Analysis of table olives microbiome using next-generation sequencing has enriched the available information about the microbial community composition of this popular fermented food. In this study, 16S and 18S rRNA sequencing was performed on table olives of five Greek popular cultivars, Halkidikis, Thassou, Kalamon, Amfissis, and Konservolia, fermented either by Greek style (in brine or salt-drying) or by Spanish style, in order to evaluate their microbial communities. Moreover, analytical methods were used to evaluate their biochemical properties. The prevailing bacterial species of all olives belonged to Lactobacillaceae, Leuconostocaceae, and Erwiniaceae families, while the most abundant yeasts were of the Pichiaceae family. Principal coordinates analysis showed a clustering of samples cured by salt-drying and of samples stored in brine, regardless of their cultivar. The biochemical evaluation of total phenol content, antioxidant activity, hydroxytyrosol, oleuropein, oleocanthal, and oleacein showed that salt-dried olives had low amounts of hydroxytyrosol, while Spanish-style green olives had the highest amounts of oleocanthal. All the other values exhibited various patterns, implying that more than one factor affects the biochemical identity of the final product. The protocols applied in this study can provide useful insights for the final product, both for the producers and the consumers.

Aside from plant breeding and agricultural inputs, understanding and interpreting the Genotype × Environment (G × E) interaction has contributed significantly to the increase in wheat yield. In Central Macedonia, Greece, fifteen commercially important durum wheat cultivars and one landrace were tested in six cultivation environments classified into high- and low- productivity environments. This study aimed to identify the most productive and stable durum wheat genotypes across Mediterranean farming systems through a comparative examination of genotype plus genotype by environment (GGE) biplot alongside fifteen parametric and non-parametric stability models. In the organic (low productivity) environment, cultivar Zoi and the landrace Lemnos showed remarkable results, indicating a potential solution for biological agriculture. For the late-sowing (low productivity) environment, some widespread varieties such as Mexicali-81, Meridiano, and Maestrale had excellent performance, showing potential to overcome more adverse conditions during critical grain filling periods such as higher air temperature and deficient soil moisture, i.e., conditions that correlate with climate change. Evaluation of genotypes in all environments for a combination of high yield and stable production, showed that the best genotypes were G8 (Simeto), G2 (Canavaro), and G12 (Elpida). In the subgroup with the three high-productivity environments, G12 (Elpida), G8 (Simeto), and G6 (Mexicali-81) were the best genotypes, followed by G2 (Canavaro), while in the low-productivity subgroup, the G2 (Canavaro), G13 (Zoi) and G8 (Simeto) genotypes were the best.

The rapid growth of the dairy industry has resulted in a significant increase in the generation of effluents, which are characterized by a high organic content that poses environmental challenges. In alignment with sustainable practices and the principles of the circular economy, this study investigates the valorization of cheese whey (CW) effluents through the cultivation of the microalga Dunaliella tertiolecta under mixotrophic conditions. The research aims to utilize cheese whey effluents as a supplemental growth medium to enhance the production of algal biomass and extracellular polymeric substances (EPSs). The results reveal that CW facilitated a 37% improvement in D. tertiolecta growth and led to an approximately eight times greater biomass productivity compared to under photoautotrophic conditions, while the EPS production increased by 30%. Chemical and techno-functional analyses of the microalgal biomass and EPSs suggest promising applications as natural product additives for the food industry. Biomass derived from photoautotrophic culture demonstrated greater antioxidant activity and total polyphenols content. Additionally, the lipid profile revealed 16 distinct fatty acids. On the other hand, biomass from the mixotrophic culture exhibited higher protein levels and eight fatty acids, indicating the influence of the cultivation mode on the biochemical composition. Regarding the EPSs, mixotrophic cultivation resulted in elevated antioxidant activity and total polyphenols content, as well as higher protein and sugar levels. Furthermore, the EPSs produced under mixotrophic conditions exhibited superior techno-functional properties compared to those of the photoautotrophic culture, making them ideal candidates for use as alternative natural food additives.

In this study, the influence of genotype (G), environment (E), and their interaction (G × E) on the content of total free phenolic compounds (TPC) and the antioxidant capacity (AC) was investigated, using sixteen durum wheat genotypes cultivated under seven crop management systems in Mediterranean environments. Possible correlations between TPC and AC with protein content (PC) and vitreous kernel percentage (VKP) were examined. Gs that exhibited stability across diverse conditions were studied through a comprehensive exploration of G × E interaction using a GGE biplot, Pi, and 𝘒R. The results indicated significant impacts of E, G, and G × E on both TPC and AC. Across E, the mean values of G for TPC, ABTS (2’-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid), DPPH (2,2-diphenyl-1-picrylhydrazyl), and FRAP (ferric reducing antioxidant power) values were 48.8 mg Trolox equivalents (TE)/100 g, 121.3 mg TE/100 g, 23.0 mg TE/100 g, and 88.4 mg TE/100 g, respectively. E, subjected to splitting top-dressing N fertilization, consistently showed low values, while the late-sowing ones possessed high values. Organic crop management maintained a stable position in the middle across all measurements. The predominant influence was attributed to G × E, as indicated by the order G × E > E > G for ABTS, DPPH, and FRAP, while for TPC, it was E > G × E > G. For TPC, the superior Gs included G5, G7 and G10, for ABTS included G3, G5 and G7, and for protein included G1, G9, and G16. G7 and G5 had a high presence of frequency, with G7 being the closest genotype to the ideal for both TPC and ABTS. These results suggest that the sowing time, nitrogen fertilization, and application method significantly impact the various antioxidant properties of durum wheat. This study holds significant importance as it represents one of the few comprehensive explorations of the impact of various Es, Gs, and their interactions on the TPC and AC in durum wheat, with a special emphasis on crop management and superior Gs possessing stable and high TPC and AC among them, explored by GGE biplot, Pi and 𝘒R. Further experimentation, considering the effect of the cultivation year, is necessary, to establish more robust and stable conclusions.

Research has highlighted the nutritional benefits of ancient grains, especially emmer (Triticum turgidum ssp. dicoccum) and einkorn (Triticum monococcum), compared to modern varieties of common and durum wheat, focusing on their higher levels of antioxidants and phytochemicals. In this study, grains from old Greek landraces of einkorn, emmer, durum and common wheat were compared to modern wheat cultivars, as well as barley, oats and rye grains, to investigate their unique genetic profile and nutritional properties. Genotyping of Triticum species was performed using SSR markers, which allowed differentiation up to cultivar level. Nutritional factors like the total content of bound and free polyphenols, flavonoids, antioxidant activity and fatty acid profile were assessed. The results showed that emmer and einkorn had the highest total polyphenol, flavonoid and mono-unsaturated fatty acids content, as well as higher antioxidant activity than common and durum wheat. Local landraces of common and durum wheat also exhibited higher values than commercial cultivars. The results of this study demonstrate the high nutritional value of ancient wheat varieties. Many of these cultivars have been put aside by more productive, yet with lower qualitative characteristics, commercial cultivars, underlining the importance of maintaining sustainable agricultural practices to ensure their continued cultivation.

Despite growing interest in ancient wheat varieties, the functional and nutritional properties of einkorn (Triticum monococcum) in cereal-based foods remain not fully elucidated. This study examined the chemical composition and functional properties of wholegrain einkorn pasta through cooking and simulated gastrointestinal digestion, comparing it with conventional Triticum durum wheat pasta. While sharing similar macronutrient profiles, einkorn pasta demonstrated higher retention of key compounds including phenolics, tocopherols, and phytosterols throughout cooking and in vitro digestion. Notable findings include enhanced prebiotic activity specifically targeting bifidobacteria populations and preserved antioxidant capacity despite thermal processing. These results demonstrated einkorn’s potential as a functional food ingredient, suggesting its capacity to deliver enhanced nutritional benefits through its unique matrix properties. Our findings provide mechanistic insights into ancient grain functionality in modern food applications, with implications for developing nutritionally enhanced pasta products.