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Nutritional Properties, Sensory Profile and Bioactive Components of Food, 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: 31 May 2025 | Viewed by 13160

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Dr. Maria Bellumori

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Department of Neurofarba, Università degli Studi di Firenze, Florence, Italy
Interests: natural antioxidants; nutraceutical sciences; food chemistry; nutrition and human health; phenolic compounds; extraction and characterization of bioactive molecules
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Dr. Lorenzo Cecchi

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Department of Neurofarba, Università degli Studi di Firenze, Florence, Italy
Interests: phenolic compounds; volatile compounds; fortification of food with nutraceutical compounds; food technology; food quality authentication; food byproduct re-use
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Special Issue Information

Dear Colleagues,

Over recent decades, there has been an increased focus on describing the composition and nutritional value of foods, also supported by the study of their sensory profiles. There is indeed an increasing demand by consumers for foods that go beyond nutritional needs to promote well-being, reduce disease and increase lifespan.

Epidemiological studies have shown a correlation between the increased consumption of some specific foods and the reduced risks of chronic diseases, such as cancer, cardiovascular diseases and age-related functional decline. These health-beneficial effects are thought to be related to macronutrients, micronutrients and bioactive compounds. The potential health benefits linked to the numerous phytochemicals present in different food sources, which appear to be responsible for preventing many diseases and infections, are well known.

Furthermore, the sensory properties of food such as color, appearance and flavor (the last being given by smell, taste and texture) are extremely important not only to consumers, but also to producers, because they directly relate to product quality and end-user acceptance. The increasing demand for more attractive, tasty and healthy food can lead to the development of value-added products in the food sector. Nowadays, it is important to widen the knowledge about food quality, phytochemical composition and marketability to meet the demand of consumers, producers and retailers.

This Special Issue aims to further underline current developments in all fields that are connected to the bioactive constituents of food, as well as their nutritional and sensory characteristics.

Dr. Maria Bellumori
Dr. Lorenzo Cecchi
Guest Editors

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Keywords

food analysis
bioactive compounds
sensory characteristics
food composition
functional food ingredients
all connected topics

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Related Special Issue

Nutritional Properties, Sensory Profile and Bioactive Components of Food in Molecules (12 articles)

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Research

23 pages, 1448 KiB

Open AccessArticle

Portuguese Monofloral Honeys: Molecular Insights and Biochemical Characterization

by Mariana Silva, Miguel Maia, Márcia Carvalho and Ana Novo Barros

Molecules 2025, 30(8), 1808; https://doi.org/10.3390/molecules30081808 - 17 Apr 2025

Viewed by 518

Abstract

Honey is a multifaceted substance whose composition is intricately affected by various biotic and abiotic elements generated in the bee colony’s surroundings, including botanical and geographical origins, climatic conditions, soil characteristics, and beekeeping techniques. Monofloral honeys are identified by pollen analysis and are derived from the nectar of a predominant plant species, exhibiting rich sensory and nutritional profiles, making them food matrices with unique characteristics and excellent qualities. To explore the monofloral honey potential harvested in different regions of Portugal, a comprehensive study was conducted including the determination of phenolic composition and the assessment of biological activities. In addition to this evaluation, the inter simple sequence repeat (ISSR) was used to help differentiate honeys by botanical origin. The phenolic content and the antioxidant capacity were evaluated by spectrophotometric methods, observing, in general, differences between monofloral honeys. The honey from Citrus sinensis (Silves) exhibited the lowest phenolic content, including total phenols, ortho-diphenols, and flavonoids, whereas honeydew (Vinhais) showed the highest values. Regarding the antioxidant capacity, honey from Lavandula stoechas (Almodôvar) presented the lowest values, while honeydew (Vinhais) displayed the highest values for both DPPH and FRAP assays. In relation to the ABTS assay, the honey from Metrosideros excelsa (Aveiro) exhibited the lowest values, whereas the honey from Eucalyptus spp. (Arouca) showed the highest. The ISSR marker analysis allows the distribution of the samples based on the honey’s botanical origin, suggesting its potential role in honey authentication. Full article

(This article belongs to the Special Issue Nutritional Properties, Sensory Profile and Bioactive Components of Food, 2nd Edition)

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19 pages, 459 KiB

Open AccessArticle

Characteristics of In-Vitro Starch Digestibility in Wheat Bread with Arabinoxylans, Baked Using Sourdough or Postponed Baking Methods

by Angelika Bieniek and Krzysztof Buksa

Molecules 2025, 30(8), 1722; https://doi.org/10.3390/molecules30081722 - 11 Apr 2025

Viewed by 167

Abstract

The aim of this study was to characterize in vitro digestion of wheat breads baked with sourdough or the postponed baking method without and with arabinoxylan (AX) of different molar mass. The influence of the AX share on the rate of starch digestion, the molar mass of resistant starch (RS) and the pasting characteristics of crumb suspensions of breads baked by the sourdough and postponed baking methods were investigated. Sourdough wheat breads were characterized by contents of very slowly digestible starch (DS) of 1.3% and RS of 1% higher in the crumb, compared to breads baked by the postponed baking method. In the crumb of sourdough breads, after storage for 1 and 3 days, in all variants of the samples (especially with the 2% share of high molar mass AXs), the content of the rapidly digested starch (RDS) fraction decreased, the content of the slowly digestible (SDS) and DS fractions did not change significantly, while the content of the RS fraction increased. In addition, the RS fraction present in the crumb of sourdough breads was generally characterized by a lower molar mass than the RS isolated from the crumb of breads baked by the postponed baking method. The crumb of wheat breads baked using sourdough was characterized by higher viscosity, compared to those baked by the postponed baking method. Full article

(This article belongs to the Special Issue Nutritional Properties, Sensory Profile and Bioactive Components of Food, 2nd Edition)

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22 pages, 2583 KiB

Open AccessArticle

Impact of Winemaking Techniques on the Phenolic Composition and Antioxidant Properties of Touriga Nacional Wines

by Zélia Branco, Filipa Baptista, Jessica Paié-Ribeiro, Irene Gouvinhas and Ana Novo Barros

Molecules 2025, 30(7), 1601; https://doi.org/10.3390/molecules30071601 - 3 Apr 2025

Cited by 1 | Viewed by 407

Abstract

The Touriga Nacional grape variety is renowned in Portuguese red wines for its intense color and aromatic complexity, largely attributed to its rich phenolic composition. Several factors influence the phenolic profile of wines, including edapho-climatic conditions, grape variety, and winemaking techniques such as fermentation, maceration, barrel aging, and maturation. In this study, the technique for winemaking was the only controlled variable, allowing for a specific evaluation of its impact on phenolic composition and antioxidant capacity. Ten single-varietal Touriga Nacional wine samples from the 2019 vintage, produced in the Cima Corgo sub-region of the Douro by different wineries, were analyzed. The phenolic composition was determined using colorimetric methods to quantify total phenols, ortho-diphenols, flavonoids, anthocyanins, and tannins. Antioxidant capacity was assessed through the 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), and Ferric Reducing Antioxidant Power (FRAP) assays. Since all wines shared the same grape variety, region, and harvest year, the fermentation technique was the main differentiating factor, enabling a direct comparison of its influence on phenolic extraction and antioxidant properties. Additionally, Reversed-Phase High-Performance Liquid Chromatography with Photodiode Array Detection coupled with Mass Spectrometry (RP-HPLC-DAD-ESI-MS/MS) was employed to identify and quantify individual phenolic compounds. This study highlights the key role of winemaking techniques in modulating the phenolic composition and antioxidant potential of Touriga Nacional wines. Full article

(This article belongs to the Special Issue Nutritional Properties, Sensory Profile and Bioactive Components of Food, 2nd Edition)

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14 pages, 757 KiB

Open AccessArticle

The Influence of Standard and Freeze-Dried Tofu on the Phenols and Quality of Virgin Olive Oil Used as an Immersion Medium

by Olivera Koprivnjak, Valerija Majetić Germek, Paula Žurga and Karolina Brkić Bubola

Molecules 2025, 30(3), 672; https://doi.org/10.3390/molecules30030672 - 3 Feb 2025

Viewed by 646

Abstract

Various protein-rich foods are traditionally immersed in virgin olive oil (VOO), a medium rich in phenols, which are health-promoting and sensorially important compounds. Immersing tofu in VOO may modify the sensory properties and nutritional value of both due to the oil’s hydrophilic phenol interactions with proteins and water. In this study, cubes of fresh tofu (T) (70% water) and freeze-dried tofu (FD-T) (5% water) were immersed in VOO for 7 days of cold storage. The changes in the phenolic compound content and standard quality parameters of the oil were noted after 1, 3, 5, and 7 days of contact with the tofu. The total phenols in the oil were determined using the Fast Blue BB assay, while single phenols were analyzed by HPLC-UV/VIS. During the 7 days, the total phenols in the oil decreased by up to 56% and 26% under the influence of fresh and freeze-dried tofu, respectively, including a significant decrease in hydroxytyrosol, oleacein, tyrosol, and oleocanthal. The water content and its release from fresh tofu significantly contributed to this decline. The degradation of the quality of the oil in contact with the fresh tofu was observed only in its sensory properties, with a marked reduction in the intensity of its fruitiness, bitterness and pungency. Full article

(This article belongs to the Special Issue Nutritional Properties, Sensory Profile and Bioactive Components of Food, 2nd Edition)

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14 pages, 433 KiB

Open AccessArticle

Effect of Various Thermal Processing Methods on the Sensory, Textural, and Physicochemical Characteristics of Foal Meat

by Renata Stanisławczyk, Jagoda Żurek, Mariusz Rudy, Marian Gil, Anna Krajewska and Dariusz Dziki

Molecules 2024, 29(22), 5464; https://doi.org/10.3390/molecules29225464 - 20 Nov 2024

Viewed by 1095

Abstract

Previous research on the impact of various heat treatment methods on meat has primarily focused on conventional meats from common livestock animals, with limited studies on the effects of different heat treatments on foal meat. The aim of this study was to evaluate how different heat treatments, including sous-vide, affect the sensory, textural, and physicochemical characteristics of foal meat. This allowed for the identification of the most effective heat treatment method to preserve the optimal quality attributes of foal meat while enhancing sensory and textural qualities preferred by consumers. Samples of m. longissimus thoracis were subjected to traditional cooking in two variants: in water at 100 °C in a foil bag for 1.5 h, and cooked to a core temperature of 85 °C (16 half-carcasses × 2 traditional heat treatment methods = 32 samples). Additionally, m. longissimus thoracis was subjected to sous-vide at 55 °C and 65 °C for 4 and 24 h (16 half-carcasses × 2 temperature settings × 2 time settings = 64 samples). Chemical composition, physicochemical properties, color parameters, hem pigment levels, texture characteristics, and sensory properties were analyzed. Compared to sous-vide samples, traditionally cooked foal meat exhibited higher weight loss (p = 0.002), higher fat content (p = 0.003), and lower water content (p = 0.03). Significant improvements in tenderness were observed in sous-vide samples, with the lowest shear force values (52.86 N/cm² at 55 °C and 48.39 N/cm² at 65 °C; p = 0.001) and meat hardness (102.44 N and 101.27 N, respectively; p = 0.015) after 24 h of thermal processing. Moreover, sous-vide cooking significantly improved sensory properties of foal meat, particularly juiciness (p = 0.002), tenderness (p = 0.002), and flavor desirability (p = 0.03), which were highly rated by consumers. Full article

(This article belongs to the Special Issue Nutritional Properties, Sensory Profile and Bioactive Components of Food, 2nd Edition)

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16 pages, 2108 KiB

Open AccessArticle

A Comparative Analysis of Cold Brew Coffee Aroma Using the Gas Chromatography–Olfactometry–Mass Spectrometry Technique: Headspace–Solid-Phase Extraction and Headspace Solid-Phase Microextraction Methods for the Extraction of Sensory-Active Compounds

by Esteban Narváez, Esteban Zapata, Juan David Dereix, Carlos Lopez, Sandra Torijano-Gutiérrez and Julián Zapata

Molecules 2024, 29(16), 3791; https://doi.org/10.3390/molecules29163791 - 10 Aug 2024

Viewed by 1754

Abstract

Coffee, one of the most widely consumed commodities globally, embodies a sensory experience deeply rooted in social, cultural, and hedonic contexts. The cold brew (CB) method, characterized by cold extraction, is a refreshing and unique alternative to traditional coffee. Despite its growing popularity, CB lacks defined preparation parameters and comprehensive analysis of its aromatic composition. In this study, we aimed to obtain a representative extract of the volatile matrix of CB and characterize the aroma of sensory-active compounds using advanced techniques such as headspace–solid-phase Microextraction (HS-SPME) and headspace-solid-phase extraction (HS-SPE) for volatile compound extraction, followed by gas chromatography–olfactometry–mass Spectrometry (GC-O-MS) for compound identification. Optimization of the HS-SPME parameters resulted in the identification of 36 compounds, whereas HS-SPE identified 28 compounds, which included both complementary and similar compounds. In HS-SPME, 15 compounds exhibited sensory activity with descriptors such as floral, caramel, sweet, and almond, whereas seven exhibited sensory activity with descriptors such as chocolate, floral, coffee, and caramel. This comprehensive approach to HS-SPME and HS-SPE aroma extraction with GC-O-MS offers an efficient methodology for characterizing the aroma profile of CB, paving the way for future research and quality standards for this innovative coffee beverage. Full article

(This article belongs to the Special Issue Nutritional Properties, Sensory Profile and Bioactive Components of Food, 2nd Edition)

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15 pages, 1014 KiB

Open AccessArticle

Impact of Thyme Essential Oil on the Aroma Profile and Shelf Life of Vacuum-Packed Minced Turkey Meat

by Paweł Satora, Magdalena Michalczyk and Joanna Banaś

Molecules 2024, 29(15), 3524; https://doi.org/10.3390/molecules29153524 - 26 Jul 2024

Viewed by 1409

Abstract

There is considerable interest in the use of essential oils for food preservation, but their effect on the aroma profile of a product is poorly understood. This study investigated the effect of thyme essential oil (EO) addition at increasing concentrations (0.005, 0.01, 0.02, and 0.03% v/w) on the volatile compound composition of vacuum-packed minced turkey meat after storage for 8 days at 1–2 °C. The aroma profile of the meat was determined using the HS-SPME/GCMS (headspace solid-phase microextraction/gas chromatography–mass spectrometry) method. The results were also analysed by PCA (principal component analysis). The addition of thyme EO had a modifying effect on the aroma profile of meat-derived components, e.g., the formation of benzeneacetaldehyde, benzyl alcohol, 4,7-dimethylbenzofuran, hexathiane, hexanal, and 1-hexanol was reduced and the appearance of 9-hexadecenoic acid was observed in the stored samples. The increase in EO concentration affected the levels of its individual components in the meat headspace in different ways. In terms of fat rancidity indices, even a 0.005% addition of this essential oil significantly reduced the peroxide value. Quantitative descriptive analysis (QDA) showed that the addition of thyme EO reduced or masked the intensity of unpleasant odours associated with meat spoilage. In the aroma analysis, the turkey with 0.02% v/w EO scored highest, and pleasant citrus notes were found. Full article

(This article belongs to the Special Issue Nutritional Properties, Sensory Profile and Bioactive Components of Food, 2nd Edition)

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13 pages, 5058 KiB

Open AccessArticle

Anti-Inflammatory, Wound Healing, and Anti-Diabetic Effects of Pure Active Compounds Present in the Ryudai Gold Variety of Curcuma longa

by Md Zahorul Islam, Jesmin Akter, Md Amzad Hossain, Md Shafiqul Islam, Purba Islam, Chayon Goswami, Ha Thi Thanh Nguyen and Atsushi Miyamoto

Molecules 2024, 29(12), 2795; https://doi.org/10.3390/molecules29122795 - 12 Jun 2024

Cited by 5 | Viewed by 3091

Abstract

Turmeric (Curcuma longa) contains curcumin, demethoxycurcumin (DMC), and bisdemethoxycurcumin (BDMC). Nevertheless, curcumin is the most researched active ingredient for its numerous pharmacological effects. We investigated the impact of these curcuminoids found in Ryudai gold, an approved cultivar of Curcuma longa, on wound healing, inflammation, and diabetes. Sub-planter injections of carrageenan induced acute paw inflammation in rats. The wound-healing ability of 1% curcuminoids was examined by making a 6 mm round wound on the shaved dorsum of the mice with a biopsy punch. A single intraperitoneal injection of streptozotocin (50 mg/kg) was used to induce diabetes in mice. Curcuminoids at a dose rate of 100 mg/kg body weight were used with feed and as a gastric gavage to treat diabetes and inflammation in experimental animals. Paw thickness was measured at 1, 3, and 6 h following carrageenan injection. After three hours, mean paw volume was 58% in carrageenan-injected mice, which was 35%, 37%, and 31% in the curcumin, DMC, and BDMC groups, respectively. Histopathology of the paw tissue demonstrated severe infiltration of inflammatory cells and thickening of the dermis, which were remarkably improved by the curcuminoids. The wound-healing abilities were significantly higher in the curcumin- (95.0%), DMC- (93.17%), and BDMC-treated (89.0%) groups, in comparison to that of the control (65.09%) group at day nine. There were no significant differences in wound-healing activity among the groups treated with 1% curcuminoids throughout the study. Streptozotocin-induced diabetes was characterized by an increased blood glucose (552.2 mg/dL) and decreased body weight (31.2 g), compared to that of the control rats (145.6 mg/dL and 46.8 g blood glucose and body weight, respectively). It also caused an increase in serum alanine aminotransferase (ALT; 44.2 U/L) and aspartate aminotransferase (AST; 55.8 U/L) compared to that of the control group (18.6 U/L and 20.1 U/L, respectively). Histopathological examination of the liver showed that diabetes caused hepatic cellular necrosis, congestion of the central vein, and parenchymatous degeneration. However, all three curcuminoids significantly decreased blood glucose levels, ALT, and AST and improved the histopathological score of the liver. These results evidenced that not only curcumin but also DMC and BDMC have potent anti-inflammatory, wound healing, and anti-diabetic efficacy, and the Ryudai gold variety of turmeric could be used as a functional food supplement. Full article

(This article belongs to the Special Issue Nutritional Properties, Sensory Profile and Bioactive Components of Food, 2nd Edition)

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12 pages, 3871 KiB

Open AccessCommunication

Comparison of Flavonoid Content, Antioxidant Potential, Acetylcholinesterase Inhibition Activity and Volatile Components Based on HS-SPME-GC-MS of Different Parts from Matteuccia struthiopteris (L.) Todaro

by Xin Wang, Jiatao Guo, Siqi Zang, Baodong Liu and Yuhuan Wu

Molecules 2024, 29(5), 1142; https://doi.org/10.3390/molecules29051142 - 4 Mar 2024

Cited by 2 | Viewed by 1516

Abstract

Matteuccia struthiopteris is one of the most globally consumed edible ferns and widely used in folk medicine. Reports mainly focus on young fronds and the rhizome which are common edible medicinal parts. However, there are few detailed reports on other parts. Therefore, the volatile components of different parts based on HS-SPME-GC-MS were identified, and total flavonoid contents, antioxidant activities and acetylcholinesterase inhibitory activities were compared in order to reveal the difference of volatile components and potential medicinal value of different parts. The results showed that total flavonoid contents, antioxidant activities and volatile components of different parts were obviously different. The crozier exhibited the strongest antioxidant activities, but only underground parts exhibited a dose-dependent inhibition potential against AChE. Common volatile compounds were furfural and 2-furancarboxaldehyde, 5-methyl-. In addition, it was found that some volatile components from adventitious root, trophophyll, sporophyll and petiole were important ingredients in food, cosmetics, industrial manufacturing and pharmaceutical applications. Full article

(This article belongs to the Special Issue Nutritional Properties, Sensory Profile and Bioactive Components of Food, 2nd Edition)

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15 pages, 1049 KiB

Open AccessArticle

Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe?

by Carlotta Breschi, Silvia D’Agostino, Francesco Meneguzzo, Federica Zabini, Jasmine Chini, Luca Lovatti, Luca Tagliavento, Lorenzo Guerrini, Maria Bellumori, Lorenzo Cecchi and Bruno Zanoni

Molecules 2024, 29(5), 1102; https://doi.org/10.3390/molecules29051102 - 29 Feb 2024

Cited by 3 | Viewed by 1613

Abstract

Certain food by-products, including not-good-for-sale apples and pomegranate peels, are rich in bioactive molecules that can be collected and reused in food formulations. Their extracts, rich in pectin and antioxidant compounds, were obtained using hydrodynamic cavitation (HC), a green, efficient, and scalable extraction technique. The extracts were chemically and physically characterized and used in gluten-free and vegan cookie formulations to replace part of the flour and sugar to study whether they can mimic the role of these ingredients. The amount of flour + sugar removed and replaced with extracts was 5% and 10% of the total. Physical (dimensions, color, hardness, moisture content, water activity), chemical (total phenolic content, DPPH radical-scavenging activity), and sensory characteristics of cookie samples were studied. Cookies supplemented with the apple extract were endowed with similar or better characteristics compared to control cookies: high spread ratio, similar color, and similar sensory characteristics. In contrast, the pomegranate peel extract enriched the cookies in antioxidant molecules but significantly changed their physical and sensory characteristics: high hardness value, different color, and a bitter and astringent taste. HC emerged as a feasible technique to enable the biofortification of consumer products at a real scale with extracts from agri-food by-products. Full article

(This article belongs to the Special Issue Nutritional Properties, Sensory Profile and Bioactive Components of Food, 2nd Edition)

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