Red berry wines, produced from fruits such as strawberries, raspberries, blueberries, blackberries, currants, elderberries, and goji berries, have emerged as innovative alcoholic products that combine appealing sensory profiles with high levels of bioactive compounds. Beyond their novelty as alternatives to grape-based wines, these products are attracting increasing attention due to their compositional diversity and potential contributions to health-promoting diets. This review provides a comprehensive and critical synthesis of current knowledge on red berry wines, covering the chemical composition of major berry species, fermentation dynamics, and technological advances aimed at improving phenolic stability, color retention, and aroma complexity. Special emphasis is placed on vinification strategies such as cold maceration, enzyme-assisted extraction, non-Saccharomyces yeasts, immobilized-cell systems, and nonthermal processing methods, as well as on the integration of advanced analytical tools (e.g., FTIR, gas chromatography-ion mobility spectrometry [GC-IMS], proton-transfer-reaction time-of-flight MS [PTR-ToF-MS], and electronic noses) with multivariate modeling for real-time monitoring and quality assurance. In addition to technological progress, the review critically examines challenges related to microbiological stability, food safety, and regulatory frameworks, which are crucial for consumer protection and market positioning. Sustainability aspects, including efficient use of raw materials and valorization of by-products, are also addressed as central issues for the future of berry wine production. By integrating compositional, technological, safety, and sustainability dimensions, this review outlines opportunities, identifies research gaps, and provides a holistic perspective on the potential of red berry wines within the global food and beverage sector.

Sustainable extraction and stabilization of anthocyanins from grape pomace provide high-value bioactives while reducing agro-industrial wastes. Ultrasound-assisted green extraction was investigated in the current study to recover anthocyanins from grape pomace. The optimized condition of hydroethanolic extraction yielded 322.539±1.922 mg anthocyanin/100 g dry pomace at 238 W of ultrasonic power and 7 min of extraction with 75% ethanol. The grape extract was microencapsulated by freeze drying employing maltodextrin (MD), gum arabic (GA) and whey protein concentrate (WPC), individually and in different combinations. FT-IR analysis established a physical form of encapsulation for all types of encapsulates. Morphology of the encapsulates observed by SEM showed irregular, flake-like particles, typical for freeze-drying. Encapsulate formulated with all three wall materials (WMG, WPC: MD+GA=6:4) exhibited the highest efficiency of anthocyanin encapsulation (77.13±1.57%) followed by the combination of WPC and MD (WM, WPC:MD= 7:3, 76.77±2.17%). In terms of total phenolic content, WPC individually (W) showed maximum encapsulation efficiency (83.08±2.93%). Both W and WM exhibited low water activity and hygroscopicity, good flow properties, antioxidant potency, and protected thermal degradation in thermogravimetric analysis (till 286 °C and 204 °C, respectively). However, in storage study, the highest improvement in half-life was obtained from the encapsulate with MD and GA (MG, MD:GA=7:3), 5.7 times at 60 °C and 5.8 times at room temperature. Hence, W or WM will be suitable for applications involving high temperature, and MG for long-term storage of the grape extract.

Sustainable extraction and stabilization of anthocyanins from grape pomace provide high-value bioactives while reducing agro-industrial wastes. The current study optimized the ultrasound-assisted green extraction and microencapsulation of grape pomace anthocyanins to facilitate their commercial use in food products and to minimize the thermal degradation of anthocyanins during food processing. The optimized condition of hydroethanolic extraction yielded 322.539±1.922 mg anthocyanin/100 g dry pomace at 238 W of ultrasonic power and 7 min of extraction with 75% ethanol. The grape extract was microencapsulated by freeze drying employing maltodextrin (MD), gum arabic (GA) and whey protein concentrate (WPC), individually and in different combinations. FT-IR analysis established a physical form of encapsulation for all types of encapsulates. Morphology of the encapsulates observed by SEM showed irregular, flake-like particles, typical for freeze-drying. Encapsulate formulated with all three wall materials (WMG, WPC: MD+GA=6:4) exhibited the highest efficiency of anthocyanin encapsulation (77.13±1.57%) followed by the combination of WPC and MD (WM, WPC:MD= 7:3, 76.77±2.17%). Both W and WM exhibited low water activity and hygroscopicity, good flow properties, antioxidant potency, and thermal stability in thermogravimetric analysis (till 286 °C and 204 °C, respectively). However, in storage study, the highest improvement in the half-life of anthocyanins was obtained from the encapsulate with MD and GA (MG, MD:GA=7:3), 5.7 times at 60 °C and 5.8 times at room temperature. Hence, as wall materials for encapsulating grape pomace anthocyanins, W or WM will be suitable for applications involving high temperature, and MG for long-term storage of the grape extract.

The growing demand for sustainable and nutritious plant-based foods has driven the development of innovative alternatives to traditional meat products. This work describes the characterization of soy-based vegan burgers enriched with unconventional food plants (UFP) from Pereskia aculeata (PA), Xanthosoma sagittifolium (XS), Stachys byzantina (SB) and three Musa acuminata varieties (MAD, MAP and MAC). UFP incorporation significantly influenced the nutritional composition, with protein contents ranging from 14.2 g/100 g dw (SB) to 18.5 g/100 g dw (MAD), and dietary fiber from 19 g/100 g dw (C, control) to 29 g/100 g dw (PA). Antioxidant activity also varied, with EC50 values in the DPPH assay between 99 μg/mL (SB) and 165 μg/mL (C), while FRAP values ranged from 117 μM TE/g (SB) to 157 μM TE/g (C). In the CAA assay, PA, XS and SB showed EC50 values of 156, 162 and 99 μg/mL, respectively, compared with values >2000 μg/mL for the control. The textural properties differed as well, with hardness values from 746 N (C) to 1379 N (XS) and cooking yield between 69 % (PA) and 84 % (MAP). Principal component analysis (PCA) revealed distinctive compositional and bioactive profiles among the formulations, underscoring the potential of these burgers as functional foods.

The prevalence of cognitive disorders such as Alzheimer's disease (AD) is increasing due to the global rise in longevity. The accumulation of amyloid β (Aβ) deposits and hyperphosphorylated Tau protein (p-Tau) are considered the main hallmarks of AD. A growing body of evidence suggests that the regular intake of flavonoid-rich foods could reduce the risk of developing AD or mitigate its progression. This study explores the potential of quercetin (Q) and epicatechin (EC) as effective molecules against AD-like pathology, using the Caenorhabditis elegans BR5270 strain, which expresses the pro-aggregant F3DK280 fragment of the human Tau protein. The results showed that after exposure to 150 µM of EC or Q, worms exhibited increased lifespan, improved chemotaxis, and delayed age-related decline in locomotion. To explore the molecular mechanisms involved, the expression of genes associated with the inhibition of p-Tau proteotoxicity were measured by RT-qPCR. It was found that Q and EC significantly increased the expression levels of autophagy-related genes and of a key gene for de novo synthesis of α- tubulin. EC and Q delay neurodegeneration in the C. elegans tauopathy model, suggesting their potential to reduce the risk of AD progression.

Phenolic compounds are secondary metabolites widely distributed in the plant kingdom, valued for their strong antioxidant and antimicrobial properties. These bioactive compounds are promising natural alternatives to artificial preservatives in the food industry, aligning with consumer demand for sustainable solutions that ensure food quality and safety. In this review, the structural complexity of bioactive phenolic compounds, which include their various subclasses and the chemical basis of their antioxidant and antimicrobial activity, is explored. This review examines innovative extraction methods designed to preserve the bioactivity of these compounds. Additionally, it examines their incorporation as natural preservatives, focusing on stability issues and applications in the food sector. The structural diversity of phenolic compounds underpins their broad applications in food preservation. These include antimicrobial and antioxidant properties, which contribute to food safety and offer potential health benefits. The use of agro-industrial biowastes as a sustainable supply of phenolics is a promising approach; however, standardization is necessary to obtain extracts with consistent and effective biological activity. Innovative techniques, such as encapsulation and integration into edible films, are being developed to improve the stability and effectiveness of these compounds, expanding their application in various food products.

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

Background: The accumulation of β-amyloid plaques, neurofibrillary tangles, and neuroinflammation are key hallmarks of Alzheimer's disease (AD). Reactive oxygen species (ROS) act as major triggers and amplifiers of neuroinflammatory responses, contributing to immune dysregulation and neuronal damage. Despite extensive research, no effective therapy halts or reverses AD progression, emphasizing the need for alternative preventive strategies, including the use of natural compounds. Objectives: This study evaluated the neuroprotective effects of simulated digestive fractions (permeate fraction) of mushroom biomass (MB)-Trametes versicolor (TV), Hericium erinaceus (HE), and Pleurotus ostreatus (PO)-and key gut microbiota-derived metabolites, such as short-chain fatty acids (SCFAs) and γ-aminobutyric acid (GABA) on ROS production in human microglial cells (HMC3) and in transgenic Caenorhabditis elegans models exhibiting hyperphosphorylated Tau and β-amyloid-induced toxicity. Methods: Cell viability and ROS production were assessed in HMC3 cells treated with mushroom fractions and metabolites. Chemotaxis and paralysis assays were performed in transgenic C. elegans strains expressing hyperphosphorylated Tau or β-amyloid proteins. Results: Mushroom digestive fractions and SCFAs significantly decreased ROS levels in HMC3 cells. Moreover, mushroom digestive fractions, butyric acid, and GABA improved behavioral outcomes in C. elegans, enhancing chemotaxis and delaying paralysis. These effects were dose-dependent and varied among mushroom species and metabolites. Conclusions: Mushroom-derived digestive fractions and microbiota-related metabolites exhibit neuroprotective activity by modulating oxidative stress and mitigating neurodegeneration-associated behaviors. Diets enriched with such MBs may support preventive strategies for neurodegenerative diseases. Further research is required to elucidate the molecular mechanisms underlying these protective effects and their translational potential for human neurodegenerative diseases.

This study investigates novel approaches for the green extraction of polyphenols from grape pomace. Sixteen natural deep eutectic solvents (NADES) systems, based on either choline chloride or sucrose as hydrogen bond acceptors (HBAs) and one of tartaric, malic, lactic, oxalic, or citric acids, or 1,2-propylene glycol as hydrogen bond donors (HBDs), were evaluated. Response surface methodology (RSM) was applied to optimize the extraction parameters, namely water content and extraction time, for maximizing total anthocyanins and total flavonols content using different combinations of choline chloride and lactic acid. Optimal conditions were found to be not more than 25% (v/v) of water and an extraction ratio of 30 mL/g dw. Overall assessment of the results pointed at the system ChCl:lactic acid, 1:2 containing 25% water (CL25) as a satisfactory compromise alternative for both anthocyanin and flavonol extractions. Nevertheless, marked differences were found in the affinity of different NADES towards distinct phenolic compounds, which could be exploited for the rational selection of the most suitable solvent depending on the phenolic profile of the matrix or when searching for particular target compounds. In addition, the extracts obtained with distinct NADES showed notable antioxidant activity and, unlike conventional methanolic extracts, also exhibited antimicrobial effects attributable to the extraction solvent itself, highlighting their potential for food-related applications.

Background: Honey fraud is a pervasive global challenge that compromises food safety, consumer trust, and the economic sustainability of apicultural systems. Despite honey's growing market value and well-recognized functional properties, current authentication practices remain hindered by fragmented biochemical marker panels, inconsistent analytical protocols, and limited regulatory alignment. Scope and approach: This commentary evaluates how multi-omic profiling, including glycomic, phenolic, volatile, isotopic, and elemental signatures, can be transformed into reproducible biochemical fingerprints for honey authentication. Advances in high-resolution techniques (UHPLC-HRMS, GC-MS, NMR, FTIR, and RAMAN) combined with artificial intelligence (AI), particularly deep learning and federated modeling, offer unprecedented classification accuracy, scalability, and adaptability across production systems. We further explore the integration of harmonized sampling practices ("Good Apicultural Sampling Practice"), open-access reference libraries, interlaboratory validation, and digital traceability enablers such as blockchain, Big Data, and the Internet of Things (IoT). Key findings and conclusions: Embedding explainable AI within authentication workflows enhances interpretability and regulatory acceptance, while blockchain and IoT provide tamper-resistant, real-time traceability across the supply chain. Together, these Industry 4.0 technologies can transform honey authentication from a retrospective laboratory task into a proactive surveillance system. By aligning robust science with transparent digital infrastructures and inclusive governance mechanisms, honey markets can move toward standardized, trusted frameworks that protect consumers, reward legitimate producers, and preserve the biodiversity and cultural heritage that underpin honey's unique identity.

This study investigated the potential of incorporating cardoon ( Cynara cardunculus L.) blades as bioactive and dietary fiber ingredients in vegetable/fruit-based smoothies, within a zero-waste approach. The smoothie formulations were pasteurized by high-pressure (550 MPa for 3 min, HPP) and thermal (90 degrees C for 30 s, TP) treatments and stored at 4 degrees C for 50 days. Cardoon-fortified smoothies exhibited higher viscosity, darker color, increased phenolic compound levels, and greater anti-inflammatory and antioxidant activities. Furthermore, the cardoon blade ingredients contributed to a more stable dietary fiber content throughout the smoothies ' shelf-life. HPP-processed smoothies did not contain sucrose, suggesting enzymatic activity that resulted in sucrose hydrolysis. All beverage formulations had low or no microbial growth within European limits. In conclusion, the fortification of smoothies with cardoon blades enhanced bioactive properties and quality attributes during their shelf-life, highlighting the potential of this plant material as a potential functional food ingredient in a circular economy context.

Alzheimer’s disease (AD), a major neurodegenerative disorder, is characterized by the progressive accumulation of amyloid-β (Aβ) plaques, leading to cognitive decline. Despite the existing treatments, their limited efficacy highlights the urgent need for novel therapeutic strategies. The present study investigates the neuroprotective effects of a grape seed polyphenol extract (GSPE) on transgenic Caenorhabditis elegans models specifically expressing human Aβ proteins. The obtained results show that GSPE not only significantly attenuates Aβ-induced paralysis but also extends the lifespan and improves sensory responses in these models, suggesting improved neural function and overall health. Additionally, GSPE treatment reduces proteasomal activity, which could lead to a reduction in the accumulation of misfolded proteins. It also modulates the expression of key genes involved in autophagy and proteostasis, thereby enhancing cellular mechanisms to manage protein aggregation and combat oxidative stress. On the whole, these findings support the potential of grape seed procyanidins (the main components in the extract) to be used as an effective dietary approach to mitigate Alzheimer’s disease pathology through the modulation of critical neuroprotective pathways.

Since the early twentieth century, research on vitamins has revealed their therapeutic potential beyond their role as essential micronutrients. Riboflavin, known as vitamin B2, stands out for its unique characteristics. Despite numerous studies, riboflavin remains vital, with implications for human health. Abundantly present in various foods, riboflavin acts as a coenzyme in numerous enzymatic reactions crucial for human metabolism. Its role in energy production, erythrocyte synthesis, and vitamin metabolism underscores its importance in maintaining homeostasis. The impact of riboflavin extends to neurological function, skin health, and cardiovascular well-being, with adequate levels linked to reduced risks of various ailments. However, inadequate intake or physiological stress can lead to deficiency, a condition that poses serious health risks, including severe complications. This underscores the importance of maintaining sufficient levels of riboflavin for general wellness. The essential role of riboflavin in immune function further emphasises its significance for human health and vitality. This paper examines the diverse effects of riboflavin on health and stresses the importance of maintaining sufficient levels for overall well-being.

Medical therapies to avoid the progression of Alzheimer's disease (AD) are limited to date. Certain diets have been associated with a lower incidence of neurodegenerative diseases. In particular, the regular intake of foods rich in polyphenols, such as epicatechin (EC), could help prevent or mitigate AD progression. This work aims to explore the neuroprotective effects of EC using different transgenic strains of Caenorhabditis elegans, which express human Aβ1-42 peptides and contribute to elucidating the mechanisms involved in the effects of EC in AD. The performed assays indicate that this flavan-3-ol was able to reduce the signs of β-amyloid accumulation in C. elegans, improving motility and chemotaxis and increasing survival in transgenic strain peptide producers compared to nematodes not treated with EC. The neuroprotective effects exhibited by EC in C. elegans could be explained by the modulation of inflammation and stress-associated genes, as well as autophagy, microgliosis, and heat shock signaling pathways, involving the regulation of cpr-5, epg-8, ced-7, ZC239.12, and hsp-16 genes. Overall, the results obtained in this study support the protective effects of epicatechin against Aβ-induced toxicity.

Pansy and viola edible flowers were grown hydroponically with different levels of Mg and Mn. The nutritional composition was determined using standard methods. Free sugars, fatty acids, organic acids, tocopherols, and phenolic compounds were analyzed using various HPLC and GC devises. The extract's antimicrobial, antioxidant, cytotoxicity, and anti-inflammatory activity were assessed. The results indicated that Mg enrichment negatively affected plant growth and mineral accumulation but improved photosynthetic performance. The edible flowers contained significant amounts of protein, low levels of fat, and varying sugar contents, such as glucose and fructose. Various fatty acids and phenolic compounds were identified, with different concentrations depending on the treatment. The flowers exhibited antioxidant potential, antimicrobial activity, cytotoxic effects, and anti-inflammatory properties. The correlations between the investigated parameters not only expand knowledge on Mg and Mn interaction but also catalyze significant advancements in sustainable agriculture and food health, fostering a healthier and more conscious future.

Phenolic compounds present in plants and foods are receiving increasing attention for their bioactive and sensory properties, accompanied by consumers’ interest in products with health benefits derived from natural rather than artificial sources. This, together with the sustainable development goals for the 21st century, has driven the development of green extraction techniques that allow obtaining these compounds with the safety and quality required to be applied in the food, cosmetic and pharmaceutical industries. Green extraction of natural products involves practices aiming at reducing the environmental impact of the preparation processes, based on using natural or less-polluting solvents, lower energetic requirements and shorter extraction times, while providing greater efficiency in the recovery of target compounds. In this article, the principles of sustainable extraction techniques and the advances produced in recent years regarding green isolation of polyphenols from plants, food and food waste are reviewed.