Anthocyanins, natural pigments present in plants which are of interest among researchers due to their antioxidant qualities and potential therapeutic advantages in certain contexts. Their occurrence in fruits, vegetables, and blossoms attributes to their unique hues. Once obtained, the dyes extracted from berries can serve as natural coloring agents in a variety of food items, displacing artificial dyes. Moreover, the antioxidative characteristics of anthocyanins position berry dyes as potential sources of functional components for creating healthier food alternatives. Overall, the extraction of pigments from berries shows considerable promise for both the food sector and health-conscious consumers. In this context, emphasis is placed on the identification of advantageous extraction methods from the point of view of the quality of the biologically active compounds obtained, the extraction yield and the impact of the respective methods on the environment. Directing the technological parameters for obtaining storage-stable phytochemical compounds is also important. The purpose of this paper is to deepen the methods of anthocyanin extraction, their advantages and disadvantages together with the condition of the berries subjected to the extraction processes. Moreover, it analyzes the stabilization methods of phytochemical compounds during storage and their use in the food industry.

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.

Nowadays, there is an increasing emphasis on the quality of dietary fats in food systems, given that the association of high consumption of saturated and trans fats with increased risks of chronic diseases. Thus, the food industry is looking for alternatives capable of reproducing the functional properties of conventional solid fats. Oleogels have emerged as a promising solution, consisting of structured liquid oils immobilized in a threedimensional network formed by oleogelators such as waxes, monoglycerides, ethylcellulose and biopolymers. The study provides a comprehensive analysis of oleogel systems, focusing on the principles of formation, classification and structuring mechanisms. It highlights the influence of processing parameters, including cooling rate, shear and gelator selection, on the physicochemical and functional properties of oleogels. In addition, the role of different vegetable oils and extraction methods in determining gel stability and performance is discussed. Oleogels demonstrate significant potential in food applications, serving as replacements for saturated fats in products such as bakery products, confectionery, spreads and meat analogues, while improving nutritional quality. Thus, oleogels represent an innovative and sustainable strategy for the development of healthier food products with desired sensory and functional attributes.