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Trends and Prospects in the Role of Bioactive Compounds in...
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Trends and Prospects in the Role of Bioactive Compounds in Food and Human Health

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 (11 October 2024) | Viewed by 890

Special Issue Editors

Dr. Carina Proença

E-Mail Website
Guest Editor
LAQV, REQUIMTE, Laboratory of Applied Chemistry, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
Interests: bioactive compounds; medicinal chemistry; oxidative stress; inflammation; diabetes; obesity; structure-activity relationships
Dr. Eduarda Fernandes

E-Mail Website
Guest Editor
LAQV, REQUIMTE, Laboratory of Applied Chemistry, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
Interests: medicinal chemistry; drug discovery; inflammation; oxidative stress; diabetes; obesity; phenolic compounds
Special Issues, Collections and Topics in MDPI journals
Dr. Marisa Freitas

E-Mail Website
Guest Editor
LAQV, REQUIMTE, Laboratory of Applied Chemistry, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
Interests: medicinal chemistry; inflammation; endocrine-disrupting chemicals; nanoparticles; oxidative stress; diabetes
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Bioactive compounds play a pivotal role in food, contributing not only to sensory attributes but also to promoting human health. These compounds, commonly found in fruits, vegetables, and whole grains, exhibit properties that go beyond basic nutrition. Among them, bioactive compounds, including (poly)phenolic molecules, contribute to the diverse colors, flavors, and aromas of foods. Beyond sensory aspects, these chemical entities are linked with a multitude of biological activities, including antioxiadant, anti-inflammatory, anti-diabetic and anti-obesogenic properties.

Understanding the dynamic interplay between these compounds and human physiology is a key focus of contemporary food science research. Ongoing research in this field is essential for unlocking the full potential of these compounds and promoting the development of nutritious and functional food products. Addressing the latest trends and research prospects, this Special Issue welcomes contributions that delve into advancements in the bioavailability and health effects of these compounds. With insights into regulatory aspects and market perspectives, this Special Issue aims to guide researchers in shaping the future of food innovation and nutrition.

Dr. Carina Proença
Dr. Eduarda Fernandes
Dr. Marisa Freitas
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

  • bioactive compounds
  • phenolic compounds
  • antioxidants
  • oxidative stress
  • biological activities
  • food

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Published Papers (1 paper)

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Review

62 pages, 5187 KiB  
Review
Physiochemical, Bio, Thermal, and Non-Thermal Processing of Major and Minor Millets: A Comprehensive Review on Antinutritional and Antioxidant Properties
by Suhan Bheemaiah Balyatanda, N. A. Nanje Gowda, Jeyamkondan Subbiah, Snehasis Chakraborty, P. V. Vara Prasad and Kaliramesh Siliveru
Foods 2024, 13(22), 3684; https://doi.org/10.3390/foods13223684 - 19 Nov 2024
Viewed by 597
Abstract
Millets are recognized as future foods due to their abundant nutrition and resilience, increasing their value on the global stage. Millets possess a broad spectrum of nutrients, antinutrients, and antioxidants, making it imperative to understand the effects of various processing methods on these [...] Read more.
Millets are recognized as future foods due to their abundant nutrition and resilience, increasing their value on the global stage. Millets possess a broad spectrum of nutrients, antinutrients, and antioxidants, making it imperative to understand the effects of various processing methods on these components. Antinutritional factors interfere with the digestibility of macro-nutrients and the bioavailability and bio accessibility of minerals. This necessitates methods to reduce or eliminate antinutrients while improving nutritive and antioxidant value in food. This review aims to elucidate the rationale behind processing choices by evaluating the scientific literature and examining the mechanisms of processing methods, categorized as physiochemical, bio, thermal, novel non-thermal, and their combination techniques. Physiochemical and bioprocessing methods alter antinutrients and antioxidant profiles through mass transfer, enzyme activation, product synthesis, microbial activity, and selective removal of grain layers. Thermal methods break functional bonds, modify the chemical or physical structures, enhance kinetics, or degrade heat-labile components. Non-thermal techniques preserve heat-sensitive antioxidants while reducing antinutrients through structural modifications, oxidation by ROS, and break down the covalent and non-covalent bonds, resulting in degradation of compounds. To maximize the trade-off between retention of beneficial components and reducing detrimental ones, exploring the synergy of combination techniques is crucial. Beyond mitigating antinutrients, these processing methods also stimulate the release of bioactive compounds, including phenolics, flavonoids, and peptides, which exhibit potent health-promoting properties. This review underscores the transformative potential of processing technologies in enhancing millets as functional ingredients in modern diets, promoting health and advancing sustainable food practices. Full article
(This article belongs to the Special Issue Trends and Prospects in the Role of Bioactive Compounds in Food and Human Health)
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