Search Results (130)

To develop a high-performance detection system for automated harvesting on resource-limited edge devices, we introduce FSA-DETR-P, a lightweight detection framework that addresses challenges such as illumination inconsistency, occlusion, and scale variation in complex orchard environments. Unlike traditional computationally intensive architectures, this model optimizes real-time detection transformers by integrating an efficient backbone for fast feature extraction, a simplified aggregation structure to minimize complexity, and an adaptive mechanism for multi-scale feature fusion. The optimized backbone improves early-stage texture extraction while reducing computational demands. The streamlined aggregation design enhances multi-level interactions without losing spatial detail, and the adaptive fusion module strengthens the detection of small, partially occluded, or ambiguous fruits. We created a domain-specific pomegranate dataset, expanded to 13,840 images with a rigorous 8:1:1 split for training, validation, and testing. The results show that the pruned and optimized model achieves a Mean Average Precision (mAP50) of 0.928 and mAP50–95 of 0.632 with reduced parameters (13.73 M) and lower computational costs (34.6 GFLOPs). It operates at 24.6 FPS on an NVIDIA Jetson Orin Nano, indicating a strong balance between accuracy and deployability, making it well-suited for orchard monitoring and robotic harvesting in real-world applications. Full article

Packaging plays a crucial role in extending the shelf life of fresh fruits and vegetables, thereby preserving their quality characteristics throughout the supply chain. Packaging systems treated with natural compounds can replace synthetic packaging systems. This study aimed to evaluate the potential application of active cardboard packaging (ACP) in preserving fruit quality and extending its shelf life. We observed the effect of cardboard packaging containing Punica granatum peel extract (PPGE) and Rumex crispus root extract (RRCE) on the shelf life of strawberries, tomatoes, and table grapes. In vitro and in vivo tests demonstrated the ability of RRCE + PPGE (group A) and PPGE (group B), once incorporated into the packaging at a concentration of 8%, to create a system capable of inhibiting microbial growth, thus prolonging the freshness and marketability of the fruit. Conventional packaging (group C) was taken as control. Strawberry groups A and B showed disease severity (DS) values of 55.9 and 51.8%, significantly lower than the 87.7% found in group C. Similar findings were observed in table grapes and datterini tomatoes. Quality was also assessed by measuring the surface color of homogenized strawberries, grapes and tomatoes, using a spectrophotometer. In strawberries, after 4 days, the colorimetric values in groups A and B were 26.86 and 34.50, respectively, much higher than the 13.99 recorded in untreated strawberries (group C). In table grapes and datterini tomatoes, the same results as those obtained in strawberries were confirmed. This study offers a novel approach to extending the shelf life of fruits and vegetables. We believe this technology, in addition to being an excellent bioactive packaging solution capable of reducing losses and improving quality in the fruit supply chain, is also economically viable since PPGE is derived from pomegranate processing waste and RRCE is obtained from the roots of a weed. Full article

In the era of smart agriculture, intelligent fruit maturity detection has become a critical task. However, in complex orchard environments, factors such as occlusion by branches and leaves and interference from bagging materials pose significant challenges to detection accuracy. To address this issue, this study focuses on maturity detection of ‘Jiang’ pomegranates and proposes an improved YOLO-AMAS algorithm. The method integrates an Adaptive Feature Enhancement (AFE) module, a Multi-Scale Convolutional Attention Module (MSCAM), and an Adaptive Spatial Feature Fusion (ASFF) module. The AFE module effectively suppresses complex backgrounds through dual-channel spatial attention mechanisms; the MSCAM enhances multi-scale feature extraction capability using a pyramidal spatial convolution structure; and the ASFF optimizes the representation of both shallow details and deep semantic information via adaptive weighted fusion. A SlideLoss function based on Intersection over Union is introduced to alleviate class imbalance. Experimental validation conducted on a dataset comprising 6564 images from multiple scenarios demonstrates that the YOLO-AMAS model achieves a precision of 90.9%, recall of 86.0%, mAP@50 of 94.1% and mAP@50:95 of 67.6%. The model significantly outperforms mainstream detection models including RT-DETR-1, YOLOv3 to v6, v8, and 11 under multi-object, single-object, and occluded scenarios, with a mAP50 of 96.4% for bagged mature fruits. Through five-fold cross-validation, the model’s strong generalization capability and stability were demonstrated. Compared to YOLOv8, YOLO-AMAS reduces the false detection rate by 30.3%. This study provides a reliable and efficient solution for intelligent maturity detection of ‘Jiang’ pomegranates in complex orchard environments. Full article

The pomegranate (Punica granatum L.) fruit peel is an agro-industrial by-product rich in bioactive compounds. In this study, the bioactivity of pomegranate peels (cv. Ako) extracted with acetone, diethyl ether, and n-hexane was assessed by evaluating toxic (contact and ingestion), repellent, antifeedant, and nutritional effects towards Sitophilus granarius (L.) (Coleoptera, Curculionidae) adults. Contact toxicity assays revealed significant mortality induced by the acetone and n-hexane extracts, with 24-h LD₅₀ values of 76.93 and 81.14 $\mathsf{\mu }$g/adult, respectively. In ingestion bioassays, at the highest dose tested (750 $\mathsf{\mu }$g/disk), the acetone pomegranate peel extract showed a strong feeding deterrence (FDI: 80%), and significantly reduced food consumption (RCR) and relative growth rate (RGR). In filter paper repellency assays, the acetone extract induced positive contact repellency, with PR values ranging from 80% to 30%. GC-MS analysis identified sitosterol, 9,12-octadecadienoic acid, and $\alpha$-tocopherol as the major constituents of the acetone extract. These results highlight the potential of pomegranate peel as a sustainable source of bioactive compounds for stored-product insect pest management. Full article

Agri-food residues have accumulated globally at unprecedented scales, generating environmental pressures and resource inefficiencies, a core problem addressed in this review, while simultaneously representing rich, underutilized reservoirs of health-promoting phytochemicals. This review synthesizes recent advances (2016–2025) in the green extraction, characterization, and biological validation of phytochemicals from plant-based residues, including polyphenols, flavonoids, carotenoids, alkaloids, and dietary fibers from key sources such as grape pomace, citrus peels, coffee silverskin, pomegranate peel, cereal brans, and tropical fruit by-products. Emphasis is placed on sustainable extraction methods: ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), supercritical CO₂ extraction (SFE), and natural deep eutectic solvents (NADES), which enable efficient recovery while minimizing environmental impact. In vitro, in vivo, and clinical studies demonstrate that residue-derived compounds exert antioxidant, anti-inflammatory, metabolic-regulating, and prebiotic effects, contributing to health in general and gut microbiota modulation. Integrating these bioactives into functional foods and nutraceuticals supports sustainable nutrition and circular bioeconomy goals by reducing food waste and promoting health-oriented valorization. Regulatory advances, including approvals from the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA) for ingredients such as olive phenolics, citrus flavanones, and coffee cascara, further illustrate increasing translational readiness. The convergence of green chemistry, biorefinery design, and nutritional science positions agri-food residues as pivotal resources for future health-promoting and environmentally responsible diets. Remaining challenges include scaling cost-effective green processes, harmonizing life cycle assessment protocols, expanding toxicological datasets, and conducting longer-term clinical trials to support safe and evidence-based commercialization. Full article

The pomegranate, a widely consumed fruit, produces large quantities of waste, mainly from its peel. Pomegranate peels (PPs) contain high amounts of antioxidant compounds, such as polyphenols, flavonoids, and anthocyanins, which can be isolated from them and used for the benefit of humans and the environment. In the present work, a study of recovery of these compounds by ultrasound-assisted extraction (UAE) was carried out, whose parameters were optimized. The optimal results were a total polyphenol content of 195.55 mg gallic acid equivalents/g, total flavonoid content of 74.78 mg rutin equivalents/g, total anthocyanin content of 992.87 μg cyanidin 3-O-glucoside equivalents/g, and ascorbic acid content of 15.68 mg/g, while the antioxidant activity determined through ferric-reducing antioxidant power and DPPH assays was 2366.89 and 1755.17 μmol ascorbic acid equivalents/g, respectively. In parallel, an artificial intelligence (AI)-based framework was developed to model and predict antioxidant and phytochemical responses from UAE parameters. Six machine learning models were implemented on the experimental dataset, with the Random Forest (RF) regressor consistently achieving the best predictive accuracy. Partial dependence analysis revealed ethanol concentration as the dominant factor influencing outcomes, while ultrasonic power and extraction time exerted comparatively minor effects. Although dataset size limited model generalizability, the RF model reproduced experimental outcomes within experimental variability, underscoring its suitability for predictive extraction optimization. These findings demonstrate the complementary role of machine learning in accelerating antioxidant compound recovery research and its potential to guide future industrial-scale applications of AI-assisted extraction. Full article

Fruit quality plays an important role in the agricultural economy. However, low efficiency and inaccurate detection in manual fruit grading has led to reduced fruit quality assurance. To solve these problems, an automatic fruit grading system for several kinds of fruits based on ML is proposed. In this research, four kinds of fruit are rapidly divided into three grades, depending on this automatic fruit grading system, through three steps. Firstly, the features with a large impact on fruit grading are extracted from fruit—the texture, shape, color, size, and defects. Then, the extracted fruit features are input into a Random Forest algorithm to train the fruit grading model. Finally, the grades of four kinds of fruit are predicted by this fruit grading model. The dataset contained 666 images from Kaggle of purchased fruit, including 270 images of apples, 170 images of pomegranates, 114 images of oranges, and 112 images of loquats. A 70% training set and 30% testing set split was used, and a ten-fold cross-validation (ten-fold CV) strategy was employed to evaluate the model. The experimental results show that the RF algorithm demonstrates the best stability and accuracy in classifying the four types of fruit, with accuracies of 98.6%, 95.3%, 98.1%, and 99.1% for apples, loquats, pomegranates, and oranges, respectively. Compared with other ML methods, RF performed the best in the multi-fruit classification task. Full article

The pomegranate fruit offers numerous health benefits to humans due to its rich composition of various chemical components, including polyphenols, fibre, flavonoids, minerals, vitamins, organic acids, alkaloids, and amino acids, among others. The antioxidant properties of pomegranate are well known, and this study aims to compare these activities in two extracts obtained from the fruit (“Whole Fruit Extract”, WFE and “Internal Membranes Extract”, IME). Various experiments were conducted using both extracts: (1) quantification of polyphenols and flavonoids using the Folin–Ciocalteu colorimetric assay and the aluminium chloride assay, respectively; (2) the measurement of the antioxidant activity was carried out by Reducing Power, Chelating Activity of Ferrous Ions (Fe²⁺), Radical Absorbance Capacity of Oxygen, Free Radical Scavenging Activity DPPH, and antioxidant effect in vitro; (3) quantitative and quantitative evaluation of the fibre was performed. IME has demonstrated a significantly greater antioxidant effect than WFE, despite possessing a smaller amount of both polyphenols and flavonoids (polyphenols: 68 mg GAE/g for WFE; 47 mg GAE/g for IME; flavonoids: 51mg QE/g for WFE; 35 mg QE/g for IME). For this reason, we evaluated the fibre composition in both extracts. The higher amount of glucans, xylans, and pectin in IME suggested that these fibrous components may be responsible for the greater antioxidant effect detected compared to WFE. Full article

This study aimed to evaluate the impregnation process of apple slices with bioactive compounds (BCs) that were obtained from the richest antioxidant fruit powder extracts. Acaí, beetroot, blueberry, cranberry, dragon fruit, and pomegranate powders were assessed on their main BCs, antioxidant capacity (AC), and reducing power (RP) before and after heat treatment to select the extract with the highest and most stable BCs and AC. The effect of pH (3–7) and the total soluble solids (TSSs) (5–15%) on the BCs and AC of selected fruit powder extracts were also evaluated to decide which one should be used to impregnate apple slices. Results indicate that the pomegranate extract presented the highest BCs, AC, and RP among the fruit powders tested, even after heat treatment. Moreover, the TSSs did not affect the BCs from the pomegranate extract; however, pH affected the stability, showing higher values of BCs as the pH was reduced. Apple slices impregnated with pomegranate extract (pH 2) showed an increase in their total phenolic compounds, total anthocyanins, AC, and RP at 25.94, 3085.00, 19.80, and 56.94%, respectively, compared to control apple slices. This study indicates that reducing the pH of pomegranate extracts may increase their antioxidant compounds, showing a higher impregnation of them on apple slices. Full article

The concentrations of pesticide residues were determined in 2164 samples of 46 fruit species, collected over a 4-year period. Fruits originated from 59 countries, including Serbia (N = 199). Pesticide residues were determined by liquid chromatography–tandem mass spectrometry (LC-MS/MS) after extraction using a modified QuEChERS protocol. A total of 173 pesticide residues were detected. Of the fruit samples, 62.57% had pesticide residues at or above 0.01 mg/kg, and 4.67% exceeded the maximum residue limits (MRLs) set by the Serbian regulation. MRL values were most often exceeded in pomegranate and citrus fruits (grapefruit and mandarin). The most frequently found pesticide was imazalil (detected in 624 samples, 28.84%), with the highest concentration (93.870 mg/kg) found in a grapefruit sample. Multiple pesticides were detected in 50.92% of the fruit samples, and two grapefruit samples contained up to 44 pesticide residues. Full article

This study investigates the comparative impact of fermentation versus conventional extraction methods on the bioactive potency of “FERMENZA”, a patented, affordable, natural fermented cider-based topical formulation. Through comprehensive in vitro analysis, the fermented extract demonstrated superior antioxidant efficacy, with an IC₅₀ value of 0.77 ± 0.03 mg/mL, significantly outperforming solvent and steam-distilled extracts, which showed IC₅₀ values of 2.49 ± 0.01 mg/mL and 4.11 ± 0.03 mg/mL, respectively. Notably, the nitric oxide scavenging activity of the fermented extracts was markedly higher than that of conventional extracts, with IC₅₀ values ranging from 1.12 ± 0.03 to 2.29 ± 0.03 mg/mL. Fermentation also enhanced total phenolic content (TPC), with mixed fruit extracts (pomegranate-beetroot, banana-papaya) reaching TPC levels of 2.43 ± 0.03 mg gallic acid equivalent/g, surpassing individual and conventionally processed samples. The study employed a Quality by Design approach to optimize fermentation conditions, achieving peak yields of gallic acid and TPC at 35 °C and 72 h, which further validates the process affordability. Under these conditions, the fermented extracts from pomegranate and beetroot demonstrated exceptional antimicrobial properties against E. coli, S. aureus, P. aeruginosa, P. acne, and M. furfur, with minimum inhibitory concentration values ranging from 0.25 mg/mL to 0.60 mg/mL, superior to those observed in conventionally extracted samples from pomegranate and beetroot. These findings highlight the efficacy of fermentation in enhancing bioactive compound availability, positioning FERMENZA as a potent fermented formulation for probable skin and hair-related cosmeceutical applications. Full article

Background: Within the solar ultraviolet (UV) spectrum, ultraviolet A rays (UVA, 320–400 nm), although less energetic than ultraviolet B rays (UVB, 280–320 nm), constitute at least 95% of solar UV radiation that penetrates deep into the skin The UV rays are associated with both epidermal and dermal damage resulting from the generation of reactive oxygen species (ROS). Among them, the longest UVA wavelengths (UVA1, 340–400 nm) can represent up to 75% of the total UV energy. Therefore, UVA radiation is linked to various acute and chronic conditions, including increased skin pigmentation and photoaging. Despite many advances in the skin photoprotection category, there is still a growing demand for natural daily photoprotection active ingredients that offer broad protection against skin damage caused by UVA exposure. In our quest to discover new, disruptive, next generation of photoprotective ingredients, we were drawn to pomegranate, based on its diverse polyphenolic profile. We investigated the pericarp of the fruit, so far considered as byproducts of the pomegranate supply chain, to design a novel patented extract “POMAOX” with a desired spectrum of phenolic components comprising of αβ-punicalagins, αβ-punicalins and ellagic acid. Methods: Antioxidant properties of POMAOX were measured using in-tubo standard tests capable of revealing a battery of radical oxygen species (ROS): peroxyl radical (ORAC), singlet oxygen (SOAC), superoxide anion (SORAC), peroxynitrite (NORAC), and hydroxyl radical (HORAC). In vitro, confirmation of antioxidant properties was first performed by evaluating protection against UVA-induced lipid peroxidation in human dermal fibroblasts (HDF), via the release of 8 iso-prostanes. The protection offered by POMAOX was further validated in a 3D in vitro reconstructed T-Skin^TM model, by analyzing tissue viability/morphology and measuring the release of Matrix Metallopeptidase 1 (MMP-1) & pro-inflammatory mediators (IL-1α, IL-1ra, IL-6, IL-8, GM-CSF, and TNF-α) after UVA1 exposure. Results: POMAOX displayed strong antioxidant activity against peroxynitrite (NORAC) at 1.0–3.0 ppm, comparable to the reference vitaminC, as well as singlet oxygen (SOAC) at 220 ppm, and superoxide radicals with a SORAC value of 500 ppm. Additionally, POMAOX demonstrated strong photoprotection benefit at 0.001% concentration, offering up to 74% protection against UVA-induced lipid peroxidation on HDF, in a similar range as the positive reference, Vitamin E at 0.002% (50 µM), and with higher efficacy than ellagic acid alone at 5 µM. Moreover, our pomegranate-derived extract delivered photoprotection at 0.001%, mitigating dermal damages induced by UVA1, through inhibition of MMP-1 and significant inhibition of pro-inflammatory mediators release (including IL-1α, IL-1ra, IL-6, IL-8, GM-CSF, and TNFα) on an in vitro reconstructed full-thickness human skin model with a similar level of protection to that of Vitamin C tested at 0.035% (200 µM). Conclusions: Overall, the novel pomegranate-derived extract “POMAOX” significantly reduced the impact of UVA on human skin, due to its broad-spectrum antioxidant profile. These findings suggest that POMAOX could offer enhanced protection against the detrimental effects of UV exposure, addressing the growing consumer demand for strong photoprotection with skincare benefits. Full article

Food spoilage is a natural process that influences the quality and safety of food products, negatively affecting their nutritional and organoleptic composition. In these regards, traditional industrial food preservation processes often rely on the use of traditional preservation techniques to extend food shelf life, while ensuring microbiological and chemical stability without compromising the product’s sensory characteristics. However, in recent years, consumers have become increasingly wary of chemical food additives; they often associate their use with potential health risks and negative impact on product appeal. In addition, this is compounded by an increasingly compellent European regulatory framework, as well as efforts in the search of natural and sustainable alternatives for food preservation. In this context, this review explores the potential of natural additives, such as polyphenols, flavonoids, and antioxidants, derived from agro-industrial waste, including fruit peels, vegetable by-products, and seeds. These compounds exhibit strong antioxidant and antimicrobial properties, which not only extend the shelf life of food products but also enhance their safety and quality. Considering vegetable wastes (i.e., pomegranate peels, olive leaves, olive mill wastewater, and grape pomace) as the main by-products from which natural additives can be extracted, this study provides an overview of their efficacy in preventing lipid oxidation and reducing microbial growth, while maintaining sensory properties. This could represent an opportunity both for maintaining food quality and prolonging food shelf life by valorizing by-products to be otherwise disposed of, and also contribute to mitigating the environmental impact associated with the food industry and to optimize food preservation processes. In addition, it highlights the possibility of employing sustainable alternatives to synthetic additives, capable of extending the shelf life of food products while ensuring their safety for human consumption. Full article

Different solvents water, ethanol and ethanol/water (6:4 v/v), were compared in the extraction of pomegranate peels and seeds (PPS) in terms of recovery yields, antioxidant properties, and antimicrobial action against typical spoilage bacterial and fungal species. The best performing extract (ethanol/water (6:4 v/v) was shown to contain mostly ellagic acid and punicalagin as phenolic compounds (5% overall) and hydrolysable tannins (16% as ellagic acid equivalents) and was able to inhibit the growth of the acidophilic Alicyclobacillus acidoterrestris at a concentration as low as 1%. The preservation of the organoleptic profile of A. acidoterrestris-inoculated apple juice with extract at 1% over 20 days was also observed thanks to the complete inhibition of bacterial growth, while the extract at 0.1% warranted a significant (40%) inhibition of the enzymatic browning of apple smoothies over the first 30 min. When incorporated in whey proteins’ isolate (WPI) at 5% w/w, the hydroalcoholic extract conferred well appreciable antioxidant properties to the resulting coating-forming hydrogel, comparable to those expected for the pure extract considering the amount present. The WPI coatings loaded with the hydroalcoholic extract at 5% were able to delay the browning of cut fruit by ca. 33% against a 22% inhibition observed with the sole WPI. In addition, the functionalized coating showed an inhibition of lipid peroxidation of Gouda cheese 2-fold higher with respect to that observed with WPI alone. These results open good perspectives toward sustainable food preservation strategies, highlighting the potential of PPS extract for the implementation of WPI-based active packaging. Full article

The goal of the research was to determine the impact of fortification with polyphenolic compounds on (i) sensory attractiveness (global satisfaction, appearance, colour, odour, flavour, sweetness, bitterness), (ii) content of polyphenols and colour (L*, a*, b*) after the baking process and (iii) their bioactive potential (antioxidants activity and inhibiting of α-amylase and α-glucosidase enzyme). Fortification was made with extracts of polyphenolic compounds of selected plant raw materials rich in polyphenols from quince (fruits), tilia (flowers), pomegranate (skin), passion fruit (endocarp), sour cherries (leaves), haskap and chokeberry (berries), silver skin (coffee beans), rosehip (seeds). Depending on the nature of the polyphenol extract, flavan-3-ols (monomeric and polymeric), phenolic acid, flavonols and anthocyanins were identified in the product in amounts ranging from 53.7 to 212.6 mg/100 g DM. Cookies’ colour (L*, a*, b*) depended on the type of polyphenol extract used for fortification. Cookies with haskap, chokeberry and sour cherry presented the highest antioxidant potential. Cookies with chokeberry, haskap and rosehip presented high activity in inhibiting α-amylase (65.5, 60.6 and 62.2% of inhibition, respectively), but cookies with haskap, silver skin and quince in inhibiting α-glucosidase activity (23.0, 20.4 and 21.4% of inhibition, respectively). In the sensory evaluation, the most attractive were cookies with rosehip and pomegranate (6.3 and 5.8 score, respectively), but the lowest ratings were given to cookies with passion fruit and silver skin but especially quince cookies, which obtained the lowest desirability (3.7 score). The acceptability of fortified cookies was determined to the least extent by monomeric flavan-3-ols and phenolic acids (in minus in odour/flavour, bitterness, sweetness and global satisfaction), but anthocyanins, polymeric procyanidins and flavonols had the most significant positive impact on consumer acceptance of the assessed features, i.e., global satisfaction, odour/flavour, sweetness and bitterness (positive consumer drivers). Full article