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Feature Review on Plant Foods
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Feature Review on Plant Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: 25 November 2024 | Viewed by 5020

Special Issue Editors

Prof. Dr. Gian Carlo Tenore

E-Mail Website
Guest Editor
Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano, 49, 80131 Napoli, Italy
Interests: nutraceuticals; bioactive compounds; food science and technology; chromatography; food safety
Special Issues, Collections and Topics in MDPI journals
Dr. Francisca Rodrigues

E-Mail Website
Guest Editor
LAQV/REQUIMTE—Instituto Superior de Engenharia do Porto—Rua Dr. António Bernardino de Almeida 431, 4200-072 Porto, Portugal
Interests: plant extracts; green extraction techniques; bioactive compounds; antioxidants; functional food; cosmetics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue aims to collect high-quality review papers focused on foods derived from plants of common dietary interest, from unconventional edible plants to those formulated using the plant extracts of nutraceutical interest. We are welcoming proposals for review articles dealing with novel and/or underestimated typical plant foods. The articles are expected to address chemical characterization, formulation, supplement interactions and the impact on human health through direct or indirect assessment. Particularly, reviews on recent analytical approaches to extract, detect and quantify food bioactive and toxic components, bioaccessibility and bioavailability will be taken into consideration. Moreover, other topics that will be considered are food safety and food physicochemical properties. An emphasis will be placed on articles that focus on agri-food wastes as valuable sources of food and bioactive compounds, with a focus on eco-sustainability and circular economy.

Prof. Dr. Gian Tenore
Dr. Francisca Rodrigues
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. Foods 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 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

  • vegetables
  • fruits
  • legumes
  • agri-food wastes
  • diet
  • health
  • bioactive compounds

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

Published Papers (3 papers)

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Review

33 pages, 2568 KiB  
Review
Grape Pomace for Feed Enrichment to Improve the Quality of Animal-Based Foods
by Francesca Blasi, Valentina Trovarelli, Luciano Mangiapelo, Federica Ianni and Lina Cossignani
Foods 2024, 13(22), 3541; https://doi.org/10.3390/foods13223541 - 6 Nov 2024
Viewed by 880
Abstract
In this review, the potential role of grape pomace (GP) as a tool for improving feed has been critically summarized, considering the findings of the literature of the last five years (2020–2024). The main applications of GP to the nutrition of different animals [...] Read more.
In this review, the potential role of grape pomace (GP) as a tool for improving feed has been critically summarized, considering the findings of the literature of the last five years (2020–2024). The main applications of GP to the nutrition of different animals and the impact on derived foods (meat, milk and dairy products, eggs, fish) are discussed along with the major advantages and limits. Emphasis was placed on the phenols and fatty acids of GP, which are considered phytochemicals with health-promoting effects. Phenolic compounds increase the antioxidant potential of animal-based foods even if their content and profile are strongly related to grape cultivar and geographical origin. Unsaturated fatty acids, including linoleic and oleic acids, contributed to extending the shelf life of new products. Few approaches exploited chemometrics tools. Generally, GP showed a promising role in feed fortification, even if, in most cases, GP was key only if used in a correct percentage within a balanced diet and for an adequate administration time. From a multidisciplinary perspective, future research endeavors should prioritize a larger sampling, a deep phenol fraction characterization, and an appropriate chemometric approach. Full article
(This article belongs to the Special Issue Feature Review on Plant Foods)
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14 pages, 1309 KiB  
Review
Overview of Phytochemical Composition of Brassica oleraceae var. capitata Cultivars
by Olga Statilko, Thalia Tsiaka, Vassilia J. Sinanoglou and Irini F. Strati
Foods 2024, 13(21), 3395; https://doi.org/10.3390/foods13213395 - 25 Oct 2024
Viewed by 828
Abstract
The Brassicaceae family includes a wide range of horticultural crops of economic and traditional importance, consumed either fresh, cooked, or fermented. Cabbage (Brassica oleraceae var. capitata) is one of the most important crops of the family. The present review analyzes the [...] Read more.
The Brassicaceae family includes a wide range of horticultural crops of economic and traditional importance, consumed either fresh, cooked, or fermented. Cabbage (Brassica oleraceae var. capitata) is one of the most important crops of the family. The present review analyzes the most important phytochemicals present in cabbage, focusing on variation of phytochemical composition between cultivars of B. oleraceae var. capitata f. alba, B. oleraceae var. capitata f. rubra, B. oleraceae var. capitata f. acuta, and B. oleraceae var. capitata f. sabauda. Cabbage form and cultivars significantly affect phytochemical compositions. B. oleraceae var. capitata f. rubra cultivars are generally great sources of phenolic compounds, especially anthocyanins, whereas B. oleraceae var. capitata f. alba cultivars display the highest concentration of glucosinolates; nevertheless, their levels are also dependent on the specific cultivar. B. oleraceae var. capitata f. acuta cultivars may be considered advantageous due to their high glucosinolate content and consistent phytochemical composition. Recognizing the benefits of specific cultivars can be valuable for consumers seeking a healthier lifestyle, as well as for scientists aiming to enhance cultivars through breeding programs or use plants’ extracts to produce high quality pigments and dietary supplements. Full article
(This article belongs to the Special Issue Feature Review on Plant Foods)
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29 pages, 1775 KiB  
Review
Pumpkin and Pumpkin By-Products: A Comprehensive Overview of Phytochemicals, Extraction, Health Benefits, and Food Applications
by Roxana Nicoleta Gavril (Rațu), Florina Stoica, Florin Daniel Lipșa, Oana Emilia Constantin, Nicoleta Stănciuc, Iuliana Aprodu and Gabriela Râpeanu
Foods 2024, 13(17), 2694; https://doi.org/10.3390/foods13172694 - 26 Aug 2024
Viewed by 2792
Abstract
A versatile and popular Cucurbitaceous vegetable, pumpkin has recently gained much attention because of its variety of phytochemicals and health advantages. Pumpkins are a type of winter squash, traditionally with large, spherical, orange fruits and a highly nutrient food. Pumpkin by-products comprise various [...] Read more.
A versatile and popular Cucurbitaceous vegetable, pumpkin has recently gained much attention because of its variety of phytochemicals and health advantages. Pumpkins are a type of winter squash, traditionally with large, spherical, orange fruits and a highly nutrient food. Pumpkin by-products comprise various parts, such as seeds, peels, and pulp residues, with their bioactive composition and many potential benefits poorly explored by the food industry. Pumpkin and their by-products contain a wide range of phytochemicals, including carotenoids, polyphenols, tocopherols, vitamins, minerals, and dietary fibers. These compounds in pumpkin by-products exhibit antioxidant, anticancer, anti-inflammatory, anti-diabetic, and antimicrobial properties and could reduce the risk of chronic diseases. This comprehensive review aims to provide a detailed overview of the phytochemicals found in pumpkin and its by-products, along with their extraction methods, health benefits, and diverse food and industrial applications. This information can offer valuable insights for food scientists seeking to reevaluate pumpkin’s potential as a functional ingredient. Reusing these by-products would support integrating a circular economy approach by boosting the market presence of valuable and sustainable products that improve health while lowering food waste. Full article
(This article belongs to the Special Issue Feature Review on Plant Foods)
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