Pleurotus nebrodensis has raised the interest of the food and nutraceutical industry due to its valuable organoleptic characteristics coupled with antibacterial and antitumor properties. Given this interest, this study aimed to identify effective, cheap, and eco-friendly technologies to prepare extracts able to convey the bioactive compounds while retaining the typical mushroom aroma. Two aqueous extracts were prepared based on a freeze–thaw (FT) and ultrasound-assisted (UA) method. The extracts, both in liquid and lyophilized form, were analyzed by HPLC to determine the phenolic compounds. Moreover, the volatile organic compounds, total phenolics, total flavonoids, total phenolic acids, procyanidins, and ascorbic acid were determined, while the antioxidant activity was assessed by DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS radical scavenging activity, ferric-reducing/antioxidant power (FRAP), and cupric-reducing antioxidant capacity (CUPRAC) assays. The UA extraction showed significantly higher (p < 0.05) phenolics (5.05 vs. 4.02 µg/g DW) and flavonoids (0.74 vs. 0.23 µg/g DW) but lower procyanidins (12.33 vs. 15.93 µg/g DW) and ascorbic acid (6.23 vs. 7.02 µg/g DW) than the FT extracts, resulting in lower antioxidant activity. Among the phenolic constituents, gallic acid was found to be the most abundant in all P. nebrodensis extracts. Regarding aroma, FT more effectively preserved volatile alcohols and aldehydes—particularly 1-octen-3-ol and hexanal—while UA led to greater volatile losses. These results highlight that the extraction method significantly affects both antioxidant composition and volatile integrity, with implications for designing P. nebrodensis-based food ingredients.

The increasing demand for sustainable, plant-based, gluten- and egg-free options is stimulating innovation in pasta products. The present work was aimed at investigating the effect of acorn flour (AF) at 50% (A50) and 100% (A100) in gluten-free and egg-free clean label tagliatelle, compared to a rice flour-based version (CTRL). A hydrogel consisting of carob seed flour and xanthan gum was used to reproduce the viscoelastic properties of gluten. Samples were analyzed for their rheological, physicochemical, nutritional, and sensory properties. The use of AF elevated the elastic modulus (G′), phenolic content, antioxidant activity, lipid content, and fiber content. The sample A100 was a “source of fiber”, according to EC Reg. 1924/06. In terms of cooking behavior, the incorporation of AF induced an increase in the water absorption index (WAI), the swelling index (SW), and a higher cooking loss. The addition of AF also resulted in a greater firmness at the cutting test and a brown color. The acorn tagliatelle had a fruity odor and flavor note. Based on these findings, AF could be a valid option in novel functional food prototypes, and also in gluten-free, egg-free and vegan versions.

Non-alcoholic fermented cereal-based beverages (NFCBs) are traditional drinks consumed worldwide. The aim of this article is to analyze the contaminants present in NFCBs and propose methods to reduce them to ensure the safety and quality of these beverages. The study provides an overview of the NFCB production process, with a specific focus on NFCBs from Africa, Asia, Europe, and the United States. The analysis identifies a range of chemical contaminants, including mycotoxins, heavy metals, biogenic amines, and pesticides, as well as biological and physical contaminants that can compromise the safety and quality of NFCBs. The potential health risks associated with the consumption of contaminated NFCBs are discussed, underscoring the criticality of regulating the production process and ensuring that acceptable safety standards are met. The article also proposes various methods to reduce the contaminants found in NFCBs, including better agricultural practices, alternative control measures, and modern technologies to improve food safety. <!----> <!----> <!----> <!---->