https://mail.lifescienceglobal.com/pms/index.php/ijbwi <p><span style="font-size: 10pt;">International Journal of biotechnology for wellness industries is devoted to report advanced and novel research related to biotechnology applicable in wellness industries. Coverage includes research on plant, animal and microbial bioactive metabolites used in wellness industries in its wide scope. Topics highlighted are Natural compounds discovery and processing, food and nutraceuticals, cosmeceuticals and aroma therapy, bioprocess and fermentation technology, environmental research related to soil wellness and biological control.</span></p> Lifescience Global en-US International Journal of Biotechnology for Wellness Industries 1927-3037 <h4>Policy for Journals/Articles with Open Access</h4> <p>Authors who publish with this journal agree to the following terms:</p> <ul> <li>Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a <a href="http://creativecommons.org/licenses/by/3.0/" target="_new">Creative Commons Attribution License</a> that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.<br /><br /></li> <li>Authors are permitted and encouraged to post links to their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work</li> </ul> <h4>Policy for Journals / Manuscript with Paid Access</h4> <p>Authors who publish with this journal agree to the following terms:</p> <ul> <li>Publisher retain copyright .<br /><br /></li> <li>Authors are permitted and encouraged to post links to their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work .</li> </ul> https://mail.lifescienceglobal.com/pms/index.php/ijbwi/article/view/5634 <p class="04-abstract">Mushrooms have been used since centuries in many ancient cultures as source of food and medicine. However, until now the therapeutic values of mushrooms position this group of macrofungi as one of the major component in traditional medicine practice especially in South East Asia and China. Of different species of known mushrooms, <em>Pleurotus spp.</em> is widely known as part of food chain based on its high nutritional value. However, of the more than 70 species known, only few species are cultivated in mass production and used such as <em>P. ostreatus, P. florida, </em>and <em>P. ajor-caju</em>. However, <em>P. ostreatus </em>(widely known as oyster mushroom) received more attention in food industries based on its high growth rate and ease of cultivation using different substrates. This mushroom is rich of wide range of bioactive molecules of proven medicinal values with many therapeutic activities as anticancer, immunomodulatory, antiapoptotic, anti hypocholesterolemic, anti hyperglycemic, antimicrobial, anti-inflammatory, anti-osteoporetic, and many others. This work focuses on reviewing on the different classes of oyster mushroom bioactive compounds of antioxidant activities such as phenolics, beta carotene, lycopene, ascorbic acid, tocopherols, and ergosterols. This review provides also comprehensive information on the recent research to enhance the antioxidant properties through alteration of the cultivation strategy and addition of some compounds during the cultivation of <em>P. ostreatus. </em><strong></strong></p> Hesham Ali El- Enshasy Shanmugaprakasham Selvamani Daniel Joe Dailin Roslinda Abd Malek Siti Zulaiha Hanapi Kugan Kumar Ambehabati Dalia Sukmawati Ong Mei Leng Neo Moloi Copyright (c) 2018 International Journal of Biotechnology for Wellness Industries 2018-09-24 2018-09-24 7 1 14 10.6000/1927-3037.2018.07.01 https://mail.lifescienceglobal.com/pms/index.php/ijbwi/article/view/7729 <p>The purpose of dehydration process is to reduce moisture content to prolong shelf life, to promote convenience and at the same time to assist transportation of delicate and perishable products across long distances. Freeze drying is known as one of the best methods to retain quality compared to other dehydration processes. This is due to lower instances of rupture of the structure and minimal loss of nutrient. These parameters are important to consumers and also for the food industry. This mini-review compares methods of dehydration processes, as well as their advantages and disadvantages when used in combination with other technologies. Data compilation on nutritional properties and mineral components of tropical fruits, namely guava, pineapple, papaya and jackfruits which had underwent freeze drying technologies are also reviewed.</p> Siti Alyani Mat Noor Azwani Zainol Mohamad Roji Sarmidi Copyright (c) 2021 2018-09-24 2018-09-24 7 15 21 10.6000/1927-3037.2018.07.02