Nanotechnology is an emerging field in the food industry that will be important for future industrial production to address rising customer concerns and expectations for natural, nutritious, and healthful food items. People are increasingly motivated to purchase unprocessed food or even high-quality processed foods with minimum chemical additives, highlighting the need to investigate natural alternatives for commercial purposes. Natural compounds are becoming more popular among consumers since they are safer than synthetic chemical additions; however, their most functional compounds are sensitive to the adverse conditions of processing and the digestive tract, impairing their use in food matrices, and industrial-scale applications. Nowadays, nanoencapsulation of natural products can be the most suitable nanotechnology to improve stability, solubility, and bioavailability. The nanostructure can be incorporated into food during production, processing, packaging, and security. Despite the many studies on nanoencapsulation, there is still some misunderstanding about nanoencapsulation systems and preparation techniques. This review aims to categorize different nanoencapsulation techniques (chemical, physicochemical, and physicomechanical), highlight eco-friendly methods, and classify the nanoencapsulation systems as groups (polymer, lipidic and metallic). The current review summarizes recent data on the nanoencapsulation of natural compounds in the food industry that has been published since 2015 until now. Finally, this review presents the challenges and future perspectives on the nanoencapsulation of bioactive compounds in food science.

The economic viability of guayule as an industrial crop for natural rubber production depends largely on the potential valorization of these co-products. According to the studies carried out on the subject, there is a broad consensus on the added value of the resin and bagasse in different fields of application. The process of extracting natural rubber from guayule produces mainly bagasse (±80% of the total dry mass) and resin (±10% of the total dry mass). According to guayule research, high-value co-products significantly improve the economic viability of guayule as an industrial crop and offset a substantial portion of the cultivation and processing costs. According to studies, resin remains the most fluctuating value; reducing this uncertainty, through future research on resin applications, it is essential to the success of guayule as a natural rubber raw material. It finds applications in different industrial fields, such as coatings, varnishes, paints, treated wood, biocontrol agents and controlled-release formulations. Bagasse is composed primarily of cellulose, hemicellulose, lignin and resin, and has a high calorific value, making bagasse a suitable fuel for on-site combustion to produce electricity and thermal energy. Bagasse combustion in this scenario is less complex than the logistics of biofuel production. Resin-containing guayule bagasse has been combined with a plastic binder to make high-density composite panels resistant to termite degradation. In addition, the resinous material can be solvent-extracted and used to impregnate wood with raw resin extract so that the wood is protected from destructive organisms. Guayule bagasse containing resin can modify the soil nature and improve the growth of vegetables compared to de-resinated bagasse.

Background: Plant-based beverages have gained increasing prominence as alternatives to animal milk, particularly for individuals with lactose intolerance, milk protein allergies, or those adhering to vegetarian and vegan diets. The widespread adoption of these products requires a comprehensive evaluation of their multiple properties, as they possess a range of nutritional, technological, economic, and environmental benefits and drawbacks. Aims: This narrative review provides a multidimensional synthesis of the advantages and limitations associated with plant-based beverages as viable alternatives to animal milk. Methods: A systematic literature search was conducted across the Google Scholar, Scopus, ScienceDirect and PubMed databases for articles published between 2010 and 2024. A set of defined keywords yielded 183 articles, from which 68 were selected for inclusion based on their methodological rigor and thematic relevance. Results: The findings indicate that plant-based beverages are naturally free of lactose and cholesterol and often contain beneficial dietary fiber and bioactive compounds. They are also appreciated for their sensory diversity and adaptability to specific dietary preferences. However, they are generally lower in protein and essential micronutrients compared to animal milk. Furthermore, their composition exhibits significant variability, which is influenced by the raw materials (e.g., cereals, legumes, dried fruit, etc.) and the technological processing methods employed. Environmentally, these beverages generally exhibit a lower carbon footprint, yet their retail cost remains a key disadvantage for consumers. Conclusions: In conclusion, this review highlights the critical need for further research focused on enhancing the formulation of plant-based beverages to more effectively meet consumers expectations regarding nutritional value, sensory quality, and affordability. Keywords: Plant-based beverages; Animal milk; Advantages; Limitations; Manufacturing process; Nutritional properties.