Stevia (Stevia rebaudiana Bert.) is a relevant source of natural phenolic compounds with antioxidant and antimicrobial properties. The aim of this study was to evaluate the potential protective effect of crude stevia extracts on the quality and shelf‐life of salmon (Salmo salar) paste. For this, polyphenol extracts obtained by water extraction, ethanol/water extraction and supercritical CO2 with ethanol extraction were evaluated in preserving salmon paste. Salmon paste was stored under refrigerated conditions (5°C) for 21 days, being primary, secondary, and total lipid oxidations monitored along storage by means of peroxide, p‐anisidine, and TOTOX indices, respectively. In addition, ω3/ω6 ratio, polyene index, and α‐tocopherol were monitored. Microbiological analysis comprised the investigation of aerobic mesophiles and psychrotrophes. Salmon paste samples treated with ethanol/water and supercritical CO2‐ethanol stevia extracts exhibited the highest (p < 0.05) ω3/ω6 ratio and α‐tocopherol content. Besides, partial inhibition of both primary and secondary lipid oxidation events and aerobes and psychrotroph growth was also observed in both samples. These results correlated with the fact that ethanol/water and supercritical CO2‐ethanol extracts provided the highest DPPH and FRAP values. These results open the way to the utilization of bioactive compounds from stevia leaves for the preservation of foods derived from salmon. Practical applications: The results obtained in this research show the possibility of using stevia and/or its derivatives of the sweetener industry as an alternative source of natural antioxidants in refrigerated fatty fish paste. The results indicate that it is possible to obtain advantages in the refrigerated salmon paste, based on the use of some extracts of stevia, which can help to inhibit lipid oxidation and development of pathogenic microorganisms. Further studies on the use of stevia and its derivatives should focus on the application of clean separation technologies such as supercritical fluid extraction. Stevia extracts obtained by extraction with water (W), ethanol‐water mixture (E/W, 50:50 v/v) and extraction with supercritical CO2 and ethanol (SCE; scCO2/E, 95: 5 v/v) previously elimination of the steviosides demonstrates a conservative effect of refrigerated salmon paste. The SCE and E/W extracts provides better control of primary and secondary lipid oxidation compounds and moderate inhibition of aerobes and psychrotrophs.

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Vegetable sprouts are a food source that presents high content of bioactive compounds which can also be enhanced through elicitation mechanisms. To better understand the scientific production and research trends on this topic, a bibliometric analysis by means of the Web of Science database was carried out. The results showed significant growth in research on the elicitation of edible plants sprouts. The three most productive journals were the Journal of Agricultural and Food Chemistry, followed by Food Chemistry and LWT-Food Science and Technology. The co-occurrence of keyword analysis of the different authors showed that the main research topics in this domain were ‘germination’, ‘antioxidant activity’, ‘sprouts’, ‘glucosinolates’ and ‘phenolics‘. The countries with the highest number of scientific publications were China, followed by India and USA. The productivity patterns of the authors conformed to Lotka’s law. This study provides an overview of research on elicitation to enrich bioactive compounds in sprouts, and the need to review and update the trends on this subject.

In Chile, the most cultivated avocado varieties are Hass and Negra de la Cruz. The increase in the production of fast food preparations, salads, and avocado oil has generated large amounts of seeds and husks as waste, which may constitute a possible new source of bioactive compounds, of great interest to the food and pharmaceutical industry. Therefore, the objective of this study was to determine different nutritional, biochemical, antimicrobial, and physical properties of the SH and SNC seeds grown in Chile. In SH and SNC, their nutritional composition, lipophilic components, and total phenols (PTs) were determined. The antioxidant and antibacterial activity of extracts were measured in different solvent combinations. In addition, the color change of seeds (ΔE) during the browning, the mechanical resistance to the cut, and their thermal transitions by differential calorimetry (DSC) were determined. The results indicated that SH has a higher protein content and lipophilic components. In the ethanol extract, SNC showed greater antiradical activity and is an inhibitor of Gram (+) bacteria. The SNC browning given by ΔE was greater and adjusted well to kinetic and enzymatic models. The physical analyses of the seeds indicated that SNC presented higher cut resistance and lower transition temperature (Tg) with a lower thermal fusion of its lipids, which would be due to its higher unsaturated composition. These properties of SH and SNC can be useful for the agrifood, pharmaceutical, and chemical industries.