Carrots (Daucus carota L.) contain health-promoting phytochemicals, including carotenoids and phenolic compounds such as chlorogenic acid (CGA). Orange-rooted cultivars are rich in α- and β-carotene, while purple carrots also accumulate anthocyanins, contributing to their distinctive coloration. Among purple carrots, there are cultivars with differing pigment profiles; for example, in the Purple Elite cultivar, anthocyanins are localized primarily in the outer tissues (periderm and phloem), while the inner tissues (phloem and xylem) remain orange. This study focused on orange and purple cv. Purple Elite carrots to investigate tissue-specific responses to UV-C irradiation. Freshly cut carrot slices were UV-C treated (8 kJ m⁻²) and stored at 20 °C for 5 days; no significant color changes were observed. Antioxidant capacity (AOX, via ABTS), total phenolic content (TP, via Folin–Ciocalteu), total anthocyanins (ANT, via the pH differential method ), and CGA (via HPLC) were analyzed in separated tissues. In orange-rooted carrots, AOX increased 2.3- and 2.4-fold; TP increased 3.3- and 3.5-fold; and CGA increased 9.5- and 7.2-fold, in the inner and outer tissues, respectively. In the purple-rooted cultivar, AOX and TP increased only in the inner (orange) tissue by 2.4- and 2.3-fold, respectively, with no significant changes in the outer (purple) tissue. However, CGA increased significantly in both tissues, by 6.1-fold in the inner and 1.99-fold in the outer tissue. In a complementary experiment, orange carrot root slices were coated with anthocyanin solutions (40 and 137 mg L⁻¹) extracted from completely purple carrots prior to UV-C exposure. A concentration-dependent reduction in AOX and TP response was observed, confirming the photoprotective effect of anthocyanins. These results highlight a pigment- and tissue-dependent antioxidant response to UV-C in carrots, with anthocyanins modulating or attenuating phenolic accumulation. These results could be used to develop postharvest strategies, such as the use of UV-C irradiation to increase the nutraceutical value of minimally processed carrots and potentially other vegetables.

This study presents the development and evaluation of active edible films and coatings based on apple pectin enriched with γ-decalactone (GDL), a natural aroma compound with antimicrobial properties. Formulations were prepared using a 5% pectin solution with 30% glycerol as a plasticizer and GDL at concentrations of 2.5%, 5%, and 10%. The films were characterized in terms of microstructure, optical properties (increase in opacity from 1.10 to 8.64 a.u./mm), mechanical strength (decrease from 13.84 to 5.68 MPa), gas and water vapor permeability (decrease in sorption from 1.45 to 0.80 g/g dry matter), UV-visible light barrier properties, and antimicrobial activity. FTIR analysis confirmed interactions between GDL and the polymer matrix. GDL addition significantly increased film porosity and enhanced bioactivity — 5% GDL completely inhibited the growth of Bacillus subtilis and Yarrowia lipolytica, and reduced Monilinia fructicola development by 70%.
In the application part, the effect of the coatings on the quality of strawberries stored for 9 days under refrigerated conditions was assessed. The coatings reduced weight loss and firmness degradation, and slowed spoilage — only 14.29% of fruit showed decay compared to 57.14% in control samples. Despite accelerated softening, the coatings stabilized pH, color, and soluble solids content. PCA analysis confirmed the impact of coatings on the quality variability of strawberries during storage. These results indicate the potential of GDL as a component of active edible coatings and justify further research on the optimization of its controlled release in biodegradable packaging systems for perishable products.

Grapes are among the most widely cultivated and exported fruits in Turkey. However, their high moisture and sugar contents make them highly perishable, limiting their shelf life and requiring drying as a preservation method. Hot air drying is generally preferred due to its controllable conditions and shorter processing time. To reduce quality losses during drying, chemical or physical pretreatments are commonly applied.

This study investigates needle micro-perforation as a physical alternative to the widely used alkaline dipping pretreatment in grape drying. For this purpose, Kavacık grapes (Vitis vinifera L. cv. Alphonse Lavallée) were pretreated by means of alkaline dipping and needle micro-perforation using needle lengths of 0.5, 1.0, and 1.5 mm, followed by convective drying at 60, 70, and 80 °C. Micro-perforation was applied to the entire surface of the grapes, with an average pore diameter of 0.46 mm. Drying behavior was modeled using Fickian and Non-Fickian diffusion models, and physico-chemical properties such as water activity, rehydration ratio, pH, titratable acidity, and color were analyzed.

Drying kinetics showed that the Non-Fickian model better fitted the data, indicated by higher R² and lower RMSE and χ² values. The results also revealed super-diffusion in alkaline-dipped and sub-diffusion in micro-perforated grapes. Micro-perforated grapes exhibited a water activity of 0.44 ± 0.05, rehydration ratio of 2.00 ± 0.07, pH of 4.34 ± 0.07, titratable acidity of 0.94 ± 0.16 g tartaric acid/100 g, and ΔE of 4.33 ± 1.41. At 60 °C, both pretreatments resulted in statistically similar physico-chemical characteristics (P > 0.05). Since similar drying behavior and physico-chemical properties were obtained, needle micro-perforation can be considered a potential alternative to alkaline dipping.

The prediction of physicochemical attributes in foods using visual indicators represents a valuable strategy for non-invasive quality monitoring. In this study, a model was developed to estimate the pH and total titratable acidity (TTA) of a powdered condiment made with Comadia redtenbacheri (chinicuil), based on visual information obtained through computer vision. Images were captured under controlled conditions using a high-resolution 48 MP camera positioned 40 cm above the sample at a fixed 90° angle, inside a standardized lighting chamber equipped with daylight-balanced neutral white LED illumination (5600 K) to prevent shadows and reflections. Subsequently, the color components L*, a*, and b* were extracted using OpenCV. This visual data was integrated with experimental measurements of pH and TTA obtained during storage at different temperatures and times, forming a single structured dataset. Multiple linear regression models (OLS) were fitted to evaluate the relationship between visual descriptors and physicochemical properties. The model for pH showed a moderate fit (adjusted R² = 0.403), with temperature being the only statistically significant predictor. In contrast, the model for TTA achieved a stronger fit (adjusted R² = 0.779), with both time and temperature identified as relevant predictors. None of the color components (L*, a*, b*) had significant individual effects, although they contributed to the overall model structure. These results suggest that the product’s acidity is more sensitive to storage conditions than pH. In conclusion, the study demonstrates the feasibility of using computer vision as a complementary tool to estimate physicochemical properties throughout the product’s shelf life, with potential for integration into automated monitoring systems for dehydrated foods.

A lactose-free walnut milk substitute was used as the main ingredient to produce a novel plant-based ice cream enriched with water/ethanol walnut skin extract (WSE). Plant-based ice cream formulations were characterized regarding their physicochemical characteristics, total polyphenol (TPC) and flavonoid (TFC) content, antioxidant activity, texture parameters and sensory attributes. The ice cream formulations with WSE had a slightly decreased pH (5.24) and titratable acidity (0.25%). The phenolic profile of the plant-based ice cream involved a TPC of 217 mg GA/100g and a TFC of 83 mg QE/100g. WSE increased the DPPH and ABTS values of the formulation by 46.89% and 89.93% in comparison with the values in the reference sample of 10.21% and 17.56%, respectively. Although the extract had an effect on the color characteristics of the ice cream, the formulation containing WSE recorded the lowest L^* index and the highest a^* and b^* indexes, at 59.23, 14.33 and 0.17, respectively. The reference sample exhibited the highest L^* index and the lowest a^* and b^* indexes, measuring 70.17, 12.76 and 0.03, respectively. The formulation with WSE had high scores for all sensory attributes (≥8.15). Notably, the formulation with WSE demonstrated a hardness value of 651.99 g, similar to that of the reference sample, at 674.46 g (P ˂0.05). The Pearson's correlations revealed the contribution of the phenolic compounds to all of the evaluated parameters. The TPC analysis achieved very strong positive correlations with DPPH (r² = 0.9792), ABTS (r² = 0.9897), hardness (r² = 0.9903) and overall sensory acceptability (r² = 0.9653), while a positive correlation was attained with pH (r² =0.7783) and TA (r² =0.7579). The implications of these results are significant for advancing the sustainable recovery of natural bioactive compounds from walnut skin within the plant-based ice cream industry.

Acknowledgments. This research was supported by 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.

Technological modernization in rural areas has the potential to boost productivity, sustainability, and resilience in the agri-food sector, especially through the adoption of technologies associated with Agriculture 4.0. However, small- and medium-sized producers still face significant challenges in effectively incorporating these innovations, particularly in contexts such as Agrotechnological Districts (DATs), which aim to foster local innovation ecosystems. In Brazil, DATs are being implemented in several regions as part of a public strategy to promote digital inclusion and technological modernization in rural territories, with a strong emphasis on family farming and regional vocations. This study proposes a digital maturity model to assess the impact of emerging Agriculture 4.0 technologies in these territories, focusing on small and medium rural properties. The methodology includes a systematic literature review to identify key dimensions of digital maturity in agriculture; semi-structured interviews with 15 experts from academia, public agencies, and technical assistance institutions; and empirical validation through a case study of the Caconde DAT (São Paulo, Brazil), known for its digital innovation initiatives in family farming and coffee production. The study seeks to identify indicators for assessing digital maturity—such as infrastructure, digital skills, technological adoption, and institutional support—and to classify properties into different levels of maturity, mapping the main barriers and enablers for each stage. The Caconde case will serve to test and refine the model, allowing for the observation of best practices and ongoing challenges in the local context. The expected result is a tool capable of supporting public managers, technical assistance organizations, and producers in designing effective strategies for inclusive and sustainable rural digital transformation. Moreover, the model’s broader application across different DATs may generate a multiplier effect, strengthening innovation networks and promoting regional development in rural areas. This study was financed by the São Paulo Research Foundation (FAPESP), Brazil. Process Number #2023/12215-3 and #2022/09319-9.

Amadori rearrangement products (ARPs), as stable intermediates of the Maillard reaction, offer potential for controlled flavor generation and color modulation in thermally processed foods. This study investigated the flavor–color formation and thermal processing adaptability of an alanine–xylose ARP (AX-ARP) under varying temperatures (100–160 °C), pH values (4.5–10.5), and precursor ratios using aqueous model systems and a meat matrix. Volatile compounds were analyzed via headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS–SPME–GC–MS), and flavor profiles were characterized by means of an electronic nose and principal component analysis (PCA). In model systems, AX-ARP produced 1.8–5.4 times more total volatile compounds (TVCs) than its precursor mixture (AX) at 100–140 °C, with furfural and pyrroles being dominant. Pyrazines were only generated above 120 °C or under alkaline pH. Alanine addition (ARP–alanine molar ratio = 1:3) significantly increased pyrazine content (from 0.52 to 5.54 μg/L), while excess xylose suppressed overall TVC production. Color measurements showed that browning intensity (A₄₂₀) and a* values increased significantly under acidic conditions and precursor supplementation. In the meat matrix (chicken sausage), the roasting, microwave, and frying treatments enhanced ARP-derived flavor release, with frying yielding the highest TVCs (274.6 μg/L). Across all cooking methods, AX-ARP addition significantly suppressed lipid oxidation markers in meat, reducing levels of hexanal by 88–99% and those of nonanal by 72–97% compared to controls. Since lipid oxidation contributes to rancidity, off-flavors, and reduced shelf life, this suppression highlights the potential of AX-ARP to enhance both the sensory quality and storage stability of meat products. PCA showed that pH, precursor ratio, and cooking method significantly influenced the flavor profile of AX-ARP, with alkaline conditions shifting it closer to that of its AX precursor. These findings highlight the potential of alanine–xylose ARP as a novel flavor precursor and color modulator for thermally processed meat products.

The food packaging market is experiencing dynamic growth, driven by the emphasis on sustainable development and emerging technological innovations. Packaging must not only be ecological but also modern and attractive to consumers. Edible, soluble films are made from natural materials such as animal or plant proteins, polysaccharides and lipids. Freeze-dried products are characterized by high hygroscopicity and a delicate structure. The use of edible films for packaging freeze-dried bars can be an interesting alternative to plastic packaging.

The aim of this study was to investigate the changes in selected physical properties of freeze-dried carrot snacks packed in edible films based on pork gelatin at concentrations of 8%, during storage at temperatures of 4°C and 20°C. For freeze-dried snacks after storage for 3 and 6 months in different temperatures, selected physical properties based on microscopic analysis, porosity, mechanical properties, and water activity were investigated.

The obtained results allowed us to state that the use of food films does not protect the product from adverse changes in physical properties and that the temperature and storage time affect the quality of freeze-dried carrot snacks. With the extension of storage time, water activity increased, porosity decreased, and the structure and mechanical properties weakened. The storage temperature of 20°C and the time of 3 months are the most beneficial for samples covered with film with a concentration of 8% gelatin.

In the Norpatagonia region of Argentina, the wine industry has consolidated in recent years, generating large amounts of agro-industrial waste. Grape pomace and stalks are valuable sources of dietary fiber and phenolic compounds. This study aimed to valorize white wine production waste (pomace, WP, and stalks, WSs) by processing and characterizing it from physicochemical and techno-functional perspectives to assess its potential for use as food ingredients. The waste underwent air-drying (AD) and freeze-drying (F) followed by milling and sieving to obtain particle sizes of 210 µm and 590 µm. Eight particulate products were obtained (aw: 0.209–0.256). The powders were evaluated for their total polyphenol content (TPC), antioxidant capacity (DPPH), superficial color (CIELAB), and techno-functional properties, such as their water holding capacity (WHC), water retention capacity (WRC), and oil holding capacity (OHC). Both the particle size and drying method significantly affected all the parameters studied. The stalk powders had the highest polyphenol content and antioxidant capacity, with freeze-dried 210 µm samples showing the greatest TPC (WS-F210: 3339.4±128.7 mg gallic acid equivalents (GAE)/100 g dry basis (db)) and DPPH value (WS-F210: 1870.4±8.7 mg GAE/100 g db). All the powders presented a yellowish hue (a = 5.14±0.76; b = 12.9±0.6; L* = 48.5±2.2). Generally, the WS powders absorbed more water (WHC: 8.5–10.04 g/g; WRC: 7.3–10.7 g/g). Freeze-dried samples with larger particle sizes exhibited the highest OHC values, particularly WP-F590 (2.93 g/g), suggesting a higher content of insoluble fiber. These results demonstrate the feasibility of obtaining products from winemaking waste with potential as ingredients rich in bioactive compounds for use in various food applications. WP waste could enrich solid foods such as breakfast cereals or dairy products like yogurts, providing fiber, polyphenols, and color. Grape stalks could be used in premixes for developing gluten-free or diabetes-friendly products due to their superior hydration properties and high polyphenol content.

This study aimed to develop nutritionally enriched pasta by using tender jackfruit flour, finger millet (ragi), and durum wheat flour. The tender jackfruit was dried using a hybrid dryer at 60 °C. The pretreatments were given prior to drying for tender jackfruit slices using potassium metabisulfite (KMS), citric acid (CA), and potassium sorbate (PS) solutions at different levels, ranging from 0.1 % to 0.3%, respectively, for 5 mins. The pretreated dried jackfruit with 0.2% KMS showed better color and nutrient retention. The dried jackfruit slices were subjected to comminution and sieved through a 60-mesh sieve with a particle size range of 180 µm to 250 µm to obtain fine flour for suitable pasta formulation. A Central Composite Design under Response Surface Methodology was employed to optimize the formulation for the preparation of pasta by considering dependent parameters like cooking quality and sensory attributes. The optimized level was found to be X_1, ender jackfruit flour 5g, X_2, ragi flour 25g, and X_3, durum wheat flour 75g, which resulted in pasta with desirable pr acceptable qualities: a cooked weight of 23.71 g, minimal cooking loss (9.2%), high water absorption (128.57%), and high overall acceptability (7.78). In comparison to the control, the optimized pasta exhibited enhanced fiber, antioxidants (68.41% DPPH), phenolic content (312.6 mg GAE/100g), and vitamin C (10.36 mg/100g). The findings of this study emphasized jackfruit and millet as a functional ingredient in contributing to value-added, health-oriented pasta with improved nutritional and sensory attributes.