The selection of sustainable crops adaptable to the rapidly changing environment, which also cater to the dietary needs of the growing population, is a primary challenge in meeting food security. Grains from ancient crops such as amaranth, quinoa, and millets are positioned to address this challenge and hence have gained dietary predominance among cereals and pseudocereals due to their nutritional value and energy efficiency. From a nutritional perspective, they are recognized for their complete protein, phenolic compounds and flavonoids, prebiotic fibers, and essential micronutrients, including minerals and vitamins. Bioactive peptides from their proteins have shown antihypertensive, antidiabetic, antioxidant, and anticancer properties. The nutritional diversity of these grains makes them a preferred choice over traditional cereals for developing healthy, sustainable food products such as plant-based dairy, vegan meats, and gluten-free products. With growing consumer awareness about sustainability and health, the categories mentioned above are transitioning from ‘emerging’ to ‘mainstream’; however, there is still a significant need to include such healthy grains to fulfill the nutritional gap. This review article emphasizes the health benefits of amaranth, quinoa, and millet grains and discusses the recent research progress in understanding their application in new sustainable food categories. The challenges associated with their incorporation into novel foods and future research directions are also provided.

Acerola is a cherry-like tropical fruit that is very popular in Central America, the Caribbean countries (especially in Barbados, Trinidad and Tobago, and Haiti), and Brazil. This fruit, which has a red color at complete maturity, is valued mostly for its vitamin C content. Recent research showed that in addition to vitamin C, acerola fruit may be a good source of phytochemicals such as anthocyanins, nonanthocyanin phenolic compounds, and dietary carotenoids. Because these compounds are known as bioactive due to their strong antioxidant capacity, acerola fruit is attracting the attention of food researchers and the exotic fruit market. One of the problems faced by acerola growers and processors is that acerola fruit is highly perishable at complete maturity, resulting in serious quality losses during and after harvest. Therefore, the harvest and the postharvest handling are very important to obtain fruits with acceptable quality. The first part of this review is a complete analysis of the available information on the production and the postharvest handling of acerola fruit. In the second part of this paper, information regarding the chemistry, nutrition, and potential biological activity of acerola fruit is reviewed and put into perspective.

Volatiles from huanglongbing (HLB) symptomatic and asymptomatic cold pressed orange oils from Florida Hamlin and Valencia fruit were assessed. Qualitative gas-liquid chromatography studies showed the presence of several compounds (β-longifolene, perillene, and 4-decenal) which are not commonly identified in Citrus sinensis (L.) Osbeck oils. Oils derived from huanglongbing symptomatic fruit had lower concentrations of linalool, decanal, citronellol, neral, geranial, carvone, dodecanal, and 2-decenal and higher concentrations of citronellal compared to asymptomatic fruit. A comparison to historic literature of orange oil investigations before HLB was of issue in Florida orange crops showed lower levels of linalool, decanal, neral, and geranial in Hamlin peel oil samples, as well as higher levels of dodecanal. Valencia peel oil samples showed lower concentrations of linalool and increased concentration of citronellol and dodecanal. As a result of huanglongbing (HLB) phenomena, the concentrations of several important volatiles found in Hamlin and Valencia peel oil profiles have changed compared to historic values. Differences in volatile concentrations of symptomatic and asymptomatic HLB affected peel oil compounds in orange fruit are identified.