INFORM April 2026

EXTRACTS & DISTILLATES INFORM 43

performance, and product stability while supporting sustainable food development. APPRAISING BIO NUTRITIONAL POTENTIALS OF READY-TO-USE PARKIA BIGLOBOSA SEED EXTRACT AS FOOD FUNCTIONAL INGREDIENT: EFFECTS OF MICROWAVE-GRILLED AND SOLAR PROCESSING Adepeju, A.B., et al. , Journal of Food Composition and Analyis , 149, 108680, 2026. Parkia biglobosa seed is an underutilised tree legume food commodity with nutraceutical properties, rich in protein and iron. This study investigated the nutritional, hydrophilic, hydrophobic, bioactive, and pie-filling agent potentials of solar and microwave grilled ready-to-use Parkia biglobosa seed extracts. P. biglobosa seeds were processed into ready-to use extracts via microwave grilling and solar-drying, and were ultimately used as a filling agent. The results showed protein of the seed extracts as 32.51–34.18 g/100 g, ash (5.90–6.04 g/100 g), iron (35.17–45.38 mg/100 g), magesium (20.24– 25.52 mg/100 g), pyridoxine (0.25–0.36 mg/100 g), DPPH (35.12–42.49µmolTEAC/100 g), and total phenolics (42.40–62.09mgGAE/100 g). Microwave-grilling preserved functional groups and hydrophilicity than solar. Total bioactive compounds in the seed extracts were 33.22 %, 41.45 %, 49.72 %, and 51.79 % for solar-dried, microwave-grilled at 60 °C, microwave-grilled

at 50 °C, and fresh samples, respectively. The seed extracts were made up of essential fatty acids, 5-unsubstituted pyrogallol, mono-unsaturated omega-9 fatty acid, fatty aldehydes, alkanol, fatty acyls, ester, and polyphenolic compound. Protein content of the pie ranged from 18.49 to 21.09 g/100 g. There was no significant difference (p > 0.05) between microwave-grilled seed extract pies and meat pie. The study showed the feasibility of using seed extract of P. biglobosa as a functional ingredient in making healthy pie, which could be employed as a therapeutic agent in low income regions. VALORIZATION OF BROCCOLI WASTE: UNLOCKING ITS POTENTIAL AS A FUNCTIONAL FOOD INGREDIENT FOR SUSTAINABLE NUTRITION Wang, Q., et al. , Journal of Advanced Research , in press Background Broccoli waste, primarily comprising of stems and leaves discarded during processing, represents an underutilized resource with significant potential for food applications. However, its nutritional composition, bioactive properties, and potential as a functional ingredient in food industry have not been clearly reviewed. Aim of Review We aim to evaluate the nutritional composition and bioactive potential of broccoli waste, with a focus on its

underexplored value as a functional food ingredient. It systematically examines current applications and the effects of processing technologies, and highlights innovative extraction strategies that enhance the retention and functionality of key nutrients and phytochemicals. It is hoped that this work can provide new insights for sustainable utilization of broccoli waste in the food industry. Key Scientific Concepts of Review Key nutrients—including carbohydrates, proteins, dietary fiber, vitamins, and an array of phytochemicals such as glucosinolates and phenolic compounds—are detailed alongside their associated health benefits, including antioxidant, anti inflammatory, and anticancer properties. This review also discusses novel extraction and processing strategies, such as drying, fermentation, and advanced extraction technologies, which not only preserve but can enhance the bioactivity of these compounds. By evaluating current application scenarios and the sensory and safety aspects of incorporating broccoli waste into food formulations, this review highlights the promising role of broccoli waste in promoting sustainable food systems and offers insights into future research directions for its high-value utilization.