The Sorbus spp. are valuable plants, which have been used for ornamental purposes, in traditional medicines and less seldom in foods. Recent studies have revealed different anatomical parts of the Sorbus spp. to contain valuable phytochemicals demonstrating various bioactivities. However, in terms of applications in the products intended for human consumption, Sorbus still remains as an underutilised genus. The increasing number of studies on phytochemicals, antioxidant potential and other bioactivities of Sorbus extracts has revealed the prospects of expanding its use in natural medicines, cosmetics and as innovative food ingredients, which might find wider applications in functional foods and/or nutraceuticals. Caffeoylquinic acids, flavonoids and proanthocyanidins have been reported in various Sorbus spp. as the most abundant polyphenolic antioxidants. The preparations of various plant anatomical parts have been used in ethnopharmacology as natural remedy for treating bacterial, viral, inflammatory diseases including tumors. Sorbus spp. plant parts have also been tested for management of diabetes, neurological, and cardiovascular disorders. The present review is focused on Sorbus plants (in total 27 Sorbus spp.), their composition and properties in terms of developing promising ingredients for foods, nutraceutical, cosmeceutical and other applications. It is expected that this review will assist in designing further studies of rowans and other Sorbus spp. in order to expand their uses for various human applications.

This study aimed to identify promising candidates of rowanberry cultivars for a wider cultivation and utilization. Antioxidant properties and phenolic content were evaluated for fruit, juice, and pomace samples of 16 different sweet rowanberry cultivars (cvs) and wild rowanberry (S. aucuparia L.), while the antioxidant potential was assessed using three different methods, based on the capacity to scavenge ABTS●+ and DPPH● and measure the oxygen radical absorbance capacity (ORAC). In general, the radical scavenging capacity was higher for hybrid cultivars, e.g., for cvs Likernaja, Burka, Granatnaja, and Rubinovaja in all assays. The highest value in the ABTS●+ assay was determined for the fruit sample Likernaja, and in DPPH● assay in the pomace sample of cv. Likernaja, at 527.55 and 1068.28 µM TE/g dw, respectively. The highest ORAC value was found in the fruit sample of Burka (456.53 µM TE/g dw). Among the Nevezhino rowans, the highest radical scavenging values of all fractions were determined in cv. Solnechnaja. Regarding the total phenolic content (TPC), higher values were obtained in the whole fruits than in separated fractions, juice, and pomace. The tested hybrids had higher TPC values, either in fruit and pomace or in juice extracts, than those in the other analyzed S. aucuparia L. cultivars. While the fruit and juice samples showed higher anthocyanin (ACY) values, the pomace samples had higher hydroxycinnamic acid (HCA) contents on average. The results revealed that the different fractions of selected rowanberry cultivars can be a promising source of antioxidants and polyphenols for further potential applications. It is envisaged that the results of this study will serve in valorizing sweet rowanberry cultivars as value-added functional ingredients for food and non-food applications.

Processes for the production of protein isolates from camerlina Camelina sativa were developed by modifying the procedure used for other seeds from the Brassicaceae family, such as rapeseed and mustard. The procedure consisted of defatting the seed followed by alkaline extraction at pH 11, ultra‐ and diafiltration using a 5‐kDa membrane, isolelectric precipitation of the proteins at pH 5 and recovery of the acid soluble protein isolates (SPI) after further filtration and drying. Protein yields as precipitated protein isolate and SPI were 10.7 and 11.4%, containing 67 and 42%, respectively. Due to the high concentration of mucilage in camelina, a water‐to‐seed ratio of 30 had to be used for protein extraction from the hexane‐defatted seed and most of the mucilage had to be removed prior to the defatting process. A rapid mucilage extraction process using water at 55 °C was developed. Camelina mucilage absorbs water and oil. Viscosity measurements of dried and redissolved mucilage showed the highest values at natural pH, and the viscosity increased rapidly above 1% solids concentration. It may be a useful product in the food and pharmaceutical industries.

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