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Chemical Properties, Extraction Methods and Bioaccessibility of Bioactive Substances in...
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Chemical Properties, Extraction Methods and Bioaccessibility of Bioactive Substances in Plant Foods

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: 31 December 2025 | Viewed by 9906

Special Issue Editors

Prof. Dr. Cecilia E. Martínez-Sánchez

E-Mail Website
Guest Editor
Departamento de Ingeniería Química y Bioquímica, Tecnológico Nacional de México/Campus Tuxtepec, Oaxaca, Mexico
Interests: edible oils and fats; structured lipids; bioactive compounds; nutraceuticals and functional foods; antioxidants; phenolic compounds
Prof. Dr. Efigenia Montalvo González

E-Mail Website
Guest Editor
Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Tepic, Mexico
Interests: food technology; food science; biochemical engineering

Special Issue Information

Dear Colleagues,

Traditional medicine and its different uses are an important part of human cultures and for centuries were the only way to promote health, fulfilling the fundamental role of curing diseases in humans. Thus, plants with various healing effects have been used in most cultures around the world, consumed either topically or through ingestion. Bioactive compounds from plants can be extracted through different methods, conditions and plant material treatments to increase their concentrations or purity. Their anti-inflammatory, antioxidant, anticarcinogenic, etc., biological functions are just some of the beneficial effects demonstrated by compounds obtained from natural sources. Bioaccessibility can be defined as the fraction of a food matrix that, as consequence of release through digestion, is susceptible to crossing the intestinal barrier or moving to the colonic phase. There are factors that greatly affect the bioaccessibility of compounds, such as the oxidation of some nutrients or the chemical changes that they undergo during preparation.

We invite contributions discussing extraction and optimization techniques, chemical properties, the characterization and identification of bioactive compounds, biological activities, health benefits and the bioaccessibility of functional foods and nutraceuticals.

Prof. Dr. Cecilia E. Martínez-Sánchez
Prof. Dr. Efigenia Montalvo González
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
  • extraction methods
  • bioaccessibility
  • functional foods
  • chemical properties

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Published Papers (7 papers)

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Research

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17 pages, 1276 KiB  
Article
Bioaccessibility and Functional Food Potential of Equisetum telmateia Ehrh. Against Diabetes-Induced Kidney Disorders
by Timur Hakan Barak, İnci Kurt-Celep and Engin Celep
Foods 2024, 13(24), 4092; https://doi.org/10.3390/foods13244092 - 18 Dec 2024
Viewed by 1512
Abstract
Various species from the genus Equisetum are recorded as food and folk medicine against both kidney complications and diabetes. Equisetum telmateia Ehrh. is documented as a folk remedy in Türkiye against several kidney disorders. This study was designed to evaluate the possible protective [...] Read more.
Various species from the genus Equisetum are recorded as food and folk medicine against both kidney complications and diabetes. Equisetum telmateia Ehrh. is documented as a folk remedy in Türkiye against several kidney disorders. This study was designed to evaluate the possible protective mechanisms of E. telmateia EtOH extract (ETE) against kidney disorders and diabetes through different routes, such as the prevention of ROS formation, inhibitory potential against various DM-related enzymes, and a reduction in the amount of the mediators leading to disorders in both systems at the cellular level. The objective was to achieve advanced precision for in vitro results while considering the effect of GIS on oral consumption. Both phytochemical and bioactivity studies were conducted before and after simulated digestion. The results showed that ETE is a rich source of flavonoids and phenolic acids. In addition, it has significant antioxidant and enzyme inhibitory potential. Treatment also yielded promising results at the cellular level for both antioxidative and inhibitor proteins, which may play a role in the pathogenesis of kidney disorders and diabetes. Following the in vitro digestion procedure, both the number of phytochemical ingredients and bioactivity parameters showed a considerable decreasing trend; however, the results are still significant enough to justify the traditional utilization of the genus Equisetum. This investigation demonstrated that ETE has noteworthy potential as a functional food for protection against diabetic kidney disease. Full article
(This article belongs to the Special Issue Chemical Properties, Extraction Methods and Bioaccessibility of Bioactive Substances in Plant Foods)
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20 pages, 2817 KiB  
Article
Effects of Sodium Selenite on Accumulations of Selenium and GABA, Phenolic Profiles, and Antioxidant Activity of Foxtail Millet During Germination
by Shuaiduo Sun, Jingjing Zhang, Yongji Li, Yunfeng Xu, Runqiang Yang, Lei Luo and Jinle Xiang
Foods 2024, 13(23), 3916; https://doi.org/10.3390/foods13233916 - 4 Dec 2024
Viewed by 995
Abstract
This study investigated the influence of soaking and spraying with a sodium selenite (Na2SeO3) solution on selenium accumulation, γ-aminobutyric acid (GABA) content, phenolic compositions, and the antioxidant activity of foxtail millet sprouts. The screening results showed that foxtail millet [...] Read more.
This study investigated the influence of soaking and spraying with a sodium selenite (Na2SeO3) solution on selenium accumulation, γ-aminobutyric acid (GABA) content, phenolic compositions, and the antioxidant activity of foxtail millet sprouts. The screening results showed that foxtail millet seeds soaked with 60 mg/L of Na2SeO3 solution and sprayed with 2 mg/L of Na2SeO3 solution were the appropriate concentrations for the germination process. Compared with the spraying method, a presoaking treatment presented far higher selenium content and significantly higher (p < 0.05) selenium enrichment rates in foxtail millet sprouts. The content of free and bound phenolics, as well as GABA, were significantly (p < 0.05) increased in foxtail millet sprouts through both soaking and spraying treatments. Correspondingly, most of the individual phenolic compounds were significantly (p < 0.05) increased, especially after germination for 3 days. Trans-ferulic acid and trans-p-coumaric acid were the predominate bound phenolic acids, feruloylquinic acid and 4-p-coumaroylquinic acid were the major free-form phenolic compounds, and N-feruloyl serotonin and N-(p-coumaroyl) serotonin were the new arising phenolic derivatives caused by germination. Both the soaking and spraying treatments induced the enrichment of these individual phenolic compositions, thus increasing the total phenolic content and in vitro antioxidant activity of foxtail millet sprouts. It was indicated that selenium-enriched germination treatment should be an effective method to produce functional selenium-enriched foxtail millet sprouts with more abundant GABA and polyphenols, thus enhancing the health benefits and added value of foxtail millet. Full article
(This article belongs to the Special Issue Chemical Properties, Extraction Methods and Bioaccessibility of Bioactive Substances in Plant Foods)
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12 pages, 519 KiB  
Article
Bioaccessibility and Antidiabetic Potential of xique-xique and mandacaru Fruits in a Simulated Gastrointestinal Tract Model
by Fábio Fernandes de Araújo, David de Paulo Farias, Iramaia Angélica Neri-Numa, Glaucia Maria Pastore and Alexandra Christine Helena Frankland Sawaya
Foods 2024, 13(20), 3319; https://doi.org/10.3390/foods13203319 - 18 Oct 2024
Cited by 1 | Viewed by 1015
Abstract
This study evaluated the influence of gastrointestinal digestion on the bioaccessibility and antidiabetic potential of xique-xique (Pilosocereus gounellei) and mandacaru (Cereus jamacaru) fruits. After digestion, the content of total phenolics and flavonoids reduced by 58.3 and 73.51% in xique-xique [...] Read more.
This study evaluated the influence of gastrointestinal digestion on the bioaccessibility and antidiabetic potential of xique-xique (Pilosocereus gounellei) and mandacaru (Cereus jamacaru) fruits. After digestion, the content of total phenolics and flavonoids reduced by 58.3 and 73.51% in xique-xique and 48.33 and 88.43% in mandacaru. In addition, compounds such as rutin, ρ-coumaric acid, catechin and epicatechin reduced during digestion for both fruits. The antioxidant potential by the ABTS assay increased by 153.3% for xique-xique and 273.46% for mandacaru in the intestinal phase. However, using the ORAC assay, the antioxidant potential of xique-xique reduced from 255.42 to 112.17 μmol TE g−1. The capacity of xique-xique fruit to reduce α-amylase activity reduced 23.71-fold after digestion, but the potential to inhibit α-glucosidase increased 17.8-fold. The antiglycation potential reduced in both fruits after the in vitro gastrointestinal digestion. Thus, the bioaccessibility of the phenolic compounds from the fruits, as well as their functional potential, were influenced by the digestive process, as well as by the sample evaluated. Full article
(This article belongs to the Special Issue Chemical Properties, Extraction Methods and Bioaccessibility of Bioactive Substances in Plant Foods)
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17 pages, 1972 KiB  
Article
In Vitro Antioxidant, Anti-Inflammatory Activity and Bioaccessibility of Ethanolic Extracts from Mexican Moringa oleifera Leaf
by Erasmo Herman-Lara, Jesús Rodríguez-Miranda, Stefany Ávila-Manrique, Celia Dorado-López, Marisol Villalva, Laura Jaime, Susana Santoyo and Cecilia E. Martínez-Sánchez
Foods 2024, 13(17), 2709; https://doi.org/10.3390/foods13172709 - 27 Aug 2024
Cited by 5 | Viewed by 3073
Abstract
This study aimed to assess the antioxidant and anti-inflammatory properties, and bioaccessibility of Moringa oleifera ethanolic extracts using pressurized liquid extraction with varying ethanol concentrations (0%, 30%, 50%, 70%, and 100%) in water–ethanol mixtures. Quercetin derivatives and neochlorogenic acid were identified as major [...] Read more.
This study aimed to assess the antioxidant and anti-inflammatory properties, and bioaccessibility of Moringa oleifera ethanolic extracts using pressurized liquid extraction with varying ethanol concentrations (0%, 30%, 50%, 70%, and 100%) in water–ethanol mixtures. Quercetin derivatives and neochlorogenic acid were identified as major compounds via high-performance liquid chromatography with diode array detection. The 70% ethanol extract displayed the highest antioxidant activity and phenolic content, highlighting a strong correlation between phenolics and antioxidant potential. Extracts prepared with 50% and 70% ethanol (30 μg/mL) significantly inhibited TNF-α, IL-1β, and IL-6 cytokine secretion, with the 70% ethanol extract demonstrating robust anti-inflammatory effects. During in vitro digestion (oral, gastric, and intestinal phases), minimal changes were noted in most phenolic compounds’ post-oral phase, but reductions occurred after the gastric phase. Substantial decreases in major compounds and antioxidant activity were observed in post-gastric and intestinal phases. Overall, ethanolic extracts of Moringa oleifera, particularly those with 70% ethanol, exhibit promising antioxidant and anti-inflammatory properties, suggesting potential for developing therapeutic agents against oxidative stress and inflammation-related disorders. However, it is essential to protect these compounds to prevent their degradation during digestion. Full article
(This article belongs to the Special Issue Chemical Properties, Extraction Methods and Bioaccessibility of Bioactive Substances in Plant Foods)
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11 pages, 4743 KiB  
Article
Extraction, Characterization, and Nutraceutical Potential of Prosthechea karwinskii Orchid for Insulin Resistance and Oxidative Stress in Wistar Rats
by Gabriela Soledad Barragán-Zarate, Luicita Lagunez-Rivera, Alfonso Alexander-Aguilera, Rodolfo Solano and Gerard Vilarem
Foods 2024, 13(15), 2432; https://doi.org/10.3390/foods13152432 - 1 Aug 2024
Cited by 1 | Viewed by 1606
Abstract
Prosthechea karwinskii is an endemic orchid of Mexico with cultural significance for its ornamental, food, religious, and medicinal uses. In traditional medicine, diabetic patients use the leaves of this plant to lower glucose levels. The present study evaluated the effect of P. karwinskii [...] Read more.
Prosthechea karwinskii is an endemic orchid of Mexico with cultural significance for its ornamental, food, religious, and medicinal uses. In traditional medicine, diabetic patients use the leaves of this plant to lower glucose levels. The present study evaluated the effect of P. karwinskii leaves extract on the antioxidant enzymes superoxide dismutase (SOD) and catalase (CAT) in a model of obese rats with insulin resistance for its nutraceutical potential to reduce insulin resistance and oxidative stress. Obesity and insulin resistance were induced with 40% sucrose in water for 20 weeks. Four groups (control rats, obese rats, obese rats administered the extract, and obese rats administered metformin) were evaluated. Extract compounds were identified by UHPLC-ESI-qTOF-MS/MS. Glucose, insulin, triglyceride, and insulin resistance indices (HOMA-IR and TyG), as well as the activity of the antioxidant enzymes, increased in rats in the obese group. Administration of P. karwinskii extract and metformin reduced glucose, insulin, triglyceride, and insulin resistance indices and antioxidant enzyme activity to values similar to those of the control group. Therefore, this study shows the nutraceutical potential of P. karwinskii extract as an ingredient in the formulation of dietary supplements or functional foods to help treat diseases whose pathophysiology is related to oxidative stress and insulin resistance. Full article
(This article belongs to the Special Issue Chemical Properties, Extraction Methods and Bioaccessibility of Bioactive Substances in Plant Foods)
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Review

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46 pages, 3355 KiB  
Review
Recent Insights into Eco-Friendly Extraction Techniques for Obtaining Bioactive Compounds from Fruit Seed Oils
by Sandra Rodríguez-Blázquez, Esther Gómez-Mejía, Noelia Rosales-Conrado and María Eugenia León-González
Foods 2025, 14(13), 2271; https://doi.org/10.3390/foods14132271 - 26 Jun 2025
Abstract
The valorization of agri-food waste has emerged as a global priority. In this context, fruit seed waste is being investigated for oil extraction due to its richness in bioactive compounds with remarkable health benefits. This review (2020–2025) focuses on the current state of [...] Read more.
The valorization of agri-food waste has emerged as a global priority. In this context, fruit seed waste is being investigated for oil extraction due to its richness in bioactive compounds with remarkable health benefits. This review (2020–2025) focuses on the current state of eco-friendly extraction techniques for obtaining high-yield oils enriched with compounds such as tocopherols, polyphenols, fatty acids, phytosterols, and carotenoids. A comparison of the present method with conventional extraction techniques reveals several notable distinctions. Conventional methods are generally characterized by prolonged extraction times, elevated temperatures, and high amounts of solvents and/or energy. The findings of this review suggest that the extraction methodologies employed exerts a substantial influence on the yield and bioactive composition of the oil, which in turn affects its health-promoting properties. Furthermore, the results have demonstrated that alternative methodologies (microwave-assisted extraction, ultrasound-assisted extraction, pressurized liquid extraction, electric pulse extraction, enzyme-assisted extraction, subcritical extraction, and combinations thereof) have analogous oil yields in comparison with conventional methods. In addition, these oils present a superior bioactive profile with feasible potential in industrial and health applications. The novelty of this work lies in its emphasis on the valorization of fruit seed waste, as well as its sustainable approach. This sustainable approach utilizes experimental design strategies, the implementation of developments that employ comprehensive ecological metrics, and the latest trends in the application of artificial intelligence. Full article
(This article belongs to the Special Issue Chemical Properties, Extraction Methods and Bioaccessibility of Bioactive Substances in Plant Foods)
36 pages, 2955 KiB  
Review
Therapeutic and Preventive Potential of Plant-Derived Antioxidant Nutraceuticals
by Antia G. Pereira, Javier Echave, Ana O. S. Jorge, Rafael Nogueira-Marques, Ezgi Nur Yuksek, Paula Barciela, Ana Perez-Vazquez, Franklin Chamorro, Maria B. P. P. Oliveira, Maria Carpena and Miguel A. Prieto
Foods 2025, 14(10), 1749; https://doi.org/10.3390/foods14101749 - 14 May 2025
Viewed by 780
Abstract
Oxidative stress and its relation to the onset of several chronic diseases have been increasingly highlighted in recent years. In parallel, there has been an increasing interest in the antioxidant properties of phytochemicals. Phytochemicals are products of plant secondary metabolism, including structural polysaccharides, [...] Read more.
Oxidative stress and its relation to the onset of several chronic diseases have been increasingly highlighted in recent years. In parallel, there has been an increasing interest in the antioxidant properties of phytochemicals. Phytochemicals are products of plant secondary metabolism, including structural polysaccharides, unsaturated fatty acids, pigments (chlorophylls, carotenoids, and anthocyanins), or phenolic compounds. Phytochemicals can be obtained from lower and higher plants, their fruits, and even from macro- or microalgae. Their diverse structural features are linked to different beneficial effects through various molecular mechanisms, contributing to disease prevention. Beyond antioxidant activity, many phytochemicals also display anti-inflammatory, antidiabetic, anti-obesity, and neuroprotective effects, which can be intertwined. Beyond these, other natural antioxidants can also be obtained from animal, fungal, and bacterial sources. Thus, a wide range of antioxidants have the potential to be used as nutraceuticals with chemopreventive effects on the onset of various diseases related to antioxidant stress. Given their enormous structural and sourcing diversity, the present work provides an updated insight into the therapeutic and preventive potential of plant-derived antioxidants and nutraceuticals. Full article
(This article belongs to the Special Issue Chemical Properties, Extraction Methods and Bioaccessibility of Bioactive Substances in Plant Foods)
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