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Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food – Second Edition

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

Deadline for manuscript submissions: closed (31 March 2023) | Viewed by 22176

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Dr. Sabina Lachowicz-Wiśniewska

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Faculty of Health Sciences, Department Food and Nutrition, Calisia University, 4 Nowy Świat Street, 62-800 Kalisz, Poland
Interests: nutraceuticals and functional foods; medicinal plants; bioactive compounds; HPLC; LC-MS; nutrition; antioxidant agent; prebiotics; probiotics; symbiotics; bioavailability in vitro
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Dear Colleagues,

It is our pleasure to present this Special Issue of Molecules entitled “Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food—Second Edition”. Bioactive compounds including phenolic ingredients have long been used as important constituents of a healthy diet. As a result, consumer awareness about the important role of high-quality products rich in bioactive compounds—especially phenolic compounds—in human nutrition, health, and prevention against diseases has increased. Additionally, methods for food processing, regardless of the technology used, have a huge impact on the quality of the final products. Therefore, the big challenges for scientists lie in the monitoring of changes during food processing and the optimization of technology to achieve minimal degradation of nutrients (including phenolic compounds). Thus, for this Special Issue, I encourage you to publish your activities aimed at bringing the latest scientific news, insights, and advances in the field of food processing and its impact on bioactive constituents in food, especially phenolic compounds. The information presented will certainly attract considerable interest among a large group of our readers from different disciplines and research fields.

Dr. Sabina Lachowicz-Wiśniewska
Guest Editor

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Keywords

polyphenolic compounds
bioactive compounds
food processing
product quality
natural products
food safety
phytochemicals
carotenoids
LC-MS/MS techniques
HPLC-DAD-MS
fruits and vegetables
antioxidant compounds
functional food

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Research

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16 pages, 2342 KiB

Open AccessArticle

Effectiveness of E-Beam Radiation against Saccharomyces cerevisiae, Brettanomyces bruxellensis, and Wild Yeast and Their Influence on Wine Quality

by Magdalena Błaszak, Barbara Jakubowska, Sabina Lachowicz-Wiśniewska, Wojciech Migdał, Urszula Gryczka and Ireneusz Ochmian

Molecules 2023, 28(12), 4867; https://doi.org/10.3390/molecules28124867 - 20 Jun 2023

Cited by 2 | Viewed by 1162

Abstract

The simplest way to eliminate microorganisms in the must/wine is through sulfuration, as it allows the introduction of pure yeast varieties into the must, which guarantees a high-quality wine. However, sulfur is an allergen, and an increasing number of people are developing allergies to it. Therefore, alternative methods for microbiological stabilization of must and wine are being sought. Consequently, the aim of the experiment was to evaluate the effectiveness of ionizing radiation in eliminating microorganisms in must. The sensitivity of wine yeasts, Saccharomyces cerevisiae, S. cerevisiae var. bayanus, Brettanomyces bruxellensis, and wild yeasts to ionizing radiation was com-pared. The effects of these yeasts on wine chemistry and quality were also determined. Ionizing radiation eliminates yeast in wine. A dose of 2.5 kGy reduced the amount of yeast by more than 90% without reducing the quality of the wine. However, higher doses of radiation worsened the organoleptic properties of the wine. The breed of yeast used has a very strong influence on the quality of the wine. It is justifiable to use commercial yeast breeds to obtain standard-quality wine. The use of special strains, e.g., B. bruxellensis, is also justified when aiming to obtain a unique product during vinification. This wine was reminiscent of wine produced with wild yeast.. The wine fermented with wild yeast had a very poor chemical composition, which negatively affected its taste and aroma. The high content of 2-methylbutanol and 3-methylbutanol caused the wine to have a nail polish remover smell. Full article

(This article belongs to the Special Issue Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food – Second Edition)

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20 pages, 1110 KiB

Open AccessArticle

Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties

by Mirjana B. Pešić, Milica M. Pešić, Jelena Bezbradica, Anđela B. Stanojević, Petra Ivković, Danijel D. Milinčić, Mirjana Demin, Aleksandar Ž. Kostić, Biljana Dojčinović and Sladjana P. Stanojević

Molecules 2023, 28(10), 4098; https://doi.org/10.3390/molecules28104098 - 15 May 2023

Cited by 3 | Viewed by 2713

Abstract

The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat; rice; and millet); and okara; a by-product of soy milk production. The mixture of pseudocereal and cereal flour contained buckwheat flour 45%, rice flour 33%, and millet flour 22%. Three gluten-free breads; each containing different contents of gluten-free flour (90%, 80%, and 70%, respectively); okara (10%, 20%, and 30%, respectively); and a control sample (without okara); were prepared and subjected to sensory evaluation. The okara-enriched gluten-free bread with the highest sensory score was selected for further analysis of physico-chemical (total proteins; total carbohydrates; insoluble fiber; soluble fiber; sugars; total lipids; saturated fatty acids; and salt) and functional properties (total phenolic content and antioxidant properties). The highest sensory scores were obtained for 30% okara-enriched gluten-free bread including taste; shape; odor; chewiness; and cross-section properties; classifying this bread in the category of very good quality and excellent quality (mean score 4.30 by trained evaluators and 4.59 by consumers). This bread was characterized by a high content of dietary fiber (14%), the absence of sugar; low content of saturated fatty acids (0.8%), rich source of proteins (8.8%) and certain minerals (e.g.,; iron; zinc); and low energy value (136.37 kcal/100g DW). Total phenolic content was 133.75 mgGAE/100g FW; whereas ferric reducing power; ABTS radical cation; and DPPH radical scavenging activity were 119.25 mgAA/100g FW; 86.80 mgTrolox/100g FW; and 49.92 mgTrolox/100g FW; respectively. Okara addition in gluten-free bread production enables the formulation of high-nutritive; good antioxidative; low-energy bread; and better soy milk waste management. Full article

(This article belongs to the Special Issue Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food – Second Edition)

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15 pages, 1614 KiB

Open AccessArticle

Triterpenoids of Three Apple Cultivars—Biosynthesis, Antioxidative and Anti-Inflammatory Properties, and Fate during Processing

by Łukasz Woźniak, Anna Szakiel, Agnieszka Głowacka, Elżbieta Rozpara, Krystian Marszałek and Sylwia Skąpska

Molecules 2023, 28(6), 2584; https://doi.org/10.3390/molecules28062584 - 13 Mar 2023

Cited by 7 | Viewed by 2041

Abstract

Triterpenoids are a group of secondary plant metabolites, with a remarkable pharmacological potential, occurring in the cuticular waxes of the aerial parts of plants. The aim of this study was to analyze triterpenoid variability in the fruits and leaves of three apple cultivars during the growing season and gain new insights into their health-promoting properties and fate during juice and purée production. The identification and quantification of the compounds of interest were conducted using gas chromatography coupled with mass spectrometry. The waxes of both matrices contained similar analytes; however, their quantitative patterns varied: triterpenic acids prevailed in the fruits, while higher contents of steroids and esterified forms were observed in the leaves. The total triterpenoid content per unit area was stable during the growing season; the percentage of esters increased in the later phases of growth. Antioxidative and anti-inflammatory properties were evaluated with a series of in vitro assays. Triterpenoids were found to be the main anti-inflammatory compounds in the apples, while their impact on antioxidant capacity was minor. The apples were processed on a lab scale to obtain juices and purées. The apple purée and cloudy juice contained only some of the triterpenoids present in the raw fruit, while the clear juices were virtually free of those lipophilic compounds. Full article

(This article belongs to the Special Issue Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food – Second Edition)

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14 pages, 2607 KiB

Open AccessArticle

Accumulation of Antioxidative Phenolics and Carotenoids Using Thermal Processing in Different Stages of Momordica charantia Fruit

by Ji Hye Kim, You Jin Lim, Shucheng Duan, Tae Jung Park and Seok Hyun Eom

Molecules 2023, 28(3), 1500; https://doi.org/10.3390/molecules28031500 - 3 Feb 2023

Cited by 7 | Viewed by 1933

Abstract

The bitter taste of M. charantia fruit limits its consumption, although the health benefits are well known. The thermal drying process is considered as an alternative method to reduce the bitterness. However, processing studies have rarely investigated physiochemical changes in fruit stages. The antioxidant activities and physiochemical properties of various fruit stages were investigated using different thermal treatments. The color of the thermally treated fruit varied depending on the temperature. When heat-treated for 3 days, the samples from the 30 °C and 90 °C treatments turned brown, while the color of the 60 °C sample did not change significantly. The antioxidant activities were increased in the thermally processed samples in a temperature-dependent manner, with an increase in phenolic compounds. In the 90 °C samples, the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity presented a 6.8-fold higher level than that of nonthermal treatment in mature yellow fruit (S3), whereas the activity showed about a 3.1-fold higher level in immature green (S1) and mature green (S2) fruits. Regardless of the stages, the carotenoid content tended to decrease with increasing temperature. In terms of antioxidant activities, these results suggested that mature yellow fruit is better for consumption using thermal processing. Full article

(This article belongs to the Special Issue Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food – Second Edition)

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13 pages, 1540 KiB

Open AccessArticle

Untargeted Metabolomics Reveals New Markers of Food Processing for Strawberry and Apple Purees

by Gabriela Salazar-Orbea, Rocío García-Villalba, Luis M. Sánchez-Siles, Francisco A. Tomás-Barberán and Carlos J. García

Molecules 2022, 27(21), 7275; https://doi.org/10.3390/molecules27217275 - 26 Oct 2022

Cited by 3 | Viewed by 2163

Abstract

In general, food processing and its conditions affect nutrients, bioactive compounds, and sensory characteristics of food products. This research aims to use a non-targeted metabolomics approach based on UPLC-ESI-QTOF-MS to determine how fruit processing can affect the metabolic profile of fruits and, through a comprehensive metabolic analysis, identify possible markers to assess their degree of processing. The present study uses a real case from the food industry to evaluate markers of the processing of strawberry and apple purees industrially elaborated with different processing techniques and conditions. The results from the multivariate analysis revealed that samples were grouped according to the type of processing, evidencing changes in their metabolic profiles and an apparent temperature-dependent effect. These metabolic profiles showed changes according to the relevance of thermal conditions but also according to the exclusively cold treatment, in the case of strawberry puree, and the pressure treatment, in the case of apple puree. After data analysis, seven metabolites were identified and proposed as processing markers: pyroglutamic acid, pteroyl-D-glutamic acid, 2-hydroxy-5-methoxy benzoic acid, and 2-hydroxybenzoic acid β-d-glucoside in strawberry and di-hydroxycinnamic acid glucuronide, caffeic acid and lysoPE(18:3(9Z,12Z,15Z)/0:0) in apple purees. The use of these markers may potentially help to objectively measure the degree of food processing and help to clarify the controversial narrative on ultra-processed foods. Full article

(This article belongs to the Special Issue Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food – Second Edition)

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15 pages, 1756 KiB

Open AccessArticle

Ultrasound, Acetic Acid, and Peracetic Acid as Alternatives Sanitizers to Chlorine Compounds for Fresh-Cut Kale Decontamination

by Maria Clara de Moraes Motta Machado, Bárbara Morandi Lepaus, Patrícia Campos Bernardes and Jackline Freitas Brilhante de São José

Molecules 2022, 27(20), 7019; https://doi.org/10.3390/molecules27207019 - 18 Oct 2022

Cited by 3 | Viewed by 1995

Abstract

Chlorinated compounds are usually applied in vegetable sanitization, but there are concerns about their application. Thus, this study aimed to evaluate ultrasound (50 kHz), acetic acid (1000; 2000 mg/L), and peracetic acid (20 mg/L) and their combination as alternative treatments to 200 mg/L sodium dichloroisocyanurate. The overall microbial, physicochemical, and nutritional quality of kale stored at 7 °C were assessed. The impact on Salmonella enterica Typhimurium was verified by plate-counting and scanning electron microscopy. Ultrasound combined with peracetic acid exhibited higher reductions in aerobic mesophiles, molds and yeasts, and coliforms at 35 °C (2.6; 2.4; 2.6 log CFU/g, respectively). Microbial counts remained stable during storage. The highest reduction in Salmonella occurred with the combination of ultrasound and acetic acid at 1000 mg/L and acetic acid at 2000 mg/L (2.8; 3.8 log CFU/g, respectively). No synergistic effect was observed with the combination of treatments. The cellular morphology of the pathogen altered after combinations of ultrasound and acetic acid at 2000 mg/L and peracetic acid. No changes in titratable total acidity, mass loss, vitamin C, or total phenolic compounds occurred. Alternative treatments presented equal to or greater efficacies than chlorinated compounds, so they could potentially be used for the decontamination of kale. Full article

(This article belongs to the Special Issue Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food – Second Edition)

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16 pages, 2191 KiB

Open AccessArticle

Chemical Composition Assessment of Structural Parts (Seeds, Peel, Pulp) of Physalis alkekengi L. Fruits

by Venelina Popova, Zhana Petkova, Nadezhda Mazova, Tanya Ivanova, Nadezhda Petkova, Magdalena Stoyanova, Albena Stoyanova, Sezai Ercisli, Zuhal Okcu, Sona Skrovankova and Jiri Mlcek

Molecules 2022, 27(18), 5787; https://doi.org/10.3390/molecules27185787 - 7 Sep 2022

Cited by 5 | Viewed by 2000

Abstract

In recent years there has been an extensive search for nature-based products with functional potential. All structural parts of Physalis alkekengi (bladder cherry), including fruits, pulp, and less-explored parts, such as seeds and peel, can be considered sources of functional macro- and micronutrients, bioactive compounds, such as vitamins, minerals, polyphenols, and polyunsaturated fatty acids, and dietetic fiber. The chemical composition of all fruit structural parts (seeds, peel, and pulp) of two phenotypes of P. alkekengi were studied. The seeds were found to be a rich source of oil, yielding 14–17%, with abundant amounts of unsaturated fatty acids (over 88%) and tocopherols, or vitamin E (up to 5378 mg/kg dw; dry weight). The predominant fatty acid in the seed oils was linoleic acid, followed by oleic acid. The seeds contained most of the fruit’s protein (16–19% dw) and fiber (6–8% dw). The peel oil differed significantly from the seed oil in fatty acid and tocopherol composition. Seed cakes, the waste after oil extraction, contained arginine and aspartic acid as the main amino acids; valine, phenylalanine, threonine, and isoleucine were present in slightly higher amounts than the other essential amino acids. They were also rich in key minerals, such as K, Mg, Fe, and Zn. From the peel and pulp fractions were extracted fruit concretes, aromatic products with specific fragrance profiles, of which volatile compositions (GC-MS) were identified. The major volatiles in peel and pulp concretes were β-linalool, α-pinene, and γ-terpinene. The results from the investigation substantiated the potential of all the studied fruit structures as new sources of bioactive compounds that could be used as prospective sources in human and animal nutrition, while the aroma-active compounds in the concretes supported the plant’s potential in perfumery and cosmetics. Full article

(This article belongs to the Special Issue Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food – Second Edition)

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16 pages, 1501 KiB

Open AccessArticle

The Effect of the Addition of Ozonated and Non-Ozonated Fruits of the Saskatoon Berry (Amelanchier alnifolia Nutt.) on the Quality and Pro-Healthy Profile of Craft Wheat Beers

by Józef Gorzelany, Michał Patyna, Stanisław Pluta, Ireneusz Kapusta, Maciej Balawejder and Justyna Belcar

Molecules 2022, 27(14), 4544; https://doi.org/10.3390/molecules27144544 - 16 Jul 2022

Cited by 6 | Viewed by 1564

Abstract

Research into the suitability of domestic raw materials, including, for example, new wheat cultivars and fruit additives for the production of flavoured beers, is increasingly being undertaken by minibreweries and craft breweries. The fruits of the Saskatoon berry are an important source of bioactive compounds, mainly polyphenols, but also macro- and microelements. The fruits of two Canadian cultivars of this species, ‘Honeywood’ and ‘Thiessen’, were used in this study. Physicochemical analysis showed that wheat beers with the addition of non-ozonated fruit were characterised by a higher ethanol content by 7.73% on average. On the other hand, enrichment of the beer product with fruit pulp obtained from the cv. ‘Thiessen’ had a positive effect on the degree of real attenuation and the polyphenol profile. Sensory evaluation of the beer product showed that wheat beers with the addition of ‘Honeywood’ fruit were characterised by the most balanced taste and aroma. On the basis of the conducted research, it can be concluded that fruits of both cvs. ‘Honeywood’ and ‘Thiessen’ can be used in the production of wheat beers, but the fermentation process has to be modified in order to obtain a higher yield of the fruit beer product. Full article

(This article belongs to the Special Issue Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food – Second Edition)

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15 pages, 1909 KiB

Open AccessArticle

Feasibility of Defatted Juice from Sea-Buckthorn Berries (Hippophae rhamnoides L.) as a Wheat Beer Enhancer

by Justyna Belcar and Józef Gorzelany

Molecules 2022, 27(12), 3916; https://doi.org/10.3390/molecules27123916 - 18 Jun 2022

Cited by 6 | Viewed by 2002

Abstract

Juice made from sea-buckthorn berries (Hippophae rhamnoides L.) is a valuable source of bioactive compounds, vitamins, as well as micro- and macronutrients. By applying defatted sea-buckthorn juice, it is possible to enhance wheat beer and change its sensory properties and the contents of bioactive compounds in the finished product. A sensory assessment showed that wheat beers with a 5% v/v addition of sea-buckthorn juice were characterised by a balanced taste and aroma (overall impression). Physicochemical analyses showed that, compared to the control samples, wheat beers enhanced with defatted sea-buckthorn juice at a rate of 5% v/v or 10% v/v had high total acidity with respective mean values of 5.30 and 6.88 (0.1 M NaOH/100 mL), energy values lower on average by 4.04% and 8.35%, respective polyphenol contents of 274.1 mg GAE/L and 249.7 mg GAE/L, as well as higher antioxidant activity (measured using DPPH, FRAP, and ABTS assays). The findings show that the samples of wheat beer enhanced with sea-buckthorn juice had average ascorbic acid contents of 2.5 and 4.5 mg/100 mL (in samples with 5% v/v and 10% v/v additions, respectively) and contained flavone glycosides, e.g., kaempferol-3-O-glucuronide-7-O-hexoside. Based on the current findings, it can be concluded that wheat beer enhanced with sea-buckthorn juice could emerge as a new trend in the brewing industry. Full article

(This article belongs to the Special Issue Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food – Second Edition)

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16 pages, 1515 KiB

Open AccessReview

The Bioactive Profile, Nutritional Value, Health Benefits and Agronomic Requirements of Cherry Silverberry (Elaeagnus multiflora Thunb.): A Review

by Anna Bieniek, Sabina Lachowicz-Wiśniewska and Justyna Bojarska

Molecules 2022, 27(9), 2719; https://doi.org/10.3390/molecules27092719 - 23 Apr 2022

Cited by 3 | Viewed by 2711

Abstract

The cherry silverberry (Elaeagnus multiflora Thunb.) is a lesser-known plant species with high nutritional and therapeutic potential. Cherry silverberry contains numerous biologically active compounds. The cherry silverberry is a shrub growing up to 3 m. Its drupe-like fruit is ellipsoidal, up to 1 cm long, and set on stems. It is red in color, juicy, and sour, and its taste resembles that of red currants. According to the literature, cherry silverberry fruit contains carbohydrates, organic acids, and amino acids, as well as vitamin C, in addition to biominerals, polyphenols, flavonoids, carotenoids, chlorophylls, and tocopherols, which contribute to its high nutritional value. New biotypes of cherry silverberry cultivated in Poland can be used for the production of functional foods and direct consumption. In China, the cherry silverberry, known as goumi, has been used as a medicinal plant and a natural remedy for cough, diarrhea, itch, foul sores, and, even, cancer. This review article summarizes the scant research findings on the nutritional and therapeutic benefits of cherry silverberry. Full article

(This article belongs to the Special Issue Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food – Second Edition)

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