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Food Chemistry and Bioactive Compounds in Relation to Health, 2nd Edition

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 7188

Special Issue Editors

Dr. Leontina Grigore-Gurgu

E-Mail Website
Guest Editor
Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania
Interests: listeria monocytogenes; probiotics; fermented foods and beverages; food by-products; enzymes
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Iuliana Aprodu

E-Mail Website
Guest Editor
Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania
Interests: food product engineering; food proteins; functional food; bioactive compounds
Special Issues, Collections and Topics in MDPI journals
Dr. Elena Enachi

E-Mail Website
Guest Editor
Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 800008 Galati, Romania
Interests: high performance liquid chromatography; biologically active compounds; enzymology; proteins purification; pharmaceuticals; biomolecules
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Taking into consideration the aging tendency of the population, various oxidative stress diseases have become significatively more common. Nowadays, one of the best solutions is using bioactive compounds to achieve health benefits and disease prevention. Several epidemiological studies, indicate that the use or ingestion of foods or ingredients that are rich in bioactive compounds with antioxidant activity have a positive and beneficial effect on human health and decrease the risk of many stress-, metabolic-, functional decline-related diseases.

This Special Issue targets, but is not limited to, the following:

  1. The extraction, purification, identification, and structural elucidation of newly bioactive compounds from various sources.
  2. The characterization of newly developed bioactive ingredients that can be used in the food or cosmeceutical and pharmaceutical industries, with a strong focus on the beneficial and functional effects exerted on human health.
  3. The investigation of metabolic pathways and the bioactivities of these molecules or active ingredients, including new metabolomics approaches.

 Thus, we cordially invite our esteemed colleagues to submit both original research and review articles that cover the topics mentioned above.

Dr. Leontina Grigore-Gurgu
Prof. Dr. Iuliana Aprodu
Dr. Elena Enachi
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

  • biologically active compounds
  • functional food ingredients
  • metabolic pathways
  • health benefits
  • foodborne pathogens
  • probiotics
  • chromatographic analysis
  • enzymes applied in food industry

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Related Special Issue

Published Papers (4 papers)

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Research

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16 pages, 949 KiB  
Article
Red Grape By-Products from the Demarcated Douro Region: Chemical Analysis, Antioxidant Potential and Antimicrobial Activity against Food-Borne Pathogens
by Adriana Silva, Raquel Martins, Vanessa Silva, Fátima Fernandes, Rosa Carvalho, Alfredo Aires, Gilberto Igrejas, Virgílio Falco, Patrícia Valentão and Patrícia Poeta
Molecules 2024, 29(19), 4708; https://doi.org/10.3390/molecules29194708 - 4 Oct 2024
Cited by 2 | Viewed by 1164
Abstract
Wine production is one of the most important agricultural activities. The winemaking process generates a considerable volume of different residues characterized as by-products, such as pomace, seeds, stems, and skins. By-products are rich in polyphenols with antioxidant and antibacterial properties and may act [...] Read more.
Wine production is one of the most important agricultural activities. The winemaking process generates a considerable volume of different residues characterized as by-products, such as pomace, seeds, stems, and skins. By-products are rich in polyphenols with antioxidant and antibacterial properties and may act as bacteriostatic or bactericidal agents against food-borne pathogens, improving food safety by enhancing antibiotic efficacy and reducing bacterial resistance. The aim of this study was to evaluate the phenolic composition and antioxidant activity of grape components (skins, seeds, and stems) from three red grape varieties (Periquita, Gamay, and Donzelinho Tinto) and determine their antibacterial activity against antibiotic-resistant bacteria, including Escherichia coli in food-producing animals and Listeria monocytogenes from food products and food-related environments. Ten phenolic compounds were quantified in these red grape varieties, with specific compounds found in different parts of the grape, including phenolic acids and flavonoids. Flavonoids are abundant in seeds and stems, malvidin-3-O-glucoside being the main anthocyanin in skins. The ethanolic extract from the seeds showed in vitro concentration-dependent activity against reactive species like •NO and O2•−. Gamay extract was the most effective, followed by Donzelinho Tinto and Periquita. Extracts showed varying antibacterial activity against Gram-positive and Gram-negative bacteria, with stronger effects on Gram-positive bacteria. L. monocytogenes was more susceptible, while E. coli was limited to three strains. Seeds exhibited the strongest antibacterial activity, followed by stems. The results of our study provide evidence of the potential of grape by-products, particularly seeds, as sources of bioactive compounds with antioxidant and antibacterial properties, offering promising avenues for enhancing food safety and combating antibiotic resistance in food production and related environments. Full article
(This article belongs to the Special Issue Food Chemistry and Bioactive Compounds in Relation to Health, 2nd Edition)
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12 pages, 1029 KiB  
Article
Inorganic Characterization of Feeds Based on Processed Animal Protein Feeds
by Paolo Inaudi, Luca Maria Mercurio, Daniela Marchis, Andrea Bosusco, Mery Malandrino, Ornella Abollino, Laura Favilli, Stefano Bertinetti and Agnese Giacomino
Molecules 2024, 29(16), 3845; https://doi.org/10.3390/molecules29163845 - 14 Aug 2024
Viewed by 1381
Abstract
The potential of utilizing inorganic constituents in processed animal proteins (PAPs) for species identification in animal feeds was investigated, with the aim of using these constituents to ensure the quality and authenticity of the products. This study aimed to quantify the inorganic content [...] Read more.
The potential of utilizing inorganic constituents in processed animal proteins (PAPs) for species identification in animal feeds was investigated, with the aim of using these constituents to ensure the quality and authenticity of the products. This study aimed to quantify the inorganic content across various PAP species and assess whether inorganic analysis could effectively differentiate between PAP species, ultimately aiding in the identification of PAP fractions in animal feeds. Four types of PAPs, namely bovine, swine, poultry, and fish-based, were analyzed and compared to others made up of feathers of vegetal-based feed. Also, three insect-based PAPs (Cricket, Silkworm, Flour Moth) were considered in this study to evaluate the differences in terms of the nutrients present in this type of feed. Ionic chromatography (IC) was used to reveal the concentrations of NO3−, NO2, Cl−, and SO42−, and inductively coupled plasma optical emission spectroscopy (ICP-OES) to detect Al, Ca, Cd, Cr, Cu, Fe, K, Mg, Mn, Mo, Na, Ni, P, Si, Sr, Ti, and Zn. The application of multivariate chemometric techniques to the experimental results allowed us to determine the identification capability of the inorganic composition to identify correlations among the variables and to reveal similarities and differences among the different species. The results show the possibility of using this component for discriminating between different PAPS; in particular, fish PAPs are high in Cd, Sr, Na, and Mg content; swine PAPs have lower metal content due to high fat; feathers and vegetal feed have similar Al, Si, and Ni, but feathers are higher in Fe and Zn; and insect PATs have nutrient levels comparable to PAPs of other origins but are very high in Zn, Cu, and K. Full article
(This article belongs to the Special Issue Food Chemistry and Bioactive Compounds in Relation to Health, 2nd Edition)
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Review

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34 pages, 3999 KiB  
Review
Aromatic Herbs as a Source of Bioactive Compounds: An Overview of Their Antioxidant Capacity, Antimicrobial Activity, and Major Applications
by Leontina Grigore-Gurgu, Loredana Dumitrașcu and Iuliana Aprodu
Molecules 2025, 30(6), 1304; https://doi.org/10.3390/molecules30061304 - 14 Mar 2025
Cited by 1 | Viewed by 1062
Abstract
Many aromatic herbs are conventionally used for flavoring various foods, but receive wide attention because of the variety of health-related properties. The aromatic herbs can be used either fresh or as dried powders and in the form of extracts, essential oils, or purified [...] Read more.
Many aromatic herbs are conventionally used for flavoring various foods, but receive wide attention because of the variety of health-related properties. The aromatic herbs can be used either fresh or as dried powders and in the form of extracts, essential oils, or purified metabolites. In this review, the main functional properties, in terms of antioxidant and antimicrobial properties, and the applications of some of the commonly used aromatic herbs from the Lamiaceae family, are discussed. Herbs like oregano, rosemary, sage, thyme, summer savory, marjoram, and basil possess high levels of bioactive phytochemicals. They are particularly rich in phenolic acids, flavones, phenolic diterpenes, and flavanones, with various beneficial effects. The phytochemical profile of aromatic plants is highly influenced by genetic factors, environmental conditions, and their interaction. In cases of the extracts and essential oils, the extraction method has a strong effect on the final composition of the herb products. Most of the applications of these aromatic herbs are related to their antioxidant, antimicrobial, and flavoring properties. In particular, aromatic herb extracts and essential oils have multiple applications in fields like food, feed, pharmaceutical, cosmetics, biopesticides, and textile industries. Full article
(This article belongs to the Special Issue Food Chemistry and Bioactive Compounds in Relation to Health, 2nd Edition)
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22 pages, 1421 KiB  
Review
Exploring the Role of Phenolic Compounds in Chronic Kidney Disease: A Systematic Review
by Filipa Baptista, Jessica Paié-Ribeiro, Mariana Almeida and Ana Novo Barros
Molecules 2024, 29(11), 2576; https://doi.org/10.3390/molecules29112576 - 30 May 2024
Cited by 3 | Viewed by 3066
Abstract
Chronic kidney disease (CKD) presents a formidable global health concern, affecting one in six adults over 25. This review explores the potential of phenolic compounds in managing CKD and its complications. By examining the existing research, we highlight their diverse biological activities and [...] Read more.
Chronic kidney disease (CKD) presents a formidable global health concern, affecting one in six adults over 25. This review explores the potential of phenolic compounds in managing CKD and its complications. By examining the existing research, we highlight their diverse biological activities and potential to combat CKD-related issues. We analyze the nutritional benefits, bioavailability, and safety profile of these compounds. While the clinical evidence is promising, preclinical studies offer valuable insights into underlying mechanisms, optimal dosages, and potential side effects. Further research is crucial to validate the therapeutic efficacy of phenolic compounds for CKD. We advocate for continued exploration of their innovative applications in food, pharmaceuticals, and nutraceuticals. This review aims to catalyze the scientific community’s efforts to leverage phenolic compounds against CKD-related challenges. Full article
(This article belongs to the Special Issue Food Chemistry and Bioactive Compounds in Relation to Health, 2nd Edition)
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