Eucalyptus marginata L. has a significant value in traditional medicine and recently has been shown to possess many pharmacological properties in vitro. The main goal of the present study was to optimize the extraction parameters of phenolic compounds from Eucalyptus marginata L. leaves using the extraction technique assisted by ultrasound in comparison with maceration using response surface methodology as a predicted tool. Therefore, total phenolic and flavonoid contents have been optimized, taking into account four variables: extraction time, temperature, liquid-to-solid ratio, and ethanol concentration. The optimum ultrasound-assisted extraction method for total phenolic and total flavonoid contents was obtained by ensuring the following parameters: t=49.9min, T=74.9°C, liquid-to-solid ratio=39.5ml/g, and ethanol=58.48. The optimum extract has been subjected to LC-ESI-MS analysis. This technique allowed us to identify ten phenolic compounds: four phenolic acids mainly gallic acid (27.77±0.06µg/g DW) and protocatechuic acid (37.66±0.04µg/g DW) and six flavonoid compounds such as quercetrin (150.78±0.02µg/g DW) and hyperoside (39.19±0.03µg/g DW). These green and efficient procedures should be a promising option to guide industrial design for the production of phenolic-rich plant extracts.

ζ-potential and Z-average were determined on film-forming solutions of bitter vetch-levan-based films prepared at different ratios in the absence and presence of glycerol as a plasticizer. The casting method was used to obtain manageable films. The results revealed that levan increases the elongation at break of bitter vetch protein films and reduces the tensile strength. The optimal result was obtained through the film that was prepared with the ratio of 50% bitter vetch proteins and 50% levan, in terms of mechanical properties. The surfaces of the prepared films appeared to be more compact and smooth. On increasing the glycerol concentration in the bitter vetch protein-levan films, the oxygen and water vapor permeability increased compared to the control (P < 0.05). Based on the overall results, the reinforcement of bitter vetch proteins with levan at a ratio of 1:1 represents optimal film properties in the presence of a low concentration of glycerol. The proposed film is suggested as an innovative packaging system for beef meat to preserve its quality over time.

The objective of this study was to explore how watermelon rinds (WMRs) and their derivatives, specifically water-soluble polysaccharides (WMRPs) and hemicellulose (WMRH), as sources of dietary fiber, could enhance the quality of wheat bread. The extraction process yielded 34.4% for WMRP and 8.22% for WMRH. WMR, WMRP, and WMRH exhibited promising functional characteristics and were incorporated separately into wheat flour with low bread-making quality (FLBM) at varying proportions (0.5%, 1%, and 1.5% (w/w)). The volume, texture, and crust and crumb color underwent evaluation and were compared to the control. The findings indicated that incorporating WMR notably enhanced the alveograph profile of the dough, demonstrating a more effective impact than the addition of WMRP and WMRH. Adding WMR, WMRP, and WMRH at a 1% concentration to low-quality wheat flour for bread making increased the deformation work values by 16%, 15%, and 13%, respectively, and raised the P/L ratios by 42%, 36%, and 38%, respectively. Additionally, the assessment of the bread highlighted a substantial enhancement in both volume and texture profile when WMR was added, in contrast to the control bread (made with FLBM). These findings underscore that incorporating 1% WMR into FLBM was the most effective means of improving bread quality based on the results of this study.