Soybean is one of the essential ingredients when formulating a tube feeding formula. In this study, we initially focused on determining which enzyme is suitable for hydrolyzing soy and comparing the soy protein enzymatic hydrolysis of three different enzymes at the same enzyme content: Flavourzyme, Protamex, and Alcalase. The result showed that Flavourzyme attained the highest soluble protein recovery efficiency (SPRE). Secondly, the study determined the effect of thermal treatment conditions such as thermal treatment duration, and then it showed that when combining the thermal treatment and enzymatic hydrolysis, the yield reached (61.44 ± 0.22)%, which was much higher than only using enzymatic hydrolysis (52.57 ± 0.27)%. Next, optimizing the enzymatic hydrolysis (combining thermal treatment) using Flavourzyme and Alcalase, Flavourzyme achieved (62.47 ± 0.12)%, while Alcalase attained (41.32 ± 0.13)%. The soy hydrolyzate using Flavourzyme achieved an average molecular size of 3.19 kDa at the following optimizing conditions: enzyme concentration, 16.09 U·g⁻¹; pH, 7.02; temperature, 45.8 °C; and beans/water ratio, 1:3. In contrast, when using Alcalase, the soy hydrolyzate achieved an average molecular size of 1.52 kDa at the following optimizing conditions: enzyme concentration, 28.01 U·g⁻¹; pH, 7.2; temperature, 56.5 °C; beans/water ratio, 1:4.6. Soy protein hydrolyzate of suitable viscosity and particle size flow through the inhaler with branched-chain amino acids achieved a BCAA (Branched Amino Acid) ratio of 2:1:1 for Alcalase and 4:1:1 for Flavourzyme. Soybean hydrolyzate using both enzymes attained a high SPRE and was suitable for the digestive ability of patients recovering from surgery. Soy protein is divided into amino acids, di- and tri-amino acids, and peptides to create a soluble protein source that helps feed patients with a sonde tube easily. In addition, the molecular weight of peptides will reduce viscosity significantly when passing through a sonde tube, preventing tube congestion.

Tea leaves (Camellia sinensis) have many health benefits due to their abundance of polyphenols with antioxidant activity, most notably epigallocatechin‐3‐gallate (EGCG). To protect those bioactive compounds, the spray‐drying technique of green tea‐extracted solution is conducted because of encapsulating. This study aimed to optimize the spray‐drying condition using the response surface methodology (RSM) with respect to the maximal polyphenol content of the product. Furthermore, the characterizations of resulting powder were determined. The results showed that optimal spray‐drying temperature, input flow rate, and whey protein isolate (WPI) content were evaluated at 136℃, 6.8 rpm, and 10.3% of dry basis, respectively. The obtained green tea powder products, which got from optimal spray‐drying process, achieved total polyphenol content (TPC), EGCG, and caffeine content of 322.06 mg GAE/g, 11.4%, and 2.8% of dry basis, respectively. This result revealed the feasibility of green tea leaves to produce tea powder rich in EGCG and polyphenols by spray‐drying technique, potentially contributing to the diversification of tea products.

Many parts of Musa balbisiana have been used widely in traditional medicine, food, or cosmetic purposes. The present study is aimed at obtaining the extract-enriching bioactive compounds from M. balbisiana and determining the bioactive activities of the extract. Total polyphenols and saponins in the extracts were quantified. The response surface method (RSM) was used to optimize the extraction with methanol support. The optimal extraction conditions were at 120 min in 65°C at the material/solvent ratio of 1/36 ( ). The obtained extract containing 51.72 mg/gGAE of total polyphenols (TPC) and 41.66 mg/g of saponins (TSC) was evaluated for antioxidant, antibacterial, antifungal, and antidiabetic abilities. The extract of M. balbinasia fruit exhibited strong antioxidant activity. The IC₅₀ 112.57 μg/mL (DPPH) and 14.49 μg/mL (ABTS). The absorbance of the extract was at 250 ppm (RP assay). The antibacterial and antifungal inhibition exhibited a correlation with TPC and TSC. The extract inhibited Gram (+) S. aureus better than Gram (-) E. coli, while the inhibition percentage (I%) against A. flavus reached over 70% at 800 ppm. The IC₅₀ value of the extract for anti-inflammatory activity was 187.91 μg/mL. The antidiabetic assessment revealed that methanolic extract showed quite strong inhibition with α-amylase (IC₅₀ 68.26 μg/mL) and α-glucosidase (IC₅₀ 72.61 μg/mL). The results of the study showed that M. balbinasia fruit is a potential source of bioactive phytochemicals, which can be used as a plant-based antioxidant, antibacterial, antifungal, anti-flammatorial, and antidiabetic agent. This is valuable information to support further studies to exploit and apply it in functional food, pharmaceutical, and cosmetic industries.

Anthocyanin, a main‐colored bioactive compound found in Hibiscus sabdariffa L., is well‐known for a varied range of applications as food additives in foodstuff, and natural colorants in food, pharmaceutical, and printing industries. The study aimed to find out the suitable conditions for the spray‐drying process to obtain anthocyanin powder from the extract as well as characterized the powder. In addition, the obtained powder was applied to marshmallows and determined the acceptability of appearance, quality, and scavenging capacity of the candy. The carrier of maltodextrin and gum arabic was selected for spray‐drying, which had optimal conditions at 144°C and 7 mL/min, resulting in 100.22 mg/g anthocyanin content with an encapsulation efficiency of 93.87%. The obtained anthocyanin has appropriate moisture of 5.14%, quite appropriate bulk density, and tapped density, it also was high solubility, and poor flowability but easy compression. The shape of the particle by SEM analysis was low particle size (2–10 μm), wrinkled, unequal spherical size, rough surfaces with indentations, and slight cracks. The X‐ray diffraction (XRD) spectrum of the sample had very low crystallinity and diffuse wide peaks revealing that anthocyanin still exists inside maltodextrin particles. The FT‐IR spectrum had oscillations of characteristic groups of anthocyanin structure. Marshmallow samples added 5% anthocyanin powder gained high acceptability of appearance and maintained the scavenging capacity (DPPH) with an IC50 value of 7368.31 ppm after a month of storage.

Recent trends in preservation of processed foods involve the use of natural compounds, rather than chemically synthesized additives, to simultaneously confer antimicrobial properties and prevent fat oxidation. In this regard, black pepper essential oils, due to its diversity in biological activities, have been increasingly popular. The compounds are often used in relatively low amounts and in the form of nanoparticles to permit well blending into foods or uniform dispersion on the surface of fresh meat. The purpose of this study is to determine experimental parameters of a nano‐emulsion formation process from black pepper essential oil via the phase inversion temperature (PIT) technique. The study results showed that the system achieved the optimal nano‐emulsion under following condition: the ratio by weight of water: Tween‐80: oil = 86:9.7:4.3, the stirring speed of nano‐emulsions at 500 rpm for 45 min (heating at 75°C for 30 min and then rapidly cooling at 5°C for 15 min).