Combined use of cocoa dietary fibre and steviol glycosides in low‐calorie muffins production

Karp, Sabina; Wyrwisz, Jarosław; Kurek, Marcin Andrzej; Wierzbicka, Agnieszka

doi:10.1111/ijfs.13358

Cited by 29 publications

(13 citation statements)

References 36 publications

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“…On the other hand, stevia was used as an alternative for synthetic or powerful sweetener, which indeed reduces the growth of oral bacteria and species specific odour. It has been proved to contain sweet diterpene and acylated glycoside (Karp et al 2017) which gives sweetening property. This natural sweetener has the ability to maintain glucose level in diabetic's patients and scientifically proven to be nontoxic (Karp et al 2017).…”

Section: Discussionmentioning

confidence: 99%

Extraction of bioactive compounds from Psidium guajava and their application in dentistry

et al. 2019

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Guava is considered as poor man's apple rich in phytochemicals with medicinal value and hence it is highly consumed. Gas chromatography-mass spectroscopy (GC-MS) analysis of guava leaf extract revealed the presence of various bioactive compounds with antimicrobial, antioxidant, anticancer, and antitumor properties. Hence, it is used in tooth paste formulations along with other ingredients such as Acacia arabica gum powder, stevia herb powder, sea salt, extra virgin coconut oil, peppermint oil in the present study. Three formulations F1, F2 and F3 have been made by varying the concentration of these ingredients and the prepared formulations were studied for their antimicrobial activity and physico-chemical parameters such as pH, abrasiveness, foaming activity, spreading and cleaning ability. Among these, F3 showed significant antioxidant and antimicrobial properties, minimal cytotoxicity, maximum spreadability and very high cleaning ability. This study surmises that the herbal toothpaste formulation is greener, rich in medicinal values and imparts oral hygiene.

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Section: Discussionmentioning

confidence: 99%

Extraction of bioactive compounds from Psidium guajava and their application in dentistry

et al. 2019

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“…Dietary fibre is also considered as a technologically beneficial ingredient in food processing as it improves both physicochemical and sensory properties such as cooking yield, water holding capacity and gel forming capacity (Elleuch et al ., ). It has been reported that dietary fibre could be incorporated into food products including bakery products, beverages, dairy and meat products (Buriti et al ., ; Choi et al ., ; Liutkevičius et al ., ; Karp et al ., ) to improve the product quality and add value to the food industry.…”

Section: Introductionmentioning

confidence: 99%

Effects of incorporation of sugarcane fibre on the physicochemical and sensory properties of chicken sausage

Fang

Lin

et al. 2018

Int J of Food Sci Tech

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Improving functional and eating qualities of processed meat products through incorporation of plant fibre is of interest to both consumers and food industry. This project investigated the physicochemical and sensory properties of chicken sausages with incorporation of up to 3% sugarcane fibre, a by-product of sugarcane processing. Compared with no sugarcane fibre sample, the cooking yield of chicken sausage with 3% of fibre and 10% of water addition was increased from 94.20% to 97.52%, total phenolic content from 25.43 to 57.09 mg GAE/100 g and radical scavenging activity from 28.11% to 60.72%, whereas lipid oxidation of Thiobarbituric acid reactive substances value was decreased from 0.535 to 0.428 malondialdehyde mg kg À1 . Moreover, consumer overall liking of chicken sausages was not affected by the incorporation of sugarcane fibre. This research suggested that incorporation of sugarcane fibre could improve eating quality and health benefits of the chicken sausage product, and add value to both the food and sugarcane industry.

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“…Other parts including the pods and shells are usually discarded. Despite to be thrown, Karp, Wyrwisz, Kurek, and Wierzbicka (2017) showed that cocoa shells contain fibers that can be used in the formulation of low-calorie foods. Cocoa pods can be used to remove pollutants from waters and wastewaters (Cruz et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Polyphenol antioxidants from cocoa pods: Extraction optimization, effect of the optimized extract, and storage time on the stability of palm olein during thermoxidation

Teboukeu

Djikeng

Klang

et al. 2018

J Food Process Preserv

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This study was conducted in order to optimize the extraction process of phenolic antioxidants in cocoa pods and to evaluate the effect of optimized extract and storage time on the oxidative stability of palm olein heated at 180 °C using response surface methodology (RSM). The optimization of the extraction process of cocoa pods antioxidants was done and the results showed that the total polyphenols of 153.51 mg GAE/g and scavenging activity of 100% were obtained under optimal conditions. Vanillic acid was the phenolic antioxidant detected in the optimized extract using HPLC‐DAD (diode array detector). Rancimat test showed this extract was efficient in delaying palm olein oxidation. To preserve quality of palm olein during heating at 180 °C, RSM concerning iodine value and thiobarbituric acid value proposes to supplement the oil with 2,000 ppm of cocoa pods extract during 1–7 days (03 hr heating cycle per day) of treatments. Practical applications To improve the oxidative stability and shelf‐life of vegetable oils, only few natural sources who are supposed to be safer than synthetic antioxidants have been authorized for industrial purpose (case of rosemary). Therefore, there is a strong rational to continue the search of new natural sources of antioxidants by screening plant materials. This study can be useful for the development of industrial extraction process of cocoa pods and its application as an ingredient to delay lipid oxidation in oils.

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Combined use of cocoa dietary fibre and steviol glycosides in low‐calorie muffins production

Cited by 29 publications

References 36 publications

Extraction of bioactive compounds from Psidium guajava and their application in dentistry

Extraction of bioactive compounds from Psidium guajava and their application in dentistry

Effects of incorporation of sugarcane fibre on the physicochemical and sensory properties of chicken sausage

Polyphenol antioxidants from cocoa pods: Extraction optimization, effect of the optimized extract, and storage time on the stability of palm olein during thermoxidation

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