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Moringa oleifera Lam. (Moringaceae) is a tropical plant native to India. It is widespread throughout the southern hemisphere, with great adaptability to high temperatures and water scarcity. Its seeds have a great amount of oil with a high content of oleic acid, quite similar to olive oil. Therefore, this study is focused on the extraction of oil from moringa seeds via an automatic screw press extractor at different temperatures (70, 100, 130, 160, 190, and 220 °C) and on the analysis of its acidity, acid value, peroxide value (PV), saponification value (SV), iodine value (IV), optical properties, and fatty acids profile. The results showed that the oil yield was 19 ± 3% regardless of the temperature applied. The oil was stable from the oxidative point of view, with a high acidity. Temperature extraction did not significantly affect the SV and the IV. However, the extraction temperature should be below 190 °C to obtain a translucent and luminous oil with light yellow tones. The oil contains high levels of unsaturated fatty acids, especially oleic acid (ω9) (up to 77.8%) and linolenic acid (ω3) (3.4%). On the other hand, behenic (7%), palmitic (6%), stearic (5%), and arachidic (0.2%) were the dominant saturated acids. The good properties of moringa oil make it a good, sustainable alternative to vegetable oils.

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Spain is the leading exporter of fresh citrus for consumption. In order to adapt to market needs, it is key to analyze the attributes that most influence each variety, the time of ripening and the color of the fruit. In this way, the producer can select the right fruit for each moment of the season. The main objective was to evaluate the fruit quality of three interesting orange tree varieties for fresh consumption: "Washington Navel," "Navelate," and "Lanelate" sweet orange. To achieve this goal, sensory analysis was combined with instrumental analysis. In Washington Navel, the maturity index provided a positive contribution to overall liking. Both herbaceous and fruity aroma have a negative influence on the overall liking score. In Navelina, the color and aromas (herbaceous and fruity) played an important positive role in overall liking. The importance of this smell could be related to the freshness of the oranges. In contrast, the maturity index provided a negative contribution. Lanelate is the only variety in which vitamin C provided a positive contribution to overall liking. However, L* value showed a negative contribution. Therefore, there were clearly different characteristics among varieties that were detected. So far, different orange varieties have not been compared according to their maturity index and using sensory analysis. Descriptive analysis and the variables that influence overall liking are fundamental to adapt to consumer expectations. The results obtained would help to select the fruit with better acceptability in the market.

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Moringa oleifera is a plant native to India that is well adapted to warm climates with a high yield and low agronomic requirements. Pods are one of the edible parts of this plant and are commonly consumed in some places, (India, Morocco, etc.) when in an early vegetative state. However, both production and consumption of this plant are scarce and seasonal in Europe and treatments to extend its shelf life are required. Therefore, the aim of this study has been to evaluate the variation in the physicochemical properties of Moringa oleifera pods at two stages of maturity, tender and mature, in terms of mass variation, optical and mechanical properties, protein content, total antioxidant capacity and phenolic profile, after boiling them in tap water at 100 °C for different lengths of time (0, 2, 5, 8, 12, 16, and 20 min). The mass of the tender pods increased by 15% during cooking, while the mature pods gradually lost weight. The protein content was approximately 4% with no significant change brought about by cooking. Ferulic, trans-cinnamic, p-coumaric, and ellagic acids were found in the fresh pods. During cooking, these phenols disappeared, and others appeared, including epicatechin and quercetin 3-glucoside, especially in the tender pods. In conclusion, boiling could contribute to an improvement in the organoleptic properties of moringa pods and to an extension of their storage and to wider availability on the market.

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Given the growing interest of today's society in improving the nutritional profile of the food it consumes, industrial food reformulation is booming. In this sense, due to its high yield, good adaptation to climate change and high nutritional potential, Moringa oleifera may be an alternative means of fortifying products, in order to improve different food matrices. The different parts of this plant (leaves, seeds, flowers, pods, roots…) can be marketed for their nutritional and medicinal attributes. In this analysis, various scientific studies have been compiled that evaluate the potential of Moringa oleifera in terms of its incorporation into food matrices and its influence on the final sensory characteristics. In general, the incorporation of different parts of moringa into products, such as bread, pastries, snacks and beverages, increases the nutritional profile of the product (proteins, essential amino acids, minerals and fiber), the dried leaf powder representing an alternative to milk and eggs and helping vegans/vegetarians to consume the same protein content. In the case of dairy and meat products, the goal is to improve the antioxidant and antimicrobial capacity. In every food product, adding high concentrations of moringa leads to greenish colorations, herbal flavors and changes in the mechanical properties (texture, hardness, chewiness, volume and sponginess), negatively impacting the acceptance of the final product. This bibliographic review highlights the need to continue researching the technological properties with the dual aim of incorporating different parts of moringa into food matrices and increasing consumer familiarity with this product.

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The use of insects is considered by Food and Agriculture Organization (FAO) as an alternative source of protein for human and animal food in order to reduce the carbon footprint caused by meat production and to supply the expected population increase with food. In this regard, the aim of this study was to analyze the physicochemical aspects (water activity, protein and fat content, size, optical and mechanical properties) of biscuits prepared with two different insect powders (Tenebrio molitor [TM] and Alphitobius diaperinus [AD], in different percentages [0, 13, 17, 20, and 25%]) based on total weight. In addition, the biscuits formulated with the highest insect powder content were subjected to sensory analysis. The results revealed that all the biscuits formulated with insect powders may be labeled as "high in protein" products following Regulation (EC) No. 1924/2006, although they were not as thick as the control biscuits. The L* and b* coordinates were significantly lower when the insect powders were included, which implied a darkening of the biscuits, which were also harder than the control biscuits, regardless the concentration used. According to the sensory analysis, most panelists perceived the biscuits containing insects as too dark and not crunchy enough and an increase in sweetness might improve their acceptability. Finally, further studies should be carried out to analyze the influence of different structural components and flavorings, such as chocolate, in the formulation of biscuits with insect powders to improve their sensory attributes.

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This article analyses, the replacement of sucrose in muffins with nine different combinations of isomaltulose and oligofructose. Being a structural isomer of sucrose with approx. 50% of sucrose sweetness, isomaltulose is non-cariogenic and with a low glycemic profile but having the same calories as sucrose. Oligofructose is composed of fructose polymers, with a reduced caloric value and prebiotic effect. Specifically, height, percentage of alveoli, water content, Aw , mechanical, and optical properties have been measured along with a sensory evaluation. The results showed that all combinations of sweeteners gave place to softer muffins than control ones. Moreover, isomaltulose caused a darkening of the products likely due to an enhancement of the Maillard reactions. The highest amount of isomaltulose and the absence of sucrose meant the worst score in sweetness and flavor due to the low sweetening powder of isomaltulose.

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Although the consumption of fruits and vegetables is being promoted by different institutions as a key question of public health, their consumption is decreasing and their waste is increasing. To address this situation, we propose to include the consumer's perception of the quality (from a sensory point of view) of a fruit, in particular Valencian oranges, in the supplier's selection process by retailers. To do so, we use a combination of consumer and trained sensory panels and Analytic Hierarchy Process (AHP). This approach is completely novel in the literature. According to the expert panel, the most important criteria when evaluating the quality of an orange are fruity smell, juiciness, sweetness and acidity. These criteria are related to the freshness and taste of the oranges. Consumers found the methodology proposed useful and easy to develop. The application of the AHP methodology has helped to facilitate a participatory discussion among consumers on the concept of the quality of the oranges. The methodology proposed can help the agrifood sector in different ways up and down the supply chain. Specially, it can contribute to better meet consumer's demands, increasing the consumption of fruits and vegetables and reducing its waste.

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Moringa oleifera is originally a tropical crop with a fast development, little known in developed countries but cultivated since ancient times. It can adapt to regions affected by climate change, such as the Mediterranean basin, since it is a crop with a great resistance to high temperatures. In this study an in-depth bibliographical review was carried out by consulting different databases (Science Direct, FSTA, Scielo, Riunet, and Google Scholar) in order to find published scientific studies on the characteristics of this crop and its agronomic requirements. According to the information found, all parts of the Moringa oleifera, namely the leaves, pods, seeds, roots and flowers, can be used in different industrial sectors such as pharmaceutical, cosmetic, human food, animal feed, and water treatment since they have a nutritional profile rich in high biological value proteins, vitamins A and C, antioxidants, omega-3 fatty acids and minerals: calcium, iron, potassium, and phosphorous.

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This paper presents the design and validation of a traceability system, based on radio frequency identification (RFID) technology and Internet of Things (IoT) services, intended to address the interconnection and cost-implementation problems typical in traceability systems. The RFID layer integrates temperature sensors into RFID tags, to track and trace food conditions during transportation. The IoT paradigm makes it possible to connect multiple systems to the same platform, addressing interconnection problems between different technology providers. The cost-implementation issues are addressed following the Data as a Service (DaaS) billing scheme, where users pay for the data they consume and not the installed equipment, avoiding the big initial investment that these high-tech solutions commonly require. The developed system is validated in two case scenarios, one carried out in controlled laboratory conditions, monitoring chopped pumpkin. Another case, carried out in a real scenario, monitors oranges sent from Valencia, Spain to Cork, Ireland.

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Due to the growing interest in improving the nutritional profile of bakery products, we have dealt with the most recent and relevant contributions regarding potential replacements for carbohydrates, proteins, and fats. Focusing on the influence of carbohydrates on metabolism, their excess implies obesity, diabetes and tooth decay. However, they are technologically important, since they are responsible for the structure of many bakery products. Regarding of the lipid profile, saturated fats have a great impact on the appearance of cardiovascular disease. Fortunately, nature and the food industry offer alternatives to traditional oils/butters with large amounts of omega 3 and other components that can mitigate these problems. Other relevant aspects are related to allergies concerning egg proteins, gluten or even requirements for vegan consumers. Several studies have been performed in this line, replacing eggs with milk serum, different mucilages obtained from legumes or some gums, etc. In conclusion, many papers have been published showing the possibility of successfully replacing (both at technological and sensory levels) less healthy ingredients with others that are nutritionally better. The challenge now is to combine these better components in a given product, as well as to evaluate possible interactions among them.

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In this study the effect of sweeteners with low glycemic index and non-cariogenic characteristics (isomaltulose, oligofructose and tagatose) in jelly prepared with citrus juice has been evaluated considering a citrus jelly formulated with sucrose as reference. The soluble solids, moisture content, pH, water activity, antioxidant capacity, optical and mechanical properties of jelly made using different sweeteners was determined during storage. Besides, mesophilic aerobics and moulds and yeasts was also counted to determine their stability over time. Sensory evaluation of the citrus jelly has also been done. The results showed the antioxidant activity decreased during storage in all formulations. Tagatose increased lightness whereas coordinates a*, b* and chrome of all the jellies prepared using new sweeteners were lower than jellies with sucrose. However, citrus jelly with only oligofructose or tagatose or with the mixture of isomaltulose and tagatose were most closely resembled to the control jelly with respect to mechanical properties. Jelly prepared with the combination of isomaltulose and tagatose in equal proportions obtained the best score in the sensorial analysis.