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Nutritional Properties, Sensory Profile and Bioactive Components of Food

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

Deadline for manuscript submissions: closed (31 August 2023) | Viewed by 31897

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Dr. Maria Bellumori

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Department of NEUROFARBA, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy
Interests: natural antioxidants; nutraceutical sciences; food chemistry; nutrition and human health; phenolic compounds; extraction and characterization of bioactive molecules
Special Issues, Collections and Topics in MDPI journals

Dr. Lorenzo Cecchi

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Department of NEUROFARBA, University degli Studi di Firenze, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy
Interests: phenolic compounds; volatile compounds; fortification of food with nutraceutical compounds; food technology; food quality authentication; food byproduct re-use
Special Issues, Collections and Topics in MDPI journals

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Dear Colleagues,

Over recent decades, there has been an increased focus on describing the composition and nutritional value of foods, also supported by the study of their sensory profiles. There is indeed an increasing demand by consumers for foods that go beyond nutritional needs to promote well-being, reduce disease, and increase lifespan.

Epidemiological studies showed a correlation between the increased consumption of some specific foods and reduced risks of chronic diseases, such as cancer, cardiovascular diseases and age-related functional decline. These health-beneficial effects are thought to be related to macronutrients, micronutrients and bioactive compounds. The potential health benefits linked to the numerous phytochemicals present in different food sources, which appears to be responsible for the property of preventing many diseases and infections, are well known.

Furthermore, the sensory properties of food such as color, appearance and flavor (the last being given by smell, taste and texture) are extremely important not only to consumers, but also for producers, because they relate directly to product quality and end-user acceptance. The increasing demand for more attractive, tasty and healthy food can lead to the development of value-added products in the food sector. Nowadays, it is important to widen the knowledge about food’s quality, phytochemical composition and marketability to face the demand of consumers, producers, and retailers.

This Special Issue aims to further underline current developments in all fields that are connected to the bioactive constituents of food, as well as their nutritional and sensory characteristics.

Dr. Maria Bellumori
Dr. Lorenzo Cecchi
Guest Editors

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Keywords

food analysis
bioactive compounds
sensory characteristics
food composition
functional food ingredients
all connected topics

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Related Special Issue

Nutritional Properties, Sensory Profile and Bioactive Components of Food, 2nd Edition in Molecules (6 articles)

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Research

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17 pages, 5937 KiB

Open AccessArticle

Characterization of Spray-Dried Microcapsules of Paprika Oleoresin Induced by Ultrasound and High-Pressure Homogenization: Physicochemical Properties and Storage Stability

by Qionglian Zhang, Yan Chen, Fang Geng and Xiaoyun Shen

Molecules 2023, 28(20), 7075; https://doi.org/10.3390/molecules28207075 - 13 Oct 2023

Cited by 4 | Viewed by 1734

Abstract

As an indispensable process in the microencapsulation of active substances, emulsion preparation has a significant impact on microencapsulated products. In this study, five primary emulsions of paprika oleoresin (PO, the natural colourant extracted from the fruit peel of Capsicum annuum L.) with different particle sizes (255–901.7 nm) were prepared using three industrialized pulverization-inducing techniques (stirring, ultrasound induction, and high-pressure homogenization). Subsequently, the PO emulsion was microencapsulated via spray drying. The effects of the different induction methods on the physicochemical properties, digestive behaviour, antioxidant activity, and storage stability of PO microencapsulated powder were investigated. The results showed that ultrasound and high-pressure homogenization induction could improve the encapsulation efficiency, solubility, and rehydration capacity of the microcapsules. In vitro digestion studies showed that ultrasound and high-pressure homogenization induction significantly increased the apparent solubility and dissolution of the microcapsules. High-pressure homogenization induction significantly improved the antioxidant capacity of the microcapsules, while high-intensity ultrasound (600 W) induction slowed down the degradation of the microcapsule fats and oils under short-term UV and long-term natural light exposure. Our study showed that ultrasound and high-pressure homogenization equipment could successfully be used to prepare emulsions containing nanoscale capsicum oil resin particles, improve their functional properties, and enhance the oral bioavailability of this bioactive product. Full article

(This article belongs to the Special Issue Nutritional Properties, Sensory Profile and Bioactive Components of Food)

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16 pages, 1264 KiB

Open AccessArticle

Nutritional Composition, Fatty Acids Profile, Mineral Content, Antioxidant Activity and Acute Toxicity of the Flesh of Helix aspersa Müller

by Marouane Aouji, Hamada Imtara, Amine Rkhaila, Bouchra Bouhaddioui, Ahmad Alahdab, Mohammad Khalid Parvez, Mohamed Saleh Alzahrani, Lalla Aicha Lrhorfi and Rachid Bengueddour

Molecules 2023, 28(17), 6323; https://doi.org/10.3390/molecules28176323 - 29 Aug 2023

Cited by 4 | Viewed by 1733

Abstract

Humans consume snail flesh as part of their diet. To assess its nutritional value and toxicity, chemical analyses were conducted to confirm the presence of protein, total and reduced carbohydrates, fat, fatty acid composition and mineral components. Furthermore, an acute toxicity study was carried out to determine the safety of Helix aspersa Müller snail flesh. H. aspersa Müller snail flesh exhibits a high nutritional content, a good ω3/ω6 ratio and higher levels of unsaturated fatty acids. Various minerals have been found in the flesh of H. aspersa Müller. Around 76.91 kcal, or 3.84% of the energy of a daily meal of 2000 kcal, are present in 100 g of this flesh. The evaluation of the antioxidant capacity indicated that the flesh’s extracts contained a large quantity of antioxidant biomolecules. Administration of the aqueous extract of H. aspersa Müller flesh didn’t cause death in laboratory rats, indicating that the lethal dose 50 is greater than 2000 mg·kg⁻¹ body weight. The consumption of the flesh of H. aspersa Müller is highly recommended for human consumption due to its high concentration of nutrients and essential elements, as well as unsaturated fats, and due to its safety. Full article

(This article belongs to the Special Issue Nutritional Properties, Sensory Profile and Bioactive Components of Food)

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17 pages, 1472 KiB

Open AccessArticle

Characteristics and Relationships between Total Polyphenol and Flavonoid Contents, Antioxidant Capacities, and the Content of Caffeine, Gallic Acid, and Major Catechins in Wild/Ancient and Cultivated Teas in Vietnam

by Tran-Thi Nhu-Trang, Quoc-Duy Nguyen, Nguyen Cong-Hau, Le-Thi Anh-Dao and Philippe Behra

Molecules 2023, 28(8), 3470; https://doi.org/10.3390/molecules28083470 - 14 Apr 2023

Cited by 8 | Viewed by 2829

Abstract

Vietnam has diverse and long-established tea plantations but scientific data on the characteristics of Vietnamese teas are still limited. Chemical and biological properties including total polyphenol and flavonoid contents (TPCs and TFCs), antioxidant activities (DPPH, ABTS, FRAP, and CUPRAC), as well as the contents of caffeine, gallic acid, and major catechins, were evaluated for 28 Vietnamese teas from North and South Vietnam. Higher values of TPCs and TFCs were found for green (non-oxidised) and raw Pu’erh (low-oxidised) teas from wild/ancient tea trees in North Vietnam and green teas from cultivated trees in South Vietnam, as compared to oolong teas (partly oxidised) from South Vietnam and black teas (fully oxidised) from North Vietnam. The caffeine, gallic acid, and major catechin contents depended on the processing, geographical origin, and the tea variety. Several good Pearson’s correlations were found (r² > 0.9) between TPCs, TFCs, the four antioxidant capacities, and the content of major catechins such as (–)-epicatechin-3-gallate and (–)-epigallocatechin-3-gallate. Results from principal component analysis showed good discriminations with cumulative variances of the first two principal components varying from 85.3% to 93.7% among non-/low-oxidised and partly/fully oxidised teas, and with respect to the tea origin. Full article

(This article belongs to the Special Issue Nutritional Properties, Sensory Profile and Bioactive Components of Food)

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13 pages, 3661 KiB

Open AccessArticle

Profiling and Quantification of Anthocyanins in Purple-Pericarp Sweetcorn and Purple-Pericarp Maize

by Apurba Anirban, Hung T. Hong and Tim J. O’Hare

Molecules 2023, 28(6), 2665; https://doi.org/10.3390/molecules28062665 - 15 Mar 2023

Cited by 4 | Viewed by 2225

Abstract

Purple-pericarp sweetcorn accessions, derived from crossing purple-pericarp maize with white shrunken2 sweetcorn, were assessed for differences in anthocyanin profile at both sweetcorn eating stage and at full kernel maturity. The ‘Tim1’ sweetcorn line developed a similar total anthocyanin concentration to its ‘Costa Rica’ parent when assessed at sweetcorn-eating stage. At full maturity it surpassed the purple maize parent, but this was mainly due to the presence of starch diluting the anthocyanin concentration of the latter. The anthocyanin/colour relationship was affected by both total anthocyanin concentration and the ratio of cyanidin- to pelargonidin-based anthocyanins. Malonylation of anthocyanins was also found to vary and did not appear to be linked with either cyanidin:pelargonidin ratio or total anthocyanin concentration. In addition, anthocyanin synthesis was affected by kernel maturity at harvest, with colour development increasing in conjunction with a progression of anthocyanin development across the kernel surface. Pigmentation was present in the aleurone, pericarp and vitreous endosperm of kernels of the purple-pericarp maize parent and purple-pericarp sweetcorn accessions when fully mature, but pigmentation was only apparent in the pericarp at sweetcorn-eating stage. Importantly for consumers, anthocyanin pigmentation covered almost the entire kernel surface at sweetcorn-eating stage. Full article

(This article belongs to the Special Issue Nutritional Properties, Sensory Profile and Bioactive Components of Food)

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19 pages, 780 KiB

Open AccessArticle

Juice Powders from Rosehip (Rosa canina L.): Physical, Chemical, and Antiglycation Properties

by Aleksandra Hendrysiak, Jessica Brzezowska, Nancy Nicolet, Dimitri Bocquel, Wilfried Andlauer and Anna Michalska-Ciechanowska

Molecules 2023, 28(4), 1674; https://doi.org/10.3390/molecules28041674 - 9 Feb 2023

Cited by 3 | Viewed by 2692

Abstract

Fruits from rosehip (Rosa canina L.) are gaining popularity due to their content and profile of bioactive components. Rosehip is distinct for its antioxidant, immunomodulatory, and anticancer properties. However, the abundance of these bioactives led to a tart taste, resulting in its consumption mainly in processed form. Due to microbiological safety, pasteurization is the preferred way of processing, which affects the chemical properties of the juice. A promising approach to improve acceptability of rosehip’s physical properties, while preserving its bioactive compounds and adding health-promoting benefits, is to enrich the rosehip juice with functional carriers before drying. The influence of the carrier type (maltodextrin, inulin, trehalose, palatinose) and drying technique (spray- and freeze-drying) on the physical, chemical, and antioxidant properties of pasteurized, and non-pasteurized juice powders was examined in this study. In addition, the ability of powders with functional carriers to inhibit protein glycation was evaluated. Spray drying led to products with improved physical properties in relation to freeze-drying. The addition of carrier substances significantly influenced the antioxidant capacity determined by TEAC ABTS and FRAP methods, whereby the application of inulin and palatinose retained antioxidant capacity better than the frequently used maltodextrin. Moreover, rosehip juice powders showed a promising ability to inhibit protein glycation. Full article

(This article belongs to the Special Issue Nutritional Properties, Sensory Profile and Bioactive Components of Food)

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16 pages, 2165 KiB

Open AccessArticle

Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars

by Aziz Korkmaz

Molecules 2023, 28(3), 1483; https://doi.org/10.3390/molecules28031483 - 3 Feb 2023

Cited by 11 | Viewed by 2703

Abstract

Extra virgin olive oils (EVOOs) obtained from five Turkish olive cultivars widely produced in the Aegean and Marmara regions were investigated based on their total antioxidant capacity (TAC), total phenolic content (TPC), pigment contents, fatty acid (FA) profiles, phenolic compounds (PC), volatile compounds (VC), and sensory properties. The results showed that all properties of EVOO samples were significantly affected by the olive cultivar used. The pigment contents in Ayvalık (9.90 mg·kg⁻¹) and Uslu (9.00 mg·kg⁻¹) oils were higher than the others (p < 0.05). The greatest values for oleic acid (74.13%) and TPC (350.6 mg·kg⁻¹) were observed in Gemlik and Domat oils, respectively (p < 0.05). Edincik oil showed the maximum hydroxytyrosol content (48.022 mg·kg⁻¹) and TAC value (515.36 mg TE·kg⁻¹) (p < 0.05). The Edincik, Domat, and Uslu oils were significantly not different for the total content of C6 compounds derived by lipoxygenase, which are the main volatiles responsible for the typical aroma of EVOOs (p > 0.05). Domat oil also exhibited the highest scores for bitterness and pungency perceptions (p < 0.05). The fruitiness scores of the oil samples (except for Ayvalık oil) were close to each other, even if they were statistically different (p < 0.05). Principal component analysis (PCA) indicated that the Ayvalık oil was separated from the others due to its poor-quality characteristics. As a result, it can be stated that Domat olive oil has better quality than the others. Full article

(This article belongs to the Special Issue Nutritional Properties, Sensory Profile and Bioactive Components of Food)

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19 pages, 2812 KiB

Open AccessArticle

Influence of Oxygen Management on Color and Phenolics of Red Wines

by Marioli Carrasco-Quiroz, Maria del Alamo-Sanza, Ana María Martínez-Gil, Rosario Sánchez-Gómez, Víctor Martínez-Martínez and Ignacio Nevares

Molecules 2023, 28(1), 459; https://doi.org/10.3390/molecules28010459 - 3 Jan 2023

Cited by 1 | Viewed by 3344

Abstract

Winemaking involves contact at different stages with atmospheric oxygen, the consumption of which determines its final properties. The chemical analysis of red wines subjected to consecutive cycles of air saturation has been extensively researched; however, the capacity to consume different doses of oxygen before bottling is an aspect that has been little studied. In this work, the effect of saturation of different levels of oxygen on the final characteristics of different wines made from Tempranillo and Garnacha grape extracts was studied. For this purpose, the wines were subjected to controlled oxygen saturation levels to simulate their possible oxygenation before bottling. The only difference was the phenolic composition of grape extracts that were reconstituted under the same conditions to avoid the interferences inherent to the fermentation process and the additives added in the winery. The kinetics of oxygen consumption was then evaluated and its effect on the color, antioxidant capacity, and phenols of three different wines was analyzed. This work shows the relationship between the oxidation state of wine and changes in its chemical composition. In addition, it provides insight into the effect of oxygen consumption before bottling on the properties of wines subjected to high and single doses of oxygen. Full article

(This article belongs to the Special Issue Nutritional Properties, Sensory Profile and Bioactive Components of Food)

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16 pages, 2566 KiB

Open AccessArticle

Preparation of Fucoxanthin Nanoemulsion Stabilized by Natural Emulsifiers: Fucoidan, Sodium Caseinate, and Gum Arabic

by Najmeh Oliyaei, Marzieh Moosavi-Nasab and Nader Tanideh

Molecules 2022, 27(19), 6713; https://doi.org/10.3390/molecules27196713 - 9 Oct 2022

Cited by 18 | Viewed by 2778

Abstract

This study was proposed to investigate the possibility of O/W nanoemulsion stabilization via natural emulsifiers as a delivery system for fucoxanthin. Nanoemulsions were prepared using ultrasonic treatment (150 W, amplitude 80%, 10 min) with different levels (0.5%, 1%, and 2% wt) of fucoidan, gum Arabic, and sodium caseinate as natural emulsifires and they were compared with tween 80. Then, the creaming index, stability, encapsulation efficacy, Fourier-transform infrared (FT-IR) spectroscopy, and in vitro release were evaluated. The best stability and lowest creaming index were observed at 2% wt of emulsifiers. Nanoemulsions with droplet sizes (113.27–127.50 nm) and zeta potentials (−32.27 to −58.87 mV) were prepared. The droplet size of nanoemulsions was reduced by increasing the emulsifier concentration, and the best nanoemulsion stability after 15 days of storage was in the following order: tween 80 > sodium caseinate > fucoidan > gum Arabic. The encapsulation efficacy of nanoemulsions stabilized by sodium caseinate, fucoidan, and gum Arabic were 88.51 ± 0.11%, 79.32 ± 0.09%, and 60.34 ± 0.13%, respectively. The in vitro gastrointestinal fucoxanthin release of nanoemulsion stabilized with tween 80, sodium caseinate, fucoidan, and gum Arabic were 85.14 ± 0.16%, 76.91 ± 0.34%, 71.41 ± 0.14%, and 68.98 ± 0.36%, respectively. The release of fucoxanthin from nanoemulsions followed Fickian diffusion. The FTIR also confirmed the encapsulation of fucoxanthin. Full article

(This article belongs to the Special Issue Nutritional Properties, Sensory Profile and Bioactive Components of Food)

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13 pages, 321 KiB

Open AccessArticle

Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta

by Ada Krawęcka, Aldona Sobota, Eva Ivanišová, Ľuboš Harangozo, Veronika Valková, Ewelina Zielińska, Agata Blicharz-Kania, Beata Zdybel and Sylwia Mildner-Szkudlarz

Molecules 2022, 27(19), 6342; https://doi.org/10.3390/molecules27196342 - 26 Sep 2022

Cited by 1 | Viewed by 2472

Abstract

Pasta is a good carrier for plant enrichment substances due to its popularity among consumers. The purpose of the study was to investigate the functional potential and optimize the recipe of pasta made from durum semolina with the addition of black cumin cake at the level of 5, 10, 15, 20, and 25%. The use of black cumin cake resulted in a statistically significant (p ≤ 0.05) increase in the content of protein, fat, ash, and fiber, including both the insoluble and soluble fractions. A reduction in the digestible carbohydrate content, in vitro starch hydrolysis index (HI), was observed. Pasta with a reduced glycemic index (GI) compared to the semolina control was obtained. The content of polyphenols, including flavonoids, in the cake-enriched pasta increased significantly (p ≤ 0.05), which resulted in higher antioxidant activity against DPPH. The increase in the iron content was over 2.5 times higher in the sample with the 25% addition of black cumin cake than in the control sample. The functional addition significantly (p ≤ 0.05) increased the loss of dry matter and influenced the cooking time of pasta. Full article

(This article belongs to the Special Issue Nutritional Properties, Sensory Profile and Bioactive Components of Food)

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20 pages, 4136 KiB

Open AccessArticle

Does Nitrogen Fertilization Affect the Secondary Structures of Gliadin Proteins in Hypoallergenic Wheat?

by Iwona Stawoska, Jacek Waga, Aleksandra Wesełucha-Birczyńska, Michał Dziurka, Grażyna Podolska, Edyta Aleksandrowicz and Andrzej Skoczowski

Molecules 2022, 27(17), 5684; https://doi.org/10.3390/molecules27175684 - 3 Sep 2022

Cited by 6 | Viewed by 2158

Abstract

One of the macronutrients indispensable for plant growth and development is nitrogen (N). It is responsible for starch and storage protein (gliadins and glutenins) biosynthesis and, in consequence, influences kernels’ quality and yields. However, applying N-fertilizers increases gluten content in wheat, and it may intensify the risk of developing allergy symptoms in gluten-sensitive individuals. The purpose of our research was to analyse whether and how the elimination of N-fertilizers during the cultivation of wasko.gl− wheat (modified genotype lacking ω-gliadins) changes the secondary structures of gliadin proteins. To this aim, using the FT-Raman technique, we examined flour and gliadin protein extracts obtained from kernels of two winter wheat lines: wasko.gl+ (with a full set of gliadin proteins) and wasko.gl− (without ω-gliadin fraction) cultivated on two different N-fertilization levels—0 and 120 kg N·ha⁻¹. On the basis of the obtained results, we proved that nitrogen fertilization does not have a major impact on the stability of the secondary structures of gliadin proteins for wasko.gl− wheat line with reduced allergenic properties. Furthermore, the results presented herein suggest the possibility of increasing the stability of glutenin structures as a result of the N-fertilization of wasko.gl− wheat line, which gives hope for its use in the production of wheat articles devoted to people suffering from diseases related to gluten sensitivity. Full article

(This article belongs to the Special Issue Nutritional Properties, Sensory Profile and Bioactive Components of Food)

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13 pages, 1999 KiB

Open AccessArticle

Nutrition, Bioactive Components, and Hepatoprotective Activity of Fruit Vinegar Produced from Ningxia Wolfberry

by Yinglei Tian, Ting Xia, Xiao Qiang, Yuxuan Zhao, Shaopeng Li, Yiming Wang, Yu Zheng, Junwei Yu, Jianxin Wang and Min Wang

Molecules 2022, 27(14), 4422; https://doi.org/10.3390/molecules27144422 - 11 Jul 2022

Cited by 17 | Viewed by 3611

Abstract

Wolfberry (Lycium barbarum L.) is a nutritious and medicinal fruit, and deeply processed products of wolfberry needs to be improved. In this study, nutrition, bioactive compounds, and hepaprotective activity were explored in wolfberry vinegar (WFV). The contents of nutrients including total sugar and protein in WFV samples were 2.46 and 0.27 g/100 mL, respectively. Total phenolic and flavonoid contents in WFV were 2.42 mg GAE/mL and 1.67 mg RE/mL, respectively. p-Hydroxybenzoic acid and m-hydroxycinnamic acid were the main polyphenols in WFV. The antioxidant activity of WFV were 20.176 mM Trolox/L (ABTS), 8.614 mM Trolox/L (FRAP), and 26.736 mM Trolox/L (DPPH), respectively. In addition, WFV treatment effectively alleviated liver injury by improving histopathological changes and reducing liver biochemical indexes in CCl4-treated mice. WFV alleviated oxidative damage by inhibiting oxidative levels and increasing antioxidant levels. These results suggest that WFV can be utilized as a functional food to prevent oxidative liver injury. Full article

(This article belongs to the Special Issue Nutritional Properties, Sensory Profile and Bioactive Components of Food)

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Review

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32 pages, 1630 KiB

Open AccessReview

Effects of Dry-Hopping on Beer Chemistry and Sensory Properties—A Review

by Krystian Klimczak, Monika Cioch-Skoneczny and Aleksandra Duda-Chodak

Molecules 2023, 28(18), 6648; https://doi.org/10.3390/molecules28186648 - 15 Sep 2023

Cited by 4 | Viewed by 2344

Abstract

Dry-hopping is the addition of hops to the wort on the cold side of the brewing process. Unlike standard hop additions, its main purpose is not to produce a characteristic bitterness but to extract as much of the hop essential oils as possible, which are largely lost in the standard hopping process. When dry-hopped, it is possible to obtain a beer with an aroma that is difficult to achieve when hops are used on the hot side of the brewing process. As a result, this process has become very popular in recent years, particularly in beers that belong to the ‘craft beer revolution’ trend. In addition, the usefulness of this process is increasing with the development of new hop varieties with unique aromas. This article presents the main components of hops, focusing on those extracted during the process. Changes in the composition of beer bittering compounds and essential oils resulting from this process are discussed. This paper presents the current state of the knowledge on the factors affecting the degree of extraction, such as hop dosage, the time, and temperature of the process. Issues such as process-related physicochemical changes, hop creep, low flavor stability, haze formation, and green flavor are also discussed. Full article

(This article belongs to the Special Issue Nutritional Properties, Sensory Profile and Bioactive Components of Food)

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