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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products Chemistry".

Deadline for manuscript submissions: 31 August 2026 | Viewed by 10624

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Special Issue Editors

Dr. María Emilia Brassesco

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Guest Editor

Escola Superior de Biotecnologia, Universidade Católica Portuguesa, 4169-005 Porto, Portugal
Interests: material characterization; food chemistry; enzyme purification; biotechnological techniques
Special Issues, Collections and Topics in MDPI journals

Dr. Ezequiel Coscueta

E-Mail Website
Guest Editor

Escola Superior de Biotecnologia, Universidade Católica Portuguesa, 4169-005 Porto, Portugal
Interests: biotechnology; food science and technology; food chemistry
Special Issues, Collections and Topics in MDPI journals

Dr. Manuela Pintado

E-Mail Website
Guest Editor

Escola Superior de Biotecnologia, Universidade Católica Portuguesa, 4169-005 Porto, Portugal
Interests: bioactives; bioproduct; functional ingredients; circular economy
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In order to build a promising future, health and sustainability must go hand in hand. Marine, forestry, agriculture, and food systems are important sources of bioproducts used in health applications. To explore the potential of such sources for the development of natural products capable of biological activities, it is necessary to develop new technologically sustainable strategies. Despite the range of natural compounds already on the market, there is a need to identify bioactive molecules (e.g., polysaccharides, proteins and peptides, polyunsaturated fatty acids, and polyphenols) from different natural sources with positive health properties, including antihypertensive, antidiabetic, antiobesity, antimicrobial, antiatherosclerotic, antioxidant, antithrombotic, immune-modulatory, relaxing, and satiety-inducing effects. This Fourth Edition of the Special Issue aims to identify and gather works on the latest varied sources of bioproducts, the biological and functional activities of these bioactive compounds, their mechanisms of action, and the methods used for extraction and purification, without losing our focus of alignment with the concept of green technology.

Dr. María Emilia Brassesco
Dr. Ezequiel Coscueta
Dr. Manuela Pintado
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 250 words) can be sent to the Editorial Office for assessment.

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. Molecules is an international peer-reviewed open access semimonthly journal published by MDPI.

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Keywords

bioactive compounds
health applications
natural sources
purification
downstream processing
sustainability

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Related Special Issues

Bioproducts for Health in Molecules (11 articles)
Bioproducts for Health II in Molecules (10 articles)
Bioproducts for Health III in Molecules (10 articles)

Published Papers (5 papers)

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Research

Jump to: Review

18 pages, 2357 KB

Open AccessArticle

Influence of Leavening Agent on the Stability of Bioactive Compounds and Antioxidant Capacity of Gluten-Free Bread with Beetroot By-Product

by Carmen Molina-Montero, Marta Igual, Javier Martínez-Monzó and Purificación García-Segovia

Molecules 2026, 31(4), 741; https://doi.org/10.3390/molecules31040741 - 21 Feb 2026

Viewed by 533

Abstract

Beetroot by-product (BBP), an industrial residue rich in bioactive compounds, offers a sustainable solution to reduce food waste while enhancing the nutritional profile. The aim of the study was to evaluate the effect of different leavening agents (baking powder and baker’s yeast) and geometry (rectangular and oval) on bioactive compound stability and antioxidant capacity when incorporating beetroot by-products into gluten-free bread formulations. Rectangular and oval-shaped gluten-free breads were produced using 3D printing. Moisture content, pH, color parameters, bioactive compounds (betalains and phenolic compounds), and antioxidant activity were analyzed in both crust and crumb. BBP addition significantly increased total phenolic content, antioxidant capacity, and betalain content in all formulations. Breads with baker’s yeast exhibited higher bioactive retention due to acidic pH levels that favor phenolic and betanin stability. Bread with baking powder showed a higher retention of betaxanthins (yellow pigments), while those with baker’s yeast retained betacyanins (red-violet pigments). Oval geometry improved moisture retention and bioactive preservation due to reduced surface exposure. This research demonstrates the feasibility of developing nutritionally enhanced gluten-free products using additive manufacturing. Bread enriched with beetroot by-product and baker’s yeast represents a suitable option to improve functionality and pigment retention while valorizing industrial waste. Full article

(This article belongs to the Special Issue Bioproducts for Health, 4th Edition)

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23 pages, 1271 KB

Open AccessArticle

Influence of Extrusion Cooking Parameters on Antioxidant Activity and Physical Properties of Potato-Based Snack Pellets Enriched with Cricket Powder

by Maciej Combrzyński, Jakub Soja, Michał Staniak, Beata Biernacka, Karolina Wojtunik-Kulesza, Marek Gancarz, Tomasz Oniszczuk, Magdalena Kręcisz, Jarosław Szponar and Anna Oniszczuk

Molecules 2025, 30(23), 4612; https://doi.org/10.3390/molecules30234612 - 1 Dec 2025

Viewed by 631

Abstract

Functional foods represent a new and thriving area of research. A significant direction of these studies is based on new products containing edible house cricket-derived additives. The aim of the presented studies was to determine the effect of using cricket powder (at 10% and 30% content) on the extrusion cooking parameters and the nutritional value, antioxidant activity, and selected physical properties of extruded potato-based snack pellets. The results suggest that house cricket powder is a promising functional ingredient. The processing efficiency and the physical and functional properties of the extrudates, including SME, WAI, WSI, bulk density, and mechanical durability, were affected by the addition of cricket powder, screw speed, and moisture content. Generally, higher levels of cricket powder reduced processing efficiency and altered structural properties due to changes in composition, particularly the balance between protein, fiber, and starch. The addition of cricket powder significantly improved antioxidant activity (>94% of DPPH scavenging for 30% content of additive) and increased the total polyphenol content in the assessed samples in comparison to potato bases (212.3 and 21.7 μg GAE/g dry weight, respectively). These innovative snack pellets containing cricket powder could be an appealing option due to their potential health benefits. Full article

(This article belongs to the Special Issue Bioproducts for Health, 4th Edition)

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Review

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24 pages, 666 KB

Open AccessReview

Green Extraction at Scale: Hydrodynamic Cavitation for Bioactive Recovery and Protein Functionalization—A Narrative Review

by Francesco Meneguzzo, Federica Zabini and Lorenzo Albanese

Molecules 2026, 31(1), 192; https://doi.org/10.3390/molecules31010192 - 5 Jan 2026

Cited by 2 | Viewed by 1078

Abstract

Hydrodynamic cavitation (HC) is a green and readily scalable platform for the recovery and upgrading of bioactives from agri-food and forestry byproducts. This expert-led narrative review examines HC processing of citrus and pomegranate peels, softwoods, and plant protein systems, emphasizing process performance, ingredient functionality, and realistic routes to market, and contrasts HC with other green extraction technologies. Pilot-scale evidence repeatedly supports water-only operation with high solids and short residence times; in most practical deployments, energy demand is dominated by downstream water removal rather than the extraction step itself, which favors low water-to-biomass ratios. A distinctive outcome of HC is the spontaneous formation of stable pectin–flavonoid–terpene phytocomplexes with improved apparent solubility and bioaccessibility, and early studies indicate that HC may also facilitate protein–polyphenol complexation while lowering anti-nutritional factors. Two translational pathways appear near term: (i) blending HC-derived dry extracts with commercial dry protein isolates to deliver measurable functional benefits at low inclusion levels and (ii) HC-based extraction of plant proteins to obtain digestion-friendly isolates and conjugate-ready ingredients. Priority gaps include harmonized reporting of specific energy consumption and operating metrics, explicit solvent/byproduct mass balances, matched-scale benchmarking against subcritical water extraction and pulsed electric field, and evidence from continuous multi-ton operation. Overall, HC is a strong candidate unit operation for circular biorefineries, provided that energy accounting, quality retention, and regulatory documentation are handled rigorously. Full article

(This article belongs to the Special Issue Bioproducts for Health, 4th Edition)

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35 pages, 1832 KB

Open AccessReview

Recent Approaches for Bioactive Peptides Production from Pulses and Pseudocereals

by Manuel Martoccia, Vincenzo Disca, Yassine Jaouhari, Matteo Bordiga and Jean Daniel Coïsson

Molecules 2025, 30(21), 4304; https://doi.org/10.3390/molecules30214304 - 5 Nov 2025

Cited by 3 | Viewed by 2189

Abstract

Pulses and pseudocereals are sustainable protein sources of bioactive peptides (BAPs) with potential antioxidant, antihypertensive, antidiabetic, antimicrobial, and immunomodulatory activities. BAPs are typically liberated during gastrointestinal digestion or through bio-based processes, among which enzymatic hydrolysis and microbial fermentation represent the most widely applied strategies. Enzymatic hydrolysis provides controlled and reproducible release of short peptide motifs; recent advances such as ultrasound- or high-pressure–assisted hydrolysis enhance yield and bioactivity. Fermentation exploits microbial proteolytic activity to generate complex peptide mixtures, while improving sensory quality, reducing antinutritional compounds, and responding to consumer demand for natural and “clean-label” products. In silico tools increasingly complement these approaches by accelerating peptide discovery, predicting interactions with molecular targets, and guiding process design. This review provides an updated overview of bio-based methods to produce BAPs from pulses and pseudocereals, emphasizing the comparative advantages of enzymatic and fermentation technologies and their integration with computational tools. Moreover, it examines regulatory frameworks in the European Union, the United States, Japan, and China, while discussing current challenges for industrial scale-up and application in functional foods and nutraceuticals. These combined strategies offer a promising pathway to unlock the health and sustainability potential of plant proteins. Full article

(This article belongs to the Special Issue Bioproducts for Health, 4th Edition)

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30 pages, 2083 KB

Open AccessReview

Nutritional, Therapeutic, and Functional Food Perspectives of Kale (Brassica oleracea var. acephala): An Integrative Review

by Aleksandra Łukaszyk, Inga Kwiecień, Anita Kanik, Eliza Blicharska, Małgorzata Tatarczak-Michalewska, Wojciech Białowąs, Katarzyna Czarnek and Agnieszka Szopa

Molecules 2025, 30(21), 4214; https://doi.org/10.3390/molecules30214214 - 28 Oct 2025

Cited by 5 | Viewed by 5299

Abstract

Kale (Brassica oleracea var. acephala) is a non-heading leafy vegetable of the Brassicaceae family, widely recognized for its dense nutritional profile and diverse phytochemical composition. This review provides a comprehensive and up-to-date synthesis of kale’s botanical characteristics, cultivation practices, chemical constituents, biological activities, and applications in pharmacy, functional foods, and cosmetics. Importantly, this work highlights the novelty of kale’s multifunctional role. Kale is particularly rich in vitamins (A, C, K), minerals (Ca, Fe, K), dietary fiber, glucosinolates, polyphenols, carotenoids, flavonoids, and chlorophylls, which contribute to its classification as a “superfood.” In this article the discussion of the health-promoting effects of glucosinolates and their enzymatic degradation products, such as isothiocyanates, indoles, and nitriles, highlighting their antioxidant, anti-inflammatory, anticancer, antimicrobial, and lipid-lowering properties, was performed. Moreover, key compounds including sulforaphane, indole-3-carbinol (I3C), and diindolylmethane (DIM) are emphasized for their roles in chemoprevention, hormonal regulation, and cellular protection. The review also summarizes recent in vivo and clinical studies demonstrating kale’s potential in reducing the risk of chronic diseases such as cardiovascular disorders, type 2 diabetes, and hormone-related cancers. The effects of kale on the composition of the gut microbiome, glycemic control, and cholesterol metabolism are also discussed. Advances in plant biotechnology, including micropropagation, somatic embryogenesis, and metabolite enhancement, are also discussed. Overall, this review supports the integration of kale into health-oriented dietary strategies and highlights its relevance in preventive medicine, food innovation, and cosmeceutical development. Full article

(This article belongs to the Special Issue Bioproducts for Health, 4th Edition)

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