Search Results (45)

Unconventional food plants (UFPs) are increasingly valued for their nutritional composition and bioactive potential. This study proposes a comprehensive characterization of the chemical and bioactive properties of Pereskia aculeata Miller (Cactaceae) (PA); Xanthosoma sagittifolium (L.) Schott (Araceae) (XS); Stachys byzantina K. Koch (Lamiaceae) (SB); and inflorescences from three cultivars of Musa acuminata (Musaceae) var. Dwarf Cavendish, var. BRS Platina, and var. BRS Conquista (MAD, MAP, and MAC), including the assessment of physical, nutritional, phytochemical, and biological parameters. Notably, detailed phenolic profiles were established for these species, many of which are poorly documented in the literature. XS was characterized by a unique abundance of C-glycosylated flavones, especially apigenin and luteolin derivatives, rarely described for this species. SB exhibited high levels of phenylethanoid glycosides, particularly verbascoside and its isomers (up to 21.32 mg/g extract), while PA was rich in O-glycosylated flavonols such as quercetin, kaempferol, and isorhamnetin derivatives. Nutritionally, XS had the highest protein content (16.3 g/100 g dw), while SB showed remarkable dietary fiber content (59.8 g/100 g). Banana inflorescences presented high fiber (up to 66.5 g/100 g) and lipid levels (up to 7.35 g/100 g). Regarding bioactivity, PA showed the highest DPPH radical scavenging activity (95.21%) and SB the highest reducing power in the FRAP assay (4085.90 µM TE/g). Cellular antioxidant activity exceeded 2000% in most samples, except for SB. Cytotoxic and anti-inflammatory activities were generally low, with only SB showing moderate effects against Caco-2 and AGS cell lines. SB and PA demonstrated the strongest antimicrobial activity, particularly against Yersinia enterocolitica, methicillin-resistant Staphylococcus aureus (MRSA), and Enterococcus faecalis, with minimum inhibitory concentrations ranging from 0.156 to 0.625 mg/mL. Linear discriminant analysis revealed distinctive chemical patterns among the species, with organic acids (e.g., oxalic up to 7.53 g/100 g) and fatty acids (e.g., linolenic acid up to 52.38%) as key discriminant variables. Overall, the study underscores the nutritional and functional relevance of these underutilized plants and contributes rare quantitative data to the scientific literature regarding their phenolic signatures. Full article

The quality of materials extracted from plant sources, such as oilseeds, is significantly affected by the extraction techniques employed. Thermo-photosensitive bioactive compounds are especially susceptible, often resulting in a loss of functional properties during conventional processing. In this context, studies involving unconventional or “innovative” extraction methods have emerged as a strategic approach to preserve the quality of the extracted material (whether by-product or biomass) by aligning with the core principles of green chemistry and the expansion of sustainable production chains. This approach promotes both raw material integrity and the protection of human and environmental health. These efforts contribute to a virtuous cycle of technological innovation and environmentally sound practices. This review focuses on how ultrasound-assisted extraction affects the quality of plant-derived materials, particularly Brazil nut oil. The article compiles data published over the last five years (2020–2025), following the PRISMA methodology. Recent studies highlight the synergistic potential of ultrasound as a green technology for isolating Brazil nut oil, offering enhanced nutritional and functional properties. This aligns with the growing demand for healthier food products obtained through sustainable industrial processes and presents opportunities for diverse applications across several industry sectors. Full article

The growing demand for healthy and sensorially pleasing foods is accompanied by increasing sustainability concerns among consumers and industry. Therefore, exploring native and underutilized resources for traditional preparations is important. This study evaluated the incorporation of Moringa oleifera leaves and baru almonds (Dipteryx alata) in pesto sauce, comparing them to the traditional recipe regarding composition, color, total phenolics, volatiles, sensory characteristics, and acceptability. The following four formulations were developed: basil with cashew nuts (B/CN); basil with baru almonds (B/BA); and two versions with 50% basil replaced by moringa, combined with cashew (BM/CN) or baru (BM/BA). BM/BA presented the highest protein content (9.0%), compared to B/CN (7.9%). BM/CN showed a greener color. BM/CN and BM/BA showed total phenolics and antioxidant capacities similar to B/CN. BM/BA showed elevated condensed tannins (113.28 mg CE/100 g). All samples contained 1,8-Cineole and linalool, key to the aroma of basil. Pesto with moringa and/or baru showed good sensory acceptance, rated as “liked moderately”, with no difference from the conventional version (p > 0.05). There were no differences in the basil aroma, nutty flavor, or greasiness. Pesto sauce is a promising matrix for incorporating regional, underused ingredients such as moringa leaves and baru almonds, expanding their potential in new food development. Full article

Green starches, sourced from sustainable and unconventional plant and protist sources, are gaining prominence in functional ingredient research due to their combined technological and bioactive properties. Within the context of circular economy and green chemistry, this review addresses the extraction processes of native, modified, and phytochemically enriched starches. It highlights diverse applications, focusing on the advantages of phytochemical enrichment over other modification methods, given the acquired properties from bioactive compound incorporation. Initially, the review approaches the circular economy and green chemistry’s contributions. Various starch modification processes are presented, emphasizing chemical alterations and their impacts on food safety and the environment. Recent studies employing this principle are detailed, focusing on food applications, extending to pharmaceuticals, cosmetics, and culminating in bioelectronics. Finally, new research ideas are proposed, aiming to inspire further studies in the field. This review underscores a significant and growing interest in sustainable starch applications, particularly biocompound-enriched starches, across diverse sectors like pharmaceuticals, agriculture, textiles, and packaging. This trend is driven by the need for safer, eco-friendlier alternatives, with emerging fields such as bioelectronics and 3D/4D printing also recognizing starch’s versatile potential. Full article

Food safety is a significant global and local concern due to the threat of foodborne pathogens to public health and food security. Bacterial biofilms are communities of bacteria adhered to surfaces and represent a persistent contamination source in food environments. Their resistance to conventional antimicrobials exacerbates the challenge of eradication, driving the search for alternative strategies to control biofilms. Unconventional or “green” antimicrobial agents have emerged as promising solutions due to their sustainability and effectiveness. These agents include bacteriophages, phage-derived enzymes, plant extracts, and combinations of natural antimicrobials, which offer novel mechanisms for targeting biofilms. This approach aligns with the “One Health” concept, which underscores the interconnectedness of human, animal, and environmental health and advocates for integrated strategies to address public health challenges. Employing unconventional antimicrobial agents to manage bacterial biofilms can enhance food safety, protect public health, and reduce environmental impacts by decreasing reliance on conventional antimicrobials and mitigating antimicrobial resistance. This review explores the use of unconventional antimicrobials to combat foodborne pathogen biofilms, highlighting their mechanisms of action, antibiofilm activities, and the challenges associated with their application in food safety. By addressing these issues from a “One Health” perspective, we aim to demonstrate how such strategies can promote sustainable food safety, improve public health outcomes, and support environmental health, ultimately fostering a more integrated approach to combating foodborne pathogen biofilms. Full article

Essential amino acids and essential fatty acids are vital nutrients that must be obtained from the diet. However, traditional sources face limitations amid increasing global food security and sustainability challenges. This study aims to evaluate the nutritional potential of novel foods, including microalgae (e.g., spirulina and chlorella), fungi (e.g., oyster and shiitake mushrooms), edible insects (e.g., mealworms and migratory locusts), and unconventional plants (e.g., water lentils and canihua). The study will compare their amino acid and fatty acid profiles with those of conventional animal and plant sources. The comparative analysis conducted in this study reveals that these innovative foods offer balanced and high-quality protein and lipid profiles, and contribute essential nutrients needed to prevent deficiencies and support metabolic health. Significantly, the integration of these novel foods into established dietary patterns, such as the Mediterranean diet, has the potential to enhance nutritional quality while promoting environmental sustainability. In conclusion, the adoption of these innovative food sources provides a viable strategy to meet nutritional demands and address global health and ecological challenges, paving the way toward a more resilient and sustainable food system. Full article

Legumes, a dietary staple for centuries, have seen an influx of conventional and unconventional varieties to cater to human care conscious consumers. These legumes often undergo pretreatments like baking, soaking, or boiling to mitigate the presence of non-proteinogenic amino acids (NPAAs) and reduce associated health risks. The recent tara flour health scare, linked to the NPAA baikiain, emphasizes the need for robust analytical methods to ensure the safety and quality of both traditional and novel plant-based protein alternatives. While traditional techniques provide insights into protein and non-proteinogenic amino acid profiles, modern liquid chromatography-mass spectrometry (LC-MS) offers superior sensitivity and specificity for NPAA detection. This study employed an LC-QToF method with MS/MS analysis to comprehensively map the distribution of free NPAAs and proteinogenic amino acids (PAAs) in various legume samples. A total of 47 NPAAs and 20 PAAs were identified across the legume samples, with at least 7–14 NPAAs detected in each sample. Sulfur-containing NPAAs, such as S-methyl-L-cysteine, γ-glutamyl-S-methyl cysteine, and S-methyl homoglutathione, were predominantly found in Phaseolus and Vigna species. Cysteine and methionine were the sulfur-containing PAAs identified. Gel electrophoresis and soluble protein quantification were also conducted to understand legume protein composition holistically. This orthogonal approach provides a valuable tool for ensuring the overall quality of plant-based proteins and may aid in investigating food poisoning or outbreaks related to such products. Full article

Ora-pro-nobis (OPN) enriches gluten- and lactose-free bread, while improving nutritional quality and sustainability due to its high nutritional value, adaptability to diverse climates, and low resource requirements for cultivation. This study evaluated the impact of incorporating different concentrations of OPN (0–24%) on the physicochemical (e.g., centesimal composition, specific volume, and color analysis), functional (e.g., total phenolic compounds and antioxidant capacity), and sensory quality (e.g., acceptance test and purchase intent) of gluten-free and lactose-free sweet bread. The results revealed that the addition of OPN led to a 63% increase in protein content and a 65% increase in ash content (p < 0.05). Higher OPN concentrations also enhanced the specific volume by up to 35% (p < 0.05), yielding softer and more voluminous loaves. Texture analysis showed reductions in crumb hardness and chewiness by up to 74.8% and 59.4%, respectively (p < 0.05), attributed to OPN’s water retention and gas-trapping abilities during fermentation. Furthermore, OPN addition resulted in a darker crust and a dark green crumb, with a remarkable increase in total phenolic compounds (up to 464%) and antioxidant capacity (up to 503%) (p < 0.05). Sensory evaluations indicated that OPN did not affect the overall impression compared to the control bread (p > 0.05), with all samples achieving purchase intention scores >3.0 points. Thus, incorporating OPN in gluten-free and lactose-free bread not only enhances nutritional and functional properties but also supports sustainable food production, presenting an innovative solution for consumers with dietary restrictions seeking health-oriented, eco-friendly products. Full article

Natural dyes can be extracted from fruits, flowers, leaves, and roots. Exploring new sources of natural dyes, especially from underutilized plants, emerges as a promising strategy. The main advantages of exploiting unconventional plants include local availability, specialty food production, cultural significance, sustainable production, technological feasibility, and new fundamental insights. Finding and exploiting such underutilized plants is significant as unfavorable climatic and human conditions put natural vegetation at risk worldwide. Thus, this study aims to review plants with potential applications as natural dyes and pigments, highlighting their potential applications, benefits, and prospects. An integrative review was conducted by searching Web of Science, ScienceDirect, and SpringerLink for all studies published up to December 2024. For this review, a total of 133 references that presented the information and data of interest to the authors were selected. This review highlighted their potential applications in food, cosmetic, pharmaceutical, and textile industries. Despite the growing interest in natural dyes, challenges related to their stability, seasonality, and extraction efficiency continue to limit their commercial use. However, advancements in extraction technologies have improved the applicability of these compounds. Additionally, utilizing underexplored plant sources presents a strategic opportunity to diversify dye production, reduce reliance on traditional sources, and promote more sustainable practices. Full article

Lactic acid bacteria (LAB) constitute a heterogeneous group of bacteria isolated from fermented foods, animals, plants, and mammalian guts, with many health-promoting properties. Probiotics with antagonistic properties against human pathogens and foodborne bacteria have garnered significant attention from the scientific fraternity. A dedicated review focusing on plant-derived probiotic bacteria and their antagonistic properties has not been comprehensively reviewed. Thus, this review aimed at providing an overview of LAB isolates derived from several unconventional sources such as fruits, seeds, fruit pulp, leaves, roots, vegetables, grasses, and flowers and with their antibacterial, antifungal, and antiviral properties. This paper reviewed the antimicrobial properties of different genera, Lactobacillus, Leuconostoc, Weissella, Enterococcus, Pediococcus, Bacillus, and Fructobacillus, their postbiotics, and paraprobiotics. Several important mechanisms, including the secretion of bacteriocins, bacteriocin-like substances, reuterin, organic acids (lactic and acetic), peptides, exopolysaccharides, and hydrogen peroxide, have been attributed to their antimicrobial actions against pathogens. However, their precise mode of action is poorly understood; hence, further research should be conducted to reveal detailed mechanisms. Finally, the review discusses the summary and future implications. Given the significance, LAB and derived antimicrobial compounds can potentially be exploited in food preservation and safety or for medicinal applications after evaluating their safety. Full article

Climate change is reshaping global agriculture by altering temperature regimes and other environmental conditions, with profound implications for food security and agricultural productivity. This review examines how key environmental stressors—such as extreme temperatures, water scarcity, increased salinity, UV-B radiation, and elevated concentrations of ozone and CO₂—impact the nutritional quality and bioactive compounds in plant-based foods. These stressors can modify the composition of essential nutrients, particularly phytochemicals, which directly affect the viability of specific crops in certain regions and subsequently influence human dietary patterns by shifting the availability of key food resources. To address these challenges, there is growing interest in resilient plant species, including those with natural tolerance to stress and genetically modified variants, as well as in alternative protein sources derived from plants. Additionally, unconventional food sources, such as invasive plant species and algae, are being explored as sustainable solutions for future nutrition. Full article

Eryngium foetidum is a promising crop for diversifying agriculture and supporting sustainable development through nutrient-rich unconventional foods. However, limited knowledge about its seed viability and post-harvest management hinders its commercial scalability. This study explored the effects of post-harvest resting treatments on seed quality and vigor, assessing seeds from whole plants, aerial parts, floral spikes, and umbels after 7 and 14 days of resting. Key metrics included seed yield, purity, moisture content, germination, and vigor were assessed. Results showed that seeds retained on whole plants achieved the highest physical purity (72.2%). Seeds that rested for 7 days exhibited higher germination rates (59%), faster germination (mean germination time of 17 days), and improved seedling establishment (70% emergence) compared to seeds that rested for longer durations. These outcomes highlight the importance of specific post-harvest conditions for optimizing assimilate redistribution enhancing seed quality and seedling performance. This research bridges a critical gap in post-harvest management knowledge for E. foetidum, offering practical insights to improve cultivation practices and promote its adoption as a strategic crop. The findings align with global efforts to advance sustainable and innovative agroecosystems. Further studies under diverse environmental conditions and harvest times are recommended to validate these results and support large-scale implementation. Full article

The present study aimed to evaluate the effects of incorporating different concentrations (1% and 2%) of Malvaviscus arboreus flower (FE) and leaf (LE) extracts as functional ingredients in goat milk yogurt. This study analyzed the impact of these formulations (YFE1%, YFE2%, YLE1%, and YLE2%) on the physicochemical, bioactive, antioxidant, rheological, textural, and sensory properties of goat yogurt over a 28-day storage period. Including FE and LE extracts significantly enhanced the yogurt’s antioxidant activity, reaching up to 10.17 µmol TEAC/g, and strengthened its ability to inhibit lipid oxidation during storage. This study also observed a reduction in the viability of lactic acid bacteria, particularly L. delbrueckii subsp. bulgaricus, suggesting that the extracts may have antimicrobial properties. Notably, using FE, especially at a concentration of 2% (YFE2%), improved both antioxidant and textural properties while reducing syneresis by the end of the storage period. Sensory evaluations showed positive results for YFE1% and YFE2% formulations. These findings suggest that FE has significant potential as a functional food ingredient. This research lays the groundwork for future studies exploring the integration of Malvaviscus arboreus-based ingredients into functional food products, opening new possibilities for innovation in this field. Full article

This study evaluated the influence of gastrointestinal digestion on the bioaccessibility and antidiabetic potential of xique-xique (Pilosocereus gounellei) and mandacaru (Cereus jamacaru) fruits. After digestion, the content of total phenolics and flavonoids reduced by 58.3 and 73.51% in xique-xique and 48.33 and 88.43% in mandacaru. In addition, compounds such as rutin, ρ-coumaric acid, catechin and epicatechin reduced during digestion for both fruits. The antioxidant potential by the ABTS assay increased by 153.3% for xique-xique and 273.46% for mandacaru in the intestinal phase. However, using the ORAC assay, the antioxidant potential of xique-xique reduced from 255.42 to 112.17 μmol TE g⁻¹. The capacity of xique-xique fruit to reduce α-amylase activity reduced 23.71-fold after digestion, but the potential to inhibit α-glucosidase increased 17.8-fold. The antiglycation potential reduced in both fruits after the in vitro gastrointestinal digestion. Thus, the bioaccessibility of the phenolic compounds from the fruits, as well as their functional potential, were influenced by the digestive process, as well as by the sample evaluated. Full article

This study aimed to assess the effects of convective drying at different temperatures (50, 60, and 70 °C) on the technological and chemical properties of Pereskia sp. leaf powders and to identify the most accurate mathematical model for describing their drying kinetics. Drying kinetics were modeled using four mathematical models: Henderson and Pabis, Lewis, Logarithmic, and Page. The Page and Logarithmic models provided the best fit for the drying kinetics of both species, with high coefficients of determination (R² > 0.98) and low MSE and χ² values, indicating their suitability for describing the drying behavior of Pereskia leaves. Enthalpy and entropy decreased with increasing temperature, while Gibbs free energy increased, and effective diffusivity was not affected by temperature. These changes directly affected the powders’ color, density, compressibility, wettability, water activity, chlorophyll, and bioactive components, including carotenoids, proteins, and phenolics. Notably, P. grandifolia powders retained higher levels of ash, protein, and lipids, indicating greater nutritional value, while P. aculeata powders exhibited higher solubility and lower water activity, suggesting superior technological properties for industrial applications. The findings highlight the potential of Pereskia species as functional ingredients in food products, with implications for optimizing drying processes to enhance both nutritional and industrial value. Full article