Antioxidant properties and antibacterial activity of water extracts from L. under different conditions.

Introduction: In folk medicine, dried white flowers of Sambucus nigra L. are used to make infusions, decoctions, and juices.

Aim: The present article aims to study and compare the antioxidant activity of aqueous solutions of leaves and flowers of Sambucus nigra L obtained at different exposure times and assess the antibacterial activity of these solutions against Escherichia coli ATCC 8739, Salmonella NCTC 6017, Listeria monocytogenes NCTC 11994, and Staphylococcus aureus ATCC 25093.

Development and Application of Edible Coatings with L. Extract to Extend Shelf-Life of Small Loaf.

Edible coatings that have a recognized ecological effect are an alternative to retard the processes of moisture evaporation and mold growth in bakery products. The aim of the present research was to study the influence of L. (mallow) flowers' extract on the antimicrobial activity of edible coatings of three types of polysaccharides, pectin/P/, xanthan/X/ and carboxymethylcellulose/C/, as well as to analyze their effect on the freshness and microbiological status of coated small loaves during storage.

Incorporation of the Dry Blossom Flour of L. in the Production of Sponge Cakes.

The present study aims to develop recipe compositions and technology for producing sponge cakes from wholemeal flour, partially replaced with a functional plant component dry blossom flour of L. Three designs of sponge cakes with 5, 10, and 15% content of flour of L. corrected up to 100% with whole-grain oat flour were studied.