Lavender distillation produces huge quantities of solid waste yearly. This waste is usually discarded, resulting in serious environmental issues. However, it still contains residual essential oil and other bioactive compounds. This research reports on the development and comparison of optimized solid–liquid separation methods, i.e., microwave- (MAE) and ultrasound-assisted extraction (UAE) of phenolic compounds from lavender distillation waste. The optimal pretreatment conditions, such as waste moisture content and particle size, were also determined. The extracts were spray- or freeze-dried and the resulting powders were characterized for their physicochemical properties. The majority of the original phenolic compounds in lavender were found in the leachate fraction after distillation (61%), whereas 43% was found in the solid waste. Drying of the solid waste before extraction affected the process efficiency. UAE led to a higher phenolic content and greater antioxidant properties compared to MAE. Drying (spray or freeze) the extracts did not significantly affect their phenolic content, whereas the use of maltodextrin as a drying agent improved the drying process yield, especially when using the freeze-drying method. It is concluded that valorization of lavender distillation wastes can be achieved via an integrated process consisting of a green extraction method and a consequent drying process that results in a stable bioactive powder.

The use of vacuum cycles for the cold extraction of coffee is a new process that leads to a significant reduction in process time of Cold Brew compared to conventional methods. This research aimed at specifying the necessary parameters for producing a consumer-accepted cold brew coffee by applying vacuum cycles. This was achieved by investigating the effect of the number of cycles and of the applied pressure (vacuum) on the physicochemical characteristics of the cold brew coffee, i.e., total dissolved solids (TDS%), pH, acidity, phenol and caffeine content and color. Furthermore, sensory evaluation took place by members of the Specialty Coffee Association of America (SCAA) to specify parameters such as coffee blend, coffee/water ratio, total water hardness and grind size and secondly to determine the optimal pressure and number of cycles for a tasty final beverage. The sensory and physiochemical characteristics of cold extraction coffee were investigated by Principal Component Analysis (PCA). It became evident that coffee extraction by applying two vacuum cycles at 205 mbar pressure produced the lowest intensity of physiochemical properties (caffeine, phenols, acidity, TDS% and pH), and the highest score of sensory characteristics (fragrance, body, acidity, flavor, balance, and aftertaste). Caffeine and phenol concentration of the optimal beverage were 26.66 ± 1.56 mg/g coffee and 23.36 ± 0.79 mg gallic acid/g coffee respectively. The physiochemical characteristics were also compared to a beverage of hot extraction of the same blend and ratio of coffee to water.

Even though the functional food market has rapidly increased in recent years, the links between bioactive-rich formulations and consumers’ health benefit are not fully established, mainly because of insufficient consideration of food matrix effects. This review provides a comprehensive and integrated evaluation of how food matrix properties (structural and physicochemical) affect the bioaccessibility of plant bioactive compounds. Unlike many reviews that focus on a single nutrient approach, we highlight quantitative evidence of how bioaccessibility can be affected by matrix properties, illustrating the interactions between main food components (lipids, proteins, dietary fiber and minerals). This review integrates fragmented information among different areas of food and nutrition sciences, i.e., food structure, gastrointestinal science, mineral chemistry, protein chemistry, providing a holistic framework for Quality by Design (QbD) functional food development. Synergisms and antagonistic behaviors, threshold effects, and concentration-dependent behaviors are analyzed comparatively for the most common plant-derived bioactives, such as polyphenols, carotenoids, curcuminoids and minerals (iron, zinc and calcium). We propose a matrix-informed optimization as a prerequisite for credible health claims and sustainable plant-based nutrition strategies. This can ultimately serve as a foundation for next-generation functional food development based on bioaccessibility, supporting the central argument that functional food development should move from composition-based fortification to bioaccessibility-based matrix engineering.

The rheological properties and sedimentation phenomena in fruit purees are of particular importance for the food industry and product acceptance by consumers. The aim of this study was to correlate the phase separation with the underlying mechanisms. First, the influence of soluble solids content and temperature on the flow properties of peach puree was determined. Furthermore, considering the fruit puree matrix as a colloidal dispersion, the sedimentation rate, particle size and zeta potential were also determined. The peach puree samples exhibited pseudoplastic behavior, which was effectively described by the power law model. Both the flow consistency coefficient and apparent viscosity increased as the concentration rose. On the contrary, viscosity decreased as temperature increased. In addition, there was no significant effect of temperature on the flow behavior index. Low zeta potential values resulted in sedimentation as expressed by the phase separation index, and the highest sedimentation rate was observed for the sample with the lowest sucrose content.

Lavander distillation leads to huge quantities of solid waste produced yearly. This waste is usually discarded resulting in serious environmental issues. However, it still contains residual essential oil and other bioactive compounds. This research reports on the development and comparison of optimized solid-liquid separation methods, i.e. microwave (MAE) and ultrasound assisted extraction (UAE) of phenolic compounds from lavender distillation waste. Optimal pretreatment conditions, such as waste moisture content and particle size were also determined. The extracts were spray or freeze-dried and the resulting powders were characterized for their physicochemical properties. The majority of the original phenolic compounds in lavender were found in the leachate fraction after distillation (61%), while 43% in the solid waste. Drying of the solid waste before extraction affected the process efficiency. UAE led to higher phenolic content and antioxidant properties compared to MAE. Drying (spray or freeze) the extracts did not significantly affect their phenolic content, while the use of maltodextrin as a drying agent improved the drying process yield especially in the freeze-drying method. It is concluded that valorization of lavender distillation wastes can be achieved via an integrated process consisting of a green extraction method and a consequent drying process that result in a stable bioactive powder.

Background/Objectives: Lavender has been utilized for its medicinal properties since ancient times, with numerous health benefits reported. This study aimed to valorize solid waste from lavender essential oil production by developing a novel lavender extract from solid lavender residues. The extract’s preclinical safety and efficacy were evaluated with emphasis on plasma lipid and lipoprotein metabolism, glucose tolerance, and adipose tissue metabolic activity. Methods: Male C57BL/6 mice were divided into four groups of five mice each and fed for 30 days with lavender extract encapsulated in 10% maltodextrin, mixed with a standard chow diet. The first group (Lav 1×) received 21.1 mg/kg/day, the second group (Lav 10×) received 211 mg/kg/day, and the third group (Lav 100×) received 2110 mg/kg/day. A placebo group consumed the standard diet without lavender extract. Key outcomes included plasma lipid and lipoprotein profiles, transaminase levels, HDL antioxidant and anti-inflammatory potential, glucose tolerance, and mitochondrial activity in white (WAT) and brown (BAT) adipose tissues. Results: The novel lavender extract induced dose-dependent improvements in lipid and lipoprotein metabolism, glucose tolerance, and adipose tissue activity. The 2110 mg/kg dose (100×) demonstrated the most significant beneficial effects, although it was associated with a slight elevation in hepatic transaminase levels, indicating potential mild hepatic stress. Conclusions: Overall, the novel lavender extract exhibits promising health benefits with no major safety concerns at the tested doses, supporting its potential for therapeutic applications.