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Food Chemistry and Bioactive Compounds in Relation to 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: closed (30 November 2025) | Viewed by 20747

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Special Issue Editors

Dr. Leontina Grigore-Gurgu

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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

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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
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Dr. Elena Enachi

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Guest Editor

Faculty of Medicine and Pharmacy, Dunarea de Jos University of Galati, Alexandru Ioan Cuza Street, no. 35, 800010 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:

The extraction, purification, identification, and structural elucidation of newly bioactive compounds from various sources.
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.
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 250 words) can be sent to the Editorial Office for assessment.

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

Food Chemistry and Bioactive Compounds in Relation to Health in Molecules (12 articles)

Published Papers (9 papers)

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Research

Jump to: Review

22 pages, 1381 KB

Open AccessArticle

Impact of the Addition of Disaccharides on the Encapsulation of Chokeberry Polyphenols on Rice and Pea Proteins

by Mirela Kopjar, Ivana Buljeta, Dubravko Pichler, Josipa Krezić, Nela Nedić Tiban and Anita Pichler

Molecules 2026, 31(2), 377; https://doi.org/10.3390/molecules31020377 - 21 Jan 2026

Viewed by 316

Abstract

Promising approach for the expansion of the functional food sector is combining various ingredients with potential health benefits. The aim of this study was to create protein aggregates by freeze-drying encapsulation. Rice or pea proteins were used as carriers for encapsulation of chokeberry juice polyphenols. Additionally, disaccharides (sucrose and trehalose) were added to explore possible enhancement of encapsulation of polyphenols. Two methods were employed for complexation of ingredients prior to freeze-drying: one based on complexation of all ingredients at the same time and the other on complexation first of proteins with disaccharides and then with chokeberry juice. All parameters affected the binding of polyphenols on proteins. Total polyphenols, proanthocyanidins, individual polyphenols, and antioxidant potentials of created protein aggregates were determined. When rice protein was the main carrier, the addition of disaccharides caused a decrease in total polyphenols and proanthocyanindins contents (22.41–24.01 mg GAE/g and 6.36–7.28 mg PB2E/g, respectively) in comparison to aggregates without their addition (28.03 mg GAE/g and 8.57 mg PB2E/g, respectively). In the case of pea proteins, a different trend was observed. Aggregates without disaccharide addition had a lower amount of total polyphenols and proanthocyanindins (21.25 mg GAE/g and 5.56 mg PB2E/g, respectively) than those with disaccharide addition (21.42–26.44 mg GAE/g and 6.37–9.45 mg PB2E/g, respectively). Interactions between compounds were proven through IR spectra, and they included changes in amid structures, as well as hydrogen bonds and hydrophobic interactions. Such formulated plant-based protein aggregates can be used in the food industry for the enrichment of foods with polyphenols, incensement of antioxidant potential, and prolonging stability of products. Full article

(This article belongs to the Special Issue Food Chemistry and Bioactive Compounds in Relation to Health, 2nd Edition)

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14 pages, 1588 KB

Open AccessArticle

Preparation of a Supramolecular Assembly of Vitamin D in a β-Cyclodextrin Shell with Silver Nanoparticles

by Ryszhan Y. Bakirova, Serik D. Fazylov, Ainara S. Iskineyeva, Akmaral Zh. Sarsenbekova, Aleksandr K. Sviderskiy, Olzhas T. Seilkhanov, Ayaulym K. Mustafayeva, Anel Z. Mendibayeva, Bolatkul Dh. Ashirbekova, Mereke T. Agedilova and Gaukhar Khabdolda

Molecules 2025, 30(24), 4823; https://doi.org/10.3390/molecules30244823 - 18 Dec 2025

Viewed by 527

Abstract

An important aspect of food technology is that vitamin compounds can be used for a variety of purposes, such as developing methods to enhance the nutritional value of foods. This paper discusses the synthesis and properties of β-cyclodextrin (β-CD)-functionalized silver nanoparticles, and the use of the resulting β-CD-AgNP inclusion complex when loading vitamin D₃ (cholecalciferol, VD₃) molecules. β-Cyclodextrin was used as a reducing agent and a stabilizer in the production of silver nanoparticles. The preparation of VD₃-β-CD-AgNP nanocompositions was confirmed by UV spectroscopy, transmission electron microscopy, and X-ray diffraction spectroscopy. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) revealed that the resulting β-CD-VD₃-AgNP nanocomposite was well dispersed with particle sizes ranging from 6 to 15 nm. ¹H-, ¹³C-NMR and FTIR spectroscopy showed the reduction of silver ions and the formation of β-CD-encapsulated AgNPs. The kinetic parameters of the thermal decomposition reaction of the VD₃-β-CD-AgNP nanocomposition have been determined under nonisothermal conditions that ensure the preservation of the kinetic triplet and a more accurate description of the process. The nanocomposition of VD₃ with silver nanoparticles demonstrated antibacterial activity against the used bacteria. Full article

(This article belongs to the Special Issue Food Chemistry and Bioactive Compounds in Relation to Health, 2nd Edition)

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19 pages, 3586 KB

Open AccessArticle

Modulation of Human Colon Cell Activity by Synthetic Coumarin Derivatives Bearing a Phosphonate Group

by Katarzyna Szwaczko, Roman Paduch, Kamil Dziuba, Krzysztof Szafrański and Adrian Wiater

Molecules 2025, 30(13), 2846; https://doi.org/10.3390/molecules30132846 - 3 Jul 2025

Cited by 2 | Viewed by 1223

Abstract

In this paper, we will present the synthesis of coumarins bearing a phosphonate group in the C-3 position of the coumarin skeleton and phosphacoumarin derivatives. The compounds were synthesized by Knoevenagel condensation. Notably, the synthetic difficulties in preparing phosphacoumarins have limited previous studies. Our approach allows us to efficiently produce these derivatives, opening the way to investigate their biological properties. The resulting compounds were fully characterized using spectroscopic techniques and high-resolution mass spectrometry. We then evaluated the cytotoxicity of the compounds against human colon cancer HT-29 tumor and CCD 841 CoTr normal colon epithelial cells. We compared these results with coumarin activity to assess the effect of the introduction of the phosphonate group on their cytotoxicity. In addition, we performed cell cycle analysis by flow cytometry and examined the antioxidant activity of the compounds by the DPPH and FRAP methods. Furthermore, we conducted ADME analysis to gain more insight into the pharmacokinetic properties of the tested coumarins. Our study is in line with current trends in the search for new compounds with potential anticancer properties. Although there are numerous reports in the scientific literature on the anticancer activity of coumarin derivatives, the cytotoxicity of synthetic derivatives with a phosphonate group has not been investigated to date. Full article

(This article belongs to the Special Issue Food Chemistry and Bioactive Compounds in Relation to Health, 2nd Edition)

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15 pages, 1654 KB

Open AccessArticle

Hydrolytic Enzymes in the Secretome of the Mushrooms P. eryngii and P. ostreatus: A Comparison Between the Two Species

by Tania Petraglia, Tiziana Latronico, Grazia Maria Liuzzi, Angela Fanigliulo, Aniello Crescenzi and Rocco Rossano

Molecules 2025, 30(12), 2505; https://doi.org/10.3390/molecules30122505 - 7 Jun 2025

Cited by 3 | Viewed by 1467

Abstract

The fungi belonging to the genus Pleurotus can be cultivated in different substrates and represent excellent producers of several extracellular enzymes. In this study, we analyzed eleven hydrolytic enzymes of the P. eryngii and P. ostreatus secretomes, which were collected at three different growth stages after 23 days (mycelial colonization of about 50% of the substrate), 34 days (100% colonization of the substrate) and 50 days (after the first flush). Mushrooms were axenically cultivated on the same substrate. The results demonstrate that proteases, lipases, amylases, α-glucosidase, cellulases (endoglucanase, β-cellobiohydrolase and β-glucosidase) and hemicellulase (xylosidase, glucuronidase, arabinosidase and mannosidase) activities were higher in the secretomes from P. eryngii than those from P. ostreatus. Time course analysis revealed for both species a similar enzymatic activity profile, in which in the early stages of mycelium development, both species use starch as the main carbon source. Protease and lipase activities increased and remained constant during the subsequent formation of fruiting bodies, whereas cellulase and hemicellulase activities decreased after the complete mycelial colonization of the substrate. The zymographic analysis suggested the presence in the secretomes of proteolytic activities belonging to different classes. In conclusion, both mushroom species released into the secretomes a broad spectrum of hydrolytic enzymes potentially useful in various biotechnological fields. Full article

(This article belongs to the Special Issue Food Chemistry and Bioactive Compounds in Relation to Health, 2nd Edition)

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16 pages, 949 KB

Open AccessArticle

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 4 | Viewed by 1738

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 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 KB

Open AccessArticle

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

Cited by 1 | Viewed by 1851

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 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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27 pages, 469 KB

Open AccessReview

Tomato Pomace: Underestimated Sustainable Cosmetic/Pharmaceutical Raw Source

by Ewa Maciejczyk, Anna Wajs-Bonikowska, Mirella Batory and Elzbieta Budzisz

Molecules 2026, 31(1), 53; https://doi.org/10.3390/molecules31010053 - 23 Dec 2025

Viewed by 718

Abstract

This article explores the multifaceted potential of tomato pomace (TP) as a sustainable resource for the cosmetic and pharmaceutical industries, with a particular focus on the critical discussion surrounding peel–seed separation processes. Despite the significant volume of TP generated globally, valued molecules such as carotenoids, polyphenols, and high-quality oils remain underutilized. The separation of seeds from peels is highlighted as a critical step in the valorization of TP, as both components offer distinct physicochemical properties and bioactive constituents that significantly influence extraction efficiency and product quality. Various separation methods, including wet and dry techniques, have been innovatively developed; however, they present challenges such as resource consumption, operational complexity, and environmental concerns. The discussion advocates for a whole-pomace processing strategy that could streamline operations, enhance extraction efficiency, and create sustainable pathways for resource optimization. Additionally, the article highlights the importance of incorporating TP-derived compounds into cosmetic formulations and pharmaceutical products, which could lead to the development of new enzymes, antioxidants, and colorants that contribute to health and wellness. By championing the valorization of TP, the article advocates for a redefined perception of food waste, encouraging its utilization in sustainable practices that align with environmental goals. Full article

(This article belongs to the Special Issue Food Chemistry and Bioactive Compounds in Relation to Health, 2nd Edition)

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34 pages, 3999 KB

Open AccessReview

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 37 | Viewed by 5533

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 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 KB

Open AccessReview

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 12 | Viewed by 6301

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 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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