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Applied Sciences
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Enrichment of Foods with Phytonutrients
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Enrichment of Foods with Phytonutrients

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

Deadline for manuscript submissions: 30 September 2025 | Viewed by 6422

Special Issue Editors

Prof. Dr. Ioannis G. Roussis

E-Mail Website
Guest Editor
Laboratory of Food, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
Interests: cheese manufacture and ripening; wine oxidation; oil oxidation; aroma compounds; antioxidants; bioactivities; enzymes; healthy food development
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Olga Gortzi

E-Mail Website
Guest Editor
Department of Agriculture Crop Production and Rural Environment, University of Thessaly, 38446 Volos, Greece
Interests: food chemistry; food nanotechnology; bioactivity of micronutrients; antioxidants; extracted from plants; active-packaging techniques; nanoencapsulation; nanofiltration; food safety and toxicology; quality control and assurance; improving the food quality and safety; analyzing the bioactive constituents and micronutrients; producing high value-added food products and ingredients; manufacturing functional food constituents and foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Phytonutrients are bioactive compounds, such as antioxidants, vitamins, and essential minerals, that accumulate in different parts of plants, especially as a result of secondary metabolism.

Fortified or enriched foods provide health benefits beyond the supply of essential nutrients (e.g., vitamins and minerals, dietary fiber, phytochemicals, functional polysaccharides) when consumed in regular amounts within a given diet.

Functional foods are crucial for the treatment and prevention of diseases and for the monitoring and management of health systems.

These foods offer the ability to prevent and treat chronic diseases or provide a range of health benefits, including reducing the risk of chronic diseases such as heart disease, cancer, and diabetes, improving cognitive function, and boosting the immune system.

The effectiveness of bioactive foods depends on several parameters, such as nutrigenomics, bioavailability, metabolomics, and their stability within the food matrix.

Non-thermal technologies can preserve the bioavailability of food components (carbohydrates, proteins, lipids, vitamins, polyphenols, minerals, aroma compounds, and enzymes), improve their functional and technological properties, and increase recovery yields from agricultural products.

The applicability of delivery systems (including nanoemulsions, solid lipid nanoparticles, and polymeric nanoparticles) can maintain the bioavailability of phytonutrients, modify interactions with other components, and control their fate in the human body.

Proposed topics include, but are not limited to, the following: (i) chemistry of phytonutrients; (ii) health-related properties of phytonutrients; (iii) technology and nanotechnology of food enrichment with phytonutrients; (iv) functional food research and development.

The submission of original research articles, reviews, industry case studies, and short communications is welcomed and encouraged.

Prof. Dr. Ioannis G. Roussis
Prof. Dr. Olga Gortzi
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

  • phytonutrients
  • molecular nutrition
  • technology of food enrichment
  • nanofoods
  • functional foods
  • health claims
  • bioavailability

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Published Papers (4 papers)

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Research

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14 pages, 836 KiB  
Article
Chemical and Sensory Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid
by Valentina Obradović, Jurislav Babić, Antun Jozinović, Đurđica Ačkar and Drago Šubarić
Appl. Sci. 2024, 14(17), 7968; https://doi.org/10.3390/app14177968 - 6 Sep 2024
Viewed by 891
Abstract
The chemical and sensory properties of corn extrudates enriched with spray-dried tomato powder (TP) in 4, 6 and 8% ratios were researched. Two extrusion temperature regimes were used: 135/170/170 °C (E1) and 100/150/150 °C (E2). Ascorbic acid (AA) at levels of 0.5 and [...] Read more.
The chemical and sensory properties of corn extrudates enriched with spray-dried tomato powder (TP) in 4, 6 and 8% ratios were researched. Two extrusion temperature regimes were used: 135/170/170 °C (E1) and 100/150/150 °C (E2). Ascorbic acid (AA) at levels of 0.5 and 1% was also added to the raw mixtures in order to prevent the undesirable oxidation of the constituents, primarily carotenoids. AA was especially efficient in the case of the lutein content and 1% AA, but lutein originating from TP was more sensitive to the extrusion conditions than corn lutein, and zeaxanthin was more sensitive than lutein. Lycopene, α-carotene, 13-cis-β carotene and 9-cis-β carotene degraded completely in all the samples, at both extrusion regimes. The proposed models for the color of the extrudates showed the significant influence of TP and AA. Extrudates obtained at the E1 temperature regime containing 4% TP and pure corn extrudate with 1% AA were the best-rated samples by the sensory panel. Full article
(This article belongs to the Special Issue Enrichment of Foods with Phytonutrients)
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13 pages, 1499 KiB  
Article
Aqua Extracts of Lyophilized Sea Buckthorn Modify Fermentation and Quality Properties of Set-Type Yogurt
by Aikaterini Silyvridou, Anastasia Bari, Theodora Georgopoulou, Catherine Baxevanou and Persephoni Giannouli
Appl. Sci. 2024, 14(17), 7634; https://doi.org/10.3390/app14177634 - 29 Aug 2024
Viewed by 1259
Abstract
Sea buckthorn is a promising ingredient for the food industry because it is a good source of vitamins, polyphenols, phytosterols, etc. In this research, it is the first time that aqueous extracts of lyophilized sea buckthorn (LSB) 0%, 0.5%, 1%, 2%, and 3% [...] Read more.
Sea buckthorn is a promising ingredient for the food industry because it is a good source of vitamins, polyphenols, phytosterols, etc. In this research, it is the first time that aqueous extracts of lyophilized sea buckthorn (LSB) 0%, 0.5%, 1%, 2%, and 3% w/w were used to enrich set-type yogurts. Therefore, fermentation kinetics, hardness, color, titratable acidity, syneresis, water holding capacity, total phenolic content microstructure, and sensory analysis were investigated. Extracts of lyophilized sea buckthorn shorten the yogurt fermentation time, change the microstructure, reduce syneresis, and increase water-holding capacity compared to plain yogurt. Also, the titratable acidity for all yogurts remained the same but the total phenolic content of yogurts increased as the concentration of extracts from lyophilized sea buckthorn increased. The color parameters of the fortified set-type yogurts were affected by the color of the sea buckthorn extract with increasing a* and b* values according to extract concentrations. Finally, yogurts fortified with 0.5% and 1.0% w/w extracts of LSB have good quality characteristics, increased total phenolic content, and higher scores of being liked compared to the rest of the enriched samples. This study could increase the knowledge of the uses of aqueous extracts of lyophilized sea buckthorn in dairy products. Full article
(This article belongs to the Special Issue Enrichment of Foods with Phytonutrients)
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Review

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16 pages, 3126 KiB  
Review
Non-Thermal and Thermal Physical Procedures—Optimistic Solutions in the Winemaking Industry
by Camelia Elena Luchian, Elena Cristina Scutarașu, Lucia Cintia Colibaba, Iuliana Motrescu and Valeriu V. Cotea
Appl. Sci. 2024, 14(17), 7537; https://doi.org/10.3390/app14177537 - 26 Aug 2024
Cited by 1 | Viewed by 1067
Abstract
Consumer demand for food and drink products with special nutritional properties is constantly increasing. To respond to new consumption trends, research in winemaking focuses on optimizing the technological process to increase quality while preserving the traditional character and typicality of the product. Lately, [...] Read more.
Consumer demand for food and drink products with special nutritional properties is constantly increasing. To respond to new consumption trends, research in winemaking focuses on optimizing the technological process to increase quality while preserving the traditional character and typicality of the product. Lately, winemakers are implementing a range of physical non-thermal (ultrasound technology and cold plasma technology) and thermal (microwave treatment) processes to streamline and optimize winemaking technologies, reduce costs, speed up production, and improve sustainability. This study examines the existing literature regarding the effects of various physical approaches on the quality of wines. Scientific articles are concentrating on enhancing the extraction of phenolic compounds and other active compounds—especially those that contribute positively to wine quality. The reviewed literature only offers a limited amount of information on this subject; further investigation is required to determine the significance, applicability, and efficacy of thermal and non-thermal procedures in the wine industry. Full article
(This article belongs to the Special Issue Enrichment of Foods with Phytonutrients)
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Other

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22 pages, 1138 KiB  
Systematic Review
A Systematic Review of the Twelve Most Popular Bean Varieties, Highlighting Their Potential as Functional Foods Based on the Health Benefits Derived from Their Nutritional Profiles, Focused on Non-Communicable Diseases
by Maria Dimopoulou, Patroklos Vareltzis and Olga Gortzi
Appl. Sci. 2024, 14(22), 10215; https://doi.org/10.3390/app142210215 - 7 Nov 2024
Cited by 2 | Viewed by 2735
Abstract
According to the US Department of Agriculture, more than 4000 types of beans are cultivated in the United States and worldwide; nevertheless, the demand for beans continues to rise. To some extent, diet can treat inflammation and consequently reduce the chances of developing [...] Read more.
According to the US Department of Agriculture, more than 4000 types of beans are cultivated in the United States and worldwide; nevertheless, the demand for beans continues to rise. To some extent, diet can treat inflammation and consequently reduce the chances of developing comorbidities, such as diabetes. A diet based on alternative plant protein sources, such as beans, is a sustainable solution for overall health due to the overconsumption of meat that characterizes Western societies and is even more important for regions that suffer from malnutrition, such as Africa. Reviewing the nutritional profile of the different varieties of beans produced in various locations would help enhance their quality, strengthen the role of producer groups, and protecting Geographical Indications (GI), thereby increasing simplification, sustainability, and transparency towards consumers. PubMed-Medline, Web of Science, Scopus, and Cochrane Library databases were searched for relevant articles published by 30 March 2024. The results have given the green light to the reform of EFSA rules, strengthening the health claims of beans, protecting the GI for each variety, and also highlighting the public demands for functional foods based on the nutritional aspects of this product and its impact on disease management or prevention. Full article
(This article belongs to the Special Issue Enrichment of Foods with Phytonutrients)
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