Fruits produced under Mediterranean climate conditions are key components of the Mediterranean diet, widely recognized for its association with longevity and reduced risk of chronic diseases. These fruits—such as grapes, olives, citrus, pomegranates, figs, and almonds—are rich in health-promoting phytochemicals, including polyphenols, carotenoids, and vitamins, which contribute to their antioxidant, anti-inflammatory, and cardioprotective properties. The biosynthesis and accumulation of these bioactives are strongly influenced by environmental factors typical of Mediterranean regions, such as high solar radiation, temperature fluctuations, and water stress. This review provides an updated overview of the major classes of phytochemicals in Mediterranean fruits, their modulation by agronomic and environmental factors, and their mechanisms of action in human health. Special attention is given to emerging strategies for valorizing fruit by-products as sources of bioactive compounds, as well as to the potential impact of climate change on phytochemical composition. Understanding these interactions is essential to promote sustainable production and the development of novel nutraceuticals derived from Mediterranean fruit biodiversity.

Yeast biosensors represent a promising biotechnological innovation for ensuring the safety and quality of fermented beverages such as beer, wine, and kombucha. These biosensors employ genetically engineered yeast strains to detect specific contaminants, spoilage organisms, or hazardous compounds during fermentation or the final product. By integrating synthetic biology tools, researchers have developed yeast strains that can sense and respond to the presence of heavy metals (e.g., lead or arsenic), mycotoxins, ethanol levels, or unwanted microbial metabolites. When a target compound is detected, the biosensor yeast activates a reporter system, such as fluorescence, color change, or electrical signal, providing a rapid, visible, and cost-effective means of monitoring safety parameters. These biosensors offer several advantages: they can operate in real time, are relatively low-cost compared to conventional chemical analysis methods, and can be integrated directly into the fermentation system. Furthermore, as Saccharomyces cerevisiae is generally recognized as safe (GRAS), its use as a sensing platform aligns well with existing practices in beverage production. Yeast biosensors are being investigated for the early detection of contamination by spoilage microbes, such as Brettanomyces and lactic acid bacteria. These contaminants can alter the flavor profile and shorten the product’s shelf life. By providing timely feedback, these biosensor systems allow producers to intervene early, thereby reducing waste and enhancing consumer safety. In this work, we review the development and application of yeast-based biosensors as potential safeguards in fermented beverage production, with the overarching goal of contributing to the manufacture of safer and higher-quality products. Nevertheless, despite their substantial conceptual promise and encouraging experimental results, yeast biosensors remain confined mainly to laboratory-scale studies. A clear gap persists between their demonstrated potential and widespread industrial implementation, underscoring the need for further research focused on robustness, scalability, and regulatory integration.

Smart chemical sensors have emerged as promising tools for real-time monitoring of food spoilage in both fermented and non-fermented products. By detecting key spoilage indicators—including biogenic amines, ammonia, hydrogen sulfide, methane, pH variations, and microbial volatile organic compounds (MVOCs)—these systems enable rapid, on-site assessment of food quality, offering a viable alternative to conventional, time-consuming laboratory analyses. Recent advances encompass diverse sensing mechanisms, including chemiresistive platforms based on conducting polymers and MEMS (Microelectromechanical Systems); optical/colorimetric systems using dyes, metal–organic frameworks, and porphyrins; and electrochemical and biosensing approaches employing enzymes, antibodies, aptamers, and whole-cell recognition elements. These sensors demonstrate high sensitivity (ppb–ppm range), enabling early detection of spoilage before sensory perception or microbiological threshold exceedance. Their applicability has been validated across a wide range of food matrices, including meat, fish, dairy products, vegetables, beverages, and fermented foods. Despite significant progress, key challenges persist, including signal drift, limited specificity, susceptibility to environmental factors such as humidity and temperature, and interference from complex food matrices. Furthermore, integration into intelligent packaging requires the development of flexible, food-safe, and regulatory-compliant materials. Emerging approaches that combine sensor arrays with machine learning and MVOC pattern recognition are enhancing predictive accuracy and enabling food classification across commodity types. Overall, smart chemical sensing technologies are rapidly transitioning from laboratory prototypes to practical applications in intelligent packaging and wireless monitoring systems, with ongoing research focused on improving robustness, standardization, and scalability for commercial deployment. This article provides an overview of the topic, drawing on the available bibliography from the last five years and the most-cited scientific databases.

Sustainability in bio-based edible films, coatings, and packaging integrates environmental, economic, and social sustainability using renewable resources. These materials offer an eco-friendly alternative to traditional petroleum-based plastics and can extend the shelf life of fruits. The wine industry’s by-products, rich in bioactive compounds, can create bio-based films and coatings. However, some challenges and limitations may occur. Producing bio-based films and coatings on a commercial scale can be challenging, requiring significant investment in research and development. While bio-based materials offer many benefits, they may not always match synthetic plastics’ mechanical strength and barrier properties. However, ongoing research is actively working to improve the functionality and durability of these materials, offering hope for the future. Bio-based materials can be more expensive to produce than conventional plastics, which may limit their widespread adoption without economic incentives or subsidies. Therefore, this review, which aims to provide a literature review about the benefits, challenges, and prospects of the sustainability offered using bio-based edible films, coatings, and packaging, particularly in small fruits and grapevine by-products, is important in the field.

Non-alcoholic wine is becoming popular as a healthier alternative to traditional wine, offering potential health benefits without the risks of alcohol consumption. Sensory attributes, such as taste and aroma, significantly influence consumer preferences, with sweet, sour, and balanced fragrances favored over bitter or medicinal notes. A lower alcohol content can enhance the complexity of sensory properties, suggesting that non-alcoholic wines provide an appealing experience. Moderate consumption, particularly of red wine, has been linked to reduced cardiovascular mortality, attributed to phenolic compounds like resveratrol and quercetin present in both alcoholic and non-alcoholic wines. These bioactive components are associated with reduced risks of chronic diseases by modulating biochemical pathways and gene expression. Health-conscious consumers are increasingly taking these benefits into account in their purchasing decisions. Non-alcoholic wines may appeal to individuals seeking health benefits without the presence of alcohol. While some evidence supports the health advantages of wine, most research is observational, and the specific benefits of non-alcoholic options need further investigation. Challenges include isolating the effects of wine’s bioactive compounds from other factors and creating appealing non-alcoholic wines through innovative fermentation techniques, such as using non-Saccharomyces yeast strains. Overall, non-alcoholic wine holds promise for those seeking sensory and health benefits without alcohol, highlighting the need for ongoing research and innovation in production methods to enhance its appeal and validate its benefits. Based on recent findings, this review will examine the sensory qualities and health benefits of non-alcoholic wine.

This study aimed to evaluate the health-promoting potential of wafers enriched with almond peel as a natural source of bioactive compounds. Wafers were prepared with different concentrations of almond peel (1%, 2%, 5%, and 10%) and analyzed to determine their phenolic content, antioxidant capacity, enzyme inhibition, anticancer properties, and sensory properties. Three types of samples were examined: buffer extracts (PBS), ethanol extracts (EtOH), and samples obtained after in vitro digestion (TRW). Antioxidant properties were assessed using ABTS+• and DPPH• assays, as well as Fe2+ chelation and reducing power tests. Enzyme inhibitory activities against LOX, COX, ACE, and lipase, and antiproliferative potential of hydrolysates toward AGS and HT-29 cell lines were also determined. The highest levels of total phenolic, flavonoids, and phenolic acids were found in digested samples of wafers with 10% almond peel addition (W10), reaching 2.243 mg/g, 6.153 µg/g, and 0.554 mg/g, respectively, while PBS extracts of control wafers (WK) showed the lowest values (0.159 mg/g, 0.146 µg/g, and 0.316 mg/g, respectively). The digested W10 samples showed the strongest antioxidant and enzyme inhibitory activities. The wafer hydrolysates caused only a modest reduction in HT-29 cell viability, and this effect was observed exclusively at the higher concentrations tested. The results confirm that almond peel enhances the health-promoting properties of wafers.

In this study, two by-products resulting from the processing of cherry (stems and pits) were used as natural coagulants to promote the valorization of these wastes and treat olive mill wastewater (OMW). The efficacy of the plant-based coagulants (PBCs) in the coagulation–flocculation–decantation process (CFD) was evaluated through the removal of turbidity, total suspended solids (TSS), total polyphenols (TPh), and dissolved organic carbon (DOC). The CFD process was demonstrated to be effective in turbidity and TSS reduction in OMW. Using cherry stems (CSs), these reductions were 65.2% of turbidity and 58.0% of TSS, while cherry pits (CPs) achieved higher reductions, 78.6% of turbidity and 68.2% of TSS. To improve the effectiveness of OMW treatment, mainly regarding the removal of TPh and DOC, the CFD process was complemented with the adsorption process (using bentonite clay). The adsorption capacity of bentonite was higher in acidic conditions (pH 3.0) and, with a dosage of 3.0 g L−1, reached 17.3 mg of DOC and 13.8 mg of TPh per gram of bentonite. Several adsorption isothermal models were assessed, and the Langmuir (r2 = 0.985), SIPS (r2 = 0.992), and Jovanovic models (r2 = 0.994) provided the best fittings. According to the optimal operational conditions defined throughout the present work, the combination of CFD and adsorption removals were as follows: (1) 98.0 and 91.3% of turbidity, (2) 80.8 and 81.2% of TSS, (3) 98.1 and 97.6% of TPh and (4) 57.9 and 62.2% of DOC, for CSs and CPs, correspondingly. Overall, the results suggest that cherry by-products can be used as low-cost natural coagulants and, when combined with another natural, abundant, and cheap material, such as bentonite clay, can be a sustainable alternative for treating OMW.

Sweet cherry is a high-value crop, and strategies to enhance production and sustainability are at the forefront of research linked to this crop. The improvement of plant status is key to achieving optimum yield. Biostimulants, such as glycine betaine (GB) or seaweed-based biostimulants [e.g., Ecklonia maxima (EM)], can represent a sustainable approach to improving plant conditions, even under adverse environmental circumstances. Despite their potential, few studies have focused on the effects of GB or EM exogenous application on sweet cherry tree physiology. To address this lack of research, a study was conducted in a Portuguese sweet cherry commercial orchard, using Lapins and Early Bigi cultivars. Trees were treated with products based on GB and EM at two different concentrations [GB 0.25% (v/v) and GB 0.40% (v/v); EM 0.30% (v/v) and EM 0.15% (v/v)], a combination of the lowest concentrations of both biostimulants (Mix —GB 0.25% and EM 0.15%), and a control group (C) treated with water. Applications were performed over three consecutive years (2019, 2020, and 2021) at three different phenological stages, according to the BBCH scale: 77, 81, and 86 BBCH. Results showed, in general, that the application of biostimulants led to improvements in water status as well as significantly lower values of electrolyte leakage and thiobarbituric acid reactive substances compared to C samples. Additionally, biostimulants reduced pigment loss in the leaves and enhanced their biosynthesis. The Chlorophylla/Chlorophyllb ratio, ranging from 2 to 4, indicated a greater capacity for light absorption and lower stress levels in treated leaves. Soluble sugar and starch content decreased during fruit development in both cultivars and years; however, biostimulants increased these contents, with increments of approximately 15% to 30% in leaves treated with EM. Soluble protein content also showed the same pattern for treated leaves. Biostimulants, especially EM, demonstrated a significant positive effect (p ≤ 0.001) on total phenolic content, with increases of approximately 25% to 50% in treated leaves. In conclusion, the application of biostimulants, especially algae-based, significantly improved tree performance by enhancing physiological parameters and stress resilience and could represent a novel approach in fruit production systems.

The relationship between climate change and viticulture has become increasingly apparent in recent years. Rising temperatures have been a critical factor in early grape ripening. This, in turn, has led to wines with imbalanced acidity and, more importantly, higher alcohol content and pH values. Today, consumers demand high-quality and healthy products, and this trend has extended to wine consumption. Consumers prefer wines with reduced alcohol content due to the health risks associated with alcohol consumption. To meet this demand, researchers have developed modified yeast strains that reduce wine alcohol content during fermentation. These strains ferment less sugar or redirect carbon metabolism. However, their use may pose challenges, such as producing undesired secondary metabolites that can affect wine characteristics. Additionally, consumers are still divided on using genetically modified organisms (GMOs) in food and beverages. This review examines the impact of climate change on wine quality and consumer perception, taking into account new technologies used to reduce wine alcohol content or produce low-alcohol-content wines, such as low-cost techniques like bio-dealcoholization performed by non-GMO wine yeast, Saccharomyces, and non-Saccharomyces.

This review paper explores the multifaceted relationship between sweet cherry nutrients and human health, aiming to uncover the comprehensive impact of these bioactive compounds from orchard to wellness. Furthermore, it highlights how advanced crop techniques can be pivotal in optimizing these beneficial compounds. Synthesizing existing literature, the paper examines the diverse bioactive nutrients in sweet cherries, including antioxidants, polyphenols, vitamins, and minerals, and elucidating their mechanisms of action and potential health benefits. From antioxidant properties to anti-inflammatory effects, the paper elucidates how these nutrients may mitigate chronic diseases such as cardiovascular disorders, diabetes, and neurodegenerative conditions. Additionally, it explores their role in promoting gastrointestinal health, enhancing exercise recovery, and modulating sleep patterns. The review discusses emerging research on the potential anti-cancer properties of sweet cherry compounds, highlighting their promising role in cancer prevention and treatment. Furthermore, it delves into the impact of sweet cherry consumption on metabolic health, weight management, and skin health. By providing a comprehensive overview of the current understanding of sweet cherry nutrients and their health effects, this paper offers valuable insights for researchers, healthcare professionals, and consumers interested in utilizing nature’s bounty for holistic wellness.

Sweet cherries are among consumers’ preferred fresh fruits, known for their attractive organoleptic properties and high nutritional value. Agronomical practices, which are now shifting to more environmentally sustainable options, can influence several key quality traits of sweet cherries. In this context, reducing conventional agrochemicals and increasing the application of preharvest biostimulants has emerged as an innovative strategy. This approach can not only enhance cherry production and quality but also ensure the economic and environmental sustainability of the cherry supply chain. Hence, this work is aimed at studying the effect of the application of two concentrations of glycine betaine (GB) and Ecklonia maxima-based (EM) biostimulants, and their combination, in two cultivars of sweet cherry: the early-maturing ‘Early Bigi’ and the late-maturing ‘Lapins’, both grafted onto SL-64 rootstock. Evaluated parameters included fruit weight and dimensions, color, firmness, total soluble solids (TSS), titratable acidity (TA), phenolic and anthocyanin contents, and sensory profile. Key findings highlight that, with a few exceptions, biostimulant treatments had a positive impact on the studied parameters, although the responses varied between cultivars. For instance, fruit size increased by 13.41% in ‘Early Bigi’ and 47.20% in ‘Lapins’. Additionally, reduced color values, coupled with higher TSS/TA ratios, indicate advanced fruit maturation, which could allow for an earlier harvest. The total phenolic content rose by 56.88% in ‘Early Bigi’ and 30.24% in ‘Lapins’, while anthocyanin levels surged by 88.28% and 36.10%, respectively. Fruit firmness also improved following biostimulant application. Sensory analysis further revealed enhancements in key descriptors such as “overall aspect”, “firmness”, and “cherry flavor”, underscoring the beneficial effects of these treatments. These combined results indicate that the preharvest application of glycine betaine or Ecklonia maxima-based (EM) biostimulants significantly improves key quality traits of sweet cherries. This approach offers benefits not only from a commercial perspective but also for the sweet cherry supply chain sustainability by reducing the application of chemical-based products and replacing them with ecofriendly substances while enhancing the quality of the fruit.

The large production of wine and almonds leads to the generation of sub-products, such as winery wastewater (WW) and almond skin. WW is characterized by its high content of recalcitrant organic matter (biodegradability index < 0.30). Therefore, the aim of this work was to (1) apply the coagulation–flocculation–decantation (CFD) process with an organic coagulant based on almond skin extract (ASE), (2) treat the organic recalcitrant matter through sulfate radical advanced oxidation processes (SR-AOPs) and (3) evaluate the efficiency of combined CFD with UV-A, UV-C and ultrasound (US) reactors. The CFD process was applied with variation in the ASE concentration vs. pH, with results showing a chemical oxygen demand (COD) removal of 61.2% (0.5 g/L ASE, pH = 3.0). After CFD, the germination index (GI) of cucumber and corn seeds was ≥80%; thus, the sludge can be recycled as fertilizer. The SR-AOP initial conditions were achieved by the application of a Box–Behnken response surface methodology, which described the relationship between three independent variables (peroxymonosulfate (PMS) concentration, cobalt (Co2+) concentration and UV-A radiation intensity). Afterwards, the SR-AOPs were optimized by varying the pH, temperature, catalyst type and reagent addition manner. With the application of CFD as a pre-treatment followed by SR-AOP under optimal conditions (pH = 6.0, [PMS] = 5.88 mM, [Co2+] = 5 mM, T = 343 K, reaction time 240 min), the COD removal increased to 85.9, 82.6 and 80.2%, respectively, for UV-A, UV-C and US reactors. All treated wastewater met the Portuguese legislation for discharge in a municipal sewage network (COD ≤ 1000 mg O2/L). As a final remark, the combination of CFD with SR-AOPs is a sustainable, safe and clean strategy for WW treatment and subproduct valorization.

Sweet cherry is among the most appreciated fruits by consumers, due to its organoleptic and health-promoting properties. However, it is a fruit with reduced shelf life, which limits its availability on the market. Several strategies to improve shelf life of fruits are available, including the use of plant-based edible coatings. This work aims to study the postharvest effect of aqueous (A) and hydroethanolic (H) extracts of medicinal and aromatic plants (Mentha piperita L. (MP), Satureja montana L. (SM) and Thymus vulgaris L. (TV)), Aloe vera (Al), and chitosan (Qh) coatings on physical and quality parameters of cv. Early Bigi. Sweet cherries were stored at 2 degrees C for 14 days (cold storage), then kept at 20 degrees C for more three days to assess shelf life (+ 3 SL). All treatments reduced weight (average of 10%) and firmness (average of 0.9 Nmm-1) losses mainly at the end of cold storage + 3 SL, when compared to control samples (12% and 0.7 Nmm-1). The ripening index showed a delay (average of 20 and 14%, respectively to cold storage and cold storage + 3 SL) in its increase when using aqueous extracts of Satureja montana L. (SMA) and Thymus vulgaris L. (TVA) coatings. Coatings improved the overall antioxidant activity of sweet cherries, without negative effects on the content of bioactive compounds and on the sensory profile of fruits. SMA and TVA coatings present overall positive results, that might indicate that their use could be a safe, natural, effective, beneficial and innovative approach to preserve sweet cherry quality in postharvest storage.

Biostimulants, such as glycine betaine (GB), are a sustainable way to boost productivity and quality in fruit crops, even in adverse environment conditions. Sweet cherry (Prunus avium L.) is an important crop, which is very sensitive to abiotic stress. Known primarily for its fruits, its leaves are also rich in bioactive substances, which, however, still have no commercial value. There are no studies about the effects of GB exogenous application on biochemical parameters of sweet cherry leaves and few studies about effects in sweet cherry tree physiology. This study was conducted in a Portuguese sweet cherry commercial orchard. Lapins sweet cherry trees were treated with a commercial product based on GB, at two different concentrations (0.25% and 0.40%). The applications were performed at three different phenological stages, according to the BBCH (Biologische Bundesanstalt, Bundessortenamt und Chemische Industrie) scale: 77, 81 and 86 BBCH. Both GB treatments improved leaf water status, photosynthetic pigments, soluble solids content, total phenolic contents, and antioxidant activity, resulting in better leaf water status regulation, greater photosynthetic capacity, and higher antioxidant activity. These results shows that GB can benefit sweet cherry tree physiology and provide new opportunities for sweet cherry leaves valorisation.

To improve almond performance under water limitations, the use of algae-based biostimulants may become a useful tool to reduce drought stress. However, besides possible effects on plant behavior, changes in fruit characteristics must also be considered. In this work, a preliminary study on the effect of two levels of an Ascophyllum nodosum-based biostimulant in the chemical characteristics of fruits from rain-fed cv. Marinada almond trees was carried out. The use of the recommended manufacturer's dosage resulted in a decreased content of soluble sugars and proteins when compared to the use of half the recommended dosage and the control assays (water only). Similarly, and although no significant differences were recorded, the content of bioactive compounds (ortho-diphenols, total phenolics, and flavonoids) tended to increase in non-treated trees. Finally, sensory analysis of treated and non-treated fruits did not record any changes in the perceived attributes, showing that no negative effects on consumers' acceptance will be caused by the application of this product. Long-term studies are needed to further confirm these results, also aimed at the monitoring of leaf gas exchange and water status parameters of trees.

Due to the increasing global population and the continued need to sustainably increase agricultural production, the agricultural sector requires innovative strategies to increase productivity and efficiency in the use of resources. Biostimulants have emerged as new, promising, and environmentally friendly products to promote the overall sustainability of production systems. Humic and fulvic acids, protein hydrolysates, seaweed extracts, chitosan and other biopolymers, inorganic compounds, beneficial fungi, and bacteria are widely accepted categories of biostimulants, with proven potential in improving plant growth, increasing crop production, and quality of the final product. Some of them also have the capacity to enhance nutrient uptake and improve stress tolerance of the crop. Sweet cherry is a highly appreciated fruit, with a significant economic value, linked to production yield and quality attributes influencing consumer acceptability. However, this fruit presents several undesirable characteristics, such as physiological disorders (e.g., fruit cracking) and a short shelf-life. Several approaches are used to enhance not only sweet cherry production, but also cherry quality, with the latest efforts being placed in biostimulants. The present review focuses on the most recent findings on the use of biostimulants in sweet cherry production.

The cherry rootstock influences the performance of the scion cultivar. It has an effect on cherry fruit quality, tree growth, yield and yield efficiency and floral and foliar nutrition. In this work, the influence of Saint Lucie 64 and Maxma 60 rootstocks on the fruit quality traits of cv. Early Bigi was evaluated. For this, several parameters, namely fruit weight (FW) and size (FS), soluble solids content (SSC), pH, titratable acidity (TA), flesh firmness (FF), epidermis rupture force (ERF), color and sensory profile, were assessed. Results showed that the fruits from trees on Saint Lucie 64 presented higher FF and ERF values and, consequently, better texture. On the other hand, fruits from trees on Maxma 60 showed sweeter cherries (higher SSC). Moreover, these trees presented the darkest cherries (lower values of L*, a*, b*, C* and hue°) and the highest SSC. Therefore, although the trees on Saint Lucie 64 produced firmer cherries, it was those with the Maxma 60 rootstock that produced sweeter and darker fruits. In conclusion, both scion–rootstock combinations proved to be good options for the region of Resende.

Sweet cherry is one of the most appreciated fruit by consumers in the temperate areas of Europe, due to its organoleptic characteristics, but also by the consumers’ awareness of their health benefits. Worldwide sweet cherry production has been increasing in the last years (2010–2019, latest FAO available data) from 2 to 2.60 million tons, with Turkey, USA, Chile as the main producers accounting for about 50% of the total world production, and Chile, China and USA the main exporters. Portugal is also well-known producer of sweet cherries, with latest data referring 19563 tons of cherries annually, providing some of the first cherries of Europe. During sweet cherry processing, large amounts of by-products are generated. There is no substantial use of this waste, which increase environmental and managements costs each year to deal with the excess of such residues. Although sweet cherry stems are widely recognized by traditional medicine, with several properties, namely as sedative, diuretic and anti-inflammatory, detailed and feasible information about their bioactive composition or biological value is still scarce. These by-products only recently received attention and this new interest is focused in finding ways to achieve their valorization. Thus, we conducted a study in which chemical composition, phenolic profile, antioxidant activity of stems of four sweet cherry cultivars growing in Resende, Portugal (Early Bigi (grown under net cover (C) and without net cover (NC)), Burlat, Lapins, and Van) and antibacterial activities against important Gram negative and Gram positive bacterial human isolates, were examined. Extracts from stems of cv. Lapins presented high levels of total phenolics, flavonoids, ortho-diphenols and saponins. Regarding DPPH and FRAP methods, higher overall values were also recorded for cv. Lapins, while for s-carotene method, values were higher for cv. Van. Apart from cv. Early Bigi NC, major phenolic compound identified in stems was sakuranetin. In cv. Early Bigi NC the most abundant compound was ellagic acid. In all extracts, antioxidant activities showed a positive correlation with the increments in phenolic compounds. Antimicrobial activity assays showed that stem’s extracts were capable of inhibiting the growth of Gram positive isolates. This new data is intended to provide new possibilities of valorization of these by-products and their valuable properties.

Considering production area and consumer preference, almond is one of the major nuts worldwide, mainly due to the recognized health benefits provided by its consumption. These benefits are related to the fruit composition of bioactive compounds and fatty acids, which also impact the sensorial characteristics. Almond is often eaten raw or after undergoing some processing procedures that can result in negative or positive changes in chemical and sensorial attributes. The present work was carried out to provide information on the effects of roasting and blanching on the contents of bioactive compounds, fatty acids in four neglected Portuguese almond cultivars (Casanova, Molar, Pegarinhos and Refego) in comparison with two foreign cultivars (Ferragnes and Glorieta), and their antioxidant activities and sensorial characteristics. Overaal, results show that levels of bioactive compounds (total phenolics and total flavonoids) and antioxidant activities increased with roasting (except for Refego), and decreased with blanching. The fatty acid profiles of raw kernels of all cultivars were generally identical, although Refego exhibited a high content of α‐linolenic acid. Following roasting and blanching, the content of polyunsaturated fatty acids (e.g., γ-linolenic and α‐linolenic acid) increased while those of saturated fatty acids (e.g., palmitic acid), monounsaturated fatty acids (e.g., oleic and nervonic acids), and several health lipid indices (e.g., atherogenic and thrombogenic index) decreased. Roasting positively affected the perception of skin color and sweetness of Ferragnes and Glorieta, and skin roughness of Molar and Pegarinhos. Blanching led to positive changes in textural properties of Refego and Pegarinhos. This work offers novel data on the nutritive and eating qualities of neglected almond cultivars of interest to the scientific community, growers, and consumers. The finding reported here could be useful in the selection or rejection of fruits from a given cultivar to be used by the industry, and might motivate efforts for genotype conservation and fruit valorization.

Every year, large quantities of stems and pits are generated during sweet cherry processing, without any substantial use. Although stems are widely recognized by traditional medicine, detailed and feasible information about their bioactive composition or biological value is still scarce, as well as the characterization of kernels. Therefore, we conducted a study in which bioactivity potential of extracts from stems and kernels of four sweet cherry cultivars (Early Bigi (grown under net cover (C) and without net cover (NC)), Burlat, Lapins, and Van) were examined. The assays included antioxidant (by 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and β-carotene-linoleic acid bleaching assays), and antibacterial activities against important Gram negative and Gram positive bacterial human isolates. Profile and individual phenolic composition of each extract were determined by High-performance liquid chromatography (HPLC) analysis. Extracts from stems of cv. Lapins and kernels of Early Bigi NC presented high levels of total phenolics, flavonoids, ortho-diphenols and saponins. Excepting for cv. Early Bigi NC, major phenolic compounds identified in stems and kernels were sakuranetin and catechin, respectively. In cv. Early Bigi NC the most abundant compounds were ellagic acid for stems and protocatechuic acid for kernels. In all extracts, antioxidant activities showed a positive correlation with the increments in phenolic compounds. Antimicrobial activity assays showed that only stem’s extracts were capable of inhibiting the growth of Gram positive isolates. This new data is intended to provide new possibilities of valorization of these by-products and their valuable properties.