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Active Ingredients in Functional Foods and Their Impact on Health, 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 November 2026 | Viewed by 10913

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Dr. Anna Puścion-Jakubik

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Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland
Interests: dietary supplements; pharmacy; food quality assessment; nutrition assessment
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Special Issue Information

Dear Colleagues,

In recent years, the exploration of active ingredients in functional foods and their impact on health has emerged as a dynamic and critical area of research. This interdisciplinary field delves into the bioactive components of various foods, ranging from traditional staples to modern dietary innovations, with a focus on elucidating their physiological effects and potential health benefits.

Researchers in this domain investigate the multifaceted roles of active ingredients, such as polyphenols, flavonoids, omega-3 fatty acids, probiotics, and other bioactive compounds found in foods. The study encompasses their mechanisms of action, bioavailability, and the intricate interplay between these components and the human body.

The health implications of these active ingredients are diverse, spanning preventive and therapeutic aspects. Studies explore their anti-inflammatory, antioxidant, antimicrobial, and immune-modulating properties, offering potential avenues for combating chronic diseases, enhancing overall well-being, and supporting personalized nutrition approaches.

This Special Issue aims to gather cutting-edge research that unravels the complexities of active ingredients in functional foods. It welcomes contributions elucidating the molecular mechanisms behind their health effects, innovative methods for extraction and analysis, and therapeutic potentials. Furthermore, the interrelation between active ingredients, and health outcomes is a key area of interest.

Researchers and practitioners from various disciplines, including food chemistry, pharmacology, and medicine, are invited to contribute their insights, fostering a comprehensive understanding of how active ingredients in functional foods can positively impact human health.

Dr. Anna Puścion-Jakubik
Guest Editor

Manuscript Submission Information

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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-anonymized 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
active ingredients
bioactive compounds
health impact
nutraceuticals
dietary patterns
personalized nutrition

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Active Ingredients in Functional Foods and Their Impact on Health in Molecules (6 articles)

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Research

15 pages, 2765 KB

Open AccessArticle

Bioactive Compounds and Related Food-Medicine Homology Potential of Prinsepia utilis Seed Oil

by Changran Li, Ruyi He, Xiaoya Yin, Angkhana Inta, Maroof Ali, Lu Gao, Ruyu Yao and Lixin Yang

Molecules 2026, 31(10), 1700; https://doi.org/10.3390/molecules31101700 - 17 May 2026

Viewed by 653

Abstract

The seed oil of Prinsepia utilis is a traditional food-medicine homology used by the Naxi people in Yunnan Province of the Himalayan region. This study explored the potential applications of food-medicine homology in health and wellness. Using untargeted metabolomics, we compared the metabolite profiles of the subcritical extraction method (edible oil as crude oil) (CO) and its improved processing method (medicinal oil as refined oil) (RO) extracted from P. utilis seeds by UPLC–QTOF MS/MS and evaluated their in vivo and in vitro activities. We screened 14 discriminatory metabolites and performed their tentative annotation, including fatty acids, terpenoids, steroids, and quinones. Furthermore, we quantified 12 bioactive compounds in CO samples via targeted chromatographic analysis, which support the promising food-medicine homology applications of the oil. RO exhibited potent antioxidant activity (DPPH radical scavenging rate of 79.7%, representing 65.7% increase over CO), with an ABTS⁺ radical scavenging rate of 95.8% (77.1% improvement over CO). The hyaluronidase inhibition rate for RO was 43.4%, whilst that for CO was 30.8%; the elastase inhibition rate for RO was 69.8%, whilst that for CO was 59.8%, and promoted zebrafish fin regeneration by 15% at 3% concentration. Our results validated the seed oil of P. utilis as a traditional food and its antioxidants, anti-aging, demonstrating that the CO processing method is able to meet with medicine and food homology in health, and the RO processing method may satisfy skin care function. These findings highlight the potential applications of P. utilis seed oil for food-medicine homology in health and wellness properties. Full article

(This article belongs to the Special Issue Active Ingredients in Functional Foods and Their Impact on Health, 2nd Edition)

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27 pages, 5441 KB

Open AccessArticle

Comparative Analysis of Schisandra Fruit Extracts and Polysaccharides from Different Origins: Chemical Composition and Prebiotic and Antimicrobial Activity

by Lili Fu, Tomasz Ruman, Joanna Niziol, Zhuo Zhang, Hongfei Zhao, Bolin Zhang, Aleksandra Owczarek-Januszkiewicz, Monika A. Olszewska, Justyna Rosicka-Kaczmarek and Adriana Nowak

Molecules 2026, 31(4), 641; https://doi.org/10.3390/molecules31040641 - 12 Feb 2026

Viewed by 1145

Abstract

Schisandra is a plant whose fruit possesses high biological potential and beneficial health effects. The pharmacological properties of Schisandra are attributed to its bioactive components, primarily polyphenols and polysaccharides. This study aimed to obtain Schisandra fruit extracts (SCE) from different locations in China and Poland, as well as Schisandra polysaccharides (SPO), and to compare their chemical composition and selected biological activities. The prebiotic and antibacterial effects of SCE and SPO on lactic acid bacteria (LAB), human and foodborne pathogens, and gut microbiota were investigated. The chemical composition of the three Chinese SCE was similar, whereas SCE from Poland (SCE-PL) differed. The main bioactive compounds differentiating the Chinese SCE were quercetin, isorhamnetin, and nicotiflorin, while gamma-tocopherol and mevalonic acid distinguished SCE-PL, as indicated through LC-QTOF-MS/MS metabolomic profiling. All SCE and SPO promoted the growth of LAB strains, confirming their prebiotic potential and ability to serve as effective carbon sources for LAB. Additionally, all SCE inhibited the growth of certain pathogens, with S. chinensis extract from China showing the strongest activity, whereas SPO did not exhibit such activity. Variations in chemical composition among SCE and SPO contribute to differences in their prebiotic and antimicrobial activity, highlighting the importance of species and geographical origin in determining their functional properties. Full article

(This article belongs to the Special Issue Active Ingredients in Functional Foods and Their Impact on Health, 2nd Edition)

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19 pages, 545 KB

Open AccessArticle

Chemical Composition, Nutritional Profile, and Bioactive Properties of Diplotaxis tenuifolia, a Health-Promoting Food

by Sandrine Ressurreição, Lígia Salgueiro and Artur Figueirinha

Molecules 2026, 31(3), 417; https://doi.org/10.3390/molecules31030417 - 26 Jan 2026

Cited by 1 | Viewed by 1050

Abstract

Diplotaxis tenuifolia (Brassicaceae), valued for its culinary use and bioactive potential, has not yet been comprehensively characterized in terms of its chemical composition and biological properties. This study investigated the nutritional profile, phytochemical composition, and antioxidant activity of D. tenuifolia cultivated in Portugal. The leaves contain substantial levels of essential minerals, particularly calcium, potassium, magnesium, iron, manganese, and chromium, while heavy metal levels were below regulatory safety limits. The nutritional profile also revealed high dietary fiber content, enriched glutamic and aspartic acids in the protein fraction, and α-linolenic acid as the predominant fatty acid. Phenolic compounds were most efficiently extracted by boiling them in 80% methanol, yielding the highest total phenolic (125.41 mg gallic acid equivalents g⁻¹) and flavonoid contents (3.72 mg quercetin equivalents g⁻¹). HPLC-PDA-ESI-MSⁿ analysis enabled the detailed characterization of phenolic acids, flavonol glycosides, and glucosinolates, highlighting the first report of sulfoglucobrassicin in D. tenuifolia. Additionally, 6-methylsulfonyl-3-oxohexyl-glucosinolate, proline, pipecolic acid, glucaric acid, eicosanoic acid, 9,10,12,13-tetrahydroxy-octadecanoic acid (sativic acid) and 9,12,13-trihydroxyoctadec-10-enoic acid were described for the first time in this species. The extract exhibited also antioxidant activity, with ABTS IC₅₀ 57.54 ± 0.18 µg mL⁻¹, DPPH IC₅₀ 302.73 ± 2.36 µg mL⁻¹, and FRAP 752.71 ± 4.59 µmol eq. Fe(II) g⁻¹. These findings establish D. tenuifolia as a nutritionally rich plant and a promising source of natural antioxidants for nutraceutical and pharmaceutical applications. Full article

(This article belongs to the Special Issue Active Ingredients in Functional Foods and Their Impact on Health, 2nd Edition)

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24 pages, 1317 KB

Open AccessArticle

Bio-Accessibility of Phenolic Compounds from Green Banana-Fortified Bread During Simulated Digestion and Colonic Fermentation

by Yasmeen M. Bashmil, Frank R. Dunshea, Rudi Appels and Hafiz A. R. Suleria

Molecules 2025, 30(18), 3743; https://doi.org/10.3390/molecules30183743 - 15 Sep 2025

Cited by 5 | Viewed by 2158

Abstract

Functional foods are gaining heightened popularity in diet modifications. Green bananas contain a significant quantity of resistant starch, dietary fibre, and phytochemicals that demonstrate strong antioxidant properties, particularly due to the high concentration of polyphenols. The community demand for incorporating these essential components into food products, such as bread, has increased. Therefore, the aim of this study was to evaluate the differences in the content and bio-accessibility of phenolic compounds in bread enriched with 5, 10, and 15% of Australian green banana powder (GBF) from (Cavendish “Musa acuminata”, Ladyfinger “Musa paradisiaca L.”, and Ducasse “Musa balbisiana”), as well as their antioxidant capabilities and the generation of short-chain fatty acids (SCFAs) after in vitro gastrointestinal digestion and colonic fermentation. The 15% Cavendish bread exhibited significant TPC and TFC at 1.31 mg GAE/g and 0.05 mg QE/g, respectively, along with substantial antioxidant activity (DPPH, 0.40 mg TE/g), observed following stomach and intestinal phases. However, the 15% Ladyfinger bread exhibited the highest TTC following the stomach digestion, with 17.4 mg CE/g. The bio-accessibility of most phenolic components from 10% GBF-bread was elevated following the gastric and intestinal phases. Nonetheless, a substantial total phenolic content (50.3% in Ladyfinger bread) was still observable in the residue during colonic fermentation. The highest SCFAs production occurred in Cavendish and Ducasse bread after 24 h of fermentation. Overall, the consumption of GBF bread can positively influence intestinal health and provide antioxidant properties, facilitating future advancements in the creation of nutrient-dense and health-enhancing bakery products. Full article

(This article belongs to the Special Issue Active Ingredients in Functional Foods and Their Impact on Health, 2nd Edition)

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24 pages, 18761 KB

Open AccessArticle

The Influence of Recipe Modification and the Technological Method on the Properties of Multigrain Snack Bars

by Hanna Kowalska, Ewelina Masiarz, Elżbieta Hać-Szymańczuk, Anna Żbikowska, Agata Marzec, Agnieszka Salamon, Mariola Kozłowska, Anna Ignaczak, Małgorzata Chobot, Wioletta Sobocińska and Jolanta Kowalska

Molecules 2025, 30(15), 3160; https://doi.org/10.3390/molecules30153160 - 29 Jul 2025

Cited by 3 | Viewed by 2628

Abstract

This study aimed to assess the use of selected raw materials, such as whole-grain oat flakes, pumpkin seeds, sunflower seeds, and flaxseeds, to obtain bars using baking and drying methods. Modifying the bars’ composition involved selecting the fibre preparation, replacing water with NFC juice, and using fresh apple juice and apple pomace. The Psyllium fibre preparation, also in the form of a mixture with apple fibre, was the most useful in dough cohesion and the quality of the bars. Baked bars were characterised by higher sensory quality than those obtained by drying. Microwave–convection drying was a good alternative to baking, primarily due to the lower temperature resulting in a lower acrylamide content and comparable product quality. The basic grain ingredients and fibre preparations mainly shaped the nutritional and energy value and the sensory and microbiological quality. Modifying the recipe using NFC or fresh juice and apple pomace allowed the bars to develop new properties and quality characteristics. The use of NFC juices resulted in a reduction in the pH of the bars, which is associated with a higher microbiological quality of the bars. All bars had low acrylamide content, significantly lower than the permissible level. Using fresh pomace or fibre preparations made from by-products is a possibility to increase the fibre content in the bars and a method of managing by-products. Full article

(This article belongs to the Special Issue Active Ingredients in Functional Foods and Their Impact on Health, 2nd Edition)

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25 pages, 17345 KB

Open AccessArticle

The Influence of Osmotic Treatment, Edible Coatings Application, and Reduced Pressure on Microwave–Vacuum-Dried Carrot Properties

by Anna Ignaczak, Łukasz Woźniak, Agata Marzec, Jolanta Kowalska, Małgorzata Chobot and Hanna Kowalska

Molecules 2025, 30(9), 1877; https://doi.org/10.3390/molecules30091877 - 23 Apr 2025

Cited by 7 | Viewed by 2428

Abstract

The study investigated the effect of osmotic treatment, edible coatings, and reduced pressure on the quality of carrots dried by the microwave–vacuum method (MVD) at 3.5 or 6.5 kPa and microwave power of 250 W. Initial osmotic enrichment (OE) of carrots was carried out in chokeberry NFC juice, and osmotic dehydration (OD) in chokeberry juice concentrate. Coatings were prepared using sodium alginate or citrus pectin solutions of 1.0 or 1.5%. Osmotic treatment, and then drying pressure, had the greatest effect on increasing the dry matter (DM), total phenolic content (TPC), and color changes, but also on decreasing the water activity (AW) of dried carrot. The highest DM (average 98.7%) and the lowest AW (average 0.25) were obtained in OE carrots and dried at 3.5 kPa. Drying carrots, combined with osmotic treatment and coating, increased TPC by 13-fold, from 225 in fresh to 3229 mg GAE/100 g d.m. in dried carrots. Osmotic treatment did not affect the antioxidant activity of DPPH•, but OD significantly increased ABTS•+ compared to the raw material. Coatings had a smaller effect on color changes and antioxidant activity (DPPH• and ABTS•+) and no significant impact on DM and AW. The color changes of the control and coated samples were an increase in color lightness, redness, yellowness, and saturation (vividness), and those subjected to osmotic treatment showed a decrease in these parameters. The lower AW of dried carrots positively affected higher hardness. All samples were sensory accepted, including color, texture, and smell, especially after OD in chokeberry juice concentrate, while crunchiness was the lowest (five out of nine points). Full article

(This article belongs to the Special Issue Active Ingredients in Functional Foods and Their Impact on Health, 2nd Edition)

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