Personalized oncology is transforming cancer care by tailoring therapeutic strategies to the molecular and clinical characteristics of individual patients. However, increasing treatment complexity, interpatient variability, and the growing use of adv...
Functional foods are designed to provide health benefits beyond basic nutrition; however, the incorporation of bioactive compounds often impacts flavor, stability, and consumer acceptance, making flavor science a critical challenge in product develop...
Perfluorinated compounds (PFCs) are a novel type of environmental pollutant with a specific structure. PFCs have become a global concern due to their environmental persistence and biotoxicity properties. In this paper, we review the hazardous effects...
Fruits and vegetables contain health-promoting compounds. However, their natural concentration in the plant tissues is low and in most cases is not sufficient to exert the expected pharmacological effects. The application of wounding stress as a tool...
The characteristics of bioactive compounds from guava (Psidium guajava L.) leaf extract, their biological activity, and their technological applications are critical topics in many engineering fields. Guava leaf extract is rich in bioactive compounds...
The study considers the product life cycle in the stages of technological innovation, and focuses on how to evaluate the optimal investment strategy and the project value. It applies different product stages (three stages including production innovat...
In recent years, the demand for nutritive, functional and healthy foods has increased. This trend has induced the food industry to investigate novel technologies able to produce ingredients with enhanced functional and physicochemical properties. Amo...
Functional meals are emerging, encompassing complete meal systems designed to deliver physiological benefits through food synergy, interactions with the food matrix, and optimized release of bioactive compounds. This narrative review examines the rol...
Various active compounds isolated from natural sources exhibit remarkable benefits, making them attractive for pharmaceutical and biomedical applications, such as antioxidant, antimicrobial, and anti-inflammatory activities, which contribute to the t...
Cationic surfactants from the group of quaternary ammonium compounds (QACs) are widely used in disinfectants, cosmetics, and household and industrial products. Their strong antimicrobial activity and chemical stability make them valuable in applicati...
Microextraction Technologies (METs) have emerged as pivotal exposomic sensors for the on-site monitoring of Volatile Organic Compounds (VOCs) in ambient air. By integrating sampling and sample preparation into a single step, METs provide solvent-free...
The sustainable processing of coffee requires not only improving the efficiency of conventional operations but also advancing the recovery and valorization of bioactive compounds across the coffee value chain. In this context, emerging technologies o...
Numerous gaps in the current medication use system impede complete transmission of electronically identifiable and standardized extemporaneous formulations as well as a uniform approach to medication therapy management (MTM) for paediatric patients....
Some functional foods contain biologically active compounds (BAC) that can be derived from various biological sources (fruits, vegetables, medicinal plants, wastes, and by-products). Global food markets demand foods from plant materials that are “saf...
N-nitrosamine compounds, a disinfection byproduct of chlorination and chloramination in water and wastewater treatment processes, are classified as a probable human carcinogen. The current review focuses on analysing the feasibility of membrane techn...
Harmful α-dicarbonyl compounds (α-DCCs) were formed via Maillard reaction (MR) during the production of seafood condiments. The method of reducing α-DCCs could be achieved through optimizing the MR parameters. In this study, Flounde...
The extraction of bio-compounds from medicinal plants provides opportunities for using the plant extract for health benefits. Rosa canina L. is considered a “natural superfood”, and the valorization of its active compounds requires an ext...
The effect of the different processing technologies and the extraction techniques on the bioactive compounds and nutritional value of seaweeds is reviewed in this study. This work presents and discusses the main seaweeds treatments such as drying, he...
Edible mushrooms are well-known for their culinary and nutritional values. Additionally, they serve as a natural source of polyphenols, a group of bioactive compounds that significantly treat diseases associated with oxidative stress. The polyphenoli...
This publication presents the new trends and opportunities for further development of coordination compounds used in the chemical industry. The review describes the influence of various physicochemical factors regarding the coordination relationship...
This study aimed to evaluate bioactive properties of Teran red wine by-products (grape skins, seeds, and wine lees) from six vinification treatments, including a control (7-day standard maceration). Pre-fermentative cryomaceration (8 °C; 48 h) an...
The activities linked to the fishing sector generate substantial quantities of by-products, which are often discarded or used as low-value ingredients in animal feed. However, these marine by-products are a prominent potential good source of bioactiv...
Even though food by-products have many negative financial and environmental impacts, they contain a considerable quantity of precious bioactive compounds such as polyphenols. The recovery of these compounds from food wastes could diminish their adver...
The aim of this review is to provide comprehensive information about non-thermal technologies applied in fruit and vegetables (F&V) by-products to enhance their phytochemicals and to obtain pectin. Moreover, the potential use of such compounds fo...
In the last few decades, attention on new natural antimicrobial compounds has arisen due to a change in consumer preferences and the increase in the number of resistant microorganisms. Macroalgae play a special role in the pursuit of new active molec...
Food colorants processed via agro-industrial wastes are in demand as food waste management becomes vital not only for its health benefits but also for cost reduction through waste valorization. Huge efforts have been made to recover valuable componen...
This paper presents the results of a study on the possibility of detecting organosulfur and organophosphorus compounds by means of polymer-assisted optical fiber technology. The detection of the aforementioned compounds can be realized by fabricating...
In this work, the influence of high-power ultrasound (HPU) followed by pulsed electric field (PEF) in the hurdle concept (HPU + PEF) on the content of biologically active compounds (BACs) and antioxidant activity in strawberry juices stored at 4 °...
Gummies have evolved from traditional confectionery products into hydrogel-based systems capable of incorporating and releasing bioactive compounds. This review examines the main formulation and technological factors governing their structure and fun...
Olive oil production is an economically and culturally important agro-industrial activity, particularly in Mediterranean regions, but conventional extraction processes generate significant quantities of by-products and may lead to the loss of valuabl...
Monovarietal virgin olive oils (VOOs) are very effective to study relationships among sensory attributes, the compounds responsible for flavour, and factors affecting them. The stimulation of the human sensory receptors by volatile and non-volatile c...
Knowledge of the chemical changes caused during plasma treatment is essential to enhance food quality. In this work, the influence of two cold plasma technologies, dielectric barrier discharge plasma and glow discharge plasma, on the phenolic profile...
The traditional ageing of wine spirits is done in wooden barrels, however, high costs have led to the search for alternative technologies, such as the use of stainless steel tanks with wooden staves and the application of micro-oxygenation. This work...
This article reviews the fundamental theories and reaction mechanisms of photocatalytic technologies with the assistance of electrical field for degrading multi-phase pollutants. Photo(electro)catalysis including photocatalytic oxidation (PCO) and ph...
The food and cosmetics industries are showing increasing scientific interest in plant-based bioactive compounds, positioning rosemary (Rosmarinus officinalis L.) as a high-value source of phytochemicals with antioxidant, antimicrobial, anti-inflammat...
In recent years, taste and odor (T&O) compounds in drinking water are becoming a serious problem, which has brought many challenges to drinking water treatment plants. Due to global concerns about the emergence of T&O compounds, researchers h...
The crustacean processing industry has experienced significant growth over recent decades resulting in the production of a great number of by-products. Crustacean by-products contain several valuable components such as proteins, lipids, and carotenoi...
The tomato processing industry can be considered one of the most widespread food manufacturing industries all over the world, annually generating considerable quantities of residue and determining disposal issues associated not only with the wasting...
Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques...
The fruit, vegetable, legume, and cereal industries generate many wastes, representing an environmental pollution problem. However, these wastes are a rich source of antioxidant molecules such as terpenes, phenolic compounds, phytosterols, and bioact...
Metal oxide semiconductor (MOX) sensors are emerging as a groundbreaking technology due to their remarkable features: high sensitivity, rapid response time, low cost, and potential for miniaturization. Their ability to detect volatile organic compoun...
Vegetable oils are highly valued for their nutritional and functional properties, driving scientific interest in developing innovative technologies to enhance production processes. These advancements aim to improve yield, nutritional profiles and org...
There is a growing interest within the food industry sector in applying natural and sustainable methods to improve functional, nutritional, and technological properties of foods. In this regard, sprouting and spontaneous sourdough (SD) fermentation,...
Algae are a promising source of biologically active compounds with potential significance for human health and modern food technology. Their diverse chemical composition includes, among other things, proteins and peptides, polyunsaturated fatty acids...
Emissions of volatile organic compounds into the atmosphere when loading oil or petroleum products into tankers are strong environmental pollutants. Given the increase in oil transport by sea and the development of Arctic routes, humanity faces the t...
Phenolic compounds are highly valuable food components due to their potential utilisation as natural bioactive and antioxidant molecules for the food, cosmetic, chemical, and pharmaceutical industries. For this purpose, the development and optimisati...
Cocoa processing generates large amounts of agro-industrial by-products, mainly cocoa bean shells (CBS), cocoa pod husks (CPH), and cocoa mucilage, which remain underutilized despite their nutritional and bioactive potential. This narrative review cr...
Titanium-clad steel plates are widely used in chemical equipment and nuclear power equipment due to their excellent corrosion resistance and high strength. However, the Ti-C and Fe-Ti compounds generated easily at the titanium/steel interface deterio...
Edible and medicinal mushrooms, including cultivated and wild species, are increasingly recognized as valuable functional foods and nutraceutical resources due to their high nutritional value, abundance of bioactive compounds, and documented health-p...
The olive leaf is one of the main by-products from the olive oil industry. This by-product is a rich source of phenolic compounds that have been shown to possess beneficial health activities, which are due in part to their antioxidant activities. The...
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