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A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (20 April 2026) | Viewed by 17518

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Dr. Danila Cianciosi

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Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche (DISCO)-Sez. Biochimica, Facoltà di Medicina, Università Politecnica delle Marche, 60131 Ancona, Italy
Interests: cancer stem cells; natural compounds; bioactive compounds; cancer; polyphenols; vitamins; dietary supplements; self-renewal; chemosensibilization; functional foods; antioxidants; dietary supplementation; human health; chronic diseases; prevention; chemoresistance; metastasis; tumor
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Dear Colleagues,

In recent years, research in the field of food nutrition and bioactive compounds has undergone unprecedented acceleration, driven by the growing global awareness of the importance of diet and nutrients for human health and disease prevention. This Special Issue is dedicated to exploring the latest innovations and scientific discoveries regarding the role of nutrients and bioactive compounds in food, with the aim of deepening our understanding of their impact on human health. We invite the submission of original studies, systematic reviews, opinion pieces, and short communications exploring the following innovative topics:

Nutrigenomics and Nutrigenetics: exploration of the interactions between nutrition, gene expression, and individual genetics, and how these can influence health and disease risks and studies on personalized nutrition approaches based on genetic profiles.
Functional Foods and Biofortification: innovations in the development of functional foods and biofortification processes to increase the concentration of essential nutrients and bioactive compounds, such as polyphenols, flavonoids, and omega-3 fatty acids.
Advanced Technologies for the Extraction and Characterization of Bioactive Compounds: development of new technologies and methodologies for the extraction, purification, and characterization of bioactive compounds from food sources, and the evaluation of their bioavailability and bioefficacy.
Gut Microbiota and Bioactive Compounds: studies on the role of the gut microbiota in the metabolism of dietary bioactive compounds and their impact on metabolic, immune, and neurobehavioral health.
New Sources of Protein and Plant-Based Alternatives: investigations into new protein sources, including plants, insects, and cultured cells, and their content of bioactive compounds and evaluation of their nutritional potential and health effects.
Effects of Food Processing on Nutritional Quality: analysis of the impact of food processing and preservation methods on bioactive compounds and their nutritional value and study of new processing technologies that preserve or enhance the content of nutrients and bioactive compounds.
Applications of Artificial Intelligence and Machine Learning in Nutrition: use of advanced algorithms to analyze large nutritional datasets and identify new correlations between nutrients, bioactive compounds, and health and development of predictive models for improving diet and personalized nutrition.
Role of Bioactive Compounds in the Prevention of Non-Communicable Diseases: exploration of the mechanisms of action and health benefits of bioactive compounds in the prevention and management of chronic diseases such as obesity, diabetes, cardiovascular diseases, and cancer.

This Special Issue aims to gather high-quality contributions that offer new perspectives on food nutrition and bioactive compounds, promoting the sharing of interdisciplinary knowledge that can guide future research and innovation in the field.

Summary:

This Special Issue, “Advancements in Food Nutrition and Bioactive Compounds,” aims to explore the latest scientific innovations and discoveries related to the role of nutrients and bioactive compounds in food and their impact on human health. This Special Issue seeks to present original research, systematic reviews, opinion pieces, and short communications on topics such as nutrigenomics and nutrigenetics, functional foods and biofortification, advanced technologies for extracting and characterizing bioactive compounds, the role of the gut microbiota, new protein sources, the effects of food processing on nutritional quality, AI and machine learning applications in nutrition, and the role of bioactive compounds in preventing non-communicable diseases. The goal is to foster interdisciplinary knowledge sharing that will guide future research and innovations in the field.

Dr. Danila Cianciosi
Guest Editor

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Keywords

food nutrition
bioactive compounds
nutrigenomics
nutrigenetics
functional foods
biofortification
gut microbiota
protein sources
food processing
artificial intelligence
machine learning
non-communicable diseases
health prevention
nutritional quality
bioavailability

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Related Special Issue

Advancements in Food Nutrition and Bioactive Compounds—2nd Edition in Applied Sciences

Published Papers (8 papers)

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Research

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14 pages, 483 KB

Open AccessArticle

Bioconversion of Lathyrus clymenum (Fava Santorinis) Legume Pericarps into Nutritious Insect Meal via Black Soldier Fly (Hermetia illucens) Larval Rearing

by Dionysios T. Pavlopoulos and Serkos A. Haroutounian

Appl. Sci. 2026, 16(9), 4371; https://doi.org/10.3390/app16094371 - 29 Apr 2026

Viewed by 188

Abstract

The increasing global demand for sustainable production of high-nutritional-value food and feed has emerged the need of harnessing the agro-industrial residues applying various innovative bioconversion strategies. In this context, the utilization of legume production wastes constitutes an intriguing subject because of their high content in nutritious molecules. The study herein concerns the incorporation of Fava Santorinis (Lathyrus clymenum) pericarps, an agro-industrial byproduct, into Black Soldier Fly (BSF, Hermetia illucens) larvae rearing diets to produce nutritious insect meals. Thus, four dietary treatments of BSF larvae were evaluated consisting of a commercial feed as control diet and three experimental diets incorporating 15%, 30% and 45% inclusion levels of fava bean pericarps. When BSF larvae reached their sixth instar stage, their growth performance and the nutritional content of the produced insect meal were assessed. Best results were obtained for BSF rearing with feed containing 30% and 45% pericarps, establishing the valorization of a large amount of pericarp, achieving a high growth rate and a rich protein content exceeding 30%. On the other hand, the presence of saponines was not determined, although the overall larvae performance indicates a high tolerance to their presence. Finally, the assessment of insect meals lipidic profiles revealed the prevalence of saturated lauric acid, an established potent antimicrobial agent, along with lower amounts of unsaturated Ω-6 linolenic acid and Ω-3 linoleic acid acids. The results herein demonstrate a sustainable strategy for the bioconversion of Fava Santorinis production waste to nutritious animal feed in the context of circular economy. Full article

(This article belongs to the Special Issue Advancements in Food Nutrition and Bioactive Compounds)

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11 pages, 1749 KB

Open AccessArticle

Germinated Cocoa Beans and Cocoa Husks as Sources of γ-Aminobutyric Acid: Effects of Solvent Extraction (Deionized Water, 70% and 90% Ethanol) and Geographical Variation Across Thailand

by Chaiwat Piankarn, Yun-Sheng Lin, Chien Lee, Yu-Tung Huang, Chiu-Hsia Chiu and Kanintra Suwanmanon

Appl. Sci. 2026, 16(8), 3616; https://doi.org/10.3390/app16083616 - 8 Apr 2026

Viewed by 248

Abstract

Gamma-aminobutyric acid (GABA), a non-protein amino acid, functions as the chief inhibitory neurotransmitter in mammals and is associated with several health benefits, including hypotensive, diuretic, tranquilizing, and antidiabetic effects. Although cocoa has been identified as a potential source of GABA, information regarding its concentration in cocoa-derived materials remains limited. This study evaluated the GABA content of dried germinated cocoa beans and dried cocoa husks (shells) collected from different geographical regions in Thailand. GABA was extracted using solid–liquid extraction with deionized water, 70% ethanol (v/v), and 90% ethanol (v/v), and quantified by high-performance liquid chromatography coupled with diode array detection (HPLC/DAD). The results revealed that both germinated cocoa beans and cocoa husks contain considerable amounts of GABA. The highest GABA content in cocoa beans was detected in samples from Tak province (242 ± 18 mg/100 g), while cocoa husks from Nan province exhibited the highest GABA content (361 ± 11 mg/100 g), both obtained using 70% ethanol extraction. Among the solvents tested, 70% ethanol demonstrated superior extraction efficiency compared with deionized water and 90% ethanol. In conclusion, germinated cocoa beans and cocoa husks represent promising natural sources of GABA, and extraction with 70% ethanol provides an effective approach for maximizing GABA recovery for potential functional foods and bioactive product development. Full article

(This article belongs to the Special Issue Advancements in Food Nutrition and Bioactive Compounds)

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21 pages, 2724 KB

Open AccessArticle

Phenolic Acids and Flavonoids in Selected Commercial Organic and Conventional Tea Products Characterized by Different Degrees of Leaf Fragmentation

by Renata Kazimierczak, Klaudia Kopczyńska, Ewelina Hallmann, Alicja Ponder, Małgorzata Żebrowska-Krasuska, Martyna Jakubowska, Adrijana Filipović, Marija Banožić, Ana Mandić and Dominika Średnicka-Tober

Appl. Sci. 2026, 16(7), 3283; https://doi.org/10.3390/app16073283 - 28 Mar 2026

Viewed by 504

Abstract

Tea (Camellia sinensis L.) infusion is the second most commonly consumed drink in the world after water, valued for its sensory qualities and health-promoting properties. Tea contains a range of chemical compounds that give it specific nutritional and refreshing properties. These include alkaloids, polyphenolic compounds, carbohydrates, amino acids, enzymes, and aromatic compounds. The content of individual compounds in tea leaves is impacted by factors such as the variety, region, and cultivation method, as well as specific processing operations. The aim of the present study was to investigate the content of bioactive compounds in a selection of organic and conventional tea infusions characterized by different degrees of leaf fragmentation. The analysis of selected phenolic acids, catechins, quercetin, and caffeine in black tea and black Earl Grey tea infusions was conducted using high-performance liquid chromatography (HPLC). The study confirmed that the chemical composition of tea infusions is significantly impacted by the type of tea, cultivation practices, and form of the leaves, and revealed some previously underexplored interactions between the leaf fragmentation and cultivation system effects. From a consumer or product design perspective, organic loose-leaf Earl Grey teas appear to offer the most favourable balance of catechins, and flavonoids whereas conventional bagged black teas provide higher phenolic acid content. Full article

(This article belongs to the Special Issue Advancements in Food Nutrition and Bioactive Compounds)

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23 pages, 353 KB

Open AccessArticle

Chemical Composition and Nutritional Quality of Commercial Tahini

by Angela Giorgia Potortì, Ambrogina Albergamo, Vincenzo Nava, Vincenzo Lo Turco, Federica Litrenta, Irene Maria Spanò and Giuseppa Di Bella

Appl. Sci. 2026, 16(3), 1400; https://doi.org/10.3390/app16031400 - 29 Jan 2026

Cited by 1 | Viewed by 854

Abstract

Thanks to its valuable nutritional value and captivating flavour, tahini, an oily paste made from sesame seeds, has recently become popular outside of Middle Eastern cuisine. However, alongside valuable and balanced levels of lipids, proteins, sterols, and minerals, this product may contain various contaminants, including toxic and potentially toxic elements. The aim of this study was therefore to evaluate the quality and safety of seven brands of commercial tahini. To this end, the proximate composition and the fatty acid and sterol profiles were determined. Moreover, the atherogenicity index (AI) and thrombogenicity index (TI) were also assessed. The elemental composition was screened, and the uptake percentage of each element was evaluated. The percentages of saturated (SFAs), mono- (MUFAs), and poly- (PUFAs) fatty acids fell within the following ranges, respectively: 15.44–17.14%, 37.93–43.36%, and 38.51–45.14%. The order of abundance of macro-elements for most samples was P > K > Ca > Mg > Na. Significant concentrations of essential trace elements were found in the tahini samples, including Zn, Fe, Mn, Cu and Se. As regards toxic elements, only one brand appears to exceed the maximum limits for Cd and Pb specified in the European Regulation. However, a low intake of most inorganic elements was obtained from the consumption of 1 g of tahini per day. Full article

(This article belongs to the Special Issue Advancements in Food Nutrition and Bioactive Compounds)

24 pages, 3041 KB

Open AccessArticle

Electrical Parameters as a Tool for Evaluating the Quality and Functional Properties of Superfruit Purees

by Joanna Katarzyna Banach, Justyna E. Bojarska, Eva Ivanišová, Ľuboš Harangozo, Miroslava Kačániová, Małgorzata Grzywińska-Rąpca and Anna Bieniek

Appl. Sci. 2025, 15(24), 13180; https://doi.org/10.3390/app152413180 - 16 Dec 2025

Viewed by 478

Abstract

This study aimed to evaluate the potential of electrical parameters for assessing the quality and health-promoting properties of fruit purees derived from twelve superfruit species native to north-eastern Poland. Their physicochemical characteristics were determined using reference methods, while electrical measurements were conducted with a custom-built system based on an equivalent circuit model (RCC). The recorded electrical parameters included impedance, admittance, and series and parallel capacitance across a frequency range of 100 Hz–1 MHz. Pronounced differences in dry matter, extract, ash content, and bioactive compounds were observed between species. Cluster analysis and PCA revealed that purées with higher bioactive compound content exhibited strong and statistically significant correlations between electrical parameters reflecting impedance and admittance and variables such as dry matter, total extract, and ash (p < 0.01). In contrast, capacitance-based parameters showed weaker and more composition-specific relationships. In purées with lower levels of bioactive compounds, the number and strength of correlations were reduced. These findings indicate that frequency-resolved electrical parameters may serve as a complementary, non-destructive tool for assessing composition-related variability in fruit purées and may support rapid quality evaluation alongside conventional assays. Full article

(This article belongs to the Special Issue Advancements in Food Nutrition and Bioactive Compounds)

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13 pages, 15526 KB

Open AccessArticle

Exploring the Anti-Aging Mechanisms of Queen Bee Acid Based on Network Pharmacology and Molecular Docking

by Yinan Feng, Yakai Tian and Aixiang Huang

Appl. Sci. 2025, 15(6), 3192; https://doi.org/10.3390/app15063192 - 14 Mar 2025

Cited by 1 | Viewed by 1494

Abstract

Queen bee acid (10-hydroxy-2-decenoic acid, QBA) is a biologically active compound known for its anti-aging effects, though its molecular mechanisms are not fully understood. This study employed network pharmacology and molecular docking to explore QBA’s anti-aging mechanisms. Target proteins of QBA were identified via PharmMapper, SwissTarget Prediction, and PubChem, while aging-related target genes were sourced from GeneCards, DisGeNET, and OMIM databases. Venny 2.1 identified 58 common target genes, and a protein–protein interaction (PPI) network was constructed using STRING database. Ten core target genes, including TNF, AKT1, INS, and STAT3, were analyzed for GO and KEGG pathway enrichment using DAVID. GO analysis yielded 154 entries, encompassing biological processes, molecular functions, and cellular components. KEGG pathway analysis identified 73 signaling pathways, including the FOXO signaling pathway and the lifespan regulation pathway. Molecular docking confirmed QBA’s strong binding to core target proteins via hydrogen bonds to at least three sites. Full article

(This article belongs to the Special Issue Advancements in Food Nutrition and Bioactive Compounds)

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23 pages, 2143 KB

Open AccessReview

Application of Suitable Bioactive Probiotic Strains Sustaining Gut Microflora for Healthcare and Disease Prevention

by Divakar Dahiya and Poonam Singh Nigam

Appl. Sci. 2026, 16(8), 4023; https://doi.org/10.3390/app16084023 - 21 Apr 2026

Viewed by 257

Abstract

Background/Objectives: The human gastrointestinal tract is a dynamic and interactive micro-ecosystem, with its distinct microbial population residing in the gut. The healthy condition of the gut is integrated into the normal functioning of all physiological activities. The gut microbiome is critical for the functioning of metabolism via several gut-axis connections with different systems in the human body; thus, it affects the status of health and general well-being. The fundamental physiology and homeostatic shifts are associated with specific diseases caused by a disrupted balance in the diversity of the gut microbiome, which could be due to a condition of dysbiosis in a host, instigated by several reasons. Some studies have been conducted on the selective isolation of probiotic species from dairy and other food sources to obtain effective probiotic strains, which have been studied and used by dietary intake strategies to restore gut microbial diversity, which is disturbed by some disease/s. Methods: Our search strategy included specific keywords—gut, microbiota, microbiome, disease, dysbiosis, probiotic bacteria and yeast—and was based on a timeframe of 15 years in the web-based electronic databases of PubMed, Scopus, and Web of Science. Among the few hundred results, a secondary screening was conducted to select references on probiotics studied for disease management with preclinical evidence and some reports on clinically validated outcomes; we excluded the search results for screening fermented foods for taxonomy studies of isolated probiotics. Results: The summarised information using two figures and two tables has been presented in this article from the review of 137 selected references: >75% have been published in the last 10 years. Conclusions: Further advances in modelling and analysis of the gut microbiota are required to understand their influence on the occurrence of certain diseases; this approach will allow us to establish research strategies for filling knowledge gaps, inconsistencies in clinical evidence, or limitations in translating probiotic effects from experimental models to humans. Full article

(This article belongs to the Special Issue Advancements in Food Nutrition and Bioactive Compounds)

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33 pages, 2757 KB

Open AccessReview

The Seven Methods for the Evaluation of Nutritional Status—ABCDEFG: Narrative Review

by Raynier Zambrano-Villacres, Cecilia Arteaga-Pazmiño, Washington David Guevara Castillo, Maria Elisa Herrera-Fontana, Lorena Daniela Domínguez Brito, Luis Miguel Becerra Granados, Paulo E. Recoba-Obregón, Dolores Rodríguez-Veintimilla, Viviana Bressi, Derly Andrade-Molina, Evelyn Frias-Toral and Samuel Duran-Aguero

Appl. Sci. 2026, 16(2), 845; https://doi.org/10.3390/app16020845 - 14 Jan 2026

Viewed by 12372

Abstract

Background: Nutritional status assessment is the cornerstone of the Nutrition Care Process, guiding diagnosis, intervention, and monitoring. The classical ABCD model (Anthropometry, Biochemical, Clinical, Dietary) has been widely applied; however, it presents limitations in addressing current nutritional and epidemiological challenges. Objective: This narrative review aims to synthesize and update the scientific evidence on the expanded nutritional assessment model, known as ABCDEFG, which incorporates the Ecological–microbiota (E), Functional (F), and Genomic–nutrigenomic (G) approaches. Methods: A narrative review of the literature was conducted through PubMed, Scopus, and Web of Science, covering publications from 2013 to 2025. Articles were selected based on relevance to at least one of the seven assessment domains. Findings were synthesized descriptively and critically, highlighting applications, strengths, and limitations. Results: The ABCDEFG framework offers a multidimensional perspective of nutritional assessment. While anthropometric, biochemical, clinical, and dietary methods remain essential, the inclusion of ecological dimensions (gut microbiota, environmental influences), functional measures (e.g., muscle strength, physical performance), and genomics enables a more sensitive and personalized evaluation. This integrative approach supports better clinical decision-making and research innovation in nutrition and health sciences. Conclusions: The seven-method model broadens the scope of nutritional assessment, bridging traditional and emerging tools. Its application enhances the capacity to identify nutritional risks, design targeted interventions, and advance precision nutrition. Full article

(This article belongs to the Special Issue Advancements in Food Nutrition and Bioactive Compounds)

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