Freeze-drying fresh vegetables and fruits may not only prevent post-harvest losses but also provide a concentrated source of nutrients and phytochemicals. This study focused on the phenolic composition of different freeze-dried products derived from horticultural crop remains (HCRs) in the vegetable and fruit production chain. These products may be considered as a potential health-promoting solution for preventing post-harvest fruit spoiling and losses. The total polyphenolic content (TPC) and the main phenolics were studied using high-performance liquid chromatography (HPLC) with a diode array detector (DAD). Additionally, an in vitro chemical screening of the antioxidant capacity was carried out using the Ferric Reducing Antioxidant Power (FRAP) assay. These analyses were performed together with an investigation of the correlations among phenolics and their antioxidant properties, and a bioinformatic approach was used to estimate the main potential bio-targets in human beings. Furthermore, a statistical approach using Principal Component Analysis (PCA) was carried out for a multivariate characterization of these products. Catechins, flavonols, and phenolic acids were the predominant and most discriminating classes in different products. The TPC values obtained in this study ranged from 366.86 ± 71.30 mg GAE/100 g DW (apple, MD) to 1077.13 ± 35.47 mg GAE/100 g DW (blueberry, MID) and 1102.25 ± 219.71 mg GAE/100 g DW (kaki, KD). The FRAP values ranged from 49.28 ± 2.88 mmol Fe²⁺/kg DW (apple, MD) to 80.43 ± 0.02 mmol Fe²⁺/kg DW (blueberry, MID) and 79.05 ± 0.21 mmol Fe²⁺/kg DW (kaki, KD). The proposed approach may be an effective tool for quality control and valorization of these products. This study showed that the utilization of crop remains can potentially lead to the development of new functional foods, providing additional economic benefits for farmers. Finally, the use of freeze-drying may potentially be a sustainable and beneficial solution for growers who may directly utilize this technology to produce dried products from the crop remains of their fruit productions.

In European countries, the utilisation of chestnut flours (CF) has been increasing in the bakery industry because the CF ingredients provide not only nutritional and health benefits but also improve organoleptic and health-promoting properties. This work aimed to describe the phytochemical properties and antioxidant capacity of chestnut flours from different Castanea spp. genotypes and origins, studying the effects of the addition of CF to traditional wheat-based cookies on their quality and sensory traits. Commercial chestnut flours were also considered. CF used in addition to wheat-based flours may increase the quality and health-promoting value of bakery products for its many benefits: (i) nutritional and phytochemical value; (ii) zero-Km availability in many producing areas (Europe, Asia, Australia, and North and South America); (iii) for these areas, food security is connected to a vulnerable wheat-based food system. Chromatographic and spectroscopic methods were utilised to assess the composition and antioxidant properties of the considered chestnut flours. The sensory value of the prepared chestnut/wheat-based cookies was also assessed by a panel of common consumers (hedonistic test by a 9-points hedonistic scale). Monoterpenes were the main substances in the flour phytocomplex, reaching 80–90% of the total, followed by phenolics (8–12%) and vitamin C in trace (1–3%). Antioxidant capacity ranged from 9.64 ± 0.96 mmol Fe⁺² kg⁻¹ DW (BOUC flour from cv Bouche de Bétizac) to 17.33 ± 1.35 mmol Fe⁺² kg⁻¹ DW (CANA flour from cv Canalutta). In this research study, the cookies derived from CANA and BOUC flours were considered the most appreciated products by consumers, with values of 7.09 ± 0.46 and 6.88 ± 0.18, respectively. These results confirmed that integrating phytochemical data with sensory results is very important for food industries to obtain a complete description of the analysed flours and consequently of the derived products to produce new bakery products highly appreciated by consumers with high health value in comparison to the traditional products.

Morella spathulata (Myricaceae family) is a common plant from Madagascar and is present on the IUCN Red List of threatened species classified at the ’least concern’ level, used by the local population to treat numerous illnesses and pain. Despite its frequent use, comprehensive phytochemical and pharmacological research on the species is limited. This study evaluated the antioxidant, analgesic, and anti-inflammatory properties, as well as the toxicity of methanol extracts from the leaves (MS_L) and bark (MS_B) of M. spathulata. The research involved the analysis of nutritional traits such as sugars, organic acids, vitamin C, polyphenolic content (TPC) and the main phytochemicals by HPLC analysis. Antioxidant capacity was assessed through DPPH and FRAP assays. Analgesic and anti-inflammatory activities were evaluated using acetic acid-induced writhing and carrageenan-induced paw oedema tests in mice. The results showed a high content of phenolic and bioactive components in the leaf and bark extracts, associated with antioxidant, analgesic and anti-inflammatory properties. The interaction of key compounds such as ferulic acid and ellagic acid with proteins involved in pH regulation and immune modulation provides clues to the mechanisms underlying the therapeutic effects. However, conservation efforts are crucial due to habitat loss and illegal logging, and further studies are needed to fully explore the plant’s therapeutic potential.

Cranberry (Vaccinium macrocarpon Aiton), a traditional berry crop cultivated in North America, is appreciated for its high amounts of bioactive compounds and polyphenols. The exploration of its cultivation in different geographic areas may support crop diversification and sustainable production of fruits and derived products rich in health-promoting molecules. The present research evaluated the antioxidant capacity, phytochemical profile, and nutritive composition of the ‘Pilgrim’ cranberry cultivar grown in soilless conditions in Northwestern Italy (Bra, Piemonte Region), compared to a reference sample from North America (Canada). Physical–chemical parameters such as weight, fruit size, titratable acidity, and total soluble solids were considered. Additionally, anthocyanins, total phenolics, antioxidant capacity, and proanthocyanidins (PACs) were evaluated using spectrophotometric protocols. Chromatographic techniques (HPLC-MS/MS and HPLC-DAD) were used for detailed profiling of phenolic acids, flavonoids, vitamin C, sugars, organic acids, and PAC types (A- and B-type dimers and trimers). The results highlighted that Italian-grown cranberry fruits, although smaller, showed significantly higher levels of PACs (+61%), anthocyanins (+58%), total polyphenolic compounds (+48%), and antioxidant capacity than North American ones. This may be due to the inhibition of fruit growth by elevated temperatures, resulting in a better synthesis of antioxidants and bioactive compounds. This study may promote the cultivation of cranberries in different climatic regions, as a complementary strategy to international imports, and improve the production of new food applications with a high content of health-promoting molecules. Additionally, the production of antioxidants in plants under challenging conditions may potentially stimulate further studies to address climate change and investigate crop diversification.