Chronic fat-rich diets consumption is increased risk associated with cardiovascular diseases (CVD). Prevention or reduction the progression of cardiac tissue deterioration could benefit in CVD. This study aimed to examine the effects of maoberry (Antidesma bunius), a antioxidant-rich tropical fruit, supplementation on oxidative stress and inflammation in cardiac tissues of rats fed a high-fat diet (HFD). The male rats orally received HFD with maoberry extract doses of 0.38, 0.76 or 1.52 g/kg or simvastatin (10 mg/kg) for 12 weeks. At the end of the experimental period, the rats were fasted, euthanized and harvested for the hearts. Significantly reduced oxidative stress (malondialdehyde levels) and enhanced antioxidant capacity (ferric-reducing activities) in cardiac tissues of the rats were found. Maoberry extract remarkably ameliorated the expressions of genes involved with pro-inflammatory such as the tumor necrosis factor alpha (TNF-α), interleukin-6 (IL-6), vascular cell adhesion molecule-1 (VCAM-1), monocyte chemoattractant protein-1 (MCP-1) and endothelial nitric oxide synthase (eNOS). Our findings suggest that maoberry extract has remarkable effects on preventing progression of cardiac tissue deterioration at least through lowering oxidative stress and inflammation.

High-pressure processing (HPP) can induce gelation of egg-white protein and improve physical and physicochemical properties of egg-white pudding. Interestingly, one step, including production and pasteurisation, is accomplished to produce a ready-to-eat snack. An ideal healthy snack in the elderly population consists of low-sugar and fat, high fibre and vitamin levels, is tasty, creamy-soft, and refreshing. Our strawberry-flavoured egg-white pudding contains high protein and fibre from inulin, zero fat, and a soft texture produced for various groups, from healthy to older people. After HPP at different high-pressure levels (450, 475, and 500 MPa) and different times (5, 10 and 15 min), this study investigated the physical quality and physicochemical properties of strawberry-flavoured egg-white pudding, such as texture, colour, syneresis, microstructure, secondary structure of protein, and microorganism growth. The results indicate increasing high-pressure levels, and/or holding time treatment caused significantly (p < 0.05) higher hardness values and lower syneresis, as well as surface hydrophobicity. Moreover, many micropores and thicker wall structures were clearly observed for increasing high-pressure levels. Furthermore, HPP altered the β-sheet and β-turns structure of strawberry-flavoured egg-white pudding. In conclusion, increasing high-pressure levels and/or holding time treatment at 450, 475, and 500 MPa for 5, 10, and 15 min affected the physical, physicochemical, and biochemical properties of strawberry-flavoured egg-white pudding.