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Plants as Functional Food Ingredients and Food Preservative

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A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: closed (31 May 2023) | Viewed by 21878

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Special Issue Editors

Prof. Dr. Joanna Kobus-Cisowska

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Guest Editor

Faculty of Food Scinces and Nutrition, Poznan University of Live Sciences, ul Wojska Polskiego 28, 60-637 Poznan, Poland
Interests: polyphenols; antioxidants; functional food; bioactive food; enzyme; health; oxidation; fat
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Sylwester Czaplicki

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Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, Poland
Interests: food technology; chromatography in food analysis (HPLC-MS/MS, GC-MS/MS) plant bioactive compounds analysis; polyphenols; food lipids; oxidation; antioxidants

Special Issue Information

Dear Colleagues,

Functional foods are special food products with beneficial health effects, containing nutrients and non-nutrients, as well as food from which health-undesirable ingredients have been removed or significantly reduced, thereby having a desired and intended effect on one or more functions of the body.

In order to prevent dangerous diseases and improper eating habits, effective countermeasures are sought. Thus, in highly developed countries, functional food is represented by numerous products commonly obtained, which meet the expectations of consumers. The functional food market develops faster than the rest of the food market. Specialized consortia and companies are established, cooperating with research centers in order to design and implement new types of functional food for production. Functional foods, based on products of plant origin, as well as products considered functional, are assigned the role of supporting the body in maintaining good physical and mental condition and supporting the prevention and even treatment of certain diseases. Functional food bioactive ingredients are those that have a positive effect on health, such as, above all, dietary fiber, oligosaccharides, proteins, amino acids, polyphenols, peptides, unsaturated fatty acids, vitamins, coenzyme Q, flavonoids, anthocyanins, minerals, choline, lecithin, L-carnitine, phytochemicals and probiotics. The richest sources of these compounds are legumes, brassica, oilseeds, vegetables and fruits, as well as herbs and spices. Their health significance lies not only in the properties’ antioxidants, but also in their ability to participate in many metabolic processes that strengthen the body's immune system.

This Special Issue on “Plants as Functional Food Ingredients and Food Preservative” aims to curate novel advances in the development and application of functional food. Topics include, but are not limited to:

Bioactive ingredients in functional food
New sources of bioactive ingredients
Influence of bioactive ingredients on the properties of functional food
Transformation of ingredients in functional food during storage
The role of bioactive ingredients in diet and nutrition
Plants as food preservative

Prof. Dr. Joanna Kobus-Cisowska
Prof. Dr. Sylwester Czaplicki
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. Processes 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 2400 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

functional food
bioactive ingredients
role of bioactive ingredients
vitamins
minerals, polyphenols
storage

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Published Papers (9 papers)

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Research

15 pages, 9119 KiB

Open AccessFeature PaperArticle

Electrospinning Composites as Carriers of Natural Pigment: Screening of Polymeric Blends

by Sergiana dos Passos Ramos, Letícia Guerreiro da Trindade, Tatiana Martelli Mazzo, Elson Longo, Fabiana Perrechil Bonsanto, Veridiana Vera de Rosso and Anna Rafaela Cavalcante Braga

Processes 2022, 10(12), 2737; https://doi.org/10.3390/pr10122737 - 19 Dec 2022

Cited by 5 | Viewed by 1963

Abstract

Several studies have already demonstrated that electrospinning is an excellent tool for forming nano/microfibers. However, the number of parameters affecting the formation of the structures has become a great challenge, including the polymeric solutions’ rheological properties, directly affecting the morphology of the fibers formed. The present work aimed to produce polymeric composites and determine their rheological properties, comparing them to the morphology of the fibers formed by electrospinning. Also, to evaluate their potential use as the carriers of natural pigments. To this end, a distinct combination of solutions containing Chitosan/Gelatin, Chitosan/poly(ethylene) oxide (PEO) and Zein/PEO was produced and submitted to electrospinning. The sample containing zein manufactured the structures smaller in diameter (201.3 ± 58.6 nm) among those studied. Besides, it was observed that adding PEO to the solutions impacts the increase in viscosity and shear thinning behavior, guaranteeing uniformity in the structures formed. Natural pigments were successfully incorporated into the chosen zein/PEO solution, and it was observed that adding these compounds led to changes in the rheological characteristics, as expected. Nevertheless, it was possible to produce uniform fibers with diameters ranging from 665.68 ± 249.56 to 2874.44 ± 1187.40 nm, opening the possibility of using these natural pigments in biotechnological processes. Full article

(This article belongs to the Special Issue Plants as Functional Food Ingredients and Food Preservative)

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12 pages, 1414 KiB

Open AccessFeature PaperArticle

Nanofibers of Jussara Pulp: A Tool to Prevent the Loss of Thermal Stability and the Antioxidant Activity of Anthocyanins after Simulated Digestion

by Michele Amendoeira Giaconia, Sergiana dos Passos Ramos, Bruna Vitoria Neves, Larissa Almeida, Letícia Costa-Lotufo, Veridiana Vera de Rosso and Anna Rafaela Cavalcante Braga

Processes 2022, 10(11), 2343; https://doi.org/10.3390/pr10112343 - 10 Nov 2022

Cited by 5 | Viewed by 1618

Abstract

Electrospinning can produce a new composite for coating sensitive bioactive compounds, such as anthocyanins, and the product obtained from this process presents characteristics that potentialize the application of natural pigments in foodstuffs. The present work aimed to develop a new nanofiber composite with incorporated anthocyanins from jussara pulp using polyethylene oxide through electrospinning. A decay in the percentage of anthocyanins during digestion was observed. However, the polymeric solution and composites produced maintained the antioxidant activity, showing their protective effect on bioactive compounds; furthermore, both nanofibers and polymer solution improved the thermal stability of the anthocyanins. Thus, the results obtained potentiate electrospinning composites in processed food products since the nanofibers presented superior thermal stability and antioxidant activity, even after the digestion process in vitro. Full article

(This article belongs to the Special Issue Plants as Functional Food Ingredients and Food Preservative)

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11 pages, 2272 KiB

Open AccessArticle

Anti-Obesity Activity in 3T3-L1 Cells of Cornus officinalis Fruits Harvested at Different Times

by Eun Suk Lee, Su Ji Choi, Hyung Don Kim, Min Hye Kang, Yun-Jeong Ji, Geum-Soog Kim and Gwi Yeong Jang

Processes 2022, 10(10), 2008; https://doi.org/10.3390/pr10102008 - 5 Oct 2022

Cited by 3 | Viewed by 1724

Abstract

Obesity, a metabolic disease linked to several other diseases, is emerging as a global problem. We determined the harvest time that maximized the anti-obesity effect by evaluating the inhibition of lipid accumulation in 3T3-L1 cells treated with fruits of Cornus officinalis. FS1 (pericarp + seeds, harvested 15 September) showed excellent anti-obesity activity (Oil Red O; 26.12 ± 1.37% vs. MDI) and inhibited the expression of PPAR-γ (0.05 ± 0.01 ford vs. MDI), C/EBPα (0.03 ± 0.02 ford vs. MDI), and C/EBPβ (0.33 ± 0.07 ford vs. MDI) at 200 μg/mL. The antioxidant activity of FS1 was also the most effective. In addition, FS1 contained higher levels of active ingredients than samples harvested in other periods. Especially, content of loganin, verbenalin, and sweroside was high. In terms of anti-obesity activity and functional components, immature COF (FS1) was the best, and these results indicate that it is necessary to adjust the harvest time, when used as an anti-obesity agent. Full article

(This article belongs to the Special Issue Plants as Functional Food Ingredients and Food Preservative)

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17 pages, 10301 KiB

Open AccessFeature PaperArticle

Green Extraction Process of Food Grade C-phycocyanin: Biological Effects and Metabolic Study in Mice

by Camilly Fratelli, Monize Bürck, Artur Francisco Silva-Neto, Lila Missae Oyama, Veridiana Vera De Rosso and Anna Rafaela Cavalcante Braga

Processes 2022, 10(9), 1793; https://doi.org/10.3390/pr10091793 - 6 Sep 2022

Cited by 16 | Viewed by 3453

Abstract

This study aimed to evaluate different parameters in the green process of organic Spirulina biomass (SB) C-phycocyanin (C-PC) extraction to understand the impact on weight and oral glucose tolerance of C-PC extract in Swiss mice fed with a high-fat diet (HFD). The proximate composition and antioxidant activity were analyzed in Spirulina by-products: SB, C-PC, and Remaining biomass (RB). The protein content on a dry basis was 52.05% in SB and 61.16% in RB and 118.97 μg/g in C-PC. The antioxidant activity was equal for SB and C-PC but higher than RB. However, RB can be considered a promising ingredient, promoting the sustainable use of the whole SB. Swiss mice were distributed in five groups: control diet (CD), HFD, HFD plus Spirulina biomass (HFDS), HFD plus C-PC (HFDC), and HFD plus remaining biomass (HFDR). HFDS increased the delta weight of the animals and showed glucose intolerance compared to the CD and HFDC groups. The results demonstrated that the supplementation of 500 mg/kg of body weight of SB in the HFDS group did not show antiobesogenic potential with an HFD, but it is essential to conduct further studies to bring other interesting responses regarding C-PC biological in vivo effects. Full article

(This article belongs to the Special Issue Plants as Functional Food Ingredients and Food Preservative)

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13 pages, 2187 KiB

Open AccessFeature PaperArticle

Highly Efficient Regioselective Acylation of Dihydromyricetin Catalyzed by Lipase in Nonaqueous Solvents

by Song Zhu, Baoshuang Du, Dejian Huang, Yongmei Xia, Shangwei Chen and Yue Li

Processes 2022, 10(7), 1368; https://doi.org/10.3390/pr10071368 - 13 Jul 2022

Cited by 3 | Viewed by 1580

Abstract

This study aimed to explore the enzymatic acylation of dihydromyricetin (DHM) to synthesized DHM derivatives with a different substituted carbon chain to improve its liposolubility. In the presence of Lipozyme TL IM, DHM was butyrylated in a 96.28% conversion in methyl tert-butyl ether under the optimized conditions (molar ratio of DHM to vinyl butyrate, 1:20; lipase dosage, 0.4 U/mg DHM; temperature, 50 °C; stirrer speed, 200 rpm; reaction time, 72 h). Liquid chromatography-mass spectrometry (LC-MS) and nuclear magnetic resonance (NMR) spectroscopy revealed that two acylation products were formed; these were 7-O-acyl-DHM and 3-O-acyl-DHM. In addition, the liposolubility of the DHM derivatives increased with the increase in the substituted carbon chain length; their antioxidant activities were higher than that of DHM in the lecithin peroxidation system, and C8-DHM had a better effect. Therefore, enzymatic acylation broadens the application of DHM in a lipid system in the food field. Full article

(This article belongs to the Special Issue Plants as Functional Food Ingredients and Food Preservative)

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11 pages, 1258 KiB

Open AccessEditor’s ChoiceArticle

Skin-Beautifying Effects of Magnolol and Honokiol Glycosides

by Akiyoshi Sawabe, Ayato Tanaka, Masato Nomura and Ryuji Takeda

Processes 2022, 10(7), 1241; https://doi.org/10.3390/pr10071241 - 22 Jun 2022

Viewed by 2237

Abstract

Glycosides have been synthesized using the starting materials magnolol (1) and honokiol (4), isolated from the Japanese white-bark magnolia, and their anti-aging effects on the skin (skin-beautifying effects) have been examined. The advanced glycation end-product (AGE) inhibitory activity test (anti-glycation test) and glycation induction model test, using human-derived dermal fibroblasts, TIG-110 cells, have been conducted to evaluate the anti-aging effects. The synthesized glycoside compounds, 5,5′-di(prop-2-en-1-yl)[1,1′-biphenyl]-2-hydroxy-2′-glucopyranoside (3a), 5,5′-di(prop-2-en-1-yl)[1,1′-biphenyl]-2,2′-diglucopyranoside (3b), 3′,5-di(prop-2-en-1-yl)[1,1′-biphenyl]-4′-hydroxy-2-glucopyranoside (6a) and 3′,5-di(prop-2-en-1-yl)[1,1′-biphenyl]-2,4′-diglucopyranoside (6b), have shown significant anti-glycation activities of less than 0.10 mM in IC50. The glycation induction model test with the fibroblasts, TIG-110 cells, demonstrates that the aforementioned glycosides significantly inhibit the decrease in cell viability. These newly synthesized glycoside compounds are expected to be used as cosmetic ingredients, health foods, and pharmaceutical ingredients, which have inhibitory effects against AGE formation. Full article

(This article belongs to the Special Issue Plants as Functional Food Ingredients and Food Preservative)

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15 pages, 3717 KiB

Open AccessEditor’s ChoiceArticle

Development of Evaluation Methods for Anti-Glycation Activity and Functional Ingredients Contained in Coriander and Fennel Seeds

by Akiyoshi Sawabe, Atsuyuki Yamashita, Mei Fujimatsu and Ryuji Takeda

Processes 2022, 10(5), 982; https://doi.org/10.3390/pr10050982 - 14 May 2022

Cited by 2 | Viewed by 2477

Abstract

Spices are known to have various physiological functions. We focused on the anti-glycation effects of spices, researched anti-glycation active ingredients in coriander (Coriandrum sativum L.) and fennel (Foeniculum vulgare) seeds, and conducted experiments using human skin-derived fibroblast TIG-110 cells as a model of glycation. We isolated 11 compounds from two spice seeds and found several substances that showed anti-glycation activity. A new compound (5,5′-diallyl-2,2′-diglucopyranosyl-3,3′-dimethoxy diphenyl ether) was isolated from fennel seeds and showed high anti-glycation activity with an IC50 value of 0.08 mM, thereby indicating a high anti-glycosylation activity. In this study, we established a glyoxal (GO)-induced glycation test method for human skin cells, confirmed the anti-glycation effect of spice seeds using this glycation induction model, and found that the exposure of TIG-110 human skin-derived fibroblast cells to GO reduced cell viability. The most stable conditions for cell viability were found to be a GO concentration of 1.25 mM and a culture time of 48 h. We evaluated extracts and isolates of spice seeds using this model as a model test for glycation induction. We conducted qualitative and quantitative analyses of carboxymethyl lysine (CML), a type of AGE, to determine the relationship between cell viability and AGEs. The relationship between cell viability and the amount of CML was correlated. Establishing a glycation induction model test using skin cells makes it possible to quickly screen extracts of natural ingredients in the future. Moreover, the results of this model showed that extracts of two spice seeds and their isolates have high anti-glycation activity, and they are expected to be used as cosmetics, health foods, and pharmaceutical ingredients. Full article

(This article belongs to the Special Issue Plants as Functional Food Ingredients and Food Preservative)

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16 pages, 3126 KiB

Open AccessFeature PaperEditor’s ChoiceArticle

Functional Ingredients and Food Preservative in Immature Persimmon “Tekka-Kaki”

by Akiyoshi Sawabe, Natsumi Ohnishi, Sachiko Yoshioka, Kunihiro Kusudo, Kenichi Kanno and Yoshiyuki Watanabe

Processes 2021, 9(11), 1989; https://doi.org/10.3390/pr9111989 - 8 Nov 2021

Cited by 4 | Viewed by 2461

Abstract

Immature persimmons are unripe fruits that are cut off during the persimmon cultivation process and immediately discarded, amounting to an annual fruit loss of approximately 100 to 400 kg per 1000 m². The purpose of this study was to make effective use of unused resources, namely, immature persimmons, and attempt to use them as food additives. In this study, we studied the Tone Wase (fully astringent persimmon) and Fuyu (fully sweet persimmon) cultivars. As a result, we performed a component analysis of the immature persimmons, isolating 12 compounds, of which two were newly identified. Differences in the components and their contents were found between cultivars and between the peel and flesh. To effectively use immature persimmons as food for the elderly, we searched for active substances that inhibit AGE formation and found that extracts of immature persimmons and isolated compounds showed high activity. In particular, high activity was observed for catechin and its polymeric form, procyanidin. Regarding the inhibition of aroma deterioration, 5 mg/L of gallic acid in octadecane was found to be the optimal condition for the inhibition of citral deterioration. As for antimicrobial activity, we found that extracts at a concentration of 500 mg/L had no antimicrobial effect. Based on these findings, we made a microencapsulation process, and plan to advance to the clinical trial study in future. These findings confirmed the effectiveness of immature persimmons, which are an unused resource, and reveal their potential as a food for the elderly and as a food additive in other food products, which we hope will lead to new industrial innovations. Full article

(This article belongs to the Special Issue Plants as Functional Food Ingredients and Food Preservative)

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17 pages, 967 KiB

Open AccessArticle

Polyphenolic Herbal Extract of Cistus incanus as Natural Preservatives for Sausages Enriched with Natural Colors

by Marta Sośnicka, Agnieszka Nowak, Agata Czyżowska, Ilona Gałązka-Czarnecka and Aleksandra Czerbniak

Processes 2021, 9(9), 1556; https://doi.org/10.3390/pr9091556 - 31 Aug 2021

Cited by 3 | Viewed by 2916

Abstract

This study evaluates the effects of polyphenolic extract of Cistus incanus, lycopene dye from tomatoes, and betanin dye from red beet on selected parameters of model meat products with reduced nitrate contents. The polyphenolic composition and activity of the C. incanus extract was analyzed, revealing the presence of elagotannins, flavanols, and glycosylated flavanols. We studied the effects of the extract and dyes as well as of mixtures of the extract and dyes on the growth of bacteria characteristic of the meat environment: E. coli, S. enterica, P. fragi, L. monocytogenes, B. thermosphacta, and L. sakei. We studied the effects of the extract and dyes on the lipid oxidation, color, and microbiological quality of pork sausages with reduced nitrate content over 28 days of storage. During storage, the amounts of malon dialdehyde reduced, which indicates that the extract and dyes exhibited antioxidant activity and slowed lipid oxidation in the sausages. An increase in red color was also observed in the sausages with natural additives, despite their decreased nitrate content. It was found that the C. incanus extract combined with coloring agents positively influenced the selected parameters of the analyzed pork sausages. Full article

(This article belongs to the Special Issue Plants as Functional Food Ingredients and Food Preservative)

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