The chestnut is a widely appreciated fruit in Europe, Asia, and North America, playing a significant role in the diets of people in these regions. Due to its high nutritional value and diverse health benefits, chestnuts have been gaining considerable research attention. The aim was a comprehensive literature review on the nutritional benefits of chestnuts and the sustainable valorization of their by-products. Following the methodology, all the relevant literature was collected and reviewed. Based on the reviewed data, the chemical composition of chestnuts holds great importance, especially in the food industry, where understanding their nutritional properties can enhance product development. Furthermore, chestnut processing generates a substantial amount of waste, including shells and leaves, which are rich in bioactive compounds with antioxidant properties. Valorizing these by-products presents opportunities for their application across various industries, leading to increased profits, reduced environmental pollution, and enhanced sustainability. This review aims to provide insights into the nutritional benefits of chestnuts and chestnut by-products and explore potential alternative applications for these materials in the food industry. Such applications will possibly positively affect producers’ income and are in line with the circular economy strategy.

Functional beverages are increasingly sought as components of a healthy diet, and goat milk offers a nutritious base with unique sensory attributes. This study aimed to develop a novel fermented goat milk beverage enriched with spent coffee grounds (SCG) extract, utilizing SCG’s high natural antioxidant content to improve nutritional and functional properties. SCG was extracted via aqueous solid–liquid extraction and lyophilized; its extract was incorporated into goat milk–fructose blends at 0%, 1%, and 2% (w/v). Analyses included physicochemical characterization (pH, acidity, fat, and protein), total phenolic content, and antioxidant capacity via DPPH assay, alongside consumer sensory evaluation for acceptance and purchase intent. Results demonstrated that higher SCG extract levels significantly increased pH, phenolic concentrations, and radical scavenging activity while reducing titratable acidity. The 2% SCG formulation achieved the highest overall, taste, and aftertaste acceptance and purchase intention. These findings suggest that SCG-enriched goat dairy beverages are feasible functional foods with enhanced antioxidant properties and consumer appeal, promoting valorization of coffee by-products.

The growing demand for health-promoting and eco-friendly foods has driven interest in biofunctional dairy products. Goat milk yogurt, though nutritionally beneficial, faces sensory challenges, while antioxidant-rich spent coffee grounds (SCGs), a coffee by-product, offer sustainable enhancement potential. This study assessed the consumer acceptance of goat milk yogurt enriched with 2% and 3% SCG extract. A total of 137 untrained consumers evaluated six sensory attributes—appearance, aroma, taste, texture, coffee–yogurt balance, and aftertaste—on a five-point hedonic scale. Due to non-normal data, Wilcoxon rank-sum tests and Spearman correlations were applied. No significant differences emerged between formulations (p > 0.05). Taste, aftertaste, and aroma were strongly correlated (r > 0.65). All attributes significantly predicted purchase intent (p < 0.01), with taste as the strongest driver (OR = 2.24). Consumers aged 26–35, usually presenting health or environmental concerns, showed greater acceptance. The addition of SCG extract did not compromise sensory quality, supporting its viability as a sustainable functional ingredient. These findings present high acceptance of a newly developed eco-friendly and nutritionally beneficial product, responding to consumers’ current qualitative demands related to the food they consume.

This study investigates the potential of using downgraded chestnuts, which are unsuitable for commercial sale, from five distinct Greek regions to produce chestnut flour and formulate gluten-free biscuits. Chestnuts were dried and milled into flour, which was then used as the sole flour ingredient in the biscuit formulation, in order to assess its nutritional and functional contribution. The moisture, lipid, protein, and ash contents were analyzed in chestnut flour samples, which showed significant regional differences. Chestnut flour biscuits (CFB) were compared to wheat flour biscuits (WFB). CFB exhibited significantly higher ash content (3.01% compared to 0.94% in WFB) and greater antioxidant capacity, with DPPH scavenging activity reaching 70.83%, as opposed to 61.67% in WFB, while maintaining similar moisture and lipid levels. Although CFB showed slightly lower protein content, the elevated mineral and phenolic compound levels contributed to its functional value. These findings indicate that downgraded chestnuts can be upcycled into gluten-free bakery products with improved functional characteristics. Given their antioxidant activity and mineral content, chestnut flour biscuits may serve as a valuable option for gluten-free diets, supporting circular economy principles and reducing food waste.

Maize is highly vulnerable to aflatoxin contamination, constituting a serious food safety and public health concern. This study explored the relationship of extreme flood events in September 2020 (Storm Ianos) and September 2023 (Storm Daniel) in the Thessaly region, Greece, which occurred post-harvest, and aflatoxin contamination patterns in maize harvests of both the flood years and the following years (2021 and 2024). A total of 573 maize samples collected between 2019 and 2024 were analyzed using an enzyme-linked immunosorbent assay (ELISA). A 10 μg/kg cutoff was used (the ELISA upper limit of quantification); results > 10 ppb were classified as elevated concentrations. Overall, aflatoxins were detected in 47.8% of samples, with 14.0% having concentrations exceeding 10 μg/kg. The 2021 harvest year exhibited an exceedance rate of 28.75% (23/80), while the 2024 harvest showed a rate of 14.68%, 37/252. Exceedance rates during flood years were comparatively low; however, the maize harvested in the years following the flood events demonstrated a two-fold increase in the detection rate (60.2% vs. 30.7%) and a significant increase in exceedance percentages (18.07% vs. 8.30%) relative to non-flood years in the preceding period. While drought and heat remain the primary field risk factors for aflatoxin production, the correlational findings suggest that extreme floods may indirectly influence aflatoxin risk by increasing kernel damage, prolonging grain moisture, and disrupting post-harvest handling and storage, underscoring the need for continuous monitoring and robust mitigation strategies in flood-prone agricultural regions.