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Feature Review on Plant Foods
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Feature Review on Plant Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: 30 June 2025 | Viewed by 22221

Special Issue Editors

Prof. Dr. Gian Carlo Tenore

E-Mail Website
Guest Editor
Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano, 49, 80131 Napoli, Italy
Interests: nutraceuticals; bioactive compounds; food science and technology; chromatography; food safety
Special Issues, Collections and Topics in MDPI journals
Dr. Francisca Rodrigues

E-Mail Website
Guest Editor
LAQV/REQUIMTE—Instituto Superior de Engenharia do Porto—Rua Dr. António Bernardino de Almeida 431, 4200-072 Porto, Portugal
Interests: plant extracts; green extraction techniques; bioactive compounds; antioxidants; functional food; cosmetics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue aims to collect high-quality review papers focused on foods derived from plants of common dietary interest, from unconventional edible plants to those formulated using the plant extracts of nutraceutical interest. We are welcoming proposals for review articles dealing with novel and/or underestimated typical plant foods. The articles are expected to address chemical characterization, formulation, supplement interactions and the impact on human health through direct or indirect assessment. Particularly, reviews on recent analytical approaches to extract, detect and quantify food bioactive and toxic components, bioaccessibility and bioavailability will be taken into consideration. Moreover, other topics that will be considered are food safety and food physicochemical properties. An emphasis will be placed on articles that focus on agri-food wastes as valuable sources of food and bioactive compounds, with a focus on eco-sustainability and circular economy.

Prof. Dr. Gian Tenore
Dr. Francisca Rodrigues
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. Foods 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 2900 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

  • vegetables
  • fruits
  • legumes
  • agri-food wastes
  • diet
  • health
  • bioactive compounds

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Published Papers (9 papers)

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Review

22 pages, 1676 KiB  
Review
Millets: Journey from an Ancient Crop to Sustainable and Healthy Food
by Mrudula M. Mohanan, Akshitha Vijayakumar, Claus Heiner Bang-Berthelsen, Kiran Kumar Mudnakudu-Nagaraju and Radhakrishna Shetty
Foods 2025, 14(10), 1733; https://doi.org/10.3390/foods14101733 - 13 May 2025
Viewed by 605
Abstract
Millets, often known as “nutri-cereals”, have garnered renewed global interest due to their numerous health benefits, rich nutritional composition, resilience to extreme climatic conditions, and minimal environmental footprint. The advent of rice and wheat as staple foods in the 1960s led to drastic [...] Read more.
Millets, often known as “nutri-cereals”, have garnered renewed global interest due to their numerous health benefits, rich nutritional composition, resilience to extreme climatic conditions, and minimal environmental footprint. The advent of rice and wheat as staple foods in the 1960s led to drastic decline in millet cultivation worldwide. Recognizing the importance of millet, the United Nations (UN) declared 2023 as the International Year of Millets in an effort to accomplish Sustainable Development Goal 2 (SDG-2), i.e., zero hunger, by increasing millet production and fostering research and development to improve the integration of these grains into mainstream food systems. In recent years, global production of millets has surged, with India leading as the top producer. Millets are nutritionally advantageous, consisting of carbohydrates, antioxidants, and biologically active compounds such as flavonoids, carotenoids, phenolic acids, minerals, and vitamins. Incorporating millets into a balanced diet can help control and prevent diseases such as cardiovascular disease, diabetes, inflammation, and malnutrition due to their enriched vital nutrients, low glycemic index, and gluten-free nature. This indicates a transition of millets from an “orphan crop” to being used as ingredients for products (with or without fermentation) that are nutrient-rich, climate-resilient, sustainable, and health-promoting. Full article
(This article belongs to the Special Issue Feature Review on Plant Foods)
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30 pages, 4366 KiB  
Review
A Revisit of Plant Food Waste Along Food Supply Chains: Impacts and Perspectives
by Joana Gonçalves, Ofélia Anjos and Raquel P. F. Guiné
Foods 2025, 14(8), 1364; https://doi.org/10.3390/foods14081364 - 15 Apr 2025
Viewed by 597
Abstract
More than one billion tons of the food produced in the world ends up being wasted every year, accounting for about one-third of the food produced globally. For this reason, the problem of food waste management has been the focus of the different [...] Read more.
More than one billion tons of the food produced in the world ends up being wasted every year, accounting for about one-third of the food produced globally. For this reason, the problem of food waste management has been the focus of the different actors intervening in the food supply chains, who recognize that food waste has not only environmental but also economic and social impacts. This review focuses on foods of plant origin wasted at different stages of their life, namely primary production, transformation/processing, transportation, sales, catering and the domestic level. It addresses the subject from multiple angles, considering the environmental, economic and social perspectives. The review was based on a search carried out within scientific databases, for example, ScienceDirect, Scopus and the Web of Science. The results highlighted that in the generation and management of food waste from plant origin, there is a clear difference between developed and developing countries, with these last showing higher losses in production, principally the transportation and storage of the foods. Contrarily, in developed countries, excess food produced and not consumed is the strongest contributor to food waste. Valorization of agricultural waste and industrial residues for application into animal feed or agricultural fertilizers, or through the recovery of valuable compounds for industrial purposes, are some of the ways to deal with food waste while generating additional economic value and reducing environmental impact. However, there is still a need to modify processes and behaviors to reduce food waste and improve the sustainability of supply chains. Therefore, it is crucial to conduct research to identify and report food waste so that stakeholders can contribute positively to solving this problem. Full article
(This article belongs to the Special Issue Feature Review on Plant Foods)
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Graphical abstract

29 pages, 1505 KiB  
Review
A Comprehensive Review of the Nutritional and Health-Promoting Properties of Edible Parts of Selected Cucurbitaceae Plants
by Magdalena Borecka and Monika Karaś
Foods 2025, 14(7), 1200; https://doi.org/10.3390/foods14071200 - 29 Mar 2025
Viewed by 1143
Abstract
The Cucurbitaceae family includes commonly consumed plants such as pumpkin, watermelon, melon, horned melon, and cucumber, which are valued for their rich nutritional composition and health-promoting properties. These plants provide essential macronutrients, minerals, and bioactive compounds that contribute to their dietary and therapeutic [...] Read more.
The Cucurbitaceae family includes commonly consumed plants such as pumpkin, watermelon, melon, horned melon, and cucumber, which are valued for their rich nutritional composition and health-promoting properties. These plants provide essential macronutrients, minerals, and bioactive compounds that contribute to their dietary and therapeutic significance. Particularly, Cucurbitaceae plants exhibit antidiabetic, hypolipidemic, antioxidant, and anticancer properties, making them valuable in addressing metabolic disorders and alleviating health risks associated with oxidative stress. This review aims to systematize current knowledge on selected cucurbits’ nutritional composition, mineral content, and phytochemical profile. It also examines their caloric value, glycemic index, and glycemic load, offering insight into their potential role in dietary strategies for patients with obesity, insulin resistance, or diabetes. Additionally, this review explores often-overlooked by-products, including seeds, leaves, and flowers, which are rich in bioactive compounds with potential health benefits. By compiling and analyzing existing data, this review highlights the nutritional and functional potential of Cucurbitaceae plants, reinforcing their significance in a health-promoting diet and disease prevention. Full article
(This article belongs to the Special Issue Feature Review on Plant Foods)
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21 pages, 2021 KiB  
Review
Climate Change and Plant Foods: The Influence of Environmental Stressors on Plant Metabolites and Future Food Sources
by Ivana Šola, Danijela Poljuha, Ivana Pavičić, Ana Jurinjak Tušek and Dunja Šamec
Foods 2025, 14(3), 416; https://doi.org/10.3390/foods14030416 - 27 Jan 2025
Cited by 1 | Viewed by 2074
Abstract
Climate change is reshaping global agriculture by altering temperature regimes and other environmental conditions, with profound implications for food security and agricultural productivity. This review examines how key environmental stressors—such as extreme temperatures, water scarcity, increased salinity, UV-B radiation, and elevated concentrations of [...] Read more.
Climate change is reshaping global agriculture by altering temperature regimes and other environmental conditions, with profound implications for food security and agricultural productivity. This review examines how key environmental stressors—such as extreme temperatures, water scarcity, increased salinity, UV-B radiation, and elevated concentrations of ozone and CO2—impact the nutritional quality and bioactive compounds in plant-based foods. These stressors can modify the composition of essential nutrients, particularly phytochemicals, which directly affect the viability of specific crops in certain regions and subsequently influence human dietary patterns by shifting the availability of key food resources. To address these challenges, there is growing interest in resilient plant species, including those with natural tolerance to stress and genetically modified variants, as well as in alternative protein sources derived from plants. Additionally, unconventional food sources, such as invasive plant species and algae, are being explored as sustainable solutions for future nutrition. Full article
(This article belongs to the Special Issue Feature Review on Plant Foods)
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20 pages, 1044 KiB  
Review
Effect of Antioxidants on the Gut Microbiome Profile and Brain Functions: A Review of Randomized Controlled Trial Studies
by Aleksandra Hyży, Hanna Rozenek, Ewa Gondek and Mariusz Jaworski
Foods 2025, 14(2), 176; https://doi.org/10.3390/foods14020176 - 8 Jan 2025
Cited by 4 | Viewed by 2307
Abstract
Background: Antioxidants are widely recognized for their potential health benefits, including their impact on cognitive function and gut microbiome modulation. Understanding these effects is essential for exploring their broader clinical applications. Objectives: This review aims to evaluate the effects of antioxidants on the [...] Read more.
Background: Antioxidants are widely recognized for their potential health benefits, including their impact on cognitive function and gut microbiome modulation. Understanding these effects is essential for exploring their broader clinical applications. Objectives: This review aims to evaluate the effects of antioxidants on the gut microbiome and cognitive function, with a focus on findings from randomized controlled trials (RCTs). Methods: The studies involved human participants across a range of age groups, with interventions encompassing natural antioxidant sources, such as berries, as well as specific antioxidant vitamins. An extensive search across PubMed, SCOPUS, and Web of Science databases identified six relevant RCTs, each evaluated for potential bias. Results: These studies focused on a variety of antioxidant-rich products, including both naturally derived sources and supplemental forms. Antioxidants, including vitamins C, B2, and D, along with polyphenols such as xanthohumol, fermented papaya, peanuts, and berry extracts, demonstrate the potential to support cognitive function and promote gut health through mechanisms that modulate microbiome diversity and reduce inflammation. However, observed changes in microbiome diversity were modest and inconsistent across the studies. Conclusions: While preliminary evidence suggests that antioxidants may benefit gut health and cognitive function, the heterogeneity of existing studies limits their immediate clinical applicability. Additionally, more robust RCTs are needed to substantiate these findings and guide future interventions. Full article
(This article belongs to the Special Issue Feature Review on Plant Foods)
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29 pages, 2503 KiB  
Review
Advances in Vibrational Spectroscopic Techniques for the Detection of Bio-Active Compounds in Virgin Olive Oils: A Comprehensive Review
by Fangchen Ding, Sebastián Sánchez-Villasclaras, Leiqing Pan, Weijie Lan and Juan Francisco García-Martín
Foods 2024, 13(23), 3894; https://doi.org/10.3390/foods13233894 - 3 Dec 2024
Viewed by 1359
Abstract
Vibrational spectroscopic techniques have gained significant attention in recent years for their potential in the rapid and efficient analysis of virgin olive oils, offering a distinct advantage over traditional methods. These techniques are particularly valuable for detecting and quantifying bio-active compounds that contribute [...] Read more.
Vibrational spectroscopic techniques have gained significant attention in recent years for their potential in the rapid and efficient analysis of virgin olive oils, offering a distinct advantage over traditional methods. These techniques are particularly valuable for detecting and quantifying bio-active compounds that contribute to the nutritional and health benefits of virgin olive oils. This comprehensive review explores the latest advancements in vibrational spectroscopic techniques applied to virgin olive oils, focusing on the detection and measurement of key bio-active compounds such as unsaturated fatty acids, phenolic compounds, and other antioxidant compounds. The review highlights the improvements in vibrational spectroscopy, data processing, and chemometric techniques that have significantly enhanced the ability to accurately identify these compounds compared to conventional analytical methods. Additionally, it addresses current challenges, including the need for standardized methodologies and the potential for integrating vibrational spectroscopy with other analytical techniques to improve accuracy and reliability. Finally, findings over the last two decades, in which vibrational spectroscopy techniques were effectively used for the detailed characterization of bio-active compounds in virgin olive oils, are discussed. Full article
(This article belongs to the Special Issue Feature Review on Plant Foods)
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33 pages, 2568 KiB  
Review
Grape Pomace for Feed Enrichment to Improve the Quality of Animal-Based Foods
by Francesca Blasi, Valentina Trovarelli, Luciano Mangiapelo, Federica Ianni and Lina Cossignani
Foods 2024, 13(22), 3541; https://doi.org/10.3390/foods13223541 - 6 Nov 2024
Cited by 6 | Viewed by 2118
Abstract
In this review, the potential role of grape pomace (GP) as a tool for improving feed has been critically summarized, considering the findings of the literature of the last five years (2020–2024). The main applications of GP to the nutrition of different animals [...] Read more.
In this review, the potential role of grape pomace (GP) as a tool for improving feed has been critically summarized, considering the findings of the literature of the last five years (2020–2024). The main applications of GP to the nutrition of different animals and the impact on derived foods (meat, milk and dairy products, eggs, fish) are discussed along with the major advantages and limits. Emphasis was placed on the phenols and fatty acids of GP, which are considered phytochemicals with health-promoting effects. Phenolic compounds increase the antioxidant potential of animal-based foods even if their content and profile are strongly related to grape cultivar and geographical origin. Unsaturated fatty acids, including linoleic and oleic acids, contributed to extending the shelf life of new products. Few approaches exploited chemometrics tools. Generally, GP showed a promising role in feed fortification, even if, in most cases, GP was key only if used in a correct percentage within a balanced diet and for an adequate administration time. From a multidisciplinary perspective, future research endeavors should prioritize a larger sampling, a deep phenol fraction characterization, and an appropriate chemometric approach. Full article
(This article belongs to the Special Issue Feature Review on Plant Foods)
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14 pages, 1309 KiB  
Review
Overview of Phytochemical Composition of Brassica oleraceae var. capitata Cultivars
by Olga Statilko, Thalia Tsiaka, Vassilia J. Sinanoglou and Irini F. Strati
Foods 2024, 13(21), 3395; https://doi.org/10.3390/foods13213395 - 25 Oct 2024
Cited by 4 | Viewed by 2293
Abstract
The Brassicaceae family includes a wide range of horticultural crops of economic and traditional importance, consumed either fresh, cooked, or fermented. Cabbage (Brassica oleraceae var. capitata) is one of the most important crops of the family. The present review analyzes the [...] Read more.
The Brassicaceae family includes a wide range of horticultural crops of economic and traditional importance, consumed either fresh, cooked, or fermented. Cabbage (Brassica oleraceae var. capitata) is one of the most important crops of the family. The present review analyzes the most important phytochemicals present in cabbage, focusing on variation of phytochemical composition between cultivars of B. oleraceae var. capitata f. alba, B. oleraceae var. capitata f. rubra, B. oleraceae var. capitata f. acuta, and B. oleraceae var. capitata f. sabauda. Cabbage form and cultivars significantly affect phytochemical compositions. B. oleraceae var. capitata f. rubra cultivars are generally great sources of phenolic compounds, especially anthocyanins, whereas B. oleraceae var. capitata f. alba cultivars display the highest concentration of glucosinolates; nevertheless, their levels are also dependent on the specific cultivar. B. oleraceae var. capitata f. acuta cultivars may be considered advantageous due to their high glucosinolate content and consistent phytochemical composition. Recognizing the benefits of specific cultivars can be valuable for consumers seeking a healthier lifestyle, as well as for scientists aiming to enhance cultivars through breeding programs or use plants’ extracts to produce high quality pigments and dietary supplements. Full article
(This article belongs to the Special Issue Feature Review on Plant Foods)
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29 pages, 1775 KiB  
Review
Pumpkin and Pumpkin By-Products: A Comprehensive Overview of Phytochemicals, Extraction, Health Benefits, and Food Applications
by Roxana Nicoleta Gavril (Rațu), Florina Stoica, Florin Daniel Lipșa, Oana Emilia Constantin, Nicoleta Stănciuc, Iuliana Aprodu and Gabriela Râpeanu
Foods 2024, 13(17), 2694; https://doi.org/10.3390/foods13172694 - 26 Aug 2024
Cited by 13 | Viewed by 8792
Abstract
A versatile and popular Cucurbitaceous vegetable, pumpkin has recently gained much attention because of its variety of phytochemicals and health advantages. Pumpkins are a type of winter squash, traditionally with large, spherical, orange fruits and a highly nutrient food. Pumpkin by-products comprise various [...] Read more.
A versatile and popular Cucurbitaceous vegetable, pumpkin has recently gained much attention because of its variety of phytochemicals and health advantages. Pumpkins are a type of winter squash, traditionally with large, spherical, orange fruits and a highly nutrient food. Pumpkin by-products comprise various parts, such as seeds, peels, and pulp residues, with their bioactive composition and many potential benefits poorly explored by the food industry. Pumpkin and their by-products contain a wide range of phytochemicals, including carotenoids, polyphenols, tocopherols, vitamins, minerals, and dietary fibers. These compounds in pumpkin by-products exhibit antioxidant, anticancer, anti-inflammatory, anti-diabetic, and antimicrobial properties and could reduce the risk of chronic diseases. This comprehensive review aims to provide a detailed overview of the phytochemicals found in pumpkin and its by-products, along with their extraction methods, health benefits, and diverse food and industrial applications. This information can offer valuable insights for food scientists seeking to reevaluate pumpkin’s potential as a functional ingredient. Reusing these by-products would support integrating a circular economy approach by boosting the market presence of valuable and sustainable products that improve health while lowering food waste. Full article
(This article belongs to the Special Issue Feature Review on Plant Foods)
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