This work presents an innovative strategy to enhance the nutritional quality—specifically the retention and delivery of polyphenols and carotenoids—of plant-based foods. Bioactive compounds extracted from tomato pomace (skins and seeds) were concentrated, encapsulated using a 1:1 maltodextrin–inulin blend, and spray-dried into powders that were incorporated into a spreadable avocado matrix. Focusing on a spreadable avocado matrix, the study explored how integrating these encapsulated compounds—rich in health-promoting carotenoids—could improve both shelf stability and nutritional properties. Multiple preservation techniques were tested, including conventional thermal processing (CT), ultrasound treatment (US), and high hydrostatic pressure (HHP), to assess their influence on the stability of bioactive content, antioxidant activity, and microbial safety during refrigerated storage. Encapsulation played a crucial role in protecting sensitive compounds by reducing their degradation by 5-25%, supporting their retention over time and contributing to a more stable antioxidant profile throughout the product’s shelf life. Among the preservation methods, HHP demonstrated a synergistic effect, improving microbial safety, reducing 2–4 log CFU/g without the thermal degradation commonly associated with conventional heat treatments. This approach also preserved a greater proportion of phenolic compounds (~1.35 g GAE/kg), underscoring the advantages of non-thermal technologies in maintaining nutritional quality. In contrast, thermal treatment showed a noticeable reduction in phenolics (~40%), highlighting the trade-offs between microbial control and nutrient preservation. The integration of encapsulated ingredients derived from horticultural by-products offers a dual benefit—improving food quality while advancing sustainable practices through the upcycling of agro-industrial waste. This study underscores the promise of combining encapsulation and gentle preservation techniques to create clean-label, functional foods aligned with consumer demand for health, sustainability, and transparency.

Plant-based sources are being assessed as alternatives to animal-based foods as a strategy to reduce environmental impacts. This study aimed to calculate the environmental footprint of dry bean flour made from Phaseolus vulgaris cultivated in northwest Argentina. Since grain pre-treatment influences the flour’s nutritional properties, three different processing methods were evaluated: raw (R-BF), soaked (S-BF), and soaked and cooked (SC-BF). A comparative Life Cycle Assessment was conducted, evaluating multiple impact categories using the ReCiPe method. The functional unit was 1 kg of flour, and the primary stages assessed were seed and grain production, transportation, processing, and flour production. Inventory data were based on Argentina’s 2023 harvest. All impact categories were higher for S-BF and SC-BF due to several factors. First, flour yield decreased from 0.97 for R-BF to 0.80 and 0.74 for S-BF and SC-BF. Additionally, soaking and drying before milling in S-BF increased electricity and water consumption. SC-BF required further inputs of water and natural gas for cooking. As a result, the most significant differences were observed in global warming, fossil resource scarcity, and water consumption, with values 4, 5, and 8 times higher than R-BF, respectively. Regarding ecotoxicity, pesticide use during seed and grain production had a substantial burden, contributing 82% to freshwater and 64% to terrestrial ecotoxicity. Transport and agricultural machinery accounted for up to 90% of R-BF’s acidification impact; this share decreased by 20% in S-BF and SC-BF due to higher electricity use. Transport remained a major contributor in several categories because of distribution distances. Water consumption for soaking and cooking represented 6% and 15% of total impact for S-BF and SC-BF. This analysis highlights how processing methods affect the environmental footprint of flour.

Solanum quitoense Lam. (naranjilla or lulo) is a little-explored Andean fruit with high potential for functional and nutraceutical applications [1]. This study comprehensively characterizes the nutritional, phytochemical, and bioactive profiles of its peel, pulp, and seeds. Standard AOAC methods were used to determine the proximate composition, while atomic absorption spectroscopy and GC-FID enabled mineral and fatty acid quantification, respectively. Targeted HPLC-DAD-ESI/MSⁿ analyses identified and quantified 25 phenolic compounds, including flavonoids, phenolic acids, and spermidine-derived phenolamides. Results revealed a distinct distribution of nutrients and bioactives across fruit parts. The seeds had the highest contents of protein (4.37 g/100 g fw), unsaturated fatty acids (oleic acid 44.9%), and spermidine derivatives (37.8 mg/g extract), supporting their antifungal capacity (MIC = 1.5 mg/mL against Aspergillus versicolor). The peel showed high levels of dietary fiber (16.5 g/100 g fw), α-tocopherol (7.9 mg/100 g fw), and flavonoids (14.2 mg/g extract), with strong antioxidant activity (OxHLIA IC₅₀ = 202 µg/mL, ∆t = 60 min). The pulp, rich in citric acid (4.2 g/100 g fw) and sucrose (2.7 g/100 g fw), also showed moderate antioxidant and antibacterial properties [2]. This is the first report to detail the spatial distribution of phenolamides in S. quitoense, demonstrating their concentration in seeds and linking them to bioactivity. The findings provide new insights for the valorization of naranjilla by-products and reinforce its candidacy for inclusion in food composition databases. These data support its use as a source of dietary fiber, antioxidants, and natural antimicrobials in functional food formulations, contributing to circular bioeconomy strategies.

References

1. Obregón, A.J., López, M.D., Angeles, D., JMBFS, 13 (2024) e10386.
2. Añibarro-Ortega, M., Dias, M.I., Petrović, J., Pereira, A., Soković, M., Barros, L., Pinela, J., Foods, 14 (2025) 2083.

For decades, soy has been the dominant plant-based protein source in human diets. However, concerns over its environmental impact and the over-reliance on a single plant-based protein source have raised sustainability issues, making researchers explore novel protein sources. Lupinus spp. are emerging as a promising superfood due to their nutritional profile, health-promoting properties and environmental benefits. They are characterised by higher levels of protein and dietary fibre, and lower fat and starch contents than soy. Lupins exhibit a low glycemix index and are inherently gluten‑free, making them highly suitable for gluten‑free diets. From a health perspective, lupins help to lower blood pressure and cholesterol, aiding in the prevention of heart disease. Recent research provides evidence that lupins can help reduce the risk of obesity and type 2 diabetes. Although both soy and lupin crops are nitrogen-fixing, lupin crops contribute to relatively lower greenhouse gas emissions and higher drought tolerance, require less water and synthetic fertilisers, and can grow better in harsh environments with poor soil conditions compared to soy, which prefers fertile soil with specific climatic conditions. Western Australia is the largest producer of lupins (particularly Lupinus angustifolius L, which has been specifically bred with very low levels of quinolizidine alkaloids, ideal for human consumption), accounting for around 85% of the global production. The disappointing fact is that nearly 4% is currently used as human food, and the rest is mostly used as livestock feed. This presents a significant opportunity to expand lupin consumption through everyday food products such as lupin pasta, lupin-based yogurts, lupin-based beverages and high-protein snacks. Given their nutritional composition, health-promoting properties and positive impact on environmental sustainability, lupins are well-positioned to emerge as a leading superfood in the future.

Introduction: We have previously shown that maternal fructose consumption induces harmful effects in foetuses, which remain present in adulthood. However, this sugar is not contraindicated during pregnancy. On the other hand, the use of low-caloric sweeteners such as tagatose is worldwide recommended. Given this background, we have studied whether the consumption of tagatose compared to fructose affects lipid metabolism in the offspring of mothers which were supplemented with fructose during their pregnancy.

Methods: Three-month-old male offspring from control or fructose mothers received liquid 10% fructose or tagatose for 21 days. A control group (without any additive) was also performed. Biochemical and molecular parameters were determined in plasma, tissues and feces.

Results: Both tagatose and fructose consumption caused hypertriglyceridemia in descendants of fructose-fed mothers. Whereas fructose consumption led to a greater hepatic lipogenesis, tagatose supplementation provoked a higher enterohepatic bile acids recirculation, a greater expression in genes involved in intestinal lipid absorption, and lower faecal triglycerides levels. Moreover, GLP1 is a molecule that affects lipid intestinal absorption, being its production dependent on bile acid and sugar concentration. Curiously, although proglucagon gene expression was stimulated by tagatose in fructose-fed mother descendants, plasma GLP1 was unchanged. However, FGF21, a molecule sensitive to GLP1 which regulates lipid metabolism, was augmented in plasma and liver of tagatose supplemented descendants regardless of their maternal diet. Searching for the mechanism explaining this tagatose mediated effect, neither ChREBP nor PPARa signalling seemed to be involved. Interestingly, Angiotensin 2 (Ang2) which is also able to induce FGF21 production to counteract its harmful actions, was increased in plasma of all animals that ingested tagatose. However, the deleterious effects of Ang2 were not effectively reversed by FGF21 in descendants of fructose-fed dams.

Conclusions: Maternal fructose consumption determines the response of the offspring to tagatose intake, causing an increased intestinal lipid absorption, dyslipidaemia and steatosis.

Currently, the demand for gluten-free products is increasing due to their health and nutritional benefits. Gluten-free pasta (fusilli) was developed using flour made from red teff (Eragrostis tef (Zucc.)), alone and mixed with soybean (Glycine max). Durum wheat semolina flour served as the positive control. The amount of each flour was adjusted at different proportions. The production process of teff with soybean mixtures involved 100%, 90%, 80%, 70%, and 60% teff (T) and 0%, 10%, 20%, 30%, and 40% soybean flour (S), named as 100T0S, 90T10S, 80T20S, 70T30S, and 60T40S, respectively. Pasta made only from teff and semolina was used as a control. Analyses included cooking quality, chemical composition, antioxidant activity, texture profile, and Rapid Visco Analysis (RVA). Results showed that the highest weight gain, water absorption, and texture profile were recorded in 80T20S. The highest ash (3.49%) and protein (22.56%) contents were observed in 60T40S, with the lowest in 100T alone. As the level of soybeans increased, the protein percentage also increased. The highest fat content was recorded at 20% soybean inclusion. The lowest antioxidant activity in FRAP (0.03 mg FeSO4/g of DM) and reducing sugar (33.87 mg glucose equivalents/g of DM) (P<0.001) was found in semolina pasta. However, the ABTS and TPC contents showed no significant difference (P>0.05) between the developed pastas. The highest peak viscosity (1129.5 mPa.s) was observed in semolina pasta compared to the others. Nonetheless, as soybean content increased, peak viscosity decreased. Therefore, the 80T20S pasta would be acceptable due to its quality, nutritional, and antioxidant properties.

Discussions on the state of food price fluctuations comes hand in hand with the challenge of food insecurity. Food insecurity is a systemic problem all over the world. Data provided by the Food and Agriculture Organization, according to Global Report on Food Crises (GRFC) 2025, show that an estimated number of 295 million people worldwide experienced some form of food insecurity in 2024. The report highlights that acute food insecurity and malnutrition are worsening, with a rise in the number of people experiencing severe hunger. The Government of Kenya has in the past deployed some interventions to solve food insecurity through efforts mainly on supply-side food production issues, such as subsidized farm inputs, affordable farm machinery, pesticides, and fertilizers. There is scarce empirical research conducted on food price instability, especially in the developing world. Furthermore, there is also an urgent need to develop a system that tracks and catalogs efforts made to tackle food price fluctuations. Other factors affecting food inflation are still unresolved such as fuel costs, currency exchange rates, climate change, low investments in R&D, high cost of agricultural inputs, high cost of fuel, punitive export policies, an increased capacity of food banks for relief efforts, etc. This study investigated these factors contributing to food price fluctuations in Kenya. This paper expounds on the use of regression analysis to analyze food price movements in Kenya with an intention of predicting and implementing policies beforehand to avoid food price shocks. Food prices are at the heart of food security, which is a challenge in the developing world. Progress in food price fluctuations can only be realized by comparing how the situation has changed over time, and statistical techniques such as regression analysis provide a good starting point for the data-driven decision-making processes required in carefully evaluating food price volatility to solve this systematic problem.

In recent times, numerous edible resources, such as millets, have proven highly effective in combating a variety of ailments, including cancer, diabetes, inflammation, cardiovascular disease, and gastric ulcers. Millets have a rich nutritional profile and have the capability to survive harsh environmental conditions. Millets with a low glycemic index can regulate the release of glucose into the bloodstream at a very slow rate. This functional food is rich in a variety of nutraceuticals and antioxidant compounds, offering numerous health benefits, including improved digestive system function, reduced cholesterol levels, cardiovascular disease prevention, diabetes protection, and reduced risks of tumors and gastrointestinal diseases. Millets comprise several bioactive compounds, like phenolic compounds, flavonoids, and antioxidants, which display potential anti-inflammatory and antioxidant effects, which are relevant not only for diabetes management but also for gastroprotection. Preclinical studies demonstrated that millets and their bioactive compounds could prevent oxidative stress, reduce inflammation, and maintain the integrity of the gastric mucosa. Regardless of the potential health benefits of these grains, there is still a need to increase responsiveness amongst populations worldwide about their health, nutritional, and nutraceutical properties. This updated review discusses the major bioactive compounds, the extraction process, and the enormous medicinal value of millets.

This study investigates the effects of a sustainability-oriented food education program on participants’ dietary behavior and ecological awareness. The instructional framework integrates key principles of global food security, environmental sustainability, and responsible consumption, in alignment with the United Nations Sustainable Development Goals (SDGs), specifically SDG 2 (Zero Hunger) and SDG 12 (Responsible Consumption and Production). The curriculum combines theoretical instruction with experiential culinary activities, emphasizing the use of locally sourced ingredients, plant-based protein alternatives, food waste reduction, and energy-efficient cooking practices. A quasi-experimental design was employed, involving an experimental group and a control group, both receiving equivalent sustainability-focused content. Data were collected through validated instruments assessing sustainability knowledge and health-oriented eating behaviors. Analytical procedures using partial least squares structural equation modeling (PLS-SEM) were conducted to evaluate the mediating role of sustainability education in the relationship between pedagogical intervention and behavioral outcomes. Results indicate that participants exposed to the full intervention demonstrated significantly greater improvements in dietary attitudes, awareness of sustainable practices, and behavioral engagement. Furthermore, sustainability education was found to fully mediate the pathway from instruction to behavior change. These findings highlight the value of integrating sustainability pedagogy into food education, offering empirical support for the development of transformative, behaviorally anchored curricula that foster responsible eating habits in response to global food and environmental challenges.

Growing concerns about global food waste have encouraged the development of strategies to repurpose agro-industrial by-products into value-added food ingredients. One such approach involves the use of dietary fibre extracted from fruit residues, which has demonstrated potential for improving the functional properties of gluten-free baked goods. Gluten-free bread, in particular, often suffers from poor texture, low moisture retention, and reduced shelf life due to the absence of gluten.

This study investigated the incorporation of citrus fibre—derived from freeze-dried orange peel and a commercial fibre source—into gluten-free bread formulations at levels of 1%, 3%, and 6% (w/w flour basis). The effects on moisture content, crumb structure, and technological attributes were evaluated.

The chemical composition of freeze-dried orange peel was analyzed by determining its moisture content, protein concentration, using the Kjeldahl method, fat content, via Soxhlet extraction, and total carbohydrate and dietary fibre content. Technological properties, including water absorption capacity (WAC) and water swelling capacity (WSC), were also assessed for both fibre types.

Chemical analysis of freeze-dried orange peel revealed that it consists mainly of carbohydrates—74.87 g/100 g. The protein and fat content was 6.75 g/100 g and 3.31 g/100 g, respectively. Experimental trials demonstrated that citrus fibre significantly enhanced water-binding capacity, leading to improved crumb softness and overall bread quality. Among the tested concentrations, a 3% addition yielded the most favorable outcomes, offering an optimal balance between textural softness and crumb elasticity. Conversely, higher concentrations (6%) adversely affected the bread’s volume and contributed to a denser, less appealing texture.

These findings support the use of citrus fibre as a functional ingredient in gluten-free bread, aligning quality enhancement with sustainable food system goals.