Hibiscus rosa-sinensis flower is gaining attention for their rich nutritional and functional profile, positioning them as promising ingredients for health-oriented functional foods and beverages. However, limited studies have explored their direct application in functional foods and beverages. This study addresses that gap by assessing the nutritional composition, antioxidant potential, and incorporation of H. rosa-sinensis flower extract as a sustainable ingredient in clean-label functional tea formulations. Ultrasound-assisted extraction (20 kHz, 40 °C, 30 min; 1:20 solvent ratio) using various solvents was employed to obtain flower extracts. Functional teas formulations were developed by replacing green tea with flower extract at 25 %, 50 %, 75 %, and 100 % levels. Nutritional analysis of H. rosa-sinensis flower revealed high carbohydrate content (61.50 ± 1.18 %) and ash (3.71 ± 0.29 %), with calcium (1218 ± 26 mg/100 g), and potassium (1109 ± 40 mg/100 g) as dominant minerals. The H. rosa-sinensis flower extract exhibited strong antioxidant properties with total phenolic content (TPC) of 781.77 ± 4.66 mg GAE/100 g, DPPH inhibition activity of 84.72 ± 2.48 %, ABTS activity of 90.01 ± 2.32 %, and FRAP activity of 1654.4 ± 15.62 µg Fe/100 g. In tea formulations, the highest TPC and FRAP activity were in the control that was 100% green tea (429.98 ± 5.16 mg GAE/100 g, 1759.0 ± 4.48 µg Fe/100 g), while 75 % H. rosa-sinensis extract containing functional tea showed the highest DPPH inhibition activity of 70.05 ± 1.48 %, and ABTS activity of 71.79 ± 1.54 %. The sensory analysis indicated that the 50 % H. rosa-sinensis extract containing functional tea had the highest acceptability and optimal color attributes. FTIR analysis confirmed the presence of key functional groups (O-H, C=C), indicating abundant polyphenols and flavonoids. Overall, H. rosa-sinensis flower demonstrated excellent potential as sustainable ingredient for functional food and beverages development, offering improved antioxidant benefits and appealing sensory properties.

This study investigates the nutritional, functional, rheological, and sensory properties of flour blends supplemented with varying percentages (2–5%) of Tribulus Terrestris powder. Seeds were collected from the Thall region, dried to <10% moisture, and analyzed for proximate composition, showing high fiber (24.28±0.93%) and carbohydrate (33.35±1.03%) content, with moderate fat (14.49±1.42%) and low protein (8.8±0.30%). Rheological analysis revealed that as Tribulus supplementation increased, moisture content decreased from 14% (control) to 10.1±0.09% at 5% powder. Water absorption was highest at 5% (59.5±0.05), with maximum dough stability (17±0.09) and development time (4.6±0.09). Maximum kneading consistency was observed at 2% powder. Functional properties, such as bulk density, increased with higher Tribulus percentages, peaking at 83.86±1.36 for 5%. Water absorption capacity reached its maximum in T3 (88.46±0.22), while oil absorption capacity remained non-significant. Foaming stability was significantly higher in T3 (43.78±0.76). Nutritional analysis showed that fiber content increased with supplementation, peaking in T4 (1.49±0.04), while fat and protein contents were non-significant across treatments. Color tonality analysis indicated that lightness decreased with increasing Tribulus content, and hue angle was highest in T1 (77.02±2.68). Sensory evaluation by an expert panel revealed that products with 2% and 3% Tribulus powder had the most acceptable color, taste, and aroma, while higher concentrations resulted in bitterness and darker color. Overall, T1 and T2 were most preferred in terms of sensory quality.

Human health and ever‐increasing disease burden demand the inclusion of traditional medicines in modern healthcare sectors. Phytochemicals extracted from medicinal plants can be utilized to prepare nutritious and quality food products that could offer nutritional and curative benefits. This review highlights the nutritional, phytochemical, and therapeutic profile of Salvia coccinea and its bioactive compound i.e., apigenin. Salvia coccinea , the urban green, scarlet, lance‐shaped flower, is cultivated in warm climatic conditions from summer to autumn. The micronutrient‐dense (sodium, calcium, potassium, zinc, nitrogen, and copper) leaves can prevent micronutrient‐deficiency disorders among consumers. Furthermore, apigenin along with other bioactive constituents e.g., luteolin, flavonoids, and phenolic acids offer strong antioxidants, anticancer, anti‐inflammatory, antidiabetic, antimicrobial, and anti‐cardiovascular properties. The free radical scavenging potential of Salvia coccinea and apigenin is responsible for reduced oxidative stress and tumor cell metastasis modulated through PARP‐cleavage, caspase‐3, ERK, CDK‐1, JAK2/STAT3, Bax/Bcl‐2, AMPK, and Wnt/β‐catenin pathways. They attenuate inflammation‐induced disorders such as cardiovascular and neurological disorders via down‐regulating pro‐inflammatory cytokines (IL‐6, CRP, COX‐2, LPO, TGF‐β1, NF‐κB, and TNF‐α), and pathways (IRAK4, MAPK, JAK/STAT3, TLR4, and ERK). The antimicrobial properties against multiple bacterial, viral, and fungal strains make them effective candidates for alleviating microbial disorders. Furthermore, apigenin and Salvia coccinea promote hypoglycemic effect by attenuating α‐amylase activity, cholesterol levels, insulin resistance, DRP1 expression by improving GLUT4, GSK‐3β, AMPK/PI3K/Nrf2, and Akt pathways. Moreover, Salvia coccinea regulates wound healing after infection, injury, or surgery, in addition to improving agricultural productivity by reducing rodent attacks.