The valorization of agri-food by-products is a critical pathway toward building sustainable food systems, reducing waste, and advancing the circular economy. This review aims to identify recent advances, key challenges, and future perspectives in this field. We conducted a critical and systematic synthesis of 159 peer-reviewed studies (2019–2025) selected based on quality and thematic relevance from leading international databases. The analysis focuses on emerging technologies such as ultrasound-assisted extraction, microencapsulation, spray drying, lyophilization, deep eutectic solvents, and colloidal systems, emphasizing their efficiency in recovering bioactive compounds from agro-industrial by-products. Significant challenges include industrial scalability, economic feasibility, regulatory compliance, and consumer acceptance. This paper also discusses current applications in functional foods and nutraceuticals, outlining promising directions for the sector. Although challenges remain, the findings offer valuable insights for researchers, industry, and policymakers aiming to foster sustainable innovation and implement strategies aligned with circular economy principles.

Tara gum, a natural biopolymer extracted from Caesalpinia spinosa seeds, was investigated in this study. Wall materials were produced using spray drying, forced convection, and vacuum oven drying. In addition, a commercial sample obtained through mechanical methods and direct milling was used as a reference. The gums exhibited low moisture content (8.63% to 12.55%), water activity (0.37 to 0.41), bulk density (0.43 to 0.76 g/mL), and hygroscopicity (10.51% to 11.42%). This allows adequate physical and microbiological stability during storage. Polydisperse particles were obtained, ranging in size from 3.46 µm to 139.60 µm. Fourier transform infrared spectroscopy characterisation confirmed the polysaccharide nature of tara gum, primarily composed of galactomannans. Among the drying methods, spray drying produced the gum with the best physicochemical characteristics, including higher lightness, moderate stability, smaller particle size, and high glass transition temperature (141.69 °C). Regarding rheological properties, it demonstrated a non-Newtonian pseudoplastic behaviour that the power law could accurately describe. The apparent viscosity of the aqueous dispersions of the gum decreased with increasing temperature. In summary, the results establish the potential of tara gum as a wall material applicable in the food and pharmaceutical industries.

Iron deficiency leads to ferropenic anemia in humans. This study aimed to encapsulate iron-rich ovine and bovine erythrocytes using tara gum and native potato starch as matrices. Solutions containing 20% erythrocytes and different proportions of encapsulants (5, 10, and 20%) were used, followed by spray drying at 120 and 140 °C. Iron content in erythrocytes ranged between 2.24 and 2.52 mg of Fe/g; microcapsules ranged from 1.54 to 2.02 mg of Fe/g. Yields varied from 50.55 to 63.40%, and temperature and encapsulant proportion affected moisture and water activity. Various red hues, sizes, and shapes were observed in the microcapsules. SEM-EDS analysis revealed the surface presence of iron in microcapsules with openings on their exterior, along with a negative zeta potential. Thermal and infrared analyses confirmed core encapsulation within the matrices. Iron release varied between 92.30 and 93.13% at 120 min. Finally, the most effective treatments were those with higher encapsulant percentages and dried at elevated temperatures, which could enable their utilization in functional food fortification to combat anemia in developing countries.

Naturally occurring bioactive compounds represent a promising option for cancer prevention and therapy due to their ability to modulate apoptosis, angiogenesis, inflammation, oxidative stress, and cell signaling. However, their clinical impact is limited by low bioavailability, chemical instability, rapid metabolism, and poor tumor microenvironment accumulation. Innovative delivery platforms, including lipid and polymeric nanoparticles, liposomes, micelles, nanoemulsions, hydrogels, and stimulus-responsive systems, have been developed to improve stability, absorption, tumor specificity, and therapeutic efficacy. This review integrates molecular mechanisms, preclinical and clinical evidence, and recent technological advances, highlighting both potential and limitations. Although several compounds show encouraging results in cell and animal models, only a small number have progressed to early clinical trials, where outcomes remain heterogeneous and often fail to replicate preclinical magnitudes. Regulatory barriers, a lack of formulation standardization, and the absence of predictive biomarkers persist. Sustainability is also addressed through the valorization of agrifood by-products and green extraction processes. This review provides an integrative framework linking molecular mechanisms, advanced delivery technologies, clinical translation, and sustainability, offering a broader perspective than conventional reviews. Future perspectives emphasize multicenter trials, comparative designs, and the development of regulatory guidelines for nanoformulated bioactive compounds.

Recently, interest in developing functional foods that promote health has grown significantly. This study aimed to evaluate the feasibility of microencapsulating guinea pig blood erythrocytes by vacuum drying and incorporating them into gummies fortified with tumbo juice. Physicochemical analysis (proximate analysis, iron content, color, pH, soluble solids, and particle size) and functional group analysis by Fourier transform infrared spectrophotometry were performed on three formulations of gummy candy with added encapsulated erythrocytes from guinea pig blood (EEGPB): F1 (4% EEGPB), F2 (5% EEGPB), and F3 (6% EEGPB). The results showed a significant decrease in the moisture content (52.02% in F1 to 43.27% in F3) and increases in protein (11.44% in F3) and iron (2.63 mg Fe/g in F3) contents when higher EEGPB levels were used. Sensory evaluation revealed that F3 was the most acceptable formulation in terms of taste, aroma, and texture, with no significant differences in color. FTIR analysis confirmed physical incorporation with no chemical interactions between ingredients. These results demonstrate that the encapsulation of erythrocytes by vacuum drying not only preserves the bioactive compounds but also improves the organoleptic properties of the gummies, making them an attractive product for consumers. In conclusion, this technique is effective for fortifying functional foods and has potential application in other food products. This approach represents a significant advance in the development of innovative functional foods.

Ultrasound is considered a physical technology that can be applied at various stages of food processing to optimise resources and reduce production time. In this study, the influence of ultrasonic treatments at different power levels (0 W, 100 W, 200 W, and 300 W) on three Isaño genotypes (yellow, yellow with purple eyes, and purple) during alcoholic fermentation was investigated. The main parameters assessed were yeast growth kinetics, ethanol production, and substrate consumption in an ultrasonic bath operating at a frequency of 50 kHz. The findings demonstrated enhanced yeast growth, accelerated substrate consumption, and increased ethanol production compared to the control (untreated sample). However, the impact of ultrasound on fermentation decreased as the power level increased. Notably, an ultrasonic power of 100 W applied over 84 h of fermentation resulted in the highest ethanol yield (10.36% v/v) in the purple Isaño genotype. In conclusion, ultrasonic treatment is a promising approach to improve the fermentation process of Isaño, potentially enabling its development as a functional beverage with both nutritional and therapeutic properties.