Pitaya peels are an underutilized by-product rich in antioxidant phenolics and betalains but highly unstable under environmental and gastrointestinal conditions. This study aimed to produce bioactive-rich particles with improved bioaccessibility by applying ultrasound-assisted extraction (UAE) followed by freeze-drying encapsulation with maltodextrin (MD) and gum Arabic (GA) at different ratios (MD:GA 100:0, 75:25, 50:50, 25:75, 0:100, w/w). A rotatable central composite design (pH 4–8, time 10–50 min) was applied to optimize UAE conditions. Optimum conditions (pH 6.2, 35 min) yielded a pitaya peel extract with TPC 166.85 mg GAE·100 g⁻¹ DW. Although the betalain model was not significant, contents ranged from 30.20 to 51.99 mg·100 g⁻¹ DW across treatments. Particles produced with GA only (G100) had the highest phenolic (316.33 mg GAE∙100 g⁻¹ DW) and betalain (17.58 mg·100 g⁻¹ DW) contents, high solubility (~80%), low hygroscopicity (~11 g H₂O·100 g⁻¹ DW), and amorphous morphology. G100 showed enhanced in vitro bioaccessibility of betalains and phenolics compared to the non-encapsulated extract (p < 0.05). Betalain bioaccessibility decreased in the intestinal phase (~55%), consistent with pH-driven degradation, while phenolic bioaccessibility was higher (~140%). Overall, gum Arabic proved to be an effective carrier for stabilizing pitaya peel bioactives, supporting their valorization into functional food and nutraceutical ingredients.

The present study investigated the effect of liquid smoke (LS) on the physicochemical, structural, barrier, and functional properties of okra mucilage–corn starch (OMCS) films. Formulations containing varying concentrations of LS (0–3%) were prepared using the casting method. The incorporation of LS modified the rheological behavior of the film-forming dispersions, as evidenced by increased apparent viscosity and consistency index. In the films, water solubility increased from 43.6 to 53.2%, contact angle increased from 31.9° to 55.6°, and opacity increased from 4.73 to 8.83, while water vapor permeability decreased from 1.05 to 0.88 g·mm·m⁻²·h⁻¹·kPa⁻¹, indicating modifications in matrix organization and surface hydrophobicity. Tensile strength increased from 26.3 to 40.5 MPa at 3% LS, accompanied by a slight reduction in elongation, suggesting enhanced structural rigidity. Structural analyses revealed interactions between the LS phenolic compounds and the polysaccharide hydroxyl groups, resulting in a more cohesive polymeric network. LS was the main contributor to the film’s antioxidant activity owing to its elevated phenolic content and free radical scavenging capacity. The films also showed substantial degradation under soil burial conditions, with mass loss ranging from 61% to 96%. Overall, LS proved to be an effective functional additive, improving the structural and antioxidant performance of OMCS films and expanding their potential for active food packaging applications.