This study explores the potential of olive leaves, long integral to Mediterranean traditional medicine, as a rich source of valuable compounds. The challenge lies in their considerable water content, hindering these compounds’ full valorization. Four drying methods (air-drying, oven-drying, freeze-drying and solar-drying) were investigated for their impact on nutrient and bioactive compound content in the leaves of four olive varieties (“Arbequina”, “Koroneiki”, “Menara” and “Picholine Marocaine”) cultivated in Morocco. In their fresh state, “Picholine Marocaine” exhibited the highest protein levels (6.11%), “Arbequina” had the highest phenolic content (20.18 mg gallic acid equivalents/g fresh weight (FW)), and “Koroneiki” and “Menara” were highest in flavonoids (3.28 mg quercetin equivalents/g FW). Specific drying methods proved optimal for different varieties. Oven-drying at 60 °C and 70 °C effectively preserved protein, while phenolic content varied with drying conditions. Air-drying and freeze-drying demonstrated effectiveness for flavonoids. In addition, an analytical approach using high-performance liquid chromatography and diode array detection (HPLC-DAD) was applied to investigate the effects of the different drying methods on the bioactive fraction of the analyzed samples. The results showed qualitative and quantitative differences depending on both the variety and the drying method used. A total of 11 phenolic compounds were tentatively identified, with oleuropein being the most abundant in all the samples analyzed. The freeze-dried samples showed the highest content of oleuropein in the varieties “Arbequina” and “Picholine Marocaine” compared to the other methods analyzed. In contrast, “Koroneiki” and “Menara” had higher oleuropein content when air dried. Overall, the obtained results highlight the importance of tailored drying techniques for the preservation of nutrients and bioactive compounds in olive leaves.

This study evaluates the effectiveness of combining ultrasound-assisted extraction and cold plasma treatment to improve the mechanical, barrier, and functional properties of edible films made from Moroccan pumpkin seed protein isolates. Ultrasound-assisted extraction was conducted at 20 kHz and 45–50% power with a 1:10 ratio of pumpkin seed sample to alkali solution for 30 min. The process yielded a protein-rich isolate (87.10%) with high solubility at pH 9 and good absorption capacities for water (1.80 ± 0.06 mL/g) and fat (3.88 ± 0.08 mL/g) and a gelling capacity of 12%. The films produced from these isolates demonstrated promising functional properties for food packaging applications. Further improvement of the film properties was achieved through cold plasma treatment using a 40 kV pulsed DC power supply at 56 kHz for 0, 10, 20, and 30 min. This treatment stabilized the moisture content (10.79–11.16%) and significantly reduced swelling (from 204.87% to 159.09%), suggesting enhanced barrier properties that could extend food shelf life. Although transparency decreased slightly (from 0.94 to 1.20), the films retained acceptable visibility and exhibited promising ultraviolet barrier properties, making them suitable for packaging light-sensitive food products.

The Mediterranean Diet (MD) is recognized for its nutritional quality, health-promoting properties, and richness in bioactive compounds, yet studies analyzing complete traditional recipes considering both extractable and non-extractable fractions are limited. This study characterized the total antioxidant capacity (TAC) and phenolic profile of 56 traditional MD recipes from eight countries, grouped into European Mediterranean (France, Italy, and Spain), African Mediterranean (Tunisia, Algeria, and Morocco), and non-Mediterranean European (Luxembourg and Germany) regions. Samples were freeze-dried and subjected to aqueous-organic extraction followed by acid hydrolysis. TAC was measured using TEAC, ORAC, and total phenolics (Folin–Ciocalteu, reflecting reducing capacity), while phenolic profiles were analyzed by HPLC-DAD. Relationships between phenolics and TAC were evaluated using linear and mixed-effects models, accounting for country-level heterogeneity. Mediterranean recipes showed higher TAC and greater phenolic diversity than non-Mediterranean recipes, with a predominance of phenolic acids, secoiridoids, and flavonoids, reflecting characteristic olive oil use. In all regions, the non-extractable fraction contributed >80% to TAC, highlighting underestimation by conventional methods and its dominant contribution to dietary antioxidant intake. TEAC was positively associated with extractable phenolics, whereas ORAC reflected country-specific culinary features independently of total phenolic content. These findings underscore the significant bioactive potential of traditional MD recipes, which can be considered functional foods, and the importance of comprehensive evaluations of both extractable and non-extractable fractions for nutritional research and dietary interventions.

As demand for sustainable plant protein rises, pumpkin seeds emerge as a promising but underutilized source. Conventional alkaline extraction (ALK) often impairs protein functionality, prompting interest in non-thermal alternatives. This study systematically compared the functional, colloidal, and structural properties of pumpkin seed protein isolates obtained via ALK (conducted at 50 °C), ultrasound-assisted (UAE), and microwave-assisted extraction (MAE). UAE produced the highest extraction yield (50.07%), superior overall solubility, greatest water and fat absorption capacities, and lowest least gelation concentration (12%). Furthermore, UAE best preserved native protein secondary structure (retaining 43.45% alpha-helix), as quantified by FTIR peak deconvolution, and maintained an intact, flake-like morphology under scanning electron microscopy (SEM), yielding the most uniform particle size distribution. Conversely, MAE achieved the highest protein content (73.53%) and the most negative zeta potential, leading to the highest emulsifying and foaming capacities despite inducing a bimodal particle size and irregular, porous surface morphology. ALK performed the poorest across structural and functional metrics, severely denaturing the proteins due to combined alkaline and thermal stress. UAE is recommended for applications requiring optimal solubility and gelation, whereas MAE is highly effective for emulsion- and foam-based food systems, reinforcing pumpkin seeds as a viable sustainable protein ingredient.