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Polyphenols in Plant-Based Foods: Effects of Food Processing on Their Content, Bioaccessibility, Bioavailability, and Bioactivity

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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 (30 November 2022) | Viewed by 10976

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Prof. Dr. Baoshan Sun

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Instituto Nacional de Investigação Agrária e Veterinária, IP (INIAV), Pólo Dois Portos, Portugal
Interests: polyphenol; biological activity; functional food; enology; separation of natural products; antioxidant

Special Issue Information

Dear Colleagues,

Polyphenols, which are widely distributed in plants and plant-derived foods, are the most abundant dietary antioxidants. Their presence is related to protective effects on health and their biological activity depends on their bioaccessibility (the potential for polyphenols to be released from the matrix during digestion in an absorbable form) and bioavailability (the amount of polyphenols to be absorbed and transferred to the bloodstream). Bioaccessibility and bioavailavility differ greatly among various chemical structures of polyphenols and are associated with the characteristics of food source and matrix interactions. Food processing (including green extraction technology) induces physical and chemical changes to foods, resulting in both positive and negative impacts on the quality of the products. Polyphenols have demonstrated sensitivities to many conditions encountered through food processing, which means that both the form and content of polyphenols are affected. In fact, food processing can produce degradation of polyphenols; however, it is possible to counteract it by modulating the operating conditions in favor of increased bioaccessibility and bioavailability. It is critical to consider how food processing may alter content, bioaccessibility, bioavailability and biological activity of polyphenols.

Prof. Dr. Baoshan Sun
Guest Editor

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Keywords

polyphenols
plant-based foods
food processing
bioaccessibility
bioavailability
bioactivity

Published Papers (6 papers)

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Research

20 pages, 3070 KiB

Open AccessArticle

Effects of Different Brewing Technologies on Polyphenols and Aroma Components of Black Chokeberry Wine

by Mengying Chen, Shuting Zhang, Yuanxiao Ren, Zhao Le, Lingxi Li and Baoshan Sun

Foods 2023, 12(4), 868; https://doi.org/10.3390/foods12040868 - 17 Feb 2023

Cited by 4 | Viewed by 1696

Abstract

The black chokeberry is a shrub of the Rosaceae family, which is characterized by strong acidity and astringency and is widely processed into wine and alcoholic beverages. However, due to the characteristics of black chokeberries, the wine brewed by traditional methods often has a strong sour taste, weak aroma, and poor sensory quality. In order to improve the sensory quality and explore the effects of different brewing technologies on polyphenols of black chokeberry wine, five brewing technologies (traditional fermentation, frozen fruit fermentation, co-fermentation, carbonic maceration, and co-carbonic maceration) were used in this study. The results showed that compared with the traditional method, the four alternative brewing technologies could reduce acidity, increase the contents of several major polyphenols, and enrich floral scents and fruity aroma, thus significantly improving the sensory qualities of black chokeberry wine. The proposed brewing technologies would be applied to the production of quality black chokeberry or other fruit wines. Full article

(This article belongs to the Special Issue Polyphenols in Plant-Based Foods: Effects of Food Processing on Their Content, Bioaccessibility, Bioavailability, and Bioactivity)

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12 pages, 3886 KiB

Open AccessArticle

Bioactivity and Component Analysis of Water Extract of Sophora japonica against Hyperuricemia by Inhibiting Xanthine Oxidase Activity

by Shunyi Jiang, Danni Song, Honghui Zhao, Fuqi Wang, Xin Su, Xinyang Zhang and Xu Zhao

Foods 2022, 11(23), 3772; https://doi.org/10.3390/foods11233772 - 23 Nov 2022

Cited by 6 | Viewed by 1667

Abstract

Hyperuricemia (HUA) is a metabolic condition caused by excessive production or low excretion of uric acid (UA) in the body. Xanthine oxidase (XOD) is the key enzyme in the process of metabolism purines to generate UA. In this study, the in vitro inhibitory effect of water extract of the flower bud of Sophora japonica (WESJ) on XOD was investigated by ultraviolet spectrophotometry. A mice model of HUA was constructed to explore the effect of WESJ on UA levels and the mechanism of action on renal function. Based on Box–Behnken design, the optimal extraction process of WESJ was determined to extract Sophora japonica twice with 8 times of water, 0.5 h each time. Pharmacological results showed that low, medium, and high doses of WESJ (200, 400, 600 mg/kg) could significantly reduce serum UA level, inhibit the activity of XOD in blood and liver, and have a protective effect on kidney damage caused by high UA. Through UPLC-Q-TOF-MS/MS analysis, 214 compounds were identified in WESJ, including flavonoids, polyphenols, triterpenoids, organic acids, and others. The rat serum of WESJ was analyzed, and 23 prototype components entering the blood were identified, including 15 flavonoids and polyphenols, which may be the main bioactive components. In conclusion, flavonoids and polyphenols in WESJ may reduce the level of UA and alleviate kidney damage by inhibiting the activity of XOD. WESJ is expected to be used as a plant-based food and dietary supplement for the treatment of HUA. Full article

(This article belongs to the Special Issue Polyphenols in Plant-Based Foods: Effects of Food Processing on Their Content, Bioaccessibility, Bioavailability, and Bioactivity)

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15 pages, 2374 KiB

Open AccessArticle

Phenolic Profile, Antioxidant Activity and Amino Acid Composition of Moringa Leaves Fermented with Edible Fungal Strains

by Anna Starzyńska-Janiszewska, Bożena Stodolak, Carmen Fernández-Fernández, Barbara Mickowska, Vito Verardo and Ana María Gómez-Caravaca

Foods 2022, 11(23), 3762; https://doi.org/10.3390/foods11233762 - 22 Nov 2022

Cited by 3 | Viewed by 1736

Abstract

Solid-state fermentation (SSF) is widely recognised as a technique to increase the bioactive potential and nutritional value of plant materials. However, the effect of this biotreatment differs for individual substrates. This study aimed to evaluate the impact of SSF with filamentous fungi (Rhizopus, Aspergillus, and Neurospora) on a moringa leaf phenolic profile, antioxidant activity, and amino acid composition. A total of 43 phenolic compounds were determined in the dried leaves analysed by HPLC-ESI-TOF-MS. The leaves contained 11.79 mg/g of free phenolics: flavonols (80.6%, mainly quercetin and kaempferol glycosides), hydroxycinnamic acid derivatives (12.3%), vitexin and vicenin (6.9%), and a small amount of lignan (isolariciresinol isomers). The result of the 1-day fermentation was a slight enhancement in the concentration of individual free phenolics (flavones) and the antioxidant activity of the leaves. However, extending the incubation period caused a significant decrease in those parameters and cannot be recommended for obtaining a food fortificant from moringa leaves. In contrast, the 3-day fermentation with N. intermedia led to a 26% average accumulation of individual amino acids. Therefore, the SSF with Neurospora can be a promising method for improving the nutritional composition of moringa leaves and needs further investigation. Full article

(This article belongs to the Special Issue Polyphenols in Plant-Based Foods: Effects of Food Processing on Their Content, Bioaccessibility, Bioavailability, and Bioactivity)

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13 pages, 708 KiB

Open AccessArticle

Encapsulation of Marjoram Phenolic Compounds Using Chitosan to Improve Its Colon Delivery

by María de las Nieves Siles-Sánchez, Laura Jaime, Marisol Villalva and Susana Santoyo

Foods 2022, 11(22), 3657; https://doi.org/10.3390/foods11223657 - 16 Nov 2022

Cited by 3 | Viewed by 1445

Abstract

In this study, chitosan particles were used to encapsulate marjoram phenolic compounds as colon-specific drug-delivery systems. The microparticles were prepared by ionic gelation and spray-drying techniques and varying amounts of polymer and extract, along with different method conditions. The spray drying of microparticles (0.75% low molecular weight chitosan dissolved in 0.4% of acetic acid) presented the best encapsulation efficiency (near 75%), with size ranges from 1.55 to 1.68 µm that allowed the encapsulation of 1.25–1.88 mg/mL of extract. Release studies of individual marjoram phenolic compounds at pH 2 and 7.4 showed that most of the compounds remained encapsulated in the microparticles. Only arbutin and vicenin II presented a high initial burst release. As the polarity of the compounds was reduced, their initial release decreased. In addition, after gastrointestinal digestion, most of marjoram phenolic compounds remained encapsulated. These results prove that chitosan microparticlescould protect the marjoram phenolic compounds during gastrointestinal digestion, specifically those related to anticancer activity, which enables their application as colon-specific delivery systems. Full article

(This article belongs to the Special Issue Polyphenols in Plant-Based Foods: Effects of Food Processing on Their Content, Bioaccessibility, Bioavailability, and Bioactivity)

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15 pages, 4134 KiB

Open AccessArticle

Preparation, Physicochemical Characterization, and Antioxidant Activity of Naringin–Silk Fibroin–Alginate Microspheres and Application in Yogurt

by Hongyue Wang, Hao Hu, Xindi Zhang, Lijun Zheng, Jingxin Ruan, Jiaqing Cao and Xiangrong Zhang

Foods 2022, 11(14), 2147; https://doi.org/10.3390/foods11142147 - 20 Jul 2022

Cited by 11 | Viewed by 1843

Abstract

Naringin is the major polyphenol in bitter orange peel with antioxidant property. However, its pH sensitivity, low solubility, and bitter taste limit its application in food. In this study, naringin–sodium alginate–silk fibroin microspheres were prepared by the ionic gel method. The loading capacity and encapsulation efficiency of naringin in microspheres were 13.2% and 77.6%, respectively. The morphology of microspheres was characterized by scanning electron microscopy. The X-ray diffractometry and differential scanning calorimetry results showed naringin was amorphous after encapsulation. Fourier-transform infrared spectroscopy and molecular docking analysis confirmed the intermolecular hydrogen bonds between naringin and sodium alginate. Naringin could release from the microspheres continuously under different pH conditions. Compared with free naringin, the 2,2-diphenyl-1-picrylhydrazyl scavenging activity and the stability of naringin microspheres were significantly improved. The application of naringin microspheres in yogurt indicated the precipitation of whey could be effectively reduced and the decline rate of pH was inhibited. The study suggested that naringin encapsulated microspheres were beneficial for improving the shelf life of this bioactive product as well as providing a new idea for functional yogurt. Full article

(This article belongs to the Special Issue Polyphenols in Plant-Based Foods: Effects of Food Processing on Their Content, Bioaccessibility, Bioavailability, and Bioactivity)

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13 pages, 1990 KiB

Open AccessArticle

Phenolic Profiling and In-Vitro Bioactivities of Corn (Zea mays L.) Tassel Extracts by Combining Enzyme-Assisted Extraction

by Nesren Elsayed, Diaa A. Marrez, Mohamed A. Ali, Ahmed Ali Abd El-Maksoud, Weiwei Cheng and Tarek Gamal Abedelmaksoud

Foods 2022, 11(14), 2145; https://doi.org/10.3390/foods11142145 - 20 Jul 2022

Cited by 7 | Viewed by 1972

Abstract

In this work, enzyme-assisted extraction (EAE) of phenolic compounds from corn tassel using cellulase, protease, and their combination (1:1) was developed and optimized by central composite response surface methodology. The phenolic profile of obtained corn tassel extracts (CTE) was elucidated by high-performance liquid chromatography–diode array detection (HPLC–DAD) analysis, and their antioxidative, antimicrobial, and cytotoxic properties were evaluated in vitro. The results showed that CTE by EAE with combined enzymes had the highest total phenolic content (TPC). Under optimum enzymatic conditions, the experimental TPC values were 9.78, 8.45, and 10.70 mg/g, respectively, which were significantly higher than that of the non-enzymatic control (6.75 mg/g) (p < 0.05). Fourteen more phenolic compounds (13.80–1694.36 µg/g) were identified in CTE by EAE with the combined enzymes, and thus the antioxidant activity of that extract, determined by DPPH and ABTS radical scavenging method, was demonstrated to be stronger than that of the extracts by EAE with the single and ethanol extraction. Furthermore, this extract also showed remarkably better antimicrobial properties against all tested food-borne pathogenic bacteria and mycotoxigenic fungi than CTE by other extraction methods. CTE by EAE were nontoxic to normal lung fibroblast cell line (Wi-38) but cytotoxic to human colorectal and lung cancer cell lines (Caco-2 and A549), with IC₅₀ values of 392.62–461.98 and 210.66–359.56 µg/mL, respectively, which indicated its potential anticancer properties. In conclusion, CTE by EAE, especially with the combined use of cellulase and protease, seems to hold promising potential for multifunctional application in food and pharma fields. Full article

(This article belongs to the Special Issue Polyphenols in Plant-Based Foods: Effects of Food Processing on Their Content, Bioaccessibility, Bioavailability, and Bioactivity)

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