Functional Foods and Food Supplements Food and Foods Functional • Raffaella Boggia,Turrini andFederica Zunin Paola Functional Foods and Food Supplements Edited by Raffaella Boggia, Paola Zunin and Federica Turrini Printed Edition of the Special Issue Published in Applied Sciences www.mdpi.com/journal/applsci Functional Foods and Food Supplements Functional Foods and Food Supplements Editors Raffaella Boggia Paola Zunin Federica Turrini MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade • Manchester • Tokyo • Cluj • Tianjin Editors Raffaella Boggia Paola Zunin Federica Turrini University of Genoa University of Genoa University of Genoa Italy Italy Italy 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 Applied Sciences (ISSN 2076-3417) (available at: https://www.mdpi.com/journal/applsci/special issues/Functional Foods Supplements). 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, Volume Number, Page Range. ISBN 978-3-0365-0116-1 (Hbk) ISBN 978-3-0365-0117-8 (PDF) Cover image courtesy of Raffaella Boggia. © 2021 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND. Contents About the Editors .............................................. vii Preface to ”Functional Foods and Food Supplements” ........................ ix Raffaella Boggia, Paola Zunin and Federica Turrini Functional Foods and Food Supplements Reprinted from: Appl. Sci. 2020, 10, 8538, doi:10.3390/app10238538 ................. 1 Mohamed Nadjib Boukhatem, Asma Boumaiza, Hanady G. Nada, Mehdi Rajabi and Shaker A. Mousa Eucalyptus globulus Essential Oil as a Natural Food Preservative: Antioxidant, Antibacterial and Antifungal Properties In Vitro and in a Real Food Matrix (Orangina Fruit Juice) Reprinted from: Appl. Sci. 2020, 10, 5581, doi:10.3390/app10165581 ................. 7 Giovanni Gamba, Dario Donno, Maria Gabriella Mellano, Isidoro Riondato, Marta De Biaggi, Denis Randriamampionona and Gabriele Loris Beccaro Phytochemical Characterization and Bioactivity Evaluation of Autumn Olive (Elaeagnus umbellata Thunb.) Pseudodrupes as Potential Sources of Health-Promoting Compounds Reprinted from: Appl. Sci. 2020, 10, 4354, doi:10.3390/app10124354 ................. 25 Miguel D. Ferro, Elsa Lopes, Marta Afonso, Augusto Peixe, Francisco M. Rodrigues and Maria F. Duarte Phenolic Profile Characterization of ‘Galega Vulgar’ and ‘Cobranc¸osa’ Portuguese Olive Cultivars along the Ripening Stages Reprinted from: Appl. Sci. 2020, 10, 3930, doi:10.3390/app10113930 ................. 37 Feng Zhao, Meng Li, Lingling Meng, Jinhan Yu and Tiehua Zhang Characteristics of Effervescent Tablets of Lactobacilli Supplemented with Chinese Ginseng (Panax ginseng C.A. Meyer) and Polygonatum sibiricum Reprinted from: Appl. Sci. 2020, 10, 3194, doi:10.3390/app10093194 ................. 51 Federica Turrini, Paola Malaspina, Paolo Giordani, Silvia Catena, Paola Zunin and Raffaella Boggia Traditional Decoction and PUAE Aqueous Extracts of Pomegranate Peels as Potential Low-Cost Anti-Tyrosinase Ingredients Reprinted from: Appl. Sci. 2020, 10, 2795, doi:10.3390/app10082795 ................. 65 Fan Zhang, Chenglong Jin, Shiguang Jiang, Xiuqi Wang, Huichao Yan, Huize Tan and Chunqi Gao Dietary Supplementation with Pioglitazone Hydrochloride and Resveratrol Improves Meat Quality and Antioxidant Capacity of Broiler Chickens Reprinted from: Appl. Sci. 2020, 10, 2452, doi:10.3390/app10072452 ................. 79 Sara M. Fraga and Fernando M. Nunes Agaricus bisporus By-Products as a Source of Chitin-Glucan Complex Enriched Dietary Fibre with Potential Bioactivity Reprinted from: Appl. Sci. 2020, 10, 2232, doi:10.3390/app10072232 ................. 93 Marta Ziaja-Sołtys, Wojciech Radzki, Jakub Nowak, Jolanta Topolska, Ewa Jabło ´nska-Ry´s, Aneta Sławi ´nska,Katarzyna Skrzypczak, Andrzej Kuczumow and Anna Bogucka-Kocka Processed Fruiting Bodies of Lentinus edodes as a Source of Biologically Active Polysaccharides Reprinted from: Appl. Sci. 2020, 10, 470, doi:10.3390/app10020470 ..................117 v Guendalina Zuccari, Sara Baldassari, Giorgia Ailuno, Federica Turrini, Silvana Alfei and Gabriele Caviglioli Formulation Strategies to Improve Oral Bioavailability of Ellagic Acid Reprinted from: Appl. Sci. 2020, 10, 3353, doi:10.3390/app10103353 .................129 Francesca Colombo, Patrizia Restani, Simone Biella and Chiara Di Lorenzo Botanicals in Functional Foods and Food Supplements: Tradition, Efficacy and Regulatory Aspects Reprinted from: Appl. Sci. 2020, 10, 2387, doi:10.3390/app10072387 .................157 Bahare Salehi, Javad Sharifi-Rad, Esra Capanoglu, Nabil Adrar, Gizem Catalkaya, Shabnum Shaheen, Mehwish Jaffer, Lalit Giri, Renu Suyal, Arun K Jugran, Daniela Calina, Anca Oana Docea, Senem Kamiloglu, Dorota Kregiel, Hubert Antolak, Ewelina Pawlikowska, Surjit Sen, Krishnendu Acharya, Moein Bashiry, Zeliha Selamoglu, Miquel Martorell, Farukh Sharopov, Nat´alia Martins, Jacek Namiesnik and William C. Cho Cucurbita Plants: From Farm to Industry Reprinted from: Appl. Sci. 2019, 9, 3387, doi:10.3390/app9163387 ...................173 vi About the Editors Raffaella Boggia is an Associate Professor of Food Chemistry at the Department of Pharmacy of the University of Genoa (IT). She graduated with honors in Pharmaceutical Chemistry and Technology (University of Genoa) and in Pharmacy (University of Rome “La Sapienza”). She holds a Ph.D. in Pharmaceutical Sciences. During her post-doctoral studies, she spent periods at the Laboratory of Molecular Biophysics (Oxford University, UK) and at the Laboratory of Drug Design of Tecnofarmaci SCpA (Pomezia-Rome, Italy). Her research has focused on the formulation of nutraceutical ingredients by eco-sustainable techniques, starting from agro-industrial by-products and waste; untargeted spectroscopic fingerprints to assess food authenticity; applied chemometrics; and molecular modeling. She is the author of over 130 original publications and has participated in national and European research projects, including as a P.I. Paola Zunin is an Associate Professor of Food Chemistry at the Department of Pharmacy of the University of Genoa (IT). In 1981, she graduated in Medicinal Chemistry and Pharmaceutical Technologies at the University of Genoa, and in 1982, she also graduated in Pharmacy at the same university. She has almost 40 years of experience in the field of food chemistry. Her research interests have been mainly focused on lipids in foods, with emphasis on the chemical composition of virgin olive oils and other vegetable oils, on the development of analytical methods for the assessment of their quality and authenticity, on cholesterol and phytosterol oxidation in food and dietetic products, and on the characterization of food from specific geographical areas by applying multivariate statistical methods to the results obtained by classical and innovative analytical methods. Her latest research activities are focused on the application of green extraction methods for the extraction of health-promoting molecules from agri-food wastes and on the application of innovative production technologies for the quality improvement of different foodstuffs and for the production of functional foods. Federica Turrini is a Researcher at the Department of Pharmacy of the University of Genoa. Her research interests are in the fields of eco-compatible extractive technologies that have a low environmental impact and adhere to the principles of green chemistry and green extraction; application of environmentally friendly technologies assisted with ultrasounds and microwaves for the treatment of different food matrices and agri-food production waste; valorization of waste from different food processing chains for the further formulation of new potential nutraceutical and/or cosmeceutical ingredients; chemical-bromatological characterization and assessment of the authenticity of different food matrices by untargeted spectroscopic analytical technologies coupled with chemometric techniques and targeted chromatographic characterization; and formulation of new enriched and/or functional food and food dietary supplements through innovative technological treatments. In these fields of study, she is the author of scientific publications in national and international journals, and she has participated in national and EU research projects. vii Preface to ”Functional Foods and Food Supplements” The clear relationship between the food that we eat and our well-being is widely recognized. Today, foods are not only intended to satisfy hunger and provide necessary nutrients: they can also confer additional health benefits, such as preventing nutrition-related diseases and improving physical and mental well-being. Recent technological advancements, socio-economic trends, and population lifestyle modifications throughout the world indicate the need for foods with increased health benefits. In this view, the demand for functional foods and dietary food supplements