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Special Issue "Functional Food as a Way to Provide Beneficial Nutrients"

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A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: closed (31 July 2021).

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Special Issue Editor

Prof. Dr. Joanna Kobus-Cisowska
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Guest Editor

Faculty of Food Sciences and Nutrition, Poznan University of Live Sciences, ul Wojska Polskiego 28, 60-637, Poznan, Poland
Interests: phytochemicals; bioactive food ingredients; microbiological and physico-chemical quality of raw materials and crops; polyphenols; antioxidants
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Special Issue Information

Dear Colleagues,

The consumption of functional foods can improve health or well-being, as well as reduce the risk of disease. It should be emphasized that functional foods must look like conventional foods—they cannot be tablets, drops or capsules. These foods should be one of the elements of a properly balanced diet. The high health quality of functional products results primarily from the presence of bioactive substances in them, which favorably regulate physiological changes, as well as from the right proportions of individual nutrients. The health-promoting effects of these foods should be confirmed by independent scientific research. The trend to search for new products that can benefit health is not only the subject of scientific research, but the results can also be used by entrepreneurs who are inspired by the work of scientists. The search for new food ingredients is therefore the subject of research, and the demand for new solutions is constantly increasing.

Prof. Dr. Joanna Kobus-Cisowska
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 papers will be 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.

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Keywords

functional food
quantification of nutritional components and phytochemicals in foodstuffs
food ingredients
vitamins
minerals
food composition
innovations in food technology
health beneficial

Published Papers (5 papers)

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Research

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Open AccessArticle

Thiamine in Lipid Systems vs. the Antioxidant Activity of Epigallocatechin Gallate and Caffeine

Justyna Piechocka

and

Krystyna Szymandera-Buszka

Sustainability 2021, 13(9), 4644; https://doi.org/10.3390/su13094644 - 22 Apr 2021

Cited by 1 | Viewed by 409

Abstract

The aim of this study was to determine correlations between the concentration of thiamine hydrochloride or thiamine pyrophosphate and the antioxidant activity of epigallocatechin gallate (EGCG) and caffeine, as well as thiamine stability. The study was conducted in model systems. Oxidation degree indices of soybean oil (peroxide value and anisidine value LAN) and concentrations of total thiamine were determined. To compare the dynamics of the changes in thiamine content during storage, half-life T_1/2 was determined. There was a strong correlation between the stability of thiamine and the stability of the oil. Thiamine was particularly sensitive to secondary oxidation products. Higher losses of thiamine introduced in the form of thiamine pyrophosphate were found (4–6%). The addition of tea components increased fat stability and thus reduced thiamine losses. The dynamics of thiamine loss were found to be lower with EGCG than caffeine. The antioxidant activity of these components was significantly reduced when the content of thiamine (1.0–20.0 mg/100 g) was higher than the natural level in foods. In order to maintain thiamine stability and the high activity of the active tea ingredients, it is necessary to consider their simultaneous addition to the systems in concentrations that limit their interactions. Full article

(This article belongs to the Special Issue Functional Food as a Way to Provide Beneficial Nutrients)

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Open AccessArticle

Comparative Analysis of Infusions with the Addition P. padus Bark: Assessment of the Antioxidant Potential and Their Inhibitory Effect on Enzymes Associated with Oxidative Stress

Aleksandra Telichowska

Joanna Kobus-Cisowska

Piotr Szulc

Marta Ligaj

Kinga Stuper-Szablewska

Dominik Szwajgier

and

Henryk Bujak

Sustainability 2021, 13(7), 3913; https://doi.org/10.3390/su13073913 - 01 Apr 2021

Viewed by 430

Abstract

Prunus padus L., is not very popular plant, it is commonly found due to low soil requirements and easy to settle in various places. As for now, concerning food technology, there is no wide application for P. padus. Therefore, the aim of this study is to evaluate the possibility of using bird cherry bark as an ingredient in herbal functional teas. In the first step, the conditions for extraction of the bark were electrochemically optimized. It was proven that the highest content of polyphenols could be found in the sample consisting of chamomile, linden flower, and calendula (7939.8 ± 106.6 mg/100 g dm). In the beta-carotene bleaching test, the highest activity could be spotted for calendula tea (16.7 ± 1.1^c%) and chamomile tea (15.0 ± 2.0^c%) and concerning the test for linden flower tea without added bark (134.4 ± 15.1^b μg ascorbic acid /mL). The property of the tested teas to inhibit cholinesterases was proven. What is more, P. padus bark infusion showed the highest activity of 15.8 ± 1.1^d μg neostigmine/mL, for acetylcholinesterases (AChE) inhibition and 21.2 ± 1.0^c μg neostigmine/mL for butyrylcholinesterases (BChE). The same tea also showed the highest activity to reduce ions of iron (Fe(III)): 25.3 ± 0.9^c μg Trolox /mL and glutathione reductase and glutathione peroxidase inhibition, 87.0 ± 1.1^e% and 64.9 ± 2.0^d% respectively. The use of P. padus bark may be vital in the preventive care concerning modern-age diseases and allow for the production of a new range of products with distinctive sensory characteristics and functional properties and, at the same time, in combating the spread of P. padus in the farm and forest ecosystem. Full article

(This article belongs to the Special Issue Functional Food as a Way to Provide Beneficial Nutrients)

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Open AccessArticle

The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption

Artur Głuchowski

Ewa Czarniecka-Skubina

and

Maria Buła

Sustainability 2020, 12(18), 7606; https://doi.org/10.3390/su12187606 - 15 Sep 2020

Cited by 3 | Viewed by 785

Abstract

Nowadays, the reduction of food waste, as well as protection of the nutritional value, are significant trends in domestic and catering food processing. Among the trends are innovations in food technology like sous-vide. The aim of this study was to evaluate the effect of sous vide cooking on the technological, nutritional, and microbiological quality of the chicken breast as well as to compare it to conventional methods (boiling and steaming). Meats after low-temperature sous-vide heat treatment were characterized by a significantly higher yield (p ≤ 0.05) and water content than those prepared with conventional methods. The energy and time consumption of sous-vide preparation was 5–10 times higher than other methods. The examined heat treatments resulted in a good microbiological quality of samples. The nutritional value of sous-vide products depended on the process parameters. A higher temperature and sous-vide processing time resulted in a higher content of dry matter, protein, and fat in the meat and was close to that of conventional methods. Low parameters of the process resulted in the least changed profile of fatty acids in meat. The use of the sous-vide method protects the nutritional value and allows for the extension of the shelf life of the meat which ultimately reduces food waste. The sous-vide heat treatment method is more suitable for foodservice than use in home conditions because of high energy consumption, despite the protection of nutrition value. Full article

(This article belongs to the Special Issue Functional Food as a Way to Provide Beneficial Nutrients)

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Open AccessArticle

The Effects of Morus alba L. Fortification on the Quality, Functional Properties and Sensory Attributes of Bread Stored under Refrigerated Conditions

Joanna Kobus-Cisowska

Aleksandra Telichowska

and

Piotr Szulc

Sustainability 2020, 12(16), 6691; https://doi.org/10.3390/su12166691 - 18 Aug 2020

Cited by 2 | Viewed by 720

Abstract

Mulberry is one of the most beneficial plant of our planet for sustainable development. White mulberry (Morus alba L.) is widely recognized for its health-promoting properties. It is characterized by a high content of bioactive compounds, mainly flavonoids, and has a strong antioxidant effect, and thus can have a beneficial effect on health. The aim of the study was to evaluate the effect of freezing storage of bread with the addition of extract from mulberry leaves and fruits on the content of polyphenols, antioxidant activity and sensory properties. The stored bread with mulberry addition was characterized by high content of phenolic compounds, reducing and chelating activity and antiradical activity. The addition of mulberry had greater effect on the increase in the content of protocatechuic and chlorogenic acids, and isoquercetin among the flavonols. Bread enriched with mulberry was microbiologically clean and sensory accepted both after baking and after 30 days of storage under refrigerated conditions. White mulberry is a raw material which can be used as an addition to enrich refrigerated bread. The use of the extract and mulberry fruit to fortify bread is consistent with the principle of sustainable development due to the use of raw materials which are a good source of compounds contributing to the improvement of the well-being of the population. Full article

(This article belongs to the Special Issue Functional Food as a Way to Provide Beneficial Nutrients)

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Review

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Open AccessReview

Uncovering Prospective Role and Applications of Existing and New Nutraceuticals from Bacterial, Fungal, Algal and Cyanobacterial, and Plant Sources

Nuzul Noorahya Jambari

E. I. Ahmad-Kamil

and

Nur Syamimi Ariffin

Sustainability 2021, 13(7), 3671; https://doi.org/10.3390/su13073671 - 25 Mar 2021

Cited by 1 | Viewed by 843

Abstract

Nutraceuticals are a category of products more often associated with food but having pharmaceuticals property and characteristics. However, there is still no internationally accepted concept of these food-pharmaceutical properties, and their interpretation can differ from country to country. Nutraceuticals are used as part of dietary supplements in most countries. They can be phytochemicals which are biologically active and have health benefits. These can be supplied as a supplement and/or as a functional food to the customer. For human health and longevity, these materials are likely to play a vital role. Consumption of these items is typical without a therapeutic prescription and/or supervision by the vast majority of the public. The development of nutraceuticals can be achieved through many bioresources and organisms. This review article will discuss the current research on nutraceuticals from different biological sources and their potential use as an agent for improving human health and well-being, as well as the gaps and future perspective of research related to nutraceutical development. Full article

(This article belongs to the Special Issue Functional Food as a Way to Provide Beneficial Nutrients)

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