The genus Ocimum has many species that are used to treat diverse kinds of illnesses and sicknesses from ancient times. One of them, Ocimum basilicum L., commonly known as basil, has a vital role due to its various medicinal goods. It is best known as a plant with pharmacological activities, but also as an antioxidant, antimicrobial, and larvicidal agent. Although it has been traditionally used in Serbia in traditional medicine for centuries as an insecticidal, antibacterial, and antifungal plant as well as a traditional culinary plant, none of the O. basilicum varieties have been commercialised until today. There are significant numbers of information across the world that oils and by-products are part of the global market, but no references to the essential oil composition of Serbian plants were found. Therefore, the objective of this work was to evaluate the antioxidant and antimicrobial potentials of essential oil and hydrolate of two different varieties: O. basilicum var. genovese and Ocimum. basilicum var. minimum originating from Serbia for further industrial production of antimicrobial- and/or antioxidant-valued products. The results of this study confirm that essential oils of O. basilicum var. genovese and var. minimum represent a significant source of bioactive compounds, especially linalool, with a high rate of biological activities. Similar behaviour is observed for hydrolates, which are the by-product of the essential oil distillation process and can be utilised as bioactive-rich waste in further investigation.

Yeasts are considered an extraordinary alternative source of natural carotenoids and pigmented terpenoids with multiple applications. Production of carotenoids by yeast fermentation technology has many benefits; it is cost-effective, easily scalable, and safe. The aim of this research is the isolation of yeasts from natural resources and selection of the most potent bioagent for carotenoid production. Additionally, an upgraded carotenoid extraction protocol we established, which implies the testing of four methods for cell lysis (hydrochloric acid treatment, ultrasound treatment, milling treatment, and osmotic pressure treatment), three extraction methods (conventional extraction, ultrasound extraction, and conventional + ultrasound extraction), and three extraction solvents (acetone, isopropanol/methanol (50:50), and ethanol). For the first time, the obtained results were further modeled by an artificial neural network (ANN). Based on the obtained maximal carotenoid yield (253.74 ± 9.74 mg/100 g d.w) for the best-performing Rhodotorula mucilaginosa, the optimized extraction procedure involving milling treatment (for cell lysis) and conventional extraction with acetone (for carotenoid extraction) convincingly stood out compared to the other 35 tested protocols. Therefore, the selected carotenoid extraction protocol was verified with respect to its universality for all other yeast isolates, demonstrating its simplicity and effectiveness.

Microgreens are gaining prominence as nutrient-dense foods with health-promoting activities while aligning with smart agriculture and functional food trends. They are rich in numerous bioactive compounds like phenolics, ascorbic acid, and carotenoids, which act as antioxidants, while also causing multiple other biological activities. Using advanced statistical methods, this study investigated Brassicaceae microgreens, identifying kale and Sango radish as standout varieties. Both contained 16 amino acids, with potassium and calcium as dominant minerals. Sugar and protein contents ranged from 4.29 to 4.66% and 40.27 to 43.90%, respectively. Kale exhibited higher carotenoid levels, particularly lutein (996.36 mg/100 g) and beta-carotene (574.15 mg/100 g). In comparison, Sango radish excelled in glucose metabolism (α-glucosidase inhibition: 58%) and antioxidant activities (DPPH^•: 7.92 mmol TE/100 g, ABTS^•+: 43.47 mmol TE/100 g). Both showed antimicrobial activity against Escherichia coli and Staphylococcus aureus. Kale demonstrated stronger anti-inflammatory effects, while Sango radish showed antiproliferative potential. These results, supported by PCA and correlation analysis, underscore the dual role of these microgreens as nutritious and therapeutic food additives, addressing oxidative stress, inflammation, and microbial threats.

The complete waste streams (solid waste residue, wastewater, and hydrolate) from the essential oil production of basil, chamomile, lavender, rosemary, and hyssop plants were used as a cultivation media for fermentations of a health-beneficial beverage called kombucha. Considering that these waste streams have not been used as a medium for obtaining kombucha, the main focus of this study was on the biological profiling and sensory analysis of newly-obtained kombucha beverages. According to fermentation parameters and advanced mathematical modelling, it can be concluded that kombucha made from chamomile essential oil by-products achieved the fastest successful kombucha fermentation, with a maximal titratable acidity of 7.2 g/L and a minimal pH value of 2.8. The results of other kombucha fermentations varied between the chosen plant and the waste stream used for beverage production. The obtained phenol and flavonoid contents were in the range of 12.4–56.46 mg GA/100 mL and 0.25–5.07 mg RU/100 mL, respectively. Higher antioxidant capacity as well as anti-inflammatory and antihyperglycemic activities of all kombucha beverages were observed compared to controls. Briefly, achieved DPPH, ABTS, and reducing power values were in the range 30.28–73.70, 192.25–683.29, and 19.37–82.76 mmol TE/100 mL, respectively. According to sensory analysis, the best performance or complete acceptability was noted for kombucha beverages made from lavender and hyssops (in the case of solid waste stream mixed with hydrolate) as well as basil (in the case of concentrated wastewater and hydrolate).

This study explores the unexploited potential of Artificial Neural Network (ANN) optimization techniques in enhancing different drying methods and their influence on the characteristics of various sweet potato varieties. Focusing on the intricate interplay between drying methods and the unique characteristics of white, pink, orange, and purple sweet potatoes, the presented experimental study indicates the impact of ANN-driven optimization on food-related characteristics such as color, phenols content, biological activities (antioxidant, antimicrobial, anti-hyperglycemic, and anti-inflammatory), chemical, and mineral contents. The results unveil significant variations in drying method efficacy across different sweet potato types, underscoring the need for tailored optimization strategies. Specifically, purple sweet potatoes emerge as robust carriers of phenolic compounds, showcasing superior antioxidant activities. Furthermore, this study reveals the optimized parameters of dried sweet potato, such as total phenols content of 1677.76 mg/100 g and anti-inflammatory activity of 8.93%, anti-hyperglycemic activity of 24.42%. The upgraded antioxidant capability is presented through DPPH^●, ABTS^●+, RP, and SoA assays with values of 1500.56, 10,083.37, 3130.81, and 22,753.97 μg TE/100 g, respectively. Additionally, the moisture content in the lyophilized sample reached a minimum of 2.97%, holding favorable chemical and mineral contents. The utilization of ANN optimization proves instrumental in interpreting complex interactions and unlocking efficiencies in sweet potato drying processes, thereby contributing valuable insights to food science and technology.

Kombucha is widely recognized as a functional beverage with potential probiotic effects, yet maintaining probiotic viability remains a challenge due to the harsh conditions of fermentation. This study focuses on optimizing probiotic retention by identifying the most effective carrier for Lactobacillus rhamnosus using a multi-criteria decision-making approach. Five carrier materials—pea protein, whey protein, maltodextrin, inulin, and pectin—were assessed through three critical phases: evaluating encapsulated probiotic survival in different pH solutions, examining the impact of carriers on kombucha fermentation, and assessing probiotic stability during storage. The findings indicate that whey protein serves as the most effective carrier, offering superior bacterial protection and enhancing fermentation efficiency. Kinetic modeling further demonstrated a significant correlation between probiotic survival, pH, and titratable acidity, while artificial neural network models achieved high predictive accuracy (r² > 0.9). Functional analysis revealed that kombucha enriched with probiotic whey protein encapsulates exhibited improved bioactivity, including enhanced antidiabetic properties through α-glucosidase and α-amylase inhibition, antihypertensive effects via ACE inhibition, and antihypercholesterolemic activity through HMGCR inhibition. These findings suggest that probiotic fortification contributes to the beverage’s overall health-promoting potential. Sensory evaluation highlighted that while enriched kombucha exhibited slight modifications in texture and acidity, overall consumer acceptability remained high. The study underscores whey protein’s role as an optimal probiotic carrier, significantly enhancing kombucha’s probiotic stability and bio functional properties. The results contribute to advancements in functional beverage formulation, paving the way for the development of probiotic-enriched kombucha with improved stability, bioactivity, and consumer appeal.