In this paper, the qualitative and quantitative profile is evaluated of the bioactive compounds, antioxidant activity (AA), microbiostatic properties, as well as the color parameters of jostaberry extracts, obtained from frozen (FJ), freeze-dried (FDJ), and oven-dried berries (DJ). The optimal extraction conditions by ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) were selected after determination of the total polyphenol content (TPC), total flavonoid content (TFC), total antocyanin content (TA), AA by 2,2-diphenyl-1-picrylhydrazyl-hydrate (DPPH), and the free radical cation 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonates (ABTS). Non-conventional extraction methods are less destructive to anthocyanins, while drying the berries reduced TA, regardless of the extraction method. The oven-drying process reduced the concentration of TA in DJ extracts by 99.4% and of ascorbic acid by 92.42% compared to FJ. AA was influenced by the jostaberry pretreatment methods. The DPPH and ABTS tests recorded values (mg Trolox equivalent/g dry weight) between 17.60 and 35.26 and 35.64 and 109.17 for FJ extracts, between 7.50 and 7.96 and 45.73 and 82.22 for FDJ, as well as between 6.31 and 7.40 and 34.04 and 52.20 for DJ, respectively. The jostaberry pretreatment produced significant changes in all color parameters. Mutual information analysis, applied to determine the influence of ultrasound and microwave durations on TPC, TFC, TA, AA, pH, and color parameters in jostaberry extracts, showed the greatest influence on TA (0.367 bits) and TFC (0.329 bits). The DPPH and ABTS inhibition capacity of all FJ’ extracts had higher values and varied more strongly, depending on pH, heat treatment, and storage time, compared to the AA values of FDJ’ and DJ’ extracts. A significant antimicrobial effect was observed on all bacterial strains studied for FJP. FDJP was more active on Bacillus cereus, Staphylococcus aureus, and Escherichia coli. DJP was more active on Salmonella Abony and Pseudomonas aeruginosa. The antifungal effect of DJP was stronger compared to FDJP. Jostaberry extracts obtained under different conditions can be used in food production, offering a wide spectrum of red hues.

This study covers aspects of stability and colouration of Carthamin– a unique red chalcone extracted from Carthamus tinctorius L. Due to its fast degradation in aqueous solutions even at room temperature, Carthamin has no significant use in the food industry. Therefore, obtaining Carthamin in a stable form is of high interest. Comparing UV–Vis spectra of Carthamin solutions and RGB-data of Carthamin–cellulose complex in the wet state showed a predominant formation of stable Carthamin conformation on the cellulose phase. It was determined that the wet Carthamin–cellulose complex acquires a stable and rich magenta colour in the pH range of 1–5. In aqueous suspensions with pH >6, the Carthamin–cellulose complex gets a purple colour, which is absolutely uncharacteristic for pure Carthamin in an aqueous solution. IR spectra indicate the fixation of Carthamin molecules on the cellulose, which presumably causes hindrance of free internal rotation of Carthamin molecules in the cellulose phase. The reduction of water activity in the cellulosic phase represents an additional stabilizing factor. As a result, the Carthamin–cellulose complex withstands heating up to 70 °C for 15 min in the pH range of 2–5, showing up to 90% of stability. These conditions are typical for the preparation of a wide range of food products. High stability in a food-like environment and magenta colour make the Carthamin–cellulose complex a prospective natural food dye.

The article elucidates the possibility of using the yellow dye, obtained from saffron petals (Carthamus Tinctorius L.) in the food industry. This powdered dye, added to yoghurt in concentrations of 0.3 – 0.4%, in addition to its yellow color, gives the yoghurt samples a light aroma of saffron flowers and demonstrates high stability during storage at 4° C. for 28 days. The values of the chromatic coordinates, L *, a *, b *, of the yogurt samples did not undergo considerable changes during the storage stage, the color difference ΔE being ≤ 0.79, which indicates a high stability of the dye in yogurt. samples. The chromatic analysis data correlate with the results obtained by the reverse phase HPLC method, which identified the presence of four intact yellow chalcones in the yoghurt. The results of this study will encourage the cultivation of saffron, the extraction of natural dyes and their use in the food industry.

This work deals with the use of microencapsulation of biologically active compounds (BAC) as an alternative method of protection and prolongation of their functional properties in the food products. The main methods for the formation of microcapsules (MC) are considered. Biopolymer materials, suitable for MCs production, are outlined. Some technological solutions, suitable for microencapsulation and successfully used in other industries, present interest only for laboratory researches in the food science, but are not suitable for industrial scale food production. It is discussed why the methods of simple and complex coacervation, liposomal entrapment are thermodynamically advantageous for obtaining microcapsules in comparison with others. To achieve further progresses of microencapsulation in food technologies, the direct integration of the microencapsulation into the food production technological cycle is necessary. Products should initially have a texture and consistency that allow microcapsules to be resistant to premature aggregation. MCs should not exfoliate or break down, while execute their functions of protection and targeted delivery of biologically active compounds. Only high viscous colloidal systems, as traditional fermented dairy products (kefir, yoghurts, ice cream, curd and cheese) and fruit juices with pulp, are mostly suitable for supplementation of them by BACs using microencapsulation.

The jostaberry (Ribes × nidigrolaria) hybrid is a rich source of phytochemicals with high antioxidant activity (AA). However, due to the thick skin and seeds, the whole fruits are rejected by some consumers, and their incorporation into food products may negatively affect the sensory properties. Furthermore, after drying, including freeze-drying, jostaberries become sticky and gummy, making them unsuitable for grinding into powder. In this context, the present study aims to improve the handling properties and evaluate the biological value, antioxidant potential, physicochemical characteristics, and color parameters of biopolymer microparticles enriched with biologically active compounds (BACs) from jostaberry during freeze-drying and subsequent storage in the dark under ambient conditions (22 ± 1 °C, relative humidity ≤ 75%). For this, jostaberry extract (JE) was encapsulated using combinations of biocompatible carriers: maltodextrin-nutriose (resistant dextrin)-pectin and maltodextrin-nutriose-sodium alginate. The encapsulated products were freeze-dried to obtain microparticles (MNPJ and MNAJ) with yields of 87.7% and 88.9%, respectively. It was found that the biopolymer matrix provided superior protection for the encapsulated BACs during freeze-drying compared to the fruit matrix. The AA determined in MNPJ and MNAJ microparticles by DPPH and ABTS assays decreased only 1.1 and 1.5 times, respectively, while in freeze-dried jostaberry, AA showed a decrease of 3.7 times (DPPH) and 2.3 times (ABTS), respectively. Tukey’s post hoc HSD analysis revealed multiple significant differences (p < 0.05) between storage intervals for all measured parameters. While DPPH and ABTS values progressively decreased, total polyphenols (TPC) and anthocyanins concentration (TAC) and their retention efficiency showed changes after specific storage intervals (3, 6 and 12 months). After 12 months of storage, TPC and TAC decreased by 8.2% and 12.2% in MNPJ and by 3.3% and 3.9% in MNAJ, respectively. Therefore, microparticles containing sodium alginate showed the lowest BAC loss during storage. The obtained results reveal that after 12 months of storage, the color and physicochemical properties of the microparticles remained largely stable.