Seaweed farming and wild harvesting offer environmentally sustainable alternatives to conventional crop cultivation. Among red seaweeds, Grateloupia turuturu and Porphyra umbilicalis have gained attention due to their rich nutritional profiles and the presence of valuable bioactive compounds. Traditionally consumed in East Asia as vegetables, seasonings and sushi wrappings, their full potential remains underexplored, particularly regarding their detailed nutritional composition and functional bioactivities. In this study, proximate composition analyses were conducted following AOAC protocols, while mineral profiling was carried out using ICP-OES/ICP-MS. Hydroethanolic and aqueous seaweed extracts were prepared to assess acetylcholinesterase (AChE) inhibitory activity using Ellman’s assay. Additionally, the immunostimulatory effect of seaweed extracts was evaluated in RAW 264.7 macrophages through the colorimetric measurement of ^•NO production. Dietary fibre stood out as the predominant nutritional component (50% dw of P. umbilicalis). G. turuturu exhibited greater ash content (30.98% dw) than P. umbilicalis (21.61% dw), but a lower protein level (20.16% vs. 22.32% dw, respectively). Both seaweeds showed residual lipid levels (1.52 % dw). Sodium, zinc, iron, and iodine were identified as the most relevant minerals in both species. All extracts inhibited AChE activity by more than 20%, with the decoction of P. umbilicalis reaching nearly 50% inhibition. For immunostimulation, the decoction of G. turuturu at 0.20 mg/mL produced the highest increase in ^•NO levels, 153.17%. Through a literature-anchored review, when benchmarked against commonly consumed terrestrial plants with a high environmental footprint—namely wheat, white rice and tomatoes—G. turuturu and P. umbilicalis showed higher levels of protein, fibre, and minerals. Unlike conventional agricultural crops, these seaweeds can grow without the need for land, freshwater or chemicals, and display great bioactive potential. These results reinforce the potential of G. turuturu and P. umbilicalis as promising functional foods, highlighting their relevance as sustainable, nutrient-rich resources with promising neuroprotective and immunomodulatory properties.

Paraguay ranks among the top ten global exporters of beef, generating significant quantities of bovine bone by-products from its thriving meat industry. These by-products are often underutilized, representing a lost opportunity within the food production chain. In line with circular economy principles, the development of mineral matrices derived from bovine bones offers an innovative and sustainable alternative to conventional soil amendments. This work presents the conceptual design and initial development of such matrices, aimed at enhancing soil fertility while reducing reliance on synthetic fertilizers. Bovine bones obtained from industrial meat processing plants in Paraguay were calcinated at controlled temperatures (400°C, 500 °C, 600°C, 700 °C, and 800 °C) for one and two hours to produce mineral-rich powders. Observations revealed variations in color and texture, indicative of phase transitions and composition changes. These powders, primarily composed of hydroxyapatite and secondary phases, were subjected to TGA, FTIR, XRD, and particle size analysis to determine the best calcination conditions to produce the base material for biodegradable soil matrices. The process includes grinding, sieving, and compaction with additives, targeting matrices with suitable mechanical properties and nutrient release profiles for agricultural applications. The different calcination times and temperatures determine the physicochemical properties of the base powders, thus the functionality of the produced matrices. The designed process demonstrates a feasible pathway for transforming bovine bone waste into valuable soil amendment materials, supporting nutrient cycling within food production systems. The proposed valorization strategy provides a promising solution for integrating agro-industrial by-products into sustainable soil management. Beyond closing nutrient loops and reducing waste, this innovation offers a novel perspective on hydroxyapatite applications. Unlike conventional biomedical uses, this approach explores its potential as a mineral matrix for soil sustainability, opening new avenues for circular solutions in agriculture. Further work will focus on matrix characterization and soil functionality tests.

The FILIERBA project aimed to explore the potential of forage-based feeding systems, particularly those using polyphite grass and hay, for the development of sustainable and high-quality beef and dairy supply chains in Piedmont, Italy. The study combined quantitative analyses, farm surveys, market assessments, and stakeholder interviews to evaluate the adoption and economic, environmental, and social sustainability of “grass-fed” production models.

Our results confirm the widespread presence of grassland resources and the use of polyphite forage in existing farming systems. Cluster analyses revealed the coexistence of both intensive and extensive production models, the latter more aligned with grass-fed principles. Despite the agronomic and environmental feasibility, the lack of structured supply chains and value recognition currently limits broader market development.
Building on international best practices (e.g., Irish Grass Fed Standard), the project outlines the need for a dedicated quality certification system for grass–hay-based products in Italy. Such a system should include clear production protocols, traceability requirements, and independent auditing, while responding to consumer demand for animal welfare, sustainability, and transparency.

The study proposes a roadmap for implementing a grass–hay quality label under Italy’s National Quality System for Livestock (SQNZ), supporting differentiation and premium positioning in the market. The creation of a recognized certification could provide incentives for producers, increase the perceived value of grass-fed products, and contribute to regional development, biodiversity conservation, and climate goals aligned with the EU Green Deal and Farm to Fork strategy.

Introduction: The outer brown layer of the coconut kernel is called “Testa”, a byproduct of the coconut processing industry. After the oil extraction process, it can be converted into fine flour, which is a nutritious flour for food formulation. Therefore, this research aims at developing a nutritional flat bread with defatted coconut testa flour and performing its quality evaluation. Method: The testa flour (T1;0%, T2;20%) was substituted with wheat flour to make a selected composite flour for coconut flatbread preparation. Then, the composite flour (50%) of each treatment was mixed with grated coconut (33%), water (15%), and salt (2%). The dry ingredients were mixed first, followed by the addition of water to make a consistent dough. The dough was flattened with uniform thickness (15 cm diameter and 5 mm thickness) and baked on a pan for 3 minutes on each side. Results: The crude fibre content (7.04 ± 1.15%), total phenolic content (3.05 galic acid equivalent mg/g), and scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH;5mM) (69.88%) of the T2 treatment were significantly (p<0.05) higher than those of T1 (1.80 ± 0.16%, 0.92 galic acid equivalent mg/g, and 40.67% respectively). Significantly higher mineral content of Fe (47.83 mg/kg), Mg (1364 mg/kg), and K (3841 mg/Kg) was observed in the T2 treatment compared to T1 (12.94 mg/Kg, 743.33mg/Kg, and 1800mg/Kg, respectively). In the glycemic index analysis, however, healthy subjects confirmed that testa flour (Glycemic Index: 28.32) incorporation has the potential to reduce blood glucose concentration compared to the T1 treatment (Glycemic Index: 35.47). Conclusions: The researchers concluded that the incorporation of defatted testa flour into the coconut flatbread improves the nutritional and glycemic-lowering potential.

Introduction
Fermentation offers a sustainable method to convert food by-products into valuable resources. This study explored the Lactiplantibacillus plantarum (L. plantarum) fermentation of brewer’s spent grain (BSG), a major by-product from blonde wheat (WB) and stout beer (SB) production. This study compared aerobic and anaerobic fermentation conditions to enhance BSG’s bioactive properties.

Methods
BSG from WB and SB was fermented with L. plantarum under aerobic and anaerobic conditions for 10 days, with non-fermented BSG as a control. Extracts, collected every two days, were evaluated for in vitro bioactivities: antioxidant capacity (ferric ion reducing antioxidant power (FRAP) and DPPH assays), antimicrobial effects (against Staphylococcus aureus, Escherichia coli, and Bacillus cereus), anti-obesity potential (anti-lipase activity), and cytotoxicity on RAW 264.7 macrophages. Ex vivo antibacterial activity was assessed on wheat- and milk-based food products.

Results
Fermentation significantly enhanced BSG bioactivities compared to non-fermented controls, with distinct outcomes varying by condition. Anaerobic fermentation doubled antioxidant activity in WB and SB extracts by Day 6 compared to aerobic conditions. Aerobic fermentation showed superior antimicrobial activity, fully inhibiting Bacillus cereus at 83.3 mg/mL (vs. 166.6 mg/mL under anaerobic conditions, Day 6), and stronger anti-obesity effects, with IC₅₀ values of 8.6 mg orlistat equivalents (OE)/g (WB) and 6.6 mg OE/g (SB) on Day 8. Ex vivo assays confirmed antimicrobial effects, with wheat-based media requiring lower concentrations (0.042 mg/mL) than milk-based media (333.3 mg/mL). Cytotoxicity assays indicated no toxicity, with both conditions promoting macrophage proliferation.

Conclusions
Fermentation with L. plantarum significantly enhances BSG’s bioactivity. Anaerobic conditions optimise antioxidant properties, while aerobic conditions favour antimicrobial and anti-obesity effects. These findings suggest fermented BSG’s potential for food preservation and health-promoting applications.

Mushroom stems, which represent around 20% of total mushroom production, are frequently discarded despite their valuable nutritional content. At the same time, high sodium consumption—primarily from processed foods—continues to pose a major global public health issue. This study addresses both global problems by investigating the application of edible flours obtained by dehydrating the stems of Agaricus bisporus (ABSF) and Pleurotus ostreatus (POSF) as partial replacements for sodium chloride, sodium tripolyphosphate, and potato starch in mortadella formulations.

Five prototypes were produced: one control with a traditional recipe; two formulations with a 50% sodium reduction and potato starch substitution using either ABSF or POSF; and two with a 50% sodium reduction along with a complete (100%) replacement of potato starch using the same mushroom flours. Mineral analysis was conducted on all mortadella samples using ICP-MS. All prototypes were digested following the INFOGEST method, and the mineral profile was also determined in all intestinal phases of the mortadella digestion to calculate mineral bioaccesibility.

Results demonstrated an effective sodium reduction of up to 49%, qualifying the reformulated products for a “reduced sodium” label under European Regulation (EC) No. 1924/2006. The ABSF formulation notably increased calcium content (from 13.22 to 37.71 mg/100g, p < 0.05). However, in vitro digestion tests showed that calcium and zinc bioaccessibility remained below quantification limits in all samples. In contrast, the bioaccessibility of copper, magnesium, and manganese significantly increased in the mushroom-enriched samples compared to the control.

These results highlight the promising role of mushroom stem flours as sustainable ingredients for the reformulation of processed meat products. Their incorporation not only improves the nutritional profile—particularly through sodium reduction and mineral enhancement—but also increases the bioaccessibility of copper, magnesium, and manganese. This study aligns with the principles of sustainability and circular economy by revalorizing an underutilized agro-industrial by-product.

By 2050, the global population is expected to reach 9.8 billion, increasing pressure on agri-food systems and worsening food waste. In the EU, around 59 million tonnes of food is wasted annually, enough to feed 42 million people per year. This waste has major public health impacts. Managing it through safe, sustainable strategies is essential. Black soldier fly larvae (BSFL; Hermetia illucens) offer a promising solution by converting food waste into high-value products: protein, fat, and organic fertiliser. However, EU legislation currently prohibits using food waste as insect feed due to possible contamination with prions and other foodborne hazards such as bacteria and histamine. This study evaluates the food safety potential of BSFL by assessing their ability to reduce pathogenic bacteria and histamine, and to determine whether they bioaccumulate animal DNA (pork, beef, chicken). To test this, 2 tonnes of heterogeneous food waste was transformed into BSFL substrate and used as the test group in a bioconversion assay. Larvae in the test group showed improved performance, with higher bioconversion, growth rates, and a lower feed conversion ratio compared to the control group. Analyses were conducted on food waste substrate, larvae, BSFL meal, and frass, including controls. Bacterial enumeration followed ISO protocols; histamine was quantified using an ELISA kit; DNA was extracted and then analysed via PCR and agarose gel electrophoresis. BSFL significantly reduced Salmonella spp. and Vibrio spp. in the test group (p = 0.002), and Bacillus cereus and Vibrio spp. in the control (p = 0.015). Histamine levels decreased significantly (p = 0.029). No animal DNA was detected in larvae (p = 0.029), though traces persisted in frass, indicating excretion rather than bioaccumulation. These findings support the safe use of BSFL in food waste valorisation and their integration into circular, One Health food systems focused on safety and sustainability.

The microbial diversity of soil environments offers a promising source of potential solutions in the face of antimicrobial resistance, which, nowadays, is viewed as a significant threat to global health. This research centres on isolating and screening lactic acid bacteria (LAB) from diverse soil samples (n=5), a promising reservoir of beneficial traits for food and medical industry applications. Furthermore, soil samples were serially diluted and 0.1 and 1 mL of inoculum were plated in duplicate onto de Man Rogosa Sharpe (MRS), Plate Count Agar (PCA), Violet Red Bile Glucose Agar (VRBGA), and Sabouraud Dextrose Agar (SDA) for the identification and enumeration of LAB, total viable counts, Enterobacterales, and yeasts and molds, respectively. Plates were incubated at their corresponding temperature in aerobiosis and anaerobiosis conditions. Colony counts indicated total bacterial loads exceeding 10⁵ CFU/g, while lactic acid bacteria (LAB) ranged between 10² and 10³ CFU/g. All samples except P3 exhibited elevated levels of Enterobacterales at approximately 10² CFU/g.

Functional screening of 79 LAB isolates was conducted to evaluate their antagonistic activity against pathogenic strains, including S. aureus ATCC25923, Klebsiella oxytoca ATCC49131, and Escherichia coli ATCC25922 using the spot-on-lawn method, showing inhibition rates of 50.63%, 40.50%, and 45.56%, respectively. Lactococcus lactis ATCC11454 and Lactobacillus reuteri DSM17938 were included in each assay to assess the bacteriogenic potential of LAB isolates with standard controls. This research highlights soil environments as promising sources of potential antimicrobials, with applications in food science and the potential to address antimicrobial resistance in future medical practices.

Snakehead fish (Channa striata (Bloch, 1793)) has long been recognized in traditional medicine for its ability to accelerate wound healing, particularly after surgery and childbirth. This therapeutic potential is largely attributed to its rich content of bioactive proteins, especially albumin. However, the detailed protein profile and functional properties of this species remain underexplored. This study aimed to characterize the soluble protein components extracted from Channa striata using ammonium sulfate fractionation and to evaluate their antioxidant activity. Fractionation was performed at saturation levels of 20%, 40%, 60%, and 80%, followed by dialysis and freeze-drying. The 40–60% fraction yielded the highest protein recovery (75%) and protein concentration (55%), indicating optimal enrichment of soluble proteins. SDS-PAGE analysis revealed a dominant band at ~66 kDa, consistent with albumin, while additional bands indicated the presence of other bioactive proteins. FT-IR spectra confirmed the presence of amide I and II absorption bands, indicating α-helix and β-sheet structures typical of albumin. The antioxidant activity of the protein extract was evaluated using the DPPH assay, showing a strong radical-scavenging capacity with an IC₅₀ value of 47.2 µg/mL. These findings support the potential of snakehead fish as a promising source of functional protein ingredients. The use of ammonium sulfate fractionation in this study offers a simple, cost-effective, and eco-friendly method for isolating bioactive proteins with nutritional and therapeutic relevance. This research not only contributes to the scientific understanding of Channa striata protein composition but also enhances its value as a traditional food resource with modern health applications. It offers a novel approach to developing protein-rich functional foods and highlights the untapped potential of local aquatic species for food and health industries.

There is a growing demand for alternative protein sources due to concerns about the unsustainability of traditional protein sources. Edible insects have emerged as an interesting option due to their healthy nutritional composition (high protein content, essential fatty acids and minerals) and sustainable production (high conversion rates and low environmental impact). Currently, European consumers reject direct consumption of insects (neophobia), but they could be introduced in the form of powders as part of mass-market foods such as burgers. The aim of this study was to evaluate the feasibility of using house cricket (Acheta domesticus) flour (CF) in the development of fortified pork burgers and its effect on their quality. Pork burgers (70% lean meat and 30% backfat, water, salt, and spices) were used as a Control. CF was added at different concentrations [10% (F10) and 20% (F20)], and its effect on the technological [pH, Aw, color, texture (TPA), and cooking properties], nutritional (proximate composition), and sensory properties was evaluated. The reformulated burgers showed a higher protein (F10: 20%; F20: 22%) and dietary fiber content (F10: 0.6%; F20: 1.1%) than the Control (18% protein; 0% dietary fiber). They were also darker and showed higher cohesivity and hardness than the Control. The pH and Aw values were not modified by reformulation. The cooking losses decreased in the reformulated burgers (by almost 50% in F20) due to the water and oil holding capacity of CF. The worst score for “general acceptance” was obtained when CF was used at the highest concentration (20%), with the burger's color, bitterness, and off flavor being the attributes that most influenced this valuation. CF shows high potential for use in the meat industry in order to obtain a healthier hybrid meat product; however some actions should be implemented (i.e., the use of aromatic and hot spices and natural colorants) to overcome the devaluation of the product by consumers (mainly due to color and odor changes) when it is added at high concentrations.