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The surging popularity of plant-based diets and the growing emphasis on clean-label products have intensified interest in Spirulina within the food industry. As more people adopt vegetarian, vegan, or flexitarian lifestyles, demand for plant-based protein sources has escalated. Spirulina's high protein content and complete amino acid profile make it an ideal candidate to meet this demand. However, incorporating Spirulina into food products is not without its challenges. Its strong, earthy, or fishy taste can be off-putting to consumers and difficult to mask in food formulations. Furthermore, isolating Spirulina's bioactive compounds while preserving their integrity is complex, especially considering the heat sensitivity of many of these components. Traditional extraction methods often employ high temperatures, which can degrade these valuable compounds. Consequently, there is a growing preference for non-thermal extraction techniques. This paper provides an overview of recent advancements in Spirulina cultivation, bioactive extraction, and their application in food products. [ABSTRACT FROM AUTHOR]

Spirulina platensis microalga has become recognized as a promising source of highly nutritious food components to feed the growing global population. Because of its high protein content, abundance of essential amino acids, and excellent digestion, it is employed in human nutrition and there is growing interest in analyzing bioactive compound present in Spirulina platensis microalga. In this work, a portable near-infrared (NIR) spectrometer was used for the monitoring of physicochemical properties (extraction yield (EY), total polyphenols concentration (TPC), total proteins concentration (TP), antioxidant activity measured by (i) the DPPH method (DPPH) and (ii) FRAP method (FRAP)) of Spirulina platensis aqueous extracts. The ultrasound-assisted aqueous extraction (ultrasonic bath with an ultrasound frequency of 35 kHz) of bioactive molecules from Spirulina platensis was performed throughout 30 independent experiments. NIR spectra were recorded in the wavelength range of 900–1700 nm. Raw NIR spectra were subjected to the physicochemical properties applying Principal Component Analysis (PCA), partial least square (PLS), and artificial neural network (ANN) modeling. Results show that ANN models developed for the prediction of TPC and DPPH can be utilized for extraction process control (RER > 10), while the other three models can be employed for screening (RER > 4). Generally, the obtained results indicate significant potential for using portable NIR spectroscopy for the analysis of Spirulina platensis aqueous extracts. [ABSTRACT FROM AUTHOR]

Theobroma cacao L. seeds, commonly known as cocoa beans, are the foundation for cocoa and chocolate production. Following harvest, these beans undergo a multi-step processing chain including fermentation, drying, roasting, and grinding. This process yields cocoa solids, cocoa butter, and cocoa powder—all fundamental ingredients in the food and beverage industry. Beyond its sensory appeal (flavor, aroma, and texture), cocoa has garnered significant interest for its potential health benefits attributed to a rich profile of bioactive compounds. Cocoa is a well-documented source of polyphenolics, specifically flavanols, alongside methylxanthines, phytosterols, and dietary fibers. These constituents have been associated with a diverse range of bioactivities, including antioxidant, anti-carcinogenic, anti-diabetic, anti-inflammatory, anti-obesity, and anti-allergenic properties, potentially contributing to overall health maintenance. Efficient extraction techniques are crucial for maximizing the recovery of these valuable bioactive components from cocoa plant material. Modern methods are continuously being explored to optimize this process. This review focuses on the established health benefits associated with the bioactive compounds present in cocoa. Additionally, it will explore and discuss contemporary approaches for the extraction of these bioactive compounds from this plant source. [ABSTRACT FROM AUTHOR]