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Antioxidant Compounds in Food Processing

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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 September 2025 | Viewed by 22018

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Special Issue Editors

Dr. Silvia Marzocchi

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Guest Editor

Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy
Interests: antioxidant compounds; food lipids; characterization of bioactive compounds; analytical methods; oxidative stability

Prof. Maria Caboni

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Special Issue Information

Dear Colleagues,

Antioxidant compounds play a pivotal role in food processing as they preserve the quality, nutritional value, and shelf life of various food products. These compounds, such as vitamin C, vitamin E, carotenoids, and polyphenols, counteract the detrimental effects of oxidative processes, which can lead to food rancidity, color changes, and nutrient degradation.

Through their ability to neutralize free radicals and inhibit oxidation reactions, antioxidants help to maintain the sensory attributes and extend the stability of processed foods. Additionally, they contribute to promoting consumer health by reducing the risk of chronic diseases associated with oxidative stress.

The influence of food processing on antioxidant compounds is a dynamic interplay that can impact the content, stability, and bioavailability of these components in foods. While processing techniques like heating, drying, and storage may lead to the degradation of certain antioxidants, they can also enhance the availability of others, such as lycopene in tomatoes, by breaking down cell walls and releasing bound antioxidants. Additionally, innovative processing methods can concentrate or preserve antioxidant compounds, thereby boosting their levels or improving their stability in processed foods.

This Special Issue will be dedicated to new perspectives regarding antioxidant compounds throughout the food production process and the influence of antioxidant compounds in food processing.

Dr. Silvia Marzocchi
Prof. Maria Caboni
Guest Editors

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Keywords

antioxidant compounds
health properties of food
food processing
oxidative stability
analytical chemistry

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Published Papers (11 papers)

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Research

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14 pages, 792 KiB

Open AccessArticle

After-Effect of Biogas Digestate Used for Growing Seedlings on the Antioxidant System of Tomato (Solanum lycopersicum) Fruits

by Kristina Laužikė, Ieva Gudžinskaitė and Julė Jankauskienė

Appl. Sci. 2025, 15(5), 2805; https://doi.org/10.3390/app15052805 - 5 Mar 2025

Viewed by 659

Abstract

Digestate is primarily a by-product of anaerobic digestion, where organic waste is converted into biogas. Also, digestate has become an excellent tool for enriching the eroding and disappearing fertile soil and restoring its fertility over the past two decades. The research applying digestate as a fertilizer includes outdoor and greenhouse vegetables such as tomatoes. Antioxidants are one of the most useful substances in tomatoes. Therefore, this work aimed to evaluate the residual effect of solid grain waste digestate (below digestate) used for seedling production on the response of the antioxidant capacity of tomatoes of different fruit maturity with other assays. Tomato seedlings were grown in a peat substrate (control) and peat mixed with 5%, 10%, 15%, and 20% biogas digestate addition; fruits were harvested at three maturity levels: green growth, half-ripe, and fully ripe. From each treatment, five fruits were randomly selected at different maturity stages. This research shows that both the maturity stage and the addition of digestate may influence the antioxidant activity and total phenolic contents in tomato fruit. The digestate addition shows a significant increase in phenolics; all treatments resulted in the highest amounts during full ripening. The percentage of digestate in peat substrate and peat mixture did not have such a uniform effect as fruit maturity. The addition of 20% digestate significantly increased antioxidant activity and total phenol content in green and medium-ripe fruit; however, fully ripened fruits had similar antioxidant system responses under all digestate treatments. Full article

(This article belongs to the Special Issue Antioxidant Compounds in Food Processing)

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21 pages, 3248 KiB

Open AccessArticle

The Impact of Sea Buckthorn (Hippophae rhamnoides L.) and Cornelian Cherry (Cornus mas L.) Plant Extracts on the Physiology of Gastrointestinal Tract Cell In Vitro Model in the Context of Metabolic Diseases

by Maja Grabacka, Jana Lakatošová, Gabriela Waś, Anna Wydra, Karolina Jakubiec, Veronika Fialková, Ivana Speváková and Małgorzata Pierzchalska

Appl. Sci. 2024, 14(17), 7992; https://doi.org/10.3390/app14177992 - 6 Sep 2024

Viewed by 1290

Abstract

The aim of this study was to evaluate the impact of ethanol extracts from sea buckthorn and Cornelian cherry fruits and leaves on physiology of gastrointestinal tract cells. We used three cell lines relevant to the types of cells, which are exposed to bioactive compounds after oral administration, namely intestinal absorptive cells (Caco-2/HT-29 MTX model), hepatocytes (HepG2 cells) and immunocompetent cells (RAW 264.7 and P388D1 monocytes). The contents of antioxidant and bioactive polyphenols, such as cinnamic, caffeic and p-coumaric acids, rutin, myricetin, resveratrol, quercetin, apigenin and kaempferol, were assessed in the extracts using HPLC chromatography. The application of the extracts to Caco-2/HT-29-MTX cultures increased enterocyte differentiation markers (alkaline phosphatase and villin1 level) and goblet cell markers (mucins) over a fortnight. The extracts reduced lipid droplet size in hepatocytes challenged with hyperglycaemic glucose concentration, insulin and palmitate. Sea buckthorn leaf, fruit and Cornelian cherry leaf extracts blocked oxidative burst in the PMA-stimulated monocytes, while the sea buckthorn leaf and Cornelian cherry fruit extracts downregulated lipopolysaccharide-induced NO and IL-1β, respectively. The results indicate that the tested extracts modulate the behaviour of cells in the gastrointestinal tract in a beneficial way, especially regarding lipid accumulation and innate immunity actions. Full article

(This article belongs to the Special Issue Antioxidant Compounds in Food Processing)

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18 pages, 2176 KiB

Open AccessArticle

Aromatic Herbs of the Lamiaceae Family as Functional Ingredients in Wheat Tortilla

by Kamila Kulbat-Warycha, Kinga Stoińska and Dorota Żyżelewicz

Appl. Sci. 2024, 14(17), 7584; https://doi.org/10.3390/app14177584 - 27 Aug 2024

Viewed by 1164

Abstract

The rationale for this research is the investigation of the potential health benefits as well as the antibacterial and antifungal properties of selected aromatic plants from the Lamiaceae family, which may lead to the development of improved functional foods. The present study investigated the effects of incorporating dried aromatic plants Thymus vulgaris, Thymus serpyllum, Thymus × citriodorus, Origanum vulgare and Rosmarinus officinalis at a concentration of 1% in refined wheat flour and wholemeal flour on the production of functional tortillas. Sensory analysis was employed to identify the optimal 1% addition, with the objective of achieving a favorable flavor and aroma profile. It was hypothesized that this addition would affect water activity, moisture, texture, color, antioxidant content and phenolic content, thereby enhancing the tortillas as a source of bioactive compounds. The results indicated that the type of flour used had a significant impact on the water activity of the tortillas, with wholemeal flour resulting in higher water activity than refined flour. The water activity ranged between 0.735 and 0.821, while the water content remained relatively stable. The water activity in whole-grain tortillas was significantly higher than that of refined flour tortillas, with a value exceeding 0.8, which makes them susceptible to mold growth and the production of mycotoxins. The sensory evaluations indicated that the enriched refined flour tortillas with common thyme (Thymus vulgaris), lemon thyme (Thymus × citriodorus) and rosemary (Rosmarinus officinalis) were rated highly; a similar result was observed for the whole-grain tortillas enriched with wild thyme (Thymus serpyllum) and lemon thyme. The whole-grain tortillas with rosemary were rated the highest of all the tortillas. The addition of aromatic plants increased the phenolic content and the antioxidant potential, depending on the flour type and the plant used. The addition of wild thyme and rosemary resulted in a significant increase in the phenolic content of wheat tortillas, while all enriched whole-grain tortillas exhibited a higher phenolic content than the control samples. The highest phenolic content in whole-grain tortillas was found in those fortified with rosemary, oregano and wild thyme. The highest antioxidant content was recorded in tortillas prepared with rosemary, irrespective of whether the flour used was refined or wholemeal. Fourteen phenolic compounds were tentatively identified in aromatic plants tested. The main phenolic compounds in Origanum vulgare were flavonoids. Rosmarinic acid was the dominant phenolic compound in rosemary and all thyme species, reaching the highest level in rosemary. Such high levels of rosmarinic acid may be responsible for the high antioxidant and total phenolic contents observed in rosemary extracts and also in tortillas when this plant is included in the recipe. The results of this study indicate that selected aromatic plants, particularly rosemary, have the potential to be utilized as functional ingredients in bakery products. By incorporating dried aromatic plants from the Lamiaceae family into wheat flour tortillas, food manufacturers can create products that not only taste better but also provide added health benefits. The use of selected herbs can improve the nutritional profile of tortillas by increasing antioxidant properties and, due to the properties of herbs, extend the shelf life of the product. Full article

(This article belongs to the Special Issue Antioxidant Compounds in Food Processing)

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13 pages, 1292 KiB

Open AccessArticle

Evaluation of Lipid Damage, Microbial Spoilage and Sensory Acceptance of Chilled Pouting (Trisopterus luscus), an Underutilized Lean Fish Species

by Julio Maroto, Marcos Trigo, José M. Miranda, Santiago P. Aubourg and Jorge Barros-Velázquez

Appl. Sci. 2024, 14(16), 6905; https://doi.org/10.3390/app14166905 - 7 Aug 2024

Viewed by 878

Abstract

The present study focused on the use of pouting (Trisopterus luscus), an underutilized gadoid fish species, as a fresh product of potential commercial interest. Accordingly, non-degutted pouting specimens (145–195 g and 15–22 cm) were stored under chilling conditions (0 °C) for microbial, chemical and sensory analyses to evaluate their commercial quality and shelf life. A progressive quality loss (p < 0.05) was detected for this lean species (5.58 g lipids·kg⁻¹ muscle) as the storage time increased, as determined through microbial (aerobes, psychrotrophs and Enterobacteriaceae counts), lipid hydrolysis (free fatty acid value), lipid oxidation (conjugated diene and triene, thiobarbituric acid reactive substance, and fluorescence values) and sensory acceptance assessment. A detailed comparison to related lean fish species revealed that the pouting exhibited a fast quality breakdown under refrigeration conditions. Thus, after 9 d of chilled storage, the psychrotroph counts exceeded the acceptable limits (8.54 log CFU·g⁻¹), and the fish specimens were found to be rejectable, with the sensory panel, external odor and eye appearance being the limiting factors. In contrast, the pouting specimens exhibited high quality after 3 d of storage, with the quality being still acceptable after 6 d. According to the current search for novel, underutilized species, pouting is proposed as a promising source. Full article

(This article belongs to the Special Issue Antioxidant Compounds in Food Processing)

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18 pages, 3529 KiB

Open AccessArticle

The Influence of Selected Herb Additives on the Organoleptic and Antioxidant Properties and Storage Stability of Frozen Homemade Tofu

by Małgorzata Dżugan, Monika Tomczyk, Paweł Szymański, Dorota Grabek-Lejko and Michał Miłek

Appl. Sci. 2024, 14(15), 6801; https://doi.org/10.3390/app14156801 - 4 Aug 2024

Viewed by 1448

Abstract

The aim of this study was to check the impact of the addition of selected flavoring herbs on the organoleptic and antioxidant properties of homemade tofu, as well as the possibility of its storage extension by freezing. The optimization of homemade tofu production based on organic soy and the enrichment (2% w/w) of obtained tofu with dried plant additives (wild garlic, basil, Herbes de Provence, black cumin seeds, and dried cranberries) was performed. The manufactured tofu was compared to commercial tofu (control) in terms of antioxidant activity, total polyphenol content, and polyphenol profile using thin-layer chromatography (HPTLC). Moreover, the texture profile and organoleptic assessment of the compared products were performed. The antioxidant and texture parameters were also controlled in tofu fixed by different methods: cold herbal infusion and prolonged freezing of vacuum-packed products. It was shown that homemade tofu was characterized by better sensory and texture properties than commercial product. Moreover, the introduction of plant additives to tofu increased the antioxidant activity and the content of polyphenols in the final product; the greater the activity of the herbs used, the higher the degree of tofu enrichment was achieved. In terms of all analyzed parameters, cranberries and Herbes de Provence additives to tofu were found to be the first choice. It was found that the addition of herbs to tofu allowed us to create new sensory features, enhanced the pro-healthy value, and extended the storage time. Due to no significant changes in texture and antioxidant properties of frozen tofu, as well as its acceptable microbial quality, freezing vacuum-packed tofu can be recommended as a beneficial way to extend the storage time at home condition. The addition of herbs allows for the design of new versions of tofu in accordance with consumer preferences, and the proposed packaging method can be applied on an industrial scale. Full article

(This article belongs to the Special Issue Antioxidant Compounds in Food Processing)

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33 pages, 1871 KiB

Open AccessArticle

Packaging Matters: Preservation of Antioxidant Compounds of Fresh Stinging Nettle Leaves (Urtica dioica L.)

by Mia Dujmović, Mia Kurek, Zdenko Mlinar, Sanja Radman, Nevena Opačić, Petra Pišonić, Sandra Voća and Jana Šic Žlabur

Appl. Sci. 2024, 14(15), 6563; https://doi.org/10.3390/app14156563 - 26 Jul 2024

Cited by 2 | Viewed by 1138

Abstract

Green leafy vegetables are very challenging in terms of storage and preservation, while packaging in controlled conditions with the selection of appropriate polymer material is crucial for maintaining their nutritional value and quality. Various packaging materials have different gas and water vapor permeability as well as physicochemical properties that can create a specific environment inside the package, therefore affecting the chemical composition, sensory characteristics, and overall quality of packed leafy vegetables. Stinging nettle is an edible plant with a high antioxidant content, making it a valuable leafy vegetable. Therefore, this study aimed to evaluate the influence of four packaging materials (biaxially oriented polypropylene (BOPP), low-density polyethylene (LDPE), polyamide/polyethylene (PA/PE), and polylactic acid (PLA)) on the antioxidant content of packed fresh nettle leaves during 14-day storage. Ascorbic acid content was the highest after 6 days of storage, equally well preserved in all tested films, with an average of 86.74 mg/100 g fm (fresh mass). After 14 days of storage, the total phenolic content was best preserved when packed in LDPE. The content of caffeoylmalic and chlorogenic acids was the highest in LDPE after 6 days. In addition, leaves packed in LDPE after 6 days of storage had the highest content of all photosynthetic pigments. According to FRAP analysis, the antioxidant capacity was best maintained in LDPE (at the 14th day, the measured capacity was 43.61 µmol TE/g). This study shows that the type of packaging material (BOPP, LDPE, PA/PE, and PLA) and storage duration (6 and 14 days) have a great impact on the level of antioxidant compounds in the nettle leaves, where LDPE and BOPP can be highlighted as the most favorable for the preservation of total and individual phenolic compounds, photosynthetic pigments, and antioxidant capacity. Full article

(This article belongs to the Special Issue Antioxidant Compounds in Food Processing)

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16 pages, 5245 KiB

Open AccessArticle

Changes in Anticholinesterase and Antioxidant Activities of Fruit Products during Storage

by Dorota Gajowniczek-Ałasa, Ewa Baranowska-Wójcik and Dominik Szwajgier

Appl. Sci. 2024, 14(14), 6187; https://doi.org/10.3390/app14146187 - 16 Jul 2024

Cited by 1 | Viewed by 914

Abstract

In this work, compotes, juices, and jams were produced using chokeberry, cherry, apricot, peach, apple (Idared and Champion), wild strawberry, or raspberry fruits. The anticholinesterase as well as antioxidant activities of fruits and preserves (freshly prepared and after 1, 5, and 10 months of storage) were compared. The loss (p < 0.05) of the anti-acetylcholinesterase (AChE) activity of freshly prepared products vs. corresponding fruits was observed (all preserves from raspberry, cherry juice and jam, apricot juice, and Idared and wild strawberry jams) while chokeberry juice and apricot compote increased the anti-AChE activity. In the case of the anti-BChE activity of freshly prepared products, no change (apricot juice and jam), the loss (chokeberry compote and jam, cherry juice and jam, Champion compote, p < 0.05), or the increase in the activity (peach and apple Idared, apricot compote, juice, apricot compote, raspberry juice, p < 0.05) were recorded. In most cases, the anticholinesterase activities of freshly prepared products vs. products stored for 10 months were retained, and no considerable losses of the biological activities were observed. Even after 10 months of storage, all of the preserves retained the anti-AChE activity (except apricot and Idared compotes, chokeberry, cherry and Idared juices, and chokeberry and apricot jams, p < 0.05). Similarly, the preserves retained the anti-BChE activity after 10 months of storage (at p < 0.05, except cherry, apricot, peach and Idared compotes, chokeberry juice and chokeberry, peach and raspberry jams, at p < 0.05). Full article

(This article belongs to the Special Issue Antioxidant Compounds in Food Processing)

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11 pages, 838 KiB

Open AccessArticle

Optimization of Green Sample Preparation for the Determination of Hydroxycinnamic Acids in Multi-Floral Honey Using Response Surface Methodology

by Konstantina Stavrou, Atalanti Christou and Vlasios Goulas

Appl. Sci. 2024, 14(13), 5781; https://doi.org/10.3390/app14135781 - 2 Jul 2024

Cited by 2 | Viewed by 1182

Abstract

Hydroxycinnamic acids are an essential phenolic group in honey that are related with its diverse health effects. Furthermore, they can be considered as potential biomarkers for botanical and geographical origin. The extraction of hydroxycinnamic acids from honey requires complicated extraction techniques due to their low contents and matrix particularity. The goal of the present work was to develop a green sample preparation method for the solubilization of hydroxycinnamic acids in honey samples. Thus, a Box–Behnken design has been used to investigate the effect of four factors: (i) percentage of ethanol (60–90%, v/v), (ii) temperature (30–60 °C), (iii) solvent-honey ratio (10–30 mL g⁻¹), and (iv) sonication time (10–40 min) on the contents of caffeic, chlorogenic, and ferulic acids. Based on the desirability index, the ultrasound-assisted mixing of honey with 60.0% (v/v) ethanol at a solvent-honey ratio of 10 mL g⁻¹ for a period of 17.8 min at a temperature of 54.6 °C resulted in the maximum solubilization of hydroxycinnamates. Subsequently, the greenness of developed method was assessed and applied successfully on the analysis of honeys. The present study reports for first time the hydroxycinnamic acid fingerprint of multi-floral honey produced in Cyprus. Full article

(This article belongs to the Special Issue Antioxidant Compounds in Food Processing)

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Review

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23 pages, 1721 KiB

Open AccessReview

Application of Natural Antioxidants from Fruits Waste for Improving Egg Quality Characteristics

by Petru Alexandru Vlaicu and Arabela Elena Untea

Appl. Sci. 2024, 14(22), 10437; https://doi.org/10.3390/app142210437 - 13 Nov 2024

Cited by 1 | Viewed by 1782

Abstract

Fruit waste poses a significant global challenge, with the Food and Agriculture Organization (FAO) reporting that about 1.3 billion tons of food is wasted annually, contributing to environmental and economic challenges. The major fruit-producing countries (United States, China, India, and Brazil) are responsible for a large portion of this waste. Fruit waste contains different bioactive compounds like polyphenols, flavonoids, vitamins, and carotenoids, which are, in large part, underutilized regardless of their antioxidant properties. These compounds can play an important function in poultry nutrition, offering natural alternatives to synthetic antioxidants. Reintegrating fruit waste into poultry diets might have potent benefits on the nutritional quality and shelf life of eggs. Some studies reported that bioactive compounds from fruit waste improve the oxidative stability of eggs and the nutritional content, potentially extending shelf life during storage. Additionally, antioxidant compounds from fruit waste have been shown to improve yolk coloration and some egg quality parameters while reducing reactive oxygen species, which cause lipid oxidation. Their inclusion in poultry diets can lower feed costs, promote animal welfare, and reduce the environmental impact of fruit waste. This review highlights some key fruit wastes, such as citrus, apple, grape, rosehip, sea buckthorn, and banana, among others, which are natural reservoirs of bioactive compounds beneficial for poultry nutrition. This strategy aligns with FAO sustainability goals, addressing both food waste and animal nutrition challenges. Future studies should focus on optimizing the inclusion rates of these natural antioxidants in poultry diets to maximize their benefits. Full article

(This article belongs to the Special Issue Antioxidant Compounds in Food Processing)

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26 pages, 3626 KiB

Open AccessReview

Bioactive Compounds, Health Benefits and Food Applications of Artichoke (Cynara scolymus L.) and Artichoke By-Products: A Review

by Pablo Ayuso, Jhazmin Quizhpe, María de los Ángeles Rosell, Rocío Peñalver and Gema Nieto

Appl. Sci. 2024, 14(11), 4940; https://doi.org/10.3390/app14114940 - 6 Jun 2024

Cited by 11 | Viewed by 6567

Abstract

Cynara scolymus L. is an herbaceous plant originally from the western Mediterranean area, with Italy, Spain and France the main being producers. Both the edible flowering head and the by-products generated during processing (outer bracts, leaves and stem) are characterized by a high content of essential vitamins, minerals and bioactive compounds. In particular, the leaves represent a great source of phenolic acids derived from caffeoylquinic acid or flavonoids such as luteonin and apigenin, while the head and stem contain a high content of soluble and insoluble dietary fiber, especially inulin and pectins. Its high content of bioactive compounds provides artichoke a high antioxidant power due to the modulation effect of the transcription factor Nrf2, which may lead to protection against cardiovascular, hepatic and neurological disorders. The potential use of artichoke as a functional ingredient in the food industry may be promising in terms of improving the nutritional value of products, as well as preventing oxidation and extending the shelf-life of processed foods due to its antimicrobial activity. This review aims to provide an overview of the nutritional qualities of Cynara scolymus L. and its by-products, focusing on the possible health effects and potential applications in food products as a higher-value-added alternative ingredient. Full article

(This article belongs to the Special Issue Antioxidant Compounds in Food Processing)

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33 pages, 3345 KiB

Open AccessReview

Application of Natural Edible Coating to Enhance the Shelf Life of Red Fruits and Their Bioactive Content

by Michele Pellegrino, Jasper Okoro Godwin Elechi, Pierluigi Plastina and Monica Rosa Loizzo

Appl. Sci. 2024, 14(11), 4552; https://doi.org/10.3390/app14114552 - 25 May 2024

Cited by 8 | Viewed by 3263

Abstract

Red fruits contain bioactive substances including phenolic acids and flavonoids, which provide many health advantages for the human body. Industries find them intriguing because of their color and their ability to prevent chronic ailments such as metabolic, degenerative, and cardiovascular disorders. Nevertheless, the resilience of these organic molecules is influenced by several environmental, physical, and chemical phenomena. Therefore, the beneficial health properties of red fruits may diminish during postharvest processing. In this scenario, many postharvest methods have been implemented to enhance the shelf life and preserve the bioactive components of red fruits. The objectives of this review were to provide a comprehensive assessment of the health benefits of red fruits, and to explore the possibilities of edible coatings in retaining their freshness and protecting their bioactive contents. Co-occurrence networks were built using VOSviewer software to produce a two-dimensional map based on term frequency, and the examination of the 1364 keywords obtained from the scientific papers revealed the presence of at least 71 co-occurrences that provide insight into many natural components used in edible coatings for red fruits, such as proteins, polysaccharides, lipids, phospholipids, and minerals. The review examined their composition, functioning, application techniques, limits, safety considerations, legal regulations, and potential future developments. This review has shown that an edible coating may act as a protective layer on the surface of the fruit, alter the interior gas composition, reduce water loss, and postpone fruit ripening, thereby enhancing the health-promoting properties. Full article

(This article belongs to the Special Issue Antioxidant Compounds in Food Processing)

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