Grape pomace (GP), is the main winemaking by-product and could represent a valuable functional food ingredient being a source of bioactive compounds, like polyphenols. Polyphenols prevent many non-communicable diseases and could contrast the oxidatio...
Lipid oxidation is a major cause of instability in cosmetics containing vegetable oils, compromising their quality and durability. This study evaluates the in vitro antioxidant activity of two essential oils of Ocimum basilicum L., obtained from plan...
Oxidation of oils is a free-radical cascade of reactions leading to the formation of undesirable odors and tastes, nutrient degradation, and potentially harmful compounds. To better understand the oxidation process, the kinetic parameters were examin...
A natural antioxidant extract obtained from oil mill wastewater was used for the formulation of basil pesto sauce, with the aim to improve quality and stability during storage. The antioxidant extract was added to traditional ingredients (basil, chee...
The upcycling of agricultural by-products and the extension of the shelf-life of staple foods represent crucial strategies for mitigating the consequences of food losses and enhancing the competitiveness of the agri-food industry, thus facilitating t...
Oxidative stress is one of the main factors affecting food stability; therefore, antioxidant additives are generally used as food supplements for shelf-life improvement. In this work, the use of an antioxidant gel based on natural polysaccharides was...
Peanuts are a rich dietary source of lipids, which are essential for human health. In this study, the lipid contents of 13 peanut cultivars were analyzed using UPLC-Q-TOF-MS and GC–MS. The OXITEST reactor was used to test their lipid oxidation...
A commercial olive leaf extract (OL), effective against Salmonella enterica, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus, was added to three different coating formulations (methylcellulose, MC; chitosan, CT; and alginate, ALG)...
The growing demand for natural and sustainable preservatives has renewed interest in essential oils (EOs) because of their potential antimicrobial and antioxidant activities. In this study, lemon, lavender, and oregano EOs, together with tomato and a...
There is an unmet need for an affordable, high-quality, and non-thermally processed source of omega-3 fatty acids. Cold-pressed flaxseed oil comes closest to meeting these criteria. Flaxseed oil is also subject to rapid oxidative degradation. Sesame,...
Packaging has the main role of protecting a product during storage, and the material selected for packaging has a crucial role in shelf-life control. In recent years, according to the recent European regulations on plastics, different materials have...
Olive pâté is a lipid-rich semi-solid product susceptible to oxidative deterioration during storage. This study investigated microencapsulated bergamot (Citrus bergamia) by-product extract (MBE) as a natural antioxidant for improving oli...
Cold-pressed chia oil (Salvia hispanica L.) is highly susceptible to oxidative deterioration due to its exceptional α-linolenic acid content. This study evaluated the effect of increasing α-tocopherol concentrations (0–0.10% w/w) on...
This research focuses on the synthesis of a novel baking powder enriched with bioactive molecules recovered from olive pomace via ultrasound-assisted extraction using a hydro-ethanolic mixture. The functional ingredient was engineered by anchoring th...
The aim of this study was to determine the potential use of rocket seed and chia seed gum as wall materials, to encapsulate and to prevent degradation of olive pomace extract (OPE) in polymeric nanoparticles, and to characterize olive pomace extract-...
Aquafaba, a legume cooking water typically discarded as waste, represents a sustainable and plant-based protein source with promising functional applications. In this study, aquafaba hydrolysates were produced by enzymatic treatment with flavourzyme...