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Feature Papers in Food Chemistry—4th Edition
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Feature Papers in Food Chemistry—4th Edition

A Special Issue of Molecules (ISSN 1420-3049) belonging to the section "Food Chemistry".

Deadline for manuscript submissions: 31 March 2027 | Viewed by 3395

Editor

Prof. Dr. Tristan Richard

E-Mail Website
Guest Editor
Institut des Sciences de la Vigne et du Vin, Université de Bordeaux, ISVV, UR Enology, 33882 Villenave d’Ornon, France
Interests: bioactive natural products; polyphenols; vine and wine; NMR; authenticity
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We are pleased to announce the launch of the 4th edition of the Special Issue "Feature Papers in Food Chemistry". This Special Issue will serve as a curated collection of significant, high-quality papers—including original research articles and comprehensive reviews—published in open access format. It aims to present and discuss new knowledge and cutting-edge advances within the field of food chemistry, striving to make a valuable impact on the scientific community. We intend for this Special Issue to be a premier forum for disseminating outstanding research and sharing innovative ideas.

Following the successful completion of its third edition, this Special Issue series continues to build momentum. We are delighted to highlight that the recently concluded 3rd edition was a significant success, attracting numerous high-quality submissions and ultimately publishing papers that have been well-received for their novelty and academic impact. This success reinforces this Special Issue's role as a leading and cohesive platform within the discipline.

We now cordially invite you to contribute your work to the 4th edition. We look forward to showcasing your research and collectively advancing the field of food chemistry.

Prof. Dr. Tristan Richard
Guest Editor

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-anonymized 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

  • food chemistry
  • functional food
  • ingredients
  • bioactivity
  • antioxidants
  • food safety and health
  • food processing

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Related Special Issues

Published Papers (7 papers)

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Research

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21 pages, 12624 KB  
Article
Formononetin Alleviates Cigarette Smoke Extract-Induced Lung Injury in Mice with Gut Microbiota and Taurine/SLC6A6/NF-κB Modulation
by Zheng Ma, Sen Hu, Zhongting Lv, Shuang Liu, Jia Yu, Jie Zhang, Hui Tian and Li Ren
Molecules 2026, 31(17), 3090; https://doi.org/10.3390/molecules31173090 - 3 Sep 2026
Viewed by 182
Abstract
Cigarette smoke exposure is a major preventable risk factor for respiratory disease and drives oxidative and inflammatory lung injury, highlighting the urgent need for safe, multi-target interventions beyond conventional anti-inflammatory therapy. Formononetin (FMN), a naturally occurring isoflavone with antioxidant, anti-inflammatory, and microbiota-modulating potential, [...] Read more.
Cigarette smoke exposure is a major preventable risk factor for respiratory disease and drives oxidative and inflammatory lung injury, highlighting the urgent need for safe, multi-target interventions beyond conventional anti-inflammatory therapy. Formononetin (FMN), a naturally occurring isoflavone with antioxidant, anti-inflammatory, and microbiota-modulating potential, may offer a dietary-botanical strategy against smoke-related pulmonary damage. This study evaluated FMN against cigarette smoke extract (CSE)-induced lung injury and explored its associations with intestinal barrier integrity, gut microbiota, taurine metabolism, SLC6A6 expression, and NF-κB activation. In a CSE-challenged mouse model, oral FMN, particularly at 70 mg/kg, improved body weight gain, reduced the lung index, attenuated pulmonary histopathological injury, restored GSH/GSSG and SOD, decreased MDA, and suppressed TNF-α, IL-1β, and IL-6 expression. FMN also ameliorated colonic injury and restored ZO-1 and occludin expression. Exploratory 16S rRNA sequencing and fecal metabolomics indicated FMN-associated alterations in gut microbial composition and metabolic profiles, with taurine and hypotaurine metabolism identified as a candidate pathway for further investigation. FMN further restored lung taurine content and SLC6A6 expression while inhibiting NF-κB activation. These findings suggest that FMN alleviates CSE-induced lung injury and that this improvement is associated with coordinated changes in gut microbiota composition, taurine metabolism, SLC6A6 expression, and NF-κB activation. Full article
(This article belongs to the Special Issue Feature Papers in Food Chemistry—4th Edition)
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23 pages, 1350 KB  
Article
Multi-Level Evaluation of Antioxidant Activity, Aging-Related Physiological Functions, and Longevity Effects of Nelumbo nucifera Gaertn. Embryo Extract, Pleuropterus multiflorus (Thunb.) Turcz. ex Nakai Stilbene Glycoside, and Pterostilbene
by Kuo-Ching Jan, Jung-Chun Tai, Xiao-Zhong Liu, Yu-Mei Li and Mohsen Gavahian
Molecules 2026, 31(17), 2981; https://doi.org/10.3390/molecules31172981 - 26 Aug 2026
Viewed by 251
Abstract
Despite known antioxidant activity, the effects of plant-derived compounds on aging-related physiological functions and mechanisms remain unclear, which necessitates investigation at cellular and organismal levels. To examine whether these compounds can mitigate age-related physiological decline, Nelumbo nucifera Gaertn. (sacred lotus) embryo extract–water-soluble fraction [...] Read more.
Despite known antioxidant activity, the effects of plant-derived compounds on aging-related physiological functions and mechanisms remain unclear, which necessitates investigation at cellular and organismal levels. To examine whether these compounds can mitigate age-related physiological decline, Nelumbo nucifera Gaertn. (sacred lotus) embryo extract–water-soluble fraction (NEW), stilbene glycoside from Pleuropterus multiflorus (Thunb.) Turcz. ex Nakai (PM-SG), and pterostilbene were investigated through chemical profiling, antioxidant activity, HepG2 liver cells, and Caenorhabditis elegans longevity assays, while principal component analysis (PCA) elaborated on the results. Quantitative LC-MS revealed that NEW extract was rich in alkaloids (neferine and liensinine), while PM-SG mainly contained 2,3,5,4′-tetrahydroxystilbene-2-O-β-D-glucoside. PM-SG showed the strongest radical-scavenging activity (DPPH, TEAC, and ORAC), followed by pterostilbene. However, pterostilbene exhibited the strongest cellular antioxidant activity among the three test materials (NEW, PM-SG, and pterostilbene), an effect attributed to its superior cellular uptake, although it was less potent than the reference standards EGCG and quercetin. All samples extended the lifespan of C. elegans dose-dependently, with the strongest effect from pterostilbene (40–50%), then PM-SG (25–35%) and NEW (18–22%). Pterostilbene and PM-SG improved health measures, including enhanced resistance to heat and oxidative stress, and maintained feeding function. Discrepancies between in vitro antioxidant rankings and observed cellular effects indicate that radical-scavenging activity alone cannot fully predict in vivo anti-aging efficacy, which depends on cellular uptake, activation of endogenous defense mechanisms, and modulation of longevity pathways. Further clinical studies are needed to determine the potential relevance of these findings to human health. Full article
(This article belongs to the Special Issue Feature Papers in Food Chemistry—4th Edition)
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13 pages, 2316 KB  
Article
Characterization of Highly Branched Dextran VB113 Produced by Leuconostoc mesenteroides VB113 as Traditional Pickle Isolate
by Hümeyra İspirli, Akif Emre Kavak and Enes Dertli
Molecules 2026, 31(16), 2763; https://doi.org/10.3390/molecules31162763 - 8 Aug 2026
Viewed by 324
Abstract
Lactic Acid Bacteria (LAB) from traditional fermented foods serve as a promising source of novel exopolysaccharides (EPSs) with desirable techno-functional properties. In this study, the EPS production ability of LAB strains from traditional pickles was tested and a strong slimy isolate grown in [...] Read more.
Lactic Acid Bacteria (LAB) from traditional fermented foods serve as a promising source of novel exopolysaccharides (EPSs) with desirable techno-functional properties. In this study, the EPS production ability of LAB strains from traditional pickles was tested and a strong slimy isolate grown in a sucrose-rich environment was further selected. The isolate was identified as Leuconostoc mesenteroides VB113 and its EPS production characteristics were determined. HPLC analysis revealed that glucose was the only monomer in the EPS repeating structure, whereas 1H and 13C NMR spectroscopy analysis demonstrated a branched dextran structure with 20% (1 → 3)-linked α-D-glucose units. Dextran VB113 showed a molecular weight of 2.4 × 106 Da tested by GPC analysis. The functional groups within dextran VB113 were determined by FTIR analysis, and XRD analysis demonstrated its amorphous physical status. TGA and DSC analysis were applied for thermal characterization and a degradation temperature of 272.25 °C was observed for dextran VB113, suggesting its high thermal resistance. The micro-structural features of dextran VB113 were tested by SEM and AFM analysis that revealed spherical and fibrillary properties, respectively. These findings revealed the importance of testing different niches to obtain novel EPS-producing LAB strains that can be further evaluated to enhance the techno-functional properties of food systems. The branched nature of dextran VB113, together with its molecular weight and thermal characteristics, offers practical advantages for its potential usage as a thermal-stable thickening agent, emulsion stabilizer, and fat replacer in high-temperature food processing applications, such as bakery products, processed dairy, and plant-based meat analogs. Full article
(This article belongs to the Special Issue Feature Papers in Food Chemistry—4th Edition)
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23 pages, 897 KB  
Article
Sustainable Active Packaging Based on Chitosan–Pomegranate Peel Biofilm Protects Pecorino Romano PDO Cheese Through Polyphenol-Driven Antioxidant and Antimicrobial Activity
by Sara Palmieri, Valentina Mangano, Elisa Capini, Giulia De Grazia, Giovanna Loredana La Torre, Federico Fanti, Manuel Sergi and Andrea Salvo
Molecules 2026, 31(15), 2631; https://doi.org/10.3390/molecules31152631 - 28 Jul 2026
Viewed by 692
Abstract
A chitosan-based edible biofilm enriched with pomegranate peel extract and essential oils was developed as a sustainable active packaging material that exploits agro-industrial by-products, in agreement with circular economy principles. Targeted HPLC–MS/MS analysis quantified twelve polyphenols, with total polyphenol content ranging from 88.20 [...] Read more.
A chitosan-based edible biofilm enriched with pomegranate peel extract and essential oils was developed as a sustainable active packaging material that exploits agro-industrial by-products, in agreement with circular economy principles. Targeted HPLC–MS/MS analysis quantified twelve polyphenols, with total polyphenol content ranging from 88.20 to 137.38 μg/g dry weight. Ellagic acid was the predominant compound (90.78 μg/g dry weight), followed by gallic acid (28.80 μg/g dry weight). Untargeted HPLC–HRMS analysis revealed additional flavonoid and ellagitannin-related derivatives, confirming the chemical complexity of the incorporated phenolic fraction. ICP-OES analysis showed heavy metal concentrations below the analytical quantification limits, supporting compliance with food-contact safety requirements. During 45 days of refrigerated storage, coated Pecorino Romano PDO cheese exhibited lower yeast and mold counts than uncoated controls, with a maximum reduction of approximately 0.87 log10 CFU/g. Enterobacteriaceae remained below the detection limit in coated samples throughout storage, whereas they were detected in untreated cheese at the end of storage. These findings demonstrate the potential of the developed edible biofilm as a safe and sustainable active packaging material for refrigerated dairy products while promoting the valorization of pomegranate processing by-products. Full article
(This article belongs to the Special Issue Feature Papers in Food Chemistry—4th Edition)
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18 pages, 17489 KB  
Article
Antioxidant Activity of Ethanolic Litchi chinensis Seed Extract in Oxidative Stress Model Mice and Identification of Blood-Entering Prototype Components
by Li Zhang, Aicun Tang, Ziming Yang and Wei Li
Molecules 2026, 31(13), 2233; https://doi.org/10.3390/molecules31132233 - 25 Jun 2026
Viewed by 537
Abstract
Litchi chinensis seeds are rich in flavonoids and exhibit potent antioxidant activity. This study constructed a D-galactose-induced oxidative stress model in mice and applied ultra-high performance liquid chromatography–mass spectrometry (UHPLC-MS), network pharmacology, and molecular docking to clarify the antioxidant activity and material basis [...] Read more.
Litchi chinensis seeds are rich in flavonoids and exhibit potent antioxidant activity. This study constructed a D-galactose-induced oxidative stress model in mice and applied ultra-high performance liquid chromatography–mass spectrometry (UHPLC-MS), network pharmacology, and molecular docking to clarify the antioxidant activity and material basis of ethanolic litchi seed extract. Litchi seed extract was orally given by gavage at 100 and 200 mg/kg in antioxidant tests, whereas a dosage of 500 mg/kg was adopted for the detection of absorbed constituents in plasma. The results showed that the total flavonoid content of litchi seed extract reached 68.37%. The extract could markedly reduce malondialdehyde (MDA) levels and elevate superoxide dismutase (SOD) activity in the serum, liver and kidney tissues of model mice, thereby mitigating oxidative damage. Thirteen prototype compounds absorbed into blood were characterized by UHPLC-MS. Most of these substances were flavonoids, with isorhamnetin, quercetin and naringenin as the major representatives. Core targets including IGF1R, PIK3R1, EGFR, PIK3CA, ERBB2 and proto-oncogene tyrosine-protein kinase Src (SRC) were screened using network pharmacology, among which SRC was identified as the pivotal hub target. Molecular docking results revealed that isorhamnetin, quercetin, naringenin, and diosmetin were able to bind stably to the SRC protein. The present study demonstrated that litchi seed extract exhibits remarkable antioxidant activity, with isorhamnetin, quercetin, naringenin, and diosmetin as the main bioactive antioxidant components. Full article
(This article belongs to the Special Issue Feature Papers in Food Chemistry—4th Edition)
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Review

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26 pages, 509 KB  
Review
Amaranth (Amaranthus caudatus L.): Nutritional Composition, Bioactive Compounds, Processing Technologies, Food Applications, and Future Perspectives
by Katherine Alva-De-La-Cruz, Gian Pierre Silvera-Otañe, Cesar Moreno-Rojo, Marcio Schmiele and Luz María Paucar-Menacho
Molecules 2026, 31(17), 2960; https://doi.org/10.3390/molecules31172960 - 25 Aug 2026
Viewed by 377
Abstract
Amaranth (Amaranthus caudatus L.) is an Andean pseudocereal with a nutritional profile characterized by its protein, dietary fiber, and bioactive compound content, adequate balance of essential amino acids, and the presence of bioactive compounds with antioxidant, anti-inflammatory, and cardiometabolic properties. This review [...] Read more.
Amaranth (Amaranthus caudatus L.) is an Andean pseudocereal with a nutritional profile characterized by its protein, dietary fiber, and bioactive compound content, adequate balance of essential amino acids, and the presence of bioactive compounds with antioxidant, anti-inflammatory, and cardiometabolic properties. This review analyzes the main processing methods applied to amaranth, including milling, roasting, popping, rolling, extrusion, germination, fermentation, encapsulation, and component isolation, describing how these technologies modify its nutritional, functional, and technological properties. It also examines its applications in various food categories, such as baked goods, extruded snacks, fermented beverages, symbiotic foods, and gluten-free formulations, highlighting its potential as a functional food ingredient for developing functional foods and nutraceuticals. Furthermore, this study discusses the technological and industrial challenges associated with its processing, including structural, sensory, and scalability limitations, within the context of the growing global demand for healthy and sustainable foods. Finally, the study identifies knowledge gaps and research priorities to optimize processing conditions, improve sensory acceptability, and enhance industrial value, thereby supporting further evaluation of its integration into food production systems. Full article
(This article belongs to the Special Issue Feature Papers in Food Chemistry—4th Edition)
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19 pages, 3117 KB  
Review
Lecithin Characteristics from Niche Oils
by Joanna Harasym and Weronika Wójcik
Molecules 2026, 31(13), 2274; https://doi.org/10.3390/molecules31132274 - 29 Jun 2026
Viewed by 516
Abstract
Plant lecithins are complex mixtures of phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidic acid (PA) and lysophospholipids. They are increasingly demanded as natural, non-allergenic emulsifiers and as nutraceutical carriers. Quantitative data on the phospholipid (PL) fraction of less-commodity oilseeds, however, remain dispersed. This [...] Read more.
Plant lecithins are complex mixtures of phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidic acid (PA) and lysophospholipids. They are increasingly demanded as natural, non-allergenic emulsifiers and as nutraceutical carriers. Quantitative data on the phospholipid (PL) fraction of less-commodity oilseeds, however, remain dispersed. This review compares the PL composition, processing-dependent extractability, and functional behavior of six oils: hemp (Cannabis sativa L.), sunflower (Helianthus annuus L.), corn/maize (Zea mays L., germ), pumpkin (Cucurbita spp.), flax/linseed (Linum usitatissimum L.), and camelina (Camelina sativa L.). Across the six oils, total PL content varies by more than an order of magnitude (c.a. 0.25% in camelina oil bodies; >1% in solvent-extracted hemp and c.a. 0.5–1.0% in Styrian pumpkin oil), and PC fraction ranges from 30% (hemp seed tissue) to 56% (rapeseed-comparable sunflower). Flax stands out for both an exceptionally high PE share (22.7%) and a polyunsaturated fatty acid (PUFA) content in the PL fraction (53.3%) that exceeds rapeseed, sunflower and soy by an order of magnitude. We integrate recent extraction (cold pressing, supercritical CO2, microwave-assisted, aqueous enzymatic) and degumming data (water, acid, enzymatic with phospholipases A1/A2/C) with functional evidence in emulsions, oil bodies, and bioactive delivery. Full article
(This article belongs to the Special Issue Feature Papers in Food Chemistry—4th Edition)
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