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Bioactive Compounds in Foods: Extraction, Analysis, Encapsulation, Delivery and Health-Promoting...
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Bioactive Compounds in Foods: Extraction, Analysis, Encapsulation, Delivery and Health-Promoting Properties

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (15 May 2024) | Viewed by 10999

Special Issue Editors

Dr. Shengqi Rao

E-Mail Website
Guest Editor
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
Interests: food biotechnology; protein-based delivery system; steady-state encapsulation; egg proteins; bioactive peptides; plant essential oils; biological activities; health-promoting effects
Dr. Zhirong Wang

E-Mail Website
Guest Editor
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
Interests: food biotechnology; bioactive compounds; natural products; extraction; analysis; bioactivity assessment; phenolic acids; flavonoids; alkaloids
Dr. Zaixiang Lou

E-Mail Website
Guest Editor
School of Food Science and Engineering, Jiangnan University, Wuxi 214122, China
Interests: natural ingredients; extraction; identification; bioactivity assessment; health-promoting effects; action mechanism

Special Issue Information

Dear Colleagues,

In food, bioactive compounds mainly refer to active ingredients distinct from energy-yielding nutrients. These compounds serve vital functions in regulating immune responses, preventing and treating diseases, and ultimately contributing to the maintenance of human health. However, the extraction, recovery, analysis and evaluation of bioactive compounds face substantial challenges due to the complex physiochemical properties of food matrix and active ingredients. Meanwhile, encapsulation and delivery systems have received widespread attention on encapsulating, protecting, and releasing natural bioactive compounds. These systems offer high stability and superior protection for carrier ingredients. Therefore, in this Special Issue, we encourage the submission of high-quality original research articles and timely reviews on recent developments and prospects on this topic. We also welcome research concerning the bioactive properties and health-promoting effects of natural substances derived from plants, animals and microorganisms. Through the publication of this Topic Collection, we aim to furnish readers with the latest insights into the acquisition and application of bioactive compounds in food, thereby advancing our comprehension of their potential in preventing and treating health issues.

Dr. Shengqi Rao
Dr. Zhirong Wang
Dr. Zaixiang Lou
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

  • bioactive compounds
  • bioactivity
  • extraction
  • food analysis
  • delivery system
  • human health

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Published Papers (6 papers)

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Research

14 pages, 4806 KiB  
Article
Patrinia scabiosaefolia L. Modulates the Intestinal Microecology to Treat DSS-Induced Ulcerative Colitis: UHPLC-OE-MS/MS, Network Pharmacology, and Experimental Validation
by Longfei Zhang, Xiaoxiao Liu, Mingze Xu, Xinyi Cheng, Ning Li, Haiyan Xu, Yining Feng, Tianzhu Guan and Lixia Xiao
Foods 2025, 14(7), 1145; https://doi.org/10.3390/foods14071145 - 25 Mar 2025
Cited by 1 | Viewed by 686
Abstract
Patrinia scabiosaefolia L. (P. scabiosaefolia), a traditional food and medicinal plant, is used to treat internal inflammation. This study investigated the mechanisms by which P. scabiosaefolia improves ulcerative colitis (UC) via combined UHPLC-OE-MS/MS, network pharmacology, molecular docking, and animal experiments. A [...] Read more.
Patrinia scabiosaefolia L. (P. scabiosaefolia), a traditional food and medicinal plant, is used to treat internal inflammation. This study investigated the mechanisms by which P. scabiosaefolia improves ulcerative colitis (UC) via combined UHPLC-OE-MS/MS, network pharmacology, molecular docking, and animal experiments. A total of 72 compounds were detected in the P. scabiosaefolia extraction, with 15 key components (ranking by degree value) selected for further analysis. GO enrichment analysis suggested that PS may alleviate UC-related renal dysfunction by modulating immune responses, inflammation, and cell signaling pathways. Based on protein–protein interaction results, five core targets of P. scabiosaefolia in UC (ranking by degree value) were identified, and molecular docking revealed strong binding free affinity (<−7 kcal/mol) of active components (Vulgarin and 4-(Diphenylphosphino)benzoic acid) with TNF, AKT1, CASP3, BCL2, and MMP9. In animal experiments, P. scabiosaefolia-treated mice showed significant reductions in IL-6, TNF-α, LPS, and D-Lactate levels (p < 0.05); improved colon histopathological damage; and significantly increased the mRNA expression of tight junction proteins (ZO-1, Claudin, OCC) in colon tissue (p < 0.05). Furthermore, P. scabiosaefolia-treated mice exhibited a significant increase in beneficial gut bacteria (Enterococcus and Lactobacillus) (p < 0.05), effectively restoring the gut imbalance caused by DSS. In conclusion, P. scabiosaefolia can treat UC through the modulation of the intestinal microecology. Full article
(This article belongs to the Special Issue Bioactive Compounds in Foods: Extraction, Analysis, Encapsulation, Delivery and Health-Promoting Properties)
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13 pages, 2322 KiB  
Article
Effects of Pretreatment Methods on Gamma-Aminobutyric Acid Enrichment and Quality Improvement in Highland Barley Beverages
by Xiaoqing Yin, Shanshan Wang, Zhirong Wang, Huaying Wen, Ting Bai and Yuhong Zhang
Foods 2024, 13(24), 4053; https://doi.org/10.3390/foods13244053 - 16 Dec 2024
Cited by 2 | Viewed by 1242
Abstract
Gamma-aminobutyric acid (GABA) is an important neurotransmitter that promotes sleep and reduces anxiety, but its natural synthesis in the body is insufficient, necessitating dietary intake. This study utilized a combination of germination, the addition of active barley powder, and fermentation to enhance GABA [...] Read more.
Gamma-aminobutyric acid (GABA) is an important neurotransmitter that promotes sleep and reduces anxiety, but its natural synthesis in the body is insufficient, necessitating dietary intake. This study utilized a combination of germination, the addition of active barley powder, and fermentation to enhance GABA content in an enzymatically hydrolyzed highland barley beverage. The samples were divided into five groups: highland barley (HB), germinated highland barley (GB), highland barley supplemented with another high-glutamic-acid decarboxylase-active highland barley powder TB13 (BT), germinated barley supplemented with TB13 (GBT), and germinated barley supplemented with TB13 followed by fermentation (GBTF). The results indicated that all the pretreatments significantly elevated GABA levels, with the GBT sample showing the highest GABA content, which was 2.4 times that of the HB sample. Germination had minimal impact on the taste and aroma of the beverage, while the addition of TB13 active barley powder caused only slight changes to the aroma. The GABA content in the GBTF sample was 2.2 times higher than in the HB sample, and the GBTF sample also exhibited the highest total phenolic content, demonstrating the strongest antioxidant and free-radical scavenging abilities. Furthermore, the GBTF treatment increased acidity, reduced bitterness, and significantly altered the flavor profile of the barley beverage, enhancing its overall quality and consumer appeal as a GABA-rich functional drink. Full article
(This article belongs to the Special Issue Bioactive Compounds in Foods: Extraction, Analysis, Encapsulation, Delivery and Health-Promoting Properties)
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15 pages, 3416 KiB  
Article
Acid–Heat-Induced Fabrication of Nisin-Loaded Egg White Protein Nanoparticles: Enhanced Structural and Antibacterial Stability
by Shengqi Rao, Caochen Jia, Xiangning Lu, Yisheng Yu, Zhirong Wang and Zhenquan Yang
Foods 2024, 13(11), 1741; https://doi.org/10.3390/foods13111741 - 1 Jun 2024
Cited by 2 | Viewed by 1668
Abstract
As a natural cationic peptide, Nisin is capable of widely inhibiting the growth of Gram-positive bacteria. However, it also has drawbacks such as its antimicrobial activity being susceptible to environmental factors. Nano-encapsulation can improve the defects of nisin in food applications. In this [...] Read more.
As a natural cationic peptide, Nisin is capable of widely inhibiting the growth of Gram-positive bacteria. However, it also has drawbacks such as its antimicrobial activity being susceptible to environmental factors. Nano-encapsulation can improve the defects of nisin in food applications. In this study, nisin-loaded egg white protein nanoparticles (AH-NEn) were prepared in fixed ultrasound-mediated under pH 3.0 and 90 °C. Compared with the controls, AH-NEn exhibited smaller particle size (112.5 ± 2.85 nm), smaller PDI (0.25 ± 0.01), larger Zeta potential (24 ± 1.18 mV), and higher encapsulation efficiency (91.82%) and loading capacity (45.91%). The turbidity and Fourier transform infrared spectroscopy (FTIR) results indicated that there are other non-covalent bonding interactions between the molecules of AH-NEn besides the electrostatic forces, which accounts for the fact that it is structurally more stable than the controls. In addition, by the results of fluorescence intensity, differential scanning calorimetry (DSC), and X-ray diffraction (XRD), it was shown that thermal induction could improve the solubility, heat resistance, and encapsulation of nisin in the samples. In terms of antimicrobial function, acid–heat induction did not recede the antimicrobial activity of nisin encapsulated in egg white protein (EWP). Compared with free nisin, the loss rate of bactericidal activity of AH-NEn was reduced by 75.0% and 14.0% following treatment with trypsin or a thermal treatment at 90 °C for 30 min, respectively. Full article
(This article belongs to the Special Issue Bioactive Compounds in Foods: Extraction, Analysis, Encapsulation, Delivery and Health-Promoting Properties)
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22 pages, 10306 KiB  
Article
Ultrasonic-Assisted Decoloration of Polysaccharides from Seedless Chestnut Rose (Rosa sterilis) Fruit: Insight into the Impact of Different Macroporous Resins on Its Structural Characterization and In Vitro Hypoglycemic Activity
by Guangjing Chen, Meiwen Sun, Kaiwen Chen, Lisha Wang and Juyan Sun
Foods 2024, 13(9), 1349; https://doi.org/10.3390/foods13091349 - 27 Apr 2024
Cited by 7 | Viewed by 1684
Abstract
Pigments within polysaccharides pose significant challenges when analyzing their structural characteristics and evaluating their biological activities, making decolorization a crucial step in purifying these biomolecules. In this research, a novel approach using ultrasound-assisted static adsorption with macroporous resins was employed to decolorize polysaccharides [...] Read more.
Pigments within polysaccharides pose significant challenges when analyzing their structural characteristics and evaluating their biological activities, making decolorization a crucial step in purifying these biomolecules. In this research, a novel approach using ultrasound-assisted static adsorption with macroporous resins was employed to decolorize polysaccharides extracted from seedless chestnut rose (Rosa sterilis S. D. Shi) fruit (RSP). Among the fourteen tested resins, AB-8, D101, D4020, HPD100, and S8 were identified as the most effective, demonstrating superior decoloration efficiency and polysaccharide recovery. Further examinations of RSPs treated with these five resins revealed distinct effects on their uronic acid levels, monosaccharide makeup, molecular weight, surface structure, and hypoglycemic properties. The RSP treated with HPD100 resin stood out for having the highest uronic acid content, smallest particle size, and lowest molecular weight, leading to the most notable inhibition of α-glucosidase activity through a mixed inhibition model. The application of HPD100 resin in the decolorization process not only potentially preserved the macromolecular structure of RSP but also enhanced its hypoglycemic efficacy. These findings provide a solid theoretical basis for further exploring RSP as a component of functional foods, underscoring the effectiveness of the ultrasound-assisted resin adsorption method in polysaccharide purification. Full article
(This article belongs to the Special Issue Bioactive Compounds in Foods: Extraction, Analysis, Encapsulation, Delivery and Health-Promoting Properties)
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25 pages, 13717 KiB  
Article
Comparative Study on the Impact of Different Extraction Technologies on Structural Characteristics, Physicochemical Properties, and Biological Activities of Polysaccharides from Seedless Chestnut Rose (Rosa sterilis) Fruit
by Kaiwen Chen, Qiuqiu Zhang, Shengzhen Yang, Shengyan Zhang and Guangjing Chen
Foods 2024, 13(5), 772; https://doi.org/10.3390/foods13050772 - 1 Mar 2024
Cited by 15 | Viewed by 2207
Abstract
Seedless chestnut rose (Rosa sterilis S. D. Shi, RS) is a fresh type of R. roxburghii Tratt with copious functional components in its fruit. Polysaccharides are recognized as one of the vital bioactive compounds in RS fruits, but their antioxidant and hypoglycemic [...] Read more.
Seedless chestnut rose (Rosa sterilis S. D. Shi, RS) is a fresh type of R. roxburghii Tratt with copious functional components in its fruit. Polysaccharides are recognized as one of the vital bioactive compounds in RS fruits, but their antioxidant and hypoglycemic properties have not been extensively explored. Hence, in this study, accelerated solvent extraction (RSP-W), citric acid (RSP-C), 5% sodium hydroxide/0.05% sodium borohydride (RSP-A), and 0.9% sodium chloride (RSP-S) solution extraction were individually utilized to obtain RS fruit polysaccharides. The physicochemical properties, structural characteristics, and biological activities were then compared. Results indicated that extraction methods had significant influences on the extraction yield, uronic acid content, monosaccharide composition, molecular weight, particle size, thermal stability, triple-helical structure, and surface morphology of RSPs apart from the major linkage bands and crystalline characteristics. The bioactivity tests showed that the RSP-S, which had the greatest amount of uronic acid and a comparatively lower molecular weight, exhibited more potent antioxidant and α-glucosidase inhibitory property. Furthermore, all RSPs inhibited α-glucosidase through a mixed-type manner and quenched their fluorescence predominantly via a static quenching mechanism, with RSP-S showing the highest binding efficiency. Our findings provide a theoretical basis for utilizing RSPs as functional ingredients in food industries. Full article
(This article belongs to the Special Issue Bioactive Compounds in Foods: Extraction, Analysis, Encapsulation, Delivery and Health-Promoting Properties)
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19 pages, 5784 KiB  
Article
Fu Loose Tea Administration Ameliorates Obesity in High-Fat Diet-Fed C57BL/6J Mice: A Comparison with Fu Brick Tea and Orlistat
by Yan Liang, Fanhua Wu, Daying Wu, Xiaofang Zhu, Xin Gao, Xin Hu, Fangrui Xu, Tianchen Ma, Haoan Zhao and Wei Cao
Foods 2024, 13(2), 206; https://doi.org/10.3390/foods13020206 - 9 Jan 2024
Cited by 4 | Viewed by 2403
Abstract
Fu tea is receiving increasing attention for its specific aroma, flavor, and dramatic functional benefits. Herein, we explored the effects and underlying mechanisms of Fu loose tea (FLT), Fu brick tea (FBT), and diet pills (orlistat) on a high-fat diet (HFD)-induced obesity. The [...] Read more.
Fu tea is receiving increasing attention for its specific aroma, flavor, and dramatic functional benefits. Herein, we explored the effects and underlying mechanisms of Fu loose tea (FLT), Fu brick tea (FBT), and diet pills (orlistat) on a high-fat diet (HFD)-induced obesity. The results indicated that FLT and FBT administration effectively inhibited weight gain, glucose metabolic dysregulation, fat accumulation in organs, hepatic and kidney injury, and oxidative stress induced by HFD. Additionally, FLT and FBT treatments improved the lipid profiles and reduced the production of proinflammatory cytokines by regulating the expression levels of lipid metabolism- and inflammation-related genes. Furthermore, FLT and FBT ameliorated the gut microbiota dysbiosis in HFD-mice in a dose-dependent relationship by increasing the abundance of family Verrucomicrobiaceae and genus Akkermansia and Turicibacter and simultaneously reducing the abundance of family Erysipelotrichaceae and genus Bifidobacterium; in contrast, orlistat did not exert a regulatory effect on gut microbiota similar to FLT and FBT to improve HFD-induced obesity. KEGG analysis of gut microbiota annotation revealed that “metabolism” was the most enriched category. This study further provides a theoretical basis for FLT and FBT to be potential supplements to alleviate diet-induced obesity. Full article
(This article belongs to the Special Issue Bioactive Compounds in Foods: Extraction, Analysis, Encapsulation, Delivery and Health-Promoting Properties)
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