In vitro and in silico evaluation of the antioxidant and anticancer properties of Salvia officinalis L. hydroethanolic extract: Microencapsulation for enhanced delivery and functional fortification in frozen yoghurt

In vitro and in silico evaluation of the antioxidant and anticancer properties of Salvia officinalis L. hydroethanolic extract: Microencapsulation for enhanced delivery and functional fortification in frozen yoghurt

This study investigates the antioxidative and anticancer properties of Salvia officinalis L. hydroethanolic extract, along with its microencapsulation for enhanced delivery and functional fortification in frozen yoghurt. The extract antioxidative activity (0.5 mg/mL) was evaluated using DPPH radical...

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Bibliographic Details
Main Authors: Osama Magouz, Dina A. Amer, Hanaa A. El-Hamshary, Amr Farouk, Ebtihal Khojah, Khadija S. Radhi, Ahmed A. Zaky, Tamer M. El-Messery, Lamiaa I. El-Nawasany
Format: Article
Language:English
Published: Elsevier 2025-12-01
Series:Applied Food Research
Subjects:
Antioxidative activity
Complex coacervation
Cytotoxic activity
Frozen yoghurt
Molecular docking
Saliva officinalis L. extract
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225003890
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