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Food Additives and Food Supplements
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Food Additives and Food Supplements

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (1 August 2022) | Viewed by 21338

Special Issue Editors

Dr. Raffaella Boggia

E-Mail Website1 Website2
Guest Editor
Department of Pharmacy, University of Genoa, Viale Cembrano 4, 16148 Genoa, Italy
Interests: green extraction; functional foods; dietary supplements and products; food traceability; spectroscopic untargeted fingerprint
Special Issues, Collections and Topics in MDPI journals
Dr. Federica Turrini

E-Mail Website
Guest Editor
Department of Pharmacy, University of Genoa, Viale Cembrano 4, 16148 Genoa, Italy
Interests: green extraction; ultrasound; waste management; circular economy; food chemistry; dietary food supplements; functional foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Recent technological advances, population lifestyle changes, and socioeconomic trends around the world point to the need for new and, possibly, minimally processed foods and food ingredients, with high health benefits. Today, foods are not only intended to satisfy hunger and provide the necessary nutrients but should confer additional health benefits to humans by improving physical and mental well-being and preventing diet-related diseases.

On the global market, the demand for dietary food supplements, as health-promoting products, is continuously increasing. In addition, there is also a growing demand for new natural food additives to replace synthetic ones. The main reason is not related to safety and efficacy, as all compounds that are legally authorized as food additives meet rigorous requirements and continuous evaluation. However, natural food additives are preferred, as they can be obtained from renewable sources, often do not involve large amounts of hazardous reagents and solvents, and often also include more than one bioactive molecule (i.e., plant extracts), providing potential synergistic effects.

Based on these premises, this Special Issue entitled “Food Additives and Food Supplements” aims to collect original works (research articles and reviews) concerning the most recent findings in these fields. Particularly, studies on the chemical, technological, and nutritional characteristics of natural compounds/extracts to be used both as supplements’ ingredients or as natural additives, as well as new findings on their bioactivity, bioavailability, stability, and formulation strategies will be taken into consideration.

Dr. Raffaella Boggia
Dr. Federica Turrini
Guest Editors

Manuscript Submission Information

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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. Molecules 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 2700 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

  • Natural bioactive compounds
  • Bioavailability of supplement ingredients
  • Stability of food ingredients
  • Food formulations

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Published Papers (6 papers)

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Research

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19 pages, 3881 KiB  
Article
Healthy Properties of a New Formulation of Pomegranate-Peel Extract in Mice Suffering from Experimental Autoimmune Encephalomyelitis
by Giulia Vallarino, Annalisa Salis, Elena Lucarini, Federica Turrini, Guendalina Olivero, Alessandra Roggeri, Gianluca Damonte, Raffaella Boggia, Lorenzo Di Cesare Mannelli, Carla Ghelardini and Anna Pittaluga
Molecules 2022, 27(3), 914; https://doi.org/10.3390/molecules27030914 - 28 Jan 2022
Cited by 8 | Viewed by 2656
Abstract
A new formulation of a pomegranate-peel extract (PEm) obtained by PUAE (Pulsed Ultrasound-Assisted Extraction) and titrated in both ellagic acid (EA) and punicalagin is proposed, characterized and then analyzed for potential health properties in mice suffering from the experimental autoimmune encephalomyelitis (EAE). PEm [...] Read more.
A new formulation of a pomegranate-peel extract (PEm) obtained by PUAE (Pulsed Ultrasound-Assisted Extraction) and titrated in both ellagic acid (EA) and punicalagin is proposed, characterized and then analyzed for potential health properties in mice suffering from the experimental autoimmune encephalomyelitis (EAE). PEm effects were compared to those elicited by a formulation containing EA (EAm). Control and EAE mice were chronically administered EAm and Pem dissolved in the drinking water, starting from the day 10 post-immunization (d.p.i.), with a “therapeutic” protocol to deliver daily 50 mg/kg of EA. Treated EAE mice did not limit their daily access to the beverage, nor did they show changes in body weight, but they displayed a significant amelioration of “in vivo” clinical symptoms. “Ex vivo” histochemical analysis showed that spinal-cord demyelination and inflammation in PEm and EAm-treated EAE mice at 23 ± 1 d.p.i. were comparable to those in the untreated EAE animals, while microglia activation (measured as Ionized Calcium Binding Adaptor 1, Iba1 staining) and astrocytosis (quantified as glial fibrillar acid protein, GFAP immunopositivity) significantly recovered, particularly in the gray matter. EAm and PEm displayed comparable efficiencies in controlling the spinal pathological cellular hallmarks in EAE mice, and this would support their delivery as dietary supplementation in patients suffering from multiple sclerosis (MS). Full article
(This article belongs to the Special Issue Food Additives and Food Supplements)
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16 pages, 614 KiB  
Article
The Effect of Salvia hispanica and Nigella sativa Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage
by Paula Borrajo, Małgorzata Karwowska and Jose M. Lorenzo
Molecules 2022, 27(3), 652; https://doi.org/10.3390/molecules27030652 - 19 Jan 2022
Cited by 9 | Viewed by 2507
Abstract
The aim of the study was to evaluate the effects of Salvia hispanica and Nigella sativa seed addition on the volatile compounds and sensory characteristics (with particular emphasis on odor and flavor) of traditionally produced dry fermented sausages with reduced nitrites. Five different [...] Read more.
The aim of the study was to evaluate the effects of Salvia hispanica and Nigella sativa seed addition on the volatile compounds and sensory characteristics (with particular emphasis on odor and flavor) of traditionally produced dry fermented sausages with reduced nitrites. Five different sausage formulations were prepared: control sample; samples with 1% and 2% addition of chia seed; samples with 1% and 2% addition of black cumin seed. The sausages were subjected to analysis including proximate chemical composition, volatile compound determination, and sensory analysis. The sausages with chia seed in the amounts of 1% and 2% as well as the sample with 1% addition of black cumin seed were characterized by positive sensory features, and their overall quality was rated above 7 c.u. on a 10-point scale, similar to the control sausage. Sausage samples with the addition of cumin seed were characterized by the highest herbal odor and flavor. The addition of Salvia hispanica and Nigella sativa seed significantly affected the amount of volatile compounds in fermented sausages. Sausages with black cumin presented the greatest amount of total volatile compounds, mainly contributed by terpenes. Full article
(This article belongs to the Special Issue Food Additives and Food Supplements)
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14 pages, 2968 KiB  
Article
Discrimination of Adulterated Ginkgo Biloba Products Based on 2T2D Correlation Spectroscopy in UV-Vis Range
by Agata Walkowiak, Kacper Wnuk, Michał Cyrankiewicz and Bogumiła Kupcewicz
Molecules 2022, 27(2), 433; https://doi.org/10.3390/molecules27020433 - 10 Jan 2022
Cited by 7 | Viewed by 2652
Abstract
Ginkgo biloba is a popular medicinal plant widely used in numerous herbal products, including food supplements. Due to its popularity and growing economic value, G. biloba leaf extract has become the target of economically motivated adulterations. There are many reports about the poor [...] Read more.
Ginkgo biloba is a popular medicinal plant widely used in numerous herbal products, including food supplements. Due to its popularity and growing economic value, G. biloba leaf extract has become the target of economically motivated adulterations. There are many reports about the poor quality of ginkgo products and their adulteration, mainly by adding flavonols, flavonol glycosides, or extracts from other plants. In this work, we developed an approach using two-trace two-dimensional correlation spectroscopy (2T2D COS) in UV-Vis range combined with multilinear principal component analysis (MPCA) to detect potential adulteration of twenty G. biloba food supplements. UV-Vis spectral data are obtained for 80% methanol and aqueous extracts in the range of 245–410 nm. Three series of two-dimensional correlation spectra were interpreted by visual inspection and using MPCA. The proposed relatively quick and straightforward approach successfully differentiated supplements adulterated with rutin or those lacking ginkgo leaf extract. Supporting information about adulteration was obtained from the difference between the DPPH radical scavenging capacity of both extracts and from chromatographic (HPLC-DAD) fingerprints of methanolic samples. Full article
(This article belongs to the Special Issue Food Additives and Food Supplements)
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13 pages, 15564 KiB  
Article
The Antioxidant Phytochemical Schisandrin A Promotes Neural Cell Proliferation and Differentiation after Ischemic Brain Injury
by Wentian Zong, Mostafa Gouda, Enli Cai, Ruofeng Wang, Weijie Xu, Yuming Wu, Paulo E. S. Munekata and José M. Lorenzo
Molecules 2021, 26(24), 7466; https://doi.org/10.3390/molecules26247466 - 9 Dec 2021
Cited by 25 | Viewed by 3451
Abstract
Schisandrin A (SCH) is a natural bioactive phytonutrient that belongs to the lignan derivatives found in Schisandra chinensis fruit. This study aims to investigate the impact of SCH on promoting neural progenitor cell (NPC) regeneration for avoiding stroke ischemic injury. The promoting effect [...] Read more.
Schisandrin A (SCH) is a natural bioactive phytonutrient that belongs to the lignan derivatives found in Schisandra chinensis fruit. This study aims to investigate the impact of SCH on promoting neural progenitor cell (NPC) regeneration for avoiding stroke ischemic injury. The promoting effect of SCH on NPCs was evaluated by photothrombotic model, immunofluorescence, cell line culture of NPCs, and Western blot assay. The results showed that neuron-specific class III beta-tubulin (Tuj1) was positive with Map2 positive nerve fibers in the ischemic area after using SCH. In addition, Nestin and SOX2 positive NPCs were significantly (p < 0.05) increased in the penumbra and core. Further analysis identified that SCH can regulate the expression level of cell division control protein 42 (Cdc42). In conclusion, our findings suggest that SCH enhanced NPCs proliferation and differentiation possible by Cdc42 to regulated cytoskeletal rearrangement and polarization of cells, which provides new hope for the late recovery of stroke. Full article
(This article belongs to the Special Issue Food Additives and Food Supplements)
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12 pages, 562 KiB  
Article
The Use of Iron-Enriched Yeast for the Production of Flatbread
by Karolina Nowosad and Monika Sujka
Molecules 2021, 26(17), 5204; https://doi.org/10.3390/molecules26175204 - 27 Aug 2021
Cited by 7 | Viewed by 2625
Abstract
The most common cause of iron deficiency is an improperly balanced diet, in which the body’s need for iron cannot be met by absorption of this element from food. Targeted iron supplementation and food fortification may be the main treatments for iron deficiency [...] Read more.
The most common cause of iron deficiency is an improperly balanced diet, in which the body’s need for iron cannot be met by absorption of this element from food. Targeted iron supplementation and food fortification may be the main treatments for iron deficiency in the population. However, many iron-rich supplements and foods have low bioavailability of this element. In our study, we used yeast enriched with iron ions to produce flatbread. The yeast cells accumulated iron ions from the medium supplemented with Fe(NO3)3·9H2O, additionally one of the cultures was treated with pulsed electric field in order to increase the accumulation. The potential bioavailability of iron from flatbread containing 385.8 ± 4.12 mg of iron in 100 g dry mass was 10.83 ± 0.94%. All the flatbreads had a moderate glycemic index. There were no significant differences in antioxidant activity against DPPH• between flatbread with iron-enriched and non-iron-enriched yeast. Sensory evaluation showed that this product is acceptable to consumers since no metallic aftertaste was detected. Iron enriched flatbread can potentially be an alternative to dietary supplements in iron deficiency states. Full article
(This article belongs to the Special Issue Food Additives and Food Supplements)
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Review

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24 pages, 1894 KiB  
Review
β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products—A Review
by Artur Mykhalevych, Galyna Polishchuk, Khaled Nassar, Tetiana Osmak and Magdalena Buniowska-Olejnik
Molecules 2022, 27(19), 6313; https://doi.org/10.3390/molecules27196313 - 24 Sep 2022
Cited by 23 | Viewed by 6048
Abstract
The article systematizes information about the sources of β-glucan, its technological functions and practical aspects of its use in dairy and milk-based products. According to the analysis of scientific information, the main characteristics of β-glucan classifications were considered: the source of origin, chemical [...] Read more.
The article systematizes information about the sources of β-glucan, its technological functions and practical aspects of its use in dairy and milk-based products. According to the analysis of scientific information, the main characteristics of β-glucan classifications were considered: the source of origin, chemical structure, and methods of obtention. It has been established that the most popular in the food technology of dairy products are β-glucans from oat and barley cereal, which exhibit pronounced technological functions in the composition of dairy products (gel formation, high moisture-binding capacity, increased yield of finished products, formation of texture, and original sensory indicators). The expediency of using β-glucan from yeast and mushrooms as a source of biologically active substances that ensure the functional orientation of the finished product has been revealed. For the first time, information on the use of β-glucan of various origins in the most common groups of dairy and milk-based products has been systematized. The analytical review has scientific and practical significance for scientists and specialists in the field of food production, in particular dairy products of increased nutritional value. Full article
(This article belongs to the Special Issue Food Additives and Food Supplements)
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