The use of plastic polymers in food packaging causes serious environmental and health problems and as a result, natural biopolymers are being developed (NBPs). Although NBPs have several shortcomings as a packaging material, these can be overcome with the help of nanotechnology. In this context, this review will report on the main findings about the effect of the integration of metal nanoparticles (MNPs) on the characteristics of NBPs. A systematic review was carried out using PRISMA methodology to select relevant studies from the last 5 years. According to the analysis performed, MNPs provide NBPs with a broad spectrum against bacteria, fungi and even viruses of interest. MNPs have also been shown to improve the physical, mechanical, optical, antioxidant and barrier characteristics of NBPs. MNPs are used at low concentrations (generally 0.5 to 5%) and this avoids their potential toxicity. MNPs are shown to be efficient materials to obtain bionanocomposites suitable for active food packaging. Studies focusing on the control of the antimicrobial effect of MNPs on desirable microorganisms are suggested. In addition, further studies on the evaluation of the potential toxicity of MNPs are needed to ensure food quality and safety.

This systematic review analyzes emerging inducers that optimize the germination process of cereals and pseudocereals to enhance bioactive compound production, categorizing them as physical (UV-B radiation, electromagnetic fields, ultrasound, cold plasma), chemical (phytohormones, minerals, growth regulators), and biological (concurrent fermentation, microbial extracts). The results reveal that these inducers significantly increase specific metabolites such as GABA enrichment (up to 800%), phenolic compounds (50–450%), and carotenoids (30–120%) in various bioactive cereals and functional pseudocereals. The underlying mechanisms include enzymatic activation, signal transduction, and controlled stress responses, which improve the bioavailability of phenolics and other bioactive compounds. Critical technological considerations for industrial implementation, bioavailability, and biological efficacy of these compounds are addressed. Synergies between inducers demonstrate exceptional potential for developing ingredients with optimized bioactive properties, especially when combining physical and biological processes. This integrated approach represents a promising frontier in food technology for producing cereals and pseudocereals with enhanced nutritional and functional profiles, applicable in chronic disease prevention and functional food formulation.

This systematic review analyzes emerging inducers that optimize this process, categorizing them as physical (UV-B radiation, electromagnetic fields, ultrasound, cold plasma), chemical (phytohormones, minerals, growth regulators), and biological (concurrent fermentation, microbial extracts). The results reveal that these inducers significantly increase specific metabolites such as GABA enrichment (up to 800%), phenolic compounds (50-450%), and carotenoids (30-120%) in various bioactive cereals and functional pseudocereals. The underlying mechanisms include enzymatic activation, signal transduction, and controlled stress responses, which improve the bioavailability of phenolics and other bioactive compounds. Critical technological considerations for industrial implementation, bioavailability, and biological efficacy of these compounds are addressed. Synergies between inducers demonstrate exceptional potential for developing ingredients with optimized bioactive properties, especially when combining physical and biological processes. This integrated approach represents a promising frontier in food technology for producing cereals and pseudocereals with enhanced nutritional and functional profiles, applicable in chronic disease prevention and functional food formulation.

Mashua (Tropaeolum tuberosum), a resilient and underutilized Andean tuber, is a high-potential nutritional and functional food innovation resource. This review surveys information on the nutritional composition, bioactive profile, and functional properties of the tuber based on a comprehensive literature search conducted in the Scopus database. The search strategy employed eight Boolean operators combining the following terms: (“Tropaeolum tuberosum” OR “mashua”) AND (“bioactive compounds” OR “functional properties” OR “glucosinolates” OR “antioxidant activity” OR “food processing”). The review included English-language research articles published between 2000 and 2025. Its diverse constituents, such as glucosinolates, phenolics, and anthocyanins, have antioxidant, anti-inflammatory, and antimicrobial activities. Technologies such as freeze-drying, microencapsulation, and 3D printing make it easier to preserve these bioactive components and ensure their use in novel food products. Although Mashua has potential, its widespread adoption remains limited by its distinct sensory characteristics and the lack of clinical validation regarding its effect on human health. To extract the full potential of mashua as a functional ingredient for the global food industry, consensus evidence exists around the need for standardized analytical methodologies, technological innovation, and sustainable value chain development.

Los productos derivados del pescado, son fuentes ricas en nutrientes, sin embargo, son altamente susceptibles a la alteración y el deterioro. Este estudio evaluó el efecto microbiológico, sensorial y en el pH, de un recubrimiento bioactivo incorporando aceite esencial de orégano (al 0, 2, 3 y 4 %) en filetes de tilapia refrigerado, a 4° C durante 1, 4, 7 y 11 días. Se utilizó un diseño factorial 4Ax4B, A: Concentración de aceite esencial y B: tiempo de almacenamiento en días, con tres repeticiones. Se emplearon la prueba de Friedman y Kruskal–Wallis. Los filetes tratados con recubrimiento y aceite esencial mostraron ausencia/25 g de Salmonella sp., con niveles de aerobios mesófilos (2x105 UFC/g), aerobios psicrófilos totales (7x103 UFC/g), anaerobios psicrófilos facultativos totales (3.18x104 UFC/g), Escherichia coli (8 UFC/g) y Staphylococcus aureus (4×102 UFC/g); todos ellos dentro de los límites establecidos por la Norma Técnica N° 071-MINSA/DIGESA. Los filetes recubiertos mostraron características sensoriales superiores en comparación con los no tratados, manteniendo un pH entre 6.28-6.4, hasta el día siete con un 4% de aceite esencial. Se concluye que estos resultados y su aplicación constituyen una alternativa prometedora para la industria de procesamiento primario de esta especie.

This study presents the first comprehensive physicochemical and bioactive characterization of the fruit of Chondrodendron tomentosum Ruiz & Pav. (Menispermaceae). Biometric and physicochemical parameters were characterized across three fruit ripening stages (green, turning, ripe). Additionally, proximate composition was determined in ripe fruits, and methanol concentration (25–75%), ultrasonic amplitude (30–70%), and time (1–15 min) were optimized using response surface methodology with a Box–Behnken design. During ripening, weight increased by +47.7% (3.89 to 5.74 g; p < 0.0001), TSS by +26.1% (7.00 to 8.83 °Brix), pH decreased by 32.0% (6.28 to 4.27), and acidity increased by 276% (0.25 to 0.94%). The quadratic models demonstrated high predictive accuracy (R² > 96.5%; p < 0.004). Optimal conditions (57% methanol, 70% amplitude, and 15 min) maximized total anthocyanin content (120.71 ± 1.89 mg cyanidin-3-glucoside/L), total phenols (672.46 ± 5.84 mg GAE/100 g), and DPPH radical scavenging capacity (5857.55 ± 60.20 µmol Trolox/100 g) in ripe fruits. Unripe fruits do not contain anthocyanins, reaching 46.01 mg C3G/L in turning fruits and 120.71 mg/L in ripe fruits (162% higher than turning fruits). Principal component analysis (90.6% variance) revealed synchronized co-accumulation of anthocyanins and phenols, enhanced by vacuolar acidification. These results suggest ripe C. tomentosum fruits as a potential source for natural colorants, nutraceuticals, and functional foods, pending prior development of green, human-safe extraction processes.