PMC

A. Archive photo from 1997 showing VELB pupae and frass in a live elderberry stem. B. New (current year) exit hole in elderberry stem from field survey/sampling performed during this study.

Gel view of MALDI-TOF-MS spectra in plant extracts (1–27) obtained using supercritical fluid extraction (SFE) and accelerated solvent extraction (ASE): 1. Black elderberry fruit freeze-dried, 2. Black elderberry fruit halves freeze-dried, 3. Black elderberry powder freeze-dried, 4. Black elderberry grits freeze-dried, 5. Chokeberry grits freeze-dried, 6. Chokeberry fruit halves freeze-dried, 7. Sea buckthorn fruit halves freeze-dried, 8. Black elderberry fruit halves freeze-dried, 9. Black elderberry fruit freeze-dried, 10. Chokeberry fruit freeze-dried, 11. Chokeberry powder freeze-dried, 12. Black elderberry powder freeze-dried, 13. Sea buckthorn powder freeze-dried, 14. Wild rose powder freeze-dried, 15. Wild rose fruit freeze-dried, 16. Chokeberry fruit dried, 17. Black elderberry fruit dried, 18. Sea buckthorn fruit dried, 19. Wild rose fruit dried, 20. Wild rose fruit halves dried, 21. Rowan fruit dried, 22. Chokeberry fruit frozen, 23. Wild blueberry fruit frozen, 24. Rowan fruit frozen, 25. Wild rose fruit frozen, 26. Sea buckthorn fruit frozen, 27. Black elderberry fruit frozen.

EB: elderberry extract, FL: Fructose–leucine, E∙R: endoplasmic reticulum, ROS: reactive oxygen species.

Appearance of different croissant formulations. (A) after second fermentation of batter; (B) before baking; (C) after baking. BC: croissant with no colorants adding; EJ2: croissant with 2% of elderberry juice (EJ2); EJ4: croissant with 4% of elderberry juice; EJ8: croissant with 8% of elderberry juice; CCD: croissant with 4% of the commercial carrot dye.