The roots of Cannabis sativa L., historically overlooked, are gaining attention as a potential source of bioactive compounds with antioxidant, antimicrobial, and anti-inflammatory properties. While previous studies have focused on extractions using e...
A growing number of health-conscious consumers are looking for animal protein alternatives with similar texture, appearance, and flavor. However, research and development still needs to find alternative non-meat materials. The aim of this study was t...
A simple, rapid, and cost-effective method for the determination of benzo[a]pyrene (BaP) in edible oil was developed and validated. Nickel oxide-deposited silica (SiO2@NiO) was employed as a solid-phase extraction (SPE) adsorbent for the extraction o...
Rapid, cost-efficient, and eco-friendly methods are desired today for routine analysis of the Fusarium mycotoxin zearalenone (ZEN) in edible vegetable oils. Liquid chromatography with fluorescence detection (HPLC-FLD) is commonly used to reliably con...
The antifungal activity of natural extracts, essential oils (EOs), and pure volatiles against Monilinia fructicola, the main causal agent of brown rot of stone fruits, was evaluated in in vitro tests. Cinnamon (CI), lemongrass (LE), geraniol (GE), an...
A method utilizing quaternion principal component analysis (QPCA) for three-dimensional fluorescence spectral (3D FS) feature extraction is employed to identify frying oil in edible oil. Particle swarm optimization partial least squares support vecto...
Edible oil extraction is a large and well-developed sector based on solvent assisted extraction using volatile organic compounds such as hexane. The extraction of oil from oilseeds generates large volumes of oilseed by-products rich in proteins, fibr...
Oat bran is a traditional agricultural byproduct and rarely used in edible oil processing. In this paper, oat bran oil (OBO) was firstly extracted by subcritical butane extraction (SBE) and the extraction process was optimized using response surface...
Biodiesel production currently follows a first-generation model using edible oils as raw materials. Such a production model is unsustainable, considering that it is limited by the high cost of edible oils, competes with the food sector, and is linked...
Taking a variety of edible oils as the research object, including soybean oil, peanut oil, rapeseed oil, a method based on Near-Infrared Spectroscopy (NIRS) to identify the frying times is proposed to evaluate the quality of frying oil. Ten rounds of...
A method based on the selective extraction of zearalenone (ZON) from edible vegetable oils using molecularly imprinted polymer (MIP) has been developed and validated. Ultra-high-pressure liquid chromatography coupled with a fluorescence detection sys...
Polycyclic aromatic hydrocarbons are considered to be potentially genotoxic and carcinogenic to humans. For non-smoking populations, food is the main source of polycyclic aromatic hydrocarbons exposure. Due to their lipophilic nature, oils and fats r...
Packaging using chitosan-based edible films incorporated with natural essential oils is a safe and economic way to increase the shelf-life and acceptability of food products and especially chicken meat. Trachyspermum ammi is a natural medicinal plant...
This paper reviews recent advances in fresh-cut fruit and vegetable preservation from the perspective of biomacromolecule-based edible coating. Biomaterials include proteins, polysaccharides, and their complexes. Compared to a single material, the be...
Food adulteration is a challenge faced by consumers and researchers. Due to DNA fragmentation during oil processing, it is necessary to discover metabolic markers alternative to DNA for adulteration detection of edible oils. However, the contents of...
Over recent years, the food industry has striven to reduce waste, mostly because of rising awareness of the detrimental environmental impacts of food waste. While the edible oils market (mostly represented by soybean oil) is forecasted to reach 632 m...
Dialkyl diketene dimers are used as sizing agents in the manufacture of paper and board for food contact applications to increase wetting stability. Unbound residues can hydrolyze and decarboxylate into dialkylketones. These non-intentionally added s...
Various different agri-food biomasses might be turned into renewable sources for producing biodegradable and edible plastics, potentially attractive for food, agricultural and cosmeceutical sectors. In this regard, different seeds utilized for edible...
Eugenol is the key bioactive compound in clove oil, which has a variety of biological functions and is extensively employed in the medicinal and food industries. Nowadays, deep eutectic solvents (DESs) have received considerable attention as green so...
The present study was designed to evaluate the performance of alternative bio-based solvents, more especially 2-methyltetrahydrofuran, obtained from crop’s byproducts for the substitution of petroleum solvents such as hexane in the extraction of fat...
Biodiesel is a proven alternative fuel that can serve as a substitute for petroleum diesel due to its renewability, non-toxicity, sulphur-free nature and superior lubricity. Waste-based non-edible oils are studied as potential biodiesel feedstocks ow...
This research investigates the effects of using edible gel coatings and bio-based packaging materials on extending the shelf life of cherry tomatoes. Two edible gel coatings (guar gum and guar gum +5% of a lemon (Citrus limon (L.) Osbeck pomace extra...
Starches are promising molecules in the production of edible films. However, the hydrophilic nature of these materials is among the main limitations of packaging based on natural polymers. An underexplored alternative is the incorporation of emulsion...
This study pertains the encapsulation of bioactive compounds, specifically phenolic compounds and lycopene, extracted from olive and tomato by-products via oil-in-water (O/W) nanoemulsions and their potential application in functional beverages. The...
Biodiesel represents a renewable alternative to conventional diesel, offering comparable potential. This paper delves into the production of biodiesel from non-edible oil seeds, emphasizing kernel-based feedstocks for their sustainable qualities. We...
Hydroxytyrosol (HT) is an amphipathic functional phenol found in the olive tree, both in its leaves and fruits, in free or bound forms, as well as in olive oil and by-products of olive oil manufacture. The European Food Safety Authority recommends re...
In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative t...
Sunflower press cake (SPC), a by-product of the edible oil industry, represents a promising source of plant-based protein. This study aimed to investigate and optimize protein recovery from SPC using conventional (CE) and advanced extraction techniqu...
This study proposes a comparison between two analytical techniques for edible oil classification, namely gas-chromatography equipped with a flame ionization detector (GC-FID), which is an acknowledged technique for fatty acid analysis, and Raman spec...
Active packaging using an edible coating could be an essential and sustainable alternative solution to preserve the properties of fruits and to prevent food loss and food waste. Fruits generate significant food wastes and losses. Reducing food waste...
Biodiesel is a renewable fuel usually produced from vegetable oils and animal fats. This study investigates the extraction of oil and its conversion into biodiesel by base-catalyzed transesterification. Firstly, the effect of various solvents (methan...
The use of chemometric tools is progressing to scientific areas where analytical chemistry is present, such as food science. In analytical food evaluation, oils represent an important field, allowing the exploration of the antioxidant effects of herb...
The edible seeds of pumpkin plants (genus Cucurbita) are becoming increasingly appreciated as functional foods for their nutritional benefits, medicinal properties, and bioactive compounds, including lipids, proteins, and antioxidants. Particularly,...
Biofuel is an attractive alternative to fossil fuels since it is renewable and biodegradable—it is mainly made from edible and non-edible sources. Globally, the usage of renewable biofuels is expected to rise quickly. The rising production and...
Cottonseed is one of the important by-products of the cotton crop. Researchers claim that cottonseed with less than 0.45% of gossypol is quite good for human consumption and animal feeding because it is a rich source of protein, edible oil, and energ...
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...
Ethnobotanical investigations on local oilseed species in Burkina Faso revealed that oils from tree oilseeds are frequently used for food, cosmetics and traditional medicine by local people. To test the bio-preservative capacity, the effect of the oi...
The widespread use of phytocannabinoids or cannabis extracts as ingredients in numerous types of products, in combination with the legal restrictions on THC content, has created a need for the development of new, rapid, and universal analytical metho...
Nowadays, edible and eco-friendly packaging applications have been studied as an alternative to conventional/synthetic packaging due to the great interest of consumers in healthy, safe, and natural food, and of researchers in meeting the needs of con...
Nutrition plays a fundamental role in promoting health and preventing chronic diseases, with bioactive food components offering a therapeutic potential in biomedical applications. Among these, edible oils are recognised for their functional propertie...
Economically motivated adulteration (EMA) and/or cross-contamination are the two major factors resulting in the substandard quality of premium edible oil like extra virgin olive oil (EVOO) produced in food and beverage (F&B) fast-moving consumer...
This study determined the antimicrobial and antioxidant activity of lemongrass (LO), thyme (TO), and oregano (OO) essential oils and ethanolic extracts of pomegranate peel (PPE) and grape pomace (GPE) as candidate ingredients for edible coatings. Ant...
Most physicochemical and sensory properties of edible vegetable oils are not stable over time. One of the main causes of quality depletion of vegetable oils is oxidation, which influences sensory acceptability and nutritional value, and could even le...
Soybean oil produces harmful substances after long durations of frying. A rapid and nondestructive identification approach for soybean oil was proposed based on photoacoustic spectroscopy and stacking integrated learning. Firstly, a self-designed pho...
A new era is rising in food packaging and preservation, with a consequent focus on transition to “greener” and environmentally friendly techniques. The environmental problems that are emerging nowadays impose use of natural materials for...
The growing demand for sustainable protein sources has increased interest in edible insects and their potential role within circular bioeconomy strategies. This study evaluated the suitability of brewer’s spent grain (BSG), cocoa bean shell (CB...
The tiger nut is the tuber of Cyperus esculentus L., which is a high-quality wholesome crop that contains lipids, protein, starch, fiber, vitamins, minerals and bioactive factors. This article systematically reviewed the nutritional composition of ti...
Cold-pressed pomegranate seed oil (PSO) is a product of the extraction of non-edible pomegranate seeds. Its unique chemical composition in terms of both polyunsaturated fatty acids, especially punicic acid (PA), and secondary metabolites, such as phy...
Strawberry is a non-climacteric fruit with a short postharvest shelf life. Recently, edible coatings have attracted the attention of the food industry. Cellulose is the most abundant carbohydrate polymer on Earth, and is also a renewable natural mate...
Due to the growing global population and subsequent environment degradation, as well as changes in the climate, changing consumers’ dietary habits is necessary to create strategies for the most efficient use of natural resources to eliminate wa...
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