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EditorialQuality ofPhenolicCompounds:Occurrence,HealthBenefits, andApplications in Food Industry

Amani Taamalli ,1 Marı́a del Mar Contreras ,2,3 Ibrahim M. Abu-Reidah,4

Najla Trabelsi,5 and Nabil Ben Youssef 6

1Department of Chemistry, College of Sciences, University of Hafr Al-Batin, Hafr Al-Batin, Saudi Arabia2University of Cordoba, Cordoba, Spain3Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas,23071 Jaén, Spain4Arab American University, Nablus, State of Palestine5Laboratory of Olive Biotechnology, Center of Biotechnology of Borj Cedria, Borj Cedria, Tunisia6Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia

Correspondence should be addressed to Amani Taamalli; [email protected]

Received 22 July 2019; Accepted 24 July 2019; Published 2 September 2019

Copyright © 2019 Amani Taamalli et al. �is is an open access article distributed under the Creative Commons AttributionLicense, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work isproperly cited.

Phenolic compounds are widespread phytochemicals in na-ture.�is means that these compounds cannot be synthesizedin the human body and are mainly taken from food andmedicinal herbs. Over the past years, plant extracts rich inphenolic compounds have shown increasingly interest toenhance food quality. Moreover, their therapeutic use asfunctional ingredients has been the basis of numerous studies.Nonetheless, there is still much work to do. In this specialissue, the published studies give new insights into howprocessing aects the phenolic composition of foods and thebioactivity of nanoencapsulated phenolics on cancer cells.

Olives and olive oil are a natural source of polyphenols.�eir health eects are closely related to their phenoliccompounds and their antioxidant activities. However, thetable olive industry requires reducing the bitterness of olivephenolic compounds when looking for tasteful products. Inthis case, processing methods, including acid, base, and/orenzymatic hydrolysis, have been revised as well as the noveltechnologies that aim to face environmental sustainabilitychallenges. In another context, centrifugation, storage, andltration can have an impact on the content of minoritycompounds in olive oil, including phenolic compounds.�ishas been evaluated and related to olive oil quality.

Cereals, especially whole grains, are important sourcesof dietary polyphenols. Physicochemical processing may

inuence the phenolic composition of grains, and this hasbeen summarized in this special issue in order to providethe basis for promoting the development and utilization ofcereals.

In the case of blackberry fruits, the eect of some organicfertilization treatments along with harvest date and storagetime has been evaluated on two blackberry cultivars. It has beenshown that dierent physicochemical and antioxidant prop-erties of the fruits could potentially provide dierent shelf-livesduring their commercialization in themarket as fresh products.

Nanoparticle delivery systems have successfully beenused to encapsulate bioactive compounds and deliver themto intended targets. In this sense, this special issue includes astudy on nanoencapsulated phenolics from Callistemoncitrinus extract, berberine, and combination of both thatenhanced their bioactivity against three breast cancer celllines by nearly 2-fold.

We are pleased to present this special issue, which in-cludes the aforementioned studies with interesting resultsconcerning the relationship of the trinomial food processing,phenolic compounds, and quality.

Conflicts of Interest

�e editors declare that they have no conicts of interest.

HindawiJournal of Food QualityVolume 2019, Article ID 9594646, 2 pageshttps://doi.org/10.1155/2019/9594646

mailto:[email protected]://orcid.org/0000-0002-4748-8598https://orcid.org/0000-0002-3407-0088https://creativecommons.org/licenses/by/4.0/https://creativecommons.org/licenses/by/4.0/https://creativecommons.org/licenses/by/4.0/https://creativecommons.org/licenses/by/4.0/https://doi.org/10.1155/2019/9594646

Acknowledgments

"e editors would like to thank the contributions of theauthors as well as all the valuable work of the reviewers in theevaluation process.

Amani TaamalliMaŕıa del Mar ContrerasIbrahim M. Abu-Reidah

Najla TrabelsiNabil Ben Youssef

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qualityofphenoliccompounds:occurrence,healthbenefits,and ... · 5laboratory of olive biotechnology,...

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