Olive oil production is characterized by large amounts of waste, and yet is considerably highly valued. Olive pomace can serve as a cheap source of bioactive compounds (BACs) with important antioxidant activity. Novel technologies like Pulsed Electric Fields (PEF) and High Pressure (HP) and microwave (MW) processing are considered green alternatives for the recovery of BACs. Different microwave (150–600 W), PEF (1–5 kV/cm field strength, 100–1500 pulses/15 µs width), and HP (250–650 MPa) conditions, in various product/solvent ratios, methanol concentrations, extraction temperatures, and processing times were investigated. Results indicated that the optimal MW extraction conditions were 300 W at 50 °C for 5 min using 60% v/v methanol with a product/solvent ratio of 1:10 g/mL. Similarly, the mix of 40% v/v methanol with olive pomace, treated at 650 MPa for the time needed for pressure build-up (1 min) were considered as optimal extraction conditions in the case of HP, while for PEF the optimal conditions were 60% v/v methanol with a product/solvent ratio of 1:10 g/mL, treated at 5000 pulses, followed by 1 h extraction under stirring conditions. Therefore, these alternative extraction technologies could assist the conventional practice in minimizing waste production and simultaneously align with the requirements of the circular bioeconomy concept.

The aim of the study was the evaluation and mathematical modeling of the effect of active modified atmosphere packaging (MAP), by the incorporation of CO₂ emitters in the package, on the microbial stability and shelf life of gutted sea bass during refrigerated storage. Gutted sea bass samples were packaged in modified atmosphere (50% CO₂–40% N₂–10% O₂) with and without CO₂ emitters (ACT-MAP, MAP) (gas/product volume ratio 3:1) and stored at isothermal conditions: 0 °C, 5 °C, and 10 °C. The gas concentration in the package headspace (%CO₂, %O₂) and microbial growth (total viable count, TVC, Pseudomonas spp., Enterobacteriaceae spp., lactic acid bacteria) were monitored during storage. The microbial growth was modeled using the Baranyi growth model, and the kinetic parameters (microbial growth rate, lag phase) were estimated at the tested temperature and packaging conditions. The results showed that the ACT-MAP samples presented significantly lower microbial growth compared to the MAP samples. The growth rate of the total viable count at 0 °C was 0.175 and 0.138 d⁻¹ for the MAP and ACT-MAP sea bass, respectively (p < 0.05). The shelf life of the MAP sea bass at 0–10 °C (based on a final TVC value: 7 log CFU g⁻¹) was extended 4–7 days with the addition of a CO₂ emitter in the package. The CO₂ concentration in the ACT-MAP samples was stabilized at approximately 60%, while the CO₂ in the MAP samples was approximately 40% at the end of the shelf life.

This study pertains the encapsulation of bioactive compounds, specifically phenolic compounds and lycopene, extracted from olive and tomato by-products via oil-in-water (O/W) nanoemulsions and their potential application in functional beverages. The effect of various edible oils (olive pomace oil (OPO), sunflower oil (SFO), corn oil (CO), fish oil (FO), and canola oil (CLA)) in the lipid phase and antioxidants (ascorbic acid and phenolic extracts) in the aqueous phase on the physicochemical properties of oil-in-water (O/W) nanoemulsions enriched with lycopene was evaluated, along with the bioaccessibility of the encapsulated bioactive compounds using the static INFOGEST in vitro simulation protocol for gastrointestinal food digestion. All examined edible oils led to nanoemulsions with uniform droplet sizes (droplet size < 300 nm, droplet distribution < 0.3) and high stability during storage at 4 °C, with FO being the smallest, at 259.3 ± 9.1 nm, and OPO the largest, at 286.6 ± 10.0 nm. Ascorbic acid increased the droplet size by 5–8%, improved droplet distribution, and led to a lower deterioration rate (−0.014 d⁻¹) when compared to the “control” counterparts (−0.037 d⁻¹). Lycopene bioaccessibility was significantly affected by the lipid phase, with OPO exhibiting the highest percentage (53.8 ± 2.6%) and FO the lowest (40.1 ± 2.1%). The OPO nanoemulsion was selected for the development of a functional beverage, showing excellent long-term stability. The phenolic compound concentration remained consistent during storage, and the lycopene degradation rate was minimal, at −0.0088 d⁻¹, resulting in an estimated shelf life of 165 days at 4 °C, based on a 50% reduction in lycopene content. Similarly, phenolic compounds demonstrated high bioaccessibility, without a significant dependence on the lipid phase, and stability during shelf life, enhancing the beverage’s overall antioxidant profile. These results indicate that O/W nanoemulsions are effective delivery systems for functional beverages, offering improved stability and bioaccessibility of lycopene.

Functional coatings for food packaging offer innovative approaches to extend shelf life, preserve quality and introduce active properties such as antimicrobial or antioxidant effects. These coatings include natural bio-based films (e.g., polysaccharide or protein-based) and synthetic polymers enhanced with additives or nanomaterials. Despite their advantages (e.g., improved barrier properties, spoilage inhibition, or intelligent sensing) they also pose safety concerns. Migration of chemical constituents and additives into food can lead to toxicological risks, such as cytotoxicity or endocrine disruption. Non-intentionally added substances (NIASs) and nano-sized components further complicate safety assessments. This review outlines the main types of functional coatings, their active mechanisms, and associated safety issues. Particular focus is placed on migration phenomena, chemical interactions and health risks from common migrants including plasticizers, monomers, nanoparticles and essential oils. The EU Packaging and Packaging Waste Regulation (Regulation (EU) 2025/40), adopted in December 2024 and published in the Official Journal in January 2025, introduces comprehensive sustainability and substance-restriction requirements, including strict criteria for food packaging materials that will apply from 12 August 2026. Emerging challenges include the assessment of bio-based and recycled coatings and the toxicology of nanomaterials. Balancing functionality with safety remains crucial for next-generation, sustainable and health-compliant food packaging.

Convenient cuts of poultry products are of significant interest, but they are perishable products with a short shelf life. Modified atmosphere packaging (MAP) or the application of active packaging based on edible and biodegradable coatings could extend the shelf life of perishable foods. The aim of the present work was the kinetic modelling of the effect of MAP and active coatings with antimicrobial agents on the microbial growth and shelf life of chicken cuts. Broiler chicken thighs processed with pectin-based (2% w/w aqueous solution) edible coatings enriched with 1% extract of citrus bioflavonoids (flavomix) or 0.5% glucono-δ-lactone were stored under aerobic conditions at 0, 5 and 10 °C. Untreated thighs were also stored aerobically or in MAP (42.7% O₂, 18.5% CO₂). Quality evaluation was based on the growth of spoilage bacteria (TVC, Pseudomonas spp., Brochothrix thermosphacta), pH, colour, and sensory scoring. The tested quality indices were kinetically modelled and the Arrhenius model was used for the definition of the temperature dependence of the quality loss rates. Pseudomonas spp. dominated spoilage at all packaging and temperature conditions. Microbial growth correlated well with sensory degradation (E_a = 80–100 kJ/mol). Glucono-δ-lactone-enriched edible coatings resulted in 2 days of shelf life extension for chicken thighs at 5 °C. MAP and active, edible coatings with citrus extract showed a similar effect on the quality deterioration rate, and thus the shelf life of chicken cuts. Based on microbial growth, the shelf life was 6–7, 11, and 13 days at 5 °C for the control, EC-glu, MAP, and EC-flav samples, respectively (limit of acceptability = 10⁷ cfu/g for TVC). The results of the study show the potential for using MAP or edible, active coatings to extend the shelf life and improve the commercial value of broiler chicken cuts.

The objective of the present study was the evaluation of the effect of slurry ice, as an alternative cooling medium during harvesting and transportation, on the quality parameters (e.g., microbiological stability, sensory attributes, physicochemical changes) and shelf life of fish. The effect of seasonal variability of seawater temperature on fish preservation using the tested cooling media was also investigated. Gilthead sea bream (Sparus aurata) was slaughtered and transported in different mixtures of conventional flake ice and slurry ice for 24 h. Three mixtures of ice were tested as T: slaughtered in flake ice and transported in flake ice (control), TC: slaughtered in slurry ice and transported in flake ice, T50: slaughtered and transported in slurry ice 50%–flake ice 50%. Samples were subsequently stored isothermally at 0 °C for shelf-life evaluation. Three independent experiments were performed at three different periods, i.e., January, April, and September, referring to a sea water temperature range of 13.3–26.8 °C. Higher sea water temperatures at catching led to lower microbial growth rates and proteolytic enzyme activities and longer shelf life of refrigerated whole fish. The partial replacement of conventional flake ice with slurry ice improved the quality and extended the shelf life of fish at 0 °C by 2–7 days. The results of the study support that the use of slurry ice may enable better quality maintenance and significant shelf-life extension of whole gilthead sea bream.