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Coconut oil is highly regarded for its nutritional and functional attributes, making it an attractive candidate for diverse food and health applications. This study evaluates the fatty acid profile, antioxidant and antimicrobial activities, oxidative stability, and sensory properties of selected coconut oils (Coco24, Health, Kospa, Smetol, and Vita) from the Slovak republic market. Acid values (0.09 ± 0.060–0.42 ± 0.060 mg KOH/g) and peroxide values (0.51 ± 0.058–1.20 ± 0.010 mmol O2/kg) were within recommended safety limits. Oxidative stability varied significantly (p ˂ 0.05), with Smetol showing the highest induction time (124.5 ± 0.98 h) and Coco24 the lowest (25.8 ± 0.22 h). DPPH antioxidant activity was highest in health (469.2 ± 2.01 mg TEAC/kg) and Coco24 (369.3 ± 1.99 mg TEAC/kg) (TEAC—Trolox equivalent antioxidant capacity). Coco24, Health, and Kospa exhibited the most potent antimicrobial activity against Staphylococcus aureus (2.01 ± 0.001 mm, 1.37 ± 0.021 mm, 1.15 ± 0.010 mm, respectively), Candida glabrata (1.17 ± 0.015 mm, 1.17 ± 0.015 mm, 0.45 ± 0.025 mm, respectively), Candida tropicalis (2.12 ± 0.017 mm, 2.13 ± 0.017 mm, 1.52 ± 0.006 mm, respectively), and Bacillus subtilis (1.29 ± 0.055 mm, 1.35 ± 0.006 mm, 0.31 ± 0.020 mm, respectively). FAME analysis revealed that saturated fatty acids dominated, especially in Smetol (97.6 ± 0.067%), while Coco24 had the highest levels of unsaturated fatty acids. Vita and Kospa received the highest panel ratings for smell, taste, and overall acceptability, indicating superior sensory appeal, whereas Smetol scored the lowest. Correlation analysis showed strong positive relationships between MUFA and PUFA (r = 0.986) and taste and acceptability (r = 0.993), as well as between antioxidant activity and Candida albicans inhibition (r = 0.859). Oxidative stability was negatively correlated with PUFA (r = –0.924). PCA grouped oils high in MUFA/PUFA (Kospa, Vita) with superior sensory scores, while PC2 reflected microbial safety. These differences suggest that Coco24, Health, Vita, and Kospa offer enhanced functional and sensory benefits, whereas Smetol is better suited for applications that prioritize oxidative stability.

Cocoa shell powder (CSP), an underutilized agro‐industrial byproduct often discarded, contributes to waste and economic losses but holds potential for product development. This study explored the use of CSP for wheat‐based bread development. Bread was prepared with 0%, 5%, 7.5%, and 10% CSP substitution and evaluated its proximate composition, mineral and potentially toxic metals, phytochemicals, antioxidant activity, microbial load, and antimicrobial properties. The enriched bread had improved fat (1.69%–3.57%), protein (11.46%–11.78%), dietary fiber (8.61%–9.70%), ash (0.75%–1.09%), and key minerals (Ca, K, Mg, Zn, Cu). Toxic elements, including mercury, lead, arsenic, and cadmium, were not detected in any of the bread samples. CSP addition significantly (p < 0.05) resulted in a dose‐dependent increase in total polyphenols (138.0–218.0 mg GAE/100 g), flavonoids (85.0–142.0 mg QE/100 g), antioxidant activity and phenolic acid content. The bread samples showed antimicrobial activity against the tested microbes, with a more pronounced inhibitory effect on Pseudomonas aeruginosa. CSP at 7.5%–10% reduced total plate count, coliforms, and yeast/molds, and supported lactic acid bacteria growth. These findings show that CSP enhances the nutritional and functional qualities of bread while serving as an antimicrobial ingredient. The innovative application of CSP in product development underscores its potential for sustainable valorization of cocoa by‐products, supporting circular economy principles and enhancing food quality and environmental sustainability. Cocoa shell is an agrifood by‐product with significant potential for functional food development due to its high nutritional and bioactive profile. Incorporation of cocoa shell powder (CSP) in wheat‐based bread improved its nutritional value, prebiotic potential, phytochemicals, antimicrobial, and antioxidant properties.

In this paper, the volatile profiles of tomato wine before and 90 days after storage at 10 degree and 15 degree were determined. The results indicate that storage temperature significantly influences the volatile composition of tomato wine. A total of 75 volatile compounds are identified, viz. 38 esters, 7 carbonyls, 1 furan, 4 sulphur-containing compounds, 18 higher alcohols, 6 fatty acids and 1 terpene. Twenty-five volatile compounds are present beyond their odour threshold, but the major contributors to the overall aroma of tomato wine are ethyl octanoate, ethyl hexanoate and isoamyl acetate, which are characterised by fruity notes. The potent odoriferous volatile compound, linalool, contributes much to the wine stored at 15 degree than at 10 degree . The storage significantly improves the fruitiness of the tomato wine.

The cashew apple pomace (CAP) is a by‐product of the cashew fruit, rich in fiber, minerals, and bioactive compounds. The study is aimed at preparing biscuits incorporated with 0%, 5%, 10%, and 15% cashew apple pomace powder (CAPP) and evaluating the nutritional, oxidative stability, color, antioxidant, and organoleptic properties. CAPP showed higher ash (2.15 ± 0.14 g/100 g), protein (10.31 ± 0.11 g/100 g), fiber (14.80 ± 0.10 g/100 g), fat (5.58 ± 0.02 g/100 g), total phenolic content (640 ± 0.04 mg GAE/100 g), and DPPH antioxidant activity (485.36 ± 0.05 mg TEAC/100 g) than the wheat flour. The ash, fat, protein, and total energy content of the enriched biscuits increased significantly ( p < 0.05), while total carbohydrates, moisture, reducing sugar, and L ∗ markedly reduced with increasing incorporation of CAPP. Aside from cobalt, mineral levels, including copper, zinc, manganese, and iron, were significantly higher than in the control, with cadmium and lead remaining within safe limits as CAPP increasingly replaced wheat flour. The oxidative stability of the enriched biscuits improved 1.5–2.79 times than that of the control biscuits as CAPP incorporation increased ( p < 0.05). The enriched biscuit had significantly higher total phenolics, phenolic acids, flavonoids, and DPPH antioxidant activity than the control biscuits. Substituting wheat flour with up to 10% CAPP resulted in the highest scores for color, taste, appearance, and overall acceptability. Thus, CAPP‐enriched biscuits can be produced with enhanced nutrients, antioxidant properties, and high consumer acceptance.

Cashew nut production and fruit processing generate significant by‐products, particularly cashew apple and cashew apple pomace (CAP), which are often treated as waste. However, CAP is a valuable source of nutrients and bioactive compounds that can be repurposed to develop functional food products. Valorizing this by‐product represents a pivotal advancement toward achieving sustainability and circularity in the food industry. This review aimed to highlight the chemical composition and potential applications of CAP in functional food development. The review shows that CAP is enriched with bioactive compounds, including phenolic acids, carotenoids, and flavonoids, alongside essential nutrients such as fiber, minerals, carbohydrates, and proteins. The incorporation of CAP into food products may confer a myriad of health benefits, including antioxidant, antimicrobial, antidiabetic, antiobesity, and gastroprotective properties. This review elucidates approaches to effectively integrate CAP into food formulations while preserving their sensory attributes. Utilizing CAP in food products can significantly reduce food waste and enhance the overall nutritional and functional profile of food, contributing to a more sustainable and circular food system. Cashew apple pomace (CAP), a nutrient‐rich byproduct of cashew processing, contains bioactive compounds like polyphenols, carotenoids, and nutrients such as proteins, fibre, minerals, and carbohydrates. It exhibits various health benefits, including antioxidant, antimicrobial, antidiabetic, antiobesity, and anti‐inflammatory properties. Additionally, its incorporation into food product development enhances nutritional value and bioactivity while reducing food waste.

Berries of the genus are valued for their nutritional and bioactive potential; however, differences among species and cultivars remain insufficiently characterized. This study compared the proximate composition, phenolic profiles, fatty acids, mineral content, antioxidant capacity, and antimicrobial activity of bilberry ( \"Natural\"), lingonberry ( \"Linnea\" and \"Sanna\"), and highbush blueberry ( \"Spartan,\" \"Bluecrop,\" and \"Chandler\"). Bilberry showed the highest total phenolic content, anthocyanin concentration, antioxidant activity, polyunsaturated fatty acids (PUFAs), and antifungal activity. Lingonberries combined moderate-to-high antioxidant capacity with elevated mineral levels, favorable n6/n3 ratios, and potent inhibition of species. Blueberries were rich in monounsaturated fatty acids (MUFAs) and exhibited distinct phenolic acid profiles. Correlation analysis revealed strong associations between phenolic content and antioxidant activity, as well as antifungal activity. Principal component analysis distinguished bilberry for its phenolic-PUFA dominance, lingonberry for its phenolic-mineral balance, and blueberries for their MUFA-rich profiles. These findings demonstrate that cultivar-specific biochemical traits underpin functional differences, presenting bilberries and lingonberries as promising candidates for sustainable and health-focused foods and blueberries as a potential option enriched in MUFA for targeted health applications.

Amaranthus sp. represents a promising pseudocereal due to its resilience to adverse environmental conditions and extensive nutritional benefits. This study evaluated amaranth samples from Peru, Slovakia, and Poland to compare their proximate composition, mineral content, amino acid profiles, antioxidant potential, and specific lipid fractions (phytosterols, squalene, and tocopherols). Results revealed significant regional variability: Polish cultivars generally exhibited the highest (p < 0.05) protein and squalene concentrations, while certain Peruvian kiwicha varieties excelled (p < 0.05) in total phenolic compounds and antioxidant capacity. Mineral analyses confirmed diverse calcium, magnesium, and iron levels, underscoring environmental and genetic influences. Amino acid profiling highlighted consistently high (p < 0.05) lysine and leucine, particularly in high‐protein samples, reinforcing amaranth's potential as a complementary protein source. Lipid analysis revealed substantial (p < 0.05) phytosterols (dominated by β‐sitosterol) and varying tocopherol isomers, with certain cultivars displaying notably high δ‐tocopherol. Correlation and principal component analyses further demonstrated trait clustering (e.g., protein, squalene, and essential amino acids), suggesting targeted breeding opportunities to optimize nutritional density and bioactive composition. These findings reaffirm amaranth's application in functional food development, particularly in gluten‐free applications, and emphasize its role as a strategic crop in addressing nutritional deficiencies and promoting dietary diversity. Amaranthus sp. seeds from Peru, Slovakia, and Poland showed significant variability in nutrients and bioactive compounds. Polish cultivars had the highest protein and squalene levels, while Peruvian kiwicha excelled in polyphenols and antioxidants. Slovak and Polish samples contained abundant phytosterols and distinct tocopherol isomers, reinforcing functional food potential. Trait clustering (protein, squalene, amino acids) suggests opportunities for targeted breeding. Findings support amaranth's role in gluten‐free, high‐protein formulations to enhance dietary diversity and nutrition.

Waste generated from tomato processing poses disposal challenge even though it is a potential source of bioactive compounds. Acetone/ethanol/hexane mixture was used to recover lycopene and β-carotene from tomato pomace obtained from tomato must fermentation (pH of 4.11, 3.40, 3.20; temperature of 15, 20°C). Tomato must pH and temperature influenced (P<0.05) both lycopene and β-carotene recovery from the pomace. The highest total antioxidant activity and reducing power values were obtained from the tomato pomace of must pH 3.20, and fermented at 20°C. Tomato pomace from winemaking is a rich source of the bioactive compounds, lycopene and β-carotene, and possess substantial levels of antioxidant activity.