Background: Banana blossom is an underutilized plant resource with considerable nutritional and functional potential. However, limited information is available regarding the influence of pretreatment on the quality characteristics of banana blossom powder. Different pretreatments were initially compared based on colour characteristics to identify the most suitable pretreatment. Banana blossom powder obtained from the optimum pretreatment was subsequently selected for detailed physicochemical, proximate, mineral and functional characterization. Methods: The effect of different pretreatments was initially evaluated based on colour characteristics. The pretreatment exhibiting the best colour retention (KMS) was selected for further physicochemical, nutritional, mineral and functional characterization. Result: Fresh banana blossom showed an average weight of 683 g with an edible index of 43.5%. The powder exhibited good flow behaviour with bulk density 0.61 g/ml, true density 1.02 g/ml, porosity 40.19±1.40 compressibility index 14.20% and hausner ratio 1.16. Potassium metabisulphite pretreatment improved colour retention by maintaining higher lightness values. The powder contained protein 19.27%, carbohydrates 48.92%, ash 15.4% and dietary fibre 5.03% in it. Functional properties of prepared powder showed high water holding capacity (12.77 g/g) and swelling index (7.42 g/g). Mineral analysis revealed appreciable amounts of potassium (530.32 mg/100 g), phosphorus (68.95 mg/100 g), iron (53.72 mg/100 g), calcium (76.24 mg/100 g), magnesium (46.12 mg/100 g), copper (13.73 mg/100 g) and zinc (2.60 mg/100 g).
The study aimed to explore the use of cowpea in the preparation of vegetarian shito. The research was an experimental design which involve the formulation of vegetarian shito from five different formulations of cowpea flour which were subjected to pre-treatment to produce four different samples (SCF8), soaked cowpea at 8oC, (SCF25), soaked cowpea at 25oC, (SCF), Sprouted cowpea flour, (BCF), blanched cowpea flour and raw cowpea flour (CCF) which acted as the control. The sensory acceptability of the samples was evaluated using a nine point hedonic scale. The consumer acceptability of the cowpea shito revealed 4.24 to 8.14, 4.14 to 7.70, 5.32 to 7.04, 4.36 to 6.98 and 4.70 to 7.46 for the taste, aroma, color, spiciness and overall acceptability of the different samples respectively. The overall acceptability of the samples revealed that, sample BCFS was the most preferred sample. All the sensory attributes had a very high positive correlation and was statistically significant (Taste: r = .977, p less than 0.004; aroma: r = .978, p less than 0.004; color: r = .986, p less than 0.002; spiciness: r = .982, p less than 0.003).
Background: Moxifloxacin (MXF) is a broad spectrum fluoroquinolone antibiotic effective for respiratory and urinary tract infections. There are concerns that it may be cytotoxic and/or have organ-selective effects. Methods: In vitro, WRL 68 (human liver) and HDFn (neonatal dermal fibroblast) cells were grown under standard condition at 37°C in Biotechnology Research Center/Al Nahrain University laboratory as control culture dish to apply MXF with concentrations of 12.5-400 µg/mL for 24 h. In vivo A total of 18 albino male mice were assigned into three groups (n=6 each) as follows: The control (given distilled water), MXF 500 and MXF 750 mg/kg treated intraperitoneally for a period of 15 days. Cell viability, micronucleus formation, hepatorenal function tests and histopathological studies were performed. Result: MXF was cytotoxic in vitro at dose-dependent manner. Viability in WRL 68 cells was reduced from 95.3±0.6% at 12.5 µg/mL to 60.1±0.6% at 400 µg/mL or cytotoxicity of the range of 5.3-39.3%. HDFn cells were the most resistant (viability, 98.0±0.4% to 81.8±0.8%; cytotoxicity, 2.1-19.6%). In vivo, MN frequency in bone marrow were also significantly elevated at 750 mg/kg MXF (0.035±0.005 Mn/cell) vs controls (0.019±0.002 Mn/cell), while with 500 mg/kg only a small not significant increase was observed (0.021±0.003 Mn/cell). Liver enzymes (AST, ALT and ALP) were dose-dependent being 70.6±2.4, 67.1±2.42 and 200.1±21.5 U/L at 750 mg/kg when compared to control stress animal (45.5±1.37, 40.3±3.12, 79.4±8.7 U/L). There were increased levels of urea (58.7±5.4 mg/dL and 43.1±1.4, respectively) with no significantly differences in creatinine content. These biochemical results were consistent with the histology findings: moderate hepatitis and focal necrosis of the liver in mice given 750 mg/kg/day, no remarkable change in kidney at 500 mg/kg/day and almost normal architecture at a dose also of 750 mg/kg/day.
Background: Recent advances in analytical approaches presented new potentials for plant-based drug manufacture within the realms of peptides and proteins. Methods: Enzymatic hydrolysis of plant-derived parent proteins yields bioactive peptides, which have been investigated for potential applications across diverse experimental contexts. Differences in pH and ionic strength induced significant effects on the solubility of extracted pumpkin seed proteins, as a direct relationship was observed between the solubility of pumpkin proteins and alkaline pH. Result: Applying the kind of solvent for seed defatting significantly influences protein solubility. Specifically, applying the chloroform-methanol (CM) mixture approach for lipid extraction, as opposed to pentane (P), clearly weakened protein solubility. The objective of the current study is to explore how varied environmental parameters, namely pH and ionic strength, can influence the functional properties of pumpkin seed protein isolate (PSPI), including solubility, interfacial properties and emulsifying activity, compared to pumpkin seed protein hydrolysate (PSPH).
Background:Berberis vulgaris Extract (BVE) is utilized traditionally as a beneficial medical herb because it contains a unique therapeutic chemical called berberine, a powerful alkaloid with antidiabetic, anti-inclement and antimicrobial characteristics confirmed by current science. Methods: Therefore, the purpose of our study was to evaluate the ability of Berberis vulgaris Extract (BVE) to reduce tissue damage and liver toxicity caused by diabetes in male rats. Four equal groups of forty male rats were created (Gp1, control; Gp2, BVE; Gp3, diabetes; Gp4, diabetes + BVE). Result: Our results showed that BVE improves ALT and AST enzymes, as well as liver tissue and KI67 expression in the livers of diabetic male rats treated with BVE and STZ, compared to the group treated with STZ only.
Background: The Central Government of India adopted the National Rural Health Mission (NRHM) in 2005, the Sustainable Development Goals (SDGs) in 2015, the National Health Policy (NHP) in 2017 and the POSHAN program for enhanced food nutrition in an attempt to increase Government Health Expenditure (GHE) and upgrade state-level health facilities. Methods: This paper analysis the efficiency of the GHE on child survival outcomes comparing National family health survey rounds 4 and 5 using Stochastic Frontier Analysis (SFA) and also to measure the state-wise efficiency of GHE on health outcomes. Result: The findings indicate that there is a steady increase in TE and a steady decrease in the technical inefficiency in all three outcomes in NFHS-5 compared to NFHS-4. Government health spending is found to be a statistically significant of child survival in both survey rounds and the elasticity of government health spending in NFHS-5 was higher. Conversely, the health centers per lakh population do not have a statistically significant independent effect. The negative relationship between female literacy, as a determinant of inefficiency, is statistically insignificant, which means that the current efficiency gains are the result of the enhanced performance of the health systems and not of the socio-demographic variations between states. The results highlight the effectiveness of efficiency-based health policies and the continued allocation of funds, such as increased state expenditure on nutritional foods and dairy products, to further enhance child survival rates in India.
Background: Like other Southeast Asian countries, Bangladesh’s informal milk market frequently faces issues of contamination due to its high perishability and inadequate cooling facilities. To resolve this issue, this study investigated the use of Tulsi (Ocimum sanctum) leaf extract in different concentrations as a natural and secure preservative. Methods: In this study, we included a control group and applied concentrations of 0.5%, 1% and 1.5% aqueous Tulsi leaf extract to raw milk, monitoring their effects over six hours at two-hour intervals across summer, rainy and winter seasons. The sampling was conducted in the Babuganj area of Barisal, Bangladesh, from July 2022 to June 2023. Different parameters, such as pH level, percent (%) of acidity and microbial count of different samples, were measured at the Dairy lab. of the Faculty of Animal Sciences and Veterinary Medicine of Patuakhali Science and Technology University. Result: The 1.5% Tulsi extract (T2) was found to be most effective in maintaining pH stability, controlling acidity and microbial load. However, this higher concentration (T3) caused a noticeable color change in the milk. Conversely, the lower 0.5% concentration (T1) demonstrated lower effectiveness in controlling microbial growth (DMC). The 1% concentration (T2) is identified as a better alternative to synthetic preservatives, balancing efficacy with minimal sensory alteration and controlling microbial activity. Further research is needed on its long-term effects.
Background: The increase in cases of degenerative diseases has made people increasingly aware of the need to consume functional foods. Yogurt is an alternative source of functional food. Innovation in developing synbiotic yogurt as a quality functional food through the addition of gowok (Syzygium polycephalum), which is the local wisdom of Indonesia. Synbiotic yogurt will be made using goat milk which has several advantages compared to cow milk, including being non-allergenic because it has high digestibility. The using of probiotic bacteria is also an effort to improve the functional properties of this yogurt, by adding Lactobacillus acidophilus bacteria. The using of gowok (Syzygium polycephalum) prebiotics by adding each part of the gowok (rind, flesh of fruit and whole seedless fruit) during the yogurt making process. This research is an initial study in preparing raw materials for making synbiotic yogurt. This study is meant to find out how good the raw materials for making synbiotic yogurt, which include: goat’s milk, lactic acid bacteria and gowok (Syzygium polycephalum). Methods: This research began with testing the quality of goat milk using lactoscan, the quality of lactic acid bacteria using TPC (Total Plate Count) calculations, qualitative and quantitative testing of gowok (Syzygium polycephalum), which was previously extracted using the maceration method. Result: The results of the study showed that the quality of goat milk to be used in making synbiotic yogurt had the criteria for good milk quality. The number of lactic acid bacteria colonies (Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus acidophilus) was 108CFU/ml, which met the minimum requirements for making yogurt, namely a minimum of 107CFU/ml. Gowok, also known as Syzygium polycephalum, has been shown to have active compounds like flavonoids, phenols, anthocyanins, terpenoids, tannins and alkaloids. These compounds can be used as a source of antioxidants and help increase the antioxidant activity in synbiotic yogurt so that it is hoped that it can produce yogurt with high functional properties.
Background: Corn flour represents a promising alternative due to the increasing national corn production; however, its utilization in food products is constrained by the absence of gluten, resulting in inferior viscoelastic and textural properties compared to wheat flour. Therefore, the modification of corn flour is essential to enhance its functional characteristics, enabling broader application in value-added products such as breakfast cereals, which may also contribute to improving nutritional quality and addressing stunting in Indonesia. Methods: Design expert software version 13 was used for statistical analysis. The experiment has been planned in simplex lattice design (SLD) using response surface methodology (RSM) which is an appropriate technic for optimization. The factors tested were the fermentation time (lower limit = 20 hours, upper limit = 60 hours) and the concentrations of starter (lower limit = 0.1%, upper limit = 0.3%). The data obtained were subjected to analysis of variance (ANOVA). Result: Fermentation time plays a more dominant role than starter concentration in influencing the characteristics of fermented corn flour. Increasing fermentation time increases starch viscosity and digestibility and decreases starch content, gelatinization temperature and water absorption due to changes in starch structure during fermentation. Meanwhile, the setback value and soluble protein remain relatively unchanged. Overall, longer fermentation produces corn flour with better functional properties for food applications.
Background: This study aimed to reveal the effect of different rations (R1, R2 and R3) on fatty acid profile thraoughot seven months in Holstein cows. Methods: Ration R1 consisted of 1/3 concentrated feed (wheat bran, corn and barley) and 2/3 basic ration; ration R2 was designed to make the most of draffs of the brewery (50%); while ration 3 consisted mainly of corn silage (65.22%) and aimed to maximize individual performance by feeding cows an energy-rich diet. Result: In this experiment, diet had a highly significant effect on protein levels. The highest protein level was found on diet R3. Fat content increased with the R3 diet. However, the relatively low-fat content recorded in diet R1 that occurred by the high percentage of concentrated feed (38.46%) in the total ration. In addition, a decrease in saturated fatty acids offset by an increase in monounsaturated fatty acids secretion was recorded following ingestion of the R2 and R3 diets. Conversely, the variation in polyunsaturated fatty acids remained insignificant as a function of the diet factor.
Background: This study aims to evaluate the effect of cider vinegar (Vci) and cashew vinegar (Vca), used as alternative to synthetic anticoccidials, on eggs quality in Japanese quail (Coturnix japonica). Methods: The different vinegars were administered in drinking water at doses of 10 ml, 20 ml and 30 ml/l. Each dose was assigned to a separate batch and named Vci10, Vci20, Vci30, Vca10, Vca20 and Vca30. In addition, amprolium was used as a control treatment (batch Amp) as well as a batch without treatment (batch Tem). The treatments were applied on five consecutive days and repeated once a month. After treatment, external parameters such as shell weight (Pco), yolk weight (PJ) and white weight (PB), yolk height (HJ), white height (HB) and yolk diameter (DJ) were evaluated by weighing and measuring. Internal parameters (%Vit, %coq, % IF, Ind Vit and UH) were evaluated by calculation. Result: With regard to external parameters, studies have shown that there is no significant difference p greater than 0.05 between the averages observed over a three-month period. With regard to internal parameters, theVca30 batch recorded the best averages in the first two months of laying, in contrast to the Tem batch. However, from the third month onwards, no significant difference was observed between the averages of the batches, with p greater than 0.05. These results show that the use of cider and cashew vinegars has no effect on the external and internal characteristics of quail eggs.
Background: Diabetes mellitus (DM) is a chronic metabolic disorder characterized by persistent hyperglycemia due to insufficient insulin production or the body’s inability to effectively use insulin. Neem extract, derived from the leaves of the Azadirachta indica (Neem), is used in various applications, particularly in traditional medicine and as a natural pesticide. This study aims to evaluate the therapeutic effects of neem ethanolic extract on type 1 diabetes mellitus by determining changes in blood glucose levels, serum C-peptide concentrations and peroxynitrite formation in diabetic rats. Specifically, the study seeks to investigate neem’s potential to improve glycemic control, preserve endogenous insulin secretion as indicated by C-peptide levels and reduce oxidative and nitrosative stress measured through peroxynitrite levels. Methods: Ninety Male Rats that were 180-200 g in weight were randomly divided in to six groups 15 rats in each one and kept for approximately seventy days, animal groups: G1: (Negative control). G2: (Positive control) will receive a single STZ dose (50 mg/kg B.W. I/P) to induce diabetes. G3: Will daily receive neem ethanolic extract (500 mg/kg) orally. G4: Diabetic animals will daily receive neem ethanolic extract (400 mg/kg B.W) orally. G5: Diabetic animals will daily receive neem ethanolic extract (500 mg/kg B.W) orally. G6: Diabetic Animals will daily receive Insulin (3 I.U) S/c. Result: Our results showed that the diabetic group showed an increase in Glucose, Peroxynitrite and a decrease in C-peptide and disruption of the hepatic cords in liver tissue when compared to the control group. When diabetic animals were treated with neem extract and insulin, we observed an improvement in both Peroxynitrite, C-peptide, Glucose and a normal liver structure and a normal distribution of central veins and hepatic cords in liver tissue when compared to the positive group.
Background: This research aims to determine the impact of feed on ewe milk quality in two sheep farms located in the Chlef province, focusing on two types of diets: one based on a concentrate diet with straw and the other on a diet based solely on grazed grass. Methods: Individual milk samples from eight ewes (complete evening milkings) were collected for physicochemical analysis. Simultaneously, a chemical composition analysis of the grass was performed. Result: Our analyses demonstrate an increase in butyrate levels and a reduction in protein, mineral and dry matter levels over time in both farms. The chemical analysis of the grass reveals an increase in crude fiber accompanied by a decrease in total nitrogen. Analysis of variance indicates that pH has no significant impact; however, acidity, mineral composition, fat content, protein percentage and dry matter have a highly significant influence (p less than 0.01). Thus, diet influences the quality of ewe’s milk.
Background: The search for new physiologically functional ingredients has led to increased attention toward donkey milk, recognized as a promising raw material for various food products, including fermented ones. This study investigates the potential of donkey milk for fermented dairy production by examining curd formation during milk biotransformation with different starter cultures. Methods: The study to evaluate acid-forming properties of donkey milk employed the following starter cultures: Lactobacillus acidophilus, Bifidobacterium subsp. lactis, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Additionally, bacterial concentrates of Lactobacillus plantarum and Propionibacterium freudenreichii were used. Rheological parameters were determined using oscillatory measurement. Result: Industrial starter cultures exhibited high growth and biochemical activity in donkey milk. A consortium of lactic and propionic acid bacteria achieved optimal acidification and coagulation. For the first time, rheological analysis - including complex viscosity, storage and loss moduli - characterized donkey milk curd, confirming its suitability for fermented products. Results showed that specific culture combinations effectively regulate titratable acidity and curdling coefficients. These findings established the technological basis for a novel fermented milk-plant beverage, demonstrating the potential of donkey milk as a functional dairy base.
Background: Celiac disease is a chronic immune-mediated enteropathy triggered by the ingestion of gluten proteins present in wheat, barley and rye. It is characterized by villous atrophy and persistent inflammation of the small intestine, leading to impaired nutrient absorption. A recent study indicates that celiac disease affects approximately 1% of the global population, with increasing diagnosis rates worldwide. The only effective treatment remains lifelong adherence to a strict gluten-free diet. In the present study gluten free malted multigrain beverage premix formulation was optimized by using multi objectives to prepare the malted multigrain flour using the selected ingredients and to evaluate the sensory acceptability, physicochemical, nutritional and storage quality of prepared beverage premix. Methods: Multigrain beverage premix was prepared from malted buckwheat, malted green gram, malted soybean and dehydrated vegetables like carrot, beetroot and mint leaves. Malted multigrain powder was prepared using soaking, germinating, drying, roasting and grinding process. Formulation of malted multigrain powder was done by incorporation of different ingredient in various proportion on trial basis. Formulated premix was analyzed for their sensory acceptability, physico-chemical, nutritional and storage quality using standard procedure. Result: The results showed that the prepared product received high sensory scores for colour and appearance, consistency, taste and flavour, as well as overall acceptability, demonstrating good consumer acceptance. The observed values of physicochemical properties indicate that the different processing methods could not change the final quality of prepared malted beverage premix. Nutrient content of prepared Malted Multigrain Beverage Premix was rich in protein, iron and β carotene. TPC, Yeast and Mold count and sensory scores of the developed food product were found at desirable level till the 90 days of storage.
Aquaculture has become an increasingly important factor in food security and economic development worldwide, providing cheap protein sources to people across continents. Countries like China, India and Vietnam have increasingly relied on aquaculture not only for food security but also for foreign currency. A targeted keyword search (aquaculture, aquatic trade, blue economy, sustainability and inland and marine aquaculture) was conducted to identify pertinent studies, alongside secondary data extraction. Statistics and trade data were obtained from the FAO, the UN Statistics Division and UN Comtrade. With the increasing adoption and emphasis on the Blue Economy, aquatic food systems have become closely associated with global trade and have consequently attracted diverse investment and technological improvements. Improvements in hatchery technology, feed and aquaculture farming techniques have enabled increased production and greater diversity in species supplied to markets around the world. On the flip side, changes in consumer demand for food sources worldwide have increasingly made it important to establish diverse supply chains. This paper discusses trends in aquatic food sources by examining trade flows in aquatic foods.
Background: Generally, chitosan is dried by sun drying and it is a time-consuming process. Hence, improved drying process of chitosan is needed by the industry to speed up the drying process without affecting its properties. Methods: In the present study, chitosan was prepared from industrial chitin (shrimp shell) by a cold process and subjected to microwave drying at different powers ranging from 400 to 1600w and its properties were evaluated. Chitosan dried under sun light was used as a control. Result: The lowest drying time (23 min) was achieved for chitosan processed at 1600w than sundried one (120 min). The highest viscosity (2117cP) was observed for chitosan processed at 1600w compared to that of the sun dried one (828.50cP). The degree of deacetylation (DD) ranged from 77.3%-80.8%. The highest L* value (74.70) and lower a* (2.02) and b* (16.42) value was obtained for the sundried chitosan than microwave dried sample. However, the other physical and chemical properties of microwave-dried chitosan were comparable to those of sun-dried chitosan. The highest water binding capacity (WBC) was observed for the chitosan processed at 1400w. The highest fat binding capacity was obtained for chitosan processed under 400w. DSC and FTIR studies revealed that there was no significant change in the thermal and structural pattern of chitosan. Results suggested that microwave drying can serve as an effective alternative to sun drying of chitosan and offer wide range of its applications.
Background: The dairy industry expresses a tendency towards natural preservatives to extend the shelf life of products, especially for soft cheeses which are very prone to spoilage. Myrtle (Myrtus communis) is known for its antibacterial and antioxidant properties. This study aimed to evaluate, with respect to consumer acceptance optimization, the role of ground myrtle leaves as a natural preservative to modify the chemical, microbiological and sensory properties of fresh cheese during 21 days of storage. Methods: The experiment design was arranged in completely randomized design with three treatments namely: T0 control (without adding additives), T1 with dosage of myrtle powder 0.5 g and T2 with dosage of myrtle powder 1 g. Samples were analyzed for microbiological and chemical parameters after 1, 7, 14 and 21 days of storage. A trained panel also scored on flavor and overall quality of samples. Result: It was concluded that the inclusion of ground myrtle caused slight decrease of moisture content and slight increase of protein with no considerable effects on fat, ash content and pH of meat upon comparing to control sample. The addition did not totally prevent microbial growth - however, it clearly inhibited coliform growth; this inhibition was significant and treatment T2 was the most effective, exhibiting the lowest counts of microbial groups throughout storage time. In terms of the sensory aspect, the highest rating of control sample was observed within the first six days (96 on day 1) and T2 showed a lower taste stability and slower sensory deterioration over the tested period compared to the control (P less than 0.05) with a significantly lower rating due to longer storage time (P less than 0.05).
Background: This study optimized the hydrodistillation kinetics of Allium sativum (garlic) and Allium schoenoprasum (chives) bulbs from North and Central Vietnam and evaluated their bioactivity. Methods: Extraction parameters were investigated by varying pretreatment methods, material-to-water ratios and distillation time. The chemical compositions of the obtained volatile fractions were analyzed via GC-MS, while biological activities were assessed through antioxidant assays and antibacterial testing against Escherichia coli ATCC 35218 and Staphylococcus aureus ATCC 12943 using inhibition zone diameters and MIC values. Result: Ultrasound-assisted pretreatment yielded the best results (p≤0.05) at a 1:3 material-to-water ratio over 3 hours (1.00% for garlic; 1.34% for chives). Chemically, garlic volatile fraction was stable with diallyl disulfide as the major component, whereas chives volatile fraction showed a transient accumulation of allyl propyl sulfide at 3 hours. Biologically, garlic volatile fraction displayed high antioxidant capacity comparable to vitamin C and potent antibacterial activity against Escherichia coli ATCC 35218 and Staphylococcus aureus ATCC 12943 (Inhibition zone: 21 mm; MIC: 12.5 µg/mL). In contrast, chives volatile fraction showed significantly lower efficacy (Inhibition zone: 9.0 mm; MIC: 250 µg/mL).
Background: Banana flowers (Musa spp.) have strong potential as functional foods and nutraceuticals. They are rich in antioxidants that help prevent cell damage and contain health-promoting phenolic compounds. The study aimed to optimize microwave assisted extraction (MAE), which uses microwaves to extract bioactive compounds. Methods: The optimization of the extraction process was done using response surface methodology (RSM). The box-behnken design was used. The extraction parameters were set at 360, 540 and 720 W; extraction time at 2, 4 and 6 min and solvent ratio at 1, 2 and 3 g/100 mL. These variables were analyzed in terms of extraction yield, total flavonoid content (TFC-mg QE/g), total phenolic content (TPC-mg GAE/g) and antioxidant capacity. Antioxidant capacity was measured by DPPH and ABTS assays, which assess free radical scavenging. Twenty experiments were performed. Six center points evaluated model adequacy. Result: Extraction yields ranged from 18.78% to 24.21%, TPC was 46.26-53.83 mg GAE/g and TFC was 18.87-24.05 mg QE/g. Antioxidant activity, measured by DPPH (59.64-73.07 mg TE/g) and ABTS (65.53-74.37 mg TE/g) assays, was most affected by microwave power and time, as shown by analysis of variance. Optimal extraction was at 617 W for 5.67 min and with 1.98 g/100 mL solvent. The highest recoveries of phenolics and flavonoids were achieved at 540 W, 6 min and 2 g/100 mL solvent. These findings demonstrate that optimized microwave-assisted extraction is an efficient and rapid technique for maximizing the recovery of antioxidant bioactive compounds from banana flower, offering a sustainable alternative to conventional extraction methods.
