In this work, metal-doped titanium dioxide (TiO₂) was synthesised with the aim of improving photocatalytic degradation and antimicrobial activities; TiO₂ was doped with copper (Cu) ranging from 0.1 to 1.0 wt%. The physical and chemical properties of the Cu-doped TiO₂ nanoparticles were characterized by X-ray diffraction (XRD), transmission electron microscopy (TEM), the Brunauer–Emmett–Teller method (BET) and diffuse reflection spectroscopy (DRS). The results revealed that the anatase phase of TiO₂ was maintained well in all the Cu-doped TiO₂ samples. No significant difference in the particle sizes or the specific surface areas was caused by increasing Cu doping. However, the band gap decreased continuously from 3.20 eV for undoped TiO₂ to 3.12 eV for 1.0 wt.% Cu-doped TiO₂. In addition, the 0.1 wt.% Cu-doped TiO₂ displayed a much greater photocatalytic degradation of methylene blue (MB) and excellent antibacterial ability for Escherichia coli (E. coli) compared to undoped TiO₂. On the other hand, the high Cu doping levels had negative impacts on the surface charge of nanoparticles and charge transfer for OH• generation, resulting in decreasing MB degradation and E. coli photokilling for 1.0 wt.% Cu-doped TiO₂.

This study evaluated the effect of ultrasonic-assisted extraction (UAE) on the isolation of phenolic compounds, flavonoids, and antioxidants from dill. UAE improved the extraction yields of total phenolic compounds and total flavonoid content as well as increased the antioxidant activities of all dill extracts. The optimum UAE condition to obtain highest total phenolic compounds, total flavonoid content, and antioxidant activities was 50 ethanol for 30min giving 135.883.23mg gallic acid equivalent/g extract and 229.534.97mg rutin equivalent/g extract, respectively. Lowest IC₅₀ values against 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals were 0.0340.00mg/mL and 0.120.00mg/mL, respectively. Results indicated the capability of UAE in extracting biologically active compounds from dill as a prospective functional material.

This work demonstrates a novel method to deposit an antibacterial TiO₂ thin film on a polymer substrate at room temperature. A combination of sol–gel and photon assistance was used in the experiment in order to avoid any thermal processes of thin film crystallization. The morphological photograph of samples indicated that the TiO₂ thin film was perfectly coated on the PVC substrate without any cracks or pinholes. Chemical analysis by EDS and XPS reported that the thin film consisted of titanium (Ti), oxygen (O), and carbon (C). The Raman spectrum proved that the thin film was the anatase phase of TiO₂ and, furthermore, that it was contaminated with carbon remaining from the photon assistance process. In addition, the optical band gap of the thin film was 3.35 eV, suggesting that the photocatalytic activity of TiO₂ should occur under UV-A radiation. The bacteria viability assay was examined using E. coli and S. typhimurium as indicator strains under UV-A irradiation (365 nm) at different times. The data from OD and CFU count revealed that >97% of bacteria were killed after 60 min of irradiation, and the bacteria were completely killed at 120 min for E. coli and 180 min for S. typhimurium.

Diabetes management through dietary intervention has gained significant interest, particularly in the use of natural plant‐based inhibitors of key enzymes involved in carbohydrate digestion. The objective of this study was to assess the inhibitory effects of ten Thai culinary vegetables on α‐glucosidase and α‐amylase, including Chinese chive (Allium tuberosum), holy basil (Ocimum tenuiflorum), star gooseberry (Phyllanthus acidus), galangal (Alpinia galanga), bamboo grass (Tiliacora triandra), Turkey berry (Solanum torvum), cassod tree (Senna siamea), dill (Anethum graveolens L.), noni (Morinda citrifolia), and pearl wattle (Leucaena leucocephala). All vegetables were extracted using deionized water at a 1 : 10 ratio in an ultrasonic bath operating at 350 W and a frequency of 50 Hz for 30 minutes. The α‐glucosidase inhibitory activities of the vegetable extracts ranged from 13.42 ± 0.23% to 79.84 ± 0.47%, while the inhibitory activities against α‐amylase were relatively modest, ranging from 4.82 ± 3.32% to 27.49 ± 1.67%. Cassod tree exhibited the highest α‐glucosidase inhibition with the lowest IC₅₀ at 126.38 ± 0.98 μg/mL, followed by galangal (203.17 ± 1.05 μg/mL) and holy basil (1,240 ± 20.31 μg/mL), respectively. These results may hold promise for encouraging the consumption of vegetables as a strategy for diabetes management through the targeting of key enzyme inhibition.