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Chemical and Functional Properties of Food and Natural Products: 3rd 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: 20 June 2026 | Viewed by 4673

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: human nutritional patterns and nutritional status; functional (health-related) effects of natural food components on different metabolism factors and gene expressions; contaminants in food products and their effect on health
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Ewa Piątkowska

E-Mail Website
Guest Editor
Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland
Interests: human nutrition; antioxidant and anti-inflammatory properties; plant food
Special Issues, Collections and Topics in MDPI journals
Dr. Joanna Kapusta-Duch

E-Mail Website
Guest Editor
Department of Human Nutrition and Dietetics, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
Interests: human nutrition; dietetics; brassica vegetables; nutrients; non-essential nutrients; vitamin C; β-carotene; total polyphenols; chemical contaminants; antioxidant activity; nutritive value; starch digestibility; vegetables; iodine absorption; chemical analysis
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 for consumers.

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

The aim of modern methods of food processing, preservation, and storage is to modify both the techniques and parameters, as well as the composition of food, in order to obtain a product with widely understood pro-health properties, including antioxidant, anti-inflammatory, anti-atherosclerotic, antihypertensive, 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
Prof. Dr. Ewa Piątkowska
Dr. Joanna Kapusta-Duch
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 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

  • 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 (4 papers)

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Research

16 pages, 2923 KB  
Communication
Antioxidant Capacity of Hemp (Cannabis sativa L.) Leaves and Inflorescences
by Weronika Jacuńska, Wioletta Biel, Robert Witkowicz and Ewa Piątkowska
Appl. Sci. 2026, 16(6), 2957; https://doi.org/10.3390/app16062957 - 19 Mar 2026
Viewed by 408
Abstract
Plant-derived materials previously regarded as low-value by-products are increasingly investigated as sources of bioactive compounds, yet hemp (Cannabis sativa L.) leaves remain underutilized despite their rich phytochemical profile. This study aimed to evaluate and compare the in vitro antioxidant capacity and total [...] Read more.
Plant-derived materials previously regarded as low-value by-products are increasingly investigated as sources of bioactive compounds, yet hemp (Cannabis sativa L.) leaves remain underutilized despite their rich phytochemical profile. This study aimed to evaluate and compare the in vitro antioxidant capacity and total phenolic content of methanolic extracts obtained from the leaves and inflorescences of four hemp cultivars (Finola, Futura 75, Dioica, and Kompolti). Antioxidant capacity (AC) was assessed using ABTS, DPPH, and FRAP assays, while total phenolic content was determined spectrophotometrically. Inflorescences exhibited significantly higher total phenolic content than leaves, with the highest values observed in the Finola cultivar. In contrast, leaf extracts showed greater radical-scavenging capacity in the ABTS and DPPH assays, whereas inflorescences demonstrated higher ferric ion–reducing power in the FRAP assay. Both cultivar and plant part had a significant effect on all evaluated parameters. Overall, hemp leaves and inflorescences displayed distinct and complementary antioxidant profiles in vitro, with Kompolti and Finola leaves characterized by strong radical-scavenging activity and Finola inflorescences showing the highest reducing capacity. These findings provide a comparative characterization of hemp morphological parts with respect to phenolic content and antioxidant behavior, highlighting the potential value of leaves as a source of bioactive compounds. Full article
(This article belongs to the Special Issue Chemical and Functional Properties of Food and Natural Products: 3rd Edition)
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12 pages, 2800 KB  
Article
Impact of Thermal Processing of Sardines and Sprats on Probiotic Adhesion to Intestinal Cell Models
by Petr Smid, Barbora Lampova, Aneta Kopec and Ivo Doskocil
Appl. Sci. 2026, 16(5), 2540; https://doi.org/10.3390/app16052540 - 6 Mar 2026
Viewed by 320
Abstract
Small pelagic fish are nutrient-dense foods, but whether domestic cooking alters their capacity to modulate probiotic adhesion is unclear. We prepared sardines and sprats using five household techniques (raw, cooked, steamed, baked, and fried) and generated in vitro digestates using the INFOGEST method. [...] Read more.
Small pelagic fish are nutrient-dense foods, but whether domestic cooking alters their capacity to modulate probiotic adhesion is unclear. We prepared sardines and sprats using five household techniques (raw, cooked, steamed, baked, and fried) and generated in vitro digestates using the INFOGEST method. We tested two concentrations in two intestinal co-cultures—Caco-2/HT29 and mucin-producing Caco-2/HT29-MTX. Adhesion of Lacticaseibacillus rhamnosus, Lactobacillus gasseri, and Lactobacillus brevis were quantified. Digestates altered adhesion in a probiotic strain species in a process-dependent manner. Sprat digestates from fried or baked preparations produced the strongest stimulation, exceeding 150% in Caco-2/HT29; responses in HT29-MTX were directionally similar but attenuated. In contrast, cooked or steamed sardine digestates frequently inhibited adhesion, particularly at 0.5% (e.g., L. gasseri < 50%). Raw preparations yielded divergent outcomes across models. A two-way ANOVA confirmed significant effects of processing, concentration, and their interaction, with the interaction explaining up to 21% of the observed variance. Across conditions, L. rhamnosus adhered most consistently, whereas L. brevis and L. gasseri were more environmentally sensitive. These findings suggest that standard cooking practices alter the bioactivity of fish-derived digestates and, consequently, the adhesion of beneficial lactobacilli in intestinal cell models, selecting sprats and employing dry-heat methods may favor probiotic–host interactions under in vitro conditions. Full article
(This article belongs to the Special Issue Chemical and Functional Properties of Food and Natural Products: 3rd Edition)
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20 pages, 2239 KB  
Article
The Influence of Packaging Type on the Stability of Edible Oils
by Joanna Igielska-Kalwat, Eliza Gruczyńska-Sękowska, Aleksander Siger and Magdalena Rudzińska
Appl. Sci. 2026, 16(5), 2237; https://doi.org/10.3390/app16052237 - 26 Feb 2026
Viewed by 535
Abstract
Background: Growing interest in sustainable packaging materials, such as recycled polyethylene terephthalate (rPET), raises the question of whether they can effectively replace traditional glass in packaging cold-pressed vegetable oils, which are particularly susceptible to oxidation. Methods: Rapeseed oil and golden flaxseed oil were [...] Read more.
Background: Growing interest in sustainable packaging materials, such as recycled polyethylene terephthalate (rPET), raises the question of whether they can effectively replace traditional glass in packaging cold-pressed vegetable oils, which are particularly susceptible to oxidation. Methods: Rapeseed oil and golden flaxseed oil were analyzed after 6 months of storage in glass and rPET bottles at 4 °C and 21 °C. Peroxide value, tocopherol content, sterol and oxyphytosterol profiles, color parameters, and triacylglycerol composition were evaluated using validated ISO/AOCS, HPLC, and GC methods; results were subjected to ANOVA statistical analysis. Results: Temperature was shown to be the main factor determining the rate of degradation, and flaxseed oil exhibited significantly lower oxidative stability compared with rapeseed oil. At 21 °C, a rapid increase in peroxide value, intensive tocopherol degradation, greater sterol losses, and deterioration of color were observed, particularly in samples stored in rPET. At 4 °C, the rate of change was markedly lower, and differences between glass and rPET remained minimal. Conclusions: Glass provides the best protection against oxidation; however, rPET can serve as a suitable packaging material for vegetable oils with higher oxidative stability stored under refrigerated conditions; at room temperature, it promotes a noticeable deterioration in oil quality. Full article
(This article belongs to the Special Issue Chemical and Functional Properties of Food and Natural Products: 3rd Edition)
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18 pages, 3204 KB  
Article
Broccoli Sprouts as Functional Food: Phytochemical Profile and Antioxidant Activity Linked to Human Health
by Andreea-Maria Mitran, Ionut Iulian Lungu, Ioana Cezara Caba, Cornelia Mircea, Silvia Robu, Alina Stefanache, Paula Rusu, Ioana Mita-Baciu, Monica Hancianu and Oana Cioanca
Appl. Sci. 2025, 15(21), 11375; https://doi.org/10.3390/app152111375 - 23 Oct 2025
Cited by 1 | Viewed by 3040
Abstract
Background: Recent research has focused on diet as a potential source of antioxidants in the context of both human health and disease prevention. Among the many plant-derived antioxidants, sulforaphane (SFN) has emerged as a potent phytochemical in the recent literature for sustaining health [...] Read more.
Background: Recent research has focused on diet as a potential source of antioxidants in the context of both human health and disease prevention. Among the many plant-derived antioxidants, sulforaphane (SFN) has emerged as a potent phytochemical in the recent literature for sustaining health and combating cancerous, inflammatory, and neurodegenerative diseases. Thus, the market for supplements and functional foods has been quick to adapt to this new market niche. We aimed to investigate the phytochemical profile of broccoli sprouts and evaluate their antioxidant capacity through biochemical assays. Methods: UHPLC and MS/MS were used to analyse the phytochemical characteristics of broccoli sprout extracts. Antioxidant tests, including the DPPH test, ferrous iron chelation, hydroxyl radical neutralisation, and lipoxygenase inhibition, were used to evaluate their antioxidant potential. Results: The broccoli sprout extracts emerged as an adequate source of SFN, as well as other biologically active compounds such as xanthorhamnin. Moreover, biochemical assays showcased their antioxidant capacity. Conclusions: Broccoli sprouts could constitute an important source of dietary antioxidants with high bioavailability and high accessibility, helping sustain health and even combat various diseases. Full article
(This article belongs to the Special Issue Chemical and Functional Properties of Food and Natural Products: 3rd Edition)
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