Abstract: Food fraud, particularly in the olive oil sector, represents a pressing concern within the agri-food industry, with implications for consumer trust and product authenticity. Certified products like Protected Designation of Origin (PDO) extra virgin olive oil (EVOO) are premium products that undergo strict quality controls, must comply with specific production regulations, and generally have a higher market price. These characteristics make them particularly vulnerable to economically motivated adulteration. In this study, the adulteration of PDO EVOO with olive pomace oil and refined olive oil was investigated through a combined analytical approach. A traditional technique, gas chromatography–mass spectrometry with solid-phase micro-extraction detection (GC-MS SPME), was employed alongside an innovative method based on an electronic nose equipped with metal oxide semiconductor (MOX) sensors. GC-MS analysis enabled the identification of characteristic volatile compounds, providing a detailed chemical fingerprint of the different oil samples. Concurrently, the MOX sensor array successfully detected variations in the volatile profiles released by the adulterated oils, demonstrating its potential as a rapid and cost-effective screening tool. The complementary use of both techniques highlighted the reliability of MOX sensors in differentiating authentic PDO EVOO from adulterated samples and underscored their applicability in routine quality control and fraud prevention strategies.

Abstract: This study aimed to develop an efficient and environmentally sustainable method for extracting bioactive compounds from juçara palm (Euterpe edulis Mart.) fruit residues using deep eutectic solvents (DES) and conventional solvents, combined with ultra-sound-assisted extraction (UAE). Seven DES formulations based on choline chloride (ChCl) and different hydrogen bond donors (glycerol, glucose, and organic acids) were prepared, and their performance was compared with water, ethanol, and ethanol/water mixtures. The phenolic composition, anthocyanins and antioxidant activity of the extracts were determined using spectrophotometric assays (Folin–Ciocalteu, DPPH, ABTS, and FRAP) and ESI–MS/MS analysis. The results showed that DES exhibited higher efficiency in recovering total phenolic compounds, anthocyanins and ABTS compared to conventional solvents, particularly in the ChCl:glycerol system. LC–MS/MS analyses monitored around 40 phenolic compounds, including phenolic acids, flavanones, flavonoids, and anthocyanins. Acidic solvents favored anthocyanin extraction and stability, while ethanol and glycerol based systems provided broader compound profiles. The use of DES proved to be a green and selective alternative for obtaining extracts rich in bioactive compounds, enhancing the value of juçara residues and contributing to the sustainability of the species production chain.

Abstract: The interest in replacing artificial colorants, which can have mutagenic, carcinogenic, and teratogenic effect, has driven the search for safe natural pigments. In this context, this preliminary study aimed to explore the chromatographic identification of anthocyanins and anthocyanidins from Dioscorea trifida L. (purple sachapapa) and to evaluate a preliminary bioinorganic stabilization method using magnesium complexes. Samples were collected in Nuevo Oriente, District of Mazán, Loreto Region, and tubers were mechanically processed. Extraction was performed with HCl-acidified methanol. Pigment identification was carried out using paper chromatography with BAW and 1% HCl systems for anthocyanins, and formic acid and forestal systems for anthocyanidins, comparing Rf values and color with scientific literature. The identified anthocyanidins were cyanidin, peonidin, malvidin and pelargonidin, and their corresponding glucosides were cyanidin-3-rhamnosyl-glucoside, pelargonidin-3,5-diglucoside, malvidin-3,5-diglucoside, and peonidin-3,5-diglucoside. Stabilization was explored via a hexacoordinated complex [η⁶(anthocyanin)₆Mg²⁺].6Cl^-, whose formation is based on the stoichiometry pf the reactants and the sp³d² structure of Mg²⁺, according to bioinorganic chemistry studies. Preliminary results suggest that this method can enhance anthocyanin stability and provide a foundation for future toxicity studies and applications in the natural colorant industry.

Abstract:

The aim of this study was to evaluate the effect of spontaneous sourdoughs on the quality of gluten-free breads formulated with quinoa (Q) and buckwheat (BW) flours, in order to improve their nutritional, technological, and sensory attributes. The microbiota of the sourdoughs was dominated by Pediococcus pentosaceus and P. acidilactici. Total polyphenols, antioxidant capacity, phytic acid, and free amino acids were determined in sourdoughs (before and after fermentation), and breads. Breads were prepared with three levels of sourdough, 10%, 15%, and 20%. Bread specific volume, crumb firmness, staling rate, crumb structure, and consumer acceptability were evaluated. Sourdoughs showed higher phenolic compound contents compared to the unfermented control, and breads with sourdough contained on average 67% more phenolics than control breads. Antioxidant activity also increased, particularly in BW sourdough samples. Phytic acid decreased in both sourdoughs and breads, while free amino acids increased. Breads with Q and BW sourdoughs exhibited 40% and 25% higher specific volume, respectively, than the control, along with lower firmness and slower staling. BW sourdough breads reached the highest overall consumer acceptance. Incorporation of Q and BW spontaneous sourdoughs, especially at 20% substitution, significantly improved the nutritional, technological, and sensory quality of gluten-free breads.

Abstract: This study aimed to formulate probiotic beverages using underutilized tropical fruit pulp, such as sincuya (Annona purpurea Moc. & Sessé ex Dunal), urraco (Licania platypus (Hemsl.) Fritsch), matasano (Casimiroa edulis La Llave y Lex), and jaboticaba (Plinia cauliflora Mart. Kausel), along with whey. Evaluations of color, vitamins, minerals, ˚Brix, pH, and titratable acidity (TA) were performed on the fruit pulps. Subsequently, four beverages inoculated with a mixed culture (Streptococcus thermophilus, Lactobacillus delbrueckii and Bulgaricus) were produced, and ˚Brix, pH, TA, acceptability index (AI), and colony-forming units (CFU) were measured after 9 hours of fermentation. Sincuya pulp was highlighted for its content of vitamin A (334.37 UI mg/100 g) and potassium (444.49 mg/100 g). In terms of sensory characteristics, the sincuya drink was best evaluated in terms of color, aroma, flavor, and general acceptability, with scores of 78%, 71%, 70%, and 71%, respectively. Uraco, sincuya, and matasano drinks exhibited values of 10.9, 10.4, and 9.7 Log10 CFU/mL, respectively. These results demonstrate that the fruits and formulated beverages have technological potential, functional and probiotic benefits, and sensory characteristics that are attractive to consumers. This innovative approach suggests an alternative for improving nutrition using local resources and agroindustrial byproducts.

Abstract: Pulses and pseudocereals are sustainable protein sources of bioactive peptides (BAPs) with potential antioxidant, antihypertensive, antidiabetic, antimicrobial, and immunomodulatory activities. BAPs are typically liberated during gastrointestinal digestion or through bio-based processes, among which enzymatic hydrolysis and microbial fermentation represent the most widely applied strategies. Enzymatic hydrolysis provides controlled and reproducible release of short peptide motifs; recent advances such as ultrasound- or high-pressure–assisted hydrolysis enhance yield and bioactivity. Fermentation exploits microbial proteolytic activity to generate complex peptide mixtures, while improving sensory quality, reducing antinutritional compounds, and responding to consumer demand for natural and “clean-label” products. In silico tools increasingly complement these approaches by accelerating peptide discovery, predicting interactions with molecular targets, and guiding process design. This review provides an updated overview of bio-based methods to produce BAPs from pulses and pseudocereals, emphasizing the comparative advantages of enzymatic and fermentation technologies and their integration with computational tools. Moreover, it examines regulatory frameworks in the European Union, the United States, Japan, and China, while discussing current challenges for industrial scale-up and application in functional foods and nutraceuticals. These combined strategies offer a promising pathway to unlock the health and sustainability potential of plant proteins.

Abstract: Azaspiracids (AZAs) are marine polyether biotoxins produced by dinoflagellates that accumulate in filter-feeding organisms and pose a threat to human health and seafood safety. This study presents the first comprehensive analysis of azaspiracid analogs in shellfish from the Adriatic Sea including use of high-resolution mass spectrometry. AZA-2 was quantified in samples collected from Šibenik Bay between January and May 2024, with the highest concentrations observed in early January. In addition to AZA-2, several known analogs (AZA-6, AZA-9, AZA-10, AZA-19, AZA-41, AZA-43) and a potentially new analog (m/z 884.6066) were also detected. The fragmentation patterns of this new analog indicate a structural similarity to AZA-19 with a possible double bond modification. Potential pitfalls regarding misinterpretation of spectra derived from molecules containing 13C atoms were recognized. The presence of multiple analogs, some of which have high toxic potential, suggests that regulatory practice should consider including more than three analogs in the monitoring program.

Abstract: Oxide semiconductor gas sensors have been widely adopted owing to their low cost, rapid response, small footprint, and facile integration. However, in complex mixed-gas environments their selectivity is impaired by inherent cross-sensitivity. To address this limitation, we develop a reconfigurable gas-sensor array system capable of integrating up to 12 chemiresistive sensors in either four- or six-electrode configurations, with independent thermal control and user-defined gas distribution and exhaust paths. Fish freshness detection is used as an application exemplar. After Principal Component Analysis (PCA)-based preprocessing, Convolutional Neural Network (CNN), Random Forest (RF), and Support Vector Machine optimized by Particle Swarm Optimization (PSO-SVM) models were evaluated, with RF achieving the highest classification accuracy. Correlation analysis and feature-importance evaluation were then used to down-select channels, yielding an optimized 8-sensor array that lowered system complexity and increased recognition accuracy to 96%. These results highlight the feasibility of leveraging cross-sensitivity within a carefully designed array, providing a practical platform for complex gas-mixture identification and food freshness assessment.

Abstract: Enzymatic browning in fruits such as apples is a major quality concern that shortens shelf life, decreases nutritional value, and reduces consumer acceptance. This study evaluated the effects of four treatments (lemon juice, bovine catalase, Aspergillus catalase, and a water control) on the browning of cubic apple slices. Slices were submerged in each solution, and browning intensity was quantified by measuring absorbance at 420 nm using a spectrophotometer at 15, 30, 45, and 60 minutes. Solution pH was also recorded to assess its relationship with browning progression. Results showed clear differences between treatments. Lemon juice, with strongly acidic pH values, consistently produced the lowest absorbance increases, confirming the inhibitory effect of acidity on polyphenol oxidase activity. In contrast, bovine catalase produced the greatest browning, with the largest net absorbance increase by 60 minutes, suggesting that near-neutral conditions favored rapid pigment formation. Aspergillus catalase and the control group showed intermediate browning levels, with steady increases over time but lower final values than bovine catalase. These findings demonstrate that catalase did not inhibit enzymatic browning; instead, pH was the dominant factor influencing outcomes. Overall, the results support the hypothesis that acidification with lemon juice slows enzymatic browning, while catalase treatments permit or enhance browning relative to control conditions. This study highlights the importance of pH in controlling oxidative browning and suggests that simple acidulant treatments may be effective in reducing postharvest losses. Such strategies have practical implications for improving food preservation, extending shelf life, and reducing waste in the fresh-produce industry.

Abstract: Rosmarinic acid (RA) and Carnosic acid (CA), major phenolic antioxidants from Melissa officinalis and Rosmarinus officinalis, respectively, represent promising natural alternatives to synthetic preservatives. In this study, optimized extraction and purification protocols achieved high yields and purity (RA: 75 ± 2.1%, 85 ± 3.2%; CA: 86 ± 1.8%, 92–99.5 ± 2.7%). Structural confirmation was obtained using HPLC, NMR, LC–MS, and ATR-FTIR, as shown in (Figures 17,18,19,20,21,22,23, and 24). Both compounds demonstrated strong antioxidant activity in vitro, with RA showing superior radical scavenging capacity (IC₅₀ = 12.5 µM) and CA exhibiting higher antimicrobial efficacy. Application in food models (cookies, cocoa beverages, and granules) significantly extended shelf life (1.3–5 years) compared to controls (3 months), based on first-order kinetic modeling. Microbiological analysis confirmed compliance with international food safety standards (NIS 554:2015), with CA-treated samples exhibiting a 10-fold lower bacterial load than RA-treated samples. In vivo studies further revealed that RA provided nephroprotection against gentamicin-induced toxicity, reduced oxidative stress biomarkers, and suppressed allergic responses without detectable toxicity at ≤100 mg/kg. Collectively, these results demonstrate that RA and CA are potent, safe, and scalable antioxidants with dual potential as natural food preservatives and nutraceutical agents.

Abstract: High-amylose Lueang Patew Chumphon (LPC) rice, a geographical indication variety from Thailand, represents an underutilized resource for functional food development. This study comprehensively investigated sweet fermented LPC rice (SFLPC) in comparison to conventional sweet fermented glutinous rice (SFGR) through microbial characterization, volatile compound profiling, and nutritional analysis. Microbial communities were identified using ITS/16S rRNA sequencing and MALDI Biotyper, while volatile compounds were analyzed by HS-SPME-GC-MS. Starter cakes contained Aspergillus sp., Rhizopus stolonifer, and Pediococcus pentosaceus (>99% simi-larity). Both varieties showed similar fermentation patterns (pH ~3.5, lactic acid ~6,000 mg/L). GC-MS analysis revealed distinct volatile profiles: SFLPC contained higher isoamyl alcohol (30.45% vs. 22.85%) and unique unsaturated fatty acid esters (9-octadecenoic acid methyl ester, ethyl oleate), while SFGR exclusively produced medium-chain fatty acid ethyl esters and 2,4-di-tert-butylphenol. SFLPC demonstrated mineral retention (phosphorus: 1444.52 vs. 686.66 mg/kg; potassium: 1137.69 vs. 611.63 mg/kg) and exceptional antioxidant activity (IC₅₀: 0.0033 mg/mL) compared to SFGR (IC₅₀: 0.0052 mg/mL) and BHT standard (IC₅₀: 0.0041 mg/mL). These findings demonstrate SFLPC's potential as an alternative fermented food to traditional glutinous rice products, offering enhanced nutritional properties and unique aroma characteristics through traditional fermentation processes.

Abstract: Ice cream is a frozen aerated dessert composed of milk solids, sugars, stabilizers, and fat—this latter being a key component in defining its structural and sensory properties. This study evaluated the influence of four fat sources—low trans vegetable fat (T1), butter (T2), UHT cream (T3), and fresh cream (T4)—on the physical and structural characteristics of ice cream, including overrun, melting resistance, texture, color, and rheology, at different stages of processing (before and after maturation). Oscillatory rheological analysis revealed predominantly elastic behavior (G′ > G″) after maturation in all samples, indicating a stable viscoelastic solid structure. Formulations containing T3 and T1 showed the highest overrun values, indicating greater air incorporation, whereas the butter-based formulation (T2) showed the lowest. Melting resistance followed the order: T3 > T4 > T2 > T1, with the UHT cream formulation exhibiting the greatest thermal stability, likely due to protein denaturation and aggregation induced by high-temperature processing. Texture analysis showed that the T1 formulation required the lowest maximum extrusion force, while T2 required the highest, reflecting an inverse correlation with overrun values. T1 also displayed the most distinct rheological profile, likely due to its specific crystallization behavior and reduced destabilization of the fat globule membrane, which favored the development of a more structured internal network. These findings demonstrate that both the source and processing of fat have a significant impact on the formation of the structural matrix and the final functional properties of ice cream. The results offer technical insights for the development of formulations tailored to specific physical characteristics, optimizing texture, stability, and performance throughout the production process.

Abstract: Green subcritical water extraction has been applied with the white oil-bearing rose Rosa alba L. The two factor modeling process revealed that 150 °C and 30 minute treatment resulted maximum yield of phytochemicals: essential oil, phenolic compounds, total sugars, proteins and simple sugars. A quantitative and qualitative analysis of the products was performed. The essential oil contains mainly phenylethyl alcohol, citronellol, geraniol and hydrocarbons (paraffins). The phenolic substances were represented by phenolic acids (gallic acid: 30.92-113.37 µg/mL; ferulic acid: 44.50-99.96 µg/mL; rosmarinic acid: 25.27-80.47 µg/mL and protocatechuic acid: 13.05-25.48 µg/mL), flavonoids (both quercetin and kaempferol: 8.35-8.56 µg/mL and their glycosides: 15.91-58.08 µg/mL). The monosaccharides determined were glucose (3.09-15.29 mg/mL), galacturonic acid (1.02-2.34 mg/mL), galactose (0.18-0.78 mg/mL), rhamnose (0.17-0.48 mg/mL) and xylose (0.07-0.17 mg/mL). The content of total phenols, flavonoids and antioxidant activity were reported by DPPH, ABTS, FRAP and CUPRAC methods. The complex composition and activity of the extracts suggests their application directly as a food supplement or in cosmetic preparations.

Abstract: Kefir is a fermented dairy product whose structural properties can be tailored to enhance its nutritional and sensory profile. This study aimed to develop spoonable kefir gels by optimizing fermentation conditions and incorporating psyllium and calcium chloride as structuring agents. In a first step, a full factorial design was used to compare whole and skimmed milk during kefir fermentation, evaluating the effects of inoculum level, temperature, and fermentation time on acidification kinetics through pH and total acidity measurements. Skimmed milk exhibited faster acidification under equivalent conditions, supporting its suitability for reduced-fat formulations. In the second phase, kefir obtained under optimized conditions was gelled with varying concentrations of psyllium and calcium chloride. Rheological characterization was carried out through small-amplitude oscillatory shear and steady-shear flow tests to assess gel strength, viscoelastic balance, and resistance to deformation. The results showed that both psyllium and calcium chloride significantly enhanced the gel network, with interactive effects evident in viscoelastic moduli and flow consistency. Response surface methodology allowed the identification of optimal formulation zones and revealed compositional domains in which low-fat kefir gels with desirable textural and processing attributes could be achieved. These findings support the development of synbiotic, functional dairy gels.

Abstract: This systematic review analyzes emerging inducers that optimize this process, categorizing them as physical (UV-B radiation, electromagnetic fields, ultrasound, cold plasma), chemical (phytohormones, minerals, growth regulators), and biological (concurrent fermentation, microbial extracts). The results reveal that these inducers significantly increase specific metabolites such as GABA enrichment (up to 800%), phenolic compounds (50-450%), and carotenoids (30-120%) in various bioactive cereals and functional pseudocereals. The underlying mechanisms include enzymatic activation, signal transduction, and controlled stress responses, which improve the bioavailability of phenolics and other bioactive compounds. Critical technological considerations for industrial implementation, bioavailability, and biological efficacy of these compounds are addressed. Synergies between inducers demonstrate exceptional potential for developing ingredients with optimized bioactive properties, especially when combining physical and biological processes. This integrated approach represents a promising frontier in food technology for producing cereals and pseudocereals with enhanced nutritional and functional profiles, applicable in chronic disease prevention and functional food formulation.

Abstract: Panamanian Geisha coffee is globally renowned for its exceptional quality and distinctive sensory profile. To identify the volatile organic compounds (VOCs) responsible for its quality and analyze their correlation with sensory attributes, samples were subjected to rigorous sensory evaluation by a panel of Q-Graders, adhering to Specialty Coffee Association (SCA) protocols. Using HS-SPME-GC-MS methodology, 172 VOCs were identified in 16 roasted samples. Eleven VOCs were identified as significantly impacting the final product quality. Cis-ocimene, acetol, and 2,5-dimethyl-3(2H)-furanone exhibited substantial positive correlations with aroma, acidity, and balance. Cis-ocimene, a monoterpene, contributes floral and herbal notes, while furans, such as 2,5-dimethyl-3(2H)-furanone, provide sweet and caramelized characteristics. Additionally, acetol influences the perception of malty and sweet notes, reflecting the development of the roasting process. Results confirm that chemical-sensory relationships are multidimensional and depend on complex interactions among chemical compounds generated during the roasting process. Furthermore, the use of dual chromatographic columns with different polarities (Supelcowax 10 and SH Rxi-5HT) enhanced the identification and quantification of key VOCs. Canonical correlation analysis proved invaluable for interpreting complex chemical-sensory data, offering advantages over traditional multivariate methodologies. The robust scientific framework established for understanding and enhancing specialty coffee quality yielded practical implications for producers and roasters.

Abstract: The objective of this study was to assess the impact of incorporating hemp (Cannabis sativa L.) flour (HF) into muffins on their nutritional, physicochemical, microbiological, and sensory characteristics. Muffins were prepared by partially replacing wheat flour (WF) and whole wheat flour (WWF) with HF at levels of 5%, 10%, 15%, and 20%. Analytical evaluations included proximate composition, texture profile analysis (TPA), color measurements, microbial safety tests, and sensory evaluation using trained panelists. The results showed that increasing HF levels improved fiber, protein, and ash content, while moisture content decreased. Texture parameters such as firmness and cohesiveness were affected, and color analysis revealed a progressive darkening of the product with higher HF content. Microbiological analysis confirmed that all samples were within acceptable safety limits. Sensory evaluation indicated that muffins containing up to 15% HF were generally well accepted, while higher levels influenced texture and flavor negatively. The study concludes that HF can be a valuable ingredient for developing nutritionally enriched and sustainable baked goods, provided that formulation is carefully optimized to ensure product quality and consumer acceptability.

Abstract: The development of novel green solvents has become a prominent research focus in the field of green chemistry. Deep eutectic solvents (DESs) have emerged as a promising class of sustainable solvents, offering distinct advantages in terms of cost-effectiveness, tunability, and environmental compatibility. This study presents a systematic investi-gation of key physicochemical properties, including water content, polarity, conductiv-ity, pH, and viscosity, for ten carboxylic acid-based DESs (CADESs). Furthermore, the antimicrobial efficacy of the investigated CADESs was assessed against representative Gram-positive (Staphylococcus aureus and Enterococcus faecalis) and Gram-negative (Escherichia coli and Pseudomonas aeruginosa) bacterial strains. The investigations reveal that CADESs possess broad-spectrum antibacterial activity. The antioxidant properties of the CADESs were systematically evaluated using ABTS and DPPH scavenging assays, and Fe2+ chelating activity. Concurrently, phytotoxicity was assessed through germina-tion and early seedling growth tests in mung beans (Vigna radiata). Finally, CADESs were used to extract flavonoids from walnut peel. The extraction yield of the Choline chloride/levulinic acid system (containing 30% water) was the highest, reaching 112.8 mg RE·g-1 DW. The superior physicochemical properties of CADESs position them as promising green solvents for flavonoids extraction, demonstrating significant potential for widespread application in sustainable technologies.

Abstract: The extraction of enzyme preparations from bovine pancreas is a key step in the produc-tion of pancreatin used for pharmaceutical and food industry applications. However, conventional methods (СМ) often fail to preserve enzymatic activity during processing, particularly under variable temperature and pH conditions. This study investigates the potential of ultrasound-assisted extraction (UAM) as an alternative to CM for improving the recovery, stability, and performance of two essential pancreatic enzymes—α-amylase (AA) and protease (PA). Enzymatic activities were assessed over a broad temperature range (10–50 °C) and pH spectrum (5.5–8.0), with both methods evaluated under identical conditions. UAM consistently yielded higher enzymatic activity across all tested pa-rameters, with optimal AA and PA observed at pH 6.0 and 38 °C. Notably, UAM-extracted enzymes retained significant activity even at elevated temperatures (46–50 °C), whereas CM-derived samples showed marked loss of function. These findings demonstrate that UAM enhances enzyme release and thermal resilience by minimizing denaturation and structural degradation during extraction. The results support the use of UAM as a scalable, efficient strategy for producing stable pancreatin preparations suitable for industrial and therapeutic use.

Abstract: This study investigates the self-assembly and host-guest complexation behaviour of novel resveratrol-based lipophenols (LipoResv) – resveratrol-4’-linoleate (Resv-4’-LA) and resveratrol-4’-docosahexaenoate (Resv-4’-DHA) – with hydroxypropyl-β-cyclodextrins (HP-β-CDs). These amphiphilic molecules display surfactant-like properties, forming micellar aggregates in aqueous media. Fluorescence spectroscopy was used to determine the critical micelle concentration (CMC), revealing that LipoResv exhibit significantly lower CMC values than their free fatty acids, indicating higher hydrophobicity. The formation of inclusion complexes with HP-β-CDs was evaluated based on changes in CMC values and further confirmed by dynamic light scattering (DLS) and molecular modelling analyses. Resv-4’-LA formed 1:1 complexes (Kc= 720 M-1), while Resv-4’-DHA demonstrated 1:2 stoichiometry with lower affinity constants (K1= 17 M-1, K2= 0.18 M-1). Environmental parameters (pH, temperature and ionic strength) significantly modulated CMC and binding constants. Computational docking and molecular dynamics simulations supported the experimental findings by revealing key structural determinants of host-guest affinity and micelle stabilization. Ligand efficiency (LE) analysis further aligned with the experimental data, favouring the unmodified fatty acids. These results highlight the versatile encapsulation capacity of HP-β-CDs for bioactive amphiphiles molecules and support their potential applications in drug delivery and functional food systems.