Investigating the Potential of By-Products from Clitoria and Borage Flower Infusions for Valorization: A Comparative Study

L.) infusions, as a preliminary step toward their subsequent conversion into functional food ingredients. After infusion, the marc was collected and processed by carrier-assisted crushing, aqueous maceration, and subsequent separation into extract and residue fractions. The impact of flower pretreatment by milling and marc matrix modification by inulin and maltodextrin was studied on the physical (dry matter (DM), water activity, color), chemical (total phenolic content (TPC), sum of individual phenolic compounds, and antioxidant capacity), and solubility of the microencapsulated fractions. Inulin-formulated powders derived from intact flowers' marc were characterized by higher dry matter, decreased water activity, and improved chemical profiles. Under these conditions, clitoria by-products exhibited mean dry matter 94.17 ± 0.20%, water activity 0.301 ± 0.003, TPC 3.285 ± 0.052 mg GAE/g DM, sum of individual phenolic compounds 6.267 ± 0.103 mg/g DM, and ABTS-determined antioxidant capacity 0.100 ± 0.001 mmol Trolox/g DM. For borage by-products under identical conditions, dry matter content (-1.60%), water activity (-12.62%), TPC (-39.82%), sum of individual phenolic compounds (-67.55%), and antioxidant capacity (-65.00%) were lower compared with clitoria by-products. An efficient extraction and stabilization approach can open opportunities for upcycling post-extraction herbal residues into high-value food ingredients.