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The Development of New Functional Foods and Ingredients: 2nd Edition

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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: 25 July 2025 | Viewed by 14931

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Special Issue Editors

Prof. Dr. Jeung-Hee Lee

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Department of Food and Nutrition, Daegu University, Gyeongsan, Korea
Interests: functional foods; functional ingredients; neutraceuticles; phospholipids; liposome; solid lipid particle; in vitro digestion; in vitro absorption; delivery carrier; plant-based substitutes
Special Issues, Collections and Topics in MDPI journals

Dr. Choon Young Kim

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Guest Editor

Department of Food and Nutrition, Yeungnam University, Gyeongsan, Korea
Interests: functional dietary components; obesity; sarcopenia; metabolic diseases; adipogenesis; intestinal tight junction
Special Issues, Collections and Topics in MDPI journals

Dr. Mi Jeong Kim

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Guest Editor

Department of Food and Nutrition, Changwon National University, Gyeongsan, Korea
Interests: food chemistry; food processing; bioactive compositions; food wastes; metabolite profiles; product development; food quality; consumer science
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Functional foods are one of the most intensively investigated and widely promoted research areas and have been associated with the prevention and/or treatment of common chronic diseases such as cardiovascular disease, cancer, osteoporosis, diabetes and hypertension. Functional ingredients are nutraceutical compounds that exhibit nutritional and/or therapeutic benefits and are well-digested and absorbed in the human body by themselves or by specific delivery carrier systems such as liposomes or solid lipid particles. Functional ingredients have synergistic technological and physiological properties, which are crucial for improving organoleptic properties, increasing oxidation and emulsion stabilities and enhancing chemical and functional properties for the development of new functional foods. The development of a new functional food reflects recent food manufacturing and consumption trends.

This Special Issue covers the latest perspectives and research trends in functional foods and ingredients, including innovative bioactive nutraceuticals, the potential mechanisms of nutraceuticals, the development and application of functional foods, novel technology in functional food processing, plant-based beneficial foods, and special delivery carriers for nutraceutical absorption.

Prof. Dr. Jeung-Hee Lee
Dr. Choon Young Kim
Dr. Mi Jeong Kim
Guest Editors

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Keywords

functional foods
food ingredients
bioactive nutraceuticals
sustainable foods
high-value-added ingredients
plant-based beneficial substitutes
delivery carrier for nutraceuticals

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Published Papers (12 papers)

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Editorial

Jump to: Research, Review

3 pages, 148 KiB

Open AccessEditorial

The Development of New Functional Foods and Ingredients

by Jeung Hee Lee, Mi Jeong Kim and Choon Young Kim

Foods 2024, 13(19), 3038; https://doi.org/10.3390/foods13193038 - 25 Sep 2024

Cited by 3 | Viewed by 3458

Abstract

Functional foods have emerged as a crucial area of research and innovation in the realm of food science, offering promising solutions for the prevention and management of chronic diseases such as cardiovascular disease, cancer, osteoporosis, diabetes, and hypertension [...] Full article

(This article belongs to the Special Issue The Development of New Functional Foods and Ingredients: 2nd Edition)

Research

Jump to: Editorial, Review

18 pages, 2868 KiB

Open AccessArticle

Changes in Quality and Metabolites of Pickled Purple Radish During Storage

by Seung-Hun Chae, Sang-Hyeon Lee, Seung-Hwan Kim, Si-Hun Song, Jae-Hak Moon, Heon-Woong Kim and Jeong-Yong Cho

Foods 2025, 14(7), 1259; https://doi.org/10.3390/foods14071259 - 3 Apr 2025

Viewed by 327

Abstract

This study investigated the changes in the physicochemical properties and metabolites of pickled purple radish during storage. Pickles of purple radish (‘Boraking’) prepared by the addition of acetic acid and sugar were stored in the dark at 4 °C for 60 days. The color of the pickled purple radish changed from purple to pink, while the pickling solution changed from pink to purple. During storage, sucrose content gradually decreased, while glucose and fructose levels increased. LC-ESI-QToF-MS metabolomic analysis indicated that metabolites, including organic acids, amino acids, sulfur-containing compounds, lysophosphatidylcholine, lysophosphatidylethanolamine, and anthocyanins, were identified. The antioxidant capacity and color meter of pickled purple radish may undergo changes due to the altered levels of non-volatile compounds (cyanidins, adenosine, and amino acids) during storage. Anthocyanins had negative correlations with the color of pickled purple radish. The radical scavenging activity and ferric-reducing antioxidant power of pickled purple radish declined during storage. These findings emphasized the need for further research to develop processing and storage methods that enhance the bioactivity and stability of pickled purple radish. Full article

(This article belongs to the Special Issue The Development of New Functional Foods and Ingredients: 2nd Edition)

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22 pages, 6109 KiB

Open AccessArticle

Amelioration of Alcoholic Hepatic Steatosis in a Rat Model via Consumption of Poly-γ-Glutamic Acid-Enriched Fermented Protaetia brevitarsis Larvae Using Bacillus subtilis

by So-Yeon Sim, Hyun-Dong Cho and Sae-Byuk Lee

Foods 2025, 14(5), 861; https://doi.org/10.3390/foods14050861 - 3 Mar 2025

Cited by 1 | Viewed by 1742

Abstract

Alcoholic hepatic steatosis (AHS) is a common early-stage symptom of liver disease caused by alcohol consumption. Accordingly, several aspects of AHS have been studied as potential preventive and therapeutic targets. In this study, a novel strategy was employed to inhibit fatty liver accumulation and counteract AHS through the consumption of microorganism-fermented Protaetia brevitarsis larvae (FPBs). By using an AHS rat model, we assessed the efficacy of FPB by examining the lipid profile of liver/serum and liver function tests to evaluate lipid metabolism modulation. After FPB administration, the lipid profile—including high-density lipoprotein, total cholesterol, and total triglycerides—and histopathological characteristics exhibited improvement in the animal model. Interestingly, AHS amelioration via FPBs administration was potentially associated with poly-γ-glutamic acid (PγG), which is produced by Bacillus species during fermentation. These findings support the formulation of novel natural remedies for AHS through non-clinical animal studies, suggesting that PγG-enriched FPBs are a potentially valuable ingredient for functional foods, providing an ameliorative effect on AHS. Full article

(This article belongs to the Special Issue The Development of New Functional Foods and Ingredients: 2nd Edition)

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13 pages, 1640 KiB

Open AccessArticle

Validation of the Vitamin B₆ Profile (Pyridoxine, Pyridoxal, and Pyridoxamine) Analysis in Rice Consumed in Korea: Effects of Cooking and Variety

by Minyoung Je, Hui Jin Lee and Jiyeon Chun

Foods 2025, 14(3), 457; https://doi.org/10.3390/foods14030457 - 31 Jan 2025

Viewed by 811

Abstract

Rice, a widely consumed grain, contains various forms of vitamin B₆, including pyridoxine (PN), pyridoxal (PL), and pyridoxamine (PM). However, limited information exists on their content and distribution in rice. This study analyzed the vitamin B₆ profile and retention of different rice varieties consumed in Korea, using sonication-assisted acid extraction and HPLC-FLD. Retention rates were calculated based on B₆ content before and after cooking. Five rice varieties were selected: Baromi2 (brown rice), Annammi, Chucheong (white rice), New breed white Baromi2, and New breed brown Baromi2. Vitamin B₆ content ranged from 142.92 μg/100 g (Baromi2) to 35.89 μg/100 g (Chucheong). After cooking, Annammi showed the highest retention (109.4%), with pyridoxamine retaining 116.4%. Baromi2 had the lowest retention (34.5%), with pyridoxal at 22.1%. The analytical method demonstrated excellent accuracy (recovery rate 100.0–103.4%), precision (RSDr < 3.0%, RSD_R < 6.7%), and linearity (R² > 0.9998). The detection limits and quantification limits for the vitamin B₆ vitamers ranged from 0.040 to 0.070 μg/100 g and 0.103 to 0.187 μg/100 g, respectively. The results showed significant variations in vitamin B₆ profiles and individual retention rates across rice varieties, highlighting the need for more comprehensive data on B₆ levels. Analyzing the pyridoxal, pyridoxamine, and pyridoxine provides a more complete understanding of the B₆ profile of rice, enhancing nutritional evaluations and precision nutrition. Full article

(This article belongs to the Special Issue The Development of New Functional Foods and Ingredients: 2nd Edition)

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11 pages, 1784 KiB

Open AccessCommunication

Mealworm-Derived Protein Hydrolysates Enhance Adipogenic Differentiation via Mitotic Clonal Expansion in 3T3-L1 Cells

by Hee-Jeong Ryu and Syng-Ook Lee

Foods 2025, 14(2), 217; https://doi.org/10.3390/foods14020217 - 12 Jan 2025

Viewed by 953

Abstract

Adipocytes secrete adipokines, bioactive molecules crucial for various physiological processes, such as enhancing insulin sensitivity, promoting wound healing, supporting hair growth, and exhibiting anti-aging effects on the skin. With the growing global demand for sustainable and alternative protein sources, insect-derived proteins, particularly from Tenebrio molitor (mealworms), have gained attention due to their high nutritional value and functional bioactivities. This study aims to explore the potential of mealworm-derived protein hydrolysates as novel bioactive materials for promoting adipogenesis and improving adipokine expression, with applications in metabolic health and skin regeneration. Protein hydrolysates (<1 kDa) were prepared using enzymatic hydrolysis with three proteases (alcalase, flavourzyme, and neutrase) and evaluated for their adipogenic activity in 3T3-L1 preadipocytes. Among them, the flavourzyme-derived hydrolysate (Fh-T) exhibited the most significant effects, enhancing adipogenic differentiation and lipid accumulation. Fh-T facilitated adipogenesis by promoting mitotic clonal expansion (MCE) during the early stage of differentiation, which was associated with the upregulation of C/EBPδ and the downregulation of p27. These findings underscore the potential of mealworm-derived protein hydrolysates, particularly Fh-T, as sustainable and functional ingredients for use in glycemic control, skin health, and tissue regeneration. This study provides valuable insights into the innovative use of alternative protein sources in functional foods and cosmeceuticals. Full article

(This article belongs to the Special Issue The Development of New Functional Foods and Ingredients: 2nd Edition)

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17 pages, 4968 KiB

Open AccessArticle

Characterization of Anthocyanins Including Acetylated Glycosides from Highbush Blueberry (Vaccinium corymbosum L.) Cultivated in Korea Based on UPLC-DAD-QToF/MS and UPLC-Qtrap-MS/MS

by Ju Hyung Kim, Ryeong Ha Kwon, So Ah Kim, Hyemin Na, Jeong-Yong Cho and Heon-Woong Kim

Foods 2025, 14(2), 188; https://doi.org/10.3390/foods14020188 - 9 Jan 2025

Cited by 1 | Viewed by 719

Abstract

In this study, anthocyanin glycosides from nine cultivars of highbush blueberries grown in Korea were characterized using UPLC-DAD-QToF/MS and UPLC-Qtrap-MS/MS. A total of twenty-two derivatives were identified, consisting of mono-glycosides and acetyl-glycosides attached to aglycones, such as cyanidin, peonidin, delphinidin, petunidin, and malvidin. Among them, seven acetylated glycosides were tentatively determined by comparing the related authentic standards and previous reports and presented mass fragmentation, in which the acetyl group remained as the form attached to the sugar without de-esterification in positive ionization mode. The mid-season cultivar ‘New Hanover’ showed the highest total anthocyanin content (1011.7 mg/100 g dry weight) with predominant malvidin and delphinidin glycosides. Particularly, the ‘Patriot’ (early season) recorded the highest proportion of acetylated glycosides (19.7%). Multivariate analysis showed a distinct separation between early and mid-seasons with Draper. Especially, delphinidin 3-O-galactoside (VIP = 1.94) was identified as a marker for mid-season, and malvidin 3-O-glucoside (VIP = 1.79) was identified as a marker for early season. These comprehensive anthocyanin profiles of Korean blueberries will serve as fundamental data for breeding superior cultivars, evaluating and developing related products as well as clinical and metabolomic research. Full article

(This article belongs to the Special Issue The Development of New Functional Foods and Ingredients: 2nd Edition)

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24 pages, 7227 KiB

Open AccessArticle

Anti-Inflammatory and Prebiotic Potential of Ethanol Extracts and Mucilage Polysaccharides from Korean Yams (Dioscorea polystachya and Dioscorea bulbifera)

by So-Yoon Park, Van-Long Truong, Su-Gyeong Jeon, So-Young Choe, Razanamanana H. G. Rarison, Byoung-Hoon Yoon, Ji-Won Park, Hye-Jeong Jeong and Woo-Sik Jeong

Foods 2025, 14(2), 173; https://doi.org/10.3390/foods14020173 - 8 Jan 2025

Cited by 1 | Viewed by 1133

Abstract

Korean yams are abundant in bioactive compounds with significant health-promoting properties. This study evaluated the anti-inflammatory potential of ethanol and water extracts from Dioscorea polystachya and Dioscorea bulbifera in RAW 264.7 macrophage cells. Among the extracts, the 95% ethanol extract exhibited the most potent inhibition of reactive oxygen species (ROS) and nitric oxide (NO) production, warranting further exploration of its mechanisms of action. Further analysis revealed that the ethanol extract modulated key inflammatory signaling pathways, including MAPK and NF-κB, contributing to its anti-inflammatory activity. Additionally, mucilage polysaccharides, a key bioactive component of Korean yams, were extracted and characterized for their structural and functional properties. These polysaccharides demonstrated immune-enhancing effects by reducing ROS and NO production while increasing phagocytic activity in the RAW 264.7 cells. Their prebiotic potential was also assessed through microbial growth assays, which showed an enhanced proliferation of beneficial bacteria such as Lactobacillus and Bifidobacterium. Furthermore, the adhesion assays using Caco-2 intestinal epithelial cells revealed that these polysaccharides promoted probiotic adhesion while inhibiting the adhesion of pathogenic bacteria. These findings highlight the bioactive potential of ethanol extracts and mucilage polysaccharides from Korean yams, emphasizing their promising applications as anti-inflammatory, immune-modulating, and prebiotic agents for functional food and nutraceutical development. Full article

(This article belongs to the Special Issue The Development of New Functional Foods and Ingredients: 2nd Edition)

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16 pages, 2511 KiB

Open AccessArticle

Phyllanthus emblica Prevents Adipogenesis by Regulating Histone Acetylation

by Seon Kyeong Park, Yu Geon Lee, Jae-In Lee, Min-Sun Kim, Jae-Ho Park, Jin-Taek Hwang and Min-Yu Chung

Foods 2025, 14(2), 160; https://doi.org/10.3390/foods14020160 - 7 Jan 2025

Viewed by 886

Abstract

Phyllanthus emblica is widely used in Ayurvedic preparations against multiple disorders and contains various bioactive components. This study aimed to determine the preventive effect of P. emblica on obesity by evaluating the inhibition of adipogenesis and the related regulatory epigenetic mechanisms during 3T3-L1 differentiation. The ethyl acetate fraction of P. emblica (EFPE) effectively inhibited lipid accumulation and triglyceride (TG) production in 3T3-L1 adipocytes. It also inhibited histone acetyltransferase (HAT) activity and regulated Pcaf-specific H3K9 acetylation and the expression of adipogenesis-related genes during adipocyte differentiation. Phenolic compounds were the main components of EFPE, of which gallic acid (GA) exhibited the strongest inhibitory effect on lipid accumulation and TG production. Notably, GA effectively regulated adipogenesis-mediated gene expression through H3K9 acetylation. These findings, along with the experiment results, suggest that EFPE containing GA is a potent agent for preventing obesity by regulating H3K9 acetylation. Full article

(This article belongs to the Special Issue The Development of New Functional Foods and Ingredients: 2nd Edition)

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21 pages, 2879 KiB

Open AccessArticle

A Novel Eco-Friendly Process for the Synthesis and Purification of Ascorbyl-6-Oleates

by Ha-Eun Ji, Se-Young Kim, Heejin So, Vivian Prayitno, Ki-Teak Lee and Jung-Ah Shin

Foods 2025, 14(1), 70; https://doi.org/10.3390/foods14010070 - 30 Dec 2024

Viewed by 1095

Abstract

Commercial ascorbyl-6-O-esters (AEs) are composed of saturated fatty acids with relatively high melting points, resulting in limited solubility in lipophilic media. Therefore, a lipase-catalysed synthesis and purification method for ascorbyl-6-O-oleate (AO) was proposed in this study. The esterification synthesis (i.e., bonding of oleoyl group to ascorbic acid) rate was 19.7% using acetone as the reaction solvent. The transesterification synthesis (i.e., exchange of acyl group with oleic acid (OA) in ascorbyl-6-O-palmitate (AP)) rate increased to 73.8% (AP:OA = 1:3, molar ratio). The esterification product was purified sequentially by liquid–liquid extraction using ethyl acetate and water, followed by hexane and acetonitrile, resulting in 94.8 area% AO confirmed by HPLC. When acetonitrile was replaced with 90% methanol, AO achieved 97.2 area%. Similarly, the transesterification product showed 94.3 area% AEs (AP:AO = 8.9:91.1) after recrystallisation and liquid–liquid extraction. Finally, all purified AO revealed peaks corresponding to the hydroxyl groups at the C-2 and C-3 carbons (11.10 and 8.41 ppm, ¹H-NMR), whereas OA selectively esterified at the C-6 carbon (¹³C-NMR). FT-IR confirmed the presence of the ester bond (1733 cm⁻¹) and olefin structure (3006 cm⁻¹) of OA, and LC-ESI-MS/MS identified AO peaks at m/z 439.3. DSC analysis showed broad endothermic curves at 23.1–46.7 °C when the purified AO samples were pre-cooled at −25 °C. Full article

(This article belongs to the Special Issue The Development of New Functional Foods and Ingredients: 2nd Edition)

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22 pages, 53463 KiB

Open AccessArticle

Distribution of Dietary Phospholipids in Selected Agri-Foods: Versatile Nutraceutical Ingredients

by Ho-Chang Kim, Eun-Ju Cho, Hyeon-Jun Chang, Jung-Ah Shin and Jeung-Hee Lee

Foods 2024, 13(22), 3603; https://doi.org/10.3390/foods13223603 - 11 Nov 2024

Viewed by 1007

Abstract

Phospholipids (PLs) play a crucial role in the nutraceutical field due to their various health benefits, including supporting acetylcholine production, enhancing cell membrane fluidity, and promoting cognitive functions. This study aimed to investigate the PL composition of selected agri-foods, including grains, vegetables, and fruits, and assess the effects of cooking methods. The major PLs identified in most agri-foods were phosphatidylethanolamine (PE) and phosphatidylcholine (PC). Additionally, lyso-phosphatidylethanolamine and lyso-phosphatidylcholine were found in rice, grains, and wheat, while N-acyl-phosphatidylethanolamine was detected in grains, wheat, and some vegetables. Phosphatidylinositol was present in fruits and vegetables, and phosphatidylserine was exclusively found in mushrooms. The PL composition was influenced by cooking methods, with boiling, steaming, blanching, and roasting increasing the PL content, while salting tended to decrease it. Although most agri-foods contained higher levels of PC than PE, citrus fruits under long-term low-temperature storage had significantly more PE than PC. This study established a PL database for the selected agri- and processed/cooked foods, providing insights into changes in PL composition and content based on cooking methods. Given the important health functions of each PL, consuming various agri-foods and incorporating different cooking methods for optimal health benefits is advisable. Full article

(This article belongs to the Special Issue The Development of New Functional Foods and Ingredients: 2nd Edition)

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22 pages, 2645 KiB

Open AccessArticle

Utilization of Germinated Seeds as Functional Food Ingredients: Optimization of Nutrient Composition and Antioxidant Activity Evolution Based on the Germination Characteristics of Chinese Chestnut (Castanea mollissima)

by Junwei Yuan, Haifen Wang, Yunbin Jiang, Yuqian Jiang, Yao Tang, Xihong Li and Yuhua Zhao

Foods 2024, 13(16), 2605; https://doi.org/10.3390/foods13162605 - 20 Aug 2024

Cited by 1 | Viewed by 1267

Abstract

The current study investigated the impact of germination duration on the functional components (vitamin C, γ-aminobutyric acid (GABA), polyphenols, flavonoids) and antioxidant activity of germs and cotyledons of the germinated Chinese chestnut (Castanea mollissima). We utilized seeds of the “Zaofeng” Chinese chestnut to germinate, and sowed the seeds in wet sand at 22 °C and 85% relative humidity. The germination rate, length, diameter, and fresh weight of the sprouts were investigated at 0, 2, 4, 6, 8, and 10 days after sowing, and the kinetic changes of amylose, amylopectin, sugar components, soluble protein, vitamin C, GABA, total phenols, flavonoids, and the DPPH and ABTS free radical scavenging activity in the germs and cotyledons were monitored, respectively. The findings revealed that the germination rate and germ biomass increased continuously during germination. The germination rate reached 90% on the 8th day after sowing. Germination reduced amylose in cotyledons from 42.3% to 34.2%, amylopectin from 42.9% to 25.8%, total sugar from 12.6% to 11.4%, and vitamin C from 1.45 mg/g to 0.77 mg/g. Meanwhile, soluble protein in the embryos rose from 0.31% to 0.60%, vitamin C from 21.1 to 29.4 mg/g, GABA from 0.49 to 1.68 mg/g, total flavonoids from 53.6 to 129.7 mg/g, and ABTS antioxidant activity from 1.52 to 3.27 μmol TE/g. The average contents of D-fructose, inositol, vitamin C, GABA, polyphenols, and flavonoids and the DPPH and ABTS antioxidant activity in germs were as high as 22.5, 6, 35, 7.5, 10, 20, and 10 and 20-fold those of cotyledons, respectively. Especially, the average content of glucose in germ was as high as 80-fold that of cotyledon. D-xylulose, D-galacturonic acid, and D-ribose were only found in germs, but not in cotyledons. Considering the germ biomass and functional components content, germs of Chinese chestnuts germinated at 22 °C for 8 days are considered the most suitable raw material for functional food products. In conclusion, controlled germination not only enhances the physicochemical and functional properties of Chinese chestnut germs but also reduces the caloric content and improves the nutritional composition of the cotyledons appropriately. Moreover, the comprehensive evaluation of compositional changes and functionality in the embryo and cotyledon of Chinese chestnuts will provide a solid foundation for subsequent functional food processing utilizing germinated Chinese chestnuts. Full article

(This article belongs to the Special Issue The Development of New Functional Foods and Ingredients: 2nd Edition)

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Review

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29 pages, 767 KiB

Open AccessReview

The Co-Evolution of Markets and Regulation in the Japanese Functional Food Industry: Balancing Risk and Benefit

by Keigo Sato, Kota Kodama and Shintaro Sengoku

Foods 2025, 14(9), 1581; https://doi.org/10.3390/foods14091581 - 30 Apr 2025

Viewed by 414

Abstract

Amid the global rise in chronic diseases and escalating costs, functional foods have become a preventive solution, offering benefits beyond essential nutrition. However, the regulatory landscape remains complex, requiring a balance between consumer protection and industry innovation. Previous studies seldom examine how markets and regulation evolve, leaving a clear gap that this review addresses. This study aims to propose a framework focusing on the risk side (quality and safety) and benefit side (functionality) to analyze functional food regulations, and to examine the evolution of regulatory systems and their impact on industry development through a historical analysis of Japan’s functional food regulation from the 1960s. The results reveal that regulations have co-evolved with industry growth, dynamically balancing the risk and benefit sides. Milestones, such as the introduction of the Foods with Function Claims (FFC) system and the Beni-koji (red yeast rice) contamination incident in 2024, highlight adjustments in this balance. The findings suggest that the risk-/benefit-side framework provides a valuable lens for understanding the interplay between regulation and innovation in the functional food industry. This study contributes to regulatory science by offering empirical evidence from the sector and has practical implications for policymakers seeking to design frameworks that promote both innovation and consumer welfare. Full article

(This article belongs to the Special Issue The Development of New Functional Foods and Ingredients: 2nd Edition)

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