One of the biggest challenges of our times is to produce enough food for the increasing population of urban areas. Vertical Farms (VFs) are controlled indoor growing systems that maximize crop production and land-use efficiency. The major disadvantage of VFs is the high energy demand for lighting, making it necessary to adopt light conditions that offer desirable traits to the plants under minimum energy consumption. The aim of this study was to evaluate nutritional factors of corn salad (Valerianella locusta) plants, like ascorbic acid, polyphenol content, antioxidant activity and nitrate concentration under different lighting conditions. Two different light qualities were tested, white and blue-red-near-infrared (B-R-NIR) parts of the spectrum. The treatments had a photoperiod of 16 hours/day of light, and 3 different PPFD values of 150, 250 and 350 μmol m-²s^-1, resulting in different daily light integrals, DLI of 8.6, 14.4 and 20.2 mol m^-2d^-1, respectively. Ascorbic acid concentration was observed steady, at maximum levels during all treatments under B-R-NIR lighting, while under white light reached the peak value under DLI 14.4 mol m^-2d^-1. Polyphenol levels were significantly higher at DLI 8.6 mol m^-2d^-1 under both lighting qualities, while antioxidant activity was significantly higher at DLI 20.2 mol m^-2d^-1 under white light and DLI 8.6 mol m^-2d^-1 under B-R-NIR lighting. Nitrate concentration was at lowest levels at DLI 8.6 mol m^-2d^-1 under both light spectra. As a conclusion, optimal biochemical characteristics of plants were observed at DLI 8.6 mol m^-2d^-1 under B-R-NIR lighting. This condition was also the most energy efficient.

The chestnut industry generates large quantities of by-products, including the chestnut shell, which is a source of phenolic compounds. In this study, MIC (minimum inhibitory concentration) of chestnut shell extract was determined by the disk diffusion method. The chestnut shell was freeze-dried and milled. The extract was obtained by ultrasound assisted technique using water 70% : etanol 30% and subsequently lyophilized. Muller-Hinton plates were inoculated with ~10⁵ CFU/mL of Escherichia coli O157:H7 9001, Yersinia enterocolitica ATCC 9018, Staphylococcus aureus ATCC, Salmonella ATCC, Salmonella Typhimurium 14028, Enterococcus faecalis 19433, Enterococcus faecium 20477, wild Listeria monocytogenes ATCC 7973, Listeria ATCC 7644, Pseudomonas JI-Me-LM03 and Escherichia coli ATCC 1175. Sterile paper discs (6 mm) were placed on the inoculated culture medium and impregnated with 10 µL of each extract. Seven concentrations of extract between 0.3% and 2.1% were tested. The plates were incubated for 24h at 37ºC. The antibacterial efficacy of the extracts was indicated by a halo formed around the paper disk. The work was carried out in triplicate. Halos were found at 1.5%, 1.8% and 2.1% on Listeria ATCC 7973 (8.32±0.06 mm for 2.1%), Enterococcus faecalis 19433 (8.94 ±0.41 mm for 2.1%), and Staphylococcus aureus ATCC (10.26±0.19 mm at 2.1%). For the remaining microorganisms no halos were observed. The tested extract shows antimicrobial activity, showing promise for the control of pathogens in the food industry.

It is imperative to know how the physical and biological properties affect the survival of pathological organisms, in that way allowing not only to predict their pathological condition, as also the best strategy to prevent it. In parallel, hydrated biological matrices are widely distributed in nature, and understanding the complexity and functionality of such systems has been improving greatly in recent years, particularly considering their potential action over the physical and biological conditions of the former organisms. Therefore, it is of great interest to understand the best way to model and study polymer-based systems, such as those represented by hydrocolloids. Besides selecting the best hydrocolloid for a given purpose, as well as the most suitable source under a specific set of circumstances, defining the optimal operational conditions and best chemical and structural features, represent determinant factors (1). To validate this assumption, different studies employing fucoidan as a potential antiviral were compared. Considering the analysed reports, it was possible to conclude that the antiviral activity of fucoidan depends mainly on the degree of sulfation, molecular weight, natural sources from which it is obtained, purity, monosaccharide structure and extraction methodology (2,3). In either case, fucoidan can be highlighted as promising candidate as a starting material for new natural-based antiviral drug design, meeting some of the current consumers’ demands.

References

• Emmanuel Ofosu Mensah, Osman Nabayire Kanwugu, Pritam Kumar Panda, Parise Adadi. (2023). Marine fucoidans: Structural, extraction, biological activities and their applications in the food industry. Food Hydrocolloids, 142, 108784.
• Mehdi Alboofetileh, Masoud Rezaei Mehdi Tabarsa, Massimo Rittà, Manuela Donalisio, Francesco Mariatti, Sangguan You, David Lembo, Giancarlo Cravotto G. (2019). Effect of different non-conventional extraction methods on the antibacterial and antiviral activity of fucoidans extracted from Nizamuddinia zanardinii. International Journal of Biological Macromolecules, 124, 131-137.
• Nagarajan Shanthi, Ponnan Arumugam, Marudhamuthu Murugan, Muthiyal Prabakaran Sudhakar, Kulanthaiyesu Arunkumar. (2021). Extraction of fucoidan from Turbinaria decurrens and the synthesis of fucoidan-coated AgNPs for anticoagulant application. ACS Omega, 46, 30998-31008.

Acnowledgements

Cláudia S.G.P. Pereira thanks Foundation for Science and Technology (FCT, Portugal) for her PhD grant (2021.09490.BD).

Currently, the productive sectors have been forced to increase investment, technology transfer, scientific research and innovation because quality standards are more demanding to market and be competitive in national and international markets. This project aimed to develop and standardize a lentil and turmeric-based paste, where three formulations were evaluated, combining the nutritional and functional properties of both ingredients (lentil and turmeric). The elaboration process was carried out in 7 stages (reception, grinding, particle size analysis, weighing, mixing and kneading, working and cutting the dough, drying); Subsequently, the physicochemical, microbiological and sensory properties of the paste were determined according to NTC 1055 (2007). The sensory results showed that the formulation with the highest acceptance was the one that contained a concentration of 60% lentil and 40% wheat flour, presenting similar characteristics to commercial pasta according to the panelists. The microbiological and physicochemical requirements comply with the provisions of the regulations; highlighting that the final product contains 5% more protein. The standardization of a basic product of the family basket such as pasta that meets the requirements and contains a greater nutritional value for consumers was achieved.

Oat is widely cultivated around the world. The global production of oat increased by 10.65% from 2019 to 2020, reaching 25.33 million metric tons in 2020. It has always been considered a valuable crop due to its nutritional properties. Oat grains are an excellent source of protein, fibre, minerals and fats. They contain at least twice as much fat as other common cereals, such as wheat, barley or rye, and the fat contained in oat grains significantly contributes to its properties, including improved calorific value and nutritional quality.

Heat treatment, particularly roasting, has long been considered the essential method of processing grains, as roasting effectively extends shelf life and provides a pleasant roasted flavour.

The aim of the current investigation has been to evaluate and compare the calorific value of oat grains and the qualitative characteristics of oil obtained from raw grains and grains roasted in different conditions. Roasting has been conducted at 100°C and 130°C in a laboratory oven for 20 and 40 minutes at each temperature, respectively, that is under four different conditions in total. The calorific value of the whole oat grains has been determined using calorimetry. The oil from oat grains has been extracted with hexane. The fatty acid composition has been determined by gas chromatography. The retention times of the standards have been applied to identify fatty acids present in grain-extracted oils. Acid values and peroxide values of oils from fresh and roasted grains have been determined by titration. A differential scanning calorimeter coupled with a high-pressure cell has been used to define the oxidative stability of oils.

The results of the calorimetric study have confirmed that oat grains are an excellent energy supply. The oils extracted from the oat grains, both fresh and roasted, contain more than 40% of polyunsaturated fatty acids, which is beneficial from nutritional point of view. However, high level of unsaturation results in low oxidative stability. The roasting process conducted under different conditions has not affected either the composition of fatty acids or the oxidative stability at a statistically significant level.

Onion is one of the main crops in the world, and there has been an increase in the demand for processed onion in the form of frozen and freeze-dried chopped onion in the last decade, with detrimental impact on the environment. Onion byproducts are a rich source of dietary fiber and bioactive compounds, representing a sustainable alternative to the use of traditional ingredients in the formulation of food products for the application of circular economy concept. The aim of this work was to study the potential of onion byproducts as a functional ingredient by determining their in vitro bioactive properties. Onion byproducts, skin (OS) and pulp with 9% of skin (OP), proximal analysis was performed (AOAC, 1999): moisture, ashes, proteins, fat, total dietary fiber (TDF) and total carbohydrates by difference. Bioactive properties were assessed by determining total phenolic compounds (TPC, Folin-Ciocalteu method), antioxidant capacity (ABTS, ORAC-FL and HORAC methods), and α-glucosidase inhibition capacity. Among the most relevant results of proximate analysis, OS showed 64±3% of TDF. OS showed the highest TPC (113±7 mg GAE/g) and antioxidant capacity (699±94 and 1625±92 µmolTE/g for ABTS and ORAC-FL methods, respectively, and 42±2 mg chlorogenic acid/g for HORAC method) (p<0.05), as well as the highest α-glucosidase inhibition capacity (lowest IC₅₀, 447±40 and 625±58 µg/mL for OS and OP, respectively). In conclusion, onion byproducts present potential as a functional ingredient because of the evaluated health-promoting effects, with a subsequent positive environmental impact by applying the circular economy concept.

The outbreak of Covid-19 challenged the sustainability of global agri-food markets. Through this research, the authors have made sincere efforts to recognize and remove/improve the potential factors that contribute towards an inefficient agro-based supply chain. COVID-19 has brought in much urgency to evaluate the existing Supply Chain and to propose a valid solution. In this particular research, the involvement of intermediaries is the point of focus. Also, the profit margin of the farmer is hugely affected due to intermediaries. The current supply chain must be optimized, and this leads to easier flow from each phase of the supply chain. Surveys were conducted and the farmers’ problems and expected solutions are highlighted in this research. Farmers in northern states of India experienced more significant disruptions than those in other states as a result of decreased availability of foods, due to lack of diversity in crops. This research examines the existing Supply Chain of Wheat crops and optimization of the respective Supply Chain to save farmers more revenue. Through this research, the authors have attempted to observe and explore the problems faced by the farmers and consumers due to the inefficient supply chain infrastructure prevalent in India because of the onslaught of Covid-19 and find an efficient solution. Due to the lack of adequate infrastructure, storage facilities, and old food processing and supply chain technology almost 30-35% of the agricultural produce in India is wasted. A scientific solution to the existing problems is also presented after analyzing the existing supply chain and crop selection of farmers.

The fulfilment of the circular economy concept requirements persuades scientists to implement new investigations of management of plant by-products. Spent coffee grounds (SCG) are considered to be incompletely utilized coffee-by product generated in notably amounts worldwide. For these reasons, the present research focused on the quality evaluation of SCG blend collected after coffee beverage preparation in local commercial establishments serving coffee. The conventional solid-liquid extraction with hexane and the ultrasound-assisted extraction with 60% hydroethanolic solution were performed to obtain SCG oil and extract, respectively. The quality of SCG blend was evaluated by carrying out the following determinations: fatty acids profile by means of gas chromatography with the flame ionization detection, oxidative induction time (OIT) by means of the pressure differential scanning calorimetry, total polyphenols content (TPC), ABTS and FRAP assays, browning index (BI) as well as caffeine and chlorogenic acids contents by using high-performance liquid chromatography. It was found that SCG oil mainly contained palmitic acid (37,18%) and linoleic acid (39,69%). Also the high share of unsaturated fatty acids (53%) was indicated. The OIT for SCG oil was determined at the level of 43,8 min. The SCG extract was characterised by a high TPC (34 mg GAE/ g SCG), BI (0,2) as well as caffeine (5,35 mg/g SCG) and chlorogenic acids (7,52 mg/ g SCG) contents. Additionally, ABTS and FRAP assays revealed the high antioxidant activity of SCG extract. In conclusion, SCG could be recognized as a coffee by-product abundant of bioactive antioxidant compounds, but further research will be recommended to examine possibility of the application of SCG in various forms as a new ingredient of functional food commodities.

Edible mushrooms have played a significant role in dietary habits, culinary traditions, folk medicine, myths and culture since ancient times. This study aims to understand if regular consumption of edible mushrooms as a part of a balanced diet can have some specific beneficial effects on health, especially in preventive medicine. PubMed and Google Scholar were screened for relevant literature reviews, and five articles were included in this work. Overall, mushroom dietary intake was associated with reduced neoplasm incidence, particularly breast cancer, improved glucose, lipid, and vitamin D levels. However, changes in cholesterol levels were not detected in all studies, and no significant effect was shown for modifications in blood pressure and body weight. In conclusion, the evidence available suggests that a balanced diet including a serving of edible mushrooms at least two-to-three times a week may decrease cancer and metabolic risk in the long run, thus contributing to reducing all-cause mortality risk. The quality of mushrooms and their nutritional characteristics is fundamental to ensure consumer product safety. Further studies should investigate in more depth the effects on health of different mushroom species consumed regularly and the exact minimum amount associated with significant benefits.

The winemaking sector is one of the most important worldwide, which translates into the production of huge amounts of by-products, such as grape pomace and stalks, with high environmental impacts [1]. These grapevine by-products represent potential sources of natural polyphenols, and due to their recognized health-promoting properties, several studies have focused their efforts on their efficient extraction [2].

In this study, three environmental-friendly extraction techniques, namely ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and subcritical water extraction (SWE), were tested and compared with a conventional extraction (CE) for different winery products from two varieties (Tinta Miúda and Cerceal Branco). The total phenolic and tannin contents (TPC and TTC, respectively) and antioxidant/antiradical activities (through FRAP and ABTS assays) were screened. For all the extraction techniques tested, SWE allowed to recover the highest amount of polyphenols. Regarding the samples analysed, the extract of grape stalk from Cerceal Branco variety obtained using SWE at 150 °C had the highest TPC (17.0 ± 0.2 mg GAE/g fresh weight (fw)). In contrast, the extract of grape stalk from Tinta Miúda variety presented the highest antioxidant activity (FRAP = 15.9 ± 0.3 mg AAE/g fw and ABTS (20.9 ± 1.0 mg AAE/g fw). Work is in progress to identify the individual phenolic compounds of the obtained extracts, which can contribute to the presented antioxidant properties, using high-performance liquid chromatography with diode array detection.

The presented results demonstrated that SWE can be an efficient and green extraction technique for obtaining phenolic compounds from different grapevine by-products, which can be further safely applied to food or cosmetic industries, creating an added value to this residue.