BACKGROUND:Plant-derived by-products are a valuable source of polyphenols with well-documented antioxidant and antidiabetic properties. However, their limited stability restricts their application in functional food systems. This study investigated alginate-based encapsulation by ionotropic gelation as a strategy to improve polyphenol retention and bioactivity, using pomegranate peel and tomato pomace as contrasting plant matrices. Attention was given to the effects of processing parameters, including nozzle diameter, on encapsulation efficiency and functional properties. RESULTS:Plant matrix and processing conditions both significantly affected polyphenol retention, antioxidant capacity (oxygen radical absorbance capacity (ORAC)), and antidiabetic activity (dipeptidyl peptidase-4 (DPP-4) and α-amylase inhibition), confirming strong matrix-dependent behavior. Microspheres prepared from pomegranate peel showed greater retention of key phenolic compounds, including gallic acid (29.7 mg kg-1 FW), ellagic acid (5.0 mg kg-1 FW), flavonols (18.0 mg kg-1 FW), and polymeric procyanidins (1337.6 mg kg-1 FW), and enhanced biological activity. In contrast, tomato pomace showed lower stability, with the highest flavonol retention (45.6 mg kg-1 FW) observed under less restrictive encapsulation conditions. Increasing nozzle diameter (750-1000 μm) improved microsphere morphology, surface integrity, and extract distribution, while reducing structural instability. Correlation analysis indicated that flavan-3-ols, phenolic acids, and punicalagin were the principal contributors to antioxidant and antidiabetic effects. CONCLUSION:Alginate-based encapsulation efficiency was influenced strongly by plant matrix and process parameters, particularly nozzle diameter. Optimization of these factors enables improved retention of bioactive compounds and enhanced biological activity. The developed system shows potential for the design of stable, functional microspheres applicable in functional foods, nutraceuticals, and controlled-release delivery systems. © 2026 Society of Chemical Industry.

This work aims to characterize the chemical profile of the peels and pulps of brebas and figs (Ficus carica L.) from several cultivars, with emphasis on the compounds that may determine their functional properties. Carotenoids, tocols, amino acids, phenolic compounds, and antioxidant capacity were determined using UPLC-PDA, UPLC-FL, and spectrophotometric assays. Seven carotenoids were identified, with β-carotene as the predominant compound and significantly higher levels in peel than in pulp. Among the cultivars, San Antonio (SANT) variety showed the highest total carotenoid content in both fruit tissues. Among tocols, δ-tocotrienol and α-tocopherol were the dominant, and both occurred at higher levels in peel. Twenty free amino acids were found covering essential, conditionally essential, and non-essential groups, and among essentials, threonine and valine were the dominant ones in both brebas and figs. Phenolic composition varied markedly among varieties and fruit tissues. Breba pulp contained higher total polyphenol levels than fig pulp, whereas anthocyanins were predominantly in the peel, where the Cuell Dama Negra (CDN) variety reached the highest concentrations. Antioxidant capacity (ORAC, FRAP, and ABTS•+) was systematically higher in peel than in pulp and attained its maximum in the CDN cultivar. The results demonstrate substantial varietal and tissue-dependent differences in the distribution of nutritional and bioactive compounds in F. carica, indicating that both developmental stage and anatomical part influence the nutritional and functional value of figs as plant foods for human consumption.

This study evaluated the effects of alternative feed formulations on the proximate composition and lipid quality of gilthead sea bream (Sparus aurata) in a long-term feeding trial (May 2022-September 2023). Three isoenergetic and isoproteic diets were tested in replicate tanks: a fishmeal-based control (CTRL), a processed animal protein-based diet (PAP), and a diet including insect meal and microalgae oil (ALT). Diet pellet sizes were adapted to the fishes' developmental stage. Proximate composition and fatty acid profiles were assessed in feed and in fish fillets, with 20 fish analyzed per dietary treatment. The human health lipid indices of the fillets were calculated. Virtual diets were reconstructed to estimate theoretical fatty acid intake across growth, based on feed composition and consumption. Partial least squares discriminant analysis (PLS-DA) revealed distinct clustering by diet. Fillets from all diets met European Food Safety Authority criteria for being high in omega-3 fatty acids, with some variation in EPA and DHA concentrations among formulations. The ALT diet showed a 15% higher EPA+DHA content and the greatest fish lipid quality (FLQ) values, even having the lowest polyunsaturated fatty acids (PUFA) intake from feed, partly due to its elevated lauric acid (C12:0) content, which may contribute to rapid energy mobilization and omega-3 preservation. PAP-fed fish showed the most balanced PUFA/SFA and n6/n3 ratios. These findings demonstrate the viability of sustainable feed alternatives for maintaining nutritional quality in gilthead sea bream, supporting aquaculture sustainability without compromising nutritional value.

This study investigated the nutritional profile and range of bioactive compound composition of pulp and peel from brebas and figs ( Ficus carica L.) from several cultivars, with emphasis on compounds relevant to the functional value of plant foods for human nutrition. Carotenoids, tocols, amino acids, phenolic compounds, anthocyanins, and antioxidant capacity were determined using UPLC-PDA, UPLC-FL, and spectrophotometric assays. Seven carotenoids were identified, with β-carotene as the predominant compound and significantly higher levels in peel than in pulp. Among the cultivars, SANT variety showed the highest total carotenoid content in both fruit tissues. Among tocols, δ-tocotrienol and α-tocopherol were the dominant, and both occurred at higher levels in peel. Twenty free amino acids were found covering essential, conditionally essential, and non-essential groups, and among essentials, threonine and valine were the dominant ones in both brebas and figs. Phenolic composition varied markedly among varieties and fruit tissues. Breba pulp contained higher total polyphenol levels than fig pulp, whereas anthocyanins were predominantly in the peel, where the CDN variety reached the highest concentrations. Antioxidant capacity (ORAC, FRAP, and ABTS) was systematically higher in peel than in pulp and attained its maximum in the CDN cultivar. The results demonstrate substantial varietal and tissue-dependent differences in the distribution of nutritional and bioactive compounds in F. carica, indicating that both developmental stage and anatomical part influence the nutritional and functional value of figs as plant foods for human consumption.

BACKGROUND:Pomegranate peel is a rich source of phenolics, particularly punicalagin, but its valorization for fresh produce preservation requires stabilization. This study aimed to develop and evaluate freeze-dried encapsulates of pomegranate peel extracts as ingredients in edible coatings for fresh-cut celery. Pomegranate peels were extracted with ethanol and encapsulated using maltodextrin, inulin, or pectin at wall-to-core ratios of 1:1 and 0.5:1. Extracts and encapsulates were characterized for color, total phenolic content (TPC), antioxidant capacity, and punicalagin (Pn). Edible coatings containing the encapsulates were applied to minimally processed celery sticks by dipping, and quality was monitored over 13 days at 4 °C for physicochemical and nutritional quality. RESULTS:Ethanolic extraction concentrated phenolics (TPC 246.8 mg kg-1; Pn 85.3 g kg-1), and encapsulation with inulin at a 0.5:1 ratio yielded the highest phytochemical retention (TPC 120.8 mg kg-1; Pn 43.4 g kg-1). Coated celery showed reduced discoloration (color change (ΔE) approximately 8 vs approximately 13 in an uncoated control (CTRL)) and weight loss (~0.5% vs ~2% in CTRL). Enriched coatings preserved TPC (~0.12 mg GAE kg-1 vs ~0.08 mg GAE kg-1 in CTRL) and increased celery Pn content, which peaked at ~1.8 g kg-1 on day 9. CONCLUSION:Encapsulated pomegranate peel extracts provided bioactive fortification and helped to maintain the physicochemical quality of fresh-cut celery during refrigerated storage, offering a sustainable valorization strategy for agro-industrial by-products. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Aging, particularly in the elderly, is marked by physiological changes that alter protein requirements and utilization, while higher protein intake helps maintain nutritional status and physical function. Fermented dairy products improve protein digestibility and calcium bioavailability, offering benefits for the elderly. Whey protein is a suitable fortifier due to its solubility, digestibility, and acceptance. For these reasons, this study aimed to formulate and analyse whey protein-fortified fermented dairy drinks suitable for home preparation and acceptable to elderly consumers in terms of nutritional, functional, and sensory properties. To facilitate self-care or caregiver-assisted intake, the drinks were designed to be prepared in advance and stored for consumption throughout the day. Changes in sensory attributes, microbial load, physicochemical properties (pH and color), organic acids, sugars, and free amino acids (FAA) were evaluated. Regarding sensory quality, all formulations were free of off-flavors, and notable differences in their profiles allowed for adaptation to different preferences. Microbial counts remained high (>8 log CFU g(-)& sup1;) throughout storage, with quark and kefir-drinks showing the highest stability. The addition of whey protein decreased lightness and increased a* and b*, whereas storage at 24h20C maximized kefir acidification. Lactic acid was the predominant organic acid, and lactose and glucose levels decreased over time due to microbial activity. Finally, storage at 24h20C led to enhanced proteolytic activity; notably, kefir significantly doubled their essential FAA content. Overall, all formulations were shelf-stable under the tested conditions.

Global fish consumption has increased in recent decades, and tuna is among the most popular and widely consumed species worldwide, although demand varies by region. However, tuna, including canned tuna, may contain metal(loid)s such as Hg, As, and Cd, which can pose health risks if intake exceeds established safety limits and recommended intake. This study aimed to evaluate macroelements, microelements and metal(loid)s concentrations in all available private-label (store-brand: 58 types x 2 production batches) canned tuna products commercialized in the Spanish market at the time of purchase from supermarkets in the Vega Baja del Segura region (Alicante, Spain). All available canned tuna types were analyzed, and a novel aspect was correlating element content with FAO fishing area, tuna species, and covering liquid in recently purchased samples. As and Cd levels were highest in tuna from FAO areas 51 and 34, respectively. Significant differences by species were observed only for K, Fe, Cu and Cd. Tuna in brine generally had higher macro- and microelement levels, while tomato sauce samples showed the highest Cd content. The results suggest that the mineral and metal (loid) content in canned tuna is mainly influenced by the fishing zone and the covering liquid, while the species plays a less important role. In line with these results, which highlight the importance of origin and processing in the nutritional and toxicological characterization of canned tuna products. Our findings suggest that preservation techniques aimed at minimizing metal transfer during processing should be considered, particularly through the optimization of covering liquids, especially for products originating from areas where higher concentrations were detected.

The growing availability of horticultural by-products presents an opportunity for their sustainable use as sources of bioactive compounds with potential health benefits. In this study, the phytochemical composition (including polyphenols, terpenoids, and sulfur-containing compounds) and in vitro biological activities of 9 by-products from citrus, pomegranate, broccoli, tomato, and carrot were quantitatively assessed. Pomegranate peels-particularly from the 'Wonderful' cultivar-showed the highest antioxidant capacity (ABTS(+): 1297.2 mmol Trolox/kg dw) and strongest inhibitory activity against a-glucosidase (IC50: 0.1 mg/mL), alpha-amylase (17.3 mg/ mL), and pancreatic lipase (0.3 mg/mL), associated with high levels of punicalagins and ellagic acid derivatives. Broccoli by-products, notably florets and leaves, were richer in sulforaphane and glucosinolates and showed relevant inhibitory effects on acetylcholinesterase (AChE) and butyrylcholinesterase (BuChE), with IC50 values as low as 103.3 mg/mL and 54.1 mg/mL, respectively. Pearson correlation and regression analyses revealed enzyme-specific phytochemical signatures: a-glucosidase inhibition was strongly associated with punicalagins and ellagic acid (r > 0.95), lipase inhibition with total polyphenols, and cholinesterase inhibition with sulforaphane and glucosinolates. These findings demonstrate the functional potential of selected horticultural byproducts for targeted nutraceutical applications, particularly in the prevention of metabolic and neurodegenerative disorders.

This research analyzes the innovative development of carnauba wax coatings enriched with essential oils (EOs: lemon, orange, grapefruit, clove, oregano, and cinnamon) or fruit by-products (FBPs: avocado, tomato, carrot, orange, lemon, and grapefruit) to improve postharvest preservation of organic oranges and lemons. Six EOs and six FBPs were evaluated for total phenolic content (TPC) and in vitro antifungal activity against Penicillium digitatum. Based on results, grapefruit, oregano, and clove EOs were selected for lemons, while avocado, orange, and grapefruit FBPs were selected for oranges. An in vivo test at 20 °C for 15 days with carnauba wax coatings assessed antifungal performance. Clove EO and avocado FBP showed strong in vitro inhibition and consistent hyphal suppression (~100 and ~82%, respectively). In vivo, coatings with grapefruit EO and avocado FBP significantly reduced fungal decay and sporulation (~75%) in lemons and oranges, respectively. Coated fruits also retained weight losses by ~25% compared to uncoated ones. These findings suggest that phenolic-rich natural extracts, especially from agro-industrial residues like avocado peels, offer a promising and sustainable strategy for postharvest citrus disease control. Further studies should test coating effectiveness in large-scale trials under refrigeration combined with other preservation strategies.

BACKGROUND:This study investigates the possible use of revalorized tomato waste as a source of encapsulated bioactive compounds to develop a carotenoid-enriched spreadable avocado puree. Conventional pasteurization (CP), high hydrostatic pressure (HHP), ultrasound (US), and a combination of US and HHP (US + HHP) were the processing treatments assayed. Fresh blended puree was used as control (CTRL). A shelf-life study of 22 days at 4 °C was performed where physicochemical properties, microbial load, free polyphenol content (FPC), and carotenoid content were periodically assessed. RESULTS:HHP treatment preserved colour stability (by ~50-75% compared to the remaining treatments) and decreased microbial load (by 2-4 log CFU g-1), while US was less successful for this purpose. Phenolics and carotenoids were highly retained by encapsulation, and samples treated with HHP preserved the greatest amounts by approximately 25-35% compared to CTRL. CONCLUSIONS:The quality of the developed avocado puree is improved throughout the shelf-life using a non-thermal HHP processing combined with the supplementation of encapsulated biocompounds from tomato by-products. This opens an opportunity to revalorize horticultural by-products as possible functional ingredients into novel food matrices. © 2025 Society of Chemical Industry.

This study aimed to develop carotenoid and antioxidant-rich encapsulates by spray drying from industrial tomato by-products to enhance their techno-functional properties by using green extraction techniques at a pilot plant scale. Tomato pomace by-products (peels and seeds) can be a source of functional ingredients for the industry since they are nutritionally valuable compounds, mainly carotenoids. Ultrasound assisted extraction (USAE) and accelerated solvent extraction (ASE) can be highlighted as green techniques to extract key bioactive compounds. Encapsulation of biocompounds by polysaccharides as carries (maltodextrin, inulin and a mix of both (1:1)) and spray drying has been described as a good strategy to develop innovative functional foods. Comparative analyses were conducted to evaluate the nutritional value, carotenoid content, total phenolic content (TPC), total antioxidant capacity (TAC), and techno-functional properties of the extracts, and encapsulates. The obtained results showed that encapsulates produced using USAE generally retained more carotenoids (mean values of 13-cis beta-carotene, all-trans- beta-carotene and lycopene: 254, 152, and 775 mg lycopene eq per kg of fw sample) than those produced with ASE (mean values of 13-cis-beta-carotene, all-trans- beta-carotene and lycopene: 54, 54 and 218 mg lycopene eq per kg of fw sample), with notable differences in yield and dissolution capacity across the samples. Additionally, there was a significant impact on the TAC, TPC, and colour. Regarding carriers, the combination of inulin and maltodextrin performed better yield under the studied conditions. Future studies should explore higher inulin concentrations to optimize the technology, while reducing maltodextrin costs, and enhancing inulin's prebiotic properties.

Cinnamon adulteration represents a significant threat to food authenticity, consumer health and market integrity. This study aimed to analyse the presence of Ceylon and Cassia cinnamon in supermarkets across the province of Alicante (Spain) and identify markers to distinguish these species using spectrophotometry, chromatography, and sensory analysis. Cinnamomum zeylanicum, was characterized by malic, butyric, sugars and monoterpenes, while C. cassia by aldehydes, sesquiterpenes and coumarin. C. zeylanicum was mainly associated with "citrus" aroma and high intensity, while C. cassia with "sweet" aroma. Four out of 52 volatiles (β-phellandrene, d-3-carene, cryptone, and eugenol) were exclusive to C. zeylanicum and 9 (limonene, eucalyptol, endo-fenchol, Δ-elemene, cyclosativene, 7-epi-sesquithujene, bisabolene, α-calacorene, and cadalene) were exclusive to C. cassia ground cinnamon. Multivariate analysis revealed that only one of the 16 ground cinnamon samples from the Spanish market closely resembled C. zeylanicum, one was a mix of both, and the remaining were identified as C. cassia.

Strawberries are a highly appreciated perishable commodity, with a very short shelf life due to fungal development, dehydration, and softening. The main objective was to evaluate the effect of a postharvest UV-B treatment (10 kJ/m2) and a visible spectrum LED illumination (full white, blue, green, and red) during 13 days at 3.3 °C on the main physicochemical and sensory quality attributes of strawberries, fungal development, and changes in their main bioactive compounds (total phenolic content (TPC), total antioxidant capacity (TAC), and anthocyanin content). No UV-B treatment and darkness storage was used as control. UV-B combined with visible LED lighting did not report significant effect on decay reduction. However, when combined with green and red LEDs, softening was accelerated, although firmness after 13 days remained above the commercial threshold (firmness reductions of 32.7 and 23

Tomato by-products are widely generated during processing, which deserve revalorization due to being rich in bioactive compounds that can be incorporated into novel formulas. This study explores the use of tomato by-products as a source of pigments and antioxidant compounds to develop a seasoned cucumber beverage enriched with encapsulated carotenoids. Extracts from industrial tomato pomace were obtained using ultrasound-assisted extraction (USAE) and accelerated solvent extraction (ASE), and then encapsulated by spray-drying with inulin (I), maltodextrin (M), or a maltodextrin–inulin blend (MI). The powders were added to a cucumber beverage treated with high hydrostatic pressure (HHP) and stored for 28 days at 4 °C. Physicochemical properties, microbial load, carotenoid content (U-HPLC), free phenolic content (FPC), and total antioxidant capacity (TAC) were monitored. Beverage samples with maltodextrin (ASE-M, USAE-M) and the maltodextrin–inulin blend (ASE-MI, USAE-MI) showed superior color stability and pH maintenance. USAE-MI achieved the highest TAC at the end of storage and ensured microbial safety by reducing mesophilic bacteria, molds, and yeast. During storage, FPC declined (to ~3.5–5 mg 100 mL−1), TAC increased (to ~16–20 mg 100 mL−1), and carotenoid was kept stable (~9–13 mg L−1). These results highlight the potential of combining HHP with tomato by-product encapsulates to improve the shelf life, quality, pigment stability, and antioxidant properties of vegetable-based beverages.

The development of new fermented milks formulations enriched with fruit by-products may widen the existing market offer of products matching consumer demands on novel, and "no artificial added sugars" products. Unmarketable fig fruit, food by-product, could be considered as a potential ingredient to develop a new dairy product. The aim of this study was to study the consumer acceptance of fermented milk enriched with different percentage of pasteurized fig puree (by-products) and their technological properties. It was found that the quantity of fig puree added influenced fermented milks texture and spontaneous syneresis. Formulations containing 40% fig puree showed the highest values of firmness, consistency, cohesiveness, and viscosity index with improvements seen from 20% fig puree addition. Furthermore, the inclusion of fig puree in fermented milks reduced the levels of lactic acid bacteria comparing with control samples, but the microbial load was higher than 10(6) UFC g(-1) LAB (estimated counts in MRS) and 9 UFC g(-1) LAC (estimated counts in M17). Polyphenolic content increased with fig puree percentage, enhancing antioxidant activity. Volatile compound analysis identified hexanoic acid, acetoin, and butanoic acid as predominant in enriched fermented milks. It is also worth high-lighting that sensory evaluation revealed better ratings for texture and sweetness acceptance in formulations containing 30% and 40% of fig puree, correlating with instrumental data. Overall, the quality parameters were maintained and even improved, leading to high consumer acceptability ratings.

Wounding stress stimulates secondary metabolism and induces the phytochemical accumulation of fresh-cut fruit and vegetables. This research aims to study the biosynthesis of secondary metabolites in citrus peel by-products after different wounding intensities. Orange, grapefruit, and lemon peels were cut into rectangular shapes of 8.5 × 2 cm (CTRL), 1 × 1 cm dices (D), and 0.25 cm grates (G). Samples were stored at 15 °C and 65% relative humidity. Their total phenolic content (TPC), total antioxidant capacity (TAC), and individual organic and phenolic compounds were analyzed after 0, 4, 8, 24, 28, and 36 h. The results showed that the metabolite content decreased with the incubation time, so it is recommended to sample by-products between the first 8 h to achieve the maximum content. Grating, the most severe abiotic stress, was not a suitable technique to induce the synthesis of biocompounds because it allowed the full recovery of flavedo, but partial of albedo. However, it was different for CTRL and D, whose TPCs were ~170 and ~200%, ~98 and ~78%, and ~8 and ~36% higher for orange, grapefruit, and lemon, respectively, compared to G. A principal component analysis confirmed differences between the fruit species and cutting shapes combining all factors. Wounding citrus peels induces the accumulation of phytochemical compounds, but the layer of peel recovered in the cut is crucial in the concentration of phytochemicals extracted. It could be an innovative tool to revalorize these inedible parts of citrus, but further research is still needed.

Visual appeal, color, flavor, taste, and texture are among the most important features for the consumers while buying food raw materials and products. Every food product is characterized by its own specific sensory quality, which depends on many aspects starting from genetics, through breeding/cultivation conditions and finishing with technological processing and market logistics. All technological processes or unit operations, just to mention thermal treatments, change the initial sensory attributes of raw food materials. Depending on the processing type and conditions, including traditional and innovative methods and techniques, a new sensory profile of the specific food can be created. Generally, positive changes are expected in food color, flavor, and texture; however, it strongly depends on the conditions and food materials, and that is why the development of the knowledge of the effect of processing on food sensory attributes is extremely important.

The goal of the research was to determine the impact of fortification with polyphenolic compounds on (i) sensory attractiveness (global satisfaction, appearance, colour, odour, flavour, sweetness, bitterness), (ii) content of polyphenols and colour (L*, a*, b*) after the baking process and (iii) their bioactive potential (antioxidants activity and inhibiting of α-amylase and α-glucosidase enzyme). Fortification was made with extracts of polyphenolic compounds of selected plant raw materials rich in polyphenols from quince (fruits), tilia (flowers), pomegranate (skin), passion fruit (endocarp), sour cherries (leaves), haskap and chokeberry (berries), silver skin (coffee beans), rosehip (seeds). Depending on the nature of the polyphenol extract, flavan-3-ols (monomeric and polymeric), phenolic acid, flavonols and anthocyanins were identified in the product in amounts ranging from 53.7 to 212.6 mg/100 g DM. Cookies’ colour (L*, a*, b*) depended on the type of polyphenol extract used for fortification. Cookies with haskap, chokeberry and sour cherry presented the highest antioxidant potential. Cookies with chokeberry, haskap and rosehip presented high activity in inhibiting α-amylase (65.5, 60.6 and 62.2% of inhibition, respectively), but cookies with haskap, silver skin and quince in inhibiting α-glucosidase activity (23.0, 20.4 and 21.4% of inhibition, respectively). In the sensory evaluation, the most attractive were cookies with rosehip and pomegranate (6.3 and 5.8 score, respectively), but the lowest ratings were given to cookies with passion fruit and silver skin but especially quince cookies, which obtained the lowest desirability (3.7 score). The acceptability of fortified cookies was determined to the least extent by monomeric flavan-3-ols and phenolic acids (in minus in odour/flavour, bitterness, sweetness and global satisfaction), but anthocyanins, polymeric procyanidins and flavonols had the most significant positive impact on consumer acceptance of the assessed features, i.e., global satisfaction, odour/flavour, sweetness and bitterness (positive consumer drivers).