Background The global demand for high-value specialty agricultural products, particularly honey, is increasing rapidly. Their unique botanical and geographical origins endow them with distinct nutritional, sensory, and therapeutic properties. However, honey remains one of the most adulterated foods globally. The prevalence of prematurely harvested uncapped honeys and sophisticated botanical/geographical fraud severely hinders the global honey market and the economic sustainability of apiculture. Scope and approach Relevant literature was selected through structured database searches and targeted supplementary searches. Eligible studies were qualitatively appraised by evidence type, authentication target, analytical approach, validation depth, and relevance to quality-control translation. This review summarizes recent advances in specialty honey authentication, covering botanical, geographical, and entomological origin verification, marker discovery, functional evaluation, and quality-control translation. Particular emphasis is placed on Chinese specialty honeys as representative case studies, with global specialty honeys included for comparison. Key challenges related to marker validation, evidence transferability, analytical-platform integration, and standardization are also highlighted. Key findings and conclusions By linking chemical composition, authentication technologies, and functional evidence, this review outlines an integrated multi-marker framework for specialty honey assessment. Its novelty lies in extending honey authentication from fraud detection and origin classification toward a broader quality-assessment framework linking origin authentication, marker validation, and functional evaluation. Current evidence suggests that phytochemical and biomacromolecular markers can support botanical, geographical, and entomological authentication, whereas validated thresholds and compositional criteria are still needed for robust quality control. Incorporating functional authenticity further links compositional integrity with the preservation of biological activity. Future studies should draw on mature paradigms like New Zealand Manuka honey. Meanwhile, Chinese contributions offer practical examples for discovering markers and developing validated methods to establish global specialty honey standards.

Apple peel (AP) is a rich source of polyphenols with potential applications in functional food development. This study investigated the optimization of green ultrasound-assisted extraction of polyphenols from Red Prince apple peel using response surface methodology (RSM), evaluating the effects of ultrasound power, ethanol concentration, and solid-to-solvent ratio on extraction efficiency and polyphenol bioactivity. The optimal extraction conditions consisted of a 1:15 solid-to-solvent ratio, 500 W ultrasound power, and 50% ethanol. The crude extract (CE) was subsequently purified using XAD-16 resin. Purification increased total phenolic, anthocyanin, and tannin contents by 28-, 6-, and 19-fold, respectively. The main phenolic compounds in the purified extract (PE) were hyperoside (16.65 mg/g), procyanidin B2 (9.59 mg/g), and epicatechin (8.50 mg/g). Both CE (30–300 mg/L) and PE (1–10 mg/L) protected erythrocytes against AAPH-induced hemolysis. PE markedly reduced ROS generation at 10 mg/L; however, at lower concentrations (1–2 mg/L), ROS levels increased, suggesting a potential pro-oxidant effect. In 2D HepG2 cultures, the CE extract was non-cytotoxic at 5–300 μg/mL and reduced intracellular ROS production. In contrast, PE decreased HepG2 viability at 200–300 μg/mL and exhibited only a modest reduction in ROS generation at 5–100 μg/mL. In 3D HepG2 spheroids, both extracts decreased cell viability in a dose- and time-dependent manner and affected spheroid growth and structural integrity. Additionally, CE and PE showed dose-dependent inhibition of pancreatic lipase and HMG-CoA reductase, suggesting their potential to modulate obesity-related metabolic targets, with PE exhibiting stronger activity.

China ranks first in tea cultivation (62.6%), production (49.1%), and consumption (44.2%) in 2022 over the world. Increasing output of tea leaves produces profit for China’s tea farmers, however, current tea production from such prosperous market aims for premium and special tea, which results in over 60% tea leaves being wasted in tea garden after pruning. Herein, comprehensive research on the pruned tea leaves termed as tea waste biomass (TWB) is conducted to draw a balance between simple consumption and cross-frontier waste management. Current research on tea biomass is reviewed by bibliometric analysis and further investigation into the physiological accumulation patterns in TWB are concluded. Vigorous photosynthesis promotes the accumulation of valuable and characteristic metabolites in TWB such as sugars and flavonoids. The valorization of this underestimated resource is positively pronounced through three cost-effective approaches, namely two-stage enzymatic extraction, biological and thermochemical conversion. Two-stage enzymatic extraction transforms PTB into food, agricultural, chemical, and medical products. Biological fermentatation, ensiling and composting convert CTB into enzymes, feed and fertilizer. Through thermochemical pyrolysis, the fixed carbon in CTB is beneficial for soil improvement, bio-fuel production, and energy storage. This review promotes current valorization methods of TWB based on the accumulated metabolites in tea plants, and sheds light into continual production of tea plants and other C3 cash crops.

Conventional chemical antioxidant assays estimate antioxidant capacity but lack physiological relevance and fail to capture the complexity of oxidative processes in biological systems. This study standardised a kinetic bovine plasma lipid oxidation assay (BOPLA) in which AAPH-derived peroxyl radicals induce oxidation of polyunsaturated fatty acids in bovine plasma, providing a model for evaluating food-related antioxidants in a lipoprotein oxidation system. A range of foods and beverages (rosé and white wines, honey, various fruit juices, teas, and coffee) was evaluated using chemical antioxidant assays, nitric oxide inhibition, and egg yolk lipid peroxidation inhibition. AAPH at 3 mM provided an optimal balance between radical flux and assay discrimination, producing stable oxidation kinetics over 120 min while maintaining sufficient dynamic range to distinguish partial and complete antioxidant inhibition. BOPLA parameters, antioxidant capacity, lipid peroxidation inhibition, and oxidation velocity, showed significant correlations with single-electron transfer assays, including CUPRAC, DPPH, Folin-Ciocalteu reducing capacity (FCRC), and iron-reducing antioxidant capacity (IRAC), supporting the role of polyphenols in suppressing AAPH-driven lipid peroxidation. Ascorbic acid (0.50-250 mg/L) exhibited dose-dependent behaviour with excellent linearity (R2 = 0.9889-0.9997). Pomegranate juice showed the highest antioxidant potential, whereas lime juice concentrate displayed the lowest chemical antioxidant capacity. Importantly, the kinetic framework of BOPLA enabled discrimination of antioxidant behaviour, allowing samples to be classified as fast-acting, sustained, weak, inactive, or pro-oxidant according to their effects on lipid peroxidation kinetics. Overall, these findings highlight BOPLA as a high-throughput kinetic platform for characterising antioxidant activity and capacity in complex food matrices beyond conventional chemical assays.

Ora-pro-nobis (OPN) is an unconventional food plant rich in polyphenols, but there is a lack of scientific evidence regarding its health benefits and safety, which is concerning, particularly due to its commercialization in nutraceuticals and supplements. This study aimed to evaluate the phenolic profile and in vitro bioactivities of extracts from the leaves, fruits, and flowers of OPN. Phenolic composition and in vitro antioxidant, antimalarial, cytotoxic, and antihemolytic potential were evaluated. Rutin and ellagic acid were the primary compounds. The flower extract was the richest in polyphenols and exhibited the greatest chemical antioxidant activity. The samples inhibited lipoperoxidation and NO generation in a dose-dependent manner, and exhibited low cytotoxicity in normal and cancer cells, cellular antioxidant effects, and antimalarial potential. OPN leaves and flowers may be suitable for developing formulations with antioxidant, antihemolytic, and antimalarial potential; however, in vivo assays are required to confirm these properties.

BACKGROUND:Propolis is a natural bee product containing diverse botanicals-derived active compounds. Its bioactive constituents vary to its geographical origin and botanical sources. Bee propolis has been effectively shown as a potent modulator for different inflammatory-related diseases. PURPOSE AND METHODS:We systematically reviewed literature from PubMed and Web of Science to evaluate the gastroprotective effects of propolis in experimental colitis models. Additionally, we analysed innovative strategies, such as nano-delivery systems, to enhance its therapeutic and preventive potential. RESULTS:Regardless of botanical origin, propolis demonstrates efficacy in several preclinical inflammatory bowel disease (IBD) models. Several active constituents, including caffeic acid phenethyl ester and artepillin C, protected against colitis by regulating the Nrf2, NF-κB, JAK-STAT, and NLRP3 pathways, and by restoring the intestinal barrier and gut microbiota. Novel delivery systems address bioavailability limitations, enhancing the clinical viability of propolis and its active compounds. CONCLUSIONS:This review moves beyond a generic description of propolis, establishing a rationale for the precise usage of natural products in IBD. By matching geographically distinct propolis types to specific pathological stages, this work provides up-to-date data towards a standardised, targeted propolis-based interventions for IBD. Using advanced delivery systems and precision nutrition strategies hold great promise for advancing propolis into practical clinical therapeutic applications in the future.

Ensuring the safety of novel foods, functional ingredients, and nutraceuticals is increasingly challenging as global food systems shift toward sustainable, health-aligned innovations. This review synthesizes conventional and next-generation approaches in food toxicology to outline a mechanistic, human-relevant, and decision-oriented framework for evaluating novel foods, nutraceuticals, and ingredients. Emphasis is placed on integrating multidisciplinary tools, including regulatory benchmarks, state-of-the-art analytical protocols, and in vitro and in silico systems, which are reshaping safety assessment pipelines. The dynamic regulatory context is examined, with a focus on the European Food Safety Authority's updated requirements for novel foods and its tiered toxicological strategy for assessing genotoxicity, toxicity, allergenicity, and chemical risk. Emerging scientific and technological trends are highlighted as the main drivers of a more predictive and ethically aligned toxicological paradigm. These include high-throughput cellular assays, omics-enabled molecular profiling, physiologically relevant in vitro models, computational prediction tools, and technologies for chemical and bioactivity characterization. Together, these advances support a modern, mechanism-based approach to safety evaluation. The review demonstrates how integrating these tools can strengthen science-based decision-making, enhance regulatory confidence, and promote responsible innovation in the advancement of next-generation foods and functional ingredients.

Ora-pro-nobis is a bioactive food plant widely distributed across Latin America and the Caribbean, with its biological activities largely attributed to leaf polyphenols. Solvent-solvent fractionation is an effective approach to enriching these compounds. Dichloromethane (FD), ethyl acetate (FAE), n-butanol (FB), and aqueous (FAq) fractions were obtained from the crude extract (CE), and their phenolic profiles, chemical antioxidant activity (CAA), and red blood cell (RBC) protection were evaluated. FAE contained the highest levels of total phenols (65 mg of GAE/g), flavonoids (56 mg of CE/g), chlorogenic acid (5147 μg/g), p-coumaric acid (10625 μg/g), ferulic acid (18482 μg/g), ellagic acid (36402 μg/g), and quercetin (1491 μg/g). In contrast, FB was the richest in rutin (3889 μg/g), and FAq was the richest in gallic acid (880 μg/g). In CAA assays, FAE exhibited superior activity in DPPH (79 mg of AAE/g), ABTS (114 mg of AAE/g), and FRAP (152 mg of AAE/g), while CE was most effective in Fe2+-chelation (96 mg of EDTAE/g). In TBARS assays, all samples protected RBCs comparably (61.5-68.8% inhibition), except FD (45.3%). All fractions inhibited oxidative hemolysis in a dose-dependent manner and mitigated protein oxidation. They also reduced erythrocyte osmotic fragility by lowering H50 (0.401-0.424%) and osmotic hemolysis (45.2-74.3%). Overall, FAE concentrated the highest load of bioactive compounds and emerged as the most promising fraction for nutraceutical development.

Phenolic acids are increasingly recognized as underexplored yet influential determinants of tea quality, sensory identity, and health functionality. This review integrates chemical, biochemical, sensory, and technological perspectives to construct the first comprehensive, cross-tea-type framework for understanding phenolic acid dynamics. We consolidate current knowledge on their structural diversity, biosynthetic regulation, and metabolic fluxes, and map how processing-specific transformations across the six major tea categories reshape free and bound phenolic acid pools. By linking these molecular changes to sensory outcomes-color formation via metal coordination and oxidation, aroma generation through thermal and enzymatic degradation pathways, and taste modulation driven by ortho-diphenolic structures-we highlight overlooked mechanistic connections. The review further synthesizes emerging evidence on phenolic acid-mediated biological activities, including antioxidant and anti-inflammatory effects, while evaluating recent advances in analytical chemistry and molecular biology that refine quantification and elucidate pathways. Comparative analysis reveals distinct phenolic acid trajectories: green tea preserves 85%-90% of total phenolics with elevated free forms; white tea maintains balanced free/bound ratios through gentle withering; and black and dark teas undergo extensive oxidation and polymerization, reducing free acids but generating complex pigments. By integrating these insights, we identify leverage points in processing-such as fixation temperature and fermentation control-that offer new opportunities to optimize both product quality and functional potential. The review concludes by outlining critical research gaps and proposing a forward-looking agenda to accelerate mechanistic, translational, and application-oriented studies on phenolic acids in tea.

Polyphenols from jabuticaba berry (Plinia jaboticaba) peels were recovered via ultrasound-assisted extraction, with sample-to-solvent ratio and extraction time optimised using response surface methodology. Optimal conditions were established at a sample-to-solvent ratio of 1:40 (w/v) and a reaction time of 6.75 min. The resulting freeze-dried jabuticaba peel extract (JPE) exhibited a total phenolic content of 9403 ± 364 mg/100 g, with flavonoids contributing 5196 ± 518 mg/100 g. Major phenolic constituents included ellagic acid (3766 ± 98 mg/100 g), procyanidin B2 (1828 ± 27 mg/100 g), vescalagin (555 ± 21 mg/100 g), gallic acid (307 ± 4 mg/100 g), (-)-epicatechin (243 ± 31 mg/100 g), and cyanidin-3-O-glucoside (196 ± 2 mg/100 g). JPE exhibited chemical antioxidant capacity across multiple assays, consistent with cellular antioxidant activity in H₂O₂-challenged human-derived hepatocellular carcinoma (HepG2) cells. In vitro assays also revealed anti-cholesterolemic (IC₅₀ = 40.91 μg/mL), antidiabetic (IC₅₀ = 33.52 μg/mL), and anti-obesity (IC₅₀ = 30.50 μg/mL) potential. Anthocyanins in JPE exhibited high structural reversibility (90.52 ± 0.40%) during pH cycling from pH 2 to 10. The ionotropic gelation technique effectively entrapped the phenolic fraction within an alginate-carboxymethylcellulose matrix, achieving an encapsulation efficiency of 75.23 ± 1.67%. Antioxidant release from microcapsules was greater under simulated gastric than intestinal conditions. Incorporation of JPE into a model beverage enhanced both chemical and cellular antioxidant activity, with pasteurisation preserving flavonoid and anthocyanin contents. The JPE-enriched beverage achieved an acceptability index of 71%, with no significant differences (p > 0.05) across gender or age groups. Collectively, JPE represents a promising functional ingredient for sustainable food applications aimed at mitigating oxidative stress.

The Tipuana tipu is a leguminous tree employed in popular medicine for its healing and anti-inflammatory properties. This study aimed to assess the antioxidant activity and bioactivity of fractions of the crude extract from the T. tipu leaves. The chemical composition, antioxidant activity, lipid peroxidation inhibition and antihemolytic activity were assessed on the dichloromethane and ethyl acetate (pH 4 and 8) fractions of the crude extract obtained from T. tipu leaves. The fractions presented significant antioxidant activity (IC50 DPPH = 246, 185 and 244 mg/L for dichloromethane, ethyl acetate at pH 8 and ethyl acetate at pH 4, respectively), protection against lipid peroxidation (inhibition of 10-81%) and hemoprotective properties in hypotonic conditions (H-50,H- Control = 0.45%; H-50,H- dichloromethane = 0.41%; H-50,H- ethyl acetate pH 8 = 0.36%; H-50,H- ethyl acetate pH 4 = 0.37%), as well as inhibiting hemolysis in oxidative conditions (between 23-30%).

This work aims to compare the chemical composition and anti-inflammatory effects on RAW264.7 macrophages of Keemun black tea stems and leaves. A total of 50 volatile compounds were identified in tea stems and leaves, and aldehydes, alcohols, and esters were the main volatile compound categories. There were 11 key volatile compounds, including geraniol, benzeneacetaldehyde, methyl salicylate, linalool, etc. contributed to distinguishing the tea stems from the tea leaves. In the quantitative and liquid chromatography-mass spectrometry (LC-MS)-based metabolomics analysis, higher contents of amino acids, monosaccharides, and quinic acids were found in stems than those in leaves. Inversely, higher contents of tea pigments, flavan-3-ols, gallic acid, purine alkaloids, and flavonol glycosides were present in tea leaves than in stems. LC-MS-based metabolomics also revealed that organic acids were the most critical non-volatile compounds responsible for the differences between tea stems and leaves. Furthermore, tea stems had better inhibiting effects of pro-inflammatory cytokines (interleukin (IL)-1β and IL-6) in lipopolysaccharide-challenged RAW264.7 macrophages than tea leaves, while no significant differences exist between leaves and stems for inhibiting the secretion of tumor necrosis factor α (TNF-α) and NO. In conclusion, our results support using Keemun black tea stems as a novel source of anti-inflammatory compounds.

Kamut® wheat bran (KWB) is a valuable source of polyphenols, yet its potential as a natural antioxidant remains underexplored. This study investigated the environmentally sustainable extraction of antioxidants from KWB using ultrasound-assisted extraction (UAE) and evaluated the extracts' chemical composition, antioxidant activity, and bioaccessibility after in vitro digestion. Using response surface methodology, a statistical approach for optimizing experimental conditions, the optimal extract obtained at 500 W ultrasonic power with 100 % ethanol, contained 103 mg GAE/100 g DW total phenols and 117 mg QE/100 g DW total flavonoids. Higher ethanol concentrations improved the recovery of lipophilic polyphenols, enhancing their antioxidant activities as measured by CUPRAC and DPPH assays, and also protected against lipid peroxidation in human plasma. HPLC-HRMS identified tocopherols such as α-, β-, and σ-tocopherol, and flavonoids, like kaempferol and luteolin, and phenolic acids, including ferulic, vanillic, and 4-hydroxybenzoic acid. In cellular assays, KWB extracts demonstrated the ability to reduce hemolysis in red blood cells to 5-17 % and lowered reactive oxygen species (ROS) generation in human cells to 26-37 %. Furthermore, the optimal Kamut® wheat bran extract (KWBE) exhibited antimalarial activity against Plasmodium falciparum strains, showing greater potency against the chloroquine-resistant W2 strain (IC50 = 21.57 μg/mL), compared to the chloroquine-sensitive 3D7 strain (IC50 = 47.24 μg/mL). During simulated in vitro digestion, KWBE's polyphenols exhibited high bioaccessibility, characterized by increased total phenolic content and antioxidant activity, confirming its stability and enhanced antioxidant potential. Microencapsulation of polyphenols using vibrating nozzle technology exhibited encapsulation efficiencies ranging from 51 % to 57 %. Overall, KWB polyphenols demonstrated strong antioxidant activity, enhanced bioaccessibility after in vitro digestion, and bioactivity against malaria parasites, supporting their potential in food and health applications. However, safety optimization remains necessary.

Tanyang Congou black tea, renowned for its distinctive floral and fruity aroma, is meticulously produced using the shaking technique. However, the specific aroma profile and the key odor-active compounds responsible for this characteristic fragrance have not been fully elucidated. This study integrated sensory evaluation with molecular sensory science approaches to identify and characterize the principal odorants contributing to the tea's aroma. Sensory analysis confirmed that the prepared black tea exhibited typical high-quality attributes, with a prominent floral and fruity aroma markedly reduced in lower-grade samples. A total of 70 volatile compounds were detected, among which 29 key aroma-active compounds were identified across all three quality grades using aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Of these, 16 volatiles exhibited high flavor dilution (FD) factors (≥8), and 11 compounds showed relative odor activity values (ROAV) greater than 1. Notably, seven compounds—(E)-β-ionone, (E)-nerolidol, geraniol, citral, linalool, hexanal, and phenylacetaldehyde—were identified as the primary contributors to the characteristic floral-fruity aroma of Tanyang Congou black tea. These findings provide comprehensive insight into the aroma profile of Tanyang Congou black tea, offering a scientific basis for quality assessment and targeted aroma modulation in tea production.

Over the years, there has been a tendency for an increase in global obesity. The World Health Organization’s (WHO) 2024 report states that in 2019, more than one billion people were obese, and this condition was responsible for five million deaths, being that obesity is more prevalent among adults compared to adolescents and children. Obesity is a chronic disease characterized by alterations in adipose tissue. When excessive food is consumed and energy expenditure is low, adipose tissue undergoes hypertrophy and hyperplasia. This process activates B cells and induces the transition of anti-inflammatory M2-like macrophages into pro-inflammatory M1-like macrophages. B cells, acting as inflammatory mediators, stimulate pro-inflammatory CD8+ T cells, and promote macrophage infiltration into tissues. This condition triggers inflammation, increases oxidative stress, and ultimately leads to cellular death. During inflammation, an increase of pro-inflammatory cytokines occurs along with a decrease of anti-inflammatory cytokines. By contrast, the increase of oxidative stress is related to an increase of reactive oxygen species (ROS), oxidation of biomolecules, and a decrease in antioxidants. This mechanism for obesity can be mitigated through several healthy lifestyle changes, primarily including regular physical activity and healthy eating. These factors help reduce pro-inflammatory mediators and ROS, lowering inflammation and oxidative stress. Therefore, this review article focuses on studying the bioactive compounds present in the edible leaves of Annona cherimola Mill., Ipomoea batata (L.) Poir., Colocasia esculenta (L.) Schott, Eriobotrya japonica, Cymbopogon citratus, Psidium guajava (L.), and Smallanthus sonchifolius to evaluate their effects on the mechanisms involved in obesity.

Chemical antioxidant methods (CAM) are highly reproducible, but they fail to capture the dynamic nature of biological systems. In contrast, cellular antioxidant assays (CAA) offer a more comprehensive evaluation of antioxidant activity by assessing redox status. However, these assays are time- and resource-intensive. To address these limitations, we standardised and validated a micro-analytical method, the Plasma Oxidation Assay (POA), which utilises human plasma as a probe for Cu2+-induced lipoperoxidation to assess the antioxidant activity and capacity of bioactive compounds simultaneously. We analysed various honey samples for their total phenolic content (TPC) and antioxidant capacity using the DPPH free radical scavenging method, ferric-reducing antioxidant power (FRAP), and iron-reducing capacity (IRC). These honey samples were categorised into three groups based on their antioxidant capacity: low, intermediate, and high. These groups were further analysed using the POA, revealing a significant correlation (r > 0.80, p < 0.05) between CAM and the antioxidant capacity using the POA, where samples with lower CAM values also exhibited lower antioxidant capacity and activity using the POA parameters. The POA demonstrated limits of detection and quantification at 0.39 and 1.19 mg of ascorbic acid equivalent/L, respectively, with high repeatability (coefficient of variation: 0.58-7.04 %) and accuracy (recovery: 96.4-112 %). Further cellular-based analysis at the cellular level, using AML12 mouse-derived hepatocytes challenged with oleic acid, revealed that the antioxidant activity masured by the POA correlated withthe mRNA expressions of heme oxygenase (HO-1) (r = 0.769) and thioredoxin reductase (TXNRD) (r = 0.615). In summary, a physiologically relevant method was standardised for assessing both the antioxidant activity and capacity simultaneously, offering new insights into the function and evaluation of food-derived antioxidants.

Stingless bee honey (SBH) is the most important product from stingless bee colonies with great economic value and health benefits. Nevertheless, there is little information on the physiochemical parameters of Chinese SBH, which also limits its utilization and quality control. In the period 2019-2023, we collected 89 Chinese SBH samples produced by five stingless bee species from four provinces in China. We performed comprehensive assessments of various SBH physicochemical indicators. These parameters include moisture, trehalulose, sucrose, fructose, glucose, total soluble solids, Baume, ash, pH, electrical conductivity, 5-hydroxymethylfurfural, and free acidity. Our data revealed that the physicochemical parameters of Chinese SBH are consistent with earlier reported results from other countries. Notably, the Chinese SBH exhibited a relatively low level of 5-hydroxymethylfurfural (0-9.64 mg/kg), sucrose (0-0.43 g/100 g), and no diastase activity was detected. Chinese SBH was rich in trehalulose (4.26-37.65 g/100 g). After comparing these indexes with published data and with Australian/Malaysian samples, we proposed a new food standard for regulations of Chinese SBHs. These findings provide crucial insights into the Chinese SBH and contribute significantly to developing quality control and global standards for SBH.

This study evaluated various conditions, including ethanol concentration (60 to 80 %) and ultrasonic power (300 to 500 W), to determine the optimal ultrasound-assisted extraction (UAE) parameters for anthocyanins from purple passion fruit (Passiflora edulis f. edulis) peel. The results identified that UAE at 500 W for 10 min using 80 % ethanol was the most effective condition, yielding 6.47 mg GAE/g of total phenolic content and 0.28 mg CYE/g of total anthocyanins. The extract demonstrated a significant 62 % inhibition of reactive oxygen species generation in human red blood cells and exhibited cupric-ion-reducing antioxidant capacity (27.45 mg AAE/g). In a gummy model, adding the optimal extract followed by in vitro digestion simulation increased the bioaccessibility of anthocyanins by 112 % and the total phenolic content by 163 %. The extract also enhanced the ferric-reducing antioxidant power (FRAP) with a bioaccessibility of 128 %, while the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity decreased after digestion (bioaccessibility of 84 %). However, gummies made with sucrose and artificial red pigment achieved a higher acceptability index (76 %) than those with passion fruit peel extract (66 %). In conclusion, we identified the optimal extraction conditions for producing a food-grade and sustainable extract rich in anthocyanins. This extract can be utilized as a natural coloring and antioxidant in functional food applications.