Capparis spinosa L. buds undergo salting and drying to enhance their shelf life and organoleptic properties. This study evaluates the impact of four drying methods: oven drying (OD), vacuum drying (VD), freeze-drying (FD), and microwave drying (MD) on the physicochemical, antioxidant, and microbiological properties of dried caper buds. Salting reduced the initial moisture content from 508.50 % to 168.59 % (db), while drying further decreased it to approximately 9 %. Drying time varied significantly, with MD achieving the shortest duration (0.19-0.75h) and OD requiring the longest (reaching 49.66h). FD exhibited the highest energy consumption (60.77 kWh/kg), followed by VD, while OD and MD were the least energy-intensive (0.54-3.10 kWh/kg and 1.34-2.18 kWh/kg, respectively). FD preserved the most chlorophyll (193.63 mu g/g DW) and total phenolic content (28.98 mgGAE/g DW), whereas MD at 200 W resulted in the lowest TPC (9.88 mgGAE/g DW). FD samples also showed superior antioxidant activities in both ABTS and FRAP assays. In contrast, OD and MD increased browning and degraded quality attributes. Multivariate analyses (PCA and clustering) highlighted FD as optimal for preserving quality, while MD was the most detrimental. Microbiological analysis confirmed that dried capers met food safety standards. A predictive model using Decision Tree coupled with Least Squares Boosting (DT_LSBOOST) achieved exceptional accuracy (R = 0.9999, RMSE = 0.0564, ESP = 0.2028, MAE = 0.0305), providing a reliable tool for optimizing drying parameters. Overall, freeze-drying emerged as the best method to retain nutritional and bioactive properties of capers, and the developed predictive model offers an innovative approach to enhancing caper processing efficiency.

Conventional solid fats play a key role in food structure and texture but raise health and sustainability concerns due to their high saturated and trans-fat content and environmental impact. Bigels offer a promising alternative by combining hydrogel and oleogel networks to create healthier lipid systems without compromising functionality. This study investigates how different gelators affect rheological, textural, microstructural and thermal properties of bigels with 80:20 oleogel-to-hydrogel ratio, formulated using a lipid-based low molecular weight gelator glycerin monostearate (GMS), or a non-lipidic polymeric gelator, ethylcellulose (EC), in the oleogel, in combination with thermo-reversible hydrocolloids sodium alginate (SA) or low acyl gellan gum (GG) in the hydrogel. Rheological analysis using Ostwald-de Waele power law model showed that viscosity and shear-thinning behavior were mainly influenced by oleogelator, while bigel strength was influenced by both phases. Among all formulations, the GMS–SA bigel exhibited the highest resistance to deformation, with a storage modulus (G′) of approximately 105 Pa. GMS bigels melted between 45 and 60 ℃, EC bigels remained stable during temperature changes. Furthermore, the oleogelator significantly influenced particle size and distribution: GMS-containing bigels showed larger and more broadly distributed particles (131.17–163.08 μm), whereas EC-containing bigels exhibited smaller and more uniform particles (51.75–94.08 μm). These findings provide key insights into the structural and functional properties of bigels, reinforcing their potential as solid fat replacers in plant-based high-fat food applications such as meat analogues, bakery products, and dairy alternatives.

The increasing demand for sustainable food packaging has driven the development of biodegradable polymer systems containing bioactive compounds derived from agro-food waste. Among such materials, polyvinyl alcohol (PVA) stands out due to its excellent film-forming ability, biodegradability, and compatibility with various functional additives. This review provides a comprehensive discussion and structural–functional design analysis of PVA-based films loaded with bioactive compounds extracted from agro-food waste, considering the structure-property-function relationships responsible for the effectiveness of the systems under examination. The introduction of functional additives, such as phenolics, anthocyanins, betalains, and tannins, causes changes in the structural arrangement of the PVA matrix owing to intermolecular hydrogen bonds formed between them. These transformations lead to specific material properties, such as mechanical, optical, and barrier properties. Thus, it is possible to achieve additional functionalities, including antimicrobial activity, antioxidant capacity, UV-blocking ability, and pH sensitivity. The practicality of the developed systems has been demonstrated in applications in real food models, where PVA-based films have shown promising performance. Despite these advances, challenges related to raw material variability, processing scalability, and stability of bioactive compounds remain. Nonetheless, this review highlights the potential of agro-food waste valorization in PVA-based systems and emphasizes the importance of a structure–property–function-driven design strategy for developing next-generation sustainable food packaging materials.

The growing environmental concerns associated with plastic waste have accelerated the development of sustainable and biodegradable packaging materials. In the present study, hazelnut shell and skin, two agro-industrial by-products were valorized through the extraction of cellulose, followed by the synthesis of carboxymethyl cellulose (CMC), and incorporation into polyvinyl alcohol (PVA)-based films. The resulting PVA/CMC composite films were characterized in terms of their structural, thermal, mechanical, and barrier properties. The successful etherification of cellulose was confirmed using FTIR analysis. Furthermore, the SEM and XRD analyses revealed that changes in morphology and crystallinity varied by concentration. Films containing 2 % CMC, particularly those derived from hazelnut skin, exhibited a ~59 % increase in tensile strength and a ~48 % increase in Young's modulus compared to neat PVA. Water vapor and oxygen permeability were reduced by approximately 40 % and up to 50 %, respectively alongside a 75-86 % decrease in UV transmittance. The films were further evaluated to determine their capacity to extend the shelf life of strawberries and fresh-cut apples. A substantial improvement was observed in weight retention, alongside the maintenance of phenolic content and the preservation of color and acidity, over a 7-day storage period at 4 °C. These findings demonstrate the potential of hazelnut by-products as functional biopolymer sources for eco-friendly packaging applications, contributing to circular economy and food waste reduction initiatives.

ABSTRACT This review critically examines the current state of whey protein‐based micro and nanoencapsulation for the delivery of omega‐3 polyunsaturated fatty acids (PUFAs) in food systems. The literature demonstrates that micro and nanoencapsulation, particularly using whey protein as a wall material, significantly enhances the oxidative stability and bioavailability of omega‐3 PUFAs, addressing key challenges related to their incorporation into functional foods. The authors highlight that while traditional encapsulation methods such as spray drying and coacervation are widely used, their limitations—especially in terms of heat sensitivity and encapsulation efficiency—necessitate the exploration of novel approaches. The review underscores the potential of emerging technologies, including electrospray and 3D‐printed carriers, to further improve encapsulation performance and targeted delivery. Additionally, the integration of sustainable materials such as whey protein aligns with industry trends toward environmental responsibility and resource valorization. Looking forward, future research should focus on overcoming the poor acid stability of whey protein, optimizing encapsulation strategies for industrial application, and developing smart delivery systems that respond to physiological triggers. These directions are essential for maximizing the health benefits and commercial viability of omega‐3‐enriched food products.

The growing interest in plant-based meat analogues has increased demand for natural colorants that provide a meat-like appearance and retain functionality during processing. This study evaluated extracts from beetroot, black carrot, black rosehip, wild plum, and red, pink, and black barberry as natural colorants for plant-based meat analogues. The extracts were obtained by supercritical CO2 extraction with aqueous ethanol as a co-solvent and purified on XAD-7 resin. Their total phenolic content (TPC), antioxidant activity, condensed tannin content, and responses to thermal treatment were compared. Phenolic and anthocyanin profiles were characterized using high-performance liquid chromatography diode-array detection (HPLC-DAD) and liquid chromatography–quadrupole time-of-flight mass spectrometry (LC-QTOF-MS/MS). Extracts and their blends were incorporated into plant-based meat analogue dough, and color performance was evaluated before and after cooking. Wild plum extract showed the highest value of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity (209.86 mg TE/g dw), followed by pink barberry and black rosehip extracts, whereas beetroot and black carrot exhibited comparatively lower results. Heating significantly affected TPC and DPPH assay responses; short-term heating for 10 min at 80–95 °C increased TPC and antioxidant activity in some extracts, whereas 30 min generally resulted in reductions. Chlorogenic acid predominated in red and pink barberry extracts, reaching 27.2 and 17.8 mg/g extract dw, respectively, while cyanidin-type compounds predominated in black rosehip, black carrot, and wild plum. Beetroot–pink barberry–black rosehip (67:17:17), beetroot–black rosehip (50:50), and beetroot–wild plum (50:50) showed the closest color similarity to the reference formulation in raw and cooked products. Overall, purified extracts obtained from selected plants grown in Türkiye demonstrated promising color and antioxidant properties and may serve as alternative natural colorants for plant-based meat analogues.

Recently, the food industry has been searching for alternative proteins, and macroalgaeare one of the novel protein sources. This study aimed to determine the optimum conditions for ultrasound- and enzyme-assisted protein extraction from Cladostephus spongiosum (CS). The obtained extract was characterized by investigating techno-functional properties and some bioactive effects such as antioxidant activity (AOA) and angiotensin-converting enzyme (ACE) inhibition. Moreover, the phenolic and amino acid profile of the protein extracts (PEs) were determined, and the extracts were subjected to in vitro simulated digestion. The optimum extraction condit ions were determined by response surface methodology, where the responses were extraction yield, total phenolic content (TPC), and AOA. According to the results, the optimum conditions were ultrasound treatment time: 5.5 min, substrate/enzyme ratio: 2/1 (w/w), and extraction time: 180 min. The TPC of the PEs increased from 16.77 to 153.54 and 49.29 mg GAE/g extract in dry weight (dw) after in vitro gastric and intestinal digestion, respectively. In addition, PE of CS had 8.9 ± 0.00% ACE inhibitory activity; whereas no inhibitory activity was detected in the digested samples. The findings of this study revealed the optimum conditions for ultrasound-assisted enzymatic extraction and techno-functional and bioactive characteristics of CS PEs, and these extracts can be utilized as an ingredient to enrich protein content of a novel food product.

Despite its traditional medicinal use, Pulicaria laciniata remains largely unexplored for its therapeutic potential. This study aims to fill that gap by identifying and evaluating its bioactive compounds through a combination of experimental and computational approaches. The extracted and purified compounds-quercetin-3-O-glucoside, humulene-glucoside, quercetagetin-3,7-dimethyl ether, and kaempferol-6-hydroxy-3,7-dimethyl ether-exhibited strong antioxidant, antidiabetic, and neuroprotective activities. Among them, quercetin-3-O-glucoside displayed the highest antioxidant activity, humulene-glucoside demonstrated strong acetylcholinesterase inhibition, and quercetagetin-3,7-dimethyl ether showed significant alpha-amylase inhibition, highlighting their potential in managing oxidative stress, Alzheimer's disease, and diabetes. Molecular docking and density functional theory (DFT) analyses provided insights into their structural properties and interactions with biological targets, while pharmacokinetic and toxicity assessments confirmed their drug-likeness. By integrating in vitro and in silico methods, this research not only expands the phytochemical profile of P. laciniata but also underscores its promise for developing new treatments for oxidative stress-related diseases, metabolic disorders, and neurodegenerative conditions.

Bigels are biphasic systems that mimic the structural and functional properties of animal fat, making them promising adipose tissue analogs for plant-based meat alternatives. This study investigates the impact of gelator selection on the structure and three-dimensional (3D) printing performance of bigels. Formulations included a lipid-based low molecular weight gelator, glycerin monostearate (GMS), or a non-lipidic polymeric gelator, ethylcellulose (EC), in combination with thermally reversible hydrocolloids, sodium alginate (SA) or low acyl gellan gum (GG). The textural, rheological, thermal, and microstructural properties of bigels were evaluated to determine their suitability as 3D-printed adipose tissue analogs. Results demonstrated that GMS bigels formed a bicontinuous structure with higher viscosity, yield stress, and mechanical strength, whereas EC-based bigels exhibited a W/O structure with lower rigidity. GMS bigels effectively replicate the thermal softening of adipose tissue, closely mimicking its behavior under varying temperature conditions. Additionally, GMS bigels with smaller particle sizes demonstrated enhanced long-term structural stability. SA exhibited better printing performance than GG by enhancing self-supporting ability and shape retention after extrusion. GMS-SA resulted in the most structurally stable and printable bigels, characterized by smooth surfaces, strong appearance, and excellent extrusion fidelity. In contrast, EC-based bigels, while printable, demonstrated inferior mechanical properties and weaker structural integrity. These findings highlight the critical role of gelator selection in defining the functional properties of bigels, particularly in optimizing their performance as 3D-printable adipose tissue analogs. This study provides new insights into the formulation of plant-based fat analogs, contributing to the advancement of sustainable meat alternatives.

Many industrial foods are high in saturated fat, raising health concerns and driving demand for low-fat alternatives without sacrificing sensory quality and affordability. Double emulsions provide a promising physical method for fat reduction, preserving sensory properties by incorporating water into the oil phase without altering oil droplet surface area. Palm-based water-in-oil-in-water (PB-W/O/W) emulsion system was developed with hydrophobic emulsifiers of lecithin and polyglycerol polyricinoleate (PGPR) and hydrophilic emulsifiers of sodium caseinate (SC) or sodium stearoyl lactylate (SSL). Thermo-analytical technique (DSC) was employed to precisely quantify the emulsion yield. Lecithin alone cannot form PB-W/O emulsion, and hydrophilic emulsifiers lack stability on their own, even in high amounts. Addition of hydrocolloid (xanthan gum) improves stability and reduces emulsifier usage. Stability was achieved with 4% PGPR-4% SSL concentrations, yielding 99.02% emulsion with 100% stability over 7 days. This approach achieved similar to 30% fat reduction in emulsion, offering a superior alternative to conventional fat replacement. [GRAPHICS] .

This research determined the potential utilization of carotenoids extracted from macroalgae collected in the coastal water of Türkiye in the food industry. Carotenoids were extracted from Gracilaria dura, Sargassum acinarium and Ulva rigida collected from Türkiye seas by using ultrasound-assisted enzymatic extraction. Then, physical and storage stabilities of nanoemulsions including carotenoid and bioaccessibility of β-carotenoid during in vitro digestion were investigated. According to the study findings, carotenoid nanoemulsions were prepared with an encapsulation efficiency ranging approximately between 87

Angiotensin-converting enzyme inhibitory peptides derived from natural sources may be effective in the treatment of hypertension without causing side effects compared with existing angiotensin-converting enzyme (ACE) inhibitors. Naturally derived antihypertensive peptides are therefore considered a promising alternative for the prevention or treatment of hypertension. Therefore, the study aimed to purify and identify ACE-inhibitory peptides from the green macroalgae Ulva rigida. In addition, the encapsulation of the purified peptides showed the highest ACE-inhibitory activity by chitosan-coated nanoliposomes, and the characterization of nanoliposomes was evaluated. Protein hydrolysates were obtained from U. rigida through enzymatic hydrolysis. The hydrolysates were separated into molecular weights of <3, <5, and <10 kDa through ultrafiltration membrane separation (UFMS). The <3 kDa fraction (UFMS-3) that exhibited the highest ACE-inhibitory activity (77.02%, 1 mg/mL) was purified using ion-exchange chromatography. Fraction-1 (IEC-F1) obtained from the ion-exchange purification showed an impressive 82.03% ACE-inhibitory activity. Moreover, peptide sequences of IEC-F1 were identified by LC-MS/MS, and their bioactive properties were determined in silico. After that, IEC-F1, with a strong ACE-inhibitory activity, was loaded into chitosan-coated nanoliposomes to improve their stability for encapsulation. Physical stability (ζ-potential, polydispersity index, particle size), thermal (DSC) and morphological properties (SEM), and FT-IR analyses were carried out for the characterization of nanoliposomes. Encapsulation efficiency was found to be 92.0 ± 4.5%. After encapsulation, the ACE-inhibitory activity of IEC-F1 was protected by 37.5%. Overall, the obtained findings indicate that the hydrolysate produced by the successive hydrolysis of U. rigida macroalgae with pepsin and trypsin contains peptides with strong ACE-inhibitory action. Furthermore, the chitosan-coated nanoliposome method was determined to be an effective carrier for the delivery of peptide fractions, showing ACE-inhibitory activity. The formulation of chitosan-coated nanoliposomes for peptide fractions from U. rigida represents an innovative approach that allows the development of functional and stable products.

The study presents a sustainable approach to valorizing hazelnut processing by-products, specifically skins and shells, through their conversion into bioactive polyphenol-rich extracts using pressurized hot water extraction (PHWE), an environmentally friendly green technology. PHWE yielded extracts with total phenolic contents of 25.4 mg GAE/g dw (shell) and 83.7 mg GAE/g dw (skin), which were incorporated into biodegradable poly(vinyl alcohol)/carboxymethyl cellulose (PVA/CMC) films at concentrations of 1–3% (w/v). The resulting composites were comprehensively characterized in terms of structural, mechanical, thermal, and barrier properties. FTIR, DSC, and XRD analyses demonstrated strong hydrogen bonding, increased thermal stability, and reduced crystallinity due to polyphenol–polymer interactions. Phenolic incorporation enhanced UV-blocking capability, increased antioxidant activity by up to five-fold, and reduced oxygen permeability from 0.048 to 0.015 (cm3·mm·m−2·day−1·atm−1) (69% reduction, p < 0.05), compared to neat PVA while maintaining desirable transparency (>70%). Optimal formulations (HSkE-II) exhibited a 39% increase in elongation at break and improved flexibility without compromising film integrity. Application tests using fresh-cut apples, watermelon, and chicken revealed significant reductions in microbial growth (up to ~1.2 log CFU/g), lipid oxidation, and weight loss during storage, confirming the films’ potential for active food packaging. This work highlights an efficient valorization strategy for nut industry by-products and demonstrates their functional integration into sustainable biodegradable packaging systems.

The nutritional properties of five different green macroalgae including Ulva rigida, Chaetomorpha linum, Codium fragile, Caulerpa prolifera and Caulerpa racemosa f. requienii from Turkey were investigated. The chemical composition of green macroalgae was varied, with ash, crude fiber, protein, lipid and carbohydrate ranging from 40.71 to 52.82%, 12.02-17.56%, 4.40-26.19%, 0.57-3.85% and 4.58-42.28% in dry weight, respectively. The fatty acid contents of the algae were quite variable and palmitic acid (C16) was found to be the primary fatty acid for all the samples with a value of more than 49.61%. Palmitic acid was followed by oleic acid, which is a monounsaturated fatty acid. This study revealed that green algae are rich in important soluble carbohydrates such as myo-inositol and glucose, health promoting unsaturated fatty acids (mainly oleic acid) and essential macroelements such as potassium, magnesium and microelements such as iron, zinc and selenium. The results of the current study contribute to a better understanding of macroalgae and encourage their use in food-related applications.

Since limited research was conducted on studying the Pulicaria laciniata (P. laciniata (Coss and Kral)) aerial parts, this study was carried out. This study aimed to determine and classify three main extracts constituents by GC/MS, HPLC-PDA and screen there in vitro biological potency as the Antioxidant capacity, anti-diabetic, anti-Alzheimer's and anti-obesity activities. In which three extraction was affected with Chloroform, Ethyl acetate and n-Butanol each extract was characterised with GC/MS and HPLC-PDA, after that the capacities of the extracted molecules was evaluated against the ABTS free radical, ferric iron, α-amylase, α-glucosidase, acetylcholine esterase and the pancreatic lipase in order to investigate the mentioned activities. As a result, the n-Butanol and Ethyl acetate extracts had more polyphenols than the Chloroform extract. The most potent anti-obesity and anti- anti-alzeihmer action were demonstrated by the Chloroform extract through inhibition of pancreatic lipase and acetylcholinesterase.

Low bioavailability of phenolic compounds (phenolics) results in low in vivo bioactivity, thus their co-encapsulation could enhance potential health benefits. In this study, reconstitutable nanoliposomes loaded with phenolics varying in solubility were fabricated using spray drying after stabilized by chitosan (CH) or whey protein (WP). The physicochemical properties, biocompatibility, digestive fate, and bioactivity retention of phenolics in different forms were investigated. The surface charge of nanoliposomes (NL) shifted from -18.7 mV to positive due to conjugation with cationic CH (53.1 mV) and WP (14 mV) after spray drying while it was -26.6 mV for only spray-dried phenolics (SDP). Encapsulation efficiency of the tested phenolics ranged between 64.7 % and 95.1 %. Simulated gastrointestinal digestion/Caco-2 cell model was used to estimate the digestive fate of the phenolics yielding up to 3-fold higher bioaccessibility for encapsulated phenolics compared to their native form, combined or individually. However, the cellular uptake or transepithelial transport of phenolics did not differ significantly among formulations, except trans-resveratrol in WP-NL. On the contrary, the suppressive effect of phenolics on fatty acid induced hepatocellular lipid accumulation was strongly dependent on the encapsulation method, no activity was retained by SDP. These findings suggested that reconstitutable nanoliposomes can improve the absorption of phenolics by facilitating their bioaccessibility and thermal and/or processing stability during spray drying.

AbstractNine red macroalgae (Amphiroa rigida, Gracilaria bursa-pastoris, Gracilaria gracilis, Grateloupia torture, Jania rubens, Laurencia obtusa, Laurencia pyramidalis, Liagora viscida, and Pterocladiella capillaries) were collected from coastal waters of Türkiye, and their proximate, fatty acid, soluble carbohydrate, and mineral profiles were investigated in the present study. According to the results, the crude protein content of the samples was between 4% and 23.8%, and four of the samples (G. turuturu, L. obtusa, L. pyramidalis, and P. capillacea) contained more than 10% protein. The crude lipid content of all the samples was below 1.6%, and the total carbohydrate content was between 38.3% and 76.9%. The macroalgae samples were generally richer in saturated fatty acids, palmitic acid being the most abundant, whereas G. gracilis had the highest content of unsaturated fatty acids (55.8%). All samples exhibited high contents of myo-inositol or glucose. Also, the samples generally had a good composition of minerals. Still, the heavy metal (i.e., Pb and Cd) content of Gracilaria gracilis was higher (59.6 µg/kg, P < 0.05) than those of the other algae samples. This study provides valuable insight into the chemical composition and fatty acid, mineral, and soluble carbohydrate profiles of Amphiroa rigida, Gracilaria bursa-pastoris, Gracilaria gracilis, Grateloupia turuturu, Jania rubens, Laurencia obtusa, Laurencia pyramidalis, Liagora viscida, and Pterocladiella capillacea from Türkiye. Graphical Abstract