Chickpea (Cicer arietinum) is a leguminous seed primarily distinguished by its favorable protein profile, the presence of bioactive compounds, and other essential nutrients that contribute to the promotion of human health. Its aqueous extracts represent a promising alternative for the development of protein-rich beverages. However, considering that not all protein fractions are water-soluble, the application of specific processing strategies may be beneficial to enhance extraction yields. Enzymatic extraction is particularly promising, as it not only increases the solubilization of proteins but also facilitates the release of bioactive peptides, which are relevant to health promotion and disease prevention. Therefore, the objective of this study was to evaluate the bioactivity of aqueous chickpea extracts obtained through enzymatic hydrolysis assisted by papain. Desi chickpeas (var. GB Cappuccino) were provided by AgroGarbanzo (Brazil). Whole seeds were ground and passed through an 80-mesh sieve. The resulting flour was suspended in water and treated with papain at an enzyme-to-protein ratio of 1:100, then incubated for 24 hours at 37°C. The degree of hydrolysis was determined using the o-phthaldialdehyde (OPA) method, based on the quantification of free α-amino groups. Antioxidant activity was assessed by the ABTS radical scavenging assay. The data indicated that the antioxidant activity of the extract increased progressively and was directly correlated with the degree of protein hydrolysis. After 1 minute of hydrolysis, the extract presented 96.3 nmol of free α-amino groups per mg of sample and 0.619 nmol Trolox equivalents per mg of sample. After 24 hours, these values increased to 411.93 nmol and 1.895 nmol, respectively. These findings clearly demonstrated that prolonged papain-mediated hydrolysis enhances both the concentration of free α-amino groups and the antioxidant capacity of chickpea extracts. This potential bioactivity was found to be closely associated with the increased degree of protein hydrolysis.

In 2022, global vegetable production exceeded 1.2 billion tons, with bell pepper accounting for 37 million tons. This crop is essential due to its versatility and nutritional value. In the Dominican Republic, greenhouse vegetable production has grown over the past 23 years, exceeding 10 million m². Specifically, bell pepper production increased from 9,122 to 32,000 tons over two decades. However, there is limited documented information on the influence of various management factors (fertigation and type of substrate, among others) on fruit yield and nutritional quality.

This study evaluated the effects of three fertigation programs (EC in the ranges of 1.2 to 1.9, 1.2 to 2, and 1.4 to 2.2 dS/m, respectively) and substrate types (rice husk biochar, coconut fiber, and a 50/50 mix of both) on bell pepper productivity and quality under protected conditions. The experiment followed a split-plot design with four replications. Evaluated variables included plant height, first internode diameter, canopy width, chlorophyll and nitrogen levels, leaf temperature, fruit size, yield, and Brix degree.

The rice charcoal substrate and its mixture with coconut fiber significantly outperformed coconut fiber alone in terms of fruit weight, diameter, and length. No significant interaction effects were observed (p > 0.05). Brix values ranged from 5.20 to 7.9, averaging 6.50. Fruit size in the rice charcoal substrate increased by 28% compared to coconut fiber; program three significantly outperformed program one by 27% in yields. The biochar substrate, combined with the highest nutrient dose, produced the best results.

In conclusion, bell pepper responds significantly to high nutrient doses and shows better adaptation to rice husk biochar as a substrate. The optimization of pepper crop management in a protected environment through the control of fertigation and substrate would increase the productivity of this crop in the Dominican Republic and improve the quality of the fruit obtained.

The global avocado industry generates substantial by-product waste, yet these residues remain an underexploited source of health-promoting bioactives. This study explores the sustainable extraction, quantification, and functional evaluation of antioxidant amphiphilic (TAC) and lipophilic (TLC) compounds from avocado (Persea americana) by-products using green, solvent-efficient extraction. The overarching goal is to valorize agri-food waste streams into high-value ingredients for food supplements and cosmetics.

Organically grown domestic (Greek) avocado peels and seeds were subjected to a green extraction and fractionation process to separately obtain the avocado by-products’ extracted TLC and TAC, according to EU regulations. Quantitative analyses of total phenolic content (TPC) and total carotenoid content (TCC), as well as antioxidant activity (DPPH, ABTS, and FRAP), were performed using UV–Vis spectroscopy. ATR–FTIR spectroscopy was used to structurally characterize TAC bioactives, identifying functional groups associated with phenolics, flavonoids, polar lipids, and carotenoids. TAC extracts exhibited higher TPC and superior antioxidant capacity across all assays in comparison to the TLC. Despite relatively modest absolute phenolic and carotenoid concentrations compared to the literature, the extracts retained potent bioactivity, indicating selective enrichment of functional compounds. UV–Vis spectral peaks (240 nm, 310 nm) confirmed the presence of conjugated systems, suggesting potential for anti-UV photo-protective cosmetic applications. ATR–FTIR analysis further identified key amphiphilic constituents, including simple phenolics, flavonoids, polyphenols, carotenoids, and polar lipids.

TAC extracts were successfully integrated into plant-based jelly prototypes as functional food supplements. Antioxidant stability was retained for 15 days under refrigeration, though shelf-life limitations due to moisture and microbial growth highlight the need for preservative strategies.

This work demonstrates a circular bioeconomy approach to food waste valorization, with significant implications for sustainable innovation in functional foods and clean-label cosmetics.

Selenium (Se) is an essential micronutrient that plays a critical role in human health, and its deficiency has been linked to increased risks of cancer and cardiovascular diseases. Agronomic biofortification of microgreens with Se in indoor vertical farming systems offers a sustainable strategy to address this global health challenge and promote food security. This study aimed at evaluating the biofortification of white Swiss chard (Beta vulgaris subsp. cicla) microgreens, using two inorganic Se forms (sodium selenate and sodium selenite), and characterizing their phytochemical and mineral profiles. Microgreens were grown in a climate-controlled walk-in growth chamber equipped with LED lighting. Seeds were sown in polystyrene trays containing biodegradable cellulose sheets and vermiculite, and cultivated under a 14/10 h light/dark photoperiod at 20–25 °C and ~60% relative humidity. Irrigation was performed using a 3N–1P–6K nutrient solution supplemented with sodium selenate or sodium selenite at 10, 20, or 40 µM Se, as well as a mixed 20 µM treatment. Fourteen days after sowing, microgreens were harvested, and their phytochemical and mineral profiles were determined using chromatographic and spectroscopic techniques, respectively. The analysis allowed the characterization of up to 10 phenolic compounds (2 phenolic acids and 8 flavonoids), 7 betalains (2 betacyanins and 5 betaxanthins), and 17 saponins. Sodium selenite treatment resulted in higher concentrations of saponins, whereas sodium selenate led to greater phenolic compounds, betalains, and mineral accumulation. In conclusion, Se biofortification, particularly with sodium selenate, significantly improved the nutritional and functional properties of white Swiss chard microgreens grown under indoor conditions.

The sustainable use of agricultural by-products is vital for circular bioeconomy goals. Sea buckthorn leaves (SBLs), an underused by-product of berry harvesting, show promise for value-added uses. However, their application in beverages is limited due to the lack of eco-friendly extraction methods that preserve heat-sensitive compounds. Pressurised cyclic solid–liquid (PCSL) extraction offers a novel solution, though it has rarely been applied to this matrix. This study aimed to valorise SBL by extracting bioactive compounds using the innovative PCSL method for the development of a functional beverage—kombucha. Five different kombucha samples were prepared using different ratios of SBL extract and green tea: 100% SBL; 75% SBL + 25% green tea; 50% SBL + 50 % green tea; 25% SBL + 75 green tea; 100% green tea. Fermentation was carried out for 10 days, and at different time points, the concentrations of biologically active compounds and the antioxidant effectiveness, antimicrobial activity, and sensory properties of the beverages were evaluated. The kombucha prepared with SBL extract exhibited the highest phenolic compound concentration (1.21 ± 0.03 g_GAE/L) and the least variation in antioxidant activity throughout fermentation (72.83 – 84.75%), while the green tea kombucha showed the lowest phenolic content (0.93 ± 0.03 g_GAE/L) and highest antioxidant changes (43.73 – 86.97%). Microbiological safety evaluation revealed that kombucha containing SBL extract possessed stronger antimicrobial efficacy against the tested pathogens compared to conventional green tea kombucha. Moreover, sensory evaluation demonstrated higher consumer acceptability for kombucha beverages enriched with SBL extracts. These results indicate that SBLs, as an underutilised secondary biomass, represent not only a nutritional resource but also a significant source of bioactive compounds. This valorisation approach highlights the potential of using such biomass in the formulation of functional foods aligned with sustainable and circular economy principles.

Sustainable development has driven the advancement of the bioeconomy by promoting responsible use of natural resources. In this context, the Brazilian Cerrado, a biome rich in biodiversity, stands out as a source of innovative ingredients, such as baru (Dipteryx alata Vogel). This study aimed to develop and evaluate a protein energy drink, including characterization of its physicochemical and microbiological properties, as well as conduct a market survey. The product was formulated using a water-soluble extract of baru combined with functional ingredients—caffeine and taurine—in accordance with the current Brazilian legislation. Physicochemical analyses demonstrated appropriate levels of protein (15.24 ± 1.3 g/100 g) and soluble solids (3.0 ± 0.1 °Brix) and a suitable pH (6.30 ± 0.1), in compliance with national standards. Microbiological assessments (of the presence of Salmonella spp., Bacillus cereus, Enterobacteriaceae, molds and yeasts, mesophilic bacteria, coliforms, and Escherichia coli) confirmed the product's safety for consumption, meeting food quality and safety regulations. The market research revealed significant consumer acceptance, particularly among individuals with busy lifestyles and an interest in natural alternatives. The packaging design highlights sustainability and regional identity, reinforcing the connection with the local biodiversity. Overall, the beverage demonstrates strong competitive potential in the functional beverage market, driven by growing consumer interest in affordable, natural, and protein-enriched energy products. Its development integrated innovation, environmental responsibility, and the valorization of native resources from the Brazilian Cerrado.

Introduction: A culturally significant, semi-domesticated cereal crop, North American wild rice (Zizania spp.) is valued for its strong protein and amino acid profile and its ability to grow on marginal land with minimal agricultural inputs. However, the wild rice industry is constrained by limited understanding of how growing and processing conditions influence product quality. This study evaluated 11 wild rice sources for differences in nutritional and sensory characteristics.

Methods: Samples were sourced from a diverse range of commercial growers and processors, including American paddy-grown, traditionally processed Indigenous, lake-specific Canadian, and pooled Canadian and American lake-grown wild rice. Analyses included grain size, antioxidant capacity (ORAC), total phenolics, specific phenolic compounds (via NMR), and eNose responses. Five samples underwent additional profiling for volatile organic compounds (VOCs), fatty acids, and descriptive sensory attributes.

Results: Grain size was largest in lake-specific samples and smaller in pooled, American, and Indigenous rice. Traditional Indigenous processing resulted in increased antioxidant activity and total phenolics compared to paddy-grown and commercially processed samples, though the specific contributing compounds remain unclear. eNose data showed modest differentiation, while SIMCA modeling classified samples into three distinct groups with 90.2% accuracy. VOC analysis identified 52 compounds, with traditionally processed rice displaying the richest profile followed by paddy-grown rice. Paddy-grown rice had a higher omega-6/omega-3 ratio (1.5) than other samples (~1.0). Sensory analysis found traditionally processed samples to be most distinct, with subtler differences among lake-specific and American rice.

Conclusion: This study demonstrated that wild rice quality is influenced by both growing conditions and processing methods used, while also suggesting that wild rice grown in specific lakes may also exhibit unique properties. The elevated antioxidant activity observed in traditionally processed samples suggests that incorporating aspects of these methods into commercial practices may improve nutritional quality, though changes to sensory attributes should be considered.

Ficus carica L. (fig) is a key fruit crop in the Mediterranean region, widely consumed both fresh and processed (e.g., dried, in jams, or juices). Beyond their sensory appeal, figs are rich in bioactive compounds—particularly phenolic acids (e.g., chlorogenic, gallic, ferulic acids) and flavonoids (e.g., rutin, quercetin 3-O-rutinoside)—which are associated with various health-promoting properties (e.g. antidiabetic, hepatoprotective, anti-inflammatory etc.). Large volumes of by-products are generated during fig processing, including peels, leaves, seeds, and whole fruits unsuitable for fresh consumption due to minor defects (e.g., size, texture, or surface blemishes), despite their nutritional value. This study explores the potential valorization of these second-quality fig fruits as sustainable sources of natural antioxidants and colorants for use in the food and cosmetics industries. Dried whole figs were subjected to β-cyclodextrin-assisted extraction enhanced by ultrasound treatment. Extraction conditions—including sonication time, temperature, and β-cyclodextrin concentration—were optimized using response surface methodology (RSM). The extracts were evaluated for total phenolic content (TPC) and in vitro antioxidant activity using DPPH, ABTS, and CUPRAC assays. Results demonstrate the feasibility of using low-grade fig fruits as high-value raw materials, highlighting their potential in the development of novel functional foods and dietary supplements within a circular bioeconomy framework.

Potassium polyaspartate (KPA), whose use was approved by OIV in 2016 and regulated by the European Union (Commission Delegated Regulation (EU) 2017/1961, 2017), is a polymer constituted by monomeric L-aspartic acids, synthesized by fermentation process, and used to prevent undesired potassium bitartrate (KHT) precipitation in bottled wines. Calcium L-tartrate (CaT) precipitation has also recently affected bottled wines as an effect of compositional changes due to climate change. Studies on the effect of KPA on it are limited. Based on these considerations, the aim of this study was to evaluate the effect of KPA on the calcium stability of five white and two rosé wines with different calcium and potassium stability conditions. Temperature of saturation for both potassium (T_sat^KHT) and calcium (T_sat^CaT) was determined. KPA addition (100 mL hL^-1) stabilized all unstable T_sat^KHT’s samples. It affected T_sat^CaT, which increased in KPA-added samples. This suggests that CaT nucleation is enhanced by reduced K⁺ availability and by modification of tartaric acid dissociation equilibria. Two static cold tests were conducted; the first test (72 h at -4 °C) showed an increase in Ca²⁺ precipitation in KPA-added samples, and in the second test (72 h at -4 °C; excess of CaT, 4g hL^-1), Ca²⁺ was not affected by KPA addition, while K⁺ precipitation increased. CaT affects KHT stability in the presence of excess of CaT; this effect was confirmed by Scanning Electron Microscopy analysis (SEM) with element analysis. In conclusion, KPA could induce nucleation, favouring CaT precipitation during cold tests, and in the presence of excess of CaT it facilitates ionic disequilibria, making it more difficult to manage the precipitation of CaT and KHT salts over time.

The fresh-cut processing industry has provided a means for enhancing the consumption of vegetables, preserving their freshness for considerable periods, and making their distribution easier through convenient packaging and storage conditions. Nowadays, light-emitting diodes (LEDs) are emerging as a promising tool for food preservation due to their low heat irradiance and greater efficacy. The aim of this study was to evaluate the effect of packaging type combined with white LED treatment on the quality of fresh-cut baby leaf lettuce during postharvest preservation. The lettuce cultivar (Tango) was grown at a density of 800 plants/m² in raised beds. When the leaves reached the optimal size of baby leaf lettuce (5–9 cm), they were harvested, followed by processing. Low-density polyethylene (LDPE) and polypropylene (PP) were tested as polymeric film packaging. The samples were stored at 4 °C under two conditions: (1) continuous darkness throughout the storage period and (2) under short treatments (2 d) with intermittent light (2 h on/2 h off), followed by storage in darkness. The quality of fresh-cut baby leaf lettuce was determined by measuring weight loss, chlorophyll, carotenoids, phenols, antioxidant activity, and microbial quality. Weight loss gradually increased during storage time and significant changes were observed for each treatment and packaging. The lowest weight loss was recorded in the LDPE packaging under LED treatment. Microbial counts (aerobic mesophilic bacteria, enterobacteriaceae, yeasts, and moulds) increased significantly by the end of the storage period in LDPE packaging with LED treatment. Psychrophilic aerobic growth was not detected during the evaluation period. Total chlorophyll content, total phenolic compounds, and antioxidant activity did not change during storage. However, the carotenoid content was significantly higher in samples packaged in LDPE. Overall, the packaging in PP combined with LED treatment showed the most favorable results for maintaining postharvest quality in fresh-cut lettuce.