Search Results (793)

Interest in sustainable protein sources is increasing because of environmental concerns related to animal agriculture and the growing burden of chronic non-communicable diseases. Plant-derived bioactive peptides (PDBAPs), amino acid sequences released from dietary proteins, are gaining attention because experimental studies have reported activities relevant to hypertension, type 2 diabetes, and cancer-associated processes. Although animal proteins have long been major sources of bioactive peptides, plant materials may offer advantages such as abundance, potentially lower production costs, and broad cultural acceptability; however, these benefits depend on the source, processing requirements, safety, and scale-up conditions. This review integrates plant sources, processing technologies, proposed mechanisms of action, and translational barriers. Current research covers traditional sources, including legumes and cereals, as well as agro-industrial by-products such as potato peels, spent coffee grounds, and broccoli stems. Modern processing strategies increasingly combine enzymatic hydrolysis or microbial fermentation with process-assisting technologies, including ultrasound treatment and subcritical water processing, to improve protein recovery or peptide release. Recent studies also examine proposed mechanisms of PDBAP activity, including Keap1/Nrf2-associated responses and inhibition of enzymes involved in metabolic disorders. Evidence is interpreted according to the stage of experimental validation, from computational prediction and cell-free assays to cellular, animal, and human studies. Key challenges remain, particularly digestive instability, uncertain systemic bioavailability, bitterness, safety standardization, and limited human clinical evidence. Future work should prioritize standardized extraction and analytical methods, optimized delivery systems, and robust clinical trials. Full article

Cryopreservation of ovine semen is associated with oxidative stress and structural sperm damage, which may compromise post-thaw sperm quality. Natural antioxidants derived from agro-industrial by-products have emerged as potential alternatives to reduce cryo-induced damage. The present study evaluated the effect of lyophilized coffee grounds extract (LCGE) supplementation on sperm quality during refrigeration and cryopreservation of Dorper and Creole ram semen. Semen samples from ten rams (five per breed) were allocated to three treatments based on LCGE concentration: 0 mg/mL (control), 1.0 mg/mL, and 1.5 mg/mL. Cryopreservation significantly affected all CASA-derived sperm parameters, with breed-dependent responses detected for several kinetic traits. LCGE supplementation had limited effects on CASA-derived sperm motility and kinetic parameters, with a significant dose effect detected only for total motility. In contrast, higher plasma membrane functionality, acrosomal integrity, DNA integrity, and chromatin condensation were observed in cryopreserved semen supplemented with LCGE, particularly at 1.5 mg/mL. LCGE-treated samples also exhibited a lower occurrence of moderate and high oxidative stress categories than cryopreserved control samples. Overall, the findings indicate that LCGE supplementation was associated with higher plasma membrane functionality, acrosomal integrity, DNA integrity, and chromatin condensation in cryopreserved semen. Further studies are required to determine the biological mechanisms involved and to evaluate the effects of LCGE supplementation on fertility under in vivo conditions. Full article

The growing demand for sustainable and nutritionally optimized protein sources has positioned edible insects as promising platforms for next-generation food and feed systems. Although insect composition varies with diet, the deliberate engineering of their nutritional profiles through controlled dietary and microbiome modulation remains insufficiently characterized. This review proposes an integrative framework in which edible insects are conceptualized as programmable biological systems whose biochemical composition can be tailored through diet–microbiome interactions. Current evidence is critically synthesized to elucidate how dietary inputs, including agro-industrial by-products and algal biomass, reshape gut microbial communities and metabolic pathways in key species such as Hermetia illucens, Tenebrio molitor, and Acheta domesticus. Emphasis is placed on engineering lipid metabolism and fatty acid composition because of their relevance to human nutrition, animal nutrition, and the development of functional food and feed products. By integrating insights from insect physiology, microbiology, and nutritional biochemistry, this work outlines strategies for precision feeding and microbiome-guided interventions aimed at optimizing insect-derived biomass. Key knowledge gaps and technical limitations are also identified, highlighting the need to transition from empirical approaches toward predictive, systems-based nutritional engineering. Collectively, this review highlights the transition from empirical feeding strategies toward predictive, systems-based approaches for designing customized insect biomass within sustainable circular bioeconomy frameworks. Full article

Coffee husks (Coffea arabica) are abundant agro-industrial by-products with potential for value-added applications, making the optimization of drying conditions essential for preserving their quality. This study evaluated the effects of drying temperature on the drying kinetics, thermodynamic properties, and volatile profile of coffee husks from organic and conventional production systems. Samples were dried in a convective fixed-bed dryer at 30, 40, and 50 °C. Drying kinetics were described using fifteen mathematical models, while thermodynamic parameters (ΔH, ΔS, and ΔG), volatile compounds (HS-SPME/GC–MS), water activity (Aw), and texture were evaluated. The Modified Henderson and Pabis model provided the best fit to the drying data (R² > 0.99). A total of 505 volatile compounds were identified, and samples dried at 40 °C retained the highest number of sensory-relevant compounds. Organic coffee husks exhibited a distinct volatile profile compared with conventional husks, possibly due to differences in postharvest processing. Drying reduced water activity to values below 0.60, which are generally considered unfavorable for the growth of most microorganisms during storage. Overall, the results suggest that drying at 40 °C provides a suitable balance between drying performance and volatile compound preservation in coffee husks. Full article

The increasing demand for sustainable agricultural practices has intensified the search for natural alternatives for the control of plant pathogens. This study aimed to evaluate the in vitro inhibitory activity of plant extracts obtained from agro-industrial byproducts, including pomegranate peel (Punica granatum), chestnut peel (Castanea sativa), and grape pomace (Vitis vinifera), against the bacterium Pseudomonas savastanoi and the fungus Colletotrichum fioriniae. Antibacterial activity was assessed using the disk diffusion and Minimum Inhibitory Concentration (MIC) methods. Antifungal activity was evaluated for all extracts through mycelial growth inhibition, spore quantification, and viability assays. Based on its overall antimicrobial performance and extraction yield, the P. granatum extract was selected for evaluation in a detached olive fruit bioassay. The results showed that the pomegranate peel extract exhibited an inhibition halo of $9.80\pm 0.10$ mm against Pseudomonas savastanoi, with a MIC of 5.0 mg/mL and a predominantly bacteriostatic effect. Regarding antifungal activity, the Castanea sativa extract showed the highest inhibition of mycelial growth, reaching 27.27% after 3 days and reducing sporulation by up to 44.36%, whereas the Punica granatum and Vitis vinifera extracts exhibited only moderate inhibitory effects. In the sporulation assay, all extracts reduced spore production and increased early conidial germination, a transient response not accompanied by enhanced fungal development. In the detached olive fruit bioassay, pre-treatment with the P. granatum extract delayed disease progression and reduced final disease severity from 100% in the positive control to 64%, whereas simultaneous application of the extract and the pathogen did not provide a protective effect. Overall, the findings highlight the potential of plant-derived agro-industrial byproducts as sources of bioactive compounds for sustainable plant disease management strategies. Full article

Wine pomace is the residue of pressed grapes from wine production. This research focuses on expanding the use of winery by-products by evaluating the bioactivity and safety of Portugieser wine pomace. Moreover, the study discussed that the valorisation of winery by-products can support circular economy principles and improve resource efficiency in agro-industrial management systems. Here, the phenolic profile and bioactivity of Portugieser wine pomace extract (WPE) were investigated. The (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-2H-tetrazolium bromide) (MTT) assay was carried out on malignant human neuroblastoma (SH-SY5Y) and normal human fibroblast cells (MRC-5). The MIC assay and growth dynamics were evaluated in probiotic and pathogenic Escherichia coli strains. WPE antioxidant activity and in vivo toxicity in Artemia salina were evaluated. Predominant WPE compounds included trans-cinnamic acid, gallic acid, catechin, and naringenin. Moderate cytotoxicity to SH-SY5Y cells has been detected (up to 41.7%). The growth capacity of probiotic E. coli has been enhanced. WPE showed notable antioxidant activity and good safety, as indicated by the Artemia survival rate (LD₅₀: 2.27 mg/mL, 24 h). The results justify further rigorous testing of WPE to unambiguously confirm its potential as a functional ingredient and its application in the development of value-added products. Moreover, the study highlights the need for organisational strategies to foster the sustainable valorisation of by-products, such as wine pomace. Full article

Olive oil production is an economically and culturally important agro-industrial activity, particularly in Mediterranean regions, but conventional extraction processes generate significant quantities of by-products and may lead to the loss of valuable bioactive compounds. In this context, improving extraction efficiency while preserving oil quality and promoting sustainable processing has become a major research focus. This review examines the composition of virgin olive oil with particular attention to minor bioactive compounds and discusses how conventional processing technologies influence their distribution and retention. The environmental implications of traditional extraction systems, especially the generation of olive mill wastewater and solid residues, are also addressed. Furthermore, emerging and alternative extraction technologies are analyzed, including screw press (expeller) and supercritical CO₂ extraction, highlighting their potential to enhance the recovery of bioactive compounds and reduce environmental impacts. Particular emphasis is placed on water-free or reduced-water extraction approaches and on the valorization of olive mill by-products as part of a circular economy strategy. Overall, innovative extraction technologies can reconcile efficiency, sustainability and quality by minimizing polyphenol losses and wastewater generation, requiring further industrial optimization. Full article

The increasing generation of agro-industrial residues requires the development of sustainable valorization strategies for converting low-value biomasses into high-added-value products within a circular bioeconomy framework. In this study, tomato peels (TP) derived from the tomato-processing industry and green waste (GW) from urban pruning activities were investigated as substrates for solid-state fermentation (SSF) mediated by Trichoderma harzianum, with the aim of evaluating fungal growth, metabolomic remodeling, and the production of antioxidant bioactive compounds. Different substrate formulations containing TP and GW were subjected to SSF for 7 days, and fungal colonization was monitored. The highest fungal colonization was observed in substrates containing high proportions of GW, whereas pure tomato peels showed negligible colonization, indicating a strong substrate-dependent effect on fungal development. UPLC-QToF-MS metabolomic profiling was subsequently performed on the fermented substrate formulations using three independent biological replicates per treatment, whereas the 100% TP formulation, which showed negligible fungal colonization, was excluded from metabolomic analysis. Results revealed marked differences among fermented substrates, and 22 discriminant metabolites significantly enriched in those containing higher proportions of TP were identified. These metabolites mainly included hydroxycinnamic acid derivatives, flavonoids, lignans, phenolic glycosides, and organic acids, such as coumaric acid, hydroxycaffeic acid, cinnamoylglucose, citric acid, and cyanidin glycosides, suggesting fermentation-associated transformation and release of phenolic compounds. Fermented extracts obtained from mixed substrates enriched in TP exhibited the highest antioxidant activity, with DPPH and ABTS radical scavenging capacities reaching up to 63.48 µmol TE/g dw and 119.67 µmol TE/g dry weight, respectively, together with increased total phenolic content. The integration of microbiological, metabolomic, and antioxidant analyses demonstrated that co-fermentation of tomato-processing byproducts with green waste can modulate fermentation outcomes and enhance antioxidant potential. Overall, this study provides new insights into substrate-driven metabolic transformations during Trichoderma-mediated SSF and highlights the potential of mixed agro-industrial residues as sustainable feedstocks for the production of antioxidant-rich extracts with possible nutraceutical and biotechnological applications. Full article

Olive oil production generates large amounts of agricultural and agro-industrial residues, with olive leaves representing one of the most abundant by-products. This study investigated the valorization of olive leaves from two Greek cultivars, Koroneiki and Megaritiki, collected from the Aeghion, Heraklion, and Megara regions, by means of an optimized green extraction process for the effective recovery of phenolic compounds. Response surface methodology (RSM) was applied to optimize solvent composition and extraction time using ethanol/water mixtures (0/100, 30/70, 50/50, and 70/30, v/v) and extraction times ranging from 15 to 90 min. Total phenolic content (TPC), antioxidant activity (DPPH and FRAP), and color parameters were determined spectrophotometrically, while individual phenolic compounds were analyzed by HPLC-DAD. Both solvent composition and extraction time significantly affected phenolic recovery and antioxidant activity. The optimal extraction conditions were 37.5/62.5 (v/v) ethanol/water and 52.5 min. Extracts from Megara showed the highest TPC (32 ± 1 g GAE kg⁻¹ LL), antioxidant capacity (2556 ± 162 mmol Trolox kg⁻¹ LL), and phenolic compound levels. Significant differences were observed between the two cultivars, whereas Koroneiki samples from Heraklion and Aeghion exhibited similar phenolic profiles, indicating that cultivars had a greater influence than geographical origin. Full article

Microalgae are recognized as sustainable biofactories for metabolites relevant to nutraceutical, pharmaceutical, and marine drug applications. Nannochloropsis salina is notable for its production of bioactive lipids, including the pharmaceutically relevant omega-3 eicosapentaenoic acid (EPA). Here, we evaluated orange peel extract (OPE), a citrus by-product, as a substrate for mixotrophic cultivation of N. salina within a bioeconomy framework. OPE supplementation triggered dose-dependent physiological responses. Among the tested OPE concentrations, 5% supplementation resulted in the highest total fatty acid content, increasing fatty acids from 24.4% (control) to 30.6% and EPA from 6.4% to 9.8%, whereas 10% OPE maintained biomass pigmentation. Higher OPE levels enhanced antioxidant potential, raising total antioxidant capacity from 4.6 (control) to 6.7 mg/g vitamin C equivalents (with 10% OPE), while the highest concentrations induced metabolic stress, reducing biomass and altering lipid composition. Fourier transform infrared spectroscopy analyses revealed biochemical adjustments consistent with metabolic reorganization, including increased intensities of the amide I and II bands associated with protein-rich structures. Overall, OPE emerges as a cost-effective supplement capable of modulating the biochemical quality of N. salina while valorizing agro-industrial residues. The increases in EPA and antioxidant capacity support the potential of OPE-supplemented cultures as a platform for the production of marine-derived bioactive compounds. Full article

Potato peel waste (PPW) represents a low-cost and eco-friendly by-product with potential for use as a fermentation substrate for the production of antibacterial metabolites by Bacillus species. This study evaluated PPW as a fermentation matrix for Bacillus velezensis and demonstrated that 2% PPW supported optimal production of antibacterial compounds. The cell-free supernatant obtained after 96 h of fermentation exhibited the strongest activity against E. coli 18/22, with a MIC of 62.5 µg/mL. The ethyl acetate extract exhibited rapid bactericidal activity, killing E. coli 18/22 within 30 min at 2× MIC and within 120 min at MIC. The antibacterial activity remained stable up to 80 °C, across pH 4–12, and after treatment with pepsin and chymotrypsin. LC/HR-ESI-MS analysis identified oxydifficidin and surfactins C14 and C15 as the main active compounds. Molecular docking revealed that oxydifficidin and surfactin C15 exhibited the strongest binding affinity toward Shiga toxin II, while surfactin C14 displayed a weaker interaction, suggesting the role of acyl chain length in toxin binding. Both oxydifficidin and surfactins interacted with key residues within the catalytic pocket of the AcrB subunit of the AcrAB–TolC multidrug efflux pump, indicating potential inhibition of multidrug resistance mechanisms. To our knowledge, this is the first report describing the use of PPW as a fermentation substrate for Bacillus velezensis B38 to produce oxydifficidin and surfactin C14 and C15 exhibiting antimicrobial activity against multidrug-resistant E. coli. These findings provide a promising strategy for transforming agro-industrial waste into value-added antimicrobial metabolites, contributing to the circular bioeconomy strategies within the One Health framework. Full article

The inefficient management of agro-industrial residues, particularly cocoa pod husk and mucilage, represents a critical environmental and economic challenge in Santander and Norte de Santander, Colombia, where over 55,000 tons of biomass waste are generated annually from a regional production exceeding 23,500 tons of cocoa beans. Furthermore, these residues, which constitute approximately 70% to 75% of the fruit’s total weight, are currently underutilized, generating severe localized pollution through uncontrolled decomposition and causing substantial economic losses by wasting compounds with high valorization potential. This article proposes the design and systematic experimental calibration and internal cross-validation of an empirical model based on artificial intelligence capable of predicting quantities of valuable compounds, including bioethanol, essential oils, paraffins, antioxidants, and pectins, obtained from cocoa residues. The model integrates critical variables such as cocoa variety, extraction methods, and process conditions, incorporating advanced machine learning techniques trained on a 100% empirical database of eighty-four (84) laboratory trials, combined with a post-inference sensitivity analysis via the Monte Carlo method with 10,000 simulations. Preliminary results demonstrate significant varietal differences; for instance, the CCN-51 variety achieves a mean bioethanol yield of 79.30 ± 4.96 mL/kg with a 95% confidence interval of (69.44–88.93) mL/kg, while the Criollo variety reaches 43.55 ± 2.72 mL/kg (38.14–48.84 mL/kg), exhibiting highly synchronized coefficients of variation of 6.255% and 6.246%, respectively. Furthermore, the integration of a cascading extraction sequence combined with neural networks may potentially contribute to maximizing by-product yields, with theoretical mass balance estimations suggesting a possible reduction of up to 40% in final residue generation compared to conventional isolated extraction pathways, as detailed in the proposed framework. This tool could potentially support the circular economy and alignment with Sustainable Development Goals 7, 9, and 12, while offering a possible pathway to contribute to the competitiveness of the Colombian cocoa industry through data-driven decision-making and sustainable technology adoption. Full article

Jackfruit seeds (JFSs) are an underutilized agro-industrial by-product with considerable nutritional and functional potential for sustainable food fermentation. This study evaluated the feasibility of using jackfruit seed flour as a partial malt substitute in beer brewing at replacement levels of 0%, 25%, 50%, and 75% (w/w). Fresh jackfruit seeds were processed into flour, gelatinized, and mashed with pale ale malt in the presence of α-amylase before fermentation with Saccharomyces cerevisiae, Lutra kveik ale yeast. The physicochemical properties of the raw materials, starch hydrolysis during mashing, beer quality attributes, and volatile aroma compounds were investigated. Compared with pale ale malt, JFS contained higher crude protein (13.22%), total phenolic content (476.66 mg GAE/100 g), and antioxidant activity. HPLC-IR analysis demonstrated the formation of fermentable sugars during mashing, although starch conversion from JFS remained incomplete at higher substitution levels. Increasing JFS substitution significantly enhanced beer foamability (up to 142.22%) and foam stability (112.84 s), which was attributed to the higher protein content of the seeds. However, beers containing higher proportions of JFS exhibited darker color and increased turbidity, reaching 680 NTU at 75% substitution. HS-SPME-GC-MS analysis revealed changes in alcohols, esters, and ketones with increasing JFS substitution. These findings demonstrate that jackfruit seed flour can serve as a sustainable malt adjunct for beer production, improving selected quality attributes while valorizing agricultural by-products. The study highlights the potential of jackfruit seeds as a functional brewing ingredient that supports the development of sustainable and next-generation fermented beverages. Full article

The increasing generation of agro-industrial by-products from fruit processing represents both an environmental challenge and a valuable opportunity for resource recovery. In this study, tomato, apple, and orange by-products were selected as sustainable substrates for valorization through lactic acid bacteria (LAB) fermentation. The objective was to enhance their functional potential while contributing to waste reduction within a circular bio-economy framework. Selected Lactiplantibacillus plantarum strains were applied to each matrix, and microbial growth dynamics were monitored throughout fermentation. In parallel, experimental data were used to build and validate machine learning-assisted models to predict growth kinetics and identify optimal fermentation conditions. To validate the model, the growth of LAB at 32 °C with a bacterial inoculum of approximately 108 CFU/mL was predicted and subsequently compared with experimental results. The developed models demonstrated reliable predictive capability, with low-to-moderate Root Mean Squared Error (RMSE) across different substrates and growth parameters, ranging from 0.143 (vMaxAvg in apple) to 7.155 (LagAvg in orange). Following model validation, selected matrix–strain combinations were applied to develop food products, in which fermented by-products were incorporated as functional ingredients. The resulting formulations exhibited enhanced antioxidant activity and increased total phenolic content, as determined by DPPH (2,2-diphenyl-1-picrylhydrazyl) assay and phenolic analysis, reaching 56.56 mg GAE/100 g (p < 0.05) and 33.76 mg Trolox eq./100 g (p < 0.05), respectively. Full article

The growing demand for sustainable functional beverages has stimulated interest in the valorisation of agro-industrial by-products. This study investigated the effect of Pulsed Electric Field (PEF) treatment on the physicochemical properties, phenolic content, and antioxidant activity of a rosehip seed meal (RSM) and baobab pulp (BP) fermented beverage. RSM was subjected to PEF of 1.5 and 3.0 kV/cm. A yeast (Saccharomyces cerevisiae)-fermented beverage was formulated with RSM, BP and other ingredients. Physicochemical parameters—including pH, total soluble solids (°TSS), alcohol by volume (%ABV), and colour (L*, a*, b*)—were evaluated together with total phenolic content (TPC), DPPH radical scavenging activity, and ferric reducing antioxidant power (FRAP). Fermentation significantly (p < 0.05) decreased TSS and increased %ABV content, confirming microbial metabolism, while pH remained relatively stable throughout the process. Colour changes involving an increased lightness and decreased red and yellow intensities were observed after fermentation. TPC increased significantly (p < 0.05) from 499.30 to 602.41 mg GAE/L, with the highest value observed for 3.0 kV/cm after 24 h fermentation. Similarly, FRAP values increased from 362.49 to 467.55 µmol TE/L, whereas DPPH activity remained constant. The results demonstrate that PEF pretreatment can enhance fermentation by increasing the extraction of phenolic compounds, thus affecting the antioxidant potential. This highlights the potential for PEF as a green technology for developing sustainable, value-added functional beverages. Full article