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The composition of mammalian microbiota has been related with the host health status. In this study, we assessed the oral microbiome of 3 cetacean species most commonly found stranded in Iberian Atlantic waters (Delphinus delphis, Stenella coeruleoalba and Phocoena phocoena), using 16S rDNA-amplicon metabarcoding. All oral microbiomes were dominated by Proteobacteria, Firmicutes, Bacteroidetes and Fusobacteria bacteria, which were also predominant in the oral cavity of Tursiops truncatus. A Constrained Canonical Analysis (CCA) showed that the major factors shaping the composition of 38 oral microbiomes (p-value < 0.05) were: (i) animal species and (ii) age class, segregating adults and juveniles. The correlation analysis also grouped the microbiomes by animal stranding location and health status. Similar discriminatory patterns were detected using the data from a previous study on Tursiops truncatus, indicating that this correlation approach may facilitate data comparisons between different studies on several cetacean species. This study identified a total of 15 bacterial genera and 27 OTUs discriminating between the observed CCA groups, which can be further explored as microbiota fingerprints to develop (i) specific diagnostic assays for cetacean population conservation and (ii) bio-monitoring approaches to assess the health of marine ecosystems from the Iberian Atlantic basin, using cetaceans as bioindicators.

The high nutritional value of vegetables is well recognized, but their short shelf life and seasonal nature result in massive losses and wastes. Vegetable’s byproducts are an opportunity to develop value-added ingredients, increasing food system efficiency and environmental sustainability. In the present work, pulps and powders of byproducts from rocket and spinach leaves and watercress were developed and stored for six months under freezing and vacuum conditions, respectively. After processing and storage, microbiological quality, bioactive compounds (polyphenols, carotenoids and tocopherols profiles), antioxidant capacity, and pulps viscosity were analyzed. Generally, the developed vegetable’s pulps and powders were considered microbiologically safe. Although some variations after processing and storage were verified, the antioxidant activity was preserved or improved. A rich phenolic composition was also registered and maintained. During freezing, the quantitative carotenoid profile was significantly improved (mainly in rocket and spinach), while after drying, there was a significant decrease. A positive effect was verified in the vitamin E level. Both processing and storage conditions resulted in products with relevant phenolics, carotenoids and tocopherol levels, contributing to the antioxidant activity registered. Thus, this study demonstrates the potential of vegetable byproducts valorization through developing these functional ingredients bringing economic and environmental value into the food chain.

Vegetables and fruits have an interesting nutritional profile, rich in bioactive metabolites, holding a high antioxidant potential and health associated benefits. However, their functional properties, the shorter shelf-life due to their high-water content, and their seasonality nature lead to extensive food losses and waste. The valorization of vegetables and fruits by-products through the development of value-added products and the application of preservation methods is of utmost importance to prevent food losses and waste. In this study, based on a circular economy approach, pulps and powders of baby carrot and cherry tomato by-products were prepared. Freezing, hot air drying and storage time impact on antioxidant activity and bioactive compounds were studied. Microbiological quality and pulps viscosity were also monitored for 6 months. During the freezing storage, TPC and antioxidant capacity by ABTS and ORAC assays decreased. The antioxidant capacity by DPPH method and carotenoid content increased during the first months of freezing, but then decreased. The drying process negatively affected the antioxidant capacity as well as carotenoid and polyphenolic content compared with the fresh vegetables. Both processing methodologies positively impacted the vitamin E content. During drying storage, there were no key variations in antioxidant capacity and bioactive content.