Rosa pimpinellifolia is the black of rosehips having many uses in the food and pharmaceutical industries. The modeling of drying and rehydration kinetics of the fruits as well as the optimization of preparation conditions of a new tea was investigated. Empirical models were applied to predict the drying and rehydration behaviors of R. pimpinellifolia fruits. Response surface methodology was used to optimize the tea preparation together with antioxidant properties. The analysis of drying behavior of the fruits revealed that they dried faster at higher temperatures (70-90 C/1.75 m/s); however, the antioxidant properties were most preserved at 70 C. Midilli model was the best-fitted model describing the drying kinetic of the fruits. The rehydration capacity was more effective at 60 C compared to 20 and 40 C. Peleg, Vega-Gálvez, and Weibull models depicted better the rehydration behavior of these fruits. The teas were prepared with the fruits dried that 70 C/1.75 m/s since they displayed the highest antioxidant properties. The optimum conditions were 15 min decoction time and 1.5 g solid-to-liquid ratio. Higher antioxidant properties were observed in R. pimpinellifolia tea when compared to fresh and dried fruit. These findings showed that R. pimpinellifolia fruits are valuables as an industrial product. Practical Applications The drying conditions to have a dried fruit with high antioxidant properties were determined. The dried food is afforded in off-seasons. Mathematical models were successfully applied to describe the drying and rehydration kinetics of R. pimpinellifolia. Midilli model was the most fitted model to predict the drying kinetics of R. pimpinellifolia. Peleg, Vega-Gálvez, and Weibull models depicted better the rehydration kinetics of R. pimpinellifolia at 20, 40, and 60 C. A new fruit tea was formulated from the dried fruits. This tea is a functional food having great antioxidant properties. 1 | INTRODUCTION In these last decades, the commodities with great industrial potentials have shown a special interest from scientists because of their economic and functional advantages. Fruits and vegetables are undergoing tremendous scientific investigations to reveal their functional properties, to control their perishability and to evaluate their affordability and acceptance of consumers. The genus Rosa of the Rosaceae family counts more than 150 species which are currently subjected to many scientific research studies. These species are overall distributed in Europe,

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Cornsilk is maize waste containing phenolic compounds. In this study, freeze-drying, spray-drying, and microwave-drying techniques were evaluated for the encapsulation of cornsilk’s phenolic compounds using maltodextrin as wall material. The results of antioxidant properties showed that freeze-drying was more efficient than microwave-drying and spray-drying techniques. The highest recovery of phenolic compounds was obtained with freeze-drying. The microstructure, DSC, and FTIR data showed that the encapsulation process was effective, and freeze-drying was the best drying technique. The physical properties of the microparticles greatly changed with the drying techniques. This study revealed that the phenolic compounds of the cornsilk extract can be successfully encapsulated and valorized.

Borage flower (Echium amoenum), an annual herb native to the Mediterranean region, is an excellent source of anthocyanins and is widely used in various forms due to its biological activities. In the present study, a choline chloride and glycerol (CHGLY)-based natural deep eutectic solvent (NADES) was applied in order to extract the anthocyanins from borage flowers. The traditional solvents, including water, methanol, and ethanol, were used to evaluate the efficiency of CHGLY. The results showed that CHGLY was highly efficient compared to the traditional solvents, providing the highest amounts of the total anthocyanin content (TAC), total phenolic content (TPC), total flavonoid content (TFC), individual anthocyanins, and antioxidant activity (DPPH radical scavenging (DPPH) and ferric-reducing antioxidant power (FRAP) assays). The most dominant anthocyanin found in studied borage was cyanidin-3-glucoside, followed by cyanin chloride, cyanidin-3-rutinoside, and pelargonidin-3-glucoside. The bioavailability % was 71.86 ± 0.47%, 77.29 ± 0.57%, 80.22 ± 0.65%, and 90.95 ± 1.01% for cyanidin-3-glucoside, cyanidin-3-rutinoside, by pelargonidin-3-glucoside and cyanin chloride, respectively. However, cyanidin-3-glucoside was the anthocyanin compound showing the highest stability (99.11 ± 1.66%) in the gastrointestinal environment. These results suggested that choline chloride and glycerol-based NADES is not only an efficient, eco-friendly solvent for the extraction of anthocyanins but can also be used to increase the bioavailability of anthocyanins.

Autumn olive (Elaeagnus umbellata Thunb) is an ornamental plant belonging to Elaeagnacea family and widely found in Southern Europe, Central Asia, and Americas (Ishaq et al., 2015;Wang et al., 2007). It is a vigorous shrub of 3.5 to 5.5 m height and 3.5 to 5.5 m width having tolerance of poor soil, drought and disease due to its ability to fix nitrogen (Ishaq et al., 2015;Wu et al., 2011). Autumn olive produces small deep-red colored sweet-tart and is planted to prevent erosion and provide screening along pathways (Wang et al., 2007). It can be eaten fresh while the dried and powdered fruit or extracts can be used in beverages, salsas, jams, dairy foods, cereals, fruit rolls, preserves, and flavoring (Pei et al., 2015;Wang et al., 2007). The fruit is a rich source of bioactive compounds including carotenoids, phenolic acids, and flavonoids which act independently or in combination as antioxidant, anti-inflammatory, anticancer, and cardio-preservative agents

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Autumn olive fruits are a rich source of nutrients and functional compounds, making them functional foods against many diseases and cancers. To increase the consumption, its processing, and its transformation into new products would help spread them to the consumer’s table. In this study, after giving an overview of the physicochemical characteristics and the antioxidant activity, the objective was to optimize the osmotic dehydration (OD) of the berries. Response surface methodology was used to investigate the effect of dehydration factors: syrup concentration (30–70%), temperature (20–70 °C), and fruit-to-syrup ratio (1:10–2:10) on the water loss (WL), sugar gain (SG), weight reduction (WR), density (ρ), water activity (aw), and total color change (ΔE) of fruits after 10 h of OD. Results obtained by employing Box–Behnken design (three variables, three levels), and significant terms of regression equations indicated that the syrup concentration and temperature variation are the most affecting factors on the previously mentioned independent variables (WL SG, WR, ρ, aw, and ΔE). Fruits to syrup ratio appeared to have a significant effect only on WL. Under the optimum conditions found (70%, 70 °C, 1.8:10), the predicted values were 59.21%. 19.21%, 32.34%, 1.22 g/cm3, 0.850, and 3.65 for WL, SG, WR, ρ, aw, and ΔE, respectively.