Background: Teak (Tectona grandis) leaves are rich in bioactive compounds, particularly phenolics and flavonoids, which exhibit diverse biological activities. However, their utilization in functional foods remains limited. This study assessed the phytochemical composition, biological activities, and cytotoxicity of tea...
Tjie Kok, A. Dewi, Elia Devina Puspitasari et al.· Functional Foods in Health a...· 0 citations
Wolffia spp., commonly known as watermeal, is a nutrient-rich aquatic plant with potential as a sustainable food ingredient; however, its high moisture content (approximately 95%) necessitates effective drying to preserve product quality. This study evaluated hot-air oven and vacuum drying at 60 and 70 °C and subsequen...
Pomelo albedo is a fiber-rich by-product that may be used as a functional food ingredient, but its native compact structure and high insoluble fiber content can limit its performance in emulsionbased systems. This work compares acid-ultrasound and cold plasma treatments as nonthermal modification strategies to improv...
Kartika Sari Dewi, Mohsen Gavahian, Yuthana Phimolsiripol· BIO Web of Conferences· 0 citations
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