Rosehip is of notable scientific interest due to its rich content of bioactives and its wide-ranging applications in nutrition, cosmetics and pharmaceuticals. The valorization of rosehip by-products, such as pomace, is highly significant for promoting sustainability. This study investigates the development of rosehip-based powders and beverage prototypes derived from both juice and pomace to evaluate the potential use of pomace in instant beverage design and compare it with juice-based formulations. Three matrices were evaluated: non-pasteurized and pasteurized juice, as well as non-pasteurized pomace preparations. Powders were produced by freeze- and spray drying using maltodextrin, inulin and unconventional carriers, i.e., palatinose and trehalose. The results demonstrated that carrier addition significantly influenced the physical and techno-functional properties of the powders, such as moisture content (below 10%), water activity (below 0.35), solubility (above 85%), and color indexes (yellowness and browning). The water absorption capacity varied with drying techniques, particularly for inulin-enriched samples, while the matrix type affected the ascorbic acid content. Non-pasteurized pomace powders exhibited a higher antioxidant capacity (67.7 mmol Trolox/100 g dry matter) than their juice counterparts (52.2 mmol Trolox/100 g dry matter), highlighting the potential of the pomace matrix for beverage production. Because of their favorable properties, spray-dried samples were also selected for reconstitution into prototype beverages, among which those obtained from pomace showed a higher antioxidant potential. An analysis of particle sizes, which ranged between 34 nm and 7363 nm, revealed potential interactions between the carrier and matrix, reflected in the distinct behavior of carrier-only samples. Both the carrier type and the matrix significantly contributed to the final properties of the beverages, providing valuable insights for the design of functional food products.

The use of nanotechnology in food production (in particular protein base nanoemulsion) is a solution that is gaining popularity, which allows to design of smart food with targeted health-promoting properties. This study aimed to assess the impact of the dose of the phytochemical extract (1%; 3%; 5% w/w) comprising isolated lipophilic compounds from Calendula officinalis L. on selected physicochemical properties of the emulsion, antioxidant, antidiabetic and antiaging effects, and its impact on carotenoids content and their in vitro bioavailability. The results showed that the use of a 3% extract dosage appears to be optimal for obtaining a nanoemulsion. This variant was characterized by the highest antidiabetic activity and there was no overloading of the nanostructure. Additionally, the use of a pea protein - lipophilic compounds - sunflower/hemp oil matrix to create nanoforms seems to be a promising solution in the context of pro-health properties and bioavailability of bioactive compounds.

Calendula officinalis L. has numerous health-promoting properties due to the presence of a large number of lipophilic compounds. Their effective delivery to the body requires the use of an appropriate technique such as emulsification. So, the main purpose of this study was to understand how the profile of lipophilic compounds from pot marigold and the pro-health potential are shaped by different types of protein, oil, and drying techniques in o/w nanoemulsion. To obtain this, the profiles of carotenoid compounds and tocols were measured. Additionally, antioxidant potential and the ability to inhibit α-amylase and α-glucosidase were measured. Pea protein emulsion exhibited a higher final content of carotenoid compounds (23.72–39.74 mg/100 g), whereas those with whey protein had stronger α-amylase inhibition (487.70 mg/mL). The predominant compounds in the studied nanoemulsions were β-carotene (between 19% and 40%), followed by α-tocopherol/γ-tocopherol. The type of proteins shaped the health-promoting properties and determined the content of health-promoting compounds.

Water-in-oil nanoemulsions are a potential form of polyphenol encapsulation, but their use remains limited. Therefore, the aim of this study was to assess the possibility of encapsulating different doses of polyphenolic extracts isolated from chokeberry, rosehip, black mallow, and marigold using nanoemulsions prepared with Ultra-Turrax homogenization followed by ultrasonication. The use of a wide range of materials enabled the introduction of a diverse profile of polyphenols (i.e., anthocyanins, phenolic acids, flavonols, and flavan-3-ols) into the emulsion. Flavan-3-ols and phenolic acids demonstrated higher ability to encapsulate, while anthocyanins negatively affected emulsion integrity. Rosehip and marigold extracts showed the highest encapsulation capacity, maintaining compound ratios and physical properties. Simulated digestion revealed that nanoemulsions protect polyphenols, enabling targeted intestinal release and improved absorption. However, anthocyanins degraded significantly, highlighting the need for alternative emulsifiers. Nanoemulsions exhibited enhanced antioxidant activity and strong α-amylase inhibition, although no significant effects were observed against α-glucosidase or pancreatic lipase.

Nanoforms are gaining importance in science and industry. The method of its preparation, the selection of emulsion components, and the type of encapsulated material can shape its final properties. Therefore, the purpose of this study was to develop nanoemulsions containing carotenoid compounds from rosehip fruit using a combined process of homogenization and sonication (HS) and to evaluate how the selected technology and individual emulsion components modulate the profile of encapsulated compounds and their health-promoting properties, cytotoxicity, bioaccessibility and storage stability. The HS process led to formation of stable nanoemulsion with ulting nanoforms modulate the profile of encapsulated compounds their health-promoting properties, cytotoxicity, bioavailability, and storage stability. The use of whey protein led to the formation of stable nanoemulsion with pro-health effects. In tested emulsions β-carotene was the dominant carotenoid. Additionally, all complexes exhibited significantly greater antioxidant and lipoxygenase inhibitory potential than the pure carotenoids. Overall, nanoemulsions provided better protection for carotenes than for xanthophylls during the simulated digestion process.