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Functional Foods Applied to Human Health Protection

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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 (31 January 2023) | Viewed by 37666

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Prof. Dr. Maria João Barroca

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1. Polytechnic of Coimbra, Coimbra Agriculture School, Coimbra, Portugal
2. Molecular Physical Chemistry R&D Unit, University of Coimbra, Coimbra, Portugal
Interests: evaluation of the biological activity of maritime and halophytes plant extracts; the drying of plants and their impact on the nutritional and bioactive compounds; valorisation of dried plants as ingredients in the development of functional foods
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Dear Colleagues,

The consumption of functional foods is a trend due to consumers' demand for more nutritive foods that are beneficial to human health. Functional foods are food products with valuable nutrients or other bioactive substances that offer health benefits beyond their nutritional value. The perceived connection between the food-based diet and human health benefits has inspired growing research interest, which aims to understand the chemical composition and the mechanisms by which bioactive compounds that are—or may become—food ingredients in food products promote human health and protection against different diseases. This will require hard work and cooperation between scientists in the fields of food technology, medicine, nutrition, and agronomy, among others.

This Special Issue is dedicated to exploiting the sources, chemistry, composition, biological activity of natural products used as ingredients, and the formulations and uses of functional foods, which represent a new frontier for therapy and promotion of human health.

Prof. Dr. Maria João Barroca
Guest Editor

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Keywords

functional food
human health
bioactive substances
antioxidants
mechanism of action
natural ingredients
formulation
nutraceutical

Published Papers (12 papers)

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13 pages, 2100 KiB

Open AccessArticle

Assessing Gluten-Free Soy Bread Quality and Amino Acid Content

by Teruyo Nakatani and Manami Tanaka

Foods 2023, 12(6), 1195; https://doi.org/10.3390/foods12061195 - 12 Mar 2023

Cited by 1 | Viewed by 1763

Abstract

The nutritional and palatability relevance of bread prepared with soy flour was examined. There are a few effective nutritional measures that combine palatability, convenience, and functionality in the suppression of muscle loss (contributing to the improvement and prevention of sarcopenia). Therefore, in the present study, we attempted to produce bread using soybeans, which are rich in amino acids involved in the synthesis and degradation of skeletal muscle proteins. Rice flour was also used to avoid gluten intolerance. The bread was baked in an automatic bread maker, and the rheological properties of its breadcrumbs were determined using a creep meter. We found that a 70 g slice of soy bread satisfied approximately one-fifth of the daily nutritional requirement for leucine. Although soy decreased the specific volume of bread by preventing starch construction, the use of preprocessed rice flour recovered the volume, and corn starch improved the taste. We propose that the addition of soy bread to the daily diet may be an effective protein source. Full article

(This article belongs to the Special Issue Functional Foods Applied to Human Health Protection)

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13 pages, 1464 KiB

Open AccessArticle

Design and Characterization of a Cheese Spread Incorporating Osmundea pinnatifida Extract

by Margarida Faustino, Daniela Machado, Dina Rodrigues, José Carlos Andrade, Ana Cristina Freitas and Ana Maria Gomes

Foods 2023, 12(3), 611; https://doi.org/10.3390/foods12030611 - 1 Feb 2023

Viewed by 2019

Abstract

Marine algae have been emerging as natural sources of bioactive compounds, such as soluble dietary fibers and peptides, presenting special interest as ingredients for functional foods. This study developed a cheese spread incorporating red seaweed Osmundea pinnatifida extract and subsequently characterized it in terms of nutritional, pH, and microbiological parameters and bioactivities including prebiotic, antidiabetic, antihypertensive, and antioxidant activities. This food was produced through incorporation of O. pinnatifida extract (3%), obtained via enzymatic extraction Viscozyme L in a matrix containing whey cheese (75%) and Greek-type yoghurt (22%). The product was then subjected to thermal processing and subsequently stored for 21 days at 4 °C. During storage, this food showed a high pH stability (variations lower than 0.2 units), the absence of microbial contamination and all tested bioactivities at the sampling timepoints 0 and 21 days. Indeed, it exerted prebiotic effects under Lactobacillus acidophilus LA-5^® and Bifidobacterium animalis subsp. lactis BB-12^®, increasing their viability to around 4 and 0.5 log CFU/g, respectively. In addition, it displayed antidiabetic (α-glucosidase inhibition: 5–9%), antihypertensive (ACE inhibition: 50–57%), and antioxidant (ABTS: 13–15%; DPPH: 3–5%; hydroxyl radical: 60–76%) activities. In summary, the cheese spread produced may be considered an innovative food with high potential to contribute toward healthier status and well-being of populations. Full article

(This article belongs to the Special Issue Functional Foods Applied to Human Health Protection)

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20 pages, 1254 KiB

Open AccessArticle

Development of Ready-to-Eat Organic Protein Snack Bars: Assessment of Selected Changes of Physicochemical Quality Parameters and Antioxidant Activity Changes during Storage

by Aleksandra Szydłowska, Dorota Zielińska, Monika Trząskowska, Katarzyna Neffe-Skocińska, Anna Łepecka, Anna Okoń and Danuta Kołożyn-Krajewska

Foods 2022, 11(22), 3631; https://doi.org/10.3390/foods11223631 - 14 Nov 2022

Cited by 3 | Viewed by 2458

Abstract

Novel organic high-protein bars (HPB) were developed and produced from organic ingredients such as prebiotic and pro-healthy additives or whey protein concentrate (WPC-80). The influence of temperature and time on the selected physicochemical parameters and antioxidant activity of three formulations of HPBs when stored (at 4 °C and 22 °C for 3 months) was investigated. The fresh products varied on the basis of available carbohydrates, crude lipids, amino acid profile, and fatty acid profile resulting from the used formulations. A total of 17 amino acids (AA), including 10 essential amino acids (EAA), were identified in HPBs. The concentrations of all essential amino acids determined by EAA scores (AAS), except Histidine (His), were higher than the FAO/WHO/UNU (2007) pattern; for the WPC-80 however, in the case of the developed HPB, the scores were lower (0.21–0.48). The first limiting amino acid in HPB was Val (Valine). The temperature and time of storage significantly affected the proximate chemical composition and an assessment of the products’ antioxidant activity. The amino acid and fatty acid composition of stored products slightly changed. However, stored HPBs had a low content of trans fatty acids (TFAs). The optimal method of storage for the investigated bars was at the temperature of 4 °C for 3 months. Full article

(This article belongs to the Special Issue Functional Foods Applied to Human Health Protection)

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22 pages, 3967 KiB

Open AccessArticle

An Insight on the Biomedical Potential of Portuguese Propolis from Gerês

by Carina Araújo, Rafaela Dias Oliveira, Filipa Pinto-Ribeiro and Cristina Almeida-Aguiar

Foods 2022, 11(21), 3431; https://doi.org/10.3390/foods11213431 - 29 Oct 2022

Cited by 3 | Viewed by 1640

Abstract

Osteoarthritis (OA), a progressive degenerative disease of weight-bearing joints, is the second leading cause of disability in the world. Despite all the advances and research over the last years, none of the proposed strategies has been effective in generating functional and long-lasting tissue. Due to the high prevalence of OA and the urgent need for an effective and successful treatment, interest in natural products as anti-inflammatory agents, such as propolis and its components, has emerged. In this work, we estimate the biomedical potential of Portuguese propolis, evaluating the in vitro antioxidant and anti-inflammatory effects of single hydroalcoholic extracts prepared with propolis from Gerês sampled over a five-year period (2011–2015) (G.EE₇₀ and G.EE₃₅). The in vivo and in vitro anti-inflammatory potential of the hydroalcoholic extract of mixtures of the same samples (mG.EE₇₀ and mG.EE₃₅) was evaluated for the first time too. DPPH• radical scavenging and superoxide anion scavenging assays showed the strong antioxidant potential of both hydroalcoholic extracts, either prepared from single propolis samples or from the mixtures of the same samples. Results also revealed an anti-inflammatory effect of mG.EE_35, both in vitro by inhibiting BSA denaturation and in vivo in the OA-induced model by improving mechanical hyperalgesia as well as the gait pattern parameters. Results further support the use of propolis blends as a better and more efficient approach to take full advantage of the bioactive potential of propolis. Full article

(This article belongs to the Special Issue Functional Foods Applied to Human Health Protection)

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15 pages, 1286 KiB

Open AccessArticle

Bioaccessibility of Phenolic Compounds from Mistletoe Infusions and Effect of In Vitro Digestion on Its Antioxidant and Pancreatic Lipase Inhibitory Activity

by Erick Paul Gutiérrez-Grijalva, Victor Eduardo Zamudio-Sosa, Laura Aracely Contreras-Angulo, Nayely Leyva-López and J. Basilio Heredia

Foods 2022, 11(21), 3319; https://doi.org/10.3390/foods11213319 - 23 Oct 2022

Cited by 3 | Viewed by 1702

Abstract

Phoradendron brachystachyum is an American mistletoe distributed in México and used ethnobotanically in infusions to treat hypertriglyceridemia and lower cholesterol levels. This study aimed to evaluate the bioaccessibility of the phenolic acids from mistletoe infusions and the effect of simulated digestion on its antioxidant and lipase inhibitory properties. The in vitro digestion process decreased the antioxidant capacity activity by the TEAC and ORAC assays in infusions from leaves, stems, and whole plant samples. Moreover, the individual phenolic content of mistletoe infusions was also affected by the in vitro digestion process; the most abundant individual phenolic constituents at the end of the digestion process were ferulic and quinic acids. These compounds showed low bioaccessibility values ranging from 7.48% to 22.60%. In addition, the in vitro digestion diminished the pancreatic lipase inhibition percentage of leaves and whole plant infusions but increased it in the stem samples. This research showed that given the phenolic content and pancreatic lipase inhibitory activity of mistletoe infusions, it could be used as a potential source for the development of functional foods and nutraceuticals; nonetheless, its phenolic content is affected by gastrointestinal digestion; thus, encapsulation strategies are encouraged to protect these metabolites from the gastrointestinal environment while preserving their antioxidant and hypolipidemic potentials. Full article

(This article belongs to the Special Issue Functional Foods Applied to Human Health Protection)

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21 pages, 2560 KiB

Open AccessArticle

Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile

by Rita Beltrão Martins, Maria Cristiana Nunes, Irene Gouvinhas, Luís Miguel Mendes Ferreira, José Alcides Peres, Ana Isabel Ramos Novo Amorim Barros and Anabela Raymundo

Foods 2022, 11(20), 3172; https://doi.org/10.3390/foods11203172 - 11 Oct 2022

Cited by 2 | Viewed by 3241

Abstract

Baking bread without gluten presents many challenges generally related with poor sensorial and nutritional characteristics, and strategies to overcome this issue are needed. Despite many gluten-free (GF) bread studies, to the best of our knowledge, few are dedicated to sweet GF bread. Sweet breads have traditionally been an important type of food and are still frequently consumed worldwide. Apple flour is naturally GF, and is obtained from apples which do not accomplish market quality requirements and are being wasted. Apple flour was, therefore, characterized in terms of nutritional profile, bioactive compounds, and antioxidant capacity. The aim of this work was to develop a GF bread with incorporation of apple flour, in order to study its effect on nutritional, technological, and sensory characteristics of sweet GF bread. Additionally, in vitro starch hydrolysis and glycemic index (GI) were also analyzed. Results demonstrated the influence of apple flour in dough’s viscoelastic behavior, increasing G’ and G’’. Regarding bread characteristics, apple flour led to better acceptance by the consumer, with firmness increasing (21.01; 26.34; 23.88 N), and consequently specific volume decreasing (1.38; 1.18; 1.13 cm³/g). In addition, an increase of bioactive compounds content and antioxidant capacity of the breads were revealed. As expected, the starch hydrolysis index increased, as well as GI. Nevertheless the values were really close to low eGI (56), which is a relevant result for a sweet bread. Apple flour showed good technological and sensory properties as a sustainable and healthy food ingredient for GF bread. Full article

(This article belongs to the Special Issue Functional Foods Applied to Human Health Protection)

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12 pages, 1087 KiB

Open AccessArticle

Randomized Pilot Study on the Effects of Sarcocornia as a Salt Substitute in Arterial Blood Pressure and Vascular Function in Healthy Young Adults

by Telmo Pereira, Andreia Torres Caldeira, Armando Caseiro, Nádia Osório, Aida Moreira da Silva and Maria João Barroca

Foods 2022, 11(18), 2888; https://doi.org/10.3390/foods11182888 - 17 Sep 2022

Cited by 3 | Viewed by 1583

Abstract

Previous studies have shown that excessive salt intake is strongly associated with high blood pressure (HT), vascular dysfunction, and the overall risk of cardiovascular diseases. The aim of this study was to evaluate Sarcocornia effectiveness as a salt substitute, addressing its effect on cardiovascular function in healthy young individuals. Thirty healthy participants, aged 18 to 26 years, were randomized into two groups: the control group (CG) and the intervention group (IG). The IG used Sarcocornia powder as a salt substitute for cooking, and the CG used regular salt, during a period of 1 month. A baseline evaluation was performed before the participants started the intervention phase, and was repeated after a 30-day intervention period. Each evaluation included blood pressure (BP) measurement, carotid-femoral pulse wave velocity (PWV), and carotid pulse wave analysis (PWA), and blood samples were also collected for analysis. Sodium excretion was measured at baseline and after intervention through spot urine collection and analysis, a method suitable for this population but with known limitations. Baseline parameters were similar between groups and were within the normal range. Sodium excretion remained unchanged in the two evaluations in the CG, but significantly decreased after intervention in the IG. The reduction in sodium excretion in the IG was followed by a significant reduction in brachial and aortic systolic (SBP) and diastolic blood pressure (DBP), and also in PWV. No significant changes were observed in the CG in terms of cardiovascular parameters. This preliminary study conveys positive results in favor of Sarcocornia as a dietary substitute for regular salt, providing added evidence of the negative cardiovascular effects of high salt intake in young and healthy adults. Full article

(This article belongs to the Special Issue Functional Foods Applied to Human Health Protection)

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16 pages, 1753 KiB

Open AccessArticle

Memory-Enhancing Effect of 8-Week Consumption of the Quercetin-Enriched Culinary Herbs-Derived Functional Ingredients: A Randomized, Double-Blind, Placebo-Controlled Clinical Trial

by Jintanaporn Wattanathorn, Woraluck Somboonporn, Wipawee Thukham-Mee and Sudarat Sungkamnee

Foods 2022, 11(17), 2678; https://doi.org/10.3390/foods11172678 - 2 Sep 2022

Cited by 3 | Viewed by 2537

Abstract

Due to great demand for memory enhancers, the memory-enhancing effects and the possible underlying mechanisms of the functional ingredients derived from the combined extract of Polygonum odoratum and Morus alba were investigated. A total of 45 participants randomly received either a placebo or the developed herbal supplement at a dose of 50 or 1500 mg/day. The consumption was done once daily for 8 weeks. Working memory was assessed via both an event-related potential and computerized battery tests at baseline and at the end of the 8-week study period. Acetylcholinesterase (AChE) and monoamine oxidase type A and type B (MAO-A, MAO-B) levels were also measured at the end of the study. The subjects who consumed the supplement containing a developed functional ingredient at a dose of 1500 mg/day showed reduced latencies but increased amplitudes of N100 and P300. An improvement in working memory and the suppression of AChE, MAO-A, and MAO-B activities were also observed. Therefore, this study clearly demonstrates the cognitive enhancing effect of the developed herbal congee, which may be associated with the suppressions of AChE and both types of MAO. Full article

(This article belongs to the Special Issue Functional Foods Applied to Human Health Protection)

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Review

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29 pages, 1804 KiB

Open AccessEditor’s ChoiceReview

Functional Ingredients and Additives from Lemon by-Products and Their Applications in Food Preservation: A Review

by Daniela Magalhães, Ana A. Vilas-Boas, Paula Teixeira and Manuela Pintado

Foods 2023, 12(5), 1095; https://doi.org/10.3390/foods12051095 - 4 Mar 2023

Cited by 14 | Viewed by 8715

Abstract

Citrus trees are among the most abundant fruit trees in the world, with an annual production of around 124 million tonnes. Lemons and limes are among the most significant contributors, producing nearly 16 million tonnes per year. The processing and consumption of citrus fruits generates a significant amount of waste, including peels, pulp, seeds, and pomace, which represents about 50% of the fresh fruit. Citrus limon (C. limon) by-products are composed of significant amounts of bioactive compounds, such as phenolic compounds, carotenoids, vitamins, essential oils, and fibres, which give them nutritional value and health benefits such as antimicrobial and antioxidant properties. These by-products, which are typically discarded as waste in the environment, can be explored to produce new functional ingredients, a desirable approach from a circular economy perspective. The present review systematically summarizes the potential high-biological-value components extracted from by-products to achieve a zero-waste goal, focusing on the recovery of three main fractions: essential oils, phenolic compounds, and dietary fibres, present in C. limon by-products, and their applications in food preservation. Full article

(This article belongs to the Special Issue Functional Foods Applied to Human Health Protection)

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21 pages, 1300 KiB

Open AccessReview

Food Applications and Potential Health Benefits of Hawthorn

by Juan Zhang, Xiaoyun Chai, Fenglan Zhao, Guige Hou and Qingguo Meng

Foods 2022, 11(18), 2861; https://doi.org/10.3390/foods11182861 - 15 Sep 2022

Cited by 21 | Viewed by 4909

Abstract

Hawthorn (Crataegus) is a plant of the Rosaceae family and is widely grown throughout the world as one of the medicinal and edible plants, known as the “nutritious fruit” due to its richness in bioactive substances. Preparations derived from it are used in the formulation of dietary supplements, functional foods, and pharmaceutical products. Rich in amino acids, minerals, pectin, vitamin C, chlorogenic acid, epicatechol, and choline, hawthorn has a high therapeutic and health value. Many studies have shown that hawthorn has antioxidant, anti-inflammatory, anticancer, anti-cardiovascular disease, and digestive enhancing properties. This is related to its bioactive components such as polyphenols (chlorogenic acid, proanthocyanidin B2, epicatechin), flavonoids (proanthocyanidins, mucoxanthin, quercetin, rutin), and pentacyclic triterpenoids (ursolic acid, hawthornic acid, oleanolic acid), which are also its main chemical constituents. This paper briefly reviews the chemical composition, nutritional value, food applications, and the important biological and pharmacological activities of hawthorn. This will contribute to the development of functional foods or nutraceuticals from hawthorn. Full article

(This article belongs to the Special Issue Functional Foods Applied to Human Health Protection)

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19 pages, 6201 KiB

Open AccessReview

Pomegranate (Punica granatum L.) Attenuates Neuroinflammation Involved in Neurodegenerative Diseases

by Alami Mehdi, Benchagra Lamiae, Boulbaroud Samira, Mhamed Ramchoun, Khalil Abdelouahed, Fulop Tamas and Berrougui Hicham

Foods 2022, 11(17), 2570; https://doi.org/10.3390/foods11172570 - 25 Aug 2022

Cited by 15 | Viewed by 2905

Abstract

Food scientists have studied the many health benefits of polyphenols against pernicious human diseases. Evidence from scientific studies has shown that earlier healthy lifestyle changes, particularly in nutrition patterns, can reduce the burden of age-related diseases. In this context, a large number of plant-derived components belonging to the class of polyphenols have been reported to possess neuroprotective benefits. In this review, we examined studies on the effect of dietary polyphenols, notably from Punica granatum L., on neurodegenerative disease, including Alzheimer’s disease, which is symptomatically characterized by impairment of cognitive functions. Clinical trials are in favor of the role of some polyphenols in maintaining neuronal homeostasis and attenuating clinical presentations of the disease. However, discrepancies in study design often bring inconsistent findings on the same component and display differences in their effectiveness due to interindividual variability, bioavailability in the body after administration, molecular structures, cross-blood-brain barrier, and signaling pathways such as nuclear factor kappa B (NF-κB). Based on preclinical and clinical trials, it appears that pomegranate may prove valuable in treating neurodegenerative disorders, including Alzheimer’s disease (AD) and Parkinson’s disease (PD). Therefore, due to the lack of information on human clinical trials, future in-depth studies, focusing on human beings, of several bioactive components of pomegranate’s polyphenols and their synergic effects should be carried out to evaluate their curative treatment. Full article

(This article belongs to the Special Issue Functional Foods Applied to Human Health Protection)

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Other

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23 pages, 3751 KiB

Open AccessSystematic Review

Mexican Ancestral Foods (Theobroma cacao, Opuntia ficus indica, Persea americana and Phaseolus vulgaris) Supplementation on Anthropometric, Lipid and Glycemic Control Variables in Obese Patients: A Systematic Review and Meta-Analysis

by Rebeca Escutia-Gutiérrez, Ana Sandoval-Rodríguez, Marina Galicia-Moreno, Rebeca Rosas-Campos, Mónica Almeida-López, Arturo Santos and Juan Armendáriz-Borunda

Foods 2023, 12(6), 1177; https://doi.org/10.3390/foods12061177 - 10 Mar 2023

Cited by 2 | Viewed by 2608

Abstract

Diet containing Mexican ancestral foods such as cocoa, nopal, avocado, and common bean have been individually reported to have beneficial effects on obesity and comorbidities. Methods: A systematic review and meta-analysis on the effect of Mexican ancestral foods on the anthropometric, lipid, and glycemic control variables in obese patients was performed following PRISMA guidelines. Data were analyzed using a random-effects model. Results: We selected 4664 articles from an initial search, of which only fifteen studies satisfied the inclusion criteria. Data for 1670 participants were analyzed: 843 in the intervention group and 827 in the control group. A significant reduction in body mass index (mean difference: −0.80 (−1.31 to −0.30)) (95% confidence interval), p = 0.002, heterogeneity I² = 92% was showed after the ingestion of cocoa, nopal, avocado, or common bean. The mean difference for body weight was −0.57 (−1.93 to 0.79), waist of circumference: −0.16 (−2.54 to −2.21), total cholesterol: −5.04 (−11.5 to 1.08), triglycerides: −10.11 (−27.87 to 7.64), fasting glucose: −0.81 (−5.81 to 4.19), and insulin: −0.15 (−0.80 to 0.50). Mexican ancestral food supplementation seems to improve anthropometric, lipid, and glycemic control variables in obesity; however, more randomized controlled trials are needed to have further decisive evidence about dosage and method of supplementation and to increase the sample size. Full article

(This article belongs to the Special Issue Functional Foods Applied to Human Health Protection)

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