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The utilization of edible insects (EIs) as an alternative source of nutrients and functional foods has gained substantial recognition in recent years, opening doors to sustainable food production, improved dietary health, and unique food experiences. EIs are rich in bioactive compounds (BACs) encompassing proteins, peptides, PUFA, vitamins, and antioxidants. These BACs have a wide array of health-enhancing qualities, from antioxidant, anti-inflammatory, antimicrobial and immune system-modulating effects. Furthermore, the potential of EIs extends to the management or mitigation of health conditions like obesity, diabetes, cardiovascular diseases, and malnutrition. The incorporation of EIs into food systems has evolved beyond traditional consumption, with applications in the development of functional foods, dietary supplements, and food ingredients. In this context, this critical review aims to amalgamate the most recent developments in the realm of EIs-based food products, in addition to elucidating the most efficient process intensification procedures for the extraction and recovery of these BACs. The sustainable utilization of EIs calls for a careful examination of several crucial considerations, including consumer acceptance or allergenicity. In this respect, intensified technologies have emerged to maximize the potential of BACs derived from EIs, while simultaneously enhancing their functionality, stability, and regulatory approval within the ambit of food products. [ABSTRACT FROM AUTHOR]

Pulsed electric field (PEF) is a sustainable innovative technology that allows for the recovery of nutrients and bioactive compounds from vegetable matrices. A. bisporus was chosen for its nutritional value and the effect of PEF pretreatment was evaluated using different conditions of electric field (2–3 kV/cm), specific energy (50–200 kJ/kg) and extraction time (0–6 h) to obtain the best conditions for nutrient and bioactive compound extraction. Spectrophotometric methods were used to evaluate the different compounds, along with an analysis of mineral content by inductively coupled plasma mass spectrometry (ICP-MS) and the surface was evaluated using scanning electron microscopy (SEM). In addition, the results were compared with those obtained by conventional extraction (under constant shaking without PEF pretreatment). After evaluating the extractions, the best extraction conditions were 2.5 kV/cm, 50 kJ/kg and 6 h which showed that PEF extraction increased the recovery of total phenolic compounds in 96.86%, carbohydrates in 105.28%, proteins in 11.29%, and minerals such as P, Mg, Fe and Se. These results indicate that PEF pretreatment is a promising sustainable technology to improve the extraction of compounds and minerals from mushrooms showing microporation on the surface, positioning them as a source of compounds of great nutritional interest. [ABSTRACT FROM AUTHOR]

Minimal processing and postharvest technologies are crucial for promoting the consumption of fruit/vegetables but can have detrimental effects on the quality of fresh produce, encouraging faster deteriorative modification. Innovative approaches are finalized to reduce nutrient losses, increasing consumer acceptability while guaranteeing minimal environmental impact. Recent evolution of physical approaches aims at reducing side effects and water consumption in fresh and minimally processed fruit and vegetables, acting as an alternative to the use of high-temperature or synthetic compounds. Emerging physical technologies such as vacuum cooling and hydrocooling, microwave heating, pulsed electric field, cold plasma, and high hydrostatic pressure have been studied to reduce microbial load and spoilage phenomena while maintaining fresh-like characteristics and nutritive active compounds in fruits and vegetables postharvest. The effect of each treatment, focusing on the variability of the matrices, and the combination of more treatments in a hurdle technology approach, on the quality and safety of final products is reported. This review aims to represent a comprehensive collection of the emerging and most important physical technologies that have been applied to fresh and minimally processed horticultural products during the last years, focusing, for each processing, on its mode of action and practical application on the different categories of horticultural products. The study highlights the effectiveness of these treatments in improving safety while preserving freshness and quality products, providing an overview of their key advantages and disadvantages. A selection of case studies i) supports information on the diversity of treatments with respect to the variability of matrices and ii) illustrates the application of physical solutions in the framework of hurdle technology approaches to enhance synergistic effects by combining multiple techniques. Future challenges to optimise final product quality standards by adopting cost-effective methods are also discussed. [Display omitted] • Emerging physical technologies represent sustainable alternatives to standard techniques. • Physical technologies applications on fresh produce, also as part of a hurdle approach, are reviewed. • An overview of pros, cons and applications is provided for the main emerging techniques. • The review promotes a critical evaluation of matrix-dependent effects in the field. • Emerging physical technologies have proven to enhance the produce safety/quality. [ABSTRACT FROM AUTHOR]

To obtain blueberry juice with a high content of antioxidants it is necessary to introduce an enzymatic depectinization step into the process. Due to the importance of this step in the final properties of blueberry juice it is critical that the operation conditions be optimized. The aim of this research was to evaluate the effects of temperature, duration of treatment and enzymatic complex concentration on anthocyanin content and juice yield during enzymatic depectinization. Results indicated that the best factor combination was 50C during 1.3h and 4mg 100g-1 of LAFASE® CLARIFICATION and 8mg 100g-1 of LAFASE® HE GRAND CRU enzymatic complex concentration. Under these conditions, blueberry juice with 798.41±8.03mg of cyanidin-3-glucoside L-1 and a juice yield of 87% was obtained. The combination of the response surface and desirability function methodologies enabled the optimization of the blueberry juice during the depectinization step, in terms of anthocyanin content and juice yield. [ABSTRACT FROM AUTHOR]

Background: The blueberries and blueberry products has great nutritional value, primarily because it has high anthocyanin content. Anthocyanins are potent antioxidants and have high radical-scavenging activities. Thus, the blueberry and blueberry products has become very appealing to consumers interested in functional foods. However, the anthocyanins content is affected by heat treatment and subsequent storage. The kinetics degradation of anthocyanins can be evaluated from a thermodynamic perspective, based on activation functions such as free energy, enthalpy, entropy and activation energy. Objectives: pasteurization effect and anthocyanins stability were studied during storage of pasteurized and nonpasteurized blueberries juices. Methods: Pasteurized and non-pasteurized blueberries juices were store at -18, 0, 5 and 10°C during 148 days. Total monomeric anthocyanins concentration was quantified at different times. Principal Components Analysis was performed and experimental results were adjusted to zero and first-order kinetic models as well as to Arrhenius and Eyring ones. Results: A decrease in total monomeric anthocyanins original concentration was 28.5 % due to pasteurization while for all temperatures studied, the reduction followed a first-order kinetic during storage. Degradation rate constant varied between 0.0080 - 0.0084 days-1 and half-life, 75 - 87 days for non-pasteurized juices, whereas these parameters were among 0.0023 - 0.0060 days-1 and 116 - 301 days, respectively for pasteurized ones. Activation energy was 44.66 kJ/mol while Gibbs free energy, enthalpy and entropy were 83.80 kJ/ mol, 42.35 kJ/mol and -139.09 J/mol. K respectively, for the latter juices. Conclusions: Pasteurization caused in a 28.5 % loss of initial total monomeric anthocyanins. Anthocyanins stability was higher in pasteurized blueberries juices and resulted even bigger when store at 0°C, while in pasteurized juices stored -18 ° C were less stable anthocyanins. [ABSTRACT FROM AUTHOR]

Spirulina (Arthrospira platensis) has been consumed by humans since ancient times. It is rich in high added-value compounds such as chlorophylls, carotenoids and polyphenols. Pulsed electric fields (PEF) is an innovative non-thermal technique that improves the extraction of bioactive compounds from diverse sources. PEF pre-treatment (3 kV/cm, 100 kJ/kg) combined with supplementary extraction with binary solvents at different times was evaluated to obtain the optimal conditions for extraction. In addition, the results obtained were compared with conventional treatment (without PEF pre-treatment and constant shaking) and different strains of Spirulina from diverse geographical locations. The optimal extraction conditions for recovering the bioactive compounds were obtained after applying PEF treatment combined with the binary mixture EtOH/H2O for 180 min. The recovery of total phenolic content (TPC) (19.76 ± 0.50 mg/g DM (dry matter) and carotenoids (0.50 ± 0.01 mg/g DM) was more efficient in the Spirulina from Spain. On the other hand, there was a higher recovery of chlorophylls in the Spirulina from China. The highest extraction of total antioxidant compounds was in Spirulina from Costa Rica. These results show that PEF, solvents and the condition of growing affect the extraction of antioxidant bioactive compounds from Spirulina. The combination of PEF and EtOH/H2O is a promising technology due to its environmental sustainability. [ABSTRACT FROM AUTHOR]

The incorporation of alternative flours in the formulation of gluten-free (GF) baked goods has the potential to improve their nutritional and technological characteristics. Within this context, the addition of novel flours from the grinding of seed-endocarp (ES) and the exocarp/mesocarp (EM) of Neltuma affinis fruit was studied in the design and formulation of GF bread. The aim of this study was to evaluate the effects of different levels of ES, EM and water hydration (WH) on the alveolar structure, pH and colour of GF bread. A Box–Behnken response surface design was used. EM and ES were found to have a negative effect on pH. The alveolar structure of the bread was influenced by the level of hydration, with larger alveoli being observed in the bread crumb at higher levels of hydration and greater density at lower levels. The three factors studied showed a positive influence on the a* coordinate of the colour of the crumb. In conclusion, the incorporation of alternative flours from N. affinis could be a valuable approach to improve the nutritional profile and sustainability of an underappreciated species. [ABSTRACT FROM AUTHOR]

• PEF treatment increased the biomolecules recovery from Chlorella. • More proteins and polyphenols were obtained using water as solvent. • More chlorophyll a and b, and carotenoids were obtained using 50% DMSO as solvent. • The extracts concentration of Mg, P, Ca, Fe and Zn were analyzed. • The fluorescence and SEM microscopy revealed the electroporation effect of PEF. This study investigated the effects of pulsed electric field (PEF) (3 kV/cm, 44 pulses, 99 kJ/kg), solvent (H 2 O or 50 % DMSO) and time (0, 10, 20, 30, 60, 90, 120 and 180 min) on the extraction of Chlorella antioxidant biomolecules and minerals. The results showed that PEF treatment increased the biomolecules recovery. For the extraction time of 120 min, more proteins and polyphenols were obtained using water, while more chlorophyll a and b, and carotenoids were obtained using 50 % DMSO as the extraction solvent. The extracts mineral concentration (PEF vs control) were analysed including Mg, P, Ca, Fe and Zn, and the Relative Nutrient Values results indicated that Chlorella H 2 O-extracts could be used as a mineral source for different populations. Finally, the fluorescence and scanning electron microscopy revealed the electroporation effect of PEF. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the nutritional character (carbohydrates, proteins, pigments, and phycocyanin), total antioxidant capacity (TAC) and the capability of simulating the growth of Lactobacillus rhamnosus of different extracts from C. vulgaris and A. platensis by means of the application of conventional aqueous extraction procedure and pulsed electric field (PEF) extraction technology. It was confirmed a significantly improved nutritional profile of Chlorella and Spirulina extracts obtained by PEF technology pre-treatment (3 kV/cm, 100 kJ/kg), with specifically higher values in total carbohydrate, Chlorophyll a , Chlorophyll b, and carotenoids content, and TAC. Additionally, Spirulina PEF extract showed a probiotic's growth-stimulating capability of 1 log10 cycle when fermented by Lactobacillus rhamnosus , with a metabolomic profile specifically rich in bioactive short chain fatty acids (SCFAs) and organic acids (3-phenyl lactic acid). The present study points out the applicability of PEF extraction technology under optimized conditions to improve the nutritional and functional character of microalgae and cyanobacterial-derived ingredients. • PEF technology enhanced the content of biomolecules in the microalgae extracts • Spirulina PEF extract showed a stimulating growth effect of L. rhamnosus • Metabolomic showed a profile rich in short chain fatty acids and organic acids [ABSTRACT FROM AUTHOR]

Atlantic salmon (Salmo salar) side streams (head, backbone, and viscera) are nutrient-rich and offer potential for valorization. This study evaluates supercritical fluid extraction (SFE) and solvent extraction (SE) methods for recovering oils, fatty acids, bioactive peptides, minerals, heavy metals, and antioxidants from these byproducts. Both the oil and the remaining solid resulting from the extraction process were analyzed. SFE was more effective in extracting fatty acids from heads and backbones. However, SE yielded a higher peptide content, with SE backbone solids containing 281 peptides, and SE viscera and heads containing 220 peptides each. In contrast, SFE-derived solids had significantly fewer peptides: 9 in heads, 129 in backbones, and 130 in viscera. The identified peptides exhibit potential functional properties, including antioxidant, anti-inflammatory, antithrombotic, immunomodulating, anticancer, and hypolipidemic effects. Mineral and heavy metal content in all extracts met safety standards. SFE-derived matrices had the highest calcium levels (49.7 mg/g in heads, 24.2 mg/g in backbones) and lower heavy metal concentrations than SE. Arsenic, cadmium, mercury, and lead levels were 1.8 mg/kg, 1.8 μg/kg, 55.0 μg/kg, and 25.7 μg/kg, respectively, for SFE, compared to SE's higher values (e.g., 3.5 mg/kg for arsenic). Both methods produced extracts with promising antioxidant activity. • Oil and bioactive compounds efficient recovery from salmon side streams by SFE. • Reduced amount of heavy metals in SFE remaining solid matrices. • Great amount of minerals in remaining solid matrices. • Remaining solid matrices presented a high amount of bioactive peptides. • Clear difference in the bioactive peptides amount and profiles of SFE vs SE. [ABSTRACT FROM AUTHOR]

An ecofriendly extraction technology using infrared (IR) irradiation Ired-Irrad® was applied to purple corn cobs to enhance polyphenol recovery for the first time. The IR extraction efficiency was compared to that of the water bath (WB) method. Response surface methodology (RSM) using a central composite design was conducted to determine the effect of the experimental conditions (extraction time and treatment temperature) and their interactions on the total polyphenol and anthocyanin yields. Optimal extraction of total phenolic compounds (37 mg GAE/g DM) and total monomeric anthocyanins (14 mg C3G/g DM) were obtained at 63 °C for 77 min using IR as an extraction technique and water as a solvent. HPLC revealed that the recovery of peonidin 3-O-glucoside and cyanidin 3-O-glucoside was enhanced by 26% and 34%, respectively, when using IR. Finally, purple corn cobs' spray-dried extract was proven to be an important natural colorant of pickled turnip. It offers great potential for use as a healthy alternative to the carcinogenic rhodamine B synthetic dye, which was banned. [ABSTRACT FROM AUTHOR]

The production of dried snacks with high nutritional value represents a valid alternative to use the kiwifruit waste as undersized fruits, with a positive economic impact on the entire production chain. Therefore, this work aimed to evaluate the effect of pulsed electric field - PEF (200 V/cm) and/or osmotic dehydration – OD pre-treatments on drying kinetics (50, 60, 70 °C), texture, colour, and sensorial properties of yellow kiwifruit snacks. The drying kinetics were significantly influenced both by applied treatment and drying temperature. The firmness of the kiwifruit snacks was improved by the combination of PEF/OD pre-treatments. In general, drying temperature of 70 °C and the use of combined pre-treatments seem to be a good compromise to reduce drying time and obtain products with high quality in terms of colour, firmness, and overall acceptability. • Drying kinetics were influenced by the pre-treatments and the drying temperature. • PEF/OD represent an alternative sustainable pre-treatment for drying. • PEF/OD guarantees the flavour and nutritional content of the obtained fruit snacks. [ABSTRACT FROM AUTHOR]

In this study, fresh sea bass’s (Dicentrarchus labrax) heads, skin, viscera, and muscle were evaluated for their potential valorization as a source of nutrients and bioactive compounds. For this purpose, a pulsed electric field (PEF) treatment (1.0 kV/cm field strength and 220.5 kJ/kg specific energy for head, 3.0 kV/cm and 299.4 kJ/kg for skin, 3.0 kV/cm and 123.7 kJ/kg for viscera and muscle) was used. Subsequently, extraction processes were carried out using either 100% water or 50% ethanol. Protein assessment (protein content and bioactive peptides’ identification), as well as ICP-MS analysis of minerals and heavy metals, was conducted on both the solid matrices and liquid extracts. The findings indicate that the choice of solvent (100% water or 50% ethanol) and PEF treatment significantly (p < 0.05) affected protein recovery in the sea bass side streams liquid extracts, while a considerable protein amount was retained in the solid matrices. Furthermore, the ICP-MS analysis of minerals revealed that PEF treatment significantly (p < 0.05) improved mineral recovery in the head and muscle liquid extracts. However, a considerable amount of minerals remained in the solid matrices. Lower contents of heavy metals were found in the liquid extracts compared to the solid matrices, being anyway the quantities of the five heavy metals analyzed within edible and safe limits. Additionally, the total antioxidant capacity (TAC) of sea bass side stream extracts was assessed to measure the potential antioxidant bioactive compounds in the liquid extracts. PEF treatments significantly (p < 0.05) increased the TAC of the liquid extracts from sea bass viscera, as opposed to other side streams. Both 100% water and 50% ethanol were effective as extraction solvents, promoting the recovery of high-added-value compounds not only from the liquid extracts but also from solid matrices. Thus, PEF pre-treatment can be considered a valuable technique to enhance fish side stream valorization. [ABSTRACT FROM AUTHOR]

Temperature fluctuation damages the quality of starch-based foods, and the freeze-thaw cycle (FTC) can simulate this process. This study investigated how Mulberry leaf polysaccharides (MLP) affect the freeze-thaw stability and digestibility of wheat starch (WS). During FTC, MLP reduced the syneresis and retarded the water migration of WS gel. Meanwhile, MLP delayed the recrystallization of starch, which reduced the enthalpy value and crystallinity of WS gel during FTC. The addition of MLP significantly reduced the hardness of WS gel. Furthermore, MLP could prevent the deterioration of the rheological characteristic and preserve the network structure of the WS gel. In addition, MLP boosted the resistant starch and decreased the fast-digesting starch content in the freeze-thaw gel. Our findings suggested that MLP could enhance the freeze-thaw stability of WS gel, decrease the starch digestibility, and be an effective component in improving the quality of wheat starch-based frozen food. [Display omitted] • Mulberry leaf polysaccharides (MLP) increased freeze-thaw stability of starch gel. • MLP delayed the migration of water and retrogradation of starch gel. • MLP decreases the starch digestibility of starch gel after freeze-thaw cycle. [ABSTRACT FROM AUTHOR]

Acrylamide (AA) is a process-contaminant formed during Maillard Reaction (MR) in starchy foods heated at temperatures above 120 °C. It has been classified by the International Agency for Research on Cancer (IARC) as a probable carcinogen (2A) and genotoxic substance. Detecting AA in a reliable, rapid, cost-effective, and sustainable manner is crucial. This article reviews the most commonly used techniques for extracting and quantifying AA in various food samples, while also discussing the latest innovative techniques and future trends in AA analysis. In recent years, innovative extraction methods have been developed to improve selectivity for AA compared to traditional techniques that require Internal Standards (IS) and highly sensitive quantification methods. This is particularly important due to the complex nature of food matrices. The critical step in AA quantification lies in purifying the aqueous extract because AA is highly soluble in water and coexists with other polar compounds. Innovative solvent-free techniques offer advantages such as improved selectivity, efficiency, and cost-effectiveness. They can also reduce the need for extensive sample preparation and minimize the interference of other compounds present in the food matrices. In addition, modified QuEChERS extraction techniques have been proposed, which involve a significant reformulation of the commonly used methods. As research in this field continues to evolve, it is expected that future trends will focus on further improving the accuracy, sensitivity and sustainability of AA detection, ultimately contributing to food safety and consumer health. • Purification of aqueous extract is a critical point for acrylamide determination. • Internal standard and highly sensitive detection techniques, such as mass spectrometry are necessary. • Dummy Molecularly Imprinted Polymers or Accelerated Solvent Extraction are innovative, selective and environmentally sustainable techniques. • Dummy Molecularly Imprinted Polymers or Accelerated Solvent Extraction can avoid or minimize the use of organic solvents. [ABSTRACT FROM AUTHOR]

[Display omitted] • PLE and digestion have positive effects on the antioxidant capacity of extract. • PLE-assisted improves recovery of minerals in extracts, up to 6 times. • Recovery rates and bioaccessibility are different for different fish and minerals. • PLE did not show a positive effect on the bioaccessibility of all minerals. • PLE can be considered as a method to improve mineral bioaccessibility. The recovery of antioxidants and minerals as well as the content of contaminants of rainbow trout and sole side streams (head, skin and viscera) extracts obtained by pressurized liquid extraction (PLE) were evaluated. Then, the effect of the gastrointestinal digestion was tested. No mycotoxins were detected in the extracts, while heavy metals contents (mg/kg) were up to 2.9 (As), 0.054 (Cd), 0.16 (Hg) and 0.073 (Pb), being below maximum legislated limits. A positive effect of PLE was found for the antioxidant capacity recovery, being the oxygen radical capacity of sole head and skin extracts significantly enhanced after digestion (∼3.8 times). PLE significantly increased Mg, Fe, Zn, Se and P (K PLE > 1) contents of rainbow trout side streams, Zn (K PLE 5.97) and Fe (K PLE 2.80) of head sole and Mg, Se and P of all samples. Moreover, Mg, Ca and Fe bioaccessibility was lower in all sole extracts compared to rainbow trout. [ABSTRACT FROM AUTHOR]

Conjugated cricket protein with fructooligosaccharide (FOS), called CPF, is a new alternative protein ingredient with great potential for food industry applications. This study aimed to investigate the effect of CPF as a partial substitute for rennet casein on the composition, appearance, color, antioxidant activities, sensory characteristics, and functional characteristics of imitated mozzarella cheese. The effect of CPF on vitamin D retention of cheese after processing and 28 subsequent days of storage was also studied. Incorporation of CPF by 10–40 g/100g resulted in significantly increased FOS as prebiotic fibers by about 0.1–4.2 g/100g in imitation mozzarella cheese, but slightly decreased the protein content and shifted color balance darker, with more yellow and red. The addition of CPF reduced hardness, cohesiveness, springiness, and stretchability (25.0–3.6 cm) but increased meltability, adhesiveness, and free oil release (2.0–9.3 cm) of cheeses. In addition, CPF enhanced vitamin D stability in the cheese matrix by about 3 times after heat treatment and 2.8 times after 28 days of storage (4 °C) when compared to the control. It is concluded that adding 10–20 g/100g CPF in imitation cheese improved vitamin D stability and provided acceptable sensory scores for consumers (like moderately, 7.1–7.3). [Display omitted] • Conjugated cricket protein is an alternative protein for imitation mozzarella. • Addition of conjugated cricket protein improved vitamin D 3 stability in cheese. • Conjugated cricket protein improved prebiotic and antioxidant in cheese. • Adding conjugated cricket protein has no effect on the cheese texture. • Conjugated cricket protein can be replaced by 10–20% of the rennet casein in cheese. [ABSTRACT FROM AUTHOR]

Vacuum impregnation combined with other techniques such as air drying allows obtaining not only a low-moisture product but also to enrich it with beneficial bioactive compounds. The aim of this work was to evaluate the efficacy of combined process that involves vacuum impregnation and air drying to obtain an enriched strawberry snack. The strawberry samples were vacuum impregnated with bilberry juice-based solution at three different sucrose concentrations: 10, 30 and 50 °Brix. Afterwards, the samples were subjected to air-drying treatment at 40 °C for 24 h and the obtained final products were analysed for texture, colour, total polyphenol content (TPC), antioxidant activity and sensory analysis. Moreover, the volumetric impregnation level was evaluated, and the drying kinetics were studied. The impregnated and dried samples showed higher values of TPC and antioxidant activity than those of control ones, due to the high antioxidant power of the bioactive compounds present in bilberry juice. The sample that showed the highest value of total polyphenol content and antioxidant activity was the one impregnated with bilberry juice at 30 °Brix. The impregnated and dried samples presented lower firmness and crispness in comparison to the control; however, all analysed samples were above the acceptability threshold by sensory analysis. • Bilberry juice was used to obtain enriched semi-dried strawberry snacks. • Vacuum impregnated samples presented an increased antioxidant activity. • Samples impregnated with juice at 30% of sucrose showed a higher TP content. • All strawberry samples were acceptable from the sensory point of view. [ABSTRACT FROM AUTHOR]