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.

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.

This study evaluated and compared two encapsulation techniques—co-crystallization and ionic gelation—for stabilizing bioactive components derived from lavender distillation residues. Utilizing aqueous ethanol extraction (solid residues) and concentration (liquid residues), phenolic-rich extracts were incorporated into encapsulation matrices and processed under controlled conditions. Comprehensive characterization included encapsulation efficiency (Ef), antioxidant activity (AA), moisture content, hygroscopicity, dissolution time, bulk density, and color parameters (L*, a*, b*). Co-crystallization outperformed ionic gelation across most criteria, achieving significantly higher Ef (>150%) and superior functional properties such as lower moisture content (<0.5%), negative hygroscopicity (−6%), and faster dissolution (<60 s). These features suggested enhanced physicochemical stability and suitability for applications requiring long shelf life and rapid solubility. In contrast, extruded beads exhibited high moisture levels (94.0–95.4%) but allowed better control over morphological features. The work introduced a mild-processing approach applied innovatively to the valorization of lavender distillation waste through structurally stable phenolic delivery systems. By systematically benchmarking two distinct encapsulation strategies under equivalent formulation conditions, this study advanced current understanding in bioactive microencapsulation and offers new tools for developing functional ingredients from aromatic plant by-products.

The valorization of agricultural by-products such as beetroot stalks (BSs) offers a sustainable strategy for reducing food waste while enhancing nutritional value of staple foods. This study investigates the incorporation of BS powder, an agricultural waste rich in phenolics, betalains, and dietary fibers, into durum wheat semolina pasta. Pasta containing 5–20% BS were evaluated for bioactive compounds, cooking performance parameters, texture, color, and sensory acceptance. Enrichment increased total phenolics, antioxidant activity, and betalain concentration in a dose-dependent manner, with 20% BS pasta reaching 2.24 mg gallic acid equivalents/g phenolics and 1.53 mg/g betalains. Although drying and boiling reduced bioactive retention, enriched pasta maintained up to eightfold higher antioxidant activity than the control. Cooking performance showed increased water uptake and swelling index at higher substitution levels, while texture analysis revealed reduced hardness and cohesiveness above 15% BS substitution. Color analysis confirmed intense red hues from betalain pigments, enhancing consumer perception. Sensory evaluation indicated that control pasta was preferred for flavor and texture, but 10–15% BS samples were well accepted for their appealing color and mild vegetal notes. Overall, BS powder demonstrates strong potential for upcycling agricultural waste into functional, sustainable pasta with enhanced nutritional quality and alignment with circular economy practices.

This study investigates the effects of ethanol pretreatment on the drying characteristics, thermodynamic properties, and shrinkage of beetroot. Ethanol pretreatment was applied under various conditions prior to air drying at 70 °C. Water sorption isotherms were determined at different temperatures and six models were evaluated for their ability to describe sorption behavior. Ethanol-treated beetroot demonstrated a lower equilibrium moisture content and a diminished capacity for water absorption in comparison to untreated samples. Thermodynamic parameters, including isosteric heat of sorption and entropy were analyzed, revealing that the sorption process is enthalpy-driven. Water functioned as a plasticizer, resulting in a reduction of the glass transition temperature (T_g), which was effectively predicted by the Gordon-Taylor model. The ethanol pretreatment led to a slight increase in T_g values, thereby enhancing structural integrity during the drying process. Shrinkage was closely linked to moisture loss and was more accurately characterized by integrating the concept of glass transition.