Currently, statistical experimental design is employed as a quality control method to produce
excellent products at the lowest possible cost in food processing, speeding up the process of …

Extraction is regarded as the most crucial stage in analyzing bioactive compounds.
Nonetheless, due to the intricacy of the matrix, numerous aspects must be optimized during …

This study aimed to enhance Kemesha by incorporating a blend of composite flours,
including germinated haricot bean, ultrasonicated fine-milled pumpkin, CMC …

Highlights•Plant-based by-products are good sources of high-added-value compounds.•
Innovative technologies reach higher yields than conventional methods.•Health-promoting …

Plants are a rich source of phenolic and flavonoid compounds which are among the most
important natural antioxidants. The aim of this study was to optimize the extraction of …

Acanthus ilicifolius is a widely recognized traditional medical herb in Indonesia. The
objective of this study is to determine the optimal combination of solvents (water, ethanol …

The pericarp of purple corn has traditionally been thought of as being a byproduct. However,
it is an excellent source of high-value polyphenols (such as anthocyanins, proanthocyanins …

Kulit buah merupakan limbah yang sangat melimpah dari aspek jumlah dan berpotensi
bernilai tinggi karena kandungan zat warna (pigmen) alami di dalamnya. Zat warna alami …

Food bioactive compounds are all naturally occurring substances that are primarily without
nutritional value but have a bioactive effect on the human body, such as antiatherogenic …