The global food industry annually generates large amounts of by-products, many of which are underutilized or used only for animal feed. Recently, the circular economy approach has gained importance, focusing on transforming waste into value-added products by repurposing them as raw materials. Pumpkin seed flour (PSF) is obtained as a by-product from the milling of the press cake produced during industrial pumpkin seed oil extraction. PSF is notable for its high protein (41%) and lipid (35%) content and a moderate amount of dietary fiber (4.3%). The objective of this work was to characterize the techno-functional, physicochemical, nutritional, and microstructural properties of pumpkin seed flour. PSF showed low moisture content (5.1%) and water activity (aw = 0.523) and an intense green color with L*, a*, and b* values of 47.6, 1.1, and 21.6, respectively. Regarding the techno-functional properties, PSF presented good emulsion activity (55%), high thermal emulsion stability (51%) and good water and oil retention. On the other hand, ATR-FTIR spectra showed signals at 1744 cm^-1, 2923 cm^-1, and 2854 cm^-1 consistent with the presence of triglycerides and phospholipids. Moreover, chromatographic analysis revealed that around 82% of the fatty acids in PSF were unsaturated, despite this PSF showing high oxidative stability by rancimat. Finally, confocal scanning laser microscopy showed that the main components of PSF were highly interrelated and, as expected, no intact structures were observed. These results demonstrate the potential of pumpkin seed flour to be included as an ingredient in more complex matrices, which could improve its nutritional and technological properties. This, in turn, will contribute to the circular economy approach by valorizing this industrial by-product in the development of new food products.

Currently, the meals resulting from the processing of canola seeds are mainly used as animal feed. However, the high global production of canola oil generates considerable amounts of this by-product, which has driven research aimed at finding alternative uses for its valorization. This work proposes the analysis, via FTIR, of two by-products: press cake and press cake subjected to ethanol extraction assisted by ultrasound. Canola seeds were provided by Al High Tech (Argentina). These seeds were hydrothermally pretreated in a VZ autoclave (Argentina) for 5 min at 130 °C, dried in a BGH QuickChef microwave oven to 7% moisture (dry basis), and pressed in an IMEGEN screw press (Argentina). The resulting press cake was subjected to ultrasound-assisted extraction (absolute ethanol, 57% amplitude, 60 min, 38°C, solid–solvent ratio 1:28, VCX 500 ultrasonic probe, USA). Press cake samples with and without subsequent extraction were analyzed by means of FTIR-ATR (IRXross, Shimadzu, Japan). The analysis of the spectra allowed for the identification of various bands corresponding to relevant functional groups in both samples. Bands were observed at 1031 cm⁻¹, which were attributed to C–O stretching vibrations, characteristic of polysaccharides. The signals in the region from 2920 to 2930 cm⁻¹ correspond to C–H stretching vibrations, indicative of the presence of polysaccharides. Similarly, the band registered at 1741 cm⁻¹ is related to the presence of carbonyl bonds (C=O) found in lipids, indicating the presence of residual oil. Absorptions near 1230 cm⁻¹ can be attributed to C–H bending vibrations. Finally, peaks were recorded at 3003 cm⁻¹, assigned to C=CH stretching, which may indicate the presence of proteins in the meals. These results suggest that both by-products retain relevant structural components of polysaccharides and proteins, encouraging further analysis aimed at their separation, structural characterization, study of functional properties, and promotion of their valorization in technological applications.

Background:

The high water-binding capacity of oat milk develops viscosity and subsequently results in smoother and creamier textures, qualities that are valued in traditional ice cream. The rheological properties of oat milk impact its texture, overrun, melting behavior, and overall consumer acceptability. This study aimed to evaluate the impact of oat milk substitution on the rheological and compositional characteristics of basil-enriched functional ice cream.

Methods:

Dairy milk was substituted with oat milk at two levels—partially (50%) and completely (100 %)—for the development of a functional ice cream. The experimental samples were flavoured with 10% basil leaf extract. These experimental samples were compared with the control sample of 100% full-cream dairy milk ice cream for its physicochemical properties (pH, titratable acidity, fat, protein, carbohydrate, ash, and total solids) using standard AOAC methods, rheological properties (viscosity measurements), overrun, melting properties, and antioxidant potential (Total Polyphenol and DPPH inhibition activity).

Results:

Oat milk substitution led to significant rheological and compositional changes. Viscosity increased markedly in oat-based ice cream samples (ranging from 35.13 to 146 cP), attributed to the presence of β-glucans and soluble fibers, which enhanced the structural thickness and water-binding capacity of the mix. The increased viscosity contributed to improved melting properties, structural integrity, and a denser and smoother texture. Compositional analysis showed higher total solids, carbohydrates, and ash, comparatively, which supported the observed textural improvements. Total phenolic content increased substantially in the oat milk samples, with the 100% oat milk-substituted ice cream sample recording the highest antioxidant activity (Polyphenoli- 45.44 to 46.68mg GAE/100g and DPPH inhibition activity-89.85 to 92.81%).

Conclusion:

Oat milk significantly enhances the rheological properties and functional quality of basil-enriched ice cream formulations. Its inclusion improves viscosity, structural stability, and antioxidant capacity, making it a promising dairy substitute for developing plant-based frozen desserts tailored to health-conscious and lactose-intolerant consumers.

Introduction

Microgreens are becoming increasingly popular because of their unique nutritional profile, diverse phytochemical composition, and intense flavor. Given their highly perishable nature, considering futuristic applications, this study explored the scope of using different drying techniques to retain the quality of fresh Sorghum bicolor microgreens.

Materials

This study investigates the drying behavior of microgreens using three different drying techniques: oven drying (OD) at 60 °C, conductive hydro drying (CHD) at 60 °C, and freeze drying. In addition, a drying kinetics analysis was conducted to understand the moisture removal pattern and optimize the drying process. The impact of the physical characteristics and phytochemical composition of the microgreens was evaluated to assess the quality retention.

Result and Conclusion:

In determining drying kinetics, the higher R² value observed in OD indicates the faster moisture removal and higher drying efficiency in OD of ⁓40% than in CHD. The time taken for each drying method is FD > CHD > OD. The phytochemical analysis revealed that the microgreens are rich in phenols and flavonoids (although ⁓20% and ⁓13% contents, respectively, were lost). Among the drying techniques, CHD preserved the quality of microgreens most effectively, showing comparable results to FD. More greatly enhanced powder flow properties (CI<15) were observed in CHD than in OD and FD. Furthermore, the application of appropriate drying techniques addresses the challenges related to the shelf life of microgreens and highlights the strategies for drying microgreens to enhance shelf-life and consumer acceptance, for market expansion.

This study investigates the efficiency of various green extraction technologies on the recovery of mineral elements from tiger nut (Cyperus esculentus L.) by-products using water as a solvent. A conventional maceration method served as the control, while two advanced extraction approaches were applied: Pulsed Electric Fields (PEF) and Accelerated Solvent Extraction (ASE). Maceration and PEF extraction were carried out using 20 g of a sample and 200 mL of water, while ASE extraction was performed using 3 g of a sample and 65 mL of water. PEF was conducted under four different energy and electric field conditions: 2 kV/cm at 100 and 200 kJ/kg and 3 kV/cm at 100 and 200 kJ/kg. ASE extractions were carried out at 40 °C and 120 °C, both at 1500 psi. The results revealed substantial differences in mineral extraction efficiencies across the methods. Notably, PEF at 3 kV/cm and 200 kJ/kg and ASE at 120 °C resulted in the highest concentrations of key minerals such as phosphorus (P), potassium (K), magnesium (Mg), and iron (Fe) compared to the control. ASE at 120 °C showed a marked increase in iron content (2.02 mg/100 g), nearly ten times higher than the control (0.216 mg/100 g). Additionally, zinc (Zn) and copper (Cu) also exhibited significant enhancement under high-intensity extraction conditions. This study uniquely demonstrates the transformative potential of PEF and ASE over conventional methods for sustainably recovering critical bioavailable minerals (P, K, Mg, Fe, Zn, and Cu) from tiger nut by-products. The application of these technologies could contribute to the valorization of tiger nut by-products, promoting a circular economy and improving the mineral content of food applications.

Acknowledgements: This work is part of the project CIGE/2023/108 "Recuperación de nutrientes y compuestos bioactivos de coproductos de chufa y trufa y evaluación de sus propiedades saludables", funded by the Generalitat Valenciana.

Agriculture 4.0 represents a new phase of agricultural modernization, characterized by the integration of emerging technologies such as the Internet of Things (IoT), artificial intelligence (AI), remote sensing, big data analytics, robotics, and blockchain. These technologies promise to enhance productivity, optimize resource use, and increase the sustainability and resilience of agri-food systems. However, their large-scale adoption remains limited, particularly in developing countries like Brazil, where producers face a complex combination of technical, economic, social, and institutional barriers, including high investment costs, limited infrastructure, low levels of digital literacy, and fragmented innovation ecosystems. This study aims to identify and propose comprehensive strategies to overcome these challenges and foster the effective implementation of Agriculture 4.0 technologies in the Brazilian agri-food sector. The methodology combines a systematic literature review, case study analysis, and expert consultation, while considering the heterogeneity of producer profiles, production systems, and regional conditions. The findings emphasize the importance of integrated public policies, investment in technical education and training, the formation of collaborative innovation networks, and the development of context-sensitive digital solutions. Additionally, the study highlights the role of multistakeholder engagement in facilitating the adoption and scaling of technological innovations. By presenting a set of feasible and inclusive strategies, this work contributes to the sustainable advancement of Agriculture 4.0 in Brazil, with a focus on promoting digital inclusion, increasing productivity, and supporting equitable rural development.

In recent years, interest in the circular economy has grown as a paradigm for promoting sustainable food production and minimizing waste along the production chain. In this context, rice bran—a by-product of rice processing (Oryza sativa)—stands out due to its high nutritional value, low cost, and wide availability. This study aimed to evaluate the bioactive properties and in vitro bioaccessibility of protein hydrolysates derived from a concentrate (DRBC), enriched in protein and total dietary fiber (TDF), obtained from defatted rice bran (DRB) powder. Enzymatic hydrolysis of DRBC was carried out using 1.0 mL L⁻¹ of Bacillus licheniformis protease (Subtilisin A, ≥2.4 U g⁻¹, P4860) at 50 °C, under stirring (150 rpm) and pH 8.0. The reaction was stopped at intervals ranging from 5 to 120 minutes to monitor changes in the hydrolysates' properties.

The assessment of bioaccessibility, performed via in vitro gastrointestinal simulation following the standardized INFOGEST 2.0 protocol, revealed a significant increase in the antioxidant and antihypertensive capacities of DRBC and its hydrolysates—particularly after 120 minutes of hydrolysis. Thus, enzymatic hydrolysis emerged as an effective strategy to enhance the bioactive potential of DRBC by releasing functional peptides without affecting total polyphenol content. In the bioaccessible fraction, ferulic and gallic acids were identified and quantified via HPLC-DAD. An increase in ferulic acid content and a decrease in gallic acid content were observed post-digestion. The stability of ferulic acid during digestion may be attributed to a protective effect provided by its association with TDF.

These results suggest that both acids may be absorbed and metabolized after digestion, enabling systemic bioactivity. Overall, these findings support the potential application of DRBC hydrolysates as functional food ingredients and offer a promising strategy for the sustainable valorization of defatted rice bran.

The global coffee industry, a cornerstone of economic and cultural life, faces evolving consumer demands for a holistic experience integrating taste, health benefits, and convenience. This shift necessitates innovative product development, ensuring consumer satisfaction and stringent food safety standards. This study introduces instant cold brew coffee in powder form as a significant technological advancement. This format preserves fresh coffee's sensory quality while substantially improving product stability and shelf life, directly addressing food quality. It also inherently mitigates microbial risk, simplifies logistics, and reduces supply chain costs—all critical for enhancing food safety and efficiency. Driven by increasing gut health awareness, we explored integrating lactic acid bacteria (LAB) into this innovative coffee. Research meticulously investigated the stress adaptation of five LAB strains under various sublethal conditions; notably, Lactobacillus casei showed superior resilience to heat and cold stress, while Lactobacillus acidophilus demonstrated stronger tolerance to acidic environments and bile salts. To simulate industrial drying, probiotic strains underwent thermal challenges, revealing that acid adaptation significantly enhanced L. acidophilus TISTR 1338's heat tolerance. A novel encapsulation method, utilizing rice bran-derived prebiotics, pectin, and resistant starch via crosslinking and freeze-drying, was developed to enhance probiotic viability under harsh processing and storage. This innovation achieved the highest encapsulation efficiency, ensuring encapsulated probiotics retained a viable count of 5 log CFU/g after in vitro digestion, meeting functional food thresholds. Ultimately, this innovation enables synbiotic cold brew coffee that delivers tangible health benefits, setting new benchmarks for modern food safety and quality. By transforming a perishable beverage into a stable, safe, and functional powdered product, this research marks a significant advancement in functional beverage technology and probiotic delivery systems, benefiting producers and consumers alike through innovation and a strong commitment to quality.

Laser trilobum (L.) Borkh., locally known as "Kefe kimyonu," is a perennial herb of the Umbelliferae family that is traditionally used in Turkey as a cumin substitute in culinary and folk medicinal applications. This study aimed to evaluate the chemical composition, antioxidant activity, and volatile compounds of ripe fruits (seeds) from L. trilobum plants grown in the Mersin/Adana region of the Taurus Mountains. Seven different seed samples were analyzed for their physicochemical and bioactive properties. The color values (L*, a*, b*) averaged 38.60 ± 2.65, 13.65 ± 3.47, and 1.34 ± 1.02, respectively. The seeds had a moisture content of 10.41 ± 1.16%, ash content of 10.00 ± 0.83%, crude fat content of 15.02 ± 2.55%, and crude protein content of 18.77 ± 1.32%. The total phenolic content was 7.91 ± 1.70 mg GAE/g, while the iron-reducing antioxidant power (FRAP) and DPPH radical scavenging capacity (IC₅₀) were 38.89 ± 20.97 mmol Fe²⁺/g and 298.24 ± 88.05 µg/mL, respectively. Volatile compound profiling via solid-phase microextraction (SPME) coupled with GC-MS revealed 20 major components, with limonene (47.99 ± 15.46%), α-pinene (19.19 ± 4.87%), and 1-cyclohexen-1-carboxaldehyde, 4-(1-methylhethenyl) (5.88 ± 2.46%) being the most abundant. This study represents one of the first comprehensive evaluations of L. trilobum seeds in terms of both chemical and aromatic composition. These findings suggest that L. trilobum seeds possess promising antioxidant properties and a rich volatile profile, supporting their potential use as a functional spice and as a natural ingredient in the cosmetic, fragrance, and pharmaceutical industries.

The development of innovative fermented beverages from Mediterranean plant materials represents a promising approach to meet growing consumer demand for healthy, sustainable alternatives to dairy products. This study evaluated the shelf life, through microbiological, physicochemical and sensory parameters, and consumer acceptance of fermented plant-based beverages made from rice and tiger nut.

The plant-based beverages were produced with these raw materials followed by controlled fermentation at 37°C using VEGE061 commercial starter until reaching pH 4.0-4.5. Shelf-life studies were conducted over 10 days under refrigerated storage conditions (1/3 at 4°C and 2/3 at 8°C). Consumer acceptance was assessed for fermented rice and tiger nut beverages using a 60-member untrained panel through hedonic scale (1-9 points), Just-About-Right (JAR) analysis, and purchase intention evaluation.

Results demonstrated microbiological safety throughout storage (mesophilic aerobes, molds and yeasts) with high acidolactic bacteria counts (6-7 log CFU/g) and confirmed toxicological safety. pH values decreased slightly during 10-day shelf-life (rice: from 4.05 to 3.82; tiger nut: from 4.24 to 4.12; carob: from 4.35 to 4.19), while water activity remained stable (aw = 0.97-0.98). Phase separation during storage was reversible upon agitation. Consumer testing revealed significant differences in acceptance, with fermented rice-based beverages receiving the highest scores across all sensory attributes. Fermented rice beverages achieved mean acceptance scores of 5.17-5.82, while fermented tiger nut beverages scored 3.30-5.38. Ranking analysis showed 80% consumer preference for fermented rice beverages versus 20% for fermented tiger nut beverages. JAR analysis indicated insufficient sweetness as the primary limiting factor. Purchase intention was notably higher for fermented rice beverages (37% positive) compared to fermented tiger nut drinks (10% positive).

These findings demonstrate the commercial potential of Mediterranean plant-based fermented beverages, particularly rice-based formulations, and the need for sweetness optimization to enhance consumer acceptance and market viability.