Background The valorisation of agri-food by-products has become a central strategy within circular economy frameworks, with winery residues representing a rich source of phenolic compounds with proven antioxidant, anti-inflammatory and photoprotective properties. However, their translation into effective dermocosmetic formulations remains limited due to physicochemical instability, poor skin penetration and insufficient integration between compositional profiling and delivery strategies. Scope and approach This review critically examines the potential of wine by-product-derived phenolics for dermocosmetic applications, with a particular focus on liposomal and advanced vesicular delivery systems. Rather than providing a descriptive overview, it proposes a conceptual framework linking phenolic composition, molecular mechanisms of action and delivery-driven enhancement of bioavailability and efficacy. Evidence from both isolated compounds and complex extracts is analysed to identify key factors governing stability, skin permeation and biological performance. Key findings and conclusions Liposomal and advanced vesicular systems can enhance stability, improve dermal penetration and enable controlled release, thereby increasing functional efficacy. However, the field remains constrained by limited extract standardisation, insufficient chemical characterisation and a lack of in vivo and clinical validation. In addition, the scalability of nanoencapsulation systems represents a major barrier to industrial translation. This review identifies delivery as a critical bottleneck in translating phenolic bioactivity into dermocosmetic efficacy. By integrating compositional, mechanistic and formulation perspectives, it provides a roadmap for the development of sustainable, high-value dermocosmetic ingredients derived from winery by-products.

Ultrasound-assisted processes offer an efficient and sustainable approach for the preparation of vesicular systems containing plant-bioactive extracts. In this work, phenolic-rich extracts were recovered from grape stem by-products using subcritical water–ethanol pressurized liquid extraction and subsequently encapsulated into soft nanovesicles by ultrasound-assisted liposomization. Stems from Cabernet Sauvignon, Malbec and Tinto de la Pámpana Blanca were processed, with Malbec providing the highest polyphenol content (288 mg GAE/g extract) and antioxidant capacity (DPPH: 170 mg GAE/g extract; FRAP: 2.4 mMol FeSO₄/g extract). Ultrasonic cavitation-driven shear forces and microstreaming enabled the formation of different soft nanovesicular systems, including liposomes, ethosomes, propylene glycol vesicles (PEVs) and glycerol-containing PEVs (Gly/PEVs). All formulations displayed nanoscale sizes (162–229 nm), low polydispersity (PDI < 0.24), highly negative zeta potentials (−46 to −51 mV) and high encapsulation efficiencies (78–86%). Biocompatibility and protective efficacy were assessed in HaCaT keratinocytes. All nanovesicular systems showed good cytocompatibility (> 80% viability) and improved protection against H₂O₂-induced oxidative stress, with PEVs and Gly/PEVs maintaining cell viability close to control values (95–100%). Overall, these results indicate that ultrasound-assisted encapsulation of grape stem extracts into soft nanovesicles represents an effective approach to obtain stable bioactive-loaded nanosystems from winery by-products, with potential applications in dermocosmetic as bioactive delivery systems which are advanced carrier platforms designed to encapsulate, protect, and safely transport active compounds to target skin tissues.

ABSTRACT Structure properties of alginate and glycerol hydrogels (93:7 v/v) functionalized with gallic acid (0.1%, 0.5%, and 0.8%) (w/v) were evaluated as plastic alternatives for food packaging. A thorough characterization of these hydrogels was performed, evaluating their physico‐mechanical, optical, and functional properties, particularly for potential applications in food packaging. FTIR analysis confirmed interactions between the hydrogel matrix and gallic acid, highlighting the formation of hydrogen bonds. The BET method and high‐resolution scanning electron microscopy (HRSEM) further verified the homogeneity of the hydrogel surfaces. The inclusion of gallic acid led to increased thickness, permeability, and swelling capacity. However, ultimate tensile strength and fracture toughness significantly decreased, especially in hydrogels containing the highest gallic acid concentration (0.8%). Functionalized hydrogels exhibited enhanced antioxidant activity, as demonstrated by DPPH and FRAP assays. Hydrogels with 0.5% gallic acid showed a 4.4–4.8‐fold increase in antioxidant activity, while those with 0.8% gallic acid achieved a 7.0–7.3‐fold enhancement. The release of gallic acid from the hydrogels followed a dose‐dependent pattern, with peak release occurring within 1–2 h. These findings suggest that alginate‐based hydrogels functionalized with gallic acid offer a promising approach for the controlled release of bioactive compounds, presenting potential applications in innovative packaging solutions.

In the last years, new sustainable materials have been explored as plastic replacement in food industry. With the objective of developing sustainable active materials for food packaging, polysaccharide-based films: alginate, methylcellulose and glycerol-based films (ALG-MC-GLY (65:30:5)) were formulated and functionalized with different concentration of gallic acid (0.1, 0.5 and 0.8 % w/v). The mechanical, physicochemical, optical and functional properties of the films were evaluated. The incorporation of gallic acid resulted in films less resistant to tensile stress and less elastic, exhibiting reduced water vapor permeability. The physico-mechanical characterization was corroborated by FTIR spectra, HRSEM imaging and BET analyses, which demonstrated the interactions between the polymeric chains and gallic acid through localized hydrogen bonding, leading to denser structures with increased brittleness at higher concentrations of gallic acid. Moreover, the films functionalized with gallic acid displayed enhanced antioxidant properties in a concentration-dependent manner. These findings suggest that the ALG-MC-GLY based films loaded with gallic acid hold significant promise as alternative active food packaging materials.

The recent increase in the harvesting and industrial processing of tropical fruits such as pineapple and papaya is leading to unavoidable amounts of byproducts rich in valuable compounds. Given the significance of the chemical composition of these byproducts, new research avenues are opening up to exploit them in the food industry. In this sense, the revalorization of pineapple and papaya byproducts is an emerging trend that is encouraging the full harnessing of these tropical fruits, offering the opportunity for developing innovative value-added products. Therefore, the main aim of this review is to provide an overview of the state of the art of the current valorization applications of pineapple and papaya byproducts in the field of food industry. For that proposal, comprehensive research of valorization applications developed in the last years has been conducted using scientific databases, databases, digital libraries, and scientific search engines. The latest valorization applications of pineapple and papaya byproducts in the food industry have been systematically revised and gathered with the objective of synthesizing and critically analyzing existing scientific literature in order to contribute to the advancement of knowledge in the field of tropical byproduct revalorization providing a solid foundation for further research and highlighting scientific gaps and new challenges that should be addressed in the future.

Cherry stems, prized in traditional medicine for their potent antioxidant and anti-inflammatory properties, derive their efficacy from abundant polyphenols and anthocyanins. This makes them an ideal option for addressing skin aging and diseases. This study aimed to assess the antioxidant and anti-inflammatory effects of cherry stem extract for potential skincare use. To this end, the extract was first comprehensively characterized by HPLC-ESI-qTOF-MS. The extract’s total phenolic content (TPC), antioxidant capacity, radical scavenging efficiency, and its ability to inhibit enzymes related to skin aging were determined. A total of 146 compounds were annotated in the cherry stem extract. The extract effectively fought against NO· and HOCl radicals with IC50 values of 2.32 and 5.4 mg/L. Additionally, it inhibited HYALase, collagenase, and XOD enzymes with IC50 values of 7.39, 111.92, and 10 mg/L, respectively. Based on the promising results that were obtained, the extract was subsequently gently integrated into a cosmetic gel at different concentrations and subjected to further stability evaluations. The accelerated stability was assessed through temperature ramping, heating-cooling cycles, and centrifugation, while the long-term stability was evaluated by storing the formulations under light and dark conditions for three months. The gel formulation enriched with cherry stem extract exhibited good stability and compatibility for topical application. Cherry stem extract may be a valuable ingredient for creating beneficial skincare cosmeceuticals.

The globe artichoke industry produces significant losses, amounting to 60-80% of the biomass. These losses represent a natural source of high-value compounds. To mitigate the environmental impact of these wastes, this study evaluated the effect of adding different concentrations (3 and 5%) of powders obtained from two main artichoke by-products, stems and outer bracts, on the nutritional, bioactive, textural, aromatic and organoleptic properties of conventional breadsticks. Compared to the control, all fortified samples showed increased contents of dietary fiber, ash, flavonoids, and soluble polyphenols, especially at high addition levels. Stem powder supplementation resulted in the highest antioxidant capacity, with values of +527% and +114% in DPPH and ABTS assays, respectively. Fortification reduced the moisture and water activity of the breadsticks and improved their brittleness but did not significantly affect the color of the finished product. Sensory investigation found that consumers perceived fortified samples to be more bitter, astringent, and herbaceous, but also healthier and more sustainable. The volatile component of the fortified breadsticks was richer than the control, mostly in terms of some terpenes, acids and aldehydes. In conclusion, the fortification of breadsticks with artichoke by-products is promising for the obtaining of a functional and sustainable bakery product.

The feasibility of accelerating the release of volatile compounds of oak wood chips and aged aroma in wines by ultrasounds and microwaves techniques has been assessed. Despite the influence of the oak wood origin on the extraction of volatile compounds, results showed that wines subjected to treatments of ultrasounds 400 W during 12 h with pulses on/off each hour and microwaves 700 W for 20 min reached similar concentrations of compounds released from oak chips in wines macerated for 8 days. Those wines treated with microwaves exhibited more oak wood related compounds, but ultrasounds enhanced the extraction of more relevant compounds from a sensorial point of view. Consequently, wines with an accelerated ageing assisted by ultrasounds acquired more pronounced aged aromas. Therefore, the use of ultrasound to assist ageing process resulted in an accelerated acquisition of aged aroma which may resemble or even enhance the sensorial profile of wines in contact with oak chips in shorter times.

BACKGROUND High-power ultrasound technique is a novel and non-thermal technique normally used in red vinification to increase the extraction of phenolic compounds. However, few studies have been carried out on its effect on the extraction of aroma compounds and their precursors in white grapes. This study evaluates the effect of high-power ultrasounds at winery-scale in the maceration of Viognier grapes on the content of varietal volatile compounds (free and glycosidically bound) in musts and wines, in comparison with wines from direct pressing and from short skin maceration. RESULTS The prefermentative ultrasound treatment of the grapes produced an increase in most of the varietal compounds of musts and wines, both in the free fraction and in the bound one, especially in the C6 alcohols, terpenes and norisoprenoids, some of them of sensory relevance, while the effect on esters and lactones was less evident. Ultrasound maceration allowed to obtain wines of higher aromatic intensity , with a more pronounced varietal character,. CONCLUSION The prefermentative ultrasound treatment of Viognier grapes increases the aromatic potential of the wines, as it favors the extraction of the free and bound varietal volatile compounds. In addition, it allows the maceration time of the grapes to be reduced compared to conventional pre-fermentation techniques, thus avoiding oxidative processes that could negatively affect the aroma of the wines. This article is protected by copyright. All rights reserved.

The overwhelming use of plastic related to food packing is a major concern for governmental institutions around the world that are developing new policies aimed at reducing it and developing innovative and biodegradable food packaging materials. Hydrogels are composed of three-dimensionally cross-linked polymer chains capable of interacting and holding large amounts of water with high malleability and biocompatibility with foodstuff, prompting their application in the food industry as they can control moisture loss, transpiration produced by the food and can even reduce antimicrobial growth. However, under the significance of hydrogels, fresh research horizons are being unfolded as food packaging. The current status of the use of natural hydrogels based on proteins, polysaccharides, lipids and other biodegradable polymers as sustainable materials for food packaging has been reviewed. Moreover, special interest has been paid on their functionalization with bioactive compounds such as phenolic compounds. Their incorporations into hydrogel's formulation seem to improve the mechanical, antioxidant and antimicrobial properties of the films obtained, as well as extent the shelf-life of foodstuff. Finally, the recent applications of natural-based hydrogels in foodstuff have been compiled in this review. Although current research is still in its infancy, the outcomes obtained so far are promising and represent an interesting, innovative, and sustainable alternative to plastic materials in order to extend shelf-life of food products.

In recent years, emerging analytical technologies are considered environmentally friendly since to reduce the negative impacts of conventional methods, they apply different strategies, such as simplification, miniaturization, waste and time minimization, automation, safety, and cost reduction. Marine organisms are classified into six major groups including bacteria, protozoans, algae, fungi, plants like mangroves, and animals. Some of them can be used in food supplements or nutraceuticals due to their bioactive compound content, mainly phenolics. Focusing on phenolic compounds from marine sources, new approaches for assessing analytical protocols related to green analytical chemistry attributes have been required. Thus, this chapter discusses several methods applicable to characterize phenolic compounds from marine sources, aiming to optimize sample treatment, and chromatographic and mass detection parameters.

Grape pomace is the main by-product generated during the winemaking process; since it is still rich in bioactive molecules, especially phenolic compounds with high antioxidant power, its transformation in beneficial and health-promoting foods is an innovative challenge to extend the grape life cycle. Hence, in this work, the phytochemicals still contained in the grape pomace were recovered by an enhanced ultrasound assisted extraction. The extract was incorporated in liposomes prepared with soy lecithin and in nutriosomes obtained combining soy lecithin and Nutriose FM06®, which were further enriched with gelatin (gelatin-liposomes and gelatin-nutriosomes) to increase the samples' stability in modulated pH values, as they were designed for yogurt fortification. The vesicles were sized ~100 nm, homogeneously dispersed (polydispersity index < 0.2) and maintained their characteristics when dispersed in fluids at different pH values (6.75, 1.20 and 7.00), simulating salivary, gastric and intestinal environments. The extract loaded vesicles were biocompatible and effectively protected Caco-2 cells against oxidative stress caused by hydrogen peroxide, to a better extent than the free extract in dispersion. The structural integrity of gelatin-nutriosomes, after dilution with milk whey was confirmed, and the addition of vesicles to the yogurt did not modify its appearance. The results pointed out the promising suitability of vesicles loading the phytocomplex obtained from the grape by-product to enrich the yogurt, offering a new and easy strategy for healthy and nutritional food development.

The constant growth of the cosmetic industry, together with the scientific evidence of the beneficial properties of phytochemicals, has generated great interest in the incorporation of bioactive extracts in cosmetic formulations. This study aims to evaluate the bioactive potential of a mango peel extract for its incorporation into cosmetic formulations. For this purpose, several assays were conducted: phytochemical characterization; total phenolic content (TPC) and antioxidant potential; free-radical scavenging capacity; and skin aging-related enzyme inhibition. In addition, the extract was incorporated into a gel formulation, and a preliminary stability study was conducted where the accelerated (temperature ramp, centrifugation, and heating/cooling cycles) and long-term (storage in light and dark for three months) stability of the mango peel formulations were evaluated. The characterization results showed the annotation of 71 compounds, gallotannins being the most representative group. In addition, the mango peel extract was shown to be effective against the •NO radical with an IC50 of 7.5 mg/L and against the hyaluronidase and xanthine oxidase enzymes with IC50 of 27 mg/L and 2 mg/L, respectively. The formulations incorporating the extract were stable during the stability study. The results demonstrate that mango peel extract can be a by-product to be revalorized as a promising cosmetic ingredient.

This work presents the evaluation of the porosity by image analysis, the quantitative analysis of the cell morphology from images obtained by scanning electron microscopy (SEM) and the oxygen transmission rate (OTR) of natural corks of different visual quality grades. Due to the natural variability of cork stoppers, statistically significant differences could not be established in the porosity of the corks according to their commercial quality. However, the determination of the surface porosity coefficient by image analysis in the tangential and axial sections of the corks allowed us to distinguish between high, medium and low quality classes. The cells in the tangential section were shaped between circular and hexagonal, with very regular perimeters regardless of the cork quality. While the cells of the radial and axial sections showed a square and rectangular shape, with more irregular perimeters, mainly in the lowest quality corks and in the axial section. Corks commercially classified as "flower", "second" and "third" had the lowest OTR values and presented a similar statistical distribution in their cell perimeters in the axial section. While the corks with higher OTR values (superior and fourth qualities) corresponded with those with greater cell perimeters and greater dispersion in their distribution.

Guacamole sauce is getting blossoming popularity worldwide, which is commercialized in multiple formats with different preserving methods. Volatile composition and sensorial properties of commercial guacamoles preserved by high pressure processing (HPP) and by thermal process were analysed with quality discrimination purposes. Commercial HPP-guacamoles, whose intended shelf-life is around 1-3 weeks stored at 1-6 degrees C, exhibited higher quantities of aliphatic carbonyl and hydroxyl compounds such as hexanal and trans-2-hexanal, meanwhile canned guacamoles were characterized by the huge amount of terpenes and sesquiterpenes as well as the occurrence of furans. Chemical differences were well correlated with sensorial data whose PCA drove to the discrimination among both commercial guacamoles. Results revealed that commercial HPP-guacamoles were characterized by stem, vegetal, fresh, green, avocado, fruity, nutty and velvety features from the original product. Consequently, commercial fresh HPP-guacamoles resulted in a good sensorial balance between varietal features and new sensory notes being regarded as product of higher quality.

Bioactive ingredients, whether derived from various botanical or animal sources, have acquired important relevance during the last few decades due to a large number of potential applications, which could be useful in food products. An important part of this potential resides in the composition and the concentration of the bioactive constituents. These two aspects are deeply related to the techniques applied to recover, characterize, and the way to stabilize them in the final matrix. First, the extraction and purification of bioactive compounds from the natural sources are key points to procure enriched extract in bioactive compounds. In addition, in the characterization step, it is necessary to identify the composition of the attained extracts. Finally, the protection and stabilization of the compounds allow improving their incorporation in the food matrix to get products with great organoleptic properties. This chapter reviews different bioactive compounds present in natural sources and the aspects which are to be considered in the selection of techniques and tools for recovering, characterizing, and stabilizing suitable potential applications considering the nature of bioactive compounds under study.

In recent years, green and advanced extraction technologies have gained great interest to revalue several food by-products. This by-product revaluation is currently allowing the development of high value-added products, such as functional foods, nutraceuticals, or cosmeceuticals. Among the high valued-added products, cosmeceuticals are innovative cosmetic formulations which have incorporated bioactive natural ingredients providing multiple benefits on skin health. In this context, the extraction techniques are an important step during the elaboration of cosmetic ingredients since they represent the beginning of the formulation process and have a great influence on the quality of the final product. Indeed, these technologies are claimed as efficient methods to retrieve bioactive compounds from natural sources in terms of resource utilization, environmental impact, and costs. This review offers a summary of the most-used green and advanced methodologies to obtain cosmetic ingredients with the maximum performance of these extraction techniques. Response surface methodologies may be applied to enhance the optimization processes, providing a simple way to understand the extraction process as well as to reach the optimum conditions to increase the extraction efficiency. The combination of both assumes an economic improvement to attain high value products that may be applied to develop functional ingredients for cosmetics purposes.

Anthocyanins are regarded as treasured compounds due to their potential health claims, as well as their industrial food applications. They are usually found in large quantities in food by-products such as grape pomace. Consequently, research interest has been triggered to the recovery of anthocyanins remaining in grape pomace after winemaking process. In an attempt to find more effective and environmentally friendly extraction procedure, natural deep eutectic solvents (NADESs) have been postulated as modifiers to carry out the anthocyanins extraction by means of pressurized hot water (PHWE). The implementation of pressurized hot water extraction with NADESs as modifiers enhanced significantly the anthocyanins extraction compared to the sole use of hot water extraction. Different NADESs were screened, being choline chloride and oxalic acid (ChOx) as the most promising one. Modifier percentage and extraction temperature were also optimized. The best extraction results were obtained with 30% of ChOx at 60 degrees C. Therefore, the implementation of PHWE with NADESs opens the feasibility of enhancing extraction efficiency fulfilling with the requirements of a green and sustainable approach.

This study presents the effect of the application of high-power ultrasound to crushed grapes, at a winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines. Two different frequencies (20 kHz and 28 kHz) were tested and the combination of grape sonication and different maceration times on wine aroma was also evaluated. The volatile compounds were isolated by solid phase extraction and analyzed by gas chromatography-mass spectrometry, carrying out a sensory evaluation of wines by quantitative descriptive analysis. Sonication produced an increase in the concentration of free varietal compounds such as C-6 alcohols, terpenes and norisoprenoids in musts and also in wines made by 48 h of skin maceration, being less efficient in the extraction of the bound fraction. Fermentation compounds were also positively affected by ultrasound treatment, although this effect was variable depending on the frequency used, the maceration time and the type of compound. All the wines made from sonicated grapes had better scores in the evaluated olfactory attributes with respect to the control wines. Our results indicate that sonication could produce an increase in the content of some volatile compounds of sensory relevance, obtaining wines with an aroma quality similar or higher than those elaborated with longer maceration times.

BACKGROUND Cork companies store cork planks before processing them for a minimum of 6 months to dry up and to stabilize their texture and chemical composition, although many companies extend this storage period up to 12 months. However, there is no information about the influence of this seasoning period on their 'corky' off flavors. For this reason, the main compounds responsible for the 'cork taint' of planks stored before processing from 6 to 12 months were investigated. RESULTS Four haloanisoles and three halophenols were identified: 2,4,6-trichloroanisole (TCA), 2,3,4,6-tetrachloroanisole (TeCA), pentachloroanisole (PCA), 2,4,6-tribromoanisole (TBA), 2,4,6-trichlorophenol (TCP), 2,3,4,6-tetrachlorophenol (TeCP), and 2,4,6-tribromophenol (TBP). All of the planks presented some haloanisole or halophenol after 6 and 9 months of storage, which practically disappeared after a year of storage. These compounds were only detected in the cork stoppers made from planks with 6 and 9 months of storage. Of the alkylmethoxypyrazines, 2-methoxy-3,5-dimethylpyrazine (MDMP), 3-isopropyl-2-methoxypyrazine (IPMP), and 3-isobutyl-2-methoxypyrazine (IBMP) were identified. The MDMP was detected in a larger number of planks with 6 months of storage and at higher concentrations than IPMP and IBMP. However, MDMP was not detected in the cork stoppers made from planks at 6, 9, and 12 months of storage. CONCLUSION A storage time of 6 months before processing of raw cork planks would be sufficient to obtain cork stoppers with low concentrations of corky off-flavor compounds. An increase in storage up to 9 or 12 months would result in practically 'cork taint'-free natural stoppers. (c) 2021 Society of Chemical Industry