In the past years, consumers have increased their interest in buying healthier food products, rejecting those products with more additives and giving preference to the fresh ones. Moreover, the current environmental situation has made society more aware of the importance of reducing the production of plastic and food waste. In this way and considering the food industry’s need to reduce food spoilage along the food chain, edible coatings have been considered eco-friendly food packaging that can replace traditional plastic packaging, providing an improvement in the product’s shelf life. Edible coatings are thin layers applied straight onto the food material’s surface that are made of biopolymers that usually incorporate other elements, such as nanoparticles or essential oils, to improve their physicochemical properties. These materials must provide a barrier that can prevent the passage of water vapor and other gasses, microbial growth, moisture loss, and oxidation so shelf life can be extended. The aim of this review was to compile the current data available to give a global vision of the formulation process and the different ways to improve the characteristics of the coats applied to both fruits and vegetables. In this way, the suitability of compounds in by-products produced in the food industry chain were also considered for edible coating production.

Seaweeds are an underutilized food in the Western world, but they are widely consumed in Asia, with China being the world’s larger producer. Seaweeds have gained attention in the food industry in recent years because of their composition, which includes polysaccharides, lipids, proteins, dietary fiber, and various bioactive compounds such as vitamins, essential minerals, phenolic compounds, and pigments. Extraction techniques, ranging from more traditional techniques such as maceration to novel technologies, are required to obtain these components. Pressurized liquid extraction (PLE) is a green technique that uses high temperatures and pressure applied in conjunction with a solvent to extract components from a solid matrix. To improve the efficiency of this technique, different parameters such as the solvent, temperature, pressure, extraction time and number of cycles should be carefully optimized. It is important to note that PLE conditions allow for the extraction of target analytes in a short-time period while using less solvent and maintaining a high yield. Moreover, the combination of PLE with other techniques has been already applied to extract compounds from different matrices, including seaweeds. In this way, the combination of PLE-SFE-CO₂ seems to be the best option considering both the higher yields obtained and the economic feasibility of a scaling-up approximation. In addition, the food industry is interested in incorporating the compounds extracted from edible seaweeds into food packaging (including edible coating, bioplastics and bio-nanocomposites incorporated into bioplastics), food products and animal feed to improve their nutritional profile and technological properties. This review attempts to compile and analyze the current data available regarding the application of PLE in seaweeds to determine the use of this extraction technique as a method to obtain active compounds of interest for food industry application.

Lignocellulosic biomass is a powerful approach to produce sustainable biofuels and the further achievement of the goal of biomass conversion into a second-generation clean energy that can cope with the depletion of fossil reserves and rising energy requirements. In the conversion process, a pretreatment is essential to overcome the recalcitrance of the lignocellulosic biomass; accelerate its disintegration into cellulose, hemicellulose, and lignin; and, in turn, obtain an optimal yield of fermentable sugars in the enzymatic hydrolysis. In addition to this, it should be industrially scalable and capable of enhancing fuel properties and feedstock processability. Here, steam explosion technology has stood out due to its results and advantages, such as wide applicability, high efficiency in the short term, or lack of contamination despite its conventionality. This gentle and fast pretreatment incorporates high temperature autohydrolysis and structural alteration by explosive decompression. The steam explosion method has been one of the most effectual, especially for the hydrolysis of cellulose from agricultural wastes due to the lower quantity of acetyl groups in the composition of hemicellulose. In this aspect, sugarcane bagasse is a promising feedstock for bioethanol production due to its high cellulosic content and elevated availability. The objective of this review has been to compile the latest information on steam explosion pretreatment, stages, equipment, variables involved, by-products generated, as well as the advantages and disadvantages of the technique. At the same time, its feasibility and viability using sugarcane bagasse as feedstock has been discussed. Finally, the effectiveness of the technique with different feedstocks has been evaluated.

Verbascum sinuatum (V. sinuatum) is a plant belonging to the Scrophulariaceae family that has been used as an ingredient in traditional medicine infusions for the treatment of many diseases. The aerial part of this plant is a source of bioactive compounds, especially polyphenols and iridoids. Moreover, antioxidant activity studies have shown that V. sinuatum phenolic and flavonoid composition is higher than those in other plants of the same genus. V. sinuatum bioactive compound composition could vary according to the harvesting location, growing conditions of the plants, sample preparation methods, type and concentration of the extraction solvent, and the extraction methods. The obtention of these compounds can be achieved by different extraction techniques, most commonly, maceration, heat assisted extraction, and infusion. Nevertheless, since conventional extraction techniques have several drawbacks such as long times of extraction or use of large amounts of solvents, the use of green extraction techniques is suggested, without affecting the efficiency of the extraction. Moreover, V. sinuatum bioactive compounds have several biological activities, such as antioxidant, anticancer, cardiovascular, antimicrobial, antidiabetic, and neuroprotective activities, that may be increased by encapsulation. Since the bioactive compounds extracted from V. sinuatum present good potential as functional food ingredients and in the development of drugs or cosmetics, this review gives an approach of the possible incorporation of these compounds in the food and pharmacological industries.

Macroalgae and microalgae are two sources of natural ingredients that are of interest for industrial sectors because of their multiple potential applications. Algal extracts are known to be rich in valuable compounds such as fatty acids, minerals, and secondary metabolites, among others. Bioactivities disclosed for these biocompounds include their antifungal capacity via the growth inhibition of foodborne pathogens and spoilage microorganisms such as Aspergillus sp., Fusarium sp., or Penicillium sp. Apart from their antifungal activity, algal extracts can minimize the toxicity of mycotoxins via two molecular mechanisms: their antioxidant and their chelating properties. Antioxidants may reduce the toxic effect of mycotoxins whereas algae bioadsorption, due to their rich composition in macromolecules (polysaccharides or proteins), may have the capacity to bind mycotoxins, prevent their metabolism, and facilitate their systemic release. These three mechanisms involved in the antifungal activity of micro- and macroalgal extracts will be critically assessed along this review in order to disclose their potential application as key tools in the food industry and public health. The use of algae extracts as antifungals and detoxifiers may underline their use of natural additives with no side effects associated that may represent an alternative to extend foodstuffs′ shelf-life and prevent the occurrence of mycotoxins, especially aflatoxin B1, aflatoxin M1, and ochratoxin A. Therefore, this review is aimed to evaluate the multiple benefits that algal extracts may provide to reinforce food safety, reduce food disposal, and prompt the utilization of underused biomass such as algae.

Food safety is one of the most contemporary subjects under the scope of the scientific community since it is a fundamental issue for the general population. The desire to use a simple, inexpensive, easy-to-read package freshness-indicator led to a multitude of proposals for package real-time sensors for food freshness indicators. The sensors’ design strategy is to target a physical or chemical modification that occurs by the spoiling process, such as changes in temperature, moisture, or the detection of foodborne pathogens. One of the most common approaches is evaluating changes in pH, since a significant amount of food spoilage occurs with significant alterations (e.g., acidity increases on dairy products). However, some safety concerns emerge from the use of complex artificial chemical molecules such as pH indicators in active labels/packages for food. Naturally occurring anthocyanins are a safe alternative to classic pH indicators and have been applied as sensitive molecules for pH changes aimed at the development of active labels and active packing for food. This proposal briefly reviews the latest scientific contributions on the application of anthocyanins in food spoilage sensors.