By-Products Revalorization with Non-Thermal Treatments to Enhance Phytochemical Compounds of Fruit and Vegetables Derived Products: A Review

Bioactive compounds (LC-PDA-Qtof-ESI-MS and UPLC-PDA-FL) and in vitro inhibit α-amylase and α-glucosidase in leaves and fruit from different varieties of Ficus carica L

The aim of the study was to analyze the potential health-promoting and nutritional components of leaves and figs from several Spanish varieties of Ficus carica L. The study focused to identify (by LC-PDA-QTof/MS) and quantify (by UPLC-PDA-FL) various components including carotenoids, chlorophylls, tocols, amino acids, phenolic acids, flavonols, anthocyanins. Besides, the sugar profile, the antioxidant capacity (ORAC, FRAP and ABTS) and the in vitro hypoglycaemic potential via inhibition of α-amylase and α-glucosidase were evaluated. The leaves were found to have significant antioxidant properties. This is attributed to their high content of carotenoids (3170.77-6763.77 mg/ 100 g dm), chlorophylls (405.58-744.23 mg/ 100 g dm), tocols (59.35-115.61 mg/ 100 g dm), and polyphenols (1150.34 mg/100 g dm). Additionally, figs presented greater sources of amino acids (725.07 mg/100 g dm) and exhibited higher anti-diabetic activity than leaves. Figs of "Cuello Dama Negra" variety presented the highest content of anthocyanins (108.22 mg/100 g dm). The study suggests that incorporating these vegetal materials into another food matrix could have potential health benefits, especially in terms of antioxidant and anti-diabetic effects.

Obtaining carotenoid encapsulates with polysaccharides carriers after pilot scale accelerated solvent extraction and ultrasound-assisted extraction from industrial tomato by-product

This study aimed to develop carotenoid and antioxidant-rich encapsulates by spray drying from industrial tomato by-products to enhance their techno-functional properties by using green extraction techniques at a pilot plant scale. Tomato pomace by-products (peels and seeds) can be a source of functional ingredients for the industry since they are nutritionally valuable compounds, mainly carotenoids. Ultrasound assisted extraction (USAE) and accelerated solvent extraction (ASE) can be highlighted as green techniques to extract key bioactive compounds. Encapsulation of biocompounds by polysaccharides as carries (maltodextrin, inulin and a mix of both (1:1)) and spray drying has been described as a good strategy to develop innovative functional foods. Comparative analyses were conducted to evaluate the nutritional value, carotenoid content, total phenolic content (TPC), total antioxidant capacity (TAC), and techno-functional properties of the extracts, and encapsulates. The obtained results showed that encapsulates produced using USAE generally retained more carotenoids (mean values of 13-cis-β-carotene, all-trans- β-carotene and lycopene: 254, 152, and 775 mg lycopene eq per kg of fw sample) than those produced with ASE (mean values of 13-cis-β-carotene, all-trans- β-carotene and lycopene: 54, 54 and 218 mg lycopene eq per kg of fw sample), with notable differences in yield and dissolution capacity across the samples. Additionally, there was a significant impact on the TAC, TPC, and colour. Regarding carriers, the combination of inulin and maltodextrin performed better yield under the studied conditions. Future studies should explore higher inulin concentrations to optimize the technology, while reducing maltodextrin costs, and enhancing inulin's prebiotic properties.

Fermentation for Revalorisation of Fruit and Vegetable By-Products: A Sustainable Approach Towards Minimising Food Loss and Waste

In a world increasingly focused on sustainability and integrated resource use, the revalorisation of horticultural by-products is emerging as a key strategy to minimise food loss and waste while maximising value within the food supply chain. Fermentation, one of the earliest and most versatile food processing techniques, utilises microorganisms or enzymes to induce desirable biochemical transformations that enhance the nutritional value, digestibility, safety, and sensory properties of food products. This process has been identified as a promising method for producing novel, high-value food products from discarded or non-aesthetic fruits and vegetables that fail to meet commercial standards due to aesthetic factors such as size or appearance. Besides waste reduction, fermentation enables the production of functional beverages and foods enriched with probiotics, antioxidants, and other bioactive compounds, depending on the specific horticultural matrix and the types of microorganisms employed. This review explores the current bioprocesses used or under investigation, such as alcoholic, lactic, and acetic acid fermentation, for the revalorisation of fruit and vegetable by-products, with particular emphasis on how fermentation can transform these by-products into valuable foods and ingredients for human consumption, contributing to a more sustainable and circular food system.

Sustainable extraction of proteins from lime peels using ultrasound, deep eutectic solvents, and pressurized liquids, as a source of bioactive peptides

The aim of this work was to develop, for the first time, sustainable strategies, based on the use of Ultrasound-Assisted Extraction, Natural Deep Eutectic Solvents, and Pressurized Liquid Extraction, to extract proteins from lime (Citrus x latifolia) peels and to evaluate their potential to release bioactive peptides. PLE showed the largest extraction of proteins (66-69%), which were hydrolysed using three different enzymes (Alcalase 2.4 L FG, Alcalase®PURE 2.4 L, and Thermolysin). The in vitro antioxidant and antihypertensive activities of released peptides were evaluated. Although all hydrolysates showed antioxidant and antihypertensive activity, the hydrolysate obtained with Thermolysin showed the most significant values. Since the Total Phenolic Content in all hydrolysates was low, peptides were likely the main contributors to these bioactivities. Hydrolysates were analyzed by UHPLC-QTOF-MS and a total of 98 different peptides were identified. Most of these peptides were rich in amino acids associated with antioxidant activity.

Techno-functional properties and enhanced consumer acceptance of whipped fermented milk with Ficus carica L. By-products

The development of new fermented milks formulations enriched with fruit by-products may widen the existing market offer of products matching consumer demands on novel, and "no artificial added sugars" products. Unmarketable fig fruit, food by-product, could be considered as a potential ingredient to develop a new dairy product. The aim of this study was to study the consumer acceptance of fermented milk enriched with different percentage of pasteurized fig purée (by-products) and their technological properties. It was found that the quantity of fig puree added influenced fermented milks texture and spontaneous syneresis. Formulations containing 40% fig puree showed the highest values of firmness, consistency, cohesiveness, and viscosity index with improvements seen from 20% fig puree addition. Furthermore, the inclusion of fig puree in fermented milks reduced the levels of lactic acid bacteria comparing with control samples, but the microbial load was higher than 106 UFC g-1 LAB (estimated counts in MRS) and 9 UFC g-1 LAC (estimated counts in M17). Polyphenolic content increased with fig puree percentage, enhancing antioxidant activity. Volatile compound analysis identified hexanoic acid, acetoin, and butanoic acid as predominant in enriched fermented milks. It is also worth highlighting that sensory evaluation revealed better ratings for texture and sweetness acceptance in formulations containing 30% and 40% of fig puree, correlating with instrumental data. Overall, the quality parameters were maintained and even improved, leading to high consumer acceptability ratings.

Extraction of Bioactive Compounds from Wine Lees: A Systematic and Bibliometric Review

The extraction of bioactive compounds from wine lees involves a variety of methods, the selection of which is crucial to ensure optimal yields. This systematic review, following PRISMA guidelines and utilizing the Web of Science database, aimed to examine the current state of this field, providing insights for future investigations. The search employed strategies with truncation techniques and Boolean operators, followed by a three-step screening using well-defined eligibility criteria. A bibliometric analysis was conducted to identify authors, affiliations, countries/regions, and research trends. Thirty references were selected for analysis, with Spain standing out as the main source of research on the topic. The majority of studies (66%) focused on the extraction of bioactive compounds from alcoholic fermentation lees, while 33% were directed towards malolactic fermentation lees. Binary mixtures (ethanol-water) were the predominant solvents, with ultrasound being the most used extraction method (31.3%), providing the highest average yields (288.6%) for the various evaluated compounds, especially flavonoids. The potential of wine lees as a source of bioactive compounds is highlighted, along with the need for further research exploring alternative extraction technologies and the combination of methods. Additionally, the importance of "in vitro" and "in vivo" tests to assess the bioactive potential of lees, as well as the use of computational tools to optimize extraction and identify the molecules responsible for bioactive activity, is emphasized.

Understanding Macroalgae: A Comprehensive Exploration of Nutraceutical, Pharmaceutical, and Omics Dimensions

Driven by a surge in global interest in natural products, macroalgae or seaweed, has emerged as a prime source for nutraceuticals and pharmaceutical applications. Characterized by remarkable genetic diversity and a crucial role in marine ecosystems, these organisms offer not only substantial nutritional value in proteins, fibers, vitamins, and minerals, but also a diverse array of bioactive molecules with promising pharmaceutical properties. Furthermore, macroalgae produce approximately 80% of the oxygen in the atmosphere, highlighting their ecological significance. The unique combination of nutritional and bioactive attributes positions macroalgae as an ideal resource for food and medicine in various regions worldwide. This comprehensive review consolidates the latest advancements in the field, elucidating the potential applications of macroalgae in developing nutraceuticals and therapeutics. The review emphasizes the pivotal role of omics approaches in deepening our understanding of macroalgae's physiological and molecular characteristics. By highlighting the importance of omics, this review also advocates for continued exploration and utilization of these extraordinary marine organisms in diverse domains, including drug discovery, functional foods, and other industrial applications. The multifaceted potential of macroalgae warrants further research and development to unlock their full benefits and contribute to advancing global health and sustainable industries.

Preservation of white wine pomace by high hydrostatic pressure

The effect of different high hydrostatic pressure (HHP) treatments (400, 600 MPa for 1, 6 min) on white wine pomace was studied throughout storage conditions (270 days) at different temperature conditions (4° and 20 °C). The final use of this product would be as an ingredient for food products preservation. Microbiological, enzyme and physico-chemical parameters were evaluated after processing and during storage. HHP greatly reduced the microbial counts of treated pomace and allowed obtaining a safe product with a long shelf-life at 4 and 20 °C. The HHP treatment also preserved phenolic compounds content, however an important reduction of these compounds was found during storage since the polyphenol oxidase enzyme remained active after the treatment and during storage. Phenolic compounds were better preserved during storage at 4 °C than at 20 °C. The application of HHP at 600 MPa/6 min and the refrigeration of the treated pomace would allow obtaining a microbiologically safe pomace with high levels of phenolic compounds with a shelf-life of 90 days. The activity of the enzyme should be limited in future to ensure a long shelf-life of the processed pomace.

Kinetic Ultrasound-Assisted Extraction as a Sustainable Approach for the Recovery of Phenolics Accumulated through UVA Treatment in Strawberry By-Products

Ultrasound-assisted extraction (UAE) is an efficient and sustainable method for extracting bioactive compounds from agro-industrial by-products. Moreover, it has been reported that ultraviolet A (UVA) radiation can induce the biosynthesis and accumulation of bioactive phenolic compounds. This study optimized the efficiency of ultrasound-assisted extraction (UAE) for recovering ultraviolet A (UVA)-induced phenolic compounds in strawberry by-products (RF-N). The impact of three factors (solid-liquid ratio, ethanol concentration, and ultrasound power) on total phenolic compound (TPC) kinetics using Peleg's model was investigated. The developed model showed a suitable fit for both RF-N and strawberry by-products treated with UVA (RF-E). The optimal UAE conditions obtained were of a 1:30 ratio, 46% ethanol, and 100% ultrasound power, resulting in an average yield of 13 g total phenolics kg-1. The bioaccessibility of phenolic compounds during in-vitro digestion was 36.5%, with agrimoniin being the predominant compound. UAE combined with UVA treatment increased the bioactivity of RF extracts, displaying significant anti-proliferative effects on HT29 and Caco-2 cancer cell lines, as well as anti-inflammatory potential and cellular antioxidant activity. The ultrasound proved to be a sustainable and effective technique for extracting phenolic compounds from RF, contributing to the valorization of strawberry agro-industrial by-products, and maximizing their nutraceutical potential.

Ginkgols and bilobols in Ginkgo biloba L. A review of their extraction and bioactivities

Ginkgo biloba (GB) has enormous bioactives with anti-bacterial, anti-oxidant, anti-cancer, and immune-stimulating properties, with global sales exceeding $10 billion. The terpene trilactones (ginkgolides A, B, and C) and flavonoids (mostly quercetin, isorhamnetin, and kaempferol) have received the most significant focus in GB research to date, whereas other bioactive compounds such as ginkgols and bilobols with various bioactivities such as anti-viral, anti-oxidant, and anti-tumor actions have received less attention. Therefore, for the first time, this review focused on GB ginkgols, bilobols extraction, and bioactivities. This review showed that petroleum ether and acetone extraction had successfully extracted ginkgols and bilobols. Furthermore, bioactivities such as anti-tumor activity and so on have been demonstrated for ginkgols, and bilobols, providing theoretical justification for ginkgols and bilobol as raw material for nutraceuticals, functional foods, pharmaceuticals, and cosmeceuticals. Future research could look into other biological applications (such as anti-oxidant, antitoxins, anti-radiation, anti-microbial, and antiparasite) and their applications in the pharmaceutical, cosmetic, and nutraceutical industries. Besides, the primary research should be on developing green and effective methods for preparing ginkgols and bilobols and fully utilizing their pharmacological activity. This will also provide a new avenue for efficiently utilizing these bioactive compounds.

Chlorophylls as Natural Bioactive Compounds Existing in Food By-Products: A Critical Review

Chlorophylls are a group of naturally occurring pigments that are responsible for the green color in plants. This pigment group could have numerous health benefits due to its high antioxidant activity, including anti-inflammatory, anti-cancer, and anti-obesity properties. Many food by-products contain a high level of chlorophyll content. These by-products are discarded and considered environmental pollutants if not used as a source of bioactive compounds. The recovery of chlorophylls from food by-products is an interesting approach for increasing the sustainability of food production. This paper provides insight into the properties of chlorophylls and the effect of different treatments on their stability, and then reviews the latest research on the extraction of chlorophylls from a sustainable perspective.

Bioactive Compounds (BACs): A Novel Approach to Treat and Prevent Cardiovascular Diseases

Cardiovascular diseases (CVDs) are one of the leading disorders of serious death and cause huge economic loss to patients and society. It is estimated that about 18 million people have a high death ratio due to the incidence of CVDs such as (stroke, coronary heart disease, and non-ischemic heart failure). Bioactive compounds (BACs) are healthy nutritional ingredients providing beneficial effects and nutritional value to the human body. Epidemiological studies strongly shed light on several bioactive compounds that are favorable candidates for CVDs treatment. Globally, the high risk of CVDs and related results on human body parts made them a serious scenario in all communities. In this present review, we intend to collect previously published data concerned over the years concerning green-colored foods and their BACs that aim to work in the prevention, diagnosis, and/or systematic treating CVDs. We also comprehensively discussed the oral delivery of several bioactive compounds derived from fruits and vegetables and their bioavailability and physiological effects on human health. Moreover, their important characteristics, such as anti-inflammatory, lowering blood pressure, anti-obesity, antioxidant, anti-diabetics, lipid-lowering responses, improving atherosclerosis, and cardioprotective properties, will be elaborated further. More precisely, medicinal plants' advantages and multifaceted applications have been reported in this literature to treat CVDs. To the best of our knowledge, this is our first attempt that will open a new window in the area of CVDs with the opportunity to achieve a better prognosis and effective treatment for CVDs.

Roles of physical fields in the extraction of pectin from plant food wastes and byproducts: A systematic review

Pectin is a naturally occurring hydrocolloid found in the cell wall and middle lamella of many plants and has numerous functional applications in food and other related industries. The type of extraction methods used in production has a strong influence on the structural or physicochemical properties of the resultant pectin and the potential application or market value of the produced pectin. Many conventional extraction methods are well-established and commercially well adopted. However, the increased demand for pectin due to limitations of the existing methods in terms of efficiency and influence on end product quality has been renewed in developing novel techniques or procedures that help to alleviate these problems. In this review paper, a series of strategies involving the application of physical fields, such as acoustic, electromagnetic, electric and mechanical one, are reviewed for potential opportunities to improve the yield and quality attributes of pectin extracted from plant food wastes and byproducts. The extraction mechanism, processing equipment, key operating parameters as well as advantages and disadvantages of each method are systematically reviewed, and findings and conclusions on the potential applications of each method are described. Moreover, the challenges and future directions of physical field assisted extraction (PFAE) of pectin are also discussed to facilitate a better understanding of the complex mechanism in PFAE and optimizing operational parameters. This review may also provide specific theoretical information and practical applications to improve the design and scale up PFAE of pectin.

Adding value to strawberry agro-industrial by-products through ultraviolet A-induced biofortification of antioxidant and anti-inflammatory phenolic compounds

Background

The revalorization of agro-industrial by-products by applying ultraviolet A (UVA) radiation to biofortify with phenolic compounds has been studied in recent times, showing improvements in the individual and total phenolic content and their bioactivity. Therefore, the main aim of this work was to optimize the biofortification process of phenolic compounds by UVA radiation to strawberry agro-industrial by-products (RF). Moreover, the effect of UVA radiation on the potential biological activity of the phenolics accumulated in RF due to the treatment was also determined.

Methods

The assays followed a factorial design with three variables at three levels: UVA dose (LOW, MEDIUM, and HIGH), storage temperature (5, 10, and 15°C), and storage time (0, 24, 48, and 72 h). At each experimental condition, phenylalanine ammonia-lyase (PAL) and polyphenol oxidase (PPO) enzymatic activities, total phenolic compound content (TPC), phenolics profile (TPCHPLC), and agrimoniin content (AGN) were evaluated; and the optimal UVA dose, storage time, and temperature were determined. In vitro bioaccessibility of the accumulated phenolic compound was studied on RF tissue treated with UVA at optimal process conditions. The digested extracts were tested for antiproliferative activity in colorectal cancer cells, cellular antioxidant capacity, and anti-inflammatory activity.

Results

The results showed that applying UVA-HIGH (86.4 KJ/m2) treatment and storing the tissue for 46 h at 15°C increased PAL activity (260%), phenolic content (240%), and AGN (300%). The biofortification process improves the bioaccessibility of the main phenolic compound of RF by 9.8 to 25%. The digested optimum extract showed an IC50 for HT29 and Caco-2 cells of 2.73 and 5.43 μg/mL, respectively, and presented 60% cellular antioxidant capacity and 30% inhibition of NOX production.

Conclusion

The RF treated with UVA is an excellent source of phenolic compounds; specifically, ellagitannins and the UVA radiation proved to be efficient in biofortify RF, significantly improving the phenolic compounds content and their bioactive properties with adequate bioaccessibility, adding value to the strawberry agro-industrial by-products.

Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit- and Vegetable-Based Products

Fruit- and vegetable-based products (F&Vs) have been conventionally processed using thermal techniques such as pasteurization, scalding, or/and drying, ensuring microbial safety and/or enzyme deactivation [...].

From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization

The food industry is quite interested in the use of (techno)-functional bioactive compounds from byproducts to develop ‘clean label’ foods in a circular economy. The aim of this review is to evaluate the state of the knowledge and scientific evidence on the use of green extraction technologies (ultrasound-, microwave-, and enzymatic-assisted) of bioactive compounds from pomegranate peel byproducts, and their potential application via the supplementation/fortification of vegetal matrixes to improve their quality, functional properties, and safety. Most studies are mainly focused on ultrasound extraction, which has been widely developed compared to microwave or enzymatic extractions, which should be studied in depth, including their combinations. After extraction, pomegranate peel byproducts (in the form of powders, liquid extracts, and/or encapsulated, among others) have been incorporated into several food matrixes, as a good tool to preserve ‘clean label’ foods without altering their composition and improving their functional properties. Future studies must clearly evaluate the energy efficiency/consumption, the cost, and the environmental impact leading to the sustainable extraction of the key bio-compounds. Moreover, predictive models are needed to optimize the phytochemical extraction and to help in decision-making along the supply chain.

Comparison of Wet Fractionation Methods for Processing Broccoli Agricultural Wastes and Evaluation of the Nutri-Chemical Values of Obtained Products

The main objective of this study was to increase the economic value of broccoli green agro-waste using three wet fractionation methods in the shadow of green biorefinery and the circular economy. Product candidates were obtained directly by using a mechanical press, and indirectly by using microwave coagulation or via lactic acid fermentation of green juice. The leaf protein concentrates (LPC) fractions displayed significantly higher dry matter content and crude protein content (34–39 m/m% on average) than the green juice fraction (27.4 m/m% on average), without considerable changes in the amino acids composition ratio. UHPLC-ESI-ORBITRAP-MS/MS analysis showed that kaemferol and quercetin are the most abundant flavonols, forming complexes with glycosides and hydroxycinnamic acids in green juice. Lacto-ermentation induced a considerable increase in the quantity of quercetin (48.75 μg·g⁻¹ dry weight) and kaempferol aglycons (895.26 μg·g⁻¹ dry weight) of LPC. In contrast, chlorogenic acid isomers and sulforaphane disappeared from LPC after lactic acid fermentation, while microwave treatment did not cause significant differences. These results confirm that both microwave treatment and lacto-fermentation coagulate and concentrate most of the soluble proteins. Also, these two processes affect the amount of valuable phytochemicals differently, so it should be considered when setting the goals.

Applications of Innovative Non-Thermal Pulsed Electric Field Technology in Developing Safer and Healthier Fruit Juices

The deactivation of degrading and pectinolytic enzymes is crucial in the fruit juice industry. In commercial fruit juice production, a variety of approaches are applied to inactivate degradative enzymes. One of the most extensively utilized traditional procedures for improving the general acceptability of juice is thermal heat treatment. The utilization of a non-thermal pulsed electric field (PEF) as a promising technology for retaining the fresh-like qualities of juice by efficiently inactivating enzymes and bacteria will be discussed in this review. Induced structural alteration provides for energy savings, reduced raw material waste, and the development of new products. PEF alters the α-helix conformation and changes the active site of enzymes. Furthermore, PEF-treated juices restore enzymatic activity during storage due to either partial enzyme inactivation or the presence of PEF-resistant isozymes. The increase in activity sites caused by structural changes causes the enzymes to be hyperactivated. PEF pretreatments or their combination with other nonthermal techniques improve enzyme activation. For endogenous enzyme inactivation, a clean-label hurdle technology based on PEF and mild temperature could be utilized instead of harsh heat treatments. Furthermore, by substituting or combining conventional pasteurization with PEF technology for improved preservation of both fruit and vegetable juices, PEF technology has enormous economic potential. PEF treatment has advantages not only in terms of product quality but also in terms of manufacturing. Extending the shelf life simplifies production planning and broadens the product range significantly. Supermarkets can be served from the warehouse by increasing storage stability. As storage stability improves, set-up and cleaning durations decrease, and flexibility increases, with only minor product adjustments required throughout the manufacturing process.

Ultrasound-Assisted Extraction of Natural Pigments From Food Processing By-Products: A Review

Ultrasound is an emerging technology, which has been highly explored in the food area to improve processes and products. When ultrasound is applied to a product with solid or fluid characteristics, the passage of acoustic waves and acoustic cavitation generates different mechanisms responsible for modifications in the original matrix of the sample. These effects of ultrasound can also be used to take advantage of by-products, for example by extracting compounds of interest, including natural pigments. Natural pigments or colorants are being highly demanded by different industries not only for color purposes but also due to their healthy properties, the greater demands in regulations and new consumer preferences. This review presents an updated critical analysis of the application of ultrasound-assisted extraction (UAE) to obtain natural pigments from food processing by-products. Initially, the ultrasound effects and mechanisms that improve the extraction of natural pigments in a fluid medium, as well as the factors that influence the extraction and the energy consumption of UAE are analyzed and described. Subsequently, the UAE application to obtain pigments belonging to the groups of carotenoids, chlorophyll, anthocyanins and betalains is evaluated. These sections detail the processing conditions, positive and negative effects, as well as possible applications of the extracted pigments. This review presents relevant information that may be useful to expand and explore new applications of ultrasound technology as well as promote the revaluation of by-products to obtain pigments that can be used in food, pharmaceutical or cosmetic industries.

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

Nowadays, food treatment technologies are constantly evolving due to an increasing demand for healthier and tastier food with longer shelf lives. In this review, our aim is to highlight the advantages and disadvantages of some of the most exploited industrial techniques for food processing and microorganism deactivation, dividing them into those that exploit high temperatures (pasteurization, sterilization, aseptic packaging) and those that operate thanks to their inherent chemical–physical principles (ultrasound, ultraviolet radiation, ozonation, high hydrostatic pressure). The traditional thermal methods can reduce the number of pathogenic microorganisms to safe levels, but non-thermal technologies can also reduce or remove the adverse effects that occur using high temperatures. In the case of ultrasound, which inactivates pathogens, recent advances in food treatment are reported. Throughout the text, novel discoveries of the last decade are presented, and non-thermal methods have been demonstrated to be more attractive for processing a huge variety of foods. Preserving the quality and nutritional values of the product itself and at the same time reducing bacteria and extending shelf life are the primary targets of conscious producers, and with non-thermal technologies, they are increasingly possible.

Physiological Effects of Green-Colored Food-Derived Bioactive Compounds on Cardiovascular and Metabolic Diseases

Cardiovascular and metabolic diseases are a leading cause of death worldwide. Epidemiological studies strongly highlight various benefits of consuming colorful fruits and vegetables in everyday life. In this review, we aimed to revisit previous studies conducted in the last few decades regarding green-colored foods and their bioactive compounds in consideration of treating and/or preventing cardiovascular and metabolic diseases. This review draws a comprehensive summary and assessment of research on the physiological effects of various bioactive compounds, mainly polyphenols, derived from green-colored fruits and vegetables. In particular, their health-beneficial effects, including antioxidant, anti-inflammatory, anti-diabetic, anti-obesity, cardioprotective, and lipid-lowering properties, will be discussed. Furthermore, the bioavailability and significance of action of these bioactive compounds on cardiovascular and metabolic diseases will be discussed in detail.

UV and Visible Spectrum LED Lighting as Abiotic Elicitors of Bioactive Compounds in Sprouts, Microgreens and Baby Leaves. A Comprehensive Review Including Their Mode of Action

According to social demands, the agri-food industry must elaborate convenient safe and healthy foods rich in phytochemicals while minimising processing inputs like energy consumption. Young plants in their first stages of development represent great potential. Objective: This review summarises the latest scientific findings concerning the use of UV and visible spectrum LED lighting as green, sustainable, and low-cost technologies to improve the quality of sprouts, microgreens, and baby leaves to enhance their health-promoting compounds, focusing on their mode of action while reducing costs and energy. Results: These technologies applied during growing and/or after harvesting were able to improve physiological and morphological development of sprouted seeds while increasing their bioactive compound content without compromising safety and other quality attributes. The novelty is to summarise the main findings published in a comprehensive review, including the mode of action, and remarking on the possibility of its postharvest application where the literature is still scarce. Conclusions: Illumination with UV and/or different regions of the visible spectrum during growing and shelf life are good abiotic elicitors of the production of phytochemicals in young plants, mainly through the activation of specific photoreceptors and ROS production. However, we still need to understand the mechanistic responses and their dependence on the illumination conditions.