In vitro and in vivo studies have demonstrated the bioactivity of rutin, a dietary flavonol naturally found in several plant species. Despite widespread knowledge of its numerous health benefits, such as anti-inflammatory, antidiabetic, hepatoprotective and cardiovascular effects, industrial use of rutin is still limited due to its low solubility in aqueous media, the characteristic bitter and astringent taste of phenolic compounds and its susceptibility to degradation during processing. To expand its applications and preserve its biological activity, novel encapsulation systems have been developed. This review presents updated research on the extraction sources and methodologies of rutin from fruit and vegetable products commonly found in a regular diet and grown using family farming approaches. Additionally, this review covers quantitative analysis techniques, encapsulation methods utilizing nanoparticles, colloidal and heterodisperse systems, as well as industrial applications of rutin.

Optimization has become an indispensable tool in the food industry, addressing critical challenges related to efficiency, sustainability, and product quality. Traditional approaches, such as one-factor-at-a-time analysis, have been supplanted by more advanced methodologies like response surface methodology (RSM), which models interactions between variables, identifies optimal operating conditions, and significantly reduces experimental requirements. However, the increasing complexity of modern food production systems has necessitated the adoption of multi-objective optimization techniques capable of balancing competing goals, such as minimizing production costs while maximizing energy efficiency and product quality. Advanced methods, including evolutionary algorithms and comprehensive modeling frameworks, enable the simultaneous optimization of multiple variables, offering robust solutions to complex challenges. In addition, artificial neural networks (ANNs) have transformed optimization practices by effectively modeling non-linear relationships within complex datasets and enhancing prediction accuracy and system adaptability. The integration of ANNs with Industry 4.0 technologies—such as the Internet of Things (IoT), big data analytics, and digital twins—has enabled real-time monitoring and optimization, further aligning production processes with sustainability and innovation goals. This paper provides a comprehensive review of the evolution of optimization methodologies in the food industry, tracing the transition from traditional univariate approaches to advanced, multi-objective techniques integrated with emerging technologies, and examining current challenges and future perspectives.

Open innovation, understood as a strategy for business competitiveness, has experienced growing relevance, even in traditional economic sectors, such as agri-food. This article focuses on the trends and challenges of open innovation applied to the agri-food field, based on two approaches, a Systematic Literature Review (SLR) and a structured survey, answered mainly by micro-, small-, and medium-sized enterprises (MSMEs). For the SLR, the Scopus bibliographic database was chosen. Documents were filtered by type, novelty, and impact factor of the journal (based on the Scimago Rank). The final selection included 50 articles that were deeply analyzed. In addition, the survey was applied to 57 agri-food companies from the department of Nariño (Colombia), establishing a diagnosis of the extent of openness of their collaborative barriers and innovation capacities. The review’s results revealed a marked European dominance in this research field. Product co-creation, eco-innovation, and bioeconomy are main fields of interest and application of open innovation. The challenges identified are related to intellectual property rights and effective communication between stakeholders. The survey was successful in establishing a statistically significant correlation between innovation performance and collaboration with external partners. As a conclusion, an open innovation approach can provide dynamism and cohesion in agri-food systems.

Este trabajo tuvo por objetivo determinar algunas propiedades reológicas y funcionales de almidones procedentes de dos variedades de papa nativa (Solanum phureja) de nombres Colombia y Jardinera y de la variedad mejorada, Latina. Se estudiaron seis propiedades funcionales: contenido de amilosa, índices de absorción de agua, indice de solubilidad en agua, poder de hinchamiento, sinéresis, fuerza de fractura del gel (dureza). También, se determinaron cinco parámetros reológicos: temperatura de viscosidad máxima, temperatura de formación de pasta, viscosidad máxima, y periodos de rompimiento y recuperación de la viscosidad. Los datos se trataron mediante un diseño unifactorial categórico completamente aleatorizado. Los porcentajes de amilosa oscilaron entre 24.82% y 26.27%. También se presentaron valores de viscosidad considerablemente altos, con un máximo de 7202 mPa∙s para la variedad Latina. Los almidones provenientes de estas tres variedades de papa criolla presentaron propiedades reológicas y funcionales atractivas que sugieren un potencial para fines industriales.

The behavior of strawberry purees submitted to processes of mild pasteurization (75 °C — 15 s) and severe pasteurization (90 °C — 20 s), using as references fresh and hot-filled purees, was studied. Purees thermally treated were stored at +3 °C during 2 months. Pectin methylesterase activity, rheological behavior, and taste quality were analyzed. The results showed how the pectin methylesterase activity of strawberry puree (0.385nanokatal/mL) was reduced to 25.5% by the mild heat treatment, to 5.4% by the severe one and to undetectable levels in the hot-filled puree. A significant increase in the viscosity was detected as a consequence of the severe thermal treatments, although in any case it decreased with storage time. Taste quality, evaluated by simple ranking tests of samples, was superior in the fresh puree, without significant differences among the three samples thermally treated. The assessors pointed out the greater aromatic intensity of the fresh puree and the lack of cooked flavors in all samples. All treated samples maintained their sensory quality during 2 months of storage at 3 °C. The taste quality of hot-filled purees stored 1 or 2 months at room temperature (21 °C) was significantly lower than the respective chilled samples. From this point of view, the hot-filled treatment and chilling storage will be recommended for this product.