FUNCTIONAL FOOD BASED ON A COMBINATION OF POLYPHENOLS AND POLYSACCHARIDES WITH EMERGENT PROPERTIES FOR HYPOCALORIC DIET
A. Oancea, E. Mihai, T.C. Ciucan, V. Coroiu, V. S. Manoiu, E. Utoiu, A. M. Ghenea, M. Pirvu, O. Craciunescu
Pages: 143-152
Published: 4 Nov 2022
Views: 426
Downloads: 70
Abstract: The aim of this work was to develop a functional food used as an adjuvant for hypocaloric diet, based on a combination of polyphenols and polysaccharides extracted from berries pomace and chia seeds, presenting emergent properties. These bioactive compounds were encapsulated into liposomes before being added in the composition of a new protein bar. The antioxidant activity of polyphenols- polysaccharides combinations in different ratios was determined by TEAC and DPPH assays. It was observed that the mixture of polyphenols extracted from berries and polysaccharides extracted from chia seeds in a weight ratio of 5:1 had the highest antioxidant activity. A study of α-amylase inhibition in the presence of polyphenols, polysaccharides and their combinations was also performed to investigate the synergism of these compounds. A liposomal formulation of the selected synergistic combination was obtained in powder form by lyophilization. A final product including the synergistic combination was prepared in the form of a hypoglycemic food bar with amplified antioxidant effects. The product is further recommended for potential application as an adjuvant for a low-calorie diet.
Keywords: functional food, polyphenols, polysaccharides, forest fruits pomace, chia seeds, antioxidant activity, protein bar
Cite this article: A. Oancea, E. Mihai, T.C. Ciucan, V. Coroiu, V. S. Manoiu, E. Utoiu, A. M. Ghenea, M. Pirvu, O. Craciunescu. FUNCTIONAL FOOD BASED ON A COMBINATION OF POLYPHENOLS AND POLYSACCHARIDES WITH EMERGENT PROPERTIES FOR HYPOCALORIC DIET. Journal of International Scientific Publications: Agriculture & Food 10, 143-152 (2022). https://www.scientific-publications.net/en/article/1002470/
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