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• Green method results an extract rich anthocyanin of C. ternatea flower (492 mg/100 g); • The extract obtained has reducing capacity (2904 mg GAE/100 g); • The LD50 of the extract by in vivo model is 5.08 g of extract/kg body; • The extract showed antibacterial potential against important food pathogens. This study aimed to develop a green method to obtain an anthocyanin-rich edible extract of Clitoria ternatea flowers grown in southern Brazil. The extract was characterized by UHPLC-MS n and analyzed for toxicological potential in an in vivo model, total phenolic content, and biological activities. By using a 23 multivariate design to study the effects of temperature, acidified solvent, and time on the total anthocyanin content (487.25 mg/g), total phenolic content (2242.47 mgGAE/g), it was possible to determine the optimal point (45 °C, 16 min, and 22.5 mL extraction solution). Thirteen anthocyanins and nine non-anthocyanins were quantified. In vivo toxicity assay using Galleria mellonella showed a safe concentration when administered up to 2.2 g of extract per body kg. The extract showed antioxidant activity and antibacterial action against food pathogens, the method proved to have a low environmental impact, in addition to producing an extract with potential for application in food. [ABSTRACT FROM AUTHOR]

• CTE reduced in the in vitro starch digestibility of cooked rice. • CTE did not affect the hardness of cooked rice. • A reduction in stickiness of cooked rice with CTE was observed. • Cooked rice with CTE showed acceptable range of sensory rating score. The effect of Clitoria ternatea flower (CTE) incorporated into cooked rice using domestic cooking methods on starch digestibility was determined. The incorporation of 1.25% and 2.5% (w/v) CTE caused a reduction in the starch digestibility of cooked rice using an electric rice cooker. In addition, there was significant alteration on the starch digestibility of cooked rice incorporated with 2.5% CTE using a microwave oven. Moreover, CTE significantly reduced the level of rapidly digestible starch and increased the level of undigested starch in cooked rice using an electric rice cooker. In the textural characteristics, the hardness of cooked rice with CTE remained unchanged, whereas a reduction in stickiness of cooked rice with CTE was observed. The sensory evaluation of cooked rice with CTE given by panelists demonstrated a good overall acceptability. Overall, the results show that CTE is a useful ingredient to incorporate with cooked rice for reduction of starch digestibility. [ABSTRACT FROM AUTHOR]