{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T15:35:47Z","timestamp":1793115347529,"version":"4.5.0"},"reference-count":57,"publisher":"SAGE Publications","issue":"8","license":[{"start":{"date-parts":[[2026,9,25]],"date-time":"2026-09-25T00:00:00Z","timestamp":1790294400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"funder":[{"name":"Tokat Gaziosmanpa\u015fa University Scientific Research Projects","award":["BAP 2025\/77"],"award-info":[{"award-number":["BAP 2025\/77"]}],"id":[{"id":"https:\/\/ror.org\/01rpe9k96","id-type":"ROR","asserted-by":"crossref"}]}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"published-print":{"date-parts":[[2026,12]]},"abstract":"<jats:p>\n                    Plant-based functional foods enriched with natural bioactive compounds have attracted increasing attention due to their potential health benefits. However, studies on the functional enhancement of non-soy tofu systems remain limited. In this study, the use of nivik (\n                    <jats:italic toggle=\"yes\">Arum maculatum<\/jats:italic>\n                    ) leaf extract as a functional ingredient in red lentil tofu was investigated. Tofu samples were prepared with different extract concentrations and evaluated in terms of phenolic and flavonoid contents, antioxidant activity (2,2\u2032-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) [ABTS], 2,2-diphenyl-1-picrylhydrazyl [DPPH], and FRAP), dietary fiber composition, and \u03b1-amylase inhibition activity. Total phenolic content increased progressively with increasing extract concentration, reaching 77.01\u2009\u00b1\u20090.92\u2005mg GAE\/100\u2005g in tofu supplemented with 5.00% extract, compared to 19.90\u2009\u00b1\u20090.65\u2005mg GAE\/100\u2005g in the control sample, with a similar trend observed for total flavonoid content. Antioxidant capacity also increased markedly with extract addition. Extract incorporation further enhanced dietary fiber content and \u03b1-amylase inhibitory activity (16.0%\u201335.8%), indicating a concentration-dependent functional improvement of the tofu matrix. These results indicate that nivik extract improves the bioactive composition and antioxidant capacity of lentil-based tofu. Overall, red lentil tofu enriched with nivik extract represents a promising plant-based product with enhanced bioactive properties.\n                  <\/jats:p>","DOI":"10.1177\/10820132261492051","type":"journal-article","created":{"date-parts":[[2026,9,25]],"date-time":"2026-09-25T16:32:59Z","timestamp":1790353979000},"page":"995-1004","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":0,"title":["Red lentil tofu enriched with nivik (\n                    <i>Arum maculatum<\/i>\n                    ) extract: Effects on functional and bioactive properties"],"prefix":"10.1177","volume":"32","author":[{"ORCID":"https:\/\/orcid.org\/0009-0009-5776-9623","authenticated-orcid":false,"given":"\u0130remnur","family":"K\u0131l\u0131n\u00e7","sequence":"first","affiliation":[{"name":"Graduate School of Tokat Gaziosmanpasa University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0470-0015","authenticated-orcid":false,"given":"Esra","family":"Esin","sequence":"additional","affiliation":[{"name":"Tokat Gaziosmanpasa University"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2026,9,25]]},"reference":[{"key":"e_1_3_2_2_1","volume-title":"Approved Methods of the American Association of Cereal Chemists","author":"AACC International","year":"2004","unstructured":"AACC International (2004) Approved Methods of the American Association of Cereal Chemists. 11th edn. 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