Prunus spinosa L., commonly known as blackthorn, holds traditional significance both as a food source and an herbal remedy. This study aims to determine the extract that includes the highest total phenolic content (TPC), antioxidant capacity (AC) using DPPH and CUPRAC assays, and vitamin C from blackthorn using the response surface method in an ultrasonic water bath and to this extract into powder by foam mat drying. The investigation comprises two primary phases. Firstly, the impact of temperature (20–80 °C) and extraction time (5–30 min) on TPC, AC, and vitamin C were systematically explored. Subsequently, the extracts derived from blackthorn fruit were subjected to foam mat drying, utilizing two distinct ratios (7:3 w/w and 8:2 w/w) of foaming agents [maltodextrin (MD) to egg white (EW)], along with three drying techniques (oven, microwave, and natural drying). The optimized extraction parameters were determined as follows: temperature (80 °C) and time (30 min). Furthermore, the results reveal that microwave-dried powders with a low EW ratio exhibit superior preservation of TPC, AC, and vitamin C content. This research underscores the potential utility of foam mat-dried blackthorn powders as functional ingredients and natural colorants within the realm of the food industry.

Safflower (Carthamus tinctorius L.) is one of the significant medicinal and aromatic plants and used as the source of food additives, natural dyestuffs, healthy beverages and cosmetics in various countries. In this study, extracts of three safflower genotypes (Remzibey-05, Dincer 5-18-1, and Arizona SC III) were prepared and examined for the first time in terms of their total phenolic content (TPC), antioxidant activities using radical scavenging capacity (DPPH) and copper reducing antioxidant capacity (CUPRAC) assays after subjecting them to in vitro gastrointestinal digestion. Additionally, the antibacterial potential of the flower extracts was determined. There were significant differences (P<0.05) in antioxidant activities between the extracts of the different genotypes of safflower; the highest antioxidant activity was observed in Remzibey-05, while the phenolic content reached its maximum in Arizona SC III. After gastric digestion (PG), in comparison to the initial values, significantly lower recovery levels of TPC (5-8%), DPPH (11-39%) and CUPRAC (7-15%) were observed for the safflower extracts. The highest inhibition zone was observed in the Dincer 5-18-1 extract applied against Listeria monocytogenes. The results showed that the extracts of the safflower genotypes displayed potent antioxidant and antibacterial activities, and the safflower extracts were important in terms of the bioaccessibility of bioactive compounds.

Thinning pruning is a process in modern viticulture to improve product quality when grapes are still in the immature fruit stage. Unripe grapes, which are waste, are mostly consumed locally as verjuices to meet domestic demand. This study aims to optimize a more efficient “green” technique for the extraction of total phenolic compounds (TPC) and antioxidant capacity (AC) from three varieties of unripe grape juice by response surface method (RSM) using ultrasound-assisted extraction (UAE). The influence of temperature (25–65°C) and extraction time (5–30 min) on total phenolic content (TPC) and antioxidant capacity (DPPH and CUPRAC) was investigated. In this study, physicochemical properties, mineral composition, phenolic and organic acid components of three different verjuices were also investigated. As a result, the optimal extraction points for extraction time (12 min) and temperature (30°C) were determined. All independent variables were found to be significantly effective on TPC and AC content during UAE. Verjuices are a rich source of antioxidants, phenols, organic acids, minerals, and vitamin C. This study is expected to contribute to the evaluation of unripe grape wastes, which are very rich in bioactive components, and to increase its economic potential by expanding local production, thus contributing to sustainable agri-food processing.

Saffron, containing carotenoids such as crocin, is a natural colorant with potential uses in food and pharmaceutical products and health benefits. In this study, the water-soluble crocin, the color substance of saffron was produced with spray-drying microencapsulation by maltodextrin as a wall material. The saffron before and after microencapsulation was researched in terms of physicochemical properties (moisture content and color values), total phenolic and flavonoid compounds, antioxidant capacity, and microencapsulation retention. Also, the bioactive and sensory properties in a model beverage obtained by adding these saffron microcapsules to apple juices in different proportions (30-180 ppm) were investigated. The result of the study showed that coloring apple juice with the lowest dose of 30 ppm saffron microcapsules improved its bioactive compounds, antioxidant activity, color, and overall flavor. This is the first study to use saffron microcapsules as a colorant and the results show that saffron microcapsules can be used as colorants and enrichments in food formulation.