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Supercritical fluid extraction (SFE) techniques have garnered significant attention as green and sustainable methods for obtaining biologically active substances from a diverse array of plant byproducts. This paper comprehensively reviews the use of supercritical fluid extraction (SFE) in obtaining bioactive compounds from various plant residues, including pomace, seeds, skins, and other agricultural byproducts. The main purpose of supercritical fluid extraction (SFE) is the selective isolation and recovery of compounds, such as polyphenols, essential oils, vitamins, and antioxidants, that have significant health-promoting properties. Using supercritical carbon dioxide as the solvent, supercritical fluid extraction (SFE) not only eliminates the need for hazardous organic solvents, e.g., ethanol, and methanol, but also protects heat-sensitive bioactive compounds. Moreover, this green extraction technique contributes to waste valorisation by converting plant byproducts into value-added extracts with potential applications in the food, pharmaceutical, and cosmetic industries. This review highlights the advantages of SFE, including its efficiency, eco-friendliness, and production of residue-free extracts, while discussing potential challenges and future prospects for the utilisation of SFE in obtaining biologically active substances from plant byproducts. [ABSTRACT FROM AUTHOR]

The objective was to develop and validate an instrument that measures different determinants of people’s food choices and simultaneously accounts for a variety of factors: health, emotions, price and availability, society and culture, environment and politics, and marketing and advertising.

Weaning is a stressful period for the piglets and the sow. Stress during weaning is related to the change of diet which can affect the physiology of the gastrointestinal tract, as well as the microbial and immunological status of the animals. In the experiment a yeast-whey preparation was used to decrease the transient growth depression related to reduction of feed intake by the piglets. The piglets were assigned to three treatments. In the control group (I) the animals obtained standard feed mixture used routinely at the farm. In the case of piglets from II and III treatment, the yeast-whey preparation was added in the quantity of 4 and 7%, respectively.

The potential of brewers’ spent grain (BSG) as a functional food ingredient has been investigated for having high nutritional value. A high amount of dietary fiber of BSG shows a high ability to bind water; thus, it tends to solidify food mixture. This characteristic has a beneficial effect in the utilization of BSG as a filler and texturizer in yogurt. The study aims to evaluate the impact of the BSG addition in yogurt production and its quality. BSG was prepared in three different particle sizes, and an amount of 10% was added for yogurt fermentation. The impact of BSG addition was evaluated after 24 h of storage. The result shows that different particle sizes of BSG had no significant impact on pH and syneresis, while it significantly affected the amount of lactic acid and countable S. thermophilus. However, BSG increased the fermentation rate of yogurt, and had a positive impact on water holding capacity. A lower particle size had a higher amount of lactic acid and a lower S. thermophilus. The lower particle size lowered the lightness of the yogurt. Rheological analysis showed that a higher particle size of BSG increased the shear stress and viscosity of yogurt.

The continuous improvement in good practices and implementation of hazard analysis and critical control points (HACCP) remains very crucial for food hygiene quality safety to steadily thrive in the agro-food product industry sector. To improve the agro-food product quality, the dependency of quality management (QM) on such key facets as quality assurance (QA), control, improvement, and planning appears to be on the rise. Herein, how food hygiene quality safety standards and their associated processes have been assured is described. To understand the relevance of QM in the (above-mentioned) processes, we discuss some ethical quality considerations, food quality safety standards, HACCP fundamentals/implementation, QA control systems, other quality standards associated with agro-food industry, together with supplementary essentials associated with quality. Through the combined efforts of HACCP and QA control points (QACP) such as improved food hygiene, both quality, and safety levels can be further enhanced and sustained. Establishing the QM system within a given agro-food product enterprise is not the real deal, what matters most is how to maintain and sustain it. Some challenges encountered during the auditing/implementation processes of food safety management systems, as well as directions for future studies, involving QM, QA, and food hygiene quality safety, are presented. [ABSTRACT FROM AUTHOR]

Summary: Autoclave heating (AH) has been applied to modify the dietary fibre composition of dried brewers' spent grain (BSG) flour, which required multiple drying processes. The current study aimed to investigate the influence of the thermal levels and water ratio on AH, as an alternative, in altering the chemical compositions, antioxidant properties, and functionality of undried fresh BSG. The results showed that AH converted the saturated fatty acids into polyunsaturated fatty acids. AH reduced ketones and furans regardless of the water ratio while the amounts of aldehydes, alcohols, alkenes, and fatty acids depended on the water ratio. The elimination and formation of several volatile compounds were identified due to the AH depending on the water ratio. The total flavan‐3‐ols, antioxidant activities, and water‐holding capacity of BSG were improved as an impact of thermal elevation and regardless of the water ratio. In conclusion, AH treatment on fresh, undried BSG showed a beneficial performance in improving the quality of BSG for further valorisation as a value‐added by‐product. [ABSTRACT FROM AUTHOR]

Human progress implies in its conception a progressively more invasive intervention in the sphere of nature. Without an endeavour to conciliate progress with the idea of sustainable development, a substantial number of areas, above all the ones recognized as problematic, would be subjected to an important ecological damage. Legal regulations represent the most binding and cogent instrument to relate the idea of sustainable development to man’s will of progress, mirroring the involvement of local authorities in improving the quality of life. The aim of the article is to present positive practices of the application of the R.I.E. procedure (It. Riduzione dell’Impatto Edilizio, En. Reduction of Construction Impact).The implementation of the R.I.E. procedure allows for appropriate solutions to help maintain the highest level of ground permeability. This aspect of new investments’ planning is of fundamental importance, i.e., in areas struggling with the problem of floods or overflows. The present publication adopts the case study method in order to demonstrate the applicability and the positive consequences of the implementation of the R.I.E. procedure as an obligatory tool of the local law practiced since the year 2004 in the Italian municipality of Bolzano.