The ultimate aim of this study was to evaluate antioxidant activities using DPPH and ABTS assay and antioxidant substances of Melientha suavis Pierre (Melientha) extracts with ethanol (EtOH) and subsequent partition with hexane, dichloromethane (CH2Cl2), ethyl acetate (EtOAc) and distilled water (W). The Melientha extract was assessed the sunscreen activities by sun protection factor which was compared with octyldimethyl PABA. Additionally, the stability test of Melientha extracts added in the cosmetic base-formula was investigated. The sun protection substances of Melientha extracts were determined by GC-MS analysis. Among the extract and fractions, the ethanolic extract showed the highest activities. The IC50 of Melientha extract to free radical scavenging determined by DPPH assay and ABTS assay were 53.20 ± 7.37 μg/ml and 64.17 ± 5.76 μg/ml, respectively. The total phenolic compound of ethanol extract was 149.87 ± 2.72 mg GE/g of ext and total flavonoid content was 51.60 ± 4.12 mg CE/g of ext. The sun protection factor (SPF) of ethanol extract was 26.61 ± 0.10. Cinamate and its derivative which were claim as sunscreen substance was found by GC-MS analysis of Melientha ethanol extract.

The objectives of this study are to demonstrate powder qualities of foam-mat dried mango using different foaming agents and then compare mango powder qualities of foam-mat drying method to that of the studies in other drying methods. Fresh puree of Mahajanaka mango (Mangifera indica L.) grown in the north of Thailand is mixed with glyceryl monostearate (GMS), sugar and soybean isolated (SBI) in different ratios as foaming agents, after that is dried at 70 °C in a tray dryer for 5 h. The color and % foam overrun revealed that GMS with sugar treatments contribute a decent quality more than that with SBI. Therefore, powder qualities of foam-mat dried mango using GMS with sugar are analyzed. Different ratios of GMS and sugar are not affected by their moisture content, solubility, and hygroscopicity values. The best powder quality is found when added 1 % GMS with 5 % sugar during storage at 90 %RH, and 38 ± 2 °C. Comparing the foam-mat dried mango qualities to other drying methods. It was found that foam-mat dried mango indicated a similarity appearance and moisture to spray dried and freeze-dried mango. The disadvantage of foam-mat drying method is a lowest solubility and hygroscopicity, but the more advantage of this method could be a low operation and maintenance cost. Therefore, good qualities of foam-mat dried mango powder with a cost-effective production would be a commercial potential for small-medium enterprise or community enterprise utilization. HIGHLIGHTS Mango powder qualities produced by a foam-mat drying as good as that 1 manufacturing using freeze drying and spray drying Foam-mat drying technology is a cost-effective production proper for a small-medium community enterprise especially in Thailand Foam-mat mango powder can apply for ingredients in a food manufacturing such as bakery, ice-cream, instant drinking and so on. This could be created mango usage diversity GRAPHICAL ABSTRACT

Red jasmine rice is recognized as a healthy food with high phenolic compounds. These compounds present antibacterial and anti-free radical properties. Moreover, colored rice exhibits a biological activity against anticancer. Objectives of this study are 1) exploring a biological screening and cell viability of 70% ethanol and aqueous extracts of red jasmine rice, 2) investigating cytotoxicity to fibroblast NIH3T3 (IC80) that is one hundred cells were found cell viability 80 cells. Red jasmine rice extracts were dried and transformed into a powder using the freeze-drying method. The extracts were treated with fibroblast NIH3T3 for MTT. The highest of IC50 of red jasmine rice extract to scavenge the DPPH and ABTS radicals was found in ethanol extract (53.20±7.37 and 64.17±5.76, respectively). The experiment showed that the ethanol and aqueous extract of red rice did not show cytotoxicity to fibroblast NIH3T3 (IC80). The extracts of red rice show the biological screening of anti-oxidation with total phenolic compounds and flavonoid contents. Moreover, it does not modify the physical properties of the cream formula. It can be concluded that the red rice extract is highly promising for the value addition.