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Advances in Natural Products: Extraction, Bioactivity, Biotransformation, and Applications

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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: 20 May 2026 | Viewed by 5419

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Special Issue Editors

Dr. Ena Cegledi

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Guest Editor

Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Interests: food science and technology; food processing; food chemistry; food processing and engineering

Dr. Ana Dobrinčić

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Guest Editor

Dr. Antonios E. Koutelidakis

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Laboratory of Nutrition and Public Health, Unit of Human Nutrition, Department of Food Science and Nutrition, University of the Aegean, 10 Ierou Lochou & Makrygianni Str., 81400 Myrina, Greece
Interests: nutrition and health; functional foods; bioactive compounds; bioactivity and bioavailability; phytochemicals and chronic diseases
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Special Issue Information

Dear Colleagues,

Natural products, derived from a wide variety of biological sources including higher plants, algae, and microorganisms, have gained significant attention due to their structural diversity and promising bioactivities. These compounds play a crucial role in the development of novel pharmaceuticals, nutraceuticals, cosmetics, and functional foods.

This Special Issue aims to highlight the latest advancements in the extraction, characterization, and valorization of natural products from medicinal and aromatic plants, edible and non-edible herbs, underutilized or discarded plant biomass, seaweeds, microalgae and microorganisms. We welcome original research and review articles that explore innovative and green extraction technologies, comprehensive phytochemical profiling, and structure–activity relationships.

Additionally, special attention will be given to studies investigating the biological activities (e.g., antioxidant, antimicrobial, anti-inflammatory, cytotoxic, neuroprotective) of natural products, as well as those exploring biotransformation approaches to enhance their functionality, bioavailability, or stability. Manuscripts addressing the application of natural products in food, pharmaceutical, cosmetic, or agricultural formulations are also highly encouraged.

Topics of interest include, but are not limited to, the following:

Innovative extraction methods (e.g., ultrasound-assisted, supercritical fluid, deep eutectic solvents).
Identification and quantification of bioactive compounds.
Bioactivity screening and mechanistic insights.
Biotechnological and enzymatic biotransformations.
Functional formulation and product development.

We look forward to your valuable contributions to this Special Issue, which aims to highlight the growing potential of natural products in science and industry.

Dr. Ena Cegledi
Dr. Ana Dobrinčić
Dr. Antonios E. Koutelidakis
Guest Editors

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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 250 words) can be sent to the Editorial Office for assessment.

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. Applied Sciences 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 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 extracts
algae extracs
microorganisms
underutilized biomass
bioactive compounds
green extraction
biotransformation
phytochemical profiling
functional food

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Published Papers (8 papers)

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Research

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21 pages, 960 KB

Open AccessArticle

Antidiabetic and Anti-Inflammatory Potential of Sorbus aucuparia Fruits (Rowanberries) from Romania

by Elena Neagu, Gabriela Paun, Camelia Albu, Georgiana Badea, Ana Maria Seciu-Grama and Gabriel Lucian Radu

Appl. Sci. 2025, 15(23), 12585; https://doi.org/10.3390/app152312585 - 27 Nov 2025

Viewed by 224

Abstract

This study aimed to obtain extracts concentrated in polyphenolic compounds from Sorbus aucuparia fruits and evaluate their antioxidant, antidiabetic, anti-inflammatory, and cytotoxic potential. Two modern extraction methods were used, ultrasound-assisted extraction (UAE) and accelerated solvent extraction (ASE), to obtain hydroalcoholic extracts (50% EtOH v/v, 15% mass), then the extracts were purified and concentrated by membrane technologies and analyzed spectrophotometrically and chromatographically. HPLC analysis revealed the predominant polyphenolic compounds as chlorogenic acid (526.08 ± 23.35 µg/mL), rutin (36.07 ± 1.23 µg/mL), and caffeic acid (34.41 ± 1.21 µg/mL). The antidiabetic and anti-inflammatory potential of the extracts was analyzed spectrophotometrically by testing their capacity to inhibit α-amylase and α-glucosidase, and, respectively, hyaluronidase (HYA) and lipoxygenase (LOX). The cytotoxic potential of the extracts was tested on the mouse fibroblast NCTC clone L929 cell line. The concentrated ASE extracts showed a pronounced inhibitory activity on the tested enzymes: IC₅₀α-glucosidase was 13.50 ± 0.96 µg/mL, (IC₅₀acarbose was 20.19 ± 1.67 µg/mL), IC₅₀α-amylase was 23.74 ± 1.32 µg/mL (IC₅₀acarbose was 22.65 ± 1.27 µg/mL), and IC_50LOX was 24.30 ± 1.54 µg/mL (IC₅₀ibuprofen was 26.91 ± 1.27 µg/mL), IC₅₀HYA was 43.04 ± 2.19 µg/mL (IC₅₀ibuprofen was 51.54 ± 3.67 µg/mL). Also, the concentrated UAE extracts presented inhibitory activity superior to or close to that of the standard used, as follows: IC₅₀HYA was 48.49 ± 3.15 µg/mL (IC₅₀ibuprofen was 51.54 ± 3.67 µg/mL) and IC₅₀α-glucosidase was 21.53 ± 1.25 µg/mL (IC₅₀acarbose was 20.19 ± 1.67 µg/mL). The results obtained showed that Sorbus aucuparia fruits could be used in products for diabetes and inflammatory diseases. Full article

(This article belongs to the Special Issue Advances in Natural Products: Extraction, Bioactivity, Biotransformation, and Applications)

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19 pages, 1958 KB

Open AccessArticle

The Effect of Selected Winter Wheat Cultivars and the Growing Season on the Antioxidant Activity, Polyphenol Profile, and Organoleptic Assessment of Beers Produced from Them

by Justyna Belcar, Ireneusz Tomasz Kapusta and Józef Gorzelany

Appl. Sci. 2025, 15(23), 12549; https://doi.org/10.3390/app152312549 - 26 Nov 2025

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Abstract

Wheat cultivars significantly affect the quality of grain and then malt, which are used in the production of wheat beers, determining their potential use in brewing. Nowadays, consumers are increasingly choosing products with high biological activity, even for alcoholic beverages. Furthermore, organoleptic testing is crucial, as despite their high physicochemical parameters, wheat beers may not be met with consumer acceptance. The antioxidant activity and total polyphenol content of the obtained wheat beers were determined and identified, and organoleptic analysis was performed. Wheat beers obtained from malt derived from the Elixer cultivar of wheat were characterized by the highest polyphenol profile values (3.01 mg·L⁻¹) and antioxidant activity determined by the ABTS method (0.72 mg TE·L⁻¹). The Lawina cultivar also had a high ABTS value (0.73 mg TE·L⁻¹). Total polyphenol content (89.07 mg·L⁻¹), antioxidant activity (DPPH; 1.08 mg TE·L⁻¹), antiradical activity (FRAP; 1.58 mg Fe²⁺·L⁻¹), and organoleptic profile were highest in wheat beers obtained from malt derived from the Gimantis cultivar of wheat. Based on the conducted research, it was found that beers obtained from Gimantis wheat are characterized by the best quality parameters, including antioxidant activity. The Gimantis cultivar showed the least variation in quality of wheat beers in terms of the growing season and is recommended as a wheat cultivar for the brewing industry. It is also recommended to conduct further research on beer products obtained from the analyzed winter wheat varieties, including the antioxidant potential of finished non-alcoholic products. Full article

(This article belongs to the Special Issue Advances in Natural Products: Extraction, Bioactivity, Biotransformation, and Applications)

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17 pages, 304 KB

Open AccessArticle

Sanicula europaea L. Herb and Rhizomes with Root Extracts with Hemostatic, Wound Healing, Anti-Inflammatory and Antimicrobial Activity: Phytochemical and Pharmacological Research

by Nadiia Lehin, Lyubov Grytsyk, Oleh Koshovyi, Taras Koliadzhyn, Andriy Grytsyk, Andriy Kaplaushenko, Oleksandr Panasenko and Ain Raal

Appl. Sci. 2025, 15(22), 12293; https://doi.org/10.3390/app152212293 - 19 Nov 2025

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Abstract

Sanicula europaea L. (Apiaceae), commonly known as European sanicle, has long been used in traditional medicine as a hemostatic agent, for accelerating wound healing, and for treating inflammatory and dermatological conditions. However, scientific evidence supporting these uses remains limited. Comprehensive phytochemical and pharmacological screening of extracts from the herb and rhizomes with roots of S. europaea holds promise, as aqueous and hydroethanolic extracts were obtained from its aerial and underground parts. Phytochemical analysis identified 16 phenolic compounds, including tannins, flavonoids (3.61–5.46% in the herb extracts; 0.13–0.21% in the rhizome-root extracts), hydroxycinnamic acids, and coumarin. The total phenolic content in the extracts ranged from 11.08% to 15.02%. Rosmarinic acid was the most abundant among the hydroxycinnamic acids. Quercetin and apigenin emerged as the leading flavonoids, and epicatechin gallate and gallocatechin were identified as the predominant tannin-related compounds. All tested extracts demonstrated anti-inflammatory activity in a formalin-induced paw oedema model. Hemostatic properties were assessed using the Duke bleeding time method, and the herb extracts significantly reduced bleeding time. The use of herb extracts also accelerated wound healing. Both herb and rhizome-root extracts exhibited inhibitory effects against P. aeruginosa, E. coli, P. vulgaris, S. aureus, and S. epidermidis in the agar diffusion method with paper discs. Based on the results of pharmacological screening, herb extracts of S. europaea demonstrated pronounced hemostatic, wound-healing, anti-inflammatory, and antimicrobial activities. Future studies should focus on expanding the experimental model and conducting clinical trials to assess safety, optimal dosage, and long-term efficacy. Full article

(This article belongs to the Special Issue Advances in Natural Products: Extraction, Bioactivity, Biotransformation, and Applications)

16 pages, 1193 KB

Open AccessArticle

Enhancing Biscuit Nutritional Value Through Apple and Sour Cherry Pomace Fortification

by Maria Bianca Mandache, Carmen Mihaela Topală, Loredana Elena Vijan and Sina Cosmulescu

Appl. Sci. 2025, 15(21), 11823; https://doi.org/10.3390/app152111823 - 6 Nov 2025

Viewed by 454

Abstract

This research investigates the use of apple and sour cherry pomace to fortify biscuits, aiming both to improve their nutritional profile and to support the sustainable reuse of fruit processing by-products. Apple and sour cherry pomace, known for their high content of bioactive compounds, were added to biscuit formulations at inclusion levels of 5%, 10%, and 15%. Enrichment notably boosted the concentration of health-promoting constituents. Biscuits containing 15% sour cherry pomace recorded the highest amounts of polyphenols (475.16 mg gallic acid equivalents/100 g), flavonoids (204.10 mg catechin equivalents/100 g), and anthocyanins (28.58 mg cyanidin-3-glucoside equivalents/100 g). In contrast, biscuits fortified with 15% apple pomace displayed stronger antiradical activity (30.80%) and higher sugar content (46.31 g glucose equivalents/100 g) than their sour cherry counterparts. FTIR spectroscopy confirmed the presence of characteristic vibrations associated with these bioactive compounds in both the pomace and the enriched biscuits. Overall, the results show that incorporating apple and sour cherry pomace is a practical way to create functional biscuits with enhanced nutritional qualities while promoting the sustainable use of fruit industry residues. Full article

(This article belongs to the Special Issue Advances in Natural Products: Extraction, Bioactivity, Biotransformation, and Applications)

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20 pages, 4301 KB

Open AccessArticle

Chestnut Burr as a Multifunctional Filler for PLA-Based Bio-Composites: Processing, Characterization, and Antioxidant Functionality

by Tommaso Olmastroni, Simone Pepi, Milad Sarwari, Eugenio Paccagnini, Alfonso Trezza, Anna Visibelli, Pietro Lupetti, Agnese Magnani, Valter Travagli, Michela Geminiani and Annalisa Santucci

Appl. Sci. 2025, 15(21), 11743; https://doi.org/10.3390/app152111743 - 4 Nov 2025

Viewed by 499

Abstract

This study explores the valorization of chestnut burrs (Castanea sativa), an abundant agro-industrial residue, as a natural filler for polylactic acid (PLA)-based biocomposites with potential applications in additive manufacturing. PLA/chestnut burr composite filaments were prepared by melt extrusion with filler contents of 2.5%, 5%, 10%, and 15% w/w, and their chemical, thermal, morphological, and mechanical properties were systematically characterized. ATR-FTIR confirmed the absence of major chemical modifications of the PLA matrix. Thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC), the latter performed on both the extruded filaments and the material after fused deposition modeling (FDM) 3D printing, revealed a slight decrease in thermal stability with increasing filler content, coupled with enhanced crystallinity. Mechanical properties analysis showed that the addition of chestnut burrs did not negatively impact the viscoelastic behavior of the filaments. Scanning electron microscopy (SEM) highlighted good filler dispersion up to 5% loading, while higher percentages led to increased surface roughness and microvoids. Importantly, antioxidant activity assays (DPPH, ABTS, FRAP, and Folin–Ciocâlteu) demonstrated that the incorporation of chestnut burr significantly enhanced the radical-scavenging capacity, reducing power, and total phenolic content (TPC) of PLA. These functionalities were preserved, and in some cases amplified, after FDM 3D printing, indicating that the processing conditions did not degrade the bioactive constituents. Overall, chestnut burrs are confirmed as an effective multifunctional filler for PLA, improving its antioxidant activity while maintaining structural and thermal performance, supporting the development of sustainable biocomposites for emerging applications. Full article

(This article belongs to the Special Issue Advances in Natural Products: Extraction, Bioactivity, Biotransformation, and Applications)

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16 pages, 1067 KB

Open AccessArticle

Incorporation of Black Currant Pomace into Emulsions for Reducing Saturated Fat in Shortbread Cookies

by Rytis Michalkevičius, Loreta Bašinskienė, Jolita Jagelavičiūtė and Dalia Čižeikienė

Appl. Sci. 2025, 15(20), 11266; https://doi.org/10.3390/app152011266 - 21 Oct 2025

Viewed by 401

Abstract

Cookies are widely consumed bakery products valued for their pleasant taste and texture; however, their high fat content contributes significantly to their caloric density and cardiovascular diseases. Therefore, the development of alternatives for replacement of saturated and trans fatty acids in bakery goods has attracted considerable scientific interest. In this study, the potential application of structured emulsion supplemented with blackcurrant pomace (EBP) as saturated fat (margarine) replacer in shortbread cookies was investigated by employing black currant pomace/rapeseed oil/water (15/30/55 w/w/w) emulsion to replace margarine in cookies at 50 and 70% substitution; full-fat cookies were also tested as a control. With increasing EBP substitution level, the cookie diameter decreased, thickness and hardness increased, and a lower color lightness was noted. Meanwhile, total phenolic content was greater for the EBP-fortified cookies than the control. Nevertheless, the 50% margarine substituted cookie received acceptable ratings for odor, flavor, hardness, fragility, and overall acceptability by sensory evaluation. This indicates that the use of EBP as substitute of solid fats in cookies offers the advantage of producing healthier and more acceptable products depending on the degree of fat replacement. Full article

(This article belongs to the Special Issue Advances in Natural Products: Extraction, Bioactivity, Biotransformation, and Applications)

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15 pages, 966 KB

Open AccessArticle

Isolation of a Novel Bioactive Fraction from Saffron (Crocus sativus L.) Leaf Waste: Optimized Extraction and Evaluation of Its Promising Antiproliferative and Chemoprotective Effects as a Plant-Based Antitumor Agent

by Raúl Sánchez-Vioque, Julio Girón-Calle, Manuel Alaiz, Javier Vioque-Peña, Adela Mena-Morales, Esteban García-Romero, Lourdes Marchante-Cuevas and Gonzalo Ortiz de Elguea-Culebras

Appl. Sci. 2025, 15(13), 7376; https://doi.org/10.3390/app15137376 - 30 Jun 2025

Viewed by 1060

Abstract

Saffron spice is obtained from the flower’s stigmas through a labor-intensive process. However, other organs (particularly the leaves and tepals) are often regarded as waste. To investigate the health benefits of saffron leaf by-products, an optimized methodology was developed to obtain a phenol-enriched fraction. The main components of this fraction were identified by HPLC-DAD/ESI-MS and the antiproliferative and metal-chelating effects on colon cancer cells (Caco-2) and Fe²⁺ and Cu²⁺ ions, respectively, were evaluated. The process involved the extraction of saffron leaves with a 70% hydroalcoholic solution, followed by purification using liquid chromatography. Chemical characterization revealed the presence of several phenolic compounds, including flavonoids (kaempferol, luteolin and quercetin glycosides) as major constituents; whereas, in vitro assays revealed a strong dose-dependent inhibition of cell proliferation. Likewise, the sample exhibited significant iron- and copper-chelating activity, suggesting its potential as a natural chelator to help mitigate the carcinogenic effects of metal accumulation in humans. In summary, this study underscores the potential of the saffron leaf fraction as a promising natural and complementary chemoprotective agent in colorectal cancer. Additionally, these results underscore the value of agricultural by-products, supporting a circular bioeconomy by reducing environmental impact and promoting the sustainable use of natural resources. Full article

(This article belongs to the Special Issue Advances in Natural Products: Extraction, Bioactivity, Biotransformation, and Applications)

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Review

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26 pages, 635 KB

Open AccessReview

Innovative Microencapsulation Techniques of Bioactive Compounds: Impact on Physicochemical and Sensory Properties of Food Products and Industrial Applications

by Arkadiusz Szpicer, Weronika Bińkowska, Adrian Stelmasiak, Iwona Wojtasik-Kalinowska, Anna Czajkowska, Sylwia Mierzejewska, Zdzisław Domiszewski, Tomasz Rydzkowski, Joanna Piepiórka-Stepuk and Andrzej Półtorak

Appl. Sci. 2025, 15(22), 11908; https://doi.org/10.3390/app152211908 - 9 Nov 2025

Cited by 1 | Viewed by 1701

Abstract

The incorporation of bioactive compounds into food products represents a promising approach to enhance their functional and health-promoting properties. However, many bioactive compounds, such as polyphenols, essential oils, carotenoids, and omega-3 fatty acids, are highly sensitive to environmental factors, including temperature, oxygen, and light, which limits their direct application in the food industry. Microencapsulation has emerged as an innovative strategy to overcome these challenges by protecting bioactive compounds, improving their stability, controlling their release, and masking undesirable flavors or odors. This article reviews recent advances in microencapsulation techniques, including spray-drying, freeze-drying, coacervation, and innovative methods such as nanoencapsulation and electrospinning. Particular attention is given to the influence of encapsulated bioactive compounds on the physicochemical characteristics, texture, color, and sensory attributes of various food matrices. Furthermore, the paper highlights industrial perspectives, emphasizing the scalability of these techniques, regulatory considerations, and their role in the development of clean-label, functional, and sustainable food products. The findings underline the potential of microencapsulation as a key technology for the next generation of functional foods, bridging consumer expectations with industrial feasibility. Full article

(This article belongs to the Special Issue Advances in Natural Products: Extraction, Bioactivity, Biotransformation, and Applications)

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