Investigating the anti-hypolipidemic effects of croissants enriched with fruit byproducts in a rat model
Abstract This study assessed the impact of partially replacing wheat flour in croissants with 10% or 15% orange peel (OP), watermelon rind (WR), or melon peel (MP) on sensory properties, in vitro antioxidant capacity (DPPH, total phenolics, flavonoids), and anti-hyperlipidemic activity in rats. Nine...
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Nature Portfolio
2025-07-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00482-z |
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| author | Hanan E Mohamed Shimaa M. Mansour Ahmed K. Aldhalmi Manal M. Shehata Gehan A. El-Shourbagy Garsa Alshehry Eman H. Algarni Sameh A. Abdelnour |
| author_facet | Hanan E Mohamed Shimaa M. Mansour Ahmed K. Aldhalmi Manal M. Shehata Gehan A. El-Shourbagy Garsa Alshehry Eman H. Algarni Sameh A. Abdelnour |
| author_sort | Hanan E Mohamed |
| collection | DOAJ |
| description | Abstract This study assessed the impact of partially replacing wheat flour in croissants with 10% or 15% orange peel (OP), watermelon rind (WR), or melon peel (MP) on sensory properties, in vitro antioxidant capacity (DPPH, total phenolics, flavonoids), and anti-hyperlipidemic activity in rats. Nine groups of rats: a control group (G1), a hyperlipidemic (G2), control diet + 40% croissants (G3), and hyperlipidemic diet and croissants enriched with 10% or 15% of OP (G4, G5), WR (G6, G7), and MP (G8, G9), respectively. OP exhibited the highest antioxidant activity, total phenolics, and flavonoids. Sensory evaluations indicated no significant differences among the croissant treatments. G9 and G7 significantly reduced body weight gain. All treated groups attenuated elevated blood lipid and hepatic enzyme levels compared to G2. G2 showed severe steatosis, necrosis, vacuolation, and inflammatory infiltration in the liver, while these lesions were substantially ameliorated in the treatment groups. Cardiac tissue in G2 presented with fat globules, cardiomyocyte damage, and inflammation, whereas fruit byproduct treatment effectively maintained normal cardiac tissue morphology. This study successfully demonstrated the feasibility of developing anti-hyperlipidemic functional foods by enriching croissants with fruit byproducts in a rat model. |
| format | Article |
| id | doaj-art-14ccd0e0412f4963aa456a89c91e40cd |
| institution | DOAJ |
| issn | 2396-8370 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | npj Science of Food |
| spelling | doaj-art-14ccd0e0412f4963aa456a89c91e40cd2025-08-20T03:06:09ZengNature Portfolionpj Science of Food2396-83702025-07-019111110.1038/s41538-025-00482-zInvestigating the anti-hypolipidemic effects of croissants enriched with fruit byproducts in a rat modelHanan E Mohamed0Shimaa M. Mansour1Ahmed K. Aldhalmi2Manal M. Shehata3Gehan A. El-Shourbagy4Garsa Alshehry5Eman H. Algarni6Sameh A. Abdelnour7Food Science Department, Faculty of Agriculture, Zagazig UniversityFood Science Department, Faculty of Agriculture, Zagazig UniversityCollege of Pharmacy, Al-Mustaqbal UniversityFood Science Department, Faculty of Agriculture, Zagazig UniversityFood Science Department, Faculty of Agriculture, Zagazig UniversityDepartment of Food Science and Nutrition, College of Sciences, Taif UniversityDepartment of Food Science and Nutrition, College of Sciences, Taif UniversityDepartment of Animal Production, Faculty of Agriculture, Zagazig UniversityAbstract This study assessed the impact of partially replacing wheat flour in croissants with 10% or 15% orange peel (OP), watermelon rind (WR), or melon peel (MP) on sensory properties, in vitro antioxidant capacity (DPPH, total phenolics, flavonoids), and anti-hyperlipidemic activity in rats. Nine groups of rats: a control group (G1), a hyperlipidemic (G2), control diet + 40% croissants (G3), and hyperlipidemic diet and croissants enriched with 10% or 15% of OP (G4, G5), WR (G6, G7), and MP (G8, G9), respectively. OP exhibited the highest antioxidant activity, total phenolics, and flavonoids. Sensory evaluations indicated no significant differences among the croissant treatments. G9 and G7 significantly reduced body weight gain. All treated groups attenuated elevated blood lipid and hepatic enzyme levels compared to G2. G2 showed severe steatosis, necrosis, vacuolation, and inflammatory infiltration in the liver, while these lesions were substantially ameliorated in the treatment groups. Cardiac tissue in G2 presented with fat globules, cardiomyocyte damage, and inflammation, whereas fruit byproduct treatment effectively maintained normal cardiac tissue morphology. This study successfully demonstrated the feasibility of developing anti-hyperlipidemic functional foods by enriching croissants with fruit byproducts in a rat model.https://doi.org/10.1038/s41538-025-00482-z |
| spellingShingle | Hanan E Mohamed Shimaa M. Mansour Ahmed K. Aldhalmi Manal M. Shehata Gehan A. El-Shourbagy Garsa Alshehry Eman H. Algarni Sameh A. Abdelnour Investigating the anti-hypolipidemic effects of croissants enriched with fruit byproducts in a rat model npj Science of Food |
| title | Investigating the anti-hypolipidemic effects of croissants enriched with fruit byproducts in a rat model |
| title_full | Investigating the anti-hypolipidemic effects of croissants enriched with fruit byproducts in a rat model |
| title_fullStr | Investigating the anti-hypolipidemic effects of croissants enriched with fruit byproducts in a rat model |
| title_full_unstemmed | Investigating the anti-hypolipidemic effects of croissants enriched with fruit byproducts in a rat model |
| title_short | Investigating the anti-hypolipidemic effects of croissants enriched with fruit byproducts in a rat model |
| title_sort | investigating the anti hypolipidemic effects of croissants enriched with fruit byproducts in a rat model |
| url | https://doi.org/10.1038/s41538-025-00482-z |
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