Food chemistry advances最新文献_第4页

Optimization and bioactive evaluation of corn silk incorporated carrot banana smoothie using d-optimal mixture design

Food chemistry advances Pub Date : 2025-03-11 DOI: 10.1016/j.focha.2025.100956

Ankita Sharma , Mahendra Gunjal , Prasad Rasane , Sawinder Kaur , Shailesh Kumar Singh , Sezai Ercisli , Jyoti Singh

{"title":"Optimization and bioactive evaluation of corn silk incorporated carrot banana smoothie using d-optimal mixture design","authors":"Ankita Sharma , Mahendra Gunjal , Prasad Rasane , Sawinder Kaur , Shailesh Kumar Singh , Sezai Ercisli , Jyoti Singh","doi":"10.1016/j.focha.2025.100956","DOIUrl":"10.1016/j.focha.2025.100956","url":null,"abstract":"<div><div>Corn silk (CS), the long, silky fibers surrounding corn kernels, is recognized for its diuretic, anti-inflammatory, and antioxidant properties, and is beneficial for managing conditions such as cystitis, gout, and obesity. This study aimed to evaluate the functional properties and shelf-life of a CS-incorporated carrot-banana smoothie. CS was analyzed for its proximate composition, antioxidant activity, and techno-functional properties, revealing low moisture (3.43±0.27 %), high ash (4.67±0.12 %), and protein (9.82±0.1 %) contents. It presented a high total phenolic content (TPC) (115.37±0.19 mg GAE/100<em>g</em> ), total flavonoid content (92.69±0.23 mg QE/100<em>g</em> ), and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) activity (49.67±0.68 %), alongside significant ascorbic acid levels (123.12±0.66 mg/100<em>g</em> ). Using a Design expert (d-optimal design, 17 smoothie formulations were tested, with the optimized solution containing 6.84 g corn silk powder, 28.15 g carrot, and 35 g banana. This formulation achieved desirable properties, including total soluble solids (17.36±0.05 °Brix), pH (4.00±0.08), DPPH (47.89±0.16 %), and TPC (52.26±0.21 mg GAE/100<em>g</em> ), and was well-received in sensory evaluations. Shelf-life analysis over 12 days revealed significant decreases in pH, total soluble solids, DPPH, and TPC, with increases in yeast and mold counts, while <em>Escherichia coli</em> was undetected. The smoothie was deemed nutritious and safe for consumption for up to six days.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100956"},"PeriodicalIF":0.0,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643437","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Assessing the effect of Lycium barbarum polysaccharides on the formation of heat-induced myofibrillar protein gels

Food chemistry advances Pub Date : 2025-03-09 DOI: 10.1016/j.focha.2025.100950

Ziyuan Zhang , Jia Miao , Lin Wang , Jiaqi Tian , Jiayu Xu , Sitong Liu , Qian Liu , Baohua Kong , Juyang Zhao , Fangda Sun

引用次数: 0

Optimized ultrasound-assisted extraction for phenolic and antioxidant analysis in purple senggani (Melastoma malabathricum) flowers: Influence of developmental stages

Food chemistry advances Pub Date : 2025-03-05 DOI: 10.1016/j.focha.2025.100949

Dea Tio Mareta , Umar Santoso , Supriyadi , Widiastuti Setyaningsih

{"title":"Optimized ultrasound-assisted extraction for phenolic and antioxidant analysis in purple senggani (Melastoma malabathricum) flowers: Influence of developmental stages","authors":"Dea Tio Mareta , Umar Santoso , Supriyadi , Widiastuti Setyaningsih","doi":"10.1016/j.focha.2025.100949","DOIUrl":"10.1016/j.focha.2025.100949","url":null,"abstract":"<div><div>The purple-flowered senggani (<em>Melastoma malabathricum</em>) is known to contain significant phenolic compounds with strong antioxidant potential, making it a valuable candidate for natural antioxidant sources. To enhance the extraction of these bioactive compounds, ultrasound-assisted extraction (UAE) was selected due to its efficiency in disrupting cell walls, accelerating compound release, and offering an environmentally friendly alternative to conventional methods. This study aimed to optimize the UAE method to analyze phenolic compounds across different flower developmental stages, which affect total phenolic content (TPC) and total antioxidant capacity (TAC). Key variables such as temperature, pulse-duty cycle, solvent composition, and solvent-to-sample ratio were optimized using response surface methodology. The optimal UAE conditions were determined as 70 °C, a pulse-duty cycle of 0.6 s⁻¹, 40 % methanol in water, and a sample-to-solvent ratio of 1:10, with a 15-min extraction time. Method validation demonstrated high precision, with coefficients of variation for repeatability (<em>n</em> = 9) at 0.44 % for TPC and 0.37 % for TAC and intermediate precision (<em>n</em> = 3 × 3) at 1.54 % and 2.61 %, respectively. The method achieved 100 % accuracy over two extraction cycles. Among the developmental stages, the bud stage (S<sub>1</sub>) exhibited the highest TPC (445.79 ± 4.63 mg GAE g⁻¹) and TAC (53.02 ± 0.43 %). Five phenolic compounds were analyzed, including four identified compounds—rutin, quercetin 3-glucoside, trifolin, and astragalin—and one unidentified flavonoid compound. This optimized UAE method supports detailed phenolic profiling of senggani flowers, offering insights into their potential for natural antioxidant applications.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100949"},"PeriodicalIF":0.0,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143601015","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Innovative fish peptide-loaded chitosomes: Advancing bioactive delivery through comprehensive in vitro and in vivo assessments

Food chemistry advances Pub Date : 2025-03-05 DOI: 10.1016/j.focha.2025.100947

Jean Mary Joy , Amruth P． , Preethy Treesa Paul , Rosemol Jacob M． , Pavan Kumar Dara , Suseela Mathew

{"title":"Innovative fish peptide-loaded chitosomes: Advancing bioactive delivery through comprehensive in vitro and in vivo assessments","authors":"Jean Mary Joy , Amruth P． , Preethy Treesa Paul , Rosemol Jacob M． , Pavan Kumar Dara , Suseela Mathew","doi":"10.1016/j.focha.2025.100947","DOIUrl":"10.1016/j.focha.2025.100947","url":null,"abstract":"<div><div>Considerable advancements have been achieved in controlled delivery systems, yet ensuring optimal stability, bioavailability, and precise targeting of bioactive compounds continues to present challenges. Addressing this gap, the present study explores chitosomes—lipid vesicles stabilized by chitosan—as a promising approach to enhance the delivery efficiency of bioactive molecules. This study investigate fish peptide-loaded chitosomes, leveraging chitosan's biocompatibility, biodegradability, and encapsulation capabilities. A comprehensive evaluation was conducted under both <em>in vitro</em> and <em>in vivo</em> conditions to assess their potential applications. <em>In vitro</em> studies using L929 cell lines demonstrated high biocompatibility, efficient cellular uptake, and sustained cell viability, with a dose-dependent cytotoxicity profile, leading to early and late apoptosis. The tolerance, favourable metabolic stability, and biomarker responses were validated by <em>in vivo</em> evaluations in Albino Wistar rats, demonstrating systemic efficacy and safety. Moreover, the peptide-chitosome formulation demonstrated a lipid-lowering impact, as evidenced by increases in high-density lipoprotein (HDL) and unsaturated fatty acids and decreases in triglycerides, saturated fatty acid content, and low-density lipoprotein (LDL). These findings highlight the potential of fish peptide-loaded chitosomes as an advanced bioactive delivery system, addressing existing limitations and expanding their applicability in nutraceutical and therapeutic formulations.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100947"},"PeriodicalIF":0.0,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143591820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Leveraging quantitative structure-activity relationships to design and optimize wall material formulations for antioxidant encapsulation via spray drying

Food chemistry advances Pub Date : 2025-03-05 DOI: 10.1016/j.focha.2025.100948

Hugo M. Lisboa, Alexandre Lúcio, Rogério Andrade, Ana Maria Sarinho, Janaina Lima, Leonardo Batista, Maria Eduarda Costa, Amanda Nascimento, Matheus B. Pasquali

{"title":"Leveraging quantitative structure-activity relationships to design and optimize wall material formulations for antioxidant encapsulation via spray drying","authors":"Hugo M. Lisboa, Alexandre Lúcio, Rogério Andrade, Ana Maria Sarinho, Janaina Lima, Leonardo Batista, Maria Eduarda Costa, Amanda Nascimento, Matheus B. Pasquali","doi":"10.1016/j.focha.2025.100948","DOIUrl":"10.1016/j.focha.2025.100948","url":null,"abstract":"<div><div>This study addresses the critical challenge of optimizing antioxidant encapsulation to enhance stability and bioavailability during spray drying. To address this, the research integrates quantitative structure–activity relationship (QSAR) modeling with experimental validation to design wall material formulations rationally. In this work, we spray-dried grape juice using different wall materials. High-performance liquid chromatography (HPLC) confirmed that whey protein isolate, pectin, and gum arabic significantly influence encapsulation efficiency. QSAR models were developed using molecular descriptors such as topological polar surface area, molecular weight, and hydrogen bonding capacity, achieving high predictive accuracy (R² > 0.82). Whey protein favored polar antioxidants via hydrophilic interactions, gum arabic enhanced retention of hydrogen bond donor-rich antioxidants, and their combination demonstrated synergistic effects. The optimal formulation consisted of 2 % whey protein isolate, 3 % pectin, and 5 % gum arabic, achieving encapsulation efficiencies of up to 14.21 mg/mL for hydrogen bond donor-rich antioxidants and 12.34 mg/mL for polar antioxidants. These results highlight the potential to tailor encapsulation systems to antioxidant characteristics. This study provides a resource-efficient strategy combining predictive modeling and empirical approaches with broad applications in functional food, nutraceutical, and pharmaceutical development, where stability and bioavailability are critical.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100948"},"PeriodicalIF":0.0,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610662","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Onion peel color extract incorporation in pasta and effect on functional, phytochemical, structural, thermal, and storage stability

Food chemistry advances Pub Date : 2025-03-01 DOI: 10.1016/j.focha.2025.100934

S. Abinaya , Anil Panghal , Navnidhi Chhikara , Priya Bishnoi , Ronak Tanwar , Ravi Gupta

{"title":"Onion peel color extract incorporation in pasta and effect on functional, phytochemical, structural, thermal, and storage stability","authors":"S. Abinaya , Anil Panghal , Navnidhi Chhikara , Priya Bishnoi , Ronak Tanwar , Ravi Gupta","doi":"10.1016/j.focha.2025.100934","DOIUrl":"10.1016/j.focha.2025.100934","url":null,"abstract":"<div><div>Natural coloring extracts from agri-products had been proven rich in polyphenols, carotenoids and flavonoids, with enormous potential to be used as food colorant. In the present study, pasta products were prepared with onion peel color extract (0, 2, 4, 6, and 8 %) which led to remarkable increment in total phenol content (59.05 to 280.01 mg GAE/100 g), total flavonoid content (30.09 to 250.48 mg/100 g), and antioxidant activity (16.10 to 44.82 % DPPH activity). The gelatinization temperature of pasta was increased while enthalpy was declined with incorporation of color extract from waste onion peel, as reported by Differential Scanning Calorimetry. Scanning Electron Microscope images revealed disrupted and widely exposed starch granules resulting in a substantial higher gruel loss ranging from 4.55 % (control) to 6.33 % in pasta prepared with 8 % color extract from onion peel. This structural alteration is well supported by X-Ray Diffraction. Moreover, the structural disorganization of long amylopectin helices and amylose resulted in decreased peak, trough and final viscosities during Rapid Visco Analysis as the percentage of color extract increased. The optimal incorporated amount found for attaining better quality pasta with desired sensory attributes was found to be 4 % peel extract. By increasing the level of incorporation, the lightness and yellowness values were reduced, whereas the redness values were increased. There were no significant changes observed with cooking time, cooked weight, gruel solid loss, water solubility index and water absorption index of pasta over the storage period of >60 days.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100934"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143529559","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing nutritional and antioxidant properties of wheat bread: The role of foxtail millet and ripe banana pulp

Food chemistry advances Pub Date : 2025-03-01 DOI: 10.1016/j.focha.2025.100932

Md. Jaynal Abedin , Jannatul Tajria , Abu Tareq Mohammad Abdullah, Mohammad Tariqul Hassan, Tasnim Farzana

{"title":"Enhancing nutritional and antioxidant properties of wheat bread: The role of foxtail millet and ripe banana pulp","authors":"Md. Jaynal Abedin , Jannatul Tajria , Abu Tareq Mohammad Abdullah, Mohammad Tariqul Hassan, Tasnim Farzana","doi":"10.1016/j.focha.2025.100932","DOIUrl":"10.1016/j.focha.2025.100932","url":null,"abstract":"<div><div>Bread is primarily made from wheat but can be enriched with dietary fiber and nutrient-rich cereal and plant materials, which are essential for promoting gut health and overall well-being. The study sought to enhance the nutritional profile of wheat bread by including nutrient-dense foxtail millet (FM) and ripe banana pulp (RBP). Five distinct breads were made using various combinations of these ingredients. The inclusion of RBP and foxtail millet flour (FMF) in the bread samples resulted in significantly (<em>p</em> < 0.05) increased amounts of protein (18.92 to 20.92 g/100 g), dietary fiber (13.69 to 18.57 g/100 g), and minerals such as potassium, iron, and zinc. DPPH scavenging activity, total phenolic, flavonoid, and antioxidant content all showed a significant (<em>p</em> < 0.05) increase in overall antioxidant activity after these ingredients were added. The concentration of FMF increased hardness, adhesiveness, and chewiness while decreasing cohesiveness and springiness. The results showed that adding FMF from wheat flour up to a 25 % level could be a useful ingredient, making breads that tasted good and had satisfactory sensory qualities. To summarize, the inclusion of FMF and RBP in regular bread increased nutrient content and phytochemicals, boosting health benefits and reducing food insecurity.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100932"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143510796","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fabricating Jerusalem artichoke polysaccharide-Zn (II) complexes to enhance hepatoprotective activity in vitro: Structural characterization and biological evaluation

Food chemistry advances Pub Date : 2025-03-01 DOI: 10.1016/j.focha.2025.100941

Lingyu Li , Xiaojing Sun , Yashi Zhang , Yaqi Zhao , Bin Zhang , Zhenjia Zheng , Zhichang Qiu

{"title":"Fabricating Jerusalem artichoke polysaccharide-Zn (II) complexes to enhance hepatoprotective activity in vitro: Structural characterization and biological evaluation","authors":"Lingyu Li , Xiaojing Sun , Yashi Zhang , Yaqi Zhao , Bin Zhang , Zhenjia Zheng , Zhichang Qiu","doi":"10.1016/j.focha.2025.100941","DOIUrl":"10.1016/j.focha.2025.100941","url":null,"abstract":"<div><div>This study aimed to modify the structure of Jerusalem artichoke polysaccharides (JPs) with Zn (II) and evaluate the improvement of <em>in vitro</em> hepatoprotective activity by this chemical modification. The obtained JP-Zn (II) complexes exhibited a higher molecular weight and an altered monosaccharide composition compared with native JPs. Structural characterization suggested that the chelation of JPs with Zn (II) occurred mainly at the O–H of the carboxyl and hydroxyl groups and affected the C–O, C–O–C, and O–C–O structures. After modification with Zn (II), the crystallinity of JPs decreased, accompanied by an increased Cotton effect and enhanced thermal stability (in the region of 30–230 °C). The aqueous solution of JP-Zn (II) complexes was relatively stable at different temperatures (40–80 °C), pH (2–10) and storage times (0–28 d), with good resistance to simulated gastrointestinal digestion. JP-Zn (II) complexes showed lower cytotoxicity and stronger hepatoprotective activities (dose: 1.25–10.0 µg/mL) than JPs in H<sub>2</sub>O<sub>2</sub>-damaged HepaRG cells. Taken together, this study demonstrated that the modification of Zn (II) could enhance the functional properties of the parent polysaccharides and offered promising dietary formulations with enhanced hepatoprotective effects and Zn (II) supplements in functional foods.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100941"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143529558","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of pasteurisation and storage conditions on folate retention and microbiological quality of beetroot juice

Food chemistry advances Pub Date : 2025-03-01 DOI: 10.1016/j.focha.2025.100939

Sarah Mwaijibe, Victor Vicent

{"title":"Effects of pasteurisation and storage conditions on folate retention and microbiological quality of beetroot juice","authors":"Sarah Mwaijibe, Victor Vicent","doi":"10.1016/j.focha.2025.100939","DOIUrl":"10.1016/j.focha.2025.100939","url":null,"abstract":"<div><div>This study investigates how pasteurisation and storage conditions affect folate content, microbial quality, and physicochemical properties in beetroot juice. Fresh beetroot juice was extracted, packed in amber and transparent glass bottles, then pasteurised at 90 °C for 15 s, immediately cooled, and stored at either 4 °C or ambient temperature for 75 days. pH, total soluble solids (TSS), acidity (%), folate concentration, total plate count (TPC), and yeast and mould count were analysed. Folate content was measured using a UV spectrophotometer. Results indicated that folate content decreased by 10.71% during pasteurisation and all microbes were destroyed. A significant decrease (<em>p <</em> 0.05) in TSS was observed post-pasteurisation, while TA decreased and pH increased. The average folate loss in all bottles was 39.86% as it decreased from 72.87 µg/100 g to 43.82 µg/100. Beetroot juice stored at 4 °C in amber bottles significantly (<em>p <</em> 0.05) preserved folate content compared to ambient temperature in transparent bottles. The juice pH of juice in transparent bottles stored at ambient temperature significantly increased (<em>p</em> < 0.05), while TA and TSS decreased; others showed only minor changes. These findings offer practical guidance for optimising the preservation of folate in beetroot juice through careful processing and storage practices.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100939"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143508254","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluating the impact of Persea americana and Telfairia occidentalis seeds in the liver of anaemic rats

Food chemistry advances Pub Date : 2025-03-01 DOI: 10.1016/j.focha.2025.100942

Ovigueroye Ekayoda , Helen Ejiro Kadiri , Augustine Apiamu , Joel Okpoghono

{"title":"Evaluating the impact of Persea americana and Telfairia occidentalis seeds in the liver of anaemic rats","authors":"Ovigueroye Ekayoda , Helen Ejiro Kadiri , Augustine Apiamu , Joel Okpoghono","doi":"10.1016/j.focha.2025.100942","DOIUrl":"10.1016/j.focha.2025.100942","url":null,"abstract":"<div><div>Plant-derived nutrients are recognized as valuable sources of treatments for various health issues, including anaemia. <strong>This study investigates the potential hepatoprotective effects of <em>Persea americana</em> and <em>Telfairia occidentalis</em> seed-enriched diets on anaemic Wistar rats.</strong> The experiment involved 55 adult male Wistar rats, randomly assigned to eleven groups of five. Group A (normal control) received a 20 % casein diet; Group B consumed a protein-deficient diet. Anaemia was induced in groups C to K using phenylhydrazine (40 mg/kg body weight) and then fed with <em>P. americana</em> and <em>T. occidentalis</em> seeds diets at different concentrations. Following a 28-day period, all experimental groups showed significantly higher serum and liver Aspartate aminotransferase (AST), Alanine aminotransferase (ALT), and Alkaline phosphatase (ALP) levels, and lower albumin and total protein levels compared to the control. However, groups fed <em>P. americana</em> and <em>T. occidentalis</em> seeds diets exhibited a notable decrease in serum and liver AST, ALT, and ALP, with a slight increase in albumin and total protein levels. The <em>T. occidentalis</em> seeds diet demonstrated more distinct effects restoring liver histological damage. These findings suggest that <em>T. occidentalis</em> seeds diet may offer protective effects and potentially alleviating liver damage associated with anaemia and protein deficiency.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100942"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143578572","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0