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Bioactive Compounds in Food and Their Applications

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

Deadline for manuscript submissions: 31 May 2025 | Viewed by 9995

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Dr. Iwona Ścibisz

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Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-776 Warsaw, Poland
Interests: food fermentation; bioactive compounds; natural colorants; functional foods; antioxidant properties; chemical composition of foods
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Dr. Mariola Kozłowska

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Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland
Interests: biological activity of plant material; oxidative stability of fats; polyphenols; antioxidants; structured lipids
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Prof. Dr. Małgorzata Ziarno

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Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-776 Warsaw, Poland
Interests: food fermentation; food production hygiene and food quality control; application of lactic acid bacteria in food production; production of probiotic foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Today, there is a growing interest in healthy lifestyles and proper nutrition. Among the key factors influencing consumer health is the consumption of foods rich in bioactive compounds, including polyphenols, carotenoids, tocopherols, polysaccharides, peptides, alkaloids, saponins, vitamins, etc. Bioactive compounds are essential for human health due to their various biological functions, such as anti-oxidant, anti-inflammatory, anti-cancer, and anti-microbial properties, offering great application potential as functional ingredients for food, supplements, and medicine. However, the susceptibility of bioactive compounds to environmental conditions, processing and storage makes their use in food production enormously challenging and causes many difficulties. An important aspect to consider when investigating bioactive compounds is their bioavailability, bioaccessibility and possible toxicity. Research on bioactive compounds in food and their use is extremely important, and the amount of research that exists on such a topic is growing significantly every year. Despite tremendous progress, there is always demand for more research on the effects of technological processes and storage conditions on the content of bioactive components and their interaction with other food components. The knowledge gained can help us to develop a food industry capable of meeting consumer demand for foods with high nutritional value.

We are pleased to invite researchers to submit articles for the Special Issue of Molecules entitled “Bioactive compounds in food and their applications”. We will publish original articles and reviews describing the functional properties of bioactive compounds in foods and their physicochemical, antioxidant, coloring, nutritional, sensory and microbiological properties.

The aim of this Special Issue is to highlight current research advances on bioactive compounds, focusing on structural identification, characterization and quantification in food. Other related topics include: potential health benefits; the interaction of compounds with the gut microbiome; interactions between these compounds and food matrices; changes during processing and preservation technologies; storage stability studies; application of advanced technologies to incorporate bioactive compounds into foods and nutraceuticals; and the sensory aspects of foodstuffs enriched with bioactive compounds.

We look forward to receiving your contributions.

Dr. Iwona Ścibisz
Dr. Mariola Kozłowska
Prof. Dr. Małgorzata Ziarno
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 100 words) can be sent to the Editorial Office for announcement on this website.

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

food processing
food matrix
storage
functional foods
phytochemicals
bioactive nutrients
nutraceuticals
biological properties
natural sources
health benefits, applications in food industry

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Published Papers (10 papers)

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Research

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18 pages, 1698 KiB

Open AccessArticle

Eggplant Phenolamides: 2-Nonenal Scavenging and Skin Protection Against Aging Odor

by Hye Mi Kim, Ji Hoon Kim, Je-Seung Jeon and Chul Young Kim

Molecules 2025, 30(10), 2129; https://doi.org/10.3390/molecules30102129 - 12 May 2025

Viewed by 266

Abstract

Eggplants are high in polyphenols, making them a powerful antioxidant food that is beneficial for health and has excellent anti-aging effects. As metabolism slows down with aging, lipid peroxides are generated, with 2-nonenal being the main cause of old-age odor, which has a detrimental effect on skin keratinocytes. In this study, the 2-nonenal scavenging ability of fruits, leaves, stems, and roots of eggplant was evaluated, and the active compound was identified as N-trans-feruloylputrescine. Furthermore, we assessed whether the extracts and N-trans-feruloylputrescine showed a protective effect against skin damage induced by 2-nonenal. The antioxidant activity of the eggplant extracts was evaluated using DPPH and ABTS assays, and the fruits exhibited stronger antioxidant activity compared to the other extracts. Additionally, it was found that the ROS levels increased by 2-nonenal were significantly reduced by eggplant fruits and roots, which also inhibited lipid peroxidation. These results suggest the possibility of inhibiting the production of 2-nonenal itself. These findings suggest that eggplant extracts and the N-trans-feruloylputrescine can have a positive effect on preventing aging and maintaining skin health. Full article

(This article belongs to the Special Issue Bioactive Compounds in Food and Their Applications)

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16 pages, 713 KiB

Open AccessArticle

The Influence of Integrated and Intensive Grain Production on the Content and Properties of Chemical Components in Rye Grain

by Krzysztof Buksa, Alicja Sułek and Michał Szczypek

Molecules 2025, 30(9), 1880; https://doi.org/10.3390/molecules30091880 - 23 Apr 2025

Viewed by 245

Abstract

The effect of integrated and intensive grain production technologies on the content and properties of chemical components in rye (Secale cereale L.) grain of new varieties is not known. This study aimed to examine the effect of production technology on the content and properties of chemical components of rye grain. Grain from four Polish rye varieties obtained as a result of integrated and intensive production was examined. In general, the use of intensive technology resulted in receiving a 7.9% higher yield of grain with a 3.7% higher content of starch, characterized by a higher share of amylose and lower molar mass compared to grain cultivated using the integrated method. Moreover, grain from intensive production contained 0.6% more water-soluble arabinoxylan of a high molar mass but a lower content of ferulic acid, compared to grain obtained by the integrated method. Rye grain from intensive production contained 0.4% more protein, 0.3% more soluble dietary fiber, and similar amounts of phytates than grain cultivated using the integrated method. Regardless of the production method, the hybrid varieties KWS Vinetto and KWS Bono had the highest grain yield and grain with a low content of protein, total and soluble dietary fiber, and extractable arabinoxylan of a high molar mass but low content of ferulic acid. Full article

(This article belongs to the Special Issue Bioactive Compounds in Food and Their Applications)

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25 pages, 1328 KiB

Open AccessArticle

Product Development Study of Freeze-Dried Apples Enriched with Sea Buckthorn Juice and Calcium Lactate

by Marcellus Arnold, Wojciech Białas, Bartosz Kulczyński, Ribi Ramadanti Multisona, Joanna Suliburska, Michał Świeca, Aneta Wojdyło and Anna Gramza-Michałowska

Molecules 2025, 30(7), 1504; https://doi.org/10.3390/molecules30071504 - 28 Mar 2025

Viewed by 467

Abstract

Enriched or fortified foods are typically linked to ultra-processed foods, limiting the choice of functional food in the market. Addressing the market potential, particularly the elder population with osteoporosis, the functional food industry should consider developing a healthy snack enriched with bioactive substances. This study aimed to produce freeze-dried Polish Gala apple with improved antioxidant properties and calcium content via impregnation or osmotic dehydration process. The solutions containing various concentrations of sea buckthorn (SB) juice and inulin were prepared at different temperatures and times, then analyzed by response surface regression modelling. Subsequently, the effect of the addition of 0–6% calcium lactate (CaL) on antioxidant properties and calcium content was also studied. Freeze-dried apple, after impregnation with 93.8% SB juice, 0:100 inulin–SB juice ratio, at 30 °C for 120 min, with the addition of 4% CaL (hereafter called “4% CaL” treatment), possessed a minimum yet acceptable loss of antioxidant properties and increased calcium content (2209.13 mg Ca/100 g). UPLC-PDA revealed the altered compositions of phenolics (flavonols were dominated by isorhamnetin-3-O-glucoside and isorhamnetin-3-O-rutinoside) and carotenoids in 4% CaL. The 4% CaL also exhibited lower polyphenol oxidase and peroxidase activities, moderate sensory acceptability with soft texture, and better nutritional values with lower calories when compared to the controls. This work is a scalable study, covering aspects of process design, physicochemical, nutritional, and enzymatic properties, as well as sensory profiling, which has potential for industrial implementation. Full article

(This article belongs to the Special Issue Bioactive Compounds in Food and Their Applications)

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12 pages, 3967 KiB

Open AccessArticle

Silybin Derivatives Produced by γ-Irradiation and Their Tyrosinase Inhibitory Activities

by Ah-Reum Han, Hyung Won Ryu and Chang Hyun Jin

Molecules 2024, 29(22), 5332; https://doi.org/10.3390/molecules29225332 - 13 Nov 2024

Viewed by 974

Abstract

Silybin, which belongs to the flavonolignan group, is the major component of the fruit extract of Silybum marianum (common name: milk thistle). Silybin is a medicinal compound with hepatoprotective, antioxidant, and anticancer properties. In this study, silybin derivatives were produced through γ-radiolysis, and their tyrosinase inhibitory activities were evaluated to explore the enhanced activities of silybin derivatives compared to silybin (1). Isosilandrin (2) and 2,3-dehydrosilybin (3) were obtained from a silybin sample irradiated at 300 kGy. The optimal dose showed significant changes in radiolysis product content. Compounds 2 and 3 exhibited an IC₅₀ of 274.6 and 109.5 μM, respectively, which are more potent than that of 1 (IC₅₀ > 500 μM). In addition, a molecular docking simulation revealed the binding affinity of these compounds to tyrosinase and their mechanisms of inhibition. Thus, γ-irradiation is an effective method for structural modification of silybin. We also demonstrated that 2,3-dehydrosilybin is a potential tyrosinase inhibitor. Full article

(This article belongs to the Special Issue Bioactive Compounds in Food and Their Applications)

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20 pages, 977 KiB

Open AccessArticle

Drying of Red Chili Pepper (Capsicum annuum L.): Process Kinetics, Color Changes, Carotenoid Content and Phenolic Profile

by Andrzej Krzykowski, Stanisław Rudy, Renata Polak, Beata Biernacka, Anna Krajewska, Emilia Janiszewska-Turak, Iwona Kowalska, Jerzy Żuchowski, Bartosz Skalski and Dariusz Dziki

Molecules 2024, 29(21), 5164; https://doi.org/10.3390/molecules29215164 - 31 Oct 2024

Cited by 3 | Viewed by 2081

Abstract

Studies were conducted focusing on the drying of chili pepper fruits (Capsicum annuum L.), cultivar Cyklon, using convective (AD), convective-microwave (AMD), vacuum (VD), and freeze-drying (FD) methods. The influence of the drying method and temperature on the kinetics of the process and selected quality attributes of the dried product were evaluated. It was demonstrated that the Midilli model best described the drying kinetics for all methods across the entire measurement range. FD and VD produced dried products with the highest brightness and the greatest value of the a* color parameter. The lowest b* color parameter was observed for the product dried using FD at 40 °C, while the highest b* value was noted for samples dried using AMD (100 W) at 60 °C. The highest carotenoid retention was achieved with the FD method at 40 °C, while the lowest carotenoid content was found in the product obtained using the AMD method (100 W) at 60 °C. The smallest losses of capsaicinoids were observed after FD drying at 40 °C, while the largest were found for AMD (100 W) at 60 °C. The analysis of chili pepper fruit extracts revealed the quantitative composition of 12 main phenolic compounds using the UHPLC-UV method. The highest polyphenol content was obtained with FD, while the lowest total polyphenol content was recorded after AD. Regardless of temperature, the total flavonoid content was highest in extracts from FD products, and the lowest flavonoid content was found after AMD at 100 W. For all drying methods analyzed, the total flavonoid content in the pepper extracts decreased with increasing temperature. Full article

(This article belongs to the Special Issue Bioactive Compounds in Food and Their Applications)

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18 pages, 1343 KiB

Open AccessArticle

Enzymatic Hydrolysis as an Effective Method for Obtaining Wheat Gluten Hydrolysates Combining Beneficial Functional Properties with Health-Promoting Potential

by Magdalena Mika and Agnieszka Wikiera

Molecules 2024, 29(18), 4407; https://doi.org/10.3390/molecules29184407 - 16 Sep 2024

Viewed by 1745

Abstract

The byproduct from wheat starch production contains approximately 70% gluten (WG) and is an inexpensive but demanding protein raw material for the food industry. This study attempted to determine the optimal hydrolysis conditions for such raw material to obtain peptides combining beneficial functional characteristics with health-promoting activity. The proteases Bromelain, Alcalase, Flavourzyme, and a protease from A. saitoi were used for hydrolysis. It was shown that the tested proteases differ both in terms of the effective hydrolysis conditions of gluten and the profile of the released hydrolysates. Bromelain was particularly effective in converting gluten into peptides, combining beneficial health and functional properties. It achieved maximum activity (189 U/g) against WG at pH 6 and 60 °C, and the best-balanced peptides in terms of desired properties were released at a dose of 2.5 U/g. These peptides were free from most allergenic epitopes, effectively inhibited ACE, and, at 0.34 g, were equivalent to the approved dose of BHT. Their emulsifying activity was higher than that of gluten, and the foaming formation and stabilization potential exceeded that of ovalbumin by 10% and 19%, respectively. It seems that Bromelain-released WG hydrolysates are a promising candidate for a safe fat stabilizer and egg white substitute. Full article

(This article belongs to the Special Issue Bioactive Compounds in Food and Their Applications)

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13 pages, 1908 KiB

Open AccessArticle

Stability of Bioactive Compounds and Antioxidant Activity in Rosehip Juice (Rosa spp.)

by Fabiola Peña, Felipe González, Felipe Jiménez-Aspee, Luis Bustamante and Antonieta Ruiz

Molecules 2024, 29(11), 2448; https://doi.org/10.3390/molecules29112448 - 23 May 2024

Viewed by 1400

Abstract

Rosehip fruits, characterized by their high concentrations of bioactive compounds and antioxidant activity (AA), have been traditionally used to make jams, infusions, and juices. Thus, the objective of this research was to evaluate the stability of rosehip juice by determining the concentrations of bioactive compounds and total phenols and the AA using chromatographic and spectroscopic methods. The stability of the juice was evaluated with three treatments and different storage conditions, namely, unpasteurized–refrigerated, pasteurized–room temperature, and pasteurized–refrigerated, and measurements were taken for eight months. Individual and total phenolic compounds, evaluated by chromatographic methods, reported differences until the end of this study. The total phenolic compounds by Folin–Ciocalteu method presented an average decrease of 57% in the three treatments in relation to the initial conditions. On the other hand, the ascorbic acid content decreased considerably, disappearing at week six. Furthermore, for the unpasteurized–refrigerated and pasteurized–refrigerated samples, a correlation was found between flavonols, total phenols, ascorbic acid, and antioxidant activity determined by the TEAC method. For the pasteurized–room temperature samples, correlations were found between the levels of several flavonols, hydroxycinnamic acid, total phenols, and ascorbic acid and the antioxidant activity determined by the CUPRAC method. The stability of the compounds was mainly correlated with the storage conditions of the juice and not with pasteurization. The highest stability was observed for the unpasteurized–refrigerated and pasteurized–refrigerated samples. Although the concentrations of the compounds evaluated decreased during this study, significant levels of AA persisted, providing beneficial characteristics for consumer health. Full article

(This article belongs to the Special Issue Bioactive Compounds in Food and Their Applications)

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Review

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67 pages, 2514 KiB

Open AccessReview

Peas (Pisum sativum subsp. arvense Asch) and Beans (Vicia faba var. minor) as Source of Quality Plant Proteins

by Abebaw Tiruneh, Paweł Ptaszek, Daniel Żmudziński and Tomasz Tarko

Molecules 2025, 30(9), 2009; https://doi.org/10.3390/molecules30092009 - 30 Apr 2025

Viewed by 185

Abstract

The demand for plant-based proteins has grown significantly due to their sustainability and lower environmental impact compared to animal proteins. Shifting from animal-based to plant-based diets, particularly those incorporating protein-rich legumes like beans and peas, can substantially reduce the climate footprint of food production. Underutilized legumes, which are often critical in resource-poor regions, hold immense potential for enhancing food security, nutrition, and agricultural development. Despite their importance, information about these legumes remains limited and region-specific. The shift towards plant proteins is further driven by the growing popularity of vegetarian and vegan diets, alongside mounting concerns over the environmental impacts of livestock farming. Consequently, plant proteins are increasingly favored over their animal-based counterparts in the food industry. Scientists are now exploring novel plant protein sources and developing superior-quality proteins with enhanced functional and nutritional characteristics using cutting-edge technologies. While traditional plant protein sources like wheat and soy present challenges such as allergenicity, pulses like peas, beans, chickpeas, and lentils are gaining prominence due to their agronomic and nutritional advantages. It is anticipated that ongoing research will address the existing knowledge gaps regarding the nutritional and health benefits of fodder seeds such as field bean and field pea seeds, broadening their application across diverse food industries. In this context, the present review focuses on the potential of field bean and field pea as valuable sources of food and functional ingredients. Despite their benefits, current knowledge about these crops is limited to specific geographic areas where they hold cultural or local significance. Full article

(This article belongs to the Special Issue Bioactive Compounds in Food and Their Applications)

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21 pages, 1820 KiB

Open AccessReview

Hepatoprotective Effect of Kaempferol—A Review

by Przemysław Niziński, Anna Krajewska, Tomasz Oniszczuk, Beata Polak and Anna Oniszczuk

Molecules 2025, 30(9), 1913; https://doi.org/10.3390/molecules30091913 - 25 Apr 2025

Viewed by 479

Abstract

Liver diseases, including chronic inflammation and related metabolic dysfunction-associated steatotic liver disease (MASLD), fibrosis and cirrhosis remain a growing global health burden. Currently, available pharmacotherapy for liver dysfunction has limited efficacy. Kaempferol, a naturally occurring flavonoid, has demonstrated significant hepatoprotective effects in preclinical models. This substance activates the SIRT1/AMPK signalling pathway, improves mitochondrial function, inhibits proinflammatory cytokine production via TLR4/NF-κB suppression and attenuates hepatic stellate cell activation by modulating the TGF-β/Smad pathway. In addition, kaempferol regulates the composition of the gut microbiota, thus improving bile acid metabolism and alleviating steatosis and fibrosis. This review presents an integrated analysis of recent in vitro and in vivo studies on the mode of action and utility of kaempferol in liver disease and hepatoprotection. Full article

(This article belongs to the Special Issue Bioactive Compounds in Food and Their Applications)

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20 pages, 1011 KiB

Open AccessReview

Shedding Light on Calcium Dynamics in the Budding Yeast: A Review on Calcium Monitoring with Recombinant Aequorin

by Larisa Ioana Gogianu, Lavinia Liliana Ruta and Ileana Cornelia Farcasanu

Molecules 2024, 29(23), 5627; https://doi.org/10.3390/molecules29235627 - 28 Nov 2024

Viewed by 952

Abstract

Recombinant aequorin has been extensively used in mammalian and plant systems as a powerful tool for calcium monitoring. While aequorin has also been widely applied in yeast research, a notable gap exists in the literature regarding comprehensive reviews of these applications. This review aims to address that gap by providing an overview of how aequorin has been used to explore calcium homeostasis, signaling pathways, and responses to stressors, heavy metals, and toxic compounds in Saccharomyces cerevisiae. We also discuss strategies for further developing the aequorin system in yeast, with particular emphasis on its use as a model for human calcium signaling studies, such as the reproduction of the mitochondrial calcium uniporter. By highlighting previous research and pinpointing potential future applications, we discuss the untapped potential of aequorin in yeast for drug screening, environmental toxicity testing, and disease-related studies. Full article

(This article belongs to the Special Issue Bioactive Compounds in Food and Their Applications)

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