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Foods
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Bioactive Compounds from Plants as Functional Food Ingredients and Potential...
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Bioactive Compounds from Plants as Functional Food Ingredients and Potential Nutraceuticals

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 August 2025 | Viewed by 402

Special Issue Editors

Dr. Andreea Puşcaş

E-Mail Website
Guest Editor
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
Interests: food processing and engineering; food quality; food engineering; food texture and rheology lipid and oilseeds technology
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Vlad Mureşan

E-Mail Website
Guest Editor
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
Interests: lipid and oilseeds technology; infrared spectroscopy; chemometrics; lipid oxidation; confectionery technology; food texture and rheology; food technology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fruits, vegetables, cereals, and various other plants exhibit health-related properties due to the bioactive compounds they contain, such as pigments, polyphenols, phytosterols or biologically active proteins. Since some plants require cooking and preparation, or have limited availability, the extraction of bioactive compounds for the purpose of being used as functional ingredients or nutraceuticals has garnered extensive interest. In this manner, they become more accessible for consumption, ensure consistency for intake doses, become more efficient, and better preserved. Their integrity, stability, biological activity, and effects could be enhanced through external actions applied during extraction or further processing. Current research proposes the following bioactive compound extraction method: extraction with green methods that implement optimization strategies in order to conserve their composition or function, followed by further processing, encapsulation, or inclusion into tailored structures, which could increase their biological activity, effects, adsorption, digestibility, and targeted release.

We invite you to submit your work representing the recent progress related to the extraction of bioactive compounds from plants, their usage as ingredients in foods or as nutraceuticals, in native or processed forms, while meeting the requirements related to eco-sustainability, safety, industrial development, and consumer's health promotion. We look forward to your submissions.

Dr. Andreea Puşcaş
Prof. Dr. Vlad Mureşan
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

  • plants
  • bioactives
  • extraction
  • encapsulation
  • digestibility
  • functionality
  • nutraceutics
  • health

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Published Papers (1 paper)

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Research

21 pages, 10740 KiB  
Article
Influence of Onion Peel Extract on the Dough Characteristics of High-Gluten Wheat Flour and the Quality of Bread
by Cuntang Wang, Yuqing Wang, Ning Wang and Jian Ren
Foods 2025, 14(9), 1618; https://doi.org/10.3390/foods14091618 - 3 May 2025
Viewed by 252
Abstract
In this study, we evaluated the effect of onion peel extract (OPE), which is rich in phenolics and flavonoids, on the performance of high-gluten wheat flour and bread quality to meet consumer demand for functional bakery products. The addition levels of OPE were [...] Read more.
In this study, we evaluated the effect of onion peel extract (OPE), which is rich in phenolics and flavonoids, on the performance of high-gluten wheat flour and bread quality to meet consumer demand for functional bakery products. The addition levels of OPE were set at 0%, 0.25%, 0.5%, 0.75% and 1% (w/w), respectively, to analyze their effects on water/oil absorption capacity, falling number, and rheological properties (farinographic properties, tensile properties, dynamic rheological properties and gelatinization characteristics) of dough, as well as bread quality (antioxidant activity, texture, microstructure, specific volume and sensory evaluation). When the OPE addition level was 0.25% and 0.5%, the dough’s oil absorption capacity, farinographic properties, tensile properties, dynamic rheological properties, and gelatinization characteristics were all improved. Correspondingly, a more compact and ordered microstructure was observed in the dough. It was found that total phenolic content, total flavonoid content, and antioxidant capacity of bread significantly increased with the increase in the OPE addition level (p < 0.05). The texture analysis of the bread showed that the addition of OPE reduces the hardness and chewiness of bread, indicating that the texture of bread was easily accepted by consumers. In the sensory evaluation, when the addition level of OPE was 0.5%, the color and flavor of bread were improved, and the overall acceptability was relatively high. In conclusion, OPE has improved the texture characteristics and nutritional value of bread. It is recommended that the addition level of OPE in high-gluten wheat flour dough and bread be below 0.5%. Full article
(This article belongs to the Special Issue Bioactive Compounds from Plants as Functional Food Ingredients and Potential Nutraceuticals)
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