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Relevant bibliographies by topics / Antioxidant-rich snacks

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Academic literature on the topic 'Antioxidant-rich snacks'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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Journal articles on the topic "Antioxidant-rich snacks"

1

Igual, Marta, David Gimeno, Purificación García-Segovia, Javier Martínez-Monzó, and Juliana Navarro-Rocha. "Fatty Acid Enrichment of Corn Extrudates with Hemp Seeds." Molecules 30, no. 6 (2025): 1390. https://doi.org/10.3390/molecules30061390.

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Hemp seeds (HSs) are a rich source of essential fatty acids, proteins, and antioxidant compounds, making them an attractive ingredient for the food industry. This work studies the viability of enriching corn extrudates with hemp seeds, specifically to improve their fatty acid profile and phenolic content, thereby enhancing the nutritional value of the snack. Extrudate formulations with different concentrations of HSs (up to 12.5%) were evaluated, and the physicochemical, textural, and antioxidant properties of the resulting products were analyzed. The results showed that increasing the HS conc

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Awaeloh, Nurulhusna, Surasak Limsuwan, Pinanong Na-Phatthalung, Thammarat Kaewmanee, and Sasitorn Chusri. "Novel Development and Sensory Evaluation of Extruded Snacks from Unripe Banana (Musa ABB cv. Kluai ‘Namwa’) and Rice Flour Enriched with Antioxidant-Rich Curcuma longa Microcapsules." Foods 14, no. 2 (2025): 205. https://doi.org/10.3390/foods14020205.

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With the growing consumer demand for natural functional ingredients that promote health and well-being while preventing age-related diseases, this study aimed to develop extruded snacks enriched with Curcuma longa (turmeric) microcapsules, recognized for their significant antioxidant properties. Unripe banana flour (Musa ABB cv. Kluai ‘Namwa’) and rice (Oryza sativa) flour were employed as a gluten-free base to create this novel extruded snack. Curcuma longa extract microcapsules were prepared using a spray-drying technique with varying core-to-wall ratios. Antioxidant capacities were assessed

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Ismawati, Nur Ayu, and Anna Anggraeni. "Analysis of Antioxidant and Fiber Content in Edamame Pudding (Glycine max) as a Snack to Prevent Hypercholesterolemia." International Journal on Health and Medical Sciences 3, no. 1 (2024): 1–9. https://doi.org/10.35335/healmed.v3i1.393.

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This research explores the antioxidant and fiber content of edamame pudding (Glycine max) and its potential health benefits, particularly in preventing hypercholesterolemia. Edamame, a rich source of antioxidants such as isoflavones and phenolic compounds, is known for its ability to combat oxidative stress and reduce cardiovascular risk. Additionally, its high fiber content, particularly soluble fiber, plays a significant role in lowering LDL cholesterol levels. This study analyzes the antioxidant levels and fiber content in edamame pudding and evaluates its potential to serve as a health-pro

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Kasprzak, Kamila, Tomasz Oniszczuk, Agnieszka Wójtowicz, et al. "Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale." Journal of Analytical Methods in Chemistry 2018 (2018): 1–7. http://dx.doi.org/10.1155/2018/7830546.

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Prohealth food contains specific components which have positive influence on the health and well-being of the consumer. An important position among bioactive compounds occurs for polyphenols. Many results have indicated that an increased intake of phenolic compounds may reduce the risk of cardiovascular diseases and type 2 diabetes. The objective of the study was production of extruded corn snacks with addition (0, 2, 4, 6, and 8%) of kale (Brassica oleraceaL. var.sabellica)—a polyphenol-rich plant. Afterwards, high-performance liquid chromatography-mass spectrometry (LC-ESI-MS/MS) and antioxi

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Gumul, Dorota, Rafal Ziobro, Marek Kruczek, and Justyna Rosicka-Kaczmarek. "Fruit Waste as a Matrix of Health-Promoting Compounds in the Production of Corn Snacks." International Journal of Food Science 2022 (March 3, 2022): 1–11. http://dx.doi.org/10.1155/2022/7341118.

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Extrusion is an industrial technology allowing utilization of fruit-based off-products, rich in bioactive and prohealth compounds, in the production of gluten-free snacks. The use of up to 20% fruit waste (apple waste) in the production of such snacks results in significant increases of polyphenols and flavonoids, as well as individual phenolic acids: chlorogenic (36 times) and cryptochlorogenic (4 times). UPLC-PDA-MS/MS method allowed to observe huge increases in phloridzin (25 times), epicatechin (8 times), catechin (up to 6 times), and the end procyanidin (almost 3 times) in corn snacks. Th

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Zhang, Jing-Yao, Hui-Chen Lo, Feili Lo Yang, Yi-Fang Liu, Wen-Mein Wu, and Chi-Chun Chou. "Plant-Based, Antioxidant-Rich Snacks Elevate Plasma Antioxidant Ability and Alter Gut Bacterial Composition in Older Adults." Nutrients 13, no. 11 (2021): 3872. http://dx.doi.org/10.3390/nu13113872.

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Plant-rich diets alleviate oxidative stress and gut dysbiosis and are negatively linked to age-associated chronic disorders. This study examined the effects of consuming plant-based, antioxidant-rich smoothies and sesame seed snacks (PBASS) on antioxidant ability and gut microbial composition in older adults. Healthy and sub-healthy older adults (n = 42, 79.7 ± 8.6 years old) in two senior living facilities were given PBASS for 4 months. Blood and fecal samples were collected from these individuals at the baseline and after 2 and 4 months of PBASS consumption. After 2 months, serum levels of a

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7

Mohd Noor, Nurul Auni, Noor Yuslida Hazahari, Norshazila Shahidan, Azura Amid, and Noor Soffalina Sofian Seng. "Impact of Date Powder, Sacha Inchi Oil, and Moringa Powder in a Novel Cognitive-Enhancing Health Bar: An Evaluation of Physicochemical Properties and Functional Benefits." Halalsphere 4, no. 1 (2024): 34–40. http://dx.doi.org/10.31436/hs.v4i1.90.

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Recent trends show a growing preference for healthy snacks in diets, particularly among health-conscious consumers, with snack bars gaining popularity among youth. This study aimed to develop and analyse a nutritious health bar to enhance cognitive performance. The health bar's formulation was created using design expert software. Comprehensive testing included proximate analysis, fatty acid profiling, and vitamin, mineral, and antioxidant evaluations, complemented by texture and colour assessments. Findings reveal these bars to be nutritionally rich, featuring excellent physical characteristi

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8

Lo, Hui-Chen, Ching-Yao Chang, Chi-Chin Yu, Fei-Li Lo Yang, Yih-Fong Leiw, and Wen-Mein Wu. "Plant-Based Antioxidant-Rich Snacks Elevate Circulating Antioxidant Capacity and Alter Gut Microbiome Profile in Older Adults." Current Developments in Nutrition 5, Supplement_2 (2021): 1167. http://dx.doi.org/10.1093/cdn/nzab054_022.

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Abstract Objectives Oxidative stress and gut dysbiosis are considered as the contributors in aging. Diets rich in plant foods may against aging-associated syndrome. The present study aimed to explore the effects of plant-based antioxidant-rich smoothies and sesame snacks (PBASS) on antioxidant capacity and gut microbiome profile in older adults. Methods Healthy and sub-healthy older adults (79.7 ± 8.6 years old, F/M = 30/12) from 2 elderly care institutions were administered with PBASS for 4 months. Blood and fecal samples were collected before and after 2 and 4 months of PBASS consumption. Re

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9

Herdeiro, Francisco Madail, Maria Otília Carvalho, Maria Cristiana Nunes, and Anabela Raymundo. "Development of Healthy Snacks Incorporating Meal from Tenebrio molitor and Alphitobius diaperinus Using 3D Printing Technology." Foods 13, no. 2 (2024): 179. http://dx.doi.org/10.3390/foods13020179.

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This study analyzes the nutritional properties of edible insects, specifically Tenebrio molitor and Alphitobius diaperinus, and explores the potential of 3D printing technology to introduce a nutritious and tasty alternative to essential nutrients for Western consumers. An original formulation for the printing of snacks with microalgae was adapted to incorporate edible insects. Concentrations of 10% of edible insects, both isolated and mixed, were incorporated into the developed ink-doughs. Stress and frequency sweeps were performed on the doughs to understand the rheology and the impact on th

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10

Bisht, Rudrani, Niharika Shanker, and Sunayan Sharma. "Formulation And Functional Characterization of High-Fiber, High-Protein Functional Snack Chips from Germinated Black Soybeans, Finger Millet, And Roasted Flaxseeds for Addressing Pediatric Malnutrition." BIO Web of Conferences 178 (2025): 03010. https://doi.org/10.1051/bioconf/202517803010.

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The rising consumer demand for functional and health-oriented snacks has led to the development of nutrient-dense and sustainable food products. This study focuses on the formulation and evaluation of an innovative chip made from germinated black soybeans (Glycine max), ragi (Eleusine coracana) and roasted flaxseeds (Linum usitatissimum), incorporating ingredients with significant nutritional and functional benefits. Germination enhances the digestibility and bioavailability of essential amino acids, vitamins, and bioactive compounds in black soybeans, making them a valuable protein source. Ra

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Conference papers on the topic "Antioxidant-rich snacks"

1

Vittadini, Elena, Elena Curti, Daniele Del Rio, and Yael Vodovotz. "Development of Antioxidant-Rich Fruit-Based Snacks as Food Space Prototype." In International Conference On Environmental Systems. SAE International, 2005. http://dx.doi.org/10.4271/2005-01-2923.

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