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Bioactive Compounds Obtained from Vegetables: Valorizing Agricultural By-Products and Their...
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Bioactive Compounds Obtained from Vegetables: Valorizing Agricultural By-Products and Their Use in Healthy and Safety Food Production

A special issue of International Journal of Environmental Research and Public Health (ISSN 1660-4601). This special issue belongs to the section "Environmental Microbiology".

Deadline for manuscript submissions: closed (20 May 2021) | Viewed by 11080

Special Issue Editors

Prof. Dr. María José Benito

E-Mail Website
Guest Editor
Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain
Interests: food microbiology; beneficial microbes; natural bioactive compounds; prebiotic; food safety; proteins; enzymes; food quality
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Alberto Martín

E-Mail Website
Assistant Guest Editor
Food Science and Nutrition Area, University Institute for the Research in Agri-food Resources-INURA, Universidad de Extremadura, 06006 Badajoz, Spain
Interests: food chemnistry; food analysis; bioactive compounds; prebiotic; probiotic; food microbiology and safety
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Rocío Casquete Palencia

E-Mail Website
Assistant Guest Editor
Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain
Interests: food microbiology; starter cultures; bioactive compounds; protective strains; prebiotic; food quality; food safety
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue will cover the study of bioactive plant compounds, phenolic compounds, dietary fiber, and active peptides.

There is a growing interest in the extraction and identification of new high added-value compounds from the agro-food industry that will valorize the great amount of by-products generated.

Many of these bioactive compounds have shown beneficial effects for humans in terms of disease prevention, but they are also of great interest in the food industry, due to their effect of extending the shelf life of foods by their well-known antioxidant and antimicrobial activities. For this reason, an additional research objective is to establish the best conditions for obtaining these compounds from complex by-product structures, without altering their activities.

In this Special Issue, we invite original research articles, short communications, and review papers, covering at least one of the following topics:

  • Identification and characterization of bioactive compounds from vegetable by-products: functional activities
  • New methodologies for obtaining bioactive compounds from vegetables.
  • Development of new functional foods and ingredients incorporated with bioactive compounds obtained from plant by-products
  • Technologies for preserving these bioactive compounds for use in food: encapsulation
  • Bioactive compounds and their behaviour after digestion: studies of gastrointestinal tract assimilation and the bioavailability of compounds

 I look forward to hearing from you.

Prof. María José Benito
Prof. Alberto Martín
Prof. Rocío Casquete Palencia
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. International Journal of Environmental Research and Public Health is an international peer-reviewed open access monthly 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 2500 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
  • vegetable by-products
  • functional foods
  • extraction technologies
  • gastrointestinal digestion

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Published Papers (3 papers)

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Research

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15 pages, 570 KiB  
Article
Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality
by Rocío Casquete, María José Benito, Francisco Pérez-Nevado, Ana Martínez, Alberto Martín and María de Guía Córdoba
Int. J. Environ. Res. Public Health 2021, 18(5), 2783; https://doi.org/10.3390/ijerph18052783 - 9 Mar 2021
Cited by 4 | Viewed by 3076
Abstract
This study aimed to evaluate the usefulness of bioactive extracts obtained from red wine by-products, such as grape skins and stems, for reducing or eliminating the use of SO2 in red wine production. Special attention was focused on guaranteeing the microbiological stability [...] Read more.
This study aimed to evaluate the usefulness of bioactive extracts obtained from red wine by-products, such as grape skins and stems, for reducing or eliminating the use of SO2 in red wine production. Special attention was focused on guaranteeing the microbiological stability of the red wines and protecting them against oxidation. Therefore, the antioxidant and antimicrobial activities of the extracts and red wines were studied. Red grape stems and skins, by-products of the wine industry, from six types of monovarietal wines, were used. Extracts obtained from stems displayed higher concentrations of total phenolic compounds and higher in vitro antioxidant activity. Both stem and skin extracts demonstrated higher antimicrobial activity against pathogenic bacteria and lower activity against yeasts. In the wines produced, higher antimicrobial and antioxidant activities were observed, mainly in the skin extract batches. This study highlights that bioactive extracts obtained from by-products of wine making could be used to reduce or eliminate the use of SO2 in wine production. In this way, healthier red wines could be obtained while guaranteeing their microbiological stability and protecting them from oxidation. Furthermore, the use of these by-products is strongly associated with the circular economy, as they could help to reduce the environmental impact of the wine industry. Full article
(This article belongs to the Special Issue Bioactive Compounds Obtained from Vegetables: Valorizing Agricultural By-Products and Their Use in Healthy and Safety Food Production)
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12 pages, 525 KiB  
Article
Antioxidant, Antihypertensive and Antimicrobial Properties of Phenolic Compounds Obtained from Native Plants by Different Extraction Methods
by Francisco Ramiro Boy, Rocío Casquete, Ana Martínez, María de Guía Córdoba, Santiago Ruíz-Moyano and María José Benito
Int. J. Environ. Res. Public Health 2021, 18(5), 2475; https://doi.org/10.3390/ijerph18052475 - 3 Mar 2021
Cited by 18 | Viewed by 2696
Abstract
This study aims to evaluate the efficacy of two methods (agitation and ultra-sound) for extracting phenolic compounds from 15 native plants. Plant species collected in the Dehesa of Extremadura were used. The antioxidant, antihypertensive and antimicrobial activity of the phenolic extracts was investigated. [...] Read more.
This study aims to evaluate the efficacy of two methods (agitation and ultra-sound) for extracting phenolic compounds from 15 native plants. Plant species collected in the Dehesa of Extremadura were used. The antioxidant, antihypertensive and antimicrobial activity of the phenolic extracts was investigated. Significantly different results were obtained when comparing the two extraction methods, with the highest concentrations of phenolic compounds found for ultrasound extraction. In addition, the extracts obtained for Cistus albidus, Cistus salviifolius, Rubus ulmifolius and Quercus ilex showed the highest concentrations of phenolic compounds. The antioxidant activity was higher in the extracts of Cistus and Q. ilex obtained by ultrasound, as was the antihypertensive activity. Antimicrobial activity was also higher in the extracts obtained by ultrasound from C. salviifolius and Q. ilex plants against bacteria and from Cistus ladanifer against yeasts. Therefore, it can be concluded that, with the ultrasound extraction of phenolic compounds from C. ladanifer, C. albidus and Q. ilex plants, it is possible to obtain extracts with important functional properties, so they could be studied for their use in food with the aim of obtaining healthy and safe products, favouring the sustainability of the environment of the Dehesa Extremeña. Full article
(This article belongs to the Special Issue Bioactive Compounds Obtained from Vegetables: Valorizing Agricultural By-Products and Their Use in Healthy and Safety Food Production)
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Review

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19 pages, 830 KiB  
Review
Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition
by María Ángeles Rivas, Rocío Casquete, Alberto Martín, María de Guía Córdoba, Emilio Aranda and María José Benito
Int. J. Environ. Res. Public Health 2021, 18(11), 5937; https://doi.org/10.3390/ijerph18115937 - 1 Jun 2021
Cited by 14 | Viewed by 4347
Abstract
Nowadays, there is a growing interest in the extraction and identification of new high added-value compounds from the agro-food industry that will valorize the great amount of by-products generated. Many of these bioactive compounds have shown beneficial effects for humans in terms of [...] Read more.
Nowadays, there is a growing interest in the extraction and identification of new high added-value compounds from the agro-food industry that will valorize the great amount of by-products generated. Many of these bioactive compounds have shown beneficial effects for humans in terms of disease prevention, but they are also of great interest in the food industry due to their effect of extending the shelf life of foods by their well-known antioxidant and antimicrobial activity. For this reason, an additional research objective is to establish the best conditions for obtaining these compounds from complex by-product structures without altering their activity or even increasing it. This review highlights recent work on the identification and characterization of bioactive compounds from vegetable by-products, their functional activity, new methodologies for the extraction of bioactive compounds from vegetables, possibly increasing their biological activity, and the future of the global functional food and nutraceuticals market. Full article
(This article belongs to the Special Issue Bioactive Compounds Obtained from Vegetables: Valorizing Agricultural By-Products and Their Use in Healthy and Safety Food Production)
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