The effect of whey protein isolate (WPI) coatings incorporated with essential oils (EOs) and combined with modified atmosphere packaging (MAP) on the microbiological quality of fresh hake fillets was evaluated. Fresh hake fillets were coated with different formulations of WPI-EO coatings and packaged under air and MAP conditions (50% CO₂/45% N₂/5% O₂). When WPI-enriched films were applied with or without the presence of MAP over hake fillets with a high initial microbial population, a limited but significant effect on the microbial growth was observed. This effect was more intense on Enterobacteriaceae and H₂S-producing bacteria. When hake fillets with lower initial microbial counts were treated, a more intense antimicrobial effect was observed and a synergistic effect between WPI-EO coatings and MAP was detected. A significant extension of the lag phase and reduction, primarily, on the total viable counts and H₂S-producing bacteria, was detected, doubling the shelf-life of hake fillets compared with control samples. The initial microbial load of the samples is a key factor influencing the effectiveness of the treatment. The obtained results demonstrated the effectiveness of this combined strategy as a promising alternative for enhancing the microbial quality of fish products during storage at refrigeration temperatures.

Research on the management of broccoli crop residues and surpluses is critical for improving agricultural practices, optimizing food industrial manufacture, and contributing to better human nutrition. The objective of this study was to obtain novel ingredients based on these residues and surpluses for a wide range of applications in the food industry. The effect of air-drying (60 °C or 80 °C) applied to field residues (broccoli stalks), mimicking industrial conditions, was compared with dehydration by freeze-drying applied to these same field residues and to crop surpluses (broccoli whole plant). Thus, different broccoli flours were obtained and characterised for technological and biological properties including colour, antioxidant activity, nutrients, total polyphenol content, and content of glucosinolates. Flours from field residues showed high levels of dietary fibre (≈ 22% dry weight). Broccoli crop surpluses flours had relevant contents of glucosinolates (≈ 13 mg/g dry weight). Therefore, within the framework of the circular economy, these flours are proposed to revalorise the two main broccoli crop discarded fractions. Such flours could be used in a realistic and simple way by the agri-food industries interested in the development of healthy and conscience foodstuffs, in a cost-efficient manner. Graphical abstract

Worldwide, tomato production is estimated at 180 million tons per year, which generates a byproduct with highly variable characteristics and volumes. According to the principles of the circular economy, a semi‐industrial method for the integral use of the tomato byproduct as an ingredient in the bakery industry is proposed. Using two different dehydration processes (convection or freeze‐drying), a tomato byproduct formed by peels and seeds was stabilized and ground into flours that were used as ingredients in focaccia‐type flatbread elaboration through a wheat flour partial substitution trial (from 0% to 20% w/w). Based on the kinetics of convection drying and remaining lycopene content results, conditioning of the byproduct at 60°C was proposed. The higher the percentage of substitution, the greater the firmness of the flatbread. However, the cutting force was maximum with 15% replacement. The flatbreads with 5%–15% replacement were rated positively according to consumer acceptance studies. Substitution of up to 15% tomato byproduct is suggested for the formulation, as the higher the byproduct flour content, the lower the volume, the higher the firmness, and reddish‐brown tones. Realistically, for the industrial setting, this processing proposal reached the whole food chain, from field to fork. Practical Application: Based on the circular economy and considering the whole food chain, a case study is proposed to prove the usefulness of tomato byproduct flour implementation in bakery with consumers’ acceptance. Once the tomato byproduct was dehydrated by convection drying and ground, the flour was used to make focaccia‐type flatbread. Up to 15% of tomato byproduct flour addition was accepted by consumers. Considering the tons of tomato byproducts generated worldwide and the overall bakery possibilities, this case shows industrial steps toward sustainable food production practices.

Lycopene is usually extracted from the by‐product of the tomato industry using organic solvents (OS) in combination with a physical technique. An emerging physical technique is high‐pressure processing (HPP). This study aims to find a method by applying a green solvent (edible vegetable oils) in an HPP‐assisted solid–liquid extraction. Three dosages of tomato by‐product (10%, 20%, and 40%, w/v) were tested using OS, sunflower oil (RSO), and extra‐virgin olive oil (EVOO). Lycopene recovery increased with the ratio of by‐product to oil, particularly when using EVOO. In another stage of the study, consumers evaluated EVOO that contained two doses of tomato by‐product (10% and 20%, w/v). Consumers preferred the EVOO from 10% tomato by‐product ratio over that with 20%. Additionally, 83.8% of consumers stated that enriched oil could be deemed beneficial for health. The proposed method considers the fundamental principles of the circular economy and practical industrial scenario to recover lycopene from tomato by‐product.