Scientific research, within the framework of a circular and sustainable economy, has increasingly focused on wild plants and agricultural by-products as valuable sources of bioactive compounds for innovative applications. In this study, the plant species selected for extract preparation and evaluation of their dyeing properties included Isatis tinctoria L., Castanea sativa, Juglans regia L., Rumex crispus L., Arbutus unedo L., and Punica granatum L. Each extract was analyzed to assess its dyeing performance on cotton and other cellulosic fabrics. Cellulose pads dyed with peels of P. granatum extract (PPGE) proved to be versatile and effective, showing potential for use in extending the shelf life of various fruits such as strawberries, apples, cherries, and persimmons. The optimum dyeing condition for cellulose and cotton fabrics was found to be 6% w/v dye. These findings support the development of natural, multifunctional materials suitable for food packaging applications aimed at preserving fresh produce, as well as for sustainable textile dyeing.

Pigmented wheat varieties represent a promising source of bioactive compounds, particularly anthocyanins, with potential applications in the development of functional cereal-based foods. This study investigated the combined effect of pigmented wheat genetics and innovative milling technologies on the nutritional and technological properties of wheat-derived products. Two pigmented bread wheat genotypes, the blue-grained cultivar Purendo and the purple-grained line Vanilnoir, were compared with the non-pigmented cultivar Peralba. Grains were processed using conventional milling or through micronization followed by air-classification to obtain enriched fractions (F250 and G250). The resulting flours and fractions were evaluated for compositional traits, rheological properties, antioxidant activity, and pasta-making performance. Air-classification significantly increased ash, protein, and lipid contents while reducing total starch, confirming the enrichment of outer kernel components. Bran-enriched fractions exhibited enhanced antioxidant capacity, with the highest FRAP and TEAC values observed in pigmented genotypes. Pasta produced from enriched fractions showed improved nutritional profiles and, in most cases, a reduced predicted glycemic index compared with conventional flour-based pasta. Technological responses were genotype-dependent: while bran enrichment negatively affected dough rheology, the purple genotype maintained more balanced technological and sensory properties in pasta compared with the blue genotype. These results demonstrate that integrating pigmented wheat genetics with targeted milling strategies can support the development of functional cereal-based foods with enhanced antioxidant potential and improved nutritional quality.