Introduction: Micronutrient malnutrition in crops is a persistent obstacle to global food security and the development of sustainable agricultural systems. Among micronutrients, zinc plays an important role in several biological processes affecting plant development, and its limitations in soil are widely known. In this context, the development of soy protein-based matrices as biofertilizers enriched with Zn emerges as an innovative and sustainable solution.

Methods: Soy protein-based biofertilizer matrices enriched with Zn were developed via incorporating (i) zinc sulphate (ZnSO₄-H₂O) as a reference inorganic salt, (ii) chemically synthesized Zn nanoparticles, and (iii) green nanoparticles synthesized with reducing agents of plant origin, using agro-industrial by-products. Nanoparticles were synthesized via colloidal precipitation using ZnCl₂ as a precursor and NaOH (chemical NPs) or a polyphenol-rich extract from pepper waste (green NPs) as reducing agents. The matrices were evaluated for controlled Zn release, physicochemical stability, water retention, and mechanical integrity, and tested in Capsicum annuum cultivation. A cradle-to-grave life cycle analysis (LCA) was also conducted to assess environmental impact.

Results: The green nanoparticle system exhibited superior performance in controlled Zn release, water retention, and mechanical stability. When tested in pepper cultivation, these matrices enhanced foliar Zn content and reduced irrigation needs without compromising plant growth. The LCA revealed that the green formulations had the lowest environmental impact compared to the other two strategies, with low energy demand, reduced Global Warming Potential (GWP), and lower toxicity. This was attributed to the use of eco-compatible synthesis routes and low-impact raw materials.

Conclusions: These results demonstrate that green-engineered soy protein carriers are a promising, scalable technology for crop biofortification. They contribute to more efficient, low-impact farming practices aligned with the goals of sustainable food systems.

Acknowledgments: The authors acknowledge the financial support received from the Spanish Government (MICIU/AEI/10.13039/501100011033/ERDF/EU) through the sponsored project PID2021-124294OB-C21.

California’s Central Valley produces 75% of the state’s wine grapes, generating large amounts of pomace waste that create environmental concerns. With rising demand for healthier oils, cold-pressed grape seed oil offers a sustainable solution. However limitedrelated research has focused on this wine region. This project aimed to (1) identify factors influencing extraction efficiency and oil quality, and (2) assess profitability for small-scale and low-income farmers.

In total, 500 g of seeds were separated, cleaned, and dried. Seed size was measured in 10 replicates with a caliper, and seed weight was the mean of 50 seeds in triplicate. Oil extraction was performed using a Luzrise 1800W Oil Press under varied conditions: temperatures of 0-200 °C and seed moisture of 0-10%. Oil color was measured by a spectrophotometer at 420, 520, and 620 nm. Density was determined by dividing the oil’s weight by the volume. Viscosity was measured with a Rotary Viscometer. Odor was evaluated manually.

The results showed that Pinot Noir seeds were the largest, and Ruby Cabernet seeds were the smallest. Red grape seeds ranged from medium to dark brown, whereas white varieties exhibited a greenish-brown hue. Oil yield was strongly influenced by seed water content and extraction temperature, with an extraction rate of 7.2% observed at 6% water content and 49 °C. Seed separation rates were higher for red grapes (45% for Pinot Noir and 40% for Tempranillo) than white varieties. Oil density ranged from 0.905 to 0.930 g/mL, with Pinot Noir demonstrating the highest density. Viscosity differences were negligible. Red seed oils showed greater yellow absorbance, while white seed oils were greener. Sensory evaluation found Syrah and Pinot Noir oils nutty and fruity, Chardonnay grassy, and others acceptable. Estimated revenue per ton of pomace reached USD 1,450 for Pinot Noir, USD678 for Tempranillo, and USD 457 for Syrah, suggesting grape seed oil can provide supplementary income for low-income farmers.

Abstract:

This study aimed to evaluate the effect of partial inclusion of beetroot extract at different concentrations (0%, 10%, 20%, and 30%) on the nutritional and sensory acceptability of yoghurt. The four samples formulated were coded as YGTA, YGTB, YGTC and YGTD. The yoghurt was made from 20% reconstituted Dano powder milk (200g/1L), pasteurized at a temperature of 85 ± 0.1 °C, and cooled to 43 ± 0.1 °C. Beetroot extracted was added, and each mixture was inoculated with 3 % starter culture containing Streptococcus thermophilus and Lactobacillus bulgaricus and allowed to ferment for 9hrs. The yoghurt formed was then refrigerated 4 ± 0.1 °C and thereafter, its parameters were analyzed. The results show significant variation at p < 0.05 on proximate, total soluble solid (TSS), vitamin C, phenolic content, antioxidant activity, and sensory parameters among the samples. The YGTA sample had the highest protein (4.10%) value, and YGTD had the lowest (3.55%). Also, the energy value was highest in YGTA (82.90kcal/100g), followed by YGTB (77.65kcal/100g), and YGTD had the lowest (71.43kcal/100g). Sample YGTB had the highest vitamin C (8.20mg/100g) and total phenol (0.970mg/100g). The iron concentration of the samples ranged between 2.38mg/100g and 6.41mg/100g. Sample YGTA, which did not contain beetroot extract, had the lowest iron (Fe) content of 2.38mg/100g. The sensorial assessment, which was performed by selected staff of the institute, revealed that YGTB had the best appearance and overall acceptability of 5.2 out of a scoring scale of 7.0. All microbial counts are recorded as the number of colonies formed per 1 ml (cfu/ml) of sample. The Total Microbial Count (TMC) was between 3.7×103 cfu/ml and 6.8×104 cfu/ml, the total fungi count (TFC) was 1.0×103 cfu/ml to 4.5×104 cfu/ml, and no coliform growth was detected (NG). The microbial counts showed the samples were fit for consumption.

The study aimed to improve traditional complementary food by incorporating germinated amaranth grain flour into germinated millet flour. Millet is low in quality protein, being limited in essential amino acids, particularly lysine and tryptophan. Germination of millet and amaranth grains was performed by wrapping soaked grains in cheesecloth and kept for 24 hours, washed, dried and milled. Design expert was used to achieve ten runs of millet and amaranth flour blends, analyzing proximate, mineral and protein digestibility. In vitro protein digestibility was determined with the common method of using a pepsin–pancreatin enzyme system with other chemicals such as NaoH and HCl. The results show significant differences (p<0.05) among the blends and the control sample. The protein content among blends ranged between 9.20% and 12.86%. The sample consisting of 60% millet and 40% amaranth mixture had the highest protein (12.86%), and the control sample, mainly 100% millet, had the lowest protein content (8.7%). The energy content of the blends was between 357.65 kcal/100g and 361.82 kcal/100g. Also, 60% millet and 40% amaranth flours had the highest energy (361.82kcal/100g). The minerals analyzed include Fe, Ca, Zn, Mg and Mn, and their concentrations ranged between (6.19mg/100g-9.96mg/100g), (13.72-38.11mg/100g), (14.39mg/100g-33.41)mg/100g), (22.20 mg- 67.31 mg/100g) and (0.24mg/100g-0.66mg/100g), respectively. The blend with 60% millet and 40% amaranth had the highest concentration of Ca (38.11mg/100g) and Zn (33.41mg/100g). The protein digestibility of blends was between 65% - 85%. The control sample, which was 100% millet, had the lowest protein digestibility, at 65%, while the60% millet and 40% amaranth blend had the highest protein digestibility, at 85%. The study shows that incorporating germinated amaranth into germinated millet flour results in better nutritional composition than unsupplemented millet, often used in rural communities as infant food. Thus, the blend of millet and amaranth at a suitable mixing proportion could serve as an improved alternative for rural nursing mothers who cannot afford commercially formulated infant foods.

Recently, seaweeds—a group of marine macroalgae—have been increasingly explored for their potential benefits to human society. Seaweeds are marine macroalgae found in coastal habitats and are known for their diverse biochemical and pharmacological properties. Among them, brown algae (Phaeophyceae) represent the most diverse group, with Sargassum tenerrimum being a prominent species along the western coast of Maharashtra.In this study, the bioprospective potential of Sargassum tenerrimum was evaluated using various solvent extracts, including ethanolic, aqueous, and acetone extracts. Qualitative phytochemical analysis revealed the presence of several bioactive compounds such as alkaloids, flavonoids, glycosides, saponins, tannins, steroids, carbohydrates, proteins, terpenoids, coumarins, quinones, anthraquinones, phenols, anthocyanins, and lipids. Mineral analysis indicated the presence of essential elements, including iron (Fe), copper (Cu), zinc (Zn), potassium (K), magnesium (Mg), and phosphorus (P). Chromatographic techniques such as paper chromatography (PC) and thin-layer chromatography (TLC) were employed to characterize the extracts. The retention factor (Rf) values obtained through PC were 0.90 for ethanolic and 0.86 for aqueous extracts, while TLC analysis yielded Rf values of 0.63 for ethanolic and 0.56 for aqueous extracts. Biochemical profiling indicated the presence of proteins (4.69%), carbohydrates (42.53%), free fatty acids (6.40%), and chlorophyll-a (0.92 mg/mL), supporting the nutritional and therapeutic potential of Sargassum tenerrimum. Furthermore, a total of 44 compounds were identified, representing various functional groups, including alkanes, alkynes, hydrocarbons, alcohols, aldehydes, ketones, and proteins. These findings highlight Sargassum tenerrimum as a rich source of bioactive and nutritional compounds, underscoring its relevance in future nutraceutical and pharmaceutical applications.

Understanding the human gut microbiota is key to assessing dietary impacts on health. This work combines a narrative review with a metagenomic analysis of 1000 gut samples to evaluate how honey influences microbial communities. The analysis confirms that Firmicutes and Bacteroidota dominate the gut microbiota, followed by Actinobacteria and Proteobacteria. Microbial diversity is established early in life and is shaped by factors such as birth mode and diet, with colonization beginning before birth. Our analysis confirms that microbial colonization starts in utero and continues after birth, with distinct compositions observed between vaginal and cesarean deliveries. Focusing on honey, our results show that it creates a distinct microbial signature characterized by the enrichment of beneficial genera such as Lactobacillus, Bifidobacterium, Megamonas, and Streptococcus and the suppression of pathogenic species like Escherichia coli, Clostridium, Staphylococcus, and Proteus. Honey’s effect is attributed to its bioactive compounds—particularly oligosaccharides and polyphenols—which promote beneficial bacteria and inhibit pathogens. Notably, polyphenols reach the lower gastrointestinal tract and exhibit stronger modulation than that of fructo-oligosaccharides alone. Therapeutically, honey has shown promise not only in adults but also in vulnerable populations like preterm infants, where it enhances the colonic microbiota when combined with infant formula. These findings suggest that honey is more than a natural sweetener—it acts as a functional food with microbiota-targeted benefits, supporting its inclusion in dietary interventions for gut health restoration.

This study explores the formation of amylose–lipid complexes in green banana flour derived from the Bungulan variety (Musa paradisiaca suaveolens Blanco), enriched with virgin coconut oil (VCO), as a strategy to reduce starch digestibility and lower the glycemic index. The native banana flour was first characterized by its apparent amylose content (AAC), determined to be 19.05 ± 0.82%, confirming its suitability for amylose–lipid complex formation. Two types of VCO—hot-pressed and cold-pressed—were subjected to fatty acid methyl ester (FAME) derivatization and subsequently analyzed via gas chromatography-mass spectrometry (GC-MS). The major FAME components identified included lauric acid (C12:0, 39.16%), myristic acid (C14:0, 20.69%), palmitic acid (C16:0, 12.32%), oleic acid (C18:1, 8.72%), caprylic acid (C8:0, 6.94%), capric acid (C10:0, 6.41%), and stearic acid (C18:0, 4.65%), alongside several minor fatty acids. Hot-pressed and cold-pressed VCO were incorporated into the flour under controlled conditions to optimize complex formation. Fourier-transform infrared (FTIR) spectroscopy confirmed the formation of amylose–lipid complexes through characteristic absorption bands corresponding to O–H stretching (~3450 cm⁻¹), C–H stretching (~2950 cm⁻¹), C=O stretching (~1750 cm⁻¹), and C–O stretching (~1000 cm⁻¹). Differential scanning calorimetry (DSC) further validated complex formation, showing melting transitions at ~24–26 °C, attributed to unbound coconut oil, and distinct endothermic peaks at ~90–105 °C, indicative of thermally stable V-type amylose–lipid complexes. In vitro enzymatic digestion at 37 °C revealed reduced starch hydrolysis in all oil-complexed samples compared to native banana flour. Kinetic modeling based on fitted C∞ values—representing the equilibrium concentration of maltose release per gram of starch—demonstrated a progressive decline in digestibility: the native flour had a C∞ of 36.85 mg/g (3.50% starch hydrolysis). In comparison, cold-pressed and hot-pressed VCO treatments yielded slightly lower values of 35.80 mg/g (3.40%) and 35.30 mg/g (3.35%), respectively. These reductions suggest enhanced resistance to α-amylase digestion due to the formation of amylose–lipid complexes, which act as structural barriers and reduce enzymatic accessibility.

Introduction: On one hand, the cholesterol content and fatty acid composition of milk-based fats pose a nutritional challenge. On the other hand, these parameters can be considered as physicochemical specifications based on animal origin.
The aim of this study was to assess and compare the cholesterol content and fatty acid composition of sheep butter oil and cow butter oil.
Method and materials: In total, 10 samples of cow butter oil and 27 samples of sheep butter oil were selected randomly by a trained expert in 20 villages of Kermanshah province in Iran.
Cholesterol content was measured using the high-performance liquid chromatography (HPLC) system (Knauer Model, Germany) equipped with a UV detector to 205 nm.
Fatty acid composition was determined by direct trans-esterification also via the gas chromatography technique.
Results: The cholesterol content of sheep butter oil was significantly higher than cow butter oil, at 247.08±25.57 (mg/100 g) vs. 187.07±37.93 (mg/100 g). (P <0.001).
Also, this study showed that the saturated fatty acid (SFA) content of sheep butter oil was slightly higher than that of cow butter oil (64.64±3.10 vs. 62.94±3.03, P=0.088). The polyunsaturated fatty acid (PUFA) content in cow butter oil was significantly higher than that of sheep butter oil (3.55 ±0.193 vs. 2.89 ± 0.55, P<0.001). Based on the length of fatty acids, we found that the medium-chain fatty acid (MCFA) content of sheep butter oil was significantly higher than cow butter oil, at 19.48±2.60 vs. 14.47±1
Conclusion: It is concluded that cow butter oil is better than sheep butter oil for human nutrition in terms of cholesterol content and fatty acid composition.
Regarding dietary guidelines, there is no serious worry about the cholesterol content and fatty acid composition of butter oil in moderate consumption, but it seems cow butter oil is more optimal than that of sheep.

Jatropha dioica has traditionally been used to treat various health problems. It can be a potential source of bioactive compounds with applications in food, health, and pharmaceuticals. The aim of this study is to investigate the antibacterial effect of J. dioica extracts using UAE- and MAE-assisted extraction methods against pathogenic bacteria in addition to nutritional, phytochemical, and HPLC analysis. The J. dioica extract was screened for nutritional and phytochemical content, and was chemically characterized using HPLC-MS analysis for the presence of compounds. Using ultrasound-assisted extraction (UAE) and maceration-assisted extraction (MAE), the extracts were evaluated for their antibacterial activity against bacterial pathogens using minimum inhibitory concentration (MIC). J. dioica shows a high fiber content (50.56 ± 4.79%) and a large amount of flavonoids, polyphenols, and saponin. Chemical compounds including 3-feruloylquinic acid, caffeic acid 4-o-glucoside, 3,4-dhpea-ea, secoisolariciresinol, caffeic acid ethyl ester, p-coumaroyl malic acid, protocatechuic acid 4-o-glucoside, and 3,7-dimethylquercetin were detected in J. dioica. J. dioica showed potential antibacterial activity against S. aureus with an MIC of 8.33±1.6 mg/mL and E. coli with an MIC of 5.83±2.2 mg/mL. We concluded that J. dioica is a rich source of nutritional, phytochemical, and polyphenolic compounds that promote its biological effectiveness. J. dioica extract had the potential for complete inhibition of E. coli and S. aureus at a low MIC value.

Currently, the utilization of agro-industrial by-products has gained popularity due to the presence of bioactive compounds such as polyphenols. In this context, processing residues from green kiwi (Actinidia deliciosa) and yellow kiwi (Actinidia chinensis), including peels and bagasse, represent an underutilized source of bioactive compounds, especially flavonoids with proven antioxidant and anti-inflammatory properties. To obtain these compounds, the optimization of the parameters involved in the extraction process, such as temperature, time, and solvent concentration, plays a crucial role in identifying the best conditions and potential interactions to maximize the desired results. This is key to the circular economy and food innovation. The main objective of this work was to optimize the recovery of flavonoids using the heat-assisted extraction (HAE) technique, considering time (5–60 min), temperature (30–90 ºC), and solvent concentration (0–100% ethanol) as variables to be optimized, in four kiwifruit by-products—green kiwifruit peel (GKP), green kiwifruit bagasse (GKB), yellow kiwifruit peel (YKP) and yellow kiwifruit bagasse (YKB)—using Response Surface Methodology (RSM). HPLC-ESI-QqQ-MS/MS was used to identify and quantify three main flavonoids: epigallocatechin, rhoifolin, and dihydroisorhamnetin. The data show that YKP concentrates the highest amount of total flavonoids (33.2 µg/ml of extract) among the matrices evaluated, with epigallocatechin being the main flavonoid, reaching a concentration of 16.01 µg/ml of extract, being of importance since this compound has high antioxidant capacity and is associated with cardioprotective, anti-inflammatory, and neuroprotective effects. The experimental conditions that allowed the highest recovery of flavonoids were 5 minutes, 30 °C, and 100% ethanol as solvent. These results represent an opportunity to enhance the value of yellow kiwifruit peel by incorporating it into functional food, nutraceuticals, and even cosmetic formulations, aligning with trends in sustainability, waste reduction, and the development of high-value bioactive ingredients with a positive impact on health and sustainability.