There is an increasing demand for alternative and sustainable protein sources, such as
vegetables, insects and microorganisms, that can meet the nutritional and sensory …

Following our previous reviews, this manuscript presents an updated perspective on the use
of compressed fluids, mainly under sub-and supercritical conditions, for the extraction of …

Mangifera indica fruit (mango) is one of the most commercialized fruits around the world
occupying the 2nd position as a tropical crop, due to the great variety of existing cultivars …

Natural ingredients (NIs) from plant biodiversity represent a value creation strategy in the
transition to a sustainable biobased economy, especially in biodiversity rich countries. A …

Holistic healthcare practitioners have now started to focus on specific traditional medicinal
mushrooms to treat rheumatoid arthritis (RA). Ganoderma lucidum (GL) is one of the oldest …

In this study, the recovery of different bioactive compounds from Nannochloropsis oceanica
biomass is proposed using high and ultra-high pressure-based processes. The effect of …

This study aimed to evaluate the applicability of grape juice, despite being from immature
grape, as a bioingredient and natural coloring in jelly candy. The product was made …

The objective of this study was to investigate the effects of onion and apple functional
ingredients in homozygous (fa/fa) obese Zucker rats. Rodents were fed three diets: standard …

Consumer demands and their preferences for naturally derived colorants have increased
exponentially and are widely associated with the image of healthy, safe and high-quality …

Subject. The physical, chemical and functional-technological traits of plant components used
to impart functional properties to restructured meat products. Purpose. The work is reviewing …