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Propolis is an apicultural product known for its antioxidant, antimicrobial and anti-inflammatory properties. However, its composition varies with botanical sources, geography, season and bee species, complicating quality control and creating opportunities for adulteration, such as the addition of poplar bud extracts or non-propolis resins. This review synthesizes the latest primary studies and reviews addressing chemical markers identified through analytical platforms, such as TLC, HPTLC, HPLC, LC-MS, GC-MS, NMR, FTIR and ICP, often integrated with chemometrics and machine learning for authentication and standardization. Marker panels are linked to regional chemotypes, including poplar-type, Brazilian green, red and brown, Cuban variants, and stingless bee propolis. Fraud detection strategies using marker-based screening and spectral pattern recognition are also summarized. Multi-marker and chemometric approaches consistently differentiate botanical types, origins and commercial extracts. Common marker families include flavonoids (pinocembrin, chrysin, galangin), phenolic esters (CAPE, benzyl/allyl caffeates), prenylated cinnamates like artepillin C, lignans, and volatile terpenoids or benzenoids. Rapid screening by ATR-FTIR and NMR is often complemented with LC-MS for confirmatory quantitation. Propolis quality control is moving toward harmonized workflows combining FTIR/NMR/HPTLC screening with LC-MS verification and optional elemental or volatile profiling, paving the way for shared marker sets and international standards similar to those for honey.

The performance of three advanced green extraction techniques, high voltage electric discharge, microwave-assisted extraction, and subcritical water extraction, was evaluated to valorize quince ( Cydonia oblonga Mill.) leaves. High voltage electric discharge was conducted at frequencies of 40–100 Hz for 1–15 min with a solvent-solid ratio of 100 mL/g at 25 °C; subcritical water extraction was performed at temperatures ranging from 100–200 °C with a solvent-solid ratio of 20 mL/g, 30 bar, and for 10 min; and microwave-assisted extraction was carried out at temperatures between 40–120 °C with extraction times of 5 and 10 min and a solvent-solid ratio of 10 mL/g. High voltage electric discharge at 40 Hz for 10 min achieved the highest total phenolic content (985.18 mg gallic acid equivalents/g dry matter) and total flavonoid content (640.72 mg catechin equivalents/g dry matter). However, high-performance liquid chromatography revealed that subcritical extracts were with the highest content of individual phenolic compounds. Fifteen phenolic compounds were identified, including five phenolic acids, six flavan-3-ols, three flavonols, and one flavonol glycoside. Chlorogenic acid (223.86 μg/mL) was the most abundant, followed by epigallocatechin (105.04 μg/mL), rutin (98.78 μg/mL), and epicatechin (60.47 μg/mL). This study highlights the potential of these advanced extraction techniques for the valorization of quince leaves and sets the foundation for further research and development in optimizing extraction processes for attainment of high-value extracts.

One of the major criteria for monitoring water and wastewater quality is turbidity, which is most often reduced using chemical coagulants and flocculants, such as alum and iron salts and acrylamide. However, due to their detrimental effects, intensive investigations into natural coagulants and flocculants have recently been conducted. These coagulants are biodegradable, derived from renewable sources, and do not pose health risks, making them a sustainable solution for water and wastewater treatment. Coagulation and flocculation using natural coagulants is a complex phenomenon influenced by multiple factors. In this study, the impact of the solvent used to extract the natural coagulant from Phaseolus vulgaris seeds on its coagulation effectiveness was examined, along with the effects of pH, the initial turbidity of the treated water, and the applied coagulant dose. The extract obtained using 0.5 mol/L NaCl demonstrated higher coagulation activity compared to the extract obtained with distilled water. Both extracts exhibited improved performance in water with higher initial turbidity (200 NTU) and at the lowest pH tested (pH 6). Under these conditions, the water extract achieved a maximum coagulation activity of 58.4% at a dose of 0.1 mL/L, while the NaCl extract reached an 83.5% turbidity reduction at a dose of 0.4 mL/L. The dominant coagulants in the NaCl extract of Phaseolus vulgaris seeds are anionic polyelectrolytes. In the presence of divalent cations, these coagulants destabilize negatively charged particles through either the bridging mechanism or the sweep coagulation mechanism.

The aim of this study was to establish an efficient, sustainable technological procedure for valorization of food by-product, that is, cocoa bean shells (CBSs). The properties and stability of CBS extracts obtained by spray drying process with maltodextrin (MD) and whey protein (WP) as carrier agents were evaluated. For this purpose, phytochemicals of CBSs were extracted by subcritical water extraction. Physico-chemical properties, total phenolic (TP) and total flavonoid (TF) contents of the encapsulated extracts were determined in order to verify the efficiency of spray drying. Additional analyses for phytochemical characterization of the obtained powders were also performed. The efficiency of microencapsulation process was characterized by product recoveries higher than 58%. Both coating materials significantly influenced the encapsulation of phytochemicals in terms of rehydration, water solubility index and water absorption index, with WP being at an advantage. The best results for TP and TF contents were achieved when CBSs were encapsulated using WP (37.68 mg GAE/g and 7.66 mg CE/g, respectively). Microencapsulation using WP yielded higher content of gallic acid, caffeine, and theobromine than those with MD. According to the results, the formulation using 50% WP provided a better preservation of polyphenols compared to 50% MD. Therefore, spray drying with WP can be used as a method of choice for obtaining high quality CBS powders.

Betaine is a non-essential amino acid with proven functional properties and underutilized potential. The most common dietary sources of betaine are beets, spinach, and whole grains. Whole grains—such as quinoa, wheat and oat brans, brown rice, barley, etc.—are generally considered rich sources of betaine. This valuable compound has gained popularity as an ingredient in novel and functional foods due to the demonstrated health benefits that it may provide. This review study will provide an overview of the various natural sources of betaine, including different types of food products, and explore the potential of betaine as an innovative functional ingredient. It will thoroughly discuss its metabolic pathways and physiology, disease-preventing and health-promoting properties, and further highlight the extraction procedures and detection methods in different matrices. In addition, gaps in the existing scientific literature will be emphasized.

Aronia fruit dust, generated in the industrial environment during processing, is considered a by-product discharged as waste, but it still contains high amounts of bioactive compounds such as polyphenolics, particularly anthocyanins. For the efficient isolation of anthocyanins and other flavonoids from this type of material, ultrasound-assisted extraction, at previously established optimal conditions, with a temperature of 70 °C, extraction time of 80 min, and ultrasonic power of 206 W, was applied. The extraction solvent was acidified with organic acids (citric, malic, and ascorbic acids) at low concentrations (4% and 8%) prior to spray drying to investigate the effects of the liquid feed pH value on the quality of the obtained aronia powders. Three anthocyanins—cyanidin-3-O-galactoside, cyanidin-3-O-arabinoside, and cyanidin-3-O-glucoside—along with the flavonoids rutin, hyperoside, and isoquercitrin were identified. The use of malic and citric acids in combination with maltodextrin produced aronia powders with a higher bulk density, smaller particle size, and more uniform particle size distribution compared to formulations containing ascorbic acid.

This research explored the potential of pressurised liquid extraction techniques for valorising herbal orange peel dust (OPD) waste from the filter tea industry. A series of experiments were conducted, varying the temperature (120–220 °C) and solvent (water and 50% (v/v) ethanol), while pressure and time were kept constant. Afterward, the obtained extracts were analysed by LC-ESI-MS/MS for determining the chemical composition. The highest concentrations of the most dominant compounds, the antioxidants hesperidin (662.82 ± 22.11 mg/L) and naringin (62.37 ± 2.05 mg/L), were found at specific temperatures using subcritical water extraction. In silico studies indicated that these compounds could interact with sirtuin-1 and growth factor beta receptors, suggesting potential anti-ageing benefits for skin. In vitro experiments on rat hepatoma cells (H4IIE) revealed that OPD extracts had antitumor potential, inhibiting cell proliferation and altering cell morphology. These findings underscore the importance of temperature and extraction technique in obtaining antioxidant-rich extracts with pharmacological potential. The resulting extracts, obtained using green solvents, show promise for cosmetic applications, though further in vivo studies are needed to confirm their therapeutic efficacy.

In this work a comparative study on phytochemical profiles of comfrey root extracts obtained by different extraction approaches has been carried out. Chemical profiles of extracts obtained by supercritical fluid (SFE), pressurized liquid (PLE), and conventional solid/liquid extraction were compared and discussed. Phytochemical composition was assessed by high-performance liquid chromatography coupled with electrospray time-of-flight mass spectrometry (HPLC-ESI-QTOF-MS/MS) identifying 39 compounds reported for the first time in comfrey root, mainly phenolic acids and fatty acids. The influence of different extraction parameters on phytochemical profiles of S. officinale root was investigated for all applied techniques. PLE and maceration, using alcohol-based solvents (aqueous methanol or ethanol), were shown to be more efficient in the recovery of more polar compounds. Greater numbers of phenolics were best extracted by PLE using 85% EtOH at 63 °C. The use of SFE and 100% acetone for 30 min enabled good recoveries of nonpolar compounds. SFE using 15% EtOH as a cosolvent at 150 bar produced the best recoveries of a significant number of fatty acids. The main compositional differences between extracts obtained by different extraction techniques were assigned to the solvent type. Hence, these results provided comprehensive approaches for treating comfrey root enriched in different phytochemicals, thereby enhancing its bioaccessibility.

This study investigated the potential of high-voltage electrical discharge (HVED), as a green, non-thermal extraction technology, for recovering polyphenols from winter savory (Satureja montana L.). Key process parameters, including frequency (40, 70, 100 Hz) and extraction time (1, 5, 15, 30, 45 min), were optimized, using water as a solvent and maintaining a constant solid-to-liquid ratio of 1:100 g/mL. The extracts were characterized for total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH, ABTS, FRAP), while individual phenolics were quantified via HPLC-DAD. Multivariate chemometric analyses, including Pearson correlation, heatmap clustering, and principal component analysis (PCA), were employed to reveal relationships between extraction conditions, polyphenolic profiles, and antioxidant activities. The results showed strong correlations between TPC, TFC, and antioxidant activity, with compounds such as quercetin-3-D-galactoside, procyanidin A2, and rutin identified as key contributors. Among the tested conditions, extraction at 70 Hz for 45 min provided the highest polyphenol yield and bioactivity. The application of HVED demonstrated its potential as an efficient and environmentally friendly technique for obtaining phenolic-rich extracts. In addition, the use of chemometric tools provided useful insights for optimizing extraction conditions and understanding the contributions of specific compounds to bioactivity. These results support future applications in clean-label product development and contribute to broader efforts in sustainable ingredient production for the food, cosmetic, and nutraceutical sectors.

Rosehips are processed and consumed in numerous forms, such as juice, wine, herbal tea, yogurt, preserved fruit, and canned products. The seeds share in fruit is 30–35% and they have recently been recognized as an important source of oil rich in unsaturated fatty acids. However, after defatting, seed waste may still contain some polar polyphenolic compounds, which have been scarcely investigated. The aim of this study was to examine the potential of the defatted seed waste as a source of polyphenols. For the defatting process, supercritical carbon dioxide extraction at 300 bar and 40 °C was applied. The capacity of eight different natural deep eutectic solvents (NADES) for the recovery of phenolics from defatted rosehip seed powder (dRSP) was examined. In the extracts obtained with ultrasound-assisted NADES extraction, twenty-one phenolic compounds were identified with LC-MS/MS, among which the most abundant were quinic acid (22.43 × 103 µg/g dRSP) and catechin (571.93 µg/g dRSP). Ternary NADES formulations based on lactic acid proved to be superior. Potential correlations between identified chemical compounds, solvent polarity and viscosity, as well as the compound distributions across studied solvent combinations in PCA hyperspace, were also investigated. PCA demonstrated that more polar NADES mixtures showed improved extraction potential. The established environmentally friendly process represents an approach of transforming rosehip seed waste into value-added products with the potential to be applied in the food industry and to contribute to sustainable production.