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<jats:title>Abstract</jats:title><jats:p>Edible films were developed from the solid residue of the processing of whole fruits and vegetables. The solid residue, processed into flour (FVR flour) was chemically and structurally characterized by microstructure, elemental composition, structural links, and moisture sorption isotherm. Films were prepared by casting using aqueous extracts of 8% and 10% of flour (w/w) and characterized in terms of thickness, water solubility, mechanical properties, water vapor permeability, and Fourier transform infrared (FTIR). The analysis of microstructure and elemental composition, performed on flour (mean particle size 350 μm), showed an essentially granular aspect, with the presence of fibrous particles having potassium as one of the most abundant elements. FTIR results showed similarity between the characteristic bands of other raw materials used in edible films. The sorption isotherm of FVR flour showed a typical profile of foods rich in soluble components, such as sugars. Dried films presented an average thickness of 0.263 ± 0.003 mm, a homogenous aspect, bright yellow color, pronounced fruit flavor, and high water solubility. The FTIR spectra of the edible films revealed that addition of potato skin flour did not change the molecular conformation. Moreover, the films presented low tensile strength at break when compared with fruit starch‐based films.</jats:p>

<jats:title>Abstract</jats:title><jats:sec><jats:label /><jats:p>The present study investigated the recovery of antioxidative compounds obtained from <jats:italic>Pseuderanthemum palatiferum</jats:italic> (Nees) Radlk. and their biological activities using subcritical water in comparison with hot water, Soxhlet, and methanol extraction. In this study, high‐performance liquid chromatography (HPLC) and three commonly used assays, that is, 2,2‐diphenyl‐1‐picrylhydrazyl assays, 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid), and ferric reducing antioxidant power, were employed to measure the number of valuable compounds and their antioxidant capacities, respectively. Additionally, the antimicrobial ability of the various extracts against seven pathogenic bacteria strains was assessed. The results demonstrated that the extracts obtained from subcritical water extraction (SWE) contain the highest amount of saponin (33.82 ± 2.08 mg diosgenin/g), phenolic (34.87 ± 0.29 mg CE/g), and protein (104.66 ± 7.63 mg BSA/g), which are obtained at 170 °C, 190 °C, and 230 °C, respectively. The highest amounts of total sugar and flavonoids (211.73 ± 1.58 mg glucose/g and 20.71 ± 0.42 mg RE/g, respectively) were obtained at lower temperature (130 °C and 130 °C, respectively), and these values were higher than those obtained from hot water, Soxhlet, and methanol extraction. HPLC analysis indicated that the highest amount of apigenin (3.46 ± 0.03 mg/g) and kaempferol (2.43 ± 0.03 mg/g) were obtained by SWE at 170 °C and 190 °C, respectively. Furthermore, the extracts from SWE exhibited higher antimicrobial activity against five of the seven pathogenic bacterial strains tested compared with those obtained from conventional extraction methods. Therefore, subcritical water could be utilized as a cost‐effective and green solvent to extract valuable compounds from <jats:italic>P. palatiferum</jats:italic> (Nees) Radlk. leaf.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Subcritical water was able to recover more bioactive compounds from the sample, such as phenolics, flavonoids, saponin, protein, and polysaccharides, than conventional solvents. The mixture of polyphenolic–polysaccharide–protein conjugates could be used in further steps, isolation, and purification, and applied to functional food.</jats:p></jats:sec>