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Food with Extended Shelf Life Featuring Ingredients Derived from Fruits,...
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Food with Extended Shelf Life Featuring Ingredients Derived from Fruits, Vegetables, and Wild Edible Plants: Nutritional, Functional, and Sensory Properties

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: 25 September 2025 | Viewed by 2784

Special Issue Editors

Prof. Dr. Vesna Antić

E-Mail Website
Guest Editor
Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Interests: sustainable food ingredients; food enrichment; functional food; food packaging; toxic substances migration
Dr. Nebojša Pantelić

E-Mail Website
Guest Editor
Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Interests: bioactive compounds; antioxidants; phytochemistry; food chemistry; functional food
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue will present the latest advances in obtaining new functional foods with extended shelf life derived from ingredients based on fruits, vegetables, and wild edible plants. It will also discuss foods' nutritional and sensory properties and their impact on consumers' health. Thus, we invite authors to submit unpublished, original, high-quality work on this topic and related issues and challenges.

Foods with an extended shelf life often include ingredients derived from fruits, vegetables, and wild edible herbs to improve preservation and nutritional value. These ingredients contain natural additives, such as berry antioxidants, vitamins from leafy greens, and plant antimicrobial compounds, which are pivotal in maintaining food quality over time. Nutritionally, fruit, vegetable, and wild edible plant additives can increase the content of essential vitamins and minerals, supporting overall health and well-being. For example, antioxidants from fruits such as berries and pomegranate can reduce oxidative stress, making foods rich in these ingredients beneficial for heart health. On the other hand, plant-based preservatives such as rosemary extract and garlic oil have been shown to effectively prevent spoilage and extend product freshness without relying on synthetic chemicals. Adding fruit, vegetable, and wild edible herb-based ingredients also improves sensory properties. They can contribute unique tastes, colors, and aromas, making food more appealing. For example, herb and spice extracts can add depth to flavor profiles and enhance the overall sensory experience of a product. Overall, integrating these plant ingredients supports food preservation and promotes healthier and more enjoyable nutrition experiences.

Prof. Dr. Vesna Antić
Dr. Nebojša Pantelić
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

  • food ingredients
  • food additives
  • fruits
  • vegetables
  • wild edible plants
  • nutritional properties
  • functional properties
  • sensory properties
  • shelf life
  • health benefits

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Published Papers (3 papers)

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Research

17 pages, 2256 KiB  
Article
Evaluation of White Grape Marc Extract as an Additive to Extend the Shelf-Life of Fish Fillets
by María Isabel Sáez, Javier Sabio, Alba Galafat, Antonio Jesús Vizcaíno, Francisco Javier Alarcón-López and Tomás Francisco Martínez Moya
Foods 2025, 14(8), 1438; https://doi.org/10.3390/foods14081438 - 21 Apr 2025
Viewed by 208
Abstract
In this study, an extract of white grape marc (GME), a by-product obtained during the winemaking process, was applied to the surface of gilthead seabream (Sparus aurata) fillets, which were then stored under refrigeration (4 °C) for a period of 14 [...] Read more.
In this study, an extract of white grape marc (GME), a by-product obtained during the winemaking process, was applied to the surface of gilthead seabream (Sparus aurata) fillets, which were then stored under refrigeration (4 °C) for a period of 14 days. The effects of GME were compared with those of ascorbic acid (one of the few additives authorized for fresh fish in the EU) and distilled water (as a control batch). Samples were taken at 1, 2, 4, 7, 9, 11, and 14 days postmortem (dpm) cold storage, and several objective quality parameters were measured (instrumental color, pH, water holding capacity, texture profile analysis—TPA, lipid oxidation, and microbial spoilage). The results showed that the grape extract significantly improved several of the parameters studied, not only compared to the control batch, but even compared to the ascorbic acid batch. Thus, GME slowed down the proliferation of psychrophilic bacteria, prevented the oxidation of muscle lipids, and even improved the firmness of the fillets compared to the other two experimental groups. On the other hand, minor effects on color, pH, or water retention capacity were observed. In the context of the scarcity of approved food additives for fresh fish in the EU and the strong consumer rejection of synthetic substances for this purpose, this grape extract could well represent a viable alternative. In addition to its natural origin, the use of GME as a food additive could also contribute to the valorization of winery by-products as part of a circular bioeconomy strategy. Full article
(This article belongs to the Special Issue Food with Extended Shelf Life Featuring Ingredients Derived from Fruits, Vegetables, and Wild Edible Plants: Nutritional, Functional, and Sensory Properties)
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26 pages, 1926 KiB  
Article
Antioxidant Properties and Microbiological Stability of Yogurt Enriched with Elderberry Extract
by Oana-Elena Pascariu, Letícia M. Estevinho, Natália L. Seixas, Ioan Dopcea, Oana A. Boiu-Sicuia, Mihaela Geicu-Cristea and Florentina Israel-Roming
Foods 2025, 14(7), 1251; https://doi.org/10.3390/foods14071251 - 3 Apr 2025
Viewed by 377
Abstract
This study examines the impact of added elderberry (EDB) extract on the physico-chemical, microbiological, and sensory properties of yogurt over a 21-day storage period. Two separate experiments were conducted: the first focused on testing concentrations of 0.05%, 0.1%, 0.2%, and 0.5% (w [...] Read more.
This study examines the impact of added elderberry (EDB) extract on the physico-chemical, microbiological, and sensory properties of yogurt over a 21-day storage period. Two separate experiments were conducted: the first focused on testing concentrations of 0.05%, 0.1%, 0.2%, and 0.5% (w/w) EDB extract for impoving antioxidant properties and replacing potassium sorbate, a chemical preservative commonly used in dairy products, while the second aimed to enhance the bioactive compounds’ concentration by adding 0.5% EDB extract, and to assess the effect of a sweetener (agave syrup) on the sensory profile. Both experimental approaches demonstrated a significant increase (p < 0.01) in total phenolic content. In the first experiment, there was approximately 2.6 times more total phenolic content compared to the control (with a maximum of 11.71 mg GAE/100 g for the sample with 0.2% EDB extract), and about 6 times more with the addition of 0.5% EDB extract and agave syrup (with a maximum of 25.29 mg GAE/100 g). Additionally, the IC50 value decreased for all samples with EDB extract, suggesting enhanced antioxidant activity. Specifically, the antioxidant activity was approximately 3.3 times higher for the control for samples obtained from homemade yogurt with EDB extract, and about 8 times higher for samples obtained by adding EDB extract to commercial yogurt, compared to their respective controls. The high stability of bioactive compounds during the storage period highlights the potential of EDB extract as a functional antioxidant ingredient. Microbiological analysis confirmed the safety of the yogurt, with lactic acid and mesophilic bacteria showing stable counts and minimal declines over time. In the first experiment, a reduction of about 2.3 CFU/g was observed from day 0 to day 21 in samples with 0.1% and 0.2% EDB extract, while the control sample showed a reduction of 1.84 CFU/g. However, the control sample recorded the growth of psychrophilic bacteria, yeasts, and molds. In the second experiment, the samples with 0.5% EDB extract showed an average reduction of approximately 0.35 CFU/g, while the control showed a reduction of 0.51 CFU/g, maintaining stable counts and no detectable growth of psychrophilic bacteria, yeasts, molds, or coliforms. Additionally, the inclusion of different concentrations of EDB extract, along with the combination of a higher concentration of EDB extract and agave syrup, improved the yogurt’s sensory attributes, thereby enhancing consumer acceptance. For the first experiment, 68% of the panelists expressed their preference for the samples with EDB extract, and 10% preferred the control sample. In the second experiment, 49% preferred the sample with 0.5% EDB extract and agave syrup, while 23% preferred the control sample. These findings support the integration of EDB extract into yogurt formulations to boost antioxidant properties while preserving microbiological stability. Future research should explore the potential health benefits and long-term effects of these functional dairy products. Full article
(This article belongs to the Special Issue Food with Extended Shelf Life Featuring Ingredients Derived from Fruits, Vegetables, and Wild Edible Plants: Nutritional, Functional, and Sensory Properties)
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20 pages, 1377 KiB  
Article
Low Glycemic Index Biscuits Enriched with Beetroot Powder as a Source of Betaine and Mineral Nutrients
by Jasmina Mitrevski, Nebojša Đ. Pantelić, Jovanka Laličić-Petronijević, Jovana S. Kojić, Snežana Zlatanović, Stanislava Gorjanović, Stevan Avramov, Margarita S. Dodevska and Vesna V. Antić
Foods 2025, 14(5), 814; https://doi.org/10.3390/foods14050814 - 27 Feb 2025
Viewed by 870
Abstract
This study aimed to evaluate the potential of beetroot powder (BP) as a functional ingredient in biscuits by investigating its effects on nutritional composition, sensory properties, and glycemic response. The primary goal was to determine whether BP could serve as a natural alternative [...] Read more.
This study aimed to evaluate the potential of beetroot powder (BP) as a functional ingredient in biscuits by investigating its effects on nutritional composition, sensory properties, and glycemic response. The primary goal was to determine whether BP could serve as a natural alternative to synthetic additives while maintaining product stability and consumer acceptability. Biscuits were formulated by replacing spelt flour with 15, 20, and 25% BP. The functional impact of the BP was assessed based on betaine content, macro- and microelements, glycemic index (GI), and acrylamide concentration. Thermal analysis (DSC and TGA) and water activity measurements confirmed the BP’s stability during six months of storage. Increased BP content led to higher betaine levels and mineral enrichment, particularly with potassium and phosphorus among the macroelements and zinc among the microelements. Sensory analysis identified biscuits with 20% BP as the most preferred, maintaining acceptable ratings even after six months. Hardness initially increased with BP incorporation but decreased over time (p < 0.05). The acrylamide content in the BP-enriched biscuits was significantly lower than in control samples and well below the reference safety threshold. Notably, consuming beetroot biscuits did not trigger a sharp postprandial glucose spike, with the GI of the most acceptable sample (20% BP) measured at 49 ± 11. These findings confirm that BP improves the nutritional and sensory characteristics of biscuits while ensuring product safety and stability, supporting its application as a natural functional ingredient in confectionery products. Full article
(This article belongs to the Special Issue Food with Extended Shelf Life Featuring Ingredients Derived from Fruits, Vegetables, and Wild Edible Plants: Nutritional, Functional, and Sensory Properties)
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