Fruits are rich sources of antioxidant, bioactive compounds, and their consumption is associated with a lower risk of chronic non-communicable diseases. Native fruits such as Luzuriaga radicans Ruiz & Pav. are used as food and are an alternative in traditional medicine. In Chile, these fruits grow in the southern regions of the country. Natural deep eutectic solvents (NaDESs) have emerged as a new class of sustainable, non-toxic, and biodegradable solvents. They have been used in the extraction of many compounds from natural sources, and are used to extract compounds to prepare nutraceuticals that can be also used as food additives. The objective of our research was to evaluate the total phenolic content (TPC), total flavonoids (TFC), and antioxidant capacity of Luzuriaga radicans Ruiz & Pav. using ultrasound-assisted deep eutectic solvent extraction (NaDES). The berries were collected in the Parque Saval in Valdivia, Chile, and subsequently extracted with ethanol, ethanol/water 1:7 v:v, and several NADES employing ultrasound and microwaves. UHPLC-DAD, HPLC-APCI(+)-MS, and UHPLC-ESI(+)-TOF-MS analysis allowed for the identification of several carotenes and carotenoid ester species. The NADES showed better antioxidant capacity compared to hydroalcoholic extraction in some cases, measured by the bleaching of the DPPH and ABTS radicals, ORAC, and the FRAP antioxidant test. In addition, some antienzymatic activity was found for the hydroalcoholic extraction (ACHe and BuCHE: IC50 : 6.904 ± 0.42 and 18.38 ± 0.48 respectively). The berries of this species show potential for the treatment of Alzheimer's disease, which can be attributed to the content of carotene compounds. The research suggests the fruits could have beneficial effects at least in the prevention of this neurodegenerative disease.

Gluten-free breads (GFBs) are usually formulated with refined flours, starches, or premixes that are low in fibre, micronutrients, and have a high glycaemic index. In addition, these formulations often stale rapidly, leading to crumb hardness, reducing shelf life, and decreasing consumer acceptance. This study aimed to evaluate the effect of gluten-free raw materials such as rice bran (RB), millet, and extruded soybean expeller (SEE) on the staling kinetics and physico-chemical quality of GFBs. Millet and SEE were milled using a HC-1000Y mill (Arcano, China) and then sieved together with RB through an 840 µm mesh (Zonytest, Argentina). Two GFB formulations were prepared: optimal (GFB-O) and control (GFB-C). Both contained xanthan gum (0.5%), sunflower oil (6%), salt (2%), sugar (5%), and dry yeast (3%). GFB-O included 15% each of RB, millet, and SEE and rice flour (22.5%), corn starch (32.5%), and water (115%), while GFB-C was made with 100% corn starch and 90% water. Moisture content (AACC, 2000), water activity, and crumb hardness (peak force during the first compression cycle of the texture profile analysis) were evaluated during storage (0–168 h, 25 °C, 70% RH, LDPE bags). Hardness data were fitted to the Avrami equation to model staling kinetics. ANOVA with Fisher’s LSD test (95% confidence) revealed significant effects of formulation and storage time on crumb water activity, moisture, and hardness (p<0.0001). GFB-O exhibited lower crumb hardness and improved moisture retention throughout the storage period. Avrami modelling supported this, showing that GFB-O had a lower final hardness (Finf = 23.4 N), lower rate constant (k = 0.035 h⁻ⁿ), and exponent (n = 0.24), indicating a slower staling process and prolonged freshness. In contrast, GFB-C showed Finf ≈ 120 N, k = 0.05 h⁻ⁿ, and n = 1, consistent with faster staling. These results demonstrate that the addition of RB, millet, and SEE could modify the bread matrix, improving the technological properties and shelf life of FGFs.

High-temperature cooking methods like pan-frying accelerate lipid oxidation in meat products, compromising nutritional quality and generating harmful compounds. Thermal processing methods, particularly pan-frying, induce significant lipid oxidation in meat products, leading to nutritional degradation and the formation of potentially harmful compounds. This study investigated the antioxidant potential of sacha inchi (Plukenetia volubilis) leaf extract (0.5%, 1.0%, and 1.5% w/w) in beef patties subjected to standard pan-frying conditions (180°C for 5 min/side). Comprehensive evaluation included (1) oxidation parameters (peroxide value reduced from 17.92 mEq O₂/kg in control to 13.45, 10.82, and 9.37 mEq O₂/kg in 0.5%, 1.0%, and 1.5% treatments, respectively; TBA values decreased from 0.78 to 0.15 mg MDA/kg in the 1.5% group), (2) antioxidant capacity (DPPH radical scavenging IC₅₀ improved from 36,495 mg/L in 0.5% to 16,545 mg/L in 1.5% extract), and (3) lipidomic profiling via UHPLC-HRMS. The 1.5% extract demonstrated optimal performance, showing dose-dependent protection against oxidation while significantly preserving bioactive lipids. Lipidomics revealed 2.1-3.8-fold increases in key functional phospholipids versus control: lysophosphatidylcholine LPC(18:2) (35.2 ± 2.1 vs 18.5 ± 1.4 μg/g), lysophosphatidylethanolamine LPE(18:2) (12.7 ± 0.9 vs 6.3 ± 0.5 μg/g), and phosphatidic acid PA(27:2/8:0) (9.8 ± 0.7 vs 4.1 ± 0.3 μg/g). These compounds are clinically associated with cardiovascular protection (LPC/LPE) and cellular signaling (PA). The extract particularly preserved ω-3 and ω-6 polyunsaturated fatty acids (p<0.01), maintaining 89.7% of initial PUFA content versus 62.3% in controls. These results demonstrate that 1.5% sacha inchi leaf extract effectively mitigates thermal oxidation while enhancing the nutraceutical value of processed meats. The findings support its application as a natural alternative to synthetic antioxidants in meat products, offering simultaneous oxidation control and functional lipid preservation benefits for healthier food formulations.

The visual appeal of berry-based products is primarily driven by their intense color, which is associated with anthocyanin content and antioxidant activity. However, processing and storage can compromise both. This study evaluated color evolution and compound stability in pulps of four Patagonian berries subjected to pasteurization (85 °C, 15 min) or freezing (−18 °C) for 12 months: blackberry (cv. Thornfree), raspberry (cv. Tulameen), sour cherry (cv. Montmorency), and blueberry (cv. Elliot). Color parameters (L*, a*, b*, Chroma, Hue angle, ∆E), total phenolics, flavonoids, anthocyanins, ascorbic acid, and antioxidant activity (DPPH) were analyzed at 0, 3, 6, and 12 months. After pasteurization, anthocyanin retention ranged from 41% in raspberry to 65% in blueberry, with ∆E values exceeding 6.0 in raspberry and sour cherry, indicating perceptible color degradation. Frozen samples showed higher retention (>70% in all cases), with ∆E values below 3.0 in blueberry and blackberry. Hue angle shifts were more pronounced in pasteurized raspberry (11°) and sour cherry (8°), suggesting pigment breakdown. Notably, blueberry and blackberry pulps showed superior color and compound stability across both treatments, attributed to their higher baseline anthocyanin content (35.4 and 41.7 mg/100 g FW, respectively). Ascorbic acid was more labile, with 48–54% losses in pasteurized raspberry and sour cherry, while frozen pulps retained over 70%. Flavonoid retention ranged from 58 to 75% in frozen samples versus 46 to 59% in pasteurized ones. Total phenolics showed a milder reduction, averaging 12–18% loss in frozen and up to 25% in pasteurized pulps. These findings emphasize the importance of selecting appropriate preservation methods to maintain visual and functional quality in fruit-based products.

Although the demand for gluten-free (GF) bakery products has grown significantly over recent years, there are still challenges related to the sensory and nutritional acceptance of these products, with consumers expressing dissatisfaction with their flavour, texture and nutritional value. In this context, Neltuma affinis is an underutilised native legume species with a good nutritional profile, and could be a novel ingredient for GF bread making. The aim of this study was to assess the acceptability and sensory profile of GF breads formulated with powders obtained from the endocarp–seed (ESP) and exocarp–mesocarp (EMP) of N. affinis fruits. Two formulations were evaluated: F1 with 20% ESP, and F2 with 20% ESP and 2.4% EMP, as a partial replacement of rice flour and starch corn. Samples were analysed after 24 hours of storage at 25 °C and 70% relative humidity. Sensory characterisation was carried out using the Check All-That-Apply (CATA) and Just-About-Right (JAR) methods by individuals with gluten-related disorders and general consumers (N=105). CATA analysis revealed differences (p <0.05) between formulations. F1 was associated with descriptors such as “flavourful”, “light crumb”, “soft” and “smooth”, whereas F2 was described as “moist”, “elastic”, “gummy” and having a “highly aerated crumb". F1 presented an overall acceptability score of 7±2 on a 9-point hedonic scale, with “too little flavour” being the most penalising JAR attribute (1.579, p <0.0001); in contrast, F2 scored 6±2, and was penalised for having “too much colour and flavour” (1.246, p 0.003; 2.689, p <0.0001, respectively). Therefore, the sensory profile of F1 could be improved by enhancing its flavour intensity, and that of F2 could be improved by reducing its excessive colour and flavour. These findings support the potential use of N. affinis powders as a sustainable and functional ingredient to enhance the nutritional and sensory quality of GF breads.

Faced with the global rise in sugar consumption linked to pathologies such as type 2 diabetes and obesity, there is an urgent need to develop healthier alternatives to standard sweets. This study aimed to develop plant-based gummies and evaluate their physical–chemical and sensory properties. A total of six gummy formulations were prepared using agar–agar (a gelling, thickening, and stabilizing agent of plant origin, derived from red algae), mixed with different beverage flavors: 100% vegetable-based beverage (coconut), or 100% fruit/vegetable juices (apple, grape, orange, tomato, carrot). The average transmittance in the visible spectra (450 - 650 nm) (assessed with a scanning spectrophotometric colorimeter in the visible region) demonstrated that coconut presented the highest values, which is a characteristic of its white color. A binocular magnifier was used to attain gummy images. The pH values (measured with a portable pH meter) varied between 3.42 and 7.09, with coconut flavored beverage presenting the highest value in comparison to the other formulations. The total soluble solids (assessed with a portable refractometer) show variations between 5 and 21 °Brix, with coconut and grape flavored beverages presenting the lowest and highest values, respectively. A sensory analysis with a hedonic scale was used to assess parameters such as color, aroma, firmness, texture, taste and sweetness. Color-wise, coconut and orange formulations presented the highest acceptance, and for aroma, coconut- and apple-flavored gummies received higher evaluations. On flavor and sweetness, grape and apple formulations were the most appreciated (to which total soluble solids may have contributed). Similar values in texture and firmness can be due to a homogeneous process in gummy formulations with agar. In conclusion, the use of 100% fruit and vegetable beverages in gummies provides a basis for innovation in plant-based product development.

Ulva ohnoi had different drying techniques applied, including air-drying, oven-drying, microwave-assisted, and freeze-drying (lyophilization), and three other physical treatments such as osmosis, boiling, and ultrasonication. The effects of these treatments on the near-infrared spectra, water activity, and weight of Ulva ohnoi samples were studied. Also, the protein, polysaccharide (mainly starch), and disaccharide (mainly sucrose) peaks in the obtained spectra were defined and characterized using different models.

The results showed that microwave-assisted, oven-drying, and freeze-drying have significant effects on the spectra, with lyophilization being the most effective drying technique. Using the potato starch spectrum model, three peaks and one valley corresponding to starch were detected at 4750 cm^-1, 5186 cm^-1, 6900 cm^-1, and 4500 cm^-1, respectively.

In addition, two peaks corresponding to sucrose at 5186 cm¹ and 6980 cm^-1 and three peaks corresponding to proteins were detected using model spectra. The comparison of the dry U.ohnoi spectrum with the studied models suggests that the Ulva ohnoi proteins have an alpha-helix-dominated secondary structure.

Moreover, after rehydration, spectra of some treated samples returned to the initial conformation as the fresh ones, which is a significant preservative characteristic for the food industry. This study contributes to the growing body of research on algae as a sustainable food source, and it offers insights into the practical application of NIR spectroscopy for analysis of protein and carbohydrate content.

The flour-based industry constitutes the second most valued food sector in Portugal. As consumers seek healthier and functional food options, the industry has invested in the development of new products linked to health benefits. In recent years, the incorporation of alternative raw materials beyond conventional wheat flour has expanded the number of flours available to consumers.
This study aimed to characterize a range of commercially available flours in Portuguese hypermarkets, comprising seven refined flours (wheat, rice, oat, carob, almond, maize, and amaranth) and four wholemeal flours (oat, wheat, rye, and spelt). Each sample was analyzed for its colorimetric parameters (L*, a*, b*), moisture content, ash content, and concentrations of selected mineral elements (Ca, S, Fe, Mn, Mo, Zn, and Se). Mineral composition was assessed using X-ray fluorescence spectroscopy, with it being found that most of the mineral element concentrations did not significantly differ across flour samples. However, some exceptions were noted: manganese (Mn) was detected only in rice, almond, and wholewheat flour; selenium (Se) was only detected in wheat flour; and zinc (Zn) presented the highest value in oat flour (although this was not significant). Colorimetric values were obtained using visible-range scanning spectrophotometry. Carob flour showed distinct coloration, with the lowest L* value and the only positive a* value, indicating a darker reddish hue. Also, almond flour showed a particularly low moisture content and the highest ash level compared to that in the other alternative flours.
These differences highlight the potential of alternative flours to promote innovation in the food sector through healthy products based on their nutritional and physicochemical attributes.

Plant-based protein diets have been increasingly promoted and adopted. Among the main sources of plant proteins are legumes, which are commonly consumed either as cooked grains or in processed forms. These legumes contain various proteins, including those known as protease inhibitors. Previously considered primarily as antinutritional factors, more recent studies have suggested that these compounds may offer health benefits, such as contributing to the prevention of colon cancer. Their presence at specific levels may, in fact, be desirable. Legume-based foods, even when subjected to thermal processing, retain some level of trypsin inhibitory activity. In this study, various legume-based foods available in markets or restaurants of a municipality in southeastern Brazil were analyzed. Samples were obtained either in ready-to-eat form or were prepared according to the instructions provided on their packaging. Following freeze-drying, protein content was determined, and in vitro protein digestibility was assessed using a sequential pepsin–pancreatin digestion method, followed by quantification of free alpha-amino groups. Trypsin inhibitory activity was evaluated using the BAPNA substrate. The analyzed samples included cooked beans (white, black, and brown varieties), chickpeas, and lentils, as well as aqueous extracts and preparations such as plant-based burgers. Raw seeds of the respective legumes were also analyzed for comparison. Trypsin inhibitory activity was detected in all samples, though with considerable variation (ranging from 447.09 to 15,000 TIU/g). Digestibility also varied substantially, ranging from 53.78% to 128.77% when expressed as a percentage relative to casein. No correlation was observed between trypsin inhibitory activity and digestibility values. The findings suggest that the inclusion of legume-based products in the diet provides a certain intake of protease inhibitors, which may confer health benefits. Furthermore, at the levels detected in this study, these inhibitors do not appear to negatively impact protein digestion in the analyzed samples.

Monosodium glutamate (MSG)-rich diets have been associated with various metabolic disorders, including obesity, diabetes, dyslipidemia, and hepatotoxicity, underscoring the need for effective preventive strategies. A previous study reported that lemongrass (Cymbopogon citratus) contains quercetin (23.9 ± 0.3 mg/g), caffeic acid (445.21 ± 32.77 µg/g), chlorogenic acid, p-coumaric acid, catechin, and pyrogallol, among others (Tazi et al., 2024). These phytochemicals were reported to exert beneficial effects in managing metabolic imbalances. Therefore, this study aimed to evaluate the efficacy of the ethanolic extract of lemongrass to mitigate the effects of MSG consumption. Shade-dried lemongrass leaves were powdered and extracted with 70% ethanol. The extract was filtered, concentrated by rotary evaporation, and freeze-dried to obtain the ethanolic extract. Swiss Albino male mice were divided into four groups (6 mice in each group): a control group on a normal diet, an MSG-treated group (5% MSG mixed pellet), and two groups receiving MSG along with lemongrass extract at doses of 200 mg/kg (LLG) and 400 mg/kg (HLG) body weight, respectively. International guidelines for biomedical research were followed for animal care and the procedures were approved (AWEEC/BAU/2024/14) by the Animal Welfare and Experimentation Ethics Committee, Bangladesh Agricultural University; dosage was decided based on previous reports. After an eight-week feeding trial, MSG administration significantly elevated food intake, body weight, and blood glucose levels, alongside inducing lipid and hematological imbalances and hepatic abnormalities such as steatosis and cellular swelling. The ethanolic extract of lemongrass significantly alleviated MSG-induced metabolic dysfunction by reducing body weight change (10.6 ± 0.92 g for MSG vs. 7.67 ± 0.76 g for MSG + HLG), improving glucose tolerance, reducing liver weight (46.5 ±1.84 mg/g BW for MSG vs. 43.16 ± 1.34 mg/g BW for MSG + HLG), correcting dyslipidemia, mitigating taste aversion, and restoring hepatic histoarchitecture in a dose-dependent manner. These findings position lemongrass extract as a potent natural candidate for preventing and managing MSG-related metabolic disorders. Incorporating lemongrass into dietary or nutraceutical strategies may offer a safe, multi-targeted approach to improving metabolic health. Future research should focus on elucidating the detailed mechanisms of action of lemongrass extract in MSG-related complications.