Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
6.5
4.0
Journals
Plants
Special Issues
Nutritional Value and Phytochemical Composition of Plant Foods
share announcement

Nutritional Value and Phytochemical Composition of Plant Foods

A special issue of Plants (ISSN 2223-7747). This special issue belongs to the section "Phytochemistry".

Deadline for manuscript submissions: 31 December 2025 | Viewed by 4399

Special Issue Editor

Dr. Dario Donno

E-Mail Website
Guest Editor
1. Department of Agriculture, Forestry and Food Science, University of Torino, Largo Braccini 2, 10095 Grugliasco, Italy
2. Chestnut R&D Center—Piemonte, Regione Gambarello 23, 12013 Chiusa di Pesio, Italy
Interests: tree crops; chestnut cultivation; secondary metabolites; quality assessment; nutraceutical properties; sustainability
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Interest in the phytochemical composition and nutritional value of plant-based foods has increased due to their potential health-promoting properties. This Special Issue aims to explore and characterize the bioactive compounds and nutrients in several plant-based sources and natural food supplements, highlighting their potential roles in human health and disease prevention. The nutritional profile of plant foods includes fiber, mineral elements, micro- and macronutrients, and essential vitamins, contributing to overall well-being. Moreover, some classes of phytochemicals, such as polyphenols and carotenoids, influence the anti-cancer activity, anti-inflammatory properties, and antioxidant capacity of these foods. This Special Issue also aims to evaluate and describe the main techniques and methodologies used to extract, analyze, and quantify the nutritional substances and bioactive molecules in plant foods and natural food supplements; define innovative analytical strategies to better characterize the complex composition of these plant-based matrices; and highlight the importance of a multivariate and multidisciplinary approach to assess the health-positive effects derived from plant food consumption, particularly against diabetes, cancers, and cardiovascular disorders. Insights into the impact of cooking and processing methods on nutrient and phytochemical bioavailability will also be discussed and provided.

Dr. Dario Donno
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 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. Plants 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

  • natural foods
  • nutritional value
  • phytochemical composition
  • plant-based food nutrients
  • antioxidants
  • analytical strategies
  • sustainable extraction methods
  • health benefits

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (3 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

14 pages, 4596 KiB  
Article
A Systematic Preparation of Liposomes with Yerba Mate (Ilex paraguariensis) Extract
by Yasmine Miguel Serafini Micheletto, Brenda Vieira de Jesus, Gisele Louro Peres and Vânia Zanella Pinto
Plants 2025, 14(9), 1325; https://doi.org/10.3390/plants14091325 - 28 Apr 2025
Viewed by 336
Abstract
Lipid vesicles, liposomes and phytosomes have been gaining significant attention in various applications for phytochemical preservation. Furthermore, yerba mate (Ilex paraguariensis) contains a high content of bioactive compounds with functional properties; however, its liquid extract exhibits limited stability. For the first [...] Read more.
Lipid vesicles, liposomes and phytosomes have been gaining significant attention in various applications for phytochemical preservation. Furthermore, yerba mate (Ilex paraguariensis) contains a high content of bioactive compounds with functional properties; however, its liquid extract exhibits limited stability. For the first time, lipid vesicles containing yerba mate extract were produced and characterized. They were prepared using pure or purified phosphatidylcholine (PC) and n-hexane as a solvent via the reverse phase evaporation method. Their characterization was conducted using Fourier transform infrared spectroscopy (FTIR), UV–vis spectroscopy, Zeta potential (PZ), and dynamic light scattering (DLS). The decrease or absence of FTIR bands and UV–vis absorbance (325 nm) from the yerba mate extract suggests the successful dispersion of yerba mate extract in the liposome membrane, ensuring its encapsulation or complexation. Additionally, the size of lipid vesicles decreased from 625.1 nm to 440.5 nm (pure PC) and from 690.0 nm to 518.6 nm (purified PC) after the addition of yerba mate extract PZ values showed a slight change in all vesicles enhancing colloidal stability. This, combined with the reduction observed in DLS, suggests membrane reorganization, leading to the formation of unilamellar liposomes. Our observations indicate the possible formation of phytosomes, although additional studies are necessary to confirm this mechanism. Full article
(This article belongs to the Special Issue Nutritional Value and Phytochemical Composition of Plant Foods)
►▼ Show Figures

Figure 1

23 pages, 17622 KiB  
Article
Freeze-Drying for the Reduction of Fruit and Vegetable Chain Losses: A Sustainable Solution to Produce Potential Health-Promoting Food Applications
by Dario Donno, Giovanna Neirotti, Annachiara Fioccardi, Zoarilala Rinah Razafindrakoto, Nantenaina Tombozara, Maria Gabriella Mellano, Gabriele Loris Beccaro and Giovanni Gamba
Plants 2025, 14(2), 168; https://doi.org/10.3390/plants14020168 - 9 Jan 2025
Cited by 1 | Viewed by 1659
Abstract
Freeze-drying fresh vegetables and fruits may not only prevent post-harvest losses but also provide a concentrated source of nutrients and phytochemicals. This study focused on the phenolic composition of different freeze-dried products derived from horticultural crop remains (HCRs) in the vegetable and fruit [...] Read more.
Freeze-drying fresh vegetables and fruits may not only prevent post-harvest losses but also provide a concentrated source of nutrients and phytochemicals. This study focused on the phenolic composition of different freeze-dried products derived from horticultural crop remains (HCRs) in the vegetable and fruit production chain. These products may be considered as a potential health-promoting solution for preventing post-harvest fruit spoiling and losses. The total polyphenolic content (TPC) and the main phenolics were studied using high-performance liquid chromatography (HPLC) with a diode array detector (DAD). Additionally, an in vitro chemical screening of the antioxidant capacity was carried out using the Ferric Reducing Antioxidant Power (FRAP) assay. These analyses were performed together with an investigation of the correlations among phenolics and their antioxidant properties, and a bioinformatic approach was used to estimate the main potential bio-targets in human beings. Furthermore, a statistical approach using Principal Component Analysis (PCA) was carried out for a multivariate characterization of these products. Catechins, flavonols, and phenolic acids were the predominant and most discriminating classes in different products. The TPC values obtained in this study ranged from 366.86 ± 71.30 mg GAE/100 g DW (apple, MD) to 1077.13 ± 35.47 mg GAE/100 g DW (blueberry, MID) and 1102.25 ± 219.71 mg GAE/100 g DW (kaki, KD). The FRAP values ranged from 49.28 ± 2.88 mmol Fe2+/kg DW (apple, MD) to 80.43 ± 0.02 mmol Fe2+/kg DW (blueberry, MID) and 79.05 ± 0.21 mmol Fe2+/kg DW (kaki, KD). The proposed approach may be an effective tool for quality control and valorization of these products. This study showed that the utilization of crop remains can potentially lead to the development of new functional foods, providing additional economic benefits for farmers. Finally, the use of freeze-drying may potentially be a sustainable and beneficial solution for growers who may directly utilize this technology to produce dried products from the crop remains of their fruit productions. Full article
(This article belongs to the Special Issue Nutritional Value and Phytochemical Composition of Plant Foods)
►▼ Show Figures

Figure 1

22 pages, 2794 KiB  
Article
Enhanced Oligopeptide and Free Tryptophan Release from Chickpea and Lentil Proteins: A Comparative Study of Enzymatic Modification with Bromelain, Ficin, and Papain
by Éva Domokos-Szabolcsy, Tarek Alshaal, Nevien Elhawat, Zoltán Kovács, László Kaszás, Áron Béni and Attila Kiss
Plants 2024, 13(21), 3100; https://doi.org/10.3390/plants13213100 - 3 Nov 2024
Cited by 2 | Viewed by 1658
Abstract
Plant-based foods offer a sustainable alternative to meet the growing protein demand. Legumes are the most promising of these, as they contain relatively high concentrations of protein, low digestible starch, and dietary fiber, as well as them possibly featuring low levels of fat. [...] Read more.
Plant-based foods offer a sustainable alternative to meet the growing protein demand. Legumes are the most promising of these, as they contain relatively high concentrations of protein, low digestible starch, and dietary fiber, as well as them possibly featuring low levels of fat. Enzymatically modified legume proteins provide us with tempting perspectives in terms of enhancing foods’ biological values. However, their bioavailability and digestibility are generally less sufficient than that of proteins of animal origin, which may be improved by well-tailored enzyme modification. In this study, the efficacy of three plant-based proteases (bromelain, ficin, and papain) were evaluated at two distinct concentrations (2.5% and 10%) and three hydrolysis durations (1, 2, and 12 h) when transforming chickpea and lentil proteins. The degree of hydrolysis (DH), peptide profiles, and free amino acid content were analyzed to determine the efficiency of each enzyme. Results showed significant variations in DH, which was influenced by enzyme type, concentration, and hydrolysis duration. Papain exhibited the highest DH, particularly at a 10% concentration, reaching 27.8% efficiency in chickpea and 34.8% in lentils after 12 h. Bromelain and ficin were proven to be less effective, with ficin showing the least hydrolytic activity. SDS-PAGE analysis revealed substantial protein degradation, especially subsequent to papain treatment, pointing out that most proteins were cleaved into smaller peptides. SEC-HPLC indicated a predominant release of peptides within the 200–1000 Da range, suggesting enhanced bioavailability. Papain and bromelain treatments resulted in a significant release of oligopeptides and dipeptides. UHPLC analysis highlighted a marked post-hydrolysis increase in total free amino acids, with arginine, leucine, and lysine being the most abundant ones. Notably, tryptophan, being undetectable in untreated samples, was released in measurable amounts post-hydrolysis. These findings demonstrate papain’s superior performance in protein hydrolysis and its potential in producing bioactive peptides, highlighting its applicability in food processing and the development of both nutraceuticals and functional foods. Full article
(This article belongs to the Special Issue Nutritional Value and Phytochemical Composition of Plant Foods)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-3
Back to TopTop