Recently published values of food properties, such as true density, apparent density, and porosity, in various foods were retrieved from the literature, classified, and analyzed. Data for more than 130 food materials classified into 11 food categories are presented. These ranges of data are reported as a function of material moisture content and temperature. The relative literature sources are presented for each food material.

The circular economy action plan involves principles related to food waste reduction and integration of recovered nutrients to the market. In this context, the present study aims to highlight the valuable bioactive components found in tomato processing by-products (carotenoids, phenolic compounds and fatty acids) influenced by industrial pre-treatments, particularly cold break (CB) process at 65–75 °C and hot break (HB) process at 85–95 °C. The fatty acid profile of the tomato seed oil was examined by gas chromatography coupled to mass spectrometry (GC-MS), individual carotenoid and phenolic compositions were determined by high performance liquid chromatography (HPLC) and the viscoelastic properties were evaluated by rheological measurements. The physicochemical properties revealed appropriate characteristics of the tomato seed oil to fit the standards of generally accepted edible oils, for both CB and HB derived samples, however, significant qualitative and quantitative differences were detected in their phenolic composition and carotenoids content. Lycopene (37.43 ± 1.01 mg/100 mL) was a major carotenoid in the examined samples, linoleic acid was the main fatty acid (61.73%) detected in the tomato seed oil and syringic acid appeared to be one of two major phenolic acids detected in the samples of CB process. Our findings extend the boundaries of tomato processing industry by validating that tomato seed oil is a bioactive rich edible oil with additional health benefits, which can be integrated in functional food products.

This study summarizes the most recent findings on osmotic dehydration, a crucial step in food preservation. The many benefits of osmotic dehydration are listed, including longer shelf life and preserved nutritional value. Mass transfer dynamics, which are critical to understanding osmotic dehydration, are explored alongside mathematical models essential for comprehending this process. The effect of osmotic agents and process parameters on efficacy, such as temperature, agitation and osmotic agent concentration, is closely examined. Pre-treatment techniques are emphasized in order to improve process effectiveness and product quality. The increasing demand for sustainability is a critical factor driving research into eco-friendly osmotic agents, waste valorization, and energy-efficient methods. The review also provides practical insights into process optimization and discusses the energy consumption and viability of osmotic dehydration compared to other drying methods. Future applications and improvements are highlighted, making it an invaluable tool for the food industry.

Published data on water absorption index and water solubility index of food materials are selected from the literature and organized into a database. Useful information such as the characteristics of the database and the statistics of the included data are presented. Researchers report that the values of the latter properties are affected by extrusion process variables.

Textile production is a major component of the global industry, with sales of over USD 450 billion and estimations of an 84% increase in their demand in the next 20 years. In recent decades, protective and smart textiles have played important roles in the social economy and attracted widespread popularity thanks to their wide spectrum of applications with properties, such as antimicrobial, water-repellent, UV, chemical, and thermal protection. Towards the sustainable manufacturing of smart textiles, biodegradable, recycled, and bio-based plastics are used as alternative raw materials for fabric and yarn production using a wide variety of techniques. While conventional techniques present several drawbacks, nanofibers produced through electrospinning have superior structural properties. Electrospinning is an innovative method for fiber production based on the use of electrostatic force to create charged threads of polymer solutions. Electrospinning shows great potential since it provides control of the size, porosity, and mechanical resistance of the fibers. This review summarizes the advances in the rapidly evolving field of the production of nanofibers for application in smart and protective textiles using electrospinning and environmentally friendly polymers as raw materials, and provides research directions for optimized smart fibers in the future.

The wide variation of water absorption and water solubility index values of extruded food products makes their utilization difficult in food process applications. The published values of water absorption and water solubility indices of various extruded starchy and proteinaceous food products were classified and analyzed statistically in order to reveal the influence of die temperature, feed moisture content, and screw speed. A power law model relating the water absorption or water solubility index to independent extrusion variables was fitted to all literature data for each food product. The predicted values were carefully screened and successfully correlated to experimental values. In the case of the water absorption index, seven products and seven blends were evaluated and the correlation for most food products and blends was very good. However, in the case of the water solubility index, six products and two blends were evaluated and the correlation for most food products and blends was satisfactory.