<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Nur Ain Sabrina Azmi</style></author><author><style face="normal" font="default" size="100%">Nurdiana Samsulrizal</style></author><author><style face="normal" font="default" size="100%">Siti Aimi Sarah Zainal Abidin</style></author><author><style face="normal" font="default" size="100%">Noor Syaffinaz Noor Mohamad Zin</style></author><author><style face="normal" font="default" size="100%">Norol Hamiza Zamzuri</style></author><author><style face="normal" font="default" size="100%">Yong Meng Goh</style></author><author><style face="normal" font="default" size="100%">Ana Sharmila Shafie</style></author><author><style face="normal" font="default" size="100%">Rohaizad Abdul Raoof</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Functional Beverages from Blends of Ficus Deltoidea Leaves and Brown Rice Powders: Physico-Phytochemical Properties, Antioxidant Activities, Sensory Evaluation and Acute Toxicity Study</style></title><secondary-title><style face="normal" font="default" size="100%">Pharmacognosy Journal</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">9-point hedonic scale.</style></keyword><keyword><style  face="normal" font="default" size="100%">Animal study</style></keyword><keyword><style  face="normal" font="default" size="100%">DPPH assay</style></keyword><keyword><style  face="normal" font="default" size="100%">FRAP assay</style></keyword><keyword><style  face="normal" font="default" size="100%">Functional beverages</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2022</style></year><pub-dates><date><style  face="normal" font="default" size="100%">October 2022</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">14</style></volume><pages><style face="normal" font="default" size="100%">477-489</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;&lt;strong&gt;Background: &lt;/strong&gt;&lt;em&gt;Ficus deltoidea&lt;/em&gt; (Ficus: Moraceae) has great potential as a functional food. Administration of &lt;em&gt;F. deltoidea&lt;/em&gt; has been reported to reduce hyperglycemia, oxidative stress and increase insulin secretion in diabetic rats and humans. However, the poor bioavailability and intestinal absorption of &lt;em&gt;F. deltoidea &lt;/em&gt;impede its therapeutic effectiveness at a lower dosage, thus integrating &lt;em&gt;F. deltoidea&lt;/em&gt; into brown rice will provide additional advantages. This study aimed to examine the phyto-physicochemical profile, antioxidant properties, consumer acceptance, and safety of beverages formulated from fine powder mixtures of &lt;em&gt;F. deltoidea&lt;/em&gt; leaves and brown rice. &lt;strong&gt;Methods&lt;/strong&gt;: The new beverage formulations were prepared by mixing the fine powders of &lt;em&gt;F. deltoidea l&lt;/em&gt;eaves with brown rice at ratios of 1:6 and 1:13, respectively. Physicochemical, phytochemical, and antioxidant analyses were performed to characterize the prepared beverages. Consumer acceptance was assessed utilising a 9-point hedonic scale and an acute toxicity study was employed to determine the safety of &lt;em&gt;F. deltoidea-&lt;/em&gt;added formulations. &lt;strong&gt;Results&lt;/strong&gt;:&lt;em&gt; F. deltoidea&lt;/em&gt; decreased the pH and increased the moisture content, ash, and viscosity of a brown rice beverage. The total phenolic, flavonoid, and tannin content as well as antioxidant activities increased significantly in both&lt;em&gt; F. deltoidea-&lt;/em&gt;added formulations. The oral LD&lt;sub&gt;50 &lt;/sub&gt;of the&lt;em&gt; F. deltoidea&lt;/em&gt;-added formulation was higher than 2000 mg/kg body weight. &lt;strong&gt;Conclusions:&lt;/strong&gt; These results suggest that adding &lt;em&gt;F. deltoidea&lt;/em&gt; leaves to brown rice beverages is safe to consume and improves the phyto-physicochemical profile, antioxidant activities, and consumers’ acceptance of the formulation.&lt;/p&gt;
</style></abstract><issue><style face="normal" font="default" size="100%">5</style></issue><work-type><style face="normal" font="default" size="100%">Original Article</style></work-type><section><style face="normal" font="default" size="100%">477</style></section><auth-address><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;&lt;strong&gt;Nur Ain Sabrina Azmi&lt;sup&gt;1&lt;/sup&gt;, Nurdiana Samsulrizal&lt;sup&gt;1,5,*&lt;/sup&gt;, Siti Aimi Sarah Zainal Abidin&lt;sup&gt;1&lt;/sup&gt;, Noor Syaffinaz Noor Mohamad Zin&lt;sup&gt;1&lt;/sup&gt;, Norol Hamiza Zamzuri&lt;sup&gt;2&lt;/sup&gt;, Yong Meng Goh&lt;sup&gt;3&lt;/sup&gt;, Ana Sharmila Shafie&lt;sup&gt;1,4&lt;/sup&gt;, Rohaizad Abdul Raoof&lt;sup&gt;5&lt;/sup&gt;&lt;/strong&gt;&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;1&lt;/sup&gt;Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, MALAYSIA.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;2&lt;/sup&gt;Faculty of Business Management, Universiti Teknologi MARA Selangor, Puncak Alam Campus, 42300 Puncak Alam, Selangor, MALAYSIA.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;3&lt;/sup&gt;Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia (UPM), Serdang, MALAYSIA.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;4&lt;/sup&gt;Industrial Biotechnology Research Centre, SIRIM Berhad, Persiaran Dato’ Menteri, Seksyen 2, 40450 Shah Alam, Selangor, MALAYSIA.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;5&lt;/sup&gt;Bio Fluid Sdn Bhd, 70, Jalan Bulan U5/172, Subang 2, 40150 Shah Alam, Selangor, MALAYSIA.&lt;/p&gt;
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