The physicochemical, antioxidant, and sensory properties of chocolate biscuits incorporated with encapsulated mangosteen (
            <i>Garcinia mangostana</i>
            L.) peel extract

Indiarto, Rossi; Reni, Reni; Utama, Gemilang Lara; Subroto, Edy; Pangawikan, Aldila Din; Djali, Mohamad

doi:10.1080/10942912.2022.2159429

Cited by 19 publications

(11 citation statements)

References 67 publications

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“…Previous studies have also noted a reduction in hardness that is related to increased crispiness ( Dias-Faceto et al, 2020 ). In another study, Galla et al (2017) reported that the inclusion of spinach ( Spinacia oleracea L.) in crackers resulted in increased hardness, while Indiarto et al (2023) reported that TPC can influence cracker texture. Polyphenols can serve as reducing agents for disulfide bonds, and lead to the augmentation of thiol groups and other covalent bonds ( Indiarto et al, 2023 ).…”

Section: Resultsmentioning

confidence: 99%

“…However, there is increasing awareness that snack foods should not only satisfy consumer tastes but also contribute to overall health ( Paciulli et al, 2023 ). One innovative approach is to incorporate plant extracts containing bioactive compounds with potent antidiabetic properties into snack foods ( Olagunju et al, 2018 ; Indiarto et al, 2023 ). Other studies have tried to successfully incorporate plant extracts into crackers to influence α-glucosidase and α-amylase activities, including extracts from species such as Armoracia rusticana , Digitaria exilis , Cajanus cajan , and Prunus cerasus ( Tumbas Šaponjac et al, 2016 ; Olagunju et al, 2018 ; Tomsone et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

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Antidiabetic Property Optimization from Green Leafy Vegetables Using Ultrasound-Assisted Extraction to Improve Cracker Production

Maser,

Maiyah,

Karnjanapratum

et al. 2024

Prev. Nutr. Food Sci.

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Here we test a method of incorporating of plant extracts into popular snack foods to help control diabetes. Since some fresh vegetables contain antidiabetic compounds, ultrasound-assisted extraction was used to optimize their extraction of from spring onions, bunching onions, and celery for later incorporation into crackers. We compared various concentrations of ethanol used during extraction, after which they were exposed to an ultrasound processor whose amplitude and sonication time were also varied. The optimal extraction conditions were found to be an ethanol concentration of 44.08%, an amplitude of 80%, and a sonication time of 30 min. This resulted in the highest level of α-glucosidase inhibitory activity (i.e., 1,449.73 mmol ACE/g) and the highest extraction yield (i.e., 24.16%). The extract produced from these optimum conditions was then used as a constituent component of crackers at 0.625%, 1.25%, or 2.5% w/w. These biscuits were then produced at baking temperatures of 140°C, 150°C, or 160°C. We then measured the physical characteristics and bioactivities of sample biscuits from each treatment. We found that biscuits containing 2.5% vegetable combination extract and baked at 140°C had the highest total phenolic content, the strongest antioxidant performance, and showed the most substantial antidiabetic and antiobesity effects. Here we establish conditions for the effective extraction of antidiabetic functional ingredients via ultrasound from green leafy vegetables. We also provide a method of using these ingredients to prepare crackers with the aim of developing a functional antidiabetic snack food.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antidiabetic Property Optimization from Green Leafy Vegetables Using Ultrasound-Assisted Extraction to Improve Cracker Production

Maser,

Maiyah,

Karnjanapratum

et al. 2024

Prev. Nutr. Food Sci.

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“…Antioxidant compounds have been widely recognized by the scientific community as important auxiliaries in slowing the aging process. − In this sense, although the establishment of an elixir for eternal life seems to be unreachable from a realistic perspective, consumption of dietetic antioxidants (in particular when ingested on a regular basis and combined with better choices regarding other aspects of life) is ascribed to be a promising strategy for preventing several diseases and postponing death, , as these species are able to neutralize free radicals . Among a variety of compounds that present considerable antioxidant activity, phenolic entities, more precisely, polyphenols, are a class of molecules that has been heavily studied over the years. − Beyond their antioxidant potential, these chemical species are known for presenting desired health-related properties such as anti-inflammatory, antiviral, antidiabetic, and antitumor actions and, thus, there is a continuously increasing interest in searching for new polyphenolic species either through isolation/identification of naturally occurring species or via structural modification through synthesis. − In the latter case, the use of computational-based protocols may provide useful insights and contribute to optimizing the strategies for performing specific modifications in polyphenol structures aiming to yield compounds with enhanced properties.…”

Section: Introductionmentioning

confidence: 99%

Probing Antioxidant-Related Properties for Phenolic Compounds

Soares,

Peterson,

de Souza

2024

J. Phys. Chem. A

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In this work, properties related to antioxidant-potential mechanisms (such as the bond dissociation enthalpy, BDE, for the homolytic cleavage of the O−H bond and ionization energies, IEs) were determined for phenol, pyrocatechol, and gallic acid (GA). Both the protonated and deprotonated forms of GA were investigated. The Feller−Peterson−Dixon (FPD) composite method was employed with a variety of computational approaches, i.e., density functional theory, Moller− Plesset perturbation theory, and coupled-cluster-based methods, in combination with large correlation consistent basis sets with extrapolation to the complete basis set limit and consideration of core electron correlation effects. FPD results were compared to experimental and computational data available in the literature, presenting good agreement. For example, the FPD BDE (298 K) obtained for phenol, which was based on valence-correlated MP2/CBS calculations with contributions from correlating all electrons, was determined to be 87.56 kcal/mol, a value that is 0.42 kcal/mol lower than the result obtained in the most recent experiments, 87.98 ± 0.62. Calibration against coupled-cluster calculations was also carried out for phenol. We expect that the outcomes gathered here may help in establishing a general protocol for computational chemists that are interested in determining antioxidant-related properties for phenolic compounds with considerable accuracy as well as to motivate future IE measurements (particularly for GA) to be accomplished in the near future.

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“…One effort can be made to obtain biscuit products with high functional value by incorporating bioactive compounds rich in antioxidants into their formulations. Fruit peels are known to contain compounds that have powerful antioxidant properties, for example polyphenols found in peel extracts are rich in antioxidants [5]. The main functional ingredients used in the food industry in recent times are probiotics and prebiotics, which provide several health benefits.…”

Section: Introductionmentioning

confidence: 99%

Manufacturing Functional Biscuits for Children and Studying Chemical Analysis, Sensory Characteristics and Storage Period

Mustafa

Yaseen

Khalaf

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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The study was conducted in the laboratories of the College of Agriculture, University of Tikrit, where functional biscuits were produced that treat some pathological conditions in children from malnutrition and intestinal diseases, which were prepared with different mixtures to find out which of these mixtures is better. Among the studied treatments, the standard treatment amounted to 4, while the treatments began to decrease until it recorded 3.19 in treatment D, and the results of the chemical analysis observed an increase in moisture and ash in treatment D to reach (4.33, 2.66)%, respectively, while fat and protein recorded the highest percentage in treatment B, which amounted to (9.97, 16.71)%, but carbohydrates had the highest percentage in the standard treatment, which amounted to 76.12%. Through the sensory evaluation of the samples and through the sensory evaluation, the results showed that the characteristic of color was high in treatments B and C, which amounted to 19 compared to other treatments, while the characteristic of taste and flavor increased in treatment C, which scored 29, while the characteristic of texture was high in the two treatments A, C which amounted to 19. When the treatments were stored in polyethylene bags for a period of 28 days at room temperature and the hardness was measured, the highest value was for treatment A, which ranged from (4.32-7). This indicates that the addition of materials high in the percentage of protein increases the hardness of biscuits with an increase in the storage period.

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The physicochemical, antioxidant, and sensory properties of chocolate biscuits incorporated with encapsulated mangosteen ( Garcinia mangostana L.) peel extract

Cited by 19 publications

References 67 publications

Antidiabetic Property Optimization from Green Leafy Vegetables Using Ultrasound-Assisted Extraction to Improve Cracker Production

Antidiabetic Property Optimization from Green Leafy Vegetables Using Ultrasound-Assisted Extraction to Improve Cracker Production

Probing Antioxidant-Related Properties for Phenolic Compounds

Manufacturing Functional Biscuits for Children and Studying Chemical Analysis, Sensory Characteristics and Storage Period

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