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Nutritional Food Components: Their Natural Sources, Functions and Various Applications

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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: 30 November 2025 | Viewed by 7453

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Special Issue Editors

Dr. Maoling Tu

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Guest Editor

College of Food Science and Engineering, Ningbo University, Ningbo, China
Interests: protein; non-thermal processing; structure–function relationships; peptide; probiotics; sensory science
Special Issues, Collections and Topics in MDPI journals

Dr. Lianliang Liu

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Guest Editor

Department of Food Science and Engineering, Ningbo University, Ningbo 315832, China
Interests: hydrogel; polysaccharide; delivery system; polyphenols; Maillard reaction; probiotics; prebiotics; immune metabolism; gut microbiota
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Dr. Shuzhen Cheng

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Guest Editor

SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Interests: preparation, digestion and absorption; functional evaluation of food-derived bioactive peptides; functional protein product development
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue explores the nutritional and functional aspects of food components, such as proteins/peptides, polyphenols, microbial strains, polysaccharides, and fats. We welcome submissions on the following topics:

New Sources: The discovery of novel food components with unique nutritional or health benefits from plant, animal, or microbial sources.

Advanced Technologies: The application of artificial intelligence (AI) and physical processing techniques to enhance the extraction, modification, and utilization of bioactive substances.

Mechanisms: Studies on the absorption, metabolism, and biological effects of food components at molecular, cellular, and physiological levels.

Biotechnology and Gut Health: Research on bioactive substances' probiotic efficacy and immunometabolic regulation of the gut microbiota.

We welcome high-quality submissions that will advance knowledge in this field and unlock the potential of nutritional food components for a healthier future.

Dr. Maoling Tu
Dr. Lianliang Liu
Dr. Shuzhen Cheng
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

proteins
probiotics
polyphenols
artificial intelligence (AI)
physical processing techniques
bioactive
gut microbiota
peptides
polysaccharides

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Published Papers (6 papers)

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Research

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18 pages, 1396 KB

Open AccessArticle

High-Pressure Homogenized Seaweed Cellulose Nanofibrils-Based Emulsion Gel: An Innovative Platform for Fucoxanthin Encapsulation and Stability Improvement

by Mingrui Wang, Ying Tuo, Yixiao Li, Qianhui Xiao, Yue Liu, Long Wu, Hui Zhou, Yidi Cai, Yuqing Zhang and Xiang Li

Foods 2025, 14(19), 3338; https://doi.org/10.3390/foods14193338 - 26 Sep 2025

Viewed by 356

Abstract

Poor solubility and bioavailability have limited the application of fucoxanthin and functional food processing. In order to encapsulate fucoxanthin in delivery systems, cellulose nanofibril-stabilized emulsion gels (CNFs) derived from industrial brown seaweed residue were developed to enhance fucoxanthin delivery. Cellulose nanofibrils (CNFs) were isolated using high-pressure homogenization at 105 MPa through 5, 10, and 15 cycles (denoted as C5, C10, and C15) and yielding reduced crystallinity down to 52.91 ± 2.13% (C15). The minimum particle size of the present CNFs is approximately 37 nm (C15). Moreover, single-factor and orthogonal experiments optimized the stability of the present emulsion. A 17.5 mg/mL CNFs 50% oil phase with coconut oil, 0.5 mg/mL fucoxanthin, and homogenization for 60 s were identified to be the optimal conditions for such emulsion gel. The present emulsions demonstrated a high storage stability at 4 °C versus 25 °C, which maintained minimal phase separation over 8 days. The release kinetics showed significant dependencies with fucoxanthin release increasing to 9.22 ± 0.62% at pH 8.0, 9.52 ± 0.58% under 1000 mM NaCl, and 8.25 ± 0.62% at 100 °C. In addition, the CNFs effectively preserved the antioxidant activity of the fucoxanthin under different pH values, salinities, and temperatures. The results establish seaweed-derived CNFs as effective stabilizers for fucoxanthin encapsulation, enhancing stability while preserving functionality against food-processing stresses. To our knowledge, no prior research has been reported on a fucoxanthin delivery system utilizing an emulsion gel stabilized by cellulose nanofibrils (CNFs). Such emulsions might provide a sustainable strategy for valorizing seaweed waste and advance functional food applications of marine bioactives. Full article

(This article belongs to the Special Issue Nutritional Food Components: Their Natural Sources, Functions and Various Applications)

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12 pages, 1861 KB

Open AccessArticle

Metal–Phenolic Network-Directed Coating of Lactobacillus plantarum: A Promising Strategy to Increase Stability

by Haoxuan Zhang, Huange Zhang and Hao Zhong

Foods 2025, 14(13), 2277; https://doi.org/10.3390/foods14132277 - 26 Jun 2025

Viewed by 1303

Abstract

Lactobacillus plantarum exhibits probiotic effects, including regulating the balance of the intestinal microbiota and enhancing immune function. However, this strain often experiences viability loss upon ingestion due to harsh conditions within the human digestive tract. This study aimed to evaluate the efficacy of metal–phenol networks (MPNs) fabricated via three polyphenols—tannic acid (TA), tea polyphenol (TP), and anthocyanin (ACN)—combined with Fe(III) coatings in protecting Lactobacillus plantarum during simulated digestion and storage. The results demonstrated that MPNs formed a protective film on the bacterial surface. While TA and ACN inhibited the growth of Lactobacillus plantarum YJ7, TP stimulated proliferation. Within the MPNs system, only Fe(III)-TA exhibited growth-inhibitory effects. Notably, ACN displayed the highest proliferation rate during the initial 2 h, followed by TP between 3 and 4 h. All MPN-coated groups maintained high bacterial viability at 25 °C and −20 °C, with TP-coated bacteria showing the highest viable cell count, followed by TA and ACN. In vitro digestion experiments further revealed that the Fe(III)-ACN group exhibited the strongest resistance to artificial gastric juice. In conclusion, tea polyphenol and anthocyanin demonstrate superior potential for probiotic encapsulation, offering both protective stability during digestion and enhanced viability under storage conditions. Full article

(This article belongs to the Special Issue Nutritional Food Components: Their Natural Sources, Functions and Various Applications)

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17 pages, 4092 KB

Open AccessArticle

Genotypic Diversity and Genome-Wide Association Study of Protein Content and Amino Acid Profile in Diverse Potato Accessions

by Haroon Rasheed, Yining Ying, Daraz Ahmad, Bowen Deng and Jinsong Bao

Foods 2025, 14(12), 2039; https://doi.org/10.3390/foods14122039 - 9 Jun 2025

Viewed by 1093

Abstract

The genotypic diversity and genome-wide association study (GWAS) of potato proteins and amino acid content were investigated in two environments: 98 potato accessions in Environment I and 93 in Environment II. Results revealed that aspartic acid was the most abundant amino acid in environment I and glutamic acid in environment II. The limiting amino acids were cysteine in both environments. The environmental variance accounted for more than 40% of the total variance for all traits except for serine and gamma amino butyric acid (GABA), indicating that potato protein and most amino acids were affected by growing seasons. GWAS identified 78 significant loci associated with potato protein and amino acid contents. The pleiotropic loci, especially those located on chromosomes 6, 9, and 11, provide a strong genetic basis for quality improvement. This study provides genetic insights into potato proteins and amino acid diversity, thereby enhancing molecular breeding for nutritional qualities. Full article

(This article belongs to the Special Issue Nutritional Food Components: Their Natural Sources, Functions and Various Applications)

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33 pages, 9180 KB

Open AccessArticle

Comprehensive Evaluation of the Effects of Hot Air Drying Temperature on the Chemical Composition, Flavor Characteristics and Biological Activity of Houttuynia cordata Thunb.

by Ning Yin, Jing Luo, Chaoping Wang, Yaokun Xiong, Yong Sun, En Yuan and Hua Zhang

Foods 2025, 14(11), 1962; https://doi.org/10.3390/foods14111962 - 30 May 2025

Viewed by 1768

Abstract

This study systematically investigated the drying kinetics and quality characteristics of Houttuynia cordata Thunb. (HCT) under different processing conditions, evaluating how freeze-drying and hot-air drying (40 °C, 50 °C, 60 °C) affect bioactive compound preservation, antioxidant efficacy, and metabolic profiles to identify the optimal drying method for maximizing its functional benefits. A thin-layer drying model was established to evaluate drying parameters such as effective diffusion coefficient and activation energy. Changes in chemical composition, sensory properties, and antioxidant activity were analyzed using UHPLC-LTQ-Orbitrap-MS, electronic nose/tongue, and HepG2 cell assays. Results showed that the Aghabashlo model was optimal for demonstrating the drying process with the best fit. The 50 °C heating temperature was shown to yield the highest diffusion coefficient. Hot-air drying at 50 °C balanced efficiency and sensory quality, whereas 60 °C significantly altered flavor and metabolite composition. Results of the metabolomic analysis indicated that freeze-drying enhanced the retention of phenolic acids and flavonoids, while hot-air drying led to increased fatty acid metabolites. Freeze-drying preserved the antioxidant activity and natural flavor of HCT. Nevertheless, the metabolic fate of rutin, quercetin, and chlorogenic acid was not significantly affected by the drying method (freeze-drying vs. 50 °C drying). These findings provide a theoretical foundation for improving HCT’s therapeutic and sensory qualities through optimized drying techniques. Full article

(This article belongs to the Special Issue Nutritional Food Components: Their Natural Sources, Functions and Various Applications)

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15 pages, 4217 KB

Open AccessArticle

Effect of Hawthorn Powder on Physical, Functional, and Sensory Characteristics of Set-Type Yogurt

by Jingjing Wang, Zeyuan Kang, Lifei Tang, Wenpei Qiu, Yuxin Wang, Tao Zhang, Daodong Pan and Maolin Tu

Foods 2025, 14(8), 1377; https://doi.org/10.3390/foods14081377 - 16 Apr 2025

Viewed by 889

Abstract

Plant powders have exhibited great potential to enhance the antioxidant activity of yogurt. This study aims to evaluate the effects of hawthorn powder (1.0–3.0%, w/w) addition on the antioxidant activity and physical properties of set-type yogurt. The results demonstrated that yogurt containing 1–2% hawthorn powder exhibited improvements in quality, water-holding capacity, and texture. Notably, the antioxidant activities, including the DPPH radical, hydroxyl radical scavenging rate, and Fe²⁺ chelating activity, reached 68.2 ± 4.9%, 81.6 ± 0.5%, and 72.2 ± 2.0%, respectively, and were higher than those of ordinary yogurt. Microstructural observation revealed that appropriate hawthorn powder concentration promoted homogeneous protein network formation, contributing to improved texture stability. In conclusion, this research is of interest to the development of functional dairy products. Full article

(This article belongs to the Special Issue Nutritional Food Components: Their Natural Sources, Functions and Various Applications)

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27 pages, 4785 KB

Open AccessReview

Discovery of Gingipains and Porphyromonas gingivalis Inhibitors from Food-Derived Natural Products: A Narrative Review

by Desheng Wu, Xiaofeng Li, Guanglei Zhao, Lisha Hao and Xiaohan Liu

Foods 2025, 14(16), 2869; https://doi.org/10.3390/foods14162869 - 19 Aug 2025

Viewed by 1223

Abstract

Porphyromonas gingivalis is a key periodontal pathogen whose cysteine proteases, gingipains (Rgp and KGP), are essential for nutrient acquisition and virulence. Targeting gingipains may attenuate bacterial pathogenicity and prevent related systemic diseases. This paper aimed to review advances in food-derived natural products that inhibit P. gingivalis or gingipains, with emphasis on mechanisms, potency, and translational potential. A literature search of several databases identified 64 studies on food-derived compounds demonstrating in vitro, in vivo, or clinical effects against P. gingivalis or gingipains. The results showed that tea polyphenols and dihydrochalcones (e.g., phloretin and phlorizin) inhibited gingipain activity, and a variety of food-derived natural products (especially polyphenols and polysaccharides) suppressed the growth, survival, biofilm formation, and virulence of P. gingivalis. Structure–activity relationships suggest galloyl moieties and dihydrochalcone scaffolds enhance gingipain inhibition. Polysaccharides and alkaloids exhibited anti-adhesion or protease inhibition, though with limited potency data. In summary, food-derived natural products represent promising gingipain inhibitors. These inhibitors have potential structure–activity relationships, indicating that food-derived natural products have considerable research prospects. Future research should prioritize structure-based discovery and structure optimization to realize their therapeutic potential. Full article

(This article belongs to the Special Issue Nutritional Food Components: Their Natural Sources, Functions and Various Applications)

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