This review aims to provide updated and critical scientific insights into the nutraceutical properties, detailed nutritional composition, and bioactive constituents of purple basil (Ocimum basilicum L.), along with its potential applications in food product development. Highlighting its significance as an edible herb, purple basil exhibits diverse therapeutic properties, including antioxidant, antimicrobial, antidiabetic, anticancer, and anti-inflammatory effects. It is a rich source of bioactive compounds such as monoterpenes, phenolic acids, and flavonoids, with anthocyanins (ACNs) being the predominant pigments responsible for its red and purple hues. Key volatile constituents include linalool, 1,8-cineole, methyl cinnamate, and methyl chavicol, while rosmarinic acid, caftaric acid, and chicoric acid represent the major phenolic acids. Extracts of purple basil, owing to their high ACN content, have also been explored as natural pH-sensitive indicators. Despite the extensive documentation of its bioactive potential, further research is needed to elucidate the health effects, bioavailability and toxicity of purple basil extracts.

BACKGROUND:Bioactive peptides derived from protein hydrolysates provide various health benefits; however, their practical application is limited by low gastrointestinal stability, enzymatic degradation, and poor intestinal absorption. Overcoming these challenges remains a key bottleneck for oral peptide delivery. This study aimed to develop and systematically compare uni-axial and co-axial electrospun pullulan/carboxymethylcellulose fibers incorporating liposome-encapsulated glutenin hydrolysate (GH) to enhance its stability, mucoadhesion, and controlled release along the gastrointestinal system. RESULTS:GH (7.5 mg mL-1) was encapsulated into lecithin-phytosterol (1:0.5, w/w) liposomes, yielding an average size of 76 nm and an encapsulation efficiency of 57.52%. These liposomes were successfully embedded into nanofibers, showing homogeneous distribution and GH loading efficiencies of 61.04-85.22%. Compared with free GH, liposomal systems preserved the antioxidant activity (ABTS and FRAP values) of GH during gastrointestinal digestion, while the non-hybrid formulation demonstrated reduced preservation. Liposome-loaded nanofibers exhibited markedly lower GH release under gastric conditions (21.05-25.85%) than free-GH fibers (42.69%), while co-axial fibers provided the most sustained intestinal release. Additionally, liposomal incorporation significantly enhanced mucoadhesive properties. CONCLUSION:The hybrid liposome-nanofiber approach integrates protective and controlled-delivery mechanisms, resulting in enhanced preservation of antioxidant activity and sustained release compared with conventional fibers. This food-grade strategy shows strong potential for oral delivery of bioactive peptides in functional food and nutraceutical applications requiring gastrointestinal stability. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Coffee kombucha beverages were developed by fermenting various coffee substrates, including instant coffee (I), coffee brews of ground coffee beans (G), and additional spent coffee added ground coffee (GSC) using either SCOBY (S) or Lactiplantibacillus plantarum ELB90 (L), or a combination of both (SL). The combined SL inoculation did not synergistically enhance the growth of acetic and lactic acid bacteria, nor did it increase the acetic and lactic acid concentrations or improve retention of caffeoylquinic acids (CQA) compared to non-fermented controls stored for the incubation period (7 days). Samples fermented with L better preserved the total CQAs during incubation, notably increasing 3-CQA and 4-CQA in L-fermented G and GSC samples by up to 40%, whereas 5-CQA showed a slight decrease (up to 8%) in L-fermented G and GSC samples. After one week, all fermented samples maintained stable levels of 3-CQA compared to the non-fermented SCG control, with significantly elevated 4-CQA. Caffeic acid was detected only in the bound fraction of beans, exhibiting similar concentrations in both fermented and non-fermented samples. SL-fermented coffees showed significant reductions in caffeine contents, except for I coffee substrate, and spent coffee grounds (SCG) filtered from the SL-fermented sample also had significantly lower caffeine content. Panelists preferred coffee kombucha beverages inoculated with S over those fermented with L, which were rated least appealing. The study concludes that fermentation with specific inoculation cultures could mitigate the degradation of coffee phenolic compounds during storage and facilitate the production of beverages with lower caffeine content, potentially enhancing both functional properties and consumer acceptability.

Liposomes are gaining interest in food and pharmaceutical applications due to their biocompatibility and non-toxicity. However, they suffer from low colloidal stability, leakage of encapsulated substances, and poor resistance to intestinal digestive conditions. To address these issues, propolis extract (PE) was encapsulated within a hybrid system combining liposomes and hydrogels. PE encapsulated in phosphatidylcholine liposome formulations incorporated with two different food additives: polyethylene sorbitan monooleate (T80) and ammonium phosphatide (AMP) was embedded in xanthan gum-salep hydrogels. The embedded liposomes protected their structure and did not change the flow behaviour of the hydrogels. AMP-liposomal gels exhibited a stronger solid character. The mucoadhesiveness of liposomal gels was mostly governed by the higher xanthan gum ratio, while PE loading also yielded higher mucoadhesiveness. The bioaccessibility (BI%) of the phenolic compounds ranged from 10.13 to 582.75 % in the liposomal gel. The proposed hybrid encapsulation method not only provided enhanced solubility to hydrophobic PE but also protected its phenolic compounds against simulated digestion conditions. Moreover, converting aqueous liposomes into gel structures would also expand their application range in various functional food formulations.

Liposomes have emerged as versatile carriers in the food industry due to their amphiphilic structure, biocompatibility, and ability to encapsulate both hydrophilic and lipophilic bioactive compounds. They offer promising benefits by enhancing the solubility and bioavailability of food ingredients such as vitamins, polyphenols, carotenoids, peptides, and omega-3 fatty acids. However, liposomes in aqueous form often suffer from poor stability, leakage of encapsulated compounds, and sensitivity to environmental conditions. To address these challenges, hybrid delivery systems have been developed by incorporating liposomes into various solid or semi-solid encapsulation matrices such as nanofibers, particles, cast films, hydrogels, and emulsions. These combinations can offer synergistic advantages, including improved structural integrity, enhanced protection during processing and storage, extended-release profiles under digestive conditions, and versatile applicability across different applications. This review comprehensively discusses liposome structure, preparation methods, and their incorporation into various encapsulation matrices, focusing exclusively on food-grade ingredients. It highlights recent advancements in hybrid liposome-based systems tailored for food applications, with an emphasis on their functional performance and delivery efficiency. Overall, these hybrid systems hold great promise for developing next-generation functional foods with improved health benefits and shelf stability.

Grape (Vitis vinifera L.) leaves and hops (Humulus lupulus L.) extract were used to enrich durum wheat pasta at 0.25 g and 0.5 g/100 g durum wheat semolina. Initially, the antioxidant capacities and phenolic compositions of extracts from grape leaves (GL) and hops were analyzed. Subsequently, the quality characteristics and predicted glycemic index (GI(predicted)) of enriched pasta were investigated. The highest cooking loss values were observed for pasta containing grape leaves (PGL) for both addition levels and pasta with 0.5% hops (PH (0.5%)). GL incorporation caused a significant reduction in water absorption value (similar to 6.5%) when compared to control pasta (CP). The highest hardness value (17.14 N) was obtained for PGL (0.5%). The GI(predicted) value was 45.54 +/- 0.27 and 52.71 +/- 0.34 for PGL (0.5%) and PH (0.5%), respectively. PGL (0.5%) and PH (0.5%) were selected for in vitro phenolic digestibility assays and sensorial evaluation due to their GI(predicted) values being lower than those achieved with 0.25% extract incorporation. Protocatechuic (5500.88 mu g/g), caffeic (5978.38 mu g/g) and vanillic acid (2717.06 mu g/g) were major phenolic acids in GL extract and they were protected during digestion. Among flavonoids, rutin was detected as 430.52 +/- 1.02 mu g/g for GL and 10274 +/- 24.08 mu g/g for hops extract while myricetin was revealed in only hops extract (367.56 +/- 2.03 mu g/g). No significant differences were observed between CP and PGL (0.5%) in terms of sensorial attributes except for odour based on a 9-point hedonic scale. Therefore, GL incorporation can be considered as a promising strategy to enrich pasta without affecting consumer satisfaction.

Curcumin, a bioactive polyphenol from turmeric, faces significant challenges in food and pharmaceutical applications due to its poor water solubility, low stability, and limited bioavailability. In this study, curcumin–lecithin complexes (phytosomes) were spray-dried using maltodextrin as the carrier polymer to produce free-flowing powders with improved physicochemical properties. The powders were characterized based on moisture content, particle size, morphology, curcumin loading, thermal behavior, and stability under simulated gastrointestinal and thermal conditions. The lecithin–curcumin complexes exhibited high entrapment efficiency (up to 94%), a predominantly amorphous structure, and improved thermal and digestive stability compared to free curcumin. Particle size and wettability were influenced by carrier and curcumin ratios, with maltodextrin enhancing powder flowability and apparent solubility. Morphological analyses revealed spherical particles with core–shell structures, confirming successful complexation. The complexes protected curcumin from degradation at intestinal pH and elevated temperatures, highlighting their potential for enhanced bioavailability. These findings demonstrate that spray-dried curcumin–lecithin complexes with maltodextrin carriers offer a promising strategy to overcome curcumin’s solubility and stability limitations, supporting their application in functional foods and pharmaceuticals.

In this study, pigmented pectin (grape pectin, GP) was extracted from the peels of black Isabel grapes. This highly methoxylated GP was composed mainly of galacturonic acid, arabinose, and other neutral monosaccharides. Its red color was ascribed to the anthocyanin content, and the main contribution was from malvidin-3-O-glucoside. To improve the yield and color properties of spray-dried Isabel grape juice powders, maltodextrin (MD) was substituted with this colored GP. When 25% of MD was substituted with GP, the powder yield increased from 46.0% to 60.4%, but it decreased to 21% when the substitution was 40%. GP inclusion increased the encapsulation efficiency of total anthocyanin in powders from 55.70% to 88.66%. When this spray-dried grape juice powder containing GP was utilized in a jelly recipe (4%-10%), a higher level of inclusion yielded stronger and more brittle jellies. When the jellies containing varying amounts of GP were subjected to in vitro digestion, the formulation with a higher amount of GP yielded a higher recovery of anthocyanins. In addition to being utilized as a carrier agent for spray-drying applications, this pigmented GP can also be tailored for a variety of applications, such as the development of pH-sensitive edible films and functional beverage formulations.

Four different drying methods, hot-air-drying (HAD), vacuum-drying (VD), ultrasound-assisted vacuum-drying (US-VD), and freeze-drying (FD), were used to obtain dried plums (Prunes domesticaL.). These prunes were evaluated for their physical properties (such as color, rehydration ratio, and microstructural properties), phenolic compounds, and antioxidant activities before and after being subjected to in vitro digestion. TPC (total phenolic content) of plums ranged from 196.84 to 919.58 mg of GAE (gallic acid equivalent)/100 g of dw, and neochlorogenic acid was the most abundant phenolic compound. FD prunes had the highest levels of phenolics, whereas US-VD caused the most significant loss. During in vitro digestion, the phenolics were present at higher levels at the gastric medium but failed to maintain their stability at the small intestinal stage. Among the samples, FD along with HAD prunes exhibited a higher bioaccessibility index for most of the phenolic compounds. The ratios of TPC, TFC (total flavonoid content), and individual phenolics determined in the digested residues to the initial values of the undigested samples ranged from 0.23 to 31.03%. It could be concluded that the majority of the phenolics were extracted during digestion. Our findings showed that the different drying methods would alter the microstructure, which would affect the extractability and release of phenolics in the simulated digestion model.

Abstract Ethanol has been widely used for the extraction of propolis. Due to its certain disadvantages, there has been an ongoing search to find alternative non‐ethanolic extraction solvents. This study aimed to compare the phenolics, antioxidant, and antibacterial activity of propolis extracts prepared with 70% ethanol (EWE), propylene glycol (PGE), and L‐arginine solution (BE). All extracts were subjected to an in vitro simulated digestion procedure, and the phenolic profile of non‐digested and digested samples was determined by using LC–MS/MS. Additionally, the change in total phenolic (TPC), total flavonoid content (TFC), and antioxidant capacities were determined at each digestion phase. TPC and TFC of non‐digested propolis extracts had similar values, although BE showed higher antioxidant capacity (p < .05). The amount of TPC reached or transformed at the intestinal stage was higher for BE and PG compared to EWE. BE also provided the highest antioxidant capacity assay in digested samples. The most common phenolics were pinocembrin, pinobanskin, galangin, and CAPE in non‐digested extracts. However, their concentration was drastically reduced by digestion, and their recovery (R%) ranged from 0% to 9.38% of the initial amount detected in the non‐digested extracts. Chrysin was the most bioaccessible flavonoid in all extracts. Among phenolic acids, the highest R% was determined for trans‐cinnamic acid (22.14%) from BE. All extracts showed in vitro inhibitory activity against Escherichia coli and Staphylococcus aureus. This study suggests that an L‐arginine solution could be used as an alternative solvent to ethanol and propylene glycol for propolis extraction.

Evaporation is the process of removing solvent from a solution as vapor and concentration of nonvolatile components of a solution. It is one of the most common unit operations in the food industry for improving the microbial stability of foods by lowering water activity, mass, and volume reduction to ease transportation and storage, yielding the desired consistency, and preparing foods for subsequent treatments. Evaporation is an energy-intensive process; therefore any design of an evaporator should consider reducing the total energy consumption of the system. The use of multiple-effect evaporators and vapor recompression systems such as mechanical vapor recompression and thermal vapor recompression provides substantial energy efficiency. The aim of this chapter is to evaluate the working principles and modes of multiple-effect evaporators, vapor recompression systems, different types of evaporators, and the applications of multiple-effect evaporators in the food industry. Additionally, this chapter aims to explore the design and optimization process, challenges, and recent advances associated with multiple-effect evaporators.

Background and purpose: Propolis has low water solubility, poor stability, and limited bioaccessibility of phenolic constituents when subjected to in vitro digestion. To overcome these drawbacks, the liposomal encapsulation method can be employed. Experimental approach: Soybean phosphatidylcholine lecithin mixed with Tween 80 (T80) and ammonium phosphatides (AMP) was used to produce propolis extract (PE)-loaded liposomes. The mean particle size, zeta potential, encapsulation efficiency values, and transmission electron microscopy analysis were used to characterize liposomes. Individual phenolics were determined for digested and nondigested propolis-loaded liposomes and propolis extract. Key results: Tween 80 incorporation reduced the size of unloaded liposomes, whereas AMP inclusion yielded larger liposomes. In both formulations, PE loading significantly increased the size and reduced the zeta potential values and homogeneity of the size distribution. In free PE, the most bioaccessible polyphenols were phenolic acids (3.20 to 5.63 %), and flavonoids such as caffeic acid phenethyl ester, galangin, pinobanksin, and pinocembrin (0.03 to 2.12 %) were the least bioaccessible. Both liposomal propolis provided significantly higher bioaccessibility of phenolic compounds. The liposomes with T80 and AMP in their compositions recovered 52.43 and 185.90 % of the total amount of phenolic compounds in the nondigested samples, respectively. The liposomes containing AMP not only exhibited high solubility for PE but also provided protection to the phenolic compounds during in vitro digestion. Conclusion: Liposomal encapsulation could be a promising approach to improving the solubility and stability of PE in digestive fluids, making it suitable for the delivery of propolis in oral formulations.

Cornus mas L. (Cornelian cherry, CM) fruits were dehydrated by solar-drying (SD) and freeze-drying (FD), and in addition to sugar and mineral contents, the free and insoluble-bound phenolics were determined in fresh and dried fruits. After subjecting the sample to simulated in vitro digestion, the change of free and bound phenolics at gastric and intestinal digestion steps was evaluated in fresh and dried CM fruits. In fresh CM fruits, the total phenolic content (TPC) was dominated by the bound fraction, whereas the contribution of free phenolics to the total content (free + bound) became more dominant (731–1439 mg GAE/100 g dw) in the dried fruits. The bioaccessibility (BI

In the present study, the olive mill wastewater (OMW) phenolics were extracted with soy lecithin using the cloud point extraction method, and this enriched lecithin (OMW-L) was converted into spray-dried powders using maltodextrin (MD) and whey protein concentrate to be utilized as a dry food ingredient in a cake premix. The inlet temperature of 170 °C and a 3 mL/min feed flow rate yielded the highest powder yield (70.88 ± 2.12%) with a moisture content of 3.78 ± 0.03% when the mass ratio of lecithin to MD was 1:3 (w:w). The hydroxytyrosol and tyrosol contents of the powder were 42.60 ± 4.51 mg/100 g and 15.48 ± 2.50 mg/100 g, respectively. Vanillic acid, caffeic acid, 3-hydroxybenzoic acid, catechin, and rutin were also identified in the powders. The spray-dried OMW-L powder with a higher loading of polyphenols was then used in a cake premix, replacing 1% and 3% of wheat flour. This substitution significantly reduced the K value of the cake batter, as determined by rheological analyses. The addition of spray-dried OMW-L powder to the cake samples, particularly at higher concentrations (3%), influenced both crust and crumb color, causing changes in L*, a*, and b* values. The hardness values of the cake samples did not alter when blank or OMW-enriched lecithin powders were added; rather, the hardness value was influenced by the powder content. Overall, this research offers a different perspective on the use of OMW phenolics in food applications, especially in ready-to-use blends, and demonstrates the effects of the obtained spray-dried lecithin powders on batter rheology and cake characteristics. Graphical abstract

Jelly candies could be considered promising food matrices for the delivery of bioactive compounds such as anthocyanins (ACNs). In this study, gelatin-based jelly candies were fortified with free ACNs-rich purple basil leaf extract (PBLE) and PBLE-loaded emulgel beads. The interaction between free ACNs and gelatin in the jelly matrix resulted in a lower release of ACNs in the mouth (8.27 %) and gastric stage (74.44 %) compared to those of free extract (24.92 and 86.13 %), as well as some protection in the intestinal stage. The release of ACNs from the jellies enriched with PBLE-loaded emulgel beads only began in the intestinal stage and reached 66.34-70.75 % of the initial load. Compared to those of PBLE-loaded emulgel beads, the introduction of beads within the jelly matrix increased the in vitro release of ACNs. The jelly samples enriched with PBLE-loaded emulgel beads yielded higher hardness, adhesiveness, flexibility, and chewiness compared to samples with free PBLE. While the color and appearance of jellies fortified with encapsulated PBLE were impaired, they got the highest sensory acceptance scores due to the masking of the bitter taste of the free extract. ACNs-loaded emulgel beads could be a viable method for fortifying jelly candies.

SummaryBlack mulberry extract (BME) is rich in phenolics; however, their health benefits are restricted by their instability and poor absorption in the small intestine. Liposomal BME‐loaded pullulan/pectin nanofibers were developed to enhance the in vitro bioaccessibility of BME. The liposomes with BME (0.8%, w/v), were produced by the thin‐film hydration and ultrasonication method with a size of 76.41 ± 1.23 nm and encapsulated 79.40 ± 0.99%.of the BME. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) images showed that the uniform distribution of liposomes within the defect‐free fiber structure. Liposomal BME loading elevated the mucoadhesiveness of the nanofibers compared to free BME loading. Liposomal BME‐loaded nanofiber demonstrated a nearly two‐fold increase in the bioaccessibility of anthocyanins. The cellular release of all four different anthocyanins by Caco‐2 cells was significantly higher (3.92%–10.50%) in liposomal BME‐loaded nanofiber. Therefore, liposomal nanofibers show great potential as a method for delivering phenolics, specifically anthocyanins.

In this study, both apple slices and apple pomace, the by-product of apple juice processing, were subjected to vinegar fermentation. The pectins extracted from the solid residue of vinegar-fermented apple slices (FAP) and apple pomaces (FAPP) were compared to the pectin extracted from non-fermented apple pomace (AP). All samples were classified as high-methoxyl pectins, and vinegar fermentation increased pectin extraction yield. FAP, which has a lower degree of methylation, also exhibited lower thermal stability. The changes in the pectin structure were dependent on both fermentation and the state of the raw material used to produce the vinegar. Compared to AP, the proportion of homogalacturonans (HGs) increased, and the proportion of rhamnogalacturonan I (RG-I) decreased in FAP, providing higher linearity, whereas in FAPP, the RG-I region became more dominant with reduced linearity. The molecular weight distribution of samples showed that pectin from vinegar-fermented sources changed the average molecular weights and mass fraction ratios of two peaks (1255 and 340 kDa) eluted from AP. In FAP, the mass fraction of the first peak (1294 kDa) increased from 35 to 89%, whereas in FAPP, the mass fraction of the second peak (478 kDa) increased to 91%. FAPP showed greater viscosity and a more noticeable shear-thinning behavior. G′ and G″ in FAPP were also higher than those of AP and FAP at the same concentrations (5%, 7%, and 10% w/v). This study found that applying vinegar fermentation to apple slices and apple pomaces altered the structural and rheological properties of the extracted pectins. FAP and FAPP could be suitable food additives when certain properties are required.

Scabies, caused by the Sarcoptes scabiei var hominis mite burrowing into the skin, is a highly contagious disease characterized by intense nocturnal itching. Its global impact is considerable, affecting more than 200 million individuals annually and posing significant challenges to healthcare systems worldwide. Transmission occurs primarily through direct skin-to-skin contact, contributing to its widespread prevalence and emergence as a substantial public health concern affecting large populations. This review presents consensus-based clinical practice guidelines for diagnosing and managing scabies, developed through the fuzzy Delphi method by dermatology, parasitology, pediatrics, pharmacology, and public health experts. The presence of burrows containing adult female mites, their eggs, and excreta is the diagnostic hallmark of scabies. Definitive diagnosis typically involves direct microscopic examination of skin scrapings obtained from these burrows, although dermoscopy has become a diagnostic tool in clinical practice. Treatment modalities encompass topical agents, such as permethrin, balsam of Peru, precipitated sulfur, and benzyl benzoate. In cases where topical therapy proves inadequate or in instances of crusted scabies, oral ivermectin is recommended as a systemic treatment option. This comprehensive approach addresses the diagnostic and therapeutic challenges associated with scabies, optimizing patient care, and management outcomes.

In this study, propolis was first loaded into a conventional oil-in-water emulsion, which was combined with a chitosan film-forming solution to produce propolis emulsion-loaded film (PEF). Strawberries inoculated with Botrytis cinerea coated with PEF and blank emulsion-loaded films (BEF) were stored for 14 days at 4 degrees C. Compared to BEF, PEF showed superior mechanical and oxygen barrier properties, as well as antioxidant activities, but higher moisture permeability. PEF showed less oil agglomeration on the film surface after drying, as demonstrated by scanning electron microscopy (SEM) analysis. Compared to uncoated strawberries, coatings did not have a significant effect on weight loss or firmness during storage. In contrast, coated strawberries showed elevated total phenolics, anthocyanins, and ascorbic acid retention; however, PEF-coating yielded higher values. Moreover, the PEF coating resulted in a significantly lower reduction of organic acid and total soluble solids. Mold growth was visible in both uncoated and BEF-coated strawberries after 7 days of storage, while PEF-coated fruits showed no visible mold until the end of storage. Starting from day 4, PEF-coated fruits showed lower mold counts (similar to 2 log CFU/g) than other samples. Therefore, the PEF prepared in this study has application potential for the preservation of fresh fruits.

Cherry laurel is a less known fruit species with an astringent taste and is mostly consumed as fresh fruit only in the Black Sea and Marmara regions of Turkey. Cherry laurel (Laurocerasus officinalis Roemer) leaves can be prepared in different forms such as infusion by steeping the dried leaf in boiled water and as an extract for its further use as a food supplement or ingredient. In thisstudy, aqueous and ethanol extracts of cherry laurel leaves were prepared and examined in terms of total phenolic compound (TPC), total flavonoid compound (TFC), antioxidant capacities using 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the copper reducing antioxidant capacity (CUPRAC) assays after submitting to in vitro digestion. Additionally, theantimicrobial potential of the leaves extract was evaluated. The TPC of ethanol and aqueous extracts were found at 17.62 and 0.83 mg gallic acid equivalent GAE.g-1 leaves and the TFC of ethanol and aqueous extracts were determined as 11.61 and 0.47 mg catechin equivalent CE.g-1 leaves, respectively. In terms of antioxidant activity results, ethanol and aqueous extracts had 41.11 and 0.77mg Trolox equivalent TE.g-1 leaves for the DPPH assay, and 67.05 and 1.63 mg TE.g-1 leaves for the CUPRAC assay. After gastric digestion post-gastric (PG), compared to the initial values significantly lower recovery of the TPC (11.2 and 41%) and TFC (5.8 and 14.9 %) was observed for ethanol and aqueous extracts. The recovery of TPC, TFC values after the intestinal fraction waslower compared to the PG fraction for ethanol extracts, whereas for aqueous extracts they were higher compared to the PG fraction. The highest inhibition zone was observed against Listeria monocytogenes and Aspergillus niger when 10% extract concentration was applied. The experimental data verified that these extracts displayed remarkable antioxidant and antimicrobial activities, and the extraction method was important in terms of the bioaccessibility of bioactive compounds.