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Food Bioactives: Extraction, Analytical Characterization, Encapsulation and Their Health Effects
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Food Bioactives: Extraction, Analytical Characterization, Encapsulation and Their Health Effects

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

Deadline for manuscript submissions: closed (25 October 2024) | Viewed by 10163

Special Issue Editors

Dr. Maria da Conceição Oliveira

E-Mail Website
Guest Editor
Centro de Quimica Estrucural, Institute of Molecular Sciences, Instituto Superior Técnico, Universidade de Lisboa, 1049-001 Lisboa, Portugal
Interests: mass spectrometry; conservation and restoration; nutraceuticals; pigments; dyes
Special Issues, Collections and Topics in MDPI journals
Dr. Maria do Carmo Martins Serrano

E-Mail Website
Guest Editor
1. Instituto Nacional de Invesigação Agraria e Veterenária (INIAV, IP), 2780-157 Oeiras, Portugal
2. LEAF—Linking Landscape, Agriculture and Food Center, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-117 Lisboa, Portugal
Interests: evaluation of food quality and safety; fruits and vegetables; aromatic and medicinal plants; technology transfer; extraction of natural additives compounds; extraction of natural colorants; bio-compatible solvents; antioxidants and bactericides; encapsulation; natural additives; flavors or the natural colorants; food matrices
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Bioactive compounds represent a broad class of dietary metabolites derived from fruits and vegetables, such as polyphenols, carotenoids, tocopherols, and glucosinolates, among others, with cancer-preventive potential. Recently, food bioactive substances have been widely used, such as nutraceuticals and functional foods. We welcome research on the effects of food bioactives on human health to this Special Issue.

Fruit and vegetable processing wastes, such as pomace and peel parts, are potential raw materials for the extraction, isolation, and recovery of bioactive compounds. This Special Issue welcomes articles on greener and more environmentally friendly emerging extraction methods and the analytical characterisation of food bioactives.

Many bioactive molecules present in food are sensitive during processing and are easily oxidized and degraded, especially when exposed to heat, light, and pH. This Special Issue invites academics who discuss the impact of encapsulating bioactive compounds and the encapsulation technology used in the food industry to increase shelf life, functional properties, and release in a targeted and uniform manner during food processing or consumption.

Dr. Maria da Conceição Oliveira
Dr. Maria do Carmo Martins Serrano
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. Foods 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 2900 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

  • food bioactives
  • food waste
  • polyphenolics
  • health benefits
  • extraction
  • analysis
  • encapsulation

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Published Papers (5 papers)

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Research

Jump to: Review

21 pages, 4772 KiB  
Article
Interactions of White Mugwort (Artemisia lactiflora Wall.) Extract with Food Ingredients during In Vitro Gastrointestinal Digestion and Their Impact on Bioaccessibility of Polyphenols in Various Model Systems
by Nacha Udomwasinakun, Shikha Saha, Ana-Isabel Mulet-Cabero, Peter J. Wilde and Tantawan Pirak
Foods 2024, 13(18), 2942; https://doi.org/10.3390/foods13182942 - 18 Sep 2024
Viewed by 1140
Abstract
The bioaccessibility of phytochemicals is an important factor for new functional food design. The interaction of white mugwort extract (FE) and food ingredients (coconut oil, egg white albumen, brown rice powder, inulin, and mixtures thereof) was determined after in vitro digestion to inform [...] Read more.
The bioaccessibility of phytochemicals is an important factor for new functional food design. The interaction of white mugwort extract (FE) and food ingredients (coconut oil, egg white albumen, brown rice powder, inulin, and mixtures thereof) was determined after in vitro digestion to inform the development of a functional soup for an aging population. Coconut oil exerted a protective effect on polyphenols, showing the highest bioaccessibility (62.9%) and antioxidant activity after intestinal digestion (DPPH 12.38 mg GAE/g DW, FRAP 0.88 mol Fe(ll)/g DW). In contrast, egg white albumen had the most significant negative effect on the polyphenol stability, resulting in the lowest bioaccessibility (12.49%). Moreover, FE promoted the emulsion stability and delayed starch digestion by inhibiting amylase activity via non-specific polyphenol–protein interactions, resulting in a decrease in the total reducing sugars (TRS) released during digestion. It also limited the protein digestion, probably due to the complex formation of polyphenols and proteins, consequently reducing the bioaccessibility of both amino acids and polyphenols. These findings provide useful information for designing functional food products that could promote the bioaccessibility and bioactivity of natural extracts. Full article
(This article belongs to the Special Issue Food Bioactives: Extraction, Analytical Characterization, Encapsulation and Their Health Effects)
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Figure 1

Figure 1
<p>Preparation of food macronutrients in model systems.</p> Full article ">Figure 2
<p>Overview of the in vitro static gastrointestinal digestion protocol (adapted [<a href="#B31-foods-13-02942" class="html-bibr">31</a>]).</p> Full article ">Figure 3
<p>The changes in total phenolic content release (mg GAE/g DW) and bioaccessibility (%) of white mugwort extract (FE) with food systems during in vitro gastrointestinal digestion. (<b>A</b>) represents TPC release and (<b>B</b>) represents percentage of bioaccessibility. Note: Values with different letters (A–D and a–c) within the same digestion phase and (*) between digestion phases are significantly different (<span class="html-italic">p</span> ≤ 0.05). Differences between the two digestion phases for each food system are labeled as insignificantly different (NS) or significantly different (*) at <span class="html-italic">p</span> &lt; 0.05.</p> Full article ">Figure 4
<p>The changes in (<b>A</b>) DPPH radical scavenging (mg GAE/g DW) and (<b>B</b>) FRAP value (mol Fe(ll)/g DW) of white mugwort extract (FE) co-ingested with model food systems during in vitro gastrointestinal digestion. Note: Values with different letters (A–D and a–f) within the same digestion phase and (*) between digestion phases are significantly different (<span class="html-italic">p</span> ≤ 0.05). Differences between the two digestion phases for each food system are labeled as insignificantly different (NS) or significantly different (*) at <span class="html-italic">p</span> &lt; 0.05).</p> Full article ">Figure 5
<p>The changes in (<b>A</b>) flavonoids and (<b>B</b>) phenolic acids during in vitro digestion of FE co-ingested with food macronutrients. Values with different letters (A–D and a–e) within the same digestion phase are significantly different (<span class="html-italic">p</span> ≤ 0.05). ND means not detected.</p> Full article ">Figure 6
<p>Total amino acids released during in vitro digestion of protein, mixed, FE-protein, and FE-mixed samples. Mean values ± standard deviation at the end of digestion (240 min) with different letters (A and B) are significantly different (<span class="html-italic">p</span> ≤ 0.05).</p> Full article ">Figure 7
<p>Total reducing sugars released during in vitro digestion of starch, FE-starch, and FE-mixed samples. Gastric phase was 2–120 min and intestinal phase was 120–240 min.</p> Full article ">Figure 8
<p>The effect of white mugwort extract polyphenols on starch digestion.</p> Full article ">Figure 9
<p>pH-stat profiles measured during the intestinal phase of in vitro digestion for the coconut oil emulsion with and without white mugwort extract.</p> Full article ">Figure 10
<p>The changes in emulsion droplet of coconut oil emulsion with and without white mugwort extract during in vitro digestion.</p> Full article ">
15 pages, 4290 KiB  
Article
Characterization of Degraded Konjac Glucomannan from an Isolated Bacillus licheniformis Strain with Multi-Enzyme Synergetic Action
by Xueting Zhang, Jieqiong Ding, Minghong Liao, Xin Meng, Yubiao Fu, Linjuan Huang, Zhongfu Wang and Qingling Wang
Foods 2024, 13(13), 2041; https://doi.org/10.3390/foods13132041 - 27 Jun 2024
Cited by 1 | Viewed by 1421
Abstract
The large molecular weight and high viscosity of natural konjac glucomannan (KGM) limit its industrial application. Microbial degradation of low-molecular-weight KGM has health benefits and various biological functions; however, the available KGM strains used in the industry have microbial contamination and low degradation [...] Read more.
The large molecular weight and high viscosity of natural konjac glucomannan (KGM) limit its industrial application. Microbial degradation of low-molecular-weight KGM has health benefits and various biological functions; however, the available KGM strains used in the industry have microbial contamination and low degradation efficiencies. Therefore, exploring novelly adaptable strains is critical for industrial processes. Here, the Bacillus licheniformis Z7-1 strain isolated from decaying konjac showed high efficiency for KGM degradation. The monosaccharide composition of the degradation products had a reduced molar ratio of mannose to glucose, indicating that Z7-1 preferentially degraded glucose in KGM. The degraded component was further characterized by ESI-MS, Fourier-transform infrared spectroscopy (FT-IR), and scanning electron microscopy (SEM), and it also exhibited good antibacterial activity against various food-spoilage bacteria. Genome sequencing and zymolytic analysis revealed that abundant carbohydrate-active enzymes exist in the Z7-1 genome, with at least five types of extracellular enzymes responsible for KGM degradation, manifesting multi-enzyme synergetic action. The extracellular enzymes had significant thermal stability, indicating their potential application in industry. This study provides an alternative method for obtaining low-molecular-weight KGM with antibacterial functions and supports foundational knowledge for its development as a biocatalyst for the direct conversion of biomass polysaccharides into functional components. Full article
(This article belongs to the Special Issue Food Bioactives: Extraction, Analytical Characterization, Encapsulation and Their Health Effects)
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Graphical abstract

Graphical abstract
Full article ">Figure 1
<p>Isolation and characterization of KGM-degrading bacteria Z7-1. (<b>a</b>) Screening and isolation of KGM-degrading strain. (<b>b</b>) TLC analysis of KGM degradation products. (<b>c</b>) A phylogenetic tree based on 16S rDNA gene sequences of strain Z7-1 and other <span class="html-italic">Bacillus</span> species. Enzyme production (<b>d</b>) and growth kinetic curves (<b>e</b>) of strain Z7-1.</p> Full article ">Figure 2
<p>The apparent viscosity of KGM products degraded by strain Z7-1. Strain Z7-1 was cultured with 5% (<b>a</b>), 10% (<b>b</b>), 15% (<b>c</b>), or 20% (<b>d</b>) KGM before the apparent viscosity was determined after 12 h and 24 h.</p> Full article ">Figure 3
<p>The physicochemical properties of products degraded by strain Z7-1. (<b>a</b>) The molecular mass of products degraded by strain Z7-1 acting on 5% KGM substrate for a series of different hydrolysis times (12 h, 24 h, 48 h, 96 h, and 144 h). ESI-MS analysis of products degraded by Z7-1 for 5% KGM substrate for 12 h (<b>b</b>) and 144 h (<b>c</b>). (<b>d</b>) The monosaccharide compositions analysis of products degraded by strain Z7-1 towards 1% and 5% KGM substrate concentration for 12 h and 144 h. (<b>e</b>) The effects of degradation products on food-spoilage bacteria such as <span class="html-italic">B. cereus</span>, <span class="html-italic">P. fragi</span>, and <span class="html-italic">S. aureus</span> (a, b, c, and d represent KGM degradation solutions after 24 h with volumes of 20, 50, 100, and 150 µL, respectively; CK is sterile water).</p> Full article ">Figure 4
<p>The molecular mass of KGM degradation components and the analysis of KGM oligosaccharides purified from a series of concentrations of alcohol precipitation. (<b>a</b>) The molecular masses of KGM degradation components were determined using high-performance liquid gel permeation chromatography (HPGPC). The composition of KGM oligosaccharides from 30% (<b>b</b>) and 50% (<b>c</b>) ethanol concentration precipitate and the supernatants (<b>d</b>) after 70% precipitation was determined by ESI-MS.</p> Full article ">Figure 5
<p>The physicochemical characterization of purified KGM degraded component. (<b>a</b>) ESI−MS analysis of KGM degraded component from 70% alcohol precipitation. (<b>b</b>) FT−IR of native KGM (1%) and degraded KGM components KGM−1 and KGM−5. KGM−1 and KGM−5: 70% precipitated component from the bacteria hydrolysates with the substrate concentration controlled at 1% (KGM-1) and 5% (KGM−5), respectively. (<b>c</b>) SEM micrographs of native KGM, KGM−1, and KGM−2 (magnification: 250× and 1000×).</p> Full article ">Figure 6
<p>Functional categories in the Z7-1 genome and the carbohydrate-active enzymes that could contribute to KGM degradation. (<b>a</b>) Pie chart of the functional categories associated with the Z7-1 genome. Genes were annotated and categorized into clusters of orthologous groups (COGs), and the number of orthologous genes in each category is displayed. (<b>b</b>) Content of carbohydrate-active enzymes in the Z7-1 genome. The carbohydrate-active enzymes were clustered into six classes: auxiliary active (AA), carbohydrate-binding module (CBM), carbohydrate esterase (CE), glycoside hydrolases (GH), glycoside transferases (GT), and polysaccharides lysate (PL). (<b>c</b>) The composition and structures of KGM and the enzymes needed for its hydrolysis. (<b>d</b>) Enzymes including five cellulases, two mannanases, one α-galactosidases, and one additional AA10 are responsible for KGM degradation and appear in the genome of strain Z7-1 (SP represents signal peptides). (<b>e</b>) Zymogram analysis of extracellular enzymes in degrading KGM.</p> Full article ">Figure 7
<p>The thermal stability of extracellular enzymes.</p> Full article ">
19 pages, 1646 KiB  
Article
Chemical Profile and Biological Activities of Brassica rapa and Brassica napus Ex Situ Collection from Portugal
by Carmo Serrano, M. Conceição Oliveira, V. R. Lopes, Andreia Soares, Adriana K. Molina, Beatriz H. Paschoalinotto, Tânia C. S. P. Pires, Octávio Serra and Ana M. Barata
Foods 2024, 13(8), 1164; https://doi.org/10.3390/foods13081164 - 11 Apr 2024
Cited by 2 | Viewed by 2597
Abstract
This study aimed to analyse the chemical profile and biological activities of 29 accessions of Brassica rapa (turnips) and 9 of Brassica napus (turnips and seeds) collections, maintained ex situ in Portugal. HPLC-HRMS allowed the determination of glucosinolates (GLS) and polyphenolic compounds. The [...] Read more.
This study aimed to analyse the chemical profile and biological activities of 29 accessions of Brassica rapa (turnips) and 9 of Brassica napus (turnips and seeds) collections, maintained ex situ in Portugal. HPLC-HRMS allowed the determination of glucosinolates (GLS) and polyphenolic compounds. The antioxidant and antimicrobial activities were determined by using relevant assays. The chemical profiles showed that glucosamine, gluconasturtiin, and neoglucobrassin were the most abundant GLS in the extracts from the turnip accessions. Minor forms of GLS include gluconapoleiferin, glucobrassicanapin, glucoerucin, glucobrassin, and 4-hydroxyglucobrassin. Both species exhibited strong antioxidant activity, attributed to glucosinolates and phenolic compounds. The methanol extracts of Brassica rapa accessions were assessed against a panel of five Gram-negative bacteria (Enterobacter cloacae, Escherichia coli, Pseudomonas aeruginosa, Salmonella enterica subsp. enterica serovar, and Yersinia enterocolitica) and three Gram-positive bacteria (Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus). The extracts exhibited activity against S. enterica and S. aureus, and two showed inhibitory activity against E. coli and Y. enterocolitica. This study provides valuable insights into the chemical composition and biological properties of Brassica rapa and Brassica napus collections in Portugal. The selected accessions can constitute potential sources of natural antioxidants and bioactive compounds, which can be used in breeding programs and improving human health and to promote healthy food systems. Full article
(This article belongs to the Special Issue Food Bioactives: Extraction, Analytical Characterization, Encapsulation and Their Health Effects)
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<p>General structure of a deprotonated molecule of a GLS.</p> Full article ">Figure 2
<p>Variation between the average values (<span class="html-italic">m</span>/<span class="html-italic">z</span> (Δ ppm)) of the accessions by region of origin.</p> Full article ">Figure 3
<p>Principal component analysis biplot based on average values matrix of GLS identifies 27 accessions of <span class="html-italic">B. rapa</span>. The different colours represent the different districts, and each district’s accessions are marked by the same colours.</p> Full article ">Figure 4
<p>Hierarchical clustering of the 27 accessions based on their LC-MS profile (r = 0.915).</p> Full article ">
14 pages, 2790 KiB  
Article
Encapsulation Properties of Mentha piperita Leaf Extracts Prepared Using an Ultrasound-Assisted Double Emulsion Method
by Bhawna Sobti, Afaf Kamal-Eldin, Sanaa Rasul, Mariam Saeed Khalfan Alnuaimi, Khulood Jaber Jasim Alnuaimi, Alia Ali Khsaif Alhassani, Mariam M. A. Almheiri and Akmal Nazir
Foods 2023, 12(9), 1838; https://doi.org/10.3390/foods12091838 - 28 Apr 2023
Cited by 6 | Viewed by 2978
Abstract
Double emulsions (W1/O/W2) have long been used in the food and pharmaceutical industries to encapsulate hydrophobic and hydrophilic drugs and bioactive compounds. This study investigated the effect of different types of emulsifiers (plant- vs. animal-based proteins) on the encapsulation [...] Read more.
Double emulsions (W1/O/W2) have long been used in the food and pharmaceutical industries to encapsulate hydrophobic and hydrophilic drugs and bioactive compounds. This study investigated the effect of different types of emulsifiers (plant- vs. animal-based proteins) on the encapsulation properties of Mentha piperita leaf extract (MLE) prepared using the double emulsion method. Using response surface methodology, the effect of ultrasound-assisted extraction conditions (amplitude 20–50%; time 10–30 min; ethanol concentration 70–90%) on the total phenolic content (TPC) and antioxidant activity (percent inhibition) of the MLE was studied. MLE under optimized conditions (ethanol concentration 76%; amplitude 39%; time 30 min) had a TPC of 62.83 mg GA equivalents/g and an antioxidant activity of 23.49%. The optimized MLE was encapsulated using soy, pea, and whey protein isolates in two emulsifying conditions: 4065× g/min and 4065× g/30 s. The droplet size, optical images, rheology, and encapsulation efficiency (EE%) of the different encapsulated MLEs were compared. The W1/O/W2 produced at 4065× g/min exhibited a smaller droplet size and higher EE% and viscosity than that prepared at 4065× g/30 s. The higher EE% of soy and pea protein isolates indicated their potential as an effective alternative for bioactive compound encapsulation. Full article
(This article belongs to the Special Issue Food Bioactives: Extraction, Analytical Characterization, Encapsulation and Their Health Effects)
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Graphical abstract

Graphical abstract
Full article ">Figure 1
<p>Contour plots showing significant interactive effect between (<b>A</b>) time and ethanol (<b>B</b>) time and amplitude on % inhibition of UE mint extract.</p> Full article ">Figure 2
<p>Optical images of double emulsions for two different time durations (C: Control, P: PPI, S: SPI, W: WPI; X1: 4065× <span class="html-italic">g</span>/1 min and X2: 4065× <span class="html-italic">g</span>/30 s) (×20 magnification; bar = 100 µm).</p> Full article ">Figure 3
<p>Mean diameter of double emulsions emulsifying at two different times (C: Control, P: PPI, S: SPI, W: WPI; X1: 4065× <span class="html-italic">g</span>/1 min and X2: 4065× <span class="html-italic">g</span>/30 s; n = 25).</p> Full article ">Figure 4
<p>Viscosity of double emulsions emulsifying at two different times (C: Control, P: PPI, S: SPI, W: WPI; X1: 4065× <span class="html-italic">g</span>/1 min and X2: 4065× <span class="html-italic">g</span>/30 s).</p> Full article ">Figure 5
<p>Encapsulation efficiency (EE%) of double emulsions emulsifying at two different times (C: Control, P: PPI, S: SPI, W: WPI; X1: 4065× <span class="html-italic">g</span>/1 min and X2: 4065× <span class="html-italic">g</span>/30 s; n = 3); Values followed by different letters are significantly different (<span class="html-italic">p</span> &lt; 0.05).</p> Full article ">

Review

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30 pages, 3092 KiB  
Review
Towards a Greener Future: Sustainable Innovations in the Extraction of Lavender (Lavandula spp.) Essential Oil
by Sara Hedayati, Mohammad Tarahi, Arghavan Madani, Seyed Mohammad Mazloomi and Mohammad Hashem Hashempur
Foods 2025, 14(1), 100; https://doi.org/10.3390/foods14010100 - 2 Jan 2025
Viewed by 1364
Abstract
Lavender is one of the most appreciated aromatic plants, with high economic value in food, cosmetics, perfumery, and pharmaceutical industries. Lavender essential oil (LEO) is known to have demonstrative antimicrobial, antioxidant, therapeutic, flavor and fragrance properties. Conventional extraction methods, e.g., steam distillation (SD) [...] Read more.
Lavender is one of the most appreciated aromatic plants, with high economic value in food, cosmetics, perfumery, and pharmaceutical industries. Lavender essential oil (LEO) is known to have demonstrative antimicrobial, antioxidant, therapeutic, flavor and fragrance properties. Conventional extraction methods, e.g., steam distillation (SD) and hydro-distillation (HD), have been traditionally employed to extract LEO. However, the low yield, high energy consumption, and long extraction time of conventional methods have prompted the introduction of novel extraction technologies. Some of these innovative approaches, such as ohmic-assisted, microwave-assisted, supercritical fluid, and subcritical water extraction approaches, are used as substitutes to conventional extraction methods. While other methods, e.g., sonication, pulsed electric field, and cold plasma, can be used as a pre-treatment that is preceded by conventional or emerging extraction technologies. These innovative approaches have a great significance in reducing the energy consumption, shortening the extraction time, and increasing the extraction yield and the quality of EOs. Therefore, they can be considered as sustainable extraction technologies. However, the scale-up of emerging technologies to an industrial level should also be investigated from the techno-economic points of view in future studies. Full article
(This article belongs to the Special Issue Food Bioactives: Extraction, Analytical Characterization, Encapsulation and Their Health Effects)
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Figure 1

Figure 1
<p>Photographs of four common lavender species: (<b>A</b>) <span class="html-italic">L. angustifolia</span>; (<b>B</b>) <span class="html-italic">L. latifolia</span>; (<b>C</b>) <span class="html-italic">L. stoechas</span>; and (<b>D</b>) <span class="html-italic">L. × intermedia</span>.</p> Full article ">Figure 2
<p>A schematic diagram of the supercritical CO<sub>2</sub> extraction technique. The numbers 1, 2 and 3 indicate the stopping valves; adapted from Danh et al. [<a href="#B71-foods-14-00100" class="html-bibr">71</a>].</p> Full article ">Figure 3
<p>A schematic diagram of the subcritical water extraction system; adapted from Díaz-Reinoso et al. [<a href="#B94-foods-14-00100" class="html-bibr">94</a>].</p> Full article ">Figure 4
<p>A schematic diagram of the microwave-assisted steam distillation (MASD) system; adapted from Périno-Issartier et al. [<a href="#B108-foods-14-00100" class="html-bibr">108</a>].</p> Full article ">Figure 5
<p>A schematic diagram of the dielectric barrier discharge (DBD) plasma system; adapted from Ucar et al. [<a href="#B127-foods-14-00100" class="html-bibr">127</a>].</p> Full article ">Figure 6
<p>A schematic diagram of the ohmic-accelerated steam distillation (OASD) system; adapted from Gavahian and Chu [<a href="#B132-foods-14-00100" class="html-bibr">132</a>].</p> Full article ">
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