Abstract: Due to the seasonality of its production and to its polluting characteristics, the management and disposal of large amounts of grape pomace (GP) produced worldwide every year can pose a significant economic and environmental challenge. The research on the possible exploitation of GP for various purposes has been constantly growing during the last years, due to the increased general sensibility on issues like sustainability of agro-industrial production and to the growing consumer demand for the use of natural versus synthetic compounds. The work concerned the determination of the polyphenolic profile and the dietary fiber content of skins and seeds from unfermented and fermented white and red grape pomace of different cultivars, sampled from local wineries in the Piedmont area (Italy) after winemaking. A double extraction was performed to maximize the extraction of polyphenols from grape pomace flours. The extractable polyphenols content (EPP) was determined in the extracts, while the non-extractable condensed tannins (NEPP) linked to the fiber were quantified in the residue after extraction. The total dietary fiber (TDF) was determined for skins and seeds; limited to skins, the analysis was extended to the distinction between soluble and insoluble dietary fiber (SDF and IDF). The polyphenolic and dietary fiber content was significantly higher in seeds than in skins. However, from a nutritional point of view, skins dietary fiber may be more interesting due to the higher NEPP content than seeds; moreover, the winemaking technique influenced the quantity and characteristics of skins fiber, which contained SDF, almost absent in seeds.

Abstract: Pomegranate peel, accounting for 35-50% of the fruit's weight, is an underutilized by-product rich in ellagitannins and pectin. Although pomegranate juice has already been subjected to fermentation, this study aimed to demonstrate for the first time, that a simple fermentation process of pomegranate peel using Saccharomyces cerevisiae can yield tannin-rich extracts and enhance the potential prebiotic properties of pomegranate polysaccharides. Peels of ‘Wonderful’ and ‘G1’ cultivars, significantly differing in peel thickness, were used for fermentation applying three processes at room temperature monitored at 48 and 72 h. HPLC-DAD analysis showed that yeast-driven fermentation increased total tannin (up to 70% in dry extracts) compared with spontaneous fermentation (40-43%). A potential enhancement of prebiotic activity was associated with the reduction in the molecular weight of native polysaccharides (from a maximum of 705 kDa down to 26 kDa), as evaluated by DLS and DOSY-1H-NMR. Polysaccharides after fermentation were more effectively utilized by Bifidobacterium breve and Lactobacillus plantarum than those from control samples, as demonstrated by in vitro assays. These findings highlight a promising strategy for the valorization of pomegranate peel through the production of functional ingredients highly enriched in tannins and containing potentially prebiotic polysaccharides.

Abstract: Inter-row mulching with reflective film (RF) has been increasingly adopted in cool-climate vineyards to improve light availability and promote grape ripening. This study investigated the effects of ground-reflected light on the flavoromic profiles of wine grape berries (Vitis vinifera L.) over two consecutive vintages (2020–2021) in the Beijing Fangshan region of Eastern China, an area characterized by high precipitation and limited sunlight during ripening. Physicochemical analyses showed that RF treatment significantly increased total soluble solids (TSS) and decreased titratable acidity (TA) at harvest. Targeted metabolomic analyses using HPLC–MS and GC–MS identified 21 flavonoids and 35 volatile compounds responsive to altered light conditions. RF treatment markedly enhanced the accumulation of anthocyanins and flavonols, especially malvidin-based derivatives, and increased terpene and norisoprenoid concentrations, while C6/C9 compounds were more abundant in control berries. Multivariate analysis revealed that PC1 was mainly associated with anthocyanin accumulation, clearly separating RF-treated samples, whereas PC2 reflected differences in flavonols and flavan-3-ols, with higher flavonols under RF and higher skin- and seed-derived flavan-3-ols in controls. Overall, these findings demonstrate that ground-reflected light plays a critical role in modulating grape flavor composition and provides practical guidance for improving fruit quality in suboptimal climatic regions.

Abstract:

Dendrobium officinale (DO) is a traditional medicinal and edible plant whose polysaccharides help modulate gastrointestinal and metabolic functions. Fresh DO is commonly processed into “Fengdou” to prolong shelf life, but the effects of this processing on polysaccharide structure and bioactivity remain unclear. In this study, polysaccharides from fresh DO (FDOP) and Fengdou (DDOP) were isolated, purified, and comparatively characterized. Fourier transform infrared (FT-IR) analysis indicated similar functional groups and O-acetylated pyranosyl structures in both polysaccharides. Based on monosaccharide composition, methylation, and Nuclear Magnetic Resonance (NMR) analyses, both samples were identified as mannose-glucose heteropolysaccharides. However, FDOP was characterized by a higher mannose-to-glucose ratio (79.77:19.57) and molecular weight (187.1 kDa), as well as a more structurally diversified →4-linked backbone, whereas DDOP contained more glucose (68.74:30.94) and exhibited a lower molecular weight (125.1 kDa) and simplified backbone. In zebrafish models, both polysaccharides were found to alleviate loperamide-induced constipation and reduce lipid accumulation. DDOP showed stronger constipation-relieving activity, whereas FDOP exerted more pronounced hypolipidaemic effects, which may be attributed to its higher molecular weight, mannose enrichment, and more complex backbone structure. These findings provide a structural basis and theoretical support for developing DO-derived polysaccharides as functional food ingredients targeting constipation and dyslipidaemia.

Abstract: In this study, ferulated arabinoxylans (FAXs) were extracted from maize bran by optimizing al-kaline extraction method and explored their purification, identification and antioxidant potential. The current results showed that FAXs yield ranged from 14.7 to 18.9 % from maize bran. It was found that the FAXs were mainly composed neutral sugars including xylose (21–44%), arabinose (12–30%), galactose (2.7-7.4%) and glucose (4.6–9.4%), with an A/X ratio of 0.68–0.74. In addition, FAXs extracts showed significantly (p < 0.05) high content of ferulic acid in bound form as com-pared to free form. Furthermore, biopolymers FAXs possess powerful radical scavenging prop-erties due to their polyphenolic content and structural characteristics. FTIR spectra of maize bran extracted FAXs exhibited the presence of polysaccharide compounds. The corresponding bands were related to glycosidic linkage, which is assigned to the C-OH bend vibration in FAX. In functional characteristics, FAXs showed high water holding capacity, emulsion properties and emulsion stability in all treatments. In current research, FAXs have been comprehensively char-acterized, and several promising applications across the food, pharmaceutical, and agricultural industries can be explored based on these findings.

Abstract:

The valorization of wine by-products aligns with circular bioeconomy principles. This study investigates the ultrasound-assisted aqueous extraction (UAE) of bioactive compounds and cell wall polysaccharides from Syrah grape stems (Vitis vinifera L.) to produce cellulose-rich gels with enhanced antioxidant properties. Extractions were performed at three temperatures (10, 20, and 50 °C) and three ultrasonic power densities (120, 206, and 337 W/L), and compared to conventional extraction (CE, 200 rpm). The results demonstrated that UAE significantly accelerated the extraction kinetics for total phenolics (TP), flavonols, and antioxidant capacity (ABTS, FRAP), achieving up to a 3.1-fold increase in TP yield at 20°C. Notably, UAE at 337 W/L and 20 °C produced antioxidant levels equivalent to those obtained by CE at 50 °C, enabling high efficiency at lower, compound-preserving temperatures. Carbohydrate analysis revealed that the extracts were inherently "cellulose-rich" (glucose ~49–52 mol%), with co-extracted pectins and hemicelluloses forming a composite hydrogel matrix. While total polysaccharide yield was maximized at 10 °C, UAE's primary role was the structural modification of polymers rather than increasing bulk yield. The process reduced extraction times by 3- to over 6-fold to achieve equivalent bioactive yields compared to CE. This work establishes UAE with water as a green, efficient strategy for the integrated, one-step recovery of antioxidant phenolics and gel-forming polysaccharides from grape stems, transforming this underutilized residue into a multifunctional, value-added ingredient for food and pharmaceutical applications.

Abstract: There is an increasing need to establish reliable safety controls in the food industry and protect public health. Consequently, there are numerous efforts to develop sensitive, robust and selective analytical strategies. As regulatory requirements for food and the concentration or target bi-omarkers in clinical analysis evolve, the food and health sectors are showing a growing interest in developing non-destructive, rapid, on-site and environmentally safe methodologies. One alternative that meets the conditions is non-destructive spectroscopic sensors, such as those based on vibrational spectroscopy (Raman, surface-enhanced Raman — SERS, mid- and near-infrared spectroscopy, and hyperspectral imaging built on those techniques). The use of vibrational spectroscopy in food safety and health applications is expanding rapidly, moving beyond the laboratory bench to include on-the-go and in-line deployment. The dominant trends are: (1) the min-iaturization and portability of instruments; (2) surface-enhanced Raman spectroscopy (SERS) and nanostructured substrates for the detection of trace contaminants; (3) hyperspectral imaging (HSI) and deep learning for the spatially screening of quality and contamination; (4) the stronger in-tegration of chemometrics and machine learning for robust classification and quantification; (5) growing attention to calibration transfer, validation, and regulatory readiness. These advances will bring together a variety of tools to create a real-time decision-making system that will address the issue in question. This article review aims to highlight trends in vibrational spectroscopy tools for health and food safety control, with a particular focus on handheld and miniaturised instruments.

Abstract: Phytolacca americana L. (pokeweed) is a widespread invasive species whose berries remain poorly characterized in terms of nutritional value and bioactive potential, although being associated to some traditional uses. This study provides the first integrated characterization of the nutritional profile, mineral composition (ICP-MS), fatty acid profile (GC-FID), vitamin E content (HPLC-DAD-FLD), bioactive compounds and phenolic profile (HPLC-DAD). The studied berries showed high levels of carbohydrates and dietary fiber, along with potassium as the dominant mineral and a lipid fraction enriched in polyunsaturated fatty acids, particularly linoleic and α-linolenic acids. In turn, α- and γ-tocopherol were the only detected vitamers of vitamin E. Hydroalcoholic extracts exhibited high total phenolic, flavonoid, and saponin contents, consistent with the phenolic profile dominated by quercetin, ellagic acid, and rutin. Antioxidant capacity assessed through DPPH• and FRAP assays displayed a strong dose-dependent response, with rapid activity increases at low extract concentrations and saturation at higher doses. Thus, P. americana hydroalcoholic extracts protected erythrocytes from oxidative AAPH- and H2O2-induced hemolysis. These findings highlight P. americana berries as a source of compounds with nutritional and functional relevance, although denoting the need for adequate processing to reduce its potential toxicity. Overall, these results support P. americana as a source of bioactive molecules with prospective applications in food and nutraceutical sectors.

Abstract: Arsenic occurs in food in both inorganic (iAs) and organic (oAs) forms. Inorganic arsenic is highly toxic and classified as carcinogenic to humans, whereas oAs species, such as arsenobetaine (AB), monomethylarsonic acid (MMA) and dimethylarsinic acid (DMA), generally exhibit lower toxicity. Rice and rice-based products represent major contributors to dietary iAs exposure. Within this context, the present study provides an updated assessment of the occurrence iAs and oAs in rice-based beverages available on the Italian market. A method for the simultaneous determination of iAs, AB, DMA, and MMA was developed and validated, and it exhibits adequate sensitivity to ensure robust occurrence data, eliminating left-censoring for iAs. Analysis of 25 representative rice-based drinks revealed generally homogeneous contamination profiles, with iAs as the predominant species. All samples complied with the European maximum level for iAs in non-alcoholic rice-based beverages. When combined with recent Italian consumption data, these results enabled age-specific dietary exposure assessment. Although rice drinks contribute marginally to overall population exposure, estimated intakes for regular consumers in early childhood are associated with limited margins of exposure, raising potential concern for vulnerable subgroups. The increasing diversification of dietary habits and the rising popularity of plant-based beverages point out the need for continuous monitoring of iAs. Ongoing efforts in monitoring studies, consumption database improvement, and effective risk communication are essential to refine exposure assessment and enhance public health protection.

Abstract:

Since coffee is the second most important commodity, finding ways to utilize it is crucial. In this review, we briefly discuss the use of spent coffee grounds (SCG) in other sectors of the food industry, as sorbents for preconcentration different chemical compounds, in the beauty industry, in the pharmaceutical industry and future health-related prospects.

Abstract:

Mushrooms have long been valued not only as food but also for their medicinal properties, especially in Eastern European traditional medicine. Species such as Inonotus obliquus, Fomitopsis officinalis, Piptoporus betulinus and Fomes fomentarius have been used to treat gastrointestinal problems, cancers, respiratory ailments and more. Modern research confirms their diverse pharmacological effects, including antitumor, immunomodulatory, antioxidant, antiviral, antibacterial and antidiabetic activities. In addition, mushrooms are widely incorporated into functional foods and nutraceuticals that promote health. Their sustainable cultivation, efficient use of agricultural residues, rapid growth cycles and resilience to environmental stressors make them an environmentally friendly source of food and pharmaceuticals. This review focuses on the potential of fungi to inhibit advanced glycation end products (AGEs)—harmful compounds formed through the non-enzymatic binding of sugars to proteins, lipids or nucleic acids. AGEs are strongly associated with the progression of chronic diseases such as diabetes, cardiovascular disorders, neurodegeneration and aging. Natural AGE inhibitors from mushrooms represent a promising therapeutic alternative to synthetic agents, as they may offer broader mechanisms of action with fewer adverse effects.

Abstract:

Sulfites are the most extensively used additive in oenology to prevent oxidation and microbiological spoilage. However, their potential adverse health effects have increased the demand for low sulfite wines. Strategies are required to ensure microbiological stability while preserving the quality of the wine. This study evaluated strategies for reducing or replacing added sulfites using chitosan and low doses of lysozyme in Tannat winemaking, measuring their effects on microbial diversity, physicochemical parameters, and sensory attributes. Treatments were vinified by triplicate: reduced sulfites (RS: 30 mg/L), chitosan (C: 100 mg/L), reduced sulfites with chitosan (RS+C: 30 mg/L + 100 mg/L), reduced sulfites with lysozyme (RS+L: 30 mg/L + 5 mg/L), and a traditional winemaking (TW: 125 mg/L sulfites). Sulfur dioxide lowered lactic acid bacteria counts, whereas chitosan and lysozyme treatments maintained higher populations. Metagenomic analyses showed decreased bacterial diversity under sulfur dioxide, while chitosan promoted a more complex microbiota. Lysozyme selectively reduced lactic acid bacteria, mainly affecting Oenococcus spp. Lower sulfite decreased phenolic concentrations possible due to reduced protection against oxidation, leading to color differences among treatments. The results indicate that strategies to reduce or replace sulfites influence microbial dynamics, acidity, phenolic structure, and color, highlighting the importance of careful process management to maintain wine quality.

Abstract: Nitrofurans are banned veterinary medicinal products due to their carcinogenic and mutagenic properties; however, their protein-bound metabolites (AOZ, AMOZ, AHD, SEM, and DNSAH) may persist in food-producing animals, particularly in eggs. Reliable confirmatory methods are therefore essential for residue monitoring under the stringent requirements of Commission Implementing Regulation (EU) 2021/808. This study reports the development and validation of a sensitive and selective LC–MS/MS method combining acid hydrolysis, 2-nitrobenzaldehyde derivatization, and QuEChERS extraction for the determination of nitrofuran metabolites in eggs. Chromatographic separation using a phenyl-hexyl column and detection by multiple reaction monitoring, supported by isotope-labeled internal standards, ensured robust identification and quantification. The method demonstrated excellent linearity (R² > 0.99), recoveries of 82–109%, and precision values below 10% (repeatability) and 22% (within-laboratory reproducibility). Matrix effects were effectively controlled, remaining within ±20% following internal standard normalization. Decision limits (CCα) ranged from 0.29 to 0.37 µg/kg, well below the EU reference point for action of 0.5 µg/kg. Method performance was further confirmed through participation in an accredited proficiency test scheme. Overall, the validated method provides a reliable analytical tool for routine official control laboratories, enabling the sensitive confirmatory detection of banned nitrofuran residues in eggs and supporting food safety and regulatory compliance.

Abstract: The composition of sunflower oil, rich in fatty acids, largely depends on the seed variety. Commercial sunflower oils are classified as low (SFO), medium (MOSFO), and high (HOSFO) oleic, distinguished by their oleic and linoleic acid content. Higher oleic acid levels enhance health benefits and oxidative stability. Due to their differing market values, ensuring the correct quality and authenticity of these oils is essential. Unsupervised chemometric methods have been applied to visualize the natural behaviour of sunflower oils while supervised models have been used for authentication based on Attenuated Total Reflection Fourier Transform Infrared Spectroscopy (ATR FTIR) fingerprints obtained from a benchtop spectrometer. Authentication of MOSFO is particularly challenging because of its wider oleic acid range (43.1 74.9%) and production via genetic modification or blending SFO/HOSFO. To address this, two multivariable PLS R regression models were developed using ATR FT IR and Fibre Optic Reflectance Spectroscopy (FORS) fingerprints, the latter obtained with a portable, cost-effective device. The results indicate that FORS could be used as a rapid quality control tool for on-site quantification. In contrast, ATR FT IR is a more accurate tool for confirmation and quantification, achieving excellent results (RPD = 7.09 and RER = 17.82).

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.