Ultrasound-assisted extraction was used for extraction of bioactive compounds and for production of Allium ursinum liquid extract. The experiments were carried out according to tree level, four variables, face-centered cubic experimental design (FDC) combined with response surface methodology (RSM). Temperature (from 40 to 80 °C), ethanol concentration (from 30% to 70%), extraction time (from 40 to 80 min) and ultrasonic power (from 19.2 to 38.4 W/L) were investigated as independent variables in order to obtain the optimal conditions for extraction and to maximize the yield of total phenols (TP), flavonoids (TF) and antioxidant activity of obtained extracts. Experimental results were fitted to the second order polynomial model where multiple regression and analysis of variance were used to determine the fitness of the model and optimal condition for investigated responses. The predicted values of the TP (1.60 g GAE/100 g DW), TF (0.35 g CE/100 g DW), antioxidant activity, IC50 (0.71 mg/ml) and EY (38.1%) were determined at the optimal conditions for ultrasound assisted extraction: 80 °C temperature, 70% ethanol, 79.8 min and 20.06 W/L ultrasonic power. The predicted results matched well with the experimental results obtained using optimal extraction conditions which validated the RSM model with a good correlation.

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Composite films based on poly(lactic acid) filled by 0.5 and 5 wt.% of Allium ursinum extract (wild garlic) for food packaging applications were prepared. Obtained films were examined from the view of characterization material properties and antimicrobial potential. The addition of two different amounts of A. ursinum extract improved thermal and mechanical properties of neat PLA (increase in T g and tensile strength for both loadings). The oxygen barrier properties of the obtained hybrid films in dry condition were not significantly modified, while a slight increase of oxygen transmission rate was observed for the 5% loaded samples. Differences were detected in DE* values among the films containing A. ursinum extract in comparison with neat PLA. A marked difference between neat PLA and sample with 0.5 wt% of A. ursinum extract (3-6) was observed, while the color of the samples with 5 wt% was characterized by a completely different shade compared with neat PLA (>12). The antimicrobial activity of PLA films (neat and with 0.5 and 5 wt% of A. ursinum extract) was tested against Gram-negative bacterium Escherichia coli and both polymer composites with 0.5 and 5 wt% AU extract showed antimicrobial activity. POLYM. COMPOS., 00:000-000,

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The aim of this study was to extract Allium ursinum L. for the first time by supercritical carbon dioxide (SC−CO2) as green sustainable method. The impact of temperature in the range from 40 to 60 °C and pressure between 150 and 400 bar on the quality of the obtained extracts and efficiency of the extraction was investigated. The highest extraction yield (3.43 %) was achieved by applying the extraction conditions of 400 bar and 60 °C. The analysis of the extracts was performed by gas chromatography and mass spectrometry (GC/MS). The most dominant sulfur‐containing constituent of the extracts was allyl methyl trisulfide with the highest abundance at 350 bar and 50 °C. In addition, the presence of other pharmacologically potent sulfur compounds was recorded including S‐methyl methanethiosulfinate, diallyl trisulfide, S‐methyl methylthiosulfonate, and dimethyl trisulfide. Multivariate data analysis tool was utilized to investigate distributions of the identified compounds among the extracts obtained under various extraction conditions and yields. It was determined that the SC−CO2 extraction can by efficiently used for A. ursinum.

Old traditional Serbian pepper landraces (Nizača, Lokošnička and Turšijara), grown in South Serbia and produced by seed sowing or transplanting, were evaluated in this study. Besides the basic morphological properties and composition, the features characterizing fruit color and pericarp anatomy were determined in order to analyze and systematize the traits relevant from the aspect of traditional end use of examined landraces. Landraces Lokošnička and Nizača, characterized with higher force needed to puncture fruit skin, larger number of mesocarp layers, thicker endocarp and thicker collenchyma tissue, followed with higher total soluble solids content are more suitable for intended traditional use than Turšijara. Production from transplants should be favored in order to obtain more uniform, darker red fruit color, ASTA value, higher TSS content as well as higher yields. There are genetic differences of the some quality differences between the cultivars. Lokošnička has higher mesocarp layers, thicker endocarp and collenchyma tissue. Practical Applications Pepper fruits dried in traditional way slowly in a draught are used in preparation of local ethno‐gastronomic specialities, with special position in local customs related to dietary habits during the spring Orthodox fasting period. Intact fruit skin is also the prerequisite for successful utilization in traditional culinary specialties‐stuffed dry pepper fruits previously soaked in water that remain whole during cooking and baking. Structure and texture of pepper fruit skin and pericarp can consequently be considered as one of the key aspects of technological quality of pepper based on which landraces were selected for described traditional preservation technique. The research for answers to this technological challenge was the motivation of this study, which evaluated the impact of different predrying process (type of landraces, production methods) on qualities of pepper fruit. The data shown would provide scientific rationales for obtaining high‐quality whole fruit pepper as material for stuffing.