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Advances on Functional Foods with Antioxidant Bioactivity
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Advances on Functional Foods with Antioxidant Bioactivity

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 August 2025 | Viewed by 8884

Special Issue Editors

Dr. Igor Rodrigues

E-Mail Website
Guest Editor
Departamento de Produtos Naturais e Alimentos, Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-902, Brazil
Interests: natural products; antileishmanial activity; polyphenols; oxidative stress; polyamine pathway; trypanothione pathway
Special Issues, Collections and Topics in MDPI journals
Dr. Carla da Silva Carneiro

E-Mail Website
Guest Editor
Departamento de Produtos Naturais e Alimentos, Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-902, Brazil
Interests: functional foods; phenolic compounds; phytochemical antioxidants; lipid peroxidation

Special Issue Information

Dear Colleagues,

We are pleased to invite you to submit your contributions to a Special Issue on "Advances in Functional Food with Antioxidant Bioactivity" in Foods. This Special Issue aims to explore innovative research in the realm of functional foods and food-derived antioxidant agents, focusing on their efficacy in combating oxidative stress and related diseases.

Oxidative stress, resulting from an imbalance between the production of reactive oxygen species (ROS) and the body's ability to detoxify them, is implicated in various pathological conditions, including cardiovascular diseases, neurodegenerative disorders, inflammation, and cancer. Given the detrimental effects of oxidative stress on human health, there is growing interest in identifying novel food sources of compounds with potent antioxidant bioactivity to mitigate its impact.

We invite authors to submit original research articles or reviews addressing antioxidant bioactivity in line with the following themes:

  1. Innovative functional foods and beverages;
  2. Bioactivity assessments (mechanisms of action) in biological models;
  3. Novel models for antioxidant bioactivity testing;
  4. Innovative antioxidant delivery systems;
  5. The biodisponibility and bioaccessibility of functional-food-derived antioxidants.

Dr. Igor Rodrigues
Dr. Carla da Silva Carneiro
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

  • functional foods
  • bioactive antioxidants
  • antioxidant-delivery systems
  • natural antioxidants
  • antioxidant biological assays

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (7 papers)

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Research

21 pages, 4445 KiB  
Article
Enhanced Bioactive Coffee Cherry: Infusion of Submerged-Fermented Green Coffee Beans via Vacuum Impregnation
by Pipat Tangjaidee, Sukan Braspaiboon, Naphatsawan Singhadechachai, Suphat Phongthai, Phatthanaphong Therdtatha, Pornchai Rachtanapun, Sarana Rose Sommano and Phisit Seesuriyachan
Foods 2025, 14(7), 1165; https://doi.org/10.3390/foods14071165 - 27 Mar 2025
Viewed by 369
Abstract
Submerged fermentation offers a controlled environment for coffee processing, ensuring a consistent temperature and aerobic–anaerobic conditions, making it a superior alternative to solid-state fermentation. This study aimed to optimize submerged fermentation conditions for green coffee beans to maximize total phenolic content (TPC) and [...] Read more.
Submerged fermentation offers a controlled environment for coffee processing, ensuring a consistent temperature and aerobic–anaerobic conditions, making it a superior alternative to solid-state fermentation. This study aimed to optimize submerged fermentation conditions for green coffee beans to maximize total phenolic content (TPC) and antioxidant activity, such as ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), DPPH (2,2-Diphenyl-1-picrylhydrazyl), and FRAP (the ferric reducing antioxidant power). Additionally, pH, yeast, and lactic acid bacteria counts were monitored. Fermentation was conducted with selective microbial starters, a varying temperature (25–35 °C), incubation time (3–9 days), and coffee weight (5–10 g) using a Box–Behnken design. To enhance bioactive compound infusion, fresh coffee cherries underwent ultrasonic treatment, increasing their porosity and water-holding capacity. Vacuum impregnation was then used to infuse fermented green coffee bean extract into the cherries. The lowest pH coincided with peak yeast growth, while the coffee weight significantly influenced all responses. The incubation time affected most parameters except DPPH activity, and the temperature impacted only ABTS and DPPH activities. Optimal conditions (35 °C; 7.21 days; 10 g) yielded a TPC of 480.25 µmol GAE/100 g with ABTS, DPPH, and FRAP activities of 725.71, 164.15 and 443.60 µmol TE/g, respectively. Ultrasound-treated coffee cherries exhibited increased porosity and absorption capacity, facilitating enhanced bioactive compound infusion during 3 h of vacuum impregnation. In conclusion, submerged fermentation effectively improves bioactive compound production, while ultrasound treatment and vacuum impregnation present promising methods for developing high-value dehydrated coffee cherry products. Full article
(This article belongs to the Special Issue Advances on Functional Foods with Antioxidant Bioactivity)
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21 pages, 3335 KiB  
Article
Enhancement of the Seed Color, Antioxidant Properties, and Agronomic Traits of Colored Wheat via Gamma Radiation Mutagenesis
by Min Jeong Hong, Chan Seop Ko, Jin-Baek Kim and Dae Yeon Kim
Foods 2025, 14(3), 487; https://doi.org/10.3390/foods14030487 - 3 Feb 2025
Viewed by 834
Abstract
Wheat, a staple crop cultivated for over 8000 years, sustains more than 2.5 billion people globally, as a major source of carbohydrate, protein, fiber, and essential nutrients. Colored wheat, enriched with dietary fiber and antioxidants, offers valuable genetic resources for developing functional wheat [...] Read more.
Wheat, a staple crop cultivated for over 8000 years, sustains more than 2.5 billion people globally, as a major source of carbohydrate, protein, fiber, and essential nutrients. Colored wheat, enriched with dietary fiber and antioxidants, offers valuable genetic resources for developing functional wheat varieties. Herein, a mutant pool of 1069 colored wheat lines was developed through gamma-ray irradiation to enhance genetic diversity. Mutant lines were classified into 10 groups based on seed color parameters (L*, a*, and b*), which were measured using the Hunter Lab system. K-means clustering categorized the mutant lines, and four representative lines from each group were analyzed for agronomic traits (plant height, spike length, thousand-seed weight, and kernels per spike) and antioxidant properties (radical-scavenging activity, ferric reducing antioxidant power, and total antioxidant capacity). Principal-component analysis revealed distinct clustering patterns, indicating associations between seed color, agronomic traits, and antioxidant activity. Darker seed color groups exhibited 3–16% higher levels of bioactive compounds and 10–18% higher antioxidant activities, whereas lighter groups showed 8–42% lower functional potential compared to the control wheat. These findings highlight the potential of mutation breeding in generating phenotypic diversity and developing wheat varieties with improved functional traits and bioactive compound content. Full article
(This article belongs to the Special Issue Advances on Functional Foods with Antioxidant Bioactivity)
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19 pages, 1463 KiB  
Article
Rainy and Dry Seasons Are Relevant Factors Affecting Chemical and Antioxidant Properties of Meliponini Honey
by Flavia C. Lavinas, Brendo A. Gomes, Marcos V. T. Silva, Raissa Lima, Suzana G. Leitão, Mirian R. L. Moura, Rosineide C. Simas, Renata F. Barbosa, Fabricio O. Silva, Carla S. Carneiro and Igor A. Rodrigues
Foods 2025, 14(2), 305; https://doi.org/10.3390/foods14020305 - 17 Jan 2025
Viewed by 927
Abstract
Brazilian stingless bee species produce honey with distinct physicochemical and bioactive properties shaped by environmental factors. This study investigated the effects of the rainy and dry seasons on the physicochemical characteristics, chemical fingerprinting, mineral content, and antioxidant capacity of honey from Melipona mondury [...] Read more.
Brazilian stingless bee species produce honey with distinct physicochemical and bioactive properties shaped by environmental factors. This study investigated the effects of the rainy and dry seasons on the physicochemical characteristics, chemical fingerprinting, mineral content, and antioxidant capacity of honey from Melipona mondury and Melipona bicolor. The honey samples were analyzed for their phytochemical properties (official methods), total phenolics (Folin–Ciocalteu method), flavonoid content (aluminum complex formation method), antioxidant capacity (FRAP and ABTS assays), and antioxidant activity (erythrocyte model). The mineral content was assessed via TXRF spectroscopy, and chemical fingerprinting was conducted using mass spectrometry. Chemometric tools were used for the samples’ discriminating analyses, including Principal Component Analysis (PCA) and Partial Least Squares–Discriminant Analysis (PLS-DA). Seasonal variations significantly affected the moisture, total soluble solids, and acidity. In turn, the antioxidant capacity was influenced mainly by the bee species. The mineral composition, particularly potassium, phosphorus, and calcium, remained stable. Multivariate analysis identified m/z ions (VIP scores > 2.5), rather than physicochemical or antioxidant capacity parameters, as critical for seasonal discrimination. The antioxidant activity, assessed by oxidative hemolysis prevention, was robust across the seasons, with M. mondury honey (2 mg·mL−1) from the rainy season outperforming ascorbic acid. These findings underscore the impact of the rainy and dry seasons and the potential of secondary metabolite fingerprinting to identify collection periods. Full article
(This article belongs to the Special Issue Advances on Functional Foods with Antioxidant Bioactivity)
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18 pages, 4060 KiB  
Article
Green Radish Polysaccharide Prevents Alcoholic Liver Injury by Interfering with Intestinal Bacteria and Short-Chain Fatty Acids in Mice
by Xiong Geng, Miaomiao Zhuang, Weina Tian, Huayan Shang, Ziyi Gong, Yanfang Lv and Jianrong Li
Foods 2024, 13(23), 3733; https://doi.org/10.3390/foods13233733 - 22 Nov 2024
Viewed by 1117
Abstract
This study aimed to ascertain the potential benefits of green radish polysaccharide (GRP) in treating alcoholic liver disease (ALD) in mice and explore its mechanism of action. Using biochemical analysis, high-throughput sequencing of gut microbiota, and gas chromatography–mass spectrometry to measure short-chain fatty [...] Read more.
This study aimed to ascertain the potential benefits of green radish polysaccharide (GRP) in treating alcoholic liver disease (ALD) in mice and explore its mechanism of action. Using biochemical analysis, high-throughput sequencing of gut microbiota, and gas chromatography–mass spectrometry to measure short-chain fatty acids (SCFAs) in feces, we found that GRP intervention significantly improved lipid metabolism and hepatic function in mice subjected to excessive alcohol intake. The GRP intervention reduced malondialdehyde levels by 66% and increased total superoxide dismutase levels by 22%, thereby mitigating alcohol-induced oxidative stress. Furthermore, GRP intervention in mice with alcohol consumption resulted in a reduction in tumor necrosis factor, interleukin 6, and lipopolysaccharide levels by 12%, 9%, and 25%, respectively, effectively attenuating alcoholic liver inflammation. 16S rRNA amplicon sequencing demonstrated that excessive alcohol consumption markedly altered the gut microbiota composition in mice. The GRP treatment resulted in a significant reduction in the number of beneficial bacteria (Lactobacillus and Lachnospiraceae_NK4A136_group) and an increase in the proportion of harmful bacteria (Muribaculaceae and Verrucomicrobiota). The metabolomic analyses of the SCFAs demonstrated an increase in the contents of SCFAs, acetic acid, propionic acid, and butyric acid, following GRP supplementation. Furthermore, the metabolic levels of cholinergic synapses and glycolysis/gluconeogenesis were found to be modulated. In conclusion, these findings suggest that GRP may attenuate alcohol-induced oxidative damage in the liver by modulating the gut microbiota and hepatic metabolic pathways. This may position GRP as a potential functional component for ALD prevention. Full article
(This article belongs to the Special Issue Advances on Functional Foods with Antioxidant Bioactivity)
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17 pages, 2432 KiB  
Article
Unraveling the Impact of Aspergillus sojae—A Food-Grade Fungus—On Phytoalexins, Phenolic Acids, and the Antioxidant and Antidiabetic Activity of Different Legumes
by Shalika Rana, William Broussard, Steven Elliott, Matthew E. Burow and Stephen M. Boue
Foods 2024, 13(22), 3533; https://doi.org/10.3390/foods13223533 - 5 Nov 2024
Cited by 1 | Viewed by 1117
Abstract
Legumes are a rich source of polyphenolic compounds known for their ability to promote health. Under stress conditions, legumes have been shown to produce higher levels of secondary metabolites, as a defensive mechanism. Hence, the present study aimed to induce legume seeds (e.g., [...] Read more.
Legumes are a rich source of polyphenolic compounds known for their ability to promote health. Under stress conditions, legumes have been shown to produce higher levels of secondary metabolites, as a defensive mechanism. Hence, the present study aimed to induce legume seeds (e.g., soybean, chickpea, green pea, and red kidney bean) by inoculating them with Aspergillus sojae (A. sojae) and to evaluate the extracts for phytoalexins, phenolics, and antioxidant, antiobesity, and antidiabetic potentials. The UPLC-DAD findings of A. sojae-induced legumes showed medicarpin and maackiain in chickpea, pisatin in green pea, glyceollin I-III in soybean, and kievitone and phaseollin in red kidney bean. All induced legumes exhibited a higher total polyphenol content compared to the non-induced ones. Among induced legumes, soybean exhibited a higher (4.85 mg GAE/g) polyphenol content. The UPLC-ESI-QTOF-MS/MS findings established that legumes contained substantial levels of protocatechuic acid, vanillic acid, ferulic acid, chlorogenic acid, coumaric acid, 4-hydroxybenzoic acid, and caffeic acid. The results of antioxidant assays revealed a significantly higher level of activity in induced red kidney bean and soybean, whereas the level of activity in non-induced legumes was markedly lower. Moreover, induced red kidney bean effectively inhibited α-glucosidase (87.2%) and α-amylase (63.90%) at 5 mg/mL. Additionally, the maximum lipase inhibitory effects were displayed by induced soybean (72.54%) at 20 mg/mL. Full article
(This article belongs to the Special Issue Advances on Functional Foods with Antioxidant Bioactivity)
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14 pages, 965 KiB  
Article
Evaluation of Agronomic Traits, Total Phenolic Content, and Antioxidant Properties of Sesame Seeds of Different Colors and Origin
by Collins Yeboah Osei, Sookyeong Lee, Gi-An Lee, Sae Hyun Lee, Eunae Yoo, Jae-Eun Lee, Eun-Gyeong Kim and Tae-Jin Yang
Foods 2024, 13(18), 2932; https://doi.org/10.3390/foods13182932 - 16 Sep 2024
Viewed by 1572
Abstract
Rising health concerns regarding chronic diseases call for exploring natural sources of antioxidants and factors that influence their activity. This study evaluated the diversity of 112 sesame germplasms from Africa and Asia based on ten agronomic traits (seven quantitative and three qualitative), two [...] Read more.
Rising health concerns regarding chronic diseases call for exploring natural sources of antioxidants and factors that influence their activity. This study evaluated the diversity of 112 sesame germplasms from Africa and Asia based on ten agronomic traits (seven quantitative and three qualitative), two antioxidant activities (ABTS and DPPH radical scavenging activities), and the content of one metabolite (TPC). TPC, DPPH, and ABTS were in the ranges of 4.98–87.88 µg GAE/mg DE, 3.97–46.23 µg AAE/mg DE, and 3.42–176.01 µg TE/mg DE, respectively. Statistical analyses revealed significant variations in agronomic traits, TPC, and antioxidant activities among the sesame germplasms (p < 0.05). Furthermore, the individual and interaction effects of seed color and the continent of origin on the levels of the quantitative traits, TPC, ABTS, and DPPH were analyzed, and the correlation among the traits was further evaluated. Diversity in TPC, ABTS, and DPPH was significantly associated with seed color and most of the quantitative agronomic traits (p < 0.05) but not with continent of origin. Principal component analysis revealed TPC, ABTS, DPPH, and five quantitative traits as the most discriminant traits. In general, six sesame accessions with high TPC and antioxidant activities (IT194356, IT170094, IT29971, IT185998, IT104246, and IT169623) as well as important agronomic traits were identified and, hence, could be used for developing improved sesame varieties. Full article
(This article belongs to the Special Issue Advances on Functional Foods with Antioxidant Bioactivity)
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15 pages, 3357 KiB  
Article
In Vivo Glycemic Response of Fruit-Based Mango (Mangifera indica) and Pineapple (Ananas comosus) Bars in In Vitro and In Silico Enzyme Inhibitory Effects Studies
by Yolanda E. Pérez-Beltrán, Abraham Wall-Medrano, Monserrat A. Valencia Estrada, Jorge A. Sánchez-Burgos, Francisco Javier Blancas-Benítez, Juscelino Tovar and Sonia G. Sáyago-Ayerdi
Foods 2024, 13(14), 2258; https://doi.org/10.3390/foods13142258 - 17 Jul 2024
Viewed by 2053
Abstract
The habitual consumption of snacks has the potential to enrich or harm the diet. They can contribute to excessive caloric intake and hyperglycemia. Thus, there is an increasing interest in snacks with health-promoting properties. This study aimed to demonstrate the beneficial effect of [...] Read more.
The habitual consumption of snacks has the potential to enrich or harm the diet. They can contribute to excessive caloric intake and hyperglycemia. Thus, there is an increasing interest in snacks with health-promoting properties. This study aimed to demonstrate the beneficial effect of two fruit-based bars on glucose levels through in vitro, in vivo, and in silico assays. Mango (Mangifera indica L.) and pineapple (Ananas comosus L.) bars (MB and PB) were prepared, and chemical composition, postprandial glycemic response, glycemic index (GI), and glycemic load (GL) were evaluated. The inhibitory effect of fruit bar extracts on α-amylase and α-glucosidase activity and their respective molecular docking was assessed. MB and PB showed the lowest postprandial glycemic response vs. the control bar (p < 0.005), a lower GI (CB: 64.20, PB: 53.20, MB: 40.40), and a GL of 10.9 (CB), 7.9 (PB), and 6.1 (MB), (p < 0.05). MB and PB showed the highest inhibition % of α-amylase (61.44 and 59.37%, respectively) and α-glucosidase (64.97 and 64.57%). Naringenin (−1692.5985 and −2757.674 kcal/mol) and ferulic acid (−1692.8904 and −2760.3513 kcal/mol) exhibited more favorable interaction energies against α-amylase and α-glucosidase activity. The presence of polyphenols from the fruit influenced enzymatic inhibition. Likewise, the dietary fiber in the bars evaluated allowed us to observe a positive effect that favors glycemic control, making them a healthy alternative for snacking. Full article
(This article belongs to the Special Issue Advances on Functional Foods with Antioxidant Bioactivity)
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