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Functional and Bioactive Properties of Food Functional and Bioactive Properties of Food Edited by Diego A. Moreno and Nebojsa Ilic Printed Edition of the Special Issue Published in Foods www.mdpi.com/journal/foods Functional and Bioactive Properties of Food Functional and Bioactive Properties of Food Special Issue Editors Diego A. Moreno Nebojsa Ilic MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade Special Issue Editors Diego A. Moreno Nebojsa Ilic National Council for Scientfic Research Institute for Food Technology–Novi Sad (CEBAS-CSIC) (FINS) Spain Serbia Editorial Office MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Foods (ISSN 2304-8158) from 2017 to 2018 (available at: https://www.mdpi.com/journal/foods/special issues/Functional Bioactive Properties Food) For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Article Number, Page Range. ISBN 978-3-03897-354-6 (Pbk) ISBN 978-3-03897-355-3 (PDF) Articles in this volume are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book taken as a whole is c 2018 MDPI, Basel, Switzerland, distributed under the terms and conditions of the Creative Commons license CC BY-NC-ND (http://creativecommons.org/licenses/by-nc-nd/4.0/). Contents About the Special Issue Editors .....................................vii Diego A. Moreno and Nebojsa Ilic Functional and Bioactive Properties of Food: The Challenges Ahead Reprinted from: Foods 2018, 7, 139, doi:10.3390/foods7090139 ..................... 1 Michael H. Tunick and Diane L. Van Hekken Fatty Acid Profiles of In Vitro Digested Processed Milk Reprinted from: Foods 2017, 6, 99, doi:10.3390/foods6110099 ..................... 4 Benjapor Phongnarisorn, Caroline Orfila, Melvin Holmes and Lisa J. Marshall Enrichment of Biscuits with Matcha Green Tea Powder: Its Impact on Consumer Acceptability and Acute Metabolic Response Reprinted from: Foods 2018, 7, 17, doi:10.3390/foods7020017 ..................... 11 Sumanto Haldar, Joseph Lim, Siok Ching Chia, Shalini Ponnalagu and Christiani Jeyakumar Henry Effects of Two Doses of Curry Prepared with Mixed Spices on Postprandial Ghrelin and Subjective Appetite Responses—A Randomized Controlled Crossover Trial Reprinted from: Foods 2018, 7, 47, doi:10.3390/foods7040047 ..................... 26 Takuya Yamane, Tatsuji Sakamoto, Takenori Nakagaki and Yoshihisa Nakano Lactic Acid Bacteria from Kefir Increase Cytotoxicity of Natural Killer Cells to Tumor Cells Reprinted from: Foods 2018, 7, 48, doi:10.3390/foods7040048 ..................... 35 Bojana Filipˇcev, Jovana Koji´c,Jelena Krulj, Marija Bodroza-Solarovˇ and NebojˇsaIli´c Betaine in Cereal Grains and Grain-Based Products Reprinted from: Foods 2018, 7, 49, doi:10.3390/foods7040049 ..................... 44 Julien Stanisiere, Pierre-Yves Mousset and Sophie Lafay How Safe Is Ginger Rhizome for Decreasing Nausea and Vomiting in Women during Early Pregnancy? Reprinted from: Foods 2018, 7, 50, doi:10.3390/foods7040050 ..................... 55 Jay Udani, Ollie Tan and Jhanna Molina Systematic Review and Meta-Analysis of a Proprietary Alpha-Amylase Inhibitor from White Bean (Phaseolus vulgaris L.) on Weight and Fat Loss in Humans Reprinted from: Foods 2018, 7, 63, doi:10.3390/foods7040063 ..................... 84 Ignacio Migues, Nieves Baenas, Amadeo Giron´es-Vilaplana, Mar´ıaVer´onicaCesio, Horacio Heinzen and Diego A. Moreno Phenolic Profiling and Antioxidant Capacity of Eugenia uniflora L. (Pitanga) Samples Collected in Different Uruguayan Locations Reprinted from: Foods 2018, 7, 67, doi:10.3390/foods7050067 ..................... 94 MCarment Mart´ınez-Ballesta, Angel´ Gil-Izquierdo, Cristina Garc´ıa-Viguera and Ra ul´ Dom´ınguez-Perles Nanoparticles and Controlled Delivery for Bioactive Compounds: Outlining Challenges for New “Smart-Foods” for Health Reprinted from: Foods 2018, 7, 72, doi:10.3390/foods7050072 .....................106 v Rattanamanee Chomchan, Sunisa Siripongvutikorn, Pattaravan Maliyam, Bandhita Saibandith and Panupong Puttarak Protective Effect of Selenium-Enriched Ricegrass Juice against Cadmium-Induced Toxicity and DNA Damage in HEK293 Kidney Cells Reprinted from: Foods 2018, 7, 81, doi:10.3390/foods7060081 .....................135 Kazuhisa Maeda, Yuuka Ogino, Ayano Nakamura, Keiji Nakata, Manabu Kitagawa and Seiki Ito Identification of Rice Koji Extract Components that Increase β-Glucocerebrosidase Levels in Human Epidermal Keratinocytes Reprinted from: Foods 2018, 7, 94, doi:10.3390/foods7060094 .....................149 vi About the Special Issue Editors Diego A. Moreno (Ph.D. in Biological Sciences, University of Granada, Spain, 2000), current position as Scientific Researcher in the Phytochemistry and Healthy Foods Laboratory of the Food Science and Technology Department at CEBAS-CSIC (Spanish National Research Council), member of the Research Group on the Quality, Safety and Bioactivity of Plant Foods (CSIC # 641446). Previous positions as CSIC Staff Scientist (2008–2018), postdoctoral associate in CEBAS-CSIC (2005-2007), and in the Raskin Lab at Rutgers University in New Jersey (USA), from 2001 to 2004. Research interests include foods of plant origin enriched in bioactive and bioavailable phytochemicals and nutrients (glucosinolates, polyphenolics, minerals, vitamins, etc.), designing integrated studies from plants to food and health, and the valorization of agro-food waste to obtain bioactives for industry. Author and coauthor of more than 170 papers in journals (S.C.I.; Scopus-ID 56962713400, h-index 33), Ph.D. adviser, and scientific coordinator and researcher in many competitive projects at the national and international level. Currently active R&D and innovation projects focused on the development of new functional beverages enriched with bioactive phytochemicals to modulate the energy metabolism (inflammation, glucose and lipid metabolism) and improve cognitive performance. Nebojsa Ilic (Ph.D. in Plant biology and biochemistry, University of Maryland, USA, 2000), currently, Senior Research Fellow, Associate Director for Science, Institute for Food Technology, FINS, Novi Sad, Serbia. Performing research in the area of food and health, particularly in the field of functional foods, health supplements and food safety. Discovering and investigating novel functional food ingredients and their incorporation into food products. Chemical, microbiological and sensory analysis of new functional products. Special areas of interest are natural products and bioactive molecules for the treatment of diabetes, cardiovascular disease and inflammation. Participated in several EU funded projects as part of the FP7 and Horizon 2020 programs. vii foods Editorial Functional and Bioactive Properties of Food: The Challenges Ahead Diego A. Moreno 1,* and Nebojsa Ilic 2 1 CEBAS-CSIC, Phytochemistry and Healthy Foods Lab, Department of Food Science & Technology, Campus Universitario Espinardo–25, E-30100 Espinardo, Murcia, Spain 2 Institute of Food Technology, University of Novi Sad, Bul.cara Lazara 1, Novi Sad 21000, Serbia; nebojsa.ilic@fins.uns.ac.rs * Correspondence: [email protected]; Tel.: +34-968-396-200 (ext. 6369) Received: 8 August 2018; Accepted: 24 August 2018; Published: 31 August 2018 With the idea and objective of bringing together new data on biomolecules from fruits, vegetables, wild or medicinal plants, and other organisms (either from land or marine origin) which can exert functional and health-promoting effects through bioactivity beyond the basic nutrient composition, we edited this special issue on “Functional and Bioactive Properties of Food” (URL: http://www.mdpi. com/journal/foods/special_issues/Functional_Bioactive_Properties_Food). The evidence presented in the participating papers is still not enough to demonstrate causality and functionality because the multifactorial conditions of the diseases (which are not related to a single effect or compound) are still a big challenge for this generation of scientists involved in the research of bioactives from foods for nutrition and health. The principle of “safety first” clearly drives the research on bioactive compounds of natural origin to be incorporated in food and feed formulas for health and wellbeing. Besides bioaccessibility and the demonstration of biological activity, it is clear that an early positive result in any new development would clear up any safety or toxicology issues. One example is the use of ginger rhizome in early pregnancy [1]. More research is needed regarding its efficacy and safety, even though the available data suggests that ginger is a safe and effective treatment for nausea and vomiting in women during early pregnancy [1]. On the other hand, daily food consumption could lead to unexpected exposure of contaminants, such as heavy metals, and the use of plant-derived food formulas could help in the reduction of damage in the human body through different mechanisms of detoxification, as in the use of Selenium-enriched rice grass juice to overcome Cadmium (Cd) contamination in foods [2], even though the evidence is generated in vitro and further developments are expected in the future. The use
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