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Summary: Olive pomaces from Southern Italy autochthonous cultivars (Carolea, Nocellara and Roggianella) were eco‐friendly extracted to reach value‐added ingredients for the production of fortified pear beverages. Chemical composition of the extracts was carried out by 1H‐NMR analysis, while antioxidant features were in vitro evaluated. The extracts displayed remarkable scavenger properties against DPPH (IC50 values in the range 0.051–0.171 mg mL−1) and ABTS (IC50 values in the range 0.035–0.047 mg mL−1) radical species. Reactive species in the extracts and inulin chains were involved in an eco‐friendly radical process by grafting reaction to obtain macromolecular conjugates with outstanding antioxidant features, in terms of both antioxidant and scavenging performances, representing an attractive source in the design of functional foods. In this context, the conjugates were employed to enrich pear juice, to achieve reinforced beverages displaying remarkable antioxidant properties in comparison with its non‐functional counterparts, as well as its maintenance over time (20 days). [ABSTRACT FROM AUTHOR]

Summary: Seeds and skins from grape pomaces of Pecorello and Mantonico cv underwent extraction (ultrasound–assisted or maceration), in order to obtain added‐value ingredients for the production of a functional pear jam. The antioxidant features of the extracts were tested by in vitro colorimetric assays. Among seeds, Mantonico by maceration (MSC) showed the best results, as well as Mantonico by ultrasound‐assisted extraction (MBs) among skin extracts. The selected extracts were fully characterised by NMR and MS techniques, confirming the presence of many polyphenols, flavonoids and tannins among others. Pectin was then derivatised by the grafting procedure with the active molecules of MBs and MSC. The latter produced the best antioxidant polymer also without toxicity evaluated using Caco‐2 cells and was used for the jam preparation. The functional pear jam showed improved antioxidant performances in comparison with its non‐functional counterparts as well as its maintenance over time (15 days). [ABSTRACT FROM AUTHOR]