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Bioactive Compounds in the Spotlight: State-of-the-Art Research in Dietary Supplements, Functional Foods, and Nutraceuticals

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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 (10 January 2025) | Viewed by 22252

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Special Issue Editors

Dr. Gustavo R. Velderrain-Rodríguez

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Guest Editor

Alianza Latinoamericana De Nutrición Responsable (ALANUR), Inc., 400 E. Randolph St. Suite 2305, Chicago, IL 60611, USA
Interests: bioactive compounds; food waste valorization; encapsulation and emulsion technologies; antioxidant, anti-inflammatory, and antiproliferative properties of bioactive compounds; functional foods and nutraceuticals; dietary supplements; consumer habits and dietary products; sustainability in food production and processing

Dr. J. Abraham Domínguez-Avila

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Guest Editor

CONACYT-Centro de Investigación en Alimentación y Desarrollo A. C, Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, Hermosillo 83304, Mexico
Interests: agri-food science and technology; antioxidants; bioactive compounds; phenolic compounds; gut-brain axis; metabolism

Special Issue Information

Dear Colleagues,

For decades, scientific literature has robustly substantiated the health benefits of bioactive compounds, showing impacts far beyond basic nutritional properties. Antioxidant, anti-inflammatory, and antimicrobial activities are just a few of the beneficial attributes that bioactive compounds obtained from natural sources have demonstrated. The advent of new technologies will allow us to harness these compounds as ingredients in dietary supplements, functional foods, and nutraceuticals. However, the challenge lies in ensuring and enhancing their safety, stability, bioavailability, and sensory properties in the final product.

This Special Issue aims to present the state-of-the-art knowledge and developments in this field, striving to contribute to the scientific community's progress in formulating such foods. This initiative aligns with emerging trends in sustainability throughout the world, acknowledging the increased demand for healthful, easy-to-prepare foods with minimized environmental impact.

We cordially invite contributions that explore this fascinating crossroad of food science, nutrition, health, and technology. Let us collectively illuminate the prospects of bioactive compounds in shaping the future of dietary supplements, functional foods, and nutraceuticals.

Dr. Gustavo R. Velderrain-Rodríguez
Dr. J. Abraham Domínguez-Avila
Guest Editors

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Keywords

bioactive peptides
polyphenols
probiotics
phytochemicals
algae-derived nutraceuticals
plant-based meat
functional dairy products
natural food additives
functional beverages
healthy fats

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Published Papers (9 papers)

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Research

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20 pages, 6065 KiB

Open AccessArticle

Major Bioactive Compounds, Volatile and Sensory Profiles of Coffea canephora Flowers and Infusions for Waste Management in Coffee Production

by Juliana DePaula, Sara C. Cunha, Fábio Luiz Partelli, José O. Fernandes and Adriana Farah

Foods 2025, 14(6), 911; https://doi.org/10.3390/foods14060911 - 7 Mar 2025

Viewed by 1022

Abstract

This study aimed to investigate the content of major bioactive compounds and characterize the volatile and sensory profiles of Coffea canephora flowers and their infusions. Dried flowers from six selected genotypes of C. canephora trees and their infusions were analyzed for bioactive compounds using HPLC–DAD, while volatile organic compounds (VOC) were analyzed using GC–MS. Eight chlorogenic acids (CGA), seven phenolic acids, and the alkaloids caffeine and trigonelline were quantified in all methanolic flower extracts. Total CGA, phenolic acids, caffeine, and trigonelline contents in the methanolic extracts ranged between 342.8 and 1079.4 mg/100 g, 27.1 and 41.0 mg/100 g, 515.6 and 745.9 mg/100 g, and 453.8 and 645.2 mg/100 g, respectively. CGA, caffeine, and trigonelline were well extracted (84%, 91%, and 74%, respectively) when the flowers were infused in hot water. No free phenolic acids were identified in the infusions. Eighty-five VOC were identified in the flowers. Aldehydes, monoterpenes, esters, alcohols, monoterpene alcohols, acids, and ketones prevailed in order of the number of compounds. In the infusions, 38 VOC were accurately identified. Monoterpenes and monoterpene alcohols prevailed. In general, floral, jasmine and orange blossom, herbal, green coffee, woody, and sweet were the most cited sensory attributes for fragrance, aroma, and flavor. Considering the typically weak aroma of C. canephora seeds, the aroma and flavor of the flower’s infusions were surprisingly strong and pleasant, showing great marketing potential. Full article

(This article belongs to the Special Issue Bioactive Compounds in the Spotlight: State-of-the-Art Research in Dietary Supplements, Functional Foods, and Nutraceuticals)

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14 pages, 1653 KiB

Open AccessArticle

Detection of Bioactive Peptides’ Signature in Podolica Cow’s Milk

by Rosario De Fazio, Antonella Di Francesco, Pierluigi Aldo Di Ciccio, Vincenzo Cunsolo, Domenico Britti, Carmine Lomagistro, Paola Roncada and Cristian Piras

Foods 2025, 14(5), 877; https://doi.org/10.3390/foods14050877 - 4 Mar 2025

Viewed by 810

Abstract

The aim of this study was to identify and characterize the bioactive peptide profile of Podolica cow’s milk. This dairy product is known for its nutritional properties related to the presence of peculiar lipids and is a typical breed traditionally reared in southern Italy. Using top-down peptidomics, we identified 2213 peptides in milk samples from four different farms, with 19 matching bioactive sequences. Bioactivities include dipeptidyl peptidase-IV (DPP-IV) inhibition, angiotensin-converting enzyme (ACE) inhibition, antioxidant activity, enhanced calcium uptake, and other peptides with potential antimicrobial effects. DPP-IV-inhibitory peptides (e.g., LDQWLCEKL and VGINYWLAHK) suggest potential for type 2 diabetes management, while ACE inhibitors (such as YLGY and FFVAPFPEVFGK) could support cardiovascular health by reducing hypertension. Antimicrobial peptides such as SDIPNPIGSENSEK and VLNENLLR showed broad spectrum of activity against various harmful microorganisms, positioning Podolica milk as a promising source for natural antimicrobial agents. Additionally, peptides with osteoanabolic, antianxiety, and immunomodulatory properties further highlight the multifaceted health benefits associated with this type of milk. Our findings underline the functional richness of Podolica milk peptides with various bioactivity properties, which could enhance the value of derived dairy products and contribute to sustainable agricultural practices. Future research will aim to explore these bioactivity properties in vivo, establishing a foundation for functional foods and supplements based on Podolica milk. Full article

(This article belongs to the Special Issue Bioactive Compounds in the Spotlight: State-of-the-Art Research in Dietary Supplements, Functional Foods, and Nutraceuticals)

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19 pages, 17991 KiB

Open AccessArticle

Proximate Composition and In Vitro Bioactive Properties of Leaf Extracts from Seven Viola Species

by Guangnian Zeng, Xingfan Li, Chunbo Zhao, Yongkang Pang, Xiongfei Luo and Zhonghua Tang

Foods 2025, 14(2), 302; https://doi.org/10.3390/foods14020302 - 17 Jan 2025

Cited by 1 | Viewed by 1284

Abstract

Viola, an edible wild plant, is valued for its distinctive flavor and health-promoting properties. This study examines the proximate composition, bioactive compounds, and in vitro biological activities of seven Viola leaves (Viola prionantha, Viola collina, Viola acuminata, Viola variegata, Viola tokubuchiana var. takedana, Viola mirabilis, and Viola philippica). Findings reveal that the leaves of the seven Viola species are rich in phenolic compounds (131.13 mg gallic acid equivalents (GAE)/100 g fresh weight (FW)–384.80 mg GAE/100 g FW), flavonoids (13.09 mg rutin equivalents (RE)/100 g FW–40.08 mg RE/100 g FW), fatty acids (palmitic acid, linoleic acid, oleic acid, and α-linolenic acid), and essential minerals, such as potassium, calcium, and magnesium. The leaf extracts demonstrated significant inhibitory effects on α-glucosidase (84.17%) and pancreatic lipase (77.54%) at a concentration of 1 g of extract per milliliter of solution. Additionally, the biological activity of Viola leaves, particularly their antioxidant capacity, is associated with their phenolic and flavonoid content, with caffeic acid contributing up to 35.2% of the total phenolic acids and isoquercitrin being one of the most bioavailable flavonoids. These results indicate that Viola offers potential notable health benefits, presenting a valuable addition to enhancing modern dietary patterns and overall health. Full article

(This article belongs to the Special Issue Bioactive Compounds in the Spotlight: State-of-the-Art Research in Dietary Supplements, Functional Foods, and Nutraceuticals)

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13 pages, 1344 KiB

Open AccessArticle

The Preharvest Application of Stress Response Elicitors Improves the Content of Bioactive Compounds without Modifying the Sensory Attributes of Butterhead Lettuce (Lactuca sativa var. capitata)

by Laura A. de la Rosa, Jesus Omar Moreno-Escamilla, Nina del Rocío Martínez-Ruiz, Emilio Alvarez-Parrilla, Gustavo A. González-Aguilar and Joaquín Rodrigo-García

Foods 2024, 13(16), 2574; https://doi.org/10.3390/foods13162574 - 17 Aug 2024

Cited by 1 | Viewed by 1140

Abstract

Using stress elicitors in fruits and vegetables is considered a good strategy to increase the content of bioactive compounds in plant foods. However, bioactive compounds can affect the sensory characteristics of food products, and little is known about their shelf-life stability in fresh produce treated with elicitors. In the present work, carotenoids and polyphenols were quantified by spectrophotometric methods in red and green butterhead lettuce treated with elicitors that had previously been demonstrated to increase bioactive compounds: arachidonic acid (AA), methyl jasmonate (MJ), and Harpin protein (HP). The bioactive compounds were determined immediately and during three weeks after harvest. A descriptive sensory analysis was carried out, which included odor, taste, tactile, and visual attributes of control and elicitor-treated lettuce. Carotenoids showed greater shelf-life stability than polyphenols, and both were more stable in red than in green lettuce during the first two weeks of storage. The best elicitor was MJ, which increased phenolic compounds (red and green lettuce), anthocyanins, and carotenoids (red lettuce) through the storage period. Color intensity, crispness, wettability, and bitter taste were some of the primary sensory attributes in butterhead lettuce and were not affected by any treatment. Other organoleptic properties were also not affected by the elicitors. These results suggest that elicitation could improve the content of bioactive compounds, which is stable through the shelf-life of butterhead lettuce, without any adverse effect on the sensory properties. Full article

(This article belongs to the Special Issue Bioactive Compounds in the Spotlight: State-of-the-Art Research in Dietary Supplements, Functional Foods, and Nutraceuticals)

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22 pages, 3901 KiB

Open AccessArticle

The Combined Antioxidant Effects of N-Acetylcysteine, Vitamin D3, and Glutathione from the Intestinal–Neuronal In Vitro Model

by Simone Mulè, Sara Ferrari, Giorgia Rosso, Arianna Brovero, Mattia Botta, Alessia Congiusta, Rebecca Galla, Claudio Molinari and Francesca Uberti

Foods 2024, 13(5), 774; https://doi.org/10.3390/foods13050774 - 1 Mar 2024

Cited by 4 | Viewed by 6240

Abstract

Chronic oxidative stress has been consistently linked to age-related diseases, conditions, and degenerative syndromes. Specifically, the brain is the organ that significantly contributes to declining quality of life in ageing. Since the body cannot completely counteract the detrimental effects of oxidative stress, nutraceuticals’ antioxidant properties have received significant attention in recent years. This study assesses the potential health benefits of a novel combination of glutathione, vitamin D3, and N-acetylcysteine. To examine the combination’s absorption and biodistribution and confirm that it has no harmful effects, the bioavailability of the mixture was first evaluated in a 3D model that mimicked the intestinal barrier. Further analyses on the blood–brain barrier was conducted to determine the antioxidant effects of the combination in the nervous system. The results show that the combination reaches the target and successfully crosses the blood–brain and intestinal barriers, demonstrating enhanced advantages on the neurological system, such as a reduction (about 10.5%) in inflammation and enhancement in cell myelination (about 20.4%) and brain tropism (about 18.1%) compared to the control. The results support the cooperative effect of N-acetylcysteine, vitamin D3, and glutathione to achieve multiple health benefits, outlining the possibility of an alternative nutraceutical approach. Full article

(This article belongs to the Special Issue Bioactive Compounds in the Spotlight: State-of-the-Art Research in Dietary Supplements, Functional Foods, and Nutraceuticals)

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19 pages, 4837 KiB

Open AccessArticle

The Addition of Resveratrol-Loaded Emulsions to Yogurts: Physicochemical Characterization, In Vitro Bioaccessibility and NMR-Based Nutritional Profiles

by Zihui Shi, Huan Chen, Junbo He, Weinong Zhang and Hong Lin

Foods 2024, 13(3), 426; https://doi.org/10.3390/foods13030426 - 28 Jan 2024

Cited by 5 | Viewed by 2167

Abstract

In this study, resveratrol-loaded nano-emulsions were added to yogurts, improving the physicochemical properties and functional factors and realizing the development of nutrient-fortified yogurt. Yogurts added with free resveratrol (Y-R), resveratrol-loaded emulsions stabilized by sodium caseinate (Y-NN), decaglycerol monooleate (Y-DN), and sodium caseinate-decaglycerol monooleate (Y-DND) were evaluated for their physicochemical properties, including pH, titratable acidity, syneresis, and textural parameters, with 5-day intervals for 15-day storage. The resveratrol retention rate was analyzed in the Y-R, Y-NN, Y-DN, and Y-NDN groups during 15 days of storage. The dynamic bioaccessibility of resveratrol and the NMR-based nutritional profile of yogurt in the Y-R, Y-NN, Y-DN, and the Y-NDN group were investigated after in vitro digestion. The results demonstrated that the addition of resveratrol emulsion decreased the hardness of yogurt while evaluating its titratable acidity and water-holding capacity, which were characterized by high stability. The stability of resveratrol added in the form of an emulsion was significantly higher than that of the free form. Compared with the other groups, the yogurt formulated with sodium caseinate/decaglycerol monooleate (NaCas/DGMO) emulsion showed the highest resveratrol retention rate, about 70%. In vitro digestion showed that encapsulation effectively and persistently improved the dynamic bioaccessibility of resveratrol. Additionally, NMR-based nutritional profile analysis before and after in vitro digestion demonstrated that resveratrol emulsion nutritional fortification promoted the release of nutrients, improving the nutritional value of yogurt. These findings offered theoretical guidance and technical support for the use of resveratrol nano-emulsions in yogurt. Full article

(This article belongs to the Special Issue Bioactive Compounds in the Spotlight: State-of-the-Art Research in Dietary Supplements, Functional Foods, and Nutraceuticals)

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21 pages, 2962 KiB

Open AccessArticle

Optimization and In Vitro Digestion of a Guava (Psidium guajava), Mamey (Pouteria sapota) and Stevia (Stevia rebaudiana) Functional Beverage

by Beatriz Haydee Belmonte-Herrera, J. Abraham Domínguez-Avila, J. Fernando Ayala-Zavala, Martín Valenzuela-Melendres, Orlando Tortoledo-Ortiz and Gustavo A. González-Aguilar

Foods 2024, 13(1), 142; https://doi.org/10.3390/foods13010142 - 30 Dec 2023

Cited by 5 | Viewed by 2259

Abstract

Guava and mamey are phenolic- and carotenoid-rich fruits with potential health benefits, but are minimally used as ingredients in functional beverages. The objectives of the present work are to optimize the content of guava and mamey pulps and a stevia solution in the formulation of a functional beverage with high content of bioactive compounds and sensory acceptability using a mixture design analysis, and to analyze its composition after in vitro digestion. The optimized formulation (17.77 and 19.23 g of guava and mamey pulps, respectively; 1% stevia solution) yielded a beverage with 418.21 mg gallic acid equivalents (GAE)/100 mL and 0.20 mg β-carotene/100 mL, and an antioxidant capacity of 213.58, 78.90 and 234.03 mg Trolox equivalents (TE)/100 mL using three methodologies. The mathematical model developed was significant (p < 0.05), according to R² values between 0.70 and 0.75. α- and β-carotene were quantified during the oral phase of in vitro digestion. Gallic, p-coumaric, ferulic and chlorogenic acids were also identified. The beverage had a general acceptability of 6.72. We conclude that the mathematical model developed was a good predictor of the experimental data and that the optimized beverage contained high bioactive concentrations (phenolics and carotenoids) and was well-accepted by potential consumers. Full article

(This article belongs to the Special Issue Bioactive Compounds in the Spotlight: State-of-the-Art Research in Dietary Supplements, Functional Foods, and Nutraceuticals)

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28 pages, 1792 KiB

Open AccessEditor’s ChoiceReview

Probiotic, Postbiotic, and Paraprobiotic Effects of Lactobacillus rhamnosus as a Modulator of Obesity-Associated Factors

by Gabriela López-Almada, María Esther Mejía-León and Norma Julieta Salazar-López

Foods 2024, 13(22), 3529; https://doi.org/10.3390/foods13223529 - 5 Nov 2024

Cited by 6 | Viewed by 3886

Abstract

Obesity is a pandemic currently affecting the world’s population that decreases the quality of life and promotes the development of chronic non-communicable diseases. Lactobacillus rhamnosus is recognized for multiple positive effects on obesity and overall health. In fact, such effects may occur even when the microorganisms do not remain alive (paraprobiotic effects). This raises the need to elucidate the mechanisms by which obesity-associated factors can be modulated. This narrative review explores recent findings on the effects of L. rhamnosus, particularly, its postbiotic and paraprobiotic effects, on the modulation of adiposity, weight gain, oxidative stress, inflammation, adipokines, satiety, and maintenance of intestinal integrity, with the aim of providing a better understanding of its mechanisms of action in order to contribute to streamlining its clinical and therapeutic applications. The literature shows that L. rhamnosus can modulate obesity-associated factors when analyzed in vitro and in vivo. Moreover, its postbiotic and paraprobiotic effects may be comparable to the more studied probiotic actions. Some mechanisms involve regulation of gene expression, intracellular signaling, and enteroendocrine communication, among others. We conclude that the evidence is promising, although there are still multiple knowledge gaps that require further study in order to fully utilize L. rhamnosus to improve human health. Full article

(This article belongs to the Special Issue Bioactive Compounds in the Spotlight: State-of-the-Art Research in Dietary Supplements, Functional Foods, and Nutraceuticals)

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20 pages, 2148 KiB

Open AccessReview

Dietary Phenolic Compounds Exert Some of Their Health-Promoting Bioactivities by Targeting Liver X Receptor (LXR) and Retinoid X Receptor (RXR)

by J. Abraham Domínguez-Avila

Foods 2023, 12(23), 4205; https://doi.org/10.3390/foods12234205 - 22 Nov 2023

Cited by 7 | Viewed by 1886

Abstract

Consuming foods of vegetable origin has been shown to exert multiple health-related effects, many of them attributed to their phenolic compounds. These molecules are known for being bioactive across multiple cells and organs, with documented changes in gene expression being commonly reported. Nuclear receptors are signal transducers capable of regulating gene expression in response to endogenous and/or exogenous ligands. Liver X receptor (LXR) and retinoid X receptor (RXR) are two important nuclear receptors that can be acted on by phenolic compounds, thereby modifying gene expression and potentially exerting numerous subsequent bioactivities. The present work summarizes recent evidence of the effects of the phenolic compounds that are exerted by targeting LXR and/or RXR. The data show that, when LXR is being targeted, changes in lipid metabolism are commonly observed, due to its ability to regulate genes relevant to this process. The effects vary widely when RXR is the target since it is involved in processes like cell proliferation, vitamin D metabolism, and multiple others by forming heterodimers with other transcription factors that regulate said processes. The evidence therefore shows that phenolic compounds can exert multiple bioactivities, with a mechanism of action based, at least in part, on their ability to modulate the cell at the molecular level by acting on nuclear receptors. The data point to a promising and novel area of study that links diet and health, although various unknowns justify further experimentation to reveal the precise way in which a given phenolic can interact with a nuclear receptor. Full article

(This article belongs to the Special Issue Bioactive Compounds in the Spotlight: State-of-the-Art Research in Dietary Supplements, Functional Foods, and Nutraceuticals)

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