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Bioactive Compounds in Foods and Their By-Products

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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: closed (28 February 2026) | Viewed by 13626

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Dr. Irene Dini

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Department of Pharmacy, University of Naples Federico II, Via Montesano 49, 80131 Napoli, Italy
Interests: food chemistry; food toxology; analytical chemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Bioactive compounds found in food and their derivatives play a crucial role in enhancing human health while also contributing to the reduction in food waste. These compounds can come from a wide range of food sources and include vitamins, essential fatty acids, carotenoids, dietary fibers, phenolic compounds, flavonoids, glucosinolates, saponins, and phytosterols, among others. They exhibit beneficial properties such as antioxidant, anti-inflammatory, antimicrobial, and anticancer effects. Recent research highlights the importance of utilizing food by-products as valuable sources of bioactive compounds, which can aid in the development of functional foods, nutraceuticals, and their applications in cosmetics and pharmaceuticals. The increasing focus on sustainable food practices has led to significant advancements in agricultural methods that enhance the production of bioactive metabolites in plants, new extraction techniques that facilitate their purification on a larger scale, and technologies that have been created to incorporate them into food products. Researchers and food technologists are exploring innovative approaches to boost the bioavailability and stability of these compounds, such as nanoencapsulation and smart delivery systems, ensuring they retain their health benefits when added to various food items or improve their efficacy through processes like fermentation and biotransformation. This Special Issue includes research articles and review papers that concentrate on agronomic techniques capable of increasing the production of bioactive molecules in plants, the extraction and analysis of bioactive compounds from food and agro-food waste, innovative methods to improve their bioavailability and stability when incorporated into food, pharmaceutical, or cosmetic products, as well as potential toxicological issues linked to their repurposing.

In particular, the following subjects are of interest:

Isolation of bioactives;
Characterization of bioactives;
Dosage of bioactives;
Isolation of toxins;
Characterization of toxins;
Dosage of toxins;
The validation procedures for food methods;
Bioavailability of bioactive compounds;
Bioaccessibility of bioactive compounds;
Stability of bioactive compounds.

Prof. Dr. Irene Dini
Guest Editor

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Keywords

circular economy
food analytical method
food analytical method validation
bioactives bioavailability
suitable agronomic technique
food toxicology

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Bioactive Compounds in Foods and Their By-Products: 2nd Edition in Molecules

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16 pages, 877 KB

Open AccessArticle

Sechium edule var. nigrum spinosum (Chayote) Increases the mRNA Expression of Genes Encoding Sirtuins in Older Adults with Type 2 Diabetes Mellitus

by Graciela Gavia-García, David Hernández-Álvarez, Taide Laurita Arista-Ugalde, Itzen Aguiñiga-Sánchez, Edelmiro Santiago-Osorio, Jorge Cadena-Iñiguez, Juana Rosado-Pérez and Víctor Manuel Mendoza-Núñez

Molecules 2026, 31(7), 1182; https://doi.org/10.3390/molecules31071182 - 2 Apr 2026

Viewed by 410

Abstract

Consumption of Sechium edule var. nigrum spinosum has antioxidant and hypoglycemic effects. Regarding the former, certain signaling pathways that influence these effects have already been proposed; however, the underlying molecular mechanisms of the hypoglycemic effects remain unknown. It has been recognized that the sirtuin-mediated signaling cascade responds to various stressors, such as oxidative stress, and regulates glucose metabolism. Therefore, it would be of great interest to determine whether there is a link between these two properties and whether it is mediated by sirtuins. Hence, the present study aimed to evaluate the effect of Sechium edule on the gene expression of the sirtuin family (SIRT1-SIRT6) in individuals with type 2 diabetes mellitus (T2DM). A quasi-experimental study was conducted with a convenience sample of 26 older adults diagnosed with T2DM, divided into a (i) placebo group (PG; n = 14) and (ii) experimental group (EG; n = 12). Clinical, biochemical, and anthropometric measurements were performed, and total oxidant/antioxidant capacity (TOS/TAS) and mRNA expression of genes encoding sirtuins were determined. All parameters were measured at baseline, three months, and six months after the intervention. In the EG, the expression levels of SIRT1, SIRT3, SIRT5, and SIRT6 increased by 52%, 69%, 62%, and 69%, respectively, six months after treatment. A 50% decrease in TOS and a 44% increase in TAS were also observed. Our findings suggest that the bioactive components of Sechium edule enhance sirtuin expression and exhibit antioxidant effects in older adults with T2DM. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods and Their By-Products)

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18 pages, 689 KB

Open AccessArticle

Effect of Addition Levels of By-Product Mixture (Apple Pomace: Red Potato Pulp: Sugar Beet Pulp) on Phytochemical Profile, Antioxidant Activity and Physical Properties of Extruded Corn Snacks

by Rafał Ziobro, Dorota Gumul, Renata Sabat, Anna Wywrocka-Gurgul and Tomasz Zięba

Molecules 2026, 31(6), 1037; https://doi.org/10.3390/molecules31061037 - 20 Mar 2026

Viewed by 313

Abstract

Plant by-products such as apple pomace, potato pulp, and sugar beet pulp can be an excellent source of polyphenols, other phytochemicals and fiber, which is why they can be an excellent addition to snacks. Snacks, on the other hand, contain a lot of sugar and starch, which increases the risk of metabolic diseases and is unfavorable for diabetics, but after adding the above-mentioned by-products, their nutritional and health-promoting value increases. The aim of the study was to examine the effect of different addition levels of a mixture of by-products on the nutritional composition, phytochemical content, antioxidant activity, and quality of corn snacks. It was found that mixtures of by-products are an excellent addition to corn snacks in order to increase the health benefits of the product, as this additive increases the content of polyphenols, phenolic acids, anthocyanins, dietary fiber, tocopherols, especially α- and γ-tocopherol, as well as phytosterols, including β-sitosterol, stigmasterol, and campesterol. Furthermore, it increases the antioxidant potential of the snacks and the nutritional value of the final product, especially protein and ash content, reducing the starch content. Snacks containing a 20% by-product mixture may be recommended due to their improved nutritional and health-promoting properties and acceptable physical characteristics. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods and Their By-Products)

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17 pages, 540 KB

Open AccessArticle

Evaluation of Physicochemical Properties, Bioactive Composition, and Antioxidant Activity of Prunus armeniaca L. Cultivars for Functional Food and Nutraceutical Development

by Ceren Birinci, Anna Kurek-Górecka, Elsevar Asadov, Zenon P. Czuba and Sevgi Kolaylı

Molecules 2026, 31(6), 988; https://doi.org/10.3390/molecules31060988 - 16 Mar 2026

Viewed by 339

Abstract

Advancing the characterization of bioactive compounds in Prunus armeniaca L. is critical for identifying high-value cultivars with enhanced nutritional and functional potential. In this study, selected apricot varieties were evaluated, with particular emphasis on their sugar composition, phenolic profile, and antioxidant capacity. Sugar and phenolic compounds were analyzed using RP-HPLC-RID and RP-HPLC-PDA methods, respectively. Total phenolic content (TPC), total flavonoid content (TFC), and ascorbic acid levels were determined, and antioxidant activities were assessed using FRAP and DPPH assays. Distinct varietal differences were observed among the apricot cultivars. Sucrose, glucose, and fructose were identified as the dominant sugars contributing to the nutritional quality of the fruits. The phenolic composition was characterized by high levels of flavonoids and phenolic acids, which were strongly associated with antioxidant activity. Among the studied cultivars, Amasya (A-7) and Nakhchivan Adi Şalax (A-2) exhibited markedly higher total phenolic and flavonoid contents, as well as superior antioxidant capacities compared with other varieties. These findings demonstrate substantial biochemical variability among apricot cultivars and highlight A-7 and A-2 as promising candidates for functional food and nutraceutical applications due to their rich bioactive compound content and strong antioxidant potential. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods and Their By-Products)

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22 pages, 1252 KB

Open AccessArticle

Phytochemistry and In Vitro Bioactivities of Elaeagnus angustifolia L. Leaves: Influence of Solvent Polarity, Antioxidant Properties, and α-Amylase Inhibition

by Rayene Bouaita, Randa Djemil, Samira Bouhalit, Sabrina Lekmine, Ouided Benslama, Saber Boutellaa, Nabil Touzout, Gema Nieto, Ivan Mustać, Gabrijel Ondrašek and Muhammad Imtiaz Rashid

Molecules 2026, 31(5), 861; https://doi.org/10.3390/molecules31050861 - 5 Mar 2026

Viewed by 504

Abstract

This study investigated the effect of solvent polarity on extraction yield, phytochemical composition, antioxidant activity, and α-amylase inhibition of Elaeagnus angustifolia L. leaf extracts to evaluate their antidiabetic potential. Extraction yields varied with solvent polarity, with the hydroethanolic extract showing the highest (18.00%) and n-hexane the lowest (0.05%) yield. The n-butanol and ethyl acetate fractions contained the most phenolics (309.05 and 290.97 mg GAE/g), ethyl acetate was the richest in flavonoids (102.11 mg QE/g), and tannins were concentrated in dichloromethane (66.24 mg CE/g). HPLC revealed solvent-specific profiles: rutin and gallic acid dominated in n-butanol, quercetin in ethyl acetate, and 4-hydroxybenzoic and ferulic acids in dichloromethane, while chicoric acid appeared in hydroethanolic and n-hexane extracts. Antioxidant assays (DPPH, ABTS, and FRAP) showed strong activity in polar extracts, particularly hydroethanolic and ethyl acetate fractions. The n-hexane extract exhibited the highest α-amylase inhibition (IC₅₀ = 36.70 µg/mL), surpassing acarbose (IC₅₀ = 126.14 µg/mL), while other fractions were inactive (IC₅₀ > 400 µg/mL). Molecular docking highlighted rutin, chlorogenic acid, and chicoric acid as potential enzyme binders. These findings demonstrate the chemical diversity and significant bioactivities of E. angustifolia leaves, supporting their potential as natural antidiabetic agents. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods and Their By-Products)

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16 pages, 542 KB

Open AccessArticle

Bioactive Potential and COX-2 Interaction of Ajuga iva (L.) Schreb. Hydroalcoholic Extract: Evidence from Experimental and Computational Studies

by Yousra Boutora, Samira Boussekine, Ouided Benslama, Sabrina Lekmine, Nedjwa Mansouri, Nabil Touzout, Hamza Moussa, Rania Gacem, Najla Hfaiedh and Gema Nieto

Molecules 2026, 31(3), 496; https://doi.org/10.3390/molecules31030496 - 31 Jan 2026

Cited by 2 | Viewed by 627

Abstract

Ajuga iva (L.) Schreb. is traditionally used in North African ethnomedicine for the management of inflammation, pain, and fever. The present study aimed to characterize the phytochemical profile of the hydroalcoholic extract of its aerial parts and to evaluate its anti-inflammatory, analgesic, and antipyretic activities using established in vivo models. Preliminary phytochemical screening confirmed the presence of major classes of secondary metabolites, including polyphenols, flavonoids, tannins, and glycosidic compounds. Quantitative assays revealed appreciable levels of total phenolics (26.3 ± 1.2 mg GAE/g extract) and flavonoids (13.5 ± 0.9 mg QE/g extract). In vivo pharmacological evaluation demonstrated significant biological activities, with the highest tested dose (400 mg/kg) producing a marked inhibition of carrageenan-induced paw edema (44.9%), comparable to acetylsalicylic acid. At the same dose, the extract showed pronounced analgesic activity in the acetic acid-induced writhing test, with an inhibition rate of 64.2%, and a significant antipyretic effect in the brewer’s yeast-induced fever model, as evidenced by a reduction in rectal temperature. In parallel, molecular docking was employed as an exploratory, hypothesis-generating in silico approach to investigate potential interactions between selected phenolic constituents identified in A. iva and cyclooxygenase-2 (COX-2). Several compounds, including rosmarinic acid, rutin, and apigenin-7-O-glucoside, displayed favorable predicted binding affinities and interactions with key residues of the COX-2 active site. It should be emphasized that molecular docking was used solely as a hypothesis-generating in silico tool and does not constitute direct biochemical evidence of COX-2 inhibition. Overall, these findings indicate that the hydroalcoholic extract of Ajuga iva exhibits notable anti-inflammatory, analgesic, and antipyretic activities in vivo. The in silico docking results provide supportive, predictive molecular insights that may help rationalize the observed bioactivities and encourage further biochemical and mechanistic investigations into this traditionally used medicinal plant. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods and Their By-Products)

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14 pages, 2177 KB

Open AccessArticle

Identification of Active Anti-Inflammatory Compounds in Sweet Potato Storage Roots Extracted with Ethanol via LC-Q-TOF-MS

by Ryohei Sakuraoka, Hirofumi Masutomi and Katsuyuki Ishihara

Molecules 2026, 31(3), 456; https://doi.org/10.3390/molecules31030456 - 28 Jan 2026

Viewed by 732

Abstract

Sweet potatoes (Ipomoea batatas (L.) Lam.) are known for their anti-inflammatory effects, which are attributed to their phytochemical content. Our previous study revealed that ethanol extracts of sweet potato storage roots (SP-EtOH-Ex) inhibit interleukin-6 (IL-6) production in RAW264.7 cells stimulated with lipopolysaccharide (LPS). However, the causative compounds responsible for the anti-inflammatory effect have not yet been identified. This study aims to identify the compounds responsible for the anti-inflammatory effect of SP-EtOH-Ex using liquid chromatography–quadrupole time-of-flight mass spectrometry (LC-Q-TOF-MS). The unknown compounds were measured using the auto MS/MS mode (data-dependent acquisition; DDA) of LC-Q-TOF-MS, and the resulting data were analyzed using MS-DIAL and MS-FINDER and also compared with those of the corresponding reference standards in terms of retention time and fragment ions. As a result, β-sitosterol (2.527–4.850 µg/mL), campesterol (75.74–93.63 ng/mL), and lauroyl diethanolamide (4.568–9.260 ng/mL) were identified and quantified in SP-EtOH-Ex. Moreover, the anti-inflammatory effect of these three compounds against RAW264.7 cells was investigated at varying concentrations of β-sitosterol (1 µg/mL, 5 µg/mL, 10 µg/mL), campesterol (10 ng/mL, 100 ng/mL, 1000 ng/mL), and lauroyl diethanolamide (1 ng/mL, 10 ng/mL, 100 ng/mL). The phytosterols β-sitosterol and campesterol suppressed LPS-induced IL-6 production at concentrations comparable to those present in SP-EtOH-Ex. In contrast, lauroyl diethanolamide did not similarly suppress LPS-induced IL-6 production. These results suggest that β-sitosterol and campesterol in sweet potato storage roots contribute to their anti-inflammatory effects. The lack of activity in lauroyl diethanolamide further supports that phytosterols are the primary anti-inflammatory constituents. The edible portion of sweet potatoes holds promise as a promising raw material with anti-inflammatory properties. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods and Their By-Products)

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20 pages, 3400 KB

Open AccessArticle

Standardized Hydroxytyrosol-Enriched Olive Pomace Juice Modulates Metabolic and Neurotrophic Signaling Pathways to Attenuate Neuroinflammation and Protect Neuronal Cells

by Ye-Lim You, Ha-Jun Byun, Namgil Kang, Min Soo Lee, Jeong-In Lee, Ilbum Park and Hyeon-Son Choi

Molecules 2026, 31(2), 336; https://doi.org/10.3390/molecules31020336 - 19 Jan 2026

Viewed by 447

Abstract

Olive pomace (OP), a by-product of olive oil production, is a sustainable resource rich in bioactive compounds with potential applications in cosmetics and pharmaceuticals. This study investigates the protective effects of olive pomace juice (OPJ) against H₂O₂-induced neuronal damage and LPS-induced inflammatory responses in HT22 and BV2 cells, respectively. OPJ suppressed H₂O₂-induced cell death and exerted anti-apoptotic effects by reducing the BAX/BCL2 ratio and caspase-3 cleavage. OPJ also mitigated neurodegenerative hallmarks by decreasing amyloid fibrils formation and inhibiting β-secretase and acetylcholinesterase (AChE) activity. Mechanistically, OPJ enhanced antioxidant response by upregulating Nrf2 and its downstream molecule HO-1, along with increasing mRNA levels of antioxidant enzymes, including catalase, SOD1, and GPx. OPJ further activated AMPKα–SIRT1–PGC1α signaling and CREB–BDNF–TrkB signaling, suggesting modulation of key antioxidant, anti-apoptotic, and neurotrophic pathways. In BV2 cells, OPJ downregulated pro-inflammatory cytokines (IL-6 and IL-1β) and decreased iNOS and COX-2 expression through suppression of NF-κB and MAPK signaling pathways. HPLC analysis identified hydroxytyrosol (10.92%) as the major active compound in OPJ, which compared with tyrosol (2.18%), and hydroxytyrosol exhibited greater neuroprotective and anti-inflammatory effects than tyrosol. This study highlights the potential of OPJ and its major compound, hydroxytyrosol, as functional agents for mitigating neurodegeneration-related cellular response, supporting its application in the food and pharmaceutical industries. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods and Their By-Products)

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17 pages, 1737 KB

Open AccessArticle

Nutritionally Improved Gluten-Free Breads Fortified with Soluble Fiber and Bioactive Compounds from Artichoke and Broccoli By-Products

by Jhazmin Quizhpe, Rocío Peñalver, Pablo Ayuso and Gema Nieto

Molecules 2026, 31(1), 152; https://doi.org/10.3390/molecules31010152 - 1 Jan 2026

Viewed by 797

Abstract

Background: Commercial gluten-free (GF) breads often exhibit low nutritional quality due to limited fiber and bioactive compounds. The enzymatic treatment of vegetable by-products, such as broccoli and artichoke, represents a sustainable strategy to release soluble dietary fiber and phenolic compounds, enhancing the functional value of GF products. Five GF bread formulations were developed: a control bread, breads containing broccoli or artichoke extracts (BB and BA), and breads with enzymatically treated extracts using Viscozyme^® L and Celluclast^® 1.5 L (BBE and BAE). A commercial GF bread (BC) served as a reference. Nutritional composition, dietary fiber fractions, phenolic content, antioxidant capacity, starch digestibility, physicochemical parameters, and sensory properties were evaluated. Results: Enzymatic treatments significantly improved the nutritional and functional properties of GF breads. Viscozyme L^® produced the highest increases in antioxidant capacity and phenolic content (up to 30% higher in FRAP), while Celluclast^® 1.5 L generated the highest rise in soluble dietary fiber (up to 2.75 g/100 g) and the best sensory acceptance. Moreover, Celluclast^® 1.5 L significantly modified starch digestibility, reducing rapidly digestible starch by 14% and increasing slowly digestible starch by over 150%, suggesting a lower predicted glycemic response. Conclusions: Incorporating the enzyme-treated artichoke and broccoli by-products into GF breads effectively enhances soluble fiber, antioxidant potential, and sensory quality. Among treatments, Celluclast^® 1.5 L applied to artichoke proved most effective overall, providing a balanced improvement in nutritional and functional attributes. These findings revealed the potential of Celluclast^® 1.5 L-treated artichoke by-products as a source of natural bioactive compounds for developing clean-label, nutritionally enhanced GF breads. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods and Their By-Products)

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23 pages, 1644 KB

Open AccessArticle

Characteristics of Novel Fermented Cloudy Fruit Juices Produced Using Lactiplantibacillus plantarum and Lactic Acid-Producing Lachancea spp. Yeasts

by Paweł Satora, Magdalena Skotniczny and Martyna Maziarek

Molecules 2025, 30(19), 3928; https://doi.org/10.3390/molecules30193928 - 30 Sep 2025

Viewed by 1418

Abstract

Fermented fruit juices are considered functional beverages because they contain bioactive compounds derived from plant materials and produced by the microorganisms involved in fermentation. The composition of these beverages can vary depending on the strain used. This study aimed to determine the effect of different microorganisms conducting lactic acid fermentation on the chemical composition and bioactive component content of naturally cloudy fermented pear and plum juices. The process used Lactiplantibacillus plantarum K7 bacteria, which were isolated during sauerkraut fermentation, as well as Lachancea thermotolerans PYCC6375 and Lachancea fermentati PYCC5883 yeast cultures, which have poor ethanol fermentation capabilities. The pH, acidity, sugars (HPLC), free amino nitrogen, selected organic acids (HPLC), color (CIELAB), polyphenols (HPLC), volatiles (GC-MS), aroma-active volatiles (GC-MS-O), and sensory characteristics were analyzed. The fermented juices obtained were rich in organic acids (of plant and microbial origin), polyphenols, and had a reduced sugar content (with polyols replacing glucose and fructose), as well as a low alcohol content (<0.2%). At the same time, all three microorganisms significantly enhanced the fruity aroma of the juices. Lachancea yeasts proved to be a viable alternative to lactic acid bacteria for producing fermented juices and were significantly better suited to fermenting plum juices. The highest polyphenol content and highest consumer preference rating were obtained with plum juices fermented with L. fermentati yeast. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods and Their By-Products)

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18 pages, 1458 KB

Open AccessArticle

Prescreening of Mango (Mangifera indica L.) Leaves as a Potential Functional Food Ingredient: Techno-Functional and Antioxidative Characteristics

by Génica Lawrence, Ingrid Marchaux, Ewa Pejcz, Agata Wojciechowicz-Budzisz, Remigiusz Olędzki, Adam Zając, Oliwia Paroń, Guylène Aurore and Joanna Harasym

Molecules 2025, 30(16), 3381; https://doi.org/10.3390/molecules30163381 - 14 Aug 2025

Cited by 3 | Viewed by 4207

Abstract

Mango (Mangifera indica L.) is cultivated in tropical and subtropical regions, with all parts of the tree—including leaves—used traditionally to treat diabetes, infections, pain, and other conditions. Mango leaves contain proteins, minerals, vitamins, and phenolic compounds, including mangiferin, quercetin, and kaempferol, whose content varies by cultivar. This study evaluated the functional and bioactive properties of dried mango leaves from five cultivars (Julie, DLO, Nam Dok Mai, Irwin, and Keïtt) to determine their potential for food and nutraceutical applications. Analyses included water- and oil-related parameters, swelling and solubility indices, foaming and emulsifying properties, and antioxidant activity (DPPH, ABTS, and FRAP in hydroalcoholic and water extracts), complemented by FT-IR/ATR spectroscopy. Significant differences between the five analyzed cultivars were observed. Irwin exhibited the highest antioxidant activity (2.65 ± 0.55 mg TE/g DM in DPPH assay), while Nam Dok Mai demonstrated superior foaming capacity (82.69 ± 7.79 mL). Strong correlations (r > 0.9) between reducing sugars and antioxidant capacity suggest cultivar selection based on sugar content could predict antioxidant potential. FT-IR confirmed the presence of polar phenolic and protein compounds. The results demonstrate that mango leaves offer cultivar-dependent functional and antioxidant attributes relevant to food systems. Their targeted valorization may support sustainable industrial applications and circular bioeconomy strategies, particularly in tropical regions where mango cultivation is widespread. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods and Their By-Products)

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16 pages, 1651 KB

Open AccessArticle

Standardization of Germinated Oat Extracts and Their Neuroprotective Effects Against Aβ_1-42 Induced Cytotoxicity in SH-SY5Y Cells

by Yu-Young Lee, In-Su Na, Jeong-Eun Kim, Jae-Gwang Song, Chae-Eun Han, Hyung-Wook Kim and Soon-Mi Shim

Molecules 2025, 30(15), 3291; https://doi.org/10.3390/molecules30153291 - 6 Aug 2025

Cited by 2 | Viewed by 1443

Abstract

The present study aimed to standardize germinated oat extracts (GOEs) by profiling avenanthramides (AVNs) and phenolic acids and evaluate their neuroprotective effects against Aβ_1-42-induced cytotoxicity in human neuroblastoma (SH-SY5Y) cells. GOEs were standardized to contain 1652.56 ± 3.37 µg/g dry weight (dw) of total AVNs, including 468.52 ± 17.69 µg/g AVN A, 390.33 ± 10.26 µg/g AVN B, and 641.22 ± 13.89 µg/g AVN C, along with 490.03 ± 7.83 µg/g dw of ferulic acid, using a validated analytical method. Treatment with AVN C and GOEs significantly inhibited Aβ_1-42-induced cytotoxicity (p < 0.05). Furthermore, both AVNs and GOEs markedly reduced Aβ_1-42-induced reactive oxygen species (ROS) generation in SH-SY5Y cells, showing significant scavenging activity at concentrations of 25 μg/mL (AVNs) and 50 μg/mL (GOEs) (p < 0.05). RT-PCR analysis revealed that AVNs and GOEs effectively downregulated the expression of inflammation- and apoptosis-related genes triggered by Aβ_1-42 exposure. These findings suggest that GOEs rich in AVNs may serve as a potential functional ingredient for enhancing memory function through the inhibition of neuroinflammation and oxidative stress. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods and Their By-Products)

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Open AccessReview

Classical Food Fermentations as Modern Biotechnological Platforms: Alcoholic, Acetic, Butyric, Lactic and Propionic Pathways and Applications

by Anna Rymuszka and Wiktoria Gorczynska

Molecules 2026, 31(2), 333; https://doi.org/10.3390/molecules31020333 - 19 Jan 2026

Cited by 1 | Viewed by 1559

Abstract

Fermentation remains central to food manufacturing and to the bio-based production of organic acids, solvents, and functional metabolites. This review integrates the biochemical pathways, key microorganisms, and application space of five major industrial fermentations—alcoholic, acetic, butyric, lactic, and propionic. We summarize the principal metabolic routes (EMP/ED glycolysis; oxidative ethanol metabolism; butyrate-forming pathways; and the Wood–Werkman, acrylate, and 1,2-propanediol routes to propionate) and relate them to the dominant microbial groups involved, including yeasts, acetic acid bacteria, lactic acid bacteria, clostridia, and propionibacteria. We highlight how the resulting metabolite spectra—ethanol, acetic acid, butyrate, lactate, propionate, and associated secondary metabolites—underpin product quality and safety in fermented foods and beverages and enable the industrial synthesis of platform chemicals, polymers, and biofuels. Finally, we discuss current challenges and opportunities for sustainable fermentation, including waste stream valorization, process intensification, and the integration of systems biology and metabolic engineering within circular economy frameworks. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods and Their By-Products)

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