Wine research is increasingly focused on chemical composition and quality rather than health-related claims, with polyphenols playing a central role in determining physicochemical and sensory properties. This study aimed to characterize the phenolic fingerprint of Cannonau wines produced under standardized winemaking conditions from grapes cultivated in different areas of Sardinia (Italy). Eight wine samples from Northern, Central, and Southern Sardinia were analyzed. The phenolic profile was investigated using liquid chromatography coupled with high-resolution mass spectrometry (LC–HRMS), while technological parameters were determined using WineScan™. Multivariate statistical analyses, including Principal Component Analysis (PCA) and Partial Least Squares–Discriminant Analysis (PLS–DA), were applied to evaluate differences among samples. The results revealed a complex phenolic composition dominated by flavan-3-ols, procyanidins, phenolic acids, and flavonols. Despite some variability, multivariate analyses did not show a clear discrimination based on geographical origin. Instead, phenolic variability appeared to be more strongly influenced by grape maturity, vineyard management, and microclimatic conditions. These findings contribute to defining the phenolic fingerprint of Cannonau wines and highlight the importance of agronomic and enological factors.

In this study, yoghurt from sheep milk was formulated with spent myrtle berry (SMB) powder to enhance its polyphenol content and antioxidant activity. The incorporation of SMB powder into sheep milk yoghurt had a significant effect on its technological properties. Despite the increase in total polyphenols (8.46 mg/100 g FW vs. 1.35 mg/100 g FW in the control) and consequently in the antioxidant activity (1.76 vs. 0.41 in the control), SMB powder caused a substantial alteration of the yoghurt structure, resulting in a reduction in firmness and stickiness of 52.4% and 61% and a threefold increase in syneresis compared to the control, consequently leading to a reduction in gel strength. The analysis of the microstructure revealed a disruption of the protein network that weakened the gel microstructure. Consequently, subsequent studies will be dedicated to the optimisation of the process through the incorporation of thickening agents to enhance consistency and increase the water-holding capacity. Conversely, the incorporation of SMB into yoghurt did not result in a detrimental impact on sensory quality. The present study is the first to demonstrate the potential of SMB powder as a sustainable functional ingredient in dairy applications.

In the current era of heightened awareness regarding the impact of food choices, there has been a noticeable shift towards revisiting traditional ingredients. Following the growing interest in ancient grains, this study evaluated their potential use for enriching modern wheat dough and bread. The effects of substituting 20% of wheat flour with the bran of seven ancient grains on dough’s rheological properties and bread quality were assessed. The bran-enriched doughs maintained high stability (ST) values and showed an enhanced elastic behavior compared to the control. Nonetheless, a reduction in dough extensibility (E) was also noted. In terms of bread measurements, all bran-enriched breads exhibited a lower specific volume and a darker crust and crumb compared to the control bread. However, not all of the bran breads showed a harder and chewier loaf texture. The composite breads also exhibited enhanced total dietary fiber (TDF) and polyphenol content. A sensory evaluation revealed that Garfagnana (GAR) and Norberto (NOR) bran-breads received the highest overall liking scores. In conclusion, the incorporation of ancient grain brans presents a promising approach to enhancing modern wheat doughs and breads, offering nutritional benefits without significantly compromising their sensory and textural properties.

The valorization of agro-industrial by-products is a key component of sustainability goals in food production. Olive pomace (OP), a major by-product of olive oil extraction, is characterized by a high content of dietary fiber and bioactive phenolic compounds with antioxidant activity, which contribute to its nutritional and functional potential. The present study investigated the effect of the fortification of sheep milk yogurt with freeze-dried OP (1% w/w), added either before pasteurization (YOPB) or after overnight refrigeration (YOPA). The OP showed considerable antioxidant capacity and was microbiologically safe. Its addition significantly increased the yogurt’s total phenolic content, with YOPB displaying the lowest syneresis and the highest water-holding capacity and apparent viscosity. Textural and scanning electron microscopy analyses revealed that the timing of OP addition affected the gel structure, with pre-pasteurization incorporation facilitating a superior integration into the protein network. The microbial viability was preserved, and the sensory evaluation showed no significant differences in consumer acceptance between the control and YOPB. These findings highlight OP’s potential as a functional ingredient for dairy fortification, contributing to waste reduction and improving gel structure. The findings obtained provide support for the development of sustainable and functional dairy products enriched with by-products derived from the olive oil industry.

In the last years, olive pomace, a by-product of olive oil extraction, has shown great interest. The work aims to valorize the olive pomace of two Sardinian olive cultivars, Bosana and Semidana, by incorporating them into the formulation of functional baked products to improve their nutritional value. The freeze-dried pomace of the two varieties has been used to substitute the type 00 flour in percentages of 1, 2, and 3% (w/w). The olive pomace was characterized by macro-composition analysis, while the bread samples were characterized for their proximate, physical, technological, sensory characteristics and shelf life. The specific volume of fortified samples decreased significantly compared to the control, while antioxidant activity, and nutritional parameters were significantly improved using olive pomace. Moreover, fortified samples showed a reduction of browning and whiteness indices with respect to control. Textural profile analysis showed a firmer product, compared to the control, with higher levels of olive pomace which also positively affected the cell size distribution in the crumb. Sensorially, consumers were mostly appealed by the 1% levels of substitution of olive pomace, in particular that of the Bosana. Hardness of all samples increased significantly along 7 days of storage thus resulting in a shelf life of less than 3 days. Therefore, it can be concluded that the incorporation of olive pomace, especially at low levels (1%), into white bread significantly improves the nutritional and sensorial quality of bread without significantly affecting its technological properties.

The recent increase in the harvesting and industrial processing of tropical fruits such as pineapple and papaya is leading to unavoidable amounts of byproducts rich in valuable compounds. Given the significance of the chemical composition of these byproducts, new research avenues are opening up to exploit them in the food industry. In this sense, the revalorization of pineapple and papaya byproducts is an emerging trend that is encouraging the full harnessing of these tropical fruits, offering the opportunity for developing innovative value-added products. Therefore, the main aim of this review is to provide an overview of the state of the art of the current valorization applications of pineapple and papaya byproducts in the field of food industry. For that proposal, comprehensive research of valorization applications developed in the last years has been conducted using scientific databases, databases, digital libraries, and scientific search engines. The latest valorization applications of pineapple and papaya byproducts in the food industry have been systematically revised and gathered with the objective of synthesizing and critically analyzing existing scientific literature in order to contribute to the advancement of knowledge in the field of tropical byproduct revalorization providing a solid foundation for further research and highlighting scientific gaps and new challenges that should be addressed in the future.

The upcycling of agricultural by-products and the extension of the shelf-life of staple foods represent crucial strategies for mitigating the consequences of food losses and enhancing the competitiveness of the agri-food industry, thus facilitating the attainment of higher financial revenues. This is particularly relevant for global artichoke cultivation, where 60–80% of its biomass is discarded annually. The present study investigated the potential of using non-stabilized polyphenol-rich extracts from the main artichoke by-products (bracts, leaves, and stems) to fortify and extend the shelf-life of breadsticks. The incorporation of hydroalcoholic extracts at two addition levels (1000–2000 ppm) resulted in an increased antioxidant capacity and oxidative stability of fortified breadsticks. Rheological tests revealed that the fortification did not affect the dough’s workability, with the exception of the leaf extract. While a slight deterioration in texture was observed, the shelf-life of breadsticks was significantly extended, particularly at the highest levels of addition, without any visible alteration in their appearance. The stem extract demonstrated the most promising outcomes, exhibiting a maximum increase of 69% in antioxidant capacity (DPPH) and an extension of the estimated shelf-life by 62% in the resulting breadsticks, prompting the potential for utilizing them to develop nutritious and healthy snacks with extended shelf-life.

The globe artichoke industry produces significant losses, amounting to 60-80% of the biomass. These losses represent a natural source of high-value compounds. To mitigate the environmental impact of these wastes, this study evaluated the effect of adding different concentrations (3 and 5%) of powders obtained from two main artichoke by-products, stems and outer bracts, on the nutritional, bioactive, textural, aromatic and organoleptic properties of conventional breadsticks. Compared to the control, all fortified samples showed increased contents of dietary fiber, ash, flavonoids, and soluble polyphenols, especially at high addition levels. Stem powder supplementation resulted in the highest antioxidant capacity, with values of +527% and +114% in DPPH and ABTS assays, respectively. Fortification reduced the moisture and water activity of the breadsticks and improved their brittleness but did not significantly affect the color of the finished product. Sensory investigation found that consumers perceived fortified samples to be more bitter, astringent, and herbaceous, but also healthier and more sustainable. The volatile component of the fortified breadsticks was richer than the control, mostly in terms of some terpenes, acids and aldehydes. In conclusion, the fortification of breadsticks with artichoke by-products is promising for the obtaining of a functional and sustainable bakery product.

This study investigated the chemical–physical and volatile profile of sherry-like white wines with different aging time from three different areas of Sardinia. Proximate chemical composition, CIELab color coordinates and absorbances at 280 and 420 nm were determined. Volatile compounds were determined by solid-phase microextraction (SPME) followed by gas chromatography coupled with a mass spectrometer (GC/MS) using a targeted and untargeted approach. Significant correlations among the age of the wine and most of the chemical physical parameters, such as alcohol content, total acidity, volatile acidity, glycerol and polyphenols were observed. A280 and A420 values were highest, as expected, in the oldest wines as well as an increase of a* low values for L* were found during aging. Fifty-nine volatile compounds were identified, among which ethyl acetate, amyl/iso-amyl alcohol, ethyl octanoate, benzaldehyde, ethyl decanoate and phenylethyl alcohol were predominant. The untargeted approach was able to discriminate wines according to their production area, and within each group, according to the year of production.

The reuse and valorization of agri-food by-products is a pivotal activity in the pursuit of a circular model that can improve sustainability and efficiency of agri-food production. During artichoke processing, 60–80% of the biomass produced by the plant consists of inedible fractions, which nevertheless represent a natural source of high value-added compounds, such as phenolics. In this study, response surface methodology was applied to investigate and optimize the amount of ethanol and the reduction of extraction time to achieve the maximum yield of polyphenols and flavonoids from artichoke stems, leaves, and bracts, by using two extraction methods, namely maceration and ultrasound-assisted extraction. Overall, phenolic compounds were most concentrated in extracts obtained from the stems, followed by those derived from the bracts and leaves, with the percentage of ethanol being the most influential factor. After applying the optimization criteria, the best factor setting to achieve maximum extraction yields and strong antioxidant capacities was: 53% ethanol for stems, 45% for leaves, and 50% for bracts and 60 min for all by-products in the case of maceration; 10 min for stems and leaves with 42 and 20% of ethanol, respectively, and 41 min and 64% ethanol for bracts in the case of ultrasound-assisted extraction. Comparison between the two techniques evidenced that maceration was significantly more efficient, but similar recoveries were obtained with ultrasound-assisted extraction in shorter extraction time and lower ethanol consumption. Therefore, using this unconventional method to convert Spinoso Sardo artichoke by-products into bioactive ingredients with interesting industrial applications could be a viable strategy to reduce food losses and mitigate related environmental impacts.

A field experiment, set up in a private vineyard located in Alghero (Sardinia) and planted in 2000, was carried out over two seasons on Vitis vinifera L. 'Cannonau' and 'Cabernet Sauvignon' in order to compare pre-veraison and post-veraison water restrictions on vine performance and fruit composition. For the cultivars under observation, during the vegetative and productive seasons, both the chemical characteristics of the musts and berry texture analysis, as well as yield and its components were analyzed. A randomized block design was used to study the follow treatments: NI (non irrigated), FI (full irrigated), LD (late deficit, irrigation supply until veraison) and ED early deficit, irrigation supply after veraison). Main results showed that 'Cabernet Sauvignon' is more sensitive to water stress. However, in both cultivars, the irrigation treatments affected yield and must quality. As expected, sugar content and total anthocyanins were higher in stressed vines. Regarding LD and ED treatments, the water supplied before and post veraison promoted a better must composition on 'Cannonau' and 'Cabernet Sauvignon' respectively. Skin thickness have shown a different evolution during berry ripening among the cultivars.

Of the geographical parameters in a winegrowing site, altitude is an important determinant of wine composition and quality. Grape polyphenols and volatiles comprise a large and varied group of compounds that contribute considerably to the sensory and health-promoting properties of wine. This review surveys the impacts of altitude and its related climatic characteristics on the phenolic and aroma compounds of grapes and wine through the examination of existing literature. Furthermore, this review highlights the challenge of distinguishing the effects of parameters, such as air temperature, variety, vine water status, soil and UV radiation, from the altitude effect. Overall, high-altitude growing sites can favour an increase - albeit at different intensities - in content of many chemical compounds found in grapes and wine, such as total polyphenols, total monomeric anthocyanins, catechins, quercetin derivatives and cyanidin-derived anthocyanins, trihydroxylated flavonols, carotenoids, isoamyl acetate and ethyl hexanoate. However, the altitude factor seems to be cultivar-dependent; in fact, it can exert a positive effect on the concentrations of acylated anthocyanins and of total aroma compounds in some cultivars (e.g., Ekşikara and Glera) and a negative effect on the same components in other cultivars (e.g., Merlot and Cabernet-Sauvignon). Its influence on the polyphenol content can also differ between different parts of the same cultivar; for instance, an increase in skin tannins and a decrease in seed tannins have been found to be concomitant with an increase in altitude in Syrah grapes. Moreover, at higher altitude, the effect of an increase in UV-B radiation can lead to an enhancement in colour intensity due to an increase in the synthesis of anthocyanins, flavonols and tannins. Due to their cool climate, high-elevated winegrowing regions represent favourite cultivation sites under current and future global warming.

Celiac disease is increasing all over the world. In this context, most recent research in this area is addressing and attempting to improve the nutritional value and sensory characteristics of gluten-free (GF) food products and to enhance their technological properties. Here, amaranth flour was studied as a potential healthy ingredient for the development of an innovative GF flat bread. Starting from two different basic formulations (rice flour:corn starch and rice flour:tapioca starch, 50:50), the impact of partially replacing rice flour (6%) and starch (6%) with amaranth on the nutritional characteristics, polyphenol composition, textural, and sensory properties of the resulting GF flat breads was explored. The substitution with amaranth led to detrimental effects on the doughs’ viscometric properties, especially in the case of tapioca starch, but significantly improved the doughs’ textural properties. All the amaranth-enriched flat breads showed a better color and a significant increase in all polyphenols fractions but lower antioxidant activity. During bread storage for three days, a detrimental effect on both starch retrogradation, toughness, and extensibility properties were observed, especially when tapioca starch was used. Check-all-that-apply (CATA) sensory test results showed that the incorporation of amaranth increased yeast odor and yeast flavor perception and decreased the softness in mouth-only in tapioca-based samples. A better compromise among technological, nutritional, and sensory properties was achieved when amaranth flour was added to the basic rice and corn formulation.

GC-FID/MS is a powerful technique used to analyze food and beverage aromas. Volatile organic compounds (VOCs) in grape berries play an important role in determining wine quality and are affected by many factors, such as climate and soil that mainly influence their relative concentrations. Wine aroma is generated by a complex mixture of compounds, and the sensory relevance of individual VOCs is far from elucidated. Herein, the VOC content (free and glycosylated) of Cannonau grape skin and juice and of Cannonau wine collected in different areas of Sardinia is explored. Wine sensory analysis was also carried out and the relationship between sensory attributes and VOCs was investigated. Although Cannonau grapes showed the same VOC fingerprint, great variability was identified between samples, although only the differences in 2-phenylethanol and benzyl alcohol concentration in the grape skins and benzyl alcohol and a terpenoid in grape juice were significantly different according to ANOVA. The correlation between VOC content and the sensory profile highlights the role played by 2-methyl-1-butanol and 2-phenylethanol in increasing wine sensory complexity.

In 2015, the journal Beverages (ISSN 2306-5710) was launched to provide insight into the beverage industry [...]

Nowadays, food processing by-products, which have long raised serious environmental concerns, are recognized to be a cheap source of valuable compounds. In the present study, incorporation of phenolic-rich extracts (500 and 1000 mg kg−1) from olive leaves (OL) and olive mill wastewater (OMW) into conventional gluten-free formulations has been exploited as a potential strategy for developing nutritious and healthy breadsticks with extended shelf-life. To this end, moisture, water activity (aw), visual and textural properties, the composition of biologically active compounds (soluble, insoluble, and bio-accessible polyphenols), antioxidant activity, oxidation stability, and consumer preference of the resulting breadsticks were investigated. Fortified breadsticks had higher moisture and aw, lower hardness, and similar color in comparison to the control, especially in the case of OL extract supplementation. All enriched formulations significantly affected the phenolic composition, as evidenced by the decrease in insoluble/soluble polyphenols ratio (from 7 in the control up to 3.1 and 4.5 in OL and OMW, respectively), and a concomitant increase in polyphenol bio-accessibility (OL: 14.5–23% and OMW: 10.4–15% rise) and antioxidant activity (OL: 20–36% and OMW: 11–16% rise). Moreover, a significant shelf-life extension was observed in all fortified breadsticks (especially in case of OMW supplementation). Sensory evaluation evidenced that 61% of the assessors showed a marked, but not significant, tendency to consider the sample supplemented with high levels of OL as a more palatable choice.

Table olives are a pickled food product obtained by a partial/total debittering and subsequent fermentation of drupes. Their peculiar sensory properties have led to a their widespread use, especially in Europe, as an appetizer or an ingredient for culinary use. The most relevant literature of the last twenty years has been analyzed in this review with the aim of giving an up-to-date overview of the processing and storage effects on the nutritional and sensory properties of table olives. Analysis of the literature has revealed that the nutritional properties of table olives are mainly influenced by the processing method used, even if preharvest-factors such as irrigation and fruit ripening stage may have a certain weight. Data revealed that the nutritional value of table olives depends mostly on the balanced profile of polyunsaturated and monounsaturated fatty acids and the contents of health-promoting phenolic compounds, which are best retained in natural table olives. Studies on the use of low salt brines and of selected starter cultures have shown the possibility of producing table olives with an improved nutritional profile. Sensory characteristics are mostly process-dependent, and a relevant contribute is achieved by starters, not only for reducing the bitterness of fruits, but also for imparting new and typical taste to table olives. Findings reported in this review confirm, in conclusion, that table olives surely constitute an important food source for their balanced nutritional profile and unique sensory characteristics.

The present study investigates the effect of partial or total substitution of rice flour (RF) with quinoa flour (QF) (at 25%, 50%, 75% and 100%) on the chemical-physical, nutritional, and sensory characteristics, as well as the volatile compounds, of ladyfinger biscuits. All quinoa-based formulations positively affected the crust colour, endowing it with lower 'lightness' and higher 'redness' values, giving the biscuits a more appealing crust colour. Biscuits with higher percentages of QF also had better structure, as they were softer. The substitution of RF with QF significantly improved the nutritional profile of the biscuits, as a result of the increase in protein, lipid, ash, total soluble (SP) and insoluble polyphenol (IP), flavonoid, and antioxidant activity levels, which increased linearly with the substitution rate. Quinoa supplementation led to an increase in volatile compounds that were nearly always characterised by positive olfactory attributes. Sensory analysis revealed that the maximal substitution rate of QF able to maintain an adequate consumer acceptability rating is probably 50%, as higher percentages impaired acceptability due to the presence of herbaceous and bitter tastes, even if the consumers also rated these samples as healthier and softer to touch.

The impact of the addition of bee pollen (BP) (1, 2, 3, 4, and 5%) on the nutritional, bioactive and aroma composition of technologically viable gluten-free (GF) breads has been studied. The content of some macroconstituents (such as protein and lipids), minerals (K, Ca, Mg, Fe, Cu, Mn), and phytochemicals (carotenoids), the composition of biologically active compounds (soluble, insoluble and bioaccessible polyphenols), the antioxidant activity and the aroma profile of breads were investigated. The incorporation of BP into GF breads increased proteins, minerals, soluble and bioaccessible polyphenols, total carotenoids, and antiradical activity at almost all levels (2%–5%). Improvements in the phenolics composition of the resulting breads, as evidenced by a decrease in the insoluble/soluble polyphenols ratio (from 8.7 in the control to 4.2 in the breads with 4% and 5% of BP) and a concomitant increase in the polyphenol bioacessibility (36% rise in the bread with 5% of BP) in comparison to the control were also observed. BP did not affect the lipids content and the mineral composition, except for K and Ca. 48 volatile compounds were found in the examined breads, but only 5, namely pyrazinamide, 5-methyl-2-furaldehyde, 2-acetylfuran, furfural, 2-pentyl-furan, seemed to increase according to BP supplementation.