Clitoria ternatea (CT) or commonly known as telang tree originates from the Fabaceae family. The flower of this tree has vivid, deep-blue and white colouration and it is usually used as a natural colourant in food preparation especially in the local culinary scene such as for the preparation of nasi kerabu and kuih tekan. Moreover, this plant could act as a food source for the livestock due to the taste and nutritious value it has. Besides that, parts of the plant such as its leaves, flowers, and roots are believed to possess sought-after medicinal values such as analgesic, antipyretic and anti-inflammatory properties. The plant also possesses a number of advantages such as antioxidant, antidiabetic, antimicrobial, antihelminthic, hepaprotective and antiasthmatic properties that are beneficial and useful in reducing health disorders. For the purpose of this study, the chemical composition such as proximate analysis of flowers, leaves and also active compound were also included in the review.

Economic development in Malaysia has led to increasing quantity and complexity of generated waste or by-product. The main objective of this study is to investigate the antioxidant and antimicrobial activities of squid ink powder. The squid ink was collected from fresh squid and dried using freeze dryer before it was ground into powder. The yield of squid ink was 22.82% after freeze-drying which was 69.37g in amount. Proximate composition analysis as well as two total antioxidant activity assays named 2,2-diphenyl-1 -picrylhydrazyl (DPPH) assay and Ferric Reducing Antioxidant Power (FRAP) assay, and antimicrobial analysis were done on the powdered squid ink. The proximate results of squid ink powder were 4.43 ± 0.29% moisture, 62.46 ± 0.62% protein, 3.96 ± 0.08% fat, and 9.29 ± 0.05% ash. Results of DPPH assay showed that water extraction of squid ink powder has the highest 94.87 ± 4.87%, followed by ethanol 67.57 ± 7.55%, and hexane extract 2.10 ± 1.18%. FRAP assay result presented the same trend with water extraction had the highest value of 929.67 ± 2.31 µmol Fe (II) / g of sample extract, followed by ethanol extract 201.00 ± 26.29 µmol Fe (II) per gram sample and hexane 79.67 ± 12.66 µmol Fe (II) / g of sample extract. Both water and ethanol extract showed antimicrobial properties with inhibition range of 7 to 15 mm, respectively. Fresh squid ink had 1.254 × 10 3 colony forming unit per gram of sample of microbial content. Squid ink powder had protein as major compound and microbial content was below from standard value of fisheries products as stated in Food Act 1983 and Regulation 1985.

Food supplements are extensively used as a natural remedy to improve human health condition. Considerable progress has been reported recently by several studies to analyse the bioactive substances and their functional activities of fruit by-product. The food industry generates a vast amount of wastes during manufacturing or processing, which are mainly skins, kernels, and seeds. These by-products contain valuable bioactive compounds such as antioxidants, vitamins, minerals, and indigestible food ingredients called prebiotics. Peels from fruits like yellow rambutan, green kiwi, mango, and papaya exhibit a strong anti-proliferative, anti-cardiovascular, anti-oxidant, and hepatoprotective effects due to the presence of bioactive compounds namely flavonoid, B-type catechin dimer, and penta-O-galloyl-glucoside. This review will illustrate a new concept of functional foods by providing information on alternative sources of bioactive compounds from food by-product and their efficacy in human nutrition. This study will also recapitulate the presence of bioactive components in fruit by-product, their way of action, constitution, health benefits, and probable therapeutic action in the treatment of disease prevention.

Cephalopoda is under the phylum of Mollusca with several important marine oceanic habitats. They are mostly well-known for their different uses such as food ingredients and nutraceutical benefits. Among all the different habitats of this class, different species of squid and cuttlefish often containing various nutraceutical properties along with the use as a food item. Surprisingly, the ink of these different species of cephalopods also contains different nutraceutical properties which are thrown away as by-product by most of the processing industries and consumers. There are different studies which focused on these properties obtained from the ink of these cephalopods. These studies clearly showed that this ink is a great source for decreasing various health problems and can be used widely in both pharmaceuticals and food industries. The aim of this review is to focus on its potentials and make it an evident towards the future uses of cephalopod ink.

This study started with the development of juice from sapodilla (Manilkara zapota L.) fruit. Among three formulations, sapodilla juice with the combination of 50% pure sapodilla juice, 25 o Brix, and 0.40% of titratable acidity have gained the highest score in the hedonic sensory test, with overall acceptability ranging from "like slightly" to "like moderately". Formulated sapodilla juice and pure sapodilla juice were analysed for their total phenolic and ascorbic acid contents, pH, total soluble solid and titratable acidity. The formulated sapodilla juice has lower pH (3.35), higher titratable acidity content (0.40%) and total soluble solid (25 o Brix) than pure sapodilla juice. The total phenolic (469.82 mg GAE/L) and ascorbic acid contents (3.60 mg/100 mL) of formulated sapodilla juice which consists only 50% of sapodilla juice showed the lower value than the pure sapodilla juice. Formulated sapodilla juice with lower pH will be less susceptible to enzymatic browning. In microbiology total plate count, no colony formed on the formulated juice, whereas the mean number of colony forming units (CFU) in pure juice was 169318.18 CFU/ml juice stored in room temperature (28°C) for a week. These results revealed that the formulated juice had better microbial stability than pure juice.

Formulation 2 (1 g w/w) was the most favourable and was chosen for further analyses to compare its composition with that of a control (0 g w/w). Total phenolic content (TPC) of the fresh noodles remained higher than that of the control even after cooking. However, after cooking, the carbohydrate and protein contents showed significant increases. The results showed that the lemuni-supplemented noodles have a longer shelf life compared to the control. The colour parameters L* and a* also showed significant differences as the lightness decreased, and the redness increased after the substitution. The L*, a* and b* values decreased significantly after the noodles of both formulations were cooked. The tensile strength, adhesiveness, and hardness of the lemuni noodles were significantly higher than those of the control. Thus, the Vitex negundo Linn. leaf has the potential to increase the health benefits of food products.

Different concentrations of aqueous and ethanolic extracts of Ocimum tenuiflorum L. leaves were evaluated for their sucrase inhibition and non-enzymatic glycation inhibitory effects. The results revealed that aqueous extracts, particularly the one from oven-dried leaves had significant inhibition potential for all three assays. The IC 50 values for sucrase inhibition assay, BSA-glucose assay, and BSA-fructose assay were, 370.48±2.14 µg/ml, 188.19±2.52 µg/ml, and 166.16±1.99 µg/ml, respectively and the highest inhibition found in1250 µg/ml were, 91.88±0.16%, 118.46±0.27%, and 104.15±0.21%, respectively. Other than that, the aqueous extract of fresh leaves and 50% ethanol extract of oven dried leaves also showed good inhibition activity. Though, the results presented the highest inhibition activity for BSA-glucose assay. The leaves also attained 50% inhibition with the lowest concentration for BSA-fructose assay. The overall result of O. tenuiflorum leaves suggested that it can be used for treating diabetes mellitus and the complications associated with this.

Two different drying methods-freeze drying and vacuum oven drying were applied to Ocimum basilicum leaves to determine the proximate composition and antioxidant activities. The results were compared to fresh leaves of Ocimum basilicum. Each sample was prepared for determination in three different solvents-methanol, ethanol, and water have been used. The total phenolic content (TPC) and total flavonoid content (TFC) assays showed almost the same values in the freeze-dried sample of methanol extract as it exhibited the highest TPC and TFC values-54.46±1.24 mg gallic acid/g, 950±17.32 mg quercetin/g whereas the water extract showed only 26.23±0.63 mg gallic acid/g and 543.33±56.86 mg quercetin/g, respectively. On the contrary, fresh sample with water extract displayed the lowest TPC and TFC. In addition, the percent inhibition of 1,1diphenyl-2-2picrylhydrazyl (DPPH) free radical-scavenging assay ranged from 6.09± 0.47% in fresh sample with water extract to 92.60±0.58% in freeze-dried sample with methanol extract. The ferric reducing antioxidant power (FRAP) assay values ranged from 7.62±1.09 µmol FeII/g in fresh samples with water extract to 1,160.95±15.80 µmol FeII/g in freeze-dried sample with methanol extract. Both assays showed the same trend of result with the highest antioxidant activity observed in freeze-dried sample with methanol extract and the lowest from fresh samples with water extract.