Intercropping is a pivotal strategy for achieving Sustainable Development Goal (SDG) number 2—End hunger, achieve food security and improved nutrition and promote sustainable agriculture (SDG 2)—by enhancing food security agroecosystem resilience and sustainability. By integrating diverse species within the same plot, this sustainable approach takes advantage of the beneficial interactions between them. The simultaneous cultivation of multiple crop species within the same field increases agricultural diversification and contributes to a more resilient production system, breaking the uniformity of modern intensive agriculture. The objective of this review is to evaluate intercropping practices throughout the Mediterranean, specifically in Southern Europe (Portugal, Spain, Italy, and Greece), North Africa (Morocco, Algeria, and Tunisia), and the Middle East (Turkey, Israel, and Jordan). This review intends to show advantages and disadvantages of intercropping and crops used and also highlight how intercropping systems affect crop production and quality, soil quality and microbiome, and proliferation of weeds, pests and diseases. The literature suggests that diversification in agriculture supports biodiversity and ecosystem services by the cultivation of diverse crop species together and, hence, may reduce independence in external outputs such as nutrient supply, pesticides and soil amendment. Despite the potential benefits of intercropping, the major caveats of this practice are the competition between different crops on resources, potential risks of plant protection, technical challenges of integrating the different requirements of each crop used in the system, and culture-related restrictions or regulations.

The high consumption of citrus fruits generates large amounts of peel bioresidues, whose valorization represents an important strategy for sustainable agri-food systems. This study aimed to characterize the nutritional, chemical, and bioactive properties of flours obtained from orange (FL), tangerine (FT), lime (FLA), and lemon (FLO) peels, and to evaluate their potential as functional food ingredients. The flours were evaluated for proximate composition, organic acids, phenolic compounds, fatty acids, free sugars, and bioactive properties. Lime flour showed the highest protein, ash, dietary fiber, and total phenolic contents, with hesperidin identified as the predominant compound. The corresponding extracts exhibited relevant antioxidant, antimicrobial, antiproliferative, and nitric oxide (NO) production inhibitory activities, with lime flour presenting the strongest overall bioactive potential. Based on these results, lime flour was selected for application in a food model by partially replacing wheat flour (10% and 20%) in "Madalenas", a traditional Portuguese muffin cake. The incorporation of lime flour improved product preservation compared with the control formulation and samples containing a synthetic preservative (potassium sorbate). These findings highlight the potential of citrus peel flours, particularly lime flour, as natural functional ingredients and sustainable alternatives for food formulations, contributing to waste valorization and circular economy approaches in the agri-food sector.

Food loss and residues have attracted the attention of many sectors around the world due to negative environmental and economic effects. Several studies identify this bioresidue with potential to be explored and used as natural ingredients, benefiting environment and economy, and producing functionalized products. This study aimed at the nutritional, chemical and bioactive evaluation of flours obtained from apples discarded as bioresidue due to their low caliber or non-standard format. The nutritional evaluation of the flour highlighted an interesting protein and ash content. Three free sugars were identified in the analyzed flour, with fructose being the main sugar and five organic acids, with malic acid being the most prevalent. Regarding fatty acids, monounsaturated fatty acids predominated, with oleic and linoleic acids being the major components. Seven phenolic compounds were identified by HPLC-DAD-ESI/MS, divided into three different families: phenolic acids, flavan-3-ols, and dihydrochalcone, with phenolic acids predominating, which may justify the antioxidant and antimicrobial potential evidenced by the flour. After characterization, flour was incorporated into two types of bread and the effect of this incorporation over the shelf life was evaluated. Overall, the nutritional and chemical composition of the apple flour obtained in this study makes it a viable alternative for application in the bakery and pastry industry, thus creating alternative products and health promoters for the consumer. Additionally, the reuse of apple bioresidue will allow the recovery of waste discarded annually without added value, in addition to contributing to a positive impact on the economy and the environment.

Edible plants and mushrooms are highly nutritious and play a significant role in culinary traditions. This review explores their proximate, chemical, and bioactive composition, with a particular focus on their potential to support sustainable dietary practices and their growing importance in the food industry. The diverse metabolic profiles of these species add value to food products and drive innovation to meet the evolving consumer demands for health, sustainability, and functionality. Beyond their basic nutritional value, the incorporation of these matrices into modern baking techniques and practices has enabled the exploitation of their bioactive properties, including antioxidant, anti-inflammatory, and antimicrobial activities, for the development of functional foods. The review also explores emerging consumer trends, highlighting that the incorporation of edible plants and mushrooms into baked goods enhances their sensory attributes, particularly flavor, texture, and crumb elasticity, while significantly improving their nutritional value. This approach aligns with the growing consumer preference for sustainable dietary patterns that promote overall health and long-term well-being. By harnessing these bioactive compounds, the food industry is developing functional foods with enhanced sensory quality and added health benefits, thereby meeting the expectations of health-conscious consumers.

Aim of study: Exotic conifer plantations and grasslands with livestock farming constitute widely distributed and extensive anthropized landscapes in Patagonia, Argentina, hosting a diversity of wild edible mushroom species that remain underexplored nutritionally and functionally. This study measured the chemical composition and bioactivity of exotic wild edible mushrooms (WEM) from Patagonia (Argentina). Area of study: The study was conducted in Chubut, Neuquén and Rio Negro provinces of Patagonia, Argentina. Material and methods: Seven WEM species from anthropized meadows and pine plantations [Agaricus campestris L., Lactarius deliciosus (L.) Gray, Leucocoprinus leucothites (Vittad.) Redhead, Macrolepiota procera (Scop.) Singer, Suillus lakei (Murrill) A.H.Sm. & Thiers, Suillus luteus (L.: Fries) Gray and Rhizopogon roseolus (Corda) Th.Fr.] were assessed regarding their proximal composition (fatty acids, organic acids, soluble sugars, phenolic compounds, and ergosterol), their antioxidant activities (TBARS [Thiobarbituric Acid Reactive Substances] and OxHLIA [oxidative haemolysis inhibition assay)], and antimicrobial activities. Main results: Carbohydrates ranged from 39.00 g/100 g dw (dry weight) in A. campestris to 79.20 g/100 g dw in S. luteus. Significantly higher values were found for total fat in S. lakei (3.90 g/100 g dw), Lactarius deliciosus (3.84) and S. luteus (3.80). Crude protein was highest in A. campestris (32.6 g/100 g dw) followed by Leucocoprinus leucothites (18.80 g/100 g dw), while energy was higher for Lactarius deliciosus and S. luteus (396.70 Kcal/100 g dw and 396.00 Kcal/100 g dw, respectively). In total, 27 fatty acids were identified and quantified; polyunsatured fatty acids (PUFAs) were the main group, with high amounts of linoleic acid (C18:2), present in all species. The most effective extracts regarding the antioxidant capacity (TBARS) were those of A. campestris and S. lakei. The antibacterial effects were particularly pronounced against Yersinia enterocolitica while the antifungal activity was strongest against Aspergillus brasiliensis, with the extracts of S. luteus and A. campestris being the most effective, respectively. Research highlights: Pine plantations and grasslands from the Andean Patagonian region host numerous WEM that can be used as an alternative source of food, with high nutritional and bioactive benefits. They can help to achieve food sovereignty, and enhance activities such as mycogastronomy, mycotherapy, mycotourism and the production of functional foods from these environments.

This study compares the phenolic composition and antioxidant activity of extracts obtained using heat-assisted extraction (HAE) and ultrasound-assisted extraction (UAE), both optimized through response surface methodology (RSM), with the primary goal of maximizing the extraction of bioactive compounds from Thymus vulgaris L. Eight phenolic compounds were identified in the extracts, with rosmarinic acid being the most abundant. Depending on the selected conditions in each optimization, the concentration of this compound varied from 2.04 to 72.6 mg/g of extract for HAE and 0.73 to 73.5 mg/g of extract for UAE. The optimal conditions for each method that yielded the highest rosmarinic acid levels were as follows: for HAE, 27% ethanol at 91 °C for 121 min; and for UAE, 60 min at 500 W using 50% ethanol. The UAE-produced extract demonstrated superior antioxidant performance, particularly in inhibiting the formation of thiobarbituric acid reactive substances and oxidative haemolysis. Additionally, the extracts obtained using both optimized methodologies exhibited cytotoxic activity against five tumor cell lines and showed significant bactericidal and fungicidal effects against six bacterial and fungal strains. Overall, UAE proved more efficient as it enables the production of rosmarinic-acid-enriched extracts in less time, making them suitable as natural ingredients for industrial applications.

The Lamiaceae family, which includes several well-known aromatic plants, is scientifically relevant due to its essential oils (EOs). In this work, four EOs from Mediterranean species, namely Origanum vulgare L., Rosmarinus officinalis L., Salvia officinalis L., and Thymus vulgaris L., were evaluated for their volatile profiles and the biological activity in vitro to assess their potential use in the food and cosmetic sector. GC/MS analysis revealed dominant compounds, such as carvacrol, thymol, and eucalyptol. Regarding biological action, the samples exhibited antioxidant, cytotoxic, anti-inflammatory, antimicrobial, and antifungal activities, with O. vulgare and T. officinalis standing out. T. vulgaris showed the lowest EC50 in the reducing power assay, and O. vulgare had the lowest EC50 in the DPPH assay. Most EOs also displayed excellent anti-inflammatory responses and antifungal properties, with O. vulgare and T. vulgaris also demonstrating antibacterial activity. All EOs from Mediterranean species showed cytotoxicity against tumoral cell lines. Overall, the selected EOs stood out for their interesting bioactivities, with the obtained results underscoring their potential as natural preservatives and bioactive agents in various industrial applications, including food, pharmaceuticals, and cosmetics.

Global population growth and intensive agriculture have both contributed negatively to the environment. As a result, there is increasing interest in the use of sustainable alternatives is increasing to promote better use of natural resources and create an equilibrium between agriculture and the environment. Intercropping, the simultaneous cultivation of multiple crops, aims to optimize land use economically while enhancing biodiversity through plant–microorganism interactions, thereby boosting crop productivity. This practice has particularly benefited nut production by combining the nutrient-sequestering capacity of trees with continuous annual crop production, improving soil nutrient and water utilization. Intercropping systems not only enhance nut yield and quality but also offer economic advantages to farmers. This review synthesized the existing literature with the aim of highlighting not only the positive aspects that intercropping brings to the production of nuts, but also the challenges and limitations faced in different regions when it comes to agricultural production.

This study assessed the chemical profiles and bioactivities of the infusions, decoctions and hydroethanolic extracts of tarragon, basil and French lavender. The extracts were chemically characterised (HPLC-DAD-ESI/MS) and their bioactivities were evaluated in vitro. All extracts revealed antimicrobial, antifungal and antioxidant properties. French lavender extracts showed higher total phenolic content, regardless of the extraction method used, and antioxidant and antitumour capacities, but no anti-inflammatory action. All basil and two of the tarragon extracts revealed anti-inflammatory power. Thus, tarragon, basil and French lavender extracts may be considered for inclusion in foods, as preservatives or functional ingredients. Nonetheless, further studies must be conducted to evaluate the pharmacokinetic parameters of the bioactive compounds.

This study evaluated the nutritional profile and fiber content of innovative formulations of wheat-based biscuits enriched with chia seeds, carob flour and coconut sugar. The in vitro antioxidant, cytotoxic, anti-inflammatory and antimicrobial activities were also investigated to understand the potential health advantages of the incorporation of these new ingredients. The novel biscuits demonstrated significant improvements in protein and mineral content, with increases of 50% and 100% in chia biscuits, and up to 20% and 40% in carob biscuits, respectively. Fiber also notably increased, particularly in samples containing 10% carob flour, which increased four times as compared to wheat-based samples. The new ingredients exhibited antibacterial and antifungal activity, particularly against Yersinia enterocolitica (minimum inhibitory concentration 1.25 mg mL-1 in coconut sugar) and Aspergillus fumigatus (minimum inhibitory concentration/minimum fungicidal concentrations 2.5/5 mg mL-1 in chia seeds). However, the final biscuits only displayed antifungal properties. Carob flour and chia seeds had a remarkably high capacity to inhibit the formation of TBARS and promoted greater antioxidant activity in biscuit formulations, with EC50 values decreasing from 23.25 mg mL-1 (control) to 4.54 mg mL-1 (15% defatted ground chia seeds) and 1.19 mg mL-1 (10% carob flour). Only chia seeds exhibited cellular antioxidant, anti-inflammatory and cytotoxic activity, attributes that were lost when seeds were added into the biscuits. These findings highlight the potential health benefits of these ingredients, particularly when incorporated in new wheat-based formulations.

Plants are rich in bioactive phytochemicals that often display medicinal properties. These can play an important role in the production of health-promoting food additives and the replacement of artificial ones. In this sense, this study aimed to characterise the polyphenolic profile and bioactive properties of the decoctions, infusions and hydroethanolic extracts of three plants: lemon balm (Melissa officinalis L.), sage (Salvia officinalis L.) and spearmint (Mentha spicata L.). Total phenolic content ranged from 38.79 mg/g extract to 84.51 mg/g extract, depending on the extract. The main phenolic compound detected in all cases was rosmarinic acid. The results highlighted that some of these extracts may have the ability to prevent food spoilage (due to antibacterial and antifungal effects) and promote health benefits (due to anti-inflammatory and antioxidant capacities) while not displaying toxicity against healthy cells. Furthermore, although no anti-inflammatory capacity was observed from sage extracts, these stood out for often displaying the best outcomes in terms of other bioactivities. Overall, the results of our research provide insight into the potential of plant extracts as a source of active phytochemicals and as natural food additives. They also support the current trends in the food industry of replacing synthetic additives and developing foods with added beneficial health effects beyond basic nutrition.

Abstract Waste recovery, in a circular economy context, is associated with clear economic and environmental benefits. Although apple pomace has been extensively studied for many applications, the valorization of pomace from emerging craft cider production is a novelty. This work is intended to determine the nutritional value, chemical composition, and phenolic and mineral profiles of pomace from craft cider waste. Levels of moisture (79.3%) and sugar contents (54.0%) stand out in their composition. Ethanol (1.56%) has been identified. Also, malic acid (2.94%), as well as α‐tocopherols (0.4 mg/100 g) were detected. The phenolic profile showed six flavonoid compounds identified mainly quercetin derivatives. The mineral analysis revealed potassium as the major constituent (58.5 mg/g). In conclusion, it is envisaged that cider pomace could be an ideal substrate for biotechnological purposes, particularly as a sustainable and alternative, cheap source to produce glycerol for application in various industries such as food, cosmetics, and pharmaceuticals.

The seafood industry is often left out of the food waste discussion, but this sector is no exception, as it generates large amounts of various by-products. This study aimed to explore the potential of the microwave-assisted extraction (MAE) technique to obtain high-quality oil from fish by-products. The independent variables, which were time (1–30 min), microwave power (50–1000 W), and solid/liquid ratio (70–120 g/L) were combined in a 20-run experimental design coupled with the response surface methodology (RSM) for process optimization. The obtained oil yield values were fitted to a quadratic equation to build the theoretical models, which were statistically validated based on statistical criteria and used to predict the optimal MAE condition. The oil yields were significantly affected by the three independent variables through linear, quadratic, and/or interactive effects. Compared to a conventional Soxhlet extraction (SE), the optimal MAE conditions allowed between 60 and 100% of oil to be recovered in less than 19 min and with less solvent consumption. The fatty acid profiles of the oils obtained through SE and optimized MAE were characterized by gas chromatography with flame ionizing detection (GC-FID) after a derivatization process. These oils were constituted mainly of health, beneficial unsaturated fatty acids, such as oleic, docosahexaenoic (DHA), linoleic, and eicosapentaenoic (EPA) acids, which were not affected (p > 0.05) by the extraction methods. Interestingly, the oils obtained through MAE showed the best microbial growth inhibition results may have been due to thermolabile compounds, preserved via this unconventional non-thermal method. The oils also exhibited anti-inflammatory effects via nitric oxide production inhibition and cytotoxic potential especially, against breast and gastric adenocarcinoma cells. However, the threshold of toxicity should be further investigated. Overall, this work emerges as a future-oriented approach to upcycling fish by-products into high-quality oils that can be used in the formulation of pet food and other products.

Considering the annual waste in the food sector that occurs throughout the value chain, it is important to establish strategic measures to reduce, value and reintroduce them into the industrial sector. Additionally, the constant search for the development of sustainable strategies to promote safe and healthy products for consumers has gained great prominence. Biowastes from fruits and vegetables present in their composition an excellent source of compounds of interest, which can be reused in different technological routes, providing added value in the industrial, socioeconomic and therapeutic sectors. In particular, the phenolic compounds present in fruit and vegetable biowastes, have bioactive and preservative characteristics that are excellent candidates for the development of natural ingredients that can be substitutes for synthetic preservatives. As the list of identified phenolic compounds is extensive and accessible, the interest in these compounds is gaining more and more prominence, since the use of ingredients of synthetic origin is being delayed by actions harmful to the health of the consumer. Phenolic compounds, in addition to having preservative capacity, such as antioxidant and antimicrobial capacity, are also known for their anti-inflammatory, anticancer, antidiabetic, antiallergic and other biological properties, which increases the interest in their use in functional and nutraceutical preparations. Based on this, this review gathers information on the impacts that the exacerbated generation of fruit and vegetable waste can generate in the environmental, economic and social sectors, as well as lists different ways of reusing these wastes, highlighting the characteristics of phenolic compounds.

Background: The current consumer needs for functional and healthy foods, as well as for diversified diets that include a variety of food sources have created a market niche for novel horticultural products such as edible flowers and related food formulations. Scope and approach: Considering the increasing interest on this crop production sector during the last few years, this review aims to compile the most relevant data regarding the production and marketing aspects of edible flowers, focusing on pre-and postharvest parameters that should be taken into account to facilitate their suc-cessful marketing. Moreover, this review presents the most important flower species that have been traditionally used or suggested for edible uses, while the sensorial attributes and the mineral profile of edible flowers are also presented. A special section is dedicated to the aroma components and the essential oils of several flower species focusing on those reports which refer to species with edible uses, while the bioactivities of these compounds are also cited. Finally, future remarks regarding the next steps that are required for the establishment of this new food segment in the market and the consumer awareness for related products are discussed. Key findings and conclusions: Edible flowers is a promising and challenging horticultural crop which could provide alternative solutions to farmers under the ongoing climate changing, having also in mind the sustainable use of natural resources, the diversification of agroecosystems and the preservation of biodiversity. Moreover, food industry could benefit by covering market demands for functional and healthy foods through the development of novel floral-based foods and food formulations, thus allowing the valorization of species that are unexplored or underexplored so far.

In this work, a comparison between the extracts of dehydrated yerba mate (Ilex paraguariensis) and bio-waste of yerba mate leaves from the Brazilian industry was made. The incorporation of the functional extract as a preservative/functional ingredient in a pastry product (pancakes) was tested. The individual profile of phenolic compounds was determined by HPLC-DAD-ESI/MS, and the bioactive potential was assessed using in vitro assays for antioxidant, anti-inflammatory, antimicrobial, and cytotoxic activities. The yerba mate extracts revealed a high antimicrobial potential against the tested strains and a very promising antioxidant and anti-inflammatory action. Additionally, revealed a cytotoxic capacity for MCF-7, CaCo and AGS tumor cell-lines. In the three types of pancakes, after 3 days of storage, the chemical and nutritional characteristics remain unchanged, proving the preservative efficiency of the extract. This study showed the benefits of the use bio-waste from agro-industrial sector, focusing on sustainable production and the development of circular economy.

Acerola (Malpighia emarginata DC.) is a tropical fruit with a vibrant red color attributed to anthocyanins, natural pigments, with several applications in the food, nutraceutical, and cosmetic industries. Therefore, the suitability of acerola fruit waste for producing anthocyanin colorants by dynamic maceration was investigated. The extraction process was optimized by combining the factors time (2–90 min), temperature (20–90 °C), and ethanol percentage (0–100%) in a central composite rotatable design (CCRD) coupled with response surface methodology (RSM). The extraction yield determined by a gravimetric method and the levels of cyanidin-O-deoxyhexoside and pelargonidin-O-deoxyhexoside anthocyanins quantified in the 20 run extracts by HPLC-DAD were used as dependent variables. After fitting the experimental data to a quadratic equation, the obtained statistically valid predictive models were used to determine optimal macerating conditions. Under global settings (25 min processing at 41 °C with 12% ethanol), the extraction yielded 57.1% (w/w) and each gram of extract contained 2.54 mg of anthocyanins. Overall, this study highlights the renewable potential of acerola fruit waste for obtaining natural anthocyanin extracts that could represent a sustainable alternative to artificial colorants used in food and other products.