Recovery of anthocyanins from Eugenia spp. fruit peels: a comparison between heat- and ultrasound-assisted extraction

Bianca R. Albuquerque, José Pinela, Carla Pereira, Filipa Mandim, Sandrina Heleno, M. Beatriz P. P. Oliveira and Lillian Barros

Sustainable Food Technol., 2024, 2, 189
DOI: 10.1039/D3FB00115F

Emerging berries from the Brazilian Amazon and Atlantic Forest biomes: new sources of bioactive compounds with potential health benefits

Nathan Hargreaves Noguera, Dyana Carla Lima Hargreaves Noguera, Ana Paula da Fonseca Machado, Livia Mateus Reguengo and Roberto de Paula do Nascimento

Food Funct., 2024, 15, 5752
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Promising bioactive compounds and biological activities of native Brazilian berries from Myrtaceae and Arecaceae families

Stephanie Dias Soares, Adriana de Souza Lima, Cynthia Tereza Correa da Silva, Iramaia Angelica Neri Numa and Glaucia Maria Pastore

Eur Food Res Technol, 2024, 250, 2719
DOI: 10.1007/s00217-024-04571-3

Species of the Genus Eugenia: Bioactive Effects and Toxicity

Thaís E Fischer, Elisandra Detoni, Isabela M M S Sola, Graziela Nunes, Alessandro Nogueira and Aline Alberti

Nutrition Reviews, 2025, 83, 2159
DOI: 10.1093/nutrit/nuaf125

Nutritional and Bioactive Characterization of Unconventional Food Plants for Sustainable Functional Applications

Izamara de Oliveira, José Miguel R. T. Salgado, João Krauspenhar Lopes, Marcio Carocho, Tayse F. F. da Silveira, Vitor Augusto dos Santos Garcia, Ricardo C. Calhelha, Celestino Santos-Buelga, Lillian Barros and Sandrina A. Heleno

Sustainability, 2025, 17, 6718
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High-value extracts from pulp, seeds, and leaves of Grumixama: Antioxidant, low cytotoxic, and preservative effect in cream cheese

Pércia Graczyk de Souza, João Victor Padilha, Isadora da Silva Zanzarini, Arthur Henrique Gomes de Oliveira, Vivian Rotuno Moure, Glaucio Valdameri, Aline T. Toci, Marcos R. Mafra, Fabiane Oliveira Farias and Luciana Igarashi-Mafra

Food Control, 2025, 167, 110780
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From waste to therapeutics: Extraction methodologies and biological properties of bioactive compounds from fruit and vegetable waste

Priyanka Roy and Valeria Graceffa

Food Bioscience, 2024, 62, 105389
DOI: 10.1016/j.fbio.2024.105389

Magnesium and manganese induced changes on chemical, nutritional, antioxidant and antimicrobial properties of the pansy and Viola edible flowers

Izamara de Oliveira, Antonios Chrysargyris, Tiane C. Finimundy, Márcio Carocho, Celestino Santos-Buelga, Ricardo C. Calhelha, Nikolaos Tzortzakis, Lillian Barros and Sandrina A. Heleno

Food Chemistry, 2024, 438, 137976
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Effects of the extraction techniques on the chemical composition and bioactive properties of lemon balm (Melissa officinalis L.) plants grown under different cropping and irrigation regimes

Izamara de Oliveira, Antonios Chrysargyris, Sandrina A. Heleno, Márcio Carocho, Ricardo C. Calhelha, Maria Inês Dias, Jovana Petrović, Marina Soković, Spyridon A. Petropoulos, Celestino Santos-Buelga, Nikolaos Tzortzakis and Lillian Barros

Food Research International, 2023, 170, 113044
DOI: 10.1016/j.foodres.2023.113044

Analytical Strategies for Green Extraction, Characterization, and Bioactive Evaluation of Polyphenols, Tocopherols, Carotenoids, and Fatty Acids in Agri-Food Bio-Residues

David Vicente-Zurdo, Esther Gómez-Mejía, Sonia Morante-Zarcero, Noelia Rosales-Conrado and Isabel Sierra

Molecules, 2025, 30, 1326
DOI: 10.3390/molecules30061326

Potential of New Plant Sources as Raw Materials for Obtaining Natural Pigments/Dyes

Bruna Melo Miranda, Orlando Vilela Junior, Sibele Santos Fernandes, Gabriela R. Mendes Lemos, Carla Luisa Schwan, María José Aliaño-González, Gerardo Fernández Barbero and Deborah Murowaniecki Otero

Agronomy, 2025, 15, 405
DOI: 10.3390/agronomy15020405

Grumixama extract as natural additive on fermented sausage to control lipid oxidation

Gabriela Xavier Ojoli, Rick Anderson Freire Mangueira, Carlos Alberto Alves Junior, Marcello Lima Bertuci and Andrea Carla da Silva Barretto

Meat Science, 2026, 232, 109999
DOI: 10.1016/j.meatsci.2025.109999

Bioaccessibility of anthocyanins and bioactive compounds from Brazilian berries and their food matrix interaction: an in vitro gastrointestinal digestion study coupled to UHPLC‐ESI‐TQD‐MS/MS analysis

Paulo Berni, Laís R Zandoná, Patrícia B Berilli, Livia Reguengo, Giulia Bonhin, Daniela CS Baldan and Mário R Maróstica

J Sci Food Agric, 2026, 106, 3462
DOI: 10.1002/jsfa.70436