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Processing and Utilization of Functional Substances in Edible Plant Products...
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Processing and Utilization of Functional Substances in Edible Plant Products and Their Effects on Health Properties

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

Deadline for manuscript submissions: closed (30 July 2024) | Viewed by 4774

Special Issue Editor

Prof. Dr. Zheling Zeng

E-Mail Website
Guest Editor
1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330031, China
2. Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
3. School of Chemical and Chemistry Engineering, Nanchang University, Nanchang 330031, China
Interests: structured lipids; immobilized lipase; plant protein; functional foods; bioactive compounds; agricultural by-products; food preservation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Edible plants usually contain a variety of bioactive compounds such as phenolic compounds, flavonoids, polyunsaturated fatty acids, proteins/peptides, and polysaccharides. These compounds are known to have the effect of inhibiting the formation of chronic diseases, which are mainly associated with their antioxidant and anti-inflammatory activities. However, of the thousands of known edible plant species on Earth, only 150 to 200 species are utilized by humans, both for direct consumption and to produce food ingredients. Additionally, many plants with food potential have yet to be developed and are known as "non-conventional edible plants". Recently, these conventional and non-conventional edible plants have been becoming increasingly important, especially considering that the demand for food supplies will increase dramatically due to population growth. Hence, it is particularly important to pay attention to the high-value utilization of functional substances in edible plant products and their effects on health properties. The aim is to enrich the sources of plant-based food ingredients and expand their application in the food industry. For this Special Issue, we are encouraging the submission of manuscripts related to the processing and utilization of functional substances in edible plant products and their health implications. Both original research articles and reviews are welcome.

Prof. Dr. Zheling Zeng
Guest Editor

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

  • plant ingredients
  • plant by-products
  • process technology
  • food emulsion
  • bioactive compounds
  • antioxidants
  • anti-inflammation

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Published Papers (3 papers)

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Editorial

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3 pages, 169 KiB  
Editorial
Processing and Utilization of Functional Substances in Edible Plant Products and the Effects on Health Properties
by Zheling Zeng and Xianghui Yan
Foods 2023, 12(19), 3648; https://doi.org/10.3390/foods12193648 - 2 Oct 2023
Viewed by 1131
Abstract
The world’s population is expected to reach 10 billion by 2050, which will pose a threat to the sustainable development of animal-derived foods [...] Full article
(This article belongs to the Special Issue Processing and Utilization of Functional Substances in Edible Plant Products and Their Effects on Health Properties)

Research

Jump to: Editorial

19 pages, 530 KiB  
Article
Preliminary Evaluation of the Effect of Domestication on the Marketable and Nutritional Quality of B. aegyptiaca (L.) Delile Oil from Algeria
by Wafaa Amira Slimani, Ambrogina Albergamo, Rossana Rando, Vincenzo Nava, Mohamed Ould Safi, Sidi Mohammed Bachir Bensenane, Vincenzo Lo Turco, Benamar Benmahioul and Giuseppa Di Bella
Foods 2024, 13(17), 2752; https://doi.org/10.3390/foods13172752 - 29 Aug 2024
Viewed by 810
Abstract
Balanites aegyptiaca is a multipurpose fruit tree that grows wild in many arid and semi-arid African areas; however, recent domestication efforts have been undertaken to protect the species from the threat of urbanization and climate change. Within this context, the impact of the [...] Read more.
Balanites aegyptiaca is a multipurpose fruit tree that grows wild in many arid and semi-arid African areas; however, recent domestication efforts have been undertaken to protect the species from the threat of urbanization and climate change. Within this context, the impact of the domestication of Algerian B. aegyptiaca was evaluated on its seed oil, which is already valued as food. Hence, oils from wild and domesticated trees were comparatively investigated for their physicochemical and compositional quality. Both oil types had a good oxidative stability and met the requirements for human consumption in terms of the saponification index, the free acidity, and the peroxide value. Moreover, they showed a comparable FA composition, with high levels of oleic and linoleic acids, which are beneficial for the consumer’s health. Domestication led to a statistically significant decrease in the tocopherols and polyphenols in the oil. The phytosterols and squalene were slightly lower in the domesticated oil than in the wild relative, although no statistically significant differences were observed. A comparable mineral profile was revealed and the minimal variations in the trace elements between the oils could be related to the natural variability in the seeds. Hopefully, this study will encourage the domestication of B. aegyptiaca as a sustainable strategy for enhancing its socioeconomic value in Algerian rural areas. Full article
(This article belongs to the Special Issue Processing and Utilization of Functional Substances in Edible Plant Products and Their Effects on Health Properties)
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16 pages, 11889 KiB  
Article
Geographic Pattern of Variations in Chemical Composition and Nutritional Value of Cinnamomum camphora Seed Kernels from China
by Xianghui Yan, Xiaofeng Gong, Zheling Zeng, Jiaheng Xia, Maomao Ma, Junxin Zhao, Guohua Zhang, Pengbo Wang, Dongman Wan, Ping Yu and Deming Gong
Foods 2023, 12(13), 2630; https://doi.org/10.3390/foods12132630 - 7 Jul 2023
Cited by 3 | Viewed by 1641
Abstract
Cinnamomum camphora (camphor tree) is an important non-conventional edible plant species found in East Asia. Here, a detailed characterization for the chemical composition and nutritional value of C. camphora seed kernels (CCSKs) collected from different regions in China is provided. The results showed [...] Read more.
Cinnamomum camphora (camphor tree) is an important non-conventional edible plant species found in East Asia. Here, a detailed characterization for the chemical composition and nutritional value of C. camphora seed kernels (CCSKs) collected from different regions in China is provided. The results showed that there were significant differences among the CCSK samples in weights (1000 fruits, 1000 seeds and 1000 kernels), proximate composition, minerals, phenolics, flavonoids and amino acid contents. The highest contents of oil (62.08%) and protein (22.17%) were found in the CCSK samples collected from Chongqing and Shanghai, respectively. The highest content of mineral in the CCSK samples was K (4345.05–7186.89 mg/kg), followed by P (2735.86–5385.36 mg/kg), Ca (1412.27–3327.37 mg/kg) and Mg (2028.65–3147.32 mg/kg). The CCSK sample collected from Guizhou had the highest levels of total phenolic and flavonoid contents (TPC and TFC), while that from Chongqing had the lowest levels. In addition, the most abundant fatty acid in the CCSK samples was capric acid (57.37–60.18%), followed by lauric acid (35.23–38.29%). Similarities in the fatty acid composition among the CCSK samples were found. The CCSK sample collected from Guizhou had the highest percentage (36.20%) of essential amino acids to total amino acids, and Chongqing had the lowest value (28.84%). These results indicated that CCSK may be developed as an excellent source of plant-based medium-chain oil, protein, dietary fiber, minerals, phytochemicals and essential amino acids. Full article
(This article belongs to the Special Issue Processing and Utilization of Functional Substances in Edible Plant Products and Their Effects on Health Properties)
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