{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T09:29:35Z","timestamp":1785403775347,"version":"3.56.0"},"reference-count":70,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2026,7,29]],"date-time":"2026-07-29T00:00:00Z","timestamp":1785283200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Fundamental Fund 2025, Chiang Mai University"},{"id":[{"id":"https:\/\/ror.org\/05m2fqn25","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Cocoa pod husk, a major agro-industrial by-product of cocoa processing, represents an underutilized source of phenolic compounds with potential functional applications. This study developed an integrated extraction process combining drying pretreatments with probe ultrasound-assisted extraction to enhance the recovery and bioactivity of cocoa pod husk extracts. Preliminary solvent screening identified aqueous ethanol (1:3, v\/v) as the most suitable extraction solvent, and a solid-to-solvent ratio of 1:9 (w\/v) was subsequently selected for further extraction experiments. Under these extraction conditions, the type of drying pretreatment (tray drying or vacuum microwave drying), ultrasonic amplitude, and extraction time influenced the total phenolic content, phenolic composition, and antioxidant activities (DPPH, ABTS, and FRAP) of cocoa pod husk extracts. The evaluated extracts exhibited antibacterial activity against Streptococcus mutans. Cellular assays were performed using two selected extracts: Cocoa-A (vacuum microwave-dried) and Cocoa-B (tray-dried), which were prepared with aqueous ethanol (1:3, v\/v) at a solid-to-solvent ratio of 1:9 (w\/v) under 75% ultrasonic amplitude for 15 min. These extracts contained total phenolic contents of 5.41 \u00b1 0.14 and 5.01 \u00b1 0.14 mg GAE\/g dried cocoa pod husk for Cocoa-A and Cocoa-B, respectively. Both extracts showed low cytotoxicity together with reduced intracellular reactive oxygen species and suppression of lipopolysaccharide-induced inflammatory mediators, including nitric oxide, IL-6, and TNF-\u03b1. The tray-dried extract (Cocoa-B) exhibited greater anti-inflammatory activity than the vacuum microwave-dried extract (Cocoa-A), indicating that the drying pretreatment influenced the biological activity of the extracts. This difference may also be associated with variations in phenolic composition, although the contribution of individual phenolic compounds was not investigated in the present study. These findings improve the understanding of how drying pretreatment and probe ultrasound-assisted extraction parameters influence the recovery of bioactive compounds from cocoa pod husk and provide a scientific basis for the further development of cocoa pod husk-derived bioactive ingredients for functional food, nutraceutical, and oral health-related applications.<\/jats:p>","DOI":"10.3390\/foods15152664","type":"journal-article","created":{"date-parts":[[2026,7,29]],"date-time":"2026-07-29T08:16:52Z","timestamp":1785313012000},"page":"2664","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Valorization of Cocoa Pod Husk Through Integrated Drying and Probe Ultrasound-Assisted Extraction: Effects on Phenolic Composition, and Antioxidant and Cellular Anti-Inflammatory Activities"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6059-024X","authenticated-orcid":false,"given":"Wachira","family":"Jirarattanarangsri","sequence":"first","affiliation":[{"name":"Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand"},{"name":"Bioactive Compound Extraction Research Unit, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9060-3662","authenticated-orcid":false,"given":"Thanyaporn","family":"Siriwoharn","sequence":"additional","affiliation":[{"name":"Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand"},{"name":"Bioactive Compound Extraction Research Unit, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1429-7709","authenticated-orcid":false,"given":"Kongsak","family":"Boonyapranai","sequence":"additional","affiliation":[{"name":"Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7371-750X","authenticated-orcid":false,"given":"Rattana","family":"Muangrat","sequence":"additional","affiliation":[{"name":"Bioactive Compound Extraction Research Unit, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand"},{"name":"Division of Food Process Engineering, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,7,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"e35537","DOI":"10.1016\/j.heliyon.2024.e35537","article-title":"Cocoa by-products: A comprehensive review on potential uses, waste management, and emerging green technologies for cocoa pod husk utilization","volume":"10","author":"Anoraga","year":"2024","journal-title":"Heliyon"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Belwal, T., Cravotto, C., Ramola, S., Thakur, M., Chemat, F., and Cravotto, G. (2022). Bioactive compounds from cocoa Husk: Extraction, analysis and applications in food production chain. Foods, 11.","DOI":"10.3390\/foods11060798"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"126252","DOI":"10.1016\/j.biortech.2021.126252","article-title":"Added-value biomolecules\u2019 production from cocoa pod husks: A review","volume":"344","author":"Bittencourt","year":"2022","journal-title":"Bioresour. Technol."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"333","DOI":"10.1039\/D4FB00331D","article-title":"Valorization of cocoa (Theobroma cacao L.) pod husks as a fruit pulp substitute in mango jam formulations: Effects on jam qualities during storage and sensory discrimination","volume":"3","author":"Nguyen","year":"2025","journal-title":"Sustain. Food Technol."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Botella-Mart\u00ednez, C., Lucas-Gonzalez, R., Ballester-Costa, C., P\u00e9rez-\u00c1lvarez, J.A., Fern\u00e1ndez-L\u00f3pez, J., Delgado-Ospina, J., Chaves-L\u00f3pez, C., and Viuda-Martos, M. (2021). Ghanaian cocoa (Theobroma cacao L.) bean shells coproducts: Effect of particle size on chemical composition, bioactive compound content and antioxidant activity. Agronomy, 11.","DOI":"10.3390\/agronomy11020401"},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Barbosa-Pereira, L., Belviso, S., Ferrocino, I., Rojo-Poveda, O., and Zeppa, G. (2021). Characterization and classification of cocoa bean shells from different regions of venezuela using HPLC-PDA-MS\/MS and spectrophotometric techniques coupled to chemometric analysis. Foods, 10.","DOI":"10.3390\/foods10081791"},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Tu\u0161ek, K., Valinger, D., Jurina, T., Soka\u010d Cvetni\u0107, T., Gajdo\u0161 Kljusuri\u0107, J., and Benkovi\u0107, M. (2024). Bioactives in cocoa: Novel findings, health benefits, and extraction techniques. Separations, 11.","DOI":"10.3390\/separations11040128"},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Fideles, S.O.M., Ortiz, A.d.C., Reis, C.H.B., Buchaim, D.V., and Buchaim, R.L. (2023). Biological properties and antimicrobial potential of cocoa and its effects on systemic and oral health. Nutrients, 15.","DOI":"10.3390\/nu15183927"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"1702","DOI":"10.1002\/jctb.7909","article-title":"Processing of agroindustrial byproducts from the cocoa (Theobroma Cacao L.) production chain to obtain bioactive compounds through supercritical fluid extraction and enzyme-assisted extraction and their potential application","volume":"100","year":"2025","journal-title":"J. Chem. Technol. Biotechnol."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"1763","DOI":"10.1080\/10408398.2020.1765309","article-title":"A review of drying methods for improving the quality of dried herbs","volume":"61","author":"Thamkaew","year":"2021","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"100762","DOI":"10.1016\/j.phyplu.2025.100762","article-title":"Drying as a preservation strategy for medicinal plants: Physicochemical and functional outcomes for food and human health","volume":"5","author":"Nakra","year":"2025","journal-title":"Phytomed. Plus"},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"ElGamal, R., Song, C., Rayan, A.M., Liu, C., Al-Rejaie, S., and ElMasry, G. (2023). Thermal degradation of bioactive compounds during drying process of horticultural and agronomic products: A comprehensive overview. Agronomy, 13.","DOI":"10.3390\/agronomy13061580"},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Santos, A.A.d.L., Leal, G.F., Marques, M.R., Reis, L.C.C., Junqueira, J.R.d.J., Macedo, L.L., and Corr\u00eaa, J.L.G. (2025). Emerging drying technologies and their impact on bioactive compounds: A systematic and bibliometric review. Appl. Sci., 15.","DOI":"10.3390\/app15126653"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"103185","DOI":"10.1016\/j.fochx.2025.103185","article-title":"Effects of microwave vacuum drying on drying characteristics, bioactive components, antioxidant capacity, and starch structure of germinated red adzuki beans","volume":"31","author":"Guo","year":"2025","journal-title":"Food Chem. X"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"e70312","DOI":"10.1111\/1541-4337.70312","article-title":"Microwave drying of food materials: Principles, hybrid techniques, modeling approaches, and emerging innovations","volume":"24","author":"Dehghannya","year":"2025","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"106055","DOI":"10.1016\/j.jfca.2024.106055","article-title":"Unraveling the temporal changes of maillard reaction products and aroma profile in coffee leaves during hot-air drying","volume":"128","author":"Huang","year":"2024","journal-title":"J. Food Compos. Anal."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"379","DOI":"10.1080\/10408398.2017.1373269","article-title":"Microwave-convective drying of food materials: A critical review","volume":"59","author":"Kumar","year":"2019","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"31274","DOI":"10.1021\/acsomega.4c02718","article-title":"A comprehensive review on advanced extraction techniques for retrieving bioactive components from natural sources","volume":"9","author":"Bhadange","year":"2024","journal-title":"ACS Omega"},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Sun, S., Yu, Y., Jo, Y., Han, J.H., Xue, Y., Cho, M., Bae, S.-J., Ryu, D., Park, W., and Ha, K.-T. (2025). Impact of extraction techniques on phytochemical composition and bioactivity of natural product mixtures. Front. Pharmacol., 16.","DOI":"10.3389\/fphar.2025.1615338"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"106646","DOI":"10.1016\/j.ultsonch.2023.106646","article-title":"A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies","volume":"101","author":"Shen","year":"2023","journal-title":"Ultrason. Sonochem."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"1763","DOI":"10.1007\/s10068-023-01346-6","article-title":"Recent advancement in ultrasound-assisted novel technologies for the extraction of bioactive compounds from herbal plants: A review","volume":"32","author":"Islam","year":"2023","journal-title":"Food Sci. Biotechnol."},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Carreira-Casais, A., Otero, P., Garcia-Perez, P., Garcia-Oliveira, P., Pereira, A.G., Carpena, M., Soria-Lopez, A., Simal-Gandara, J., and Prieto, M.A. (2021). Benefits and drawbacks of ultrasound-assisted extraction for the recovery of bioactive compounds from marine algae. Int. J. Environ. Res. Public Health, 18.","DOI":"10.3390\/ijerph18179153"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"e12312","DOI":"10.1111\/jfpe.12312","article-title":"Total monomeric anthocyanin, total phenolic content and antioxidant activity of extracts from eggplant (Solanum Melongena L.) peel using ultrasonic treatments","volume":"40","author":"Dranca","year":"2015","journal-title":"J. Food Process. Eng."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"19","DOI":"10.1016\/j.fbp.2018.02.006","article-title":"Recovery of anthocyanins and other phenolic compounds from purple eggplant peels and pulps using ultrasonic-assisted extraction","volume":"109","author":"Ferarsa","year":"2018","journal-title":"Food Bioprod. Process."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"306217","DOI":"10.1155\/2014\/306217","article-title":"Phenolic composition and antioxidant activity of Malus domestica leaves","volume":"2014","author":"Liaudanskas","year":"2014","journal-title":"Sci. World J."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"100614","DOI":"10.1016\/j.crfs.2023.100614","article-title":"Effect of choline chloride-based deep eutectic solvents on polyphenols extraction from cocoa (Theobroma cacao L.) bean shells and antioxidant activity of extracts","volume":"7","year":"2023","journal-title":"Curr. Res. Food Sci."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/S0023-6438(95)80008-5","article-title":"Use of a free radical method to evaluate antioxidant activity","volume":"28","author":"Cuvelier","year":"1995","journal-title":"LWT\u2014Food Sci. Technol."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"1418","DOI":"10.1016\/j.foodchem.2007.02.004","article-title":"Evaluation of antioxidant activity of aqueous extract of some selected nutraceutical herbs","volume":"104","author":"Chen","year":"2007","journal-title":"Food Chem."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1006\/abio.1996.0292","article-title":"The ferric reducing ability of plasma (FRAP) as a measure of \u201cantioxidant power\u201d: The FRAP assay","volume":"239","author":"Benzie","year":"1996","journal-title":"Anal. Biochem."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"899","DOI":"10.1016\/j.talanta.2008.04.055","article-title":"Determination of antioxidant capacities of vegetable oils by ferric-ion spectrophotometric methods","volume":"76","author":"Dianoczki","year":"2008","journal-title":"Talanta"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"462","DOI":"10.1002\/cben.202100061","article-title":"Cocoa pod husk: A high-pectin source with applications in the food and biomedical fields","volume":"9","author":"Gentile","year":"2022","journal-title":"ChemBioEng Rev."},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Santiago-G\u00f3mez, I., Carrera-Lanestosa, A., Gonz\u00e1lez-Alejo, F.A., Guerra-Que, Z., Garc\u00eda-Alamilla, R., Rivera-Armenta, J.L., and Garc\u00eda-Alamilla, P. (2025). Pectin Extraction Process from Cocoa Pod Husk (Theobroma cacao L.) and Characterization by Fourier Transform Infrared Spectroscopy. ChemEngineering, 9.","DOI":"10.3390\/chemengineering9020025"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"109233","DOI":"10.1016\/j.microc.2023.109233","article-title":"Sample preparation methods for determination of quercetin and quercetin glycosides in diverse matrices","volume":"194","author":"Hamed","year":"2023","journal-title":"Microchem. J."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"140262","DOI":"10.1016\/j.foodchem.2024.140262","article-title":"The bioavailability, absorption, metabolism, and regulation of glucolipid metabolism disorders by quercetin and its important glycosides: A review","volume":"458","author":"Zhu","year":"2024","journal-title":"Food Chem."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"90","DOI":"10.1186\/s13765-025-01063-0","article-title":"Quercetin in food: Structure, biosynthesis, toxicity, analytical method, occurrence and risk assessments","volume":"68","author":"Cho","year":"2025","journal-title":"Appl. Biol. Chem."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"102770","DOI":"10.1016\/j.ifset.2021.102770","article-title":"Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing","volume":"73","author":"Carvalho","year":"2021","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_37","doi-asserted-by":"crossref","unstructured":"Gong, S., Niu, Y., Yuwen, C., and Liu, B. (2025). Microwave drying of tricholoma matsutake: Dielectric properties, mechanism, and process optimization. Foods, 14.","DOI":"10.3390\/foods14173054"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"87","DOI":"10.1186\/s13020-021-00500-8","article-title":"Microwave technology: A novel approach to the transformation of natural metabolites","volume":"16","author":"Hu","year":"2021","journal-title":"Chin. Med."},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"de Andrade Bulos, R.B., de Souza, C.O., de Quadros, C.P., Leme, O.A.D., Corr\u00eaa, L.C., Oliveira, M.B.P.P., Machado, S., Biasoto, A.C.T., Tavares, P.P.L.G., and Nascimento, R.Q. (2025). Impact of drying and storage conditions on the bioactive and nutritional properties of malolactic wine lees. Foods, 14.","DOI":"10.3390\/foods14223852"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1016\/j.procbio.2021.10.021","article-title":"Ultrasonic-assisted extraction as a green route for hydrolysis of bound phenolics in selected wild fruits: Detection and systematic characterization using GC\u2013MS\u2013TIC method","volume":"111","author":"Ahmad","year":"2021","journal-title":"Process Biochem."},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Saad, A.M., Mohammed, D.M., Alkafaas, S.S., Ghosh, S., Negm, S.H., Salem, H.M., Fahmy, M.A., Semary, H.E., Ibrahim, E.H., and AbuQamar, S.F. (2025). Dietary polyphenols and human health: Sources, biological activities, nutritional and immunological aspects, and bioavailability\u2014A comprehensive review. Front. Immunol., 16.","DOI":"10.3389\/fimmu.2025.1653378"},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"107758","DOI":"10.1016\/j.ultsonch.2026.107758","article-title":"Comparative drying of pomelo peel and optimization using ultrasound-assisted near-infrared drying","volume":"126","author":"Chen","year":"2026","journal-title":"Ultrason. Sonochem."},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"Liu, Z., Wu, H., Holland, B., Barrow, C.J., and Suleria, H.A.R. (2024). An optimization of the extraction of phenolic compounds from grape marc: A comparison between conventional and ultrasound assisted methods. Chemosensors, 12.","DOI":"10.3390\/chemosensors12090177"},{"key":"ref_44","doi-asserted-by":"crossref","unstructured":"Exp\u00f3sito-Almell\u00f3n, X., Mungu\u00eda-Ubierna, A., Duque-Soto, C., Borr\u00e1s-Linares, I., Quirantes-Pin\u00e9, R., and Lozano-S\u00e1nchez, J. (2025). Optimized ultrasound-assisted extraction for enhanced recovery of valuable phenolic compounds from olive by-products. Antioxidants, 14.","DOI":"10.3390\/antiox14080938"},{"key":"ref_45","doi-asserted-by":"crossref","unstructured":"Demesa, A.G., Saavala, S., P\u00f6ys\u00e4, M., and Koiranen, T. (2024). Overview and toxicity assessment of ultrasound-assisted extraction of natural ingredients from plants. Foods, 13.","DOI":"10.3390\/foods13193066"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"107722","DOI":"10.1016\/j.ultsonch.2025.107722","article-title":"Ultrasound-assisted extraction of bioactive compounds from pomegranate peel and seed: A comprehensive review of key parameters and optimization strategies","volume":"124","author":"Shehzadi","year":"2026","journal-title":"Ultrason. Sonochem."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"1461","DOI":"10.1016\/j.ultsonch.2014.01.029","article-title":"Kinetic modeling of ultrasound-assisted extraction of phenolic compounds from grape marc: Influence of acoustic energy density and temperature","volume":"21","author":"Tao","year":"2014","journal-title":"Ultrason. Sonochem."},{"key":"ref_48","doi-asserted-by":"crossref","unstructured":"Prempeh, N.Y.A., Nunekpeku, X., Murugesan, A., and Li, H. (2025). Ultrasound in the food industry: Mechanisms and applications for non-invasive texture and quality analysis. Foods, 14.","DOI":"10.3390\/foods14122057"},{"key":"ref_49","doi-asserted-by":"crossref","unstructured":"Rybak, K., Skarzy\u0144ska, A., Ossowski, S., Dadan, M., Pobiega, K., and Nowacka, M. (2025). Insight into the molecular and structural changes in red pepper induced by direct and indirect ultrasonic treatments. Molecules, 30.","DOI":"10.3390\/molecules30244668"},{"key":"ref_50","doi-asserted-by":"crossref","unstructured":"Nguyen, V.T., and Nguyen, N.H. (2017). Proximate composition, extraction, and purification of theobromine from cacao pod husk (Theobroma cacao L.). Technologies, 5.","DOI":"10.3390\/technologies5020014"},{"key":"ref_51","doi-asserted-by":"crossref","unstructured":"Yang, X., Ma, Z., Wan, F., Chen, A., Zhang, W., Xu, Y., Zang, Z., and Huang, X. (2024). Different pretreatment methods to strengthen the microwave vacuum drying of honeysuckle: Effects on the moisture migration and physicochemical quality. Foods, 13.","DOI":"10.3390\/foods13223712"},{"key":"ref_52","doi-asserted-by":"crossref","unstructured":"Snoussi, A., Essaidi, I., Koubaier, H.B.H., Zrelli, H., Alsafari, I., \u017divoslav, T., Mihailovic, J., Khan, M., Omri, A.E., and Veli\u010dkovi\u0107, T.C. (2021). Drying methodology effect on phenolic content and antioxidant activity of Myrtus communis leaves extracts. BMC Chem., 15.","DOI":"10.1186\/s13065-021-00753-2"},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"100807","DOI":"10.1016\/j.fochx.2023.100807","article-title":"The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel","volume":"19","author":"Hu","year":"2023","journal-title":"Food Chem. X"},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"e39","DOI":"10.1161\/RES.0000000000000110","article-title":"Measurement of reactive oxygen species, reactive nitrogen species, and redox-dependent signaling in the cardiovascular system","volume":"119","author":"Griendling","year":"2016","journal-title":"Circ. Res."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1186\/s12937-016-0186-5","article-title":"The importance of antioxidants which play the role in cellular response against oxidative\/nitrosative stress: Current state","volume":"15","author":"Kurutas","year":"2015","journal-title":"Nutr. J."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"107","DOI":"10.21315\/tlsr2024.35.2.6","article-title":"Potential utilisation of theobroma cacao pod husk extract: Protective capability evaluation against pollution models and formulation into niosomes","volume":"35","author":"Chriscensia","year":"2024","journal-title":"Trop. Life Sci. Res."},{"key":"ref_57","doi-asserted-by":"crossref","unstructured":"Anatachodwanit, A., Chanpirom, S., Tree-Udom, T., Kitthaweesinpoon, S., Jiamphun, S., Aryuwat, O., Tantapakul, C., Vinardell, M.P., and Sripisut, T. (2025). Upcycled cocoa pod husk: A sustainable source of phenol and polyphenol ingredients for skin hydration, whitening, and anti-aging. Life, 15.","DOI":"10.3390\/life15071126"},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1016\/j.foodres.2012.08.005","article-title":"Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products","volume":"49","author":"Torres","year":"2012","journal-title":"Food Res. Int."},{"key":"ref_59","doi-asserted-by":"crossref","unstructured":"Ghasemi, M., Turnbull, T., Sebastian, S., and Kempson, I. (2021). The MTT assay: Utility, limitations, pitfalls, and interpretation in bulk and single-cell analysis. Int. J. Mol. Sci., 22.","DOI":"10.3390\/ijms222312827"},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"e71103","DOI":"10.1002\/fsn3.71103","article-title":"Effects of different drying methods on the quality, nutritional components, and in vitro bioaccessibility of kiwifruit","volume":"13","author":"Hao","year":"2025","journal-title":"Food Sci. Nutr."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"e71259","DOI":"10.1002\/fsn3.71259","article-title":"Antioxidant potential of polyphenolic compounds, sources, extraction, purification and characterization techniques: A focused review","volume":"13","author":"Ahmad","year":"2025","journal-title":"Food Sci. Nutr."},{"key":"ref_62","doi-asserted-by":"crossref","unstructured":"Gruber, S., and Nickel, A. (2023). Toxic or not toxic? The specifications of the standard ISO 10993-5 are not explicit enough to yield comparable results in the cytotoxicity assessment of an identical medical device. Front. Med. Technol., 5.","DOI":"10.3389\/fmedt.2023.1195529"},{"key":"ref_63","unstructured":"(2009). Biological Evaluation of Medical Devices\u2014Part 5: Tests for In Vitro Cytotoxicity (Standard No. ISO 10993-5)."},{"key":"ref_64","doi-asserted-by":"crossref","unstructured":"Jeong, Y.H., Oh, Y.C., Cho, W.K., Shin, H., Lee, K.Y., and Ma, J.Y. (2016). Anti-inflammatory effects of Viola yedoensis and the application of cell extraction methods for investigating bioactive constituents in macrophages. BMC Complement. Altern. Med., 16.","DOI":"10.1186\/s12906-016-1142-9"},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"43349","DOI":"10.1038\/s41598-025-27372-4","article-title":"Inhibition of free radicals and inflammation on RAW264.7 macrophage cell line by Arthrospira platensis extract","volume":"15","author":"Srisai","year":"2025","journal-title":"Sci. Rep."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"169","DOI":"10.4103\/mgr.MEDGASRES-D-25-00058","article-title":"Plant-derived phenolics as regulators of nitric oxide production in microglia: Mechanisms and therapeutic potential","volume":"16","author":"Sahakyan","year":"2026","journal-title":"Med. Gas Res."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"987","DOI":"10.1080\/07373937.2019.1607872","article-title":"Identification of phenolic compounds and antioxidant activity of guava dehydrated by different drying methods","volume":"38","author":"Liu","year":"2020","journal-title":"Dry. Technol."},{"key":"ref_68","doi-asserted-by":"crossref","unstructured":"Zhang, Y., and Liu, H. (2022). Editorial: Chemical and biological changes of polyphenols caused by food thermal processing. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.948894"},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"3330","DOI":"10.1021\/acs.jafc.9b06574","article-title":"Review of distribution, extraction methods, and health benefits of bound phenolics in food plants","volume":"68","author":"Wang","year":"2020","journal-title":"J. Agric. Food Chem."},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"114797","DOI":"10.1016\/j.foodres.2024.114797","article-title":"Effects of thermal processing on natural antioxidants in fruits and vegetables","volume":"192","author":"Wu","year":"2024","journal-title":"Food Res. Int."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/15\/2664\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,7,29]],"date-time":"2026-07-29T08:48:54Z","timestamp":1785314934000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/15\/2664"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,7,29]]},"references-count":70,"journal-issue":{"issue":"15","published-online":{"date-parts":[[2026,8]]}},"alternative-id":["foods15152664"],"URL":"https:\/\/doi.org\/10.3390\/foods15152664","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,7,29]]}}}