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Chicken eggshells are the 15th major food waste and contain about 94% calcium carbonate and some other components in trace amounts. Almonds (Prunus amygdalus) are nuts that are very rich in essential nutrients which are used extensively in baking purposes for their sweet nutty flavor and also for their general acceptance. The current study was conducted to address food waste problems and dietary calcium deficiency issues by using waste eggshells when grounded and added in the biscuit formulation giving special attention towards its acceptance among the consumers by utilizing almond flour. The results indicated that the developed biscuits with different combinations of wheat flour, almond flour, and eggshell powder showed high levels of calcium and antioxidant contents along with phenolic acids and fatty acids. The treatment T4 was considered best among all treatments as it contained high calcium and antioxidant contents and was also equally acceptable among consumers. The treatment T4 contained 76% wheat flour along with eggshell powder and almond flour replacement at 4% and 20% respectively making it the most desirable one. Based on the current study's findings, it can be concluded that biscuits can be used as an attractive food fortification tool to overcome food waste and dietary calcium problems by utilizing chicken eggshell powder up to 4% level in combination with almond flour for consumer acceptance. [ABSTRACT FROM AUTHOR]

This study investigates the hepatoprotective effects of olive oil and flaxseed oil on chemically induced hepatotoxicity in rats by evaluating key biochemical parameters, including free fatty acids, iodine value, liver enzymes (ALP, ALT, AST), cholesterol, triglycerides, and HDL levels. The results demonstrated significant improvements in these markers with the administration of olive oil and flaxseed oil, either individually or in combination. The free fatty acid percentages and iodine values were consistent with the known nutritional properties of the oils. Notably, the combination of olive oil and flaxseed oil yielded the most substantial benefits, reducing ALP (115.53 ± 0.44 U/L), ALT (50.77 ± 1.46 U/L), and AST (52.12 ± 0.36 U/L) levels while improving lipid profiles by lowering cholesterol (135.4 ± 1.43 mg/dL) and triglyceride levels (57.14 ± 2.35 mg/dL) and increasing HDL levels (49.20 ± 0.45 mg/dL). These findings suggest that olive oil and flaxseed oil, due to their antioxidant and anti‐inflammatory properties, can effectively mitigate liver damage and promote lipid metabolism. The study supports the potential therapeutic application of these oils in managing liver health and preventing hepatotoxicity. In this study, flaxseed oil and olive oil were analyzed and tested for their therapeutic effects over a 28 day period using rats. Hepatotoxicity was induced (by CCL4) in five groups, and the oils were administered accordingly. The results showed that both oils significantly reduced elevated liver enzymes (ALT, AST, and ALP) and improved lipid profiles, except for HDL. [ABSTRACT FROM AUTHOR]

Introduction: This present research was designed to investigate the antiinflammatory and immune-modulatory effects of a 50% hydroethanolic extract of "Gola" guava fruit (GF50%) and guava leaf (GL50%) against papain-induced knee osteoarthritis (KOA). Methods: Sixty Sprague-Dawley rats were divided into five groups (10 rats/group): T0 (negative control), T1 (positive control), T2 (200 mg/kg GF50%), T3 (400 mg/kg GF50%), T4 (200 mg/kg GL50%), and T5 (400 mg/kg GL50%). Physical parameters were evaluated throughout the trial, while biochemical, histopathological, and radiographic analyses were performed at 0, 15, and 30 days. The histopathological and radiographic analyses were evaluated using the Osteoarthritis Research Society International (OARSI) score and Kellgren-Lawrence (KL) classification systems, respectively. Results and discussion: The T1 group demonstrated a significant increase in knee diameter, confirming successful OA induction. The T5 group maintained a significantly lower body weight at day 30, and the T3 group exhibited the highest weight gain. The high dose of GL50% (400 mg/kg) effectively reduced knee inflammation and significantly downregulated myeloperoxidase (MPO), interleukin-1β (IL-1β), interleukin-6 (IL-6), and tumor necrosis factor-α (TNF-α). In contrast, it significantly (p < 0.001) upregulated the serum and knee capsule tissue superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx). In addition, histopathological and X-ray examinations also confirmed the chondroprotective potential of GL50% extract against OA. Consequently, 400 mg/kg GL50% exhibited anti-inflammatory and chondroprotective potential by lowering oxidative stress and pro-inflammatory cytokines and elevating antioxidant status. These findings could provide a theoretical basis for understanding the mechanism and potential medicinal value of guava fruit and leaf in treating KOA. [ABSTRACT FROM AUTHOR]

Mangiferin (MGF) is a phenolic compound, which is a major source of MGF is the mango tree. MGF possesses some antioxidant, anti‐inflammatory, and cytoprotective properties, enabling it to play its role against various diseases such as diabetes, obesity, lung injuries, and cancer. The word "Cancer" depicts an uncontrolled and abnormal growth of cells. This review paper reveals MGF's therapeutic, curative and protective potential impact against lung, liver, ovarian, prostate, breast, stomach, and oral cancers. MGF is used in various types of research in the form of powder, liquid extract, intramuscular, intravenous, nanoparticles coated with gold, in the form of a solution, or in combination with other drugs to evaluate synergistic effects. Many studies showed that MGF is safe to use but has less bioavailability in the body and 0.111 mg/mL solubility in water. However, certain studies indicated that its bioavailability and retention time increased when taken in the form of nanoparticles and in combination with other drugs. MGF also increases the sensitivity of other drugs (i.e., cisplatin) resistant to tumors. MGF has different mechanisms of action for different cancers. It mainly targets enzymes, interleukins, tumor growth factors, signaling pathways, apoptotic proteins, and genes to inhibit the growth of tumors, volume, angiogenesis, cellular functionality, further progression, and movement to other areas of the body. Moreover, MGF increases apoptosis and body weight with no or fewer side effects on normal cells. MGF unveiled a novel gate toward the treatment of cancer. Further research and human trials are needed in this regard. [ABSTRACT FROM AUTHOR]

Pathogens or spoilage microorganism inactivation without affecting the organoleptic property opens a wide range of opportunities for the dairy industry, which is continuously facing challenges towards food safety. Dairy products are produced using a range of synthetic additives, preservatives, emulsifiers, stabilizers, antimicrobials, antioxidants, colors, and sweeteners. At the industrial level, these additives are used for substituting protein/fat for cost optimization, diversifying the flavor or texture, or extending the shelf life. Nowadays, consumers are more concerned with the formulation of food product. They are willing to pay more for natural products with fewer ingredients and free from synthetic chemicals as well as harsh processing. Clean label manufacturing also covers cost and functionality issues related to the product which is claimed to be healthy and nutritious. In the dairy industry, clean label production discourages the use of artificial/chemical additives and encourages the use of nonthermal pressure technologies such as high-pressure processing, high-pressure homogenization, ultra-high-pressure homogenization, and high-pressure jet processing. Traditional thermal processing is effective in preserving dairy products; however, high pressure-based technologies are a valid alternative to ensure nutritional quality. This review focuses on advanced knowledge about the impact of high-pressure-based technologies and their relationship to the development of clean label dairy products. [ABSTRACT FROM AUTHOR]

Fish solid wastes include different by‐products such as bones, scales and hides that are high in collagen content and account for up to 75% of the total body weight. These wastes can be utilised for the extraction of different products such as gelatin that can be used in different food and pharmaceutical industries. Fish gelatin can be used as a replacement for mammalian gelatin due to its nutritional profile as it contains all the amino acids: essential and non‐essential. Fish gelatin cannot only be used as a replacement for bovine and porcine gelatin but it also increases the utilisation of fish waste and reduces pollution. This review summarises the potential utilisation of different fish waste byproducts, extraction techniques and its application in different food products as an alternative to commercially available porcine and bovine gelatin. [ABSTRACT FROM AUTHOR]

Summary: The robust cell wall structure of Haematococcus pluvialis (H. pluvialis) consists of polysaccharides and tough non‐hydrolysable sporopollenins, which makes it difficult to extract superpotent antioxidant, astaxanthin from these cells. Therefore, breakdown of cell wall is a key step in the overall process of astaxanthin recovery. In this study, the mechanism of three well‐established chemical techniques for cell disruption of H. pluvialis cysts [ionic liquids (IL), hydrochloric acid (HCl) and multiple enzymes (multi‐enzyme, ME)] on deconstruction of the cyst cell wall of H. pluvialis was explored and characterised by Fourier transform infrared spectroscopy (FTIR), X‐ray diffraction (XRD), nuclear magnetic resonance (NMR) and gas chromatography–mass spectrometry (GC‐MS) analyses. The results demonstrated that the three cell wall breakdown techniques exhibited high extraction efficacies for the recovery of astaxanthin from H. pluvialis [IL (86.71 ± 2.06%), HCl (80.52 ± 2.28%) and ME (71.08 ± 2.49%)]. However, their performances on disrupting the trilayered cell walls of H. pluvialis were significantly different, which were confirmed by distinct morphologies of the treated cell walls visualised by scanning electron microscopy (SEM) and transmission electron microscopy (TEM). Meanwhile, the results of FTIR confirmed that, to some extent, cellulose, hemicellulose and lignin in the cell walls were hydrolysed by HCl, IL and ME treatments. However, ME exhibited a less hydrolytic effect on lignin than HCl and IL. Moreover, XRD and NMR analyses implied that the amorphous region of cell wall was susceptible to hydrolysis/breakdown by the three techniques. [ABSTRACT FROM AUTHOR]

Milk is highly perishable and deteriorates rapidly during storage. Although the thermal processing technologies successfully inactivate many enzymes and microorganisms up to a required level, they can negatively affect the natural flavour of dairy foods and decrease their nutritional value. Alternative nonthermal technologies have been established as an interesting approach to produce safe and healthy dairy products, without compromising their nutritional quality. These techniques have the ability to inactivate milk enzymes without affecting the milk quality. In addition, the combination of two different nonthermal techniques and mild heating has proven to be more effective to provide safety to milk when compared to the treatments alone. This review aims to evaluate the impact of nonthermal technologies, in particular, ultrasound, pulsed electric field, high‐pressure processing and ultraviolet irradiation on milk enzymes. [ABSTRACT FROM AUTHOR]

Current study was conducted to observe the effectiveness of firming agent (calcium lactate) integrated with anti-browning agents (ascorbic acid and citric acid) on the quality and shelf life of fresh cut papaya cubes under low temperature. Ripen and uniform sized papaya were minimally processed by washing, peeling, coring and cubing then treated with various concentration of calcium lactate (0.8%, 1.6% and 2.4%) integrated with ascorbic acid (1.7%) as well as citric acid (1.7%). All samples after packing in plastic bags were refrigerated at 4±2°C and analyzed quality characteristics after each 4 day interval. The results indicated that firmness and color L* value and acidity decreased while TSS, pH, weight loss, a* and b* values increased during storage when compared with control. Moreover, periodic sensory evaluation showed that score in taste, texture, color, flavor and overall acceptability for papaya cubes decreased with respect to storage and treatment interaction. Calcium lactate @ 2.4% integrated with citric acid @ 1.7% and calcium lactate @ 2.4% along with ascorbic acid @ 1.7% showed significant storage stability for firmness, color, pH, acidity and weight loss as well as sensory characteristics for as longer as 16 days of storage. [ABSTRACT FROM AUTHOR]