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The aim of the study was to investigate the effect of cold atmospheric plasma (CAP) and sumac powder (Rhus coriaria L.) on the pH, total soluble solids, color, content of phytochemicals (carotenoids and polyphenols), and microbiological quality of freshly pressed carrot juice. Experiments were carried out with sumac powder concentrations of 0.5 and 3%, which were added before or after 20 min plasma treatment using a gliding arc reactor. The combination of CAP and 3% sumac powder resulted in very effective microbial reduction (to an undetectable level on each day of testing). These juices were characterized by an extended microbiological shelf life of up to 72 h. Additionally, the juice which was first enriched with 3% sumac and then treated with cold plasma, even on the last day of testing, contained 34.36 mg/100 mL of polyphenols and 3.49 mg/100 g more carotenoids than the control samples. The total effect of the application of these method is highly important for the improvement of the quality and safety of carrot juice.

Due to the high impact of the building sector on the environment, a growing interest focuses on insulating materials able to ensure good thermo-acoustic performance for the building envelope from a sustainable and circular economy perspective. In this context, Moroccan natural gypsum was mixed with local natural waste materials. The thermal and acoustic properties of the samples were measured; they were compared to those of synthetic- and mineral-based gypsum plasters manufactured with the same technique. A Small Hot Box apparatus was used for thermal characterization, whereas acoustic performance was investigated by means of a Kundt’s Tube. Natural and synthetic additives result in a reduction in density and an improvement in thermal performance. Conductivity values in the 0.181–0.238 W/mK range were obtained, depending on the type of natural additive, with respect to 0.275–0.323 W/mK of mineral-based gypsum plasters. The acoustic measurements showed that all the composites have similar performance in terms of acoustic absorption, whereas high transmission loss values were obtained for the natural additives (TL = 35–59 dB). Petiol of Palm and Stipa Tenacissima were found to be materials able to improve both thermal and acoustic properties.

Polycaprolactone (PCL) is biodegradable and non-toxic, making it an eco-friendly polymer with various medical applications. In order to increase the stability of PCL used in the field of medical applications, it is necessary to be able to produce fibers with a melt electrospinning method that does not use toxic hydrophobic solvents. However, PCL has very high viscosity and low conductivity, making melt electrospinning difficult. This study presents natural additives enabling the solvent-free melt electrospinning of PCL, wherein the physical properties (i.e., conductivity and viscosity) of the additive-mixed PCL are analyzed. Among the natural additives added to PCL, 7 wt% gallic acid increased conductivity by 81 times and decreased viscosity by 1/8526 times, showing the best results. We believe that our study, improving the physical properties of melt PCL by adding natural additives, will be of great help to the development of the melt electrospinning method of PCL.

Frankfurters are one of the most demanded meat products in the world due to their low cost and good taste. However, they contain up to 30% animal fat, which is negative for the consumer’s health. Moreover, high-fat contents could also decrease frankfurter sensory properties, since it accelerates the rancidity of the products. This fact is highly dependent on the fatty acids composition since the unsaturation promotes oxidative reactions. Currently, strategies have been developed to replace animal fat with vegetable oils or the inclusion of new raw materials. The murta (Ugni molinae Turcz), an endemic plant in Chile, is a specie that contains high levels of flavonoids in its fruits and has a pleasant flavor, as well as a sweet and floral aroma. However, the effect of the addition of these fruits in the formulation of meat products has been scarcely studied. The present study aims to reduce the use of synthetic additives using natural ones (murta powder). Therefore, this research evaluated the influence of the inclusion of murta on the chemical, sensory, and instrumental parameters of traditional frankfurters. Three batches of frankfurters were manufactured: control sausages without additives (T0); samples with chemical antioxidant (T1); and with murta fruit powder (T2). The chemical composition, physicochemical parameters and sensory properties were determined. Frankfurters made with murta (T2) presented middle values in energy, moisture and sodium compared with control. Also, the reformulated sausages (T2) presented the lowest water holding capacity, redness (a*) and yellowness and the highest values of fat and carbohydrates. Regarding fatty acids content, the most important changes were observed in the C18:0 and C14:0 (T2 presented the lowest values) and C18:2n-6 (T2 had the highest values), but minimal differences were observed in the total SFA, MUFA and PUFA content. Cholesterol content from T2 were similar to the control samples, and T1 presented the highest values. Although these differences, both chemical and nutritional quality of all frankfurters manufactured in the present study were very similar among treatments. Finally, according to the sensory analysis, T2 presented better acceptability and sensory characteristics compared with the other treatments (p ≤ 0.05). Therefore, the inclusion of murta in the production of frankfurters could be a strategy to improve the sensory characteristics of this product with minimal changes in chemical and nutritional properties. However, the effect of murta on oxidative stability and frankfurter shelf-life should be studied in depth in future research.

The promotion of sustainable packaging is part of the European Green Deal and plays a key role in the EU’s social and political strategy. One option is the use of renewable resources and biomass waste as raw materials for polymer production. Lignocellulose biomass from annual and perennial industrial crops and agricultural residues are a major source of polysaccharides, proteins, and lignin and can also be used to obtain plant-based extracts and essential oils. Therefore, these biomasses are considered as potential substitute for fossil-based resources. Here, the status quo of bio-based polymers is discussed and evaluated in terms of properties related to packaging applications such as gas and water vapor permeability as well as mechanical properties. So far, their practical use is still restricted due to lower performance in fundamental packaging functions that directly influence food quality and safety, the length of shelf life, and thus the amount of food waste. Besides bio-based polymers, this review focuses on plant extracts as active packaging agents. Incorporating extracts of herbs, flowers, trees, and their fruits is inevitable to achieve desired material properties that are capable to prolong the food shelf life. Finally, the adoption potential of packaging based on polymers from renewable resources is discussed from a bioeconomy perspective.