Extraction, Characterization and Bioactive Properties of Plants Foods: 2nd Edition

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

Deadline for manuscript submissions: closed (31 July 2025) | Viewed by 2082

Special Issue Editors


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Guest Editor
Department of Agriculture Crop Production and Rural Environment, University of Thessaly, 38446 Volos, Greece
Interests: food chemistry; food nanotechnology; bioactivity of micronutrients; antioxidants; extracted from plants; active-packaging techniques; nanoencapsulation; nanofiltration; food safety and toxicology; quality control and assurance; improving the food quality and safety; analyzing the bioactive constituents and micronutrients; producing high value-added food products and ingredients; manufacturing functional food constituents and foods
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Laboratory of Pharmacognosy and Chemistry of Natural Products, Department of Pharmacy, School of Health Sciences, National and Kapodistrian University of Athens, 15771 Zografou, Athens, Greece
Interests: bee keeping products (propolis, honeys, royal jelly, pollen); pyrrolizidine alkaloids; regulatory issues on herbal medicines (EMA, NCAs); phenolics; herbals for veterinary use
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Plant foods have received increasing attention due to their potential biological properties. The bioactive compounds that are present in plant foods are believed to play a major role in these properties, including antioxidant, anti-inflammatory, cardioprotective, and anticancer properties. These compounds vary widely when it comes to their chemical structure and function; hence, there are several categories, such as flavonoids, flavonols, phytoestrogens, lignans, isoflavones, monoterpenes, and plant sterols. The methodology that is used to extract these bioactive compounds from plant foods varies widely. Several environmentally friendly methods are currently used, without the use of organic solvents, and are quickly replacing older methods, such as liquid–liquid extraction and Soxhlet extraction. These methods include but are not limited to ultrasound-assisted extraction, microwave-assisted extraction, cloud point extraction, hydrodistillation, and steam distillation. Although many chemicals have been identified and purified from plant materials, it is clear that there are still more phytochemicals to discover, especially in foods

For this purpose, the aim of this Special Issue is to highlight the emerging technologies of extraction, analysis, and characterization of plant phytochemicals by pointing out critical parts of the whole process.

Prof. Dr. Olga Gortzi
Prof. Dr. Ioanna Chinou
Guest Editors

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Keywords

  • extraction
  • cloud point extraction
  • bioactive compounds
  • monoterpenes
  • sterols
  • plant foods
  • phenolic compounds
  • polyphenols
  • flavonoids
  • phytoestrogens

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Published Papers (1 paper)

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Research

20 pages, 1469 KiB  
Article
Postprandial Glucose Response in Type 2 Diabetes Mellitus Patients and Possible Antioxidant Properties of a Plant-Based Snack Bar
by Maria Dimopoulou, Alexandra Bargiota, Eleftheria Barmpa, Zozo Outskouni, Dimitrios Stagos, Varvara Trachana, Odysseas Androutsos and Olga Gortzi
Foods 2024, 13(24), 4123; https://doi.org/10.3390/foods13244123 - 20 Dec 2024
Cited by 2 | Viewed by 1482
Abstract
Daily, more and more people consume snack bars that may have an impact on blood glucose levels. The aim of the present study was to compare the acute effects of a common snack and a plant-based snack bar (PB) that was developed at [...] Read more.
Daily, more and more people consume snack bars that may have an impact on blood glucose levels. The aim of the present study was to compare the acute effects of a common snack and a plant-based snack bar (PB) that was developed at the University of Thessaly as a functional diabetic snack on blood glucose and insulin in patients with type 2 diabetes mellitus (T2DM). Adults with T2DM (n = 10) treated with oral medications were studied in a randomized, crossover clinical trial. On each trial day, postprandial glucose and insulin levels were measured at 30, 60, 90, and 120 min, and a morning snack containing 25 g of carbohydrate was consumed. The procedure was carried out on 2 days, with one of the test meals being consumed on each day. Consumption of a PB snack bar resulted in a smaller and steeper increase in postprandial glucose and insulin levels compared with the usual snack, and there were significant differences 60 and 90 min after consumption of the two tested snacks. The PB snack bar is rich in protein, fiber, vitamins, and minerals and can therefore be suggested as a nutritious and convenient snack for patients with T2DM. In addition, the extract of the snack bar was tested for its bioactivity in human cell cultures. Full article
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