The development of sustainable and efficient biomass pre-treatment technologies is crucial for advancing biorefinery applications. In this study, a dry non-thermal plasma (NTP) pre-treatment was investigated as a novel approach for processing spent coffee grounds (SCG) and banana peels (BP). The process was performed at 45 degrees C for 3-5 min without the addition of chemical reagents, ensuring minimal environmental impact. The effects of key operating parameters-including applied voltage (7.5-16 kV), air flow rate (0.5-2 NL/min), and treatment time (1-5 min)-on biomass composition and enzymatic hydrolysis efficiency were evaluated. Under optimal conditions (12 kV, 1 NL/min, 5 min), SCG showed a 2.46 % increase in cellulose availability and a 2.77 % reduction in insoluble lignin, resulting in a glucose yield of 7.24 mg/g biomass. For BP, NTP treatment led to a 3.15 % decrease in insoluble lignin while maintaining stable cellulose content, achieving a glucose release of 19.96 mg/g biomass. Although the absolute improvements are modest, they were achieved under very mild operating conditions without chemical additives, confirming the potential of dry NTP as a low-energy, environmentally friendly alternative. In contrast, conventional pre-treatments often require harsh conditions (e.g., >120 degrees C, hours of processing, and strong acids/alkalis) to achieve higher sugar yields, making the dry NTP approach a sustainable proof-of-concept with lower environmental and energy costs. Structural and chemical characterizations (SEM, TGA, FTIR) confirmed the effectiveness of NTP in modifying lignocellulosic structures. Compared to conventional pre-treatments, dry NTP demonstrated significant advantages in terms of energy efficiency, process simplicity, and environmental sustainability, making it a promising proof-of-concept for industrial-scale biomass processing.

This study investigates the techno-functional, thermal, and rheological properties of a protein extract obtained from defatted Acheta domesticus flour via thermally aided alkaline extraction coupled with isoelectric precipitation, aiming to evaluate its potential in diverse food applications. The resulting cricket protein extract (CPE) exhibited high protein content (85.65 %), and a marked pH-dependent solubility profile over the pH range 3-10, with a minimum near pH 4 and a value of 59.69 % at neutral pH. The extract also displayed favourable techno-functional properties, reaching a foaming capacity of 170 % and a foam stability of 92.59 % at pH 7. Emulsifying behaviour was likewise pH-dependent, with high emulsion stability maintained across the investigated pH range. Differential scanning calorimetry revealed a single endothermic denaturation peak near 55 degrees C (Delta H = 2.01 J g(-1)), indicating moderate thermal stability and suggesting the retention of organized protein domains. Rheological analysis showed concentration-dependent shear-thinning behaviour (n < 1) and weak-gel viscoelasticity after thermal treatment, with G ' higher than G '' and tan delta < 0.3. Network strength increased with concentration, indicating the ability of the extract to develop structured systems under processing-relevant conditions. Collectively, these findings indicate that A. domesticus protein extract is a functional, thermally responsive ingredient, showing performance within ranges reported for plant-based proteins and potential for use in food systems requiring water binding, interfacial stabilization, and elastic response, including meat analogue and related protein-based products.

This study explored improving the technological properties of hemp seed cake flour through enzymatic hydrolysis. Before hydrolysis, the biomass underwent a delignification pre-treatment using a deep eutectic solvent made of glycerol and choline chloride to remove lignin and enhance treatment yield. Hydrolysis significantly increased the polyphenol content from 1821 mgGAE/kgdw for untreated flour up to 4387 mgGAE/kgdw due to enzymatic action and lignin removal, which made phenolic compounds more accessible within the matrix. The hydrolyzed flour exhibited higher oil adsorption and water-holding capacities, attributed to the increased availability of hydrophobic and polar ionizable groups. Moreover, the process transformed insoluble fibers into a more amorphous form, enhancing water interaction and improving the swelling and water adsorption indices. Regarding foaming properties, enzymatic treatment increased foam capacity up to 8.1 v/v but reduced its stability, leading to its complete disappearance within 45 minutes. Finally, the hydrolyzed flour demonstrated reduced emulsifying capacity but improved emulsion stability.

This study explores the potential of Acheta domesticus (house cricket) protein extracts as a sustainable and functional ingredient for food production, particularly in the development of meat analogues. The objective was to evaluate the techno-functional properties of these proteins, focusing on solubility, gelation, and rheological behaviour. Protein extracts, obtained by alkaline treatment coupled with isoelectric precipitation, showed a solubility at pH 7 of 59.69 ± 0.30 gSoluble Protein/100 gTotal Protein. The minimum concentration at which gelation was observed was 15 % w/v. The resulting gels exhibited a final elastic modulus (G’) reaching 3.26 ( 105 Pa at the end of the thermal treatments performed through temperature sweeps, a limited viscoelastic region (yield strain of 0.07 ± 0.01 %) and an overall predominance of G’ over G’’ in all the rheological tests performed. These results suggest that Acheta domesticus protein extracts possess promising gel-forming capabilities and viscoelastic properties, underscoring their potential as a sustainable and functional protein source for diverse food applications.

The growing demand for sustainable proteins has driven interest in Limnospira platensis (Spirulina) due to its high protein content. However, the presence of the cell wall limits the availability and recovery of proteins within it. Conventional alkaline extraction is widely applied but often results in low yields and excessive solvent consumption. This study compares the efficiency and functional properties of Spirulina proteins extracted using an alkaline method and high-pressure homogenisation (HPH) at 20, 50, 80 and 100 MPa. Following isoelectric precipitation, proteins were collected in precipitate and supernatant fractions and characterized for yield, solubility, phycobiliproteins content, emulsifying and foaming properties, water– and oil–holding capacity, thermal stability and rheological behaviour. Microscopy confirmed progressive cell disruption with increasing homogenization pressures. HPH at 50 MPa increased protein extraction by 28% compared to alkaline extraction and significantly (p < 0.05) improved solubility, oil-holding capacity, foaming and emulsion properties. Phycobiliproteins, particularly C–phycocyanin, were more efficiently recovered in HPH supernatants, achieving a higher purity index than the alkaline method. Rheological analysis showed weak gel-like network formation, whereas excessive mechanical stress reduced functionality. Overall, HPH emerges as an interesting method for obtaining Spirulina proteins with enhanced technological properties; however, pressure optimisation is required to avoid denaturation and functionality loss.

This study investigates the extraction efficacy on Arthrospira platensis (Spirulina) proteins by chemical (alkaline) extraction, and High-pressure homogenization (HPH) extraction at three pressure levels (200, 500, and 1000 bar). The extraction yield, solubility, water-holding capacity (WHC), oil-holding capacity (OHC), foaming properties, and gelling characteristics of the extracted proteins were then measured. HPH treatment at 500 bar resulted in a significant (p < 0.05) increase in protein extraction yield, exceeding by approximately 124% the value obtained through the alkaline method. The highest solubility was observed at 500 bar, while a marked decrease occurred at 1000 bar, probably due to protein aggregation phenomena. Additionally, the HPH extracts demonstrated the best values for OHC and gelling capacity. However, WHC and solubility were significantly higher in the chemical extract. Overall, HPH treatment proved to be an effective method for protein extraction. However, selecting appropriate pressure levels is crucial to prevent protein denaturation, which could adversely affect its technological properties.

This study explores the valorization of hemp seed cake flour (HSCF) through a combined delignification and enzymatic hydrolysis approach aimed at improving its nutritional and technological properties for food applications. HSCF was pretreated with a choline chloride-glycerol deep eutectic solvent (DES) under different temperatures and biomass-to-solvent ratios. The optimal pretreatment conditions (120 degrees C, 1:8 biomass/DES) achieved a 32.6 % reduction in lignin while maintaining high biomass recovery (>85 %). Subsequent enzymatic hydrolysis reduced by 11,9 % the total insoluble fibre and led to the release of xylooligosaccharides (XOS) with potential prebiotic activity. Structural analyses (FTIR, XRD) confirmed the selective disruption of the lignin-hemicellulose-cellulose complex and improved crystallinity of cellulose. These results demonstrate that DES-assisted enzymatic hydrolysis provides an effective and sustainable route for upgrading hemp seed cake flour, generating functional flours with improved compositional and structural attributes suitable for the development of plant-based food products.

The objective of this study is to develop a deeper understanding of the high-moisture extrusion (HME) process for producing meat-like products from alternative proteins and to establish a foundation for the implementation of a Digital Twin (DT) framework. Since twin screw extruder (TSE) is largely a black-box system with limited temperature sampling and no direct velocity measurements, a mechanistic modelling framework was developed as an initial step toward DT implementation. To achieve this, numerical simulations were conducted to analyse key transport phenomena and axial velocity distribution, pumping efficiency, and dispersive mixing behaviour, within a co-rotating twin screw extruder. A steady-state approximation with frozen rotor analysis was employed to model TSE behaviour. The numerical simulations provided insights into the axial velocity distribution along the screws, the effect of screw speed on pumping efficiency, and the role of dispersive mixing in the process. These findings contribute to a better understanding of the extrusion process and lay the groundwork for future advancements in DT applications, aiming at process optimization, improved material structuring, and enhanced production efficiency for alternative protein-based meat analogues.

Protein gelation is a key mechanism for structuring food systems, as it determines texture, water retention, and overall product stability. Therefore, understanding how processing factors influence gelation is critical for designing functional protein-based matrices. This study investigates the effect of ionic strength on the gelation and techno-functional properties of Acheta domesticus (house cricket) protein extract. Gels were prepared with increasing NaCl concentrations (0–0.5 M) and characterized by rheological analysis. Additionally, solubility, emulsifying properties and water/oil holding capacity of the protein extract were assessed. Small-amplitude oscillatory shear tests revealed that G′ increased from ~150 Pa at 0 M to over 1300 Pa at 0.5 M, indicating salt-induced network reinforcement. The loss factor (tan δ) reached its minimum (0.19) at high ionic strength, reflecting the formation of stronger, more elastic protein networks. These rheological trends aligned with the techno-functional responses: solubility peaked at 79.5% at 0.1 M NaCl before decreasing at higher salt levels, while emulsifying activity reached a maximum of 59.1 m2 g−1 at 0.3 M before dropping sharply. Collectively, these findings highlight ionic strength as a tunable parameter linking molecular interactions to bulk viscoelasticity and textural attributes. By adjusting salt concentration, elasticity, hydration, and interfacial stability can be strategically modulated, enabling the rational design of insect-based food gels for different applications, from emulsified systems to fibrous meat analogs.

The physical and rheological properties of mucilage hydrogels derived from the cladodes of Opuntia ficus-indica (L. Mill) were compared with those of commercial pectin for potential applications in the food industry. All hydrogels—formulated by incorporating sucrose and either calcium chloride or calcium carbonate to promote favorable gel network formation—exhibited pseudoplastic (shear-thinning) behavior. The flow characteristics of the hydrogels prepared with mucilage or pectin conformed to the Casson fluid model. Moreover, all samples consistently displayed loss modulus (G″) values exceeding their corresponding storage modulus (G′) values, indicating a dominant viscous behavior over elastic properties. The ζ-potential of all samples was negative across the pH range studied. Mucilage-based samples exhibited lower ionizability per unit mass and reduced phase stability compared to those containing pectin. Principal component analysis (PCA) revealed that mucilage hydrogels exhibited multivariate profiles similar to pectin hydrogels containing calcium carbonate, though the latter demonstrated greater polydispersity than standard pectic gels. Infrared spectroscopy further highlighted distinct spectral differences between pectins and mucilages, offering valuable insights into their respective functional characteristics. Collectively, these findings underscore the potential of Opuntia ficus-indica mucilages as viable additives in food formulations.

The quality of food products is essential for consumer safety and the perception of the product’s value. In production processes, traditional quality control methods are often carried out retrospectively, limiting the possibility of immediately interventions and causing inefficiencies. The Industrial Internet of Things (IIoT) and machine learning offer an innovative approach, enabling real-time data collection and processing to optimize several parameters that influence the final product's quality. This study discusses how these technologies can be applied to the gummy candy sector, where variables such as ingredient quantity, temperature, moisture and viscosity are critical parameters. Their precise control ensures standard products that meet consumer expectations. Smart sensors and artificial vision systems, implemented along the production lines, enable continuous monitoring, while predictive algorithms identify and correct deviations from optimal parameters. The integration of these tools enhances product quality, reduces waste, and optimizes the production process, also supporting the development of new and innovative formulations. Moreover, improved traceability enables detailed monitoring of the entire production cycle, ensuring greater food safety, regulatory compliance, and a faster response to potential issues. Real time traceability also facilitates supply chain management, improving logistical efficiency and increasing consumer trust through greater transparency in the final product.

Grape seed extract (GSE), one of the world’s bestselling dietary supplements, is prone to frequent adulteration with chemically similar compounds. These frauds can go unnoticed within the supply chain due to the use of unspecific standard analytical methods for quality control. This research aims to develop a near-infrared spectroscopy (NIRS) method for the rapid and non-destructive quantitative evaluation of GSE powder in the presence of multiple additives. Samples were prepared by mixing GSE with pine bark extract (PBE) and green tea extract (GTE) on different levels between 0.5 and 13% in singular and dual combinations. Measurements were performed with a desktop and three different handheld devices for performance comparison. Following spectral pretreatment, partial least squares regression (PLSR) and support vector regression (SVR)-based quantitative models were built to predict extract concentrations and various chemical parameters. Cross- and external-validated models could reach a minimum R2p value of 0.99 and maximum RMSEP of 0.27% for the prediction of extract concentrations using benchtop data, while models based on handheld data could reach comparably good results, especially for GTE, caffeic acid and procyanidin content prediction. This research shows the potential applicability of NIRS coupled with chemometrics as an alternate, rapid and accurate quality evaluation tool for GSE-based supplement mixtures.

With the aim to produce solid fats with a high percentage of unsaturated fatty acids, oleogels based on olive and peanut oil with different concentrations of beeswax (BW) and glycerol monostearate (GMS) as oleogelators were studied and compared. The critical oleogelator concentration for both BW and GMS was 3%. Thermal properties of the developed GMS-based oleogels pointed to a polymorphic structure, confirmed by the presence of two exothermic and endothermic peaks. All developed oleogels released less than 4% of oil, highlighting their high oil binding capacity. A morphology evaluation of oleogels showed platelet-like crystals, characterized by a cross-sectional length of 50 μm in BW-based oleogels and irregular clusters of needle-like crystals with a higher diameter in GMS-based oleogels. BW-based oleogels showed a solid fat content ranging from 1.16% to 2.27%, and no solid fat content was found at 37 °C. GMS-based oleogels reached slightly higher values of SFC that ranged from 1.58% to 2.97% at 25 °C and from 1.00% to 1.75% at 37 °C. Olive oil-based oleogels with GMS showed higher firmness compared with BW-based ones. The stronger structure network in olive oil/GMS-based oleogels provided a real physical barrier to oxidants, showing a high oxidation stability.

The production of multicomponent food items requires a correct ratio among the ingredients when specific quality parameters must be obtained. Recently, there has been an increase in the trend of consumption of healthy products, low in sugar and saturated fat and with increased protein intake. Nut based spreads need a high percentage of sugars and fat to guarantee their spreadability and mouth-melting behaviour. An optimal formulation of a sugar-free and high protein pistachio spread, was obtained by using stevia as sweetener, olive-based oleogel as fat replacer and proteins from milk as structure modifier. The optimization, done by mixture design, considered technological and sensorial aspects together. The experimental design consisted of twelve different formulations in which oleogel, whey proteins and skimmed milk were set as the ingredients while spreadability, oil binding capacity, and sensory attributes like meltability, mouth adhesiveness and undesirable flavours were used as responses. Polynomial regression models were used to fit the experimental data for each type of investigated response of pistachio spreads. The optimized formulation in terms of the selected quality responses was identified in a spread characterized by 20% of olive oil based-oleogel, 13.16% of whey proteins and 26.84% of skimmed milk.

The production of multicomponent food items requires a correct ratio among the ingredients when specific quality parameters must be obtained. Recently, there has been an increase in the trend of consumption of healthy products, low in sugar and saturated fat and with increased protein intake. Nut based spreads need a high percentage of sugars and fat to guarantee their spreadability and mouth-melting behaviour. The present work was then aimed to design a pistachio spread without added sugars, low in saturated fat, spreadable and inducing positive sensory attributes to the consumer. An optimal formulation of a no added sugars and high protein pistachio spread was obtained by using olive oil based oleogel as unsaturated fat replacer and increasing the amount of milk originated powders (skimmed milk powder and whey protein concentrate) as structural modifier. The optimization, done by mixture design, considered technological and sensorial aspects together. The experimental design consisted of twelve different formulations in which oleogel, whey proteins and skimmed milk were set as the ingredients while spreadability, oil binding capacity, and sensory attributes like meltability, mouth adhesiveness and undesirable flavours were used as responses. Polynomial regression models were used to fit the experimental data for each type of investigated response of pistachio spreads. The optimized formulation in terms of the selected quality responses was identified in a spread characterized by 20% of olive oil basedoleogel, 13.16% of whey proteins and 26.84% of skimmed milk, achieving an overall desirability score of 0.56. The optimized spread formulation showed a spreadability of 11.71 N mm, OBC of 95.88% and sensory scores of 5.61, 9.31 and 5.42 for meltability, adhesiveness to mouth and other flavours respectively.

The main physicochemical characteristics of novel artisanal chocolates (both dark and milky) intended for vegan consumers or for those requiring assumption of fewer simple sugars, were analysed. Replacement of milk (with coconut copra, almonds, and soy protein isolates), and sucrose (with coconut sugars, stevia and erythritol, respectively) in dark chocolate, were accounted for by means of texture analysis, rheology, water activity, fatty acid composition, differential scanning calorimetry (DSC) and fast field cycling (FFC) nuclear magnetic resonance (NMR) relaxometry. The vegan sample (i.e., the milk-less one) showed lower values of hardness and adhesiveness as well as a larger peak in the melting behavior at the calorimetric evaluation (DSC). Moreover, the absence of milk resulted in the halving of the yield stress and a decrease in both the apparent and Casson’s viscosity. In the sample of chocolate with less sucrose, the peak temperatures measured at the DSC indicate crystallization of cocoa butter in its best form (Vβ 2 ), unlike in dark chocolate, due to the different sugar composition. Similarly, the Casson yield stress (τ 0 ), increased significantly (almost 70%), with the substitution of sugar. Finally, the results of NMR FFC relaxometry made it possible to identify aggregates of different sizes, laying the basis for its use as a rapid, non-destructive method for chocolate analysis.

Notwithstanding the increased interest in wild edible plants, little is known on how some domestic thermal processes can affect their content. The aim of this study was to investigate the amounts of minerals, B1 and B2 vitamins, tocols, and carotenoids in raw, boiled, and steamed wild edible plants, namely, Sonchus asper (L.) Hill s.l., Sonchus oleraceus L., Cichorium intybus L., and Beta vulgaris L. var cicla. All vegetables were confirmed as high sources of lutein (from 6 to 9 mg/100 g) and β-carotene (from 2 to 5 mg/100 g). Quite high amounts of violaxanthin and neoxanthin were found. Alfa-tocopherol and γ-tocopherol were the main tocols, with same contents in raw and processed vegetables (about 2.5 mg/100 g). The most abundant macro element and trace element were, respectively, potassium and iron. B1 and B2 vitamins were found in low amounts in almost all plants, with the exception of thiamine in Beta vulgaris (about 1.6 mg/100 g). Boiling led to a significant loss of minerals (up to 60%) and B-group vitamins (up to 100%), while, among carotenoids, it only affected violaxanthin levels (up to 90%). Steamed vegetables showed only a slight reduction, about 20%, in β-carotene and lutein, with a marked decrease in violaxanthin and neoxanthin. One hundred grams of all fresh and cooked plants can be claimed as a source of vitamin A and E.

This study evaluated the effect of argon-enriched modified atmosphere on the storage extension of ready-to-use broccoli rabe in leaf. Broccoli rabe samples (Brassica rapa sylvestris L. var. esculenta) were packaged in 90% argon and 10% O2 (modified atmosphere packaging 1); 80% argon, 10% CO2 and 10% O2 (modified atmosphere packaging 2) and evaluated for the physicochemical characteristics, microbiological parameters and bioactive compounds (glucosinolates) during the cold storage for 9 days. Results showed significant maintenance of colour, chlorophyll, phenols content and antioxidant activity in modified atmosphere packaging packages with respect to air control ones. An increasing biosynthesis of glucosinolates was observed in all packages to the inductive effect of CO2 produced; the amount of minerals unchanged during the storage. Overall appearance and odour evaluation pointed out a positive effect of argon atmospheres, in particular modified atmosphere packaging 1, for the keeping of the sensory attributes compared to those evaluated in air packaging.

Moderate electric fields (MEF) heating belongs to electro-assisted heating technologies. MEF involves the use of electrical alternate current, which is forced to pass through a food material, applying an electrical potential gradient up to 1000 V/cm with frequency going from 1 Hz to 1e4 Hz. In MEF assisted heating, the electrical current dissipates heat inside the food product, thus overcoming the heat transfer resistances due to convection or conduction. Tomato based dressing sauces represent a worldwide appreciated food product. Industrially heat transfer operations related to the production of such dressing sauces are based on the use of hot water or steam as heat carriers. Exploring new heating technologies able to shorten production times, can contribute the shift of food industry towards more efficient and less environmentally impacting processes. In order to assess the applicability of MEF heating to tomato-based dressing sauces, three different products were analysed. Namely, tomato sauce, tomato sauce with eggplant, tomato sauce with minced meat were considered. Tests were performed in a custom MEF system imposing an electrical potential difference from 50 V to 80 V. Given the fair even temperature distribution, a macroscopic transient energy balance was used to estimate the electrical conductivity of the considered products and, furthermore, the model of the electrical conductivity as a function of the temperature. Results showed that the investigated products are characterized by electrical conductivity in the range of 1 to 5 S/m, making these sauces keen to MEF heating treatment and opening new opportunity to exploit such heating technology in the preparation and processing of tomato-based dressing sauces.

In this work, the effect of an alginate-based coating loaded with hydroxyapatite/lactoferrin/quercetin (HA/LACTO-QUE) complexes during the storage of pork meat was evaluated. FT-IR spectra of HA/LACTO-QUE complexes confirmed the adsorption of QUE and LACTO into HA crystals showing the characteristic peaks of both active compounds. The kinetic releases of QUE and LACTO from coatings in an aqueous medium pointed out a faster release of LACTO than QUE. The activated alginate-based coating showed a high capability to slow down the growth of total viable bacterial count, psychotropic bacteria count, Pseudomonas spp. and Enterobacteriaceae during 15 days at 4 °C, as well as the production of the total volatile basic nitrogen. Positive effects were found for maintaining the hardness and water-holding capacity of pork meat samples coated with the activated edible coatings. Sensory evaluation results demonstrated that the active alginate-based coating was effective to preserve the colour and odour of fresh pork meat with overall acceptability up to the end of storage time.