A huge volume of Engraulis ringens (Peruvian anchoveta) is caught together with the species Pleuroncodes monodon (munida), whose potential bioactive lipids are not commercially exploited. In the present study, lipid with carotenoid pigment (astaxanthin) and essential fatty acids (EPA+DHA) were obtained from munida lipids extracted with hexane:isopropyl alcohol (He-I), acetone (Ac), ethanol (Et) and supercritical CO2 + ethanol (SC-CO2-Et). The functional quality of the fatty acids was determined by atherogenicity index (AI), thrombogenicity index (TI) and the hypocholesterolemia:hypercholesterolemia (H:H) ratio. The highest astaxanthin (ASTX) contents (4238.65 and 4086.71 µg/g lipid) corresponded to extractions using Ac and SC-CO2-Et. EPA+DHA ranged from 31.15 to 31.85% and the functional quality ranges were between 0.56-0.61 (AI), 0.19-0.21 (TI) and 1.73-1.81 (H:H). Consequently, SC-CO2-Et extraction would be advisable because of its low environmental impact. The IA and IT quality indexes suggest that the consumption of munida lipids would be healthy, although the H:H ratio shows the opposite.

Growing concern about food quality and safety has driven the search for natural food additives. Furthermore, maqui leaf residue (MLR), recovered from infusions that have long been part of traditional Chilean herbal medicine, still conserves a high content of phenolic compounds. The aim of this study was to optimize the ultrasound-assisted extraction (UAE) of phenolics from MLR and evaluate their potential effect on salmon preservation. The optimized parameters for UAE (6 min, MLR:Water = 1:30, and 70 W), obtained by using a Box–Behnken design, rendered the highest total phenolic content and antioxidant capacity. Furthermore, UAE showed a higher concentration of phenolic compounds compared to conventional extraction techniques, as evaluated by UPLC-ESI-MS/MS. The salmon with MLR had up to four times lower levels of thiobarbituric acid reactive substances, induced by ozonated water treatment, than the sample without this natural antioxidant. Moreover, MLR exhibited similar or superior effectiveness compared to synthetic antioxidants, such as butylated hydroxyanisole (BHA), 3,5-Di-tert-4butylhydroxytoluene (BHT). This study highlights the use of short-time aqueous ultrasound extraction as an environmentally friendly technology that allows the recovery of phenolic compounds from MLR, with potential application as a natural preservative that may replace or decrease the use of BHA and/or BHT.

Common beans contain insoluble-bound phenolic compounds with potential bioactive properties; however, their recovery generally depends on harsh hydrolytic conditions and organic solvents. This study evaluated alternative extraction strategies for the recovery of insoluble-bound phenolic compounds from raw and cooked common bean flours of two Andean varieties (Peumo and Magnum), using Viscozyme L^®, ultrasound, and pretreatment with ultrasound followed by Viscozyme L^®. The resulting extracts were characterized in terms of phenolic profile by UPLC-ESI-MS/MS, total phenolic content (TPC), and antioxidant activity. Enzymatic treatment improved the recovery of insoluble-bound phenolic compounds and antioxidant activity compared with the control, while ultrasound alone showed limited effectiveness under the evaluated conditions. The combination of ultrasound pretreatment and Viscozyme L^® generally improved recovery of some phenolic compounds and antioxidant-related endpoints relative to control conditions. Cooking generally reduced TPC and antioxidant activity, although the effect on individual phenolic compounds depended on the extraction treatment. Overall, enzyme-assisted extraction, especially when combined with ultrasonic pretreatment, represents a promising strategy for improving the recovery of insoluble phenolic compounds from common bean flour. Further optimization is still needed to improve the sustainability of the process and its industrial applicability.

Food by-products have gained importance as valuable sources of bioactive compounds and structural lipids, with potential applications in food packaging. These residues, such as fruit peels, seeds, and fish skin, contain polymers and natural compounds like polyphenols, carotenoids, tocopherols, and phospholipids, which possess antioxidant and antimicrobial properties highly relevant for food preservation. However, the direct incorporation of these compounds is limited by their sensitivity to environmental factors such as light, oxygen, and pH. Liposomal encapsulation has emerged as a promising strategy to overcome these challenges, providing protection, controlled release, and increased bioavailability of both hydrophilic and lipophilic bioactives. The formulation of liposomes using lipids recovered from food industry by-products introduces an additional sustainability component, in line with the principles of the circular economy. Combining liposomes with other advanced preservation technologies, such as edible coatings and films, electrospinning fibers, and cyclodextrin inclusion complexes, is a promising alternative for extending the shelf-life and safety of food products, as well as for the development of functional foods. This review discusses the latest advances in liposome formulations with food by-products and their combination with other technologies to enhance their effectiveness in food preservation.

The passion fruit seed is an important byproduct of the agroindustry, as it accounts for 15% of this fruit, so it is imperative to add value to these seeds. In this context, the present study aimed to evaluate the functional characteristics and antimicrobial activity of passion fruit seeds. Oil extraction was carried out using supercritical CO2 (SC-CO2) and supercritical CO2 with ethanol cosolvent (SCCO2+et); both oils showed a similar fatty acid profile with a high content of polyunsaturated fatty acids (71.62 and 71.80%, respectively). The study of the functional quality of the oils showed low atherogenicity (AI) and thrombogenicity (TI) indices. The seed flour oil and the defatted passion fruit seed flour extract presented antimicrobial activity against Klebsiella oxytoca, Staphylococcus aureus and Proteus vulgaris. The ethanolic extract of flour defatted with CO2+ethanol (FDCE) obtained higher values of total phenolic compounds and antioxidant capacity by ABTS and FRAP. The present research provides the characterization of the functional properties of the passion fruit seed oils and the defatted seed, being data of interest for future applications of the passion fruit seed.

Murtilla pomace (the by-product generated during juice production) shows a high phenolic content. Recovering phenolics from murtilla pomace is a sustainable approach towards zero waste. In this study, murtilla pomace was subjected to enzyme-assisted extraction using Viscozyme. The extracts were analyzed for TPC and phenolic profile. Antioxidant activity was evaluated by chemical-based assays and the antioxidant property was demonstrated for the first time in an ozone-induced oxidation process applied to a raw fish model system. Enzymatic pretreatment with Viscozyme increased the total phenolic content by up to 57%. The antioxidant activity also increased upon enzymatic treatment. The concentration of quercetin was positively affected, while the content of rutin decreased upon enzymatic pretreatment, likely reflecting the enzymatic hydrolysis biotransforming rutin glycoside into quercetin aglycone. Phenolics from murtilla pomace obtained upon enzyme-assisted extraction were shown to be effective as natural antioxidants against ozone-induced oxidation in salmon. Therefore, enzyme-assisted extraction may be an environmentally friendly strategy in the recovery of these natural antioxidants.