The global rise in chronic inflammatory diseases has fueled an increased demand for functional beverages containing bioactive compounds with anti-inflammatory properties. This review synthesizes trends in research output, technological innovation, and consumer behavior related to such beverages from 2006 to 2025. A total of 1635 peer-reviewed articles were analyzed using bibliometric tools and content analysis. Results indicate a thirteenfold increase in publications, with China, India, the USA, and Brazil leading in research output. Key themes include polyphenols, curcuminoids, fermentation, encapsulation, and non-thermal processing. The review identifies four major research clusters: antioxidant mechanisms, metabolic and cytokine regulation, plant-derived flavonoids, and phytochemical profiling. Consumer behavior analysis reveals that taste, clean-label appeal, and health claims influence market success. While technological advances such as nanoencapsulation and high-pressure processing improve bioavailability and sensory quality, gaps persist in clinical validation and regulatory harmonization. This study offers integrated insights for researchers, industry professionals, and policymakers to guide innovation and evidence-based development of anti-inflammatory functional beverages.

This study investigates the institutional transformations within Indonesia’s research ecosystem, focusing on the impacts of the National Research and Innovation Agency (BRIN) establishment and the subsequent Work From Office (WFO) policy on the Association of Indonesian Researchers (PPI). The research aims to evaluate these impacts and propose an adaptive institutional revitalization model. Employing a mixed-methods approach, a total of 150 online questionnaires were distributed across 21 regional branches of PPI between February and March 2025. Of these, 87 were completed and valid for analysis, representing a 58% response rate. Findings reveal that the WFO policy has led to a significant decline in member participation, coordination difficulties across regions, and weakened collaboration with local partners such as regional governments and universities. A SWOT analysis of three revitalization options—full agglomeration, bounded agglomeration, and non-BRIN integration—identified a hybrid model as the most adaptive and widely supported alternative (41.5%). This hybrid model combines selective structural efficiency with inclusive membership expansion, aiming to preserve regional identity, enhance collaboration, and strengthen organizational legitimacy. The study offers key insights for developing adaptive governance frameworks rooted in epistemic justice, digital accountability, and cross-sectoral collaboration, applicable to professional organizations navigating decentralization and institutional disruption. The proposed hybrid model serves as a strategic reference for achieving organizational resilience and fostering a more inclusive national innovation ecosystem.

Sago starch can potentially serve as a carbohydrate‐rich staple food substitute for rice in Indonesia. However, its limitations include low protein content and a lack of other essential nutrients. This study is aimed at enhancing sago starch′s nutritional value and functional properties to make it comparable to rice by fortifying it with whole egg powder and egg white powder. The fortified sago starch was evaluated for its nutritional value, pasting properties, and its application in noodle production. The results indicate that fortifying sago starch with either whole egg powder or egg white powder can increase its nutritional value and improve the quality of both the sago starch and the resulting noodles. Specifically, formulations containing 80% sago starch and 20% whole egg powder yielded a protein content of 8.20%. In contrast, those with 90% sago starch and 10% egg white powder achieved a protein content of 8.64%. The addition of whole egg powder or egg white powder changed how sago starch pastes, which changed how it gelatinizes and forms gels. Compared to pure sago starch, fortification caused a drop in peak viscosity (PV), trough viscosity (TV), and final viscosity (FV). The drop in breakdown viscosity (BV) shows that the structure was stronger when heated. Adding both types of egg powder made the surface of the noodles thicker. Egg white powder had the most noticeable positive effect on the surface of the noodles, making them more compact and less porous and cracked. This improvement makes the noodles last longer, taste better, and have a better texture. The results of this study provide important information for making sago‐based foods better and for using sago starch in more ways in the food industry.