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Due to the increasing population, there is high concern about whether the current food system will be able to provide enough healthy food for 10 billion people by 2050. The general opinion is that it is possible to feed this population, but the food system requires major transformations on behalf of promoting sustainability, reducing food waste and stimulating a change toward diets healthy for humans and also sustainable for the planet. This article will review some detected problems in food production and consumption. In food production, current problems like destruction of land ecosystems, overfishing or generation of high amounts of residues stand out. Some solutions have been described, such as implement the agroecology, improve productivity of aquaculture or re-valorization of by-products. In food consumption, the main problems are the food fraud and the unhealthy dietary patters, whose main solutions are the standardization along food chain and education on healthy lifestyles. Concluding, food system should change toward more sustainable practices and behaviors in other to ensure the subsistence of the present and the future generations.

Metabolomics is a young field of knowledge that arises linked to other omics such as genomics, transcriptomics, and proteomics. This discipline seeks to understand the performance of metabolites, identifying, quantifying them, and thus understanding its mechanism of action. This new branch of omics science shows high potential, due to its noninvasive character and its close relation with phenotype. Several techniques have been developed to study the metabolome of biological samples, fundamentally nuclear magnetic resonance (NMR), mass spectrometry (MS) and vibrational spectrometry (VS) or a combination of several techniques. These techniques are focused to separate, detect, characterize, and quantify metabolites, as well as elucidate their structures and their function on the metabolic pathways they are involved. However, due to the complexity of the metabolome, in most cases it is necessary to apply several of these techniques to understand completely the whole scenery. This review is aimed to offer a summary of the current knowledge of these analytical techniques for metabolomics and their application to different fields as environmental, food or health sciences. Each technique shows different advantages and drawbacks depending on their technical characteristics and limitations, some factors, such as the aim of the study or the nature of the biological sample will condition the choice. Regarding their applications, NMR has been employed specially to identify new compounds and elucidate structures. The use of MS has gained popularity because of its versatility, easiness to be coupled to separation techniques and its high sensitivity. Whereas VS is widely employed for in situ studies, due to its nondestructive character. Metabolomics applications in different science fields are growing each year, due to advances in analytical techniques and combination with other omics that allow to increase the comprehension of metabolic processes. Further development of analytical tools is necessary to continue exploiting all the possibilities of metabolomics. HighlightsMetabolomics seeks to understand the performance of metabolites and its mechanism of actionDifferent metabolomics techniques have been developed and improved in the last yearsMetabolomics applications cover clinical, pharmaceuticals and food and environmental sciencesThis review is aimed to offer a summary of the current knowledge of these analytical techniques.

With the increase in the global population, getting new sources of food is essential. One of the solutions can be found in the oceans due to algae. Microalgae are aquatic photosynthetic organisms used mainly due to their variety of bioactive compounds. The consumption of microalgae has been carried out for centuries and is recommended by organizations, such as OMS and FAO, due to its nutritional value and its properties. Based on the existing literature, there is substantial evidence of the nutritional quality of the algae as well as their functional elements. However, much quantification is still necessary, as well as studying possible adverse effects. The present review describes the compounds of alimentary interest present in these algae as well as different extraction techniques assisted by different energetic mechanisms (such as heat, supercritical-fluid, microwave, ultrasound, enzymes, electric field, high hydrostatic pressure, among others). The most challenging and crucial issues are reducing microalgae growth cost and optimizing extraction techniques. This review aimed a better understanding of the uses of microalgae for new researches in nutrition. Since the use of microalgae is still a field in which there is much to discover, it is likely that more benefits will be found in its consumption.

Planet globalization, population growth and its consequent need to produce large amounts of food, or individual economic benefits and the prioritization of this over environment health, are factors that that have contributed to the development, in some cases, of a linear-producing modern agricultural system. In contrast to traditional and local agriculture, which was based on circular sustainability models, modern agriculture currently produces tons of waste that is accumulated in landfill, creating controversial consequences, instead of being reintroduced into the production chain with a novel purpose. However, these residues from agriculture are rich in bioactive compounds, including phenolic compounds, secondary metabolites that are found naturally in plants, which show antioxidant, anti-inflammatory, cardioprotective and anticancer capacities, among others. Although there are several suitable extractive techniques for isolating these beneficial compounds from agricultural by-products, their industrial application remains without real application value at the industrial scale. The recovery of functional phenolic compounds can be achieved, obtaining products that can be reinserted into the economy as a new raw material. The re-utilization of these compounds not only represents numerous potential applications, such as food and feed additives, functional foods, nutraceuticals, cosmeceuticals, and so forth, but also represents a favourable measure for the environment, and results in the formation of value-added products. This review summarizes all of the aspects that lead to phenolic compound recovery from agricultural wastes generated in the agro-food industries, and their potential applications within a circular and sustainable bioeconomy.

Wild edible plants (WEPs) have been consumed since ancient times. They are considered as non-domesticated plants that grow spontaneously in nature, particularly in forests and bushlands, where they can be found and collected to be incorporated into human nutrition. Increasingly, WEPs are gaining importance as they are potential sources of food due to their nutritional value, besides showing positive health effects and offer innovative applications in haute cuisine. As these autochthonous plants grow naturally in the environment, they are more suitable to adapt to different climatic conditions as well as biotic and abiotic factors. Therefore, a door has been opened for their possible cultivation as they seem to require fewer expenses than other commercially cultivated plants. Moreover, the consumers demand for new products of natural origin that are sustainable and ecologically labeled have also boosted WEPs' recovery and incorporation into the market. In addition, they are considered as promising sources of essential compounds needed not only in human diet including carbohydrates, proteins, and lipids but also of other minor compounds as phenols, vitamins, or carotenoids that have shown numerous beneficial bioactivities such as antioxidants, anti-inflammatory, or anti-tumor activity. The use of these plants rich in bioactive molecules could be beneficial from the health point of view as the human body is not always capable of producing enough defenses, for instance, preventing oxidative damage. In particular, the presence of phenolic compounds in these vegetal matrices is supposed to provide a prophylactic effect against further pathogenesis and disorders related to aging or oxidative stresses. Regarding all this information based on traditional knowledge and ethnobotanical data, different WEPs found in the Northwestern region of Spain were selected, namely, Mentha suaveolens, Glechoma hederacea, Prunus spinosa, Apium nodiflorum, Artemisia absinthium, Silybum marianum, Picris hieracioides, Portulaca oleracea, Crithmum maritimum, and the genus Amaranthus. However, even though tradition and popular knowledge are excellent tools for the exploitation of these plants, it is necessary to develop regulations in this aspect to assure safety and veracity of food products. This article aims to review the main aspects of their bioactive properties, their traditional use, and the possibility of their incorporation into the market as new functional foods, looking at innovative and healthy gastronomic applications.

Background: World-wide aquaculture represents a very important sector capable of supplying huge amounts of animal protein. However its relevance has proportionally augmented its waste generation. In Europe, the geographical constitution of Galicia has prompted the instauration of many aquaculture-based systems along its coasts. Indeed aquaculture means a very relevant industry in Galicia, together with animal farming, agriculture and biotechnology. Scope and approach: Over the last decade Europe legislation encourages the proper management of wastes (mostly reutilization and reducing strategies) and the sustainable use of natural resources. The application of circular bio-economy (reuse of wastes) represents a feasible model to protect human and animal health and the environment. To achieve a more efficient production system that complies with European regulations, aquaculture wastes and sub-products need to be re-utilised to increase their throughput. This approach will positively impact on their economical yield while reducing their generation and thus protecting health and environment. Key findings and conclusions: Different applications have been considered for re-using aquaculture wastes and sub-products. One of the most efficient approaches is the establishment of models that allow the metabolic waste reduction, as the integrated multi-trophic aquaculture. For derived aquaculture sub-products, the most efficient process is recovering important biomolecules such as proteins (collagen, gelatine), polysaccharides (chitosan), lipids (omega 3) or pigments (astaxanthin or beta-carotene). Biomolecules can further be applied for human and animal consumption, food industry, cosmetics or pharmaceuticals. Due to the importance of this productive system in Galicia it is critical its update to include aquaculture into circular bio-economy. The research leading to these results received institutional and financial support from: Programa de Cooperaci´on Interreg V-A España—Portugal (POCTEP) 2014–2020 (projects Ref.: 0181_NANOEATERS_01_E and Ref: 0377_IBERPHENOL_6_E); Spanish Ministry of Economy, Industry and Competitiveness through the project AGL2015–67039–C3–1–R; MICINN supporting the Ram´on&Cajal grant for M.A. Prieto (RYC-2017-22891); Xunta de Galicia and University of Vigo for supporting the post-doctoral grant of María Fraga Corral (ED481B-2019/096) and the pre-doctoral grants of Antía Gonz´alez Pereira (ED481A-2019/0228) and P. García-Oliveira (ED481A-2019/ 295); Xunta de Galicia through the program EXCELENCIA-ED431F 2020/12 and the project ED431B 2019/24; Ibero-American Program on Science and Technology (CYTED - AQUA-CIBUS, P317RT0003); Axudas Conecta Peme (Xunta de Galicia) supporting the IN852A 2018/ 58 NeuroFood Project; AlgaMar (www.algamar.com); EcoChestnut Project (Erasmus+ KA202); Bio Based Industries Joint Undertaking (JU) under grant agreement No 888003 UP4HEALTH Project (H2020-BBIJTI- 2019), the JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium. Funding for open access charge: Universidade de Vigo/ CISUG. info:eu-repo/semantics/publishedVersion

The increasing world population entails a great necessity to produce large amounts of food, leading to an increase in organic waste. Unlike traditional agriculture, based on the circular sustainability, modern agriculture produces tons of residues, which are accumulated in landfills or, in some cases, burnt. Numerous studies have demonstrated that agricultural residues are rich in bioactive compounds, particu- larly phenolic compounds, with antioxidant properties. Antioxidant activity has been widely related with protective effects and prevention potential for different diseases. Also, the scavenging and protective effects of antioxidant compounds have shown a connection and synergistic effect with other biological properties, such as anti-inflammatory, anti-tumor, anti-aging, neuroprotective, cardio- protective, or antidiabetic. These compounds can be applied in several fields, including food, cosmetic, and pharmaceutical industry. This chapter will be focused on the interconnected bioactive properties and possible applications of plant-origin compounds with antioxidant potential to valorize different agricultural waste. The research leading to these results was funded by Xunta de Galicia supporting the program EXCELENCIA-ED431F 2020/12; to Ibero-American Program on Science and Technology (CYTED – AQUA-CIBUS, P317RT0003) and to the Bio Based Industries Joint Undertaking (JU) under grant agreement No 888003 UP4HEALTH Project (H2020-BBI-JTI-2019). The JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium. The project SYSTEMIC Knowledge hub on Nutrition and Food Security, has received funding from national research funding parties in Belgium (FWO), France (INRA), Germany (BLE), Italy (MIPAAF), Latvia (IZM), Norway (RCN), Portugal (FCT), and Spain (AEI) in a joint action of JPI HDHL, JPI-OCEANS and FACCE-JPI launched in 2019 under the ERA-NET ERA-HDHL (n 696295). The research leading to these results was supported by MICINN supporting the Ramón y Cajal grant for M.A. Prieto (RYC-2017-22891); by Xunta de Galicia for supporting the pre-doctoral grants of P. García-Oliveira (ED481A-2019/295) and A. González Pereira (ED481A-2019/0228) and the program BENEFICIOS DO CONSUMO DAS ESPECIES TINTORERA-(CO-0019-2021) that supports the work of F. Chamorro and by University of Vigo for supporting the predoctoral grant of M. Carpena (Uvigo-00VI 131H 6410211). info:eu-repo/semantics/publishedVersion

During the last decades, consumers have increased the demand for healthier natural foods with lower presence of chemical additives. One reason of this choice is the controversy about chemical additives possible adverse effects. To fulfill market needs, different techniques have been developed to extract compounds from various raw materials to produce natural additives with different properties (preservatives, emulsifiers, or colorants) and bioactivities. In addition, the growing concern about the effects of climate change has led the development of more sustainable techniques to carry out the extraction. The use of new alternative nonconventional, emerging, or green extraction methodologies has gained considerable attention during the last decade. These novel techniques have been applied to minimize any negative changes in the nutritional, physicochemical or sensory properties of the natural source, while at the same time reducing the environmental impact of the process and gaining competitiveness of the world market. For this purpose, new green extraction methods have been proposed and optimized for the reduction of the consumption of raw materials, solvents, and energy. In this chapter, a revision of different types of green extraction techniques is compiled together with the main factor that can affect extraction-process feasibility and the main challenges and future trends for their development.

The increase in life expectancy has led to the appearance of chronic diseases and interest in healthy aging, in turn promoting a growing interest in bioactive compounds (BCs) and functional ingredients. There are certain foods or products rich in functional ingredients, and algae are one of them. Algae consumption has been nominal in Europe until now. However, in recent years, it has grown significantly, partly due to globalization and the adoption of new food trends. With the aim of obtaining BCs from foods, multiple methods have been proposed, ranging from conventional ones, such as maceration or Soxhlet extraction, to more innovative methods, e.g., ultrasound-assisted extraction (UAE). UAE constitutes a novel method, belonging to so-called green chemistry, that enables the extraction of BCs requiring lower amounts of solvent and energy costs, preserving the integrity of such molecules. In recent years, this method has been often used for the extraction of different BCs from a wide range of algae, especially polysaccharides, such as carrageenans and alginate; pigments, including fucoxanthin, chlorophylls, or -carotene; and phenolic compounds, among others. In this way, the application of UAE to marine algae is an efficient and sustainable strategy to pursue their deep characterization as a new source of BCs, especially suitable for vegetarian and vegan diets. The research leading to these results was supported by MICINN supporting the Ramón y Cajal grant for M.A. Prieto (RYC-2017-22891) and the FPU grant for A. Carreira-Casais (FPU2016/06135); by Xunta de Galicia for supporting the pre-doctoral grants of P. Garcia-Oliveira (ED481A-2019/295) and A.G. Pereira (ED481A-2019/0228); by University of Vigo for supporting the predoctoral grant of M. Carpena (Uvigo-00VI 131H 6410211) and by Becas de Fundación ONCE Programme “Oportunidad al Talento” that supports the work of A. Soria-Lopez. info:eu-repo/semantics/publishedVersion

Algae are considered pigment-producing organisms. The function of these compounds in algae is to carry out photosynthesis. They have a great variety of pigments, which can be classified into three large groups: chlorophylls, carotenoids, and phycobilins. Within the carotenoids are xanthophylls. Xanthophylls (fucoxanthin, astaxanthin, lutein, zeaxanthin, and β-cryptoxanthin) are a type of carotenoids with anti-tumor and anti-inflammatory activities, due to their chemical structure rich in double bonds that provides them with antioxidant properties. In this context, xanthophylls can protect other molecules from oxidative stress by turning off singlet oxygen damage through various mechanisms. Based on clinical studies, this review shows the available information concerning the bioactivity and biological effects of the main xanthophylls present in algae. In addition, the algae with the highest production rate of the different compounds of interest were studied. It was observed that fucoxanthin is obtained mainly from the brown seaweeds Laminaria japonica, Undaria pinnatifida, Hizikia fusiformis, Sargassum spp., and Fucus spp. The main sources of astaxanthin are the microalgae Haematococcus pluvialis, Chlorella zofingiensis, and Chlorococcum sp. Lutein and zeaxanthin are mainly found in algal species such as Scenedesmus spp., Chlorella spp., Rhodophyta spp., or Spirulina spp. However, the extraction and purification processes of xanthophylls from algae need to be standardized to facilitate their commercialization. Finally, we assessed factors that determine the bioavailability and bioaccesibility of these molecules. We also suggested techniques that increase xanthophyll's bioavailability. The research leading to these results was funded by Xunta de Galicia supporting the Axudas Conecta Peme, the IN852A 2018/58 NeuroFood Project and the program EXCELENCIAED431F 2020/12; to Ibero-American Program on Science and Technology (CYTED—AQUA-CIBUS, P317RT0003) and to the Bio Based Industries Joint Undertaking (JU) under grant agreement No 888003 UP4HEALTH Project (H2020-BBI-JTI-2019). The JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium. The project SYSTEMIC Knowledge hub on Nutrition and Food Security, has received funding from national research funding parties in Belgium (FWO), France (INRA), Germany (BLE), Italy (MIPAAF), Latvia (IZM), Norway (RCN), Portugal (FCT), and Spain (AEI) in a joint action of JPI HDHL, JPI-OCEANS and FACCE-JPI launched in 2019 under the ERA-NET ERA-HDHL (nº 696295). info:eu-repo/semantics/publishedVersion

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends. The research leading to these results was funded by Xunta de Galicia supporting the Axudas Conecta Peme, the IN852A 2018/58 NeuroFood Project and the program EXCELENCIAED431F 2020/12; to Ibero-American Program on Science and Technology (CYTED—AQUA-CIBUS, P317RT0003) and to the Bio Based Industries Joint Undertaking (JU) under grant agreement No 888003 UP4HEALTH Project (H2020-BBI-JTI-2019). The JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium. The project SYSTEMIC Knowledge hub on Nutrition and Food Security, has received funding from national research funding parties in Belgium (FWO), France (INRA), Germany (BLE), Italy (MIPAAF), Latvia (IZM), Norway (RCN), Portugal (FCT), and Spain (AEI) in a joint action of JPI HDHL, JPI-OCEANS and FACCE-JPI launched in 2019 under the ERA-NET ERA-HDHL (nº 696295). info:eu-repo/semantics/publishedVersion

Nowadays, cancer is one of the deadliest diseases in the world, which has been estimated to cause 9.9 million deaths in 2020. Conventional treatments for cancer commonly involve mono-chemotherapy or a combination of radiotherapy and mono-chemotherapy. However, the negative side effects of these approaches have been extensively reported and have prompted the search of new therapeutic drugs. In this context, scientific community started to look for innovative sources of anticancer compounds in natural sources, including traditional plants. Currently, numerous studies have evaluated the anticancer properties of natural compounds derived from plants, both in vitro and in vivo. In pre-clinical stages, some promising compounds could be mentioned, such as the sulforaphane or different phenolic compounds. On the other hand, some phytochemicals obtained positive results in clinical stages and were further approved for cancer treatment, such as vinca alkaloids or the paclitaxel. Nevertheless, these compounds are not exempt of limitations, such as low solubility, restricted effect on their own, negative side-effects, etc. This review aims to compile the information about the current phytochemicals used for cancer treatment and also promising candidates, main action mechanisms and also reported limitations. In this sense, some strategies to face the limitations have been considered, such as nano-based formulations to improve solubility or chemical modification to reduce toxicity. In conclusion, although more research is still necessary to develop more efficient and safe phytochemical drugs, more of these compounds might be used in future cancer therapies. European Commission | Ref. 0377_IBERPHENOL_6_E European Commission | Ref. 0181_NANOEATERS_ 01_E Xunta de Galicia | Ref. ED431F 2020/12 European Commission | Ref. EcoChestnut (Erasmus + KA202) Programa Iberoamericano de Ciencia y Tecnología | Ref. P317RT0003 European Commission | Ref. UP4HEALTH (H2020-BBIJTI- 2019), n. 888003 Ministerio de Ciencia e Innovación (España) | Ref. RYC-2017-22891 Xunta de Galicia y Universidade de Vigo | Ref. ED481B-2019/096 Xunta de Galicia y Universidade de Vigo | Ref. ED481A-2019/295 Xunta de Galicia y Universidade de Vigo | Ref. ED481A-2019/0228

Wine’s aroma is defined by volatile and non-volatile compounds that contribute to its make-up. The complex variety of volatile compounds, coming from grapes, interact with other non-volatile substances of the wine as precursors of wine’s aroma, known as primary aromas, which give the aroma of the young wine. The volatile compounds present in the skin and in the grape juice change according to the grape variety. Most of wine volatile compounds responsible for aroma are linked to sugars and they initially form odorless glycosides. Through the process of hydrolysis, they are reverted into an aromatic form. Chemical reactions among these compounds occur during the fermentation and in the first months of a wine’s existence, triggering fast and multiple modifications in wine’s aroma at this point. As wine ages and matures, changes and development in aroma will continue to take place but at a slower and more gradual pace. The study of the compounds responsible for aroma and flavor, as well as their correlation with the wine quality, is ongoing. Improving the knowledge of wine aromatic compounds could increase the risk of its potential adulteration; however, consumers prefer wine for its natural origin, so this scenario is unlikely in the future.

Freeze-drying–based encapsulation involves the generation of an emulsion solution formed by the target compound and the encapsulating materials to later convert them into microcapsules applying the freeze-drying technique. Microcapsules are aimed to contain diverse ingredients such as active biomolecules, cells, or other materials. Later, the microcapsules containing the molecules of interest may be incorporated to different food matrixes to fortify them and provide functional or nutritionally improved products. Microcapsules represent a useful tool to perform and control delivery of bioactive molecules and living cells into the target organ, mostly the intestinal tract. Therefore, encapsulation goals are to protect, stabilize, and slow down the release of food ingredients. The wall materials need to comply few features since they have to be food-grade, biodegradable, and able to form a protective barrier to separate the core from the external medium in which it will be embedded and thus prevent the degradation of the core. There are many different techniques to create capsules: freeze-drying, spray-drying, extrusion, emulsification, fluidized bed coating, molecular inclusion, or liposome entrapment. This chapter focuses on reviewing the available freeze-drying technique protocols with the purpose of encapsulating different kinds of oils.

Encapsulation involves the incorporation of food ingredients, enzymes, cells, drugs, or other materials in small capsules. This process consists of surrounding tiny particles with a coating layer conformed of a homogeneous or heterogeneous matrix, to produce small capsules. Therefore, it is a useful tool to fortify foods with bioactive molecules and/or living cells that improve their intact delivery to the target organ, mostly the intestinal tract. Encapsulation goals are to protect, stabilize, and slow down the release of food ingredients. Materials used for designing the protective shell of encapsulates must be food-grade, biodegradable, and able to form a barrier between the internal phase and the external one. Various techniques are employed to form the capsules such as drying, extrusion, emulsification, fluidized bed coating, molecular inclusion, or liposome entrapment. This chapter focuses on reviewing the available spray-drying technique protocols for the specific purpose of encapsulating natural carotenoids.

The scientific community has corroborated the numerous beneficial activities of fucoxanthin, such as its antioxidant, anti-inflammatory, anticancer or neuroprotective effects, among others. These properties have attracted the attention of nutraceutical, cosmetic and pharmacological industries, giving rise to various possible applications. Fucoxanthin may be chemically produced, but the extraction from natural sources is considered more cost-effective, efficient and eco-friendly. Thus, identifying suitable sources of this compound and giving a general overview of efficient extraction, quantification, purification and stabilization studies is of great importance for the future production and commercialization of fucoxanthin. The scientific research showed that most of the studies are performed using conventional techniques, but non-conventional techniques begin to gain popularity in the recovery of this compound. High Performance Liquid Chromatography (HPLC), Nuclear Magnetic Resonance (NMR) and spectroscopy techniques have been employed in the quantification and identification of fucoxanthin. The further purification of extracts has been mainly accomplished using purification columns. Finally, the stability of fucoxanthin has been assessed as a free molecule, in an emulsion, or encapsulated to identify the variables that might affect its further industrial application. POCTEP | Ref. 0181_NANOEATERS_01_E POCTEP | Ref. 0377_IBERPHENOL_6_E Ministerio de Economía, Industria y Competitividad | Ref. RYC-2017-22891 Xunta de Galicia | Ref. ED481B-2019/096 Xunta de Galicia | Ref. ED481A-2019/0228 Xunta de Galicia | Ref. ED481A-2019/295 Xunta de Galicia | Ref. IN852A 2018/58

The aging of wines is a process used to preserve wine but also to enhance its properties. It is a process of great interest, mainly because of the additional properties it adds to wines and because of its economic implications. Historically, barrels have been employed for centuries for preserving and aging wine due to their resistance and relative impermeability. In general terms, the wine aging process can be divided into two phases: oxidative and reductive aging. Oxidative aging traditionally takes place in barrels while reductive phase occurs in the bottle. During both processes, oxygen plays a fundamental role as well as other factors, for instance: temperature, light, bottle position, microbial growth or storage time. Likewise, during the aging process, a series of chemical reactions take place influencing the composition and organoleptic profile of wine. At this point, oxidative aging in barrels is a fundamental step. Barrels are directly involved in the produced changes on wine’s composition due to the transference of oxygen and phenolic and aromatic compounds from wood to wine. This way, barrels act as an active vessel capable of releasing compounds that affect and improve wine’s characteristics. Regarding, the importance of barrels during aging process, some attention must be given to the species most used in cooperage. These species are conventionally oak species, either French or American. However, other non-conventional species are currently being studied as possible wood sources for the production of wines, such as chestnut robinia or other oak species. In the last decades, new approaches have been developed for barrel aging to find new alternatives more suitable, affordable and feasible to sanitize the process, such as other materials different from wood or the use of wood chips, which is regulated since 2006 by the EU. However, even though some of them have shown promising data, barrels are currently the most used technology for the oxidative stage of table wines aging. Proyecto IBERPHENOL | Ref. 0377-Iberphenol-6-E Proyecto NANOEATERS | Ref. 0181-NANOEATERS-01-E Programa Iberoamericano de Ciencia y Tecnología | Ref. CYTED — AQUA-CIBUS, P317RT0003

Tannins are polyphenolic compounds naturally found in vegetables. Their presence in nature has prompted their historical use in many different ways. The revision of their traditional utilization has allowed their further modification aiming for an industrial application. Sometimes these modifications have implied the addition of harmful substances such as formaldehyde, classified as a carcinogen of category B1. In other cases, these natural tannins have been replaced by synthetic compounds that threaten human and animal health and damage the environment. Therefore, currently, both academy and industry are searching for the substitution of these unsafe complexes by the increasing inclusion of tannins, natural molecules that can be obtained from several and diverse renewable resources, modified using harmless additives. To achieve promising results, cost-efficient and eco-friendly extraction methods have been designed. Once these green alternatives have been isolated, they have been successfully applied to many fields with very assorted aims of utilization such as coagulants, adhesives, floatation agents, tannings, dyes, additives, or biomolecules. Therefore, this review offers a global vision of the full process that involves the tannin’s technological application including an overview of the most relevant tannin sources, effective extraction methods, and their utilization in very diverse fields. European Commission | Ref. 0377_Iberphenol_6_E Ministerio de Ciencia e Innovación (España) | Ref. RYC-2017-22891 Universidade de Vigo | Ref. ED481B-2019/096 Universidade de Vigo | Ref. ED481A-2019/0228 Universidade de Vigo | Ref. ED481A-2019/295 Xunta de Galicia | Ref. IN852A 2018/58

In the recent decades, algae have proven to be a source of different bioactive compounds with biological activities, which has increased the potential application of these organisms in food, cosmetic, pharmaceutical, animal feed, and other industrial sectors. On the other hand, there is a growing interest in developing effective strategies for control and/or eradication of invasive algae since they have a negative impact on marine ecosystems and in the economy of the affected zones. However, the application of control measures is usually time and resource-consuming and not profitable. Considering this context, the valorization of invasive algae species as a source of bioactive compounds for industrial applications could be a suitable strategy to reduce their population, obtaining both environmental and economic benefits. To carry out this practice, it is necessary to evaluate the chemical and the nutritional composition of the algae as well as the most efficient methods of extracting the compounds of interest. In the case of northwest Spain, five algae species are considered invasive: Asparagopsis armata, Codium fragile, Gracilaria vermiculophylla, Sargassum muticum, and Grateulopia turuturu. This review presents a brief description of their main bioactive compounds, biological activities, and extraction systems employed for their recovery. In addition, evidence of their beneficial properties and the possibility of use them as supplement in diets of aquaculture animals was collected to illustrate one of their possible applications. The research leading to these results was funded by Xunta de Galicia supporting the Axudas Conecta Peme, the IN852A 2018/58 NeuroFood Project, and the program EXCELENCIAED431F 2020/12; to Ibero-American Program on Science and Technology (CYTED—AQUA-CIBUS, P317RT0003) and to the Bio Based Industries Joint Undertaking (JU) under grant agreement Nº 888003 UP4HEALTH Project (H2020-BBI-JTI-2019). The JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium. The project SYSTEMIC Knowledge hub on Nutrition and Food Security has received funding from national research funding parties in Belgium (FWO), France (INRA), Germany (BLE), Italy (MIPAAF), Latvia (IZM), Norway (RCN), Portugal (FCT), and Spain (AEI) in a joint action of JPI HDHL, JPI-OCEANS, and FACCE-JPI launched in 2019 under the ERA-NET ERA-HDHL (nº 696295). The research leading to these results was supported by MICINN supporting the Ramón y Cajal grant for M.A. Prieto (RYC-2017-22891); by Xunta de Galicia for supporting the postdoctoral grant of M. Fraga-Corral (ED481B-2019/096), the pre-doctoral grants of P. García-Oliveira (ED481A-2019/295) and Antía González Pereira (ED481A-2019/0228); by University of Vigo for the predoctoral grant of M. Carpena (Uvigo-00VI 131H 6410211) and by UP4HEALTH Project that supports the work of C. Lourenço-Lopes. info:eu-repo/semantics/publishedVersion

The benefits of the food industry compared to other sectors are much lower, which is why producers are tempted to commit fraud. Although it is a bad practice committed with a wide variety of foods, it is worth noting the case of olive oil because it is a product of great value and with a high percentage of fraud. It is for all these reasons that the authenticity of olive oil has become a major problem for producers, consumers, and legislators. To avoid such fraud, it is necessary to develop analytical techniques to detect them. In this review, we performed a complete analysis about the available instrumentation used in olive fraud which comprised spectroscopic and spectrometric methodology and analyte separation techniques such as liquid chromatography and gas chromatography. Additionally, other methodology including protein-based biomolecular techniques and analytical approaches like metabolomic, hhyperspectral imaging and chemometrics are discussed. European Commission | Ref. 0377_IBERPHENOL_6_E European Commission | Ref. 0181_NANOEATERS_ 01_E Xunta de Galicia | Ref. IN852A 2018/58 Xunta de Galicia | Ref. EXCELENCIA-ED431F 2020/12 European Commission | Ref. EcoChestnut (Erasmus + KA202) Programa Iberoamericano de Ciencia y Tecnología | Ref. CYTED-AQUA-CIBUS, P317RT0003 European Commission | Ref. UP4HEALTH (H2020-BBI-JTI-2019) European Commission y Consejo Superior de Investigaciones Científicas (CSIC) | Ref. RYC-2017-22891 Xunta de Galicia | Ref. ED481B-2019/096 Xunta de Galicia | Ref. ED481A-2019/0228 Xunta de Galicia | Ref. ED481A-2019/295 Universidade de Vigo | Ref. Uvigo-00VI 131H 6410211

Cyclodextrins (CDs) are cyclic oligomers broadly used in food manufacturing as food additives for different purposes, e.g., to improve sensorial qualities, shelf life, and sequestration of components. In this review, the latest advancements of their applications along with the char-acteristics of the uses of the different CDs (α, β, γ and their derivatives) were reviewed. Their beneficial effects can be achieved by mixing small amounts of CDs with the target material to be stabilized. Essentially, they have the capacity to form stable inclusion complexes with sensitive lipophilic nutrients and constituents of flavor and taste. Their toxicity has been also studied, showing that CDs are innocuous in oral administration. A review of the current legislation was also carried out, showing a general trend towards a wider acceptance of CDs as food additives. Suitable and cost-effective procedures for the manufacture of CDs have progressed, and nowadays it is possible to obtain realistic prices and used them in foods. Therefore, CDs have a promising future due to consumer demand for healthy and functional products. The research leading to these results was supported by MICINN supporting the Ramón&Cajal grant for M.A.P. (RYC-2017-22891); by Xunta de Galicia and University of Vigo supporting the pre-doctoral grant for P.G.O. (ED481A-2019/295) and A.G.P. (ED481A-2019/0228) and to EcoChestnut Project (Erasmus+ KA202) that supports the work of M.C. info:eu-repo/semantics/publishedVersion

© 2020 Elsevier Ltd Plants have been traditionally used for the treatment of different types of illness, due to biomolecules with recognised benefits. Rosaceae family is used in traditional Galician medicine. The following plants Agrimonia eupatoria, Crataegus monogyna, Filipendula ulmaria, Geum urbanum, Potentilla erecta and Rosa canina are usually found in treatments. The aim of this study is to perform an ethnobotanical review about the bioactive compounds of these plants and their different bioactivities, both studied in vitro and in vivo. The nature of the bioactive compounds is varied, highlighting the presence of different phenolic compounds, such as phenolic acids, flavonoids or tannins. Understanding the beneficial effects of the administration of the whole plant or target tissues from A. eupatoria, C. monogyna, F. ulmaria, G. urbanum, P. erecta and R. canina as well as those from their individual compounds could lead to the development of new drugs based on the use of natural ingredients. info:eu-repo/semantics/publishedVersion

Background: Fucoxanthin is a pigment present in diverse marine organisms such as micro and macro-algae. The most relevant source of fucoxanthin has been described to be the group of the brown macroalgae, also known as Phaeophyceae. The presence of the fucoxanthin, a xanthophyll, found as an accessory pigment in the chloroplasts of the brown algae is responsible for providing them their characteristic color. The market size of this carotenoid, expected to reach US$ 120 million by 2022, reflects its industrial importance, especially remarkable as a food or cosmetic ingredient. Scope and approach: Therefore, it is critical to recognize the main sources of fucoxanthin as well as the most efficient extraction and purification methods that allow obtaining the best production ratio for such a valuable molecule. Throughout this review very different preventive properties of the fucoxanthin have been included, such as antioxidant, anticancer, antiangiogenic, anti-inflammatory, cytoprotective, antiobesity, neuroprotective and its skin protective effects. The stability, bioavailability and toxicity of the fucoxanthin have also been reviewed through diverse biological, in vitro and in vivo assays. Key findings and conclusions: Thus, the main aim of this work is to provide a wide and global vision of the fucoxanthin in terms of productive species, efficient recovery techniques and multiple industrial applications. The research leading to these results was funded by FEDER under the program Interreg V Spain-Portugal (POPTEC, ref. 0377-Iberphenol-6-E); by MICINN supporting the Ram´on&Cajal grant for M.A. Prieto (RYC- 2017-22891); by Xunta de Galicia and University of Vigo supporting the post-doctoral grant of M.Fraga-Corral (ED481B-2019/096), the predoctoral grants for A.G. Pereira (ED481A-2019/0228) and P. García- Oliveira (ED481A-2019/295); by Axudas Conecta Peme (Xunta de Galicia) supporting the IN852A 2018/58 NeuroFood Project and AlgaMar (www.algamar.com) for supporting the pre-doctoral grant for C. Lourenço-Lopes; NANOEATERS Project (0181_NANOEATERS_01_E) for supporting the pre-doctoral work of C. Jimenez-Lopez; EcoChestnut Project (Erasmus+KA202) for supporting the work of M. Carpena; Ibero- American Program on Science and Technology (CYTED - AQUA-CIBUS, P317RT0003) and UP4HEALTH Project (H2020-BBI-JTI-2019) for financial support. info:eu-repo/semantics/publishedVersion