This study presents a comparative evaluation of two drying methods conventional convective drying (hot air) and freeze-drying (lyophilization) applied to selected Mediterranean fruits, namely dates (Phoenix dactylifera), tomatoes (Solanum lycopersicum), and zucchini (Cucurbita pepo). The objective was to assess the impact of these methods on key quality parameters, including moisture reduction efficiency, total phenolic content, antioxidant activity (DPPH assay), vitamin C content (HPLC), color stability (L*, a*, b*), and texture characteristics (hardness and chewiness). Freeze-drying demonstrated superior performance in preserving sensitive bioactive compounds, with vitamin C retention exceeding 85%± 1.5%, total phenolic content reaching 93.4 ± 2.1 mg GAE/100 g dry weight, and antioxidant activity reaching 79.2 ± 1.8% inhibition. In contrast, hot-air drying, while more energy-efficient (approximately 0.8 kWh/kg), led to greater nutrient degradation, with vitamin C retention around 55% and antioxidant activity at 58.6%. Sensory evaluation by a trained panel revealed that freeze-dried products received the highest overall acceptability scores (8.2/9), particularly in terms of appearance, aroma, and texture, whereas hot-air-dried samples showed noticeable declines in visual appeal and mouthfeel. This study highlights the trade-offs between nutritional preservation, sensory quality, and energy efficiency. These findings provide valuable guidance for selecting appropriate drying technologies in the context of sustainable food processing and the valorization of Mediterranean plant-based resources. Overall, freeze-drying remains the preferred technique when product quality is the priority, while hot-air drying offers a viable option where cost and energy are the priority.

Recent advancements have increasingly focused on utilizing renewable natural resources to produce nanocellulose for polymer reinforcement. Cortaderia selloana (pampas grass), a robust and widely distributed grass species known for its resilience in extreme environments, represents an abundant yet underutilized source of lignocellulosic biomass.

This study presents a novel method combining mechanical treatment with subcritical water processing to extract cellulose nanofibers (CNFs) from pampas grass. The resulting CNFs were characterized in terms of morphology, chemical composition, rheological behavior, and physical properties. These nanofibers were then incorporated into a starch-based film reinforced with chestnut shell fibers (CSFs) using a solvent casting technique as described in [2]. The film formulation was optimized using response surface methodology, evaluating the effects of the glycerol content (X1), CNFs/CSF ratio (X2), and zinc oxide (ZnO) nanoparticle content (X3) on the film’s mechanical, optical, and physicochemical properties.

The extracted CNFs measured 1–12 µm in length and 35–120 nm in diameter and demonstrated superior thermal stability (320–700 ºC) compared to commercial cellulose. FTIR analysis confirmed a high purity level, with negligible presence of lignin and hemicellulose. Incorporating just ~2% CNFs significantly enhanced the film's thermal stability and overall performance. Scanning electron microscopy (SEM) revealed a uniform microstructure with no visible phase separation between components.

In conclusion, a starch-based nanocomposite film reinforced with CNFs and CSF was successfully developed, exhibiting improved mechanical strength and water resistance. This environmentally friendly approach offers promising potential for sustainable food packaging applications.

This study developed and evaluated three (3) selected texture-modified foods designed for people with swallowing difficulties, with the aim of meeting IDDSI Level 4 requirements. The three samples included a mechanically whipped pea-based foam (MWPF) made with green peas, pea protein, xanthan gum, and Chlorella algae; a carrot purée with xanthan and guar gum (CPXG), which was puréed, frozen, and reheated using microwave treatment; and a carrot purée with xanthan gum only (CPX). All samples were evaluated using IDDSI testing methods and instrumental tools to measure hardness, adhesiveness, viscosity, and particle size. MWPF showed the softest and smoothest texture, with 800 N/m² hardness, 20 J/m³ adhesiveness, 300 cP viscosity, and 201 µm particle size. In comparison, CPX had a firmer and stickier texture (2,300 N/m², 1,100 J/m³, 1,500 cP, 490 µm), and CPXG became very thick after cooling, reaching a viscosity of 3,600 cP and particle size of 629 µm. MWPF maintained its texture for at least 30 minutes and passed the IDDSI spoon tilt test at 21 °C, while CPXG failed the test after cooling from 95 °C to 35 °C. While all the samples met IDDSI Level 4 standards using either mechanical whipping or hydrocolloid thickening, mechanical whipping produced better textural and rheological properties in MWPF compared to the hydrocolloids used in CPX and CPXG. However, whipping introduced air, which reduced the nutrient density per volume. In conclusion, mechanical aeration is a useful method for producing safer textures for dysphagia diets, but future investigations are required to ensure that improvements in texture do not come at the cost of nutritional adequacy.

The current study explores a sustainable strategy for repurposing fruit processing waste through the development of a 3D printable ink derived from muskmelon rind, sugar, lemon peel powder, and sodium alginate. The research focuses on extrusion-based 3D food printing, which is an emerging additive manufacturing technology that enables the precise layer-by-layer fabrication of complex, customisable edible structures. The formulations with varying alginate concentrations (1.2%, 1.8%, and 2.4% w/w) were optimised for extrusion-based 3D printing. Textural analysis and rheological profiling, represented as critical parameters for smooth extrusion, shape fidelity, and post-print stability, were performed to establish a correlation between material properties and their suitability for 3D printing. Shear-thinning behaviour and adequate structural integrity of the developed formulations confirmed their compatibility with the 3D printing process. Sensory evaluation of the 3D-printed product revealed favorable taste and appearance, indicating potential for consumer acceptance. Among the tested formulations, the blend containing 1.8% sodium alginate demonstrated optimal printability, especially when extruded through a nozzle diameter of 1.04 mm. Aligned with the principles of circular economy, this study demonstrates the potential of 3D food printing as a tool offering a scalable and customisable solution to transform agri-food waste into innovative, value-added food products that contribute to environmentally conscious processes for the future of food manufacturing.

Commercial pea protein isolate (PPI) is widely recognized as a sustainable alternative to animal proteins. However, like most plant proteins, it has limited techno-functional properties due to its denaturation and aggregation during industrial processing. This study investigates the combined use of high-pressure homogenization (HPH) and enzymatic hydrolysis to improve the foaming properties of commercial PPI. A 5% (w/w) PPI solution was treated at 1000 bar using a high-pressure homogenizer (PandaPLUS, GEA, Germany) at room temperature and adjusted to pH 5. This condition (1000 bar pH 5) was selected due to its high foam stability, despite its limited foaming capacity (overrun 140%). To enhance overrun, samples were hydrolyzed with HT200 protease (40 °C, enzyme/substrate ratio 1:10). Particle size (Mastersizer 3000, Malvern) and soluble fraction were evaluated, along with foam properties after whipping for 3 minutes at 200 rpm (Griffin & George stirrer, room temperature). Interfacial properties of the hydrolysates were analyzed using a Tracker tensiometer (Teclis, Germany). Hydrolysis time was inversely correlated with interfacial tension, improving surface activity. Particle size showed no significant changes after enzymatic treatment. Overrun increased with hydrolysis time, reaching 350%, but foam stability decreased, due to the elasticity reduction of the interfacial film. To obtain a sample with both high foaming capacity and stability, mixtures of the 15-minute hydrolysate with the original sample were prepared at 50:50 and 25:75 (hydrolyzed/non-hydrolyzed) ratios. The mixtures achieved an overrun of 250%, maintaining a high foam stability. These results highlight the potential of combining green processing strategies (HPH and enzymatic hydrolysis) to enhance the foaming performance of commercial PPI, supporting its application in plant-based products.

The objective of this study was to evaluate the effect of bioinputs on the productive performance and quality of two watermelon varieties—Delicia and Hollar—produced in Santiago del Estero, Argentina. A 2×2 factorial arrangement was used in a completely randomized block design, with two watermelon varieties and two treatments (with and without bioinputs), totaling 20 experimental units. Treatments were randomly assigned within each block. Fruits were harvested at commercial maturity, halved, and triplicate samples were taken from each. Data from duplicate measurements of each half were used for statistical analysis, yielding four analytical replicates per treatment–variety. Yield (kg ha⁻¹) was used to evaluate crop productivity. Physical quality parameters included soluble solids (%SS), titratable acidity (%TA), SS/TA ratio, and rind thickness (mm). The functional quality of peel and pulp was determined using spectrophotometric methods: total phenolic compounds (TPC, Folin–Ciocalteu), antioxidant capacity (AC, DPPH^•), and citrulline. TPC and AC were expressed as mg gallic acid per 100 g, and citrulline was expressed as mg per 100 g. Statistical comparisons were made using the LSD test (p<0.05). Bioinputs increased yield by 23% compared to conventional treatments. No significant differences (P>0.05) were observed in physical parameters, with values around 11% SS, 0.2% TA, an SS/TA ratio of 52, and 18 mm rind thickness. Although not significant, bioinputs tended to enhance functional quality, particularly in the Hollar variety. This variety showed higher TPC in pulp (132±12 mg GAE/100 g) and higher AC and citrulline content in peel (23±2 mg GAE/100 g) and pulp (249±19 mg/100 g). These results highlight the potential of bioinputs to improve production without compromising fruit quality. Although fruit quality was not affected, a trend toward improved functional quality was observed in one variety. This is important, as producers seek alternatives to costly fertilizers, and consumers increasingly look for safer, healthier foods.

Introduction

The growing demand for plant-based dairy alternatives has accelerated the development of fermented plant-based milks. Protein stability is one of the most important quality factors that affects texture, shelf life, and consumer acceptability. Although soy and oat milks are frequently used in various formulations, their protein systems are sensitive to changes in temperature and pH value. This study aims to investigate how pH adjustments and storage temperatures affect protein stability in fermented soy and oat milks.

Methods

Commercial soy and oat milks were inoculated with a starter culture containing Lactobacillus spp. and incubated at 37 ^°C for 12–24 hours to initiate fermentation. Before inoculation, selected samples were adjusted to specific pH levels ranging from 4.5 to 6.5 to evaluate the impact of initial acidity. Following fermentation, all samples were kept for a maximum of 10 days at 25 ^°C and 4 ^°C. Protein stability was assessed by sedimentation analysis, and total protein content was measured using the Kjeldahl method.

Results

Preliminary results indicate that samples adjusted to lower pH values (around 4.5–5.0) and stored at 4 ^°C exhibited significantly improved protein stability, with reduced sedimentation and better protein retention. In contrast, storage at 25 ^°C led to increased sediment formation and protein destabilization, especially in samples with higher initial pH values.

Conclusions

The results highlight the importance of both pH value adjustment and cold storage in preserving protein stability in fermented plant-based milks. These findings provide useful insights for optimizing formulation and storage strategies, ultimately supporting the development of higher-quality plant-based dairy alternatives.

This study evaluated the techno-functional and antioxidant properties of soybean, maize, red teff and insect bee larvae. Approximately 95.5% of maize and soybean had similar particle sizes (>0.355 µm), followed by teff (60%), and bee larvae (<0.250 µm, 12.9%). Significant differences (P<0.001) were observed in the functional properties (g/g) of water-holding capacity (WHC), water absorption index (WAI), oil absorption capacity (OAC), water solubility index (WSI), swelling power (SP), foaming capacity (FC), foam stability (FS) and least gelation capacity (LGC) among the flours. Bee larvae had the highest WHC (6.00), OAC (2.16), and FS (98.15) than the other flours. Maize had the highest record in WAI (7.65) and SP (8.64). The highest WSI (40.18) was recorded in soybeans. The highest and lowest LGC values were found in bee larvae (28) and teff (18), respectively. Also, bee larvae had the highest (P<0.01) OAC (2.16) and the lowest in HLI (1.17). Soybean had the highest in FC (57.5). Significant difference (P<0.001) in colour space (L^*a^*b^*) of CIELAB measurement recorded between flours. Soybean had the lightest colour (L^*=93.8) with strong yellow, whereas bee larvae darkest (L^*=43.82). As a reference of maize flour, the ΔL/Δa/Δb showed that teff was ΔL= -21.26 units darker, bee Larvae were ΔL= -43.22 units extremely darker, and soybean was ΔL= 93.88 units lighter. The highest Antioxidant (FRAP, DPPH, ABTS and TPC) properties were recorded in Teff and the highest reducing sugar in Bee larvae. In general, soybean and bee larvae are used for high water retention and teff and maize for fry and gel formation, and red teff had the highest antioxidant properties.

The valorization of food industry byproducts is crucial for reducing the agri-food supply chain's environmental impact and ensuring food security. Substandard peas alone generate 0.135 million tons/year of waste in the EU. Innovative technologies like Supercritical CO2 Drying (SCD) offer a promising approach to valorizing food waste with a zero-waste strategy. This study aims to apply Life Cycle Assessment (LCA) methodology to comparing the environmental impact of Solvent Exchange + Supercritical Drying (SE+SCD) with traditional Air-Drying (AD) and Freeze-Drying (FD). This work focused on the carbon footprint derived from the pea drying process using the climate change (CC) indicator.

The preliminary study was conducted based on preliminary results achieved at the pilot scale [2], projecting the results at a bigger scale. For the LCA study, the functional unit was set to1 kg of substandard peas. The system boundaries were set from suboptimal pea discharge to the obtainment of dried peas. Primary data was derived from the project in [2], and secondary data was acquired from the Italian energy mix and Ecoinvent 3.10.

Among the technologies, AD showed the lowest environmental impact at both scales (0.037 and 0.429 kg CO₂ eq, respectively). At the pilot scale, SCD and FD had comparable emissions; however, at the industrial scale, SCD showed the highest emissions. A total of 35% of the impact at the industrial scale from SE+SCD was derived from solvent consumption.

These findings highlight the potential of SE+SCD as an innovative drying technology; however, future improvements in the solvent and CO₂ recovery systems could be crucial for minimizing the environmental impact and leveraging this technology for food waste valorization.

1. Upcycling pea waste side streams for developing future food ingredients-UPea; PRIN Bando 2022; Prot. 20222P5C3E, funded by EU-NextGenerationEU.
2. L. Manzocco, L. Barozzi, S. Plazzotta, Y. Sun, S. Miao, S. Calligaris; LWT, 194 (2024), 115778.

Chestnuts are traditionally dried and processed into flour, which is gluten-free and rich in starch and micronutrients. Over the past decade, demand for chestnut flour has steadily increased, driven by consumer perception of its associated health benefits. As the market for chestnut flour expanded from small-scale to large-scale production, alternative methods were developed to replace traditional processes. However, these innovations often result in a loss of product identity, particularly in terms of sensory attributes and typicity. Despite this shift, traditional production methods remain active in Italy, as evidenced by the certification of 15 chestnut-based products, including two PDO chestnut flours.

This study aimed at evaluating the quality of traditional chestnut flour produced through firewood drying in structures known as “metati”, in terms of sensory and chemical features. For this purpose, two producers of traditional chestnut flour were selected and the processing conditions of their metato were monitored.

The impact on flour was assessed through the analysis of water activity, dry matter, lipid content, starch, glucose, fructose, sucrose, ascorbic acid, total phenolic content, and antioxidant activity. Colorimetry, volatile organic compound (VOC) profiles, and descriptive sensory analysis were also performed.

Although the traditional process typically reduces the content of antioxidant compounds compared to more standardized industrial systems, sensory analysis and VOC profiling revealed that traditional process imparts a distinctive aromatic profile, primarily due to smoke exposure during drying. In contrast, commercially produced chestnut flours generally exhibit a flatter sensory profile, lacking in typicity and recognizable aromatic traits.

However, a weakness of this type of process lies in the poorly controlled conditions within the drying facilities, which can lead to inconsistent drying and affect the final product quality. To address this issue, control methodologies could be developed to improve product quality and simplify process management for producers, in order to reduce the manufacturing costs.