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Applied Sciences
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Nutrients and Functional Substances in Plant-Based Foods
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Nutrients and Functional Substances in Plant-Based Foods

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

Deadline for manuscript submissions: 25 October 2025 | Viewed by 2894

Special Issue Editors

Prof. Dr. Nela Nedić Tiban

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Guest Editor
Department of Food Technologies, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, HR 31000 Osijek, Croatia
Interests: physical and physicochemical properties of fruit, vegetable and products; freeze drying; minimally processed fruits and vegetables
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Lidija Jakobek

E-Mail Website
Guest Editor
Faculty of Food and Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhaca 18, 31000 Osijek, Croatia
Interests: the investigation of the fate of phenolic compounds in the digestive tract, their interactions with other food components especially with dietary fibers, and the influence of these interactions on the beneficial effects of phenolic compounds in the digestive tract; modeling experimental data to predict the behavior of phenolic compounds in the digestive system
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

A properly structured plant-based diet is beneficial for our bodies throughout our lives, thanks in part to the protective effect of biologically valuable compounds that are the subject of numerous studies today. The consumption of fruits, vegetables, whole grains, herbs and spices is associated with the prevention and/or significantly lower risk of various diseases due to their rich nutritional and functional composition. Plant foods are also rich in micronutrients and contain a variety of biologically active, non-nutritive compounds that contribute to the sensory properties of food. Processing and storage methods can affect the physical, chemical and other properties of foods, their phytochemical value, their stability and their safety, especially when minimal processing techniques are involved. Functional ingredients such as phenolic substances, vitamins, minerals and other compounds undergo numerous reactions during processing, which is why the study of these ingredients is becoming a central topic in food research. More successful methods of extracting and characterizing phytochemicals from plant sources and technological improvements in maintaining their stability as potential functional food ingredients have growing significance.

Prof. Dr. Nela Nedić Tiban
Prof. Dr. Lidija Jakobek
Guest Editors

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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

  • plant-based diet
  • phytochemicals 
  • functional food

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Published Papers (4 papers)

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Research

13 pages, 1468 KiB  
Article
Changes in Polyphenolic Profile and Antioxidant Properties of Selected Raw and Processed Vegetables Under Different Cooking Methods
by Grzegorz Kosewski, Justyna Chanaj-Kaczmarek, Krzysztof Dziedzic, Karol Jakubowski, Natalia Lisiak, Juliusz Przysławski and Sławomira Drzymała-Czyż
Appl. Sci. 2025, 15(9), 4677; https://doi.org/10.3390/app15094677 - 23 Apr 2025
Viewed by 149
Abstract
The polyphenol profile and antioxidant potential in five raw vegetables (beetroot, red cabbage, red pepper, green pepper, kale) were determined after steaming and sous-vide (SV) at different temperatures (80 °C, 85 °C and 90 °C). The total polyphenol content was determined by spectrophotometry [...] Read more.
The polyphenol profile and antioxidant potential in five raw vegetables (beetroot, red cabbage, red pepper, green pepper, kale) were determined after steaming and sous-vide (SV) at different temperatures (80 °C, 85 °C and 90 °C). The total polyphenol content was determined by spectrophotometry using the Folin–Ciocalteu reagent, the antioxidant properties using the DPPH radical, and the polyphenol profile by HPLC–UV–VIS. The sous-vide method at 85 °C resulted in the greatest, smallest losses or the greatest increase in total polyphenol content, whereas the sous-vide method at 80 °C and 85 °C had the same effect on the antioxidant potential and polyphenols profile. Full article
(This article belongs to the Special Issue Nutrients and Functional Substances in Plant-Based Foods)
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17 pages, 1638 KiB  
Article
Cytotoxic and Antioxidant Properties and Profile of Active Compounds in Kale and Lupine Sprouts Supplemented with γ-Polyglutamic Acid During Sprouting
by Agnieszka Galanty, Paulina Kłos, Ewelina Prochownik, Paweł Paśko, Tomasz Skalski, Robert Podsiadły and Paweł Zagrodzki
Appl. Sci. 2025, 15(5), 2813; https://doi.org/10.3390/app15052813 - 5 Mar 2025
Viewed by 502
Abstract
γ-Polyglutamic acid (γ-PGA) is a biodegradable and non-toxic biopolymer with numerous potential applications in agriculture, food, and health sciences due to its antioxidant and antimicrobial properties. This study evaluated the cytotoxic and antioxidant properties of kale (Brassica oleracea var. sabellica) and [...] Read more.
γ-Polyglutamic acid (γ-PGA) is a biodegradable and non-toxic biopolymer with numerous potential applications in agriculture, food, and health sciences due to its antioxidant and antimicrobial properties. This study evaluated the cytotoxic and antioxidant properties of kale (Brassica oleracea var. sabellica) and lupine (Lupinus luteus) sprouts supplemented with different concentrations of γ-PGA. The sprouts were cultivated for various durations (6–10 days), and their bioactive compound profiles were analyzed using HPLC with a PDA 100 UV-VIS detector. Antioxidant activity was assessed via DPPH and FRAP assays, while cytotoxicity was tested against cancer and normal colon cell lines. Results demonstrated that kale sprouts had significantly higher antioxidant activity compared to lupine, with the highest levels observed in kale sprouts supplemented with 0.01% γ-PGA on day 8 (DPPH: 63.6 ± 0.4 μM TEAC/g dw; FRAP: 181.8 ± 2.1 μM/Fe2+/g dw). In contrast, supplementation of lupine sprouts with γ-PGA showed mixed effects, with antioxidant activity depending on concentration and cultivation duration (DPPH in the range 6.5 ± 0.2 ÷ 12.4 ± 0.2 μM TEAC/g dw; FRAP in the range 14.3 ± 0.4 ÷ 25.2 ± 0.9 μM/Fe2+/g dw). Cytotoxicity assays revealed that neither kale nor lupine extracts were toxic to normal colon cells (approx. 100% of alive cells), suggesting selectivity in their action, but fortification with γ-PGA resulted in a weaker or even unfavorable effect on the cytotoxic activity of the examined sprouts. The findings highlight the potential of γ-PGA to enhance the bioactive properties of sprouts, although its effects are influenced by species and cultivation conditions. These results provide a foundation for developing functional foods and sustainable agricultural practices. Full article
(This article belongs to the Special Issue Nutrients and Functional Substances in Plant-Based Foods)
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16 pages, 3668 KiB  
Article
Comparative Metabolic Profiling of Different Raphanus sativus Cultivars and Their Antioxidant and Anti-Inflammatory Activities
by Jae Hyeon Kim, Heeju Kim, Minkuk Park, Byeongjun Park, Beomjune Park, Han Yong Park, Gakyung Lee and Jae Sik Yu
Appl. Sci. 2025, 15(1), 247; https://doi.org/10.3390/app15010247 - 30 Dec 2024
Viewed by 832
Abstract
This study investigates the phytochemical composition of the aerial parts of three radish cultivars: KR 391, KR CheongHong, and KR 407, named RL1, RL2, and RL3, respectively, using UPLC–Orbitrap–MS to profile the secondary metabolites. The secondary metabolites were characterized to provide a comprehensive [...] Read more.
This study investigates the phytochemical composition of the aerial parts of three radish cultivars: KR 391, KR CheongHong, and KR 407, named RL1, RL2, and RL3, respectively, using UPLC–Orbitrap–MS to profile the secondary metabolites. The secondary metabolites were characterized to provide a comprehensive overview of their diversity and bioactivity. Multivariate analysis revealed cultivar-specific variations in metabolite profiles and tentatively identified 22 metabolites, which include 17 flavonoids and five phenolics. The extracts of the radish cultivars were tested for their cytotoxicity, antioxidant activity measured with a DPPH assay, and anti-inflammatory activity measured by NO production. The findings highlight the pharmaceutical potential of radish aerial parts and provide insights into the relationship between metabolite composition and biological activity, contributing to their value in health-promoting applications. Full article
(This article belongs to the Special Issue Nutrients and Functional Substances in Plant-Based Foods)
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14 pages, 1707 KiB  
Article
Co-Digestion of Tea Extracts with Omega-3 Fatty Acids Enhances Digestive Stability and Intestinal Absorption of Omega-3 Fatty Acids by Increasing Antioxidant Activity and Micelle Stabilization
by In-Su Na, Hyun Woo Jeong, Jin-Oh Chung, Byung-Fhy Suh, Jonghee Sohn and Soon-Mi Shim
Appl. Sci. 2025, 15(1), 233; https://doi.org/10.3390/app15010233 - 30 Dec 2024
Viewed by 1055
Abstract
The current study hypothesized that omega-3 fatty acids ω-3 FAs consumed with various tea extracts, which included green tea extract comprising 35% and 65% catechin (GTE35 and GTE65), naturally fermented green tea (Heukcha) extract (NFGT), and a complex of heat-treated green tea and [...] Read more.
The current study hypothesized that omega-3 fatty acids ω-3 FAs consumed with various tea extracts, which included green tea extract comprising 35% and 65% catechin (GTE35 and GTE65), naturally fermented green tea (Heukcha) extract (NFGT), and a complex of heat-treated green tea and enzymatically-modified isoquercitrin (1:1, w:w) (AdiphenonTM) would enhance the digestive stability and intestinal absorption of ω-3 FAs. The digestive stability of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) co-digested with GTE65 using an in vitro digestion model system was improved by up to 20.76% and 23.22%, respectively, compared to ω-3 FAs. The oxidative stability, measured using peroxide values, was the lowest, whereas the DPPH radical scavenging capacity during digestion was the highest in Adiphenon™, showing 1.03 ± 0.25 meq O2/kg oil and 1251.96 ± 26.03 µmol TE/g. The deviation in zeta potential was reduced when ω-3 FAs were co-treated with various tea extracts, indicating that the micelle of ω-3 FAs is stable. The intestinal absorption in Caco-2 cells increased by up to 34.53% for EPA and 60.23% for DHA with various tea extracts compared to ω-3 FAs alone. The co-treatment with GTE35 and Adiphenon™ did not alter the expression of P-glycoprotein (P-gp) compared to ω-3 FAs alone, which implies the efflux of tea polyphenols, such as catechins, could be limited due to the suppression of P-gp by ω-3 FA. The results from the current study suggest that the co-intake of ω-3 FAs with various tea extracts could increase the bioavailability of ω-3 FAs by preventing oxidation, stabilizing micelle structures, and minimizing intestinal efflux. Full article
(This article belongs to the Special Issue Nutrients and Functional Substances in Plant-Based Foods)
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