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Analyses and Applications of Phenolic Compounds in Food—2nd Edition
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Analyses and Applications of Phenolic Compounds in Food—2nd Edition

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

Deadline for manuscript submissions: 31 July 2025 | Viewed by 6053

Special Issue Editors

Prof. Dr. Monica Rosa Loizzo

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Guest Editor
Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, CS, Italy
Interests: food science technology; bioactives from food by-products; evaluation of shelf-life; development of functional foods
Special Issues, Collections and Topics in MDPI journals
Dr. Ana Teresa Sanches-Silva

E-Mail Website
Guest Editor
Pharmacy Faculty, University of Coimbra, Coimbra, Portugal
Interests: sustainable food packaging; active food packaging; chromatography; mass spectrometry; extracts from food by-products; food Contaminants; food bioactives
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Oscar Núñez

E-Mail Website
Guest Editor
1. Department of Chemical Engineering and Analytical Chemistry, Faculty of Chemistry, University of Barcelona, Martí i Franquès 1-11, E-08028 Barcelona, Spain
2. Research Institute in Food Nutrition and Food Safety, Universitat de Barcelona, Av. Prat de la Riba 171, Edifici Recerca (Gaudí), E-08921 Santa Coloma de Gramenet, Spain
Interests: food authentication; food characterization; food classification; food fraud identification; secondary metabolites; polyphenols; foodomics; bioactive compounds; liquid chromatography; mass spectrometry; high resolution mass spectrometry; ambient mass spectrometry; capillary electrophoresis; chemometrics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Phenolic compounds are well known for their antioxidant and free-radical-scavenging abilities, as well as their different health properties, including anti-inflammatory, antitumor, and hypoglycaemic properties, among others. Due to these countless positive effects on human health, researchers have intensified their study with the aim of discovering food matrices rich in this class of phytochemicals or agro-industrial residues that can be used as sources of phenols. Moreover, different kinds of products can be functionalized with this class of phytochemicals. Indeed, phenolic compounds have been extensively investigated for their possible applications in the food industry for improving the shelf life of perishable products. In fact, phenols are also able to exert antimicrobial activities, through their capacity to slow the microbial invasion in some products and avoid the putrefaction of others, mainly in fruits and vegetables. For this reason, several bio-based and synthetic polymers are being functionalized with phenolic compounds to prolong shelf life when used directly in contact with the food matrix through combined strategies. However, in food applications, phenolic compounds could be influenced by other food components, processing, and storage conditions. The use of phenolic compounds from natural sources in food is an interesting opportunity for the application and exploitation of their biological activities and allows the production of food without synthetic additives for consumers. This is because the current concern about the impact of food on health is that it influences consumer choices of food based on its formulation. In addition, the distribution and content of phenolic compounds in plant-based food products depend on multiple parameters, such as geographical areas, variety, and manufacturing practices. Thus, the contents of phenolics can be exploited as a source of analytical data to establish product classification and solve authenticity issues. Several analytical techniques have been developed for the extraction and analysis of phenolic compounds. The focus of this Special Issue is to collect and discuss conventional and innovative analytical techniques for food phenolics investigations, their possible applications as food preservatives or functional ingredients for the development of functional food and active food packaging, as well as food classification and authentication studies.

Prof. Dr. Monica Rosa Loizzo
Dr. Ana Sanches Silva
Prof. Dr. Oscar Núñez
Guest Editors

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

  • phenolics
  • extraction
  • identification
  • applications in food matrix

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Related Special Issue

Published Papers (5 papers)

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Research

17 pages, 592 KiB  
Article
The Effect of Grape Seed Extract on Lipid Oxidation, Color Change, and Microbial Growth in a Beef–Pork Sausage Model System
by Yavor Ivanov, Tzonka Godjevargova, Milka Atanasova and Gjore Nakov
Molecules 2025, 30(8), 1739; https://doi.org/10.3390/molecules30081739 - 13 Apr 2025
Viewed by 317
Abstract
The effect of various natural antioxidants—grape seed extract (GSE), ascorbic acid (AA), α-tocopherol (TP), a combination of GSE and AA, and a combination of GSE and TP—on pH, water activity, color change, lipid oxidation, antioxidant capacity, total bacterial count, protein content and free [...] Read more.
The effect of various natural antioxidants—grape seed extract (GSE), ascorbic acid (AA), α-tocopherol (TP), a combination of GSE and AA, and a combination of GSE and TP—on pH, water activity, color change, lipid oxidation, antioxidant capacity, total bacterial count, protein content and free fatty acids was studied in sausages during the drying process. The model sausage system was prepared according to a traditional Bulgarian recipe for “lukanka”. AA and KNO3 were used in the recipe as antioxidants and preservatives, respectively. The results obtained with natural antioxidants were compared with the results of samples prepared according to the traditional recipe and with a synthetic antioxidant, butylated hydroxytoluene. The samples with a combination of GSE and AA showed the highest antilipid potential, the lowest malondialdehyde values (0.41 mg/kg MDA), the highest antimicrobial capacity (TBC 78.50 × 103 cfu/g), the lowest color change, and the lowest change in antioxidant activity (17.74%), through the sausage drying process. There was an obviously synergistic effect between GSE and AA, and their antioxidant activity was highly effective. The sample with 0.05% GSE ranked second. The samples with a synthetic antioxidant and a combination of KNO3 and AA gave similar results, but KNO3 had a toxic effect. The samples with α-tocopherol had lower results. It was found that grape seed extracts and the combination of GSE and AA were the most effective and could successfully replace synthetic antioxidants, improve the quality of sausages, and provide healthier foods to consumers. Full article
(This article belongs to the Special Issue Analyses and Applications of Phenolic Compounds in Food—2nd Edition)
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13 pages, 5131 KiB  
Article
Cold Pressed Oil from Japanese Quince Seeds (Chaenomeles japonica): Characterization Using DSC, Spectroscopic, and Monolayer Data
by Wiktoria Kamińska, Grażyna Neunert, Przemysław Siejak, Krzysztof Polewski and Jolanta Tomaszewska-Gras
Molecules 2025, 30(3), 477; https://doi.org/10.3390/molecules30030477 - 22 Jan 2025
Viewed by 701
Abstract
The cold-pressed oil from Japanese quince seeds (JQSO) is notable for its favorable fatty acid profile, low oxidation rate, and bioactive compounds like antioxidants, sterols, and carotenoids. This study offers a detailed molecular-level physical characterization of JQSO and its minor components using differential [...] Read more.
The cold-pressed oil from Japanese quince seeds (JQSO) is notable for its favorable fatty acid profile, low oxidation rate, and bioactive compounds like antioxidants, sterols, and carotenoids. This study offers a detailed molecular-level physical characterization of JQSO and its minor components using differential scanning calorimetry (DSC), Langmuir monolayer studies, and various spectroscopic methods, including UV–vis absorption, fluorescence, and FTIR. DSC analysis identified five peaks related to triglyceride (TG) fractions and provided insights into the melting and crystallization behavior of JQSO. The Langmuir monolayer studies revealed high compressibility, indicative of superior emulsification properties. Viscoelastic modulus measurements suggested strong intermolecular interactions, contributing to the oil’s resilience under stress—an attribute typical of oils high in saturated or monounsaturated fatty acids. Spectroscopic methods confirmed the presence of phenolic acids, tocopherols, carotenoids, and their derivatives. The total fluorescence spectra highlighted prominent peaks at 290 nm/330 nm and 360 nm/440 nm, while the total synchronous fluorescence spectra revealed key excitation–emission regions (10–50 nm/300 nm and 40–140 nm/360 nm), corroborating the presence of tocopherols, phenols, polyphenols, flavones, and carotenoids. No evidence of chlorophyll was detected. The ATR-FTIR spectra validated the presence of fatty acids and triacylglycerols, emphasizing a high degree of esterification and the dominance of unsaturated fatty acids in oil structures. The methods used provided the opportunity to perform a label-free, fast, and reliable determination of the properties of JQSO. The findings confirmed that crude, cold-pressed JQSO retains its valuable bioactive components, aligning with previous research on its chemical and physical properties. Full article
(This article belongs to the Special Issue Analyses and Applications of Phenolic Compounds in Food—2nd Edition)
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17 pages, 1658 KiB  
Article
UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological Quality
by Kamila Pachnowska, Jolanta Kochel-Karakulska, Adrian Augustyniak, Valentina Obradović, Ireneusz Ochmian, Sabina Lachowicz-Wiśniewska, Ireneusz Kapusta, Klaudia Maślana, Ewa Mijowska and Krzysztof Cendrowski
Molecules 2025, 30(2), 221; https://doi.org/10.3390/molecules30020221 - 8 Jan 2025
Cited by 1 | Viewed by 1180
Abstract
Controlling the microorganisms employed in vinification is a critical factor for successful wine production. Novel methods aimed at lowering sulfites used for wine stabilization are sought. UV-C irradiation has been proposed as an alternative for reducing the viable cell count of microorganisms in [...] Read more.
Controlling the microorganisms employed in vinification is a critical factor for successful wine production. Novel methods aimed at lowering sulfites used for wine stabilization are sought. UV-C irradiation has been proposed as an alternative for reducing the viable cell count of microorganisms in wine and grape juice. Nevertheless, UV-C treatment poses the risk of altering the chemical properties of wine. Therefore, this study aimed to test and implement iron oxide–silica core–shell nanomaterial functionalized with TiO2 in UV-C treatment of white and red wines. Material for the study consisted of the synthesized nanocomposite, Saccharomyces cerevisiae as a model yeast, and Muscaris and Cabernet Cortis wines. The viability of yeasts under treatment, the physiochemical properties of wine, and polyphenol content were tested. Studies have shown that nanomaterial can modulate the effects of UV-C treatment regarding yeast viability and polyphenol content, and the effectiveness of the treatment depends on the wine type. These results open up discussion on the possible use of the proposed hurdle technology in winemaking to control the polyphenol composition and alcohol reduction. Full article
(This article belongs to the Special Issue Analyses and Applications of Phenolic Compounds in Food—2nd Edition)
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10 pages, 1914 KiB  
Article
Nitric Oxide and Small and Intermediate Calcium-Activated Potassium Channels Mediate the Vasodilation Induced by Apigenin in the Resistance Vessels of Hypertensive Rats
by Lislaine Maria Klider, Maria Luiza Fidelis da Silva, Gustavo Ratti da Silva, João Ricardo Cray da Costa, Marcia Alessandra Arantes Marques, Emerson Luiz Botelho Lourenço, Francislaine Aparecida dos Reis Lívero, Jane Manfron and Arquimedes Gasparotto Junior
Molecules 2024, 29(22), 5425; https://doi.org/10.3390/molecules29225425 - 18 Nov 2024
Viewed by 1072
Abstract
Background: Apigenin (4′,5,7-trihydroxyflavone), a flavonoid with potential cardiovascular benefits, has unclear mechanisms of action. This study investigates its effects on vascular function in Spontaneously Hypertensive Rats (SHRs). Methods: Mesenteric vascular beds (MVBs) were isolated from SHRs and perfused with increasing doses of apigenin [...] Read more.
Background: Apigenin (4′,5,7-trihydroxyflavone), a flavonoid with potential cardiovascular benefits, has unclear mechanisms of action. This study investigates its effects on vascular function in Spontaneously Hypertensive Rats (SHRs). Methods: Mesenteric vascular beds (MVBs) were isolated from SHRs and perfused with increasing doses of apigenin after pre-contraction with phenylephrine. To explore the mechanisms, different MVBs were pre-perfused with antagonists and inhibitors, including indomethacin, L-NAME, and potassium channel blockers (tetraethylammonium, a non-specific potassium channel blocker; glibenclamide, an ATP-sensitive potassium channel blocker; 4-aminopyridine, a voltage-gated potassium channel blocker; charybdotoxin a selective intermediate-conductance calcium-activated potassium channel blocker; and apamin, a selective small-conductance calcium-activated potassium channel blocker). Results: Apigenin induced a dose-dependent reduction in perfusion pressure in MVBs with intact endothelium, an effect abolished by endothelium removal. L-NAME reduced apigenin-induced vasodilation by approximately 40%. The vasodilatory effect was blocked by potassium chloride and tetraethylammonium. The inhibition of small and intermediate calcium-activated potassium channels with charybdotoxin and apamin reduced apigenin-induced vasodilation by 50%, and a combination of these blockers with L-NAME completely inhibited the effect. Conclusions: Apigenin promotes vasodilation in resistance arteries through endothelial nitric oxide and calcium-activated potassium channels. These findings suggest that apigenin could have therapeutic potential in cardiovascular disease, warranting further clinical research. Full article
(This article belongs to the Special Issue Analyses and Applications of Phenolic Compounds in Food—2nd Edition)
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15 pages, 5572 KiB  
Article
Metabolomics Characterization of Phenolic Compounds in Colored Quinoa and Their Relationship with In Vitro Antioxidant and Hypoglycemic Activities
by Ling Zhang, Bin Dang, Yongli Lan, Wancai Zheng, Jiwei Kuang, Jie Zhang and Wengang Zhang
Molecules 2024, 29(7), 1509; https://doi.org/10.3390/molecules29071509 - 28 Mar 2024
Cited by 3 | Viewed by 1806
Abstract
Chenopodium quinoa Willd. is rich in phenolic compounds and exhibits diverse biological activities. Few studies have focused on the effect of colored quinoa’s phenolic profile on potential biological activity. This study used a UPLC–MS/MS-based metabolomic approach to examine the quinoa phenolics and their [...] Read more.
Chenopodium quinoa Willd. is rich in phenolic compounds and exhibits diverse biological activities. Few studies have focused on the effect of colored quinoa’s phenolic profile on potential biological activity. This study used a UPLC–MS/MS-based metabolomic approach to examine the quinoa phenolics and their association with in vitro antioxidant and hypoglycemic properties. In total, 430 polyphenols, mainly phenolic acids, flavonoids, and flavonols, were identified. Additionally, 121, 116, and 148 differential polyphenols were found between the white and black, white and red, and black and red comparison groups, respectively; 67 polyphenols were screened as shared key differential metabolites. Phenylalanine, tyrosine, and the biosynthesis of plant secondary metabolites were the main differently regulated pathways. Black quinoa had better total phenolic contents (643.68 mg/100 g DW) and antioxidant capacity, while white quinoa had better total flavonoid contents (90.95 mg/100 g DW) and in vitro α-amylase (IC50 value of 3.97 mg/mL) and α-glucosidase (IC50 value of 1.08 mg/mL) inhibition activities. Thirty-six polyphenols, including epicatechin and linarin, etc., were highly correlated with in vitro antioxidant activity, while six polyphenols, including tiliroside and chrysoeriol, etc., were highly correlated with in vitro hypoglycemic activity. This study may provide important information for colored quinoa resources to develop their healthy food applications. Full article
(This article belongs to the Special Issue Analyses and Applications of Phenolic Compounds in Food—2nd Edition)
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