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Editorial Board Members' Collection Series: Functional Foods

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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 (31 December 2024) | Viewed by 29254

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Dr. Haralabos Christos Karantonis

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Guest Editor

Laboratory of Food Chemistry, Biochemistry and Technology, Department of Food Science and Nutrition, University of the Aegean, 81440 Myrina, Greece
Interests: analysis of food microconstituents; mechanisms of oxidation, thrombosis, and inflammation; health effects of bioactive food microconstituents on chronic inflammatory diseases
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. José Manuel Moreno-Rojas

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Guest Editor

Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Avenida Menendez-Pidal, SN, 14004 Córdoba, Spain
Interests: food quality and traceability; specifically on the characterization of sensory; bioactive compounds of different food matrixes using several techniques (e.g., GC-MS/GC-FID, UHPLC-HRMS and EA(GC)-C-IRMS)
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The ancient Greek Hippocrates, the founder of medicine, said around 2500 years ago, "Let food be your medicine and medicine be your food." This proverb was revitalized in the 1900s, as several studies emphasized the significance of nutrition in disease prevention and the wellness promotion of human health.

Scientists, for several decades now, have been in the process of identifying physiologically active components of terrestrial and marine origin materials that have the potential to slow down various chronic conditions. These factors, together with an aging, health-conscious population, changes in food legislation, many technical advancements, and a market ready for the introduction of health-promoting foodstuffs, gave rise to the concept of "functional foods."

We are pleased to announce this Collection entitled "Editorial Board Members' Collection Series: "Functional Foods". This issue will be a collection of papers from researchers invited by the Editorial Board Members.

The aim is to provide a venue for networking and communication between applied sciences and scholars in the field of functional foods in topics such as analysis, formulations, stability, safety, bioavailability and health effects.

Dr. Haralabos Christos Karantonis
Prof. Dr. José Manuel Moreno-Rojas
Guest Editors

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Keywords

functional foods: functional ingredients
bioactive compounds
human health
human wellness bioavailability bioactivity

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Published Papers (5 papers)

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Research

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16 pages, 1234 KiB

Open AccessArticle

Effect of Fortification of Tahini with Natural Plant Origin Raw Materials on Its Bioactivity

by Panagiotis Achilladelis, Andreas Stergios Petsas and Haralabos Christos Karantonis

Appl. Sci. 2023, 13(17), 9626; https://doi.org/10.3390/app13179626 - 25 Aug 2023

Cited by 3 | Viewed by 1581

Abstract

Food fortification is a strategic approach to enhance the nutritional quality of food by incorporating bioactive compounds derived from food by-products. The objective of this study was to assess the impact on bioactivity of tahini enriched with a 4% (w/w) lyophilized microwave-ultrasound assisted extract of red grape pomace from the Limnio variety and a 6% (w/w) freeze-dried aquafaba obtained from Lemnian chickpeas of the Panagia variety. The evaluation was conducted through in vitro experiments. The samples under study were extracted by the Bligh and Dyer method and analyzed for their polyphenolic content, as well as for their content in total flavonoids. Assessment of the antioxidant capacity of the extracts was determined in vitro by the ABTS, DPPH, CUPRAC, FRAP and human blood plasma oxidation inhibition (hBPOxi) assays, while the antiplatelet activity of the extracts was determined by the Platelet Activating Factor inhibition assay (PAFi). The bioactivity of fortified tahini (LAC) was increased compared to plain tahini (Control sample). Total phenolics and total flavonoids were increased by 76% and 78%, respectively (10.7 ± 0.2 vs. 6.02 ± 0.3 and 8.5 ± 0.14 vs. 4.76 ± 0.1 μmol Trolox/g, respectively). Antioxidant activities based on ABTS, DPPH, CUPRAC, FRAP and hBPOxi were increased by 101%, 65%, 77%, 73% and 110%, respectively (52.8 ± 0.7 vs. 26.3 ± 0.4; 20.1 ± 1.6 vs. 12.2 ± 0.2; 81.9 ± 0.4 vs. 46.1 ± 2.1; 46.4 ± 4.0 vs. 26.8 ± 0.8; and 12.2 ± 0.9 vs. 5.8 ± 0.2 μmol Trolox/g, respectively), and antiplatelet activity based on PAFi was also increased by 41% (0.19 ± 0.01 vs. 0.32 ± 0.02 mg, respectively). Red grape pomace extract and aquafaba boosted tahini’s in vitro antioxidant and antiplatelet capabilities. The results indicate that the valorization of grape and chickpea processing residuals may reduce waste and improve the nutritional value of tahini. Due to its antioxidant and antiplatelet activities, fortified tahini may contribute to the prevention of chronic diseases where oxidation and thrombosis play critical roles. This study exemplifies sustainable resource use and waste reduction, as well as the importance of circular economy strategies in enhancing diets and human welfare. Full article

(This article belongs to the Special Issue Editorial Board Members' Collection Series: Functional Foods)

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14 pages, 2000 KiB

Open AccessArticle

Does the Nature of Added Bioactive Lipids Affect the Biological Properties of Yogurts?—Case Study Coconut and Avocado Oils

by Manuela Machado, Luís M. Rodríguez-Alcalá, Ana Maria Gomes and Manuela Pintado

Appl. Sci. 2023, 13(5), 3101; https://doi.org/10.3390/app13053101 - 28 Feb 2023

Cited by 5 | Viewed by 2330

Abstract

Bioactive lipids play an important role in human health and their benefits are linked to their chemical nature; for example, medium-chain fatty acids can have an important contribution to body weight management. This work aimed to test a strategy to enhance the quality profile and gastrointestinal tract resistance of previously developed vegetable oil-functionalized yogurts and further probe the biological potential of functionalized yogurts. Fortification with coconut and avocado vegetable oils led to increased nutritional value through an increase in essential fatty acids content, particularly in yogurts with vegetable oil bigels. One of the main problems with bioactive fatty acids fortification is their poor stability during in vitro digestion and consequently poor bioavailability. Despite this, the digested samples decreased lipid accumulation in Hep G2 and 3T3-L1 cells Functionalized yogurts were also responsible for high improvements in adiponectin secretion (35% for COY, 46% for CBY, 53% for AOY, and 48% ABY) compared with control yogurt. Moreover, in the inflammatory model, a reduction between 30% (for control yogurt) and 70% (for CBY) was observed for IL-6 secretion in LPS-stimulated cells. Considering these results, yogurt’s fortification with vegetable oils can be a viable alternative strategy to be scaled up for obesity management. Full article

(This article belongs to the Special Issue Editorial Board Members' Collection Series: Functional Foods)

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Review

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28 pages, 1739 KiB

Open AccessReview

Avocado and Its By-Products as Natural Sources of Valuable Anti-Inflammatory and Antioxidant Bioactives for Functional Foods and Cosmetics with Health-Promoting Properties

by Anita Marra, Vasileios Manousakis, Georgios Panagiotis Zervas, Nikolaos Koutis, Marios Argyrios Finos, Theodora Adamantidi, Ellie Panoutsopoulou, Anna Ofrydopoulou and Alexandros Tsoupras

Appl. Sci. 2024, 14(14), 5978; https://doi.org/10.3390/app14145978 - 9 Jul 2024

Cited by 9 | Viewed by 13324

Abstract

Avocado (Persea americana) is a unique fruit with exceptional nutritional and technological characteristics, as well as proposed health benefits. Moreover, the commercial utilization of avocado to make guacamole and/or to extract its oil for several applications generates massive amounts of avocado bio-wastes, including peels and seeds by-products, which further impact the environment and waste management costs. Within this article, the proposed health benefits of moderate avocado consumption, as a functional component of a balanced diet against inflammation-related chronic disorders, and its potential applications are fully addressed. The numerous bioactive compounds present in avocado fruit and its by-products, such as its bioactive phenolics, dietary fiber, and lipid bioactives like unsaturated fatty acids and polar lipids, are also thoroughly outlined. The functional anti-inflammatory, antithrombotic, and antioxidant properties of each of these bioactives and avocado extracts, are then thoroughly reviewed. Emphasis is given to these avocado-derived bioactives and extracts that have the potential to be utilized in various industrial applications, such as in functional foods, supplements, nutraceuticals, and cosmetics related health-promoting applications. The limitations and future perspectives of these applications based on avocado bioactives are also discussed. Full article

(This article belongs to the Special Issue Editorial Board Members' Collection Series: Functional Foods)

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14 pages, 639 KiB

Open AccessReview

Sorbets as Functional Food Products, Unexplored Food Matrices, Their Challenges, and Advancements

by Jackson Williams, Andrew J. McKune and Nenad Naumovski

Appl. Sci. 2023, 13(21), 11945; https://doi.org/10.3390/app132111945 - 1 Nov 2023

Cited by 2 | Viewed by 2837

Abstract

Functional foods and beverages are becoming one of the leading food products on the global market today. This is predominately due to the consumer, industry and research-related interests in the use of food-derived products for the management of several chronic conditions. The diversity of currently available functional food products also provides an opportunity for the use of fruit-based sorbets as a carrier of functional ingredients. Therefore, the aim of this literature review is to explore the use of sorbets as a functional food product, which is one commercial method that can be utilized to provide health benefits, extend the shelf life of foods, and preserve nutrients and improve taste. Firstly, we provide an overview of sorbets as a functional food matrix, their development and implications for the absorption of functional ingredients in humans. We discuss the developmental considerations of functional foods, such as the technical conditions and physicochemical and organoleptic properties through which functional foods can provide beneficial health effects. These include product stability, metabolism of the functional food ingredient, its interactions with the food matrix and limitations related to its production. There is a paucity of clinical data that investigate the long-term health effects of products claiming additional functional benefits. Given the extensive potential benefits of functional bioactive food compounds and their heavy prevalence in the market, extensive research and further regulation is needed to ensure health recommendations for large populations in longitudinal clinical studies warranting any functional claim. Full article

(This article belongs to the Special Issue Editorial Board Members' Collection Series: Functional Foods)

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51 pages, 3550 KiB

Open AccessEditor’s ChoiceReview

Solid Lipid Nanoparticles (SLNs) and Nanostructured Lipid Carriers (NLCs) as Food-Grade Nanovehicles for Hydrophobic Nutraceuticals or Bioactives

by Chuan-He Tang, Huan-Le Chen and Jin-Ru Dong

Appl. Sci. 2023, 13(3), 1726; https://doi.org/10.3390/app13031726 - 29 Jan 2023

Cited by 53 | Viewed by 8030

Abstract

Although solid lipid nanoparticles (SLNs) and nanostructured lipid carriers (NLCs) have been successfully used as drug delivery systems for about 30 years, the usage of these nanoparticles as food-grade nanovehicles for nutraceuticals or bioactive compounds has been, relatively speaking, scarcely investigated. With fast-increasing interest in the incorporation of a wide range of bioactives in food formulations, as well as health awareness of consumers, there has been a renewed urge for the development of food-compatible SLNs and/or NLCs as nanovehicles for improving water dispersibility, stability, bioavailability, and bioactivities of many lipophilic nutraceuticals or poorly soluble bioactives. In this review, the development of food-grade SLNs and NLCs, as well as their utilization as nanosized delivery systems for lipophilic or hydrophobic nutraceuticals, was comprehensively reviewed. First, the structural composition and preparation methods of food-grade SLNs and NLCs were simply summarized. Next, some key issues about the usage of such nanoparticles as oral nanovehicles, e.g., incorporation and release of bioactives, oxidative stability, lipid digestion and absorption, and intestinal transport, were critically discussed. Then, recent advances in the utilization of SLNs and NLCs as nanovehicles for encapsulation and delivery of different liposoluble or poorly soluble nutraceuticals or bioactives were comprehensively reviewed. The performance of such nanoparticles as nanovehicles for improving stability, bioavailability, and bioactivities of curcuminoids (and curcumin in particular) was also highlighted. Lastly, some strategies to improve the oral bioavailability and delivery of loaded nutraceuticals in such nanoparticles were presented. The review will be relevant, providing state-of-the-art knowledge about the development of food-grade lipid-based nanovehicles for improving the stability and bioavailability of many nutraceuticals. Full article

(This article belongs to the Special Issue Editorial Board Members' Collection Series: Functional Foods)

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