This research aimed to optimize the total polyphenol content (TPC) extracted from soybean sprout powder under different experimental parameters, including ethanol concentration (60–100% v/v), extraction temperature (40–80 °C), extraction time (15–150 min), material:solvent ratio (1:4–1:10 g/mL), the number extraction cycles (1, 2 and 3 times), the age of sprout (0–7 days), and the used part of the sprout (cotyledon, hypocotyl, or radicle). The obtained results were used in response surface methodology, in combination with a central composite design, to model the total polyphenol content (TPC) with respect to three variables, including ethanol concentration, extraction temperature, and material:solvent ratio. The experimental conditions for optimal recovery of TPC consisted of ethanol concentration of 88% (v/v), extraction temperature of 59 °C, material:solvent ratio of 1:6.5 g/mL, extraction time of 60 min, and 2 cycles of maceration. In addition, for maximal TPC, the sprout should undergo the germination of 5 days and the radicle fraction should be used. Based on the suggested optimum conditions, the obtained and verified TPC was 19.801 mg genistein (GE)/g dry weight (d.w.). The obtained dried extract also exhibited low antioxidant activity.

Sweet basil (Ocimum basilicum L.) is commonly used as an attractive flavor in Vietnamese cuisine and a valuable remedy in traditional medicine. The purpose of this study is to analyze the phytochemical profile, as well as to calculate the content of polyphenols and flavonoids and antioxidant activity of ethanolic and aqueous extracts from sweet basil leaves. The findings revealed that the leaves of sweet basil contained a wide range of pharmacologically active substances, such as alkaloids, coumarins, tannins, flavonoids, sugars, phenols, terpenoids and saponins. The total phenolic and flavonoid contents of ethanolic extract achieved 29.60 ± 1.64 mg GAE/g and 19.58 ± 0.93 mg QE/g, respectively. Furthermore, ethanolic extract displayed good antioxidant activities as shown in DPPH and ABTS radical scavenging methods, represented by IC50 of 91.31±4.28 µg/mL and 85.17 ±3.91µg/mL, respectively. These findings have shown that this plant is a potential source of natural antioxidants.

The purpose of this study was to attempt the encapsulation of lemongrass (Cymbopogon citratus) essential oil utilizing spray drying technique. An array of process parameters including concentration of wall (15–30%), type of wall materials (maltodextrin, maltodextrin and gum Arabic mixture), and concentration of essential oil (0.5–2.0%) were thoroughly investigated. The results show that the use of sole maltodextrin as encapsulant gave microcapsules characteristics comparable to that of powder produced using maltodextrin and gum Arabic mixture. The encapsulation process that was performed with maltodextrin at the concentration of 30% as wall material and lemongrass essential oil at the concentration of 1.5% as core material showed highest drying yield (84.49%), microencapsulation yield (89.31%) and microencapsulation efficiency (84.75%). Encapsulated essential oils retained most of their major constituents in comparison with the bare essential oils without any significant compromise in product quality.

Persicaria odorata Polygonaceae is a widely used herb in Asia. It contains several interesting bioactive components, and possesses properties that promote health. This is an important medicinal plant used to treat inflammation and swelling, diarrhea and excessive bleeding, and so on. Base on phytochemical analysis, the Persicaria odorata leaves contained lots compounds such as alkaloids, tannins, anthraquinone, flavonoids, terpenoids, coumarins, saponins and reducing compounds. The presence of those phytochemicals in this herbs indicated its potential medicinal effects, along with various vital biological and physiological properties. The leaves were extracted using ethanol and water to produce the respective extracts. The total phenolic and flavonoids content of each extract were determined by the Folin-Ciocalteu method and the aluminum chloride reagent, respectively. The ethanolic extract from leaves of Persicaria odorata showed higher total phenolic (58.56 ± 3.86 µgGAE/mg) and flavonoid contents (70.65 ± 4.14 µgQE/mg) than the aqueous extract. The percentage of radical scavenging activity was determined using radical scavenging assay with DPPH and ABTS. The ethanol extract of Persicaria odorata leaves had a high antioxidant activity with an IC50 of 311.26 ± 3.06 µg/mL DPPH and 167.66 ± 6.67 ABTS. The presence study showed that in ethanolic and aqueous extracts the medicinal potential of Persicaria odorata leaves and the positive relation between the total content of polyphenols and antioxidant activities.

In this study, we compared the content of nutritional indicators including lipid, moisture, pH, protein, and ash between original and Butterfly Pea cupcake baked at 170°C for 20 minutes. Moreover, the sensory properties of Butterfly Pea cupcake favorite also are determined. There was an increase in the content of moisture, protein compared with those of the control cupcake, reaching 22.12 ± 1.87 and 3.69 ± 0.51, respectively. In contrast, the level of pH, ash, and lipid witnessed marginal decreases, reaching 7.08 ± 0.54, 1.01 ± 0.21, 12.10 ± 2.77 respectively. Notably, the Butterfly Pea cupcake had anthocyanin content of 2.58 ± 0.06 mg/L, which accounted for 41.82 ± 0.92% retention. The ability to decompose anthocyanin biological compounds is lower than 60%. The slight green color is determined to be influenced by the pH factor in the dough environment.