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Bioactive Compounds from Functional Foods, 2nd Edition

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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: 30 June 2025 | Viewed by 13020

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Dr. Michał Halagarda

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Department of Food Product Quality, Cracow University of Economics, Sienkiewicza 5, 30-033 Kraków, Poland
Interests: traditional, regional and organic foods; bioactive compounds in foods; enriched bakery products; food product development; food quality; food authentication
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Prof. Dr. Sascha Rohn

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Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Gustav-Meyer-Allee 25, D-13355 Berlin, Germany
Interests: food proteins; secondary plant metabolites; compound stability and interactions
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Dear Colleagues,

Functional foods are still gaining widespread consumer interest, mainly due to their beneficial effects on humans. Their actions are primarily connected with the content of bioactive compounds. These compounds are mainly plant secondary metabolites (e.g., flavonoids, carotenoids, and phenolic acids) utilized in recipes as pan extracts or sometimes as pure compounds. However, primary plant metabolites and sometimes compounds from animal sources (e.g., selected peptides, vitamins, minerals, and fatty acids), as well as compounds from other sources such as single cells (e.g., yeasts, bacteria, and algae) can be considered functional ingredients. Biologically active compounds demonstrate various positive physiological and immunological functions. Some act as antioxidant agents and thus can diminish the risk of various diseases, including cancer. Others stimulate defense mechanisms, prevent widespread damage, or enhance cell repair. One of the limitations of the application of functional ingredients is their stability, but other main challenges include finding optimal concentrations and recipes.

This Special Issue of Molecules aims to bring together the latest knowledge, ideas, considerations, and overviews on bioactive compounds that can be found in functional foods. We will highly appreciate contributions related to the identification and roles of bioactive functional food constituents, as well as all aspects of the challenges mentioned above. Original research and review articles on the enhancement of foods with functional, biologically active ingredients are also welcome.

Dr. Michał Halagarda
Prof. Dr. Sascha Rohn
Guest Editors

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Keywords

functional foods
biological activities
secondary metabolites
phytonutrients
nutraceuticals
new foods and formulations
bioactive potential
functional characterization
isolation of bioactives

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Bioactive Compounds from Functional Foods in Molecules (14 articles)

Published Papers (8 papers)

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Research

Jump to: Review

15 pages, 525 KiB

Open AccessArticle

Whey Protein Enzymatic Breakdown: Synthesis, Analysis, and Discovery of New Biologically Active Peptides in Papain-Derived Hydrolysates

by Michał Czelej, Katarzyna Garbacz, Tomasz Czernecki, Kamila Rachwał, Jacek Wawrzykowski and Adam Waśko

Molecules 2025, 30(7), 1451; https://doi.org/10.3390/molecules30071451 - 25 Mar 2025

Viewed by 641

Abstract

Bioactive peptides derived from milk proteins offer promising potential that can be unlocked through hydrolysis. Enzymatic hydrolysis is particularly noteworthy because of its mild conditions and its efficacy in producing peptides with various biological activities. This study focused on creating whey protein hydrolysates using three enzymes: pepsin, trypsin, and papain. The degree of hydrolysis and the antioxidant properties of the resulting peptides were evaluated, and papain demonstrated the highest degree of hydrolysis, leading to its selection for further investigation. LC-MS was employed to identify peptide sequences from the papain-derived hydrolysate, resulting in the identification of 107 distinct peptide sequences These peptides were predicted to exhibit a range of potential biological activities, including antihypertensive, antidiabetic, antioxidant, antimicrobial, and immunomodulatory effects, as well as roles in regulating glucose homeostasis, maintaining cardiovascular health, and supporting overall metabolic function. In vitro tests revealed the significant antioxidant and antibacterial properties of the hydrolysate, confirming the potential of papain-derived peptides for use in functional food and pharmaceutical applications. The novelty of this study lies in the identification of novel peptides with promising biological activities. Additional in vitro and in vivo studies are required to fully elucidate the health benefits of these peptides. Full article

(This article belongs to the Special Issue Bioactive Compounds from Functional Foods, 2nd Edition)

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17 pages, 645 KiB

Open AccessArticle

Effect of Frying Temperature on Lipid Binding, Fatty Acid Composition, and Nutritional Quality of Fish Crackers Prepared from Carp (Ciprinus carpio L.) and Tapioca Starch (Manihot esculentus)

by Grzegorz Tokarczyk, Grzegorz Bienkiewicz, Patrycja Biernacka, Sylwia Przybylska, Wojciech Sawicki and Małgorzata Tabaszewska

Molecules 2025, 30(5), 1139; https://doi.org/10.3390/molecules30051139 - 3 Mar 2025

Viewed by 713

Abstract

Background: The growing consumption of snack foods such as chips driving demand for healthier, more nutritious alternatives. This study investigated the effect of frying temperature on oil absorption, oil binding capacity, and fatty acid composition of fish-based snacks made from a 1:1 ratio of tapioca starch and carp meat obtained after the separation of the remains of its industrial filleting. Methods: The snacks were deep-fried at 160 °C, 170 °C, and 180 °C, and analyzed for expansion, oil absorption, oil binding capacity, fatty acid profiles, and nutritional indices. Oxidation levels and free fatty acids were also measured, ensuring compliance with legal limits. Results: Deep-frying at 180 °C resulted in significantly higher snack expansion (95.20%) than the 50% expansion observed at 160 °C and 170 °C. However, snacks deep-fried at 180 °C absorbed the most oil (29.07%) and exhibited the lowest oil binding capacity (8.84%), whereas deep-frying at 160 °C and 170 °C led to oil binding capacities of 15.83% and 18.58%, respectively. Fatty acid profiles also showed temperature-dependent changes, with increased oil absorption reducing omega-3 to omega-6 ratios. Importantly, deep-frying for 45 s at all temperatures did not lead to excessive oxidation or free fatty acid levels beyond regulatory thresholds. Nutritional indices of the deep-fried product were comparable to those of vegetable oils, while before deep-frying, they resembled those of seafood products like shellfish and seaweed. Conclusions: While higher frying temperatures improve the texture and expansion of fish-based snacks, they also increase oil absorption and reduce oil binding. Based on these findings, deep-frying at 180 °C was suggested as the optimal condition to balance product texture, oil absorption, and nutritional quality, making the snacks a healthier alternative to conventional deep-fried products. Full article

(This article belongs to the Special Issue Bioactive Compounds from Functional Foods, 2nd Edition)

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10 pages, 407 KiB

Open AccessArticle

Impact of Cooking Techniques on the Dietary Fiber Profile in Selected Cruciferous Vegetables

by Karolina Nowak, Sascha Rohn and Michał Halagarda

Molecules 2025, 30(3), 590; https://doi.org/10.3390/molecules30030590 - 27 Jan 2025

Cited by 1 | Viewed by 1337

Abstract

Cruciferous vegetables of the plant order Brassicales are an attractive dietary component and a valuable source of fiber. However, the nutritional–physiological properties are different when comparing soluble and insoluble fibers. Another significant impact is the transformation of fibers by different influencing factors during food preparation. Cruciferous vegetables, especially, are dominantly processed to soften the matrix. As a result, during cooking, the polysaccharides are dissolved, swelled, or degraded to a certain extent, influencing the composition and the nutritional–physiological properties. The aim of the present study was to analyze the impact of different cooking procedures on changes in the dietary fiber content profile of three different plants: white cauliflower (Brassica oleracea L. var. botrytis), broccoli (B. oleracea L. var. italica), and Brussels sprouts (B. oleracea L. var. gemmifera). The sample material was subjected to direct (“in the water”) and steam cooking. The dietary fiber content and the content of its fractions were determined using an enzymatic analysis method. The results of the research show that the cooking process had a significant influence on the content of dietary fiber fractions in cruciferous vegetables. The concentration of insoluble dietary fiber decreased, whereas the content of soluble dietary fiber increased. When considering the average influence of each process, both steam cooking and direct cooking had a similar impact on changes in the concentrations of dietary fiber fractions. It can therefore be concluded that, when considering dietary fiber content, both processes can be equally well chosen as a thermal treatment for cruciferous vegetables. Full article

(This article belongs to the Special Issue Bioactive Compounds from Functional Foods, 2nd Edition)

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12 pages, 2622 KiB

Open AccessArticle

In Vitro Multi-Bioactive Potential of Enzymatic Hydrolysis of a Non-Toxic Jatropha curcas Cake Protein Isolate

by Olloqui Enrique Javier, González-Rodríguez Maurilio Alejandro, Contreras-López Elizabeth, Pérez-Flores Jesús Guadalupe, Pérez-Escalante Emmanuel, Moreno-Seceña Juan Carlos and Martínez-Carrera Daniel

Molecules 2024, 29(13), 3088; https://doi.org/10.3390/molecules29133088 - 28 Jun 2024

Viewed by 1154

Abstract

The Jatropha curcas cake, a protein-rich by-product of biofuel production, was the subject of our study. We identified and quantified the ACE inhibitory, antioxidant, and antidiabetic activities of bioactive peptides from a Jatropha curcas L. var Sevangel protein isolate. The protein isolate (20.44% recovered dry matter, 38.75% protein content, and 34.98% protein yield) was subjected to two enzyme systems for hydrolysis: alcalase (PEJA) and flavourzyme (PEJF), recording every 2 h until 8 h had passed. The highest proteolytic capacity in PEJA was reached at 2 h (4041.38 ± 50.89), while in PEJF, it was reached at 6 h (3435.16 ± 59.31). Gel electrophoresis of the PEJA and PEJF samples showed bands corresponding to peptides smaller than 10 kDa in both systems studied. The highest values for the antioxidant capacity (DPPH) were obtained at 4 h for PEJA (56.17 ± 1.14), while they were obtained at 6 h for PEJF (26.64 ± 0.52). The highest values for the antihypertensive capacity were recorded at 6 h (86.46 ± 1.85) in PEJF. The highest antidiabetic capacity obtained for PEJA and PEJF was observed at 6 h, 68.86 ± 8.27 and 52.75 ± 2.23, respectively. This is the first report of their antidiabetic activity. Notably, alcalase hydrolysate outperformed flavourzyme hydrolysate and the cereals reported in other studies, confirming its better multi-bioactivity. Full article

(This article belongs to the Special Issue Bioactive Compounds from Functional Foods, 2nd Edition)

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13 pages, 894 KiB

Open AccessArticle

Quantification of Trimethylamine-N-Oxide and Trimethylamine in Fish Oils for Human Consumption

by Dominik Dörfel, Sascha Rohn and Eckard Jantzen

Molecules 2024, 29(6), 1339; https://doi.org/10.3390/molecules29061339 - 17 Mar 2024

Cited by 3 | Viewed by 2591

Abstract

Supplementing fish oil is one of the strategies to reduce the risk of cardiovascular disease, the leading cause of death around the world. Contradictorily, fish oil may also contain trimethylamine-N-oxide, a recently emerged risk factor for cardiovascular disease, as well as one of its precursors, trimethylamine. A method suitable for routine quantification of trimethylamine-N-oxide and trimethylamine in fish oil with a quick and easy liquid extraction without derivatization has been developed. Liquid chromatography with tandem mass spectrometry detection was employed along with a zwitterionic hydrophilic interaction liquid chromatography column and a gradient elution with eluents containing 50 mmol/L of ammonium formate. An internal standard (triethylamine) was used for quantification by mass spectrometry with an external calibration. The assay proved high linearity in the ranges of 10 to 100 ng/mL and 100 to 1000 ng/mL for trimethylamine-N-oxide and trimethylamine, respectively. The lowest limit of quantification was determined to be 100 µg/kg for trimethylamine and 10 µg/kg for trimethylamine-N-oxide, with the limit of detection at 5 µg/kg and 0.25 µg/kg, respectively. Accuracy ranged from 106–119%. Precision was below 7% the relative standard deviation for both analytes. The method was successfully applied for the determination of trimethylamine-N-oxide and trimethylamine contents in nine commercially available liquid fish oils and three commercially available fish oil capsules, showing that trimethylamine and trimethylamine-N-oxide are not present in highly refined fish oils. Full article

(This article belongs to the Special Issue Bioactive Compounds from Functional Foods, 2nd Edition)

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Review

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34 pages, 13159 KiB

Open AccessReview

A Review of Phytochemical and Pharmacological Studies on Galium verum L., Rubiaceae

by Margarita Koleva Petkova, Neli Hristova Grozeva, Milena Tankova Tzanova and Mima Hristova Todorova

Molecules 2025, 30(8), 1856; https://doi.org/10.3390/molecules30081856 - 21 Apr 2025

Viewed by 389

Abstract

Galium verum (Yellow Bedstraw) is a rhizomatous perennial herb belonging to the Rubiaceae family. It is native to Eurasia and Africa but has also been introduced to southern Canada and the northern U.S. Widely used in traditional medicine, G. verum has been recognized for its diuretic, anti-inflammatory, antimicrobial, analgesic, and anticancer properties. Phytochemical studies have shown that the plant is rich in significant bioactive compounds, such as flavonoids, phenolic acids, iridoids, anthraquinones, phytosterols, coumarins, and tannins. Research suggests that G. verum exhibits strong antioxidant activity, protecting cells from oxidative stress and inflammation. Its antimicrobial potential has been demonstrated against various bacterial and fungal pathogens, supporting its traditional use in wound healing and infection treatment. Moreover, modern studies indicate its cytotoxic effects on cancer cells, suggesting potential applications in oncology. Additionally, its hepatoprotective and neuroprotective properties highlight its promise for treating metabolic and neurodegenerative disorders. Despite its well-known therapeutic potential, further studies are required to fully clarify its mechanisms of action and ensure its safety for medicinal use. Given the variety of bioactive compounds found in G. verum and their pharmacological benefits, this review emphasizes the importance of this species as a valuable medicinal plant, encouraging further scientific research for its application in pharmacology. Full article

(This article belongs to the Special Issue Bioactive Compounds from Functional Foods, 2nd Edition)

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28 pages, 1266 KiB

Open AccessReview

The Role of Wolfiporia cocos (F. A. Wolf) Ryvarden and Gilb. Polysaccharides in Regulating the Gut Microbiota and Its Health Benefits

by Yong Lai, Xin Lan, Zhicheng Chen, Guanhua Lou, Ying Li, Chang Liu, Jianan Feng, Xi Li and Yu Wang

Molecules 2025, 30(6), 1193; https://doi.org/10.3390/molecules30061193 - 7 Mar 2025

Viewed by 681

Abstract

Wolfiporia cocos (F. A. Wolf) Ryvarden and Gilb. is a widely used herb in China, belonging to the large fungi of the family Polyporaceae. P. cocos; it consists of a variety of biologically active ingredients such as polysaccharides, triterpenes, and sterols, and is considered a treasure in traditional Chinese medicine (TCM). Notably, P. cocos polysaccharides, as the most prominent constituent, are of interest for their superior anti-obesity, anti-tumor, anti-inflammatory, antioxidant, and immunomodulatory activities. P. cocos polysaccharides can be divided into water-soluble polysaccharides and water-insoluble polysaccharides, which may contribute to their diverse biological functions. Numerous scholars have focused on the extraction process, structural identification, and classical pharmacological pathways of P. cocos polysaccharides, but there are few systematic reviews on P. cocos polysaccharides regulating the gut microbiota. Natural products and their active ingredients are closely related to intestinal health, and further exploration of these mechanisms is warranted. This review summarizes the recent cases of P. cocos polysaccharides regulating the gut microbiota to promote health and discusses their relationship with bioactive functions. It aims to provide a basis for exploring the new mechanisms of P. cocos polysaccharides in promoting intestinal health and offers a new vision for the further development of functional products. Full article

(This article belongs to the Special Issue Bioactive Compounds from Functional Foods, 2nd Edition)

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28 pages, 2050 KiB

Open AccessReview

Molecular Mechanisms Linking Omega-3 Fatty Acids and the Gut–Brain Axis

by Anna Zinkow, Wojciech Grodzicki, Malwina Czerwińska and Katarzyna Dziendzikowska

Molecules 2025, 30(1), 71; https://doi.org/10.3390/molecules30010071 - 28 Dec 2024

Viewed by 4308

Abstract

The gut–brain axis (GBA) is a complex communication network connecting the gastrointestinal tract (GIT) and the central nervous system (CNS) through neuronal, endocrine, metabolic, and immune pathways. Omega-3 (n-3) fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are crucial food components that may modulate the function of this axis through molecular mechanisms. Derived mainly from marine sources, these long-chain polyunsaturated fatty acids are integral to cell membrane structure, enhancing fluidity and influencing neurotransmitter function and signal transduction. Additionally, n-3 fatty acids modulate inflammation by altering eicosanoid production, reducing proinflammatory cytokines, and promoting anti-inflammatory mediators. These actions help preserve the integrity of cellular barriers like the intestinal and blood–brain barriers. In the CNS, EPA and DHA support neurogenesis, synaptic plasticity, and neurotransmission, improving cognitive functions. They also regulate the hypothalamic–pituitary–adrenal (HPA) axis by reducing excessive cortisol production, associated with stress responses and mental health disorders. Furthermore, n-3 fatty acids influence the composition and function of the gut microbiota, promoting beneficial bacterial populations abundance that contribute to gut health and improve systemic immunity. Their multifaceted roles within the GBA underscore their significance in maintaining homeostasis and supporting mental well-being. Full article

(This article belongs to the Special Issue Bioactive Compounds from Functional Foods, 2nd Edition)

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