Polyphenols are key quality markers in olives and extra virgin olive oil (EVOO), influencing antioxidant potential, sensory traits, and shelf-life. Measuring polyphenol levels in fruits provides insight into the physiological condition of the plant, environmental interactions, and the overall quality of the harvest. This study aimed to develop a portable Lab-On-Chip platform integrating Quartz Crystal Microbalance with Dissipation monitoring (QCM-D) for the rapid assessment of olive phenolic content at various ripening stages, minimizing the need for expensive and time-consuming laboratory procedures. Sixty olive samples were collected at different ripening stages (green to fully ripe) across three cultivars, and thirty corresponding oil samples were analyzed. Olive phenolics were quantified using both aQCM-D device and the Folin–Ciocalteu (FC) method, allowing for direct comparison. Sensor surfaces were functionalized with bio-derived polymers (thiolated chitosan and carboxymethylcellulose), enabling selective binding of polyphenols. Standard solutions of hydroxytyrosol and tyrosol were used for calibration. QCM-D responses (Δf and ΔD) showed a strong correlation (R² = 0.91) with total polyphenol content measured using the FC method (range: 250–1300 mg GAE/kg). The repeatability of the QCM-D method showed an RSD < 5%, with the analysis time under 10 minutes per sample. Compared to FC, the QCM-D method required only a non-toxic hydroalcoholic solvent (20% ethanol), offering faster turnaround and potential in situ application. The system successfully differentiated samples according to ripening stage, with early-harvest olives exhibiting the highest polyphenolic load and QCM-D signal. A multivariate predictive model (PLS regression) is being developed to correlate QCM-D fingerprints with the phenolic profiles and sensory parameters of the resulting oils. This integrated platform represents a valuable tool for quick and accurate phenolic analysis, enabling improved decision-making regarding harvest timing. Ultimately, it supports quality control practices that align with market trends and consumer preferences.

Bombax ceiba L. is a large deciduous tree of the Malvaceae family known for its large, showy, crimson-red flowers. The present study aims to evaluate the nutritional and phytochemical composition of different flower components (flower buds, sepals, petals, and whole flower) of B. ceiba for its potential as a food product. Standardized methods for the quantification of nutritional components, minerals, and phytochemical profile were used. Additionally, LC-MS and GC-MS techniques were further employed to identify the bioactive compounds present in different flower parts of B. ceiba. The nutritional analysis revealed a rich fiber content across all parts (up to 19.25%), with moderate levels of protein (1.76 mg BSA/g) and carbohydrates (3.77-5.02 mg GE/g). Ash and fat content ranged from 5.47–7.07% and 3.13–8.27%, respectively. Phytochemical evaluation showed high levels of phenolics (up to 67.77 mg GAE/g), flavonoids (up to 89.02 mg QE/g), tannins (up to 86.55 mg/g), and saponins (up to 9.70 mg/g). ICP-OES mineral analysis of the whole flower highlighted its richness in phosphorus (4574.64 mg/kg), calcium (166.56 mg/kg), and iron (87.19 mg/kg). Furthermore, LC-MS and GC-MS profiling revealed the presence of notable compounds including n-hexadecanoic acid, vitexin, mangiferin, among others, which contribute to the flower’s functional and therapeutic potential. Based on the integrative findings, the whole flower was selected for the development of two fortified food products: a Ready-to-Serve (RTS) beverage and jam. In both products, B. ceiba flower pulp was blended with apple pulp in varying proportions (0–100%) to formulate value-added combinations. These fortified products were successfully developed and evaluated as part of the current study for various parameters including total soluble solids, titrable acidity, pH, and total flavonoid and phenolic content. Thus, the study highlights the potential of B. ceiba flower as a sustainable and functional ingredient in food formulations.

The European Union has established several sustainability goals related to packaging as part of its broader environmental and climate policies. There is increasing interest in the evaluation of food waste and reduction of petroleum-based plastic usage. Olive seeds, a by-product of olive oil production, are emerging as sustainable biofiller for packaging materials. Olive seed powder is used in biocomposites as an organic filler due to its advantages such as its easy accessibility, biodegradability, low density, and low cost. In the studies conducted to date, olive seed powder incorporated various polymer matrices . However, olive seed powder incorporating PVA/Gelatine films has yet to be investigated. Therefore, the present study focuses on the properties of PVA/Gelatine/Olive seed powder composite films.

In this context, biodegradable composite films were developed using solvent casting by incorporating varying amounts of olive seed powder (0.5–2.0%) into a PVA/Gelatine matrix. This study examined the effect of olive seed powder incorporation on the colour, microstructure, mechanical, and structural characteristics of the films. FTIR analysis confirmed interactions between the olive seed powder and the polymer matrix. The addition of olive seed powder had little effect on the mechanical properties of the films. The elongation at break value of control film was 138.58 ± 24.31 %. It decreased to 108.91 ± 11.65 with 2% filler incorporation.
Furthermore, SEM analysis revealed that the olive seed powder enhanced the structural compatibility between PVA and gelatin. As the concentration of olive seed powder increased, the yellowness index of the films changed from 8.81 to 16.92. These findings suggest that PVA/Gelatin-based biodegradable composite films containing olive seed powder have potential applications as environmentally friendly packaging materials. This study will provide insights into minimizing plastic pollution and will also create new economic opportunities for the olive industry. The commercialization of the developed films will be a good choice to meet the consumer demand for sustainable products.

The growing interest in reintroducing agro-industrial by-products into food production is driven by both environmental concerns and the demand for nutritionally enhanced products. Apple pomace, a by-product of juice processing, is rich in dietary fiber, polyphenols, and residual sugars and may serve as a functional ingredient in cereal-based formulations. This study evaluated the incorporation of apple pomace (5%, 10%, 15%, and 20% w/w) into two wheat-based raw materials—wheat flour type 750 and semolina—to assess its impact on flour composition and dough performance. Control samples consisting of 100% wheat flour or 100% semolina were also analyzed.

Chemical composition analyses, amylographic tests, Mixolab tests, and farinographic measurements were conducted to characterize both the flour blends and the resulting doughs. Our results showed that semolina-based blends had higher protein content (up to 12.2%), gluten yield (21.2%), and peak paste viscosity (1049 AU) compared to flour-based ones. However, as the proportion of apple pomace increased, a consistent decline in total protein content (down to 10.4%), gluten yield (down to 13.4%), and dough extensibility was observed, along with a marked increase in water absorption (from 54.7% to 62.9%).

These changes have significant implications for product development. Higher apple pomace levels impaired gluten quality, which may limit its use in breadmaking or other leavened applications. Nonetheless, lower inclusion levels (5–10%) maintained acceptable dough behavior, indicating potential for applications in pasta or flatbreads, where high extensibility is not critical.

This study highlights the potential of apple pomace as a sustainable, value-added ingredient that supports circular economy strategies in the food industry. Its use in cereal-based formulations can contribute to both nutritional enhancement and by-product valorization, provided that functional properties are carefully optimized depending on the target application.

Ensuring the microbiological safety and extended shelf-life of food products remains a global priority. In this context, the development of biodegradable and bioactive packaging films represents a promising eco-innovative solution. This study aimed to develop and evaluate active packaging films based on chitosan extracted from shrimp shells and enriched with essential oils. Chitosan was selected for its intrinsic film-forming and antimicrobial properties, while essential oils from Thymus satureioides and Rosmarinus officinalis were incorporated for their bioactivity. The extracted chitosan (EXT) showed a yield of 12%, with a degree of deacetylation sufficient for effective film formation. SEM (Scanning Electron Microscopy) analysis revealed distinct morphological differences between extracted and commercial chitosan (COM). EXT displayed a rough, highly porous surface with thin, irregularly shaped flakes and layered structures, suggesting high surface area and potential reactivity. In contrast, COM exhibited smoother, denser, and more compact platelet-like structures with fewer visible pores, indicative of higher purity and crystallinity. Antimicrobial testing of the resulting films using agar diffusion against Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis, and Escherichia coli demonstrated significantly greater inhibition zones (p < 0.05) for films enriched with essential oils compared to control films. Notably, antimicrobial efficacy increased with oil concentration, and Gram-positive bacteria were more susceptible, especially in films enriched with Thymus satureioides oil at 7.5% v/v. Overall, the study supports the potential of extracted chitosan-based films as sustainable, bioactive materials for food and pharmaceutical packaging, combining structural integrity with enhanced antimicrobial performance.

The development of non-communicable diseases (NCDs) is conditioned by multiple factors; among these factors are dietary practices and lifestyles, which are essential for the prevention and/or treatment of these diseases. Plant species such as guayusa have attracted the attention of the scientific community because, in addition to being located in the Amazon region, they contain compounds such as polyphenols, caffeine, triterpenes, and chlorogenic acids, which confer beneficial effects on health and the treatment of NCDs, thus reinforcing the use of plant species and protecting the sovereignty and food security of the main consumers, such as indigenous communities. The objective of this research was to develop a hot drink with antioxidant potential from the aqueous extract of guayusa; to this end, a bromatological characterisation was performed, followed by the design and formulation of the drink, in order to evaluate its sensory acceptability and antioxidant activity. For the formulation, a block model consisting of four factors corresponding to the extraction method, two particle sizes, and three concentrations, which contributed to the study response variable (extraction of 2.5–16.9%), was taken into account. The extraction yields obtained allowed for the development of acceptability tests, carried out through the implementation of a hedonic scale that demonstrated significant differences (p<0.05) in the sensory attributes of flavour, aroma, and body, which were evaluated between the two techniques. Additionally, in the paired test, there was a greater preference for the drink made using the percolation method at 5.3% w / v. At the same time, it was evident that antioxidant activity does not present a significant difference with the extraction methods used. In this way, it is possible to design and obtain a hot drink with antioxidant potential per portion of consumption, with the inclusion of guayusa.

Carqueixa (Pterospartum tridentatum L. Willk.) is a Mediterranean leguminous plant rich in bioactive compounds, particularly phenolics, which are associated with notable antioxidant properties and traditional medicinal uses. Due to increasing consumer demand for natural additives and industry interest in replacing synthetic antioxidants, carqueixa has emerged as a promising functional ingredient in food products. This study investigates the impact of carqueixa extracts on the physicochemical, technological, and sensory attributes of pork burgers. Three independent replicates of each batch were prepared. The first batch followed a traditional formulation composed of 100% meat (50:50:18:1.5:0.2 of lean meat, backfat, water, sodium chloride, and white pepper, respectively). This mixture was divided into three equal portions and supplemented with carqueixa at concentrations of 0%, 1%, and 2%. The determinations carried out on the three burgers batches were the chemical composition, physico-chemical properties, cooking characteristics, lipid oxidation, and sensory attributes. The main result showed that the incorporation of 1% and 2% carqueixa altered the color, texture, and cooking properties of pork burgers without compromising nutritional composition. In particular, burgers with 1% carqueixa showed reduced lipid oxidation (TBARS) in both raw (28% of decreased) and cooked states (8% of decreased), improved dimensional stability during cooking, and favorable textural modifications, including increased hardness and chewiness. Sensory evaluation revealed that burgers enriched with 1% carqueixa received the highest overall acceptability scores, while higher concentrations slightly decreased juiciness and flavor perception. These results suggest that carqueixa extract, especially at 1% concentration, is a promising natural additive for meat product formulations, as it improves oxidative stability and sensory quality, while responding to consumer demand for clean-label ingredients.

This study explores the sustainable utilization of banana peels, an often-discarded agro-waste, by extracting pectin and incorporating it as a fat replacer in cookies. Pectin, a natural polysaccharide with gelling and stabilizing properties, was extracted from banana peels using three different techniques: heat-assisted extraction, microwave-assisted extraction, and ultrasound-assisted extraction. The equivalent weight of the pectin obtained by each method was measured, the methoxy and anhydrouronic acid contents and degree of esterification were determined, and the values of pectin obtained by ultrasound methods were in the optimum range. The extracted pectin using the ultrasound-assisted method was then utilized as a partial fat replacer in the preparation of a simple three-ingredient cookie, aiming to reduce fat content while maintaining acceptable sensory and structural qualities. Various formulations were developed, and it was observed that up to 40% of the fat in the cookie recipe could be successfully replaced with banana pectin without significant differences in taste, texture, or appearance compared to the control. Sensory analysis performed by 16 panelists found that the cookies made with banana pectin were less chewy and had a better mouth feel compared to cookies made using the same percentage of commercial pectin. Texture analysis using a texture profile analyser revealed that the cookies replaced by banana pectin had a slightly higher value of hardness and fracturability, but other properties were comparable with the control. This substitution offers a promising approach to producing healthier bakery products while minimizing food processing waste. The study highlights the dual benefit of improving nutritional quality and contributing to environmental sustainability through the value-added utilization of banana peel waste. Further research can explore the long-term storage stability and consumer acceptance of such pectin-enriched, reduced-fat cookies.

The fennel plant is an aromatic Apiaceae, widely cultivated in the Mediterranean basin to serve as a vegetable (azoricum variety, bulbous) and condiment (dulce variety, sweet) and for the production of EO rich in (E)-anethole (vulgare variety, bitter). Our previous work has shown that the EOs of the dulce and azoricum varieties contain more limonene and less α-pinene and fenchone compared to the vulgare variety. The latter is a more productive EO than the dulce variety, as it provides more fruit but is less rich in (E)-anethole and limonene and contains a large quantity of bitter-flavored substances such as α-pinene and fenchone.

The aim of our investigations was to formulate standards that must be met before fennel fruit can be marketed.

We carried out a study on the EO composition of 14 batches of cultivated fennel fruits marketed in Morocco. The compounds detected were determined by means of GC-MS and 25 compounds are identified (16 monoterpenes and 9 arylpropenes). We report the unusual presence of sabinene hydrate, p-butylanisole, elemicin, and two isomers, methyleugenol and methylisoeugenol.

Among the 14 batches analyzed, six samples of sweet fennel and just one batch of bulbous fennel were suitable for consumption. The consumer has the right to expect a product with an aniseed taste, with more than 50% (E)-anethole, less than 20% fenchone, and less than 20% (E)-anethole oxidation compounds, under the names "sweet fennel", "bulbous fennel", and "bitter fennel". We propose that fennel containing more than 10% estragole, or highly oxidized arylpropenes (20%) with a less aniseed taste, should be marked fennel rich in estragole or rich in elemicin. This latter molecule is structurally close to mescaline and is psychoactive at high doses. The gradual accumulation of this substance in the body following repeated consumption over a long period leads to serious adverse effects (cumulative toxicity).

Carob (Ceratonia siliqua) honey from the Balearic Islands is a unique monofloral product recognized for its sensory properties and rich content in bioactive compounds. Despite its growing economic and nutraceutical importance, the compositional profile of this honey—especially its flavonoid content—remains largely unexplored. In the present study, we report the development and validation of a novel gas chromatography–mass spectrometry (GC–MS) method specifically optimized for the sensitive and selective quantification of flavonoid compounds in Mallorcan carob honey.

The analytical workflow includes liquid–liquid extraction with ethyl acetate, derivatization with N,O-bis(trimethylsilyl)trifluoroacetamide (BSTFA) in the presence of pyridine as a catalyst, and subsequent chromatographic separation coupled with mass spectrometric detection. Derivatization conditions—particularly the volume ratio of BSTFA to pyridine, reaction temperature, and time—were optimized using a multivariate experimental design to maximize the yield and stability of trimethylsilyl derivatives. This chemometric approach enabled efficient silylation of structurally diverse flavonoids while minimizing thermal degradation and byproduct formation.

A total of 22 analytes, including quercetin, kaempferol, luteolin, apigenin, and pinocembrin, were successfully separated within a 17-minute analytical window. Method validation demonstrated excellent linearity (R² > 0.995), low detection limits (LODs: 5–30 ng/mL), and high repeatability (RSD < 5%).

The optimized GC–MS protocol was complemented by total polyphenol content (TPC) and total flavonoid content (TFC) spectrophotometric assays, alongside three antioxidant activity assays—FRAP, CUPRAC, and ABTS—providing a comprehensive evaluation of the honey’s polyphenolic and antioxidant profile. This is the first comprehensive application of GC–MS for flavonoid profiling in Mallorcan carob honey, offering a strong analytical basis for compositional authentication and valorization of this regional product.