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Carbon nanosheets are two-dimensional nanostructured materials that have applications as energy storage devices, electrochemical sensors, sample supports, filtration membranes, thanks to their high porosity and surface area. Here, for the first time, carbon nanosheets have been prepared from the stems and leaves of a nettle fibre clone, by using a cheap and straight-forward procedure that can be easily scaled up. The nanomaterial shows interesting physical parameters, namely interconnectivity of pores, graphitization, surface area and pore width. These characteristics are similar to those described for the nanomaterials obtained from other fibre crops. However, the advantage of nettle over other plants is its fast growth and easy propagation of homogeneous material using stem cuttings. This last aspect guarantees homogeneity of the starting raw material, a feature that is sought-after to get a nanomaterial with homogeneous and reproducible properties. To evaluate the potential toxic effects if released in the environment, an assessment of the impact on plant reproduction performance and microalgal growth has been carried out by using tobacco pollen cells and the green microalga Pseudokirchneriella subcapitata . No inhibitory effects on pollen germination are recorded, while algal growth inhibition is observed at higher concentrations of leaf carbon nanosheets with lower graphitization degree.

The Mediterranean Diet (MD) is a lifestyle that involves not only dietary habits, well known for their effectiveness in preventing health risks by supplying well-balanced foods rich in bioactive compounds, but also daily habits that improve the quality of life. Older adults represent a segment of the population that can particularly benefit from this dietary pattern. However, the specific characteristics and needs of older individuals require a critical analysis of aspects that may limit adherence to the MD principles, including physical impairments related to eating, sensory and cultural aspects, accessibility of food sources, and the social context. The objective of this study was to review the potential benefits of the MD in relation to the needs, capacities and eating behaviors of older adults, focusing on the beneficial effects of plant-based food metabolites and their suitability for older adult diets. The results demonstrate how the MD can be tailored to meet the nutritional and functional needs of older adults, supporting healthy aging. Therefore, the Mediterranean lifestyle could be an effective tool in public health policies to promote healthy habits, thereby improving the quality of life in vulnerable population categories.

Honey has a long cultural tradition in Italy, valued for its sensory properties and health benefits. However, in recent years, the beekeeping sector has faced various challenges due to climate change, biodiversity loss, and economic pressures. Therefore, growing consumer awareness of sustainability, traceability, and ethical aspects is influencing food choices and putting niche-market products, such as honey, in the spotlight. This research analysed data from an online survey of Italian consumers to examine their attitudes toward honey. The analysis focused on the primary drivers of consumer behaviour, the state of sustainability efforts, and the importance of certifications and traceability in influencing preferences. The results showed that, beyond taste and health considerations, Italian consumers expressed a strong sensitivity and awareness of the beekeeping sector’s needs and their high engagement in ethical issues, food quality, safety and certification standards, and environmental protection. These findings provide useful insights for producers and policymakers to promote sustainable beekeeping and enhance consumer trust by implementing targeted communication strategies and certification schemes.

The incorporation of artichoke bracts, a by-product of artichoke processing, into pasta formulations represents an innovative approach to enhancing the nutritional and functional properties of this staple food while promoting environmental sustainability. This study aimed to evaluate the impact of artichoke powder (AP) enrichment (10% w/w replacement of semolina) on the technological, nutritional, antioxidant, and sensory properties of pasta. The enriched pasta (P-AP) was compared to control pasta (P-CTR) through comprehensive physicochemical analyses, including cooking performance, polyphenol characterization, and in vitro digestion. Polyphenol analysis revealed that chlorogenic acid, dicaffeoylquinic acids, and flavonoids accounted for 87% of total identified phenolic compounds in P-AP. Despite a 42% reduction in free polyphenols due to cooking, in vitro digestion revealed a 47% increase in total identified polyphenols, attributed to the release of bound polyphenols. Antioxidant assays (DPPH, ABTS, and FRAP) confirmed a significantly higher antioxidant capacity in P-AP compared to P-CTR. Additionally, P-AP exhibited a lower predicted glycemic index (pGI = 56.67) than the control (pGI = 58.41), a beneficial feature for blood glucose regulation. Sensory analysis highlighted distinct differences between samples, with P-AP showing stronger vegetal, artichoke, and legume-like notes, as well as higher intensity in bitterness and astringency. While panelists rated P-CTR higher in overall liking, enriched pasta maintained acceptable sensory characteristics. These findings support the valorization of artichoke by-products in pasta production, demonstrating their potential to enhance nutritional quality and functional properties while contributing to a circular economy.

Stinging nettle (Urtica dioica L.) has been used as herbal medicine to treat various ailments since ancient times. The biological activity of nettle is chiefly attributed to a large group of phenylpropanoid dimers, namely lignans. Despite the pharmacological importance of nettle lignans, there are no studies addressing lignan biosynthesis in this plant. We herein identified 14 genes encoding dirigent proteins (UdDIRs) and 3 pinoresinol-lariciresinol reductase genes (UdPLRs) in nettle, which are two gene families known to be associated with lignan biosynthesis. Expression profiling of these genes on different organs/tissues revealed a specific expression pattern. Particularly, UdDIR7, 12 and 13 displayed a remarkable high expression in the top internode, fibre tissues of bottom internodes and roots, respectively. The relatively high expression of UdPLR1 and UdPLR2 in the young internodes, core tissue of bottom internode and roots is consistent with the high accumulation of lariciresinol and secoisolariciresinol in these tissues. Lignan quantification showed a high abundance of pinoresinol in roots and pinoresinol diglucosides in young internodes and leaves. This study sheds light on lignan composition and biosynthesis in nettle, providing a good basis for further functional analysis of DIRs and PLRs and, ultimately, engineering lignan metabolism in planta and in cell cultures.

This review describes in vitro mutation induction methods in fruits and the in vitro selection procedures available for early screening. Results obtained through in vitro mutation techniques, including somaclonal variation, are reviewed and compared with the current achievements and future prospects of transgenic breeding. Plant improvement based on mutations, which change one or a few specific traits of a cultivar, can contribute to fruit improvement without altering the requirements of fruit industry. Induced mutations have well defined limitations in fruit breeding applications, but their possibilities may be expanded by the use of in vitro techniques. Tissue culture increases the efficiency of mutagenic treatments for variation induction, handling of large populations, use of ready selection methods, and rapid cloning of selected variants. Molecular techniques can provide a better understanding of the potential and limitations of mutation breeding e.g. molecular marker-assisted selection, which can lead to the early identification of useful variants. The relatively high number of research reports compared with the low number of cultivars released suggests that mutagenesis in combination with tissue culture is either ineffective or has yet to be exploited in fruits. Positive achievement recorded in other species seem to support the hypothesis that in vitro mutation induction has high potential also for fruit improvement. The possible contribution of a well-pondered and coordinated use of the numerous mutation induction, mutant selection, and field validation procedures available to advances in fruit breeding is discussed.

The impact of beekeeping on agricultural activity is significant in environmental and economic terms, supporting biodiversity through pollination and contributing to rural livelihoods. However, in recent years, this activity has been increasingly threatened by climate change, competition from imported products, and widespread honey fraud, which undermine the sector's sustainability and profitability. This study explores the perceptions of Italian beekeepers and their associations with sustainability, certification, and traceability in the sector. The aim was to identify the challenges and the opportunities for the Italian beekeeping sector in sustainability, traceability, and certification. To this end, two types of analysis were applied to combine the results of the focus groups with three association/consortia and a survey of 360 beekeepers. Through this combination, the research highlights the challenges facing the sector, particularly those related to climate change and biodiversity loss. Associations emphasized the critical role of technical support and legislative measures in promoting sustainable practices, including improved regulation of hive products imports and combating honey fraud. Beekeepers showed strong awareness of their environmental and social role, particularly in pollination and biodiversity conservation, but less engagement with broader systemic issues such as certified production and climate change mitigation. Amateur beekeepers showed greater sensitivity to sustainability issues than professionals. The findings highlight the importance of collaboration between associations, policy makers and stakeholders to address immediate operational needs and promote long-term sustainability in the beekeeping sector.

The quality and economic value of saffron, one of the most counterfeited spices, are based on three key substances that are relatively easy to measure: crocines (colour); picrocrocines (bitter); safranal (odour impact). Despite being well-known, as their concentration is correlated to sensory intensity, a detailed sensory evaluation, performed by a trained panel, supported by advanced analytical approaches, may better show the relationships between saffron composition and sensory perception. Three saffron samples of different Italian origins (Sardinia and Tuscany) were evaluated by a trained sensory panel and their chemical composition was determined by HPLC (High Performance Liquid Chromatography) and spectrophotometry. Safranal concentration and the perceived odour intensity were positively correlated while relationships between picrocrocine and bitter perception were more complex to detect. By correlating (Multiple Factor Analysis) saffron sensorial and chemical profiles, this work aims at improving saffron characterisation while providing better information on the quality of this valuable spice.

In recent years, the jellyfish (JF) blooms in many coastal areas around the world, due to climate change, have pointed toward its possible exploitation as an alternative seafood product to support the global fishery sector. However, being a novel food in Western countries, there is a gap in knowledge on JF sensory properties. This research aims to develop a sensory lexicon for edible JF through a fast but reliable method, such as RATA. Sensory attributes collected from the literature were selected through RATA applied to five mildly processed JF. The lexicon selected was then validated on three JF samples, through descriptive analysis, to test its applicability and discrimination power. The results showed that RATA could be a reliable tool in the lexicon development of novel foods, such as JF. Moreover, the lexicon developed provides a valuable communication instrument, which will open new sensory research studies focusing on JF palatability.

The life-long adherence to a dietary pattern able to provide a high amount of polyphenols demonstrating beneficial cardiometabolic effects is demanding for the general population. In this study, red grape pomace (GP) was used as an ingredient to increase the daily polyphenols’ intake. The incorporation of crude crushed GP at 20 and 30% (w/w) in a control (CTR) biscuit formula improved the nutritional profile by increasing the fiber and reducing lipid and energy content while providing up to 540 mgGAE of polyphenols per 100 g. Besides anthocyanins, GP contains flavonoids and grape-seed procyanidins, contributing to the remarkable antioxidant capacity of 20- and 30-GP biscuits. Upon in vitro gastro-duodenal enzymatic digestion, the concentration of reducing sugars for 20-GP and 30-GP compared to the CTR biscuits dropped significantly, meaning that the combined action of GP fibers and polyphenols could delay the intestinal absorption of glucose. Overall, 60 volatiles were detected in biscuits. All in all, the content of Maillard reaction products was lower in GP than in CTR biscuits, possibly due to the free radical scavenging ability of polyphenols. Despite the high rates of GP utilized, the sensorial attributes and the overall liking of the GP biscuits—especially the 20-GP ones—were not substantially affected. These findings will support nutritional studies to assess the potential role as functional foods of GP biscuits, and, afterwards, the large-scale production of a food mainly based on a waste ingredient turned into a resource.