With a variety of foods that are currently available, it is our responsibility to choose the best food for the fastest impact on the development of mind and health. In general, the best food is the food that is lawful and clean, balanced, nutritious and schedule. These foods are called functional foods. Functional foods are classified as fortified, enriched or enhanced foods that provide health benefits with essential nutrients such as vitamins, minerals and antioxidants. Phytochemicals and phenolic antioxidants in plant including fruits, vegetables, herbs and spices are recognized as active ingredient which is responsible for human health. Opportunities for incorporating these active components into food like bread have grown rapidly since bread is one of the staple foods in many countries. Consumption of this functional food could enhance the human health performance and prevention from diseases. Therefore, bread containing antioxidant/phenolic content may lead to high consumer demand. This paper presents the potential of plant which have high antioxidant incorporated in bread to make it as a functional food. The review shows that the bread as functional food is a good source which has many benefits especially towards human health.  Index Terms-functional food, antioxidant, phenolic content, bread

Antimicrobial resistance (AMR) is one of the most serious public health threats that results mostly from the selective pressure exerted by antibiotic use and abuse. AMR has become a major problem with global human deaths due to antibiotic resistant infections predicted to reach 10 million by 2050. Antimicrobial peptides (AMPs) has been discovered to have capabilities to kill microorganisms and can take other roles as an alternative to antibiotics which is favorable to the need of minimizing the usage of antibiotics as they lead to the increasing of AMR. AMP can be found naturally in almost all domains of life as part of the innate immune system to combat virus, bacteria, fungi and even cancer cells. It can also be extracted from food proteins using enzymatic hydrolysis. High antimicrobial properties/activities are depend on the degree of hydrolysis (DH) of peptides, peptide source/origin, and type of enzyme used for the hydrolysis process. There are several other variables that can be manipulated to optimum condition to obtain high DH. Variables such as temperature, pH, enzyme concentration and hydrolysis time have proven to bring impact to the DH of peptides. Other bioactive peptides that have been discovered during the process have great potential to bring benefit in medicinal and nutraceutical areas.

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The purpose of this study is to investigate the antioxidant properties and total phenolic content in local fruit wastes. Watermelon rinds, mango and banana peels were selected in the experiment. Two parameters involved were the extraction time and temperature. All samples had undergone drying process in an oven at 40°C for 24 hours before being extracted with 80%, v/v methanol on a hot plate together with magnetic stirrer. The extraction time was ranged from 20 to 40 minutes and the extraction temperature was from 30 to 60°C. Ferric Reducing Antioxidant Power (FRAP) assay and Folin-Ciocalteu reagent were used for antioxidant analysis and phenolic content determination, respectively. UV-Vis spectrophotometer was used to detect the antioxidant activity at 593 nm and 765 nm for phenolic content. Response Surface Method was used to find the best extraction condition. The best extraction conditions were found at extraction temperature and time of 58.93°C and 37.86 minutes, respectively.