Content Of Bioactive Compounds Research Articles

Effect of Mixing Date Seed Powder with Wheat Flour on the Rheological Parameters, Nutrients, Bioactive Compounds Content, and Antioxidant Activity of the Egyptian Balady Bread

Effect of Mixing Date Seed Powder with Wheat Flour on the Rheological Parameters, Nutrients, Bioactive Compounds Content, and Antioxidant Activity of the Egyptian Balady Bread

Citrus reticulata Olive Oil: Production and Nutraceutical Effects on the Cardiovascular System in an In Vivo Rat Model of Metabolic Disorder

Recently, there has been significant exploration into the utilization of food by-products as natural reservoirs of bioactive substances, particularly in the creation of functional foods naturally enriched with antioxidants. Citrus peels represent a viable option for formulating enhanced olive oils that contribute to a healthier diet, due to their bioactive compound content. This study aimed to (i) ascertain the compositional characteristics of Citrus reticulata olive oil (CrOO) and (ii) assess its nutraceutical properties in rats with metabolic disorder induced by 3 weeks of feeding with a high-fat diet (HFD). The results showed a peculiar phytochemical composition, thanks to the contribution of citrus peels, which are excellent bio-products. In addition, it demonstrated HFD-induced weight gain (18 ± 2% for HFD vs. 13 ± 0.9% for CrOO) and showed protective effects on fasting blood glucose levels (90.2 ± 3.8 mg/dL for HFD vs. 72.3 ± 2.6 for CrOO). Furthermore, a reduction in cardiovascular risk (total cholesterol/HDL cholesterol = 5.0 ± 0.3 for HFD vs. 3.8 ± 0.3 for CrOO) and an improvement in myocardial tissue function were observed, as well as a significant reduction in inflammatory mediators such as iNOS, COX-2, and mPGES-1 in aortic vessel tissues, thus preserving endothelial function at the vascular level.

Melatonin as an Efficient and Eco-Friendly Tool to Increase Yield and to Maintain Quality Attributes during Lemon Storage

Lemon fruit (Citrus limon (L.) Burm.) is highly appreciated by consumers due to its antioxidant properties and health benefits. However, its shelf life can be limited by various factors, reducing the economy, and thereafter, new strategies to maintain the quality of lemons are necessary. Melatonin is a derivative of tryptamine, which is ubiquitously found in plants and has a wide range of functions regulating numerous physiological processes in plants. During two consecutive harvests, we evaluated the effect of preharvest treatments with melatonin on crop yield and on quality and functional properties of fruit of lemon cv. Verna at harvest and weekly after storage up to 28 days at 2 and 10 °C plus 2 days at 20 °C. Melatonin was applied as foliar spray treatments at dosages of 0.1, 0.3, and 0.5 mM and at three different stages of fruit development. The results showed that melatonin treatment had a positive impact on crop yield as well as in fruit quality parameters, such as firmness, content of bioactive compounds, and antioxidant activity, especially for a 0.5 mM dose. Taking all these effects into account, the application of melatonin along the growth cycle of fruit development could be considered a non-contaminant and eco-friendly tool for improving crop yield and quality of ‘Verna’ lemons at harvest and during postharvest storage.

Effectiveness of treated sludge as plant growth modulator on the phytometabolics of African marigold (Tagetes erecta)

The current study investigated the effects of treated sludge on the phytochemical composition of African Marigold (Tagetes erecta) flowers. African Marigold flowers were cultivated with treated sludge and their phytochemical profiles were analyzed using gas chromatography-mass spectrometry (GC-MS). Flowers from plants treated with sludge increased in various bioactive compounds, including ?-Pinene, linalool, ?-Caryophyllene, quercetin and luteolin, recognized for their antioxidant, anti-inflammatory and antimicrobial properties. The study underscores the potential of treated sewage sludge as a sustainable soil amendment to improve plant growth and Marigold flowers' phytochemical profile. This study provides valuable prescience into agricultural practices that ensure sustainability and highlights the potential of sewage sludge as a beneficial resource for enhancing crop quality and bioactive compound content.

Therapeutic Role of Secondary Metabolites from Probiotic Strains for Ehrlich Solid Tumors in Mice.

This study aimed to screen the bioactive components in Streptococcus equinus WC1 (SE-WC1) and Limosilactobacillus reuteri GM4 (LR-GM4) and estimate the therapeutic role in Ehrlich solid tumors (EST) mice model. Forty-four male albino EST mice were assigned into 7 groups and treated daily for 2weeks, including the EST group, the EST mice that received SE-WC1 at a low or a high dose (0.5ml *106 or 0.5ml *108cfu), the EST mice that received LR-GM4 at the low or the high dose (0.5ml *106 or 0.5ml *108cfu), and the EST mice that received SE-WC1 plus LR-GM4 at the low or the high dose. Tumors were harvested, weighed, examined, and used for the determination of apoptosis-related gene expression. Samples of the intestine, liver, and kidney were gathered for histological examination. The GC-MS identified 24 and 36 bioactive compounds in SE-WC1 and LR-GM4, respectively. The main compound in SE-WC1 was lupeol; however, the main compound in LR-GM4 was retinaldehyde. EST mice showed disturbances in Bcl-2, Bax, and p53 mRNA expression along with histological changes in the intestine, liver, and kidney. Administration of both bacterial strains reduced the tumor weight, alleviated the disturbances in the gene expression, and improved the histological structure of the intestine, liver, and kidney in a dose-dependent. Moreover, LR-GM4 was more effective than SE-WC1 due to its higher content of bioactive compounds. It could be concluded that these strains of probiotics are promising for the treatment of solid tumors.

Astaxanthin and chia oil encapsulated in gel beads: Evaluation of the impact of their addition in a commercial yogurt by a consumer-based sensory analysis

The addition of encapsulated bioactive compounds in food matrices allows obtaining foods with improved nutritional characteristics. In this study, chia oil (a source of omega-3) and astaxanthin were encapsulated in beads and added to commercial yogurt. Particles formulated using only sodium alginate (100SA) or mixed with whey protein aggregates (25WPA75SA) with incorporated chia oil and astaxanthin were added to yogurt. The stability of bioactive compounds added was evaluated, and consumer-based sensory analysis was applied using both a hedonic scale and Check-All-That-Apply method. The content of bioactive compounds in yogurts did not change after 28 days of storage. Yogurts exhibited good acceptability and the terms with high positive impact in all samples were sweet, pleasant flavor, smooth, creamy, pleasant particles, pleasant, and easy to swallow. Yogurt added with 25WPA75SA beads showed greater acceptance indicating that this matrix may be a good option to improve the consumption of astaxanthin and omega-3.

Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces

Tomato pomace (TP) is an underutilized source of bioactive compounds with potential application in the food sector. A factorial experiment was designed to compare three culinary techniques, Thermomix®, Roner®, and traditional pan-frying, for the preparation of tomato sauces, enriched or not with TP, applying two temperatures and two cooking times. A multivariate analysis was performed on all the results obtained for the metabolites. The addition of TP significantly increased the content of bioactive compounds, especially phenolic compounds. OPLS-DA models were generated using cooking technique, temperature, and time as discriminant factors. The cooking technique had a greater effect on the phenolic content than cooking temperature or time. Thermomix® released bioactive compounds from the tomato into the sauce to a similar extent as pan-frying. Roner® proved to be effective in preserving the volatile fraction of the sauce. The Thermomix® significantly increased the amount of bioactive compounds, while the Roner® increased the volatile compounds.

The Effect of the Extraction Conditions on the Antioxidant Activity and Bioactive Compounds Content in Ethanolic Extracts of Scutellaria baicalensis Root.

Ethanolic extracts of Baikal skullcap (Scutellaria baicalensis) root were obtained using various techniques, such as maceration, maceration with shaking, ultrasound-assisted extraction, reflux extraction, and Soxhlet extraction. The influence of the type and time of isolation technique on the extraction process was studied, and the quality of the obtained extracts was determined by spectrophotometric and chromatographic methods to find the optimal extraction conditions. Radical scavenging activity of the extracts was analyzed using DPPH assay, while total phenolic content (TPC) was analyzed by the method with the Folin-Ciocalteu reagent. Application of gas chromatography with mass selective detector (GC-MS) enabled the identification of some bioactive substances and a comparison of the composition of the particular extracts. The Baikal skullcap root extracts characterized by both the highest antioxidant activity and content of phenolic compounds were obtained in 2 h of reflux and Soxhlet extraction. The main biologically active compounds identified in extracts by the GC-MS method were wogonin and oroxylin A, known for their broad spectrum of biological effects, including antioxidant, anti-inflammatory, antiviral, anticancer, and others.

Green Ultrasound-Assisted Extraction of Bioactive Compounds from Cumari-Do-Pará Peppers (Capsicum chinense Jacq.) Employing Vegetable Oils as Solvents.

Capsaicin, carotenoids, and phenolic compounds from cumari-do-Pará peppers (Capsicum chinense Jacq.) harvested from two different locations in Pará, Brazil, and at different ripening stages were extracted by employing green methodologies as an alternative to organic solvents. Edible vegetable oils from soybeans (Glycine max), Brazilian nuts (Bertholettia excelsa H.B.), and palm olein were used in combination with ultrasonic-assisted extraction (UAE). The proximate composition of the pepper extracts and vitamin C were determined through AOAC methods, total phenolics and carotenoids were assessed by UV/Vis spectrophotometry, and capsaicin by high-performance liquid chromatography. Antioxidant cumari-do-Pará extract activities were evaluated by the ABTS radical scavenging and β-carotene/linoleic acid assays. The vegetable oils were suitable for extracting and preserving bioactive pepper compounds, especially mature ones harvested from Igarapé-Açu. Bioactive compound content and antioxidant activity varied with harvesting location and ripening stage. Soybean oil was the most effective in extracting bioactive pepper compounds, particularly carotenoids, with 69% recovery. Soybean oil extracts enriched in capsaicin, carotenoids, and phenolics obtained from cumari-do-Pará can be used as spices in foodstuffs and/or as additives in pharmaceutical and nutraceutical formulations. Edible vegetable oils combined with UAE are promising for bioactive compound extraction, representing an environmentally friendly, safe, low-cost, versatile, and fast alternative.

Rapid Assessment of Metabolomic Fingerprinting of Recycled Sunflower By-Products via DART-HRMS.

To comply with a more circular and environmentally friendly European common agricultural policy, while also valorising sunflower by-products, an ultrasound assisted extraction (UAE) was tested to optimise ethanol-wash solutes (EWS). Furthermore, the capabilities of DART-HRMS as a rapid and cost-effective tool for determining the biochemical changes after valorisation of these defatted sunflower EWS were investigated. Three batches of EWS were doubly processed into optimised EWS (OEWS) samples, which were analysed via DART-HRMS. Then, the metabolic profiles were submitted to a univariate analysis followed by a partial least square discriminant analysis (PLS-DA) allowing the identification of the 15 most informative ions. The assessment of the metabolomic fingerprinting characterising EWS and OEWS resulted in an accurate and well-defined spatial clusterization based on the retrieved pool of informative ions. The outcomes highlighted a significantly higher relative abundance of phenolipid hydroxycinnamoyl-glyceric acid and a lower incidence of free fatty acids and diglycerides due to the ultrasound treatment. These resulting biochemical changes might turn OEWS into a natural antioxidant supplement useful for controlling lipid oxidation and to prolong the shelf-life of foods and feeds. A standardised processing leading to a selective concentration of the desirable bioactive compounds is also advisable.

The Eliciting Effect of Aqueous Extracts from Ascophyllum nodosum Algae on the Cultivation of Arugula (Eruca sativa Mill.) Microgreens

This study showed the eliciting effect of aqueous extracts from Ascophyllum nodosum on the development of Eruca sativa microgreens in a quartz-based substrate. There is no information in the literature on the impact of its use on the quality, bioactive compound content, and nutritional value of arugula microgreens. Assays that have been made include the following: total phenolic content (TPC), total flavonoid content (TFV), enzymes such as phenylalanine ammonia (PAL) and polyphenol oxidase (PPO), and enzymes involved in the scavenging of reactive oxygen species such as catalase (CAT) and superoxide dismutase (SOD). The antioxidant activity against DPPH (2,2-diphenyl-1-picrylhydrazyl) was also evaluated. The total phenolic content of arugula microgreens increased significantly after an application of aqueous extracts of A. nodosum to the substrate. The greatest increase in flavonoid content (89%) and antioxidant activity against DPPH (82%) was observed at a concentration of 2.5%. The highest increase in activity of CAT (68.2%), SOD (25%), PAL (13-fold), and PPO (84.2%) was observed with the application of 5% extract. In conclusion, the use of Ascophyllum nodosum algae affects TPC and TFV, antioxidant activity, PAL, PPO, SOD, and CAT in the microgreens studied. By prioritising organic and environmentally friendly extracts, growers can contribute to a more sustainable and healthier food system, especially in the case of the production of Eruca sativa microgreens.

Black and Red Currant Pomaces as Raw Materials to Create Smoothies with In Vitro Health-Promoting Potential.

Pomace is a by-product resulting from the pressing of fruits and vegetables into juices, and it is typically treated as waste. Interestingly, pomace contains minimal amounts of protein and fat but is characterized by its high polyphenol and dietary fiber contents, which may have health benefits for human physiology. Therefore, they are a potentially attractive raw material for the food industry, but to our knowledge, no smoothies with their addition have been prepared and described so far. Consequently, products derived from apple juice, incorporating different doses of fresh (6% and 12%) and dried (3% and 6%) black or red currant pomace, were formulated, and their physical properties, chemical composition, bioactive compound content, and health-promoting potential (in vitro antioxidant and antidiabetic activity) were evaluated. Additionally, the products underwent sensory assessment by consumers. The fortified beverages exhibited different physical characteristics and chemical compositions than apple juice. All smoothies were characterized by higher concentrations of anthocyanins, flavonols, and procyanidin polymers compared to the base product. Moreover, 75% of them exhibited a significantly elevated phenolic acid content as well as a higher concentration of flavan-3-ols. The majority of fresh smoothies exhibited significantly higher in vitro antioxidant capacities and increased in vitro α-amylase and α-glucosidase inhibitory effects compared to the base product. The highest ABTS activity was recorded in the variant with 6% dried black currant pomace. In turn, the smoothie with 3% dried red currant pomace had the most effective FRAP effect and, together with the product containing 12% fresh black currant pomace, ORAC antioxidant activity and α-glucosidase inhibition also. The introduction of 6% dried red currant pomace led to the creation of a beverage that most effectively inhibited α-glucosidase. The study showed that the application of various types of pomace, mainly that of black currant, into apple juice enables the development of new functional products with sensory attributes that are favorably evaluated by consumers.

Effect of fermentation with single and co-culture of lactic acid bacteria on Chinese Elaeagnus angustifolia juice: Evaluation of bioactive compounds and volatile profiles

Chinese Elaeagnus angustifolia (EA) is a homologous food and medicine that is rich in bioactive substances, and most EA is currently treated as an abandoned resource. In this study, various lactic acid bacteria (LAB) were used to ferment EA juice to improve its content of bioactive compounds and the aroma profile to develop a nutritious and acceptable EA beverage. The growth characteristics, total phenolic content, total flavonoid content, antioxidant activity, and aroma profiles of the EA juice after fermentation by pure and mixed LAB were measured. The results of pure LAB fermentation showed that Lactobacillus rhamnosus (BL) had strong adaptability in EA juice, and Lactobacillus fermentium (BF) had the greatest ability to improve its probiotic function. 1-nonanol, 3-buten-1-ol, 3-methyl-, 2-tridecanone, pentanoic acid, and 10-octadecenal could be the typical aroma substances of coculture-fermented EA juice. This is the first study in which EA processing by LAB fermentation has been investigated. The results proved that the fermentation of EA by mixed BL and BF could be a promising method for the high-value utilization of EA.

Geographical Variation in Pasturelands and Their Impact on the Physicochemical Characterization and Fatty Acid Composition of Cheese in Caraș-Severin County, Romania

In Caraș-Severin County, Romania, the integration of sustainable agricultural practices with organic dairy production represents a unique opportunity to promote agro-tourism farms and guesthouses. This study examines the synergy between the chemical composition of pastures from three farms in different alleys and the impact on the chemical composition of dairy products produced on those farms. Thus, the comparative analysis of two types of traditional cow’s cheeses (soft and mature) from three different areas of Caraș-Severin County was pursued, as well as of the feed given to the animals from which the raw material for obtaining the cheeses originated. Initially, the physicochemical profile of the pastures (fresh grass and grass hay) was analyzed in terms of proximate composition (moisture, lipids, proteins, ash and carbohydrates), and the content of bioactive compounds (total polyphenols, antioxidant activity using the DPPH method). The proximate composition of the cheese samples, including moisture, lipids, proteins, ash and carbohydrates was analysed, and the content of fatty acids. A correlation was also made between the content of bioactive compounds in feed samples and fatty acid profile of the cheese samples. Our findings demonstrate that the geographical area and the chemical composition of the pasture have a considerable influence on the physicochemical characterization and fatty acid composition of the cheese. The cheese from the mountain area had a higher fat, protein and polyunsaturated fatty acid content compared to the samples from the hill and plain areas.

Bioactive Compounds and the Antioxidant Activity of Selected Vegetable Microgreens: A Correlation Study

In this study, the content of bioactive compounds and antioxidant activity was determined in five selected vegetable microgreens (daikon, i.e., Japanese radish; Chinese red radish; pea; beetroot; and onion). Total phenolics and chlorophylls were analyzed spectrophotometrically in all investigated microgreens. In addition, the content of betalains was determined spectrophotometrically in beetroot microgreens. HPLC analysis was used to identify and quantify individual phenolic compounds. The antioxidant activity of microgreens was determined by DPPH, ABTS and reducing power assays. The highest content of total phenolics, chlorophyll a and chlorophyll b was found in beetroot microgreens (639.85 mg GAE/100 g DW, 202.17 mg/100 g DW and 79.53 mg/100 g DW, respectively). In beetroot microgreens, the content of total betalains, betacyanins and betaxanthins was determined to be 57.27 mg/100 g DW, 43.58 mg BE/100 g DW and 13.68 mg VE/100 g DW, respectively. Among the investigated microgreens, beetroot microgreens showed the highest antioxidant activity, while pea microgreens exhibited the lowest antioxidant activity in all applied assays. The highest correlation was observed for the content of total phenolics and phenolic acids, as determined by HPLC analysis with antioxidant activity using all applied assays, indicating that these compounds were most important contributors to the antioxidant activity of the investigated vegetable microgreens.

Volatile and Antioxidant Compounds of Beetroot Powder Obtained by Dehumidified Air Spray Drying of Cloudy Juice

The aim of this study was to evaluate the quality of cloudy beetroot juice powders with or without a carrier obtained by spray drying using an innovative method of dehumidified air that enabled drying in low temperatures and, consequently, with a reduced carrier content. Phenolic content, betacyanin content, antioxidant activity and the content and types of aromatic compounds of the produced powders were examined. Powders obtained at a lower temperature (90 °C) without carriers were characterized by the highest share of aromatic volatile compounds, the highest content of betalains and polyphenols and the highest antioxidant activity. The addition of carriers (including the variant with added pomace as a natural type of carrier) did not indicate the protection of the active substances present in the juice. The powders obtained with carrier addition compared with those without the carrier addition were characterized by lower antioxidant activity, lower content of betalains and polyphenols and a lower amount of aromatic volatile compounds. No significant differences were found in the content of bioactive and aromatic compounds between powders obtained using different carriers (skim milk powder, Nutriose, maltodextrin and kleptose).

Simultaneous extraction of tocochromanols and flavan-3-ols from the grape seeds: Analytical and industrial aspects

Grape processing generates large amounts of by-products, including seeds rich in hydrophilic and lipophilic antioxidants. This study demonstrates, for the first time, that subjecting grape seeds to a single ultrasound-assisted extraction (UAE) with aqueous ethanolic solutions yields both flavan-3-ols and tocochromanols in the final extract. Notably, the water content in ethanol significantly influences the extractability of tocochromanols more than flavan-3-ols. Solid-to-solvent ratios of 1:50 to 1:2 were tested for both analytical and industrial applications. A sustainable analytical approach for recovering flavan-3-ols and tocochromanols using 60% and 96.4% ethanol extractions was validated and employed to profile nineteen genotypes of lesser-studied interspecific grape crosses (Vitis spp.). Different genotypes showed a wide range of concentrations of tocopherols (1.6–6.3 mg/100 g), tocotrienols (1.0–17.4 mg/100 g), and flavan-3-ols (861–9994 mg/100 g). This indicated that the genetic background and maturity of the plant material are crucial factors from an industrial perspective due to the initial concentration of bioactive compounds. Finally, the study also discussed the fundamental aspects of hydrophobic antioxidant extractability from the lipid matrix with aqueous ethanol solutions and the limitations of the workflow, such as the non-extractable tocochromanols and their esters and the losses of these lipophilic antioxidants during extraction.

The Preharvest Application of Stress Response Elicitors Improves the Content of Bioactive Compounds without Modifying the Sensory Attributes of Butterhead Lettuce (Lactuca sativa var. capitata).

Using stress elicitors in fruits and vegetables is considered a good strategy to increase the content of bioactive compounds in plant foods. However, bioactive compounds can affect the sensory characteristics of food products, and little is known about their shelf-life stability in fresh produce treated with elicitors. In the present work, carotenoids and polyphenols were quantified by spectrophotometric methods in red and green butterhead lettuce treated with elicitors that had previously been demonstrated to increase bioactive compounds: arachidonic acid (AA), methyl jasmonate (MJ), and Harpin protein (HP). The bioactive compounds were determined immediately and during three weeks after harvest. A descriptive sensory analysis was carried out, which included odor, taste, tactile, and visual attributes of control and elicitor-treated lettuce. Carotenoids showed greater shelf-life stability than polyphenols, and both were more stable in red than in green lettuce during the first two weeks of storage. The best elicitor was MJ, which increased phenolic compounds (red and green lettuce), anthocyanins, and carotenoids (red lettuce) through the storage period. Color intensity, crispness, wettability, and bitter taste were some of the primary sensory attributes in butterhead lettuce and were not affected by any treatment. Other organoleptic properties were also not affected by the elicitors. These results suggest that elicitation could improve the content of bioactive compounds, which is stable through the shelf-life of butterhead lettuce, without any adverse effect on the sensory properties.

Comparison of Volatile Organic Compounds, Quality, and Nutritional Parameters from Local Italian and International Apple Cultivars

Apple cultivars ‘Annurca’ and ‘Limoncella’ are grown locally in the Campania region of Italy and are valued for their distinctive flavour and characteristics, including a high content of nutritionally important bioactive compounds. However, apples are typically stored chilled for several months before consumption, so it is important to assess if the valuable characteristics are still present after postharvest storage. Here, we compare the quality, nutritional parameters, and aroma of these two cultivars with two widely grown international cultivars, ‘Golden Delicious’ and ‘Fuji’, after 60 days of storage. The aroma profiles of all four apples were analysed using thermal desorption and gas chromatography–time-of-flight mass spectrometry. We show that the local cultivars are distinct from the international cultivars in their bioactive compound content and their antioxidant activity. ‘Limoncella’ shows high sugar content, which may be acting as a cryoprotectant during storage, and high total phenolics in the flesh, which is of nutritional interest. We identified 104 volatile organic compounds (VOCs) and showed that the overall aroma profile is distinct for each cultivar, containing 11 published odorant compounds. The ‘Annurca’ profile is uniquely low in esters. Seven VOCs retain good discrimination across the four cultivars and, together with the quality and nutritional data, separate the two local cultivars from the international cultivars by hierarchical clustering. Overall, the data emphasize the unique characteristics of the two local cultivars and their value.

Effect of Carbohydrase Treatment on the Dietary Fibers and Bioactive Compounds of Cocoa Bean Shells (CBSs).

Cocoa bean shells (CBSs) are a byproduct of the chocolate production process, representing the external layer of the cocoa bean. CBSs exhibit many interesting chemical and nutritional characteristics resulting in a very rich content of dietary fiber (DF) and antioxidant compounds such as phenolic acids and flavan-3-ols. The DF fraction of CBSs is notably rich in soluble dietary fibers (SDFs), which may be associated with fermentability and prebiotic properties. The objective of this study was the valorization of CBSs through enzymatic treatments, thereby increasing the solubility of DF and potentially augmenting fermentability. CBSs were treated both raw and defatted. Three sets of carbohydrases were used in order to impact the dietary fiber profile. Cellulase, xylanase, pectinase and their combinations were used to perform enzymatic treatments. The application of cellulase, xylanase and a combination of both enzymes proved effective in achieving a high SDF destructuring of the insoluble dietary fiber (IDF) fraction in both defatted and raw CBSs. Notably, the SDF/IDF ratio was significantly elevated in the enzymatically hydrolyzed samples (1.13-1.33) compared to the untreated CBSs (0.33). Furthermore, the various treatments did not affect the antioxidant activity or the content of the main bioactive compounds. These results provide a foundation for new opportunities in the biovalorization of CBSs through green techniques for a range of potential industrial applications in the food and nutraceutical sectors.