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Phenolic Profiling and Antioxidant Capacity in Agrifood Products (Volume II)
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Phenolic Profiling and Antioxidant Capacity in Agrifood Products (Volume II)

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Environmental and Green Processes".

Deadline for manuscript submissions: 30 September 2025 | Viewed by 19400

Special Issue Editors

Dr. Raquel Rodríguez Solana

E-Mail Website1 Website2
Guest Editor
1. Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Rancho de la Merced, 11471, Jerez de la Frontera, Cádiz, Spain
2. MED—Mediterranean Institute for Agriculture, Environment, and Development & CHANGE—Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
Interests: alcoholic beverages; food chemistry; minerals; volatiles; phenolics; gas chromatography; liquid chromatography; phytochemicals
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. José Manuel Moreno-Rojas

E-Mail Website
Guest Editor
Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Avenida Menendez-Pidal, SN, 14004 Córdoba, Spain
Interests: food quality and traceability; specifically on the characterization of sensory; bioactive compounds of different food matrixes using several techniques (e.g., GC-MS/GC-FID, UHPLC-HRMS and EA(GC)-C-IRMS)
Special Issues, Collections and Topics in MDPI journals
Dr. Gema Pereira Caro

E-Mail Website
Guest Editor
Department of Agrifood Industry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez Pidal, SN, 14004 Córdoba, Spain
Interests: bioactive compounds in food; polyphenols; organosulfur compounds; LC-MS and GC-MS techniques; metabolomics; bioavailability; bioactivity; effect of processing on bioactive compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Phenolic compounds are secondary plant metabolites known for being one of the most important natural antioxidant sources for humans in the diet. These compounds have been shown to play important roles in long term health and reduction in the risk of chronic and degenerative diseases. Apart from the biological capacities shown by phenolics in in vivo and in vitro studies, they present protective effect against deterioration of foods and beverages because of their intrinsic nature as antioxidants. For all these reasons, the search for new sources of natural antioxidants, nutraceuticals and functional foods, have been the subject of study in recent years. However, such compounds are potentially vulnerable to different factors of plant processing (such as light, temperature, pH, oxygen, etc.) for obtaining different food and beverage products, and consequently, substantial modifications on their structure and concentration could occur leading to changes in their potential biological activities. In recent times, the effort to find plant processing methods, and techniques of stabilizing plant-base products that do not alter their phenolic content and therefore the antioxidant capacity and other biological activities, have also been of particular importance.

This special issue on “Phenolic Profiling and Antioxidant Capacity in Agrifood products” seeks high quality works focus, on the one hand, on developing new functional food and nutraceutical products with high phenolic content and antioxidant potential, and on the other hand, on the impact that conventional and advanced food processing technologies [e.g. pulsed electric fields (PEF), pulsed-light (PL), ultraviolet (UV)-light; high pressure processing or high hydrostatic pressure (HPP/HHP); ultrasound; extrusion technology, etc.] have on the phenolic and bioactivity characteristics of industrial foods.

Dr. Raquel Rodríguez Solana
Prof. Dr. José Manuel Moreno-Rojas
Prof. Dr. Gema Pereira Caro
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. Processes is an international peer-reviewed open access monthly 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 2400 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

  • phenolics
  • antioxidant capacity
  • functional foods
  • plant foods
  • food processing
  • food preservation
  • emerging technologies

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Published Papers (6 papers)

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Research

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19 pages, 4040 KiB  
Article
Highly Efficient Recovery of Bioactive Puerarin from Roots of Pueraria lobata Using Generally Recognized as Safe Solvents
by Eunjeong Yang, Hyeok Ki Kwon, Jeongho Lee, Seunghee Kim, Giwon Lee, Taek Lee, Youngsang Chun, Soo Kweon Lee, Hah Young Yoo and Chulhwan Park
Processes 2025, 13(2), 350; https://doi.org/10.3390/pr13020350 - 27 Jan 2025
Cited by 1 | Viewed by 1087
Abstract
Puerarin (daidzein-8-C-glucoside), one of the bioactive isoflavones, has attracted attention in various industries due to its excellent pharmacological effects such as antioxidant effect, estrogen-like activity, reduction of blood sugar, and neuroprotective effect. Puerarin is most abundantly found in the roots of Pueraria lobata [...] Read more.
Puerarin (daidzein-8-C-glucoside), one of the bioactive isoflavones, has attracted attention in various industries due to its excellent pharmacological effects such as antioxidant effect, estrogen-like activity, reduction of blood sugar, and neuroprotective effect. Puerarin is most abundantly found in the roots of Pueraria lobata (RPL) among various biomass sources. To improve the utilization feasibility of puerarin, a high-yield extraction process should be designed for RPL. This study aimed to optimize the extraction process to more efficiently recover puerarin from RPL while using generally recognized as safe solvents as extraction solvents, considering the potential industrial applications of puerarin. The extraction variables were optimized by the one-factor-at-a-time method, response surface methodology, and time profiling study. As a result, puerarin yield was achieved at 60.56 mg/g biomass under optimal conditions (ethanol concentration of 46.06%, extraction temperature of 65.02 °C, ratio of extraction solvent to biomass of 11.50 mL/g, and extraction time of 22 min). High puerarin yield achieved in this study contributed to improving the industrial applicability of puerarin. Full article
(This article belongs to the Special Issue Phenolic Profiling and Antioxidant Capacity in Agrifood Products (Volume II))
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14 pages, 2065 KiB  
Article
Generation of Hydrogen Peroxide in Beer and Selected Strong Alcoholic Beverages
by Małgorzata Rak, Dawid Mendys, Aleksandra Płatek, Oskar Sitarz, Ireneusz Stefaniuk, Grzegorz Bartosz and Izabela Sadowska-Bartosz
Processes 2025, 13(1), 277; https://doi.org/10.3390/pr13010277 - 20 Jan 2025
Cited by 2 | Viewed by 2292
Abstract
The generation of hydrogen peroxide has been documented in various plant-based beverages, such as coffee, tea, herbal infusions and wine, as well in energy drinks containing ascorbate and in plant-based food. There are no data in the literature on the presence and generation [...] Read more.
The generation of hydrogen peroxide has been documented in various plant-based beverages, such as coffee, tea, herbal infusions and wine, as well in energy drinks containing ascorbate and in plant-based food. There are no data in the literature on the presence and generation of hydrogen peroxide in beer and strong alcoholic beverages containing plant material. This study aimed to examine whether beer and selected strong alcoholic beverages (brandy, whisky and fruit liqueurs) contain hydrogen peroxide. The presence of hydrogen peroxide was found in freshly opened brandy, whisky, liqueurs and most diluted beers; subsequent incubation in an air atmosphere led to the generation of hydrogen peroxide. The presence of the electron paramagnetic resonance (EPR) signal of the semiquinone radical and the generation of the superoxide radical demonstrated in selected alcoholic beverages by the superoxide dismutase-inhibitable reduction of Nitrotetrazolium Blue and oxidation of dihydroethidium are in agreement with the two-step mechanism of generation of hydrogen peroxide by the autoxidation of phenolics. These results broaden the list of beverages containing and producing hydrogen peroxide. Full article
(This article belongs to the Special Issue Phenolic Profiling and Antioxidant Capacity in Agrifood Products (Volume II))
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17 pages, 820 KiB  
Article
Phenolic Class Analysis in Honey: Comparison of Classical and Single UV Spectrum Methodologies
by Vanessa B. Paula, Miguel L. Sousa-Dias, Natália L. Seixas, Patricia Combarros-Fuertes, Letícia M. Estevinho and Luís G. Dias
Processes 2024, 12(10), 2297; https://doi.org/10.3390/pr12102297 - 20 Oct 2024
Cited by 1 | Viewed by 1423
Abstract
The analytical results from a study of 16 honey samples (extra white to dark honey color range) of phenolic compounds obtained using the single UV spectrum methodology and classical spectrophotometric methods (Folin–Ciocalteu and AlCl3 methods) are presented. The first method quantified all [...] Read more.
The analytical results from a study of 16 honey samples (extra white to dark honey color range) of phenolic compounds obtained using the single UV spectrum methodology and classical spectrophotometric methods (Folin–Ciocalteu and AlCl3 methods) are presented. The first method quantified all classes of phenolic compounds in honey’s SPE-C18 extract: the total hydroxybenzoic acid content (concentrations between 0.37 ± 0.05 and 4.46 ± 0.37 mg of gallic acid/g of honey), total hydroxycinnamic acid content (0.13 ± 0.03 and 2.76 ± 0.13 mg of ferulic acid/g of honey), and total flavonoid content (0.15 ± 0.03 and 1.63 ± 0.17 mg of quercetin/g of honey). The total phenolic contents were, on average, 1.86 ± 0.72 and 1.78 ± 0.79 times higher than the results obtained for raw honey and the SPE-C18 extract, respectively, using the classical Folin–Ciocalteu method. The total flavonoid contents, on average, were 6.02 ± 3.14 times larger and 0.66 ± 0.33 times smaller than the results obtained using the classical AlCl3 method for raw honey and SPE-C18 extract, respectively. Full article
(This article belongs to the Special Issue Phenolic Profiling and Antioxidant Capacity in Agrifood Products (Volume II))
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14 pages, 1738 KiB  
Article
Novel Stimulants of Medicinal Basidiomycetes Growth Based on Nanoparticles of N-monosubstituted Amino Acid Derivatives of Fullerene C60
by Mikhail Voronkov, Olga Tsivileva, Vladimir Volkov, Valentina Romanova and Vyacheslav Misin
Processes 2023, 11(6), 1695; https://doi.org/10.3390/pr11061695 - 1 Jun 2023
Viewed by 1331
Abstract
The influence of nanoparticles of hydrated C60 fullerene and its N-monoamino acid derivatives on the oxidative metabolism and growth of the mycelial biomass of basidiomycetes during their submerged cultivation was studied. It was found that the supplementation of culture media with nanoparticles [...] Read more.
The influence of nanoparticles of hydrated C60 fullerene and its N-monoamino acid derivatives on the oxidative metabolism and growth of the mycelial biomass of basidiomycetes during their submerged cultivation was studied. It was found that the supplementation of culture media with nanoparticles of the studied compounds at their final concentration range of 10−7 to 10−11 M significantly increased the resulting biomass, while the severity of the effect in this concentration range changed slightly. That prompted the use of nanomolar concentrations of compounds as reasonable. The most pronounced stimulating effect (an increase in biomass of about 240% with respect to control) was observed when culturing Laetiporus sulphureus, the intrinsically high level of oxidative metabolism of which was significantly lowered by the presence of the studied additives. It was shown that the growth-enhancing action of nanoparticles of fullerene C60 and its derivatives could not be attributed to photochemical reactions, particularly fullerene photoexcitation. Fullerene and its derivatives manifest a growth regulatory effect on bio-objects from different kingdoms of the living world (plants and fungi), which is indicative of these compounds’ mechanism of action based on a direct impact on fundamental, universal for all living beings, biophysical processes, primarily chain free-radical oxidation. Full article
(This article belongs to the Special Issue Phenolic Profiling and Antioxidant Capacity in Agrifood Products (Volume II))
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15 pages, 3022 KiB  
Article
The Effects of Oven Dehydration on Bioactive Compounds, Antioxidant Activity, Fatty Acids and Mineral Contents of Strawberry Tree Fruit
by Mehmet Musa Özcan and Nurhan Uslu
Processes 2023, 11(2), 541; https://doi.org/10.3390/pr11020541 - 10 Feb 2023
Cited by 5 | Viewed by 1918
Abstract
In this study, the effects of oven dehydration on chemical and bioactive properties, fatty acids, polyphenolic compounds and minerals of sandal strawberry tree fruit were investigated. While total carotenoid contents of the sandal strawberry tree fruit are determined between 4.20 (120 °C) and [...] Read more.
In this study, the effects of oven dehydration on chemical and bioactive properties, fatty acids, polyphenolic compounds and minerals of sandal strawberry tree fruit were investigated. While total carotenoid contents of the sandal strawberry tree fruit are determined between 4.20 (120 °C) and 5.43 µg/g (70 °C), tannin amounts of the sandal strawberry tree fruit were recorded between 5.13 (control) and 6.37% (70 and 120 °C). While total phenolic contents of dehydrated sandal strawberry tree fruit were found between 444.16 (120 °C) and 665.13 mgGAE/100 g (control), total flavonoid amounts of dehydrated sandal strawberry tree fruit were recorded between 592.91 (control) and 788.71 mg/100 g (120 °C). Antioxidant activity values of fruit ranged from 4.10 (120 °C) to 7.30 mmol TE/kg (control). Both total phenolic amounts and antioxidant activity values of untreated (control) sandal strawberry tree fruit were found to be higher than dehydrated ones, and a linear relationship was determined between the total phenolic amounts of the samples and their antioxidant activities. The highest amounts of phenolic compounds (ferulic acid, resveratrol and kaempferol) were detected in strawberry tree fruit dehydrated at 70 °C, followed by the control group and fruit dehydrated at 120 °C in decreasing order. Gallic acid, 3,4-dihydroxybenzoic acid, catechin, caffeic acid and rutin were the main constituents of the strawberry tree fruit, followed by syringic acid, p-coumaric acid and ferulic acid in descending order. Palmitic, stearic and oleic acid amounts of dehydrated strawberry tree fruit oils compared to the control were observed to increase with the applied temperature, while the contents of polyunsaturated fatty acids (linoleic and linolenic) decreased. In general, the mineral content of dehydrated strawberry tree fruit increased compared to the control. Since the oil, carotenoid, total phenol and phenolic component contents of sandalwood tree fruit are higher in the sample subjected to dehydration at 70 °C, this temperature can be considered as the ideal one for drying. In addition, considering the fatty acids, heat treatment at 120 °C can be preferred. Full article
(This article belongs to the Special Issue Phenolic Profiling and Antioxidant Capacity in Agrifood Products (Volume II))
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Review

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31 pages, 3577 KiB  
Review
Trends of Nanoencapsulation Strategy for Natural Compounds in the Food Industry
by Lamia Taouzinet, Ouarda Djaoudene, Sofiane Fatmi, Cilia Bouiche, Meriem Amrane-Abider, Hind Bougherra, Farouk Rezgui and Khodir Madani
Processes 2023, 11(5), 1459; https://doi.org/10.3390/pr11051459 - 11 May 2023
Cited by 29 | Viewed by 10306
Abstract
Nanotechnology is an emerging field in the food industry that will be important for future industrial production to address rising customer concerns and expectations for natural, nutritious, and healthful food items. People are increasingly motivated to purchase unprocessed food or even high-quality processed [...] Read more.
Nanotechnology is an emerging field in the food industry that will be important for future industrial production to address rising customer concerns and expectations for natural, nutritious, and healthful food items. People are increasingly motivated to purchase unprocessed food or even high-quality processed foods with minimum chemical additives, highlighting the need to investigate natural alternatives for commercial purposes. Natural compounds are becoming more popular among consumers since they are safer than synthetic chemical additions; however, their most functional compounds are sensitive to the adverse conditions of processing and the digestive tract, impairing their use in food matrices, and industrial-scale applications. Nowadays, nanoencapsulation of natural products can be the most suitable nanotechnology to improve stability, solubility, and bioavailability. The nanostructure can be incorporated into food during production, processing, packaging, and security. Despite the many studies on nanoencapsulation, there is still some misunderstanding about nanoencapsulation systems and preparation techniques. This review aims to categorize different nanoencapsulation techniques (chemical, physicochemical, and physicomechanical), highlight eco-friendly methods, and classify the nanoencapsulation systems as groups (polymer, lipidic and metallic). The current review summarizes recent data on the nanoencapsulation of natural compounds in the food industry that has been published since 2015 until now. Finally, this review presents the challenges and future perspectives on the nanoencapsulation of bioactive compounds in food science. Full article
(This article belongs to the Special Issue Phenolic Profiling and Antioxidant Capacity in Agrifood Products (Volume II))
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