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Phytochemicals in Foods: From Molecular Properties to Biological Functions

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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 February 2024) | Viewed by 10245

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Special Issue Editor

Dr. Jing Zhao

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Guest Editor

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Interests: Plant Foods; Molecular Structure; Molecular Interactions; Nutrition Interventions
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Phytochemicals has received a great amount of interest regarding their various biological functions and potential applications in food. Phytochemicals exhibit excellent structural diversity, including polyphenols, phytoestrogens, terpenoids, carotenoids, phytosterols, alkaloids, fibers, and others. The widespread presence of phytochemicals in the diet and apparent low toxicity suggests their potential to improve human health. To boost the application of phytochemicals in food industry, research on new molecule exploration, molecular properties, structural-activity relationships, biological function mechanisms and effective incorporation to food matrix should be encouraged. In this background, the Special Issue ‘Phytochemicals in Foods: From Molecular Properties to Biological Functions’ is hereby released.

Dr. Jing Zhao
Guest Editor

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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.

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Keywords

phytochemicals
bioactive compounds
antioxidants
polyphenols
phytoestrogens
terpenoids
carotenoids
phytosterols
alkaloids
fibers
molecular properties
biological activities
health
functional foods
nutrition

Published Papers (6 papers)

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Research

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17 pages, 2364 KiB

Open AccessArticle

Comprehensive Assessment of Polysaccharides Extracted from Squash by Subcritical Water under Different Conditions

by Yu Zhang, Xun Sun, Bingjie Yang, Fei Li, Guoyong Yu, Jing Zhao and Quanhong Li

Foods 2024, 13(8), 1211; https://doi.org/10.3390/foods13081211 - 16 Apr 2024

Viewed by 373

Abstract

The effects of subcritical water microenvironment on the physiochemical properties, antioxidant activity and in vitro digestion of polysaccharides (SWESPs) from squash were investigated. After single-factor experiments, twenty samples were successfully prepared at different extraction temperatures (110, 130, 150, 170 and 190 °C) and extraction times (4, 8, 12 and 16 min). Under a low temperature environment, the whole process was mainly based on the extraction of SWESP. At this time, the color of SWESP was white or light gray and the molecular mass was high. When the temperature was 150 °C, since the extraction and degradation of SWESP reached equilibrium, the maximum extraction rate (18.67%) was reached at 150 °C (12 min). Compared with traditional methods, the yield of squash SWESP extracted by subcritical water was 3–4 times higher and less time consuming. Under high temperature conditions, SWESPs were degraded and their antioxidant capacity and viscosity were reduced. Meanwhile, Maillard and caramelization reactions turned the SWESPs yellow-brown and produced harmful substances. In addition, different SWESPs had different effects on in vitro digestion. In brief, SWESPs prepared under different conditions have different structures and physicochemical properties, allowing the obtainment of the required polysaccharide. Our results show that squash polysaccharides prepared in different subcritical water states had good development potential and application in the food industry. Full article

(This article belongs to the Special Issue Phytochemicals in Foods: From Molecular Properties to Biological Functions)

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13 pages, 1965 KiB

Open AccessArticle

Possible Role of High-Molecular-Weight Salivary Proteins in Astringency Development

by Elvira Manjón, Ignacio García-Estévez and María Teresa Escribano-Bailón

Foods 2024, 13(6), 862; https://doi.org/10.3390/foods13060862 - 13 Mar 2024

Viewed by 585

Abstract

Since the initial findings that food tannin/salivary protein interaction and subsequent precipitation is the main cause of the astringency development, numerous studies have concentrated on the supramolecular characterization of these bindings. Most of these works have focused on the low-molecular-weight salivary proteins, in particular proline-rich proteins, hardly considering the involvement of the high-molecular-weight salivary proteins (HMW_SPs). Herein, different techniques such as fluorescence quenching, Isothermal Titration Calorimetry and HPLC-MS-DAD were employed to determine the occurrence of molecular interactions between three HMW_SPs, namely, mucin, α-amylase and albumin, and a complex extract of tannins composed mainly of flavan-3-ols. The obtained results prove the capability of the three HMW_SPs to effectively interact with the flavan-3-ol extract, involving different forces and action mechanisms. Flavan-3-ols are capable of interacting with mucins by a mechanism that includes the formation of stable ground-state complexes that led to approximately 90% flavan-3-ol precipitation, while for albumin and α-amylase, the interaction model of a “sphere of action” was established, which represented only 20% flavan-3-ol precipitation. These data highlight the relevance of including HMW_SPs in astringency analyses, paying special heed to the role of mucins in the interaction and subsequent precipitation of dietary tannins. Full article

(This article belongs to the Special Issue Phytochemicals in Foods: From Molecular Properties to Biological Functions)

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14 pages, 7079 KiB

Open AccessArticle

One-Pot Self-Assembly of Core-Shell Nanoparticles within Fibers by Coaxial Electrospinning for Intestine-Targeted Delivery of Curcumin

by Lijuan Hou, Laiming Zhang, Chengxiao Yu, Jianle Chen, Xingqian Ye, Fuming Zhang, Robert J. Linhardt, Shiguo Chen and Haibo Pan

Foods 2023, 12(8), 1623; https://doi.org/10.3390/foods12081623 - 12 Apr 2023

Cited by 5 | Viewed by 1502

Abstract

Nanotechniques for curcumin (Cur) encapsulation provided a potential capability to avoid limitations and improve biological activities in food and pharmaceutics. Different from multi-step encapsulation systems, in this study, zein–curcumin (Z–Cur) core-shell nanoparticles could be self-assembled within Eudragit S100 (ES100) fibers through one-pot coaxial electrospinning with Cur at an encapsulation efficiency (EE) of 96% for ES100–zein–Cur (ES100–Z–Cur) and EE of 67% for self-assembled Z–Cur. The resulting structure realized the double protection of Cur by ES100 and zein, which provided both pH responsiveness and sustained release performances. The self-assembled Z–Cur nanoparticles released from fibermats were spherical (diameter 328 nm) and had a relatively uniform distribution (polydispersity index 0.62). The spherical structures of Z–Cur nanoparticles and Z–Cur nanoparticles loaded in ES100 fibermats could be observed by transmission electron microscopy (TEM). Fourier transform infrared spectra (FTIR) and X-ray diffractometer (XRD) revealed that hydrophobic interactions occurred between the encapsulated Cur and zein, while Cur was amorphous (rather than in crystalline form). Loading in the fibermat could significantly enhance the photothermal stability of Cur. This novel one-pot system much more easily and efficiently combined nanoparticles and fibers together, offering inherent advantages such as step economy, operational simplicity, and synthetic efficiency. These core-shell biopolymer fibermats which incorporate Cur can be applied in pharmaceutical products toward the goals of sustainable and controllable intestine-targeted drug delivery. Full article

(This article belongs to the Special Issue Phytochemicals in Foods: From Molecular Properties to Biological Functions)

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18 pages, 7882 KiB

Open AccessArticle

Sonochemical Effects on the Preparation, Structure and Function of Gliadin-(−)-Epigallo-Catechin 3-Gallate Conjugates

by Jiaxing Cao, Ning Xu, Jianhao Zhang, Guozhi Zhang and Yu Zhang

Foods 2023, 12(7), 1376; https://doi.org/10.3390/foods12071376 - 24 Mar 2023

Cited by 2 | Viewed by 1362

Abstract

It is essential to understand the mechanism of action of ultrasound synergistic free radical oxidation to promote covalent reactions between proteins and polyphenols. (−)-epigallo-catechin 3-gallate (EGCG) with rich bioactivity could be used to increase the functional properties of cereal protein—gliadin (GL). This study systematically explored the role of ultrasound treatment (US) on the binding mechanisms of GL and EGCG. Electrophoresis and high-performance liquid chromatography (HPLC) confirmed the greater molecular mass of the covalent complexes in the ultrasound environment. Quantitative analysis by the phenol content revealed that the ultrasound environment increased the EGCG content in the covalent complex by 15.08 mg/g of protein. The changes in the spatial structure of the proteins were indicated by Fourier infrared and ultraviolet spectroscopy. Additionally, scanning electron microscopy (SEM) and atomic force microscopy (AFM) found that US disrupted the aggregation of GL and the clustered structure of the covalent complexes. The results demonstrated that the water solubility of ultrasonic conjugates was significantly increased by 8.8–64.19%, the digestion rate was more efficient, and the radical scavenging capacity was twice that of GL. This research contributes to the theoretical basis for broadening the application of polyphenols in modifying protein. Full article

(This article belongs to the Special Issue Phytochemicals in Foods: From Molecular Properties to Biological Functions)

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12 pages, 3133 KiB

Open AccessCommunication

Virtual Screening of Soybean Protein Isolate-Binding Phytochemicals and Interaction Characterization

by Panhang Liu, Annan Wu, Yi Song and Jing Zhao

Foods 2023, 12(2), 272; https://doi.org/10.3390/foods12020272 - 06 Jan 2023

Viewed by 1873

Abstract

Soybean protein isolate (SPI) and small molecule interactions have drawn more and more attention regarding their benefits for both parts, while research on large-scale investigations and comparisons of different compounds is absent. In this study, a high throughput virtual screening was applied on a phytochemical database with 1130 compounds to pinpoint the potential SPI binder. Pentagalloylglucose, narcissoside, poliumoside, isoginkgetin, and avicurin were selected as the top-five ranking molecules for further validation. Fluorescence quenching assays illustrated that isoginkgetin has a significantly higher apparent binding constant (Ka) of (0.060 ± 0.020) × 10⁶ L·mol⁻¹, followed by avicularin ((0.058 ± 0.010) × 10⁶ L·mol⁻¹), pentagalloylglucose ((0.049 ± 0.010) × 10⁶ L·mol⁻¹), narcissoside ((0.0013 ± 0.0004) × 10⁶ L·mol⁻¹), and poliumoside ((0.0012 ± 0.0006) × 10⁶ L·mol⁻¹). Interface characterization by MD simulation showed that protein residues E172, H173, G202, and V204 are highly involved in hydrogen bonding with the two carbonyl oxygens of isoginketin, which could be the crucial events in SPI binding. Van der Waals force was identified as the major driven force for isoginketin binding. Our study explored SPI–phytochemical interaction through multiple strategies, revealing the molecular binding details of isoginkgetin as a novel SPI binder, which has important implications for the utilization of the SPI–phytochemical complex in food applications. Full article

(This article belongs to the Special Issue Phytochemicals in Foods: From Molecular Properties to Biological Functions)

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Other

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13 pages, 1942 KiB

Open AccessPerspective

A Prospective Review on the Research Progress of Citric Acid Modified Starch

by Ming Zhang, Hongyu Jia, Bin Wang, Chao Ma, Fatao He, Qi Fan and Wei Liu

Foods 2023, 12(3), 458; https://doi.org/10.3390/foods12030458 - 18 Jan 2023

Cited by 4 | Viewed by 3846

Abstract

Citric acid (CA) treatment is a convenient, mild and environmentally friendly strategy to modify the composition, structure and function of starch through hydrolysis and esterification, which expands the application of starch in industry. In this paper, the effects of CA modification on amylose content, amylopectin chain length distribution, microscopic morphology, solubility and swelling ability, thermodynamic properties, gelatinization properties, digestibility properties, texture properties and the film-forming properties of starch were summarized. The application status and development trend of CA modified starch were reviewed, which has important implications for the targeted utilization of CA modified starch in the future. Full article

(This article belongs to the Special Issue Phytochemicals in Foods: From Molecular Properties to Biological Functions)

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