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Journals
Foods
Special Issues
Analysis and Possible Utilization of Food Bioactive Compounds
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Analysis and Possible Utilization of Food Bioactive Compounds

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (20 June 2024) | Viewed by 3270

Special Issue Editors

Dr. Jianghao Sun

E-Mail Website
Guest Editor
Methods and Application of Food Composition Lab, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, MD 20705, USA
Interests: food bioactive compounds; glucosinolates; polyphenols; food dietary biomarkers; non-targeted metabolomics; foodomics
Dr. Mengliang Zhang

E-Mail Website
Guest Editor
Department of Chemistry, Middle Tennessee State University, Murfreesboro, TN 37132, USA
Interests: instrumental analysis; chemometrics; food analysis; polyphenols

Special Issue Information

Dear Colleagues,

Food bioactive compounds (FBCs) are naturally occurring molecules in food that have the potential to positively impact human health, including antioxidant, anti-inflammatory, anticancer, antivirus, antimicrobial, antithrombotic, and cardiovascular-protective properties. These benefits have been associated with various secondary metabolites, such as polyphenols, glucosinolates, carotenoids, terpenoids, alkaloids, saponins, vitamins, and fatty acids. FBCs are widely found in fruits, vegetables, tea, wine, chocolate, and many other foods. In this Special Issue, we welcome studies on the potential health benefits of bioactive compounds supported by scientific evidence and the possible new effects of known FBCs. We also encourage manuscripts analyzing FBCs with innovative strategies, involving various techniques such as high-resolution mass spectrometry (HRMS), liquid chromatography (LC), gas chromatography (GC), ultraviolet-visible spectrophotometry (UV-Vis), capillary electrophoresis (CE), nuclear magnetic resonance (NMR), and enzyme-linked immunosorbent assays (ELISAs) to identify, quantify, and characterize these compounds in food samples, as well as the improvement of the current methodologies of FBC analysis, with improved sensitivity, specificity, efficacy, and methods capable of dealing with the complexity of a sample matrix.

Dr. Jianghao Sun
Dr. Mengliang Zhang
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

  • food bioactive compounds
  • health promotion
  • polyphenols
  • phenolic compounds
  • glucosinolates
  • mass spectrometry
  • high-performance liquid chromatography
  • instrumental analysis

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Published Papers (3 papers)

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Research

15 pages, 4204 KiB  
Article
Metabolite Profiles and Biological Activities of Different Phenotypes of Beech Mushrooms (Hypsizygus marmoreus)
by Sang-Wook Jeong, Hyeon Ji Yeo, Neul-I Ha, Kyung-Je Kim, Kyoung-Sun Seo, Seong Woo Jin, Young-Woo Koh, Hee Gyeong Jeong, Chang Ha Park and Seung-Bin Im
Foods 2024, 13(20), 3325; https://doi.org/10.3390/foods13203325 - 19 Oct 2024
Viewed by 789
Abstract
Beech mushrooms (Hypsizygus marmoreus) are edible mushrooms commercially used in South Korea. They can be classified into white and brown according to their pigmentation. This study analyzed the metabolites and biological activities of these mushrooms. Specifically, 42 metabolites (37 volatiles, two [...] Read more.
Beech mushrooms (Hypsizygus marmoreus) are edible mushrooms commercially used in South Korea. They can be classified into white and brown according to their pigmentation. This study analyzed the metabolites and biological activities of these mushrooms. Specifically, 42 metabolites (37 volatiles, two phenolics, and three carbohydrates) were quantified in white beech mushrooms, and 47 (42 volatiles, two phenolics, and three carbohydrates) were detected in brown mushrooms. The major volatiles detected were hexanal, pentanal, 1-hexanol, and 1-pentanol. Brown mushrooms contained higher levels of hexanal (64%) than white mushrooms (35%), whereas white mushrooms had higher levels of pentanal (11%) and 1-pentanol (3%). Most volatiles were more abundant in white mushrooms than in brown mushrooms. Furthermore, brown beech mushrooms had a higher phenolic content than white mushrooms. Biological assays revealed that both types of mushroom demonstrated anti-microbial activities against bacterial and yeast pathogens and weak DPPH scavenging activity. The extracts from both mushrooms (50 μg/mL) also exhibited strong anti-inflammatory properties. Brown mushroom extracts showed higher antioxidant, anti-microbial, and anti-inflammatory properties than white mushroom extracts. This study reported that the differences in phenotype, taste, and odor were consistent with the metabolite differences between white and brown beech mushrooms, which have high nutritional and biofunctional values. Full article
(This article belongs to the Special Issue Analysis and Possible Utilization of Food Bioactive Compounds)
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13 pages, 1205 KiB  
Article
Quality Assessment of Greek-Style Set Yoghurt Fortified with Extracted and Dried Australian Native Fruit, Illawarra Plum
by Rebecca McCullum, Md Saifullah, Michael Bowyer and Quan Vuong
Foods 2024, 13(14), 2185; https://doi.org/10.3390/foods13142185 - 11 Jul 2024
Viewed by 649
Abstract
The Illawarra plum (IP) is native to Australia and has been used as a bush food for centuries. With rich phytochemicals and natural pigments, IP has the potential to be an added ingredient to improve the physicochemical properties of food, including yoghurt. This [...] Read more.
The Illawarra plum (IP) is native to Australia and has been used as a bush food for centuries. With rich phytochemicals and natural pigments, IP has the potential to be an added ingredient to improve the physicochemical properties of food, including yoghurt. This study prepared dried IP powders through vacuum drying (VD) and freeze drying (FD), produced extracts from these dried powders, and fortified them into Greek-style set yoghurt. The changes in colour, pH, titratable acidity (TA), syneresis, total soluble solids (TS), and phytochemicals were measured throughout a chilled storage period of 28 days. The results showed that FD and FD extract could provide a stable, distinct pink colour to yoghurt. IP powders and their extracts improved TS content and, thus, the consistency of yoghurt. Compared to the control, VD, FD, and FD extract of IP did not significantly affect the level of acidity or syneresis after 28 days of chilled storage. Yoghurt fortified with FD and FD extract had the greatest level of phenolics, anthocyanins, and radical scavenging antioxidant activities. This study revealed that IP powders and their extracts can positively improve the physicochemical properties of Greek-style set yoghurt. FD powder is recommended over its extract to fortify this yoghurt, as it can be cost-effectively prepared by freeze drying and then grinding the fresh fruit into powder. Future studies are needed to evaluate other variables in yoghurt preparation, including the concentration of IP and strains of yoghurt culture. Further, the consumer perception of sensory quality and acceptability of yoghurt fortified with FD IP powder should be investigated. Full article
(This article belongs to the Special Issue Analysis and Possible Utilization of Food Bioactive Compounds)
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11 pages, 1050 KiB  
Article
A Fast and Simple Solid Phase Extraction-Based Method for Glucosinolate Determination: An Alternative to the ISO-9167 Method
by Yanfang Li, Mengliang Zhang, Pamela Pehrsson, James M. Harnly, Pei Chen and Jianghao Sun
Foods 2024, 13(5), 650; https://doi.org/10.3390/foods13050650 - 21 Feb 2024
Cited by 1 | Viewed by 1289
Abstract
Glucosinolates (GLSs) are a well-studied sulfur-containing compound found in Brassicaceae plants that play critical roles in plant resistance and human health. Correctly identifying and reliably quantifying the total and individual GLS content is of great importance. An improved method as an alternative to [...] Read more.
Glucosinolates (GLSs) are a well-studied sulfur-containing compound found in Brassicaceae plants that play critical roles in plant resistance and human health. Correctly identifying and reliably quantifying the total and individual GLS content is of great importance. An improved method as an alternative to the ISO 9167-1 (ISO) method is developed in the present study. An efficient extraction and purification procedure is proposed with a commercially available dimethylaminopropyl (DEA)-based weak anion exchange solid-phase extraction (SPE) cartridge instead of using the self-prepared ion-exchange columns in the ISO method. The GLSs are identified and quantified by ultra high-performance liquid chromatography (UHPLC) high-resolution mass spectrometry (HRMS). The method demonstrates a comparable quantification of total and individual GLSs on certified rapeseeds and other Brassicaceae vegetables when compared to the ISO method. The developed SPE method is simpler and more efficient, thus allowing for applications to a large sample size with reduced analysis time, improved repeatability and accuracy, and possible automation. Full article
(This article belongs to the Special Issue Analysis and Possible Utilization of Food Bioactive Compounds)
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