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Bioactivities of Natural Products Extracted from Plant Foods and Their...
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Bioactivities of Natural Products Extracted from Plant Foods and Their Application in Food Industries

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 (9 April 2025) | Viewed by 7770

Special Issue Editors

Dr. Xin Yang

E-Mail Website
Guest Editor
Koch Institute for Integrative Cancer Research, Massachusetts Institute of Technology, Cambridge, MA 02139, USA
Interests: nature products; antioxidants; flavonoids oligomers
Prof. Dr. Lizhi Liu

E-Mail Website
Guest Editor
School of Materials Science and Engineering, Northwestern Polytechnical University, Xi’an 710072, China
Interests: delivery system for bioactive compounds; phytochemicals; bacterial infection; food nanotechnology; nano-bio interface
Prof. Dr. Caili Fu

E-Mail Website
Guest Editor
Food Science and Technology Center, National University of Singapore Suzhou Research Institute, Suzhou 215123, China
Interests: protein; peptide; bioactive; antioxidant; antiaging; fermentation; polysaccharide; proanthocyanidin; polyphenol; healthspan
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We are delighted to invite you to contribute to a Special Issue entitled "Bioactivities of Natural Products Extracted from Plant Foods and Their Application in Food Industries". This Special Issue seeks to explore the growing significance of natural products derived from plant foods, their diverse bioactivities, and their potential applications across various sectors, notably in the field of food science and technology.

Scope and Topics of Interest:

We welcome submissions covering a wide array of topics within the realm of bioactivities of natural products extracted from plant foods and their applications in food industries. Areas of interest include, but are not limited to, the following :

  1. Identification and characterization of bioactive compounds in plant foods;
  2. The role of flavonoids and other phytochemicals in promoting human health and preventing diseases;
  3. Evaluation of antimicrobial properties of plant-derived bioactive compounds against bacterial infections in food;
  4. Development of functional foods and nutraceuticals enriched with natural bioactive ingredients;
  5. Techniques for the extraction, purification, and formulation of bioactive compounds for food applications;
  6. Innovative approaches for food preservation utilizing plant-based extracts;
  7. Flavor enhancement strategies using natural plant-derived compounds;
  8. Regulatory aspects and safety considerations in the utilization of natural bioactive compounds in food industries;
  9. Case studies and industrial applications showcasing the efficacy and feasibility of plant-derived bioactive ingredients;
  10. Bioactive compounds as enzyme inhibitors and their impact on food processing and health outcomes.

Dr. Xin Yang
Prof. Dr. Lizhi Liu
Prof. Dr. Caili Fu
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

  • nature products
  • antixidant
  • flavonoids
  • phytochemicals
  • nutrients delivery
  • food nanotechnology
  • bioactive peptides
  • nutraceuticals
  • nutricosmetic
  • functional food

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

Published Papers (5 papers)

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Research

21 pages, 707 KiB  
Article
Essential Oil from the Leaves of the Dwarf Cashew Tree (Anacardium occidentale L.) in the Amazon Savannah: Physicochemical and Antioxidant Properties as a Food Preservative
by Maria Clarisnete de Oliveira Moura, Esther Morais da Silva Assuncão, Salatiel Silva Barbosa, Edu Istarley Lourenço Tenente, Alessandro Pereira de Souza, Rajá Vidya Moreira dos Santos, Ana Paula Folmer Correa, Laura Adriane de Moraes Pinto, Amélia Carlos Tuler, Daniela Cavalcante dos Santos Campos, Marcos Jose Salgado Vital, Antonio Alves de Melo Filho and Jéssica de Oliveira Monteschio
Foods 2025, 14(11), 1954; https://doi.org/10.3390/foods14111954 - 30 May 2025
Abstract
Anacardium occidentale, known as cashew tree, is widely used in the Amazon. This study aimed to evaluate the chemical composition, as well as the biological, physicochemical, antioxidant, and acceptability properties, of the essential oil (EO) extracted from the leaves of the dwarf [...] Read more.
Anacardium occidentale, known as cashew tree, is widely used in the Amazon. This study aimed to evaluate the chemical composition, as well as the biological, physicochemical, antioxidant, and acceptability properties, of the essential oil (EO) extracted from the leaves of the dwarf cashew tree (EOLC) from the Amazonian savanna. The EO was obtained by hydrodistillation from fresh and frozen leaves, with the frozen sample selected due to its higher yield. The components of the EOLC were identified by GC-MS. Antioxidant activity was assessed using DPPH and ABTS radicals, with values of 1.96 µmol Trolox mL−1 and 1.41 mM, respectively. Total phenolic content was determined by the Folin–Ciocalteu method. Antibacterial activity was evaluated by agar diffusion and minimum inhibitory concentration (MIC) methods, and toxicity was assessed with Artemia salina L. The physicochemical properties analyzed included density, refractive index, viscosity, and solubility. Terpinolene was identified as the major compound (80.21%). The EOLC exhibited antioxidant capacity, stronger antibacterial action against Gram-positive bacteria, moderate toxicity, and appropriate physicochemical characteristics. The 0.05% concentration was the most accepted in the sensory evaluation, standing out as a promising natural alternative for application in meat products. These findings highlight the potential of EOLC as a natural food preservative and a source of bioactive compounds, with promising applications in various food matrices. Full article
(This article belongs to the Special Issue Bioactivities of Natural Products Extracted from Plant Foods and Their Application in Food Industries)
20 pages, 2884 KiB  
Article
Physicochemical, Volatile Compound Profile, Antioxidant, and Cytotoxic Activities of Northeastern Thai Ethnic Ready-to-Serve Food Pastes Jaew Hon and Gang Om: A Comparative Study of Laboratory and Industrial Production Processes
by Vijitra Luang-In, Worachot Saengha, Thipphiya Karirat, Piyathida Promjamorn, Nidthaya Seephua, Apichaya Bunyatratchata, Sudathip Inchuen, Kriangsak Banlue, Sarinthorn Suwannarong and Sirithon Siriamornpun
Foods 2025, 14(5), 876; https://doi.org/10.3390/foods14050876 - 4 Mar 2025
Viewed by 990
Abstract
Northeastern Thai ethnic foods are celebrated for their health benefits yet remain largely underexplored. This study assessed the antioxidant and cytotoxic properties of two ready-to-eat pastes—Jaew Hon (JH) and Gang Om (GO)—produced using laboratory (LAB) and industrial original equipment manufacturer (OEM) methods. Evaluations [...] Read more.
Northeastern Thai ethnic foods are celebrated for their health benefits yet remain largely underexplored. This study assessed the antioxidant and cytotoxic properties of two ready-to-eat pastes—Jaew Hon (JH) and Gang Om (GO)—produced using laboratory (LAB) and industrial original equipment manufacturer (OEM) methods. Evaluations were conducted using 2,2-Diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), total phenolic content (TPC), and total flavonoid content (TFC) assays alongside the 3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay for cytotoxicity. Physicochemical analyses revealed that JH OEM had the highest total dissolved solids (11.57°Brix) and water activity (0.91), while GO OEM exhibited the highest pH (5.28) and lightness (L* 31.43). Antioxidant results showed JH LAB outperformed in DPPH scavenging (96.25 mg AAE/100 g) and TPC (433.5 mg GAE/100 g), whereas GO OEM achieved the highest TFC (345.57 mg QE/100 g). Volatile compound profiling by Gas Chromatography–Mass Spectrometry (GC-MS) indicated distinct aroma profiles between LAB and OEM samples. Moreover, MTT assays revealed stronger cytotoxic effects for OEM products; specifically, GO OEM achieved 71.88% maximum inhibition and an IC50 of 276.10 µg/mL against HT-29 cells. Colony formation assays confirmed GO OEM’s significant antiproliferative activity, and gene expression analysis demonstrated upregulation of pro-apoptotic markers (Bax, Caspase-3) alongside downregulation of NF-κB p65, Cyclin D1, and MMP-9. Overall, these findings suggest that industrially produced GO and JH pastes hold promise as functional foods, integrating traditional culinary practices with modern production techniques. These findings lay the foundation for future research focused on uncovering bioactive mechanisms, optimizing processing methods, and confirming health benefits through in vivo studies. Full article
(This article belongs to the Special Issue Bioactivities of Natural Products Extracted from Plant Foods and Their Application in Food Industries)
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15 pages, 3167 KiB  
Article
The Effect of High-Pressure Processing on the Copigmentation and Storage Stability of Polyphenols with Anthocyanin Monomers
by Yuxuan Sun, Fang Huang, Yan Chen, Nan Ning, Gang Hao and Xiufang Bi
Foods 2024, 13(23), 3756; https://doi.org/10.3390/foods13233756 - 23 Nov 2024
Cited by 1 | Viewed by 1227
Abstract
This study aims to determine the effect of different high-pressure processing (HPP) conditions (100 MPa/300 MPa/500 MPa; 2 min/4 min/6 min) on copigmentation, specifically between chlorogenic acid (CA), epicatechin (Epi), gallic acid (GA), malvidin-3-O-galactoside (Mv-3-O-gal), and malvidin-3-O-arabinoside (Mv-3-O-ara), as well as the storage [...] Read more.
This study aims to determine the effect of different high-pressure processing (HPP) conditions (100 MPa/300 MPa/500 MPa; 2 min/4 min/6 min) on copigmentation, specifically between chlorogenic acid (CA), epicatechin (Epi), gallic acid (GA), malvidin-3-O-galactoside (Mv-3-O-gal), and malvidin-3-O-arabinoside (Mv-3-O-ara), as well as the storage stability of the copigmentation solutions. The results showed that the influence of different HPP treatment conditions on copigmentation was not significant. HPP treatment did not significantly affect the λmax, peak absorption, color parameters, and Mv-3-O-gal anthocyanin content when applied alone or in combination with CA and Epi. However, the color intensity and a* value of Mv-3-O-gal with GA decreased by 3.2% (p < 0.05). The absorption peak, color, and content of Mv-3-O-ara were not affected by HPP alone or during copigmentation with CA, Epi, and GA. In addition, CA had the best effect on the co-coloring of Mv-3-O-gal, while GA was more successful in affecting Mv-3-O-ara during the storage period. Molecular dynamics simulations indicated that the aromatic ring of CA was closest to the A-C plane of Mv-3-O-gal (3.70 Å), resulting in a closer π-π stacking distance and higher bond energy. The favorable impact of GA on Mv-3-O-ara was because the A-C plane aromatic ring of Mv-3-O-ara and the aromatic D ring of GA formed “sandwich” stacking. The results indicated that combining HPP with polyphenols improved color and could be used to process raw materials containing malvidin, such as blueberries. Full article
(This article belongs to the Special Issue Bioactivities of Natural Products Extracted from Plant Foods and Their Application in Food Industries)
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17 pages, 3786 KiB  
Article
Dual Functionality of Papaya Leaf Extracts: Anti-Coronavirus Activity and Anti-Inflammation Mechanism
by Yujia Cao, Kah-Man Lai, Kuo-Chang Fu, Chien-Liang Kuo, Yee-Joo Tan, Liangli (Lucy) Yu and Dejian Huang
Foods 2024, 13(20), 3274; https://doi.org/10.3390/foods13203274 - 16 Oct 2024
Cited by 1 | Viewed by 3096
Abstract
Papaya leaves have been used as food and traditional herbs for the treatment of cancer, diabetes, asthma, and virus infections, but the active principle has not been understood. We hypothesized that the anti-inflammatory activity could be the predominant underlying principle. To test this, [...] Read more.
Papaya leaves have been used as food and traditional herbs for the treatment of cancer, diabetes, asthma, and virus infections, but the active principle has not been understood. We hypothesized that the anti-inflammatory activity could be the predominant underlying principle. To test this, we extracted papaya leaf juice with different organic solvents and found that the ethyl acetate (EA) fraction showed the most outstanding anti-inflammatory activity by suppressing the production of nitric oxide (NO, IC50 = 24.94 ± 2.4 μg/mL) and the expression of pro-inflammatory enzymes, such as inducible nitric oxide synthase (iNOS) and cyclooxygenase (COX-2), and cytokines including interleukins (IL-1β and IL-6), and a tumor necrosis factor (TNF-α) in lipopolysaccharide (LPS)-induced RAW 264.7 cells. Transcriptomic analysis and Western blot results revealed its anti-inflammatory mechanisms were through the MAPK signaling pathway by inhibiting the phosphorylation of ERK1/2, JNKs, and p38 and the prevention of the cell surface expression of TLR4. Furthermore, we discovered that the EA fraction could inhibit the replication of alpha-coronavirus (HCoV-229E) and beta-coronavirus (HCoV-OC43 and SARS-CoV-2) and might be able to prevent cytokine storms caused by the coronavirus infection. From HPLC-QTOF-MS data, we found that the predominant phytochemicals that existed in the EA fraction were quercetin and kaempferol glycosides and carpaine. Counter-intuitively, further fractionation resulted in a loss of activity, suggesting that the synergistic effect of different components in the EA fraction contribute to the overall potent activity. Taken together, our results provide preliminary evidence for papaya leaf as a potential anti-inflammatory and anti-coronavirus agent, warranting further study for its use for human health promotion. Full article
(This article belongs to the Special Issue Bioactivities of Natural Products Extracted from Plant Foods and Their Application in Food Industries)
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16 pages, 2714 KiB  
Article
The Anti-Biofilm Properties of Phloretin and Its Analogs against Porphyromonas gingivalis and Its Complex Flora
by Desheng Wu, Lisha Hao, Xiaohan Liu, Xiaofeng Li and Guanglei Zhao
Foods 2024, 13(13), 1994; https://doi.org/10.3390/foods13131994 - 24 Jun 2024
Cited by 1 | Viewed by 1688
Abstract
Porphyromonas gingivalis is crucial for the pathogenesis of periodontitis. This research investigated the effects of the fruit-derived flavonoid phloretin and its analogs on the growth of pure P. gingivalis and the flora of P. gingivalis mixed with the symbiotic oral pathogens Fusobacterium nucleatum [...] Read more.
Porphyromonas gingivalis is crucial for the pathogenesis of periodontitis. This research investigated the effects of the fruit-derived flavonoid phloretin and its analogs on the growth of pure P. gingivalis and the flora of P. gingivalis mixed with the symbiotic oral pathogens Fusobacterium nucleatum and Streptococcus mitis. The results showed that the tested flavonoids had little effect on the biofilm amount of pure P. gingivalis, but significantly reduced the biofilm amount of mixed flora to 83.6~89.1%. Biofilm viability decreased to 86.7~92.8% in both the pure- and mixed-bacterial groups after naringenin and phloretin treatments. SEM showed that phloretin and phlorizin displayed a similar and remarkable destructive effect on P. gingivalis and the mixed biofilms. Transcriptome analysis confirmed that biofilm formation was inhibited by these flavonoids, and phloretin significantly regulated the transcription of quorum sensing. Phlorizin and phloretin reduced AI-2 activity to 45.9% and 55.4%, respectively, independent of the regulation of related gene transcription. This research marks the first finding that these flavonoids possess anti-biofilm properties against P. gingivalis and its intricate bacterial community, and the observed performance variations, driven by structural differences, underscore the existence of intriguing structure–activity relationships. Full article
(This article belongs to the Special Issue Bioactivities of Natural Products Extracted from Plant Foods and Their Application in Food Industries)
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