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Application of Bioactive Compounds in Food Systems
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Application of Bioactive Compounds in Food Systems

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (10 April 2023) | Viewed by 15838

Special Issue Editors

Dr. Fideline Tchuenbou-Magaia

E-Mail Website
Guest Editor
School of Engineering, Computing and Mathematical Sciences, Division of Chemical Engineering, University of Wolverhampton, Wolverhampton WV1 1LY, UK
Interests: sustainable food production; energy storage; solar energy; materials for harvesting and storage
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Iza Radecka

E-Mail Website
Guest Editor
School of Sciences, Faculty of Science and Engineering, University of Wolverhampton, Wulfruna Street, Wolverhampton WV1 1LY, UK
Interests: biodegradable polymers form wastes; antimicrobials and bioactive compounds; hydrogels; probiotics; bioremediation
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Phil Cox

E-Mail Website
Guest Editor
School of Engineering, Chatham Medway, University of Greenwich, London, UK
Interests: food engineering; microstructure; nutrition; low fat; rheology; emulsion

Special Issue Information

Dear Colleagues, 

There is a growing need for foods with functions beyond simple nutrition. This type of food contains bioactive compounds with the ability to act, for example, as antibacterial, antiviral, antioxidant, antidiabetic, appetite suppressant, anticancerous, and hypocholesterolemic and thus provide health benefits and prevent diseases. However, the production of these bioactive compounds in a sustainable manner and their integration into food products while maintaining their activity pose numerous challenges. Many researchers are actively working toward the development of new bioactive compounds and technologies to improve their production, stability, bioavailability, and formulation into food systems and packings for maximizing products’ shelf-life and benefits in human and animal nutrition and health. In this Special Issue, we would like to bring together papers dealing with advanced research in these areas and bioactive compounds applications to films and packaging materials or case studies of their integration into food matrices as emulsions, nanoparticles, and encapsulates, or other different forms. We welcome different types of manuscripts, including original research articles and up-to-date reviews (systematic reviews and meta-analyses).

Dr. Fideline Tchuenbou-Magaia
Prof. Dr. Iza Radecka
Prof. Dr. Phil Cox
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
  • films/packaging materials
  • emulsions
  • nanoparticles
  • encapsulates
  • waste bioconversion
  • sustainable production
  • functional foods
  • functional beverages

Published Papers (5 papers)

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Research

13 pages, 1133 KiB  
Article
Glycaemic Index of Gluten-Free Biscuits with Resistant Starch and Sucrose Replacers: An In Vivo and In Vitro Comparative Study
by Maria Di Cairano, Fideline Laure Tchuenbou-Magaia, Nicola Condelli, Nazarena Cela, Constance Chizoma Ojo, Iza Radecka, Simon Dunmore and Fernanda Galgano
Foods 2022, 11(20), 3253; https://doi.org/10.3390/foods11203253 - 18 Oct 2022
Cited by 3 | Viewed by 3463
Abstract
The glycaemic index (GI) is used to demonstrate the tendency of foods to increase blood glucose and is thus an important characteristic of newly formulated foods to tackle the rising prevalence of diabetics and associated diseases. The GI of gluten-free biscuits formulated with [...] Read more.
The glycaemic index (GI) is used to demonstrate the tendency of foods to increase blood glucose and is thus an important characteristic of newly formulated foods to tackle the rising prevalence of diabetics and associated diseases. The GI of gluten-free biscuits formulated with alternate flours, resistant starch and sucrose replacers was determined using in vivo methods with human subjects. The relationship between in vivo GI values and the predicted glycaemic index (pGI) from the in vitro digestibility-based protocols, generally used by researchers, was established. The in vivo data showed a gradual reduction in GI with increased levels of sucrose substitution by maltitol and inulin with biscuits where sucrose was fully replaced, showing the lowest GI of 33. The correlation between the GI and pGI was food formulation-dependent, even though GI values were lower than the reported pGI. Applying a correction factor to pGI tend to close the gap between the GI and pGI for some formulations but also causes an underestimation of GI for other samples. The results thus suggest that it may not be appropriate to use pGI data to classify food products according to their GI. Full article
(This article belongs to the Special Issue Application of Bioactive Compounds in Food Systems)
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13 pages, 2831 KiB  
Article
Development of Antimicrobial Cellulose Nanofiber-Based Films Activated with Nisin for Food Packaging Applications
by Diamante Maresca and Gianluigi Mauriello
Foods 2022, 11(19), 3051; https://doi.org/10.3390/foods11193051 - 1 Oct 2022
Cited by 15 | Viewed by 2375
Abstract
The cellulose nanofiber (CNF) is characterized by the nano-sized (fibers with a diameter between 5 and 20 nm and a length between 2 and 10 μm), flexible and cross-linked structure that confer enhanced mechanical and gas barrier properties to cellulosic fiber-based packaging materials. [...] Read more.
The cellulose nanofiber (CNF) is characterized by the nano-sized (fibers with a diameter between 5 and 20 nm and a length between 2 and 10 μm), flexible and cross-linked structure that confer enhanced mechanical and gas barrier properties to cellulosic fiber-based packaging materials. The purpose of this work was to develop an antimicrobial packaging film by direct mixing nisin with CNF, followed by coating it onto polyethylene (PE), polypropylene (PP), and polylactic acid (PLA) films. The antimicrobial effectiveness of CNF-Nis+PE, CNF-Nis+PP, and CNF-Nis+PLA was investigated both in vitro end in ex vivo tests. In the latter case, challenge test experiments were carried out to investigate the antimicrobial activity of the coupled films of CNF-Nisin+PLA to inhibit the growth of Listeria innocua 1770 during the storage of a meat product. The films were active against the indicator microorganisms Brochothrix thermosphacta and Listeria innocua in in vitro test. Moreover, a reduction in the Listeria population of about 1.3 log cycles was observed immediately after the contact (T0) of the active films with hamburgers. Moreover, when the hamburgers were stored in active films, a further reduction of the Listeria population of about 1.4 log cycles was registered after 2 days of storage. After this time, even though an increase in Listeria load was observed, the trend of the Listeria population in hamburgers packed with active films was maintained significantly lower than the meat samples packed with control films during the whole storage period. Full article
(This article belongs to the Special Issue Application of Bioactive Compounds in Food Systems)
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16 pages, 2352 KiB  
Article
Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients
by Roberta Tolve, Fideline Laure Tchuenbou-Magaia, Lucia Sportiello, Federico Bianchi, Iza Radecka and Fabio Favati
Foods 2022, 11(15), 2358; https://doi.org/10.3390/foods11152358 - 6 Aug 2022
Cited by 3 | Viewed by 2784
Abstract
The development of fortified healthy pleasant foods, in which saturated fats are replaced with unsaturated ones, poses a challenge for the food industry due to their susceptibility to oxidative rancidity, which decreases product shelf-life, causes the destruction of health-promoting molecules, and forms potentially [...] Read more.
The development of fortified healthy pleasant foods, in which saturated fats are replaced with unsaturated ones, poses a challenge for the food industry due to their susceptibility to oxidative rancidity, which decreases product shelf-life, causes the destruction of health-promoting molecules, and forms potentially toxic compounds. A comparative study applying the Arrhenius model was carried out to investigate the oxidative stability and predict the shelf-life of a newly developed no added sugar chocolate spread formulated with sunflower oil, and fortified with vitamin D, Mg, and Ca checked against two commercially available spreads: No Palm and a well-known commercially available product (RB). The results obtained from the accelerated shelf-life testing for peroxide value (PV) showed relatively higher activation energy (Ea, 14.48 kJ/mol K) for RB, whereas lower Ea (11.31–12.78 kJ/mol K) was obtained for No Palm and all the experimental spread chocolates. Q10 values were comparable (1.202–1.154), indicating a similar catalytic effect of the temperature upon the oxidation rate across all the investigated samples. The positive Gibbs free energies ranged from 75.014 to 83.550 kJ/mol and pointed out that the lipid oxidation reaction in the chocolate spread was an endergonic process. The predicted shelf-life at 293.15 K was 8.57 months (RB), 7 months (No Palm), and 6.8 months for all the experimental spreadable chocolate. However, the higher production of hydroperoxides was observed in chocolate fortified with magnesium-calcium carbonate nanoparticles and stored at 313.15 and 323.15 K, suggesting these particles may enhance lipid oxidation. Full article
(This article belongs to the Special Issue Application of Bioactive Compounds in Food Systems)
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18 pages, 4145 KiB  
Article
Citrus Peel Extracts for Industrial-Scale Production of Bio-Based Active Food Packaging
by Cecilia Fiorentini, Guillermo Duserm Garrido, Andrea Bassani, Claudia Cortimiglia, Marta Zaccone, Luana Montalbano, Vanesa Martinez-Nogues, Pier Sandro Cocconcelli and Giorgia Spigno
Foods 2022, 11(1), 30; https://doi.org/10.3390/foods11010030 - 23 Dec 2021
Cited by 8 | Viewed by 3881
Abstract
The thermal stability of four different commercial citrus peel extracts was tested and improved by an encapsulation process with β-cyclodextrins in a spray-dryer. All extracts after the encapsulation process maintained a good antioxidant capacity, with an apparent loss in total phenolic compounds of [...] Read more.
The thermal stability of four different commercial citrus peel extracts was tested and improved by an encapsulation process with β-cyclodextrins in a spray-dryer. All extracts after the encapsulation process maintained a good antioxidant capacity, with an apparent loss in total phenolic compounds of around 20–25%. In addition, all samples showed good antimicrobial activity (MIC 5–0.625 mg/mL) against Staphylococcus aureus, which was maintained after the encapsulation process (MIC 5–1.25 mg/mL). Based on the antioxidant and antimicrobial activity results, the best-encapsulated citrus extract was selected for incorporation into a polylactic acid/polyhydroxy butyrate (PLA/PHB) film. The latter was then produced on an industrial scale by cast extrusion and was found to be suitable for food contact as it showed overall migration values in different food simulants lower than the legislative limit of 10 mg of non-volatile substances per 1 dm2 of surface area. The UHPLC-HRMS analysis, performed to evaluate the migration of the active compounds, revealed about 13.41% release in food simulant A and 11.02% in food simulant B. Antimicrobial analysis conducted directly on the film showed a growth inhibition activity towards Escherichia coli and Staphylococcus aureus equal to 30 and 60%, respectively. Full article
(This article belongs to the Special Issue Application of Bioactive Compounds in Food Systems)
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17 pages, 1778 KiB  
Article
A Study of the Antimicrobial Activity of Combined Black Pepper and Cinnamon Essential Oils against Escherichia fergusonii in Traditional African Yoghurt
by Betty A. Ogwaro, Elizabeth A. O’Gara, David J. Hill and Hazel Gibson
Foods 2021, 10(11), 2847; https://doi.org/10.3390/foods10112847 - 18 Nov 2021
Cited by 5 | Viewed by 2260
Abstract
The antimicrobial activity of the essential oils of black pepper (BPE) and cinnamon bark (CE) extracts against E. fergusonii was assessed in pasteurized full cream milk during and post-fermentation. The milk was fermented with 1% (v/v) of Lactobacillus delbrueckii [...] Read more.
The antimicrobial activity of the essential oils of black pepper (BPE) and cinnamon bark (CE) extracts against E. fergusonii was assessed in pasteurized full cream milk during and post-fermentation. The milk was fermented with 1% (v/v) of Lactobacillus delbrueckii subspecies bulgaricus (NCIMB 11778) and Streptococcus thermophilus (NCIMB 10387) (approx. 106 cfu/mL each) and incubated and stored at 25 °C for 5 days (144 h) or at 43 °C for 24 h and then stored at 25 °C for 120 h. The milk was spiked with E. fergusonii at the start of fermentation by the lactic acid bacteria (pre-fermentation contamination) for after fermentation (post fermentation contamination). BPE and CE were applied at concentrations based on their minimum inhibitory concentration of 0.5% and 0.25% respectively as follows: 0.5% BPE alone; 0.125% BPE with 0.1875% CE; 0.25% BPE with 0.125% CE; 0.375% BPE with 0.0625% CE; 0.25% CE alone. Results showed that during fermentation at 25 °C, E. fergusonii grew to a similar level (approx. 109 CFU/mL) in control samples and 108 CFU/mL when BPE or CE were added alone. Whereas, in the samples with the combined essential oils, the bacterium grew to 106–107 CFU/mL only. During the milk fermentation at 43 °C, E. fergusonii grew to approx. 109 CFU/mL in samples without treatment. However, it was not detected in samples containing mixed BPE with CE after 8, 10 and 12 h of fermentation. Subsequent storage at 25 °C resulted in undetectable levels of the bacterium in all the samples treated with BPE or CE after 24 h of storage. These results indicated that BPE in combination with CE reduced growth during fermentation and was bactericidal during storage. Full article
(This article belongs to the Special Issue Application of Bioactive Compounds in Food Systems)
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