Phytochemicals and bioactive functional ingredients from rosa damascena: from extraction to application in the food and healthcare sectors
Arezou Khezerlou, Keyhan Mohammadi, Amirhossein Abedini, Maryam Alizadeh Sani, Mahmood Alizadeh Sani, Mahmood Alizadeh Sani, Mahmood Alizadeh Sani, David Julian McClements
Abstract
Rosa damascena is a rich source of bioactive ingredients including flavonoids, anthocyanins, and terpenoids (like citronellol (30–40 %) and geraniol (20–30 %)), which endow significant antioxidant (IC₅₀ values of 0.2–0.5 mg/mL) and antimicrobial activity (MIC values of 0.05–0.5 % against food-borne pathogens). Compared to traditional methods, modern extraction techniques significantly improve yield, efficiency, and preserve the chemical integrity of bioactive compounds, such as supercritical fluid extraction can achieve a high yield of 92 %, and solvent-free microwave-assisted extraction that reduces processing time by up to 90 % compared to conventional methods. Due to the volatility and susceptibility of rose bioactive ingredients to degradation by light, air, moisture, and high temperatures, encapsulation technologies can enhance their stability by 60–80 %. Accordingly, the free and encapsulated forms of Rosa damascena essential oils and extracts serve as effective natural preservatives and shelf-life extenders in various food products, as well as in biodegradable active and intelligent packaging, enabling real-time spoilage monitoring (as indicator) and sustained food quality with significantly prolonged shelf life. Moreover, these bioactive compounds hold considerable potential for integration into functional foods and nutraceuticals, addressing health concerns by promoting improved gastrointestinal comfort, mood stabilization, migraine relief, and enhanced endocrine function. These advancements position Rosa damascena as a versatile and sustainable bio-resource with remarkable development of innovative, health-promoting products in the food and nutraceutical industries.