This research paper presents an advanced exploration into the utilization of ultrasound-assisted extraction (UAE) combined with natural deep eutectic solvents (NADESs) to achieve higher concentrations of polyphenols from Graševina grape pomace. Focusing on optimizing extraction parameters to maximize the yield of polyphenols, this study evaluates their potential industrial applications, particularly within the food and cosmetics sectors. The effectiveness of betaine/glucose (BGlc) NADESs in producing stable, ready-to-use extracts with enhanced bioavailability and eco-friendly attributes is underscored. The integration of UAE with BGlc NADESs has shown significant scalability and applicability for industrial use, as evidenced by the extracts’ collagenase-inhibitory effects, determined using a ninhydrin-based colorimetric assay showing the significant inhibition of gelatine degradation and scratch tests on cultured skin cells, demonstrating enhanced cell migration and wound healing, indicating their potential in anti-aging cosmetic products. Additionally, the results from PAMPA tests demonstrated that NADES extraction significantly enhances the intestinal absorption of polyphenols from grape pomace extracts compared to conventional solvents, highlighting the potential of NADESs to improve the bioavailability of these compounds and offering promising implications for their application in the food industry. Furthermore, the research highlights the practicality of directly incorporating these extracts into products, such as anti-aging creams and functional foods, supporting sustainability initiatives within the cosmetic and food industries. This work aims to provide a comprehensive guide to green extraction techniques on a preparative scale, showcasing the versatility and innovative applications of NADES-extracted compounds across various industries, thereby paving the way for the development of eco-conscious and effective products.

Broccoli is rich in biologically active compounds, especially polyphenols and glucosinolates, known for their health benefits. Traditional extraction methods have limitations, leading to a shift towards using natural deep eutectic solvents (NADESs) to create high-quality extracts with enhanced biological activity. This study focuses on preparing broccoli extracts in NADES, enriched with polyphenols and glucosinolates, without additional purification steps. Using the COSMOtherm software, the solubility of polyphenols and glucosinolates in NADESs was predicted, and five biocompatible betaine-based NADESs were prepared with glucose (B:Glc_1:1 and B:Glc_5:2), sucrose (B:Suc), glycerol (B:Gly), and malic acid (B:MA) as hydrogen bond donors. The resulting extracts were assessed for total polyphenol and glucosinolate content, along with antioxidant capacity, using the ORAC assay. The results demonstrated that NADES extracts contained higher polyphenol content and exhibited enhanced antioxidant effects compared to the reference ethanol extract, with B:Glc_1:1 extract showing the highest performance among all the extracts tested. On the other hand, the extract based on B:MA exhibited nearly six times higher total glucosinolate content compared to the ethanol extract. Additionally, polyphenols and glucosinolates were generally more stable in NADES extracts than in the reference solvent. Finally, the B:Glc_1:1 extract, identified as optimal in terms of polyphenol and glucosinolate content and stability, exhibited mild stimulation of HaCaT cells growth and facilitated the wound-healing process. Through green chemistry parameter calculations, we demonstrated that the extraction of broccoli bioactives using B:Glc_1:1 can be considered sustainable, underscoring the potential of NADESs for producing ready-to-use plant extracts.

Grape pomace is a fibrous food with satisfactory quantities of residual sugars. It meets the desirable characteristics for conservation in the form of silage for later use in animal feed, mainly for ruminant herbivores. Fresh grape pomace was subdivided into three treatment groups: grape pomace as a control, grape pomace treated with an inoculum of lactic acid bacteria, and grape pomace treated with zeolite. The treatments were performed in micro-silos over 90 days. There was a significant change (p < 0.05) in the chemical characteristics, content of biologically active compounds, and fermentative characteristics during the silage of all treatments. After 30, 60 and 90 days of ensiling, silages treated with inoculum and zeolite had better fermentation quality indicated by significantly (p < 0.05) lower pH and ammonia-nitrogen contents compared with those of the control. Also, the additives have decreased the total polyphenols and tannins for 97% in average which confirmed that lactic acid bacteria and zeolite positively effect on the degradation of polyphenols and tannins in grape pomace silage. The Flieg score was calculated and the values were above 80% what refers to excellent silage. In conclusion, our results suggest that inoculant and zeolite supplementation improves the quality of grape pomace silage for later use in animal feed.

This study investigated the development of upcycled functional fruit bars based on dates or figs and grape pomace, enriched with a lavender extract obtained using a novel multicomponent natural deep eutectic solvent (NADES). Supplementation with the NADES-based lavender extract significantly increased the total polyphenol content and antioxidant capacity, while improving the retention of total polyphenols during storage by approximately 10.3% in date-based bars and 2.8% in fig-based bars. The NADES-based lavender extract also reduced the percentage of yeast- and mold-positive samples from 60% to 20% in date-based bars after 30 days of storage at 22 °C. After 28 days of storage, supplemented bars showed better preservation of key sensory attributes, including appearance, color, odor, sweetness, bitterness and aftertaste. The stabilizing effects were more pronounced in date-based than in fig-based formulations, highlighting the influence of the food matrix on functional ingredient performance. Overall, the results indicate that NADES-based lavender extract is a promising functional ingredient for improving the physicochemical, sensory, and microbiological stability of upcycled fruit bars, particularly in date-based formulations.