Inulin, a prebiotic utilized in the food and pharmaceutical industries, promotes the growth of beneficial bacteria in the colon, thereby enhancing human health. Although inulin is commercially produced from chicory and artichoke, Inula helenium roots offer a high potential for inulin production. The aim of this study is to investigate the prebiotic activity of inulin (inulin‐P) from I. helenium roots on Lactobacillus rhamnosus , as well as its ability to produce synbiotic microcapsules and the effects on probiotic viability during freeze‐drying, in vitro gastrointestinal (GI) digestion, and storage. First, the effect of inulin‐P on L. rhamnosus viability and short‐chain fatty acid (SCFA) production was compared to other commonly utilized prebiotics. The findings revealed that inulin‐P remarkably promoted the growth and SCFA yield of L. rhamnosus for 48 h of fermentation and 28 days of storage. Then, L. rhamnosus was encapsulated with inulin‐P and commercial inulin to compare its survival throughout storage and the GI tract. Inulin‐P microcapsules outperformed in terms of viability during storage (7.98 log CFU/g after 30 days at 4°C). Furthermore, inulin‐P microcapsules were heat‐resistant and protected L. rhamnosus from GI conditions, resulting in a high survival rate (89.52%) following large intestine simulation, which is ideal for increasing customer benefits. Additionally, inulin‐P microcapsules exhibited similar physical characteristics to commercial inulin. Consequently, this study revealed that inulin‐P, which is easy to produce, low‐cost, and has industrial application potential, could be used as a good carrier for the synbiotic encapsulation of L. rhamnosus . Practical Application: Inulin is a prebiotic that promotes the activity and growth of beneficial bacteria in the human gut. Although commercial inulin is currently produced from chicory root and artichoke, Inula helenium root is a potential raw material for inulin production. In this study, inulin was produced from I. helenium roots with a low‐cost and easy production method, and it was determined that this inulin was an effective carrier in the synbiotic encapsulation of L. rhamnosus . This inulin exhibits superior prebiotic activity and encapsulation efficiency compared to commercial inulins like Orafti ^® GR and HPX and can be easily integrated into industrial production.

Inula helenium roots are consumed as natural flavor components and raw or cooked as food, and their extracts are rich in sesquiterpene lactones such as alantolactone (AL) and isoalantolactone (IAL), which have recently attracted great attention due to their pharmacological properties. The industrial utilization of these compounds requires the development of green, efficient, cost‐effective, and sustainable extraction protocols. Therefore, this study focused on the optimization of microwave‐assisted extraction (MAE) process variables using Face‐Centered Central Composite Design (FC‐CCD). Then, maceration was applied as a conventional technique, and these techniques were compared in terms of extraction efficiency, morphological changes, antimicrobial activities, carbon emissions, and energy consumption. As a result, optimal MAE conditions, i.e., EtOH: water ratio (X₁) = 100:0, liquid/sample ratio (X₂) = 30:1 mL/g, microwave power (X₃) = 300 W, and irradiation time (X₄) = 5 min, were obtained with AL and IAL yields of 54.99 ± 0.11 (mg/g) and 48.40 ± 0.19 (mg/g), respectively. The extract obtained by MAE had similar or better activity than positive controls in most cases and formed the largest inhibition zones against E. coli (29.5 ± 0.71 mm) and A. niger (34.75 ± 1.06 mm). Morphological changes of I. helenium roots after extraction were observed by scanning electron microscopy. Additionally, MAE was 43.4 times faster than maceration, resulting in 228.6 times less energy consumption and carbon emissions. Based on these findings, it is recommended to use MAE as an industrial green technique for the extraction of sesquiterpene lactones with potential applications in nutraceuticals and food products in terms of sustainable economy and environmental protection.

The sesquiterpene lactones (SL) of Inula helenium (I. helenium) roots were extracted using high-pressure homogenization (HPH) and compared against those derived from maceration. The effect of process conditions on the extraction efficiency of bioactive compounds (alantolactone, isoalantolactone, total phenols, and flavonoids); the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical-scavenging activity, ferric-reducing antioxidant power (FRAP), and antimicrobial activity of the extract; and the inhibition of advanced glycated end product (AGE) formation were assessed. The HPH of 90 MPa for 4 passes demonstrated the highest alantolactone (38.1 ± 0.7 mg/g) and isoalantolactone yields (34.4 ± 0.2 mg/g), respectively, which were significantly higher than the rates obtained using maceration (20.0 ± 0.2 mg/g and 18.9 ± 0.7 mg/g). Under optimal extraction conditions of 90 MPa for 4 passes, inhibition of AGE formation in the extract reached a rate of 97.16 ± 1.86%, with the highest DPPH and FRAP of 231.63 ± 2.96 µg/mL and 949.43 ± 1.86 µmol TE/100 mL, respectively. HPH exhibited lethal activity against all tested bacteria and fungi strains (Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Aspergillus niger, Fusarium oxysporum, and Penicillum expansum) at a concentration of 15 µL. SEM results proved that HPH severely damaged the cell structures of roots, increased solvent permeability, and improved the extraction rate of bioactive compounds. Additionally, this study also demonstrated that HPH yields high recovery with a specific energy consumption of 0.22 kWh/kg, which is close to the recommended minimum energy demand for an extraction procedure within industrial production processes. Therefore, these findings showed that HPH can be used as an efficient extraction technique for the production of SL in related industries.

The invasive fish Atherina boyeri constitutes an ecologically disruptive yet underexploited biomass with strong potential for transformation into value-added biofunctional ingredients. This study investigates the functional, antioxidant, and antimicrobial properties of protein hydrolysates that were produced from fish collected in the Hirfanlı and Yamula reservoirs using three commercial proteases (alcalase, bromelain, and flavourzyme). Bromelain produced the highest degree of hydrolysis, yielding higher proportions of low-molecular-weight peptides and greater radical-scavenging activity. Flavourzyme hydrolysates exhibited the most favorable emulsifying properties, Alcalase hydrolysates produced the highest foaming capacity and stability. All hydrolysates showed high absolute zeta-potential values across pH 3–9, demonstrating strong colloidal stability. Protein solubility remained above 80% across most pH levels, indicating extensive peptide release and improved compatibility with aqueous media. The Oil-binding capacity (2.78–3.75 mL/g) was consistent with reported values for marine hydrolysates. Antioxidant and antimicrobial evaluations revealed clear enzyme-dependent patterns, with Bromelain exhibiting the strongest DPPH activity and Alcalase and Flavourzyme showing the most pronounced inhibition of major foodborne pathogens. Additionally, all hydrolysates exhibited measurable ACE-inhibitory activity, with flavourzyme-derived peptides showing the highest inhibitory activity, underscoring their potential relevance for antihypertensive applications. These findings highlight the strategic valorization of A. boyeri through enzymatic hydrolysis, demonstrating its potential as a sustainable, clean-label functional ingredient source.