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Application of Plant Extracts in the Food Industry
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Application of Plant Extracts in the Food Industry

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

Deadline for manuscript submissions: closed (30 November 2024) | Viewed by 4658

Special Issue Editors

Dr. Liana C. Salanță

E-Mail Website
Guest Editor
Faculty of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Mănăştur 3-5, 400372 Cluj-Napoca, Romania
Interests: food science; plant bioactive compounds; functional food; hops; beer
Special Issues, Collections and Topics in MDPI journals
Dr. Anca Farcas

E-Mail Website
Guest Editor
Faculty of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Mănăştur 3-5, 400372 Cluj-Napoca, Romania
Interests: food science; waste exploitation, extraction, and analysis of bioactive compounds; development of new functional products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Plant extracts are recognized as natural sources of antioxidants, and their application in the food industry increases the shelf life of the products by preventing undesirable changes in nutritional and sensory properties. Exploiting the diversity and functionality of plant biomolecules has received significant interest in recent years and could create opportunities to design new products that meet the consumer’s demands.

This Special Issue of Plants will highlight the function of plant constituents as alternatives to synthetic preservatives, along with techniques to facilitate the implementation of their application in the food industry for increasing safety and food quality. Moreover, the effect of advanced processing technologies on protecting the level of bioactive compounds in food products and increasing bio-accessibility will be discussed.

Dr. Liana C. Salanță
Dr. Anca Farcas
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. 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

  • biomolecules
  • extraction techniques
  • plant-based fortification
  • functional food and beverages
  • valorization strategy
  • circular economy
  • innovative technologies

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Published Papers (3 papers)

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Research

22 pages, 2879 KiB  
Article
The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions
by Yasmeen M. Bashmil, Frank Bekes, Michael Ruderman, Hafiz A. R. Suleria, Rudi Appels and Frank R. Dunshea
Plants 2025, 14(2), 207; https://doi.org/10.3390/plants14020207 - 13 Jan 2025
Viewed by 1349
Abstract
Functional foods are currently receiving increasing popularity in diet modification. Green bananas contain far more dietary fiber (DF) and resistant starch (RS) than mature bananas. The potential for integrating these vital components into food, such as bread, has expanded. Thus, this study aimed [...] Read more.
Functional foods are currently receiving increasing popularity in diet modification. Green bananas contain far more dietary fiber (DF) and resistant starch (RS) than mature bananas. The potential for integrating these vital components into food, such as bread, has expanded. Thus, this study aimed to examine the physicochemical and rheological behavior of wheat flour dough after the addition of varying amounts of Australian, green banana flour (GBF) substitutions (5, 10, 15, 25, and 30%). Using MixoLab 2, we recorded the rheological parameters of the dough that had GBF substitutions. Additionally, the flour color (‘L*’, ‘a*’, and ‘b*’ value) and crumb cell structure analysis were evaluated. Although increasing the amount of GBF replacement generally improved dough quality with all banana cultivars, GBF from Cavendish and Ladyfinger showed a greater improvement than Ducasse. Improved dough mixing stability and increased viscosity, starch gelatinization, and retrogradation were all predicted to contribute to longer bread shelf life. RS content of the enriched bread increased significantly with both Ladyfinger and Ducasse (2.6%), while Ladyfinger bread had the highest DF (9.1%). With increasing GBF, L*, a*, and b* values were changed considerably with a strong linear correlation. A MATLAB analysis indicated substantial variations across samples regarding the small, medium, and total air space counts based on 10% banana flour as a standard level of addition. In conclusion, the processing properties and nutritional value of wheat flour can be enhanced by replacing specific proportions of wheat flour with green banana flour without major detrimental effects on dough processing attributes and thus highlight the possibility of utilizing GBF from different banana varieties for use in fine-tuning composite flour developments. Full article
(This article belongs to the Special Issue Application of Plant Extracts in the Food Industry)
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21 pages, 3110 KiB  
Article
Comparative Analysis of Microbial Diversity and Metabolic Profiles during the Spontaneous Fermentation of Jerusalem Artichoke (Helianthus tuberosus L.) Juice
by Tiandi Zhu, Zhongwang Li, Xinxing Liu, Chen Chen and Yuwen Mu
Plants 2024, 13(19), 2782; https://doi.org/10.3390/plants13192782 - 4 Oct 2024
Viewed by 1161
Abstract
Jerusalem artichoke juice is valued for its nutritional content and health benefits. Spontaneous fermentation enhances its flavor, quality, and functional components through microbial metabolic activities. This study used high-throughput sequencing to analyze microbial community changes, and LC–MS and GC–MS to detect secondary metabolites [...] Read more.
Jerusalem artichoke juice is valued for its nutritional content and health benefits. Spontaneous fermentation enhances its flavor, quality, and functional components through microbial metabolic activities. This study used high-throughput sequencing to analyze microbial community changes, and LC–MS and GC–MS to detect secondary metabolites and flavor compounds during fermentation. During natural fermentation, beneficial bacteria like Lactobacillus and Pediococcus increased, promoting lactic acid production and inhibiting harmful bacteria, while environmental bacteria decreased. Similarly, fungi shifted from environmental types like Geosmithia and Alternaria to fermentation-associated Pichia and Penicillium. A total of 1666 secondary metabolites were identified, with 595 upregulated and 497 downregulated. Key metabolic pathways included phenylpropanoid biosynthesis, with significant increases in phenylalanine, tryptophan, and related metabolites. Lipid and nucleotide metabolism also showed significant changes. Flavor compounds, including 134 identified alcohols, esters, acids, and ketones, mostly increased in content after fermentation. Notable increases were seen in Phenylethyl Alcohol, Ethyl Benzenepropanoate, 3-Methylbutyl Butanoate, Ethyl 4-Methylpentanoate, 5-Ethyl-3-Hydroxy-4-Methyl-2(5H)-Furanone, Ethyl Decanoate, Hexanoic Acid, and 1-Octanol. γ-aminobutyric acid (GABA) and other functional components enhanced the health value of the juice. This study provides insights into microbial and metabolic changes during fermentation, aiding in optimizing processes and improving the quality of fermented Jerusalem artichoke juice for functional food development. Full article
(This article belongs to the Special Issue Application of Plant Extracts in the Food Industry)
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11 pages, 2245 KiB  
Article
Chemical Composition and Nutritional Value of Flowers and Fruits of Cytisus striatus (Hill) Rothm
by Débora Caramelo, Inês Pitacas, Cláudia Vitória, Joana Gonçalves, Jorge Gominho, Eugenia Gallardo and Ofélia Anjos
Plants 2024, 13(15), 2121; https://doi.org/10.3390/plants13152121 - 31 Jul 2024
Viewed by 1176
Abstract
In ancient times, the shoots of certain species within the Cytisus genus were used as animal feed. Cytisus striatus is a plentiful and widespread shrub that has long been utilized as a soil fertilizer in the Iberian Peninsula. The flowers of this shrub [...] Read more.
In ancient times, the shoots of certain species within the Cytisus genus were used as animal feed. Cytisus striatus is a plentiful and widespread shrub that has long been utilized as a soil fertilizer in the Iberian Peninsula. The flowers of this shrub have traditionally been employed for medicinal purposes. However, the nutritional value of yellow broom flowers and fruits remains largely unexplored. In this study, flowers and fruit of C. striatus (Cytisus striatus) were collected from natural shrubs at three different locations in Portugal during the same year. An analytical assessment of their macro and micronutrient content was conducted. Regarding nutritional composition, flowers and fruits exhibited a fibre content of 18% and 42%, protein content of 21% and 12%, lipid content of 2% and 1%, carbohydrate content of 43% and 14%, and ash content of 4% and 3%, respectively. Potassium was the most abundant mineral, with concentrations of approximately 20,094 mg/kg in the flowers and 11,746 mg/kg in the fruits, followed by calcium, phosphorus, and magnesium. Compared to some edible flowers and fruits, these plant parts of C. striatus showed macro and micronutrient values similar to species such as lavender, lupins, and cowpea pod husks. Full article
(This article belongs to the Special Issue Application of Plant Extracts in the Food Industry)
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