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Bioproducts for Health, 4th Edition

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 4291

Special Issue Editors


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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

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

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

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Keywords

  • bioactive compounds
  • health applications
  • natural sources
  • purification
  • downstream processing
  • sustainability

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Published Papers (3 papers)

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Research

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23 pages, 1271 KB  
Article
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 286
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% [...] Read more.
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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35 pages, 1832 KB  
Review
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
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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 [...] Read more.
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  
Review
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 1 | Viewed by 2351
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, [...] Read more.
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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