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Bioactive Compounds from Plants as Functional Food Ingredients and Potential Nutraceuticals

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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: closed (20 April 2026) | Viewed by 11800

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Editors

Dr. Andreea Puşcaş

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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

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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

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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-anonymized 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.

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Keywords

plants
bioactives
extraction
encapsulation
digestibility
functionality
nutraceutics
health

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Published Papers (12 papers)

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Research

24 pages, 3606 KB

Open AccessArticle

Sulforaphane Microcapsules via O/W Emulsion: Development, Characterization, and Application in Functional Yogurt

by Yipsy Arozarena, Víctor Zambrano, Rubén Bustos, Silvia Matiacevich, Claudia De Paula and Andrea Mahn

Foods 2026, 15(12), 2176; https://doi.org/10.3390/foods15122176 - 16 Jun 2026

Viewed by 310

Abstract

Sulforaphane (SFN) is an anti-cancer isothiocyanate occurring in Brassicaceae. SFN is decomposed by heat, oxygen, and alkaline conditions. Microencapsulation is a way to improve its stability. This work presents the development of SFN microcapsules using an oil-in-water emulsion with gum arabic (GA) as the wall material for incorporation into yogurt. The process for obtaining SFN microcapsules was optimized using response surface methodology. The optimal microencapsulation conditions were 7 min of stirring, an SFN/GA mass ratio of 0.7, and a surfactant concentration of 7%, resulting in an entrapment efficiency of 90.0 ± 3.0%, the highest reported. The microcapsules had a regular spherical shape with 0.5–5.5 µm diameter and no cracks. Freezing temperature (−4 °C) preserved 100% of SFN in the microcapsule for 90 days. Yogurt added with SFN microcapsules maintained physical and microbiological quality. SFN retention in yogurt after 30 days was 57% when microencapsulated, showing a 14-fold reduction in the kinetic degradation constant compared with free SFN, confirming the efficacy of this method. Full article

(This article belongs to the Special Issue Bioactive Compounds from Plants as Functional Food Ingredients and Potential Nutraceuticals)

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19 pages, 1696 KB

Open AccessArticle

Panamanian Geisha Coffee Exhibits Antioxidant and Vasorelaxant Activities with a Favorable Safety Profile

by Kilmara Ábrego-González, Abdy Morales, Hugo A. Sánchez-Martínez, Maricselis Díaz, Aracelly Vega, Juan A. Morán-Pinzón, Jose Luis López-Pérez, Esther del Olmo and Estela Guerrero De León

Foods 2026, 15(12), 2172; https://doi.org/10.3390/foods15122172 - 16 Jun 2026

Viewed by 385

Abstract

Geisha coffee (Coffea arabica L. cv. Geisha) is internationally recognized for its exceptional sensory quality; however, its functional properties and bioactive composition remain insufficiently explored. This study evaluated the phytochemical profile, antioxidant capacity, vascular bioactivity, and toxicological safety of an aqueous extract of roasted Geisha coffee (AErGC) from the Chiriquí highlands, Panama. The chemical composition was determined using HPLC-PDA. Antioxidant activity was assessed using DPPH, ABTS, and lipid peroxidation assays. Vascular effects were studied in rat aortic rings, and safety was evaluated through Artemia salina and a single-dose acute oral toxicity model in rats (OECD 423). Chemical characterization was performed by HPLC-PDA, revealing notably elevated levels of caffeine (69.5 ± 6.4 mg/g) and 5-O-caffeoylquinic acid (74.5 ± 6.9 mg/g). The extract exhibited strong free radical scavenging capacity, with an IC₅₀ value of 14.7 ± 4.9 µg/mL in the DPPH assay, and inhibited lipid peroxidation by 72.71 ± 1.63% at 15.6 µg/mL. In endothelium-intact rings, AErGC induced a concentration-dependent vasorelaxant effect, reaching a maximum relaxation of 70.84 ± 2.9%. Toxicological results showed an LC₅₀ > 1000 µg/mL in A. salina and an oral LD₅₀ > 2000 mg/kg, classifying the extract as Category 5 (low toxicity). These findings highlight Panamanian Geisha coffee as a promising functional beverage with antioxidant and vascular protective properties, supporting its potential as a nutraceutical. Full article

(This article belongs to the Special Issue Bioactive Compounds from Plants as Functional Food Ingredients and Potential Nutraceuticals)

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27 pages, 12464 KB

Open AccessArticle

Phytochemicals from Turnera subulata Exhibiting Antioxidant, Immunomodulatory, and Microbiological Activity

by Antonio Carlos Vital Júnior, Shênia Santos Monteiro, Genil Dantas de Oliveira, Yuri Mangueira do Nascimento, Fábio Miguel Santos Costa, Wêndeo Kennedy Costa, Alisson Macário de Oliveira, Maria Tereza dos Santos Correia, Daniele de Figueredo Silva, Rafael Wesley Bastos, Hugo Miguel Lisboa and Matheus Augusto de Bittencourt Pasquali

Foods 2026, 15(11), 1841; https://doi.org/10.3390/foods15111841 - 22 May 2026

Viewed by 442

Abstract

Turnera subulata is traditionally used to treat inflammatory and infectious conditions; however; its biological activities remain incompletely characterized. In this study, aqueous (AETS) and hydroethanolic (HETS) extracts obtained from the aerial parts (leaves, stems, and flowers), as used in traditional infusions, were compared regarding physicochemical composition, redox behavior, cytotoxicity, immunomodulatory, and antimicrobial activities. HETS showed significantly higher phenolic content (2555.96 ± 43.55 mg GAE/100 mL) compared to AETS (1269.54 ± 20.60 mg GAE/100 mL) and exhibited stronger DPPH (83.05 ± 0.05%) and ABTS (85.1 ± 1.5%) radical scavenging activity. In contrast, AETS showed greater antioxidant capacity in the TRAP assay from 50 µg/mL (p < 0.0001). Both extracts displayed dose-dependent pro-oxidant behavior in the deoxyribose/Fenton system. In vitro assays demonstrated that both extracts exhibited dose-dependent cytotoxicity in SH-SY5Y cells, with no significant cytotoxic effects observed at concentrations ≤ 50 µg/mL. HETS significantly increased IL-10 levels (p < 0.05), indicating immunomodulatory activity. In antimicrobial assays, HETS showed selective activity against Staphylococcus aureus, with MIC values ranging from 0.625 to 1.25 mg/mL, while no relevant inhibition was observed against Escherichia coli. No synergistic interaction with vancomycin was detected. Overall, the results indicate that the extraction solvent strongly influences the phenolic enrichment and biological activity. The hydroethanol extract showed the most consistent bioactivity, highlighting its potential for applications as a natural antioxidant, immunomodulatory, and anti-staphylococcal agent. Future studies should focus on compound isolation, mechanistic validation, and evaluation in in vivo models to support potential commercial and therapeutic applications. Full article

(This article belongs to the Special Issue Bioactive Compounds from Plants as Functional Food Ingredients and Potential Nutraceuticals)

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19 pages, 1740 KB

Open AccessArticle

Discovery of Inhibitory Active Ingredients for α-Amylase and α-Glucosidase from Raspberry (Rubus idaeus L.) Stems and Leaves Guided by Affinity Ultrafiltration and UPLC-QTOF-MS/MS

by Wei Zhao, Peng Yang, Mingyun Chen, Dongyu Gu and Dajun He

Foods 2026, 15(7), 1134; https://doi.org/10.3390/foods15071134 - 25 Mar 2026

Viewed by 684

Abstract

Raspberry (Rubus idaeus L.) fruits have been widely used due to their abundance of diverse polyphenolic compounds, whereas research on the chemical composition and bioactivity of their stems and leaves remains limited. In this study, the ethyl acetate extract of raspberry stems and leaves was evaluated for inhibitory activity against α-glucosidase and α-amylase. Guided by affinity ultrafiltration–mass spectrometry, 16 potential active components were further isolated and characterized. Among these, 13 compounds exhibited binding affinity for α-amylase, while 5 compounds showed binding affinity for α-glucosidase. Quercetin-3-O-β-D-glucoside-7-O-β-D-gentiobioside was isolated from raspberry stems and leaves for the first time. Procyanidin C₃ and quercetin exhibited significant inhibitory effects on the two enzymes. Molecular docking studies hinted at the interactions between these compounds and the key active sites of the two enzymes. These findings suggest that phenolic compounds in raspberry stems and leaves may possess potential as α-glucosidase and α-amylase inhibitors, providing a scientific basis for further research on their application as functional components for blood glucose control. Full article

(This article belongs to the Special Issue Bioactive Compounds from Plants as Functional Food Ingredients and Potential Nutraceuticals)

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30 pages, 6670 KB

Open AccessArticle

Application of Quercus pubescens Acorn Flour and Xanthan Gum in Gluten-Free Cookies: RSM Optimization and Quality Evaluation

by Jasmina Lukinac, Dragana Medaković, Daliborka Koceva Komlenić, Ana Šušak and Marko Jukić

Foods 2026, 15(5), 966; https://doi.org/10.3390/foods15050966 - 9 Mar 2026

Cited by 4 | Viewed by 848

Abstract

Despite the growing demand for functional gluten-free (GF) foods, the application of Quercus pubescens acorn flour remains largely underexplored. This study addresses this gap by optimizing GF cookies using response surface methodology (RSM) and prepared with Q. pubescens acorn flour and xanthan gum to balance technological quality, sensory acceptability, and functional value. A three-level full factorial design (FFD) evaluated the effects of acorn flour proportion (0, 50 and 100%), and xanthan gum level (1, 2 and 3%) on physicochemical properties (moisture, water activity, color, texture, and dimensions), sensory attributes using a 9-point hedonic scale, proximate composition, and bioactive and antioxidant properties (total polyphenols, tannins, DPPH, ABTS, FRAP). Linear and quadratic polynomial models adequately described the experimental data (R² = 0.86–0.99; non-significant lack of fit). Increasing acorn flour content significantly intensified cookie darkening, reduced snapping force and bending stiffness, reduced spread factor, and affected sensory perception, while xanthan gum improved structural integrity and dimensional stability. Multi-response optimization identified an optimal formulation containing 41.05% acorn flour and 1.46% xanthan gum, achieving balanced color development (darkness index ≈ 62), bending stiffness (~38 N/mm), and high overall sensory acceptability (~7.8). The optimized GF cookies exhibited a favorable nutritional profile and antioxidant properties, characterized by elevated total polyphenol content and antioxidant capacity, confirming the functional potential of acorn flour. The optimized cookies (containing 41.05% acorn flour) exhibited a six-fold increase in total phenolic content (from 1.63 to 10.08 mg GAE/g) and 8–10 times higher antioxidant capacity (DPPH, ABTS, and FRAP assays) compared to the control, confirming the substantial functional potential of Q. pubescens in gluten-free systems. Full article

(This article belongs to the Special Issue Bioactive Compounds from Plants as Functional Food Ingredients and Potential Nutraceuticals)

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16 pages, 6426 KB

Open AccessArticle

Protective Effects of Licochalcone A Against Alcoholic Liver Injury in Mice by Modulating the Gut–Liver Axis and TLR4/NF-κB Pathway

by Yue Yuan, Chenyang Li, Aididar Toliken, Yan Chen, Yuhan Yao and Jun Zhao

Foods 2026, 15(5), 915; https://doi.org/10.3390/foods15050915 - 6 Mar 2026

Cited by 1 | Viewed by 652

Abstract

This study intended to elucidate the preventive effects of Licochalcone A (Lico A, a flavonoid from Glycyrrhiza inflata) on acute alcoholic liver injury (AALI) in mice and its mechanisms. Lico A (50, 100 mg/kg) markedly decreased the serum ALT, AST, and ALP levels (p < 0.05) and elevated the ALB and TP levels in AALI mice (p < 0.05). Lico A (100 mg/kg) markedly reduced the hepatic levels of MDA, NO, TNF-α, IL-1β, and IL-6 in AALI mice (p < 0.05), while elevating SOD, GSH, ADH, and ALDH activities (p < 0.05). Furthermore, Lico A (100 mg/kg) downregulated TLR4, MyD88, IKKβ, p-IκBα/IκBα, and p-NF-κB p65/NF-κB p65 levels in the liver tissue of AALI mice (p < 0.05) and diminished the serum LPS and DAO contents (p < 0.05). Lico A (50, 100 mg/kg) upregulated the expression of the intestinal tissue ZO-1 and Occludin in AALI mice. Pathological observation also showed that Lico A significantly improved the liver tissue and intestinal mucosa tissue damage caused by alcohol. Additionally, Lico A altered gut microbiota composition, accompanied by increased concentrations of fecal short-chain fatty acids (SCFAs), which restored microbial diversity and elevated the relative abundance of Actinomycetota, Bacteroidota, Bacillota_A_368345, Limosilactobacillus, Lactobacillus, and Bifidobacterium_388775. These results indicated that Lico A had better hepatoprotective effects on AALI, and its mechanisms may involve modulation of the gut–liver axis and the TLR4/NF-κB signaling pathway. Full article

(This article belongs to the Special Issue Bioactive Compounds from Plants as Functional Food Ingredients and Potential Nutraceuticals)

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18 pages, 1717 KB

Open AccessArticle

Anti-Inflammatory Effect of Finger Citron Extract on RAW264.7 Macrophages via NF-κB and MAPK Signaling Pathways

by Jiateng Hu, Yuanshan Yu, Ying Tang, Zhibin Bu, Yujuan Xu, Jijun Wu, Gengsheng Xiao and Bo Zou

Foods 2026, 15(4), 688; https://doi.org/10.3390/foods15040688 - 13 Feb 2026

Cited by 1 | Viewed by 787

Abstract

Finger Citron (Citrus medica L. var. sarcodactylis Swingle) holds significant potential as both a culinary ingredient and a traditional medicinal remedy; however, its precise molecular mechanisms of action remain largely unexplored. This study investigates the anti-inflammatory properties of Finger Citron extract (FCE) in RAW 264.7 macrophages stimulated by lipopolysaccharide (LPS). Using UPLC-ESI-QTF-MS, we analyzed the extract’s composition, revealing a rich presence of polyphenols and polysaccharides, with hesperidin, melitidin, and hesperetin as the predominant polyphenolic compounds. Additionally, the study elucidated the monosaccharide composition profile of polysaccharides in the extract. Furthermore, Finger Citron extract markedly suppressed the production of key inflammatory mediators, including TNF-α, IL-6, and NO. The inhibition of protein phosphorylation levels of inhibiting the mitogen-activated protein kinase (MAPK) and nuclear factor kappa-B (NF-κB) signaling was also observed, indicating that the anti-inflammatory effects of Finger Citron extract may involve the NF-κB and MAPK signaling pathway. Given these findings, Finger Citron extract has the potential to act as a natural product with anti-inflammatory activity. Full article

(This article belongs to the Special Issue Bioactive Compounds from Plants as Functional Food Ingredients and Potential Nutraceuticals)

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16 pages, 1813 KB

Open AccessEditor’s ChoiceArticle

The Impact of Adding Sunflower Seed Oil Bodies to a Sugar-Free Plant-Based Ice Cream Formulation

by Flavius George Viorel, Cristian Szekely, Andruța Elena Mureșan, Andreea Pușcaș and Vlad Mureșan

Foods 2026, 15(3), 472; https://doi.org/10.3390/foods15030472 - 29 Jan 2026

Viewed by 1394

Abstract

The increasing demand for plant-based alternatives, driven by veganism, lactose intolerance, and greater health consciousness, has intensified research into dairy-free frozen desserts. This study investigates the development of a plant-based ice cream alternative utilizing oleosomes extracted from sunflower seed kernels as natural emulsifiers, eliminating the need for synthetic additives. Oleosomes were obtained through aqueous extraction from raw kernels, incorporated into emulsions in three levels (0, 12, and 24%), and combined with sunflower seed oil, tahini, date paste, and water to create the ice cream (IC) formulations. The physicochemical properties of three formulations of a sugar-free frozen dessert were studied. Physicochemical analyses assessed nutritional value, color (CIELab), melting time, stability, overrun, viscosity, and texture profile (TPA). Sensory evaluation was conducted using a hedonic test to assess the impact of tahini type (sunflower seed tahini or pumpkin seed kernel tahini) on the product acceptance. Results showed that higher oleosome content improved emulsion stability and melting resistance, while also producing a softer (30.74 ± 0.28 N), less adhesive (1.87 ± 0.20 mJ) texture, suitable for plant-based ice cream. Sensory analysis revealed a clear preference for the pumpkin tahini formulation, which scored 8.21 ± 0.62 for overall appreciation. The findings demonstrate that the addition of oleosome might improve textural attributes of the products, while the consumer preference could also be influenced by the type of tahini involved in the formulation. However, further studies are necessary to corroborate the proposed interaction mechanisms of ingredients. Full article

(This article belongs to the Special Issue Bioactive Compounds from Plants as Functional Food Ingredients and Potential Nutraceuticals)

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16 pages, 2460 KB

Open AccessArticle

Investigating the Anti-Inflammatory Activity of Juglans regia Fresh Fruit Extract

by Lorenza Marinaccio, Eleonora Procino, Giulia Gentile, Stefano Pieretti, Angelo Cichelli, Adriano Mollica and Azzurra Stefanucci

Foods 2026, 15(2), 368; https://doi.org/10.3390/foods15020368 - 20 Jan 2026

Cited by 4 | Viewed by 715

Abstract

Numerous research works have tried to evaluate the correlation between inflammation and the onset of prostate cancer. Given the in vitro antioxidant power and the anti-proliferative effects on human prostate cancer cells shown by a Juglans regia L. fresh fruit extract, the aim of this work was the evaluation of its potential in the acute and chronic inflammatory states in vivo, revealing a strong anti-inflammatory activity. In the zymosan-induced edema formation assay, a light and non-significant edema reduction was shown. On the contrary, in the zymosan-induced thermal hyperalgesia assay, the reversion of hyperalgesia after the extract administration was determined. Moreover, in the formalin test, the extract caused a significant decrease in the licking time caused by the aldehyde, especially in the late phase. In silico, quercetin showed the best fit into the enzymatic pocket of AChE (docking score: −11.306 Kcal/mol). Neochlorogenic acid and ellagic acid gave the best docking scores on BChE (−10.292 Kcal/mol and −10.054 Kcal/mol, respectively). Abscisic acid showed a high binding affinity for the glucocorticoid receptor. Finally, quercetin and abscisic acid were quantified to complete the data by HPLC-DAD, giving 0.246 ± 0.003 mg/g of dried extract and 0.036 ± 0.004 mg/g of dried extract, respectively. Full article

(This article belongs to the Special Issue Bioactive Compounds from Plants as Functional Food Ingredients and Potential Nutraceuticals)

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18 pages, 2092 KB

Open AccessArticle

Protective Effects of Aucubin in DSS-Induced Colitis: Modulation of Inflammatory Pathways, Intestinal Barrier Integrity, and Gut Microbiota

by Yong Zhang, Han Qiao, Yuxin Cao, Meng Zhang, Xuelei Zhang and Peng Li

Foods 2025, 14(21), 3648; https://doi.org/10.3390/foods14213648 - 26 Oct 2025

Cited by 2 | Viewed by 1294

Abstract

As an active ingredient in Eucommia leaf, aucubin (AU) is natural and safe, and studies have shown that aucubin (AU) demonstrates great potential in its anti-inflammatory, antioxidant, neuroprotective, and anti-osteoporotic properties. However, AU has been less studied in colitis. In this experiment, we used DSS-induced mice to establish a colitis model to investigate the ability of AU to alleviate colitis. The results show that, in animal experiments, AU increased body weight, reduced disease activity index (DAI) scores and organ indices, restored colon morphology, and increased superoxide dismutase (SOD), glutathione peroxidase (GSH-PX), and catalase (CAT) levels in mouse serum and colon. It also reduced malondialdehyde (MDA) levels, decreased the relative mRNA expression levels of inflammatory factors IL-1β, TNF-α, IL-18, MyD88, and NF-κB, and increased the relative mRNA expression levels of intestinal barrier-related genes OCLN, CLDN1, CLDN2, ZO-2, and MUC1. AU also upregulated the abundance of bacterial groups such as Bacteroidota, Firmicutes, and Verrucomicrobiota, and downregulated the abundance of bacterial groups such as Proteobacteria and Deferribacterota, thereby regulating the intestinal microbiota. In cell experiments, AU increased the relative mRNA expression levels of intestinal barrier-related genes MUC2, ZO-1, OCLN, and CLDN1, reduced the relative expression levels of inflammatory factors IL-1β and TNF-α, and increased the relative expression level of the anti-inflammatory factor IL-10. Additionally, AU significantly reduced the relative expression levels of IL-1β, IL-1R, MyD88, TAK1, IKKα, and RelA. This study provides a theoretical and technical basis for the large-scale preparation of aucubin and the alleviation of inflammatory bowel disease. Full article

(This article belongs to the Special Issue Bioactive Compounds from Plants as Functional Food Ingredients and Potential Nutraceuticals)

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20 pages, 10204 KB

Open AccessArticle

Synergistic Effects of Anthocyanin-Enriched Morus alba L. Extract and Vitamin C: Promising Nutraceutical Ingredients in Functional Food Development for Neuroprotection

by Nootchanat Mairuae, Jinatta Jittiwat, Kwanjit Apaijit, Parinya Noisa, Gang Bai, Yuanyuan Hou and Nut Palachai

Foods 2025, 14(21), 3630; https://doi.org/10.3390/foods14213630 - 24 Oct 2025

Cited by 2 | Viewed by 1384

Abstract

Oxidative stress-induced mitochondrial dysfunction and apoptosis are critical factors in the pathogenesis of neurodegenerative diseases. This study investigated the synergistic neuroprotective effects of anthocyanin-enriched Morus alba L. extract combined with vitamin C (MAC) against hydrogen peroxide (H₂O₂)-induced oxidative stress in SH-SY5Y neuronal cells. Exposure to H₂O₂ triggered excessive reactive oxygen species (ROS) production and apoptosis, whereas treatment with MAC markedly alleviated these effects. Biochemical analyses revealed that MAC significantly reduced malondialdehyde (MDA) and enhanced the activities of antioxidant enzymes, including catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px), thereby contributing to improved redox balance. Furthermore, MAC modulated apoptosis-related signaling by upregulating extracellular signal-regulated kinase (ERK), cAMP response element-binding protein (CREB), and the anti-apoptotic protein B-cell lymphoma 2 (Bcl-2), while downregulating the pro-apoptotic protein Bcl-2-associated X (BAX) and cleaved caspase-3. Collectively, these findings demonstrate that MAC acts synergistically as a promising nutraceutical ingredient, supporting the development of functional foods for the prevention or mitigation of oxidative stress-related neurodegenerative disorders. Full article

(This article belongs to the Special Issue Bioactive Compounds from Plants as Functional Food Ingredients and Potential Nutraceuticals)

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21 pages, 10740 KB

Open AccessArticle

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

Cited by 7 | Viewed by 2019

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 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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