To ensure food security amid dwindling natural resources, alternative proteins (APs) have been suggested as a sustainable solution. Yet, the adoption and consumption of APs remain limited. This review aims to delve into the latest progress (following PRISMA guidelines) concerning the utilization of proteins from alternative sources, particularly focusing on their effective incorporation into food products. Our findings reveal that insect proteins can improve amino acid profiles in bakery products. However, consumer acceptance remains low due to cultural biases, with optimal sensory results being achieved at lower substitution levels (5–10%). Mushroom proteins, when incorporated into meat analogs and bakery items, enhance nutritional value and offer favorable sensory properties, making them viable replacements in meat products. Plant-based proteins, such as pea and soy proteins, increase fiber and antioxidants and improve texture in meat alternatives, although formulation adjustments are necessary to meet consumer expectations for taste and overall experience. Microalgae offer unique benefits for bakery, confectionery, and dairy products by boosting protein, fatty acids, and probiotic growth while maintaining sensory acceptability. In conclusion, this study highlights that the effective incorporation of APs into food products can help in the development of healthier, more sustainable diets. That said, the success of AP acceptance will depend on continued innovations in formulation and consumer education.

This research aimed to analyze the impact of two different non-Saccharomyces yeast species on the aromatic profile of red wines made from the cv. Babić (Vitis vinifera L.) red grape variety. The grapes were obtained from two positions in the Middle and South of Dalmatia. This study compared a control treatment with the Saccharomyces cerevisiae (Sc) strain as a type of sequential inoculation treatment with Lachancea thermotolerans (Lt x Sc) and Torulaspora delbrueckii (Td x Sc). The focus was on the basic wine parameters and volatile aromatic compound concentrations determined using the SPME-Arrow-GC/MS method. The results revealed significant differences in cis-linalool oxide, geraniol, neric acid, and nerol, which contribute to the sensory profile with floral and rose-like aromas; some ethyl esters, such as ethyl furoate, ethyl hexanoate, ethyl lactate, ethyl 2-hydroxy-3-methylbutanoate, ethyl 3-hydroxy butanoate, diethyl glutarate, and diethyl succinate, contribute to the aromatic profile with fruity, buttery, overripe, or aging aromas. A sensory evaluation of wines confirmed that Td x Sc treatments exhibited particularly positive aromatic properties together with a more intense fullness, harmony, aftertaste, and overall impression.

This study comprehensively characterized the chemical composition, phenolic profile, antioxidant activity, and physicochemical properties of wild pomegranate (Punica granatum L.) juices collected from three regions of Herzegovina (Ljubuški, Neum, and Stolac). Juices obtained by mechanical pressing of fully ripe fruits were analyzed for total acidity, ascorbic acid content, total soluble solids, density, total phenolics, flavonoids, non-flavonoid phenols, anthocyanins, and antioxidant activity using DPPH, FRAP, and ABTS assays. Individual phenolic compounds were quantified by HPLC-DAD. Statistically significant regional differences (p < 0.05) were observed for all analyzed parameters. Total phenolic content ranged from 807.78 mg/L in Stolac to 998.01 mg/L in Ljubuški. Flavonoid concentrations were high across all samples, ranging from 718.60 mg/L (Stolac) to 734.71 mg/L (Neum), with no pronounced differences among locations. In contrast, non-flavonoid phenols showed marked regional variability, with values of 89.18 mg/L in Stolac, 167.11 mg/L in Neum, and 271.14 mg/L in Ljubuški. Anthocyanin content ranged from 463.51 to 681.83 mg/L, with the highest concentrations recorded in Stolac. Ascorbic acid content (79.61–96.31 mg/100 g) exceeded most values reported for cultivated pomegranate varieties. Antioxidant activity varied significantly among samples and showed strong positive correlations with total phenolic content, particularly in the FRAP and DPPH assays. The results confirm that wild pomegranate juices from Herzegovina are characterized by a rich phenolic composition and high antioxidant potential.

The study aimed to evaluate the influence of growing location and drying method on the physicochemical properties, bioactive compound composition, and antioxidant capacity of wild Rosa canina L. fruits collected from four Herzegovinian locations. Significant differences were observed among locations and drying methods for all analysed physico-chemical parameters. Fresh fruits exhibited high dry matter content (average 54.6%). The highest ascorbic acid content was recorded in fresh fruits from location L1 (112.20 mg/100 g fw), whereas drying reduced its concentration approximately 3.7-fold. Total phenolic content ranged from 1205.45 mg GAE/100 g fw in fresh fruits from location 1 to markedly lower values after drying (approximately 50% reduction). β-carotene content varied from 1.01 to 20.12 mg/100 g fw, with the highest level detected in fresh fruits from location 4, while lycopene ranged from 3.33 to 59.28 mg/100 g fw, with fresh fruits from location 1 showing exceptionally high values. Fresh fruits exhibited the highest antioxidant capacity (ABTS assay), while dried samples retained considerable activity, with significant location-dependent interactions between growing site and drying method. Results confirm that pedo-climatic conditions significantly shape the bioactive profile of rosehip fruits and highlight Herzegovinian rosehip as a valuable functional material for food, nutraceutical, and pharmaceutical industries.