Fresh-cut fruits have been in great demand by consumers owing to the convenience of buying them in shopping centers as ready-to-eat products, and various advantages, such as the fact that they are healthy and fresh products. However, their shelf lives are brief due to their physiological changes and maturation. Therefore, this review includes information from the physicochemical, microbiological, nutritional, and sensory points of view on the deterioration mechanisms of fresh-cut fruits. In addition, updated information is presented on the different emerging technologies, such as active packaging (edible films, coatings, and modified atmospheres), natural preservatives (antioxidants and antimicrobials), and physical treatments (high hydrostatic pressure, UV-C radiation, and ozone). The benefits and disadvantages of each of these technologies and the ease of their applications are discussed. Having alternatives to preserve fresh-cut fruit is essential both for the consumer and the merchant, since the consumer could then obtain a high-quality product maintaining all its properties without causing any damage, and the merchant would receive economic benefits by having more time to sell the product.

Natural cyclodextrins (CDs) can be formed by 6, 7, or 8 glucose molecules (α-, β-, and γ-, respectively) linked in a ring, creating a cone shape. Its interior has an affinity for hydrophobic molecules, while the exterior is hydrophilic and can interact with water molecules. This feature has been used to develop active packaging applied to food, interacting with the product or its environment to improve one or more aspects of its quality or safety. It also provides monitoring information when food is optimal for consumption, as intelligent packaging is essential for the consumer and the merchant. Therefore, this review will focus on discerning which packaging is most appropriate for each situation, solubility and toxicological considerations, characterization techniques, effect on the guest properties, and other aspects related to forming the inclusion complex with bioactive molecules applied to packaging.

Previous studies detail that different blood groups are associated with incidence of oxidative stress-related diseases such as certain carcinomas. Bioactive compounds represent an alternative for preventing this oxidative stress. The aim of this study was to elucidate the impact of blood groups on the erythroprotective potential of fucoxanthin, β-Carotene, gallic acid, quercetin and ascorbic acid as therapeutic agents against oxidative stress. The impact of ABO blood groups on the erythroprotective potential was evaluated via the antioxidant capacity, blood biocompatibility, blood susceptibility and erythroprotective potential (membrane stabilization, in vitro photostability and antihemolytic activity). All tested antioxidants exhibited a high antioxidant capacity and presented the ability to inhibit ROO•-induced oxidative stress without compromising the cell membrane, providing erythroprotective effects dependent on the blood group, effects that increased in the presence of antigen A. These results are very important, since it has been documented that antigen A is associated with breast and skin cancer. These results revealed a probable relationship between different erythrocyte antigens with erythroprotective potential, highlighting the importance of bio-targeted drugs for groups most susceptible to certain chronic-degenerative pathologies. These compounds could be applied as additive, nutraceutical or encapsulated to improve their bioaccessibility.

The availability of water and nitrogen in the soil affect the metabolism of onion bulbs. The synthesis of metabolites and bioactive compounds are the most affected, along with the quality of the onion bulbs However, it is necessary to know the effects of different water levels and nitrogen fertilization to optimize the quality of the onion. The objective of this research was to study the effects of the different conditions of hydric stress and nitrogen fertilization during the development of onion (Allium cepa L.) crop, regarding its physicochemical and bioactive properties. Onions were grown using four available irrigation regimes (25, 50, 75 and 100%) and four doses of nitrogen fertilization (100, 150, 200 and 250 kg N ha⁻¹). Onion without any treatment was considered as a control. The treatments low in irrigation and nitrogen fertilization increased the pH level (5.7 to 5.9) and bulb coloration in bright white/yellowish tones. An increase was observed compared to control in titratable acidity (0.13%) just in the nitrogen content, ascorbic acid (46%) and antioxidant capacity with DPPH (12.3%) and ABTS (93.7%). A decrease was shown in soluble solids (14.6%), firmness (3.5 kg cm⁻²), dry matter (6.6%), total phenols (50%) and FRAP (33.2%) values. Pyruvic acid remained constant (1.5 µmol g⁻¹ FW). The onion bulb extracts showed an erythroprotective effect with a hemolysis inhibition percentage higher than 95%. Finally, the onions had low pungency, and were soft and extra sweet. The treatments with 25% usable humidity and nitrogen fertilization of 150 and 250 kg ha⁻¹, favored the physical, chemical and bioactive quality of the onion bulb.