We investigated the influence of cryogenic grinding on the quality of rapeseed cake. Rapeseed cake is a good source of valuable proteins (30%) and oil (14%), with a balanced fatty acid composition and a fair amount of sterols, which may reduce the risk of cardiovascular diseases. However, the presence of antinutritive compounds prevents its use as a food source. Grinding under cryogenic conditions is much more efficient than grinding at room temperature in terms of particle size reduction. The additional cryogenic grinding of the cake had little effect on the nutritional components, as phytosterols and soluble dietary fiber increased slightly. It had no effect on insoluble dietary fiber, polyphenols, and tannins. Prolonged grinding time, both at room and subzero temperatures, reduced the total amount of glucosinolates by 34 and 43%, respectively. However, the reduction in undesirable components is not sufficient to use cryogenic grinding as the sole treatment for the cake, but it could be a good pretreatment for chemical or biological treatments.

Health-oriented preferences, a demand for innovative food concepts, and technological advances have greatly influenced changes in the food industry and led to remarkable development of the functional food market. Incorporating herbal extracts as a rich source of bioactive compounds (BC) could be an effective solution to meet the high demand of consumers in terms of expanding the high-quality range of functional foods. The aim of this study is the valorization of the bioactive potential of T. montanum L., an understudied Mediterranean plant species, and the in-depth elucidation of a polyphenolic profile with a UHPLC-HR MS/MS and NMR analysis. The total phenolic content (TPC) and antioxidant capacity (AC) were determined on heat-assisted (HAE), microwave-assisted (MAE) and subcritical water (SWE) extracts. In terms of antioxidant capacity, SWE extracts showed the most notable potential (ABTS: 0.402–0.547 mmol eq Trolox g⁻¹ dw, DPPH: 0.336–0.427 mmol eq Trolox g⁻¹ dw). 12 phenolic compounds were identified in the samples of T. montanum from six microlocations in Croatia, including nine phenylethanoid glycosides (PGs) with total yields of 30.36–68.06 mg g⁻¹ dw and 25.88–58.88 mg g⁻¹ dw in HAE and MAE extracts, respectively. Echinacoside, teupolioside, stachysoside A, and poliumoside were the most abundant compounds HAE and MAE extracts, making T. montanum an emerging source of PGs.

In this study, spray drying was used as a technological solution for the valorization of Teucrium montanum extract into carboxymethyl cellulose-based delivery systems (CMC), individually or in combination with collagen, guar gum, gum arabic, and kappa-carrageenan. The results showed that the process yield and morphological properties were positively influenced by the introduction of CMC binary blends. The employment of CMC resulted in a high encapsulation efficiency (77–96%) for all phenylethanoid glycosides (PGs) analyzed. Due to the low wettability of the microparticles, a relatively gradual in vitro release of the PGs was achieved. Infusion of the filling with hydrophilic T. montanum extract encapsulated in microparticles with high hydrophobic surface area proved to be a practical route for significant confectionery fortification (5–9 mg PGs per dw serving), ensuring prolonged interaction between the food matrix used and the extract under simulated gastrointestinal conditions. Based on sensory evaluation, the introduction of kudzu starch into the jelly matrix has shown a texture-modifying potential.

In this study, high hydrostatic pressure was applied for the extraction of bioactive compounds from green, yellow, white, oolong, and black tea. Extractions were carried out varying solvent (ethanol and water), pressure level (200 and 500 MPa), and pressure holding time (5 and 10 min). Total phenolic content (TPC) and antioxidant capacity were determined spectrophotometrically, while the content of individual catechins and caffeine were determined by HPLC-DAD methodology. Among investigated teas, the highest TPC was determined in the ethanolic extract of green (3,327.27 mg GAE L⁻¹) and white tea (3,136.36 mg GAE L⁻¹) combining pressure of 200 MPa during 5 min, while the highest epigallocatechin gallate (1,446.38 mg/L), epicatechin gallate (354.17 mg/L) and caffeine (862.58 mg/L) contents were determined in the ethanolic extract of white tea PMT obtained also using lower pressure level but with longer pressure holding time. Practical applications Tea represents a great source of natural bioactive compounds whose consumption has been linked to different health benefits. When extracted, teas bioactive compounds can be integrated into different types of foods in order to make them functional. However, in order to achieve a maximal extraction efficiency of the compounds of interest, it is of great importance to choose an extraction technique that will not result in their degradation. High hydrostatic pressure is a nonthermal extraction technique which application in the extraction of bioactive compounds from different types of tea is not well investigated and the present paper will provide new insights in this area.

In the context of revitalizing the use of traditional plant species as remarkable sources of bioactive compounds, the determination of their biological effects is of utmost importance. Among Lamiaceae species, Teucrium montanum (Mountain Germander) represents understudied Mediterranean plant species; it is rich in polyphenols, which are well-studied biologically active compounds for human disease prevention and the reduction of oxidative stress, i.e., phenolic acids, phenylethanoid glycosides, and flavonoids. For that purpose, the aim of this study was to investigate the antioxidant, cytotoxic, and genotoxic effects of Mountain Germander (MG) polyphenolic extract (0.025, 0.050, 0.150, and 0.500 mg extract mL⁻¹) on the hepatocellular (HepG2), tongue (CAL 27), gastric (AGS), and colorectal (Caco-2) continuous human cancer cell lines, as well as its bacteriostatic potential on representative members of human microbiota. In addition, the antioxidant potential of the MG polyphenolic extract was determined using bovine serum album and DNA plasmid as cellular model macromolecules. In vitro analysis revealed a significant cytotoxic effect of all MG extract concentrations on AGS and Caco-2 cell lines after prolonged treatment (24 h). In addition, treatment with 0.500 mg extract mL⁻¹ showed the most pronounced antioxidant effect under prolonged treatment (24 h) on CAL 27 and HepG2 cell lines. All of the applied MG extract concentrations seem to have a genoprotective effect on DNA plasmid. Furthermore, a significant inhibitory effect on E. coli was detected upon the treatment with 0.150 mg extract mL⁻¹, reducing the cell viability by 56%.