Porcine placenta hydrolysate as an alternate functional food ingredient: In vitro antioxidant and antibacterial assessments

• Phanthipha Laosam,

  Roles Conceptualization, Data curation, Investigation, Writing – original draft, Writing – review & editing

  Affiliation Department of Food Science and Innovation, Food Technology and Innovation Research Centre of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat, Thailand

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• Worawan Panpipat ,

  Roles Conceptualization, Funding acquisition, Methodology, Supervision, Writing – original draft, Writing – review & editing

  * E-mail: pworawan@wu.ac.th

  Affiliation Department of Food Science and Innovation, Food Technology and Innovation Research Centre of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat, Thailand

  https://orcid.org/0000-0002-9170-9765

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• Gorawit Yusakul,

  Roles Conceptualization, Methodology, Writing – review & editing

  Affiliation School of Pharmacy, Walailak University, Thasala, Nakhon Si Thammarat, Thailand

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• Ling-Zhi Cheong,

  Roles Conceptualization, Methodology, Writing – review & editing

  Affiliation Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, China

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• Manat Chaijan

  Roles Conceptualization, Methodology, Writing – original draft, Writing – review & editing

  Affiliation Department of Food Science and Innovation, Food Technology and Innovation Research Centre of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat, Thailand

  https://orcid.org/0000-0003-3839-8942

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