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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 February 2025) | Viewed by 7889

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Special Issue Editors

Dr. Andreia Ribeiro

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Laboratory of Separation and Reaction Engineering—Laboratory of Catalysis and Materials (LSRE-LCM), Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
Interests: pickering emulsions; microencapsulation; extraction; food chemistry; functional foods; high-value-added products
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Dr. Filomena Barreiro

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CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Interests: biobased products; natural functional ingredients and applications; nano and microencapsulation; polyurethane chemistry; hybrid and composite materials
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue of Applied Sciences, entitled “New Insights into Food Ingredients for Human Health Promotion”, invites the submission of papers for publication. This Special Issue aims to collect articles addressing scientific advances in the extraction, characterization, and stabilization of bioactive ingredients that have been applied in the food industry as potential health promoters, i.e., in the development of functional, fortified and excipient foods. Currently, there is increasing consumer demand for safe, functional and sustainable foods, resulting in new requirements and challenges for the food industry. In this way, the food industry is being forced to innovate by reformulating the existing formulations or creating novel ones. In this context, bioactive ingredients are crucial as they can be applied to develop safe products with a long shelf life, replace synthetic ingredients, and be employed as health enhancers in food and beverages. Additionally, bioactive ingredients can be extracted from natural sources, contributing to the circular economy and minimizing environmental impacts. Despite the benefits of bioactive ingredients, further efforts are required in order to overcome the extraction and stabilization constraints. As a result, there is growing interest in unconventional techniques for extracting natural compounds by employing ionic liquids or employing techniques such as supercritical fluid and microwave extraction. The main aim of this field is to maximise selectivity and retain the substances of interest. The application of novel approaches for bioactive ingredient stabilization that target green production alternatives and/or explore natural polymers and particles are of interest in this Special Issue. Thus, this Special Issue of the Applied Sciences journal welcomes research and review articles on this topic.

Dr. Andreia Ribeiro
Prof. Dr. Filomena Barreiro
Guest Editors

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Keywords

bioactive ingredients
natural active compounds
extraction
emulsions
Pickering particles
microencapsulation
fortified foods
technologies

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Published Papers (6 papers)

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Research

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21 pages, 3597 KiB

Open AccessArticle

Characterization and Selection of Lactobacillus Strains with Potential Probiotic Applications

by Yulian Tumbarski, Ivelina Peykova-Shapkova, Mihaela Ivanova, Remzi Cholakov, Agata Dutkiewicz and Krzysztof Grzymajło

Appl. Sci. 2025, 15(6), 2902; https://doi.org/10.3390/app15062902 - 7 Mar 2025

Viewed by 904

Abstract

In the present study, four Lactobacillus strains (Lacticaseibacillus casei ATCC 393, Lacticaseibacillus casei RC-1, Lactobacillus acidophilus RC-2 and Lacticaseibacillus rhamnosus RC-10) were investigated to determine their probiotic potential. The strains were evaluated based on their resistance to simulated upper gastrointestinal conditions, tolerance to bile salts, antimicrobial activity, antibiotic resistance and ability to adhere to intestinal cells. All the strains were resistant to simulated upper gastrointestinal conditions (pH 2.5 + pepsin and pH 7.4 + pancreatin) and exhibited cell recovery rates varying between 74.24 and 87.50% (pH 2.5 + pepsin) and between 93.95 and 98.15% (pH 7.4 + pancreatin) at the 24th h of cultivation. The strains demonstrated resistance to various concentrations of bile salts (0.25, 0.5, 0.75 and 1%) with survival rates > 50% (L. casei ATCC 393 and L. casei RC-1) and >60% (L. acidophilus RC-2 and L. rhamnosus RC-10) in bile salt concentration of 0.25% at the 24th h of incubation. The four Lactobacillus components—Lactobacillus culture (LC), cell biomass (CB) and cell-free supernatant (CFS) exhibited moderate to high antimicrobial activity against six Gram-positive and six Gram-negative bacteria; however, they failed to inhibit the growth of yeasts and fungi tested in the antimicrobial screening. In addition, the neutralized to pH = 7.0 cell-free supernatant (NCFS) of the four strains completely lost its antimicrobial effect. The results for antibiotic susceptibility of four Lactobacillus strains showed that L. casei ATCC 393 was resistant to 11, L. casei RC-1 was resistant to 9, L. acidophilus RC-2 was resistant to 8, and L. rhamnosus RC-10 was resistant to 11 of the total 23 antibiotics tested. The highest degree of adhesion of the studied isolates to the intestinal cell line IPEC-J2 was observed in L. casei RC-1 (39.45%), L. rhamnosus RC-10 (23.38%) and L. acidophilus RC-2 (19.25%) in comparison with the reference probiotic strain L. casei ATCC 393. Based on the results obtained, the strains studied can be considered as having probiotic potential. Full article

(This article belongs to the Special Issue New Insights into Food Ingredients for Human Health Promotion)

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16 pages, 970 KiB

Open AccessArticle

Proximate Analysis, Total Phenolic Content, and Antioxidant Activity of Wild Carob Pulp from Three Mediterranean Countries

by Mohamad Ali El Chami, Guillermo Palacios-Rodríguez, José L. Ordóñez-Díaz, Raquel Rodríguez-Solana, Rafael M. Navarro-Cerrillo and José M. Moreno-Rojas

Appl. Sci. 2025, 15(3), 1340; https://doi.org/10.3390/app15031340 - 27 Jan 2025

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Abstract

(1) Background: Carob tree (Ceratonia siliqua L.) pulp is of great interest nowadays due to its nutritional benefits and diverse utilization in the food process. The nutritional and antioxidant properties of carob pulp in the Mediterranean have been assessed in several studies. Still, few studies have combined, within the same work, a comprehensive analysis of the chemical composition of carob pulp from fruits of natural populations across different countries of the Mediterranean basin, while also incorporating new research areas. (2) Methods: In the present work, we evaluated the nutritional value, total phenolic compounds, and antioxidant activity of carob pulp derived from wild populations of carob trees from three Mediterranean countries: Lebanon, Spain, and Morocco; (3) Results: All assessed bromatological characteristics, with the exception of ash and fiber content, revealed significant differences in the carob pulp from the three countries under study. High variability was observed for the total polyphenols ranging between 5.05 mg/g and 12.70 mg/g. Sucrose was the predominant sugar quantified ranging between 13.70 g/100 g and 28.10 g/100 g. The lipid content was low (0.26–0.36%). The moisture content of carob pulp ranges between 4.36% and 6.40%. Carob pulp presented a rich composition in fiber, with an average of 35.87%. The ash content was between 2.52% and 3.28%. The percentage of the protein content of the carob pulp ranged between 4.40 and 5.52, with an average carbohydrate value of 74.71%; (4) Conclusions: Spanish wild carob pulp samples offered higher carbohydrates contents and values for sucrose, fructose, and glucose, polyphenol content, and antioxidant activity, whereas Moroccan samples had higher values of carbohydrates and in concrete, the monosaccharides fructose and glucose showed higher contents in proteins and lipids. In contrast, Lebanese samples exhibit a high content of the disaccharide sucrose. These findings could be exploited in breeding programs to improve varieties that balance both the agronomical quality and nutritional values of carob pulp. Full article

(This article belongs to the Special Issue New Insights into Food Ingredients for Human Health Promotion)

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14 pages, 1170 KiB

Open AccessArticle

Chemical Composition and Biological Activities of St John’s Wort (Hypericum perforatum L.) Essential Oil from Bulgaria

by Yulian Tumbarski, Ivan Ivanov, Mina Todorova, Anelia Gerasimova, Ivayla Dincheva, Lubomir Makedonski and Krastena Nikolova

Appl. Sci. 2024, 14(24), 11754; https://doi.org/10.3390/app142411754 - 17 Dec 2024

Viewed by 1351

Abstract

Since ancient times, essential oils obtained from various aromatic plants have been utilized as bioactive ingredients in medicines, foods and cosmetics. The present study aimed to investigate the chemical composition and biological activities of St John’s Wort (Hypericum perforatum L.) essential oil (SJW EO) from Bulgaria, which is known to possess various biological properties. Gas chromatography and mass spectrometry (GC–MS) analysis, determination of antioxidant activity (by the ABTS method), an antimicrobial activity test and an in vitro anti-inflammatory activity test were performed. The main classes of compounds identified by GC–MS analysis were monoterpenes (43.55%), followed by sesquiterpenes (36.81%) and alkanes (16.92%). The predominant chemical components of SJW EO were α-pinene (27.52%), followed by β-pinene (10.08%), β-caryophyllene (6.77%), germacrene D (6.37%) and caryophyllene oxide (4.48%). The highest antibacterial activity was observed against the Gram-negative bacteria Klebsiella pneumoniae ATCC 13883 (inhibition zone of 12.0 mm) and Pseudomonas aeruginosa ATCC 9027 (inhibition zone of 11.0 mm). SJW EO exhibited significant in vitro anti-inflammatory activity, as the results demonstrated that its anti-inflammatory effect was stronger than those of the conventional anti-inflammatory drugs Prednisolon Cortico and acetylsalicylic acid (Aspirin), which were used as controls (all in concentration of 1 mg/mL). The obtained results demonstrated that Bulgarian SJW EO can be used as an active ingredient in the composition of new products for the pharmaceutical and cosmetic industries. Full article

(This article belongs to the Special Issue New Insights into Food Ingredients for Human Health Promotion)

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17 pages, 2235 KiB

Open AccessArticle

Modified Cellulose Nanocrystals Encapsulating Cannabigerol: A Step Forward in Controlling Intestinal Inflammatory Disorders

by Francisca Casanova, Carla F. Pereira, Alessandra B. Ribeiro, Pedro M. Castro, Eva Martins, Ricardo Freixo, Diana Tavares-Valente, Lígia L. Pimentel, Ana L. Fontes, Luís M. Rodríguez-Alcalá, João C. Fernandes, Manuela E. Pintado and Óscar L. Ramos

Appl. Sci. 2024, 14(22), 10416; https://doi.org/10.3390/app142210416 - 12 Nov 2024

Viewed by 1218

Abstract

Cannabigerol (CBG) from Cannabis sativa L. is known for its anti-inflammatory, antibacterial, and antioxidant properties, showing potential against intestinal inflammation. However, its lipophilic nature limits its absorption and stability. Researchers have explored cellulose nanocrystals (CNCs) to deliver lipophilic compounds and enhance their biological outcomes. This study investigated the capability of modified CNC with cetyltrimethylammonium bromide (CTAB) to effectively deliver CBG. The encapsulation process’s impact on cytotoxicity, biological activity, and controlled release during digestion was assessed. Results indicated that CNC-CTAB encapsulation significantly reduced CBG’s cytotoxicity on intestinal cells, allowing safer administration of higher doses. The antioxidant and anti-inflammatory properties of the encapsulated CBG were retained, resulting in a decrease in reactive oxygen species and cytokine levels in intestinal cells. Additionally, the system inhibited the growth of the intestinal pathogen Campylobacter jejuni. The study supports using CNC-CTAB as an efficient delivery system to enhance CBG’s potential against intestinal inflammation. Incorporating this system into food matrices could lead to novel functional foods for managing intestinal inflammation. Full article

(This article belongs to the Special Issue New Insights into Food Ingredients for Human Health Promotion)

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14 pages, 2359 KiB

Open AccessArticle

Durvillaea antarctica Meal as a Possible Functional Ingredient in Traditional Beef Burgers

by John Quiñones, Rommy Díaz, Lidiana Velázquez, Ailín Martínez, Gastón Sepúlveda, Rodrigo Huaiquipán, Stefania Short, Carla Velásquez, David Cancino, Daniela Tapía, Fernando Abasolo and Néstor Sepúlveda

Appl. Sci. 2024, 14(16), 6922; https://doi.org/10.3390/app14166922 - 7 Aug 2024

Cited by 1 | Viewed by 1304

Abstract

At present, some ingredients called “novel foods”, such as seaweed, are being incorporated into meat products. Therefore, this study aimed to evaluate the use of Durvillaea antarctica meal as an extender of traditional beef burgers and its effect on quality, fatty-acid profile, and general acceptability. Prototypes including 0.5, 1.0, 1.5, and 3.0% Durvillaea antarctica meal were developed and measured for color, pH, water-holding capacity, fatty acids, and cholesterol profile. A trained sensory panel evaluated the organoleptic properties. The results show that as the amount of Durvillaea antarctica meal increases, the pH decreases less sharply compared to the control, while the water-holding capacity was similar to, but not better than, the control when including 3.0% of seaweed. On the other hand, the redness significantly decreased, affecting the sensory attributes of the product. The lipid profile was partially altered by the inclusion of the meal; it was observed that the percentage of saturated fats was reduced, and the levels of some omega3 fatty acids increased. Beef burgers made with 0.5% Durvillaea antarctica meal showed better acceptability and flavor. The use of seaweed, such as Durvillaea antarctica, could be a new alternative for the transformation of traditional meat products into new-generation foods. The evaluation of the functional and microbiological properties of the meat matrix, as well as nutraceutical properties and cost effectiveness, will be addressed in a future study. Full article

(This article belongs to the Special Issue New Insights into Food Ingredients for Human Health Promotion)

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Review

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17 pages, 1053 KiB

Open AccessReview

Probiotics and Prebiotics in the Aspect of Health Benefits and the Development of Novel Plant-Based Functional Food

by Barbara Sionek and Aleksandra Szydłowska

Appl. Sci. 2025, 15(6), 3137; https://doi.org/10.3390/app15063137 - 13 Mar 2025

Viewed by 1158

Abstract

In the food market, significant changes have been observed in recent years, and what is more, they are associated with an increased “nutritional awareness” among consumers. The role of food producers is no longer limited to presenting consumers with a rich range of products; their composition is also not without significance. There is an increase in interest in the so-called “functional food”, which, in addition to traditional nutrients, also provides ingredients with specific properties that have a beneficial effect on human health. One of the types of such food is the so-called “probiotic food”. Probiotics play a key role in the design of functional foods of plant origin, as they can contribute to improving the health of the digestive system, strengthen immunity, and prophylactically act in the case of many civilization diseases. In the context of plant-based foods, particular attention is paid to the development of products that support the balance of the intestinal microbiota while providing the health benefits typical of plant-based products such as fiber, vitamins, and antioxidants. It should also be mentioned that the functional food segment in question shows not only a high trend in development in terms of the diversity of the products offered but also fits into the trend of environmentally friendly production in line with sustainable development trends. This article aimed to present the possibility of using probiotics and prebiotics in the functional innovative development of plant products. The impact of the fermentation process on the health value of the plant-derived food matrix will be discussed, as well as the technological challenges associated with this issue. This article analyzes the potential health benefits resulting from the consumption of fermented plant products and the hygiene aspects of the production process with examples of innovative probiotic plant products. It should be recognized that plant food is a promising option to deliver probiotics, paraprobiotics, and prebiotics, providing health benefits to consumers. Full article

(This article belongs to the Special Issue New Insights into Food Ingredients for Human Health Promotion)

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