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Extraction of Functional Ingredients and Their Application
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Extraction of Functional Ingredients and Their Application

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 20 March 2025 | Viewed by 7724

Special Issue Editor

Dr. Federica Turrini

E-Mail Website
Guest Editor
Department of Pharmacy, University of Genoa, Viale Cembrano 4, 16148 Genoa, Italy
Interests: food chemistry; green extraction; ultrasound; food by-product management; circular economy; dietary food supplements; functional foods; fishery side-streams
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The aim of this Special Issue is to present the latest research findings on the extraction of functional ingredients from different raw materials, including biomasses of plant or animal origin. From this perspective, great importance is given to the discussion of advanced innovative methods for extraction, in accordance with the principles of green chemistry and green extraction, to isolate, purify, formulate, and analyze the composition and properties of the extracted bioactive compounds. Contributions to this Special Issue can concern all aspects of the development and optimization of new extraction procedures, as well as those applied to wastes and by-products of the agro-food chain. Studies on the application of the extracted bioactives in different sectors such as the food industry (e.g., functional foods, nutraceuticals, and dietary food supplements), cosmetics, or in the field of biomaterials (e.g., innovative packaging) are also welcome.

Dr. Federica Turrini
Guest Editor

Manuscript Submission Information

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Keywords

  • extraction
  • functional ingredients
  • food waste and by-products
  • nutraceutical
  • cosmetic
  • food packaging

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Published Papers (9 papers)

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Research

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16 pages, 13626 KiB  
Article
Metabolomic Insights into the Potential of Chestnut Biochar as a Functional Feed Ingredient
by Serena Reggi, Sara Frazzini, Simone Pedrazzi, Martina Ghidoli, Maria Claudia Torresani, Marco Puglia, Nicolò Morselli, Marianna Guagliano, Cinzia Cristiani, Salvatore Roberto Pilu, Elisabetta Onelli, Alessandra Moscatelli and Luciana Rossi
Appl. Sci. 2025, 15(3), 1084; https://doi.org/10.3390/app15031084 - 22 Jan 2025
Viewed by 553
Abstract
Biochar is potentially a functional ingredient in animal nutrition that offers health benefits such as detoxification, while also promoting environmental sustainability through carbon sequestration, emission reduction, and its circular production. However, the heterogeneity of commercially available biochar products requires a detailed assessment of [...] Read more.
Biochar is potentially a functional ingredient in animal nutrition that offers health benefits such as detoxification, while also promoting environmental sustainability through carbon sequestration, emission reduction, and its circular production. However, the heterogeneity of commercially available biochar products requires a detailed assessment of their functional properties for applications in animal feed. This study evaluates chestnut biochar from morphological, chemical, and metabolomic perspectives and assesses its functional properties. Metabolomic analysis of a water extract using QTOF HPLC-MS/MS confirmed the presence of bioactive compounds, such as hydroxybenzoic and succinic acids, highlighting its potential as a functional feed ingredient. The chestnut biochar inhibited the growth of the pathogenic E. coli strains F18+ and F4+, with maximum inhibition rates of 15.8% and 28.6%, respectively, after three hours of incubation. The downregulation of genes associated with quorum sensing (MotA, FliA, FtsE, and HflX, involved in biofilm formation and cellular division) suggests that biochar interferes with several aspects of the pathogenic process. Importantly, biochar was not found to adversely affect beneficial probiotic bacteria, such as Lactiplantibacillus plantarum and Limosilactobacillus reuteri. These findings support the potential of chestnut biochar as a versatile ingredient for sustainable animal nutrition, thus promoting animal welfare while offering environmental benefits. Full article
(This article belongs to the Special Issue Extraction of Functional Ingredients and Their Application)
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14 pages, 2070 KiB  
Article
Physicochemical and Sensory Evaluation of Gummy Candies Fortified with Microcapsules of Guinea Pig (Cavia porcellus) Blood Erythrocytes and Tumbo (Passiflora tarminiana) Juice
by Carlos A. Ligarda-Samanez, Eliana Villano-Limache, Williams Pichihua-Oscco, David Choque-Quispe, Reynaldo Sucari-León, Dante Fermín Calderón Huamaní, Germán De la Cruz, Rober Luciano-Alipio, Wilber Cesar Calsina Ponce, Yolanda Aroquipa-Durán and María José Victoria Campos-Huamaní
Appl. Sci. 2025, 15(2), 917; https://doi.org/10.3390/app15020917 - 17 Jan 2025
Viewed by 662
Abstract
Recently, interest in developing functional foods that promote health has grown significantly. This study aimed to evaluate the feasibility of microencapsulating guinea pig blood erythrocytes by vacuum drying and incorporating them into gummies fortified with tumbo juice. Physicochemical analysis (proximate analysis, iron content, [...] Read more.
Recently, interest in developing functional foods that promote health has grown significantly. This study aimed to evaluate the feasibility of microencapsulating guinea pig blood erythrocytes by vacuum drying and incorporating them into gummies fortified with tumbo juice. Physicochemical analysis (proximate analysis, iron content, color, pH, soluble solids, and particle size) and functional group analysis by Fourier transform infrared spectrophotometry were performed on three formulations of gummy candy with added encapsulated erythrocytes from guinea pig blood (EEGPB): F1 (4% EEGPB), F2 (5% EEGPB), and F3 (6% EEGPB). The results showed a significant decrease in the moisture content (52.02% in F1 to 43.27% in F3) and increases in protein (11.44% in F3) and iron (2.63 mg Fe/g in F3) contents when higher EEGPB levels were used. Sensory evaluation revealed that F3 was the most acceptable formulation in terms of taste, aroma, and texture, with no significant differences in color. FTIR analysis confirmed physical incorporation with no chemical interactions between ingredients. These results demonstrate that the encapsulation of erythrocytes by vacuum drying not only preserves the bioactive compounds but also improves the organoleptic properties of the gummies, making them an attractive product for consumers. In conclusion, this technique is effective for fortifying functional foods and has potential application in other food products. This approach represents a significant advance in the development of innovative functional foods. Full article
(This article belongs to the Special Issue Extraction of Functional Ingredients and Their Application)
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14 pages, 1022 KiB  
Article
Sensory and Lipid Profile Optimization of Functional Brownies Through Cold-Pressed Nut Oil Substitution for Butter
by Elena Martínez, José Emilio Pardo, Manuel Álvarez-Ortí, M. Esther Martínez-Navarro and Adrián Rabadán
Appl. Sci. 2025, 15(1), 454; https://doi.org/10.3390/app15010454 - 6 Jan 2025
Viewed by 535
Abstract
This study evaluated the effects of replacing butter, rich in saturated fats, partially (50%) and totally (100%) with nut oils (almond, pistachio, and walnut) on the physical, nutritional, and sensory properties of chocolate brownies. By replacing butter with nut oils, the brownies became [...] Read more.
This study evaluated the effects of replacing butter, rich in saturated fats, partially (50%) and totally (100%) with nut oils (almond, pistachio, and walnut) on the physical, nutritional, and sensory properties of chocolate brownies. By replacing butter with nut oils, the brownies became softer and more elastic, particularly with walnut oil. This change could make the brownies more appealing to consumers who prefer a softer, chewier product. The increased cohesiveness in the brownies containing almond and walnut oils (50% substitution) suggests better structure and consistency, which could contribute to a more pleasant eating experience. The reduction in gumminess and chewiness, particularly in the 100% nut oil formulations, indicates a potentially improved texture, making the brownies easier to bite into and consume. Regarding color, the analysis showed that the luminosity of the brownies was quite similar across all samples, although small differences were noticed between the dough and the baked product. The colorimetric parameters a* and b* indicated that the baking process had an intensifying effect on the color, making the final product more uniform across all samples. In terms of nutritional composition, it was observed that the moisture content decreased as the proportion of nut oil increased. The fat content rose in all nut oil-replaced brownies, with the highest increase noted in the almond and pistachio oil formulations. As a result, the energy content also increased due to the higher fat content. The protein content showed only slight differences, with a slight decrease compared to the control (butter-based) brownies. When examining the fatty acid profile, the study found that the palmitic acid (saturated fatty acid) levels were significantly reduced in the brownies with 100% nut oil substitutions, especially in those made with almond and walnut oils. Oleic acid (monounsaturated fatty acid) increased significantly, particularly in almond and pistachio oil formulations. Linoleic acid (polyunsaturated fatty acid) also increased in all reformulated brownies, with the highest levels found in the walnut oil-based brownies. Additionally, the levels of Vitamin E were higher in the 100% nut oil substitutions, offering potential health benefits. The sensory evaluation of the brownies showed that consumers preferred the reformulated versions, with higher scores for flavor, texture, and overall acceptability compared to the traditional recipe. The brownies with nut oil replacements were favored for their softer, moister texture and improved flavor, which contributed positively to the overall consumer experience. These findings suggest that replacing butter with nut oils not only enhances the nutritional profile of the brownies, making them healthier, but also results in a product that is more appealing to consumers in terms of taste and texture. The study concluded that the substitution of butter with nut oils is a viable approach for improving both the nutritional content and sensory properties of baked goods. Full article
(This article belongs to the Special Issue Extraction of Functional Ingredients and Their Application)
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15 pages, 1981 KiB  
Article
Active Biodegradable Packaging Films Based on the Revalorization of Food-Grade Olive Oil Mill By-Products
by Assamae Chabni, Celia Bañares, Irene Sanchez-Rey and Carlos F. Torres
Appl. Sci. 2025, 15(1), 312; https://doi.org/10.3390/app15010312 - 31 Dec 2024
Viewed by 599
Abstract
Synthetic packaging is being replaced by biodegradable packaging through the revalorization of food industry by-products. The olive oil (OO) industry, known for producing large quantities of antioxidant-rich by-products, can be a major supplier for sustainable packaging materials. This study aims to valorize a [...] Read more.
Synthetic packaging is being replaced by biodegradable packaging through the revalorization of food industry by-products. The olive oil (OO) industry, known for producing large quantities of antioxidant-rich by-products, can be a major supplier for sustainable packaging materials. This study aims to valorize a food-grade by-product (defatted flour, DF) from OO extraction produced using a zero-waste strategy that combines expeller press technology and supercritical CO2 extraction. DF and its aqueous extract (DFE) were combined with carboxymethylcellulose (CMC) to create biodegradable bioactive packaging films. DF contains a high content of insoluble dietary fiber (28.4%) and total phenolic compounds (35,000 ppm), including oleuropein, elenolic acid, hydroxytyrosol, and tyrosol (4324, 3603, 1525, and 157 ppm, respectively). This study examined the effects of DF and DFE on the physicochemical and barrier properties of the films, as well as their capacity to delay oxidation in polyunsaturated fatty acid-rich oil. Films with DF and DFE contained high phenolic content (1500 and 1200 ppm, respectively), and their inclusion improved ultraviolet visible barrier capacity. Additionally, oil oxidation was slower when protected by DF- and DFE-based films than when protected with CMC film alone. This allows their use as protective packaging and potential carriers of bioactive oils to enhance the nutritional and functional qualities of packaged foods. Full article
(This article belongs to the Special Issue Extraction of Functional Ingredients and Their Application)
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19 pages, 1512 KiB  
Article
Chemical Characterization, In Vitro Analysis of Functional Properties, and Volatile Profiling of Sixteen Nutraceuticals Marketed as “Superfood”
by Rita Végh, Gizella Sipiczki, Mariann Csóka, Zsuzsanna Mednyánszky, Erika Bujna and Krisztina Takács
Appl. Sci. 2024, 14(23), 11069; https://doi.org/10.3390/app142311069 - 28 Nov 2024
Viewed by 840
Abstract
In recent decades, there has been an increasing consumer demand for the so-called superfoods, accompanied by a growing scientific interest. In our work, sixteen commercial nutraceuticals of different product categories, including powders of cereal grasses, vegetables, fruits, microalgae, an aquatic plant, and herbs, [...] Read more.
In recent decades, there has been an increasing consumer demand for the so-called superfoods, accompanied by a growing scientific interest. In our work, sixteen commercial nutraceuticals of different product categories, including powders of cereal grasses, vegetables, fruits, microalgae, an aquatic plant, and herbs, were analyzed to compare their nutritional properties and volatile profile. Some samples, especially spirulina, chlorella, and duckweed powders, were rich in protein; however, their amino acid composition was imbalanced. Spinach, duckweed, and moringa powders exhibited very high ash contents, while sea buckthorn powder was a relatively rich source of lipids. Acerola powder had the highest total phenolic content by far and showed exceptional antioxidant and antibacterial properties in in vitro analyses as well. Aronia and rosehip powders also had high antioxidant potential, while moringa powder exhibited remarkable antibacterial activity. The headspace volatiles of the samples showed significant variations. Terpenes were the major volatiles in herbs, especially in turmeric and ginger powders. High levels of acids were detected in fruit powders. Some compounds were only characteristic of certain products, for example, dimethyl sulfide in beetroot powder, trans-3-penten-2-one in aronia powder, hexadecane in spirulina powder, and turmerones in turmeric powder. These volatiles can be considered botanical markers, which potentially help detect the adulteration of specific nutraceuticals. Overall, this study presents the nutritional and aromatic diversity among various “superfood” powders, highlights their potential application as ingredients in functional foods, and emphasizes the need for regulatory standards to ensure product safety, quality, and consistency in the growing nutraceutical market. Full article
(This article belongs to the Special Issue Extraction of Functional Ingredients and Their Application)
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16 pages, 1431 KiB  
Article
Effect of Extracted Walnut Pomace Cake Edible Coating and Packaging Type on Quality Parameters of Walnut (Juglans regia L.) Kernels During Long Storage Periods
by Pradeep Kumar, Lilla Szalóki-Dorkó, Beatrix Szabó-Nótin, Julianna Kereszturi, Judit Tormási, László Abrankó, István Dalmadi, Dóra Székely and Mónika Máté
Appl. Sci. 2024, 14(22), 10120; https://doi.org/10.3390/app142210120 - 5 Nov 2024
Cited by 1 | Viewed by 768
Abstract
Walnuts are highly valued for their rich nutritional content, but their quality degrades during storage due to oxidation and other quality reducing processes. This study investigated the use of bioactive compounds extracted from walnut pomace, a by-product of walnut oil production, to develop [...] Read more.
Walnuts are highly valued for their rich nutritional content, but their quality degrades during storage due to oxidation and other quality reducing processes. This study investigated the use of bioactive compounds extracted from walnut pomace, a by-product of walnut oil production, to develop an edible coating that extends the shelf life of ‘Milotai 10’ walnut kernels. Walnut kernels were stored for eight months in four different packaging materials (PE, PP, MPP, PLA) and three treatments were used (air or without treatment, nitrogen gas, and walnut pomace extract coating). The effects of these combinations on walnut quality parameters, including polyphenol content, vitamin E, fatty acids, peroxide value, and color, were analyzed. The results show that the combination of metallized polypropylene packaging under nitrogen treatment or with atmospheric air and walnut pomace extract (MPP-A-E+) best preserves walnut quality, making it a promising option for extending shelf-life. Full article
(This article belongs to the Special Issue Extraction of Functional Ingredients and Their Application)
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12 pages, 769 KiB  
Article
Assessment of the Nutritional Value and Antioxidant Properties of Plant-Based Yogurt from Chickpeas
by Grażyna Budryn and Joanna Grzelczyk
Appl. Sci. 2024, 14(20), 9228; https://doi.org/10.3390/app14209228 - 11 Oct 2024
Viewed by 1296
Abstract
Plant-based yogurts are becoming more and more popular. These are vegan products for people with food allergies or intolerances, athletes, and ordinary consumers. The use of chickpea “milk” allows one to obtain a plant-based yogurt with a high protein content, dietary fiber and [...] Read more.
Plant-based yogurts are becoming more and more popular. These are vegan products for people with food allergies or intolerances, athletes, and ordinary consumers. The use of chickpea “milk” allows one to obtain a plant-based yogurt with a high protein content, dietary fiber and antioxidant potential. This study assessed the content of polyphenols, selected nutrients, and antioxidant properties in chickpea yogurt. The vegetable chickpea yogurt was rich in protein (4.34–7.90 g/100 g) and dietary fiber (2–4%). It was also characterized by a high antioxidant activity (DPPH = 2.61 to 4.32 μmol TE/g, FRAP = 3.11 to 48.33 μmol TE/g). The use of 3-day soaking and inoculation with Vegurt or a kefir bacterial inoculum allowed us to obtain a high protein content. The addition of honey increased the polyphenol content and antioxidant potential of the plant-based yogurt (139–148 GAE mg/100 g). This research will be used in future research into optimizing the conditions for obtaining plant-based yogurts with chickpeas. Further research should include models for testing health-promoting properties. Full article
(This article belongs to the Special Issue Extraction of Functional Ingredients and Their Application)
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15 pages, 3931 KiB  
Article
Possibility of Replacing Sugar with Apple Puree in Muffins
by Huțu Dana and Amariei Sonia
Appl. Sci. 2024, 14(18), 8511; https://doi.org/10.3390/app14188511 - 21 Sep 2024
Viewed by 846
Abstract
Muffins are a popular pastry product around the world, but due to their high sucrose content, they are high in calories. To meet customer demand for muffins with less sugar content, in this research, sugar was replaced with apple puree in different percentages [...] Read more.
Muffins are a popular pastry product around the world, but due to their high sucrose content, they are high in calories. To meet customer demand for muffins with less sugar content, in this research, sugar was replaced with apple puree in different percentages (0–100%). For replacement levels between 0 and 50%, the physical, textural, and rheological properties did not show significant changes compared to the control sample. Higher levels of replacement (50–100%) led to changes in some quality attributes: specific gravity and loss on ripening increased significantly, height and volume decreased significantly (from 49.66 ± 0.02 to 43.36 ± 0.12, respectively, and from 60.00 ± 0.04 to 51.00 ± 0.05), springiness decreased (from 0.689 ± 0.01 to 0.504 ± 0.00), and cohesiveness did not show significant differences. The results obtained suggest that successful reduction in sucrose in muffins is possible by using apple puree at replacement levels of up to 50%, thus maintaining a similar textural quality to muffins with sugar. Full article
(This article belongs to the Special Issue Extraction of Functional Ingredients and Their Application)
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Review

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23 pages, 433 KiB  
Review
Portuguese Grapevine Leaves: A Neglected By-Product with High Potential
by Carla Sousa, Carla Moutinho, Carla Matos and Ana Ferreira Vinha
Appl. Sci. 2024, 14(21), 9803; https://doi.org/10.3390/app14219803 - 27 Oct 2024
Viewed by 1044
Abstract
In Portugal, grapevine leaves are generally treated as agro-industrial waste, despite being rich in bioactive compounds that offer benefits to human health. This study compiles the most relevant and current data on the phytochemical composition and bioactive properties of grape leaves from both [...] Read more.
In Portugal, grapevine leaves are generally treated as agro-industrial waste, despite being rich in bioactive compounds that offer benefits to human health. This study compiles the most relevant and current data on the phytochemical composition and bioactive properties of grape leaves from both red and white varieties cultivated in the country. These by-products are abundant in flavonoid and non-flavonoid phenolic compounds, such as flavonols, derivatives of hydroxycinnamic acids, carotenoid pigments, and chlorophylls, as well as fatty acids, which have scientifically proven antioxidant, antimicrobial, anti-inflammatory, antidiabetic, cardio-, neuro- and hepatoprotective properties, among others. The combination of these beneficial properties, along with the low toxicity of their compounds, makes grapevine leaves a by-product with great potential for use in the food, pharmaceutical, and cosmetic industries. The key challenge is to develop sustainable methods to reintegrate this by-product into the supply chain, in alignment with the sustainability goals of the 2030 Agenda. Full article
(This article belongs to the Special Issue Extraction of Functional Ingredients and Their Application)
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Planned Papers

The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.

Title: Separation and concentration study of extracted polyphenols from cactus pear (Opuntia ficus indica) using sorption resins
Authors: Esperanza Maria Garcia-Castello; Antonio D. Rodriguez-Lopez
Affiliation: Institute of Food Engineering for Development (IuIAD), Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia, Spain

Title: PORTUGUESE VINE LEAVES: A NEGLECTED BY-PRODUCT WITH HIGH POTENTIAL
Authors: Carla Sousa; Carla Moutinho; Carla Matos; Ana F. Vinha
Affiliation: 1-LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; 2-Faculty of Health Sciences, University Fernando Pessoa, Rua Carlos da Maia, 296, 4200-150 Porto, Portugal; 3-FP-I3ID, Research Institute, Innovation and Development Fernando Pessoa, Faculty of Health Sciences, Fernando Pessoa University, Praça 9 de Abril 349, 4249-004 Porto, Portugal
Abstract: In Portugal, vine leaves are generally treated as agro-industrial waste, although they are very rich in bioactive compounds and, consequently, have beneficial properties for human health. This work compiles the most relevant and current data on the phytochemical composition and bioactive properties of grape leaves of red and white varieties cultivated in our country. This by-product is very rich in flavonoid and non-flavonoid phenolic compounds, such as flavonols, derivatives of hydroxycinnamic acids, carotenoid pigments, and chlorophylls, as well as in fatty acids, which have antioxidant, antimicrobial, anti-inflammatory, antidiabetic, cardio-, neuro - and heptaprotectors, among others, scientifically proven. These characteristics, combined with the very low toxicity of the previously mentioned compounds, make vine leaves a by-product with great potential for use in the food, pharmaceutical, and cosmetic industries. The major challenge is to develop ways to reuse or reinsert this by-product into the supply chain, always with sustainability as the main concern, in accordance with the objectives of the 2030 Agenda.

Title: Characterization of antioxidant and anticholinergic terpenes and phenolic compounds obtained by pressurized biobased solvents from Arctium lappa. roots.
Authors: Enrico Romano; Gloria Domínguez-Rodríguez; Luisa Mannina; Alejandro Cifuentes; Elena Ibáñez
Affiliation: Institute of Food Science Research (CIAL-CSIC), Nicolás Cabrera 9, Campus UAM Cantoblanco, 28049 Madrid, Spain; Food Chemistry Lab, Department of Chemistry and Technology of Drugs, Sapienza University of Rome, P. le Aldo Moro 5, 00185 Rome, Italy

Title: The potential of A. thuscula and its' applications in nutrition, pharmacology, agriculture and cosmetics
Authors: Milagros Rico
Affiliation: Departamento de Química, Universidad de Las Palmas de Gran Canaria, Campus de Tafira, 35017 Las Palmas de Gran Canaria, Spain
Abstract: The study focuses on the characterization of the leaves, stems and roots of A. thuscula to evaluate their potential for applications in nutrition, pharmacology, agriculture, cosmetics, among others. Therefore, its proximate composition (moisture, ash, crude fibre, crude fat and total carbohydrate content) and pigments were determined as well as the identification and quantification of 15 essential and nonessential amino acids and 10 phenolic compounds by reverse-phase high performance liquid chromatography with diode array detector (RP-HPLC-DAD), the determination of total flavonoid content and the evaluation of the antioxidant capacity through the application of various assays (DPPH, FRAP, CUPRAC, CuCA and FeCA). Finally, a correlation analysis was conducted to explore the relationship between the analyzed metabolites and antioxidant activities. Due to the high fiber content and low fat and carbohydrate content, the incorporation of A. thuscula into food products could improve their properties. The quality of proteins is determined by the content of essential amino acids (EAA). The optimal ratios of EAA, non-essential amino acids (NEAA) and total amino acids (TAA) to consider a protein to be of high quality are 0.4 (EAA/TAA) and 0.6 (EAA/NEAA). These ratios ranged from 0.4 to 0.67 (EAA/TAA) and from 0.68 to 2.03 (EAA/NEAA) in A. thuscula sections, fulfilling this requirement. A. thuscula is a rich source of EAA, phenolics, flavonoids, chlorophylls and lycopene, with known favourable biochemical effects on multiple diseases. The antioxidant activities of A. thuscula show great potential as dietary supplements, functional foods and as an accessible and inexpensive source of bioactive compounds

Title: Sensory and lipid profile optimization of functional brownies through cold-pressed nut oil substitution for butter
Authors: Elena Martínez; José E. Pardo; Manuel Álvarez-Ortí; M. Esther Martínez-Navarro; Adrian Rabadan
Affiliation: Escuela Técnica Superior de Ingeniería Agronómica y de Montes y Biotecnología, Universidad de Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain.
Abstract: This study evaluated the effects of replacing butter with nut oils (almond, pistachio, and walnut) on the physical, nutritional, and sensory properties of chocolate brownies. Texture analysis revealed significant changes: hardness and gumminess decreased across all formulations, with the softest texture observed in samples with 100% oil substitution. Elasticity showed a mixed response, while cohesiveness varied depending on the type of oil used. Nutritional evaluation highlighted a significant improvement in the fatty acid profile, with higher levels of unsaturated fatty acids and reduced saturated fat content, particularly with full oil substitution. Vitamin E content also increased, enhancing the antioxidant potential of the brownies. Sensory evaluation indicated high consumer acceptance of the reformulated samples, with softer textures and flavors receiving better scores than the traditional butter-based recipe. These findings suggest that nut oils are a viable alternative to butter, offering both health benefits and consumer appeal.

Title: Active biodegradable packaging films based on the revalorization of food grade olive oil mill by-products
Authors: Carlos F. Torres
Affiliation: Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain
Abstract: This study explores the development of bioactive and biodegradable packaging films using by-products from olive oil production. The olive oil extraction process was optimized using a combination of mechanical pressing and supercritical CO2 extraction, resulting in a defatted flour (DF) rich in phenolic compounds with antioxidant properties. The DF and its aqueous extract were incorporated into carboxymethyl cellulose (CMC) films, which were then characterized for their physicochemical properties and tested for their ability to retard lipid oxidation. The results demonstrate that DF-based films offer enhanced UV protection and oxidative stability, making them a sustainable alternative for active food packaging.

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