Proc26641 Vol. 25 No. 1 (2026)

Vol. 25, No. 1 (2026), Proc26641 https://doi.org/10.24275/rmiq/Proc26641

Modeling the green extraction of bioactive compounds from Pilangkasa fruit (Ardisia elliptica Thunb) through empirical and machine learning approaches

Authors

B.T. Vinh, L.T.K. Loan, C. Mansamut, N.V. Tai

Abstract

Pilangkasa Fruit (Ardisia elliptica Thunb) contains the rich bioactive compounds, which still limited the study to utilization. This study aimed to investigate the effect of green extraction technique – ultrasoud-assisted extraction on the antioxidants recovery efficient and establish the kinetic extraction under different conditions. Five level of sonication amplitute (0, 25, 50, 75, 100%) were used for extraction at a time range from 0 to 90 minutes. The extraction yield (%), total phenolic compound (mg gallic acid equivalent per g, mgGAE/100 g), total anthocyanin content (mg/100 g) were determined. The experimental data was fitted with five empirical models to find the best fit model. The power of sonication greatly influenced the efficiency for recovering the phytochemical compounds in Pilangkasa fruit (Ardisia elliptica Thunb). The fast rate of extraction was found at the initial stage (after 30 min of extraction), then reached the equilibrium stage or slightly declined. Among the five empirical models, first-order model showed the best fit between the actual and predicted data. While, ANN model presented the fast and accurate prediction the extraction process. Based on the extraction rate constant from the first-order model, the level of around 50-75% of amplitute was considered as the appropriate condition for extraction polyphenol from Pilangkasa fruit with high yield of extraction, total polyphenol content, total anthocyanin content. These conditions could be further optimized and upscaled for used in food industry.

Keywords

artificial neural network, extraction, ultrasound, modeling, antioxidant.

References
Ahmad-Qasem, M. H., Cánovas, J., Barrajón-Catalán, E., Micol, V., Cárcel, J. A., & García-Pérez, J. V. (2013). Kinetic and compositional study of phenolic extraction from olive leaves (var. Serrana) by using power ultrasound. Innovative Food Science & Emerging Technologies, 17, 120-129. https://doi.org/10.1016/j.ifset.2012.11.008 Andishmand, H., Masoumi, B., Torbati, M., Homayouni-Rad, A., Azadmard-Damirchi, S., & Hamishehkar, H. (2023). Ultrasonication/dynamic maceration-assisted extraction method as a novel combined approach for recovery of phenolic compounds from pomegranate peel. Food Science & Nutrition, 11(11), 7160-7171. https://doi.org/10.1002/fsn3.3642 Arruda, H. S., Silva, E. K., Peixoto Araujo, N. M., Pereira, G. A., Pastore, G. M., & Marostica Junior, M. R. (2021). Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems. Molecules, 26(9), 2632. https://doi.org/10.3390/molecules26092632 Bhadange, Y. A., Carpenter, J., & Saharan, V. K. (2024). A comprehensive review on advanced extraction techniques for retrieving bioactive components from natural sources. ACS Omega, 9(29), 31274-31297. Bhagya Raj, G. V. S., & Dash, K. K. (2022). Comprehensive study on applications of artificial neural network in food process modeling. Critical Reviews in Food Science and Nutrition, 62(10), 2756-2783. https://doi.org/10.1080/10408398.2020.1858398 Biswas, R., Sarkar, A., Alam, M., Roy, M., & Mahdi Hasan, M. M. (2023). Microwave and ultrasound-assisted extraction of bioactive compounds from Papaya: A sustainable green process. Ultrasonics Sonochemistry, 101, 106677. https://doi.org/10.1016/j.ultsonch.2023.106677 Bucur, M. P., Radulescu, M. C., Radu, G. L., & Bucur, B. (2023). Cavitation-Effect-Based Treatments and Extractions for Superior Fruit and Milk Valorisation. Molecules, 28(12). https://doi.org/10.3390/molecules28124677 Cannavacciuolo, C., Pagliari, S., Celano, R., Campone, L., & Rastrelli, L. (2024). Critical analysis of green extraction techniques used for botanicals: Trends, priorities, and optimization strategies-A review. TrAC Trends in Analytical Chemistry, 173, 117627. https://doi.org/10.1016/j.trac.2024.117627 Chemat, F., Rombaut, N., Sicaire, A.-G., Meullemiestre, A., Fabiano-Tixier, A.-S., & Abert-Vian, M. (2017). Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. Ultrasonics Sonochemistry, 34, 540-560. https://doi.org/10.1016/j.ultsonch.2016.06.035 Christaki, S., Kyriakoudi, A., Zymvrakaki, E., Stratakos, A. C., & Mourtzinos, I. (2025). The combined effect of cold atmospheric plasma and ultrasounds on the sustainable valorization of peach peels. LWT, 225, 117894. https://doi.org/10.1016/j.lwt.2025.117894 Faisal Manzoor, M., Ali, M., Muhammad Aadil, R., Ali, A., Goksen, G., Li, J., Zeng, X.-A., & Proestos, C. (2023). Sustainable emerging sonication processing: Impact on fungicide reduction and the overall quality characteristics of tomato juice. Ultrasonics Sonochemistry, 94, 106313. https://doi.org/10.1016/j.ultsonch.2023.106313 Idir, S., Achat, S., Cruz, L., & Dangles, O. (2025). Anthocyanin-rich extracts: Susceptibility to color loss by hydration and thermal degradation, influence of metal ions and endogenous copigments. Food Chemistry, 481, 144004. https://doi.org/10.1016/j.foodchem.2025.144004 Kayahan, S., & Saloglu, D. (2020). Optimization and kinetic modelling of microwave-assisted extraction of phenolic contents and antioxidants from Turkish artichoke. CyTA - Journal of Food, 18(1), 635-643. https://doi.org/10.1080/19476337.2020.1800103 Khan, S. U., Khan, S. U., Alissa, M., Kamreen, H., Khan, W. U., Alghamdi, S. A., A.Al-Shahari, E., Albakri, G. S., Abouzied, A. S., & Khan, D. (2025). Comparative analysis of polyphenol contents in green tea infusions extracted by conventional and modern extraction techniques and optimization of the ultrasonic-assisted extraction parameters by response surface methodology. Microchemical Journal, 208, 112380. https://doi.org/10.1016/j.microc.2024.112380 Khoo, H. E., Azlan, A., Tang, S. T., & Lim, S. M. (2017). Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food & Nutrition Research, 61(1), 1361779. https://doi.org/10.1080/16546628.2017.1361779 Kurtulbaş, E., Sevgen, S., Samli, R., & Şahin, S. (2022). Microwave-assisted extraction of bioactive components from peach waste: describing the bioactivity degradation by polynomial regression. Biomass Conversion and Biorefinery. https://doi.org/10.1007/s13399-022-02909-z Kusuma, H. S., & Mahfud, M. (2017). The extraction of essential oils from patchouli leaves (Pogostemon cablin Benth) using a microwave air-hydrodistillation method as a new green technique. RSC Advances, 7(3), 1336-1347. Lakshmikanthan, M., Muthu, S., Krishnan, K., Altemimi, A. B., Haider, N. N., Govindan, L., Selvakumari, J., Alkanan, Z. T., Cacciola, F., & Francis, Y. M. (2024). A comprehensive review on anthocyanin-rich foods: Insights into extraction, medicinal potential, and sustainable applications. Journal of Agriculture and Food Research, 17, 101245. https://doi.org/10.1016/j.jafr.2024.101245 Lazar, L., Talmaciu, A. I., Volf, I., & Popa, V. I. (2016). Kinetic modeling of the ultrasound-assisted extraction of polyphenols from Picea abies bark. Ultrasonics Sonochemistry, 32, 191-197. https://doi.org/10.1016/j.ultsonch.2016.03.009 Le Loan, T. K., Thi Ngoc Tran, V., Quang Minh, V., Minh Thuy, N., & Van Tai, N. (2024). Natural Plants Pigments as Potential Antioxidant Sources and Food Grade Biocolorants in Traditional Cuisines: An Overview Study in Vietnam. Agriculturae Conspectus Scientificus, 89(3), 191-197. Lemus-Mondaca, R., Nuñez, H., Jaques, A., Ramírez, C., & Simpson, R. (2021). The anomalous diffusion model based on a fractional calculus approach applied to describe the rehydration process of dried vegetal food matrices. Journal of Food Process Engineering, 44(9), e13773. https://doi.org/10.1111/jfpe.13773 Li, W., Gong, P., Ma, H., Xie, R., Wei, J., & Xu, M. (2022). Ultrasound treatment degrades, changes the color, and improves the antioxidant activity of the anthocyanins in red radish. LWT, 165, 113761. https://doi.org/10.1016/j.lwt.2022.113761 Liu, Y., Liu, X., Cui, Y., & Yuan, W. (2022). Ultrasound for microalgal cell disruption and product extraction: A review. Ultrasonics Sonochemistry, 87, 106054. https://doi.org/10.1016/j.ultsonch.2022.106054 Loan, L., Tat, T., Minh, P., Thao, V., Hoang, P., Nhi, T., Giang, B., Phat, D., Mansamut, C., & Tai, N. (2025). Modeling of dehydration, polyphenol thermal degradation, and rehydration of instantgerminated VD20 rice: Mathematical and artificial intelligence model. Revista Mexicana de Ingeniería Química, 24(1), Alim24400. https://doi.org/10.24275/rmiq/Alim24400 Loan, L., Vinh, B., & Tai, N. (2024). Impact of ultrasound-assisted process on enzymatic extraction of polyphenols from purple rice bran in Vietnam: Experimental kinetics and innovative artificial approach. Revista Mexicana de Ingeniería Química, 23(3), 1. https://doi.org/10.24275/rmiq/Alim24310 Loan, L. T. K., Tat, T. Q., Minh, P. D. T., Thao, V. T. T., Hoang, P. T. M., Nhi, T. T. Y., Giang, B. L., Phat, D. T., & Tai, N. V. (2024). Prediction of the germination rate and antioxidant properties of VD20 Rice by utilizing Artificial neural network-coupled response surface methodology and product characterization. Journal of Food Measurement and Characterization, 18(10), 8688-8701. https://doi.org/10.1007/s11694-024-02835-w Loan, L. T. K., Thuy, N. M., & Van Tai, N. (2023). Ultrasound-Assisted Extraction of Antioxidant Compounds from “Cẩm” Purple Rice Bran for Modulation of Starch Digestion. International Journal of Food Science, 2023(1), 1086185. https://doi.org/10.1155/2023/1086185 Luangsakul, N., Kunyanee, K., Kusumawardani, S., & Ngo, T. V. (2025). Intelligent model and optimization of ultrasound-assisted extraction of antioxidants and amylase enzyme from Gnaphalium affine D. Don. Ultrasonics Sonochemistry, 112, 107162. https://doi.org/10.1016/j.ultsonch.2024.107162 Nadeem, M., Ranjha, M. M. A. N., Ameer, K., Ainee, A., Yasmin, Z., Javaria, S., & Teferra, T. F. (2022). Effect of Sonication on the Functional Properties of Different Citrus Fruit Juices. International Journal of Fruit Science, 22(1), 568-580. https://doi.org/10.1080/15538362.2022.2079584 Pavlić, B., Kaplan, M., Zeković, Z., Canli, O., Jovičić, N., Bursać Kovačević, D., Bebek Markovinović, A., Putnik, P., & Bera, O. (2023). Kinetics of Microwave-Assisted Extraction Process Applied on Recovery of Peppermint Polyphenols: Experiments and Modeling. Plants, 12(6), 1391. https://doi.org/10.3390/plants12061391 Pogorzelska-Nowicka, E., Hanula, M., & Pogorzelski, G. (2024). Extraction of polyphenols and essential oils from herbs with green extraction methods – An insightful review. Food Chemistry, 460, 140456. https://doi.org/10.1016/j.foodchem.2024.140456 Qian, W.-z., Zhang, X.-y., Cheng, Y., Ye, Y.-l., Fan, S.-j., Hu, Y.-y., Chung, T.-W., & Gao, S. (2025). Ultrasonic-assisted extraction of flavonoids from Abelmoschus manihot flowers: RSM-ANN optimization, characteristics analysis, antioxidant activities, and molecular simulation. Alexandria Engineering Journal, 120, 487-504. https://doi.org/10.1016/j.aej.2025.02.064 Rakshit, M., Srivastav, P. P., & Bhunia, K. (2020a). Kinetic modeling of ultrasonic-assisted extraction of punicalagin from pomegranate peel. Journal of Food Process Engineering, 43(11), e13533. https://doi.org/10.1111/jfpe.13533 Rakshit, M., Srivastav, P. P., & Bhunia, K. (2020b). Kinetic modeling of ultrasonic‐assisted extraction of punicalagin from pomegranate peel. Journal of Food Process Engineering, 43(11), e13533. Rosa, M., Egido, J., & Márquez, M. (2019). Empirical kinetic models for the electrochemical extraction of arsenic and heavy metals from clay containing tailings. Applied Clay Science, 182, 105254. Silva, S., Costa, E. M., Calhau, C., Morais, R. M., & Pintado, M. E. (2017). Anthocyanin extraction from plant tissues: A review. Critical Reviews in Food Science and Nutrition, 57(14), 3072-3083. https://doi.org/10.1080/10408398.2015.1087963 Thuy, N. M., Ben, T. C., Minh, V. Q., & Van Tai, N. (2021). Effect of extraction techniques on anthocyanin from butterfly pea flowers (Clitoria ternatea L.) cultivated in Vietnam. Journal of Applied Biology and Biotechnology, 9(6), 173-180. https://doi.org/10.7324/JABB.2021.96022 Thuy, N. M., Hao, H. V., Giau, T. N., Minh, V. Q., & Tai, N. V. (2025a). Mathematical and artificial neural network modeling for describing the infrared drying process of Moringa oleifera leaves and evaluation of product quality. Biomass Conversion and Biorefinery, 1-11. https://doi.org/10.1007/s13399-025-06731-1 Thuy, N. M., Van Hao, H., Giau, T. N., Minh, V. Q., & Van Tai, N. (2025b). Foam-mat drying of lucuma powder: Mathematical and artificial modeling of drying kinetics, physicochemical and microstructural properties. Journal of Agriculture and Food Research, 19, 101656. https://doi.org/10.1016/j.jafr.2025.101656 Van Tai, N., Linh, M. N., & Thuy, N. M. (2021). Optimization of extraction conditions of phytochemical compounds in “Xiem” banana peel powder using response surface methodology. Journal of Applied Biology and Biotechnology, 9(6), 56-62. https://doi.org/10.7324/JABB.2021.9607 Van Tai, N., Van Hao, H., Han, T. T. N., Giau, T. N., Thuy, N. M., & Van Thanh, N. (2024). Effect of foaming conditions and drying temperatures on total polyphenol content and drying rate of foam-mat dried banana powder: Modeling and optimization study. Journal of Agriculture and Food Research, 18, 101352. https://doi.org/10.1016/j.jafr.2024.101352 Wanyo, P., Meeso, N., & Siriamornpun, S. (2014). Effects of different treatments on the antioxidant properties and phenolic compounds of rice bran and rice husk. Food Chemistry, 157, 457-463. https://doi.org/10.1016/j.foodchem.2014.02.061 Yasui, K. (2022). Production of O Radicals from Cavitation Bubbles under Ultrasound. Molecules, 27(15), 4788. https://doi.org/10.3390/molecules27154788 Yukongphan, P., Thitikornpong, W., Palanuvej, C., & Ruangrungsi, N. (2013). The pharmacognostic specification of Ardisia elliptica fruits and their embelin contents by TLC image analysis compared to TLC densitometry. Interprofessional Journal of Health Sciences, 11(2), 21-28.

References

Ahmad-Qasem, M. H., Cánovas, J., Barrajón-Catalán, E., Micol, V., Cárcel, J. A., & García-Pérez, J. V. (2013). Kinetic and compositional study of phenolic extraction from olive leaves (var. Serrana) by using power ultrasound. Innovative Food Science & Emerging Technologies, 17, 120-129. https://doi.org/10.1016/j.ifset.2012.11.008
Andishmand, H., Masoumi, B., Torbati, M., Homayouni-Rad, A., Azadmard-Damirchi, S., & Hamishehkar, H. (2023). Ultrasonication/dynamic maceration-assisted extraction method as a novel combined approach for recovery of phenolic compounds from pomegranate peel. Food Science & Nutrition, 11(11), 7160-7171. https://doi.org/10.1002/fsn3.3642
Arruda, H. S., Silva, E. K., Peixoto Araujo, N. M., Pereira, G. A., Pastore, G. M., & Marostica Junior, M. R. (2021). Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems. Molecules, 26(9), 2632. https://doi.org/10.3390/molecules26092632
Bhadange, Y. A., Carpenter, J., & Saharan, V. K. (2024). A comprehensive review on advanced extraction techniques for retrieving bioactive components from natural sources. ACS Omega, 9(29), 31274-31297.
Bhagya Raj, G. V. S., & Dash, K. K. (2022). Comprehensive study on applications of artificial neural network in food process modeling. Critical Reviews in Food Science and Nutrition, 62(10), 2756-2783. https://doi.org/10.1080/10408398.2020.1858398
Biswas, R., Sarkar, A., Alam, M., Roy, M., & Mahdi Hasan, M. M. (2023). Microwave and ultrasound-assisted extraction of bioactive compounds from Papaya: A sustainable green process. Ultrasonics Sonochemistry, 101, 106677. https://doi.org/10.1016/j.ultsonch.2023.106677
Bucur, M. P., Radulescu, M. C., Radu, G. L., & Bucur, B. (2023). Cavitation-Effect-Based Treatments and Extractions for Superior Fruit and Milk Valorisation. Molecules, 28(12). https://doi.org/10.3390/molecules28124677
Cannavacciuolo, C., Pagliari, S., Celano, R., Campone, L., & Rastrelli, L. (2024). Critical analysis of green extraction techniques used for botanicals: Trends, priorities, and optimization strategies-A review. TrAC Trends in Analytical Chemistry, 173, 117627. https://doi.org/10.1016/j.trac.2024.117627
Chemat, F., Rombaut, N., Sicaire, A.-G., Meullemiestre, A., Fabiano-Tixier, A.-S., & Abert-Vian, M. (2017). Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. Ultrasonics Sonochemistry, 34, 540-560. https://doi.org/10.1016/j.ultsonch.2016.06.035
Christaki, S., Kyriakoudi, A., Zymvrakaki, E., Stratakos, A. C., & Mourtzinos, I. (2025). The combined effect of cold atmospheric plasma and ultrasounds on the sustainable valorization of peach peels. LWT, 225, 117894. https://doi.org/10.1016/j.lwt.2025.117894
Faisal Manzoor, M., Ali, M., Muhammad Aadil, R., Ali, A., Goksen, G., Li, J., Zeng, X.-A., & Proestos, C. (2023). Sustainable emerging sonication processing: Impact on fungicide reduction and the overall quality characteristics of tomato juice. Ultrasonics Sonochemistry, 94, 106313. https://doi.org/10.1016/j.ultsonch.2023.106313
Idir, S., Achat, S., Cruz, L., & Dangles, O. (2025). Anthocyanin-rich extracts: Susceptibility to color loss by hydration and thermal degradation, influence of metal ions and endogenous copigments. Food Chemistry, 481, 144004. https://doi.org/10.1016/j.foodchem.2025.144004
Kayahan, S., & Saloglu, D. (2020). Optimization and kinetic modelling of microwave-assisted extraction of phenolic contents and antioxidants from Turkish artichoke. CyTA - Journal of Food, 18(1), 635-643. https://doi.org/10.1080/19476337.2020.1800103
Khan, S. U., Khan, S. U., Alissa, M., Kamreen, H., Khan, W. U., Alghamdi, S. A., A.Al-Shahari, E., Albakri, G. S., Abouzied, A. S., & Khan, D. (2025). Comparative analysis of polyphenol contents in green tea infusions extracted by conventional and modern extraction techniques and optimization of the ultrasonic-assisted extraction parameters by response surface methodology. Microchemical Journal, 208, 112380. https://doi.org/10.1016/j.microc.2024.112380
Khoo, H. E., Azlan, A., Tang, S. T., & Lim, S. M. (2017). Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food & Nutrition Research, 61(1), 1361779. https://doi.org/10.1080/16546628.2017.1361779
Kurtulbaş, E., Sevgen, S., Samli, R., & Şahin, S. (2022). Microwave-assisted extraction of bioactive components from peach waste: describing the bioactivity degradation by polynomial regression. Biomass Conversion and Biorefinery. https://doi.org/10.1007/s13399-022-02909-z
Kusuma, H. S., & Mahfud, M. (2017). The extraction of essential oils from patchouli leaves (Pogostemon cablin Benth) using a microwave air-hydrodistillation method as a new green technique. RSC Advances, 7(3), 1336-1347.
Lakshmikanthan, M., Muthu, S., Krishnan, K., Altemimi, A. B., Haider, N. N., Govindan, L., Selvakumari, J., Alkanan, Z. T., Cacciola, F., & Francis, Y. M. (2024). A comprehensive review on anthocyanin-rich foods: Insights into extraction, medicinal potential, and sustainable applications. Journal of Agriculture and Food Research, 17, 101245. https://doi.org/10.1016/j.jafr.2024.101245
Lazar, L., Talmaciu, A. I., Volf, I., & Popa, V. I. (2016). Kinetic modeling of the ultrasound-assisted extraction of polyphenols from Picea abies bark. Ultrasonics Sonochemistry, 32, 191-197. https://doi.org/10.1016/j.ultsonch.2016.03.009
Le Loan, T. K., Thi Ngoc Tran, V., Quang Minh, V., Minh Thuy, N., & Van Tai, N. (2024). Natural Plants Pigments as Potential Antioxidant Sources and Food Grade Biocolorants in Traditional Cuisines: An Overview Study in Vietnam. Agriculturae Conspectus Scientificus, 89(3), 191-197.
Lemus-Mondaca, R., Nuñez, H., Jaques, A., Ramírez, C., & Simpson, R. (2021). The anomalous diffusion model based on a fractional calculus approach applied to describe the rehydration process of dried vegetal food matrices. Journal of Food Process Engineering, 44(9), e13773. https://doi.org/10.1111/jfpe.13773
Li, W., Gong, P., Ma, H., Xie, R., Wei, J., & Xu, M. (2022). Ultrasound treatment degrades, changes the color, and improves the antioxidant activity of the anthocyanins in red radish. LWT, 165, 113761. https://doi.org/10.1016/j.lwt.2022.113761
Liu, Y., Liu, X., Cui, Y., & Yuan, W. (2022). Ultrasound for microalgal cell disruption and product extraction: A review. Ultrasonics Sonochemistry, 87, 106054. https://doi.org/10.1016/j.ultsonch.2022.106054
Loan, L., Tat, T., Minh, P., Thao, V., Hoang, P., Nhi, T., Giang, B., Phat, D., Mansamut, C., & Tai, N. (2025). Modeling of dehydration, polyphenol thermal degradation, and rehydration of instantgerminated VD20 rice: Mathematical and artificial intelligence model. Revista Mexicana de Ingeniería Química, 24(1), Alim24400. https://doi.org/10.24275/rmiq/Alim24400
Loan, L., Vinh, B., & Tai, N. (2024). Impact of ultrasound-assisted process on enzymatic extraction of polyphenols from purple rice bran in Vietnam: Experimental kinetics and innovative artificial approach. Revista Mexicana de Ingeniería Química, 23(3), 1. https://doi.org/10.24275/rmiq/Alim24310
Loan, L. T. K., Tat, T. Q., Minh, P. D. T., Thao, V. T. T., Hoang, P. T. M., Nhi, T. T. Y., Giang, B. L., Phat, D. T., & Tai, N. V. (2024). Prediction of the germination rate and antioxidant properties of VD20 Rice by utilizing Artificial neural network-coupled response surface methodology and product characterization. Journal of Food Measurement and Characterization, 18(10), 8688-8701. https://doi.org/10.1007/s11694-024-02835-w
Loan, L. T. K., Thuy, N. M., & Van Tai, N. (2023). Ultrasound-Assisted Extraction of Antioxidant Compounds from “Cẩm” Purple Rice Bran for Modulation of Starch Digestion. International Journal of Food Science, 2023(1), 1086185. https://doi.org/10.1155/2023/1086185
Luangsakul, N., Kunyanee, K., Kusumawardani, S., & Ngo, T. V. (2025). Intelligent model and optimization of ultrasound-assisted extraction of antioxidants and amylase enzyme from Gnaphalium affine D. Don. Ultrasonics Sonochemistry, 112, 107162. https://doi.org/10.1016/j.ultsonch.2024.107162
Nadeem, M., Ranjha, M. M. A. N., Ameer, K., Ainee, A., Yasmin, Z., Javaria, S., & Teferra, T. F. (2022). Effect of Sonication on the Functional Properties of Different Citrus Fruit Juices. International Journal of Fruit Science, 22(1), 568-580. https://doi.org/10.1080/15538362.2022.2079584
Pavlić, B., Kaplan, M., Zeković, Z., Canli, O., Jovičić, N., Bursać Kovačević, D., Bebek Markovinović, A., Putnik, P., & Bera, O. (2023). Kinetics of Microwave-Assisted Extraction Process Applied on Recovery of Peppermint Polyphenols: Experiments and Modeling. Plants, 12(6), 1391. https://doi.org/10.3390/plants12061391
Pogorzelska-Nowicka, E., Hanula, M., & Pogorzelski, G. (2024). Extraction of polyphenols and essential oils from herbs with green extraction methods – An insightful review. Food Chemistry, 460, 140456. https://doi.org/10.1016/j.foodchem.2024.140456
Qian, W.-z., Zhang, X.-y., Cheng, Y., Ye, Y.-l., Fan, S.-j., Hu, Y.-y., Chung, T.-W., & Gao, S. (2025). Ultrasonic-assisted extraction of flavonoids from Abelmoschus manihot flowers: RSM-ANN optimization, characteristics analysis, antioxidant activities, and molecular simulation. Alexandria Engineering Journal, 120, 487-504. https://doi.org/10.1016/j.aej.2025.02.064
Rakshit, M., Srivastav, P. P., & Bhunia, K. (2020a). Kinetic modeling of ultrasonic-assisted extraction of punicalagin from pomegranate peel. Journal of Food Process Engineering, 43(11), e13533. https://doi.org/10.1111/jfpe.13533
Rakshit, M., Srivastav, P. P., & Bhunia, K. (2020b). Kinetic modeling of ultrasonic‐assisted extraction of punicalagin from pomegranate peel. Journal of Food Process Engineering, 43(11), e13533.
Rosa, M., Egido, J., & Márquez, M. (2019). Empirical kinetic models for the electrochemical extraction of arsenic and heavy metals from clay containing tailings. Applied Clay Science, 182, 105254.
Silva, S., Costa, E. M., Calhau, C., Morais, R. M., & Pintado, M. E. (2017). Anthocyanin extraction from plant tissues: A review. Critical Reviews in Food Science and Nutrition, 57(14), 3072-3083. https://doi.org/10.1080/10408398.2015.1087963
Thuy, N. M., Ben, T. C., Minh, V. Q., & Van Tai, N. (2021). Effect of extraction techniques on anthocyanin from butterfly pea flowers (Clitoria ternatea L.) cultivated in Vietnam. Journal of Applied Biology and Biotechnology, 9(6), 173-180. https://doi.org/10.7324/JABB.2021.96022
Thuy, N. M., Hao, H. V., Giau, T. N., Minh, V. Q., & Tai, N. V. (2025a). Mathematical and artificial neural network modeling for describing the infrared drying process of Moringa oleifera leaves and evaluation of product quality. Biomass Conversion and Biorefinery, 1-11. https://doi.org/10.1007/s13399-025-06731-1
Thuy, N. M., Van Hao, H., Giau, T. N., Minh, V. Q., & Van Tai, N. (2025b). Foam-mat drying of lucuma powder: Mathematical and artificial modeling of drying kinetics, physicochemical and microstructural properties. Journal of Agriculture and Food Research, 19, 101656. https://doi.org/10.1016/j.jafr.2025.101656
Van Tai, N., Linh, M. N., & Thuy, N. M. (2021). Optimization of extraction conditions of phytochemical compounds in “Xiem” banana peel powder using response surface methodology. Journal of Applied Biology and Biotechnology, 9(6), 56-62. https://doi.org/10.7324/JABB.2021.9607
Van Tai, N., Van Hao, H., Han, T. T. N., Giau, T. N., Thuy, N. M., & Van Thanh, N. (2024). Effect of foaming conditions and drying temperatures on total polyphenol content and drying rate of foam-mat dried banana powder: Modeling and optimization study. Journal of Agriculture and Food Research, 18, 101352. https://doi.org/10.1016/j.jafr.2024.101352
Wanyo, P., Meeso, N., & Siriamornpun, S. (2014). Effects of different treatments on the antioxidant properties and phenolic compounds of rice bran and rice husk. Food Chemistry, 157, 457-463. https://doi.org/10.1016/j.foodchem.2014.02.061
Yasui, K. (2022). Production of O Radicals from Cavitation Bubbles under Ultrasound. Molecules, 27(15), 4788. https://doi.org/10.3390/molecules27154788
Yukongphan, P., Thitikornpong, W., Palanuvej, C., & Ruangrungsi, N. (2013). The pharmacognostic specification of Ardisia elliptica fruits and their embelin contents by TLC image analysis compared to TLC densitometry. Interprofessional Journal of Health Sciences, 11(2), 21-28.