Research on Extraction Technologies, Analysis Methods and Functional Evaluation of Food Active Components: 2nd Edition

Topic Information

Dear Colleagues,

Food active ingredients mainly refer to bioactive substances other than the energy-yielding nutrients in food, which are widely distributed and consumed. Analyzing and studying food active ingredients is important for maintaining human health, regulating functional states and preventing diseases. However, due to the complex physiochemical properties of the food matrix and active ingredients, the development of new techniques for extracting active ingredients and the new analysis methods for biological active ingredients are still facing serious challenges. Therefore, it is necessary to continue to study, in depth, the use of new scientific and technological instruments and analytical methods to promote analytical research on active ingredients in foods. This Topic Collection aims to collect high-quality original works or reviews on recent developments and prospects on this topic. With the publication of this Topic Collection, we hope to publish research results to further promote the understanding and application of bioactive ingredients in food, thus providing important information on human health.

Prof. Dr. Yongliang Zhuang
Prof. Dr. Yajun Zheng
Dr. Hongbing Fan
Dr. Shuguang Wang
Topic Editors

Keywords

Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Analytica analytica	-	1.8	2020	17.9 Days	CHF 1000	Submit
Antioxidants antioxidants	6.0	10.6	2012	16.9 Days	CHF 2900	Submit
Foods foods	4.7	7.4	2012	14.5 Days	CHF 2900	Submit
Molecules molecules	4.2	7.4	1996	15.1 Days	CHF 2700	Submit
Fermentation fermentation	3.3	3.8	2015	15.4 Days	CHF 2100	Submit

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Published Papers (4 papers)

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All Analytica Antioxidants Foods Molecules Fermentation

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23 pages, 5736 KiB  

Open AccessArticle

The Anti-Inflammatory Effects and Molecular Mechanism of Citri Reticulatae Pericarpium Essential Oil: A Combined GC-MS and Network Pharmacology Study

by Junmei Pu, Jiabao Cui, Hui Yang, Jianxin Cao, Shanshan Xiao and Guiguang Cheng

Foods 2025, 14(9), 1455; https://doi.org/10.3390/foods14091455 - 23 Apr 2025

Viewed by 159

Abstract

This study investigated the chemical composition and anti-inflammatory effects of essential oils extracted from Citrus aurantium flower, Citrus sinensis, Brazilian Citrus sinensis, Citrus limon, Citrus bergamia, and Citri Reticulatae Pericarpium using steam distillation and gas chromatography-mass spectrometry (GC-MS). Their [...] Read more.

This study investigated the chemical composition and anti-inflammatory effects of essential oils extracted from Citrus aurantium flower, Citrus sinensis, Brazilian Citrus sinensis, Citrus limon, Citrus bergamia, and Citri Reticulatae Pericarpium using steam distillation and gas chromatography-mass spectrometry (GC-MS). Their anti-inflammatory activities were assessed in LPS-stimulated RAW 264.7 cells. Among them, Citri Reticulatae Pericarpium essential oil (CRPEO) exhibited the most potent anti-inflammatory effects, with D-Limonene (76.51%), α-Pinene (2.68%), and Linalool (2.11%) as its primary constituents. The CCK-8 assay showed that the essential oil exhibited no cytotoxicity on HaCaT cells at a concentration of 50 μg/mL. CRPEO significantly preserved cell viability and reduced the production of pro-inflammatory mediators, including tumor necrosis factor (TNF)-α, interleukin (IL)-6, IL-1β, and nitric oxide (NO). Gene expression analysis via RT-qPCR further confirmed the downregulation of TNF-α, IL-6, IL-1β, and inducible nitric oxide synthase (iNOS) at the mRNA level. Network pharmacology and molecular docking studies were employed to identify α-Bulnesene as a key bioactive component of CRPEO and revealed that its principal target is the NLR Family Pyrin Domain-Containing 3 (NLRP3) inflammasome. These findings highlight the strong anti-inflammatory potential of CRPEO and suggest its promising therapeutic application for inflammation-related conditions. Full article

(This article belongs to the Topic Research on Extraction Technologies, Analysis Methods and Functional Evaluation of Food Active Components: 2nd Edition)

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25 pages, 4709 KiB  

Open AccessArticle

Impact of Different Proportions of Purple Rice and Chanterelles Powder on Physicochemical, Sensory, and Starch Digestibility Properties in Wheat Bread

by Yingrui Hu, Yiqing Jia, Zhilin Li, Zhishuang Wang, Ting Wei, Feifei Bi, Yurou Wang, Yuyue Qin, Afsar Khan, Yaping Liu and Guiguang Cheng

Foods 2025, 14(8), 1343; https://doi.org/10.3390/foods14081343 - 14 Apr 2025

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Abstract

The breads were produced using the following formulations: (1) purple rice (Oryza sativa L.) powder alone at 5% and 10% (w/w), (2) chanterelle mushrooms (Cantharellus yunnanensis Chiu) powder alone at 1% and 2% (w/ [...] Read more.

The breads were produced using the following formulations: (1) purple rice (Oryza sativa L.) powder alone at 5% and 10% (w/w), (2) chanterelle mushrooms (Cantharellus yunnanensis Chiu) powder alone at 1% and 2% (w/w), and (3) four blended combinations of both purple rice powder (5%, 10%) and chanterelle powder (1%, 2%) at varying ratios. Physicochemical, starch digestibility, antioxidant capacity, odor characteristics, and sensory properties were investigated, which are helpful to search for both rich-nutritious and highly acceptable daily food options. Compared to the control bread, the resistant starch content, phenolic content, flavonoid content, and antioxidant capacity were significantly increased, and the hydrolysis index and glycemic index were significantly decreased in experimental breads. Significant differences were found in color, specific volume, texture characteristics, and aroma components in experimental breads. All the experimental breads showed high overall acceptability, and the results indicated that purple rice and chanterelle mushroom powder could be used as high-value ingredients to improve the nutritional profile and reduce the glycemic index of bread. The purple rice and chanterelle mushrooms are natural food ingredients and show new potential to improve the functional properties of breads. Full article

(This article belongs to the Topic Research on Extraction Technologies, Analysis Methods and Functional Evaluation of Food Active Components: 2nd Edition)

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17 pages, 7716 KiB  

Open AccessArticle

Rapid Covalent Bonding of Walnut Protein Isolates to EGCG: Unveiling the Ultrasound-Assisted Ratio Optimization, Binding Mechanism, and Structural–Functional Transformations

by Yuanyuan Wei, Liping Sun, Ying Gu, Yongliang Zhuang, Gaopeng Zhang, Xuejing Fan and Yangyue Ding

Foods 2025, 14(7), 1204; https://doi.org/10.3390/foods14071204 - 29 Mar 2025

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Abstract

The application of walnut protein isolate (WPI) and polyphenols is usually limited by low solubility. To solve the above problem, the impact of the alkaline treatment method and the ultrasound-assisted alkaline treatment method on the structural and functional properties of protein–polyphenol covalent complexes [...] Read more.

The application of walnut protein isolate (WPI) and polyphenols is usually limited by low solubility. To solve the above problem, the impact of the alkaline treatment method and the ultrasound-assisted alkaline treatment method on the structural and functional properties of protein–polyphenol covalent complexes (WPI–(–)-epigallocatechin-3-gallate (EGCG), UWPI–EGCG, respectively) was explored. Fourier transform infrared spectroscopy and fluorescence spectroscopy indicated that the covalent binding of EGCG to WPI altered the secondary and tertiary structures of the protein and increased its random coil content. In addition, the UWPI–EGCG samples had the lowest particle size (153.67 nm), the largest absolute zeta potential value (25.4 mV), and the highest polyphenol binding (53.37 ± 0.33 mg/g protein). Meanwhile, WPI–EGCG covalent complexes also possessed excellent solubility and emulsification properties. These findings provide a promising approach for WPI in applications such as functional foods. Full article

(This article belongs to the Topic Research on Extraction Technologies, Analysis Methods and Functional Evaluation of Food Active Components: 2nd Edition)

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26 pages, 3587 KiB  

Open AccessReview

Preparation, Structure, Function, and Application of Dietary Polysaccharides from Polygonatum sibiricum in the Food Industry: A Review

by Peilin Li, Huimin Yao, Hao Yue, Jiali Huang, Qi Wang, Chuanbo Ding, Lina Ma, Xinglong Liu and Min Yang

Molecules 2025, 30(5), 1098; https://doi.org/10.3390/molecules30051098 - 27 Feb 2025

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Abstract

Polygonatum sibiricum is one of the most widely used plants in the Liliaceae family, renowned for its dual medicinal and edible properties. Polygonatum sibiricum polysaccharides, as the main pharmacological active ingredient of Polygonatum sibiricum, have various excellent physiological activities, such as antioxidant, [...] Read more.

Polygonatum sibiricum is one of the most widely used plants in the Liliaceae family, renowned for its dual medicinal and edible properties. Polygonatum sibiricum polysaccharides, as the main pharmacological active ingredient of Polygonatum sibiricum, have various excellent physiological activities, such as antioxidant, immune enhancement, and hypoglycemic activities. Through extraction, purification, and structural analysis, the influence and mechanism of the molecular weight and glycosidic bonds of Polygonatum sibiricum polysaccharides on the pharmacological effects, as well as their structure–activity relationship, can be explored in more detail. With the increasing demand for Polygonatum sibiricum polysaccharide products, Polygonatum sibiricum has been widely used in the fields of medicine, food, and biochemistry, and various green and harmless products containing Polygonatum sibiricum polysaccharides have been developed for different populations. This study summarizes the extraction, structure, and function of Polygonatum sibiricum polysaccharides, and it further explores their applications in the food industry, including in beverages, health foods, additives, and food packaging. Overall, Polygonatum sibiricum polysaccharides have been proven to be a promising natural product and have been introduced into the food system. It is worth mentioning that further efforts and time are needed in the future to expand the deep processing of and feasibility research on Polygonatum sibiricum polysaccharides while exploring their bioactive molecular mechanisms in depth, laying the foundation for their product development and clinical applications. Full article

(This article belongs to the Topic Research on Extraction Technologies, Analysis Methods and Functional Evaluation of Food Active Components: 2nd Edition)

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