A variety of bioactive substances present in fruit- and vegetable-processed products have health-promoting properties. The consumption of nutrient-rich plant-based products is essential to address undernutrition and micronutrient deficiencies. Preservation is paramount in manufacturing plant-based nonsolid foods such as juices, purees, and sauces. Thermal processing has been widely used to preserve fruit- and vegetable-based products by reducing enzymatic and microbial activities, thereby ensuring safety and prolonged shelf life. However, the nutritional value of products is compromised due to the deleterious effects of thermal treatments on essential nutrients and bioactive compounds. To prevent the loss of nutrients associated with thermal treatment, alternative technologies are being researched extensively. In studies conducted on nonsolid food, UV-C treatment has been proven to preserve quality and minimize nutrient degradation. This review compiles information on the use of UV-C technology in preserving the nutritional attributes of nonsolid foods derived from fruit and vegetables. The legislation, market potential, consumer acceptance, and limitations of UV-C are reviewed.

Agricultural waste has been a prominent environmental concern due to its significant negative impact on the environment when it is incinerated, disposed of in landfills, or burned. These scenarios promoted innovations in the food packaging sector using renewable resources, namely agri-food waste and by-products such as bagasse, pulps, roots, shells, straws, and wastewater for the extraction and isolation of biopolymers that are later transformed into packaging materials such as bioplastics, biofilms, paper, and cardboards, among others. In this context, the circular bioeconomy (CBE) model is shown in the literature as a viable alternative for designing more sustainable production chains. Moreover, the biorefinery concept has been one of the main links between the agri-food chain and the food packaging industry. This review article aimed to compile recent advances in the food packaging field, presenting main industrial and scientific innovations, economic data, and the challenges the food packaging sector has faced in favor of sustainable development.

Wastewater (WW) treatment using microalgae has become a growing trend due the economic and environmental benefits of the process. As microalgae need CO₂, nitrogen, and phosphorus to grow, they remove these potential pollutants from wastewaters, making them able to replace energetically expensive treatment steps in conventional WW treatment. Unlike traditional sludge, biomass can be used to produce biofuels, biofertilizers, high value chemicals, and even next-generation growth media for “organically” grown microalgal biomass targeting zero-waste policies and contributing to a more sustainable circular bioeconomy. The main challenge in this technology is the techno-economic feasibility of the system. Alternatives such as the isolation of novel strains, the use of native consortia, and the design of new bioreactors have been studied to overcome this and aid the scale-up of microalgal systems. This review focuses on the treatment of urban, industrial, and agricultural wastewaters by microalgae and their ability to not only remove, but also promote the reuse, of those pollutants. Opportunities and future prospects are discussed, including the upgrading of the produced biomass into valuable compounds, mainly biofuels.

A variety of bioactive substances present in fruits and vegetables processed products have health-promoting properties. Consumption of nutrient-rich plant-based products is essential to address undernutrition and micronutrient deficiencies. Preservation is paramount in manufacturing plant-based non-solid foods such as juices, purees, and sauces. Thermal processing has been widely used to preserve fruit and vegetable-based products by reducing enzymatic and microbial activities, thereby ensuring safety and prolonged shelf life. However, the nutritional value of products is compromised due to the deleterious effects of thermal treatments on essential nutrients and bioactive compounds. To prevent the loss of nutrients associated with thermal treatment, alternative technologies are being researched extensively. In studies conducted on non-solid food, UV-C treatment has been proven to preserve quality and minimize nutrient degradation. This review compiles information on the use of UV-C technology in preserving the nutritional attributes of non-solid foods derived from fruit and vegetables. Legislation, market potential, consumer acceptance, and limitations of UV-C are reviewed.

Cajazeira leaves (Spondias mombin) have their highlighted use as antioxidant and natural antimicrobial, which justifies the objective of this work to evaluate the biological activities of different extracts. In order to evaluate the antioxidant and antimicrobial potentials of the cajazeira leaves, extractions at low pressure and high pressure were performed. The low pressure extractions (PLE) were carried out using Soxhlet (SOX) and tip ultrasound, using different solvents. Supercritical fluid extraction (SFE) was evaluated at temperature of 40‒60°C and pressure of 150‒300 bar besides extraction with cosolvent. Higher yields were obtained with the use of more polar solvents at LPE. The extracts obtained by SOX with ethanol and others polar solvents presented the best TPC values and antioxidant activity. The extracts at LPE with hexane and ethyl acetate and SFE presented better antimicrobial activity. Through liquid chromatography of high efficiency, it was possible to identify compounds with recognized biological activity, like ellagic acid, gallic acid and catechin.

Tolerance to harsh environmental conditions, high growth rates and an amino acid profile adequate for human consumption are beneficial features observed in Dunaliella viridis TAV01, a novel strain isolated from a salt pond in the Algarve, Portugal. TAV01 was identified down to the species level by maximum likelihood and Bayesian phylogenetic analyses of the ribosomal internal transcribed spacers one and two regions (ITS1 and ITS-2) and was supported by ITS2 secondary structure analysis. The biochemical profile revealed high protein (35.7 g 100 g⁻¹ DW; 65% higher than the minimum recommended by the World Health Organization) and lipid contents (21.3 g 100 g⁻¹ DW), a relatively higher proportion of the polyunsaturated fatty acids (PUFAs), α-linolenic (26.3% of total fatty acids (TFA)) and linoleic acids (22.8% of TFA), compared to those of other Dunaliella strains, and a balanced essential amino acids profile containing significant levels of leucine, phenylalanine, valine, and threonine. The major carotenoid was lutein, making up over 85% of total carotenoids. The presence of high-quality natural products in D. viridis TAV01 offers the possibility of using this new strain as a valuable biological resource for novel feed or food products as ingredients or supplements.