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Chemical and Functional Properties of Food and Natural Products: 2nd Edition

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

Deadline for manuscript submissions: 15 April 2025 | Viewed by 6936

Special Issue Editors

Prof. Dr. Teresa Leszczyńska

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Guest Editor
Department of Human Nutrition and Dietetics, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland
Interests: health-promoting properties of food; chronic non-communicable diseases; assessment of human nutrition and nutritional status
Special Issues, Collections and Topics in MDPI journals
Dr. Joanna Kapusta-Duch

E-Mail Website
Guest Editor
Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture, 30-149 Krakow, Poland
Interests: assessment of the basic composition of food: the influence of functional additives, technological processes, packaging, and storage on selected health quality parameters of food products
Special Issues, Collections and Topics in MDPI journals
Dr. Ewa Piątkowska

E-Mail Website
Guest Editor
Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture, 30-149 Krakow, Poland
Interests: human nutrition; antioxidant and anti-inflammatory properties; plant food
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food properties that reduce the risk of chronic non-communicable diseases represent an important issue, both for scientists and consumers.

The functional and health properties of food depend not only on the content of nutrients, non-nutrients, and chemical pollutants, but also on the various methods of its treatment.

The aim of modern methods of food processing, preservation, and storage is to modify both techniques and parameters, as well as the composition of food, in order to obtain a product with widely understood pro-health properties, including anti-oxidant, anti-inflammatory, anti-atherosclerotic, anti-hypertensive, anti-cancer, immune-boosting, and many other properties.

This Special Issue will be dedicated to new perspectives regarding the chemical and functional properties of foods and other natural products.

Subjects that will be discussed in this Special Issue will focus not only on modern methods, technologies, and the further handling of food prior to its consumption, but also on the verification of its properties in animal or human studies.

Prof. Dr. Teresa Leszczyńska
Dr. Joanna Kapusta-Duch
Dr. Ewa Piątkowska
Guest Editors

Manuscript Submission Information

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 100 words) can be sent to the Editorial Office for announcement on this website.

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

  • chemical properties of food
  • health properties of food
  • modern methods of functional food production
  • animal research
  • human studies

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Related Special Issue

Published Papers (6 papers)

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Research

13 pages, 1661 KiB  
Article
Microencapsulated Pomegranate Juice Reduces Metabolic Syndrome (MetS) Criteria in Wistar Rats with MetS Induced with 30% Sucrose
by José Antonio Guerrero-Solano, Juan Carlos Cancino-Díaz, Osmar Antonio Jaramillo-Morales, Mirandeli Bautista, Juan Pablo Hernández-Uribe, José Moisés Talamantes-Gómez, Carmen Valadez-Vega, Helen Belefant-Miller and Gabriel Betanzos-Cabrera
Appl. Sci. 2024, 14(22), 10281; https://doi.org/10.3390/app142210281 - 8 Nov 2024
Viewed by 500
Abstract
Pomegranate juice possesses therapeutic properties against metabolic syndrome. Microencapsulation of pomegranate juice (MPJ) may extend its shelf life; however, further research is necessary to ascertain its comparative efficacy with fresh juice. This work evaluated the effect of MPJ in an animal model with [...] Read more.
Pomegranate juice possesses therapeutic properties against metabolic syndrome. Microencapsulation of pomegranate juice (MPJ) may extend its shelf life; however, further research is necessary to ascertain its comparative efficacy with fresh juice. This work evaluated the effect of MPJ in an animal model with induced metabolic syndrome (MetS). MetS was induced in Male Wistar rats by administering 30% sucrose orally for 22 weeks. Once MetS was verified in the animals, seven groups were formed as follows: control (Ctrl); MetS; MetS + Placebo; Ctrl + MPJ; MetS + MPJ1 600; MetS + MPJ2 1800; and MetS + MPJ3 2900 mg/kg. Systolic and diastolic blood pressure, glucose, triglycerides, and total HDL-c levels in the MetS + MPJ groups improved significantly (p < 0.05) vs. the MetS group at the end of the study. Microencapsulation maintained the anti-metabolic-syndrome properties of pomegranate juice and could be used to control metabolic syndrome. Full article
(This article belongs to the Special Issue Chemical and Functional Properties of Food and Natural Products: 2nd Edition)
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11 pages, 1514 KiB  
Article
Neuroprotective, Anti-Hyperpigmentation, and Anti-Diabetic Effects and Bioaccessibility of Flavonoids in Ginkgo Leaf Infusions from Green and Yellow Leaves
by Iva Jurčević Šangut, Ivana Šola and Dunja Šamec
Appl. Sci. 2024, 14(22), 10231; https://doi.org/10.3390/app142210231 - 7 Nov 2024
Viewed by 491
Abstract
Ginkgo (Ginkgo biloba L.) is a widely used medicinal plant, with its green spring leaves commonly utilized for preparing extracts with various therapeutic properties, and leaf infusions also frequently employed. This study aimed to evaluate the in vitro neuroprotective, anti-hyperpigmentation, anti-diabetic, and [...] Read more.
Ginkgo (Ginkgo biloba L.) is a widely used medicinal plant, with its green spring leaves commonly utilized for preparing extracts with various therapeutic properties, and leaf infusions also frequently employed. This study aimed to evaluate the in vitro neuroprotective, anti-hyperpigmentation, anti-diabetic, and antioxidant activities, as well as the flavonoid content and its bioaccessibility, of ginkgo leaf infusions, comparing leaves collected in spring and autumn. Infusions made from yellow leaves, both those collected directly from the tree and fallen leaves, exhibited significantly higher total polyphenol content (3.2-fold and 2.5-fold, respectively) and flavonoid content (3.1-fold and 2.4-fold, respectively), along with greater flavonoid bioaccessibility in the salivary phase. These infusions also demonstrated enhanced tyrosinase inhibition (6.0-fold and 5.7-fold, respectively) and antioxidant activity (4.8-fold and 3.5-fold, respectively). Notably, infusions from fallen yellow leaves showed 2.5-fold higher acetylcholinesterase inhibition compared to spring leaf infusions, while α-glucosidase inhibition remained comparable across all samples. These findings suggest that yellow ginkgo leaves, including those that have fallen, could be considered a valuable material for making infusions with potential neuroprotective, anti-hyperpigmentation, and anti-diabetic properties. Full article
(This article belongs to the Special Issue Chemical and Functional Properties of Food and Natural Products: 2nd Edition)
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12 pages, 297 KiB  
Article
Basic Chemical Composition, Selected Polyphenolic Profile and Antioxidant Activity in Various Types of Currant (Ribes spp.) Fruits
by Ewelina Kierońska, Joanna Skoczylas, Kinga Dziadek, Urszula Pomietło, Ewa Piątkowska and Aneta Kopeć
Appl. Sci. 2024, 14(19), 8882; https://doi.org/10.3390/app14198882 - 2 Oct 2024
Cited by 1 | Viewed by 714
Abstract
Black currants are more popular and consumed more often than red and white ones. These fruits are low in calories, and they are recognised as a rich source of vitamin C. It can be hypothesised that currant fruits, depending on the colour, may [...] Read more.
Black currants are more popular and consumed more often than red and white ones. These fruits are low in calories, and they are recognised as a rich source of vitamin C. It can be hypothesised that currant fruits, depending on the colour, may differ in the profile of polyphenolic compounds, antioxidant activity and basic composition. The objective of this study was to determine the basic chemical composition, selected polyphenolic compound profile and antioxidant activity of black, red and white currant fruits collected over two years. Red currant fruits had a higher protein content, than black currant fruits, which had the lowest. The highest fat content was found in white currants and the lowest in black currants. The black currant variety was the richest in total carbohydrates. The highest amount of total polyphenols was found in black currant fruits and the lowest in red currant fruits. In all types of currant fruit, catechin was the major phenolic compound. However it showed the highest difference between types of currants. It was observed that red currant fruits had the highest antioxidant activity when tested with the ABTS+ and FRAP methods, and the lowest was found in white currant fruits. The highest antioxidant activity, tested by the FRAP method, occurred in black currant fruits, while the lowest was observed in white currant fruits. Full article
(This article belongs to the Special Issue Chemical and Functional Properties of Food and Natural Products: 2nd Edition)
22 pages, 1799 KiB  
Article
The Nutritional Value Adequacy and Microbiological Quality of Canned Foods for Puppies and Adult Dogs
by Katarzyna Kazimierska, Wioletta Biel, Robert Witkowicz and Jolanta Kochel-Karakulska
Appl. Sci. 2024, 14(2), 760; https://doi.org/10.3390/app14020760 - 16 Jan 2024
Cited by 1 | Viewed by 2058
Abstract
The pet food industry’s growth, driven by increased demand for premium options, emphasizes the popularity of canned dog foods due to their palatability and convenience. This study evaluates the nutritional and microbiological quality of canned dog food for puppies and adult dogs, with [...] Read more.
The pet food industry’s growth, driven by increased demand for premium options, emphasizes the popularity of canned dog foods due to their palatability and convenience. This study evaluates the nutritional and microbiological quality of canned dog food for puppies and adult dogs, with and without grains, immediately after opening and following 24 h of incubation simulating home storage conditions. The grain-free products exhibited higher protein and energy levels, while the grain-included products contained more ether extract, crude ash, and nitrogen-free extract. Age-specific differences revealed higher ether extract, crude ash, crude fiber, and energy in growing dog foods and more nitrogen-free extract in adult dog foods. Discrepancies between labeled nutrient values and laboratory results indicated overstatements for ether extract and underestimations for protein and crude ash. A microbiological analysis showed that the canned dog foods were generally safe when opened, but after 24 h, 85% exhibited bacterial presence, emphasizing the need for rigorous evaluation. A statistical analysis did not confirm associations between grain presence or age group and microbiological contamination. This study underscores the importance of accurate labeling for nutritional value and emphasizes the need for microbiological safety evaluations, especially in regions lacking specific regulatory standards, to ensure pet food safety and nutritional adequacy. Full article
(This article belongs to the Special Issue Chemical and Functional Properties of Food and Natural Products: 2nd Edition)
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11 pages, 608 KiB  
Article
Antioxidant Activity and Peptide Levels of Water-Soluble Extracts of Feta, Metsovone and Related Cheeses
by Athina Kalle, Ioannis Lambropoulos, Konstantinos Bourazas and Ioannis G. Roussis
Appl. Sci. 2024, 14(1), 265; https://doi.org/10.3390/app14010265 - 28 Dec 2023
Viewed by 1179
Abstract
The purpose of the present study was to evaluate the antioxidant, anti-inflammatory activity and peptide levels of Feta cheese and other brined cheeses, and Metsovone cheese and other smoked cheeses. Feta, goat and cow cheeses are classified as brined. Feta cheese is made [...] Read more.
The purpose of the present study was to evaluate the antioxidant, anti-inflammatory activity and peptide levels of Feta cheese and other brined cheeses, and Metsovone cheese and other smoked cheeses. Feta, goat and cow cheeses are classified as brined. Feta cheese is made exclusively from ewe milk or ewe milk with the addition of a small amount of goat milk. Metsovone and other smoked cheeses are made from cow milk with a possible addition of small amounts of ewe and goat milk. The antioxidant activity was determined using Folin and FRAP assays, while the peptide content was determined using Bradford and Lowry assays. The anti-inflammatory activity was assessed using the lipoxygenase inhibition assay. The assays were applied in the water-soluble extract of cheeses. The results showed that Feta cheese and brined cow cheese differed in antioxidant activity. Feta cheese and brined goat cheese also differed in both antioxidant activity and peptide levels. Specifically, Feta cheese had higher antioxidant activity in comparison with both goat and cow cheeses. As for peptide content, Feta cheese had a higher peptide level compared to goat cheese. The results also showed that Metsovone cheese and other smoked cheeses exhibited significant antioxidant activity and peptide levels. Moreover, the water-soluble extracts of all cheeses showed some anti-inflammatory activity. Full article
(This article belongs to the Special Issue Chemical and Functional Properties of Food and Natural Products: 2nd Edition)
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20 pages, 4808 KiB  
Article
Physicochemical Characteristics, Vitamin C, Total Polyphenols, Antioxidant Capacity, and Sensory Preference of Mixed Juices Prepared with Rose Fruits (Rosa rugosa) and Apple or Strawberry
by Andrzej Cendrowski, Jarosław L. Przybył and Marcin Studnicki
Appl. Sci. 2024, 14(1), 113; https://doi.org/10.3390/app14010113 - 22 Dec 2023
Viewed by 1415
Abstract
One of the main factors in the poor use of rose fruits (Rosa rugosa) for juice production is the tart-sour taste of the raw material. The aim of the present study was to evaluate the physicochemical characteristics (pH, titratable acidity, total [...] Read more.
One of the main factors in the poor use of rose fruits (Rosa rugosa) for juice production is the tart-sour taste of the raw material. The aim of the present study was to evaluate the physicochemical characteristics (pH, titratable acidity, total soluble solids, and colour), vitamin C, total polyphenols, antioxidant capacity only performed by DPPH assay, and sensory preference of mixed juices prepared on the basis of rose fruits (Rosa rugosa). The pH values, total acidity values, total soluble solids, and colour on the CIE L*a*b* scale of mixed juices were in the range of 3.47–3.96, 0.94–1.36 g citric acid/100 mL, 15.8–21.1 °Brix, and L* 77.46–87.38, a* 1.90–13.90, b* 30.18–54.39, respectively. The mixed juices showed high contents of total phenolic compounds (116.21–250.48 mg GAE/100 mL), total vitamin C (64.18–132.21 mg/100 mL), and DPPH scavenging capacity (30.15–39.23 µg Trolox/mL). Rose-apple juices (AC1 and AC2) were rated best for tartness and sourness (least tart—3.5 and 3.32, least sour—4.73 and 4.43 for AC1 and AC2 juice, respectively), and also for overall impression (4.93 and 4.86 for AC1 and AC2 juice, respectively). The mixed-rosa juices can be an alternative for adding nutritional value. Full article
(This article belongs to the Special Issue Chemical and Functional Properties of Food and Natural Products: 2nd Edition)
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