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Bioactive Substances from Food
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Bioactive Substances from Food

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

Deadline for manuscript submissions: closed (31 March 2023) | Viewed by 7362

Special Issue Editor

Prof. Dr. Fengzhong Wang

E-Mail Website
Guest Editor
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Interests: isolation and extraction of bioactive substances; development of functional foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In addition to traditional nutrients, food also contains many other bioactive substances beneficial to the human body that play an important role in maintaining human health, regulating physiological functions and preventing diseases. Such bioactive substances include ingredients mainly from plant food such as flavonoids, phenolic acids, terpenoids, and carotenoids, as well as from animal food such as coenzyme Q, γ- aminobutyric acid, melatonin, L-carnitine, etc. Research on those bioactive substances is becoming more and more important in modern nutrition, since they not only participate in the regulation of health and the prevention of chronic diseases but also bring various flavors and colors to food. Compared with classical nutrient research, many aspects on bioactive substances from food need to be further studied, such as the composition, chemical structures, extract methods, metabolic pathway, and biological utilization. In addition, the recommended amount for improving health and the possible toxic dose of such bioactive substances are also not clear. This Special Issue of Molecules aims to deeply understand the research concepts and latest achievements in bioactive substances from food.

Dr. Fengzhong Wang
Guest Editor

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

  • bioactive substances
  • flavonoids
  • phenolic acids
  • terpenoids
  • carotenoid
  • food
  • composition
  • chemical structures
  • extract methods
  • metabolic pathway
  • biological utilization

Published Papers (4 papers)

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Research

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13 pages, 1070 KiB  
Article
Effect of Instant Controlled Pressure Drop (DIC) on Polyphenols, Flavonoids and Antioxidant Capacity of Green Lentils (Lens culinaris)
by Mario Adrian Tienda-Vazquez, Rocío Daniela Soto-Castro, Oscar Carrasco-Morales, Carmen Téllez-Pérez, Roberto Parra-Saldívar, Maritza Alonzo-Macías and Anaberta Cardador-Martínez
Molecules 2023, 28(10), 4119; https://doi.org/10.3390/molecules28104119 - 16 May 2023
Viewed by 1410
Abstract
Instant controlled pressure drop (DIC) is one of the emerging technologies in food processing; it can be used for drying, freezing and the extraction of bioactive molecules without damaging their properties. Legumes, such as lentils, are one of the most consumed foods in [...] Read more.
Instant controlled pressure drop (DIC) is one of the emerging technologies in food processing; it can be used for drying, freezing and the extraction of bioactive molecules without damaging their properties. Legumes, such as lentils, are one of the most consumed foods in the world; however, they are mainly cooked by boiling, which causes the loss of antioxidant compounds. This work evaluated the effect of 13 different DIC treatments (with pressure ranges of 0.1–0.7 MPa and times of 30–240 s) on the content of polyphenols (Folin–Ciocalteu and High Performance Liquid Chromatography HPLC) and flavonoids (2-aminoethyl diphenylborinate) as well as the antioxidant activity (DPPH and TEAC) of green lentils. The DIC 11 treatment (0.1 MPa, 135 s) obtained the best release of polyphenols, which in turn are related to antioxidant capacity. The abiotic stress generated by DIC could lead to the breakdown of the cell wall structure, which favors the availability of antioxidant compounds. Finally, the most efficient conditions for DIC to promote the release of phenolic compounds and maintain antioxidant capacity were found under low pressures (<0.1 MPa) and short times (<160 s). Full article
(This article belongs to the Special Issue Bioactive Substances from Food)
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18 pages, 4102 KiB  
Article
Simultaneous Preparation of Chitin and Flavor Protein Hydrolysates from the By-Products of Shrimp Processing by One-Step Fermentation with Lactobacillus fermuntum
by Jiawei Li, Ru Song, Xiaoyu Zou, Rongbian Wei and Jiaxing Wang
Molecules 2023, 28(9), 3761; https://doi.org/10.3390/molecules28093761 - 28 Apr 2023
Cited by 3 | Viewed by 1605
Abstract
One-step fermentation, inoculated with Lactobacillus fermentum (L. fermentum) in shrimp by-products, was carried out to obtain chitin and flavor protein hydrolysates at the same time. The fermentation conditions were optimized using response surface methodology, resulting in chitin with a demineralization rate [...] Read more.
One-step fermentation, inoculated with Lactobacillus fermentum (L. fermentum) in shrimp by-products, was carried out to obtain chitin and flavor protein hydrolysates at the same time. The fermentation conditions were optimized using response surface methodology, resulting in chitin with a demineralization rate of 89.48%, a deproteinization rate of 85.11%, and a chitin yield of 16.3%. The surface of chitin after fermentation was shown to be not dense, and there were a lot of pores. According to Fourier transform infrared spectroscopy and X-ray diffraction patterns, the fermented chitin belonged to α-chitin. More than 60 volatiles were identified from the fermentation broth after chitin extraction using gas chromatography–ion transfer spectrometry analysis. L. fermentum fermentation decreased the intensities of volatile compounds related to unsaturated fatty acid oxidation or amino acid deamination. By contrast, much more pleasant flavors related to fruity and roasted aroma were all enhanced in the fermentation broth. Our results suggest an efficient one-step fermentation technique to recover chitin and to increase aroma and flavor constituents from shrimp by-products. Full article
(This article belongs to the Special Issue Bioactive Substances from Food)
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14 pages, 3843 KiB  
Article
Effects of Growth Period and Storage Methods on Primary Metabolite Contents and Antioxidant Activities of Morus alba L. Leaf
by Lei Hu, Dandan Chen, Wei Zhou, Xiaoyang Chen and Qing Zhang
Molecules 2023, 28(1), 148; https://doi.org/10.3390/molecules28010148 - 24 Dec 2022
Cited by 1 | Viewed by 1251
Abstract
(1) Background: Mulberry leaves have been widely consumed due to their richness in bioactive substances and high antioxidant activity. The choice of storage method to ensure the quality of mulberry leaves is a challenge in the supply process. (2) Methods: The differences in [...] Read more.
(1) Background: Mulberry leaves have been widely consumed due to their richness in bioactive substances and high antioxidant activity. The choice of storage method to ensure the quality of mulberry leaves is a challenge in the supply process. (2) Methods: The differences in primary metabolites of freeze-dried mulberry leaf powder after 30 days of storage under different storage conditions (i.e., vacuum or non-vacuum, 4 °C or room temperature) were investigated. (3) Results: A low temperature and vacuum had better preservation effects on the types and activity of the primary metabolites of mulberry leaves, with vacuum preservation being the best. However, the types of primary metabolites in mulberry leaves were significantly reduced after non-vacuum storage at room temperature compared to those with other storage methods. Among the metabolites detected, including dehydroascorbic acid, various phenolic acids, amino acids, lipids, and carbohydrates showed a significant decrease in their contents of more than 40%, and there was a significant increase in the contents of various compounds of the muconic acid biosynthetic pathway compared to those in other storage methods. Moreover, the antioxidant activity of mulberry leaves stored at room temperature under non-vacuum conditions was also significantly reduced. (4) Conclusions: Vacuum storage is the most ideal storage method for preserving mulberry leaves. Full article
(This article belongs to the Special Issue Bioactive Substances from Food)
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Review

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12 pages, 1987 KiB  
Review
The Current State and Future Prospects of Auricularia auricula’s Polysaccharide Processing Technology Portfolio
by Te Yu, Qiong Wu, Bin Liang, Jiaming Wang, Di Wu and Xinzhu Shang
Molecules 2023, 28(2), 582; https://doi.org/10.3390/molecules28020582 - 6 Jan 2023
Cited by 8 | Viewed by 2589
Abstract
Auricularia auricula polysaccharides (AAP) have been widely studied in the field of medicine and healthcare because of their unique structure and physiological activity. Many species of Auricularia auricula polysaccharides have been extracted, isolated, and purified by different methods, and their structures have been [...] Read more.
Auricularia auricula polysaccharides (AAP) have been widely studied in the field of medicine and healthcare because of their unique structure and physiological activity. Many species of Auricularia auricula polysaccharides have been extracted, isolated, and purified by different methods, and their structures have been analyzed. Auricularia auricula polysaccharides have been proven to have beneficial effects on the human body, including slowing the aging process, controlling the intestinal system, and treating cardiovascular disorders. In this paper, the extraction, isolation, and purification of AAP from Auricularia auricula, as well as research in the field of medicine and healthcare, have pointed to the shortcomings and limitations of these methods. We also suggest future research directions for Auricularia auricula polysaccharides; standardized processing methods must be confirmed, and officially approved AAPs are needed for commercial applications. Finally, an optimistic outlook on the development of AAPs is given. Full article
(This article belongs to the Special Issue Bioactive Substances from Food)
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