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Valorization of Compounds from Natural Sources: Obtaining, Characterizing and Applicability...
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Valorization of Compounds from Natural Sources: Obtaining, Characterizing and Applicability in Food Processing

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 30 September 2025 | Viewed by 2077

Special Issue Editors

Dr. Camila Da Silva

E-Mail Website
Guest Editor
Department of Technology, Universidade Estadual de Maringá, Umuarama, PR, Brazil
Interests: extraction; ultrasound; supercritical; ethanol; vegetable oils; vegetable extracts
Prof. Dr. Vitor Augusto Dos Santos Garcia

E-Mail Website
Guest Editor
Faculty of Agricultural Sciences, São Paulo State University (UNESP), Botucatu 3780, SP, Brazil
Interests: food technology; new product development; natural macromolecules; natural active compounds; delivery of active compounds; oral disintegrating films
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Research into new natural sources for obtaining compounds of interest to the food sector is constantly in progress; this Special Issue aims to assist in the dissemination of the results obtained, especially those involving the application of sustainable techniques and/or the possible full exploitation of the available raw material. The study of operational variables aiming at achieving greater productivity and selectivity, as well as research work involving characterization of the material obtained in terms of compound profile, antioxidant potential, physicochemical and technological properties, cytotoxicity, and antibacterial activity, is likely to be well received. Finally, it is our intention to assist in enhancing the application of the products obtained in the most recent fields of scientific interest involving applications in different fields of the food sector, such as the development of products and preservation processes, addressing not only nutritional needs but also promoting health benefits and overall well-being. It is my pleasure to invite you to submit your manuscript and make a significant contribution to this Special Issue.

Dr. Camila Da Silva
Prof. Dr. Vitor Augusto Dos Santos Garcia
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

  • extraction
  • phenolic acids
  • antioxidant potential
  • antibacterial activity
  • technological properties
  • cytotoxicity
  • sustainability
  • health and well-being
  • food innovation

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Published Papers (2 papers)

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Research

20 pages, 1539 KiB  
Article
The Effects of Sourdough Fermentation on the Biochemical Properties, Aroma Profile and Leavening Capacity of Carob Flour
by Gemma Sanmartín, Jose A. Prieto, Miguel Morard, Francisco Estruch, Josep Blasco-García and Francisca Randez-Gil
Foods 2025, 14(10), 1677; https://doi.org/10.3390/foods14101677 - 9 May 2025
Viewed by 315
Abstract
Roasted carob flour is a sustainable ingredient rich in dietary fiber, polyphenols, and pinitol, offering potential for both food and pharmaceutical applications. However, its high sugar content and the presence of undesirable compounds such as furans present challenges for its use in bread [...] Read more.
Roasted carob flour is a sustainable ingredient rich in dietary fiber, polyphenols, and pinitol, offering potential for both food and pharmaceutical applications. However, its high sugar content and the presence of undesirable compounds such as furans present challenges for its use in bread making. This study evaluated the effects of prolonged sourdough fermentation on roasted carob flour, with a focus on microbial dynamics and its functional and technological properties. Carob and carob–wheat sourdoughs were prepared using a mixed starter culture comprising three lactic acid bacteria (Lactiplantibacillus plantarum, Fructilactobacillus sanfranciscensis, and Lactobacillus helveticus) and three yeast species (Saccharomyces cerevisiae, Kazachstania humilis, and Torulaspora delbrueckii). The sourdoughs underwent six consecutive refreshment cycles and were analyzed to determine their pH, microbial and biochemical composition, gassing power, and volatile organic compounds (VOCs). The carob–wheat sourdough exhibited faster acidification and higher lactic acid bacteria (LAB) activity, resulting in a 90–98% reduction in the sugar content, compared to 60% in the carob sourdough. Microbial sequencing revealed that L. plantarum was the dominant species in all samples, while K. humilis and S. cerevisiae were enriched in carob and carob–wheat sourdough, respectively. Both types of sourdough demonstrated effective leavening in bread dough without the addition of commercial yeast. Fermentation also modified the VOC profiles, increasing esters and alcohols while reducing acids, aldehydes, ketones, and furans. While the antioxidant activity showed a slight decline, the pinitol content remained unchanged. These findings suggest that extended sourdough fermentation, supported by multiple refreshments, enhances the baking suitability of roasted carob flour and supports its application as a functional, sustainable ingredient. Full article
(This article belongs to the Special Issue Valorization of Compounds from Natural Sources: Obtaining, Characterizing and Applicability in Food Processing)
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19 pages, 7230 KiB  
Article
Conservation Analysis and Colorimetric Characterization of Betalain Extracts from the Peel of Red Beetroot, Golden Beetroot, and Prickly Pear Applied to Cottage Cheese
by Elizabeth López-Solórzano, Claudia Muro, Yolanda Alvarado Perez, Andrea Y. Guadarrama-Lezama, Elsa Gutiérrez-Cortez and Juan Manuel Urrieta
Foods 2025, 14(2), 228; https://doi.org/10.3390/foods14020228 - 13 Jan 2025
Viewed by 1510
Abstract
The maintenance of betalains and the color of extracts from the peel of red beetroot (RBAC), golden beetroot (YBAC), and purple prickly pear (PBAC) were evaluated, describing the capacity of their use as natural pigments and in the formulation of attractive and functional [...] Read more.
The maintenance of betalains and the color of extracts from the peel of red beetroot (RBAC), golden beetroot (YBAC), and purple prickly pear (PBAC) were evaluated, describing the capacity of their use as natural pigments and in the formulation of attractive and functional foods. Betalain extracts were prepared as juices from frozen and dehydrated peel, adding organic acids and concentrating for water reduction. Extracts were evaluated and applied on cottage cheese, measuring the capacity of betalains retention and pigmentation, during 10 days of storage of closed and opened products. Extracts of RBAC showed the highest betacyanin concentration, followed by YBAC with betaxanthins and PBAC with less betacyanin content. The pH stability for the extracts was pH4–7; RBAC and PBAC were stables at <90 °C, whereas YBAC exposed >125 °C. Extracts were constant during 10 days under oxygen and light exposure; however, YBAC exhibited low resistance in this environment. With cottage cheese, extracts exposed no changes in betalains and color on closed products (10 days of storage at 4 °C). In opened products, PBAC maintained the maximum betalains and color at 90%, PBAC at 75%, and YBAC at 60%. The obtained data contributed to use of agro-industrial residues, betalain extraction and conservation, and their potential use in food coloration and stabilization. Full article
(This article belongs to the Special Issue Valorization of Compounds from Natural Sources: Obtaining, Characterizing and Applicability in Food Processing)
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