Luigi Esposito

This research focuses on the synthesis of a novel baking powder enriched with bioactive molecules recovered from olive pomace via ultrasound-assisted extraction using a hydro-ethanolic mixture. The functional ingredient was engineered by anchoring the extracted phytocompounds onto a starch backbone through a sustainable grafting technique. Biscuits formulated with the innovative ingredient showed an increased concentration of phenolic compounds (2.162 mg GAE/g), encompassing both phenolic acids (0.372 mg GAE/g) and flavonoids (0.360 mg CTE/g). Enhanced antioxidant efficacy was recorded, mostly in aqueous media (IC₅₀ = 0.554 mg mL⁻¹ against ABTS radical) compared to organic environments (IC₅₀ = 0.132 mg mL⁻¹ against DPPH radical). Furthermore, Oxitest and oxidation stability reactor analyses revealed exceptional antioxidant capacity (induction period = 37 ± 2 h). By an accelerated shelf-life test, a marked instrumental color difference was observed with the fortified sample showing a darker, redder/brown color (ΔE > 16), as also confirmed by trained panelists. On the contrary, similar scores were achieved for the olfactory, textural and tasting attributes of the two samples, as well as values of the friability index (−1) evaluated by instrumental techniques. This approach represents a sustainable strategy, transforming a high-polluting agri-food by-product into a source of bioactive compounds for nutritional and technological improvement of baked foods.

Biogenic amines (BAs) are important qualitative indicators of quality, as they are produced by specific microbial strains and can therefore reflect the activity of specific spoilage organisms (SSOs). Their presence in food, including wine, provides valuable information on processing conditions, hygiene practices and storage management throughout the production chain. In wine, the accumulation of BAs—particularly histamine, tyramine and putrescine—is mainly associated with microbial activity during fermentation, especially malolactic fermentation, and may pose potential risks to consumer health. Despite the recognized toxicological relevance of BAs, current European Union (EU) regulations only establish limits for histamine in certain fish products, with no specific legal thresholds defined for wine. However, growing evidence on the interactions and adverse effects of BAs highlights the need to better address their occurrence in wine and to improve consumer awareness regarding safety and quality aspects. In addition to safety concerns, the implementation of good hygiene and manufacturing practices across the entire production process plays a crucial role in controlling BA levels in the final product. These factors, together with the intrinsic characteristics of wine, may influence consumer perception and choice, integrating aspects of health, production methods and product quality. Recent findings suggest a shift in perspective, where BAs are not only considered risk markers but also useful indicators for assessing wine quality and enhancing consumer safety.

Exosomes are essential components produced by all cell types, originating from the endosomal pathway through the invagination of the cell membrane. Their unique physicochemical characteristics are crucial for various commercial applications. Typically, exosomes range in size from 50 to 200 nm. Exosomes derived from plant cells are larger than their animal cell counterparts and demonstrate a broader therapeutic potential. This review explores the promising research opportunities associated with plant-derived exosomes, summarizing studies on their biogenesis, characterization, isolation methods, and therapeutic applications. It also emphasizes the importance of targeted drug delivery and provides insights into engineering plant-derived exosomes with various drugs. Additionally, highlights of plant-derived exosomes as natural nano-inducers that facilitate inter-kingdom communication and cross-kingdom regulatory interactions are also elucidated herein. Henceforth, this study culminates in a multidimensional insight for innovative therapeutic strategies and biotechnological advancements in plant-derived exosome research.

Carob pulp flour has antidiabetic and antioxidant activities, is naturally sweet, and is rich in fibers. It is obtained from carob pod pulp from the evergreen tree Ceratonia siliqua L., which is grown in Mediterranean areas and is known for locust bean gum production. Despite its valuable effects on health, such as the modulation of the glycemic index, this ingredient has a tremendous impact on technological and hedonic features, mainly on color, flavor, and texture. In this paper, the qualitative features and consumers’ acceptance of a carob-based gluten-free bakery product where rice flour was substituted at 40% with carob pulp flour were studied. A panel group of experts described the bread as dark, quite dense, sweet, aromatic, and with a limited bubble dispersion. On the other hand, the sensory assessment and the willingness to pay of consumers were assessed in two groups (a fully informed one about heathy attributes of the food and a blind one). The results indicated a moderate appreciation of the overall quality of the product (average score between 4 and 5 points on a 9-point Likert scale). The information about the food’s healthy properties and the ability to maintain a low glycemic index did not enhance the consumers’ perception of the product, while previous knowledge and involvement in the product consumption were perceived to have primary importance regarding the final consumers’ choice. Finally, an accelerated shelf-life test was run on the packaged snack to evaluate the general quality and stability. The protective packaging helped in limiting bread decay and maintaining the textural characteristics.

Cocoa (Theobroma cacao, L.) represents an important market that gained relevance and became an esteemed commodity thanks to cocoa powder, chocolate, and other related products. This work analyzed 59 cocoa powder samples from the European market. Three distinct subgroups were identified: organic or conventional, alkalized or not alkalized, and raw or roasted processing. The impact of the technological process on their pH, color, and compositional traits, as well as their content of biogenic amines and salsolinol, was evaluated. The phenolic fraction was also investigated through both common and emerging methods. The results depict that the influence of the agronomical practices (organic/conventional) did not significantly (p < 0.05) affect the composition of the cocoa powders; similarly, the roasting process was not a determinant of the compounds traced. On the other hand, the alkalinization process greatly impacted color and pH, no matter the cocoa’s provenience or obtention or other processes, also resulting in reducing the phenolic fraction of the treated samples. Principal component analysis confirmed that the alkali process acts on pH, color, and phenolic composition but not on the content of other bioactive molecules (biogenic amines and salsolinol). All the samples were safe, while the alkalized powders saw a great reduction in beneficial biocompounds. A novel strategy could be to emphasize on the label whether cocoa powder is non-alkalized to meet the demand for more beneficial products.

Exosomes are produced by all cell types, their biogenesis is of endosomal origin, originating as a result of cell membrane invagination. Furthermore, physiochemical characteristics are important prerequisites for their commercial application. The representative size range of exosomes is 50-200 nm. Whereas, comparative to animal cell, exosomes from plant cell sources have a relatively larger size range, moreover, exhibit broader therapeutic potential. In this review study, we have briefly discussed the research potential of plant-derived exosomes. Including their earlier studies on biogenesis, characterization, isolation methods, and possible therapeutic applications. Additionally, we have quoted targeted drug delivery for targeted therapies and have provided insights of methods for customizing exosomes produced from plants with various drugs. Most-importantly, here we have embodied exosomes from plant sources are natural nano-inducers possessing the ability for inter-kingdom communication, resulting in cross-kingdom regulations.

Cocoa (Theobroma Cacao, L.) represents an important market that gained relevance and became an esteemed commodity thanks to cocoa powder, chocolate, and other related products. This work has analyzed 59 cocoa powder samples from the European market. Three distinct subgroups were identified: organic or conventional, alkalized or not alkalized, and raw or roasted processing. The impact of the technological process was evaluated on the pH, color, and compositional traits, as content of biogenic amines and salsolinol. The phenolic fraction was also investigated trough both common and emerging methods. Results depict that the influence of the agronomical practices (organic/conventional) did not affect significatively (p<0.05) the composition of cocoa powders; similarly, the roasting process was not discriminative for the compounds traced. On the other hand, the alkalinization process greatly impacted on color, and pH, no matter of cocoa provenience, obtention, or other processes, also resulting reducing the phenolic fraction of treated samples. Principal components analysis confirmed that the alkali process acts on pH, color, and phenolic composition, but not on other bioactives molecules (BAs and salsolinol). All samples resulted safe while alkalized powders have a great reduction in beneficial biocompounds. A novel strategy could be to emphasize non-alkalized powders in the label, to meet the demand for more beneficial products.