Filamentous fungi are known to biosynthesize an extraordinary range of azaphilones pigments with structural diversity and advantages over vegetal-derived colored natural products such agile and simple cultivation in the lab, acceptance of low-cost substrates, speed yield improvement, and ease of downstream processing. Modern genetic engineering allows industrial production, providing pigments with higher thermostability, water-solubility, and promising bioactivities combined with ecological functions. This review, covering the literature from 2020 onwards, focuses on the state-of-the-art of azaphilone dyes, the global market scenario, new compounds isolated in the period with respective biological activities, and biosynthetic pathways. Furthermore, we discussed the innovations of azaphilone cultivation and extraction techniques, as well as in yield improvement and scale-up. Potential applications in the food, cosmetic, pharmaceutical, and textile industries were also explored.

Non-conventional food plants (NCFPs) are edible species that remain underutilized in the human diet despite being potential sources of phenolic compounds. This study characterized the phenolic composition and antioxidant activity of three botanically distinct NCFPs: sorrel (Rumex acetosa L.), nasturtium (Tropaeolum majus L.), and lamb’s ear (Stachys byzantina K. Koch.). We evaluated how extraction conditions influence the recovery of these compounds. We compared ten extraction protocols that differed in solvent, acidification, and ultrasound assistance. Total phenolic content and antioxidant activity (ABTS, DPPH, FRAP) were determined spectrophotometrically, and UPLC-DAD quantified eleven individual phenolic compounds. Recovery depended on both the protocol and the plant matrix. The highest total phenolic contents were obtained with ultrasound-assisted acidified methanol extraction, reaching 3540.73, 3940.83, and 4497.19 mg GAE/100 g DW for Rumex acetosa, Tropaeolum majus, and Stachys byzantina, respectively; however, the integrated phenolic analysis revealed species-specific responses. Chlorogenic acid was the predominant compound across all species and protocols, indicating that these plants are relevant dietary sources of hydroxycinnamic acids. Principal component analysis explained 89.5%, 82.8%, and 75.3% of the total variance for the three species. These findings support valorizing these edible NCFPs as functional food sources and highlight the need for matrix-specific analytical characterization.

Non–conventional food plants (NCFPs) have gained attention as sustainable sources of nutrients and bioactive compounds, while their underutilized edible parts may contribute to food diversification and waste reduction. This study performed a descriptive comparative analysis of the nutritional, mineral, lipid, phenolic, antioxidant, oxalate, and acute toxicity profiles of Xanthosoma sagittifolium (Taioba) cultivated in Brazil. Samples were evaluated for proximate composition; minerals by ICP–OES; Folin–Ciocalteu reducing capacity; antioxidant capacity by ABTS, DPPH, and FRAP; fatty acid profile by GC–FID; oxalic acid content; and toxicity using the Artemia salina bioassay. The leaf blade showed substantially higher protein, total phenolic equivalents, FRAP capacity, and concentrations of several fatty acids, including α–linolenic and linoleic acids, as well as higher levels of most analyzed minerals. Conversely, the petiole exhibited markedly higher moisture, carbohydrates, and potassium. Both fractions demonstrated high dietary fiber content, a predominance of polyunsaturated fatty acids, and low atherogenicity and thrombogenicity indices. Although both fractions contained oxalates—with the leaf blade presenting nearly twice the concentration of the petiole—aqueous extracts of both parts showed no detectable acute lethality in the Artemia salina screening. Overall, the results highlight that Taioba represents a highly valuable nutritional resource. Furthermore, the integral utilization of both the leaf blade and the underutilized petiole offers a complementary, sustainable, zero–waste strategy for dietary diversification, provided that appropriate thermal processing is applied to mitigate oxalate concerns.