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In this study, dry orange peel was added to an orange marmalade as an alternative for pectin. The product stability and the antioxidant effect on shelf life of this enriched marmalade were evaluated. In particular, the hydroxymethylfurfural formation in correlation with major bioactive compounds, antioxidant assay, total phenols and anthocyans were estimated during storage at 20 and 35 °C for 150 days. The level of phenols ranged from 73.65 to 147.67 mg/100 g for control samples and from 110.09–157.32 mg/100 g for enriched samples. The initial HMF content was 0.09 mg/100 g for the control marmalade and 0.16 mg/100 g for enriched samples and during storage, the level increased. Obtained data show that incorporation of orange peel in marmalade production can be a valid use of this by‐product. After storage, the enriched samples at 20 °C maintained the analytical parameters better than the samples stored at 35 °C. Practical applications The citrus fruit residues, which are usually discarded as waste can be used as nutraceutical resources. The utilization of these bioactive rich citrus residues can serve for the production of novel products or for the improvement of those already in use. Orange peel contains significant amounts of phenolic compounds especially phenolic acids and flavonoids, thus we can consider it a potential material for the formulation of nutraceuticals and food preservatives and may be used as a possible functional ingredient in alimentary products such as marmalade.

A methanol extract of Anchusa azurea Mill. (Boraginaceae) aerial parts was analysed and studied for its antioxidant and antitumor effects. Interestingly, this extract induces the apoptotic process interfering with the cytoskeleton dynamics.

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SummaryStrawberries (Fragaria × ananassa cv. Cadonga) are highly perishable fruits with a storage life, which may be less than a week. In this study, Aloe arborescens gel was used as post‐harvest treatment in order to maintain strawberry quality. Strawberries coated with edible A. arborescens gel were packaged in a polypropylene box and stored. Fruit titratable acidity, pH, soluble solid content, ascorbic acid, total phenols, total flavonoids, total anthocyanins and antioxidant activity evaluated by two different tests (DPPH and ABTS) were measured during 14 days of storage. Significant differences were found (P < 0.05) for the samples treated with A. arborescens compared to the control. During conservation, use of Aloe gel maintained lower values for total soluble solids, a higher concentration of total phenols and ascorbic acid, and a better antioxidant activity when compared to the control. The anthocyanin content remained largely unchanged throughout, in all compared samples.