The persistence of pathogenic microorganisms in low-moisture foods (LMFs) poses a public health concern, as they can survive under dry conditions and resist conventional heat treatments. Despite the fact that LMFs do not support microbial growth, outbreaks and recalls have demonstrated their vulnerability to contamination. Conventional decontamination methods, such as fumigation and thermal treatments, have been widely used; however, these techniques may lead to undesirable effects, including toxic residues in the former and nutrient loss and quality degradation in the latter. To address these challenges, a range of novel thermal and non-thermal technologies have been explored for their potential to inactivate pathogens in LMFs. This review provides a critical assessment of studies evaluating decontamination methods applied to LMFs, considering their microbial inactivation mechanisms, effectiveness, and impact on product quality properties. Comparisons between various technologies are drawn, highlighting their advantages and limitations. Additionally, the concept of hurdle technology, which involves the combination of multiple treatments to enhance microbial control while preserving food integrity, is discussed as a promising approach for improving LMF safety.

This study investigates a chemical process intensification strategy to overcome the recalcitrance of industrial hemp hurds (IHH) for bioethanol production. A two-step sequential approach was developed, coupling Microwave-Assisted Acid Pretreatment (MAAP) with thermomechanical Intensification of Vaporization by Decompression to Vacuum (IVDV). First, MAAP was optimized using a Box-Behnken design (BBD) to evaluate the effects of H2SO4 concentration (0.3-1.7 %), microwave power (300-900 W), and exposure time (8-24 min) on sugar yields. Under optimal conditions (1 % H2SO4, 900 W, 8 min), MAAP induced partial hemicellulose solubilization (27 %) and 12.5 % increase in ABET surface area (0.951 m2/g) compared to raw IHH, achieving an Overall Reducing Sugar (ORS) yield of 48.8 %. To enhance saccharification, the process was intensified by integrating IVDV step (0.7 MPa for 5 to 15 min). This sequential strategy (30-min MAAP followed by 5-min IVDV) revealed a strong synergistic process integration, elevating the ORS yield to 84.6 %, a 33 % improvement over IVDV and 160 % over MAAP. The synergy arises from coupling of MAAP-induced chemical weakening with IVDV-driven thermomechanical disruption, which increased the specific surface area by 22 % higher than IVDV-only and 73 % higher than MAAP-only. The results demonstrate that this combination effectively deconstructs biomass, offering a promising route for sustainable biorefineries

The increasing occurrence of aflatoxin B1 (AFB1) in cereals urges the need for effective post-harvest mitigation strategies. This study evaluated Intensification of Vaporization by Decompression to Vacuum (IVDV) as a rapid thermomechanical treatment for reducing AFB1 in wheat contaminated at 30 μg/kg, while assessing its impact on selected quality attributes and optimizing the trade-off between toxin reduction and product quality. Response Surface Methodology was used to investigate the effects of saturated steam pressure and exposure time on AFB1 reduction. Wheat kernels spiked with AFB1 at 30 μg/kg were treated with pressures ranging from 2.2 to 7.8 bar and exposure times from 7.6 to 92.4 s. AFB1 concentrations were quantified by HPLC-FLD. IVDV achieved AFB1 reduction rates ranging from 22.97% to 50.21%. The predictive model identified 7 bar and 92 s as the optimal operating conditions, corresponding to an AFB1 reduction of approximately 49%. Within the investigated processing range, IVDV significantly affected kernel color (ΔE = 4.35-10.34), hardness (8.64-14.2 N), and fracture count (4.9-9.2), thereby influencing wheat quality and potential milling performance. Multiple-response optimization identified pressure-time combinations that maximize AFB1 reduction while either preserving kernel quality attributes or inducing desirable textural modifications. Although the residual AFB1 concentrations remained above the regulatory limits, the findings demonstrate that IVDV is an effective and rapid thermomechanical approach for partial AFB1 mitigation in wheat, achieving toxin reductions within seconds while allowing process conditions to be tailored according to quality objectives. Further validation under industrially relevant conditions is required to confirm its practical applicability.

Carob (Ceratonia siliqua L.) is a Mediterranean leguminous tree valued for its pods, leaves, and seeds, which are rich in bioactive compounds with nutritional and therapeutic potential. Despite extensive research on carob phytochemicals, a critical gap persists in the systematic evaluation and comparison of extraction techniques in terms of efficiency, selectivity, and industrial applicability. This review aims to provide a comprehensive and critical assessment of both conventional and emerging extraction methods for recovering these bioactive compounds. Traditional solvent-based methods, including aqueous and organic extractions, remain widely used due to their simplicity and efficiency. However, they are often limited by long processing times, high solvent consumption, and the potential degradation of thermolabile compounds. In contrast, emerging extraction technologies such as ultrasound-assisted extraction, microwave-assisted extraction, and supercritical fluid extraction have shown improved selectivity, higher extraction yield, and better compound stability, while reducing environmental impact. Comparative analyses indicate that extraction efficiency, including quantitative yield and bioactivity, strongly depends on both the plant part and extraction parameters. This review addresses the lack of integrated comparisons by emphasizing the importance of matrix-specific optimization strategies. It concludes that developing adaptable, scalable, and cost-effective extraction processes is essential to ensure reproducibility and facilitate the industrial application of carob-derived bioactives in food, pharmaceutical, and cosmetic sectors.

Onions represent one of the most widely consumed vegetables within the Allium genus, generating a significant amount of waste. Onion waste is mainly composed of non-edible fractions, including roots, outer dry skins, and the outer fleshy scale. This study aimed to valorize red onion waste (ROW) and assess its total phenolic content and antioxidant activity using a water bath extraction method with distilled water as the extraction solvent. response surface methodology was employed to optimize the extraction parameters, namely temperature and time. The phenolic composition of freeze-dried ROW extract was analyzed using liquid chromatography–mass spectrometry analysis. The antibacterial activity was assessed using the disk diffusion and broth dilution methods against Gram-positive and Gram-negative bacteria, and the anticancer activity was tested against H460 lung, Caco-2 colon, and HT-29 colorectal cancer cell lines. The ideal extraction parameters were 1:40 g/mL, 98 °C for 27 min. The major detected compounds were isorhamnetin (55.32%), hyperoside (19.44%), and quercetin (13.65%). ROW extract showed antibacterial activity against Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, Pseudomonas aeruginosa, and Salmonella Typhimurium, with the highest activity observed against S. aureus. A cytotoxic effect against H460 and Caco-2 was shown by the ROW extract, with IC50 values detected within the tested concentrations. The results suggest that ROW extract has potential for effective application as an antioxidant, antibacterial, and anticancer agent, demonstrating its potential for incorporation into functional foods and nutraceutical development.

Fermented (red) rooibos tea (Aspalathus linearis) has been widely consumed for its well-known health-promoting effects and represents an important dietary source of natural polyphenols. Yet, compared with unfermented (green) rooibos tea, fermented rooibos tea has received limited investigation, particularly regarding the optimization of its aqueous extraction and the systematic evaluation of its chemical composition and bioactivities. This study aimed to optimize polyphenol extraction from commercial red rooibos tea using response surface methodology (RSM), followed by assessment of the antioxidant, antibacterial, and anticancer activities of the optimized extract. In addition, the phenolic profile of the extract was characterized using ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UHPLC-QTOF-MS). The solid-to-liquid extraction using a water bath was optimized for extraction temperature and time factors. The extract was evaluated for total phenolic content (TPC) using the Folin-Ciocalteu assay, and for antioxidant activity using the DPPH (2,2-diphenyl-picrylhydrazyl) assay. RSM analysis indicated that temperature was the dominant factor influencing both TPC and DPPH activity, with time showing a secondary temperature-dependent effect. At the optimized conditions (90 °C, 10 min), the optimum rooibos tea extract (RTE) showed a TPC of 49.94 mg GAE/g DM and an antioxidant activity of 101.90 mg TE/g DM. UHPLC-QTOF-MS analysis identified 43 metabolites in the RTE, mainly isoorientin, rutin, aesculetin, and aspalathin among others. The RTE produced inhibition zones of 12 mm against Staphylococcus aureus and 10 mm against Pseudomonas aeruginosa in the disc diffusion assay, while no inhibition zones were observed for Bacillus cereus, Listeria monocytogenes, Escherichia coli, or Salmonella Typhimurium. Broth microdilution assays yielded Minimum Inhibitory Concentration/Minimum Bactericidal Concentration (MIC/MBC) values of 25/25 mg/mL for S. aureus, 25/50 mg/mL for L. monocytogenes, 50/50 mg/mL for P. aeruginosa, and 50/100 mg/mL for E. coli, whereas B. cereus and S. typhimurium showed resistance to RTE under the tested conditions. For the anticancer activity, evaluated using MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assay, the extract did not achieve 50% inhibition across the concentrations tested (50-700 μg/mL) against H460, HT-29, and Caco-2 cancer cell lines. This study is the first to integrate RSM-based optimization of aqueous red rooibos extraction with chromatographic profiling and in vitro biological assays. Future studies may compare red and green rooibos tea, and explore product variability, in vivo relevance, and alternative processing strategies.

The rising demand for healthier, low-fat snacks, has intensified efforts to develop innovative processes that reduce fat content while preserving product quality and sensory appeal. Peanuts, though highly nutritious and widely consumed, are rich in oil, making them a prime target for defatting. This study introduces an integrated, solvent-free approach for producing partially defatted whole peanuts by sequentially applying a redesigned Specific Hydraulic Press under Vacuum (SHPV) for partial oil removal and Intensification of Vaporization by Decompression to Vacuum (IVDV) for textural restoration. Unlike earlier techniques relying on Specific Separation Material (SSM), the SHPV system eliminates associated drawbacks such as increased cost, oil retention, and contamination risk, while enabling efficient oil extraction from whole peanuts. The subsequent IVDV step restores volume and shape through controlled steam application followed by rapid decompression to vacuum, resulting in enhanced crunchiness. Experimental parameters for both SHPV (hydraulic pressure and pressing time) and IVDV (initial water content, steam pressure, and processing time) were optimized using Response Surface Methodology. Optimal conditions yielded a defatting ratio of 60-68% with an irreversible deformation ratio below 4%. Post-IVDV peanuts showed improved texture, with work values ranging from 5.7 to 6.7 mJ and fracture numbers from 8.7 to 11.9. This combined approach offers a scalable and cost-effective solution for producing partially defatted whole peanuts that meet current demands for healthier and appealing snack products.

Ceratonia siliqua L. (carob), a tree native to the Mediterranean basin, shows great potential in nutraceutical and therapeutic applications due to its rich load of bioactive compounds. This study examined the biological properties of an extract obtained from Lebanese carob pod powder using ultrasound bath. The antioxidant activity of the extract was assessed using DPPH scavenging capacity, FRAP, and CUPRAC assays. The extract showed a total phenolic content ranging from 16.68 to 20.71 mg GAE/g DM, which underscores its important antioxidant potential. Additionally, the antibacterial activity of the extract was assessed against a panel of bacterial strains, encompassing both Gram-positive (L. monocytogenes and S. aureus) and Gram-negative (E. coli and Salmonella spp.) bacteria using MIC and MBC methods. It exhibited an antibacterial activity against all bacteria, demonstrating bacteriostatic effects at lower concentrations (22.5 mg/ml) and bactericidal effects at higher levels (4590 mg/ml). Finally, its antifungal activity against Aspergillus flavus and Aspergillus carbonarius was evaluated. A notable fungistatic and fungicidal activities against both fungal species was observed in a dose-dependent manner. These results suggest that carob pod powder extract could serve as a valuable natural source for food preservation and applications in the health sector, subject to further research and development.

Tomato leaves, typically discarded during harvest, are a rich yet underutilized source of bioactive compounds. This study aimed to valorize tomato leaves by optimizing the extraction of their phenolic compounds using a water-based method and response surface methodology. The optimal conditions, notably heating a mixture of 1:50 solid-to-liquid ratio at 71 °C for 29 min, yielded the most total phenolic content and antioxidant activity. The biological activities of the lyophilized tomato leaf extract (TLE) were then assessed. TLE showed dose-dependent antimicrobial activity against Escherichia coli and Candida albicans, but neither against Pseudomonas aeruginosa nor Staphylococcus aureus. In addition, it demonstrated moderate cytotoxicity against MCF-7 breast cancer cells with an IC50 value of 114.5 µg/mL. Interestingly, the extract significantly reduced intracellular reactive oxygen species levels in RAW 264.7 macrophages, supporting its anti-inflammatory potential. LC-MS analysis identified rutin (45.21%), 4-hydroxycoumarin (13.60%), and α-tomatine (12.37%) as the major chemical constituents in TLE, suggesting contributing effects behind the observed bioactivities. These results support the potential of tomato leaf extract as an eco-friendly source for functional ingredients, transforming agricultural waste through green extraction into valuable applications for nutraceuticals and sustainable product development.

Plant extracts, rich sources of biomolecules, exhibit potent antioxidant activity and diverse health benefits. This study explored the bioactive potential of Citrus aurantium L. (bigarade) leaf extract (CALE) through focused investigations. A conventional water bath was first used to maximize the yield of phenolic compounds extracted from bigarade leaves. Key parameters, including extraction time, particle size of the ground leaves, temperature, solvent type, and solid-to-liquid ratio, were varied to evaluate their impact on the extraction efficiency. Longer extraction times and smaller particle sizes resulted in higher extraction yields. The optimal extraction conditions for maximizing both total phenolic compounds and anti-radical activity were identified as 80°C, 100% distilled water, with a solid-to-liquid ratio of 1:40. Subsequently, the immunomodulatory effects of bigarade leaf extract on mice peripheral blood mononuclear cells (PBMCs), including cytotoxicity, cell viability, and the production of seven cytokines, were examined. CALE extract at concentrations below 250 µg/mL did not significantly affect PBMCs proliferation or viability, thus highlighting its safety profile at low concentrations. However, CALE markedly elevated the production of the anti-inflammatory cytokine IL-4 at a concentration of 50 µg/mL, while concurrently reduced levels of the proinflammatory cytokine IFN-γ. Additionally, CALE treatment led to a significant decrease in IL-17A secretion in the culture supernatants of PBMCs, accompanied by an increase in IL-10 levels, both of which showed a dose-dependent response with increasing CALE concentrations. Our findings underscored the valuable bioactive properties of C. aurantium leaves and their potential applications in functional foods and therapeutic settings for promoting human health and well-being. PRACTICAL APPLICATION: This study investigates the potential of Citrus aurantium L. (bigarade) leaf extract as a natural source of bioactive compounds with promising antioxidant and immune-regulating properties. The antioxidant activity of the extract could benefit the food and cosmetic industries by enhancing product stability and promoting skin health. On the other hand, its ability to modulate the immune responses suggests possible applications in formulations, including functional foods and herbal supplements, aimed at supporting immune balance, and managing inflammation-related conditions. The optimal experimental conditions of extraction, as identified in this study, can be scaled up for industrial applications, ensuring efficient production of bioactive-rich extracts.

Food contamination poses serious challenges to public health and economy in the global food sector, particularly for minimally processed seeds. The inherent microbial load of chickpeas and sesame seeds compromises their safety, shelf-life, and suitability for further processing. While chemical treatments are often restricted due to hazardous residues, conventional thermal treatments can impair sensory quality. This study investigated the application of "Intensification of Vaporization by Decompression to Vacuum" (IVDV) on chickpeas and sesame seeds, focusing on microbial decontamination as well as improvements in texture and color, three essential aspects in seed-based food processing. The process was optimized using Response Surface Methodology, with processing time and steam pressure as the main variables. Results showed that IVDV induced microbial log reductions exceeding 8 in chickpeas and 4.5 in sesame seeds, in addition to textural modifications that are beneficial for processing: it reduced chickpea hardness and ensured moderate hardness in partially roasted sesame seeds. These physical changes were accompanied by a desirable lighter color. Although primarily developed for microbial inactivation, IVDV yielded notable changes in seed texture, potentially enhancing subsequent processes such as boiling, roasting, and grinding. These findings highlight IVDV as a novel, cleanlabel alternative, combining effective decontamination with improved technological functionality.

The evolution of food texturization techniques has opened new possibilities for producing healthy, ready-to-eat (RTE) snacks with improved sensory and nutritional properties. Originating from traditional methods such as deep frying and popping, the field has now embraced advanced technologies, including mechanical extrusion, puffing, Détente Instantanée Contrôlée (DIC), and the more recent Intensification of Vaporization by Decompression to the Vacuum (IVDV). These methods focus on enhancing texture and flavor and preserving nutritional value, while also prolonging shelf life, effectively meeting the increasing consumer demand for healthier snack options. This review explores the various food texturization methods, highlighting the key parameters for the optimization of organoleptic and nutritional properties. The strengths and limitations of each method were systematically evaluated and critically assessed. The development of innovative approaches for potential industrial applications, alongside efforts to mitigate the drawbacks of conventional methods, has become imperative. A comparative analysis was conducted, focusing on aspects such as productivity, efficacy, and operational conditions, demonstrating that the novel methods tend to be more environmentally sustainable and cost-effective while delivering the best-quality product in terms of texture, color, expansion factor, and nutritional content attributes.

Aspergillus flavus ( A. flavus ), is a prevalent contaminant of solid food and feed. It produces aflatoxin B 1 (AFB 1 ) and B 2 (AFB 2 ) posing significant toxicological risks to both humans and animals. Extensive research has been conducted to develop reliable methods for AFB1 detection, A. flavus control, and AFB1 reduction. However, these methods require consistent sampling of contaminated cereals, nuts, or seeds. Yet, naturally contaminated samples often pose challenges due to nonhomogeneous mold distribution, co-infection by other fungal genera, and multi-mycotoxin contamination. Therefore, researchers often rely on artificially contaminated samples to ensure accurate and reproducible results. Artificial contamination can be achieved either by inoculating A. flavus spores allowing in situ AFB 1 production under optimal conditions or by spiking grains or kernels with AFB 1 . The objective of this review is to report protocols for artificially contaminating solid food, beginning with an overview of the morphology and life cycle of A. flavus . It critically analyzes methods used for contaminating cereals, nuts, and seeds, with attention to pretreatment procedures, experimental steps, and optimal growth conditions for A. flavus and AFB 1 production. It is intended as a comprehensive reference in the matter, providing essential information for preparing representative samples of artificially contaminated food with A. flavus or AFB 1 .

Microbial dyes, known for their biological activities, have been considered as an eco-friendly alternative to the toxic chemicals widely used in various industrial fields such as food, pharmaceuticals, textiles, and cosmetics. The green dye prodeoxyviolacein was produced by fermentation using an engineered strain of the yeast Yarrowia lipolytica, extracted using a mixture of ethanol/water/acetic acid. Prodeoxyviolacein showed an antiproliferative effect against MCF-7 cancer cell line. The apoptotic and cell cycle arresting capacities of the dye applied at the IC50 concentration were then assessed. Prodeoxyviolacein dye increased early cell apoptosis by arresting cell cycle at the sub-G1 phase. Violacein derivatives displayed comparable bioavailability characteristics. Derivatives had various predicted targets, among which kinases were the main common enzyme group. Docking studies showed prodeoxyviolacein to bind to the active site of tyrosine kinase and protein kinase C used as the main cancer therapeutic targets. Although structurally close, only prodeoxyviolacein displayed predicted blood-brain barrier penetrability due to its lower molecular weight and topological polar surface area. This fact might favor its use in the development of drugs to treat brain tumors. Prodeoxyviolacein is a new promising anticancer candidate with favorable pharmacokinetic properties.

Lignocellulosic biomass pretreatment is crucial to overcoming its recalcitrance to enzymatic hydrolysis. This study investigated the influence of acid-catalyzed IVDV (Intensification of Vaporization by Decompression to the Vacuum) pretreatment on industrial hemp hurds (IHH) and its impact on enzymatic saccharification. IVDV conditions were optimized using a central composite design (CCD), varying sulfuric acid concentration (0.3–1.7

Food adulteration has emerged as a significant global issue, impacting consumer health and fair-trade practices. This study aimed to evaluate the quality and potential adulteration with starch in tomato paste products available in the Lebanese market. A total of 41 local and imported tomato paste samples, without starch declarations, were collected from the Lebanese market and analyzed for starch usage and various quality parameters (total soluble solids, Bostwick consistency, viscosity, titratable acidity, color, and dry matter content), as well as compliance with Libnor and Codex Alimentarius standards. Results revealed that 37% of samples failed to meet starch usage standards, and 27% did not comply with the required total soluble solids (>24%), while all samples complied with acidity standards (<7%). Compliant samples had significantly higher values for total soluble solids, acidity, dry matter, and color compared to non-compliant ones (p < 0.01). A comparison of local and imported tomato paste products showed no significant differences in physicochemical properties, color, shelf life, or price, with parameters being similar across samples. Among local samples, 48% did not comply with the starch usage standard, and 26% failed to meet the required total soluble solids level. In contrast, imported samples adhered to starch usage standards, although 30% did not comply with TSS levels. This study highlights the prevalence of adulteration in local and imported tomato paste products in Lebanon and calls for further enforcement measures to ensure consumer protection and fair trade.

Aspergillus flavus is an aflatoxigenic mold that may infect harvested wheat kernels. Under suitable temperatures and humidity, it produces AFB1, a potent mutagenic and carcinogenic compound affecting both humans and animals. Preventing or reducing crop contamination by inactivating the fungal spores is therefore essential. This study assessed, for the first time, the effectiveness of a novel thermo-mechanical process called IVDV (Intensification of Vaporization by Decompression to Vacuum) in decontaminating wheat kernels artificially inoculated with A. flavus spores. In this method, contaminated kernels were first exposed to saturated steam and then subjected to an abrupt decompression to vacuum. The sudden pressure drop contributes to disrupting microbial structures and minimizes heat damage. Using Response Surface Methodology, log reduction levels and moldiness percentages were measured at various combinations of saturated steam time and pressure. Moreover, colorimetric and textural assessments were conducted to evaluate the quality of wheat. Predictive models for log reduction, moldiness, and aw were established. Multiple optimization revealed time-pressure combinations that achieved 0 % moldiness level, water activity of 0.38, and a log reduction of >8.2, ensuring total A. flavus inactivation in wheat. Importantly, IVDV treatment conditions at 1.8 - 3.5 bar for 20 - 80 s did not significantly alter kernel color, size, or texture. These results support the use of IVDV as an effective post-harvest preventive strategy against AFB1 formation in wheat, offering both microbial safety and quality preservation, with potential for industrial-scale application.

Peanuts are recognized as one of the most common allergenic foods, known to induce severe Th2-mediated allergic reactions. The resulting global health concern has fostered the necessity to design innovative technologies capable of mitigating allergenicity. This study investigated the effect of an innovative thermomechanical process, “Intensification of Vaporization by Decompression to the Vacuum” (IVDV), on the protein content and immunogenicity of whole peanuts. Through animal studies using peanut allergy BALB/c mouse models, this research revealed a clear reduction in allergic symptoms once challenged with IVDV-treated peanut protein extract, compared to those receiving raw or deep-fried peanut protein extracts. Significant changes in immune response markers in animals were observed, including reduced levels of histamine, Th1/Th2 cytokines, and antibodies, thus confirming the efficacy of IVDV in mitigating allergenicity in peanuts. Saturated steam pressure was demonstrated to have a highly significant positive effect on the reduction of protein content in IVDV-treated samples through degradation, with a noteworthy reduction ranging from 42.3% to 89.2%. This pilot study embarked on a pioneering exploration into the ability of IVDV to offer a viable solution in reducing peanut allergenicity, opening new avenues for enhanced food safety and inclusivity. The ease of scalability of IVDV technology to an industrial level, along with its cost-efficiency, further enhance its appeal for widespread adoption.

Sesame ( Sesamum indicum L.) seed coat (SSC) is a by-product generated during the production of sesame paste, known as tahini. Research has demonstrated that this by-product is abundant in valuable nutritional compounds. Various extraction methods are employed to enhance the value of industrial waste by recovering its bioactive compounds. The study aims to optimize the extraction of polyphenols utilizing an infrared technique Ired-Irrad (R) (IR), in comparison to the water bath (WB) extraction. To optimize the extraction of polyphenols from SSC using both the IR and WB extraction methods, the study utilized Response Surface Methodology (RSM). Under optimal conditions, IR extraction resulted in an improved polyphenol yield, which was 20% higher than that obtained using WB extraction. Similarly, the antiradical activity, quantified as mg of Trolox equivalent per milliliter, increased from 0.58 mg TE/mL in the WB extract to 0.68 mg TE/mL in the IR extract. The phytochemical profile of the IR and WB extracts was examined through High -Performance Liquid Chromatography (HPLC). The major polyphenols identified in both extracts were the flavonoids rutin (3.87 mg/L in IR, 1.72 mg/L in WB) and catechin (3.05 mg/L in IR, 1.32 mg/L in WB). The IR extract revealed the highest yield of polyphenols among the majority of compounds, compared to WB. The lyophilized SSC extracts obtained through both the IR and WB methods demonstrated the most effective antibacterial activity against Listeria monocytogenes , with a minimal bactericidal concentration (MBC) value exceeding 100 mg/mL. However, minor antibacterial effects were detected against the Gram-negative strains, Salmonella Typhimurium and Escherichia coli O157:H7, for extracts obtained with both the IR and WB methods.