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Molecules
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Food Bioactive Components in Functional Foods and Nutraceuticals
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Food Bioactive Components in Functional Foods and Nutraceuticals

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

Deadline for manuscript submissions: 31 December 2025 | Viewed by 2058

Special Issue Editors

Dr. Maria Aspri

E-Mail Website
Guest Editor
Dairy Science and Technology, Department of Agricultural Sciences Biotechnology and Food Science, Cyprus University of Technology, Limassol 3036, Cyprus
Interests: nutrients; bioactive compounds; grain legumes; FTIR; cereals; rheological analysis; food safety; mycotoxins
Special Issues, Collections and Topics in MDPI journals
Dr. Dimitrios Tsaltas

E-Mail Website
Guest Editor
Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Lemesos 3036, Cyprus
Interests: food microbiology; biotechnology; fermentation; molecular microbiology
Special Issues, Collections and Topics in MDPI journals
Dr. Vlasios Goulas

E-Mail Website
Guest Editor
Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Lemesos 3603, Cyprus
Interests: natural products; phytochemical analysis; food and health; ethnobotany; enzyme inhibitors; extraction
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Global interest in functional foods and nutraceuticals has surged dramatically over the past decade and this heightened attention is largely due to the potential health benefits these foods offer, including promoting wellness and preventing illness. Functional foods contain biologically and physiologically active compounds that provide health benefits beyond basic nutrition. These compounds, known as "bioactive compounds", include both nutritive and non-nutritive elements naturally found in food, which have positive effects on the human body, ideally enhancing health. The consumption of bioactive compounds in functional foods has drawn significant interest from researchers because of their beneficial roles in human health. More than ever, functional diets incorporating bioactive ingredients are seen as alternatives to conventional treatments for many diseases.

This Special Issue aims to provide comprehensive insights into bioactive food components and their biological mechanisms, based on recent research in the development of functional foods and nutraceuticals.

Potential topics may include, but are not limited to:

  • Bioactive Compounds in Functional Foods: Types and Health Benefits;
  • The Role of Functional Foods in Disease Prevention and Management;
  • Nutraceuticals and Their Impact on Human Health;
  • Probiotics and Prebiotics as Functional Food Components.

Dr. Maria Aspri
Dr. Dimitrios Tsaltas
Dr. Vlasios Goulas
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.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 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

  • functional foods
  • nutraceuticals
  • bioactive compounds
  • health benefits
  • disease prevention
  • bioavailability

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Published Papers (3 papers)

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Research

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13 pages, 830 KiB  
Article
Nutritional and Metabolic Consequences of Camelina Seed Oil Compared to Flaxseed Oil in a Rat Diet
by Reshma Susan Babu and Adam Jurgoński
Molecules 2025, 30(13), 2738; https://doi.org/10.3390/molecules30132738 - 25 Jun 2025
Viewed by 423
Abstract
Camelina seeds are rich in α-linolenic acid (ALA), but also contain small amounts of erucic acid, which is considered toxic to laboratory rats. This experiment compares the dietary inclusion of camelina oil to that of flaxseed oil, a well-known source of ALA, and [...] Read more.
Camelina seeds are rich in α-linolenic acid (ALA), but also contain small amounts of erucic acid, which is considered toxic to laboratory rats. This experiment compares the dietary inclusion of camelina oil to that of flaxseed oil, a well-known source of ALA, and evaluates their effects on the nutritional and metabolic status of growing rats. The oils were chemically analyzed and incorporated into a semi-purified diet for 4 weeks. The experiment was divided into 3 groups: PO (control-fed palm oil with a trace of ALA), FO (comparative-fed flaxseed oil), and CO (experimental-fed camelina seed oil). Both CO and FO showed a higher percentage of lean body mass, greater lean mass gain, and a lower fat percentage compared to PO. Similar to the body composition, the blood lipid profile also improved in CO and FO, with higher HDL cholesterol and lower triglyceride levels, which was associated with upregulation of the peroxisome proliferator-activated receptor γ gene. However, in FO and CO, higher plasma liver enzyme activity and malondialdehyde concentrations were observed in the heart and liver. The results suggest that camelina oil has a similarly beneficial impact on the metabolic processes of the growing body as flaxseed oil, while also indicating a potential for increased organ-specific lipid peroxidation and hepatic burden when consumed in excess. Full article
(This article belongs to the Special Issue Food Bioactive Components in Functional Foods and Nutraceuticals)
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24 pages, 873 KiB  
Article
Gluten-Free Snacks with Micronized and Freeze-Dried Red Potatoes: Nutritional and Pro-Health Values
by Dorota Gumul and Marek Kruczek
Molecules 2025, 30(9), 1957; https://doi.org/10.3390/molecules30091957 - 28 Apr 2025
Viewed by 424
Abstract
The application of micronization to previously freeze-dried red potatoes significantly increased their polyphenol content and antioxidant potential. As a result, they became a valuable additive for enriching gluten-free snacks with bioactive compounds. The aim of this study was to assess the health-promoting potential [...] Read more.
The application of micronization to previously freeze-dried red potatoes significantly increased their polyphenol content and antioxidant potential. As a result, they became a valuable additive for enriching gluten-free snacks with bioactive compounds. The aim of this study was to assess the health-promoting potential as well as the content of polyphenols, phytosterols, and vitamin E in gluten-free extrudates, also referred to as gluten-free snacks, with the addition of 10% to 40% freeze-dried and micronized red potatoes. Additionally, the study examined color parameters and nutritional composition, including dietary fiber content. It was found that the extrudates obtained from micronized and freeze-dried red potatoes were characterized by high nutritional value but, most importantly, a strong health-promoting potential due to their exceptionally high content of phenolic acids and anthocyanins, which contributed to their remarkable antioxidant activity. Snacks enriched with freeze-dried and micronized red potatoes contain significantly higher levels of protein (3- to 14-fold increase), ash (4.5- to 22.5-fold increase), and soluble dietary fiber fraction (10- to 26-fold increase) compared to the control sample. Moreover, these snacks exhibited very high concentrations of chlorogenic, cryptochlorogenic, and neochlorogenic acids, as well as elevated levels of pelargonidin and peonidin glycosides—polyphenolic compounds that were not detected in the control sample. These snacks contained substantial amounts of tocopherols and phytosterols, such as stigmasterol and beta-sitosterol (3- to 10-fold increase compared to the control). The study conclusively demonstrated that the 40% addition of freeze-dried and micronized red potatoes to gluten-free extrudates ensures the development of an innovative product with excellent health benefits and strong antioxidant activity. Full article
(This article belongs to the Special Issue Food Bioactive Components in Functional Foods and Nutraceuticals)
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Review

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25 pages, 845 KiB  
Review
Edible Tubers as a Source of Bioactive Compounds in Baked Goods: Benefits and Drawbacks
by Rafał Wiśniewski, Ewa Pejcz and Joanna Harasym
Molecules 2025, 30(13), 2838; https://doi.org/10.3390/molecules30132838 - 2 Jul 2025
Viewed by 378
Abstract
Root and tuber vegetables—such as beetroot (Beta vulgaris), carrot (Daucus carota), cassava (Manihot esculenta), potato (Solanum tuberosum), taro (Colocasia esculenta), and Jerusalem artichoke (Helianthus tuberosus)—are increasingly recognized not only for their [...] Read more.
Root and tuber vegetables—such as beetroot (Beta vulgaris), carrot (Daucus carota), cassava (Manihot esculenta), potato (Solanum tuberosum), taro (Colocasia esculenta), and Jerusalem artichoke (Helianthus tuberosus)—are increasingly recognized not only for their nutritional value but also for their richness in bioactive compounds, including polyphenols, dietary fiber, resistant starch, and prebiotic carbohydrates that exhibit varying levels of antioxidant, anti-inflammatory, and glycemic-regulating properties. Incorporating these vegetables into baked goods offers both functional and technological benefits, such as improved moisture retention, reduced acrylamide formation, and suitability for gluten-free formulations. The processing conditions can significantly influence the stability and bioavailability of these bioactive components, while the presence of antinutritional factors—such as phytates, cyanogenic glycosides, and FODMAPs (fermentable oligo-, di-, monosaccharides, and polyols)—needs careful optimization. The structured narrative literature review approach allowed collecting studies that examine both the beneficial and potential drawbacks of tuber-based ingredients. This review provides a comprehensive overview of the chemical composition, health-promoting effects, and technological roles of edible tubers in bakery applications, also addressing current challenges related to processing, formulation, and consumer acceptance. Special emphasis is placed on the valorization of tuber by-products, enhancement of functional properties, and the promotion of sustainable food systems using zero-waste strategies. Full article
(This article belongs to the Special Issue Food Bioactive Components in Functional Foods and Nutraceuticals)
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