Sustainable valorization of tropical fruit peels for sustainable production of natural antioxidants and functional food ingredients
Biscuits fortified with 5% mango peel powder retained sensory acceptability while significantly enhancing antioxidant activity, offering a sustainable strategy for fruit peel valorization into functional food ingredients.
Authors
- Panorjit Nitisuk (ORCID: https://orcid.org/0009-0006-7340-063X)
- Tossaporn Chamsai
- Pitchaporn Wanyo (ORCID: https://orcid.org/0000-0002-4002-6403)
- Kiatipong Charoenjit
Institutions
- Rajamangala University of Technology Isan (TH)
- Kalasin University (TH)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-01-01
- DOI
- https://doi.org/10.1039/d4fb00371c
- Citations
- 5
- Primary Topic
- African Botany and Ecology Studies
- Type
- article
- Field-Weighted Citation Impact
- 32.16