Bioactive ingredients can be extracted from surplus soft fruits to add value to them as a fortification ingredient in many new products. Ultrasound-assisted extraction and spray drying have been heavily studied in the past, with evidence to suggest the positive uptake of these by the food industry. In this paper, strawberries, raspberries and blackberries were examined using a distilled water 'green' extraction method with assisted high-frequency ultrasound and concentration through spray drying. The results showed that crop year and variety had more impact on bioactive concentration than extraction through highfrequency ultrasound. Two different machines were examined for differences between a cold extraction of water, and a 700 and 2000 Hz industrially relevant probes. Typically, total phenolic content (TPC) was lower in strawberries and blackberries than the control for both methods, however raspberries had a higher GAE mg mlÀ1 for the 2000 Hz ultrasound than the control. For Radical scavenging (RS) percentage using DPPH Blackberries had higher RS % than the control, whereas strawberries and raspberries had less than the control. These results suggest that ultrasound as a singular method for extracting valuable bioactive ingredients is not suitable with water as the solvent.

In this study, seaweed concertation in a model system (cracker) was investigated to better understand addition of seaweed on starch modulation, texture, and consumer attribute detection. Temporal dominance of sensations (TDS) showed that seaweed concentrations over 15% had a dominant attribute of fishy for both Wakame and Sea Spaghetti varieties, whereas for both, Crunchy was observed for the 5% and 10% crackers. This corralled well with the texture analysis where crackers fortified with both seaweeds at 5% and 10% have a harder texture, with lower fracturability compared to higher concentrated seaweed crackers. The fracturability levels within the 15% and 20% crackers were comparable to the no substitution controls. In vitro digestion indicated that glucose was liberated immediately after initiation, with both seaweed systems reaching plateau by 4 minutes. In this study it was observed that seaweed variety affected starch digestibility, with wakame seaweed inhibiting starch digestion.