Squid oil is a rich source of ω-3 fatty acids (including EPA and DHA), which are highly beneficial to human health. However, the refining of squid oil is challenging due to its dark color, high acid value, and strong fishy odor. This study investigates enzyme-catalyzed deacidification as an alternative to conventional alkali refining. The aim is to reduce the acid value and optimize the deacidification process. Comparative experiments were carried out using four commercial lipases (Lipozyme 435, Lipozyme TL IM C, Lipozyme RM IM C, and DF Amano IM) and a self-prepared immobilized enzyme (GS “Amano” 250G). Lipozyme 435 showed the highest deacidification efficiency. Subsequently, single-factor experiments and a Box–Behnken design combined with response surface methodology were applied to optimize the enzymatic deacidification process. The optimal conditions were determined to be a reaction time of 6 hours, an ethanol concentration of 19%, and an enzyme loading of 83 PLU/g. Under these conditions, the acid value of the squid oil was reduced from 60.17 mg KOH/g to 2.27 mg KOH/g, corresponding to a deacidification rate of 94.58% and a yield of 73.22%. Notably, this yield represents a significant 51.28% improvement compared to traditional alkali refining. The enzymatic deacidification method offers several advantages over traditional processes, such as simplicity, higher yield, lower energy consumption, and reduced pollution. Additionally, the use of molecular sieves and high-speed homogenization to enhance substrate solubility proved effective in improving deacidification efficiency. Overall, these findings provide valuable technical insights and support for the enzymatic deacidification of high-acid squid oil.

The fibrous waste generated during the processing of black tea presents a significant opportunity for recovering valuable bioactive compounds. Our study focused solely on establishing the optimum process conditions to maximize the yield and antioxidant activity of phenolic compounds from this readily available agro-industrial byproduct. For the extraction, a novel sequential microwave-ultrasound-assisted approach (MUAE) was employed with four key process parameters, including microwave power (300-900 W), irradiation time (50-200 s), ultrasound temperature (20-50 °C), and ultrasound time (15-45 min). The process was optimized using a four-factor, three-level Box-Behnken Design (BBD). Analysis of variance (ANOVA) demonstrated a strong fit of the second-order polynomial models for total phenolic content (TPC, R²=0.92), total flavonoid content (TFC, R²=0.93), and DPPH radical scavenging activity (R²=0.87). The optimized conditions (199.98 s of irradiation time at 899.97 W power followed by 24.09 min of sonication at 36.26 °C temperature) yielded experimental values of 95.74 ± 1.09 mg GAE/g DM for TPC, 37.16 ± 1.23 mg QUE/g DM for TFC, and 78.09 ± 0.68% for DPPH activity. Additionally, the extraction efficacy was found to be superior for the sequential MUAE technique when compared to individual microwave, individual ultrasound, and combined ultrasound--microwave extraction methodologies. The findings of our study signify the utilization of factory tea waste as a source of phenolic compounds and further provide a sustainable and efficient extraction method, opening avenues for its application in the food, pharmaceutical, nutraceutical, and cosmetic industries.

Plant-based food (PBF) has developed rapidly in recent years as a response to growing interest in sustainable options, with challenges in consumer beliefs/perceptions. In this study, opinion surveys were carried out to identify Moldavian consumers' perceived benefits/barriers regarding PBF. This study was conducted according to Regulation(EU) 2016/679, the Declaration of Helsinki, and approved by the Ethics Committee of the Technical University of Moldova (TUM) (protocol code 011/2024). Before filling out a questionnaire, participants were informed that their participation in the survey would be made anonymous and that it would be carried out at the TUM and they were told what the purpose of this study was, having to choose if they would voluntary participate or not. An online survey was conducted using the Google Forms platform. Recruitment was carried out by sending email invitations and disseminating the survey on social networks, using the snowball sampling method. The sample size was 186 valid cases, the confidence level was 95% (k=2), p=q=50, and the sampling error was 4.9%. The survey was composed of closed questions and divided into four sections: (1) participants' sociodemographic, economic, and diet factors; (2) perceived PBF knowledge and purchase intention; (3) perceived PBF barriers; and (4) perceived PBF benefits and market extension. Data were analysed with SAS 9.4 software (SAS Institute, USA). Of the participants, 69.7% were women and 63.5% had completed university studies. Consumers (88,9%) had intermediate knowledge about PBF and 79.6 % expressed a desire to consume PBF. An important factor in PBF purchase decision was its positive effect on health and the environment (p˂0.05). Participants (45,3%) experienced barriers with PBF's high price, its low availability and difficulties in changing eating habits. Popular PBFs were meat substitutes, dairy alternatives and beverages (p≤0.05). Conjoint analysis showed that interest towards PBF did not differ between genders but did between participants' age, education and diet (p˂0.05). Future studies for specific PBF groups may offer new outcomes in consumer perception studies.

Acknowledgments: This research was supported by the Institutional Project, subprogram 020405 “Optimizing food processing technologies in the context of the circular bioeconomy and climate change”, Bio-OpTehPAS, implemented at the Technical University of Moldova.

The Annurca variety of Malus domestica is recognized for its high content of bioactive substances, making it a promising candidate for the production of functional foods. The addition of specific components—such as antioxidants, dietary fibers, and enzyme inhibitors—can offer health-enhancing effects and help mitigate the risk of various diseases. In this research, we made lab-scale cracker prototypes fortified with dried, ground Annurca apple peels at two inclusion levels (5% and 10%, referred to as S1 and S2), as well as cold-pressed cherry seed oil. We investigated their in vitro inhibitory effects on key digestive enzymes and estimated their predicted glycaemic index. Both fortified versions showed inhibition of α-amylase, α-glucosidase, and lipase activities. The IC₅₀ values (mg/g dry weight) for S1 and S2 were, respectively: α-amylase 55 and 38; α-glucosidase 118 and 68; lipase 45 and 35. Furthermore, the enriched crackers demonstrated lower predicted glycaemic indices compared to the control samples, without apple peels. We also measured water holding capacity (WHC) and oil holding capacity (OHC), finding no significant variations relative to the control. The aroma profile evolution was monitored using an electronic nose at scheduled intervals, and notable differences were detected in the samples after three months of storage. Overall, our findings indicate that Annurca peel flour and cherry seed oil, due to their valuable functional components, can be successfully used to formulate food products with potential health benefits and stable shelf-life.

The authors would like to acknowledge the support from National Recovery and Resilience Plan Project “National Research Centre for Agricultural Technologies, Agritech”, Spoke 8 “New models of circular economy in agriculture through the valorization and recycle of wastes” [CUP B83C22002840001], supported by the Italian Ministry of University.

Hops are a fundamental component in beer production, primarily valued for their aroma, bitterness, and preservative qualities. Drying is essential to ensure their storability and usability throughout the year, but the method employed can significantly influence their chemical and sensory attributes. This study compared three hop-drying techniques—hot-stove drying (H), freeze-drying (F), and ventilated room temperature drying (VRT)—with respect to their impact on the quality of dried hops, focusing on bioactive compounds, antioxidant activity, and volatile profile. To achieve an 80% reduction in moisture content, both F and H required 48 hours at 40 °C and −52.4 °C (0.04 mBar), respectively. In contrast, VRT required five days at 25 °C under continuous airflow (1.2 m/s) with a humidity of 30%. F and H preserved a high content of total chlorophyll (F 81.89 g/kg dm; H 82.70 g/kg dm) and carotenoids (F 54.02 g/kg dm; H 54.71 g/kg dm). However, VRT preserved the highest total phenolic content (631.11 mg GAE/100 g dm), as determined by the Folin–Ciocalteu method, significantly outperforming H (348.48 mg GAE/100 g dm). Freeze-drying resulted in the best antioxidant activity (21.25 mmol TE/kg dm and 35.42 mmol TE/kg dm), measured via DPPH and ABTS assays, but its high operational cost limits its practical application. VRT showed the most significant increase in monoterpene hydrocarbons, while all treatments preserved key sesquiterpenes such as α-humulene, β-caryophyllene, and β-farnesene. Volatile compounds were extracted via solid-phase microextraction (SPME) and analyzed using GC-MS. Although browning was visually observed in VRT-dried hops, it was quantitatively confirmed through color variation analysis using the CIELab method. In conclusion, VRT appears to be a promising, low-cost technique to preserve the aromatic and antioxidant profile of hops, particularly suitable for small-scale brewers. Future research should further investigate the effects of these drying methods on beer quality and fermentation performance.

This study presents a novel biochar-fortified hydrogel cultivation system designed to enhance lettuce microgreen growth under moisture-limited conditions—an escalating challenge in controlled-environment agriculture and urban food production. Biochars derived from various biomass sources were incorporated at different concentrations (1-10% w/w) into a phytagel-based hydrogel matrix to tailor the physicochemical properties of the growing substrate for optimal plant performance.

Lettuce microgreens were cultivated under progressively reduced relative humidity (from 70% to 30%) to simulate drought stress. Experimental results demonstrated that both biochar type and dosage significantly influenced the water retention, aeration, and nutrient availability of the hydrogel substrate. These improvements translated into higher biomass yield, enhanced shoot and root elongation, and elevated chlorophyll content compared to untreated controls. Substrate characterization confirmed that biochar amendments substantially increased surface area and porosity, resulting in superior moisture-buffering and sorptive functions critical for sustaining plant growth under limited water conditions.

This work advances food technology and engineering by offering a scalable, cost-effective strategy for functional substrate engineering in soilless cultivation systems. The integration of diverse biochar types into hydrogel media represents a sustainable and circular innovation that supports water-efficient, high-density crop production—particularly relevant for vertical farming, urban agriculture, and precision farming technologies. By addressing critical resource constraints, this engineered platform has significant potential to drive resilient and sustainable food production technologies in the face of climate variability and global food security challenges.

INTRODUCTION

Three-dimensional printing is revolutionising food processing by enabling more efficient work with various food inks compared to other techniques. The integration of microwaves by means of an evanescent wave antenna is currently being investigated with the aim of applying a thermal treatment to food inks, favouring their drying to eliminate microbiological risks and ensure their stability. In formulations such as carrot purée, a high-water content necessitates efficient drying to ensure product stability and reduce the risk of contamination.

METHODS

A carrot purée formulated with 3.13% konjac was utilised to print three-dimensional structures consisting of five lines. Subsequently, the samples were subjected to heat treatment using an evanescent wave antenna operating at a centre frequency of 2490 MHz. The impact of varying experimental conditions was evaluated through the modulation of antenna speed (1.5 mm/s and 2.25 mm/s) and the distance between the antenna and the printed surface (1.0 mm and 1.2 mm). Each combination of parameters was tested in triplicate. The loss of moisture was determined by gravimetry, and the maximum temperature reached at each point of the sample was recorded by means of optical thermography.

RESULTS

The most favourable conditions were observed at the lowest antenna speed (1.5 mm/s) and shortest distance to the sample (1 mm), yielding the highest moisture loss (up to 35%) and a stable maximum temperature with minimal thermal fluctuations. In contrast, higher speeds resulted in greater temperature oscillations, leading to less uniform drying. Similarly, increasing the distance between the antenna and the carrot purée led to a reduction in maximum temperature during treatment, which in turn decreased moisture loss.

CONCLUSIONS

Evanescent microwave heating proved effective for the localised drying of carrot purée, with antenna speed and distance being critical to maximise moisture loss and ensure thermal uniformity.

Microalgae are increasingly recognized as sustainable and versatile sources of high-value bioactive compounds, particularly functional proteins and peptides. Among them, Arthrospira platensis and Tetraselmis chuii stand out due to their high protein content, balanced amino acid profiles, and potential for use in food and health applications. This study aimed to investigate the bioactive potential of peptides derived from these two species through a comprehensive approach combining enzymatic hydrolysis, peptidomic analysis, and in silico bioactivity prediction. Proteins were extracted from A. platensis and T. chuii biomass and hydrolyzed using food-grade pepsin under optimized conditions and varying enzyme-to-substrate (E/S) ratios. The resulting protein hydrolysates—A. platensis protein hydrolysate (APPH) and T. chuii protein hydrolysate (TCPH)—were subjected to peptide profiling using reverse-phase high-performance liquid chromatography (RP-HPLC) coupled with tandem mass spectrometry (MS/MS). Identified peptides were then analyzed using multiple bioinformatics tools to assess their molecular weight, hydrophobicity, amphipathicity, potential toxicity, and predicted biological activities. A total of 265 unique peptides were identified, with 187 peptides derived from APPH and 78 derived from TCPH. The peptides exhibited favorable physicochemical properties and bioaccessibility features. In silico predictions highlighted significant multifunctional bioactivities, including antihypertensive, antidiabetic, anti-inflammatory, and antimicrobial potentials. None of the APPH peptides showed any predicted cytotoxic or hemolytic effects, whereas only one peptide from TCPH presented a potential cytotoxicity risk. Notably, the most promising peptides originated from highly conserved proteins such as RuBisCO, ATP synthase subunits, and phycobiliproteins. These findings underscore the promise of A. platensis and
T. chuii as valuable sources of novel, safe, and multifunctional peptides suitable for nutraceutical development. The integrated use of peptidomics and computational screening provides an efficient strategy for peptide discovery and prioritization, paving the way for future validation and application in functional foods, dietary supplements, and health-oriented formulations.

The influence of tea tree essential oil (TTEO) and modified-atmosphere packaging (MAP) on the quality of grated anco squash (AS) (Cucurbita moschata) was studied. AS (obtained in Santiago del Estero-Argentina) were washed, sanitized, cut, peeled, grated, washed, and centrifuged. The product was then subjected to TTEO treatments at two concentrations (4 and 8 μL/mL) and applied in three ways: spraying (TA), immersion (TI), and strips soaked in EO adhered to the storage container (TV). A NaClO immersion treatment (TH) and a control (immersion in water) (TC) were also included. All samples were conditioned in trays coated with 35 mm polypropylene to generate MAP and stored for 8 days at 5 ºC. Samples from each treatment were analyzed in triplicate at 24 h and 8 days, assessing sensory quality, antioxidant, and microbial growth (mesophiles, psychrophiles, and enterobacteria). The sensory evaluation was carried out by 11 trained individuals, who assessed six attributes on a scale of 1 to 9, with aroma and flavor being critical parameters from the judges' acceptability point of view. The results showed that applying TTEO at a higher concentration (8 μL/mL) in all forms was an appropriate strategy for maintaining microbiological quality for 8 days, although this concentration significantly affected aroma, decreasing its acceptability. TA had the highest values ​​(P <0.05) and was the most accepted until the fourth day. No changes were observed in phenolic compounds and an increase in antioxidant capacity and carotenoids was recorded at the end of storage. According to the parameters studied, the use of TTEO (8 μL/mL) with MAP was effective in maintaining the overall quality of AS for 4 days. For this reason, the use of TTEO could be considered to improve the nutraceutical profile of AS and also in conjunction with other technologies to prolong its shelf life.

Protein-based fat replacers are gaining attention due to their low-calorie content and increasing consumer demand for high-protein, plant-based foods. However, traditional methods require high thermal input (75–95 °C for 20–40 min) to induce protein aggregation, limiting their energy efficiency. Limited proteolysis offers an alternative by promoting aggregation under milder conditions, but the relationship between hydrolysis extent, molecular structure, and functional performance remains insufficiently understood. This study employed response surface methodology to optimize the hydrolysis of pea protein isolate (PPI) using Alcalase. The optimal condition—7.5% protein, 1.65% enzyme, and 6 minutes—produced hydrolysates (PPH) with enhanced surface reactivity, higher sulfhydryl–disulfide content, and uniform aggregation after mild heating (85 °C, 10 min). These PPH aggregates were incorporated at 0.3% into skim milk to create fat-free cream cheese. Incorporation of PPH increased moisture content from ~63% to ~70%. Rheological analysis showed that G′ decreased from 36 kPa (control) to 11 kPa (PPH), and apparent viscosity dropped by ~78%, indicating a softer and more spreadable texture. Creep-recovery testing confirmed greater compliance and delayed structural recovery in PPH-containing samples. Tribological analysis revealed significantly lower friction coefficients under boundary and mixed regimes, suggesting enhanced lubrication. Microscopy revealed a less continuous protein matrix in PPH samples, likely due to clustering and PPH–casein interactions. These findings suggest that limited proteolysis enables precise modulation of plant protein structure and functionality. PPH produced under optimized conditions hold promise as energy-efficient, plant-based fat replacers with favorable rheological and lubrication properties for low-fat dairy applications.