Research background. Artichoke leaves, an important waste product of the food industry, have an important antioxidant and antimicrobial capacity. Although there are several studies in the literature to determine their antioxidant and antimicrobial activity, a comparison of green extraction technologies including microwave, ultrasound probe and ultrasound bath methods in relation to the maceration technique has not been performed. Also, several parameters such as the extraction temperature, power, extraction mode and extraction time are important parameters for obtaining targeted compounds in the highest amount. For this reason, we aimed to compare various extraction methods including microwave-assisted extraction, ultrasound-assisted extraction with probe, ultrasound-assisted extraction in a water bath and maceration in terms of extraction parameters for obtaining bioactive compounds from artichoke leaves. Experimental approach. Microwave-assisted extraction at two different power values, ultrasound-assisted extraction with probe in continuous or pulsed mode with two different extraction times each, ultrasound-assisted extraction in a water bath at two different power values with two different extraction times each and maceration with two different times were used for the extraction. The extraction temperature is an important parameter affecting the thermal degradation of bioactive compounds. We used a constant extraction temperature of 50 °C. Total phenolic and total flavonoid content, antioxidant capacity, phenolic compound profile analysis by LC-QTOF-MS and antimicrobial activity by agar diffusion and broth microdilution methods were determined. Results and conclusions. The bioactive compounds were found to be significantly affected by the parameters used in each extraction method. The microwave-assisted extraction method was more efficient than the other extraction methods at both power values. This method also required the shortest extraction time. The ultrasound-assisted probe extraction method was the second most efficient method. The type of process, continuous or pulsed, did not affect the results, but shortening the extraction time led to lower results. A longer extraction time of the ultrasound-assisted extraction in a water bath method led to better results, similar to the ultrasound-assisted probe extraction, regardless of the used power. The extracts were highly effective against many opportunistic and pathogenic microorganisms. Novelty and scientific contribution. This study provides valuable insights into the extraction parameters of different extraction methods to obtain bioactive compounds from artichoke leaves, which could have potential applications in the food and pharmaceutical industries.

Multilayer packaging materials are extensively used in food packaging, particularly for powdered products. In alignment with sustainable development goals, packaging design should aim to minimize material usage while maintaining the protective properties necessary to preserve food quality and safety, thereby reducing environmental impact. A key strategy is to simplify multilayer structures to enhance recyclability. This study aims to evaluate the potential of sustainable alternative packaging materials with reduced metal and plastic content and improved recyclability for pudding powder packaging, as substitutes for conventional films. Four packaging structures were tested: a conventional three-layer laminate (polyethylene terephthalate (PET)/aluminum foil (Al-foil)/low-density polyethylene (LDPE)), two two-layer structures (AlO_x-coated PET/LDPE and Al-coated PET/LDPE), and a monolayer metallized biaxially oriented polypropylene (MetBOPP). Samples were stored under accelerated conditions (38 °C and 90% relative humidity) for 180 days, and changes in moisture content, water activity, caking degree, glass transition temperature, color, and sensory attributes were monitored. The experimental data were examined for their agreement with various sorption models by creating adsorption isotherms. The acceptable storage period was estimated using the constants calculated from these models. Statistically significant differences (p < 0.05) were observed among the packaging types, primarily associated with their water vapor permeability, affecting moisture content, water activity, caking degree, and color stability. In terms of moisture content, water activity, and caking degree, the conventional PET/Al-foil/LDPE (Polyethylene terephthalate/Aluminum foil/Low density polyethylene) structure demonstrated the best performance, followed by PET.AlO_x/LDPE (AlO_x-coated Polyethylene terephthalate/Low density polyethylene), MPET/LDPE (Metallized polyethylene terephthalate/Low density polyethylene), and MBOPP (Metallized biaxially oriented polypropylene), respectively. The sensory analysis scores followed the same ranking; however, all samples maintained scores above the threshold value of 3 throughout the storage period, indicating that they remained acceptable. Caking degree increased moderately (from 0.61% to 0.89%) and was negatively correlated with appearance scores (R² = −0.89, p < 0.01). Despite slight darkening (Browning Index increased from 18.16 to 20.37), sensory scores for appearance, odor, and taste remained above the acceptable threshold (score > 3.0). Based on the WVTR values of the packaging materials and the application of the GAB model, the estimated shelf lives were 800.32 days for PET/Al-foil/LDPE, 577.92 days for PET.AlO_x/LDPE, 407.58 days for MPET/LDPE, and 229.26 days for MBOPP. In conclusion, the longest shelf life was achieved with PET/Al-foil/LDPE, and it was observed that as the WVTR of the packaging materials increased, the shelf life of the cocoa-based pudding powder decreased; PET.AlO_x/LDPE and MPET/LDPE could be considered for medium-term storage (up to about 1–1.5 years), while MBOPP appeared suitable only for shorter durations (6–8 months).

With the increasing world population, the food need of humanity is increasing proportionally. Agricultural wastes constitute an important potential for the global economy as they contain components that are less preferred to be consumed as food due to their low bioavailability due to their indigestion in the human body or due to their sensory properties, but that may be beneficial to human health such as antioxidant substances and antimicrobial agents. The benefits of using these wastes in terms of economy and reducing environmental pollution are obvious. Tomato, which is one of the most used agricultural products in our country and the world, is processed by removing its skins in the processing of many products. Tomato skins cause serious environmental problems and economic losses unless they are valorized. In this regard, this study aims to optimize the extraction efficiency, the antioxidant capacity, and total phenolic content of the tomato peel extract according to the independent variables of temperature and time, while the alkaline extraction process applied to tomato skins is cheap and industrially applicable. Using response surface methodology, the highest extraction yield (28.77 g/100 g dry extract), total phenolic content (3819.32 mg GAE/100 g dry extract), and total antioxidant capacity (2737.82 µmoL Trolox/100 g dry extract) were obtained under extraction conditions at 100°C for 5.26 h. According to LC-MS/MS results, tomato skins treated with alkali contain various phenolic acids and some flavonoids. The phenolic component found in the highest amount in the tomato peel extract was determined as p-coumaric acid (429.99 ± 38.53 mg/100 g dry extract). Other important phenolic components are ferulic acid (12.44 ± 2.06); 4-hydroxy benzoic acid (7.13 ± 1.01) and vanillin (2.47 ± 0.22) mg/100 g dry extract.