Food Science Research Articles

Phenolic acids from medicinal and edible homologous plants: a potential anti-inflammatory agent for inflammatory diseases.

Inflammation has been shown to trigger a wide range of chronic diseases, particularly inflammatory diseases. As a result, the focus of research has been on anti-inflammatory drugs and foods. In recent years, the field of medicinal and edible homology (MEH) has developed rapidly in both medical and food sciences, with 95% of MEH being associated with plants. Phenolic acids are a crucial group of natural bioactive substances found in medicinal and edible homologous plants (MEHPs). Their anti-inflammatory activity is significant as they play a vital role in treating several inflammatory diseases. These compounds possess enormous potential for developing anti-inflammatory drugs and functional foods. However, their development is far from satisfactory due to their diverse structure and intricate anti-inflammatory mechanisms. In this review, we summarize the various types, structures, and distribution of MEHP phenolic acids that have been identified as of 2023. We also analyze their anti-inflammatory activity and molecular mechanisms in inflammatory diseases through NF-κB, MAPK, NLRP3, Nrf2, TLRs, and IL-17 pathways. Additionally, we investigate their impact on regulating the composition of the gut microbiota and immune responses. This analysis lays the groundwork for further exploration of the anti-inflammatory structure-activity relationship of MEHP phenolic acids, aiming to inspire structural optimization and deepen our understanding of their mechanism, and provides valuable insights for future research and development in this field.

Effects of foliar application of methyl jasmonate and/or urea, conventional or via nanoparticles, on grape volatile composition.

Viticulture has adapted foliar applications of biostimulants as a tool to improve crop quality. Recently, nanotechnology has been incorporated as a strategy to reduce the loss of biostimulants and treat nutrient deficiencies. Therefore, the present study aimed to investigate the effect of foliar applications of amorphous calcium phosphate nanoparticles (ACP) doped with methyl jasmonate (ACP-MeJA) and urea (ACP-Ur), individually or together (ACP-MeJA+Ur), on the content of volatile compounds in 'Tempranillo' grapes, compared to the conventional application of MeJA and Ur, individually or in combination (MeJA+Ur). The results showed that nanoparticle treatments reduced the total C6 compounds and some carbonyl compounds in the grape musts. This is of novel interest because their presence at high levels is undesirable to quality. In addition, some aroma-positive compounds such as nerol, neral, geranyl acetone, β-cyclocitral, β-ionone, 2-phenylethanal and 2-phenylethanol increased, despite applying MeJA and Ur at a lower dose. Consequently, although few differences in grape volatile composition were detected, nanotechnology could be an option for improving the aromatic quality of grapes, at the same time as reducing the required doses of biostimulants and generating more sustainable agricultural practices. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Determinants of Perceived Stress among Indian Adults during Second Wave of COVID-19

The present study was conducted from June–July, 2021 in online mode and a questionnaire was designed at the Department of Food Science and Nutrition, College of Community Science, G. B. Pant University of Agriculture and Technology, Pantnagar. The study aims to find an association of perceived stress with socio-demographic factors, health profile and physical activity among Indian adults during the second wave of COVID-19. Data on perceived stress was collected through an online cross-sectional survey of 1933 Indian adults based on the Perceived Stress Scale (PSS). Multivariate ordinal regression was conducted to identify the predictors of perceived stress. Indian adults were moderately stressed, with a mean PSS score of 19.7±5.5 during the crisis time of COVID-19. The study population remained moderately active (59.3%) during the lockdown period. Perceived stress was negatively associated with age, education, income, and physical activity and positively associated with random blood sugar levels and sitting time. Odds of perceived stress increased with female gender, separated marital status, having one child or adolescent in the family, graduate or postgraduate as the educational status of the family’s head, and increased sitting time. High educational status, retirement, regular employment, middle or lower-class social class, and high physical activity level were negative predictors of perceived stress. The current investigation highlights the role of multiple factors in the perception of stress and the need for tailored interventions for vulnerable groups focusing on education and physical activity.

Origami-Inspired Bionic Soft Robot Stomach with Self-Powered Sensing.

The stomach is a vital organ in the human digestive system, and its digestive condition is critical to human health. The physical movement of the stomach during digestion is controlled by the circular and oblique muscles. Existing stomach simulators are unable to realistically reproduce the physical movement of the stomach. Due to the complexity of gastric motility, it is challenging to simulate and sense gastric motility. This study proposes for the first time a bionic soft robotic stomach (BSRS) with an integrated drive and sensing structure inspired by origami and self-powered sensing technology. This soft stomach (SS) can realistically simulate and sense the movements of various parts of the human stomach in real-time. The contraction force and contraction rate of the BSRS are investigated with different viscosity contents, and the experimental values are similar to the physiological range (maximum contraction force is 3.2 N, and maximum contraction rate is 0.8). This paper provides an experimental basis for the study of gastric digestive medicine and food science by simulating the peristaltic motion of the BSRS according to the human stomach and by combining the triboelectric nanogenerator (TENG) sensing technology to monitor the motion of the BSRS in real-time.

Detoxification of Aflatoxin B1 by Phytochemicals in Agriculture and Food Science.

Aflatoxin B1 (AFB1), the most toxic and harmful mycotoxin, has a high likelihood of occurring in animal feed and human food, which seriously affects agriculture and food safety and endangers animal and human health. Recently, natural plant products have attracted widespread attention due to their low toxicity, high biocompatibility, and simple composition, indicating significant potential for resisting AFB1. The mechanisms by which these phytochemicals resist toxins mainly involve antioxidative, anti-inflammatory, and antiapoptotic pathways. Moreover, these substances also inhibit the genotoxicity of AFB1 by directly influencing its metabolism in vivo, which contributes to its elimination. Here, we review various phytochemicals that resist AFB1 and their anti-AFB1 mechanisms in different animals, as well as the common characteristics of phytochemicals with anti-AFB1 function. Additionally, the shortcomings of current research and future research directions will be discussed. Overall, this comprehensive summary contributes to the better application of phytochemicals in agriculture and food safety.

A high oxidase-like activity, bimetallic single-atom nanozyme FeCe/NC prepared by FeCe-ZIF-8 approach for sensing tannic acid in tea

To improve the activity of single-atom nanozymes (SAzymes) for applications in food analysis, a new bimetal SAzyme FeCe/NC was developed. Its oxidase-like activity is 40% higher than that of single metal SAzyme Fe/NC. Based on a series of characterization investigations, the catalytic mechanism is that it directly catalyzed O2 to generate •OH, O2•-and 1O2. It could directly catalyze oxidation 3,3′,5,5′-tetramethylbenzidine (TMB) to blue oxTMB, thereunder, a FeCe/NC SAzyme-TMB colorimetric method for the detection of tannic acid (TA) was constructed after the optimization of catalytic conditions. The method has a high R2 of 0.995, a low limit of detection (LOD) of 0.26 μmol/L, and high stability. The detection performance was validated by the real samples (tea). Therefore, the prepared bimetallic SAzyme FeCe/NC can be applied for TA detection without the addition of H2O2, and will have broad applications in the areas of food, feed, and life science.

Digestion inhibition of potato starch-botanical proteolytic polypeptides complexes subjected to heat moisture treatment based on steric hindrance and enzymatic inhibition

The effects of food components on starch digestibility is a prominent topic within the realms of food and nutritional science. In this study, complexes of potato starch (PS) and botanical proteolytic polypeptides (BPPs), including wheat peptides, maize peptides, rice peptides, and soybean peptides, were subjected to heat-moisture treatment (HMT). The physicochemical, structural, and digestibility variations of the PS-BPPs complexes were analyzed using polarized light microscopy, DSC, X-ray, FT-IR, SAXS, and in vitro simulated digestion. Additionally, we evaluated the inhibitory effects of BPPs on porcine pancreatic α-amylase (PPA). The results showed that the polarization cross of PS-BPPs complexes was weakened after HMT. The gelatinization temperatures (To, Tp, Tc) of the PS-BPPs complexes increased significantly. The starch in the PS-BPPs complexes transitioned from B-type structure to A-type structure after HMT, accompanied by an increase in short-range ordering and semicrystalline lamella thickness. In particular, the complexes exhibited higher contents of slowly digestible starch (SDS) and resistant starch (RS). Furthermore, wheat, rice, and soybean peptides exhibited a mixed type of competitive inhibition against PPA, whereas maize peptides exhibited competitive inhibition. The findings provide valuable insights into the role of BPPs in regulating starch digestion. Moreover, BPPs hold potential for enhancing the nutritional value and health benefits of foods.

A novel electro-mechanical chewing system for food oral processing research: A comprehensive design approach

This paper presents a comprehensive design approach for an electro-mechanical system for food oral processing research. The bespoke design and prototype of the proposed device is a standalone and compact table top model and can be operated using a customized software interface. The design considered a bi-directional chewing motion to enable nearly similar mandible movement pattern as in human. Food texture profile can be estimated using a load cell with capacity up to 300 N. This design included a section of real shaped teeth assembly consisting of three teeth; and a controlled supply line for multi-point saliva injections. The device is fitted with easily replaceable sensors for in situ measurements of conductivity, pH, and temperature. Operating volume of the device can be kept in equivalence with the volume of human oral and nasal space. The device chamber can be hermetically sealed and temperature controlled. A duct system is fitted to connect the device with external analytical systems, such as electronic nose, for measuring gaseous substance release during experimentation. The system also enables easy retrieval of the processed sample so as to use the masticated samples and processed saliva for subsequent analysis by analytical instruments, such as electronic tongue, to identify released soluble compounds and taste profiles. Moreover, the design emphasized on easy cleaning and maintainability. Based on the proposed design, two working prototypes are developed. It is envisaged that the device will be a novel contribution to the progress in the field of food science, new product development, training to future professionals, and strengthening industry-academic collaborations in foreseeable future.

Graphite Sheet-Assisted Laser Desorption Ionization-Mass Spectrometry for Small Organic Compound Analysis.

Carbon-based nanopowders have been used as ionization materials for laser desorption ionization-mass spectrometry (LDI-MS) and are very efficient at detection in low m/z regions. In this study, we aimed to develop a new sheet-type graphite material that possessed a randomly grooved nanostructured surface consisting of developed sp2-conjugated atomic carbon to facilitate the desorption/ionization of small compounds in LDI-MS. The graphite sheet exhibited higher UV absorption and provided higher ionization efficiency and survival yield in the LDI-MS detection of a thermometer ion, 4-chloro-benzopyridinium, than those of highly oriented graphite plates. These properties demonstrate that the present graphite sheet is suited for use as an LDI-MS material. Graphite sheet-assisted LDI-MS successfully detected various substances, including amino acids, peptides, and polyethylene glycol polymers, with higher ion intensities and less noise than those associated with conventional organic matrix-assisted LDI-MS (MALDI-MS). Furthermore, graphite sheet-assisted LDI-MS analysis provided more peaks (252 peaks) derived from soy sauce than those obtained by MALDI-MS (36 peaks) and required fewer preparation processes (dilution and air-dried) compared with previously established graphite carbon black-assisted LDI-MS (171 peaks) in the positive mode. This study demonstrates that graphite sheet-assisted LDI-MS has the potential for small organic compound analyses in the biomedical and food science fields.

Different Chain Length Tannic Acid Preparations as Coating Agents for Zein Nanoparticles

Proteins that are amphiphilic and have low water solubility can self-assemble into nanoparticles useful in food science, pharmaceutical science, or biotechnology. However, protein nanoparticles exhibit drawbacks such as low stability unless the particles are coated. In the current study, tannic acid is the coating agent for nanoparticles synthesized from the protein zein. Tannic acid is a hydrolyzable tannin comprising a polyol esterified with galloyl residues. The nominal molecular formula of tannic acid (C76H52O46) suggests the material is decagalloyl glucose, obscuring its complex composition as a mixture of galloyl esters of glucose. We prepared hollow zein nanoparticles and coated them with tannic acid preparations that had short or long galloyl ester chains. The % α-helix of zein in nanoparticles is lower than in native zein but there is no effect of coating the particles with tannic acid. Interactions between the tannic acid and the zein slightly perturb the IR spectrum of the protein but there is no effect of galloyl chain length. We confirmed that tannic acid-coated particles have a more negative zeta potential, suggesting greater stability compared to uncoated particles. Coating with longer chain length tannic acid reduces particle diameter and tends to decrease polydispersity but does not change particle digestibility. Coating with shorter galloyl chain length tannic acid tends not to change particle diameter, reduces polydispersity of the particles, and stabilizes particles to enzymatic digestion. Tannic acid is a naturally occurring tunable coating for nanoparticles that can be used to adjust properties such as particle size, polydispersity, and digestibility for specific purposes.

Reverse Micelles Extraction of Prolamin from Baijiu Jiuzao: Impact of Isolation Process on Protein Structure and Morphology.

Prolamins, proteins derived from plants, have extensive applications in pharmaceutics and food science. Jiuzao is a byproduct of the Baijiu brewing industry, and is a great source of prolamin. Despite its importance, knowledge regarding the extraction techniques and the properties of prolamin derived from Baijiu Jiuzao (PBJ) remains limited. Reverse micelles (RMs) extraction offers an efficient and cost-effective method for purifying proteins. In the present study, prolamin was extracted from Baijiu Jiuzao using RMs extraction and subsequently characterized in terms of its secondary structure, morphology, and particle size distribution. Our findings indicate that the purified prolamin extracted using further RMs extraction possessed higher α-helix content (+13.25%), forming a large-scale protein network, and narrower particle size distributions compared to the crude prolamin obtained by NaOH-ethanol method. This research suggests that RMs extraction has potential applications in extracting prolamin from brewing industry byproducts, offering an environmentally friendly approach to Baijiu Jiuzao recycling.

Portable sensing methods based on carbon dots for food analysis.

Food analysis is significantly important in monitoring food quality and safety for human health. Traditional methods for food detection mainly rely on benchtop instruments and require a certain amount of analysis time, which promotes the development of portable sensors. Portable sensing methods own many advantages over traditional techniques such as flexibility and accessibility in diverse environments, real-time monitoring, cost-effectiveness, and rapid deployment. This review focuses on the portable approaches based on carbon dots (CDs) for food analysis. CDs are zero-dimensional carbon-based material with a size of less than 10nm. In the manner of sensing, CDs exhibit rich functional groups, low biotoxicity, good biocompatibility, and excellent optical properties. Furthermore, there are many methods for the synthesis of CDs using various precursor materials. The incorporation of CDs into food science and engineering for enhancing food safety control and risk assessment shows promising prospects.

Combined ultra‐microelectrode: Exploring new potentials for in vivo/in situ ascorbic acid electroanalysis

AbstractMiniaturized and portable analytical tools show promise for sophisticated analysis, particularly in biological systems such as fruits, and they are suitable for advanced agriculture and related food industries. In this study, we developed combined ultra‐microelectrodes (UME) by modifying a microscale carbon fiber electrode (33 μm) coated with an Au nano‐film in a micropipette‐tip system. The proposed UME@Au exhibited a linear response to AC concentrations ranging from 30 to 1400 μM, with a 16 μM limit of detection. It demonstrated the ability to perform in vivo‐in vitro AC analysis in micro‐zones and volumes, such as different points of fruit tissue (Such as lemon) and within the body of a living plant (Such as Cactus arms and trunk), serving as a tiny implanted probe.In the first part of our study, we analyzed AC levels in lemon tissue directly. Our measurements revealed that AC levels are distributed heterogeneously in a single fruit. Additionally, stored AC levels depend on the color of the lemon (yellow ones have higher levels than the green ones). Furthermore, the UME was applied to control AC levels in different storage conditions, including opened containers, airtight containers, with and without exposing daylight, etc.In the second part, the UME@Au was utilized as an implanted sensor for in vivo analysis of AC in different parts of the cactus, recognized as a source of AC. No sample preparation is needed with minimum damage. The implanted microsensor could perform electroanalysis inside the live plant and stored parenchyma cells, etc. Notably, our results showed that AC levels are higher in the younger arms compared to the older ones, and so on.Based on our findings, the miniaturized, small, cheap, user‐friendly electrode demonstrated many capabilities, such as being implantable, having satisfactory stability, and not requiring sample preparations for analysis. It can open up a new window for micro‐electroanalysis in food and analytical plant sciences. We predict that this microscale platform can be modified and used for bioanalysis of other (bio)targets, such as vitamins, ions, and even the detection of plant pathogens in plants and crops directly. This involvement in the smart and modern farming industry is anticipated in the near future.

Dose-dependent protective effects of Lactobacillus rhamnosus GG against stress-induced ulcer.

Stress-related diseases are on the rise and stress is one of the common factors that lead to ulcer. Stress-induced mucosal bleeding is a serious complication observed in many critically ill patients. Due to the harmful side effects of proton pump inhibitors, natural and active alternative treatment methods for peptic ulcer treatment that are safe in terms of side effects are an urgent need for human health. We aimed to investigate the dose-dependent protective effects of Lactobacillus rhamnosus GG (LGG) against stress ulcer induced by cold restraint stress in rats. This study was performed in a total of 42 rats, in control group (C), stress group (S), pantoprazole (20 mg kg-1 day-1) group (P), LGG (3 × 108 cfu mL-1 day-1) + stress group (M1), LGG (15 × 108 mL-1 day-1) + stress group (M5) and LGG (30 × 108 mL-1 day-1) + stress group (M10) (each n = 7). Ulceration areas (mm2) were determined quantitatively with ImageJ software. Glucocorticoid, catalase (CAT), superoxide dismutase (SOD) and glutathione peroxidase (GPx) levels were determined by ELISA and malondialdehyde levels were determined by spectrophotometric measurement. Histopathological examinations were performed in gastric tissue. Therapeutic dose of LGG increased CAT, SOD and GPx levels; prevented excessive activation of the hypothalamic-pituitary-adrenal axis; reduced ulceration and bleeding in the gastric mucosal layer; and provided stabilization of mast cells. We can suggest that LGG may be beneficial for reducing the negative effects of stress on the body, for protecting against ulcer disease and for reducing or preventing the risk of stress-induced gastrointestinal bleeding in patients staying in intensive care units. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies

AbstractNowadays, the food industry is facing challenges due to the simultaneous rise in global warming, population, and food consumption. As the integration of synthetic biology and food science, novel synthetic foods have obtained high attention to address these issues. However, these novel foods may cause potential risks related to human health. Four types of novel synthetic foods, including plant‐based foods, cultured meat, fermented foods, and microalgae‐based foods, were reviewed in the study. The original food sources, consumer acceptance, advantages and disadvantages of these foods were discussed. Furthermore, potential risk factors, such as nutritional, biological, and chemical risk factors, associated with these foods were described and analyzed. Additionally, the current detection methods (e.g., enzyme‐linked immunosorbent assay, biosensors, chromatography, polymerase chain reaction, isothermal amplification, and microfluidic technology) and processing technologies (e.g., microwave treatment, ohmic heating, steam explosion, high hydrostatic pressure, ultrasound, cold plasma, and supercritical carbon dioxide) were reviewed and discussed critically. Nonetheless, it is crucial to continue innovating and developing new detection and processing technologies to effectively evaluate these novel synthetic foods and ensure their safety. Finally, approaches to enhance the quality of these foods were briefly presented. It will provide insights into the development and management of novel synthetic foods for food industry.

Glutamine-derived peptides: Current progress and future directions.

Glutamine, the most abundant amino acid in the body, plays a critical role in preserving immune function, nitrogen balance, intestinal integrity, and resistance to infection. However, its limited solubility and instability present challenges for its use a functional nutrient. Consequently, there is a preference for utilizing glutamine-derived peptides as an alternative to achieve enhanced functionality. This article aims to review the applications of glutamine monomers in clinical, sports, and enteral nutrition. It compares the functional effectiveness of monomers and glutamine-derived peptides and provides a comprehensive assessment of glutamine-derived peptides in terms of their classification, preparation, mechanism of absorption, and biological activity. Furthermore, this study explores the potential integration of artificial intelligence (AI)-based peptidomics and synthetic biology in the de novo design and large-scale production of these peptides. The findings reveal that glutamine-derived peptides possess significant structure-related bioactivities, with the smaller molecular weight fraction serving as the primary active ingredient. These peptides possess the ability to promote intestinal homeostasis, exert hypotensive and hypoglycemic effects, and display antioxidant properties. However, our understanding of the structure-function relationships of glutamine-derived peptides remains largely exploratory at current stage. The combination of AI based peptidomics and synthetic biology presents an opportunity to explore the untapped resources of glutamine-derived peptides as functional food ingredients. Additionally, the utilization and bioavailability of these peptides can be enhanced through the use of delivery systems in vivo. This review serves as a valuable reference for future investigations of and developments in the discovery, functional validation, and biomanufacturing of glutamine-derived peptides in food science.

Sustainable food systems: Embedding Education for Sustainable Development (ESD) in a food science module

Sustainable food systems: Embedding Education for Sustainable Development (ESD) in a food science module

The quality of frozen-thawed Atlantic salmon (Salmo salar L.) fillets as affected by sub-chilling before freezing.

To maintain the quality of frozen Atlantic salmon after thawing and highlight the potential for moving from air fright to boat for long-distance export, a study was designed to investigate the effects of sub-chilling before rapid freezing on the quality of thawed fillets. Atlantic salmon chilled on wet ice before filleting and freezing was used as a control for the experimental factor chilling, whereas fresh fillets were used for the frozen-thawed samples. The pre-freezing chilling method interacted with the storage protocol and significantly affected the product. For fresh stored fillets, sub-chilling improved the microbiological and textural stability and degradation of proteins. After 1 month of frozen storage, sub-chilled fillets gave better color and textural properties, less adenosine triphosphate degradation and protein denaturation. In addition, sub-chilled 4-month-frozen fillets also showed improved microbial stability compared to those initially chilled with ice before frozen storage. Quality was lost as a function of storage. Fresh fillets generally had higher bacterial counts, surface breaking force, firmness, hue and contents of inosine monophosphate, and lower drip loss and inosine (HxR) levels than those stored frozen-thawed. Moreover, 4-month-frozen fillets had higher HxR levels and lower psychrotrophic viable count growth than those that were frozen for 1 month. The time fillets were stored frozen did not profoundly affect their quality. It is concluded that a frozen product might be competitive with a fresh product when sub-chilling is performed before freezing, especially when including the environmental benefits of frozen export by boat rather than air freight. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Knowledge mobilization between the food industry and public health nutrition scientists: findings from a case study

BackgroundImproving the nutritional quality of the food supply increases access to nutritious foods, which improves dietary habits and population health. Yet, knowledge mobilization initiatives between public health nutrition researchers and food industries are often not adequately considered and understood. This study explored what elements related to this specific context need to be recognized so that researchers can better mobilize nutrition science knowledge with the food industry to promote the nutritional improvement of food products.MethodA case study qualitative approach was selected to answer the research question, using semi-structured interviews as the data collection technique. Québec baking industry actors were shown a mock-up of an online mobilization platform sharing the results of the Food Quality Observatory that describes the nutritional quality of breads offered in Québec, Canada. They were asked to think aloud as they explored the web platform and were interviewed. Two coders analyzed the data using an inductive approach and thematic content analysis, starting with individual open coding, and then put forward their analyses and drafted the final themes.ResultsThe final data consisted of 10 semi-structured interviews conducted between October 2019 and August 2020. Four main themes were identified: the industry’s context, the knowledge mobilization initiative, the product-related matters stemming from the information shared and the motivation within the industry. Within each theme, sub-themes were highlighted and related to the industries’ motivation to improve their products’ nutritional quality. This study also specified key considerations for changes to the sodium and fiber content in bread.ConclusionOther steps beyond using simple language and a website format could be taken to better mobilize scientific knowledge with food industries, such as providing more consumer information, using an integrated knowledge mobilization approach that includes a consideration of ethics, working with communication professionals, collaborating with food science experts, and providing resources to act on shared information. Legislation such as the front-of-pack regulations could accelerate the pace of collaboration between researchers and industry. Overall, establishing a prior relationship with industries could help gain a better understanding of the themes highlighted in this study. Future research could build on this case study to provide more insights and solidify these findings.Classification codesPublic Health, Public Private, Policy Making, Research Institutions, Use of Knowledge.

Sustainable pectin-based film for carrying phenolic compounds and essential oil from Citrus sinensis peel waste

Currently, food science faces the challenge of finding methods to deliver functional and nutritional compounds in ready-to-eat products. Biopolymeric films enriched with essential oils are an emerging strategy for incorporating valuable components into edible carrier matrices. This study investigated the wastewater from orange peel hydrodistillation as a source of phenolic compounds and an innovative ingredient to develop bioactive limonene-loaded pectin-based films, addressing waste disposal challenges by developing a multi-functional packaging material. The objective was to evaluate the effects of formulation synergies, particularly pectin-phenolic interactions, on the physicochemical, rheological properties, and essential oil retention capacity of film-forming emulsions, and then assess the effects on the physicochemical and mechanical properties of the films. Films were analyzed for morphology, water vapor permeability, light transmittance, mechanical, chemical, and physical properties, and encapsulation efficiency. Three formulations were evaluated: pectin control (PC), pectin with Tween-80 surfactant (PT), and pectin with phenolic-rich wastewater (PPW). PPW emulsions displayed higher viscosity, consistency, kinetic stability, and essential oil retention compared to PC. The resulting environmentally-friendly films exhibited increased thickness, improved oil droplet distribution, a more crystalline structure, lower clarity, better flexibility, and increased water vapor permeability. Altered FTIR spectrum bands suggested potential pectin-phenolic interactions, influencing film physicochemical properties through mechanisms such as enhanced crosslinking. The PT film-forming emulsion demonstrated lower kinetic stability and less homogeneity than PC and PPW, showing that the use of the commercial surfactant (0.1g/100 g of film-forming emulsion) led to less favorable performance in terms of emulsion stability and film properties compared to PPW and PC. Conclusively, utilizing orange residue for bioactive pectin-based films offers valuable insights for promoting shelf life, reducing the need for formulation surfactants, and adding nutritional value in food applications, while simultaneously repurposing underutilized waste. This research also contributes to insights into the development of more stable emulsions for creating uniform films.