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Foods
Special Issues
Bioactive Compounds Recovered from Agro-Food Products and Their Byproducts
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Bioactive Compounds Recovered from Agro-Food Products and Their Byproducts

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 (28 February 2021) | Viewed by 10187

Special Issue Editors

Dr. Eduardo M. Costa

E-Mail Website
Guest Editor
Escola Superior de Biotecnologia da Universidade Católica Portuguesa, Porto, Portugal
Interests: bioactive compounds; biological activity; cosmeceuticals; nutraceuticals; cellular models; proteomics
Special Issues, Collections and Topics in MDPI journals
Dr. Sara Silva

E-Mail Website
Co-Guest Editor
Escola Superior de Biotecnologia da Universidade Católica Portuguesa, Porto, Portugal
Interests: bioactive ingredients; plant extracts; microbiota modulation; phenolic compounds; circular economy; byproduct valorization; functional foods; cosmetic ingredients; nutraceuticals; antimicrobials
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Bioactive compounds are substances found in natural products which are naturally capable of modulating metabolic process and which exert beneficial effects on human health. Ranging from phenolic compounds to polysaccharides, these compounds have been associated with an array of different properties, such as antimicrobial, antioxidant, and immunomodulatory activities. In turn, this has made bioactives an attractive potential source of ingredients for new and/or added-value products for medical, cosmetic, and food/feed products. Moreover, the increase in the demand for these compounds, coupled with the need for sustainable industial processes and a low production cost, has made agro-food products, and particularly agro-food byproducts, one of the most promising sources for this type of compounds, particularly as in the last few decades, the amount of scientific evidence demonstrating the importance of nutrition in the reduction of the risk of contracting several diseases has grown.

This Special Issue deals with all aspects related to attaining bioactive compounds from agro-food sources, i.e., from extraction, passing through chemical characterization and ending in their biological activity characterization. In this Special Issue, we aim at publishing innovative research results and review papers on the extraction of bioactive constituents from agro-food products and their byproducts, as well as the demonstration of the biological activity of extracts and bioactive molecules on their own or when used as a component of a new product or formulation. Finally, this Special Issue seeks to be a source of knowledge related to the production of bioactive compounds from agro-food products and their byproducts.

Dr. Eduardo Costa
Dr. Sara Silva
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

  • Agro-food
  • Agro-food byproducts
  • Bioactive compounds
  • Biological properties
  • Bioactive compounds extraction
  • Chemical characterization
  • Functional products

Published Papers (3 papers)

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Research

19 pages, 13593 KiB  
Article
Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity
by Mónica Sánchez-Gutiérrez, Isabel Bascón-Villegas, Alejandro Rodríguez, Fernando Pérez-Rodríguez, África Fernández-Prior, Antonio Rosal and Elena Carrasco
Foods 2021, 10(5), 966; https://doi.org/10.3390/foods10050966 - 28 Apr 2021
Cited by 34 | Viewed by 3444
Abstract
Olea europaea L. leaves constitute a source of bioactive compounds with recognized benefits for both human health and technological purposes. In the present work, different extracts from olive leaves were obtained by the application of two extraction methods, Soxhlet and microwave-assisted extraction (MAE), [...] Read more.
Olea europaea L. leaves constitute a source of bioactive compounds with recognized benefits for both human health and technological purposes. In the present work, different extracts from olive leaves were obtained by the application of two extraction methods, Soxhlet and microwave-assisted extraction (MAE), and six solvents (distilled water, ethanolic and glycerol mixtures solvents). MAE was applied under 40, 60 and 80 °C for 3, 6.5 and 10 min. The effect of the extraction method, solvent and treatment factors (the latter in MAE) on the total phenol content (TPC), the antioxidant activity (AA) and the phenolic profile of the extracts were all evaluated. The extracts showed high values of TPC (up to 76.1 mg GAE/g DW) and AA (up to 78 mg TE/g DW), with oleuropein being the most predominant compound in all extracts. The Soxhlet extraction method exhibited better yields in TPC than in MAE, although both methods presented comparable AA values. The water MAE extract presented the strongest antimicrobial activity against five foodborne pathogens, with minimum inhibitory concentration (MIC) values ranging from 2.5 to 60 mg/mL. MAE water extract is proposed to be exploited in the food and nutraceutical industry in the frame of a sustainable economy. Full article
(This article belongs to the Special Issue Bioactive Compounds Recovered from Agro-Food Products and Their Byproducts)
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11 pages, 695 KiB  
Article
Biowaste as a Potential Source of Bioactive Compounds—A Case Study of Raspberry Fruit Pomace
by Slađana Krivokapić, Milorad Vlaović, Biljana Damjanović Vratnica, Andrej Perović and Svetlana Perović
Foods 2021, 10(4), 706; https://doi.org/10.3390/foods10040706 - 26 Mar 2021
Cited by 24 | Viewed by 2690
Abstract
Raspberry fruit pomace, a byproduct of juice production, was studied as a potential source of antioxidant compounds. Target high-performance liquid chromatography analysis of important polyphenolic compounds (gallic, p-coumaric, caffeic, quercitrin, chlorogenic, and ellagic acid) was performed together with analysis of total phenolic [...] Read more.
Raspberry fruit pomace, a byproduct of juice production, was studied as a potential source of antioxidant compounds. Target high-performance liquid chromatography analysis of important polyphenolic compounds (gallic, p-coumaric, caffeic, quercitrin, chlorogenic, and ellagic acid) was performed together with analysis of total phenolic content (TPC), total flavonoid content (TFC), total anthocyanins content (TAC), and antioxidant capacity (via ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays). The differences in polyphenolic content of Rubus idaeus L. pomace were evaluated following ultrasound-assisted extraction and conventional maceration with different organic solvents. Additionally, the yield of free phenolics was measured in hydrolyzed pomace extracts. The results obtained show that the ultrasound method maximizes the quantity of antioxidant compounds in terms of TPC (27.79 mg/L gallic acid equivalent (GAE)), TFC (8.02 mg/g quercetin equivalent (QE)), TAC (7.13 mg/L cyanidine-3-glucoside equivalent (C3G Eq)), caffeic (19.17 µg/g), chlorogenic (3.56 µg/g), ellagic (105.52 µg/g), and gallic acids (8.75 µg/g), as well as FRAP (1002.72 µmol/L) and DPPH assays (969.71 µmol/mL vitamin C equivalent (vit C Eq); 567.00 µmol/100 g Trolox equivalent (TE)). On the other hand, conventional maceration maximizes the yield of quercetin and p-coumaric acid. In terms of biowaste valorization, raspberry fruit pomace has a promising industrial potential and may prove to be useful in the development of antioxidant dietary supplements. Full article
(This article belongs to the Special Issue Bioactive Compounds Recovered from Agro-Food Products and Their Byproducts)
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17 pages, 3349 KiB  
Article
Pepsin Hydrolysis of Orange By-Products for the Production of Bioactive Peptides with Gastrointestinal Resistant Properties
by Seyadeh Narges Mazloomi, Alireza Sadeghi Mahoonak, Leticia Mora, Mohammad Ghorbani, Gholamreza Houshmand and Fidel Toldrá
Foods 2021, 10(3), 679; https://doi.org/10.3390/foods10030679 - 23 Mar 2021
Cited by 10 | Viewed by 3340
Abstract
Recently, the use of bioactive compounds in improving human health has received more attention. The aim of the present study was to hydrolyze orange seed proteins using pepsin enzyme to obtain bioactive peptides as well as to study the stability of such activity [...] Read more.
Recently, the use of bioactive compounds in improving human health has received more attention. The aim of the present study was to hydrolyze orange seed proteins using pepsin enzyme to obtain bioactive peptides as well as to study the stability of such activity after simulated gastrointestinal digestion conditions. The method was optimized using different enzyme concentrations from 1% to 3%, hydrolysis times between 2 and 5 h, and an optimal temperature of 33 °C. Biological activities including α-glucosidase inhibition, α-amylase inhibition, Angiotensin I-Converting Enzyme (ACEI) inhibition, ferric reducing antioxidant power, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were evaluated. According to the results, a significant higher value of the biological activity (p < 0.05) was observed using an enzyme ratio of 0.03 E/S and hydrolysis time of 3.5 h. After size-exclusion chromatography separation, fractions 45–49 and 50–54 showed the highest biological roles such as antioxidant, ACEI inhibitory, and hypoglycemic. Fractions with the highest biological activity were purified using RP-HPLC and analyzed using nano-liquid chromatography and mass spectrometry. The results obtained after simulated gastrointestinal digestion indicated that peptide fractions obtained after chromatographic separation significantly maintain their activity. Full article
(This article belongs to the Special Issue Bioactive Compounds Recovered from Agro-Food Products and Their Byproducts)
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