Fucus vesiculosus is a brown seaweed rich in iodine, fucoxanthin, and phlorotannins, all known to be bioactive compounds associated with health-promoting events. The enrichment of a staple food such as pasta with seaweed flour, could convey health benefits without changing eating habits. In this work, F. vesiculosus flour (FVF) was incorporated into durum wheat pasta at 1, 5.5, and 10% gradient levels. The pasta enriched with FVF needed additional water during dough formation and required more cooking time, resulting in higher weight gain but also increased cooking loss (observed with 5.5 and 10%). The fracturability of raw pasta decreased for all the FVF pasta, though the cooked firmness and hardness were only affected with the inclusion of 10% FVF. The substitution of wheat semolina with FVF at a 10% level caused an increase in the pasta’s fiber content, which resulted in a more discontinuous protein–matrix structure, as observed at the microscopic level. Untrained consumers were very positive about the overall sensory traits of the pasta with low supplementation levels (1 and 5.5%). About 72% of panelists selected the 1% FVF pasta as their favorite sample. The utilization of FVF in pasta should be targeted at low inclusion levels to cope with the expected texture quality and prevent the impairment of the sensory traits.

Brown macroalgae, particularly those from Fucus genus, are a rich and balanced source of bioactive nutrients and phytochemicals, such as dietary fibres (fucoidans, laminarins, and/or alginates), phlorotannins, and fucoxanthin, and some minerals, such as iodine, which have been demonstrated to possess numerous health-promoting properties. In fact, aqueous extracts of Fucus vesiculosus have been used as food supplements due to its rich content in bioactive compounds, though no study has been published on the optimization of this operation. Therefore, this study aimed to evaluate the impact of different extraction temperatures (25 °C, 50 °C, 75 °C, 100 °C, and 120 °C) and times (5 min, 1 h, 2 h, and 4 h) on the recovery of those bioactive compounds. The temperature was observed to positively influence the extraction of crude mass and of fucose polysaccharides only at 75 °C and above, and of iodine extraction at 50 °C and above. At these temperatures, time also showed to increase yields. Yields of crude extract, fucose, and iodine were successfully mathematically modelled with a power law, and its maximum yields were obtained at the highest temperature studied (120 °C) and longest extraction time (4 h). Iodine yield at these conditions provided extracts with relevant content to contribute to the recommended daily ingestion. Phlorotannins were significantly recovered at 120 °C though evidence of degradation was observed during time.

Opuntia fruits are recognized for their richness in nutrients and in bioactive compounds, being also highly appreciated by consumers as a juice. Nevertheless, without further processing, prickly pear juices have a short shelf-life, hampering their commercial use. In this work, thermal (TP) and high-pressure (HPP) pasteurization were applied to juices from Opuntia ficus-indica cultivars ‘Rossa’, ‘Gialla’, and ‘Bianca’ to understand the impact of those methods on the microbial safety, physico-chemical properties, and the nutritional content of the samples, over storage at 4 °C. In general, thermal pasteurization at 71.1 °C for 30 s increased the shelf-life by 22 days, and high-pressure pasteurization at 500 MPa for 10 min increased the shelf-life by 52 days with regard to microbial growth as well as maintenance of physical-chemical characteristics. The application of these two pasteurization methods delayed changes in the physico-chemical characteristics of the juices, with a more pronounced effect on the titratable acidity, °Brix and browning. For the same periods of time, the application of pasteurization methods decreased the variation in these quality parameters by around 75%. Similarly, these methods were shown to have the same effect on the polyphenolic concentration as well as the antioxidant activity of the juices. In particular, HPP was more efficient in preventing a decrease in °Brix and increase in titratable acidity, which normally negatively affect the flavor of the juices.

Opuntia ficus-indica fruits are a source of valuable compounds, presenting a high nutritional value and several health benefits. However, due to its low shelf life and increased production, there are considerable post-harvest losses of this cactus fruit. So, ways need to be found to drain the increased production of this fruit that is being wasted. The chemical composition of prickly pear makes it an appealing substrate for fermentation. This study investigates the production of fermented beverages produced from Opuntia ficus-indica cv ‘Rossa’ and evaluates the effects of different fermentation times (18 and 42 h) and post-fermentation pasteurization by high-pressure (500 MPa for 10 min) and temperature (71.1 °C for 30 s) on the physico-chemical and biological characteristics of the produced beverages. According to the results, the beverage produced from 48 h of fermentation has an alcohol content value of 4.90 ± 0.08% (v/v) and a pH of 3.91 ± 0.03. These values contribute to an extended shelf life and improved organoleptic characteristics compared to the sample fermented for 18 h. Additionally, the longer fermentation resulted in 50% fewer total soluble solids, 90% less turbidity, and lower pH when compared to the sample fermented for 18 h. Moreover, overall, high-pressure processing demonstrates better retention of “fresh-like” characteristics, along with higher levels of phytochemical compounds and antioxidant capacity, similar to those observed in the juice for SO^•- and NO^•-scavenging abilities.

The textile industry contributes to 2-10% of global greenhouse gas emissions, water extraction, and biodiversity loss, consuming 93 billion cubic meters of water annually with low reuse rates. Coagulation/flocculation is commonly used for industrial wastewater treatment, typically using conventional coagulants. Recently, interest in natural alternatives, particularly tannin-based coagulants, has grown. Given Portugal's role as a major chestnut producer and textile exporter, this study developed chestnut shell-based coagulants for textile wastewater treatment. Ethanolamine (ETA) and diethanolamine (DEA) were tested in the Mannich reaction, but only ETA produced a coagulant with a positive zeta potential and higher charge density. Five coagulants (CE_1-CE_5) were synthesized using different ETA/tannin and formaldehyde (FA)/tannin ratios. Lower ETA concentrations (7.5 mol L^-1) produced the coagulant with the highest charge density and zeta potential. Further testing of FA/tannin ratios (3.5, 6, and 7.5) showed that lower FA levels reduced color removal efficiency and increased toxicity. Comparing synthetic and real textile effluent performance, natural coagulants showed superior color removal, while FeCl₃ was more effective for organic matter and nitrogen removal. All coagulants removed phosphorus, with CE_2 achieving nearly 70% removal. Toxicity tests revealed that only CE_5 inhibited V. fischeri bacteria by over 70%. Formaldehyde leaching into treated water was minimal (0.17-0.3 mg L^-1), below WHO limits (2.6 mg L^-1), but concentrations in sludge were higher, especially in CE_3 and Tanfloc. These findings highlight chestnut shells as a promising source for producing natural, effective coagulants.