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Application and Extraction of Bioactive Compounds and Antioxidants in Food and Plants

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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 December 2026 | Viewed by 6802

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Dr. Agnieszka Nawirska-Olszańska

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Guest Editor

Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland
Interests: fruits and vegetables; antioxidant activity; bioactive compounds: polyphenols, anthocyanins, carotenoids, sugar and organic acid; microencapsulation
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Dr. Maciej Oziembłowski

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Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, 50-375 Wrocław, Poland
Interests: new methods of food preservation; pulsed electric fields; microwave treatment; bioactive components; traditional and regional food; nutrigenomics and nutrigenetics; historical and modern eating habits
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Bioactive compounds and antioxidant activity are very important factors determining the quality of food and characterizing vegetation. The content of compounds such as polyphenols, carotenoids, organic acids, and vitamins affects our development and well-being. Currently, consumers are more aware and want to know what components are in their food and what is hidden in edible plants. They want to be shown the content of bioactive compounds and antioxidant activity of their food. They also want to know what effect bioactive compounds and antioxidants have and how we can extract them. The articles of interest for this Special Issue concern the method of extraction and the possibilities of their use of bioactive compounds and antioxidant activity. Potential topics include, but are not limited to:

Comparison of bioactive compound content and antioxidant activity of different food products (plant and animal) with plant additives;
Use of plant extracts to enhance antioxidant activity;
Linking bioactive compound content with their antioxidant activity;
Impact of antioxidant activity of plant materials on human health.

Dr. Agnieszka Nawirska-Olszańska
Dr. Maciej Oziembłowski
Guest Editors

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Keywords

bioactive compounds
antioxidant activity
polyphenols
carotenoids
organic acids
vitamins

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Published Papers (8 papers)

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Research

24 pages, 1509 KB

Open AccessArticle

Fermentation of Apple Pomace: Bioactive Lipid Extracts with Antioxidant, Anti-Inflammatory and Antithrombotic Activities in a Cement Tank System

by Vasileios D. Prokopiou, Meggie Louzi, Emmanouil Tsavdaridis, Maria Kokontini, Spyridoula Tsataliou, Aikaterini Eirini Zontanou, Christos Plakidis, Anna Ofrydopoulou, Zoi S. Metaxa and Alexandros Tsoupras

Appl. Sci. 2026, 16(10), 5093; https://doi.org/10.3390/app16105093 - 20 May 2026

Viewed by 73

Abstract

Efficient use of agro-industrial residues is central to developing a circular bioeconomy. In this study, apple pomace was used as a feedstock for fermentation with water kefir cultures to investigate the formation of bioactive compounds and evaluate their functional biological effects. The effects of fermentation in a cement tank were compared to a reference fermentation system using a conventional glass vessel, focusing on physicochemical parameters and biological activity. Despite differences in pH evolution, no significant differences between the two fermentation systems were found in antioxidant capacity, total phenolic and carotenoid content, or inhibitory activity against platelet aggregation. Lipid extracts from both systems showed strong antioxidant properties and pronounced inhibitory activity against platelet-activating factor (PAF)- and ADP-induced aggregation, with significantly lower IC₅₀ values for PAF (p < 0.05), indicating enhanced anti-inflammatory specificity. These effects may be attributed to the synergistic interaction of fermentation-derived bioactives, including polar lipids, aglycone flavonoids, and carotenoids. Importantly, fermentation in a cement tank did not compromise biofunctional performance, highlighting its potential as a low-cost and scalable alternative for bioprocessing. Overall, these findings demonstrate that water kefir fermentation can efficiently convert low-value fruit residues into bioactive-rich matrices, providing a sustainable and environmentally friendly approach aligned with EU and UN circular economy frameworks for waste reduction and resource valorization. Full article

(This article belongs to the Special Issue Application and Extraction of Bioactive Compounds and Antioxidants in Food and Plants)

29 pages, 3552 KB

Open AccessArticle

The Influence of Flow Microwave Pasteurization Parameters and Variety of Blue Honeysuckle Berry on Selected Quality Parameters of Nectars

by Natalia Polak, Stanisław Kalisz and Bartosz Kruszewski

Appl. Sci. 2026, 16(10), 4885; https://doi.org/10.3390/app16104885 - 14 May 2026

Viewed by 239

Abstract

Continuous-flow microwave (MW) pasteurization is a relatively new and still poorly understood preservation method with great potential for industrial applications. The raw material for the research was blue honeysuckle berries (Lonicera caerulea var. kamtschatica Sevast.), which are considered a rich source of bioactive compounds. This study investigated the effects of various MW power (2100 W, 2400 W, 2700 W, 3000 W), traditional pasteurization parameters (90 °C/10 min), and blue honeysuckle berry varieties (Aurora and Indigo) on the quality of nectars after the preservation process and during 16 weeks of cold storage (4 °C). Physicochemical measurements were performed (pH, titratable acidity, total soluble solids, nephelometric turbidity), together with spectrophotometric (total polyphenol content, antioxidant activity, color parameters) and chromatographic (L-ascorbic acid, anthocyanins, phenolic acids, iridoids) analyses. A slight effect of MW power on pH, total soluble solids, total titratable acidity, turbidity, and color parameters was demonstrated. Immediately after preservation, the ∆E* values of the samples subjected to MW ranged from 0.48 to 1.06, while after PT they ranged from 1.90 to 5.83. Considering the content of bioactive components, it has been proven that the MW method is more beneficial than traditional pasteurization due to a higher retention of anthocyanins (1–6% reduction or 1–5% increase after MW or 5–16% reduction after PT—values for the individual anthocyanins) and partially higher antioxidant activity. After 16 weeks of storage, MW-treated samples contained more anthocyanins and total polyphenols than untreated samples. The study showed the negligible effect of MW processing on iridoid content; these compounds were the most stable bioactive compounds present in the preserved nectars during storage (changes of up to 5%). Full article

(This article belongs to the Special Issue Application and Extraction of Bioactive Compounds and Antioxidants in Food and Plants)

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19 pages, 1130 KB

Open AccessArticle

Unlocking Rosaceae Family as a Source of Natural Antioxidants: Extraction Strategy Shapes Polyphenolic Fingerprint and Bioactivity

by Małgorzata Olszowy-Tomczyk, Katarzyna Karczmarz and Dorota Wianowska

Appl. Sci. 2026, 16(8), 3696; https://doi.org/10.3390/app16083696 - 9 Apr 2026

Viewed by 354

Abstract

Diet plays a fundamental role in maintaining human health, which has intensified scientific interest in bioactive food constituents and contributed to the development of functional foods. Polyphenols, one of the most important groups of plant secondary metabolites, are valued for their strong antioxidant properties and potential health benefits. Species belonging to the Rosaceae family, including Rosa, Crataegus, and Pyracantha, are recognized as promising sources of phenolic compounds, although their chemical profiles and antioxidant potential remain insufficiently characterized. The aim of this study was to quantitatively assess selected phenolic compounds in extracts obtained from ripe fruits of selected Rosaceae species and cultivars. The extracts were prepared using ultrasound-assisted solvent extraction, pressurized liquid extraction, and matrix solid-phase dispersion. The resulting samples were subsequently subjected to comprehensive analyses of their chemical composition and antioxidant capacity. These extraction techniques differ substantially in their operational principles and process parameters; notably, ultrasound-assisted solvent extraction and pressurized liquid extraction require more complex and tightly controlled conditions, whereas matrix solid-phase dispersion constitutes a comparatively simpler and less parameter-dependent approach. The results revealed distinct phenolic profiles among the examined species and confirmed the presence of compounds exhibiting strong antioxidant activity. Collectively, these findings broaden current knowledge of the phytochemical diversity present in Rosaceae fruits and underscore their potential as natural sources of bioactive constituents relevant to the development and formulation of functional food products. Full article

(This article belongs to the Special Issue Application and Extraction of Bioactive Compounds and Antioxidants in Food and Plants)

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12 pages, 890 KB

Open AccessArticle

Analysis of Kafirin Content in Sorghum Sprouts Cultivated in a Temperate Climate

by Anna Przybylska-Balcerek, Jakub Frankowski and Kinga Stuper-Szablewska

Appl. Sci. 2026, 16(3), 1485; https://doi.org/10.3390/app16031485 - 2 Feb 2026

Viewed by 410

Abstract

Previous studies on kafirins in sorghum (Sorghum bicolor Moench) have focused mainly on grain and sprouts grown under tropical and subtropical climate conditions, while data on the content and fractional composition of kafirins in sorghum sprouts cultivated in temperate climates are scarce. In particular, the influence of the northern growing conditions, characteristic of Central Europe, on sorghum storage proteins has not yet been described, despite the fact that sorghum is currently cultivated in Poland. This study aimed to determine the total kafirin content and the distribution of α-, β-, and γ-kafirin fractions in sprouts of white and red sorghum grown under temperate climate conditions in Poland. Six-day-old sprouts were freeze-dried and extracted using a Tris-HCl/SDS/β-mercaptoethanol buffer. Kafirin content was quantified using the Bradford assay, SDS-PAGE, and HPLC, with method validation performed for accuracy, precision, and linearity. Total kafirin content ranged from 5.5 to 7.0 g/100 g dry matter (DM), with α-kafirin as the predominant fraction (4.2–5.0 g/100 g DM), followed by β-kafirin (0.5–1.0 g/100 g DM) and γ-kafirin (0.2–0.6 g/100 g DM). Sprouts of red sorghum varieties showed significantly higher total kafirin levels and a greater proportion of the γ-fraction, which may be associated with differences in protein structural properties and could suggest potential bioactivity, as indicated by previous literature. However, no direct functional or bioactivity assays were performed in this study. Statistical analysis revealed significant differences among selected sorghum varieties in total kafirin content and the proportion of the γ fraction (p < 0.05), with α being the dominant fraction in all tested samples. These results provide, for the first time, detailed data on the kafirin composition of sorghum sprouts grown in a temperate climate and address a key gap in the literature concerning the effect of environmental conditions on sorghum storage proteins. The findings support further research on the use of sorghum sprouts as a raw material for functional foods, protein-enriched products, and animal feed under European growing conditions. Full article

(This article belongs to the Special Issue Application and Extraction of Bioactive Compounds and Antioxidants in Food and Plants)

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14 pages, 2089 KB

Open AccessArticle

Pulsed Electric Field Treatment of Berry Fruit Seeds: Effect on Phenolic Compound Recovery

by Iga Piasecka-Lenartowicz, Stanisław Kalisz, Artur Wiktor and Agata Górska

Appl. Sci. 2025, 15(24), 13006; https://doi.org/10.3390/app152413006 - 10 Dec 2025

Cited by 3 | Viewed by 719

Abstract

Pulsed electric field (PEF) technology represents a promising non-thermal method for enhancing the extraction of bioactive compounds from plant matrices. This study investigated the influence of PEF treatment on the bioactive compounds composition of aqueous extracts obtained after processing blackcurrant, redcurrant, chokeberry, raspberry, and blackberry seeds. The seeds were treated at 8 kV or 10 kV electrode voltage, and 50 kJ/kg energy input, and the resulting extracts were analyzed for total polyphenol content (TPC), antioxidant capacity (ABTS and DPPH assays), anthocyanin composition (HPLC-DAD), and color parameters (L*, a*, b*). The PEF treatment significantly enhanced the release of polyphenols, anthocyanins, and antioxidant compounds, particularly in chokeberry, raspberry, and blackberry seed extracts. Extracts obtained after PEF treatment exhibited higher TPC, in a range between 0.57 and 3.00 mg GAE/g, and higher radical scavenging activity in a range 2.33–35.07 µmol TE/g in ABTS assay and 1.07–12.27 µmol TE/g in DPPH assay. Also, more intense red coloration was determined, confirming that electroporation facilitated pigment and phenolic migration into the aqueous phase. These findings demonstrate that PEF is an efficient and solvent-free intensification technique for the valorization of berry by-products, generating aqueous fractions rich in natural antioxidants and colorants that support circular and sustainable fruit-processing practices. Full article

(This article belongs to the Special Issue Application and Extraction of Bioactive Compounds and Antioxidants in Food and Plants)

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28 pages, 1049 KB

Open AccessArticle

Rowanberry Nectar—The Effect of Preparation Method, Sweetener Addition, and Storage Condition on Bioactive Compounds

by Marta Wilk, Mirosława Teleszko, Paulina Nowicka, Przemysław Seruga and Aneta Wojdyło

Appl. Sci. 2025, 15(23), 12674; https://doi.org/10.3390/app152312674 - 29 Nov 2025

Cited by 1 | Viewed by 732

Abstract

Rowanberries (Sorbus aucuparia) are valued for their high content of bioactive compounds. This study examined the effects of sweeteners (sucrose, xylitol, erythritol, steviol glycosides), fruit pulp preparation (fresh vs. steamed), and storage conditions (4 °C and 30 °C, 3 months) on the composition of rowanberry nectars. Polyphenols were quantified using LC-PDA-QTOF/MS and UPLC-PDA-FL, and carotenoids, organic acids, antioxidant capacity (FRAP), and physicochemical properties were also determined. Steaming increased total polyphenol levels in nectars by 13–52%, with the highest values observed in formulations containing steviol glycosides (up to 1833 mg/100 mL). Changes in carotenoid content during storage varied depending on the sweetener type. In steamed nectars with erythritol stored at 4 °C, carotenoid levels remained close to those measured in the corresponding unsweetened steamed sample. Storage influenced turbidity and viscosity in all variants, with the largest viscosity increases recorded in stevia- and erythritol-sweetened nectars. Overall, the combined effects of fruit preparation, sweetener type, and storage determined the final composition and stability of rowanberry nectars. Full article

(This article belongs to the Special Issue Application and Extraction of Bioactive Compounds and Antioxidants in Food and Plants)

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17 pages, 1060 KB

Open AccessArticle

Impact of Purification Methods on the Antioxidant Properties of Tannin-Rich Extracts Obtained from Berry Fruit By-Products

by Agnieszka Hejduk, Michał Sójka and Robert Klewicki

Appl. Sci. 2025, 15(21), 11701; https://doi.org/10.3390/app152111701 - 1 Nov 2025

Cited by 1 | Viewed by 977

Abstract

This study evaluates how different purification methods influence the antioxidant properties of polyphenol-rich berry pomace extracts, taking into account both the source of the pomace and the purification strategy used. The extracts were obtained from raspberry, blackberry, strawberry, and wild strawberry pomaces derived from the production of unclarified juices and purées. The extracts were analyzed in three states: crude (CEX), purified using Amberlite XAD 1600N adsorbent resin (XAD), and purified via size-exclusion chromatography (SEC) on a gel filtration resin. Ellagitannins, flavanols, and anthocyanins were determined using HPLC-DAD-FD methods. Antioxidant properties were determined based on: total antioxidant compounds, DPPH radical scavenging activity, and Fe³⁺ ion reduction power. Purification significantly enhanced the concentration of antioxidant compounds, which increased 2-fold with the XAD method and more than 3-fold using SEC. The extracts exhibited strong DPPH radical scavenging activity, ranging from 65% to 90% for raspberry and blackberry extracts and from 34% to 95% for strawberry and wild strawberry extracts, depending on the degree of purification. Similarly, Fe³⁺-reducing power increased 2- to 6-fold in extracts purified using XAD and SEC compared to crude extracts. Purification via size-exclusion chromatography enabled the separation of tannin-rich and anthocyanin-rich extract fractions. Ellagitannins were the main class of polyphenols contributing to the enhanced antioxidant potential. Anthocyanins contributed significantly to antioxidant activity only in the case of blackberry extracts. Full article

(This article belongs to the Special Issue Application and Extraction of Bioactive Compounds and Antioxidants in Food and Plants)

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16 pages, 1454 KB

Open AccessArticle

Effect of Ultrasound-Assisted Convective Drying on the Content of Bioactive Compounds and Drying Rate of Strawberry Slices

by Jan Piecko, Monika Mieszczakowska-Frąc, Karolina Celejewska, Niall Dickinson and Justyna Szwejda-Grzybowska

Appl. Sci. 2025, 15(16), 8947; https://doi.org/10.3390/app15168947 - 13 Aug 2025

Cited by 2 | Viewed by 1444

Abstract

The strawberry is the most widely consumed berry in Europe, with a high content of minerals and bioactive compounds. During drying, the bioactive compounds are concentrated, but also partially degraded due to the interaction of high temperature and oxygen, among other factors. In this study, the effect of ultrasound support during the drying of strawberry slices of two cultivars, ‘Florence’ and ‘Alba’, was investigated. The effect of ultrasound application on the rate of drying, the retention of phenolic compounds and ascorbic acid, as well as the total colour difference, was measured. The time of ultrasonic-assisted drying was shorter than unassisted drying for the ‘Florence’ and ‘Alba’ cultivars, respectively, 35.7% and 34.6%. In addition, the dried product obtained with ultrasound had comparable antioxidant activity and polyphenol content. It was also shown that ultrasound can be successfully used in convective dryers without major equipment modifications. Full article

(This article belongs to the Special Issue Application and Extraction of Bioactive Compounds and Antioxidants in Food and Plants)

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