Sea buckthorn fruit is abundant with essential nutrients and bioactive substances, yet it remains less sought after. Therefore, it is valuable to explore new ways of sea buckthorn fruit processing, which can boost consumer acceptance of sea buckthorn fruit and also lead to formulation of new functional foods. In the presented review, we summarize studies focused on development of foods utilizing sea buckthorn fruit or its components and bacterial food cultures. Firstly, we discuss the impact of malolactic fermentation on content and profile of organic acids and polyphenols of sea buckthorn fruit juice. During this process, changes in antioxidant and sensory properties are considerable. Secondly, we address the role of sea buckthorn fruit and its components in formulating novel probiotic dairy and non-dairy products. In this regard, a synergic effect of prebiotic material and probiotic bacteria against pathogens is distinguished. Overall, the potential of sea buckthorn fruit as a botanical ingredient for application in novel foods is highlighted.

The antioxidant activity, total polyphenol content (TPC), and total flavonoids content (TFC) of sea buckthorn juice was analyzed with electron paramagnetic resonance (EPR) and ultraviolet-visible (UV-VIS) in ethanol, methanol, and acetone extracts. The choice of a suitable solvent system is necessary so as not to skew the results. Undiluted juice of sea buckthorn berries is not suitable for the mentioned analyzes. Sea buckthorn juices were evaporated under vacuum until completely dry and then dissolved in 100% methanol, 96% ethanol, 70% ethanol, and 50% acetone. The 70% ethanol extract of sea buckthorn juice had an average of 1.3- and 1.6-times greater TPC and TFC values than other extracts, respectively. The 70% ethanol extract of juice contained 29 mg gallic acid equivalents (GAE)/g dw and 4 mg catechin equivalents (CE)/g dw. The results of the antioxidant activity of the extracts determined by EPR spectroscopy had an error rate ~ 2.5 times lower than the UV-VIS analysis. The highest antioxidant activity (123 mmol of Trolox equivalents/kg extract) was determined with EPR and ABTS radical in the 70% ethanol extract. This method correlated well with the TFC levels.