This research focuses on the synthesis of a novel baking powder enriched with bioactive molecules recovered from olive pomace via ultrasound-assisted extraction using a hydro-ethanolic mixture. The functional ingredient was engineered by anchoring the extracted phytocompounds onto a starch backbone through a sustainable grafting technique. Biscuits formulated with the innovative ingredient showed an increased concentration of phenolic compounds (2.162 mg GAE/g), encompassing both phenolic acids (0.372 mg GAE/g) and flavonoids (0.360 mg CTE/g). Enhanced antioxidant efficacy was recorded, mostly in aqueous media (IC50 = 0.554 mg mL−1 against ABTS radical) compared to organic environments (IC50 = 0.132 mg mL−1 against DPPH radical). Furthermore, Oxitest and oxidation stability reactor analyses revealed exceptional antioxidant capacity (induction period = 37 ± 2 h). By an accelerated shelf-life test, a marked instrumental color difference was observed with the fortified sample showing a darker, redder/brown color (ΔE > 16), as also confirmed by trained panelists. On the contrary, similar scores were achieved for the olfactory, textural and tasting attributes of the two samples, as well as values of the friability index (<1 mm−1) evaluated by instrumental techniques. This approach represents a sustainable strategy, transforming a high-polluting agri-food by-product into a source of bioactive compounds for nutritional and technological improvement of baked foods.

Agri-food industries generate substantial quantities of side streams such as peels, pods, seeds, and leaves. Traditionally regarded as waste, these by-products are now recognized as rich sources of bioactive compounds—often at higher concentrations than those found in edible plant parts. Their recovery reduces environmental impact and enables the development of sustainable ingredients for food and health-related applications, in line with circular economy principles. This study presents the design and metabolomic characterization of a novel lyophilized powder derived from Mediterranean and locally cultivated plant-based by-products (named BIOMEDER), including orange, lemon, olive leaves, carob pods, shiitake mushroom, and salicornia. A multiplatform metabolomics approach was applied, combining high-resolution UPLC-QTOF-MS, UHPLC-QTRAP-MS, SPME-GC-MS, and 1H-NMR spectroscopy to comprehensively profile phytochemicals, nutrients, and volatile organic compounds (VOCs). The powder was found to be rich in flavonoids (e.g., luteolin-7-O-glucoside, hesperidin, eriocitrin), phenolic acids, amino acids (e.g., proline, GABA), organic acids (e.g., malic and citric acid), and over 40 VOCs associated with antioxidant and sensory functions. Notably, high concentrations of these compounds suggest potential health-promoting properties. These findings might support the formulation of a potential functional plant-based supplement and reinforce the value of integrating diverse agro-industrial by-products into sustainable, health-oriented food solutions.

Unleavened bakery products—breadsticks, crackers, taralli, and flatbreads—are widely consumed and represent promising carriers for nutritional fortification. Studies have explored adding dietary fibers, plant proteins, phytochemicals, vitamins, minerals, and agro-industrial by-products, but findings remain scattered. We systematically reviewed studies on fortification strategies for unleavened bakery products, searching PubMed, MEDLINE, Embase, Ovid, and Web of Science without time restrictions (last search 20 August 2025). Two reviewers independently conducted screening, data extraction, and quality appraisal. Risk of bias was assessed with validated and adapted tools according to design, and certainty of evidence with GRADE. Ninety-seven studies met inclusion criteria: 88 experimental laboratory studies, 7 randomized controlled trials, 1 cross-sectional survey, and 1 animal feeding trial. The most frequently investigated ingredient macrocategories were Cereals & Bran by-products (24.7%), Wine & Olive by-products (18.6%), and Plant skins & Extracts (18.6%). Marked heterogeneity precluded meta-analysis; evidence was synthesized narratively. Fortification—typically involving substitution levels between 5% and 30% of wheat flour with legume flours, pseudo-cereals, or plant by-products—increased fiber, phenolics, micronutrients, and antioxidant capacity, while improving or maintaining physical and textural properties and overall acceptability. Human trials were few and brief, showing mixed effects on glycemia, satiety, and cardiometabolic markers; bioavailability and dose–response were seldom tested. Gaps included poor reporting of processing parameters, small samples, inconsistent sensory and shelf-life evaluation, and scarcity of clinically meaningful endpoints. This review provides the first comprehensive synthesis of fortification approaches for unleavened bakery products, consolidates the evidence base, and identifies priorities: standardized analytical and sensory protocols, assessment of shelf-life and consumer acceptance, nutrient bioavailability, and powered clinical studies aligned with public-health nutrition and product innovation.

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The increasing use of reclaimed water in Mediterranean agriculture, together with the valorization of agro-industrial by-products, has created new scenarios for potential contaminant transfer into food-derived products. Plant-based dietary supplements constitute a distinctive exposure niche because plant materials may accumulate environmental contaminants during cultivation, while downstream processing can concentrate both bioactive compounds and xenobiotics. In this preliminary case study, a targeted UHPLC-MS/MS approach was applied to BIOMEDER, a Mediterranean multi-by-product dietary supplement formulated from plant materials cultivated under conditions that included reclaimed-water irrigation, to investigate the occurrence of contaminants of emerging concern (CECs). Pharmaceuticals, pesticides, cyanotoxins, bisphenols, and a lifestyle-related marker were simultaneously evaluated. Twenty-four pharmaceuticals (Σ = 167.8 ± 5.1 ng g-1), sixteen pesticides (Σ = 358.0 ± 0.8 ng g-1), caffeine (49.5 ± 0.2 ng g-1), and four cyanotoxins (Σ = 0.8 ± 0.0 ng g-1) were detected, whereas bisphenols were not detected above the method detection limits. Screening-level daily intake estimates, calculated assuming a supplement consumption scenario of 1 g day-1, indicated higher body-weight-normalized exposure for children (25 kg body weight) than adults (70 kg body weight). Pesticides represented the dominant contaminant class, with phosmet, fluazinam, and chlorantraniliprole contributing most to the overall burden, while piroxicam and diclofenac were the principal pharmaceutical residues. Although the detected concentrations were low, the simultaneous occurrence of multiple contaminant classes highlights the relevance of mixture-based exposure assessment for plant-derived supplements. Because the study was conducted on a single supplement formulation, the results should be interpreted as a proof-of-concept dataset rather than as representative of plant-based supplements in general. To our knowledge, this is the first study reporting the concurrent occurrence of pharmaceuticals, pesticides, cyanotoxins, and a lifestyle-related chemical marker in a Mediterranean agro-industrial by-product dietary supplement, providing a baseline for future exposomic investigations and the development of monitoring strategies within a One Health framework.

Fruit processing generates substantial by-products like peels, pomace, seeds, and pulp. The improper management of this by-products poses significant environmental and economic challenges. At the same time, numerous scientific studies have demonstrated that these by-products are a noteworthy source of bioactive compounds, including dietary fibers and phenolic compounds, with potential applications in the food and nutraceutical sectors. From a circular economy perspective, this review explores the conversion of Mediterranean agro-industrial residues into functional flours. By focusing on by-products such as citrus peels, vinification residues, olive oil, pomegranate, prickly pear, and carob processing streams, we assess their potential for use in confectionery and baked goods (e.g., bread, biscuits, muffins, cakes, and panettone). These food matrices, despite being widely consumed worldwide, are often characterized by a high content of rapidly digestible carbohydrates and a lack of fiber and micronutrients. Supplementation with agro-industrial by-products could represent an effective strategy, not only to increase the nutritional and functional profile of final products, but also to improve their techno-functional, sensorial, and, in some cases, antimicrobial properties. Specifically, the goal is to promote the development of high-value health foods, both wheat-based and gluten-free, in line with the sustainability and innovation needs of the food sector.

Nowadays, olive oil quality is assessed through a combination of physicochemical parameters and sensory evaluation performed by trained tasting panels. The International Olive Council (IOC) and Codex Alimentarius define the legal limits and reference values for these parameters. The current analytical methods used to characterize extra virgin olive oil (EVOO), are based on destructive chemical techniques that are time-consuming, require long sample preparation (highly skilled operators), resource-intensive and involve the use of toxic solvents, with marked environmental impact and costs representing an obstacle in the green transition. Additionally, many of them do not allow for real-time analysis or analysis in line with industrial processes. Furthermore, none of the currently established methods adequately address the qualitative deterioration of virgin olive during storage. Thus, quality evaluation should include not only regulatory criteria but also parameters related to human health, the formation of degradation products, especially with respect to storage conditions. In addition, attention should be focused particularly on the concept of secondary shelf-life, with the aim of reducing food waste of olive oil while characteristics still remain unaltered. In light of this, it is necessary to explore alternative analytical strategies that are rapid, non-destructive, and sustainable, capable of guaranteeing the quality and safety of EVOO, reducing food waste, and respecting the principles of environmental sustainability. This review aims to critically analyze the latest analytical methodologies applied to determine the shelf life of EVOO, with a particular focus on their potential contribution to reducing waste and aligning with the objectives of Agenda 2030.

Kinetic evolution of quality parameters in 21 extra-virgin olive oils (EVOOs) from Coratina cultivar was evaluated during 18 months of dark storage at room temperature (RT) and 4 °C (LT). The aim was to identify the most discriminating variables—fatty acids, peroxide value, spectrophotometric indices, and phenolic compounds—using kinetic analysis and multivariate statistics. Fatty acids remained stable, while peroxide value and ultraviolet absorbance indices increased significantly at RT, following zero-order kinetics. Polyphenols declined markedly after 6 months, especially at RT, with degradation rates influenced by initial concentrations. Hydroxytyrosol and tyrosol followed pseudo-zero-order kinetics, whereas secoiridoids and lignans followed second-order kinetics. Discriminant analysis achieved 90% accuracy (p = 0.000012) in classifying oils by storage condition. The most relevant discriminants were associated with phenolic degradation and oxidative changes. These findings support the importance of low-temperature storage in preserving the biochemical quality and shelf life of EVOOs.

Background: The Mediterranean diet has long been associated with better cardiovascular health, with evidence suggesting that it may play a key role in reducing arterial stiffness. This research aims to systematically review existing evidence on the association between a Mediterranean diet pattern and arterial stiffness in the general population. Methods: The literature was examined in six electronic databases up until December 2024. The evaluation of the 128 publications based on inclusion criteria resulted in the selection of 16 observational and randomized controlled trials that aligned with the research question. Two researchers simultaneously extracted the data, employing inter-rater reliability (IRR) to assess coder agreement, followed by the κ statistic to evaluate accuracy and precision. According to the PRISMA principles and quality evaluation procedures, all data extraction phases achieved a k coefficient of no less than 0.9. All publications, with the exception of randomized controlled trials (RCTs), were evaluated for bias risk utilizing the NIH Quality Assessment Toolkit. The study protocol was registered with PROSPERO (CRD42024597173). Results: Most studies were observational (ten cross-sectional, three longitudinal), with three RCTs. Studies were primarily conducted in Europe (82%), followed by America (12%) and Australia (6%), with a total of 13,680 participants. The evidence showed an inverse relationship between adherence to the Mediterranean diet and arterial stiffness, with a focus on pulse wave velocity (PWV) and the Augmentation Index (AIx) as outcome measures. Lower but consistent and statistically significant evidence was also found in the cross-tabulation of adherence to the Mediterranean diet and the cardiovascular ankle index (CAVI), a proxy of the overall stiffness of the artery from the origin of the aorta to the ankle. Study quality ranged from moderate to high. Conclusions: The available evidence consistently shows that people who follow a Mediterranean diet may have less stiff arteries and, therefore, a lower cardiovascular risk. However, multifactorial biological pathways still need to be corroborated.

BACKGROUND:Mediterranean diet may enhance cognitive function and delay the progression of Alzheimer's disease (AD). We conducted a systematic review to investigate the effect of oleocanthal (OC) from extra-virgin olive oil (EVOO) on amyloid-β (Aβ) burden in preclinical models of AD, considering the anti-inflammatory and neuroprotective effects of EVOO biophenols, which are key components of the Mediterranean dietary model. METHODS:The literature was searched through six electronic databases until February 2023. Screening of 52 retrieved articles for inclusion criteria resulted in 7 preclinical reports evaluating the effect of an OC-supplemented diet on AD trajectories by means of Aβ load or clearance in affected models. Reports were appraised for risk of bias using the SYRCLE's RoB tool. A protocol was registered on PROSPERO. RESULTS:Case control prevailed over the case-crossover design, and the geographical distribution was uniformly American. The study population mostly included 5xFAD, otherwise TgSwDI or wild-type C57BL/6 mouse models. We found a role of OC in reducing Aβ load in the hippocampal parenchyma and microvessels compared with controls. An increased cerebral clearance of Aβ through the bloodbrain barrier and a substantial improvement in metabolic and behavioral parameters were also reported in preclinical models under an OC-enriched diet. The risk of bias was shown to be moderate overall. CONCLUSION:Preclinical data are promising about the effects of OC from the Mediterranean diet's EVOO in relieving the burden of Aβ in AD; however, further evidence is needed to corroborate the efficacy of this biophenol and strengthen the speculated causal pathway.

Salicornia europaea L. is a spontaneous halophytic plant, widespread in coastal environments, recognized for its high polyphenol content and bioactivities. In this study, a sustainable extraction strategy was developed by coupling natural deep eutectic solvents (NADESs) with ultrasound-assisted extraction (UAE) to recover bioactive compounds from autochthonous S. europaea collected in the Apulia region of southern Italy. Sixty-one NADES combinations were screened using COSMOtherm software, based on the predicted solubility of isorhamnetin, the major flavonol in Salicornia spp, to identify optimal hydrogen-bond donor (HBD) and acceptor (HBA) pairs. Six selected and prepared NADESs (B:CA, B:Suc, ChCl:U, ChCl:Xil, CA:Glc and Pro:MA) were used to extract S. europaea, and the resulting extracts were evaluated for total phenolic content (TPC), antioxidant capacity (DPPH, ABTS, FRAP) and antibacterial activity against four ATCC bacterial strains (Enterococcus faecalis, Escherichia coli, Klebsiella pneumoniae and Staphylococcus aureus). Among the tested extracts, Pro:MA exhibited the highest TPC (6.79 mg GAE/g) and interesting antioxidant activity (DPPH IC50 = 0.09 mg GAE/g; ABTS = 8.12 mg TE/g; FRAP = 2.41 mg TE/g). In the antibacterial assays, the Pro:MA extract demonstrated the highest activity, with minimum inhibitory concentrations (MICs) ranging from 0.1% to 0.4% v/v and minimum bactericidal concentrations (MBCs) from 0.2% to 0.8% v/v. In addition, the Pro:MA extract maintained TPC stability over a 90-day storage period. These findings support the NADES-UAE system as a green and efficient approach for the recovery of bioactive compounds and for the valorization of halophyte plants, such as S. europaea, with promising ready-to-use applications in the food, pharmaceutical and cosmeceutical sectors.

Table olives are one of the most known fruit consumed as fermented food, being a fundamental component of the Mediterranean diet. Their production and consumption continue to increase globally and represent an important economic source for the producing countries. One of the most stimulating challenges for the future is the modernization of olive fermentation process. Besides the demand for more reproducible and safer production methods that could be able to reduce product losses and potential risks, producers and consumers are increasingly attracted by the final product characteristics and properties on human health. In this study, the contribution of microbial starters to table olives was fully described in terms of specific enzymatic and microbiological profiles, nutrient components, fermentation -derived compounds, and content of bioactive compounds. The use of microbial starters from different sources was tested considering their technological features and potential ability to improve the functional traits of fermented black table olives. For each fermentation assay, the effects of controlled temperature (kept at 20 degrees C constantly) versus not controlled environmental conditions (oscillating between 7 and 17 degrees C), as well as the consequences of the pasteurization treatment were tested on the final products. Starter -driven fermentation strategies seemed to increase both total phenolic content and total antioxidant activity. Herein, among all the tested microbial starters, we provide data indicating that two bacterial strains (Leuconostoc mesenteroides KT 5-1 and Lactiplantibacillus plantarum BC T3-35), and two yeast strains (Saccharomyces cerevisiae 10A and Debaryomyces hansenii A15-44) were the better ones related to enzyme activities, total phenolic content and antioxidant activity. We also demonstrated that the fermentation of black table olives under not controlled environmental temperature conditions was more promising than the controlled level of 20 degrees C constantly in terms of technological and functional properties considered in this study. Moreover, we confirmed that the pasteurization process had a role in enhancing the levels of antioxidant compounds.

Polyphenols are secondary metabolites found in plants, foods, and drinks, occurring in small quantities and showcasing antioxidant and anti-inflammatory qualities. The primary polyphenols consist of flavonoids, phenolic acids, stilbenes, and lignans. However, there is currently no comprehensive quantitative analysis of epidemiological data on overall death rates. This systematic review with meta-analysis aims to identify the exposure–response relationship between dietary polyphenol intake and all-cause mortality. The literature was reviewed from its earliest study to May 2024, utilizing six distinct electronic databases. No specific criteria were used to choose participants based on the recruiting environment, their general health condition, country, or ethnicity. The inclusion criteria for studies were as follows: a longitudinal design, exposure to dietary polyphenols, all-cause mortality as the outcome, and hazard risk (HR) as the impact measure. The Newcastle–Ottawa Scale was used to evaluate the methodological rigor of the study. The hazard risks (HRs) and 95% confidence intervals (CIs) were estimated by pooling data using common effects models. A protocol has been registered on PROSPERO with the identification number CRD42024545524. The meta-analysis comprised seven cohort studies that involved 178,657 adult people aged 18 years and older. These studies examined the relationship between total dietary polyphenol consumption and the risk of all-cause death. The recruitment settings exclusively used community-based approaches, with a preference for Europe (71%) in terms of geographic distribution. The study’s quality was assessed to be moderate to high. The meta-analysis showed consistent evidence that increased dietary exposure to polyphenols reduces the risk of all-cause mortality by 7% (HR 0.93, 95% CI 0.91–0.95, I2: 48%). Pooled data from the available evidence consistently show that individuals exposed to an antioxidant diet rich in polyphenol sources may be at lower risk of all-cause mortality.

Waste from the agri-food chain represents a valuable reservoir of organic compounds with health-promoting properties. Momast Plus 30 Bio (MP30B) is a derivative obtained from olive-oil wastewater. Its enrichment in hydroxytyrosol (HT) via a patented technique has paved the way for its potential application as a dietary supplement in preventing cardiovascular diseases. MP30B demonstrates no significant alteration in cardiac and vascular parameters in “ex vivo” studies. However, it exhibits a strong ability to remove reactive oxygen species and exerts anti-inflammatory effects, notably reducing the concentration of iNOS and mitigating heart infections in “in vitro” experiments. Furthermore, MP30B slightly decreases the stiffness of the “ex vivo” thoracic aorta, potentially resulting in lowered arterial pressure and enhanced energy transfer to a normal ventricle. Based on these findings, we posit MP30B as a promising extract for cardiovascular disease prevention, and its specific antibacterial properties suggest its utility in preventing cardiac infections.

Polymethoxyflavones (PMFs) occur naturally in citrus peels and citrus-derived foods as well as in other plants. Many in vitro and some in vivo studies have shown potentially relevant biological effects of PMFs, including anticancer, anti-inflammatory, anti-atherosclerosis, and neuroprotective activities. These promising biological effects still require further research to establish their impact on human health. This review updates the current clinical trials data. It highlights the limited information available on the bioavailability and metabolism of PMFs (pharmacokinetics, human phase I and II metabolites in biological fluids and tissues, and gut microbiota metabolism).

Background: Viticulture bioclimatic indexes like the Heliothermal Index (HI), Cool Night Index (CI), and Dryness Index (DI), can be used to assess the influence of climate on grapes’ quality. Methods: HI, CI, and DI + total seasonal irrigation were utilized to assess the effect of climate on the flavonoids content and composition of two Vitis vinifera seedless varieties, ‘Summer Royal’ and ‘Crimson Seedless’, both grown in Apulia (Southern Italy). Results: The flavonoids content was significantly affected by variety and climate conditions on the base of HI, CI, and DI + total seasonal irrigation. Factor analysis applied to climate indexes and flavonoids showed that anthocyanins and flavonols were negatively and positively correlated to CI in both varieties, respectively. Additionally, warmer night temperatures determined higher fla-van-3-ols. HI increase promoted anthocyanins, flavonols, and flavan-3-ols content in Crimson Seedless, whilst it induced an opposite trend in Summer Royal. Finally, DI + total seasonal irrigation showed to be positively linked to flavonols content and negatively linked to anthocyanins content just in the case of Crimson Seedless. Significant regression models were also determined between climate indexes and productive parameters (i.e., yield, TSS, TA, pH, bunch, and berry weight). Conclusions: Climate indexes HI, CI, and DI + total seasonal irrigation showed an effect on quality grape parameters like flavonoids and contributed to building predictive models when new climatic zones are going to be evaluated for the production of table grapes.

The leaves of two Apulian carob cultivars (Selvatica and Amele) were investigated in terms of their phytochemical profiles. Ultrasound assisted extraction (UAE) proved to be effective in the recovery of bioactive compounds in comparison with classical methods. When equal to the solvent, the Selvatica leaf extracts showed higher contents of antioxidants, and among solvents, water was shown to possess the most effective extraction capacity, leading to the highest yield. Liquid chromatography–diode array detection (LC-DAD) analyses revealed remarkable amounts of antioxidants in carob leaf extracts, as confirmed by different colorimetric assays. Myricitrin and 4- hydroxy-benzoic acid (HBA) were shown to be the most abundant compounds in all samples, containing simple phenols, polyphenols, and flavanols. The obtained data demonstrated the suitability of carob leaf extracts as a promising ingredient during functional food formulation.

The aim of this research was to employ the unripped pod of the carob tree (Ceratonia siliqua L.) as a source of molecules with remarkable health and nutraceutical properties. The extractions were carried out by the ultrasound extraction method, an eco-friendly procedure that, employing low temperatures, preserves bioactive molecules. The optimization of the extraction methods performed on Selvatica cultivar pods allowed the recovery of several fractions with different polyphenolic contents, deeply characterized in terms of antioxidant properties, as well as chemical composition. The extract that provided the best performance was involved in a radical reaction on the gelatin backbone, a natural polymeric matrix widely employed as a food ingredient. The grafting reaction was performed by a totally eco-friendly synthetic methodology involving ascorbic acid and hydrogen peroxide as initiator systems. The polymeric conjugate, showing remarkable antioxidant features, can potentially be used as a gelling agent in the preparation of jellies and/or candies with an added nutritional value, as well as prolonged shelf life compared to the conventional one, mainly attributable to the bioactive molecules coming from the carob pod extract.

Purpose This study aims to investigate unripe carob pod as a source of antioxidant molecules useful in the eco-friendly synthesis of a gelatin conjugate. This one was involved in the preparation of gummies able to produce remarkable human health benefits. Design/methodology/approach Eco-friendly strategies (ultrasound-assisted extraction, low temperatures and eco-friendly solvents) were employed in the extraction of active molecules. Antioxidant molecules were involved in the grafting reaction with gelatin chains (ascorbic acid/hydrogen peroxide couple as initiator system). Gelatin conjugate represents a useful material able to prepare gummies with remarkable rheological and antioxidant performances over time. Findings Experimental results confirmed that the green approach allowed the achievement of extracts with remarkable antioxidant properties due to the presence of phenolic moieties. Gelatin conjugate synthesis preserved these functionalities, usefully exploited in the preparation of gummies with significant structural and biological features. Originality/value Compared to the literature data the preparation of the gummies with outstanding biological properties was performed by employing functional gelatin synthesized by an eco-friendly approach.