Sappan wood (Caesalpinia sappan) is a tropical hardwood tree found in Southeast Asia. Sappan wood contains a water-soluble compound, which imparts a red color named brazilin. Sappan wood is utilized to produce dye for fabric and coloring agents for food and beverages, such as wine and meat. As a valuable medicinal plant, the tree is also known for its antioxidant, anti-inflammatory, and anticancer properties. It has been observed that sappan wood contains various bioactive compounds, including brazilin, brazilein, sappan chalcone, and protosappanin A. It has also been discovered that these substances have various health advantages; they lower inflammation, enhance blood circulation, and are anti-oxidative in nature. Sappan wood has been used as a medicine to address a range of illnesses, such as gastrointestinal problems, respiratory infections, and skin conditions. Studies have also suggested that sappan wood may have anticarcinogenic potential as it possesses cytotoxic activity against cancer cells. Based on this, the present review emphasized the different medicinal properties, the role of phytochemicals, their health benefits, and several food and nonfood applications of sappan wood. Overall, sappan wood has demonstrated promising medicinal properties and is an important resource in traditional medicine. The present review has explored the potential role of sappan wood as an essential source of bioactive compounds for drug development.

The large volumes of waste generated during fruit and vegetable processing pose environmental challenges but also serve as a valuable source of bioactive compounds (BCs), including polyphenols, carotenoids, and flavonoids, which have significant medicinal and nutritional applications. This article reviews emerging valorization strategies for fruit and vegetable waste (FVW), focusing on microencapsulation methods that stabilize, protect, and deliver these bioactive molecules. Microencapsulation not only enhances the bioavailability (BA), controlled release, and functional stability of BCs but also facilitates their integration into functional foods (FFs) and nutraceuticals through technologies like spray drying (SD) and freeze drying (FD). These BCs exhibit high retention and encapsulation efficiency (EE), thus opening their prospects for applications in the food and pharmaceutical sectors. However, major challenges still exist in the valorization of FVW, such as rapid degradation, scalability, high production costs, and heterogeneity of waste composition. Future developments in encapsulation processes, nanotechnology, and bioconversion present promising avenues for the improvement of stability and industrial applicability. Overcoming these challenges through green and innovative approaches will not only enhance the commercial value of FVW-derived bioactives but also provide a circular economy with substantial environmental and health impacts.

The study determined the physical properties of finger millet (FM) (Eluesine coracana) grains and the functional properties of FM flour. Physical properties such as colour attributes, sample weight, bulk density, true density, porosity, surface area, sample volume, aspect ratio, sphericity, dimensional properties and moisture content of grain cultivars were determined. Water absorption capacity (WAC), bulk density (BD), dispersibility, viscosity and micro-structure of FM flours were also evaluated. Data collected were analyzed using SPSS statistical software version 23.0. Results showed that milky cream cultivar was significantly higher (p less than 0.05) than other samples in sample weight, bulk density, true density, aspect ratio and sphericity. However, pearl millet, used as a control, was significantly different from FM flour on all dimensional properties. Moisture content of milky cream showed higher significant difference for both grains and flours as compared to brown and black grain/flours. Milky cream cultivar was significantly different in L , b , C , H values, WAC, BD and dispersibility for both FM grains and flours. Data showed that brown flour was significantly higher in viscosity than in milky and black flours. Microstructure results revealed that starch granules of raw FM flours had oval/spherical and smooth surface. The study is important for agricultural and food engineers, designers, scientists and processors in the design of equipment for FM grain processing. Results are likely to be useful in assessing the quality of grains used to fortify FM flour.