The citrus industry produces large amounts of waste rich in bioactive compounds that have important effects on human health. Their extraction was performed using organic solvents, and a greener alternative to those solvents are natural deep eutectic solvents (NADES). The present study aimed to obtain and optimize extracts rich in polyphenols and flavonoids from orange peels using NADES and monitor polyphenol stability in the extracts for 30 days. The software COSMOtherm (conductor-like screening model) was used to screen fourteen NADES. The most promising solvents were lactic acid:glucose (LA:Glu) with an extraction yield of 1932 ± 7.83 mgGAE/100 gdw for TPC (total polyphenol content) and 82.7 ± 3.0 mg/100 gdw for TFC (total flavonoid content) and in the case of L-proline:malic acid (LP:MA) was 2164 ± 5.17 mgGAE/100 gdw for TPC and 97.0 ± 1.65 mg/100 gdw for TFC. The extraction process using LA:Glu and LP:MA was optimized, and the results showed that the selected variables (%NADES, solid:liquid ratio, and extraction time) had a significant influence on the extraction of TPC and TFC. Results showed that NADES improve the stability of TPC. These findings revealed that NADES are efficient for the extraction of bioactive compounds from orange by-products, and these extracts can represent an alternative for the food industry to enrich food products with natural ingredients.

The extraction of bioactive compounds is generally carried out using organic solvents, although they are very harmful to the environment. The present study focuses on the extraction of bioactive compounds using natural deep eutectic solvents (NADESs), which are novel, green, and low-melting-point solvents. In this work, we seek to optimize the extraction process of total polyphenols from orange peel using four types of NADESs with different water concentrations, solid–liquid ratios, and extraction times. The results show that the best percentage of NADESs were as follows: 10, 30, and 50%; the solid–liquid ratio differs depending on the compound, and the optimal extraction time is generally estimated to be 30 min.

Potatoes are one of the most consumed crops worldwide. They contain a high amount of bioactive compounds such as phenolic compounds and vitamins with important antioxidant activities, which makes this crop of high biological value for human health. The goal of this research was to biochemically evaluate polyphenol levels and antioxidant capacities in parent and control genotypes compared to advanced mutant potato lines in the M₁V₈ generation. This will reveal the genetic changes that result from induced mutagenesis. The quantified compounds and the evaluated antioxidant activity boost the health benefits of consuming the improved mutant potatoes. In the present study, the phenolic composition and antioxidant activity of eighteen mutant and initial potato genotypes were analyzed by UPLC-qTOF-MS/MS and the ORAC method, respectively. In each of the hybrid combinations, mutant lines with an improved phenolic compound profile were observed. Representative samples from the third hybrid combination had notable increases in phenolic compound concentrations, as well as the presence of metabolites not found in the parental lines. With one exception, the remaining nine mutants showed significantly higher antioxidant capacities. The results will be used in future potato breeding programs, with participation of the valuable mutant lines containing new phenolic substances not present in the initial genotypes.

Diets will likely play a crucial role in the Anthropocene to support the population’s health and safeguard environmental sustainability for future generations. Based on a cross-sectional–observational–descriptive design for evaluating an entire menu proposal, data on the type and composition of the menus offered by a university catering service during an academic year were collected. Each day during the meal service, 10 plates of the same option offered were weighed, and 10 photographs were taken. With these data, the nutritional value and carbon footprint were evaluated for all possible combinations of first and second courses, while including the average values of other components of the menu (garnishes, bread, desserts, and beverages). The annual menu proposal resulted in 6478 combinations of first and second courses plus the other components. The average caloric intake was 1194 kcal/menu with high consumption of proteins and lipids, and the average carbon footprint was 1.86 kg carbon dioxide equivalent (CO₂eq)/menu, with the second course being the major contributor. Creating menus that consider these two essential parameters is the task of specialists. Achieving food consumption that balances nutrition and environmental sustainability is another issue of education and communication.