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Advances in Sources, Extraction, Encapsulation, Bioavailability and Health Benefits of Functional Food 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: 31 May 2026 | Viewed by 17021

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Dr. Rossella Vadalà

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Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
Interests: functional food; functional compounds; nutrition; chromatography; antioxidant; analysis
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Dr. Rosaria Costa

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Department of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina, Viale Annunziata, 98168 Messina, Italy
Interests: GC; HPLC; mass spectrometry; multidimensional GC; enantio-GC; sample preparation; miniaturized techniques; flavor and fragrance analysis; food; environmental; green chemistry; phytochemicals; nutraceuticals; contaminants
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Dr. Nicola Cicero

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Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
Interests: food chemistry; food contaminants; fermentation chemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Functional foods have increasingly gained a attention in recent years due to their potential to provide health benefits beyond basic nutrition. This Special Issue focuses on advances in the sources, extraction, encapsulation, bioavailability, and health benefits of functional food ingredients.

The issue covers various aspects of functional food ingredients, including their sources, extraction techniques, encapsulation methods, and bioavailability enhancement strategies. Furthermore, it explores their potential health benefits, such as anti-inflammatory, antioxidant, antimicrobial, and anti-cancer properties.

Experts in the field have contributed their latest research findings on the identification and extraction of bioactive compounds from various sources, the development of novel encapsulation methods to improve the stability and bioavailability of functional food ingredients, and the evaluation of their health benefits using in vitro and in vivo models.

The Special Issue aims to provide a comprehensive overview of recent advances in functional food ingredients and their potential applications in promoting human health and preventing chronic diseases. This research has the potential to make a significant impact on the food industry and public health, as it provides valuable insights into the development of functional foods with enhanced health benefits.

Dr. Rossella Vadalà
Dr. Rosaria Costa
Dr. Nicola Cicero
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 250 words) can be sent to the Editorial Office for assessment.

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

functional foods
bioavailability enhancement strategies
encapsulation methods
health benefits
extraction techniques

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Published Papers (10 papers)

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Research

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14 pages, 2400 KB

Open AccessArticle

Effect of Starchy Wall Materials in the Microencapsulation of Carambola Fruit (Averrhoa carambola) Pulp: Antioxidant Characteristics

by Reyna S. Santana-Galeana, Jose Alvarez-Ramirez, Edith Agama-Acevedo, Apolonio Vargas-Torres and Luis A. Bello-Pérez

Foods 2026, 15(10), 1699; https://doi.org/10.3390/foods15101699 - 12 May 2026

Viewed by 226

Abstract

Averrhoa carambola, known as Carambola or Star fruit, was collected in a semitropical region of central Mexico. Extractable and non-extractable polyphenols were characterized in terms of their antioxidant capacity (ABTS+, DPPH, and FRAP). Extractable polyphenols showed a higher antioxidant capacity than their non-extractable counterparts, with values of 65.61, 109.37, and 83.90 μmol TE/g db for ABTS+, DPPH, and FRAP, respectively. These values are consistent with reports on fruit cultivated in Asia. Maltodextrin-based microcapsules, N-Lok and Capsul, were prepared to protect the extract from adverse conditions. The ability of the microcapsules to protect polyphenols and their antioxidant capacity was quantified by half-life, which ranged from 10 to 50 days. Principal component analysis was performed to evaluate the multivariate relationships between polyphenol half-life and antioxidant capacity in the microcapsules. The results showed that no single microcapsule could provide the best protection across all polyphenol content and antioxidant capacity levels. The main conclusion is that the type of capsule material depends on the specific application, particularly on which antioxidant properties are desired. Full article

(This article belongs to the Special Issue Advances in Sources, Extraction, Encapsulation, Bioavailability and Health Benefits of Functional Food Ingredients—2nd Edition)

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18 pages, 1840 KB

Open AccessArticle

Enhanced Stability and Bioavailability of Defatted Cricket Protein Hydrolysates Encapsulated in Alginate-Coated Liposomes

by Lalita Chotphruethipong, Soottawat Benjakul, Rotimi E. Aluko, Theeraphol Senphan, Pilaiwanwadee Hutamekalin and Sirima Sinthusamran

Foods 2026, 15(8), 1345; https://doi.org/10.3390/foods15081345 - 13 Apr 2026

Viewed by 569

Abstract

The practical application of protein hydrolysates as functional food ingredients is frequently obstructed by their inherent structural instability. To circumvent this limitation, liposomal encapsulation has emerged as a sophisticated strategy to bolster the bioactivity and integrity of cricket-derived proteins. In this study, varying concentrations (1–4% w/v) of defatted cricket protein hydrolysate (DCPH) were integrated into vesicles composed of soy lecithin and cholesterol. The highest encapsulation efficiency (EE) was observed at a 2% DCPH loading capacity, yielding a significant result of 88.18% (p < 0.05). Subsequent coating with sodium alginate (SA) at 0.1–0.3% (w/v) resulted in an increase in particle size and a more pronounced negative surface charge. When maintained at 4 °C over a 24-day duration, the SA-coated liposome (SA-L-2%DCPH) exhibited superior stability compared to its uncoated (L-2%DCPH) counterpart. Also, the digest derived from the SA-L-2%DCPH exhibited significantly enhanced transepithelial permeability across the Caco-2 cell monolayer, indicated by the higher protein content and ABTS radical scavenging activity. Thus, sodium alginate-coated liposomes serve as a promising delivery system for encapsulating DCPH both during storage stability and in the gastrointestinal digestion system. Full article

(This article belongs to the Special Issue Advances in Sources, Extraction, Encapsulation, Bioavailability and Health Benefits of Functional Food Ingredients—2nd Edition)

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20 pages, 2235 KB

Open AccessArticle

Synergistic Modulation of Cookie Quality, Sensory Profile, and In Vitro Starch Digestibility by Nannochloropsis Microalgae Incorporation into a Corn Oil-Based Emulsion Gel System

by Shouqing Zhang, Wenchao Li, Kaiyue Liu, Zonghai Huang, Xinyi He, Hang Li and Jun Sun

Foods 2026, 15(7), 1149; https://doi.org/10.3390/foods15071149 - 27 Mar 2026

Viewed by 507

Abstract

To change the saturated fatty acid composition of traditional cookies and enhance their functionality, corn oil-based emulsion gels were innovatively used as a substitute for butter. The study also investigated the impact of adding powder on the overall quality of cookies. Under optimal conditions comprising a 6:4 oil-to-water ratio, 3% gelatin concentration, and 0.1% grape seed polyphenol concentration, the prepared emulsion gel achieved an oil retention rate of 84.5%. Following the incorporation of the emulsion gel, the sensory score of the composite sample WZ significantly increased. The texture became softer, and a greenish-brown color, more acceptable to consumers, was developed. In vitro digestion analysis further revealed that the combined incorporation of Nannochloropsis gaditana powder and the emulsion gel reduced the RDS content from 59.6% to 54.0%,while increasing RS content to 25.8%, thereby effectively retarding the rate of in vitro starch digestion. This study utilized a corn oil-GSP/gelatin emulsion gel as a butter substitute in combination with microalgae incorporation, thereby achieving concurrent health enhancement and quality improvement of cookie products. The approach provides a feasible technical strategy and theoretical foundation for developing novel baked foods that exhibit favorable sensory properties and controlled starch digestion characteristics. Full article

(This article belongs to the Special Issue Advances in Sources, Extraction, Encapsulation, Bioavailability and Health Benefits of Functional Food Ingredients—2nd Edition)

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18 pages, 2480 KB

Open AccessArticle

Polysaccharides Extraction from Opuntia milpa alta and Their Protective Effect on Alcohol-Induced Neuro 2a Cell Damage via Ferroptosis

by Congyue Xu, Lin Chen, Qin Ru and Yuxiang Wu

Foods 2026, 15(2), 249; https://doi.org/10.3390/foods15020249 - 9 Jan 2026

Viewed by 665

Abstract

Alcohol enters the brain through the blood–brain barrier and causes neuronal damage in various ways, additionally long-term and heavy drinking also leads to both structural and functional changes in the central nervous system. Currently, there is a lack of specific therapeutic approaches for alcohol-induced nerve injury. Opuntia milpa alta polysaccharides (MAPs) have various physiological activities such as antioxidant, anti-inflammatory, and neuroprotective effects, but it is not clear how they protect against alcohol-induced nerve injury. In this study, firstly, we structurally characterized homemade MAPs and analyzed the relevance of MAPs in protecting against alcoholic neuronal cell injury and ferroptosis. The results showed that MAPs consisted of nine different monosaccharides and uronic acids. High performance gel permeation chromatography analysis showed that MAPs were homogeneous heteropolysaccharides with an average molecular weight of 8.79 × 106 Da. Fourier infrared spectroscopy showed that they had sulfated pyranopolysaccharides with uronic acids and both α-glycosidic and β-glycosidic bonds were present. Specific signals of these sugars were observed in 1H and 13C NMR spectra. Favorable thermal stability was manifested up to 256 °C. The MAPs had a three-stranded helical structure and a low overall crystallinity. Iron staining showed that alcohol caused significant brown deposition in cells. MAPs significantly ameliorated alcohol-induced cellular damage, reduced iron deposition, and orchestrated the expression of proteins associated with ferroptosis. These results suggest that MAPs protect against alcohol-induced neurological damage, possibly by impeding the onset of cellular ferroptosis. Full article

(This article belongs to the Special Issue Advances in Sources, Extraction, Encapsulation, Bioavailability and Health Benefits of Functional Food Ingredients—2nd Edition)

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20 pages, 6620 KB

Open AccessArticle

Protective Effects of Zein/Ferulic Acid (FA)–Pectin (PEC)/Chitosan (CS) Nanocomplexes on DSS-Induced Ulcerative Colitis in Mice

by Yifei Guo, Xinyu Yu, Rongrong He, Jianfei Pei, Haiming Chen and Weijun Chen

Foods 2025, 14(13), 2345; https://doi.org/10.3390/foods14132345 - 1 Jul 2025

Cited by 2 | Viewed by 1449

Abstract

Ferulic acid (FA) exhibits beneficial properties in ulcerative colitis (UC) pathogenesis, while sensitivity to the environment and enzymes limits its use in UC therapy. Therefore, this study aims to develop a colon-targeted nanocomplex delivery system using FA and investigate its protective effects and underlying regulatory mechanisms in UC mice. A novel Zein/FA–pectin (PEC)/chitosan (CS) nanocomplex was successfully fabricated in this study. Through systematic adjustment of the PEC/CS-to-Zein/FA ratio, optimal encapsulation efficiency (60.1%) and loading capacity (26.2%) were achieved. The characterized data indicated that hydrogen bonds, electrostatic interactions, and hydrophobic forces were the main driving forces maintaining the formation of the nanocomplexes, accompanied by alterations in the secondary structure of Zein. The Zein/FA–PEC/CS nanocomplexes demonstrated excellent thermal/storage particle size stability and exhibited both protective and sustained-release effects of FA during simulated gastrointestinal digestion. Furthermore, the results demonstrated that the nanocomplexes potentially alleviate UC by regulating inflammatory cytokines, oxidative stress, and gut microbiota. Compared to unencapsulated FA, the nanocomplexes have a better effect on alleviating UC symptoms. In summary, Zein/FA–PEC/CS nanocomplexes have promising prospects in alleviating colitis in UC mice. Full article

(This article belongs to the Special Issue Advances in Sources, Extraction, Encapsulation, Bioavailability and Health Benefits of Functional Food Ingredients—2nd Edition)

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16 pages, 1799 KB

Open AccessArticle

Study on the Effect of Radish Sprouts on Short-Chain Fatty Acids and Gut Microbial Diversity in Healthy Individuals

by Ru Li, Xuehong Chen, Cong Shi and Yi Zhu

Foods 2025, 14(2), 170; https://doi.org/10.3390/foods14020170 - 8 Jan 2025

Cited by 2 | Viewed by 3640

Abstract

This study aimed to assess the impact of radish sprouts on the gut microbiota of healthy individuals. Radish sprout additives, subjected to short-term storage and steam treatment, were used to intervene in an in vitro culture of human gut microbiota. The influence of radish sprouts on the gut microbiota was evaluated by monitoring short-chain fatty acid (SCFA) content and proportion in the fermentation broth, and microbial diversity was assessed using 16S rDNA amplicon sequencing. The results indicated that the gut microbiota produced a substantial amount of SCFA within 48 h of fermentation, with a right-skewed distribution across all groups. The addition of both digestates enhanced Firmicutes diversity, while Bacteroidetes and Proteobacteria diversity remained stable between the control and fresh sprout groups. The 30 s steam treatment group showed an increase in Bacteroidetes and a decrease in Proteobacteria diversity. The abundance of Bacilli, Bacillaceae, and Bacillus was significantly higher in both the fresh and steam-treated groups compared to the control. Both fresh and steam-treated radish sprout digestates enriched gut microbiota diversity, with steam treatment showing superior effects. These findings suggest that radish sprout consumption may positively influence gut microbiota, with steam treatment potentially enhancing these benefits. Full article

(This article belongs to the Special Issue Advances in Sources, Extraction, Encapsulation, Bioavailability and Health Benefits of Functional Food Ingredients—2nd Edition)

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15 pages, 4292 KB

Open AccessArticle

Preparation, Characterization and In Vitro Anticancer Activity of Sulforaphene-Loaded Solid Lipid Nanoparticles

by Lijuan Han, Xiaobo Ma, Mingwen Chen, Junbo He and Weinong Zhang

Foods 2024, 13(23), 3898; https://doi.org/10.3390/foods13233898 - 3 Dec 2024

Cited by 7 | Viewed by 2022

Abstract

Sulforaphane (SFE) extracted from radish seeds has garnered significant research attention in recent years due to its notable biological activities, particularly its anticancer properties. However, SFE is highly sensitive to the environment; therefore, solid lipid nanoparticles (SLNs) were used to embed SFE to enhance its stability. SFE-SLNs were characterized and compared with free SFE to assess the impact of SLNs on SFE. The SFE-SLNs exhibited a spherical shape with a uniform and stable distribution. FTIR analysis suggested that SLNs might distribute SFE both within and on their surface. The SLNs effectively protected free SFE from breaking down at high temperatures, in water with pH levels between 2.0 and 9.0, and while being stored for over 8 weeks at 25 °C. In addition, the SFE in SFE-SLNs exhibited a sustained release compared to a sudden release of free SFE, leading to enhanced absorption in the intestine and improved bioavailability. Embedding SFE in SLNs did not make it less effective at killing cancer cells. This study provides an effective approach to improving the efficiency and stability of SFE, which could aid in incorporating its beneficial characteristics into products such as beverages, dairy products, solid formulations, and dietary supplements. Full article

(This article belongs to the Special Issue Advances in Sources, Extraction, Encapsulation, Bioavailability and Health Benefits of Functional Food Ingredients—2nd Edition)

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14 pages, 4806 KB

Open AccessArticle

The Characterization and Stability of Powdered Oil Loaded with β-Carotene Prepared from a Sodium Caseinate–Carrageenan Complex: The Effect of Vacuum Freeze-Drying and Spray-Drying

by Yue Long, Juan Zhang, Delong Li, Yanpeng Zhang, Yang Cao, Wei Xu, Zhixiong Hu and Chun Hu

Foods 2024, 13(22), 3690; https://doi.org/10.3390/foods13223690 - 19 Nov 2024

Cited by 5 | Viewed by 2201

Abstract

β-carotene (BC) has various biological activities, such as anticancer properties, contributing to the prevention of cardiovascular diseases, etc., while the poor solubility and low bioavailability limit its further development in the food industry. Therefore, how to effectively encapsulate this unstable substance has become a hot topic. Here, different concentrations of sodium caseinate and ι-carrageenan (NaCas-CA) complex emulsions were used as wall materials, and the effect of spray-drying (SD) and vacuum freeze-drying (VFD) on the properties of BC powders loaded with NaCas-CA was investigated. The results showed that the characteristic peaks of BC disappeared in all powdered oils, indicating that BC could be effectively encapsulated. As the wall concentration increased, the surface oil of the powders decreased significantly. At the same concentration, the surface oil content of SD (minimum of 8.34%) was lower than that of VFD (minimum of 10.02%). However, the particle size of SD-reconstituted emulsions was larger than that of VFD. Furthermore, the SD-reconstituted emulsions were more stable than the VFD after storage at 25 °C for 3 h. This study reveals the effect of different drying methods on the structure and stability of powdered oils, providing valuable information for the research of functional active-loaded powdered oils and applications in the food industry. Full article

(This article belongs to the Special Issue Advances in Sources, Extraction, Encapsulation, Bioavailability and Health Benefits of Functional Food Ingredients—2nd Edition)

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16 pages, 2097 KB

Open AccessArticle

Characteristics and Bioactivities of Protein Hydrolysate from Cricket (Acheta domesticus) Powder Defatted Using Ethanol with Aid of Vacuum Impregnation

by Lalita Chotphruethipong, Theeraphol Senphan, Avtar Sigh, Pilaiwanwadee Hutamekalin, Pornpot Nuthong and Soottawat Benjakul

Foods 2024, 13(20), 3250; https://doi.org/10.3390/foods13203250 - 13 Oct 2024

Cited by 10 | Viewed by 3358

Abstract

Cricket is a potential proteinaceous source used for protein hydrolysate (PH) preparation, having several biological activities. Nevertheless, cricket has high lipid contents, which are susceptible to oxidation during PH preparation. Thus, ethanol was used together with vacuum impregnation (VI) to enhance defatting efficacy before PH preparation. Also, bioavailability of the digest of PH after gastrointestinal tract (GIT) digestion via the Caco-2 monolayer was assessed. Cricket powder was defatted using ethanol for 1–4 h. Lipid contents were decreased with enhancing time until 2 h. Additionally, the defatting efficacy was augmented when ethanol combined with VI at 4 cycles for 2 h (VI-E-2) was implemented. Lowered mono- and polyunsaturated fatty acid contents were also observed in the VI-E-2 sample. The VI-E-2 sample was used to prepare PH using Alcalase and Flavourzyme (0.2–0.4 units/g dry sample). PH prepared by Alcalase hydrolysis at 0.2 units/g dry sample (A-0.2) showed the higher ABTS radical-scavenging activity and FRAP, compared to that prepared by Flavourzyme hydrolysis (p < 0.05). Thus, the A-0.2 sample was selected for digestion via the GIT system. The obtained digest (500–1000 μg/mL) had bioavailability of peptides, depending on the levels used. Therefore, PH from defatted cricket powder could be a promising ingredient for food applications. Full article

(This article belongs to the Special Issue Advances in Sources, Extraction, Encapsulation, Bioavailability and Health Benefits of Functional Food Ingredients—2nd Edition)

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Review

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20 pages, 1774 KB

Open AccessReview

Encapsulation Strategies for Lemon Essential Oil in Lipid-Based Food Systems: Recent Advances and Applications in Oxidative Stability

by Louiza Himed, Salah Merniz, Rofia Djerri, Belkis Akachat, Hadria Boussioud, Asmaa Berkati, Maria D’Elia and Luca Rastrelli

Foods 2026, 15(5), 950; https://doi.org/10.3390/foods15050950 - 7 Mar 2026

Viewed by 784

Abstract

Essential oils, particularly lemon essential oil (LEO), have attracted increasing interest as natural antimicrobial and antioxidant agents for food preservation. However, their direct incorporation into food systems is limited by high volatility, poor water solubility, oxidative instability, and potential sensory impacts. Encapsulation has emerged as an effective technological strategy to overcome these constraints by improving the stability and controlled release of LEO, especially in lipid-based food matrices such as margarine. This review critically summarizes recent advances (2020–2024) in the extraction, physicochemical characterization, and encapsulation of LEO, with particular emphasis on food-grade delivery systems, including biopolymers and inorganic carriers such as silica. Encapsulation efficiency, protection mechanisms, and release behavior are discussed in relation to oxidative stability and functional performance in real food applications. Special attention is devoted to light margarine as a model lipid system, highlighting the advantages and limitations of different encapsulation strategies in delaying lipid oxidation while preserving sensory quality. Finally, emerging challenges related to scalability, regulatory acceptance, and safety, together with future perspectives on smart food packaging and sustainable encapsulation technologies, are outlined to support the effective translation of LEO-based systems into industrial food applications. Full article

(This article belongs to the Special Issue Advances in Sources, Extraction, Encapsulation, Bioavailability and Health Benefits of Functional Food Ingredients—2nd Edition)

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