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Journals
Foods
Special Issues
Development and Utilization of Bioactive Compound Resources in Food
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Development and Utilization of Bioactive Compound Resources in Food

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (10 December 2022) | Viewed by 9489

Special Issue Editors

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
Dr. Ping Yu

E-Mail Website
Guest Editor
State Key Laboratory of Food Science and Technology, Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
Interests: bioactive compound resources; functional foods

Special Issue Information

Dear Colleagues,

With economic development and improvement of living standards, people give more consideration to a healthy diet. In recent years, bioactive compounds such as phenolic compounds, vitamins, pigments, polyunsaturated fatty acids, proteins, and polysaccharides in food have attracted increasing attention of researchers due to their health benefits. 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, the development and utilization of these compounds is challenging due to the complex composition of food matrices. In addition, there are still a large number of bioactive compound resources remain unknown. In this special issue, we are encouraging the submission of manuscripts related to the development and utilization of bioactive compound resources in food with respect to novel separation and purification technology, structural characterization and techno-functional properties, physical or chemical modification, health aspects, and applicaiton of bioactive compounds in the food industry. Both original research articles and reviews are welcome.

Prof. Dr. Zheling Zeng
Dr. Ping Yu
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

  • phenolic compounds
  • vitamins
  • pigments
  • polyunsaturated fatty acids
  • proteins/peptides
  • polysaccharides
  • structural characterization
  • techno-functional properties
  • antioxidants
  • antimicrobial

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Published Papers (3 papers)

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Research

18 pages, 1650 KiB  
Article
Acute Oral Toxicity and Genotoxicity Test and Evaluation of Cinnamomum camphora Seed Kernel Oil
by Pengbo Wang, Dongman Wan, Ting Peng, Yujing Yang, Xuefang Wen, Xianghui Yan, Jiaheng Xia, Qingwen Zhu, Ping Yu, Deming Gong and Zheling Zeng
Foods 2023, 12(2), 293; https://doi.org/10.3390/foods12020293 - 8 Jan 2023
Cited by 8 | Viewed by 2791
Abstract
Cinnamomum camphora seed kernel oil (CCSKO) is one of the important natural medium chain triglycerides (MCT) resources, with more than 95.00% of medium chain fatty acids found in the world, and has various physiological effects. However, CCSKO has not been generally recognized as [...] Read more.
Cinnamomum camphora seed kernel oil (CCSKO) is one of the important natural medium chain triglycerides (MCT) resources, with more than 95.00% of medium chain fatty acids found in the world, and has various physiological effects. However, CCSKO has not been generally recognized as a safe oil or new food resource yet. The acute oral toxicity test and a standard battery of genotoxicity tests (mammalian erythrocyte micronucleus test, Ames test, and in vitro mammalian cell TK gene mutation test) of CCSKO as a new edible plant oil were used in the study. The results of the acute oral toxicity test showed that CCSKO was preliminary non-toxic, with an LD50 value higher than 21.5 g/kg body weight. In the mammalian erythrocyte micronucleus test, there was no concentration-response relationship between the dose of CCSKO and micronucleus value in polychromatic erythrocytes compared to the negative control group. No genotoxicity was observed in the Ames test in the presence or absence of S9 at 5000 μg/mL. In vitro mammalian cell TK gene mutation test showed that CCSKO did not induce in vitro mammalian cell TK gene mutation in the presence or absence of S9 at 5000 μg/mL. These results indicated that CCSKO is a non-toxic natural medium-chain oil. Full article
(This article belongs to the Special Issue Development and Utilization of Bioactive Compound Resources in Food)
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14 pages, 1747 KiB  
Article
Dextran Conjugation Improves the Structural and Functional Properties of Heat-Treated Protein Isolate from Cinnamomum camphora Seed Kernel
by Xianghui Yan, Xiaofeng Gong, Zheling Zeng, Maomao Ma, Junxin Zhao, Jiaheng Xia, Meina Li, Yujing Yang, Ping Yu, Deming Gong and Dongman Wan
Foods 2022, 11(19), 3066; https://doi.org/10.3390/foods11193066 - 2 Oct 2022
Cited by 10 | Viewed by 2166
Abstract
The Cinnamomum camphora seed kernel (CCSK), with high contents of medium-chain oil (~59%) and protein (~19%), is an excellent source for a plant-based food ingredient. To broaden the application of the protein isolate (PI) from CCSK in the food industry, the Maillard reaction [...] Read more.
The Cinnamomum camphora seed kernel (CCSK), with high contents of medium-chain oil (~59%) and protein (~19%), is an excellent source for a plant-based food ingredient. To broaden the application of the protein isolate (PI) from CCSK in the food industry, the Maillard reaction products (MRPs) were prepared by PI and dextran (DX) under mild wet-heating conditions (60 °C, 5 h), and the structural and functional properties of the PI-DX conjugates were investigated. The covalent bond between PI and DX was confirmed by the degree of grafting and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Compared with the heated PI, the PI-DX conjugates had more ordered structure, with the decreased random coil content. The changes in tertiary structure of PI-DX conjugates were reflected by the results of intrinsic fluorescence and surface hydrophobicity. Moreover, PI-DX conjugates showed better solubility, emulsifying properties, thermal stability and antioxidant activities. These results provided a theoretical basis for the development of PI-based MRPs with desirable characteristics. Full article
(This article belongs to the Special Issue Development and Utilization of Bioactive Compound Resources in Food)
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16 pages, 3663 KiB  
Article
Peanut Shell Extract and Luteolin Regulate Lipid Metabolism and Induce Browning in 3T3-L1 Adipocytes
by Wenrui Liu, Lihua Wang and Jie Zhang
Foods 2022, 11(17), 2696; https://doi.org/10.3390/foods11172696 - 3 Sep 2022
Cited by 7 | Viewed by 3385
Abstract
Peanut shells are agricultural waste products that require utilization. The freeze-dried ethanolic peanut shell extract (PSE) contained 10.01 ± 0.55 mg/g of luteolin (LUT) with a total polyphenol content of 18.11 ± 0.88 mg GAE/g. Thus, LUT is one of the major polyphenolic [...] Read more.
Peanut shells are agricultural waste products that require utilization. The freeze-dried ethanolic peanut shell extract (PSE) contained 10.01 ± 0.55 mg/g of luteolin (LUT) with a total polyphenol content of 18.11 ± 0.88 mg GAE/g. Thus, LUT is one of the major polyphenolic components in PSE. Although PSE displays antibacterial and neurotrophic activities, minimal research is available addressing its potential role in lipid metabolism. This study investigated the role of PSE in terms of inhibiting adipogenesis, accelerating lipolysis, and promoting lipid browning using the 3T3-L1 cell line. Without affecting cell viability, high concentrations of PSE and LUT prevented adipogenesis by reducing the mRNA levels of C/EBPα, PPARγ, and SREBP1-c, and increasing the protein levels of pACC and pAMPK. Moreover, PSE and LUT induced lipolysis by activating lipolytic proteins, and enhanced the protein expressions of the brown adipocyte-specific markers, UCP1, PGC-1α, and SIRT1 in fully differentiated 3T3-L1 adipocytes. Increased mitochondrial biosynthesis provided additional evidence in favor of these findings. Due to their anti-obesity properties, it is proposed that PSE and LUT could be used as potential dietary supplements. Full article
(This article belongs to the Special Issue Development and Utilization of Bioactive Compound Resources in Food)
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