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The Development of Novel Functional Foods: Trends, Prospectives, and Possible Bioactivity

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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 2025 | Viewed by 11848

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Special Issue Editors

Dr. Antonios E. Koutelidakis

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Guest Editor

Lab of Nutrition and Public Health, Department of Food Science and Nutrition, University of the Aegean, 81400 Lemnos, Greece
Interests: nutrition and health; functional foods; bioactive compounds; bioactivity and bioavailability; phytochemicals and chronic diseases
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Dr. Yiannis Kourkoutas

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Guest Editor

Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece
Interests: food microbiome; functional foods; fermented foods and beverages; food bioprocesses; agro-industrial and food waste valorization; circular economy
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Dr. Andreas Tzakos

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Guest Editor

Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
Interests: drug development; theranostics; diagnostics; therapeutics; plant extracts
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Dr. Aikaterini Papadaki

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Guest Editor

Department of Food Science and Technology, Ionian University, Kefalonia, Greece
Interests: bioprocessing; food waste valorization; bioeconomy & food products development; edible films; oleogels
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Dr. Nikolaos Kopsahelis

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Guest Editor

Department of Food Science and Technology, Ionian University, 28100 Kefalonia, Greece
Interests: industrial fermentations; food and by-products chemistry and analysis; valorization of renewable resources; biorefineries; food biotechnology, bioeconomy
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Special Issue Information

Dear Colleagues,

Many studies support the potential bioactivity of specific natural or processed functional foods due to their content in a plethora of bioactive ingredients, such as probiotics, fibers, antioxidants, polyunsaturated fatty acids, vitamins, peptides, and phytochemicals. In this vein, in recent years, the food industry has focused on the development of novel processed foods that are rich in bioactive compounds, such as fortified and enriched foods, with potential nutritional or health claims, alongside the use of novel technologies. These novel functional products, consumed as part of a balanced diet in the form of ready-to-eat products, may help prevent nutrient deficiencies and promote health.

This Special Issue focuses on the further investigation of new technologies for the development of novel functional foods (encapsulation, fortification, lyophilization, etc.), to increase the bioactivity, stability, and bioavailability of the bioactive compounds and their possible effect on biomarkers of human health. We welcome papers that report the latest evidence-based results on the development, bioactivity, and bioavailability of novel functional foods. Animal experiments, clinical trials, and epidemiological studies, as well as vitro studies, meta-analyses, and review articles, are also welcome.

Dr. Antonios E. Koutelidakis
Prof. Dr. Yiannis Kourkoutas
Prof. Dr. Andreas Tzakos
Dr. Aikaterini Papadaki
Dr. Nikolaos Kopsahelis
Guest Editors

Note: All the guest editors are members of FOODBIOMES which is a new distributed research infrastructure of the Agri-food sector established in Greece that aims to offer world class research, education and innovation services exploring the impact of microbiome applications in food systems and the development of novel functional foods.

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Keywords

novel functional foods
bioactivity
bioavailability
interventional studies
novel technologies

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Published Papers (8 papers)

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Research

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17 pages, 290 KiB

Open AccessArticle

Phenolic Profile and Antioxidant Activity of Extracts from Aerial Parts of Thymus vulgaris L. and Sideritis scardica Griseb.

by Magdalena Walasek-Janusz, Rafał Papliński, Barbara Mysiak and Renata Nurzyńska-Wierdak

Appl. Sci. 2025, 15(7), 3842; https://doi.org/10.3390/app15073842 - 1 Apr 2025

Viewed by 338

Abstract

Herbal extracts have various biological properties, including antioxidant activity (AAC). This activity is mainly associated with presence of polyphenolic compounds, and depends on the type and origin of the raw material, the chemical profile, and the extraction method (including the type of solvent used). The aim of the study was to evaluate the chemical compound content and antioxidant activity in selected plants from the Lamiaceae family, depending on the solvent applied. Additionally, the study aimed to determine whether there are correlations between the content of biological compounds and antioxidant activity. The extracts were prepared from Thymus vulgaris L. and Sideritis scardica Griseb. using ethanol, methanol, ethyl acetate, and acetone as solvents. The obtained extracts were assessed for total polyphenols content (TPC), flavonoids, and phenolic acids, as well as antioxidant potential, using the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and ferric reducing (FRAP) assays. The plants studied showed significant TPC and significant AAC, with the sideritis extracts exhibiting both high TPC (162.38 mg GA/g) and high AAC-DPPH (86.39%). Our study showed a significant positive correlation between antioxidant activity (DPPH) and antioxidant activity (FRAP) for acetone extracts (r = 0.664808), and strong negative correlations for the other extracts. It was also confirmed that selecting the appropriate solvent is essential for the efficient extraction of phenolic compounds, which are strongly linked to biological activity. As a result, extracts of T. vulgaris and S. scardica represent a potential source of antioxidants that could be used in the prevention of various diseases or in the food industry as preservatives. Full article

(This article belongs to the Special Issue The Development of Novel Functional Foods: Trends, Prospectives, and Possible Bioactivity)

16 pages, 1812 KiB

Open AccessArticle

Composition and Technological Properties of Modified Lingonberry (Vaccinium vitis-idaea L.) Pomace

by Simona Šimkutė, Loreta Bašinskienė, Michail Syrpas and Dalia Čižeikienė

Appl. Sci. 2025, 15(7), 3661; https://doi.org/10.3390/app15073661 - 26 Mar 2025

Viewed by 238

Abstract

Lingonberry pomace (LP) is a by-product rich in valuable bioactive compounds and can be used in the food industry after various treatments and property characterization. This study aimed to evaluate the impact of commercially available enzymes (Viscozyme^® L, Pectinex^® Ultra Tropical, and Celluclast^® 1.5 L) and supercritical carbon dioxide (SFE-CO₂) extraction technology on the chemical composition and technological properties of treated LP products. The Megazyme kit was used to determine the soluble dietary fiber (SDS) and insoluble dietary fiber (IDF) contents, while the changes in mono-, disaccharide, and oligosaccharides were analyzed by applying high-pressure liquid chromatography with a refractive index detector. The analyzed properties were as follows: the water swelling capacity (WSC), water retention capacity (WRC), water solubility index (WSI), oil retention capacity (ORC), bulk density (BD), and emulsion stability of modified LP. The tested LP contained 8.49 g/100 g of SDF and 65.36 g/100 g of IDF (in dry matter). The partial separation of lipophilic substances during SFE-CO₂ extraction did not significantly affect the enzymatic hydrolysis efficiency. The amount of oligosaccharides in the LP increased using enzymes with pectinolytic activity (Viscozyme^® L and Pectinex^® Ultra Tropical), while cellulolytic enzymes (Celluclast^® 1.5 L) increased the amount of SDF and improved the IDF/SDF ratio. Enzymatic hydrolysis increased the SI, WRC, and ORC of LP powder. Emulsions with LP hydrolyzed with Pectinex^® Ultra Tropical demonstrated the highest stability during storage. This study demonstrates that the modification of LP powders provides diverse technological properties, which could expand the application of such products for further food production. Full article

(This article belongs to the Special Issue The Development of Novel Functional Foods: Trends, Prospectives, and Possible Bioactivity)

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18 pages, 6402 KiB

Open AccessArticle

Near-Infrared Spectroscopy for Assessing the Chemical Composition and Fatty Acid Profile of the Total Mixed Rations of Dairy Buffaloes

by Chiara Evangelista, Michela Contò, Loredana Basiricò, Umberto Bernabucci and Sebastiana Failla

Appl. Sci. 2025, 15(6), 3211; https://doi.org/10.3390/app15063211 - 15 Mar 2025

Viewed by 439

Abstract

Near-infrared spectroscopy (NIRS) is an efficient, non-destructive method for evaluating the chemical composition of various compounds. This study aimed to assess both the proximate composition, fibres, and fatty acid (FA) content of Total Mixed Rations (TMRs) in dairy buffalo nutrition. A total of 240 TMR samples were collected from ten dairy buffalo farms across four seasons to develop predictive models using Partial Least Squares Regression (PLSR). Calibration models for dry matter (DM), crude protein (CP), ether extract (EE), and starch demonstrated good predictive accuracy, with coefficients of determination in cross-validation (R²cv) around 0.90 and Residual Predictive Deviation (RPDcv) values exceeding 3.0. Fatty acid models showed slightly lower R²cv values, ranging from 0.80 to 0.90. A good predictive performance was observed for linoleic acid (18:2 n-6) and α-linolenic acid (18:3 n-3), with RPDp values above 3.0, indicating reliable predictions. The inclusion of omega-3-rich compounds in the diet provides significant benefits for both animal health and product quality, highlighting the importance of ration monitoring. The findings confirm that while NIRS is effective for assessing chemical composition, further refinement is needed to improve FA prediction accuracy. These results support the use of NIRS as a practical tool for nutritional monitoring in lactating buffaloes. Full article

(This article belongs to the Special Issue The Development of Novel Functional Foods: Trends, Prospectives, and Possible Bioactivity)

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18 pages, 2255 KiB

Open AccessArticle

Optimization of Microwave-Assisted Extraction Process for Production of Polyphenol-Rich Crude Extract from Cinnamomum iners Leaves

by Keerati Tanruean, Suwaporn Luangkamin, Thanarak Srisurat, Wasitthi Bunmusik and Panawan Suttiarporn

Appl. Sci. 2025, 15(3), 1265; https://doi.org/10.3390/app15031265 - 26 Jan 2025

Viewed by 696

Abstract

Cinnamomum iners Reinw. ex Blume has long been recognized as a plant with food and medicinal uses. This study was designed to optimize the MAE process to produce a high-value, polyphenol-rich crude extract from cinnamon leaves (PCL). The primary goal was to apply response surface methodology (RSM) with a face-centered central composite design (FCCD) to identify the ideal conditions for microwave-assisted extraction (MAE). Key factors such as the MAE time, microwave power, and solid-to-liquid ratio were examined to produce a polyphenol-rich crude extract from C. iners leaves. The resulting extracts were assessed for extraction yield, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity. The results showed that MAE using a methanol solvent had a significant impact on antioxidant compound levels. The R² values for all responses, yield, TPC, TFC, and DPPH radical scavenging activity were 0.9497, 0.9494, 0.9199, and 0.9570, respectively, indicating that the developed quadratic polynomial models were accurate and suitable for analyzing MAE parameter interactions. The optimum MAE parameters were determined to be an MAE time of 25 min, microwave power of 214.24 W, and plant leaf–solvent ratio of 1:195.76 g/mL. In these optimized MAE conditions, the predicted extraction yield, TPC, TFC, and IC₅₀ of DPPH scavenging were 18.56%, 22.86 mg GAE/g, 13.89 mg QE/g, and 83.30 µg/mL, respectively. The enhanced efficiency of MAE comes from microwave-induced heating, which disrupts cell walls for faster compound release, making it more effective and time-efficient than traditional HRE for polyphenol extraction. This study demonstrated that polyphenols can be efficiently extracted from C. iners using MAE, producing a valuable extract with potential as a natural preservative in food and a skin-protective, anti-aging ingredient in cosmetics. Full article

(This article belongs to the Special Issue The Development of Novel Functional Foods: Trends, Prospectives, and Possible Bioactivity)

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12 pages, 3060 KiB

Open AccessArticle

Sulfated Polysaccharides Isolated from Nacre Extract Suppress Chronic Scopolamine Administration-Induced Amyloid-Beta Deposition

by Mayumi Wako, Kanae Ohara and Yasushi Hasegawa

Appl. Sci. 2024, 14(17), 7830; https://doi.org/10.3390/app14177830 - 4 Sep 2024

Cited by 1 | Viewed by 1015

Abstract

Pearl oyster shells are composed of a double layer of calcium carbonate polymorphs: prismatic and nacreous. The nacreous layer is used in functional foods and cosmetics. In an earlier work, we reported that sulfated polysaccharides in nacre extract ameliorated memory impairment induced by a single dose of scopolamine. Here, we investigated whether sulfated polysaccharides suppress amyloid-beta (Aβ) deposition in an Alzheimer’s disease model induced by prolonged administration of scopolamine. Chronic scopolamine administration induces Aβ deposition; however, sulfated polysaccharides suppressed this effect. Additionally, sulfated polysaccharides ameliorated the accumulation of phosphorylated tau, neuroinflammation, and neuronal cell death in the brain, which are common features of patients with Alzheimer’s disease. To further determine the inhibitory mechanisms of Aβ deposition, we assessed the amount of the Aβ-degrading enzyme insulin-degrading enzyme (IDE). In animal experiments, sulfated polysaccharides increased IDE levels in scopolamine-treated mice. To study the effect of sulfated polysaccharides on insulin signaling, which regulates IDE expression, we evaluated the expression levels of phosphorylated Akt and nuclear factor-kB. Sulfated polysaccharides restored the levels of phosphorylated Akt and nuclear factor-kB, which were decreased and increased, respectively, using scopolamine treatment. Overall, our findings suggest that sulfated polysaccharides suppress Aβ deposition by regulating IDE expression. Full article

(This article belongs to the Special Issue The Development of Novel Functional Foods: Trends, Prospectives, and Possible Bioactivity)

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11 pages, 704 KiB

Open AccessArticle

Analysis of the Fatty Acid Profile in Cream, Buttermilk Fractions, and Anhydrous Milk Fat: Influence of Physicochemical and Microbiological Parameters on the Fatty Acid Profile

by Gaja Gużewska, Maciej Monedeiro-Milanowski, Aleksandra Bogumiła Florkiewicz, Izabela Arendowska, Justyna Walczak-Skierska, Dorota Białczak and Paweł Piotr Pomastowski

Appl. Sci. 2024, 14(14), 6117; https://doi.org/10.3390/app14146117 - 14 Jul 2024

Cited by 3 | Viewed by 2649

Abstract

This study analyzes the impact of physicochemical parameters on the microbiological and fatty acid profiles of cream, buttermilk, and anhydrous milk fat. Using gas chromatography coupled with mass spectrometry (GC-MS), the fatty acids present in these dairy products were qualitatively determined, highlighting the differences associated with the processing stages. Specifically, the distribution of short-chain, medium-chain, and long-chain fatty acids, such as butyric, caproic, caprylic, capric, lauric, myristic, palmitic, stearic, oleic, and linoleic acids, were analyzed, assessing their nutritional implications. The microbiological composition of the samples was also analyzed using MALDI-ToF MS. The presence of lipolytic bacteria, such as Serratia monocytogenes, which can negatively impact the oxidative stability of fats, was detected. The results show that both environmental and processing conditions significantly affect the quantity and quality of fatty acids, thereby influencing the overall dietary value of dairy products. These findings offer insight into developing improved dairy product formulations that may lead to enhancement of their health benefits. Full article

(This article belongs to the Special Issue The Development of Novel Functional Foods: Trends, Prospectives, and Possible Bioactivity)

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14 pages, 3401 KiB

Open AccessArticle

Cereals and Fruits as Effective Delivery Vehicles of Lacticaseibacillus rhamnosus through Gastrointestinal Transit

by Grigorios Nelios, Ioanna Prapa, Anastasios Nikolaou, Gregoria Mitropoulou, Amalia E. Yanni, Nikolaos Kostomitsopoulos and Yiannis Kourkoutas

Appl. Sci. 2023, 13(15), 8643; https://doi.org/10.3390/app13158643 - 27 Jul 2023

Cited by 6 | Viewed by 1467

Abstract

The viability of probiotic cells during their transit through the degradative conditions of the gastrointestinal tract is considered an essential prerequisite for their effectiveness. To enhance the survival of probiotics, cell immobilization has been proposed as a promising strategy, creating a protective microenvironment. In the present study, the viability of immobilized Lacticaseibacillus rhamnosus OLXAL-1 cells on cereals and fruits was investigated in comparison to free cells, applying both an in vitro static digestion and an in vivo mouse model. During the in vitro digestion, the survival rates of all immobilized L. rhamnosus OLXAL-1 cultures were higher compared to free cells, with the highest survival rate recorded in oat flakes (84.76%). In a subsequent step, following the administration of both immobilized and free cells to BALB/c mice, a significant increase in lactobacilli populations was observed in the mice feces compared to baseline. Notably, the group receiving the immobilized cells exhibited significantly higher lactobacilli counts compared to the group fed with free cells (8.02 log CFU/g and 7.64 log CFU/g, respectively). Finally, the presence of L. rhamnosus cells at levels > 6 log CFU/g was verified in the mice feces in both groups through multiplex PCR analysis. Full article

(This article belongs to the Special Issue The Development of Novel Functional Foods: Trends, Prospectives, and Possible Bioactivity)

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Review

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16 pages, 780 KiB

Open AccessReview

Functional Foods’ Consumption in Children and Parents: A Literature Review

by Irene Chrysovalantou Votsi and Antonios E. Koutelidakis

Appl. Sci. 2024, 14(4), 1492; https://doi.org/10.3390/app14041492 - 12 Feb 2024

Cited by 3 | Viewed by 3896

Abstract

Among young children, parents are a main factor in children’s preferences for food served as they are responsible for purchasing and providing functional foods (FFs) and they are role models for them. This review study was conducted according to PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) guidelines and aimed at reviewing the recent data about the consumption of FFs in families as part of a balanced diet. The literature search was conducted via the online academic search engines PubMed, ResearchGate and Google Scholar. The search process was restricted to research papers published in English in reviewed journals from 2012 to 2023. Thirty-six articles were ultimately included in the present review. The findings indicated a relationship between several sociodemographic factors and a higher likelihood of purchasing FFs for children. Higher household annual income, education levels and purchase frequencies among females are all positively correlated with higher levels of nutritional knowledge and confidence in the validity of scientific research on FFs. Also, parents’ sociodemographic factors affect the children’s fruit/vegetable consumption. This study concludes that parents are role models for their children’s eating behavior and eating habits. Full article

(This article belongs to the Special Issue The Development of Novel Functional Foods: Trends, Prospectives, and Possible Bioactivity)

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