ABSTRACT
Flavonoid‐rich
plant
materials
have
gained
attention
for
their
potential
to
reduce
radiotherapy
side
effects.
Carica
papaya
(CP)
seeds,
known
high
flavonoid
content,
hold
promise
therapeutic
applications.
This
study
explored
the
extraction
and
evaluation
of
two
oils—sunflower
oil‐based
oil
(SPO)
pure
(PPO)—and
nano
emulsions
(SPOE
PPOE),
derived
from
CP
radioprotective
Chemical
analysis
using
QTOF‐MS
revealed
antioxidants
phytochemicals
in
oils
emulsions.
Size
zeta
measurements
dynamic
light
scattering
(DLS)
showed
particle
sizes
140
±
26.06
nm
PPOE
293.7
49.42
SPOE.
Post‐radiation,
both
SPOE
significantly
enhanced
cell
viability,
with
values
72.24
3.92
(
p
≤
0.001)
75.85
2.62
0.001),
respectively.
These
nanoemulsions
show
as
topical
agents
reducing
radiation‐induced
tissue
damage
radiotherapy.
Despite
promising
vitro
findings,
further
vivo
studies
are
needed
confirm
clinical
relevance
these
nanoemulsions.
Additionally,
incorporation
into
sunscreen
formulations
could
provide
protection
against
skin
damage,
broadening
Potato Research,
Journal Year:
2025,
Volume and Issue:
unknown
Published: Feb. 12, 2025
Abstract
This
study
aims
to
compare
the
effects
of
various
coating
materials,
including
cherry
stem
powder
(C)
or
leek
(L),
Aloe
vera
(A),
glycerol
(G)
on
quality
parameters
potatoes
during
different
frying
methods
(air
frying,
conventional
oven
and
deep
oil
frying),
considering
factors
such
as
moisture
content,
texture,
uptake,
loss,
colour,
total
phenolic
content
(TPC),
lipid
oxidation,
sensory
analysis.
The
air-fried
CG
was
higher
compared
frying.
air
yields
a
firmer
texture
for
LG
LA
these
samples.
Additionally,
uncoated
exhibited
greater
hardness
than
CG,
CA,
samples
when
oven-fried.
method
had
no
notable
impact
surface
oil;
coated
absorbed
less
ones,
notably
in
Incorporating
into
coatings
significantly
increased
228.63
±
0.106
mg
GAE/100
g,
surpassing
that
containing
control,
which
measured
at
190.76
1.98
g.
Coatings
with
elevated
levels
TPC
(CA,
CG)
decreased
secondary
oxidation
fried
potato
1.275
0.021
MDA/kg,
18.5%
lower
control.
Cherry
powder-added
samples,
air-fried,
showed
promise
reducing
uptake
oxidation.
Journal of Food Processing and Preservation,
Journal Year:
2024,
Volume and Issue:
2024(1)
Published: Jan. 1, 2024
This
research
was
aimed
at
investigating
the
effect
of
edible
coatings
based
on
combination
carboxymethyl
cellulose
(CMC)
and
soy
protein
isolate
(SPI)
containing
0.0%,
1.0%,
2.0%,
3.0%
w
/
v
nanoencapsulated
pistachio
green
peel
extract
(PGPE)
chemical
microbiological
properties
raw
Kale
Ghoochi
variety
during
18
weeks
storage
27
±
1°C.
Moisture
content
(MC),
acid
value
(AV),
peroxide
(PV),
total
phenol
(TPC),
viable
count
(TVC),
fungi
(TFC)
were
tested
21‐day
intervals.
PGPE
contains
phenolic
compounds
(48.73
mg
GAE/g)
with
antioxidant
activity
(IC
50
=
10.83)
which
increased
MC
(19.51%)
TPC
(75.62%)
coated
samples
3%
compared
control,
whereas
AV
(41.12%),
PV
(53.16%),
TVC
(44.64%),
TFC
(35.01%)
reduced
(
p
<
0.05).
The
results
this
suggested
that
CMC
SPI
have
ability
to
reduce
oil
oxidation
reactions
microbial
growth
in
pistachio.
Therefore,
concentration
2.0%
due
its
better
can
be
used
extend
shelf
life
