Advanced technologies for enhancing the nutritional potential of rose hip in functional foods

Abstract

Rose hip (Rosa canina), known for its potent bioactive compounds, including vitamins C, A, E, and diverse flavonoids, has gained significant attention in the functional food sector. This

study examines the potential of rose hip extracts as functional ingredients in the food industry, aiming to enhance product nutritional value and extend shelf life. Emerging methods such as enzyme-assisted extraction, supercritical CO₂ extraction, and freeze-drying are explored for their efficiency in preserving antioxidants and minimizing nutrient degradation and enhancing the bioavailability of key nutrients in rose hips, such as vitamins C, A, and E, flavonoids, and carotenoids. Incorporating rose hip into functional foods such as beverages, snacks, and supplements boosts health benefits, including antioxidant, anti-inflammatory, and immune-enhancing effects. Research in the field also demonstrates that the synergistic effects of rose hip with other natural ingredients to create multifunctional foods that contribute to health benefits such as anti-inflammatory, antioxidant, and immune-boosting properties.