Formulation of cookies enriched with spent Heiyai ( Elaeagnus latifolia L.) obtained from supercritical fluid extraction and their quality analysis

Sustainable Food Technology 2026 Open access

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Authors: Sophia Nongmaithem Devi, Nishant Rachayya Swami Hulle
DOI: 10.1039/d5fb00634a
Cited by: 1
References: 21

Abstract

The utilization of spent samples from supercritical fluid extraction (SFE), which are rich in minerals and crude fibers, offers a sustainable method for enhancing food products.

Fields of Study & Subjects

Phytochemical and Pharmacological Studies Seaweed-derived Bioactive Compounds Food Industry and Aquatic Biology

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
4
Pages
4515–4523
Publication date
1 January 2026
Language
EN