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Nutrients
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Nutritionally Relevant Constituents and Biological Activity of Novel Foods
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Nutritionally Relevant Constituents and Biological Activity of Novel Foods

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".

Deadline for manuscript submissions: 5 June 2025 | Viewed by 7569

Special Issue Editors

Dr. Valentina Melini

E-Mail Website
Guest Editor
CREA-Research Centre for Food and Nutrition, Rome, Italy
Interests: bioactive compounds; phenolic compounds; antioxidants; cereals; pseudocereals; functional foods; novel foods; HPLC; analytical methods
Special Issues, Collections and Topics in MDPI journals
Dr. Francesca Melini

E-Mail
Guest Editor
CREA Research Centre for Food and Nutrition, Via Ardeatina 546, I-00178 Roma, Italy
Interests: food quality; pseudocereals; legumes; cereals; bioactive compounds; gluten-free products; food by-products; fermented foods
Special Issues, Collections and Topics in MDPI journals
Dr. Francesca Luziatelli

E-Mail Website
Guest Editor
Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), Tuscia University, Via S. C. De Lellis snc, 01100 Viterbo, Italy
Interests: food quality; metabolism; metabolic engineering; metagenomics; microbial communities

Special Issue Information

Dear Colleagues,

Due to innovation and globalization, an increasing number of foodstuffs have entered the European Union (EU) market and contributed to meeting the growing demands of consumers for dietary alternatives which are good for the planet and good for our health. Foodstuffs produced with new technologies or derived from new sources, newly synthesized/isolated compounds, and traditional foods from non-EU countries that were not consumed to a significant degree within the EU before 15 May 1997 are among the main categories of novel foods (NF).

The aim of this Special Issue is to bring together original research papers or reviews on novel foods, with special attention given to nutritional information, bioactive compounds and antinutritional factors, proposed uses and use levels, allergenicity, anticipated intake and ADME. Since several novel foods have been investigated for their potential health benefits, in terms of antioxidant activity, cardiovascular disease prevention, modulation of immune response and prevention of age-related cognitive decline, studies on these aspects are also welcome.

Dr. Valentina Melini
Dr. Francesca Melini
Dr. Francesca Luziatelli
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. Nutrients 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 2900 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

  • novel foods
  • grains
  • mushrooms
  • fermented foods
  • UV-treated foods
  • alternative proteins
  • novel carbohydrates
  • sugar substitutes
  • fibers
  • human identical milk oligosaccharides
  • quality and compositional data
  • nutritionally relevant constituents
  • biological activity
  • bioavailability
  • stability

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Published Papers (3 papers)

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Research

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14 pages, 5719 KiB  
Article
Exploring the Possibilities of Incorporating Edible Insects into a Vegetarian Diet: A Survey of Vegetarian Consumer Acceptance
by Ewelina Zielińska and Damian Zieliński
Nutrients 2024, 16(20), 3572; https://doi.org/10.3390/nu16203572 - 21 Oct 2024
Cited by 1 | Viewed by 1848
Abstract
Background: Due to environmental, health, and ethical concerns, more consumers are reducing their meat consumption or giving it up entirely. Plant protein is most often chosen as a sustainable source of protein. Still, recently, edible insects have been gaining popularity as a source [...] Read more.
Background: Due to environmental, health, and ethical concerns, more consumers are reducing their meat consumption or giving it up entirely. Plant protein is most often chosen as a sustainable source of protein. Still, recently, edible insects have been gaining popularity as a source of alternative protein with a better nutritional profile. However, there is no information on whether vegetarians can accept insects. Methods: An online survey was conducted with a sample of 790 vegetarians to address this gap. The findings of this survey are crucial in understanding the potential acceptance of insects in vegetarian diets. Results: We found that 13% of the respondents approve of using processed insect protein in vegetarian dishes. Moreover, 9% of the respondents declared that they had knowingly consumed insects before; of these, 42% of them found the taste of the insects to be neutral, 16% found it to be very good, and 25% found it to be good. The level of insect acceptance was influenced by the type of vegetarian diet and its duration of use. Furthermore, pesca-vegetarians and flexi-vegetarians were the most likely to eat insects for ecological reasons (x¯ = 3.54 ± 0.74; x¯ = 3.00 ± 0.67, respectively). Conclusions: These findings do not eliminate the possibility of using edible insects in vegetarian diets but support their partial acceptance. Full article
(This article belongs to the Special Issue Nutritionally Relevant Constituents and Biological Activity of Novel Foods)
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14 pages, 2717 KiB  
Article
Effect of Purified Resveratrol Butyrate Ester Monomers against Hypertension after Maternal High-Fructose Intake in Adult Offspring
by You-Lin Tain, Chih-Yao Hou, Hong-Tai Tzeng, Shu-Fen Lin, Guo-Ping Chang-Chien, Wei-Chia Lee, Kay L. H. Wu, Hong-Ren Yu, Julie Y. H. Chan and Chien-Ning Hsu
Nutrients 2024, 16(18), 3132; https://doi.org/10.3390/nu16183132 - 17 Sep 2024
Viewed by 1326
Abstract
Background: Offspring hypertension arising from adverse maternal conditions can be mitigated through dietary nutritional supplementation, including resveratrol. Previously, we identified derivatives of resveratrol butyrate ester (RBE), specifically 3,4′-di-O-butanoylresveratrol (ED2) and 3-O-butanoylresveratrol (ED4), demonstrating their superior antioxidant capabilities compared to RBE itself. This study [...] Read more.
Background: Offspring hypertension arising from adverse maternal conditions can be mitigated through dietary nutritional supplementation, including resveratrol. Previously, we identified derivatives of resveratrol butyrate ester (RBE), specifically 3,4′-di-O-butanoylresveratrol (ED2) and 3-O-butanoylresveratrol (ED4), demonstrating their superior antioxidant capabilities compared to RBE itself. This study sought to assess the protective impact of maternal supplementation with ED2 or ED4 on offspring hypertension in a rat model subjected to a high-fructose (HF) diet during pregnancy and lactation. Methods: Female Sprague–Dawley rats were distributed into distinct dietary groups throughout pregnancy and lactation: (1) standard chow; (2) HF diet (60%); (3) HF diet supplemented with ED2 (25 mg/L); and (4) HF diet supplemented with ED4 (25 mg/L). Male offspring were euthanized at the age of 12 weeks. Results: The maternal HF diet induced hypertension in the offspring, which was mitigated by perinatal supplementation with either ED2 or ED4. These protective effects were attributed to the antioxidant properties of ED2 and ED4, resulting in an increased availability of nitric oxide (NO). Additionally, supplementation with ED2 was connected to an increased abundance of Bifidobacterium and Clostridium genera, which was accompanied by a decrease in Angelakisella and Christensenella. On the other hand, ED4 supplementation shielded rat offspring from hypertension by elevating concentrations of short-chain fatty acids (SCFAs) and their receptors while reducing trimethylamine-N-oxide (TMAO) levels. Conclusions: These findings highlight the potential of purified RBE monomers, ED2 and ED4, as preventive measures against hypertension resulting from a maternal high-fructose diet. Further research is warranted to explore their clinical applications based on these promising results. Full article
(This article belongs to the Special Issue Nutritionally Relevant Constituents and Biological Activity of Novel Foods)
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Review

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27 pages, 1098 KiB  
Review
Biological and Nutritional Applications of Microalgae
by Sümeyye Sarıtaş, Arda Erkan Kalkan, Kadir Yılmaz, Savas Gurdal, Tolga Göksan, Anna Maria Witkowska, Mauro Lombardo and Sercan Karav
Nutrients 2025, 17(1), 93; https://doi.org/10.3390/nu17010093 - 29 Dec 2024
Cited by 4 | Viewed by 3545
Abstract
Microalgae are photosynthetic microorganisms that have a rapid growth cycle and carbon fixation ability. They have diverse cellular structures, ranging from prokaryotic cyanobacteria to more complex eukaryotic forms, which enable them to thrive in a variety of environments and support biomass production. They [...] Read more.
Microalgae are photosynthetic microorganisms that have a rapid growth cycle and carbon fixation ability. They have diverse cellular structures, ranging from prokaryotic cyanobacteria to more complex eukaryotic forms, which enable them to thrive in a variety of environments and support biomass production. They utilize both photosynthesis and heterotrophic pathways, indicating their ecological importance and potential for biotechnological applications. Reproducing primarily through asexual means, microalgae have complex cell cycles that are crucial for their growth and ability to adapt to changing conditions. Additionally, microalgae possess bioactive compounds that make them both nutritious and functional. Thanks to their content of proteins, lipids, carbohydrates, vitamins, and minerals, they play an important role in the development of functional food products, particularly by enhancing nutritional content and product quality. Furthermore, studies have demonstrated that algae and algal bioactive compounds support cardiovascular health, immune function, and gut health, especially in relation to obesity and other metabolic diseases. They also contribute to skin health and cognitive functions, including memory. This review article explores the biological, nutritional, and functional properties of microalgae based on the studies conducted. Full article
(This article belongs to the Special Issue Nutritionally Relevant Constituents and Biological Activity of Novel Foods)
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