The most widespread Sanguisorba species are Sanguisorba officinalis L. and Sanguisorba minor Scop. which are also found in the Romanian flora and classified as medicinal plants because of hemostatic, antibacterial, antitumor, antioxidant and antiviral activities. This study aimed to characterize and compare Sanguisorba species in order to highlight which species is more valuable according to phenolic profile and antimicrobial activity. Based on high-performance liquid chromatography equipped with photodiode array detection and mass spectrometry (electrospray ionization) (HPLC–DAD-MS (ESI⁺)) analysis, it was evident that the ethanol extract obtained from the leaves of S. minor Scop. contains the highest content of phenolic compounds at 160.96 mg/g p.s., followed by the flower and root extract (131.56 mg/g dw and 121.36 mg/g dw, respectively). While in S. officinalis, the highest amount of phenols was recorded in the root extract (127.06 mg/g), followed by the flower and leaves extract (102.31 mg/g and 81.09 mg/g dw, respectively). Our results show that among the two species, S. minor Scop. is richer in phenolic compounds compared with the S. officinalis L. sample. In addition, the antimicrobial potential of each plant organ of Sanguisorba species was investigated. The ethanol extract of S. minor Scop. leaves exhibited better antibacterial activity against all of the bacteria tested, especially on Staphylococcus aureus, with an inhibition zone of 15.33 ± 0.83 mm. Due to the chemical composition and antimicrobial effect, the Sanguisorba species can be used as food supplements with beneficial effects on human health.

Nowadays, natural antioxidants, especially those found in fruits, are preferred over synthetic ones when used in a variety of meat products. Natural alternatives are preferred by consumers because synthetic additives in meat products have been connected to allergic reactions and other health-related problems. Fruits are abundant in phenolic compounds, providing them with particularly powerful antioxidants. Lipid oxidation is inhibited, allowing meat products to have an extended shelf life when enriched with fruit-derived components. The present study explores the potential of bioactive compounds derived from fruits, specifically phenolics, to improve the quality of meat products by virtue of their antimicrobial, antioxidant, and color-stabilizing qualities. In this review, the effects of 18 fruits on oxidative stability, antimicrobial activity, and color enhancement in meat products were investigated. The first section of this paper focuses on a presentation of the phytochemical composition and overall biological characteristics of the fruits. The thiobarbituric acid test, the peroxide value, and oxidative protein changes were used to assess oxidative stability. By scavenging free radicals or chelating metals, the phenolic compounds not only prevent lipid peroxidation but also protect myoglobin from oxidation, thereby improving the color of meat substitutes. Phenolic compounds provide antimicrobial actions by compromising bacterial cell walls, disrupting membrane integrity, or inhibiting essential enzymes necessary for microbial growth. Fruit extracts have shown effectiveness against foodborne pathogens and spoiling bacteria. Adding fruits to meat products is a promising way to improve their nutritional profile, sustainability, and quality. In order to guarantee consumer safety, future studies must concentrate on thorough toxicological analyses of fruit extracts meant to be used in food.

Since ancient times, many plants have been cultivated for their nutritional and medicinal properties. The genus Sanguisorba has been used for medicinal purposes for more than 2000 years. These species are distributed in temperate, arctic, or alpine areas in the Northern Hemisphere. Elongated, imparipinnate leaves and densely clustered flower heads are characteristics of the genus Sanguisorba. While Sanguisorba officinalis L. is mainly known for its significant medicinal applications, Sanguisorba minor Scop. is beginning to attract greater interest for its chemical composition and biological effects. Our research collected extensive information on Sanguisorba minor, including its history, taxonomy, habitat, and distribution, as well as its bioactive components and biological activities. In addition to electron microscopy of plant parts (root, stems, and leaves), which is described for the first time in the literature in the case of S. minor, the study also provides information on potential pests or beneficial insects that may be present. Our goal was to provide important information that will serve as a solid foundation for upcoming research on Sanguisorba minor Scop.

There is growing interest from researchers, the food industry, and consumers in reducing or eliminating synthetic preservatives such as nitrites in meat products. In this context, medicinal plants have emerged as promising sources of natural compounds with multifunctional roles. This review summarizes recent advances in the application of medicinal plant extracts as natural antioxidants, antimicrobials, and color-preserving agents in the meat industry. A systematic literature search was conducted using the PubMed and Lens databases, complemented by a bibliometric analysis with the VOS viewer, to identify research trends and key contributors in the field. The incorporation of plant-based ingredients in meat and meat analogues has the potential to enhance flavor, nutritional value, and shelf life while responding to the demand for clean-label and health-oriented products. Particular attention is given to the phytochemical composition, bioactivity, and practical application of selected medicinal plants that have demonstrated efficacy in preserving the oxidative stability, microbial safety, and visual quality of meat. Furthermore, the review highlights emerging plant species with potential in meat preservation and discusses the challenges related to their incorporation into meat matrices. These findings support the strategic use of plant-based bioactive compounds as sustainable and functional alternatives to synthetic additives in meat systems.

There has been a significant increase in the use of botanical resources for the formulation of topical products designed for medicinal and cosmetic applications. Sanguisorba minor Scop., a botanical species, exhibits a variety of properties and has significant potential for applications in the field of cosmetics. The aim of this study was to formulate topical preparations, incorporating an extract derived from the plant S. minor Scop. comprising a combination of roots, leaves, and flowers. In the initial phase, a total of seven combinations were prepared using extracts derived from the roots, leaves, and flowers of S. minor Scop. (v/v/v). These combinations were subsequently subjected to evaluation for their antioxidant capacity using four distinct methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), cupric reducing antioxidant capacity (CUPRAC), and Trolox equivalent antioxidant capacity (TEAC). An extract of plant organs in a ratio of 1:2:1 (v/v/v), which had a strong antioxidant capacity and demonstrated synergistic effects according to the DPPH, TEAC, and CUPRAC assays (with values of 1.58 ± 0.1, 1.18 ± 0.09, and 1.07 ± 0.07, respectively), was selected for inclusion in three dermato-cosmetic products (hydrogel, emulgel, and cream). All the prepared preparations were evaluated in terms of topical formulation attributes and organoleptic characteristics. The testing of dermato-cosmetic products included assessments of their topical formulation properties and organoleptic characteristics. The hydrogel, emulgel, and cream exhibited varying degrees of stretchability. In addition, a study was carried out to assess the in vitro release of polyphenols from the cosmetic formulations using a Franz diffusion cell system. The results showed that the emulgel containing the extract of S. minor Scop. had the highest and most significant release of polyphenols, with a release rate of 84.39 ± 1.01%. This was followed by the hydrogel and cream, which had release percentages of 80.52 ± 0.89 and 75.88 ± 0.88, respectively, over an 8 h period. Thus, for the first time in the literature, a topical cosmetic product with high antioxidant potential containing S. minor Scop. extract was developed and optimized.

Pastas enriched with vegetables are premium nutritious products and their consumption can bring significant health benefits. Recent studies have reported a high content of bioavailable phytochemical compounds in Allium ursinum L.; as such, it can be used in the development of functional food products. This study involved the evaluation of 10 varieties of pasta. Five of these varieties were made from white flour and varying amounts of egg (Ctrl_1–Ctrl_5). The other five varieties (AU_1–AU_5) contained fresh shredded wild garlic leaves in equal proportions (20 g) in addition to the corresponding ingredients (white flour and egg). All pasta variants were investigated for their cooking properties and the presence of bioactive compounds and antioxidant capacity in the raw and cooked pasta. Sensory analysis was conducted on all types of cooked pasta, and results indicated that the pasta with the least quantity of eggs was the most favoured variant. Additionally, the pasta that was enhanced with wild garlic leaves received the highest rating for “overall quality”. According to our results, the optimal cooking time (OCT) increased when the quantity of eggs was raised, but when wild garlic leaves were present, OCT decreased in comparison to the control samples. A significant decrease (p < 0.05) in the cooking parameters, swelling index, and water absorption was observed in both egg pasta (Ctrl) and egg pasta enriched with A. ursinum L. (AU). However, compared to the corresponding egg pasta, the presence of wild garlic in pasta generally produced higher values in SI and WA. Pastas enriched with wild garlic are rich in polyphenols (TPh), with a content ranging from 82.44 to 94.62 µg GAE/g dw, and also exhibit antioxidant properties. The amount of total polyphenol significantly decreases (p < 0.05) during cooking varies depending on the composition of the pasta. The pasta with the highest egg content (AU_5) had the lowest loss of polyphenols, equivalent to 55.35%. Our investigations indicate that producing pasta with eggs and fresh wild garlic leaves results in a valuable food product with a good sensory score, enriched in bioactive components, with essential nutrients that maintains cooking qualities.