Work

Sustainable valorization of tropical fruit peels for sustainable production of natural antioxidants and functional food ingredients

Year: 2025

Type: article

Abstract: 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.

Source: Sustainable Food Technology

DOI: 10.1039/d4fb00371c

Authors: Panorjit Nitisuk, Pitchaporn Wanyo, Tossaporn Chamsai, Kiatipong Charoenjit

Institutions: Kalasin University, Rajamangala University of Technology Isan, Surin Campus

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry

Field: Medicine

Domain: Health Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: diamond

OpenAlex ID: W4411283898

FWCI: 3.571

Cites: 44

Cited by: 9

Related to: 10