Food chemistry advances最新文献

{"title":"Nutritional characteristics and sensory aspects of pan bread fortified with different quantities of Chlorella vulgaris powder","authors":"Rehab F.M. Ali ,&nbsp;Ayman El-Anany ,&nbsp;Mona S. Almujaydil ,&nbsp;Reham M. ALgheshairy ,&nbsp;Raghad M. Alhomaid ,&nbsp;Hend F. Alharbi","doi":"10.1016/j.focha.2025.100940","DOIUrl":"10.1016/j.focha.2025.100940","url":null,"abstract":"<div><h3>Purpose</h3><div>The current study aimed to investigate the influence of integrating different quantities of <em>chlorella vulgaris</em> powder (CVP) on the nutritional characteristics and sensory aspects of pan bread.</div></div><div><h3>Design/methodology/approach</h3><div>The proximate composition, functional characteristics, total phenolics, total flavonoids, and DPPH radical scavenging of CVP were compared to wheat flour. The chemical composition, amino acid profile, physical properties, and sensory attributes of the developed bread samples were assessed.</div></div><div><h3>Findings</h3><div>CVP demonstrates a remarkable nutritional profile, characterized by high protein (53.65%), substantial fat (13.25%), and dietary fiber (9.26%), alongside a notable ash content (9.76%). This composition not only enhances its value as a nutritional supplement but also contributes to its superior functional properties compared to traditional wheat flour. The comparison of total phenolics, flavonoids, and free radical scavenging activity between CVP and wheat flour reveals significant differences, with CVP exhibiting 10.41, 22.30 and 5.75 folds higher levels, respectively. The addition of CVP into bread formulations significantly enhances the protein, fat, fiber, and ash contents without adversely affecting the bread's specific volume at substitution levels up to 6%. The incorporation of CVP into bread recipes enhances their essential amino acid profile, particularly lysine, although it still does not meet the FAO/WHO/UNU recommended levels. A 10% addition of CVP increased lysine content from 1.9 g to 2.28 g per 100 g of protein, yet this remains below the target of 5.2. The sensory evaluation of developed bread samples with the inclusion of CVP at levels of 2–6% indicates a high overall acceptability among consumers.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100940"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143511447","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}

{"title":"Integrating green banana and cauliflower into whole wheat pasta: Approaches to enhance nutritional benefits while maintaining quality","authors":"Shariful Islam ,&nbsp;Md. Faridul Islam ,&nbsp;Mohammad Nazrul Islam Bhuiyan ,&nbsp;Khurshida Jahan Tisa ,&nbsp;Amena Kibria ,&nbsp;Md. Habibur Rahman Bhuiyan ,&nbsp;Md. Jaynal Abedin ,&nbsp;Abu Tareq Mohammad Abdullah ,&nbsp;Md. Alamgir Kabir ,&nbsp;Md. Abdus Satter Miah","doi":"10.1016/j.focha.2025.100933","DOIUrl":"10.1016/j.focha.2025.100933","url":null,"abstract":"<div><div>This study aimed to formulate whole wheat flour (WWF) pasta fortified by several flour varieties like green banana flour (GBF), cauliflower powder (CF), onion powder (OP) and garlic powder (GP). In comparison to the commercial (control) pasta, WWF pasta and pasta fortified with GBF, CF, OP, and GP were found to have significantly (<em>p</em> ≤ 0.05) higher levels of soluble and insoluble dietary fiber, micronutrients, total phenolic, flavonoid, and antioxidant content, as well as in-vitro antioxidant activity (DPPH and ABTS). Among different formulation, 33.0 % WWF replacement with different flour showed highest dietary fiber and antioxidant content. The soluble and insoluble dietary fiber was increased 1.03 to 6.81 g/100 g and 4.07 to 14.26 g/100 g respectively whereas optimum cooking time, cooking loss and water uptake increased 6.90 %, 13.63 % and 61.93 % respectively. The effects were also found in changes in color coordinates. In comparison to the control sample, it was demonstrated that all the developed pasta increased the lightness (L*), yellowness (<em>b</em>*), and lowered the redness (a*), and whiteness (W). Pasta's adhesiveness (0.04 to 0.11 J/m³), stickiness (0.80 to 1.19 N), cohesiveness (0.31 to 0.43) and gumminess (40 to 51 N) increased while its hardness (124 to 98 N), chewiness (34 to 28 N), and springiness (0.79 to 0.66) decreased when 33.0 % fortified pasta compared with control pasta. The sensory panel ranked the control pasta as the most preferred among all the samples in this study, with the 20 % GBF-enriched pasta receiving the second-highest overall acceptability score. Notably, none of the laboratory-produced pasta samples were found to be unappealing. Even it does not have the same technological and sensory quality as commercial pasta, fortified whole wheat flour pasta has a greater antioxidant and dietary fiber content, which is equal to 46 % and 80 % of the required dietary intake recommendation, respectively for 100 g developed pasta consumption. Therefore, our findings imply that in the future food business, dietary fiber and antioxidant-enhanced pasta may be formulated with whole wheat flour, green banana flour, cauliflower, onion, and garlic powder.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100933"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143520754","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}

{"title":"Heimioporus sp. (Pelawan mushroom) as source of nutrition and antioxidant","authors":"Irmanida Batubara ,&nbsp;Amalda Siti Anisa ,&nbsp;Mohammad Khotib ,&nbsp;Suminar S Achmadi ,&nbsp;Lucia Dhiantika Witasari ,&nbsp;Djoko Santoso","doi":"10.1016/j.focha.2025.100946","DOIUrl":"10.1016/j.focha.2025.100946","url":null,"abstract":"<div><div>Edible mushrooms are nutrient-dense, being low in calories yet rich in fiber, protein, vitamins, minerals, and bioactive compounds. The Pelawan mushroom (<em>Heimioporus</em> sp.), an edible variety native to Indonesia, specifically Bangka Belitung, has remained largely unexplored as a bioactive resource. This study aimed to investigate the proximate composition, mineral and vitamin content, and antioxidant potential of Pelawan mushrooms. Samples were collected from Belitung Island, Indonesia, during the rainy season in April 2024. Proximate analysis revealed that Pelawan mushrooms are low in fat but high in protein, fiber, and vitamin A, along with an abundance of essential minerals and vitamins. Extraction using solvents such as <em>n</em>-hexane, ethyl acetate, methanol, and water yielded 3.15 %, 1.26 %, 15.82 %, and 19.11 %, respectively. Antioxidant properties of the extracts were evaluated using DPPH and ABTS assays, with the ethyl acetate extract demonstrating the highest activity (IC₅₀ values of 107.5 ppm and 483.0 ppm, respectively). Chemical analysis via LC<img>HRMS and GCMS identified key bioactive compounds, including 1-[(3-carboxypropyl)amino]-1-deoxy-β-d-fructofuranose, hex‑2-ulose, citric acid, 13S-hydroxyoctadecadienoic acid, linoleic acid, palmitic acid, and oleic acid. The vitamin and mineral contents support this edible mushroom as antioxidant.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100946"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143561889","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}

{"title":"Impact of roasting, high-pressure homogenization, and alkaline pH-shifting on hemp seed protein functionality","authors":"Farah Zaaboul ,&nbsp;Pallab Kumar Borah ,&nbsp;Vincenzo di Bari","doi":"10.1016/j.focha.2025.100943","DOIUrl":"10.1016/j.focha.2025.100943","url":null,"abstract":"<div><div>Hemp seed proteins have garnered significant research attention in recent years; however, the poor functional properties of hemp protein limit their use in many industrial applications. In this study, we investigate the effects of roasting, high-pressure homogenization, and alkaline pH-shifting on hemp protein structure and functional properties. We utilize a complementary combination of electrophoresis, dynamic light scattering, electrophoretic mobilities, spectroscopy (infrared, fluorescence, and circular dichroism), and microscopy to study the multiscale structural changes occurring in hemp protein and relate it to the protein's functionality. Our results demonstrate that the combination of roasting with high-pressure homogenization and alkaline pH-shifting leads to a significant decrease in <em>ζ</em>-potential (ca. -22 mV) and mean hydrodynamic diameter, <em>D_h</em> (ca. 150 nm), alongside notable redshift (<em>λ_max</em>, 327 nm → 336 nm) and reduced α-helix content (&gt; 50%). We postulate that these structural changes drive the improved protein functionality, i.e., foaming properties by ca. 7-fold and emulsifying properties by ca. 5-fold, compared to the native protein. Novel insights from this study present a promising avenue for tuning the structure of hemp protein to mitigate current challenges associated with using the protein in food applications.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100943"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551475","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}

{"title":"Cassava in focus: A comprehensive literature review, its production, processing landscape, and multi-dimensional benefits to society","authors":"Abraham Woru Borku ,&nbsp;Thomas Toma Tora ,&nbsp;Mamush Masha","doi":"10.1016/j.focha.2025.100945","DOIUrl":"10.1016/j.focha.2025.100945","url":null,"abstract":"<div><div>Cassava (Manihot esculenta Crantz), an underutilized yet adaptable crop, holds significant potential to enhance food security, livelihood, and economic development for rural communities of developing countries. This review explores cassava's production, processing, and contributions in Africa, focusing on Ethiopia. Despite its resilience to climate variability and ability to grow in marginal soils, cassava remains underutilized compared to its extensive use in other African countries. A comprehensive literature review methodology was employed, critically evaluating studies. Cassava processing remains rudimentary, relying on small-scale, labor-intensive methods, with inefficient technologies posing risks to consumer health from improperly processed products. However, cassava provides socio-economic benefits for smallholder farmers by diversifying income, creating employment, and reducing vulnerability to shocks. Nutritionally, cassava is a calorie-rich energy source for food-insecure households, but improper processing can cause health risks such as cyanide poisoning. This review highlights the urgent need for multi-sectoral collaboration among policymakers, researchers, extension services, and private actors to unlock cassava's potential. Key actions include developing improved varieties, enhancing value chains, promoting public-private partnerships, and raising awareness about safe processing. A comprehensive evaluation of cassava's production, processing, and utilization is essential to optimize its role as a sustainable food source in Ethiopia.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100945"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610661","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}

{"title":"Assessment of antiemetic and modulatory activity of dihydrocoumarin on copper sulfate induced emetic chicks: An in vivo investigation","authors":"Kajal Kumari Sharma ,&nbsp;Md. Sakib Al Hasan ,&nbsp;Razina Rouf ,&nbsp;Yasin Emon ,&nbsp;Emon Mia ,&nbsp;Rakib Hossan ,&nbsp;Md. Arif Hossain ,&nbsp;Md. Nasimul Haque Shipon ,&nbsp;Muhammad Torequl Islam","doi":"10.1016/j.focha.2025.100930","DOIUrl":"10.1016/j.focha.2025.100930","url":null,"abstract":"<div><div>Dihydrocoumarin (DHC) is a natural compound found in plants like sweet clover and tonka beans, commonly used as a flavoring agent in food and as a fragrance in cosmetics. This study investigates the potential antiemetic properties of DHC using a copper sulfate-induced emesis model using 2-day-old <em>Gallus domesticus</em> chicks. Administered at doses of 12.5, 25, and 50 mg/kg, DHC's impact was compared with standard antiemetics; domperidone (DOM, 7 mg/kg) and ondansetron (OND, 5 mg/kg) were administered orally as positive controls. Results demonstrated that DHC significantly (<em>p</em> &lt; 0.05) reduced the frequency of retches and prolonged the latency period in a dose-dependent manner. At 50 mg/kg, DHC achieved the highest latency (54.92 ss) and maximum reduction in retches (24.38), highlighting its standalone efficacy. However, combination therapies revealed antagonistic effects when DHC (50 mg/kg) was co-administered with DOM or OND, emphasizing the complexity of potential drug interactions. Despite its moderate efficacy compared to standard drugs, acute toxicity testing, conducted according to OECD guidelines, revealed no adverse effects at doses up to 1000 mg/kg, suggesting an LD₅₀ greater than 1 g/kg in chicks. DHC exhibited promise as a natural antiemetic with a milder profile.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100930"},"PeriodicalIF":0.0,"publicationDate":"2025-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143471424","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}

{"title":"Chemical composition, sensory attributes and in vivo anti-diabetic effects of wheat- walnut composite flour-based croissants on streptozotocin-induced diabetic Wistar rats","authors":"Abimbola Kemisola Arise ,&nbsp;Sunday Abiodun Malomo ,&nbsp;Sikemi Adejoke Omar ,&nbsp;Oluwatoyin Victoria Arubuola ,&nbsp;Rotimi Olusanya Arise","doi":"10.1016/j.focha.2025.100929","DOIUrl":"10.1016/j.focha.2025.100929","url":null,"abstract":"<div><div>In this study, chemical, sensory and in vivo anti-diabetic effects of wheat-African walnut (AW) composite flour-based croissants in Wistar rats with streptozotocin-induced diabetes was determined. The produced croissant snacks decreased the fasting blood sugar levels in the Wistar rats with streptozotocin (STZ)-induced diabetes by 34.7 and 54.13 % after administration relative to the untreated diabetic group at day 7 and 14, respectively. Administration of the croissant snacks to the STZ-induced rats also increased the plasma insulin (17.8 %) while diminishing the fructose-1–6-biphosphatase activity (27.8 %) in the rats due to an increase in their plasma insulin concentration. There is an increased in protein content of croissant snacks and the snacks were generally accepted by the panelists. The study established that croissant snacks from a wheat-African walnut composite flour blend possessed good glycemic control of diabetes mellitus that could further prevent the liver from oxidative damage.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100929"},"PeriodicalIF":0.0,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453373","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}

{"title":"Physico-chemical properties of agar extracted from Gracilariopsis longissima (formerly Gracilaria verrucosa) and development of plant-based food jellies","authors":"Udari Menaka,&nbsp;Isuru Wijesekara","doi":"10.1016/j.focha.2025.100938","DOIUrl":"10.1016/j.focha.2025.100938","url":null,"abstract":"<div><div>In this study, agar was extracted from red seaweed, <em>Gracilariopsis longissima</em> (formerly <em>G. verrucosa</em>) by hot water extraction, and the physicochemical and gelling properties of the extracted agar were examined. Furthermore, attempts were made to develop plant-based food jellies and compare them with gelatine-added jellies. The moisture, total lipid, total carbohydrate, total ash, and crude fiber content of the dried <em>Gracilariopsis longissima</em> (formerly <em>G. verrucosa</em>) were 6.55±0.01%, 1.63±0.04%, 6.09±0.29%, 4.88±0.26%, and 12.41±0.57%, respectively. Extraction of agar was conducted under three different temperatures such as 50 °C, 70 °C, and 90 °C and the highest dried agar powder yield was gained at 90 °C. Further, the highest melting temperature, gelling temperature, and pH were displayed by agar gel prepared using agar powder extracted at 90 °C and values were 60.33±1.53 °C, 37.00±1.00 °C, and 6.23±0.03, respectively. Moreover, plant-based food jellies were developed with 4, 8, and 12 g of agar extracted from <em>Gracilariopsis longissima</em> (formerly <em>G. verrucosa</em>) instead of gelatine. According to the sensory evaluation results, the highest preference was achieved by 12 g agar-added jellies. In conclusion, agar from <em>Gracilariopsis longissima</em> (formerly <em>G. verrucosa</em>) is an alternative plant-based gelling agent that can be used in the manufacture of food jellies.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100938"},"PeriodicalIF":0.0,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143471423","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}

{"title":"Progress in bio-fibers, bio-films, bio-polymers, and bio-composites for biobased food packaging via bibliometric approach","authors":"Thiago F. Santos ,&nbsp;Caroliny M. Santos ,&nbsp;H. Jeevan Rao ,&nbsp;M.R. Sanjay ,&nbsp;J.H.O. Nascimento ,&nbsp;D.F.S. Souza ,&nbsp;Femiana Gapsari ,&nbsp;Rudianto Raharjo ,&nbsp;Suchart Siengchin","doi":"10.1016/j.focha.2025.100936","DOIUrl":"10.1016/j.focha.2025.100936","url":null,"abstract":"<div><div>This bibliometric study examines publications spanning from 1995 to 2023 on biobased materials for food-packaging (BMFP), often proposed as alternatives to petroleum-based on FP. The number of articles related to this topic exhibited an annual growth rate (AGR) of 105.7% from 2019 to 2023 compared to 1995 to 2018, indicating a growing interest in this field over the past 28 years, with 2082 articles published in high-impact journals. Notably, countries such as China, India, and Brazil demonstrate significant scientific output per capita, with influential groups based in institutions from Malaysia and Spain (Universiti Putra Malaysia, IATA, and CSIC). Among over 4,000 key-words, those with high co-occurrence were analyzed to identify crucial research areas and current knowledge gaps. Using the SC database, 1,233 articles from 2019 to 2023 were selected to explore the research landscape and key areas of interest within BMFP. Temporal keyword analysis revealed emerging themes, including active food packaging (AFP) and its antimicrobial capabilities, nanotechnology and composites in FP, biodegradability and edible-films, biopolymers for food-packaging, and pectin-based active packaging materials. Thus, eco-friendly food packaging solutions based on nanoparticles and polysaccharides show prospects for development or contribution to advancements. Consequently, the use of AFP demonstrates a prosperous trend for the food packaging-industry in the future.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100936"},"PeriodicalIF":0.0,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143471422","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}

{"title":"Total phenolic content, phytochemical screening, antioxidant and antimicrobial activities of Borassus flabellifer and Borassus aethiopum fruits","authors":"Aaron Dzigbor ,&nbsp;David Neglo ,&nbsp;Courage Sedem Dzah ,&nbsp;Rosemond Sraha","doi":"10.1016/j.focha.2025.100937","DOIUrl":"10.1016/j.focha.2025.100937","url":null,"abstract":"<div><div>This study evaluated the total phenolic content (TPC), antioxidant activity, and antimicrobial activity of both <em>Borassus flabellifer</em> and <em>Borassus aethiopum</em> fruits. TPC was determined using the Folin-Ciocalteu procedure, and antioxidant activity was evaluated using DPPH (1, 1-diphenyl–2 picrylhydrazyl) and ABTS (2, 2′-azino-bis 3-ethylbenzthiazoline-6-sulphonic acid) assays. The antimicrobial activity was investigated by measuring the minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and minimum fungicidal concentration (MFC) of the fruit extracts against selected foodborne pathogens and their interaction effects when combined with standard antimicrobial drugs. TPC recorded for <em>Borassus flabellifer</em> was 43.5 ± 2.12 mg GAE/g dried extracts, while that for <em>Borassus aethiopum</em> was 23±3.54 mg GAE/g dried extract. The DPPH antioxidant activity for <em>Borassus flabellifer</em> and <em>Borassus aethiopum</em> was 28.76±0.56 % and 28.22±0.43 %, respectively, while the ABTS antioxidant activity recorded 57.37±2.85 % and 70.98±2.89 %, respectively, for <em>Borassus flabellifer</em> and <em>Borassus aethiopum</em>. The MIC and MBC of <em>Borassus flabellifer</em> ranged between 0.10–2.50 mg/mL and 6.25–25.00 mg/mL, respectively, while those of <em>Borassus aethiopum</em> ranged between 0.20–12.50 mg/mL and 12.50–25.00 mg/mL, respectively. Both fruit extracts demonstrated varied effects when combined with standard antimicrobial drugs. Thus, the consumption of <em>Borassus</em> fruits provides additional health benefits. However, these benefits vary with the variety of <em>Borassus</em> fruits.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100937"},"PeriodicalIF":0.0,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143687036","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}