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Recent Advances of Natural Products in Food Science
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Recent Advances of Natural Products in Food Science

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

Deadline for manuscript submissions: 31 October 2024 | Viewed by 5921

Special Issue Editors

Dr. Yanping Chen

E-Mail Website
Guest Editor
School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Interests: food flavor; biosensors; flavor chemistry; sensory evaluation
Special Issues, Collections and Topics in MDPI journals
Dr. Yueqi Wang

E-Mail Website
Guest Editor
Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
Interests: seafood fermentation; foodomics; flavor formation mechanism; protein–flavor interactions
Special Issues, Collections and Topics in MDPI journals
Dr. Shipeng Yin

E-Mail Website
Guest Editor Assistant
School of Food Science and Technology, Jiangnan University, Wuxi, China
Interests: natural products; functional foods; biotechnology; food chemistry; food engineering; food processing

Special Issue Information

Dear Colleagues,

In recent years, natural products have attracted a great deal of attention because of their various bioactivities, such as anti-oxidation, anti-bacterial, anti-viral, anti-inflammatory, anti-cancer, and anti-aging activities, among others. In order to study the comprehensive development and utilization of natural products and better improve the healthy development of the food industry, it is necessary to further strengthen the combination of basic theory and practical application, develop functional foods, and promote the progress of food research and technological innovation. Therefore, this Special Issue focuses on the comprehensive development and utilization of natural products and metabolites in the food industry.

The topics of interest mainly include, but are not limited to, the following:

  • Analysis and detection of characteristic flavor substances in food;
  • Sensory characteristics and formation mechanism of food;
  • The acquisition process of natural products as food raw materials (e.g., extraction, isolation and characterization);
  • The influence mechanism of food processing technology on natural products in food;
  • The structural and functional characteristics of natural products in foods and their interaction;
  • High-throughput multi-omics analysis (metabolomics, genomics, transcriptomics, proteomics, etc.) for food quality evaluation;
  • New methods, technologies, and discoveries on the nutrition, flavor, and quality improvement of food.

Through the collection of this Special Issue, we hope to promote the in-depth discussion, exchange and reference of international experience in the innovative field of the food industry.

Dr. Yanping Chen
Dr. Yueqi Wang
Guest Editors

Dr. Shipeng Yin
Guest Editor Assistant

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

  • characteristic flavor substances
  • flavor analysis and detection
  • sensory characteristics
  • natural products
  • functional foods
  • structural characteristics
  • functional characteristics
  • molecular mechanisms

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (4 papers)

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Research

19 pages, 2713 KiB  
Article
Influence of Heat Treatment and Lactic Acid Fermentation on the Physical and Chemical Properties of Pumpkin Juice
by Emilia Janiszewska-Turak, Katarzyna Rybak, Dorota Witrowa-Rajchert, Katarzyna Pobiega, Anna Wierzbicka, Szymon Ossowski, Joanna Sękul, Aniela Kufel, Aneta Wiśniewska, Urszula Trych, Justyna Szczepańska-Stolarczyk, Andrzej Krzykowski and Anna Gramza-Michałowska
Molecules 2024, 29(19), 4519; https://doi.org/10.3390/molecules29194519 - 24 Sep 2024
Abstract
Pumpkin is a highly nutritious plant, rich in valuable nutrients that benefit human health. Due to the high perishability of this fruit, the production of pumpkin juice is a practical way to use it effectively. Recently, fermented vegetable juices have been used as [...] Read more.
Pumpkin is a highly nutritious plant, rich in valuable nutrients that benefit human health. Due to the high perishability of this fruit, the production of pumpkin juice is a practical way to use it effectively. Recently, fermented vegetable juices have been used as a dairy alternative due to their nutritional and potential probiotic properties. This study investigated the fermentation of pumpkin juice using different strains of lactic acid bacteria (LAB), with and without heat treatment. The effects of fermentation on microbial growth, pH, acidity, extract, sugars, carotenoids, polyphenols, and antioxidant properties were analyzed. The heat-treatment process did not greatly impact the dry matter content, pH, acidity, extract, or sugar content. However, it led to a reduction in carotenoid and polyphenol levels. During fermentation, there was a consistent decrease in pH and an increase in total acidity, with no noticeable differences between bacterial strains regarding their influence on these parameters. The study revealed that there were no distinctions between LAB strains in their effects on pH, acidity, and carotenoid content in fermented pumpkin juice. Nonetheless, both L. sakei and L. plantarum proved to be effective in the fermentation process, with L. sakei demonstrating greater adaptability. The expected pH, acidity, and sugar content changes were consistently observed throughout the fermentation process. Overall, results confirm the efficacy of the used Lactobacillus strains in fermenting pumpkin juice and highlight the potential impact of heat treatment on the nutritional composition of the juice. The purpose of thermal processing of pumpkin juice, which is conducted with lactic acid fermentation, is crucial for the food industry. It extends the product’s shelf life, improves its nutritional and taste profiles, and guarantees its microbiological safety. Full article
(This article belongs to the Special Issue Recent Advances of Natural Products in Food Science)
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16 pages, 1116 KiB  
Article
The Impact of Plant Additives on the Quality and Safety of Ostrich Meat Sausages
by Łukasz Woźniak, Izabela Porębska, Olga Świder, Barbara Sokołowska, Justyna Szczepańska-Stolarczyk, Krzysztof Lendzion and Krystian Marszałek
Molecules 2024, 29(13), 3171; https://doi.org/10.3390/molecules29133171 - 3 Jul 2024
Cited by 1 | Viewed by 580
Abstract
Ostrich meat is an interesting alternative to poultry or beef due to its nutritional value. The addition of three plant species (hot peppers, acerola, Schisandra chinesis) was suggested as a method to improve the quality, safety, and consumer acceptance of sausages prepared [...] Read more.
Ostrich meat is an interesting alternative to poultry or beef due to its nutritional value. The addition of three plant species (hot peppers, acerola, Schisandra chinesis) was suggested as a method to improve the quality, safety, and consumer acceptance of sausages prepared from ostrich meat. A series of microbiological and chemical analyses (including, inter alia, content of biogenic amines, heavy metals, and bioactive compounds) of the products as well as their sensory evaluation was performed to verify this claim. The microflora of all sausages was dominated by lactic acid bacteria. The biggest threat to consumers’ health could be connected to the presence of biogenic amines formed through the enzymatic activity of lactic acid bacteria. The sausages with plant additives had better antioxidative and anti-inflammatory properties and lower fat oxidation—these features were correlated with the presence of vitamin C. Sausages with plant additives had a higher acceptability in terms of taste and smell. Full article
(This article belongs to the Special Issue Recent Advances of Natural Products in Food Science)
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15 pages, 851 KiB  
Article
Proso Millet (Panicum miliaceum L.) as Alternative Source of Starch and Phenolic Compounds: A Study on Twenty-Five Worldwide Accessions
by Diletta Balli, Maria Bellumori, Alberto Masoni, Michele Moretta, Enrico Palchetti, Bruno Bertaccini, Nadia Mulinacci and Marzia Innocenti
Molecules 2023, 28(17), 6339; https://doi.org/10.3390/molecules28176339 - 30 Aug 2023
Cited by 3 | Viewed by 1677
Abstract
Proso millet has been proposed as an effective anti-diabetic food thanks to the combined action of polyphenols and starch. This study aimed to characterize the chemical composition of twenty-five accessions, in order to enhance this cereal as an alternative to available starch for [...] Read more.
Proso millet has been proposed as an effective anti-diabetic food thanks to the combined action of polyphenols and starch. This study aimed to characterize the chemical composition of twenty-five accessions, in order to enhance this cereal as an alternative to available starch for food applications or to propose new food ingredients with health benefits. Proso millet contained a high percentage of starch, reaching values of 58.51%. The amylose content showed high variability, with values ranging from 1.36 to 42.70%, and significantly higher values were recorded for the white accessions than for the colored ones. High-resistant starch content (13.41–26.07%) was also found. The HPLC-MS analysis showed the same phenolic pattern in all the samples. Cinnamic acids are the most abundant compounds and significant differences in their total content were found (0.69 to 1.35 mg/g DW), while flavonoids were only detected in trace amounts. Statistical results showed significantly higher antiradical activity in the colored accessions than in the white ones. Full article
(This article belongs to the Special Issue Recent Advances of Natural Products in Food Science)
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13 pages, 10614 KiB  
Article
Quantitative Proteomic Analysis Reveals the Mechanisms of Sinapine Alleviate Macrophage Foaming
by Aiyang Liu, Bin Liao, Shipeng Yin, Zhan Ye, Mengxue He, Xue Li, Yuanfa Liu and Yongjiang Xu
Molecules 2023, 28(5), 2012; https://doi.org/10.3390/molecules28052012 - 21 Feb 2023
Cited by 4 | Viewed by 1716
Abstract
Rapeseed polyphenols have cardiovascular protective effects. Sinapine, one main rapeseed polyphenol, possesses antioxidative, anti-inflammatory, and antitumor properties. However, no research has been published about the role of sinapine in alleviating macrophage foaming. This study aimed to reveal the macrophage foaming alleviation mechanism of [...] Read more.
Rapeseed polyphenols have cardiovascular protective effects. Sinapine, one main rapeseed polyphenol, possesses antioxidative, anti-inflammatory, and antitumor properties. However, no research has been published about the role of sinapine in alleviating macrophage foaming. This study aimed to reveal the macrophage foaming alleviation mechanism of sinapine by applying quantitative proteomics and bioinformatics analyses. A new approach was developed to retrieve sinapine from rapeseed meals by using hot-alcohol-reflux-assisted sonication combined with anti-solvent precipitation. The sinapine yield of the new approach was significantly higher than in traditional methods. Proteomics was performed to investigate the effects of sinapine on foam cells, and it showed that sinapine can alleviate foam cell formation. Moreover, sinapine suppressed CD36 expression, enhanced the CDC42 expression, and activated the JAK2 and the STAT3 in the foam cells. These findings suggest that the action of sinapine on foam cells inhibits cholesterol uptake, activates cholesterol efflux, and converts macrophages from pro-inflammatory M1 to anti-inflammatory M2. This study confirms the abundance of sinapine in rapeseed oil by-products and elucidates the biochemical mechanisms of sinapine that alleviates macrophage foaming, which may provide new perspectives for reprocessing rapeseed oil by-products. Full article
(This article belongs to the Special Issue Recent Advances of Natural Products in Food Science)
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