Currently, in a context of biorefinery and bioeconomy, lignocellulosic biomass is increasingly used to produce biofuels, biochemicals and value-added products. Microwaves and ultrasounds are emerging techniques that enable efficient and environmentally more sustainable routes in the transformation of lignocellulosic biomass. This review is divided into four parts. In Part I, the theoretical foundations of microwaves and ultrasounds are revisited. Dielectric constants for biomass, factors that influence pre-treatment, are some of the subjects addressed. In Part II, the effects that these technologies have on lignocellulosic biomass (on the size and surface area of the particle; on the content of lignin, hemicellulose and cellulose; on the crystallinity index of cellulose; on the effect of solubilization of organic matter; on hydrolysis and reduction of sugars) are analyzed. In Part III, emphasis is given on how microwaves and ultrasounds can contribute to the achievement of value-added products. In this context, several examples of liquefactions and extractions are presented. Part IV describes examples of sonocatalysis of lignocellulosic biomass to obtain value-added products such as for instancethe production of furfural, which is significantly reduced by ultrasound.

Despite the recognized potential of nanoparticles, only a few formulations have progressed to clinical trials, and an even smaller number have been approved by the regulatory authorities and marketed. Virus-like particles (VLPs) have emerged as promising alternatives to most explored nanoparticles because of the absence of viral genetic material, their incapacity to replicate, mimicry of viral structure, and tropism conservation. Furthermore, VLPs can be surface functionalized with small molecules to improve circulation half-life and target specificity. Through the functionalization and coating of VLPs, it is possible to optimize the response properties to a given stimulus, such as heat, pH, an alternating magnetic field, or even enzymes. Surface functionalization can also modulate other properties, such as biocompatibility, stability, and specificity, deeming VLPs as potential vaccine candidates or delivery systems. In this review, we address the different types of functionalization of VLPs, their importance, and their consequent biomedical applications.

Environmental degradation leads to a totally unsustainable food system. In addition to this is-sue, the consumption of foods that improve people's health and well-being is recommend-ed. These guidelines create new challenges and the demand for alternatives to meet these needs in the short term. One of the alternatives is undoubtedly the use of by-products of winemaking, namely in the form of grape pomace flour (GPF), which is obtained in a totally sustainable way, requires no further water consumption or agricultural land, and is an ingredient that boasts all the characteristics that meet the circular economy and has colossal potential in promoting nutrition and healthy eating. To verify the benefits of using the Touriga Nacional and Arinto (Vitis vinifera L.) flour varieties, analytical determinations were made to identify and quantify different components, such as nitrogen and extractable phosphorus, ash, moisture, proteins, fats, dietary fibers, total sugars, and phenolic content. GPF could become a valuable ingredient due to its nutritional quality and high content in various polyphenols namely flavonoids and pyranoanthocyanins.