The use of extended light spectra, including UV-A, green, and far-red, has been scarcely explored in vertical farming. This study evaluated the effects of full spectra under two intensities (90 and 180 µmol m⁻² s⁻¹) on the growth and antioxidant properties of green and purple leaf lettuce. Three light spectra were tested: Blue-White (BW), Red-White (RW), and Red-Blue (RB). Fresh weight (FW), dry weight percentage (DWP), chlorophyll concentration (NDVI), and antioxidant parameters (total phenolic content (TPC), antioxidant capacity by DPPH and FRAP and total flavonoid content (TFC)) were assessed. Spectrum-intensity interactions significantly influenced FW, with RW-180 µmol m⁻² s⁻¹ yielding the highest FW (78.2 g plant⁻¹ in green and 48.5 g plant⁻¹ in purple lettuce). BW-90 µmol m⁻² s⁻¹ maximized DWP in green lettuce, while PAR intensity of 180 µmol m⁻² s⁻¹ favored DWP in purple lettuce. Chlorophyll concentration increased under PAR intensity of 180 µmol m⁻² s⁻¹, and leaf color varied with spectrum, with RW producing lighter leaves. Antioxidant parameters declined over time, but a PAR intensity of 180 µmol m⁻² s⁻¹, particularly under RW, boosted TPC and TFC contents in both lettuce cultivars during early stages (days 0 and 15). Conversely, a lower PAR intensity of 90 µmol m⁻² s⁻¹, mainly under RW, enhanced antioxidant capacity by FRAP at 15 days and by the end of the cycle for both cultivars. Overall, RW-180 µmol m⁻² s⁻¹ interactions promoted the best characteristics in lettuce. Nonetheless, the findings emphasize the significance of fine-tuning both light spectrum and intensity to enhance lettuce growth and quality in vertical farming systems considering the cultivar, time and variable to be evaluated.

Fresh-cut apples were subjected to mild vacuum impregnation (Vacuum pressure=67.7 mbar). M₀: 30 °Brix honey solution (HS); M_0.5: HS+0.5% citric acid (CA)+0.5% ascorbic acid (AA); and M₁: HS+1% CA+1% AA were used as osmotic solutions. Changes in soluble solids (SS), pH, firmness, color (∆E*_ab), total phenolic and vitamin C content, and antioxidant capacity were evaluated on days 0 and 7 of storage at 1.5 °C. Mass transfer parameters were calculated. The best results were obtained with the M₁ treatment. Vacuum-impregnated fresh-cut apples gained solids (3.3%) and weight (1.6%) and lost water (1.8%). The following modifications were observed on day 0: an increase of SS (26%), a reduction in firmness (14%), a slight color change (∆E*_ab=3.3), a great increase in vitamin C content (31 times higher than in fresh-cut fruits) and increases in total phenolic content and antioxidant capacity (27% and 77%, respectively). On day 7 of storage, an additional reduction of firmness was observed, but the other attributes were maintained or increased. The M₁ treatment is an appropriate alternative for processing fresh-cut apples and obtaining improved healthy attributes. Manzanas frescas cortadas fueron impregnadas por vacío suave (Presión de vacío=67,7 mbar). Se emplearon tres soluciones osmóticas: M₀: solución osmótica de miel a 30 °Brix (HS); M_0,5: HS+0,5% de ácido cítrico (AC)+0,5% de ácido ascórbico (AA); y M₁: HS+1% AC+1% AA. Se evaluaron los cambios en los sólidos solubles (SS), pH, firmeza, color (∆E*_ab), fenoles totales, capacidad antioxidante y contenido de vitamina C en el día cero y después de 7 días de almacenamiento a 1,5 °C. Se calcularon los parámetros de transferencia de masa. La mejor alternativa fue el tratamiento M₁. Las manzanas impregnadas ganaron sólidos (3,3%), perdieron agua (1.8%) y ganaron peso (1.6%). El día cero, se incrementaron los SS (26%), se redujo la firmeza (14%), hubo un leve cambio en el color (∆E*_ab=3,3) y un gran incremento en el contenido de vitamina C (31 veces más que la fruta sin tratar), con un aumento en el contenido de fenoles totales y capacidad antioxidante (27 y 77%, respectivamente). Después de 7 días de almacenamiento, hubo una reducción adicional de la firmeza, pero se mantuvieron o mejoraron otros atributos. El tratamiento M₁ demostró ser una alternativa apropiada para el procesamiento de manzanas frescas cortadas que permite obtener un alimento más saludable.

Purpose of review This study examines the development of smoothie formulations by combining fruits and vegetables to optimize bioactive properties. It also reviews recent advances in thermal and high pressure processing technologies that improve the shelf life of smoothies while maintaining bioactive potential. Recent findings Incorporating dietary fiber into the formulation of fruit smoothies could favor the retention of bioactive compounds in smoothies during their processing and shelf life. Recent studies show that it is feasible to incorporate fiber from post-harvest vegetable processing discards, thereby promoting circular economy practices. Summary The aim of this study is to develop strategies for formulating smoothies that fully or partially meet the daily requirement of specific bioactive compounds. It will also assess the potential shelf life of these products, taking into account the industrial processing technologies used, and provide insights into optimizing bioactive retention.