Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
8.7
5.1
Journals
Foods
Special Issues
Plant Foods: Biological Activity and Extraction of Bioactive Products
share announcement

Plant Foods: Biological Activity and Extraction of Bioactive Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (15 June 2025) | Viewed by 9495

Special Issue Editors

Dr. Joel Horacio Elizondo Luevano

E-Mail Website
Guest Editor
Departamento de Química, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León (UANL), San Nicolás de los Garza 66455, NL, Mexico
Interests: research and application of bioactive compounds extracted from natural sources focusing on biodiversity and their therapeutic potential with an impact on health and well-being; new compounds and efficient extraction methods and their application in medicine, pharmaceuticals, and food industry; sustainability in large-scale production and application of natural bioactive products
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Abelardo Chávez Montes

E-Mail Website
Guest Editor
Departamento de Química, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León (UANL), San Nicolás de los Garza 66455, NL, Mexico
Interests: nanotechnology applied to biological sciences; isolation and evaluation of naturally occurring substances with potential biological activity
Prof. Dr. Sandra Castillo

E-Mail Website
Guest Editor
Facultad de Ciencias Biológicas, UANL, San Nicolás de los Garza, Mexico
Interests: food science and technology; microbiology for functional foods; natural antimicrobials
Prof. Dr. Guillermo Cristian Guadalupe Martínez Ávila

E-Mail Website
Guest Editor
School of Agronomy, Universidad Autónoma de Nuevo León, General Escobedo, Monterrey 66050, Mexico
Interests: phytochemistry; bioactive compounds; extraction methods; functional foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue aims to address current research in the field of biological activity and the extraction of bioactive products from various natural sources in food products. Bioactive products from food-derived plants, algae, microorganisms, animals, and other organisms have been shown to have therapeutic and health-promoting properties, which has generated a growing interest in their study and application in food.

Potential topics include, but are not limited to:

  • Natural bioactive compounds from food and their effects on diseases and health conditions;
  • Extraction methods and characterization of food bioactives, including structural and functional characterization of bioactive compounds and their relationship with their properties;
  • Exploration and study of biodiversity to identify new sources of food-derived bioactive products, and search and selection methods for organisms with bioactive potential;
  • Development of films, coatings, and nanoparticles from food or natural sources;
  • Evaluation of the economic feasibility and sustainability of large-scale production of food-derived bioactives.

Dr. Joel Horacio Elizondo Luevano
Prof. Dr. Abelardo Chávez Montes
Prof. Dr. Sandra Castillo
Prof. Dr. Guillermo Cristian Guadalupe Martínez Ávila
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

  • food composition
  • ethnopharmacology
  • green chemistry
  • active ingredients
  • food analysis
  • nanoencapsulation of food compounds
  • food chemistry
  • food metabolomics
  • natural products chemistry
  • phytochemicals

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (6 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

32 pages, 57374 KiB  
Article
Enhancement of Phytochemicals and Antioxidant Activity of Thai Fermented Soybean Using Box–Behnken Design Guided Microwave-Assisted Extraction
by Piya Temviriyanukul, Woorawee Inthachat, Ararat Jaiaree, Jirarat Karinchai, Pensiri Buacheen, Supachai Yodkeeree, Tanongsak Laowanitwattana, Teera Chewonarin, Uthaiwan Suttisansanee, Arisa Imsumran, Ariyaphong Wongnoppavich and Pornsiri Pitchakarn
Foods 2025, 14(15), 2603; https://doi.org/10.3390/foods14152603 - 24 Jul 2025
Viewed by 278
Abstract
Thai fermented soybeans (TFSs) contain phytochemicals with anti-diabetic benefits. In this study, an initial non-optimized TFS extract (TFSE) was prepared using a conventional triplicate 80% ethanol extraction method and evaluated for its biological activity. TFSE effectively reversed TNF-α-induced insulin resistance in 3T3-L1 adipocytes [...] Read more.
Thai fermented soybeans (TFSs) contain phytochemicals with anti-diabetic benefits. In this study, an initial non-optimized TFS extract (TFSE) was prepared using a conventional triplicate 80% ethanol extraction method and evaluated for its biological activity. TFSE effectively reversed TNF-α-induced insulin resistance in 3T3-L1 adipocytes by enhancing insulin-stimulated glucose uptake, indicating anti-diabetic potential. TFSE also upregulated the phosphorylation of AKT (a key insulin signaling mediator) and the expression of adipogenic proteins (PPARγ, CEBPα) in TNF-α-exposed 3T3-L1, suggesting the mitigation of adipocyte dysfunction; however, the results did not reach statistical significance. The conventional extraction process was labor-intensive and time-consuming, and to enhance extraction efficiency and bioactivity, the process was subsequently optimized using environmentally friendly microwave-assisted extraction (MAE) in combination with the Box–Behnken design (BBD) and response surface methodology (RSM). The optimized extract (O-TFSE) was obtained over a significantly shorter extraction time and exhibited higher levels of total flavonoids and antioxidant activity in comparison to TFSE, while showing reduced levels of isoflavones (daidzein, genistein, and glycitein) in relation to TFSE. Interestingly, O-TFSE retained similar efficacy in reversing TNF-α-induced insulin resistance and demonstrated significantly stronger α-glucosidase and α-amylase inhibitory activities, indicating its enhanced potential for diabetes management. These results support the use of MAE as an efficient method for extracting functional compounds from TFS for functional foods targeting insulin resistance and type 2 diabetes mellitus. Full article
(This article belongs to the Special Issue Plant Foods: Biological Activity and Extraction of Bioactive Products)
►▼ Show Figures

Figure 1

19 pages, 4718 KiB  
Article
Assessment of Winery By-Products as Ingredients as a Base of “3S” (Safe, Salubrious, and Sustainable) Fermented Beverages Rich in Bioactive Anthocyanins
by Berta María Cánovas, Irene Pérez-Novas, Cristina García-Viguera, Raúl Domínguez-Perles and Sonia Medina
Foods 2025, 14(14), 2514; https://doi.org/10.3390/foods14142514 - 17 Jul 2025
Viewed by 504
Abstract
Oenological residues may cause environmental pollution when processing does not significantly reduce volume and/or harmful conditions. The lack of proper valorisation alternatives entails high disposal costs and resource inefficiency that jeopardise the sustainability and competitiveness of the industry. Interestingly, wine by-products are underappreciated [...] Read more.
Oenological residues may cause environmental pollution when processing does not significantly reduce volume and/or harmful conditions. The lack of proper valorisation alternatives entails high disposal costs and resource inefficiency that jeopardise the sustainability and competitiveness of the industry. Interestingly, wine by-products are underappreciated sources of multipurpose bioactive compounds, such as anthocyanins, associated with health benefits. Alternatively, transforming oenological by-products into valuable co-products will promote sustainability and thus, create new business opportunities. In this context, the present study has assessed the applicability of winery by-products (grape pomace and wine lees) as ingredients to develop new functional kombucha-analogous beverages “3S” (safe, salubrious, and sustainable) by the Symbiotic Culture of Bacteria and Yeast (SCOBY). Concerning the main results, during the kombucha’s development, the fermentation reactions modified the physicochemical parameters of the beverages, namely pH, total soluble solids, acetic acid, ethanol, and sugars, which remained stable throughout the monitored shelf-life period considered (21 days). The fermented beverages obtained exhibited high anthocyanin concentration, especially when using wine lees as an ingredient (up to 5.60 mg/L at the end of the aerobic fermentation period (10 days)) compared with the alternative beverages produced using grape pomace (1.69 mg/L). These findings demonstrated that using winery by-products for the development of new “3S” fermented beverages would provide a dietary source of bioactive compounds (mainly anthocyanins), further supporting new valorisation chances and thus contributing to the competitiveness and sustainability of the winery industries. This study opens a new avenue for cross-industry innovation, merging fermentation traditions with a new eco-friendly production of functional beverages that contribute to transforming oenological residues into valuable co-products. Full article
(This article belongs to the Special Issue Plant Foods: Biological Activity and Extraction of Bioactive Products)
►▼ Show Figures

Figure 1

16 pages, 4179 KiB  
Article
Eggplant Flour as a Functional Ingredient in Frankfurt-Type Sausages: Design, Preparation and Evaluation
by Jenny Blumenthal-Rodriguez, Carlos A. Amaya-Guerra, Armando Quintero-Ramos, Sandra L. Castillo-Hernández, Minerva Bautista-Villarreal, Juan G. Báez-González, Joel H. Elizondo-Luevano and Cynthia Torres-Alvarez
Foods 2025, 14(4), 624; https://doi.org/10.3390/foods14040624 - 13 Feb 2025
Viewed by 1229
Abstract
The food industry faces significant challenges in meeting the demand for healthier and more sustainable products, particularly in the search for natural alternatives that optimize the nutritional value of processed products and, at the same time, improve their functionality and shelf life. The [...] Read more.
The food industry faces significant challenges in meeting the demand for healthier and more sustainable products, particularly in the search for natural alternatives that optimize the nutritional value of processed products and, at the same time, improve their functionality and shelf life. The objective of this study was to evaluate eggplant flour (EF) in different concentrations (2–9%) as an alternative ingredient in the production of Frankfurt sausages. The physicochemical (Aw and pH) and chromatic properties, as well as the antioxidant activity (ABTS, DPPH, ORAC), total phenolic content, flavonoids, and sensory evaluation were analyzed. The physicochemical properties were as follows: Aw showed an average value of 0.973, and the average pH was 6.35. Additionally, significant differences were observed in chromatic properties across treatments. The antioxidant activity values ranged between 586.4–1775.5 ABTS µM eq. of Trolox/g of sausage and 550.7–1764.0 µM eq. of Trolox/g of sausage, indicating an improvement in activity as EF concentration increased. Treatments containing EF at 2% (T2) and 3% (T3) achieved an average acceptability rating close to 4 (“I like it slightly”), demonstrating a balance between functionality and sensory acceptability, although higher concentrations adversely affected flavor and texture perception. Eggplant flour was an effective and sustainable choice for enhancing meat products’ quality and shelf life, contributing to the development of healthier and more sustainable food options. Full article
(This article belongs to the Special Issue Plant Foods: Biological Activity and Extraction of Bioactive Products)
►▼ Show Figures

Figure 1

16 pages, 12576 KiB  
Article
Fractionating the Flavonoids in Lonicerae japonicae Flos and Lonicerae flos via Solvent Extraction Coupled with Automated Solid-Phase Extraction
by Lingyi Li, Shanbo Zhang, Bin Yu, Shao Quan Liu and Yancai Xiong
Foods 2024, 13(23), 3861; https://doi.org/10.3390/foods13233861 - 29 Nov 2024
Cited by 2 | Viewed by 1455
Abstract
Due to the structural diversity of flavonoids in functional plant foods and the inherent limitations of existing techniques, it is important to develop a simple and green (environmentally friendly) method of extracting flavonoids from plant foods. In this study, a method involving solvent [...] Read more.
Due to the structural diversity of flavonoids in functional plant foods and the inherent limitations of existing techniques, it is important to develop a simple and green (environmentally friendly) method of extracting flavonoids from plant foods. In this study, a method involving solvent extraction followed by automated solid-phase extraction was developed for extracting flavonoids from Lonicerae japonicae flos (JYH) and Lonicerae flos (SYH), both of which are widely used functional plant-based foods in Asian countries. For the optimisation of the solvent extraction method, solvent concentration (0.0, 20.0, 40.0, 60.0, 80.0 and 100.0% (v/v) of ethanol–water solution), extraction temperature (40, 60 and 80 °C) and extraction time (15.0, 30.0, 60.0, 90.0 and 120.0 min) were evaluated via design of experiment after screening. For solid-phase extraction, five cartridges (Strata-X, InertSep RP-2, InertSep RP-C18, Bond Elut-ENV, Oasis Prime HLB) were evaluated and different elution steps were optimised to obtain high recoveries (79.69–140.67%) for eight target flavonoids, including rutin, isoquercetin and luteolin. Antioxidant capacity assays revealed that JYH samples demonstrated superior antioxidant potential compared to SYH. The optimised extraction method provides a valuable tool for industrial-scale flavonoid production. Full article
(This article belongs to the Special Issue Plant Foods: Biological Activity and Extraction of Bioactive Products)
►▼ Show Figures

Graphical abstract

23 pages, 22081 KiB  
Article
Bioactivity-Guided Isolation of Secondary Metabolites from Camellia fascicularis: Antioxidative Antibacterial Activities and Anti-Inflammatory Hypoglycemic Molecular Docking
by Jiandong Tang, Jingjing Li, Boxiao Wu, Ruonan Li, Junrong Tang, Huan Kan, Ping Zhao, Yingjun Zhang, Weihua Wang and Yun Liu
Foods 2024, 13(21), 3435; https://doi.org/10.3390/foods13213435 - 28 Oct 2024
Viewed by 1693
Abstract
Camellia fascicularis is a valuable ornamental, edible, and medicinal plant with promising prospects for bioactivity development. We screened the bioactivity of eight fractions (Fr. A−I) obtained from the ethyl acetate phase of C. fascicularis via silica gel column chromatography. The results indicated that [...] Read more.
Camellia fascicularis is a valuable ornamental, edible, and medicinal plant with promising prospects for bioactivity development. We screened the bioactivity of eight fractions (Fr. A−I) obtained from the ethyl acetate phase of C. fascicularis via silica gel column chromatography. The results indicated that the anti-inflammatory, antioxidative, and antimicrobial active components were mainly found in Fr. B*, E, A, and H; Fr. A–G; and Fr. D–I, respectively. Bioactivity-guided isolation identified 18 secondary metabolites. Compounds 1, 3–5, 7, and 15–18 were isolated from the genus Camellia for the first time in this study, whereas the other compounds were also isolated from this plant for the first time. The structures of these compounds were elucidated through comprehensive spectroscopic techniques. Compounds 1, 9−11, 28, 30, and 31 demonstrated antioxidative activities comparable to those of ascorbic acid, whereas the remaining compounds exhibited diminished antioxidative activity. In terms of antimicrobial activity, compounds 7, 18, 22, and 27 exerted inhibitory potency against Pseudomonas aeruginosa, similar to tetracycline (MIC: 125 µg/mL). Other compounds showed moderate to weak inhibitory effects against Staphylococcus aureus and Escherichia coli (MIC: 250–500 µg/mL). Molecular docking revealed that compounds 2, 36, 41, and 65 showed strong binding affinity for 8ET0, whereas compounds 2, 36, 38, 40, 63, and 65 showed strong binding affinity for 3A4A. This research further increased the diversity of the secondary metabolites of C. fascicularis, laying a foundation for the subsequent development and utilization of this species. Full article
(This article belongs to the Special Issue Plant Foods: Biological Activity and Extraction of Bioactive Products)
►▼ Show Figures

Graphical abstract

16 pages, 1870 KiB  
Article
Physicochemical Characterization and Thermodynamic Analysis of Avocado Oil Enhanced with Haematococcus pluvialis Extract
by Juan G. Báez-González, Melissa M. Gallegos-Garza, Claudia T. Gallardo-Rivera, Mayra Z. Treviño-Garza, Carlos A. Amaya-Guerra, José Rodríguez-Rodríguez, Efraín Obregón-Solís and Eristeo García-Márquez
Foods 2024, 13(19), 3184; https://doi.org/10.3390/foods13193184 - 7 Oct 2024
Cited by 2 | Viewed by 2188
Abstract
The consumption of fatty acids offers significant health benefits; however, they are prone to degradation by environmental factors. One method to preserve these fatty acids is the addition of synthetic antioxidants. This study focuses on the determination of peroxide and MDA formation rates [...] Read more.
The consumption of fatty acids offers significant health benefits; however, they are prone to degradation by environmental factors. One method to preserve these fatty acids is the addition of synthetic antioxidants. This study focuses on the determination of peroxide and MDA formation rates at temperatures of 25 °C, 45 °C, and 65 °C. The oxidative stability of cold-pressed avocado oil was evaluated using pure astaxanthin, TBHQ, and H. pluvialis extract at concentrations of 100, 500, and 1000 ppm. Kinetic models and thermodynamic analysis were applied to determine the oxidation rate and compare the antioxidant effects of H. pluvialis extract with astaxanthin and TBHQ. The Arrhenius model was used to estimate activation energy (Ea), enthalpy, entropy, and free energy. Avocado oil with 500 ppm of H. pluvialis extract showed antioxidant effects comparable to TBHQ and pure astaxanthin. The activation energy of plain avocado oil was 40.47 kJ mol−1, while with H. pluvialis extract, it was 54.35 kJ mol−1. These findings suggest that H. pluvialis extract offers effective antioxidant properties and could serve as a natural alternative to synthetic antioxidants in food applications, despite the limitations of unprotected astaxanthin. Full article
(This article belongs to the Special Issue Plant Foods: Biological Activity and Extraction of Bioactive Products)
►▼ Show Figures

Graphical abstract

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-6
Back to TopTop