The research aimed to enhance the nutritional value of gummy candies by incorporating pistachio green hull extract (PGHE), stevia, and starch into the formulations. The gummy candies formulations were optimized using PGHE (1-5 %), stevia (0.013-0.040 %) and gelatin-to-starch ratio (9:1, 2:8, and 3:7) by response surface methodology (RSM), central composite design (CCD), with six center points. The physicochemical and textural properties of the gummy candies were assessed. Three optimal formulations were determined, which were preferred by the majority of panelists. One of them was selected for testing total phenolic content (680.31 ± 0.6 mg GAE/100g gummy candy), antioxidant activity (IC₅₀ = 277 μg/mL), FTIR analysis, morphology examination, and storage stability. This study resulted in the development of gummy candies that not only offer a reduced-sugar product (50 %; equal to 12 % of sucrose) with high antioxidant activity but also eliminate the need for artificial flavors and synthetic colorants in the formulation.

Advanced glycation end products (AGEs) are formed in the final step of the nonenzymatic Maillard reaction, which can contribute to various health problems such as diabetes mellitus, renal failure, and chronic inflammation. Bioactive compounds with antiglycation properties have the potential to inhibit AGE‐related diseases. This study investigated the antiglycation potential of pistachio green hull (PGH) and pomegranate peel (PP) extracts, which are polyphenol‐rich agro‐residues, against fluorescent AGE formation and compared the results with pyridoxine (vitamin B6), metformin, and EDTA (as usual chemical antiglycation agents). The results showed that PGH and PP effectively inhibited the formation of AGEs in bovine serum albumin–glucose (BSA‐Glu) and BSA–fructose (BSA‐Fru) with antiglycation activities ranging from 92% to 97%. PP extract (with an IC₅₀ of 94 mg ml⁻¹) had a greater antiglycation ability than PGH extract (with an IC₅₀ of 142 mg ml⁻¹). Also, results indicated that the antiglycation activities of the extracts were comparable to that of pyridoxine, and higher than metformin and EDTA. These findings suggest that the two studied extracts can be used for sustainable production of high‐added‐value food products with a positive effect on consumers' health.

This study aimed to investigate the nutritional value and potential for herbal tea production of two species Eryngium. The analysis includes the quantification of lipids, proteins, organic acids (HPLC-MS), sugars (HPLC-MS), phenolic compounds (HPLC-MS-MS), volatile compounds (GC-MS), fatty acids (GC-MS), amino acids (HPLC-MS-MS), some minerals (ICP-MS), total phenolic content, and antioxidant activities of Eryngium billardieri flowers (EBF) and thorns (EBT), as well as Eryngium planum flowers (EPF) and thorns (EPT). The results indicate that EPF and EPT exhibit elevated levels of protein (11.2%) and sugars (224.2 mg/gdw), respectively. Whereas, EBF demonstrates a higher concentration of amino acids (7.13 mg/100 gdw) and total phenolic content (19.25 mg GAE/gdw), which correlates with pronounced antioxidant properties. Oleic acid was notable in E. billardieri, while linoleic and α-linolenic acids were predominant in E. planum. Furthermore, essential minerals such as Fe, Mn, Zn, Mg, K, Ca, and P were also determined. Sensory evaluations by panelists confirmed that tea derived from the studied species possesses favorable taste and flavor profiles, attributed to its rich volatile compounds. These findings highlight the nutritional value of Eryngium species as a functional ingredient in the food industry. Additionally, their antioxidant properties suggest promising uses in pharmaceutical applications.