Search Results (386)

Avocado (Persea americana), originally from Mesoamerica, has emerged as a focus of intense scientific and industrial interest due to its unique combination of nutritional richness, bioactive potential, and technological versatility. Its pulp, widely consumed across the globe, is notably abundant in monounsaturated fatty acids, especially oleic acid, which can comprise over two-thirds of its lipid content. In addition, it provides significant levels of dietary fiber, fat-soluble vitamins such as A, D, E and K, carotenoids, tocopherols, and phytosterols like β-sitosterol. These constituents are consistently associated with antioxidant, anti-inflammatory, glycemic regulatory, and cardioprotective effects, supported by a growing body of experimental and clinical evidence. This review offers a comprehensive and critical synthesis of the chemical composition and functional properties of avocado, with particular emphasis on its lipid profile, phenolic compounds, and phytosterols. It also explores recent advances in environmentally sustainable extraction techniques, including ultrasound-assisted and microwave-assisted processes, as well as the application of natural deep eutectic solvents. These technologies have demonstrated improved efficiency in recovering bioactives while aligning with the principles of green chemistry. The use of avocado-derived ingredients in nanostructured delivery systems and their incorporation into functional foods, cosmetics, and health-promoting formulations is discussed in detail. Additionally, the potential of native cultivars and the application of precision nutrition strategies are identified as promising avenues for future innovation. Taken together, the findings underscore the avocado’s relevance as a high-value matrix for sustainable development. Future research should focus on optimizing extraction protocols, clarifying pharmacokinetic behavior, and ensuring long-term safety in diverse applications. Full article

The plant-based oil industry contributes significantly to food waste/by-products in the form of underutilized biomass, including oil pomace, cake/meal, seeds, peels, wastewater, etc. These waste/by-products contain a significant quantity of nutritious and bioactive compounds (phenolics, lignans, flavonoids, dietary fiber, proteins, and essential minerals) with proven health-promoting effects. The utilization of them as natural, cost-effective, and food-grade functional ingredients in novel food formulations holds considerable potential. This review highlights the potential of waste/by-products generated during plant-based oil processing as a promising source of bioactive compounds and covers systematic research, including recent studies focusing on innovative extraction and processing techniques. It also sheds light on their promising potential for valorization as food ingredients, with a focus on specific examples of food fortification. Furthermore, the potential for value creation in the food industry is emphasized, taking into account associated challenges and limitations, as well as future perspectives. Overall, the current information suggests that the valorization of plant-based oil industry waste and by-products for use in the food industry could substantially reduce malnutrition and poverty, generate favorable health outcomes, mitigate environmental concerns, and enhance economic profit in a sustainable way by developing health-promoting, environmentally sustainable food systems. Full article

Sprouted grains are gaining attention as a natural and sustainable source of bioactive compounds with potential benefits in managing insulin resistance (IR), a hallmark of obesity-related metabolic disorders. This review aims to synthesize current findings on the biochemical changes induced during grain germination and their relevance to metabolic health. We examined recent in vitro, animal, and human studies focusing on how germination enhances the nutritional and functional properties of grains, particularly through the synthesis of compounds such as γ-aminobutyric acid, polyphenols, flavonoids, and antioxidants, while reducing anti-nutritional factors. These bioactive compounds have been shown to modulate metabolic and inflammatory pathways by inhibiting carbohydrate-digesting enzymes, suppressing pro-inflammatory cytokines, improving redox balance, and influencing gut microbiota composition. Collectively, these effects contribute to improved insulin sensitivity and glycemic control. The findings suggest that sprouted grains serve not only as functional food ingredients but also as accessible dietary tools for preventing or alleviating IR. Their role in delivering multiple bioactive molecules through a simple, environmentally friendly process highlights their promise in developing future nutrition-based strategies for metabolic disease prevention. Full article

Functional flours, high in bioactive compounds, have garnered increasing attention, driven by consumer demand for alternative ingredients and the nutritional limitations of wheat flour. This study explores the thermal stability of phenolic compounds in various functional flours using visible, near and shortwave-infrared (Vis–NIR–SWIR) spectroscopy (350–2500 nm), integrated with machine learning (ML) algorithms. Random Forest models were employed to classify samples based on flour type, baking temperature, and phenolic concentration. The full spectral range yielded high classification accuracy (0.98, 0.98, and 0.99, respectively), and an explainability framework revealed the wavelengths most relevant for each class. To address concerns regarding color as a confounding factor, a targeted spectral refinement was implemented by sequentially excluding the visible region. Models trained on the 1000–2500 nm and 1400–2500 nm ranges showed minor reductions in accuracy, suggesting that classification is not solely driven by visible characteristics. Results indicated that legume and wheat flours retain higher total phenolic content (TPC) under mild thermal conditions, whereas grape seed flour (GSF) and olive stone flour (OSF) exhibited notable thermal stability of TPC even at elevated temperatures. These first findings suggest that the proposed non-destructive spectroscopic approach enables rapid classification and quality assessment of functional flours, supporting future applications in precision food formulation and quality control. Full article

This study explored the use of fruit- and herb-based powders as fortifying agents in soy- and oat-based beverages. Developed using a New Product Development approach, the powders were derived from underutilized plants rich in bioactives but with limited sensory appeal. Formulations included powders from both widely available fruits, such as apple and pear, chosen for their accessibility and economic relevance, and less commonly consumed fruits, such as Japanese quince, rosehip, and rhubarb, which are often discarded due to sour or astringent flavors. Processing these into powders helped mask undesirable sensory traits and enabled incorporation into beverage matrices. Physicochemical analyses confirmed their technological suitability, while high polyphenol content indicated potential health benefits. Importantly, no process contaminants (furfural, 5-hydroxymethyl-L-furfural, and acrylamide) were detected, supporting the powders’ safety for food use. The integrated application of an electronic tongue and nose enabled objective profiling of taste and aroma. The electronic tongue distinguished taste profiles across formulations, revealing matrix-dependent effects and interactions, particularly with trehalose, that influenced sweetness and bitterness. The electronic nose provided consistent aroma differentiation. Overall, the results highlight the potential of these underutilized plant powders as multifunctional ingredients in plant-based beverage development. They support product innovation aligned with consumer expectations for natural, health-promoting foods. Future work will include sensory validation with consumer panels. Full article

Seaweed is a sustainable ingredient that has been suggested to improve the nutritional aspects as well as the sensory properties of different food products. The objective of this study was to evaluate the flavor properties of extracts from brown seaweed (Ascophyllum nodosum) and sugar kelp (Saccharina latissimi) obtained at different temperatures. These varieties commonly grow in the Atlantic Ocean. The seaweed samples were extracted using water at three different temperatures (50 °C, 70 °C, and 90 °C). The volatile fraction of the extracts was extracted with headspace solid-phase microextraction and analyzed by gas chromatography–mass spectrometry. The headspace chemical composition varies significantly among seaweed extracts and at different extraction temperatures. Major classes of identified compounds were aldehydes, ketones, alcohols, hydrocarbons, and halogenated compounds. Extracts were also evaluated using temporal check-all-that-apply (with 84 untrained participants). The different temperatures had minimal impact on the flavour properties of the brown seaweed samples, but the extraction temperature did influence the properties of the sugar kelp samples. Increasing the extraction temperature seemed to lead to an increase in bitterness, savouriness, and earthy flavor, but future studies are needed to confirm this finding. This study continues the exploration of the flavor properties of seaweeds and identifies the dynamic flavor profile of brown seaweed and sugar kelp under different extraction conditions. Full article

This study investigated the potential of high-voltage electrical discharge (HVED), as a green, non-thermal extraction technology, for recovering polyphenols from winter savory (Satureja montana L.). Key process parameters, including frequency (40, 70, 100 Hz) and extraction time (1, 5, 15, 30, 45 min), were optimized, using water as a solvent and maintaining a constant solid-to-liquid ratio of 1:100 g/mL. The extracts were characterized for total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH, ABTS, FRAP), while individual phenolics were quantified via HPLC-DAD. Multivariate chemometric analyses, including Pearson correlation, heatmap clustering, and principal component analysis (PCA), were employed to reveal relationships between extraction conditions, polyphenolic profiles, and antioxidant activities. The results showed strong correlations between TPC, TFC, and antioxidant activity, with compounds such as quercetin-3-D-galactoside, procyanidin A2, and rutin identified as key contributors. Among the tested conditions, extraction at 70 Hz for 45 min provided the highest polyphenol yield and bioactivity. The application of HVED demonstrated its potential as an efficient and environmentally friendly technique for obtaining phenolic-rich extracts. In addition, the use of chemometric tools provided useful insights for optimizing extraction conditions and understanding the contributions of specific compounds to bioactivity. These results support future applications in clean-label product development and contribute to broader efforts in sustainable ingredient production for the food, cosmetic, and nutraceutical sectors. Full article

In the current context of environmental concerns and the search for sustainable food solutions, this study investigated the valorization of Luffa cylindrica seed press cake, a waste byproduct from oil extraction, as a functional ingredient for meat substitute formulations. The research systematically characterized the functional and bioactive properties of L. cylindrica seed press cake powder (LP) and its blends with tapioca flour (TF) at ratios of 30–70%. Techno-functional analyses included: hydration properties (water holding capacity, water absorption capacity, water absorption index, water solubility index, swelling power, oil absorption capacity); rheological characteristics; bioactive profiling through antioxidant assays (DPPH, ABTS, FRAP); and reducing sugar content determination. Meat substitute formulations were developed using an LP30/TF70 blend combined with coral lentils, red beet powder, and water, followed by a sensory evaluation and storage stability assessment. Pure L. cylindrica powder exhibited the highest water holding capacity (3.62 g H₂O/g) and reducing sugar content (8.05 mg GE/g), while tapioca flour showed superior swelling properties. The blends demonstrated complementary functional characteristics, with the LP30/TF70 formulation selected for meat substitute development based on optimal textural properties. The sensory evaluation revealed significant gender differences in acceptance, with women rating the product substantially higher than men across all attributes. The study successfully demonstrated the feasibility of transforming agricultural waste into a valuable functional ingredient, contributing to sustainable food production and representing the first comprehensive evaluation of L. cylindrica seed press cake for food applications. However, the study revealed limitations, including significant antioxidant loss during thermal processing (80–85% reduction); a preliminary sensory evaluation with limited participants showing gender-dependent acceptance; and a reliance on locally available tapioca flour, which may limit global applicability. Future research should focus on processing optimization to preserve bioactive compounds, comprehensive sensory studies with diverse populations, and an investigation of alternative starch sources to enhance the worldwide implementation of this valorization approach. Full article

Water-soluble proteins, as ideal ingredients in food systems, have attracted much attention. However, their applications in the food industry are still limited by inherent shortcomings in stability and functionalities. Complexation with ligands is an effective strategy to overcome these limitations. In the present review, we summarize (1) the interaction mechanisms between water-soluble proteins and ligands; (2) the enhancement of the stability and functionalities of water-soluble proteins; (3) the influences of the nature of proteins and ligands, along with complexing conditions, on their interactions and enhancement of the stability and functionalities of water-soluble proteins; and (4) the applications of water-soluble protein-based complexes. Promising future research trends in the field of water-soluble protein-based complexes are also discussed. This review aims to offer theoretical guidance and technical support for the precise enhancement of protein stability and functionalities, thereby promoting their broader application in the food industry. Full article

Background/Objectives: Deep learning (DL) has shown strong potential in analyzing food images, but few studies have directly predicted mass, energy, and macronutrient content from images. In addition to the importance of high-quality data, differences in country-specific food composition databases (FCDBs) can hinder model generalization. Methods: We assessed the performance of several standard DL models using four ground truth datasets derived from Nutrition5k—the largest image–nutrition dataset with ~5000 complex US cafeteria dishes. In light of developing an Italian dietary assessment tool, these datasets varied by FCDB alignment (Italian vs. US) and data curation (ingredient–mass correction and frame filtering on the test set). We evaluated combinations of four feature extractors [ResNet-50 (R50), ResNet-101 (R101), InceptionV3 (IncV3), and Vision Transformer-B-16 (ViT-B-16)] with two regression networks (2+1 and 2+2), using IncV3_2+2 as the benchmark. Descriptive statistics (percentages of agreement, unweighted Cohen’s kappa, and Bland–Altman plots) and standard regression metrics were used to compare predicted and ground truth nutritional composition. Dishes mispredicted by ≥7 algorithms were analyzed separately. Results: R50, R101, and ViT-B-16 consistently outperformed the benchmark across all datasets. Specifically, when replacing it with these top algorithms, reductions in median Mean Absolute Percentage Errors were 6.2% for mass, 6.4% for energy, 12.3% for fat, and 33.1% and 40.2% for protein and carbohydrates. Ingredient–mass correction substantially improved prediction metrics (6–42% when considering the top algorithms), while frame filtering had a more limited effect (<3%). Performance was consistently poor across most models for complex salads, chicken-based or eggs-based dishes, and Western-inspired breakfasts. Conclusions: The R101 and ViT-B-16 architectures will be prioritized in future analyses, where ingredient–mass correction and automated frame filtering methods will be considered. Full article

The garden Nasturtium (Tropaeolum majus L.) is increasingly consumed worldwide due to its culinary appeal and perceived health benefits. However, the chemical markers underlying its functional properties remain insufficiently characterized. Building on evidence from a recent human pilot study confirming both high acceptability and dietary safety, we conducted a comprehensive volatilomic and phytochemical analysis of T. majus flowers and their juice. Headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME/GC-MS) was employed to establish the volatilomic fingerprint of floral tissues and juice. Our analysis revealed a striking dominance of benzyl isothiocyanate and benzonitrile, which together accounted for 88% of the total volatile organic metabolites (VOMs) in the juice, 67% and 21%, respectively. In the floral tissues, benzyl isothiocyanate was even more prevalent, representing 95% of the total volatile profile. Complementary in vitro assays confirmed a substantial total phenolic content and strong antioxidant activity in the flowers. These findings provide a robust chemical rationale for the potential health-promoting attributes of T. majus, while identifying key volatilomic markers that could support future functional and safety claims. In parallel, a benefit–risk assessment framework is discussed in accordance with the European Food Safety Authority (EFSA) guidelines for the Qualified Presumption of Safety (QPS) of edible flowers. Given that both benzyl isothiocyanate and benzonitrile are classified as Cramer Class III substances, a conservative intake threshold of 1.5 μg/kg body weight per day is proposed. To enable quantitative exposure modeling and support the derivation of a tolerable daily intake (TDI), future studies should integrate organic solvent-based extraction methodologies to estimate the total volatile load per gram of floral biomass. This would align risk–benefit assessments with the EFSA’s evolving framework for novel foods and functional ingredients. Full article

Pleurotus citrinopileatus, a valuable edible fungus characterized by its distinctive light yellow coloration and saprophytic growth on elm wood, has garnered increasing scientific interest due to its diverse bioactive constituents. Among these, polysaccharides derived from P. citrinopileatus (PCPs) have received the most extensive research attention. This review summarizes recent advances in the chemical structure and biological activities of PCPs. Structurally, PCPs are primarily composed of repeating units such as →3)-α-D-Glcp-(1→ and →6)-α-D-Galp-(1→. Functionally, PCPs exhibit a range of bioactivities, including immunomodulatory, hypoglycemic, and antitumor effects. Furthermore, the underlying mechanisms associated with these biological activities are also explored. This review aims to provide a comprehensive reference for future studies and facilitate the development and application of PCPs as potential functional food ingredients or therapeutic agents. Full article

The escalating environmental and health concerns regarding conventional meat consumption have intensified the global search for sustainable dietary alternatives. Plant-based foods and meat substitutes have emerged as promising solutions. These products aim to replicate the sensory and nutritional attributes of meat while mitigating ecological impacts. This review examined the current scenario of plant-based foods and meat substitutes, focusing on their environmental footprints, health implications, innovative ingredient developments, consumer acceptance, and the use of analytical tools in quality control. Life cycle assessments indicate that plant-based foods and meat substitutes significantly reduce greenhouse gas emissions, land use, and water consumption compared to animal-based products. These alternatives offer benefits like lower saturated fat. However, they still struggle to match the amino acid composition of meat. Consumer acceptance is influenced by factors including taste, texture, and cultural perceptions, and still requires sensory improvement. Innovations in ingredient sourcing, like the use of legumes, mycoproteins, and fermentation-derived components, are enhancing product quality and diversity. Furthermore, analytical tools such as electronic noses, electronic tongues, spectroscopy, and chemometric methods ensure product consistency and fulfill consumer expectations. By synthesizing interdisciplinary insights, this review offers an integrated perspective to guide future research and development in the field of meat alternatives. Full article

Background/Objectives: In recent years, increasing attention has been paid to the stabilization of natural biologically active compounds in order to expand their application in the food, pharmaceutical, and cosmetic industries. Such compounds, such as polyphenols, essential fatty acids, or vitamins, are extremely sensitive to environmental factors. This study aims to review the spray-drying-based microencapsulation technology and its application for stabilizing sensitive biologically active substances. Methods: This article systematically analyzes the main steps of the spray-drying microencapsulation process and discusses traditional and innovative wall materials, including natural polymers (polysaccharides and proteins), as well as new raw material sources (e.g., yeast cells, canola and pea protein isolates, and hemicelluloses). It also examines the potential of these systems for the stimulated release of active ingredients. Results: This review provides a comprehensive overview of the main stages of the spray-drying process and critically examines both conventional (e.g., maltodextrin and gum Arabic) and innovative wall materials (e.g., plant-based proteins and food industry by-products). Studies show that using different wall materials can achieve high encapsulation efficiency, improve the stability of biologically active substances, and control their release. Various compounds have been successfully microencapsulated—polyphenols, essential oils, carotenoids, fatty acids, and vitamins—protecting them from oxidation, light, and temperature. The review identifies key factors that can enhance product quality, increase encapsulation yield, and reduce processing costs and energy input—offering meaningful insights for optimizing the microencapsulation process. Conclusions: Spray-drying-based microencapsulation is an advanced technology that effectively protects sensitive active ingredients and allows for wider industrial food, pharmaceutical, and cosmetic applications. In the future, more attention is expected to be paid to personalized formulations, stimulated release systems, and sustainable wall materials from by-products. Full article

The global demand for sustainable packaging and animal-derived products’ perishability emphasizes the urgent need for biodegradable alternatives to petroleum-based materials (i.e., synthetic polymers or plastic). This narrative review explores the recent advancements in natural polymer-based coatings, comprising ingredients such as polysaccharides, proteins, and lipids, as well as their combination as multifunctional strategies for preserving meat, dairy, seafood, and eggs. These coatings act as physical barriers and can carry bioactive compounds, enhancing oxidative and microbial stability. Particular attention is placed on the structure-function relationships of biopolymers, their characterization through advanced techniques (e.g., Fourier Transform Infrared spectroscopy—FTIR, Scanning Electron Microscope—SEM, Differential Scanning Calorimetry—DSC, and Thermogravimetric analysis—TGA), and their functional properties (e.g., antimicrobial and antioxidant efficacy). Notably, food matrix compatibility is pivotal in determining coating performance, as interactions with surface moisture, pH, and lipids can modulate preservation outcomes. While several formulations have demonstrated promising results in shelf-life extension and sensory quality preservation, challenges remain regarding coating uniformity, regulatory compliance, and scalability. This narrative review highlights current limitations and future directions for the industrial application of these sustainable materials, aiming to link the gap between laboratory success and commercial feasibility. Full article