Pulsed electric fields (PEF) technology has been used as a sustainable method for extracting antioxidant bioactive compounds from different food matrices. In the present study, the optimal conditions of PEF extraction for mushrooms (2.5 kV/cm, 50 kJ/kg, 6 h) were applied to Lentinula edodes, Agaricus brunnescens, and Pleurotus ostreatus to evaluate the total antioxidant capacity of the extracts, followed by the Triple TOF-LC-MS-MS analysis of the phenolic profile compared to A. bisporus by high-performance liquid chromatography coupled to mass spectrophotometry. In addition, the microporation effect of the technology on the mushroom surface was evaluated using scanning electron microscopy. A comparison was made with a maceration extraction (aqueous stirring for 6 h). The results showed that PEF-assisted extraction enhanced the recovery of antioxidant compounds such as 3,5-dicaffeoylquinic and cinnamic acid with contents up to 236.85 µg/100 g dry weight and 2043.26 µg/100 g dry weight from A. bisporus, respectively. However, mixed results were obtained for certain phenolic compounds, including vanillic acid from L. edodes, ellagic acid from P. ostreatus, and thymol from all mushrooms. These results indicate that the application of PEF technology is effective for the extraction of antioxidant compounds in fungal matrices by creating micropores in cell membranes that allow great recovery in matrices with high content of bioactive compounds.

The present study addressed the protective effects against oxidative stress (OS) of a cocoa powder extract (CPEX) on the protein expression profile of S. cerevisiae. A proteomic analysis was performed after culture preincubation with CPEX either without stress (−OS) or under stress conditions (+OS) (5 mM of H₂O₂). LC-MS/MS identified 33 differentially expressed proteins (–OS: 14, +OS: 19) that were included By Gene Ontology analysis in biological processes: biosynthesis of amino acids, carbohydrate metabolism and reactive oxygen species metabolic process. In a gene-knockout strains study, eight proteins were identified as putative candidates for being involved in the protective mechanism of cocoa polyphenols against OS induced by H₂O₂. CPEX was able to exert its antioxidant activity in yeast mainly through the regulation of: (a) amino acids metabolism proteins by modulating the production of molecules with known antioxidant roles; (b) stress-responsive protein Yhb1, but we were unable to fully understand its down-regulation; (c) protein Prb1, which can act by clipping Histone H3 N-terminal tails that are related to cellular resistance to DNA damaging agents.

This study evaluated the antioxidant potential of orange sweet potato ( Ipomoea batatas L. ) peel extracts obtained through green extraction technologies—pulsed electric fields (PEFs) and pressurized liquid extraction (PLE)—using Saccharomyces cerevisiae BY4741 as a yeast-based biological model for oxidative stress. Conventional maceration was used as a control, and in vitro antioxidant capacity was determined by ABTS, ORAC, FRAP, and DPPH assays. The composition of the extracts was analyzed by spectrophotometry and LC–MS/MS. Compared with maceration, both technologies significantly enhanced antioxidant recovery. PEF–water extracts reached 1.79 µM Trolox equivalents/g in the FRAP assay versus 0.54 µM/g for maceration, while PLE–ethanol achieved 6.30 µM/g (ABTS) and 16,782.8 µM/g (ORAC), showing the highest antioxidant capacity. A consistent relationship was observed between in vitro results and the biological yeast model, confirming that chemical and cellular assays followed a parallel trend in antioxidant response. Under oxidative stress (0.5 and 4 mM H ₂ O ₂ ), PLE–5 μL of the preculture was inoculated into each flask to achieve an initial OD ₆₀₀ of 0.005 ± 0.001, followed by incubation at 28 °C with shaking at 190 rpm for 18 h. After incubation, the cultures were centrifuged at 3000 rpm and 20 °C for 10 min, washed with phosphate-buffered saline (PBS, pH 7.4), and adjusted to a final OD ₆₀₀ of 0.1. Ethanol extracts were effective at 1 and 10 mg GAE/mL, respectively, whereas PEF–water extracts required 10 and 20 mg GAE/mL to achieve comparable protection. These findings demonstrate that orange sweet potato peels are a valuable source of phenolic antioxidants and that PEF and PLE represent eco-efficient alternatives to conventional extraction, offering reduced solvent use and energy demand. The observed agreement between in vitro and biological model assays highlights their potential for identifying predictive in vitro methods and supports the functional application of these extracts in sustainable food and pharmaceutical formulations.

The Elche palm grove (Spain) produces large surpluses of fresh date fruits due to low industrial processing and strict market standards. This exploratory study assessed the potential of these fruits as sustainable ingredients through the production of freeze-dried date flour and its green hydroethanolic extracts. Computer vision analysis of nine local cultivars (D1–D9) revealed broad chromatic and phenotypic diversity. Mineral and heavy metal analyses in the flour indicated high nutritional value and overall safety: D8 was richest in Mg (1.23 mg/g), P (0.78 mg/g), Fe (15.32 mg/kg), Zn (9.20 mg/kg), Cu (5.22 mg/kg), and Se (68 µg/kg), while D4 showed the highest K (22.1 mg/g) and D1 the highest Ca (1.94 mg/g). Lead and cadmium were highest in D8 and arsenic in D1, although all values remained within the regulatory limits. Hydroethanolic extracts exhibited remarkable compositional variability: D4 and D5 had the greatest carbohydrates (737.70 ± 55.79 mg/g DM), D8 and D9 the highest proteins (up to 40.31 ± 1.33 mg/g DM), and D2 and D8 the highest carotenoids (up to 36.44 ± 1.55 μg/g DM). D8 also showed the highest phenolics (13.98 ± 2.93 mg GAE/g DM) and antioxidant capacity. Cytotoxicity assays in Caco-2 cells showed no significant effects up to 1000 µg/mL. These preliminary findings suggest that green-extracted date fractions may combine nutritional richness, antioxidant potential, and biological safety, providing a basis for future studies on their application as natural and sustainable food ingredients.