Algae, both micro- and macroalgae, are recognized for their rich repository of bioactive compounds with potential therapeutic applications. These marine organisms produce a variety of secondary metabolites that exhibit significant anti-inflammatory, antioxidant, and antimicrobial properties, offering promising avenues for the development of new drugs and nutraceuticals. Algae-derived compounds, including polyphenols, carotenoids, lipids, and polysaccharides, have demonstrated efficacy in modulating key inflammatory pathways, reducing oxidative stress, and inhibiting microbial growth. At the molecular level, these compounds influence macrophage activity, suppress the production of pro-inflammatory cytokines, and regulate apoptotic processes. Studies have shown that algae extracts can inhibit inflammatory signaling pathways such as NF-κB and MAPK, reduce oxidative damage by activating Nrf2, and offer an alternative to traditional antibiotics by combatting bacterial infections. Furthermore, algae’s therapeutic potential extends to addressing diseases such as cardiovascular disorders, neurodegenerative conditions, and cancer, with ongoing research exploring their efficacy in preclinical animal models. The pig model, due to its physiological similarities to humans, is highlighted as particularly suitable for validating the bioactivities of algal compounds in vivo. This review underscores the need for further investigation into the specific mechanisms of action and clinical applications of algae-derived biomolecules.

Microencapsulation of polyphenols is an innovative approach in food technology by which to protect these bioactive compounds from degradation and increase their bioavailability. Polyphenols, naturally occurring in plants, exhibit potent antioxidant, anti-inflammatory and anticancer properties, which make them valuable functional ingredients in foods. However, their susceptibility to external factors, such as light, temperature and pH, presents a significant challenge for their incorporation into food products. Microencapsulation, based on various techniques and carriers such as polysaccharides, proteins and lipids, allows polyphenols to be stabilized and released in a controlled manner in the digestive system. This article reviews the different microencapsulation techniques, carrier properties, and the applications of microencapsulated polyphenols in food products, including bakery, dairy and functional beverages. Additionally, the article discusses the benefits and challenges associated with this technology, highlighting its potential to improve the stability, nutritional value and sensory acceptance of food products.

The incorporation of bioactive compounds into food products represents a promising approach to enhance their functional and health-promoting properties. However, many bioactive compounds, such as polyphenols, essential oils, carotenoids, and omega-3 fatty acids, are highly sensitive to environmental factors, including temperature, oxygen, and light, which limits their direct application in the food industry. Microencapsulation has emerged as an innovative strategy to overcome these challenges by protecting bioactive compounds, improving their stability, controlling their release, and masking undesirable flavors or odors. This article reviews recent advances in microencapsulation techniques, including spray-drying, freeze-drying, coacervation, and innovative methods such as nanoencapsulation and electrospinning. Particular attention is given to the influence of encapsulated bioactive compounds on the physicochemical characteristics, texture, color, and sensory attributes of various food matrices. Furthermore, the paper highlights industrial perspectives, emphasizing the scalability of these techniques, regulatory considerations, and their role in the development of clean-label, functional, and sustainable food products. The findings underline the potential of microencapsulation as a key technology for the next generation of functional foods, bridging consumer expectations with industrial feasibility.

In this review, the application of computational fluid dynamics (CFD) simulations in analyzing thermal processes within food technology is explored. The focus is on understanding heat transfer, fluid flow, and temperature distribution during various food processing methods, such as baking, frying, pasteurization, and cooling. Detailed insights that are often challenging to obtain through experimental methods alone are provided by CFD simulations, allowing for the optimization of process parameters to enhance product quality and safety. It is demonstrated that CFD can effectively model complex thermal phenomena, providing valuable data on temperature gradients and flow patterns. These simulations assist in the designing of more efficient processing equipment, improving energy consumption, and ensuring uniform heat treatment, which is crucial for maintaining the nutritional and sensory attributes of food products. Furthermore, the integration of CFD in the food industry leads to significant advancements in product development, reducing the time and cost associated with experimental trials. Future research should focus on refining these models for greater accuracy and exploring their application in emerging food processing technologies.

Marinating is one of the most common methods of pre-processing meat. Appropriate selection of marinade ingredients can influence the physicochemical properties of the meat and can reduce the level of polycyclic aromatic hydrocarbons (PAHs) in the final product. The effects of the inclusion of natural plant extracts such as bay leaf (BL), black pepper (BP), turmeric (TU), jalapeno pepper (JP) and tamarind paste (TA) in marinades on the physicochemical properties of grilled pork neck were studied. The addition of spice extracts to marinades increased the proportion of colour components L* and b*. The use of TU, TA, JP, MX and C marinades lowered the hardness and pH of the meat. The highest phenolic compound levels were observed in the case of the mixture of all extracts (MX) and JP marinades, and the highest total antioxidant capacity was exhibited by the BL and MX marinades. The highest PAH content was recorded in the CON marinade (Σ12PAH 98.48 ± 0.81 µg/kg) and the lowest in the JP marinade (4.76 ± 0.08 µg/kg), which had the strongest, statistically significant reducing effect (95% reduction) on PAH levels. Analysis of correlation coefficients showed a relationship between the total antioxidant capacity of the marinades and the PAH content in grilled pork.

Cold conditions are obligatory for mushrooms storage. However, in most cases, the cold chain is interrupted at various stages. Thus, is of great importance to propose a packaging system capable of inhibiting the detrimental effect of high temperature on mushrooms’ quality. The study evaluates the effect of high oxygen atmosphere (80% O₂) in conjunction with films of different levels of microperforations (polysulfon (PSF) films, low: PSF_1000, PSF_2000; medium: PSF_3500; and high: PSF_7000) on antioxidant capacity, volatile compounds profile, sensory acceptance, and quality of mushrooms stored at 20 °C. Results showed that high O₂ atmosphere inhibits the respiration rate of mushrooms. Application of high O₂ atmosphere and film of high level of microperforations preserved desired color and profile of volatile compounds, ensured consumers color and overall acceptance. In turn, the single effect of the perforation level of the applied film was observed for antioxidant capacity, weight loss, vitamin C, malonylodialdehyde (MDA), and phenolics content. Packaging in low microperforated films led to the least amount of phenolics, highest MDA content, and poor antioxidant capacity in mushrooms. In turn, packaging with films of a medium level of perforation contributed to the highest vitamin C and phenolic content. There was no effect of treatment on texture, maturity index, protein content, and percentage of open capped mushrooms.