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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: closed (15 September 2021) | Viewed by 31206

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Dr. Urszula Złotek

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Guest Editor

Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Lublin, Poland
Interests: bioactive compounds; biological activity; pre- and post-harvest treatments; plant food quality
Special Issues, Collections and Topics in MDPI journals

Dr. Anna Jakubczyk

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Co-Guest Editor

Department of Biochemistry and Food Chemistry, The University of Life Sciences, Skromna 8 St., 20-704 Lublin, Poland
Interests: biochemistry; food chemistry; bioactive compounds; plant; health; nutrition
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Prof. Dr. Urszula Gawlik

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Co-Guest Editor

Department of Biochemistry and Food Chemistry, University of Life Sciences, Lublin, Poland
Interests: functional foods; interactions, phenolic compounds; antioxidants
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Nowadays, the consumer requires much more than just nutritional functions for food. It should be safe and have a positive impact on the improvement of health through the prevention of many conditions, including so-called civilization diseases. For this reason, food research has recently developed new directions related to bioactive food ingredients, such as the determination of interactions between food ingredients, the enhancement of the pro-health potential with the use of new technologies, or the discovery of new sources of bioactive compounds. Antioxidant properties that are assigned to groups of active compounds, that is, phenolic compounds, carotenoids, essential oil components, bioactive peptides, or vitamins, are widely studied as health-promoting properties of food products. These compounds neutralize oxidative stress, which has an important role in the pathogenesis of cardiovascular diseases, cancers, neoplastic diseases, or Alzheimer's disease. It is a state of imbalance between the production and neutralization of free radicals, mainly reactive oxygen species, that is, highly reactive molecules of short-lived derivatives of reduced oxygen produced continuously in all biological systems. Moreover, antioxidants can also be used in food technology, not only to improve the biological properties of food, but also to extend the shelf life of food by the prevention of the oxidation of food ingredients. Synthetic antioxidants can be used for this purpose, but the concerns about their safety have aroused many researchers' interest in natural antioxidants.

The fortification of food products with components that possess antioxidant properties may be also used to enhance their pro-health properties. The supplementation of some food products with natural antioxidants is a new approach towards food technology.

For this Special Issue on “Antioxidant in Food Safety and Sustainability”, we welcome papers that enhance our understanding of the role of antioxidants, especially from their natural origin, in the production of functional and safe food.

Dr. Urszula Złotek
Dr. Anna Jakubczyk
Prof. Urszula Gawlik-Dziki
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. Foods 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 2900 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

antioxidants
food safety
food quality
functional food
food fortification

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Published Papers (9 papers)

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Editorial

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2 pages, 172 KiB

Open AccessEditorial

Antioxidant in Food Safety and Sustainability

by Urszula Złotek, Anna Jakubczyk and Urszula Gawlik-Dziki

Foods 2022, 11(3), 433; https://doi.org/10.3390/foods11030433 - 1 Feb 2022

Cited by 3 | Viewed by 1797

Abstract

Nowadays, safety and a positive effect on health are desirable features of food in addition to its nutritional value [...] Full article

(This article belongs to the Special Issue Antioxidant in Food Safety and Sustainability)

Research

Jump to: Editorial

11 pages, 725 KiB

Open AccessFeature PaperArticle

The Use of the Probiotic Lactiplantibacillus plantarum 299v in the Technology of Non-Dairy Ice Cream Based on Avocado

by Ada Krawęcka, Justyna Libera and Agnieszka Latoch

Foods 2021, 10(10), 2492; https://doi.org/10.3390/foods10102492 - 18 Oct 2021

Cited by 10 | Viewed by 4006

Abstract

Food enriched with probiotics and prebiotics belong to the class of novel foods. Functional food, apart from its nutritional function, has an additional pro-health effect. The aim of the presented study was to create a concept of a functional dessert—avocado-based non-diary ice cream enriched with probiotic bacteria Lactiplantibacillus plantarum 299v. The product was tested for the survival of bacteria in various conditions, and the influence of the probiotic on the physicochemical and organoleptic properties of non-dairy ice cream was assessed. The dessert with probiotic throughout the storage period (8 weeks) kept the therapeutic minimum defined for probiotic food products. It was found that the addition of the probiotic did not deteriorate either the color or the sensory profile of the dessert. There was also no increase in the redox potential nor the acidity of the product with the addition of a probiotic. Full article

(This article belongs to the Special Issue Antioxidant in Food Safety and Sustainability)

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16 pages, 708 KiB

Open AccessArticle

The Influence of Hypericum perforatum L. Addition to Wheat Cookies on Their Antioxidant, Anti-Metabolic Syndrome, and Antimicrobial Properties

by Anna Jakubczyk, Kaja Kiersnowska, Begümhan Ömeroğlu, Urszula Gawlik-Dziki, Krzysztof Tutaj, Kamila Rybczyńska-Tkaczyk, Magdalena Szydłowska-Tutaj, Urszula Złotek and Barbara Baraniak

Foods 2021, 10(6), 1379; https://doi.org/10.3390/foods10061379 - 15 Jun 2021

Cited by 13 | Viewed by 3425

Abstract

The aim of this study was to characterize wheat cookies enriched with 0.5% and 1.0% of Hypericum perforatum L. (St. John’s wort, SJW) and determine their pro-health properties in vitro after hydrolysis in simulated gastrointestinal conditions. The results indicated that 1.0 SJW was characterized by the highest content of polyphenols, flavonoids, and phenolic acids (2.32 mg mL^?1, 4.93 µg mL^?1, and 12.35 µg mL^?1, respectively). The enriching cookies had no effect on water absorption capacity (WAC) and oil absorption capacity (OAC). After in vitro hydrolysis, the highest peptide content was noted in 1.0 SJW (0.52 mg mL^?1), and the bioactive compounds were characterized by high potential bioaccessibility (PAC), but poor bioavailability (PAV). The addition of SJW increased the ACE, ?-amylase, and LOX inhibitory effect, but reduced the inhibition of pancreatic lipase. The highest antioxidant activity was noted for 1.0 SJW. The results showed that only 0.5 SJW and 1.0 SJW had slight antimicrobial activity against E. coli ATCC 25922 and B. cereus ATCC 14579 with MIC = 12.5 mg mL^?1. Fractions with molecular mass <3.0 kDa were characterized with the highest p-coumaric acid content. The results show that SJW cookies had a higher content of bioactive compounds and more potent anti-metabolic syndrome effects. Full article

(This article belongs to the Special Issue Antioxidant in Food Safety and Sustainability)

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16 pages, 2675 KiB

Open AccessArticle

The Effect of Water Mineralization on the Extraction of Active Compounds from Selected Herbs and on the Antioxidant Properties of the Obtained Brews

by Jakub Wyrostek and Radosław Kowalski

Foods 2021, 10(6), 1227; https://doi.org/10.3390/foods10061227 - 28 May 2021

Cited by 12 | Viewed by 3530

Abstract

The objective of the study was to analyze the effect of total content of minerals in waters on the effectiveness of extraction of polyphenols and flavonoids and on the antioxidant properties of brews from leaves of green and black tea, leaves of peppermint, chamomile inflorescences, leaves of sage, and flowers of lavender. The process of brewing was conducted at an initial temperature of 95 °C, under cover, for 15 min, with the use of 10 waters differing in terms of mineral components. The content of total polyphenols and total flavonoids was determined in the brews obtained. The antioxidant properties were assayed with the use of stable DPPH radicals and Ferric Reducing Antioxidant Power (FRAP) reagent. A significant effect of water mineralization on the extraction of phenolic compounds and on the antioxidant properties of the brews obtained was observed. In the majority of cases, the highest concentrations of polyphenols and flavonoids were obtained in brews prepared with the use of deionized water and waters with medium levels of mineralization. It was also demonstrated that there was a significant reduction of antioxidant properties in brews prepared with the water that had the highest level of mineralization (2896 ppm), at 70% and 93%, respectively, for green and black teas. Full article

(This article belongs to the Special Issue Antioxidant in Food Safety and Sustainability)

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10 pages, 257 KiB

Open AccessArticle

Use of a Highly Antioxidant Diet in the Regulation of Adipose Tissue Secretion in Patients after the BIB Procedure

by Edyta Balejko and Jerzy Balejko

Foods 2021, 10(5), 1108; https://doi.org/10.3390/foods10051108 - 17 May 2021

Cited by 1 | Viewed by 1864

Abstract

Obesity is a global problem. The secretory activity of adipose tissue causes inflammation and disturbs metabolic parameters. Low-invasive bariatric procedures are an alternative to surgical treatment, especially in individuals who do not qualify for surgery or in whom conservative treatment does not bring the expected results. The diets designed for bariatric patients contained an increased proportion of bioflavonoids. The dietary components were carefully selected to provide anti-inflammatory effects. The experimental diets showed an antioxidant capacity (TEAC) of 433–969 µM TE/100 g or 100 mL, reducing ability (FRAP) of 13–58 µM TE/100 g or 100 mL, and total polyphenol content of 80–250 mg catechins/100 g or 100 mL. Lower levels of adipocytokines were obtained in the blood of patients following the diet. The results of the present study showed the participation of some adipocytokines in the regulation of energy homeostasis, lipid metabolism, glucose level, blood pressure and inflammation. Diet therapy should yield positive results in the long term, with the possibility of using immune modulation in personalized therapy for metabolic syndrome. Full article

(This article belongs to the Special Issue Antioxidant in Food Safety and Sustainability)

12 pages, 2272 KiB

Open AccessArticle

Development of Functional Acid Curd Cheese (Tvarog) with Antioxidant Activity Containing Astaxanthin from Shrimp Shells Preliminary Experiment

by Izabela Dmytrów, Mariusz Szymczak, Katarzyna Szkolnicka and Patryk Kamiński

Foods 2021, 10(4), 895; https://doi.org/10.3390/foods10040895 - 19 Apr 2021

Cited by 10 | Viewed by 3695

Abstract

The food industry is looking for natural additives to improve acid curd cheese (tvarog), while shrimp by-products are being wasted. The concentrated astaxanthin lipid preparation (ALP) was recovered from shrimp shells and added (0%, 0.25%, 0.5% and 1%) to tvarogs stored up to 4 weeks at 5 ± 1 °C. The addition of ALP increased the lipid content and decreased the moisture in cheese. Water activity, acidity and hardness of tvarogs differed significantly between cheese variants. The cheeses with ALP had more stable and lower pH after 4 weeks of storage, and higher titratable acidity immediately after ALP addition. The 0–0.5% ALP samples had the same level and changes in lipid oxidation, while the 1% ALP cheese had more stable thiobarbituric acid values during storage. This may be due to several times greater antioxidant activity (DPPH assay) in the cheese with the highest ALP addition. The addition of astaxanthin had create popular salmon colour and improved objective colour parameters of the cheeses. The best sensory features had 0.5% ALP sample. A higher addition of astaxanthin preparation caused a foreign aftertaste. The use of astaxanthin from shrimp shells to acid curd cheeses enables the creation of new functional properties that are increasingly popular with consumers. Full article

(This article belongs to the Special Issue Antioxidant in Food Safety and Sustainability)

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Graphical abstract
Full article ">Figure 1
Lipids content in acid curd cheese with different addition (0–1%) of astaxanthin lipid preparation (ALP) during 4 weeks of refrigerated storage (5 ± 1 °C). Full article ">Figure 2
Moisture content (A) and water activity (B) in acid curd cheese with different addition (0–1%) of astaxanthin lipid preparation (ALP) during 4 weeks of refrigerated storage (5 ± 1 °C). Full article ">Figure 3
Value of pH (A) and titratable acidity (B) of acid curd cheese with different addition (0–1%) of astaxanthin lipid preparation (ALP) during 4 weeks of refrigerated storage (5 ± 1 °C). Full article ">Figure 4
Peroxide value (A) and antioxidant activity measured by the DPPH scavenging assay (B) of acid curd cheese with different addition (0–1%) of astaxanthin lipid preparation (ALP) during 4 weeks of refrigerated storage (5 ± 1 °C). Antioxidant activity is expressed as percent of scavenging activity. Full article ">Figure 5
Hardness of acid curd cheese with different addition (0–1%) of astaxanthin lipid preparation (ALP) during 4 weeks of refrigerated storage (5 ± 1 °C). Full article ">Figure 6
Sensory evaluation 4 descriptors of acid curd cheese with different addition (0–1%) of astaxanthin lipid preparation (ALP) during 4 weeks of refrigerated storage (5 ± 1 °C). Full article ">

14 pages, 1569 KiB

Open AccessArticle

Effect of Fortification with Raspberry Juice on the Antioxidant and Potentially Anti-Inflammatory Activity of Wafers Subjected to In Vitro Digestion

by Urszula Szymanowska, Monika Karaś, Urszula Złotek and Anna Jakubczyk

Foods 2021, 10(4), 791; https://doi.org/10.3390/foods10040791 - 7 Apr 2021

Cited by 12 | Viewed by 2837

Abstract

The aim of this study was to investigate the effect of raspberry juice addition on the content of phenolic compounds and the antioxidant activity of wafers. The research was carried out on non-supplemented wafers (control) and wafers in which water was replaced with raspberry juice in the amount of 10%, 20%, 50%, 75% and 100%. The potential bioavailability of the phenolic compounds after in vitro digestion was also determined. As shown by the consumer assessment, wafers in which the water was replaced with 100% raspberry juice turned out to be the best variant of the enriched wafers. The content of total phenolic compounds, flavonoids, phenolic acids, and anthocyanins in the tested products increased with the increasing amount of raspberry juice added to the wafers. The fortification of the wafers with raspberry juice had a positive effect on the antioxidant activity, expressed as the ability to neutralize free radicals ABTS (2,2?-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)) and DPPH (di(phenyl)-(2,4,6-trinitrophenyl)iminoazanium), the ability to chelate iron ions, and as the reduction power. The simulated digestion increased the content of phenolic compounds and increased the antioxidant activity of the wafers. The ability to inhibit lipoxygenase and cyclooxygenase 1 and 2 (i.e., enzymes involved in the induction of inflammation), varied and depended on both the amount of raspberry juice added and the type of extract. Full article

(This article belongs to the Special Issue Antioxidant in Food Safety and Sustainability)

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14 pages, 1290 KiB

Open AccessArticle

The Influence of Millet Flour on Antioxidant, Anti-ACE, and Anti-Microbial Activities of Wheat Wafers

by Anna Jakubczyk, Paula Ćwiek, Kamila Rybczyńska-Tkaczyk, Urszula Gawlik-Dziki and Urszula Złotek

Foods 2020, 9(2), 220; https://doi.org/10.3390/foods9020220 - 19 Feb 2020

Cited by 7 | Viewed by 4640

Abstract

The aim of the present study was to investigate antioxidant, angiotensin converting enzyme (ACE) inhibitory, and anti-microbial activities of wheat wafers enriched with 1%, 2%, or 3% (w/w) of millet flour (M1, M2, or M3, respectively). All samples were characterized by a richer composition of protein, polyphenols, flavonoids, phenolic acids, and reducing sugar in comparison with the control sample. The highest content of the components, i.e., 1.03 mg mL⁻¹, 0.021 mg mL⁻¹, 2.26 mg mL⁻¹, 0.17 µg mL⁻¹, and 0.63 mg mL⁻¹, respectively, was detected in sample M3. The same sample was characterized by 803.91 and 42.79% of water and oil absorption capacity, respectively. The additive did not change the rheological features of the wafers. The 3% addition of millet flour to the wafer formulation induced the highest antioxidant activity against DPPH, Fe²⁺ chelation, and ACE inhibitory activity of hydrolysates (IC₅₀ = 191.04, 0.46, and 157.73 µg mL⁻¹, respectively). The highest activities were determined in the M3 fraction <3.0 kDa (IC₅₀ = 3.46, 0.26, and 16.27 µg mL, respectively). In turn, the M2 fraction was characterized by the highest antimicrobial activity against Listeria monocytogenes with a minimum inhibitory concentration (MIC) value of 75 µg mL⁻¹. Full article

(This article belongs to the Special Issue Antioxidant in Food Safety and Sustainability)

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12 pages, 6152 KiB

Open AccessArticle

Complementarity in Phenolic Compounds and the Antioxidant Activities of Phaseolus coccineus L. and P. vulgaris L. Landraces

by Arelly Capistrán-Carabarin, Elia Nora Aquino-Bolaños, Yatzil Denih García-Díaz, José Luis Chávez-Servia, Araceli Minerva Vera-Guzmán and José Cruz Carrillo-Rodríguez

Foods 2019, 8(8), 295; https://doi.org/10.3390/foods8080295 - 28 Jul 2019

Cited by 25 | Viewed by 3757

Abstract

Phaseolus vulgaris L. is one of the most consumed and documented legumes in regard to its grain composition, but little is known about P. coccineus L. To evaluate and compare the phenolic compound content and antioxidant activity between landraces of P. coccineus and P. vulgaris, a total of 14 accessions of P. coccineus and P. vulgaris were collected from farmers in Oaxaca, Mexico. Based on reference standards and spectrophotometry, the polyphenol, flavonoid and anthocyanin contents were quantified, and the antioxidant activity was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. The results showed significant differences (p ≤ 0.05) between species and accessions, where P. coccineus and P. vulgaris significantly differed in their contents of polyphenols, flavonoids, and anthocyanins, as well as their antioxidant activity in the seed coat and cotyledons. Higher concentrations were found in the seed coat than in the cotyledons for both species. P. vulgaris had a higher anthocyanin content in the seed coat and a higher flavonoid content in the cotyledons than P. coccineus, but it did not for the other compounds tested. There was high variability among the accessions that were classified into four phenotypic groups: Two of P. coccineus, one of a P. coccineus–vulgaris mixed group, and one group of P. vulgaris. Full article

(This article belongs to the Special Issue Antioxidant in Food Safety and Sustainability)

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