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<p>Brown mustard seed is a traditional product with medicinal and edible homology, and our previous study showed that brown mustard seed extracts (BMSE) was rich in polyphenols and exhibited good antioxidant activities. The possibilities of BMSE in functional cookies were explored in this study. BMSE was added at 1, 2 and 4% based on the total mass, respectively. The physicochemical properties, sensory attributes and radioprotection effect of the cookies with BMSE addition (BMSEC) were evaluated. The results showed that the addition of BMSE changed the color of cookies and had no significant effect on the spread ratio and hardness. Meanwhile, cookies containing 1% BMSE were more acceptable from a sensory perspective. Moreover, BMSEC could exert radioprotection effect by protecting the immune and hematopoietic systems, as well as regulating the redox state. Overall, a novel functional cookie fortified with BMSE was developed, which exhibited radioprotection activity. Our findings broadened the application of BMSE in baked food and provided the theoretical basis for the development of radioprotection products.</p>

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Radioprotection Effect of Functional Cookies Fortified with Brown Mustard Seed (Brassica juncea) Extracts in Mice

  • 期刊论文

  • 发表日期：

    2025年10月10日

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  • Mengxing Wang,
  • Yue Zhang,
  • Jike Lu,
  • Xin Liu,
  • Juanjuan Yi,
  • Jiaqing Zhu,
  • Yanling Shi

摘要

Brown mustard seed is a traditional product with medicinal and edible homology, and our previous study showed that brown mustard seed extracts (BMSE) was rich in polyphenols and exhibited good antioxidant activities. The possibilities of BMSE in functional cookies were explored in this study. BMSE was added at 1, 2 and 4% based on the total mass, respectively. The physicochemical properties, sensory attributes and radioprotection effect of the cookies with BMSE addition (BMSEC) were evaluated. The results showed that the addition of BMSE changed the color of cookies and had no significant effect on the spread ratio and hardness. Meanwhile, cookies containing 1% BMSE were more acceptable from a sensory perspective. Moreover, BMSEC could exert radioprotection effect by protecting the immune and hematopoietic systems, as well as regulating the redox state. Overall, a novel functional cookie fortified with BMSE was developed, which exhibited radioprotection activity. Our findings broadened the application of BMSE in baked food and provided the theoretical basis for the development of radioprotection products.