Search Results (39)

The use of unconventional water sources, such as those from marine desalination plants, is challenging for agriculture due to boron concentrations exceeding 0.5 mg L⁻¹, which can impact crop yield and quality. To ensure sustainability, it is crucial to understand crop responses to high boron levels and to develop strategies to mitigate its toxic effects. This study evaluated the impact of irrigation with a nutrient solution containing 15 mg L⁻¹ of boron on tomato plants (Solanum lycopersicum L.). To modulate the physiological effects of boron toxicity, two biostimulant products based on an extract from the brown alga Laminaria digitata and other active ingredients were applied foliarly. Agronomic, nutritional, and metabolic parameters were analyzed, including total yield, number of fruits per plant, and fruit quality. Additionally, mineral analysis and metabolomic profiling of leaves and fruits were performed, focusing on amino acids, organic acids, sugars, and other metabolites. A control treatment was irrigated with a nutrient solution containing 0.25 mg L⁻¹ of boron. The results showed that a boron concentration of 15 mg L⁻¹ significantly reduced total yield by 45% and significantly decreased fruit size and firmness. Mineral and metabolomic analyses showed significant reductions in Mg and Ca concentrations, significant increases in P and Zn levels, excessive boron accumulation in leaves and fruits, and significant changes in metabolites associated with nitrogen metabolism and the Krebs cycle. Biostimulant application did not significantly improve agronomic performance, likely due to high boron accumulation in the leaves, although significant changes were detected in leaf nutritional status and metabolic profiles. Full article

Starch and its derivatives have undergone substantial advancement in the food and beverage industry, driven by growing demand for improved functionality and health-promoting attributes. Native starches are widely used as thickeners and stabilizers; however, their applications are limited by deficiencies such as poor freeze–thaw stability. To overcome these constraints, a range of physical, chemical, and enzymatic modification techniques has been developed, yielding starches with tailored and enhanced properties. Recent innovations include polyphenol-modified starches, which improve physicochemical characteristics and confer additional health benefits, such as reduced digestibility and increased antioxidant activity—features that are particularly valuable for functional foods targeting hyperglycemia. Enzymatic modifications further enhance starch quality and processing efficiency, while chemically modified forms, such as oxidized and acetylated starches, improve emulsification and water-binding capacities in various processed foods. Starch nanoparticles have also gained attention as encapsulating agents and carriers for bioactive compounds, broadening their technological applications. In parallel, the exploration of unconventional starch sources derived from fruit-processing by-products supports sustainability efforts while introducing novel functional attributes. Collectively, these developments are contributing to the creation of healthier, more stable food products that align with consumer expectations and regulatory standards. The following sections of this article examine emerging applications of starch and its derivatives, with particular emphasis on their health benefits and sustainable production pathways. Full article

Biological control using beneficial microbes offers a sustainable alternative to chemical fungicides for managing postharvest diseases. This study reports the isolation and characterization of Bacillus amyloliquefaciens AsL-1 from the latex of Alstonia scholaris (L.) R. Br., unconventional ecological niche. The cell-free supernatant (CFS) of AsL-1 showed strong antifungal activity, inhibiting the growth of Colletotrichum musae (48.89 ± 0.57%), Glomerella cingulata (52.22 ± 0.00%), Fusarium graminearum (47.78 ± 0.57%), and Colletotrichum gloeosporioides (47.78 ± 0.00%) in vitro. Microscopy revealed that the CFS disrupted fungal development by blocking conidial germination and appressorium formation, and in C. gloeosporioides caused melanization defects linked to reduced virulence. In vivo tests on mango fruit confirmed that AsL-1 significantly decreased anthracnose lesion size and disease incidence. Protein analyses (SDS-PAGE, gel overlay, and LC-MS/MS) identified two antifungal proteins (24 and 16 kDa), corresponding to β-1,3-1,4-glucanase and flagellin. The detected β-1,3-1,4-glucanase activity indicates its role in degrading fungal cell walls and interfering with melanin biosynthesis pathways essential for pathogenicity. Overall, these findings highlight B. amyloliquefaciens AsL-1 as a promising protein-based biocontrol agent and show that latex-associated microbes may serve as valuable sources of new antifungal strategies. Full article

In response to the increasing consumer demand for healthier diets and the needs of individuals with gluten intolerance, chestnut flour (CF) emerges as a valuable unconventional ingredient for sustainable and functional nutrition. This study evaluated the nutritional, phytochemical, and functional properties of gluten-free biscuits formulated with whole rice flour (RF), CF, and their mixtures, where RF was replaced by CF at 0% (control), 10%, 30%, 70%, 90%, and 100% (w/w). In addition, in the 50% CF formulation, 5% of RF was substituted with fruit powders rich in phenolic compounds and recognized as fortifying agents, such as chokeberry (CP), açaí (AP), and blueberry (BP). Proximate composition, macro- and microelement content, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH and FRAP assays) were determined for the individual flours, composite flours, fruit powders, and biscuit formulations. Structural characteristics were assessed using Small- and Wide-Angle X-ray Scattering (SAXS/WAXS) analysis and Fourier Transform Infrared Spectroscopy (FTIR). Results showed that CF incorporation enhanced both the nutritional and functional profile of flours and biscuits, increasing protein, fiber, lipid, and mineral contents while reducing carbohydrates, and improving TPC, TFC, DPPH, and FRAP values. Fortification with 5% CP, AP, or BP further boosted the phytochemical content of the biscuits, with the chokeberry-enriched sample exhibiting the highest TPC (348.88 mg GAE/100 g d.s.), TFC (253.82 mg QE/100 g d.s.), DPPH (50.36%), and FRAP (21.07 μM Fe²⁺/g d.s.). The combination of 50% CF and 5% CP provided dual benefits, significant bioactive enrichment alongside the preservation of desirable technological properties. Complementary SAXS/WAXS and FTIR analyses indicated that CF and fruit powders enhanced molecular interactions and matrix cohesion, which may contribute to improved texture and antioxidant potential of the biscuits. Overall, this formulation offers a promising and practical approach to developing functional gluten-free biscuits with enhanced nutritional, phytochemical, functional, and structural characteristics. Full article

The SCOBY (Symbiotic Culture of Bacteria and Yeast) is a microbial consortium composed of a diverse range of bacteria and yeasts that coexist symbiotically. The most commonly identified microorganisms include Gluconobacter, Acetobacte, Saccharomyces and Zygosaccharomyces. Its primary objective is to utilize sucrose as a substrate. SCOBY requires specific conditions for its multiplication, such as temperature, pH, and a suitable carbon source. Through its microbial dynamics and proper management, this consortium develops functional properties that are beneficial to health. This microbial consortium has been the subject of numerous studies due to the wide range of benefits it can offer through fermentation-derived products. Among the most frequently mentioned are organic acids, phenolic compounds, and a high concentration of probiotics. Originally, the SCOBY was used as a started culture in the production of the beverage “Kombucha”. However, due to the growing public interest, its use has diversified into fruit-based, dairy-based, and cereal-based beverages. Furthermore, its application has expanded to unconventional substrates. Its potential uses in other fields, such as medicine, as well as its antimicrobial activity, should also be noted. Full article

The flash vacuum expansion (FVE) process is an unconventional technology that enables the generation of fruit purees by altering the state of the water stored in the vacuoles. The plant tissue is subjected to an increase in temperature (from 25 to 54 °C) while maintaining a constant pressure (101.3 kPa). The temperature and pressure are then rapidly reduced (25 °C and 5 kPa, respectively). This promotes the conversion of water from liquid to gas, increasing its volume, which causes cell rupture and efficiently releases cellular components, including compounds stored in the vacuole. Furthermore, fermentation with lactic acid bacteria (LAB) is a biotechnological strategy that allows the generation of beverages with specific characteristics derived from the metabolism of LAB. LAB are capable of consuming sugars as an energy source and producing organic acids as a means of defense against microbial competitors. This research analyzes the effect of the FVE process and the genetics of Limosilactobacillus fermentum J24 on sugars and organic acids in a papaya-based beverage. During the production of papaya puree, FVE affects the concentration of sugars and organic acids, leading the bacteria to a different metabolic response than when FVE is not used for papaya puree production. Limosilactobacillus fermentum J24 was found to activate genes that confer high potential for use in the fermentation of plant-based matrices, although it was isolated from cheese. Full article

Growing interest in the medicinal and nutraceutical uses of hawthorn highlights the need to improve the extraction of bioactive compounds in order to produce high-value products. This study aimed to refine extraction methods to improve the quality and quantity of phenolic compounds, flavonoids, and tannins in Crataegi fructus extracts while preserving their integrity and minimizing the impact of impurities. Phenolic compounds and flavonoids were extracted using ethanol, tannins and water via unconventional ultrasound-assisted extraction protocols. According to the results, significant variations in the total phenolic (TPC), total flavonoid (TFC), and total tannin (TTC) content were observed in correlation with the genotype and the extraction time. The optimal extraction time for TPC and TFC was 150 min of sonication of the samples, while the optimal extraction time for TTC was 30 min of sonication at 99 °C. Ten phenolic compounds, acids (chlorogenic, gallic and syringic acids) and flavonoids (epicatechin, catechin, procyanidin B2, hyperoside, quercetin, isoquercetin and vitexin), were identified in hawthorn fruits extracts by HPLC. Among them, the most abundant were epicatechin, chlorogenic acid, procyanidin B2, catechin and gallic acid. By comparing the maximum contents of phenolic compounds, flavonoids, and tannin extracted from the two species of Crataegi fructus, Crataegus monogyna presented a lower amount of phenolic compounds and tannins, but higher amount of flavonoids, compared to C. pentagyna (1222.15 mg GAE 100 g⁻¹ TPC, 502.47 mg GAE 100 g⁻¹ TTC, and 723.48 mg CE 100 g⁻¹ TFC in C. monogyna vs. 1240.01 mg GAE 100 g⁻¹ TPC, 709.61 mg GAE 100 g⁻¹ TTC, and 549.67 mg CE 100 g⁻¹ TFC in C. pentagyna). Since the climate can influence both the content of bioactive compounds in plants and their extractability, the importance of this study lies in the description for the first time in the literature of hawthorn genotypes selected in Olt County, Romania, in a continental temperate climate with subtropical influences. The results of the study help obtain valuable genotypes for high-quality drugs and food supplements. Full article

Background: Magnolia alejandrae is a tree endemic to Tamaulipas, Mexico, distributed in the forests of the Sierra Madre Oriental. Objective: Our objective was to analyze the secondary metabolite profile of different parts of M. alejandrae and evaluate their antiproliferative activity in vitro. Methods: Different extracts of leaf, bark, and fruit were obtained using conventional and unconventional extraction methods with solvents of different polarity. The extracts were analyzed by Ultra-Performance Liquid Chromatography-Mass Spectra (UPLC-MS), and their antiproliferative activity against cancer cell lines was determined. Results: The primary yields of the extracts obtained from M. alejandrae ranged from 8.32% to 36.19%. Three hundred and twelve secondary metabolites previously reported from the Magnolia genus were detected. The most frequent were magnone A, pinoresinol, and yangambin. Honokiol and magnolol were not detected. Two of the extracts (FSW and BSW) had antiproliferative activity (IC₅₀ < 140 µg/mL) against HeLa, MCF-7, A549, U373, and PC3 cancer cell lines. The higher activity was against the A549 cell line. Conclusions: M. alejandre extracts showed secondary metabolites previously reported and unreported in other species. Interestingly, some extracts had antiproliferative activity against cancer cell lines. Therefore, M. alejandrae is a source of molecules that could be explored to develop new drugs. Full article

Due to the degradative effect of the traditional pasteurization process related to the long exposure of high temperatures to the food matrix, alternative methods of food preservation are being investigated. In the case of liquid fruit products, unconventional thermal and non-thermal methods can be used for this purpose. The aim of the study was to evaluate the effect of various preservation methods: conventional pasteurization (PT), microwave pasteurization (MP), hot bottling (HB), pulsed electric field (PEF) and pulsed light (PL) on selected quality parameters of mixed juices. In the studied samples, extract (TTS), active acidity (pH), titratable acidity (TTA), nephelometric turbidity (NT), total polyphenol content (TPC), color parameters and antioxidant activity (AA) were determined. Qualitative and quantitative chromatographic analysis of anthocyanins was also performed. The different influence of the preservation methods and the raw materials used on the individual characteristics was demonstrated. The TTS and TTA changes did not exceed 4%, while no changes in pH were observed. Thermal methods increased turbidity significantly, with HB increasing it to the greatest extent. Non-thermal methods caused greater degradation of TPC, anthocyanins, and AA, while they caused significantly less color change. The microwave pasteurization resulted in an increase in TPC in two out of three studied juice blends. Based on the obtained results, it can be concluded that thermal methods allowed for the preservation of a greater amount of bioactive compounds, which translates into a potentially greater health-promoting value of the produced juice blends. Full article

In normal conditions, neuroinflammation induces microglia and astrocyte activation to maintain brain homeostasis. However, excessive or prolonged neuroinflammation can inflict harmful damage on brain tissue. Numerous factors can trigger chronic neuroinflammation, ultimately leading to neurodegeneration. In this context, considering the pressing need for novel, natural approaches to mitigate neuroinflammatory damage, attention has turned to unconventional sources such as agricultural by-products. Citrus fruits are widely consumed globally, producing substantial waste, including peels, seeds, and pulp. Traditionally regarded as agricultural waste, these by-products are now recognized as valuable reservoirs of bioactive compounds, including flavonoids, carotenoids, terpenoids, and limonoids. Among these, citrus polyphenols—particularly flavanones like hesperidin, naringenin, and eriocitrin—have emerged as potent modulators of neuroinflammatory pathways through their multifaceted interactions with cellular antioxidant systems, pro-inflammatory signaling cascades, neurovascular integrity, and gut–brain axis dynamics. This review aims to characterize the key molecules present in citrus waste and synthesizes preclinical and clinical evidence to elucidate the biochemical mechanisms underlying neuroinflammation in neurodegenerative disorders. 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

This study investigated the effects of unconventional solutions on the osmotic dehydration of oranges. These solutions included xylitol, fruit concentrates (strawberry, cherry, orange), rosehip juice, and sucrose. The study examined dehydration kinetics, dry matter, total soluble solids, water activity, color, texture, sugars, vitamin C, polyphenols, carotenoids, and antioxidant potential, alongside microstructural observations. The results indicated that osmotic solutions and the dehydration time (3 h) significantly influenced the oranges’ physical and chemical properties. Cherry and strawberry concentrate solutions caused the greatest color changes, enhancing the dried product’s visual appeal. Oranges dehydrated with strawberry concentrate exhibited the highest polyphenol content (2909 mg chlorogenic acid/100 g d.m.) and antioxidant potential (11.0 mg TE/d.m.), while rosehip solution yielded the highest vitamin C levels (80.27 g/100 g d.m.), followed by strawberry (62.32 g/100 g d.m.) and orange (47.67 g/100 g d.m.) concentrates. These findings highlight the benefits of using fruit concentrates and juices in osmotic dehydration. The unconventional osmotic solutions resulted in a reduction in the hardness of dehydrated orange sliced from 0.65 N to the range of 0.36–0.60 N, except for strawberry concentrate, which resulted in the highest value (0.72 N). Key parameters, such as the water activity, dry matter, and dehydration efficiency, were more favorable compared to those in the sucrose solution samples. The organoleptic assessment recommended xylitol for maintaining sweetness without altering taste or smell, whereas strawberry juice scored lowest due to its foreign taste and smell. Overall, osmotic dehydration enhanced the nutritional and sensory attributes of oranges by allowing the penetration of bioactive compounds, making them superior to fresh raw material in tested parameters. Full article

HTST (high-temperature short-time) pasteurization and UHT (ultra-high-temperature) sterilization are techniques commonly used in the dairy industry. Although the use of these methods in fruit and vegetable processing is also well known, the multitude of diverse food matrices determines the need to test and adjust process parameters in order to obtain the best quality of the final product. HTST and UHT are methods that provide effective inactivation of microorganisms and enzymes. Despite the fact that UHT and HTST are thermal processes that cause degradation of bioactive ingredients or color change, in many cases, these two methods are superior to traditional pasteurization, which uses significantly longer exposures to high temperatures. Therefore, this article aims to review the effect of HTST and UHT processing on the quality of juices, nectars and beverages, taking into consideration the quality characteristics, like the presence of microorganisms, pH, titratable acidity, total soluble solids, turbidity, color parameters, contents of bioactive components, antioxidant activity, enzymatic activity and volatile compounds. The impacts of HTST and UHT methods on various food products are discussed, including the food matrix, preservation parameters and the mechanism of interaction. The ability to modify the processing parameters can allow for the selection of adequate preservation parameters for individual products and better results than other unconventional methods, such as HPP (high-pressure processing) or PEF (pulsed electric field). Based on the cited literature, it can be concluded that pH, titratable acidity and TSS most often experience slight changes. As for the other parameters considered, it is extremely important to choose the right temperature and duration for a specific food matrix. Full article

The term “sourdough” denotes a dough composed of flour and water, fermented through the action of yeast and lactic acid bacteria. The utilization of sourdough fermentation technology can enhance the nutritional attributes of bread made from wheat grain. In recent times, sourdough bread has experienced a resurgence, fueled by growing consumer demand for healthier bread options. The market dynamics for sourdough illustrate its rapid expansion and significant role in the contemporary food industry. Sourdough fermentation improves nutritional qualities by altering the structure and function of proteins and starch, enhancing dietary fiber, volatile compound profiles, and antioxidant activity, and reducing FODMAPs. The quality of sourdough bread is influenced by several factors, including fermentation environment, flour particle size, protein quality, starch characteristics, and dietary fiber composition. Moreover, the incorporation of alternative grains (intermediate wheatgrass and legume flour) and non-flour ingredients (fruits, herbs, and dairy products) presents opportunities for creating sourdough bread with unique sensory and nutritional profiles. This review offers updated insights on the quality aspects of sourdough fermentation, the factors that influence the effectiveness of the sourdough fermentation process, sourdough technology with unconventional and non-flour ingredients, and the potential market for frozen sourdough, considering its convenience and extended shelf life. Full article