María de Fátima Arevalo-Oliva

Lupinus species (spp.), commonly known as lupins, represent a promising source of plant‐based protein and bioactive compounds for food applications. However, their utilization in food products is constrained by the presence of quinolizidine alkaloids, which impart characteristic bitterness and pose toxicity risks. This narrative review examines traditional, chemical, biological, and emerging debittering techniques, assessing their effectiveness, impact on nutritional composition, and technological relevance. Traditional aqueous methods, such as soaking and boiling, effectively reduce alkaloid content but require prolonged processing times and excessive water consumption. Chemical treatments, including alkaline and acid solutions, accelerate debittering, but they raise environmental concerns. Biological approaches, such as fermentation and enzymatic hydrolysis, offer potentially sustainable alternatives. Emerging technologies, including ultrasound, microwave‐assisted extraction, supercritical and subcritical fluid extraction, adsorption, and extrusion, offer promising pathways for sustainable lupin processing. The review highlights the need for optimized, scalable, and eco‐friendly debittering processes to facilitate the industrial‐scale application of lupin‐based products. Overall, no single emerging technology provides a universal solution. Integrated and hybrid strategies may offer the greatest potential by balancing alkaloid removal, nutrient retention, water and energy consumption, and scalability. Future research should focus on optimizing and validating sustainable processes at the industrial scale for Lupinus spp.

The use of unmalted cereal adjuncts represents a strategy to diversify craft beer and modify its functional properties. This study evaluated the effects of partially replacing barley malt with unmalted rice, wheat, and sorghum (20% and 40%) on the chemical composition, antioxidant capacity, free amino acid profile, alcohol profile, and sensory characteristics of Ale beer. Kolbach index (KI), international bitterness units (IBU), total phenolic content (TPC), antioxidant capacity (ORAC and ABTS), free amino acids, ethanol and higher alcohols, and sensory attributes were determined, and principal component analysis (PCA) was performed to explore the relationships among the evaluated variables. Cereal type, substitution level, and their interaction significantly affected most variables, indicating that the effect of increasing the substitution level depended on the cereal. All adjunct formulations produced less ethanol than the control (8.758%, v v⁻¹), with the lowest value at 40% rice (4.561%); isoamyl alcohol was lower in all adjunct beers, whereas isobutanol did not differ significantly among formulations. The 40% sorghum formulation (T6) showed the highest TPC (316.66 μg gallic acid equivalents (GAE) 100 mL⁻¹) and ORAC (oxygen radical absorbance capacity; 11.59 mmol trolox equivalents (TE) L⁻¹), and, together with 20% sorghum (T5), the highest ABTS (2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)) values (up to 7.64 mmol TE L⁻¹). In contrast, 40% rice markedly reduced TPC and antioxidant capacity, whereas the wheat formulations showed values similar to or lower than the control. The residual free amino acid profile (L-serine, arginine, cysteine, aspartic acid, threonine, and alanine, among others) also differed among formulations; because wort amino acids were not measured, these differences cannot be attributed specifically to amino acid release during mashing or to yeast assimilation. PCA explained 63.5% of the total variance and separated the beer formulations according to cereal type and substitution level. Among the formulations evaluated, 40% unmalted sorghum showed the highest antioxidant capacity while its overall acceptability did not differ from that of the control, although its ethanol content was lower than that of the control.

Capsicum seed waste is an underutilized agro-industrial biomass with considerable potential for the recovery of oils, proteins, phenolic compounds, capsaicinoids, peptides, and other value-added fractions. This study evaluates advanced separation technologies for valorization in a cascade biorefinery, with an emphasis on extraction yield, selectivity, product functionality, sustainability, and technological scalability. A systematic literature search was conducted in Scopus and Web of Science, and the retrieved records were merged and processed using R (version 4.6.1) in RStudio (version 2026.01.2+418) Study selection and presentation were aligned with the PRISMA protocol, resulting in 82 studies included for thematic analysis. The evidence indicates that ultrasound-assisted, enzymatic, aqueous oleosome, pressure-based, membrane, and chromatographic approaches can improve the recovery and selective separation of valuable seed-derived fractions. The reported experimental results include an oleosome recovery of 66.96% by weight, with a potential recovery approaching 90% by weight, and a 73.5% increase in extraction recovery after enzyme-assisted processing. Protein modification and fractionation have also demonstrated opportunities for the development of functional ingredients, bioactive fractions, and biomaterials. However, limited pilot-scale validation, process integration, standardization, techno-economic feasibility, and life-cycle assessments constrain industrial implementation. Future research must prioritize scalable, closed-loop cascade strategies to minimize energy use, solvent consumption, and environmental footprint while maximizing biomass conversion.

Capsicum seed waste is an underutilized agro-industrial biomass with considerable po-tential for the recovery of oils, proteins, phenolic compounds, capsaicinoids, peptides, and other value-added fractions. This study evaluates advanced separation technolo-gies for valorization in a cascade biorefinery, with an emphasis on extraction yield, se-lectivity, product functionality, sustainability, and technological scalability. A system-atic literature search was conducted in Scopus and Web of Science, and the retrieved records were merged and processed using RStudio. Study selection and presentation were aligned with the PRISMA protocol, resulting in 82 studies included for thematic analysis. The evidence indicates that ultrasound-assisted, enzymatic, aqueous oleo-some, pressure-based, membrane, and chromatographic approaches can improve the recovery and selective separation of valuable seed-derived fractions. The reported ex-perimental results include an oleosome recovery of 66.96% by weight, with a potential recovery approaching 90% by weight, and a 73.5% increase in extraction recovery after enzyme-assisted processing. Protein modification and fractionation have also demon-strated opportunities for the development of functional ingredients, bioactive frac-tions, and biomaterials. However, limited pilot-scale validation, process integration, standardization, techno-economic feasibility, and life-cycle assessments constrain in-dustrial implementation. Future research must prioritize scalable, closed-loop cascade strategies to minimize energy use, solvent consumption, and environmental footprint while maximizing biomass conversion.

In light of the environmental impact of disposable products made from petroleum-based plastics, this study focused on developing biodegradable foam trays made from a starch (PS) derived from potato waste and beer malt flour (BMBF). The objective of this study was to evaluate the effect of the concentration of BMBF on the physical and mechanical properties of potato starch-based foam trays prepared by the thermoforming process at temperatures of 150 °C (upper plate) and 145 °C (lower plate) for 5 min and 40 s. The results showed that increasing the BMBF concentration from 0 to 40% reduced the moisture content from 4.68% to 3.42%, increased the thickness from 2.63 cm to 4.77 cm, and decreased the density from 0.28 g.cm⁻³ to 0.15 g.cm⁻³. Meanwhile, the water absorption capacity increased from 38.7% to 69.7%. In terms of mechanical properties, increasing the BMBF concentration in the PS foam tray resulted in a decrease in hardness from 5.61 N to 2.87 N, a decrease in tensile strength from 2.92 MPa to 0.85 MPa, and a decrease in elongation from 1.42% to 0.59%. Meanwhile, fracturability increased from 2.04 mm to 3.68 mm. FTIR analysis revealed interactions between BMBF and PS in the composite foam tray. Thermogravimetric analysis (TGA) showed two thermal events: one between 20.96 °C and 172.89 °C, and another between 189.14 °C and 517.69 °C, with weight losses of 5.53% and 74.23%, leaving an ash residue of 20.24%. Differential calorimetry analysis (DSC) showed a glass transition at 152.88 °C and a melting at 185.94 °C, with an enthalpy of fusion of 74.11 J.g⁻¹. Higher concentrations of BMBF (>10%) decreased the water resistance, mechanical strength, and flexibility of the PS foam trays. Therefore, a formulation of 90% PS and 10% BMBF was better for producing a foam tray with improved mechanical properties and water resistance, which could be used as a sustainable alternative to conventional single-use plastic.

The environmental impact of polystyrene and other petrochemical packaging has increased interest in researching biodegradable materials as alternatives. The main objective of this research was to develop biodegradable trays from five formulations of Poraqueiba sericea Tulasne (known as umari) seed starch and corn cob meal. The trays were produced using the thermoforming process applying temperatures of 135°C and 145°C for each side of the tray for a time of 6.5 min. Physical analysis of the trays showed that the increase in the percentage of corn cob flour caused changes in color (L*: 68.69 - 64.94), thickness (2.20 - 3.17 mm), density (0.251 - 0.414 g/cm3), moisture (3.85 - 5.68%), water absorption (21.86 - 39.05%), volatile solids (95.33 - 98.31%). Regarding mechanical properties, it was also evidenced the increase in hardness (67.70 - 90.97 N), fracturability (1.43 and 3.19 mm), tension (2.84 to 3.43 MPa) and elongation (1.54 to 2.04%). The formulation of 87.5% umari seed starch and 12.5% tusa flour presented more favorable physical and mechanical properties. Further analysis of this formulation was performed by Fourier transform infrared spectroscopy (FTIR), which identified bands characteristic of starch (1055 and 1027 cm-1); X-ray diffraction (XRD), which revealed characteristic peaks (2θ = 16.83° and 2θ = 22.69°) associated with cellulose crystallinity in the biodegradable tray; and scanning electron microscopy (SEM), which revealed cellulosic voids with irregular distribution due to the addition of fibers. Future research should examine the potential applications of these biodegradable trays for the packaging of raw materials in the food industry.

The present work search the influence of the Edward and Kent mango varieties, in degrees of maturity partially ripe and ripe respectively, on the antioxidant capacity and oxidative stability of mango seed oil (Mangifera indica L.), previously extracted by pressing in cold, clarified by centrifugation, and stored in refrigeration under nitrogen atmosphere. The antioxidant capacity is determine by DPPH method, the oxidative stability by the Rancimat test with temperature parameters 130, 140 and 150 °C, and airflow 15 L/h. The results are evaluate by ANOVA (p˂0, 05) finding in the antioxidant capacity and other analyzes made a significant difference with a level of 95% confidence in the variables of variety and degree of maturity. Regarding the influence, the relationship will be determined that in a mature degree of maturity has a higher content of unsaturated fatty acids (oleic), and a lower content of total polyphenols, antioxidant capacity and oxidative stability. Being the oil of the variety Edward in degree of maturity ripe the most stable due to low value of the peroxide index (0,898 meq O2 / kg), acidity (1,1856%), and the higher content of total polyphenols (8,5931 mg GAE /100g) and antioxidant capacity (263,858 umoltrolox /100g), with a lifetime of 12,89 years.