broiler chickens. Full article

(This article belongs to the Special Issue Functional Foods and Food Supplements)

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23 pages, 2930 KiB

Open AccessArticle

Agaricus bisporus By-Products as a Source of Chitin-Glucan Complex Enriched Dietary Fibre with Potential Bioactivity

by Sara M. Fraga and Fernando M. Nunes

Appl. Sci. 2020, 10(7), 2232; https://doi.org/10.3390/app10072232 - 25 Mar 2020

Cited by 10 | Viewed by 3551

Abstract

Mushroom production generates large amounts of by-products whose disposal creates environmental problems. The high abundance of biological active non-starch polysaccharides in mushroom cell walls makes these by-products attractive for dietary fiber-based ingredient (DFI) production. Traditional methods of dietary fiber preparation didn’t allow to [...] Read more.

Mushroom production generates large amounts of by-products whose disposal creates environmental problems. The high abundance of biological active non-starch polysaccharides in mushroom cell walls makes these by-products attractive for dietary fiber-based ingredient (DFI) production. Traditional methods of dietary fiber preparation didn’t allow to obtain a DFI with suitable chemical and functional properties. In this work a simple and environmentally friendly method was developed and optimized for DFI production using a central composite design with treatment time, hydrogen peroxide and sodium hydroxide concentration as factors and chemical composition, chromatic and functional properties as dependent variables. The chemical composition of the DFI was strongly influenced by the process parameters and its functional and color properties were dependent on its fiber and protein content, respectively. The method developed is simple, uses food grade and low-cost reagents and procedures yielding a DFI with white color, no odor and a high concentration of dietary fiber (>60%) with an identical sugar composition to the original mushroom fiber. Due to the high water and oil retention capacity, this DFI may be used not only for dietary fiber enrichment and reduction of the food energy value but also as a functional ingredient with potential bioactivity. Full article

(This article belongs to the Special Issue Functional Foods and Food Supplements)

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12 pages, 2031 KiB

Open AccessArticle

Processed Fruiting Bodies of Lentinus edodes as a Source of Biologically Active Polysaccharides

by Marta Ziaja-Sołtys, Wojciech Radzki, Jakub Nowak, Jolanta Topolska, Ewa Jabłońska-Ryś, Aneta Sławińska, Katarzyna Skrzypczak, Andrzej Kuczumow and Anna Bogucka-Kocka

Appl. Sci. 2020, 10(2), 470; https://doi.org/10.3390/app10020470 - 8 Jan 2020

Cited by 25 | Viewed by 3748

Abstract

Water soluble polysaccharides (WSP) were isolated from Lentinus edodes fruiting bodies. The mushrooms were previously subjected to various processing techniques which included blanching, boiling, and fermenting with lactic acid bacteria. Therefore, the impact of processing on the content and biological activities of WSP [...] Read more.

Water soluble polysaccharides (WSP) were isolated from Lentinus edodes fruiting bodies. The mushrooms were previously subjected to various processing techniques which included blanching, boiling, and fermenting with lactic acid bacteria. Therefore, the impact of processing on the content and biological activities of WSP was established. Non-processed fruiting bodies contained 10.70 ± 0.09 mg/g fw. Boiling caused ~12% decrease in the amount of WSP, while blanched and fermented mushrooms showed ~6% decline. Fourier transform infrared spectroscopy analysis (FTIR) confirmed the presence of β-glycosidic links, whereas due to size exclusion chromatography 216 kDa and 11 kDa molecules were detected. WSP exhibited antioxidant potential in FRAP (ferric ion reducing antioxidant power) and ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) assays. Cytotoxic properties were determined on MCF-7 and T47D human breast cell lines using MTT (3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide) test. Both biological activities decreased as the result of boiling and fermenting. Full article

(This article belongs to the Special Issue Functional Foods and Food Supplements)

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Review

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27 pages, 1112 KiB

Open AccessFeature PaperReview

Formulation Strategies to Improve Oral Bioavailability of Ellagic Acid

by Guendalina Zuccari, Sara Baldassari, Giorgia Ailuno, Federica Turrini, Silvana Alfei and Gabriele Caviglioli

Appl. Sci. 2020, 10(10), 3353; https://doi.org/10.3390/app10103353 - 12 May 2020

Cited by 50 | Viewed by 9101

Abstract

Ellagic acid, a polyphenolic compound present in fruit and berries, has recently been the object of extensive research for its antioxidant activity, which might be useful for the prevention and treatment of cancer, cardiovascular pathologies, and neurodegenerative disorders. Its protective role justifies numerous [...] Read more.

Ellagic acid, a polyphenolic compound present in fruit and berries, has recently been the object of extensive research for its antioxidant activity, which might be useful for the prevention and treatment of cancer, cardiovascular pathologies, and neurodegenerative disorders. Its protective role justifies numerous attempts to include it in functional food preparations and in dietary supplements, and not only to limit the unpleasant collateral effects of chemotherapy. However, ellagic acid use as a chemopreventive agent has been debated because of its poor bioavailability associated with low solubility, limited permeability, first pass effect, and interindividual variability in gut microbial transformations. To overcome these drawbacks, various strategies for oral administration including solid dispersions, micro and nanoparticles, inclusion complexes, self-emulsifying systems, and polymorphs were proposed. Here, we listed an updated description of pursued micro and nanotechnological approaches focusing on the fabrication processes and the features of the obtained products, as well as on the positive results yielded by in vitro and in vivo studies in comparison to the raw material. The micro and nanosized formulations here described might be exploited for pharmaceutical delivery of this active, as well as for the production of nutritional supplements or for the enrichment of novel foods. Full article

(This article belongs to the Special Issue Functional Foods and Food Supplements)

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15 pages, 745 KiB

Open AccessReview

Botanicals in Functional Foods and Food Supplements: Tradition, Efficacy and Regulatory Aspects

by Francesca Colombo, Patrizia Restani, Simone Biella and Chiara Di Lorenzo

Appl. Sci. 2020, 10(7), 2387; https://doi.org/10.3390/app10072387 - 1 Apr 2020

Cited by 26 | Viewed by 5571

Abstract

In recent decades, the interest in products containing botanicals and claiming “functional” properties has increased exponentially. Functional foods, novel foods and food supplements have a special impact on the consumers, who show significant expectation for their well-being. Food supplements with botanical ingredients are [...] Read more.

In recent decades, the interest in products containing botanicals and claiming “functional” properties has increased exponentially. Functional foods, novel foods and food supplements have a special impact on the consumers, who show significant expectation for their well-being. Food supplements with botanical ingredients are the food area that has witnessed the greatest development, in terms of the number of available products, budget, and consumer acceptability. This review refers to and discusses some open points, such as: (1) the definitions and regulation of products containing botanicals; (2) the difficulty in obtaining nutritional and functional claims (botanical ingredients obtaining claims in the EU are listed and summarized); (3) the safety aspects of these products; and (4) the poor harmonization between international legislations. The availability of these “new” products can positively influence the well-being of the population, but it is essential to provide the consumers with the necessary recommendations to guide them in their purchase and use. Full article

(This article belongs to the Special Issue Functional Foods and Food Supplements)

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21 pages, 4908 KiB

Open AccessFeature PaperReview

Cucurbita Plants: From Farm to Industry

by Bahare Salehi, Javad Sharifi-Rad, Esra Capanoglu, Nabil Adrar, Gizem Catalkaya, Shabnum Shaheen, Mehwish Jaffer, Lalit Giri, Renu Suyal, Arun K Jugran, Daniela Calina, Anca Oana Docea, Senem Kamiloglu, Dorota Kregiel, Hubert Antolak, Ewelina Pawlikowska, Surjit Sen, Krishnendu Acharya, Moein Bashiry, Zeliha Selamoglu, Miquel Martorell, Farukh Sharopov, Natália Martins, Jacek Namiesnik and William C. Cho Show full author list Hide full author list

Appl. Sci. 2019, 9(16), 3387; https://doi.org/10.3390/app9163387 - 16 Aug 2019

Cited by 73 | Viewed by 14072

Abstract

The Cucurbita genus, a member of Cucurbitaceae family, also known as cucurbits, is native to the Americas. Genus members, like Cucurbita pepo and Cucurbita maxima, have been used for centuries in folk medicine for treating gastrointestinal diseases and intestinal parasites. These pharmacological [...] Read more.

The Cucurbita genus, a member of Cucurbitaceae family, also known as cucurbits, is native to the Americas. Genus members, like Cucurbita pepo and Cucurbita maxima, have been used for centuries in folk medicine for treating gastrointestinal diseases and intestinal parasites. These pharmacological effects are mainly attributed to their phytochemical composition. Indeed, Cucurbita species are a natural source of carotenoids, tocopherols, phenols, terpenoids, saponins, sterols, fatty acids, functional carbohydrates, and polysaccharides, that beyond exerting remarkable biological effects, have also been increasingly exploited for biotechnological applications. In this article, we specifically cover the habitat, cultivation, phytochemical composition, and food preservative abilities of Cucurbita plants. Full article

(This article belongs to the Special Issue Functional Foods and Food Supplements)

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