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Polyphenols in Food: Current Knowledge and Directions for Future Research II

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

Deadline for manuscript submissions: closed (10 September 2023) | Viewed by 34483

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Dr. Celia Carrillo

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Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, E-09001 Burgos, Spain
Interests: nutrition; nutrients; digestion; bioactive compounds; bioaccessibility; bioactivity; health-related properties; food science; food habits; food knowledge
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Prof. Dr. Francisco J. Barba

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Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Valencia, Spain
Interests: nutrients; bioactive compounds; food preservation; thermal treatment; innovative processing; high-pressure processing; compressed fluids; pulsed electric fields; ultrasound; microwaves; phytochemical purification; phytochemical analysis; compound isolation; bioaccessibility; bioavailability
Special Issues, Collections and Topics in MDPI journals

Dr. Senem Kamiloglu

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Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, 16059 Gorukle, Bursa, Turkey
Interests: polyphenols; bioaccessibility; food processing; cell culture; traceability

Special Issue Information

Dear Colleagues,

Over the last several decades, polyphenols have attracted great interest at both at scientific and industrial levels because of their possible use as food additives and/or nutraceuticals especially due to their antioxidant, antimicrobial, and pigment properties.

In this sense there have been numerous studies carried out to evaluate their content in food. The large number of published articles that have used methods to determine the total content of phenolic compounds should be noted. Although these methods have been reviled by some authors due to the need to use advanced analytical methods such as high-performance liquid chromatography in order to specifically relate the individual biological activity of each phenolic compound separately, the determination of total phenolic compounds is still important since it can be related to technological processes or as an estimate of the total antioxidant capacity. Additionally, different methods have been evaluated to extract, isolate, and purify the different phenolic compounds, and to determine their biological activity through in vitro and in vivo approaches using bioaccessibility/bioavailability studies.

At this time, it is therefore necessary to evaluate the current state of the subject and see the line to be marked in the coming years for their widespread use in the food, pharmaceutical, and cosmetic industries.

Dr. Celia Carrillo
Dr. Francisco J. Barba
Dr. Senem Kamiloglu
Guest Editors

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Keywords

polyphenols
antioxidant, antimicrobial, and pigment properties
analytical methods
extraction, isolation, and purification
bioaccessibility/bioavailability
effect of processing

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Published Papers (9 papers)

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Research

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16 pages, 1378 KiB

Open AccessArticle

The Behavior of Phenolic Compounds from Apples during Simulated Gastrointestinal Digestion with Focus on Chlorogenic Acid

by Lidija Jakobek, Kristina Pöc, Matea Valenteković and Petra Matić

Foods 2024, 13(5), 693; https://doi.org/10.3390/foods13050693 - 24 Feb 2024

Cited by 1 | Viewed by 1210

Abstract

The fate of phenolic compounds during digestion is important for their bioactive effects in the digestive tract. The aim was to study the various phenolic compounds occurring in the peel and flesh of apples in in vitro simulated gastrointestinal digestion, focusing on the behavior of chlorogenic acids. Additionally, the behavior of individual chlorogenic acids (chlorogenic, neochlorogenic, and cryptochlorogenic) was studied in models of simulated salivary, gastric, and intestinal fluid electrolyte solutions (SSF, SGF, SIF). At the end of the intestinal phase of the digestion of peel and flesh, the amount of recovered dihydrochalcones and flavonols increased or was similar to the amount in the gastric phase, which showed their stability. Anthocyanins and flavan-3-ols decreased, which suggests their biotransformation. Chlorogenic acid isomerized into neochlorogenic and cryptochlorogenic acid: chlorogenic acid from the peel into 22% and 41% of the isomers in the salivary and intestinal phases, respectively; chlorogenic acid from the flesh into 12% of the isomers in the intestinal phase. Similarly, chlorogenic acid isomerized in model solutions (20% and 26% of the isomers in SSF and SIF, respectively). Neochlorogenic and cryptochlorogenic acid isomerized in SSF and SIF into other two forms. They were all stable in SGF. For bioactive effects in the digestive tract, the biotransformation of chlorogenic acids should be considered. Full article

(This article belongs to the Special Issue Polyphenols in Food: Current Knowledge and Directions for Future Research II)

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14 pages, 951 KiB

Open AccessArticle

Changes in the Fruit Quality Parameters of Medlar Fruit (Mespilus germanica L.) after Heat Treatment, Storage, Freezing or Hoarfrost

by Maja Mikulic-Petkovsek, Katja Jakljevic, Robert Veberic, Metka Hudina and Denis Rusjan

Foods 2023, 12(16), 3077; https://doi.org/10.3390/foods12163077 - 16 Aug 2023

Cited by 2 | Viewed by 2024

Abstract

The present study deals with the comparison of traditional fruit processing methods on medlar fruits and their effects on sugar content, organic acids, and phenolic composition in the medlar fruit variety ‘Domača nešplja’. The study aimed to analyze which processing methods can be used to make technologically mature medlar fruits that are not yet suitable for consumption edible and to maintain their good chemical quality. The two major sugars in medlars are fructose (59.30 g/kg FW) and glucose (54.43 g/kg FW), and the most abundant organic acids present are malic (8.44 g/kg FW) and quinic acid (8.77 g/kg FW). A total of 38 different phenolic compounds were identified in the medlar fruits: 13 phenolic acids, 9 flavanols, 1 flavone, 3 flavanones, and 12 flavonol glycosides. To explicate: phenolic acids (532.85 mg/kg FW) and flavanols (375.21 mg/kg FW) predominated; neochlorogenic acid had the highest content among phenolic acids; and procyanidins were the most abundant flavanols. The analysis observed statistical differences in metabolite content amongst fruits treated differently (technologically ripe fruits (harvested from the three fruits), edible fruits (technologically ripe fruits stored at 8 °C for 25 days), fruits exposed to the hoarfrost (temperature −1 °C to −4 °C), fruits heated at 60 °C (3 h), and frozen fruits (at −20 °C for 2 months). The lowest levels of fructose (191.77–195.1 g/kg DW) and sorbitol (29.35–31.3 g/kg DW) were detected in the heated and edible fruits. Edible fruits had a 30% lower content of organic acids than technologically ripe fruits and a five times lower content of flavanols, whereas flavonols had an 18.7 times lower content of phenolic acids than technologically ripe fruits. Heating the fruits to 60 °C resulted in a 40% increase in total phenolic compounds in medlars. The results of the study indicate that exposure of medlar fruit to hoarfrost does not significantly affect the chemical quality of the fruit and only minimally alters the composition of sugars, acids, and phenolic compounds. The processing of medlar fruit with hoarfrost, therefore, remains the most suitable method of fruit bletting. Full article

(This article belongs to the Special Issue Polyphenols in Food: Current Knowledge and Directions for Future Research II)

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19 pages, 2198 KiB

Open AccessArticle

The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders

by Mari Mar Cavia, Nerea Arlanzón, Natalia Busto, Celia Carrillo and Sara R. Alonso-Torre

Foods 2023, 12(9), 1861; https://doi.org/10.3390/foods12091861 - 30 Apr 2023

Cited by 5 | Viewed by 1917

Abstract

Various factors can influence the polyphenol content and the antioxidant capacity of ciders, such as the apple variety, its degree of maturity, apple farming and storage conditions, and the cider-fermentation method, all of which explains why ciders of different origin present different values. In addition, digestive processes could have some effects on the properties of cider. Hence, the objective of this study is to characterize Spanish ciders in terms of their polyphenol content and antioxidant capacity and to ascertain whether those same properties differ in digested ciders. In total, 19 ciders were studied from three different zones within Spain: Asturias (A) (10), the Basque Country (BC) (6), and Castile-and-Leon (CL) (3). A range of assays was used to determine the total polyphenol content and the antioxidant capacity of the ciders. In addition, a digestive process was simulated in vitro, assessing whether the use of amylase might influence the recovery of bioactive compounds after digestion. The Basque Country ciders presented higher total polyphenol contents (830 ± 179 GAE/L) and higher antioxidant capacities (DPPH: 5.4 ± 1.6 mmol TE/L; ABTS: 6.5 ± 2.0 mmol TE/L; FRAP: 6.9 ± 1.6 mmol TE/L) than the other ciders that were studied. The in vitro digestion process, regardless of the use of amylase, implied a loss of phenolic compounds (598 ± 239 mg GAE/L undigested samples; 466 ± 146 mg GAE/L digested without amylase samples; 420 ± 115 mg GAE/L digested with amylase samples), although the variation in antioxidant activity depended on the assay chosen for its determination. Full article

(This article belongs to the Special Issue Polyphenols in Food: Current Knowledge and Directions for Future Research II)

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11 pages, 1193 KiB

Open AccessArticle

Comparison of Physico-Chemical Properties, Phytochemical Compositions and Sensory Characteristics of Wheat Breads Enriched with Coriander Seed Powder

by Mehmet Musa Özcan

Foods 2023, 12(7), 1412; https://doi.org/10.3390/foods12071412 - 27 Mar 2023

Cited by 4 | Viewed by 1797

Abstract

In this study, the physico-chemical properties, polyphenol and fatty acid profiles and sensory evaluations of breads made from wheat flour and coriander seed powder mixtures were investigated. The oil yields of breads with coriander were identified between 0.11% (control) and 1.25% (with 30% coriander). The highest and lowest L* values were observed in the control and bread with 30% added coriander, respectively. The addition of coriander caused an increase in a* and b* (except for the bread with 30% added coriander) values of breads. Total phenol and flavonoid values of the coriander bread samples were recorded between 43.13 (control) and 64.01 mg GAE/100 g (with 30% coriander) to 72.62 (control) and 130.71 mg/100 g (with 30% coriander), respectively. The antioxidant capacity values of breads produced by adding coriander at different levels were determined between 0.45 (control) and 1.32 mmol/kg (with 30% coriander). In general, the quantitative values of phenolic constituents of the bread samples with added coriander powder were low compared to the control (except catechin and rutin). Gallic acid, 3,4-dihydroxybenzoic acid, catechin and rutin were found at the highest amounts in bread samples, followed by caffeic acid, syringic acid and p-coumaric acids in descending order. Gallic acid and 3,4-dihydroxybenzoic acid amount values of bread samples were between 11.51 mg/100 g (with 30% coriander) and 45.21 (control), and 16.41 mg/100 g (with 10% coriander) and 29.39 mg/100 g (with 20% coriander), respectively. Additionally, the catechin and rutin contents of wheat breads produced by adding coriander seed powder at different concentrations were between 37.43 (with 10% coriander) and 70.12 mg/100 g (with 20% coriander), and 6.76 mg/100 g (with 10% coriander) and 29.45 mg/100 g (with 30% coriander powder), respectively. The phenolic components of the breads gradually decreased in parallel with the increase in the coriander concentration. The oleic and linoleic acid results of the oils of bread samples produced by adding coriander seed powder were between 23.15% (control) and 62.45% (with 30% coriander), and 26.67% (with 30% coriander) and 52.20% (control), respectively. In addition, with the increase in coriander concentration, the increase in the oleic acid contents of bread oils compared to the control and the decrease in the linoleic acid result gave the bread functionality for human health. In general, among the coriander bread samples, the bread sample with a 30% concentration of coriander powder was the most appreciated. Full article

(This article belongs to the Special Issue Polyphenols in Food: Current Knowledge and Directions for Future Research II)

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13 pages, 1424 KiB

Open AccessArticle

Effect of Metal Ions on the Interaction of Condensed Tannins with Protein

by Liangliang Zhang, Qinhao Guan, He Zhang and Lihua Tang

Foods 2023, 12(4), 829; https://doi.org/10.3390/foods12040829 - 15 Feb 2023

Cited by 4 | Viewed by 2566

Abstract

A quantitative analysis of the precipitate effects of metal ions (Al³⁺, Fe²⁺, Cu²⁺, Zn²⁺) by bovine serum albumin (BSA) on two condensed tannins (CT) from sorghum and plum was presented in this study. The results showed that adding metal ions enhanced the precipitation of proteins by CT, depending on the type and concentration of the metal ions used in the reaction system. The presence of metal ions and precipitation results on the CT–protein complex showed that Al³⁺ and Fe²⁺ had a higher binding ability with CT and a weaker influence on the precipitation of the CT–protein complex than Cu²⁺ and Zn²⁺. However, when the initial reaction solution contained excessive amounts of BSA, the extra addition of metal ions had no significant effect on the amount of BSA precipitation. Reversely, adding Cu²⁺ or Zn²⁺ into the reaction solution increased the amount of precipitated BSA when the amount of CT was excessive. In addition, the amounts of CT from plum, rather than sorghum, generated more protein precipitate in the presence of Cu²⁺ or Zn²⁺, which may be due to the different binding modes between the metal ion and the CT–BSA complex. This study also proposed a model of the interaction between the metal ion and the CT–protein precipitate. Full article

(This article belongs to the Special Issue Polyphenols in Food: Current Knowledge and Directions for Future Research II)

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21 pages, 1321 KiB

Open AccessArticle

Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits

by Jasmina Mitrevski, Nebojša Đ. Pantelić, Margarita S. Dodevska, Jovana S. Kojić, Jelena J. Vulić, Snežana Zlatanović, Stanislava Gorjanović, Jovanka Laličić-Petronijević, Sonja Marjanović and Vesna V. Antić

Foods 2023, 12(2), 322; https://doi.org/10.3390/foods12020322 - 9 Jan 2023

Cited by 15 | Viewed by 4777

Abstract

The demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (Beta vulgaris L.) is considered to have highly beneficial effects on health. This research aimed to evaluate the impact of replacing spelt flour (SF) with 15%, 20% and 25% beetroot powder (BP). The physicochemical and functional properties of biscuits baked at different temperatures (150 and 170 °C) were followed at the beginning, and after 3 and 6 months of storage as standard conditions. Moisture content and water activity (aw) gave insight into the biscuits’ shelf life. The value of aw from 0.35 to 0.56 indicated appropriate storability. Dietary fiber content in fresh biscuits ranged from 6.1% to 7.6%, protein from 9.2% to 8.9% and sugar from 30.6% to 35.9%. The content of betalain, total polyphenols and flavonoids, and antioxidant activity (DPPH, FRAP) increased with beetroot powder content incorporated. A slight decrease of all the mentioned parameters during the storage indicated satisfied retention of bioactive molecules. The content of prevalent phenolic compounds gallic and protocatechuic acid, identified by HPLC, decreased from 22.2–32.0 and 21.1–24.9 in fresh biscuits to 18.3–23.4 and 17.3–20.3 mg/100 g upon six months of storage, respectively. An increase of the L* and a* and a decrease of the b* coordinate values, compared with the control sample without beetroot values, was noticed as well as the expected level of their change during the storage. The obtained results indicated that biscuits enriched with beetroot powder showed a significantly improved functional, nutritional and antioxidant potential during storage. Full article

(This article belongs to the Special Issue Polyphenols in Food: Current Knowledge and Directions for Future Research II)

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11 pages, 2983 KiB

Open AccessArticle

Comparing the LC-MS Phenolic Acids Profiles of Seven Different Varieties of Brown Rice (Oryza sativa L.)

by Shuyi Li, Hui Xu, Yong Sui, Xin Mei, Jianbin Shi, Sha Cai, Tian Xiong, Celia Carrillo, Juan Manuel Castagnini, Zhenzhou Zhu and Francisco J. Barba

Foods 2022, 11(11), 1552; https://doi.org/10.3390/foods11111552 - 25 May 2022

Cited by 33 | Viewed by 3220

Abstract

Brown rice, an important material of whole-grain food, is increasingly popular for its health benefits. Thus, seven varieties of brown rice from southern China were analyzed in this study, concerning the free and bound phenolic compounds in the extract. The phenolic profiles of different brown rice were obtained and compared by the combination of HPLC and LC-MS analysis, in which eleven phenolic acids were identified. It was indicated that the total phenolic contents of different brown rice varied from 92.32 to 196.54 mg of gallic acid equivalent (GAE)/100 g DW. Ferulic acid and p-coumaric acid, free and bound, dominated within the phenolic acids. To be mentioned, the total phenols of Luotiangongmi (a kind of red rice) were significantly higher than the other six varieties. The high phenolic content of brown rice can further guide us to explore the functional properties of the crops. Full article

(This article belongs to the Special Issue Polyphenols in Food: Current Knowledge and Directions for Future Research II)

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19 pages, 1389 KiB

Open AccessArticle

Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate

by Simona Jaćimović, Jelena Popović-Djordjević, Beka Sarić, Aleksandar Krstić, Violeta Mickovski-Stefanović and Nebojša Đ. Pantelić

Foods 2022, 11(10), 1445; https://doi.org/10.3390/foods11101445 - 17 May 2022

Cited by 17 | Viewed by 7677

Abstract

Cocoa beans are part of the cocoa plant fruit (Theobroma cacao L.) used to prepare various products such as chocolate, cocoa butter, jelly, liqueurs, cosmetics, etc. Dark chocolate is consumed worldwide by different populations and is known for its good taste, making it one of the most favoured food products. This work aimed to determine the content of total polyphenols (TPC), total flavonoids (TFC), and the antioxidant potential measured through the ability to scavenge DPPH free radicals (DPPH), ferric reducing power (FRAP), and total antioxidant capacity (TAC), as well as major and trace elements contained in twelve commercially available dark chocolate samples, with cocoa content ranging from 40% to 99%. The total polyphenols content ranged between 10.55 and 39.82 mg/g GAE, while the total flavonoid content was from 10.04 to 37.85 mg/g CE. All applied antioxidant assays indicate that the sample with the highest cocoa percentage shows the greatest antioxidant activity (DPPH: 48.34% of inhibition; FRAP: 89.00 mg/g GAE; TAC: 83.86 mg/g AAE). Statistical methods were applied to establish the differences between the samples concerning TPC, TFC, DPPH, FRAP and TAC, as well as to differentiate the samples according to the mineral content. The results indicated that the differences in TPC and TFC between different samples depended on the cocoa content and the addition of dried fruit pieces. A good correlation between antioxidant potency composite index (ACI) and declared cocoa content was noticed (R² = 0.8034), indicating that the declared percentage of cocoa is a reliable indicator for antioxidant activity of analysed dark chocolate samples. The nutritional evaluation proved that the studied chocolate samples were an excellent source of Mg, Fe, Mn and Cu. Full article

(This article belongs to the Special Issue Polyphenols in Food: Current Knowledge and Directions for Future Research II)

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Review

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27 pages, 4365 KiB

Open AccessReview

Anthocyanins: Modified New Technologies and Challenges

by Yang Lin, Cong Li, Lejuan Shi and Lixia Wang

Foods 2023, 12(7), 1368; https://doi.org/10.3390/foods12071368 - 23 Mar 2023

Cited by 20 | Viewed by 7145

Abstract

Anthocyanins are bioactive compounds belonging to the flavonoid class which are commonly applied in foods due to their attractive color and health-promoting benefits. However, the instability of anthocyanins leads to their easy degradation, reduction in bioactivity, and color fading in food processing, which limits their application and causes economic losses. Therefore, the objective of this review is to provide a systematic evaluation of the published research on modified methods of anthocyanin use. Modification technology of anthocyanins mainly includes chemical modification (chemical acylation, enzymatic acylation, and formation of pyran anthocyanidin), co-pigmentation, and physical modification (microencapsulation and preparation of pickering emulsion). Modification technology of anthocyanins can not only increase bioavailability and stability of anthocyanin but also can improve effects of anthocyanin on disease prevention and treatment. We also propose potential challenges and perspectives for diversification of anthocyanin-rich products for food application. Overall, integrated strategies are warranted for improving anthocyanin stabilization and promoting their further application in the food industry, medicine, and other fields. Full article

(This article belongs to the Special Issue Polyphenols in Food: Current Knowledge and Directions for Future Research II)

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