Medicinal and Edible Uses of Non-Timber Forest Resources

A special issue of Forests (ISSN 1999-4907). This special issue belongs to the section "Wood Science and Forest Products".

Deadline for manuscript submissions: 15 July 2025 | Viewed by 1697

Special Issue Editors


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Guest Editor
Research Center in Biotic Resources, Faculty of Sciences, Autonomous University of the State of Mexico, Toluca City 50295, Mexico
Interests: secondary metabolites; bioactive compounds; in vitro and in vivo bioactivities; medicinal plants; plant tissue culture; metabolomics of plants; bioprocess; bio-guided fractionation
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Guest Editor
Department of Biotechnology, Metropolitan Autonomous University Campus Iztapalapa, Mexico City 09340, Mexico
Interests: antioxidants; secondary metabolites; natural colorants; microencapsulation and nanoencapsulation of bioactive molecules; ultrasound; microwave-assisted extraction
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Guest Editor Assistant
Faculty of Sciences, Autonomous University of the State of Mexico, Toluca City 50000, Mexico
Interests: plant ecology; ethnobotany; useful plants; floristics of plant communities

Special Issue Information

Dear Colleagues,

Forests represent sources of abundant living organisms; they are providers of ecosystem services, especially food services, because people may acquire food and medicines by collecting flora, fauna and funga from forests. Thus, for many populations, they constitute a source of subsistence. Various scientific reports have demonstrated the nutritional and therapeutic properties of several fungi and plants, and the chemistry of these natural products, such as those responsible for such properties, has been documented.

Forests also represent a valuable source of genetic resources that must be used responsibly by present and future generations. Scientific advances have allowed the use of agroecological and biotechnological techniques to conserve, maintain, or propagate natural forest resources. However, the loss of traditional knowledge, climate change, and anthropological activities are threats to the natural wealth of forests and the natural services they provide.

This Special Issue of Forests highlights potential topics related to non-timber forest resources and includes, but is not limited to, the following:

  • Useful flora and funga in indigenous communities;
  • Traditional medicine knowledge;
  • Bromatological analysis of foods;
  • (Ethno)pharmacological studies of medicinal plants and fungi;
  • Technologies used to conserve, maintain, and propagate natural resources;
  • Chemical studies supporting the medicinal and health benefits of plants and fungi;
  • The metabolomics, targeted and untargeted, of medicinal and edible plants and fungi.

Dr. Maria Elena Estrada-Zuñiga
Dr. Angélica Román-Guerrero
Guest Editors

Dr. Carmen Zepeda-Gómez
Guest Editor Assistant

Manuscript Submission Information

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 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

  • non-timber products
  • medicinal plants
  • edible forest products
  • genetic resources
  • chemical analysis

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Published Papers (1 paper)

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Research

23 pages, 2660 KiB  
Article
Improving Jelly Nutrient Profile with Bioactive Compounds from Pine (Pinus sylvestris L.) Extracts
by Lidia Gizella Szanto, Romina Alina Marc, Andruța Elena Mureşan, Crina Carmen Mureșan, Andreea Puşcaş, Floricuța Ranga, Florinela Fetea, Paula Ioana Moraru, Miuța Filip and Sevastița Muste
Forests 2025, 16(1), 11; https://doi.org/10.3390/f16010011 - 24 Dec 2024
Viewed by 737
Abstract
This study aimed to enhance the nutritional value of jellies by fortification with polyphenol extracts derived from Pinus sylvestris L. shoots at various maturation stages. Pinus sylvestris L., a coniferous species, is widely used in traditional medicine and functional foods due to its [...] Read more.
This study aimed to enhance the nutritional value of jellies by fortification with polyphenol extracts derived from Pinus sylvestris L. shoots at various maturation stages. Pinus sylvestris L., a coniferous species, is widely used in traditional medicine and functional foods due to its antioxidant, anti-inflammatory, and antimicrobial properties. Its needles, bark, and shoots are commonly used to extract bioactive compounds such as phenolic acids and flavonoids. In the current study, extracts were derived from young shoots collected directly from natural forest environments and processed using a decoction method to preserve bioactive compounds. The novel jelly formulations were prepared using pine shoots harvested at three maturity stages: stage I (4 cm), stage II (8 cm), and stage III (12 cm). All determinations were conducted both on the pure decoction extracts and the jelly samples to ensure a comprehensive analysis. High-performance liquid chromatography coupled with electrospray ionization mass spectrometry (HPLC-ESI-MS) allowed the identification of eight phenolic acids and six flavonoids in the samples. Significant differences were observed between the pine shoot extracts and jellies at different development stages. Notably, stage II exhibited optimal polyphenol content (312.2 mg GAE/100 g), DPPH free radical scavenging activity (94.9%), dry matter content (79.5%), and acidity (0.79% citric acid/g). A similar pattern emerged in the jelly samples (jelly2 (pine decoction stage II) > jelly1 (pine decoction stage I) > jelly3 (pine decoction stage III)). All extracts demonstrated antioxidant potential in DPPH free radical quenching assays. FTIR analysis evaluated structural changes in phenolic compounds during jelly formulation, focusing on key absorption bands at 1600 cm−1 (C=C stretching) and 3336 cm−1 (-OH stretching) using a Shimadzu IR Prestige-21 spectrophotometer. Compared to extracts, jellies showed diminished band intensities, indicating thermal degradation of phenolic compounds during processing. This aligns with observed reductions in antioxidant capacity and phenolic content, suggesting partial destabilization of these bioactive compounds. However, their integration into the jelly matrix highlights the potential for functional applications. The textural attributes of jellies were also assessed, and differences were attributed to the changes in acidity and moisture content of the pine shoots during maturation. Pine shoot extracts at specific maturation stages are valuable sources of antioxidant and polyphenol compounds and were successfully employed in functional applications belonging to the food or nutraceutical industry. Full article
(This article belongs to the Special Issue Medicinal and Edible Uses of Non-Timber Forest Resources)
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