Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
7.4
4.7
Journals
Foods
Special Issues
Antioxidant Compounds in Functional Foods and Their Benefits for Human...
share announcement

Antioxidant Compounds in Functional Foods and Their Benefits for Human Health: 2nd Edition

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: 28 February 2025 | Viewed by 1817

Special Issue Editors

Dr. Yong Sun

E-Mail Website
Guest Editor
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
Interests: antioxidants; functional foods; gut health; metabolism; bioactivity
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Hua Zhang

E-Mail Website
Guest Editor
School of Pharnacy, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China
Interests: functional foods; antioxidants; gut health; chronic disease prevention; immune-metabolic homeostasis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The Special Issue “Antioxidant Compounds in Functional Foods and Benefits of Human Health” is a collection of research articles and review papers that explore the role of antioxidant compounds in functional foods and their potential benefits for human health. Antioxidants are compounds that can help to protect the body from damage caused by harmful molecules known as free radicals, which can contribute to the development of chronic diseases such as cancer, heart disease, and Alzheimer's. Functional foods are foods that have been shown to provide health benefits beyond basic nutrition, often due to their high levels of bioactive compounds such as antioxidants. This Special Issue aims to gather the latest research on antioxidant compounds in functional foods, including their sources, mechanisms of action, and potential health benefits. The articles in this Special Issue cover a wide range of topics related to antioxidant compounds in functional foods, including their role in preventing chronic diseases, their effects on cardiovascular health, their potential as anti-inflammatory agents, and their impact on cognitive function. The issue also includes studies on the bioavailability and metabolism of antioxidant compounds, as well as reviews of the latest research in this area. Overall, this Special Issue provides a comprehensive overview of the current state of research on antioxidant compounds in functional foods, highlighting the potential benefits of these compounds for human health and the importance of including them in a healthy diet.

Dr. Yong Sun
Prof. Dr. Hua 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

  • antioxidants
  • functional foods
  • potential health benefits
  • mechanisms of action
  • anti-inflammatory
  • chronic diseases
  • cardiovascular health
  • cognitive function

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

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

Published Papers (2 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

21 pages, 1780 KiB  
Article
Natural Food Colorant Obtained from Wild Berberis vulgaris L. by Ultrasound-Assisted Extraction: Optimization and Characterization
by Erika N. Vega, Lorena González-Zamorano, Elena Cebadera, Lillian Barros, Tânia C. S. P. Pires, Adriana K. Molina, Tayse F. F. da Silveira, Guillermo Vidal-Diez de Ulzurrun, Javier Tardío, Montaña Cámara, Virginia Fernández-Ruiz and Patricia Morales
Foods 2025, 14(2), 183; https://doi.org/10.3390/foods14020183 - 9 Jan 2025
Viewed by 634
Abstract
In this study, a novel natural food colorant based on anthocyanins was developed from wild barberry (Berberis vulgaris L.) fruits using ultrasound-assisted extraction, which was optimized through RSM. Four extraction variables (ultrasound power, time, S/L ratio, and extraction solvent pH) were evaluated [...] Read more.
In this study, a novel natural food colorant based on anthocyanins was developed from wild barberry (Berberis vulgaris L.) fruits using ultrasound-assisted extraction, which was optimized through RSM. Four extraction variables (ultrasound power, time, S/L ratio, and extraction solvent pH) were evaluated in combination. The response criteria used were the total anthocyanin content (TAC) and color parameters. The optimal TAC was achieved at 2.5 min, 345 W, pH 3, and 22.12 g/L. The fruit sample (without seeds) (BVFF) and its optimized extract (BVE) were characterized in terms of chemical composition and bioactivities. Delphinidin-3-O-glucoside was identified as the predominant anthocyanin. BVE exhibited a total phenolic content of 290.72 mg/g. Additionally, both BVFF and BVE presented significant antioxidant, antibacterial, and antifungal activity, especially in the case of BVE, which inhibited the growth of several foodborne bacteria and fungi and even showed bactericidal capacity against most of the tested bacteria, particularly against E. cloacae, E. coli, P. aeruginosa, and B. cereus. These results highlight the richness of BVFF and BVE in bioactive compounds, especially anthocyanins, underscoring their potential as natural food colorants that can be used in food product formulations instead of synthetic azo colorants. Full article
(This article belongs to the Special Issue Antioxidant Compounds in Functional Foods and Their Benefits for Human Health: 2nd Edition)
►▼ Show Figures

Graphical abstract

20 pages, 2916 KiB  
Article
Enhanced Bioaccessibility and Antioxidant Activity of Curcumin from Transglutaminase Cross-Linked Mulberry Leaf Protein-Stabilized High-Internal-Phase Pickering Emulsion: In Vivo and In Vitro Studies
by Yingshan Xie, Hongyan Li, Zeyuan Deng, Yanfang Yu and Bing Zhang
Foods 2024, 13(23), 3939; https://doi.org/10.3390/foods13233939 - 6 Dec 2024
Viewed by 922
Abstract
The objective of this study was to formulate Pickering emulsions stabilized by transglutaminase cross-linked mulberry leaf protein (TG-MLP) nanoparticles as a delivery system for curcumin (Cur) and to assess its bioaccessibility both in vivo and in vitro. The encapsulation efficiency of curcumin in [...] Read more.
The objective of this study was to formulate Pickering emulsions stabilized by transglutaminase cross-linked mulberry leaf protein (TG-MLP) nanoparticles as a delivery system for curcumin (Cur) and to assess its bioaccessibility both in vivo and in vitro. The encapsulation efficiency of curcumin in high-internal-phase Pickering emulsions (HIPEs) prepared at pH 10 with a 20 mg/mL concentration of TG-MLP reached 93%. Compared to Oil-Cur, Cur-HIPEs exhibited superior antioxidant activity. Furthermore, Cur-HIPEs demonstrated enhanced stability against ultraviolet irradiation, storage under dark and visible light, and heating, in contrast to Oil-Cur. Among the various conditions tested, HIPEs stabilized by TG-MLP nanoparticles at an ionic strength of 1000 mM offered the most effective protection for curcumin. Moreover, TG-MLP nanoparticles at pH 8 provided better stability for the formulated HIPEs compared to those at pH 6 and 10. During simulated gastrointestinal digestion, the bioaccessibility of curcumin in Cur-HIPEs was significantly increased to 30.1% compared to Oil-Cur. In murine studies, higher levels of curcumin were detected in the stomach, small intestine, rectum, ileum, and feces following administration of Cur-HIPEs, indicating improved protection, absorption, and potential biological activity during digestion. Consequently, HIPEs offer excellent protection and delivery for curcumin during digestion. Full article
(This article belongs to the Special Issue Antioxidant Compounds in Functional Foods and Their Benefits for Human Health: 2nd Edition)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-2
Back to TopTop