A formulation was made using legume lentil flours along with a protein isolate, and optimum moisture was added. The mixture was then extruded in an optimised condition and further dried to produce extruded lentil analogues (ELAs). The aim of this research is to optimise the microwave drying (MWD) and tray drying (TD) of ELAs. ELA tray drying was conducted at temperatures of 40°C, 50°C, and 60°C, utilizing air velocities of 1 m/s and 0.5 m/s. The MW dryer was utilized to dehydrate ELAs at different microwave power settings ranging from 70W to 200W. The drying rate (R_d) was depicted in relation to drying time (td) and moisture content (X) on a dry basis.

The results indicated an elevated drying constant correlated with an increase in drying temperature during TD. This was associated with enhanced heat intensity and expedited drying process. A swift reduction in drying rate (Rd) of ELAs wasrelative to drying time (td) under all drying conditions. The brief constant rate period in the drying process of ELA indicates that moisture removal took place continuously during the subsequent period of declining rate. TD data exhibited strong alignment with the Page and Henderson model as well as Fick's diffusion model, yielding R² values of 0.99, 0.96, and 0.98, respectively. TD exhibited a superior rehydration ratio.

In case of MWD, increasing microwave power resulted in a reduction of whiteness and yellowness values, while browning index values increased. Comparable trends were observed in hardness; R² of Henderson, Page, and Pabis model exhibited values within the range of 0.98 to 0.99. Page's equation has been shown to serve as an effective model for accurately fitting drying data across both the drying processes.

Microwave drying emerged as the most efficient drying technique, yielding reduced drying duration, negligible color alteration, and enhanced rehydration properties.

The demand for gluten-free and vegan bakery products has increased due to rising health concerns and dietary restrictions. Celiac disease is affecting a larger number of the population nowadays, which is making people switch wheat products with ones that are gluten-free. This study aimed to develop a nutritionally enhanced, gluten-free, and vegan bread using alternative flours such as brown rice flour, chickpea flour, flaxseed flour, gram flour, and psyllium husk to improve texture, structure, and sensory properties. Response surface methodology (RSM) was applied to optimize ingredient proportions and formulation. The final optimized bread formulation consisted of 3% flaxseed flour, 16% brown rice flour, 8% gram flour, 8% chickpea flour, 10% olive oil, and 3% psyllium husk. A total of 33 experimental trials were conducted to assess the effects of these ingredients on specific volume, loaf height, moisture loss, and overall acceptability. The model’s suitability was validated using analysis of variance (ANOVA) and residual plots, ensuring statistical reliability. The proximate analysis of the developed bread showed protein, fat, carbohydrate, sugar, and energy content of 6.74%, 5.0%, 45.35%, 5.29%, and 253 kcal/100 g, respectively, making it a nutritionally balanced option. The study demonstrates that optimizing gluten-free and vegan bread formulations can lead to a product with desirable sensory and structural attributes. The findings of this study contribute valuable insights into the development of plant-based, gluten-free bakery products that meet consumer expectations. Future research may explore the role of additional hydrocolloids, enzymes, or fermentation techniques to further enhance bread quality, shelf life, and market viability.

The valorisation of waste and by-products through microbial-based biotechnological solutions for more efficient re-use in the food industry represents one of the crucial issues in the green transition of food systems. Using apple, orange, tomato, broccoli, white cabbage, carrot, potato, buttermilk, scum, spinning water, and whey as model matrices and a panel of ten different lactic acid bacteria (LAB) strains (with a relevant representation of the species Lactiplantibacillus plantarum), we evaluated the combination of fast screening and digital solution as emerging approaches to optimise the management of the strains in the different matrices/conditions. For each matrix, the most interesting strain in terms of growth parameters was selected. The eleven stain/matrix combinations have been tested under specific conditions. After fermentation, we proposed a case study on re-use in the food industry, including the production of traditional fermented foods, innovative fermented foods, and as ingredients in non-fermented foods and beverages. In the framework of evaluating the feasibility of these optimisation strategies, different physical, chemical, and biological contaminants were studied to investigate the safety of the treated waste/by-products (e.g., pesticides, heavy metals, mycotoxins, and foodborne pathogens, for more than 100 contaminants). The assessment of contaminants did not detect the presence of contaminants outside the limits for the classes analysed. L.B. and GB received funding from Next-Generation EU [PNRR] in the framework of Component 2 Investment 1.3-Award Number: Project code PE00000003, Project title: “ON Foods-Research and innovation network on food and nutrition Sustainability, Safety and Security—Working ON Foods” (Cascade call, project 3SMicroBiotech4Food). V.C. is also supported by project code PE00000003. M.F. has received funding from PNRR Investment 1.4—D.D. 1032 17 June 2022, CN00000022] within the Agritech National Research Centre for Agricultural Technologies. M.L. is supported by INTelligent, ACTive MicroBIOme-based, biodegradable PACKaging for Mediterranean food – INTACTBioPack (PRIMA Section 2 Call multi-topics 2023 STEP 2).

Across Europe, Geographical Indications (GIs) are crucial for enhancing food quality and fostering rural development, particularly in the wine industry. Official certifications like PDOs (DOCG and DOC in Italy) provide a legal framework that safeguards the connection between a product and its geographical origin. However, there has been a growing interest in alternative quality labels—those developed and promoted by various institutions—that can help local producers gain visibility and recognition.

This paper delves into the Torino DOC initiative, spearheaded by the Chamber of Commerce of Turin. The program focuses on selecting and promoting wines from provinces that already hold a DOCG or DOC status, intending to showcase their unique identity and help them tap into broader markets.

This research, conducted from January to May 2025, relies on a desk analysis that draws from three primary sources: regulatory and policy documents; communication materials from Torino DOC (including the website, social media, and printed guides); and a dataset collected via an online questionnaire, including information about the winery, wine production, prices, certifications (such as organic and SQNPI), distribution channels, and sustainability practices. An updated guide is expected by the end of 2025.

Initial findings indicate that Torino DOC enhances existing GIs by reinforcing values such as authenticity and a strong connection to the land. It also supports smaller wineries by providing curated promotions, tastings, and opportunities to participate in events and fairs.

Over time, some of the data will be utilised to track wine characteristics and their evolution, creating historical records that can aid research on climate change in viticulture. More broadly, this case illustrates how voluntary, transparent, and independent programs can bolster sustainable food systems and inspire similar initiatives in other regions.

Microgreens, known for their vibrant colors, delicate textures, and unique flavors, have gained popularity for both their culinary appeal and their nutritional value. As a new generation of functional foods, they contain higher concentrations of vitamins, minerals, and bioactive compounds compared to mature vegetables, making them an intriguing subject of research in agriculture and nutrition. This research presents a bibliometric analysis of the scientific bibliography on microgreens, aiming to provide a comprehensive overview of research trends, collaborative networks, and key thematic areas. Data from three bibliographic databases (Scopus, PubMed, and Web of Science) were extracted, combined, and cleaned. A final sample of 462 articles and reviews, from 1982 to 2023, was obtained and analyzed using the Bibliometrix R-package. Over the last decade, there has been an increase in research activity (annual scientific growth 12.48%). The countries with the greatest number of contributions are the USA, Italy, and India, while two Italian universities lead the way in research (University Naples Federicco II and University Bari Aldo Moro). The most relevant sources are Horticulturae (n=28), Foods (n=23), and Agronomy (n=20). Among the authors, Luo Y. stands out as the most important (20 papers, TC-index=1087, H-index=15), Xiao Z. (2012) is the most globally cited author (288 citations, Journal of Agricultural Chemistry), and Pinto E. (2015) is the most domestically cited author (75 citations, Journal of Food Composition and Analysis). The analysis indicates that the research community is interconnected, with strong collaborative patterns. Key focus areas that emerged were the nutritional value of microgreens, innovative cultivation methods, and potential health benefits, revealing interdisciplinarity. Of particular interest is the application of advanced cultivation methods (hydroponics and aeroponics), which provide solutions for sustainable agriculture and food security. Challenges and future research directions are also highlighted, including the need to standardize cultivation methods and further explore the bioavailability and health effects of microgreens’ bioactive compounds.

Introduction: Faba bean (Vicia faba L.) is a protein-rich and stress-tolerant legume gaining prominence in North America as a sustainable source of plant-based protein. Its cultivation addresses the growing demand for eco-friendly diets and reduced food production footprints. However, anti-nutritional factors such as vicine and convicine limit the utility of certain varieties. This study aimed to evaluate nutritional and anti-nutritional components in 22 faba bean genotypes to support current breeding efforts for Mid-Atlantic U.S. production.

Methods: Fifteen genotypes from the USDA-ARS mini-core (492 accessions), five commercially purchased cultivars (Felix, Vroma, Microgreen, Sprouting), and two Crop Development Centre cultivars (Snowdrop, CDC 219-16) were evaluated. Vicine and convicine were quantified using HPLC-DAD. Total nitrogen was measured using the Dumas method and converted to protein (N×6.25). Seed length, breadth, and width were measured with a Vernier caliper. All measurements were performed on a dry-weight basis in triplicate. Correlations among traits were visualized with a heatmap, and PCA with hierarchical clustering identified factors driving genotype segregation. Analyses were conducted in RStudio.

Results: The protein content ranged from 19 to 33%. Vicine and convicine were in the ranges of 4.29–15.73 mg/g and 1.76–11.00 mg/g, respectively. ANOVA showed significant genotype effects (p < 0.05) for protein, vicine, convicine, and seed dimensions. Vicine correlated negatively with length (−0.6117), breadth (−0.6044), and width (−0.6852), and positively correlated with protein (0.3069). Convicine showed similar but weaker correlations. PCA and clustering identified seed dimensions, vicine, convicine, and protein as key contributors to genotype differentiation.

Significance: This study identifies PI 469151, Vroma, and PI 469123 as optimal genotypes, combining high protein content with acceptable vicine and convicine levels. Felix, Microgreen seeds, and PI 655348 are secondary options, offering higher protein but elevated anti-nutritional factors. These findings support breeding efforts promoting faba beans as nutrient-rich, sustainable protein sources for global food security.

The baobab tree (Adansonia digitata), native to Africa but long naturalized in select regions of India, such as the Dhar district in Madhya Pradesh, is emerging at the intersection of biodiversity conservation, food security, and sustainability. Baobabs are known for their remarkable water-storing capacity (up to 117,000 liters), their medicinally and nutritionally valuable fruit known locally as khorsani imli, and their role in supporting tribal economies through the promotion of traditional harvesting practices. This article critically examines multiple dimensions of the baobab crisis in Madhya Pradesh: from these trees' ecological importance and biocultural value to governance failures and socio-economic pressures driving unsustainable extraction. It also explores viable sustainability pathways, such as geo-tagging of individual trees, application for a Geographical Indication (GI) status for baobab fruit, community-led conservation models, and policy incentives for sustainable agroforestry practices. By highlighting baobab's multifaceted value—as a climate-resilient species, a nutritional superfood, and a cultural asset—this work underscores the need for an integrated conservation–development framework. In the context of the United Nations Sustainable Development Goals (SDGs), particularly SDG 2 (Zero Hunger), SDG 13 (Climate Action), and SDG 15 (Life on Land), the conservation and sustainable utilization of baobab trees present a compelling opportunity to enhance food and nutrition security, promote biodiversity, support indigenous knowledge systems, and create inclusive rural economies. Future research should prioritize developing propagation and nursery management techniques for large-scale baobab cultivation, assessing the species’s carbon sequestration and climate adaptation potential in semi-arid and drought-prone areas, exploring the use of value-added processing in the development o baobab-based nutraceutical and functional food products, and evaluating community-based conservation and benefit-sharing models that ensure both biodiversity protection and sustainable livelihoods.

Edible mushroom wastes can be utilized in animal feed, fertilizer, wastewater treatment, and renewable energy, such as bioethanol and biohydrogen [1]. In addition, mushrooms naturally have pigments, and adsorption of these pigments can allow them to be effectively used in the pharmaceutical, cosmetic, food, and textile industries [2]. Nickel, as one of the most studied heavy metals, has been utilized for water cleaning in the literature [3, 4]. Hence, this study aimed to collect these pigments from edible mushroom wastes (stalk and cap) via adsorption. For this purpose, the wastes were first dried at 100 °C. Then, they were processed in a muffle furnace in stable air at 800°C for 1 hour. Then, adsorption was conducted in Ni(II) solutions (0.4-0.8 g/L) with 0.1 g dried mushroom waste at a 200 rpm shaking rate and at room temperature. Another sample was prepared that included only dried mushrooms and water and was subjected to the same adsorption process to observe the effect of nickel on natural pigment removal. At 45 minutes of adsorption, the sample concentrations were recorded as initial levels (t=0 min). Then, concentrations over time were noted (t=10, 20, 45 min). A UV-vis spectrophotometer was used to obtain absorbance values at a 400 nm wavelength. Based on these values, removal efficiency (RE, %) and adsorption capacity (AC, mg/g) were calculated. In addition, the most appropriate kinetic model was determined from the experimental values. Maximum RE and AC values were obtained at a 0.4 g/L Ni(II) solution concentration and a 45 min adsorption time, equaling 61% and 3783 mg dried mushroom pigment/g Ni(II). Furthermore, the most suitable kinetic model for all the studied Ni(II) solution concentrations was determined to be pseudo-second-order (R²≥0.9).

[1] Umor et al. (2021). Journal of Material Cycles and Waste Management, 23(5), 1726-1736.

[2] Téllez & Díaz (2022). Biomolecules from natural sources: Advances and applications, 82-100.

[3] Badshah et al. (2024). Desalination and Water Treatment, 317, 100067.

[4] Jabbari et al. (2025). Talanta, 288, 127702.

The present study investigated the impact of incorporating whey protein concentrate and acidic whey into black wheat idli (BWI) on the health parameters of albino rats. To assess the impact, five distinct dietary groups were established: a control group receiving a basal diet (G1), a group fed traditional wheat idli (G2), a group fed black wheat idli (BWI) (G3), a group whose diet was supplemented with black wheat idli fortified with acid whey (G4), and a final group receiving black wheat idli fortified with whey protein concentrate (WPC) (G5). The findings demonstrated a significant improvement in several critical health markers compared to the control group (G3). The fortification of black wheat idli (BWI) with whey derivatives significantly enhances key health and nutritional parameters in albino rats. Using the BWI group (G3) as the control, the group supplemented with whey protein concentrate (G5) exhibited the most pronounced improvement. The total leukocyte count in G5 increased by 42.38%, and neutrophil counts rose by 34.90%, indicating a strengthened immune response, while hemoglobin levels increased by 10.67% compared to BWI. Apparent protein digestibility also improved by 1.49% in G5, suggesting superior protein utilization. The acid whey group (G4) showed a modest 0.66% increase in leukocyte count and an 11.08% increase in neutrophils, although hemoglobin levels slightly decreased compared to BWI. Notably, erythrocyte count did not improve in the whey-fortified groups compared to the BWI group. These findings underscore the potential of whey fortification, particularly with whey protein concentrate, significantly enhancing the immuno-hematological and nutritional efficacy of black wheat-based functional foods, and thereby offering a sustainable and health-promoting approach to valorizing dairy byproducts.

In the context of increasing demand for healthier and more sustainable food products, the valorization of agro-industrial by-products has become a key focus in food innovation. Press cakes resulting from oil extraction, such as those from walnuts and pumpkin seeds, are rich in valuable nutrients, including proteins, dietary fiber, essential fatty acids, and antioxidants.

This study explores the potential of incorporating walnut and pumpkin press cakes into salami formulations, aiming to develop a novel, nutrient-enriched product that aligns with current consumer expectations and sustainability goals. Summer salami, or so-called "salam de vară", is a Romanian meat product, tailored to local traditions and climatic conditions. Its manufacturing process includes air drying, smoking, and pasteurization, and it is typically produced without the addition of starter cultures. Five formulations of salami were obtained: SS_c—control summer salami; SS3%_pp—summer salami prepared by substituting 3% cured meat with pumpkin press cake powder; SS5%_pp—prepared by substituting 5% cured meat with pumpkin press cake powder; SS3%_wp—prepared by substituting 3% cured meat with walnut press cake powder; and SS5%_wp—prepared by substituting 5% cured meat with walnut press cake powder.

The formulations were evaluated for their physicochemical, textural, chromatic, and sensory properties, as well as energy value, storage safety, and stability.

The incorporation of press cake powders into summer salami resulted in a higher fiber and mineral content, a more complex lipid profile enriched in unsaturated fatty acids, and slight textural changes, without negatively affecting sensory acceptability. Throughout the storage period, pH values and oxidative stability remained within acceptable limits. Moreover, press cake powders lowered costs from about EUR 4.83 (control) to EUR 4.53 by partially replacing meat with less expensive ingredients.

Press cake powders improved salami’s nutrition and lipid profile with no additional production costs, maintained quality, and supported sustainability through by-product reuse in a circular economy model.