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Journal articles on the topic 'Antioxidant-rich snacks'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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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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2

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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3

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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6

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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11

Janić, Hajnal, Vojislav Banjac, Bojana Filipčev, et al. "Snack products from whole-grain red sorghum flour with paprika and cocoa powders." Food and Feed Research, no. 00 (2024): 62. https://doi.org/10.5937/ffr0-53726.

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Among the cereals, sorghum (Sorghum bicolor L. Moench) is a member of the gluten-free cereal family. This crop is widely cultivated in a wide range of geographic locations due to its strong heat and drought resistance and high photosynthetic efficiency. Rich in macronutrients (proteins, fats, and carbohydrates) and micronutrients (minerals, vitamins), sorghum also contains phenolic compounds (tannins, phenolic acids, and flavonoids), which have antioxidant properties. Given its many health benefits, including its ability to suppress the formation of cancer cells and reduce obesity, heart disea

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12

Evangelista, Gemaima C., and Regine Schönlechner. "Potential of Pigmented Rice in Bread, Bakery Products, and Snacks: A Narrative Review of Current Technological and Nutritional Developments." Applied Sciences 15, no. 12 (2025): 6698. https://doi.org/10.3390/app15126698.

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Rich in bioactive compounds, pigmented rice offers superior antioxidant capacity compared to non-pigmented rice. Processing methods like milling, parboiling, thermal treatments (e.g., extrusion cooking), and biobased approaches (e.g., germination and fermentation) impact the technological and nutritional properties of pigmented rice. All products with added pigmented rice showed improved total phenolic content and antioxidant capacities. Extrusion cooking improved technological properties of dough, bread, and bakery products by modifying the pasting properties of rice. Germination and fermenta

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13

Santosh, Oinam, Harjit Kaur Bajwa, Madho Singh Bisht, and Nirmala Chongtham. "Antioxidant activity and sensory evaluation of crispy salted snacks fortified with bamboo shoot rich in bioactive compounds." Applied Food Research 1, no. 2 (2021): 100018. http://dx.doi.org/10.1016/j.afres.2021.100018.

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14

Igual, Marta, Adriana Păucean, Dan Cristian Vodnar, Purificación García-Segovia, Javier Martínez-Monzó, and Maria Simona Chiş. "In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates." Molecules 27, no. 6 (2022): 1972. http://dx.doi.org/10.3390/molecules27061972.

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The rosehip (Rosa canina L.) fruit has gained researchers′ attention due to its rich chemical composition in vitamin C, phenols, carotenoids, and high antioxidant activity; meanwhile, polymers such as pea protein are generally recognized as exhibiting a protection role against the extrusion process. Corn snacks extrudates obtained by replacing corn flour with 10% R. canina powder (R) and 10% R. canina with pea protein (RPP) were evaluated for the physicochemical, textural, optical, and nutritional characteristics. A sample manufactured without R. canina powder was used as a control. Hardness,

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15

Karnika and Asha Kawatra. "Nutritional Enhancement of Traditional Indian Snacks with Oilseed Meal Incorporation." Archives of Current Research International 25, no. 4 (2025): 342–54. https://doi.org/10.9734/acri/2025/v25i41163.

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Background: India faces significant challenges with hunger and malnutrition, despite being a major producer of oilseed meals. These meals, byproducts of oil extraction, are rich in nutrients but underutilized for human consumption. Aim: This study aimed to develop nutrient-dense versions of the traditional Indian snacks, mathi and sev, by incorporating different oilseed meals, thereby addressing nutritional deficiencies and promoting the utilization of these byproducts. Methodology: Groundnut meal, sesame meal, and flaxseed meal were incorporated individually and in composite form into mathi a

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16

Ruiz-Armenta, Xóchitl Ariadna, Carlos Iván Delgado-Nieblas, José de Jesús Zazueta-Morales, et al. "Phenolic and amino acid profiles, and antioxidant properties of third generation snack foods adding Citrus mitis by-products and milk powder: impact of extrusion processing and microwave-heating "Impact of processing on obtaining healthy snacks"." Emirates Journal of Food and Agriculture 37 (February 6, 2025): 1–15. https://doi.org/10.3897/ejfa.2025.129329.

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Currently, there is a high consumption of snack foods worldwide, suggesting the improvement of their nutritional/nutraceutical properties by adding raw materials rich in bioactive compounds. This work aimed to study the impact of the processing stages on phenolic and amino acid profiles and the antioxidant properties of extruded snack foods by adding <em>Citrus mitis</em> by-products and milk powder. The color parameter C*, phytochemical, and antioxidant properties of four formulations were evaluated in the processing stages: unprocessed mixture (PS1), extruded pellets (PS2), and microwave-exp

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17

Zaidi, Raiha, Khuram Yousaf, Husnain Janjua, and Kumail Abbas. "Spirulina as a Functional Food Ingredient: Physical and Chemical Properties of Supplemented Cookies." Middle East Research Journal of Agriculture and Food Science 5, no. 02 (2025): 12–20. https://doi.org/10.36348/merjafs.2025.v05i02.001.

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In this study, the incorporation of microalgae Arthrospira platensis (Spirulina) in wheat-based snacks was investigated. Since cookies are one of the most popular baked food products, and are generally limited in vitamins, minerals, antioxidants and dietary fibre, a wheat-based cookie formulation was prepared and supplemented with 10% (w/w) dried Spirulina powder. The physical and chemical properties of the baked (at 200 ºC) cookies were then assessed via various physiochemical tests. The results of the tests were analysed through variance analysis (one-way ANOVA) and the Tukey’s test (post ho

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18

Om, Madane Atul Madane Ganesh Lokhande Shital Kokare. "Moringa Oleifera Leaf Powder Herbal Biscuit: Forming A Protein-Rich Nutraceutical." International Journal of Pharmaceutical Sciences 3, no. 5 (2025): 5248–56. https://doi.org/10.5281/zenodo.15564378.

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The creation of plant-based functional snacks has emerged as a key area of innovation due to the growing demand for natural, health-promoting foods worldwide. The creation of a protein-rich herbal biscuit enhanced with powdered Moringa oleifera leaves—a nutrient-dense plant renowned for its high protein, vitamin, and mineral content—is the main goal of this study. The objective was to improve the nutritional profile of a classic biscuit without sacrificing its flavor by mixing moringa with chickpea flour and certain seasonings. The biscuits' proximate nutritional content, taste, te

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19

Ruiz-Armenta, Xóchitl Ariadna, Carlos Iván Delgado-Nieblas, José de Jesús Zazueta-Morales, et al. "Phenolic and amino acid profiles, and antioxidant properties of third generation snack foods adding Citrus mitis by-products and milk powder: impact of extrusion processing and microwave-heating “Impact of processing on obtaining healthy snacks”." Emirates Journal of Food and Agriculture 37 (February 6, 2025): 1–15. https://doi.org/10.3897/ejfa.2025.129329.

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Currently, there is a high consumption of snack foods worldwide, suggesting the improvement of their nutritional/nutraceutical properties by adding raw materials rich in bioactive compounds. This work aimed to study the impact of the processing stages on phenolic and amino acid profiles and the antioxidant properties of extruded snack foods by adding Citrus mitis by-products and milk powder. The color parameter C*, phytochemical, and antioxidant properties of four formulations were evaluated in the processing stages: unprocessed mixture (PS1), extruded pellets (PS2), and microwave-expanded pro

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20

Sharma, Vatsala, and Monika Thakur. "FTIR Spectroscopic Characterisation of Horsegram Protein Hydrolysates: Implications for Functional Properties." BIO Web of Conferences 178 (2025): 03012. https://doi.org/10.1051/bioconf/202517803012.

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Macrotyloma uniflorum (L.) Verdc., commonly known as Horsegram (HG), is a drought-tolerant, nutrient-dense legume. Rich in protein (22–25%), lysine, and micronutrients like calcium, iron, and phosphorus, HG also contains bioactive compounds with antioxidant, antidiabetic, and anti-inflammatory properties. Despite its nutritional value, HG remains underutilized due to limited processing technologies and low consumer awareness. Protein hydrolysates (PH), particularly those derived via enzymatic hydrolysis, are gaining prominence for their enhanced digestibility, bioavailability, and functional p

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21

Sirinjullapong, Aiyada, Voravadee Suchaiya, and Jaroenporn Chokboribal. "Tapioca Crispy Crackers with Ripe Banana Peel: Snack Enrichment with Dietary Fiber and Phenolic Compounds from an Agri-Food Waste." Asian Health, Science and Technology Reports 32, no. 2 (2024): 46–62. http://dx.doi.org/10.69650/ahstr.2024.1113.

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Banana peel is rich in bioactive compounds and dietary fiber. Both tapioca starch and bananas are naturally gluten-free. As a means of waste valorization and snack enrichment, tapioca crispy crackers were enriched with banana peel, with or without flesh. The peel was from cv.Namwa bananas are in the final stages of ripening. Phenolic compounds in the ripe banana peel led to the bitterness of the enriched crackers. To increase the amount of banana peel that could be used, the peel was boiled before being incorporated into a formulation of banana peel, at 30 g /100 g of tapioca starch, and flesh

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22

Cannas, Michela, Paola Conte, Antonio Piga, and Alessandra Del Caro. "Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks." Foods 13, no. 16 (2024): 2639. http://dx.doi.org/10.3390/foods13162639.

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The upcycling of agricultural by-products and the extension of the shelf-life of staple foods represent crucial strategies for mitigating the consequences of food losses and enhancing the competitiveness of the agri-food industry, thus facilitating the attainment of higher financial revenues. This is particularly relevant for global artichoke cultivation, where 60–80% of its biomass is discarded annually. The present study investigated the potential of using non-stabilized polyphenol-rich extracts from the main artichoke by-products (bracts, leaves, and stems) to fortify and extend the shelf-l

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23

Goyal, Vandana, Bhagyashree Das, Ashish Todkar, Hanmant Bodhankar, Sachin Suse, and Rishab Dhar. "Nutritionally Enriched Khakhra: Harnessing the Potential of Indigenous Functional Ingredients." European Journal of Nutrition & Food Safety 17, no. 5 (2025): 270–85. https://doi.org/10.9734/ejnfs/2025/v17i51724.

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The rising awareness about low glycemic load, gluten-related disorders and increasing demand for health-conscious food options have paved the way for innovative gluten-free alternatives. Traditional Indian snacks, such as khakhra, offer a valuable base for nutritional enhancement and dietary diversification. This review focuses on the summarizing various pieces of literature regarding development of nutrient enriched or fortified, low glycemic load, and gluten-free khakhra using different functional ingredients. The article also explores the potential utilization of three functional ingredient

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24

Mukwevho, Priscilla L., Tafadzwa Kaseke, and Olaniyi A. Fawole. "Optimisation Using Response Surface Methodology of Quality, Nutritional and Antioxidant Attributes of ‘Wichita’ Pecan Nuts Roasted by Microwaves." Processes 11, no. 8 (2023): 2503. http://dx.doi.org/10.3390/pr11082503.

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Pecan (Carya illinoinensis) nuts are rich in functional compounds (unsaturated fatty acids, phytosterols, polyphenols, and tocopherols) associated with various health benefits. Commercially, pecan nuts are roasted to enhance their physical, chemical, and sensory properties. In the present study, response surface methodology (RSM) was used to optimise the quality and nutritional and antioxidant attributes of ‘Wichita’ pecan nuts roasted by using a microwave process with a range of microwave power (96.45–803.55 W) and roasting time (1.37–5.62 min). The microwave-roasted pecan nuts were analysed

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25

Salari, Saeed, Thomas Castigliego, Joana Ferreira, Ana Lima, and Isabel Sousa. "Development of Healthy and Clean-Label Crackers Incorporating Apple and Carrot Pomace Flours." Sustainability 16, no. 14 (2024): 5995. http://dx.doi.org/10.3390/su16145995.

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The valorization of fruit and vegetable side-streams from the juice industry is an important contribution to the optimization of food resources and is an environmentally friendly practice in line with the concepts of circular economy and sustainability. The aim of this work is to incorporate them back into the food value chain by adding them as ingredients in staple foods like crackers. This is also important in terms of food fortification, as they are rich in nutrients and bioactive compounds. Crackers are popular snacks with a huge global market value, enjoyed by consumers of all ages. The c

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26

Santosh, Oinam, Harjit Kaur Bajwa, Madho Singh Bisht, and Nirmala Chongtham. "Erratum to “Antioxidant activity and sensory evaluation of crispy salted snacks fortified with bamboo shoot rich in bioactive compounds” [Applied Food Research, volume 1, issue 2 (2021) 100018]." Applied Food Research 2, no. 2 (2022): 100158. http://dx.doi.org/10.1016/j.afres.2022.100158.

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27

Rubiyanti, Rani, Imat Rochimat, and Nooryza Martihandini. "UPAYA PENINGKATAN PENGETAHUAN DAN PELATIHAN PENGOLAHAN KERIPIK DAN TEH KULIT BUAH PISANG MAS SEBAGAI PANGAN KAYA ANTIOKSIDAN DI KECAMATAN TAMANSARI KOTA TASIKMALAYA." Edukasi Masyarakat Sehat Sejahtera (EMaSS) : Jurnal Pengabdian kepada Masyarakat 5, no. 1 (2023): 25–32. http://dx.doi.org/10.37160/emass.v5i1.153.

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Tamansari Village is one of the villages in Tasikmalaya City that occupies the highest case of Covid as of 2020. In 2020, knowledge has been increased by counseling on how to use vitamin C properly and correctly as well as processed herbs to increase immunity. As a target area, the knowledge transfer process was continued with training on the processing of banana mas peels in the form of chips and tea which had previously been researched on antioxidant activity in 2021. The target to be achieved is that cadres / communities can maintain immunity with healthy processed food and rich in antioxid

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A., Dharmendran, and Jeeva D. "BAMBOO SHOOTS - NUTRITIONAL BENEFITS." KISAN WORLD - A Journal of Agriculture and Rural Development 41, no. 10 (2014): 51–55. https://doi.org/10.5281/zenodo.3767955.

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Bamboo is intricately associated with humans from times immemorial. Popularly known for their industrial uses, a lesser known fact of bamboos is the usage of its young shoots as a food that can be consumed fresh, fermented, or canned. The juvenile shoots are not only delicious but are rich in nutrient components, mainly proteins, carbohydrates, minerals, and fiber and are low in fat and sugars. In addition, they contain phytosterols and a high amount of fiber that can be labeled as nutraceuticals or natural medicines that are attracting the attention of health advocates and scientists alike. T

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García-Encinas, Juan Pablo, Saul Ruiz-Cruz, Jousé Juárez, José de Jesús Ornelas-Paz, Carmen Lizette Del Toro-Sánchez, and Enrique Márquez-Ríos. "Proteins from Microalgae: Nutritional, Functional and Bioactive Properties." Foods 14, no. 6 (2025): 921. https://doi.org/10.3390/foods14060921.

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Microalgae have emerged as a sustainable and efficient source of protein, offering a promising alternative to conventional animal and plant-based proteins. Species such as Arthrospira platensis and Chlorella vulgaris contain protein levels ranging from 50% to 70% of their dry weight, along with a well-balanced amino acid profile rich in essential amino acids such as lysine and leucine. Their cultivation avoids competition for arable land, aligning with global sustainability goals. However, the efficient extraction of proteins is challenged by their rigid cell walls, necessitating the developme

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Średnicka-Tober, Dominika, Renata Kazimierczak, Alicja Ponder, and Ewelina Hallmann. "Biologically Active Compounds in Selected Organic and Conventionally Produced Dried Fruits." Foods 9, no. 8 (2020): 1005. http://dx.doi.org/10.3390/foods9081005.

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A growing demand for organic foods is driven by consumers′ perception that they are more nutritious. However, while there is a number of scientific studies showing some superior qualities of organically grown fruit and vegetables, including, i.e., higher content of phenolics, some vitamins and antioxidant activity, scientific research looking into the quality of processed organic products is very limited. At the same time the consumption of processed, convenient foods, with a long shelf-life, is rapidly increasing all over the world. Among the processed fruit-based products, dried fruits are r

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Amol, Ban1 Nagesh Masal*2 Akshay Mohite2 Supriya Mohite2. "Formulation and Evaluation of Instant Energy Bar." International Journal of Pharmaceutical Sciences 3, no. 5 (2025): 4449–59. https://doi.org/10.5281/zenodo.15522138.

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The increasing demand for convenient, nutritious, and energy-rich snack options has led to the development of functional food products. This study focuses on the formulation and evaluation of an Energy Booster Bar utilizing natural ingredients such as guarana, ashwagandha, brahmi, ginseng, dextrose, peanuts, almonds, fenugreek, dates, jaggery, dark chocolate, gulkand, and cardamom. The prepared bar was assessed for organoleptic properties, pH, stability, hardness, and melting point. Nutritional analysis revealed a balanced composition with high carbohydrate and moderate fat content, contributi

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Rajagukguk, Yolanda Victoria, Marcellus Arnold, Andrzej Sidor, et al. "Antioxidant Activity, Probiotic Survivability, and Sensory Properties of a Phenolic-Rich Pulse Snack Bar Enriched with Lactiplantibacillus plantarum." Foods 11, no. 3 (2022): 309. http://dx.doi.org/10.3390/foods11030309.

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Pulse-based snack bars incorporated with probiotics were developed to provide an overview for the preparation of simple functional food concerning the antioxidant load and iron status improvement. The study focused on the application of microencapsulated probiotics in dry matrices, such as chickpeas and green lentils, in snack bars. The study aims to analyse the products’ antioxidative activities, chemical and sensory properties, as well as the probiotic survivability in the dry matrices. The basic chemical composition showed that 100 g of product can fulfil up to 4.4% and 3.3% of the daily ir

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P G, Keerthana, and Subaratinam R. Subaratinam R. "Anethum Graveolens L. Microgreen Incorporated Pulse-Based Gluten-Free Crackers: A Potential Functional Snack." Biosciences Biotechnology Research Asia 20, no. 1 (2023): 329–39. http://dx.doi.org/10.13005/bbra/3092.

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ABSTRACT: Crackers were formulated with pulse flours – Chickpea and Pea along with the incorporation of Anethum Graveolens L. microgreens to develop an end product that is rich in protein, fibre, and micronutrients, gluten-free and low in glycemic index. Microgreens are tiny greens that are often harvested in an immature state that are loaded with innumerable benefits thus, Anethum Graveolens L. was utilized as a part of the study. The main goal was to develop a gluten-free snack that was rich in micronutrients due to the lack of availability of such products in the market. The crackers were i

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Artika, I. Made Mahardika Reynata Putra, Putu Suparthana, and I. Wayan Rai Widarta. "Pengaruh Penambahan Spirulina Terhadap Sifat Fisikokimia, Sensoris, dan Aktivitas Antioksidan Snack Bar." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 13, no. 4 (2025): 823. https://doi.org/10.24843/itepa.2024.v13.i04.p11.

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Snack bars is a convenient and practical food that can quickly provide a source of energy and nutrients. Snack bars are typically made from a mixture of cereals, nuts, seeds, dried fruits, and sweeteners like honey or syrup. Snack bars can be made using local ingredients, but most locally made snack bars still contain allergens. Corn has the potential to be used as a substitute ingredient but still has unbalanced nutritional content. Therefore, spirulina can be used to balance the nutrients in snack bars, as spirulina is a microscopic algae rich in protein, vitamins, minerals, and bioactive co

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Drożdż, Wioletta, Hanna Boruczkowska, Tomasz Boruczkowski, Ewa Tomaszewska-Ciosk, and Ewa Zdybel. "Use of blackcurrant and chokeberry press residue in snack products." Polish Journal of Chemical Technology 21, no. 1 (2019): 13–19. http://dx.doi.org/10.2478/pjct-2019-0003.

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Abstract Fruit and vegetable processing by-products, undervalued until recently, are rich sources of nutrients. This study investigated properties of extruded corn puffs with addition (5–20%) of blackcurrant or chokeberry pressings. We assessed expansion rate, water absorption index (WAI) and water solubility index (WSI) of the produced extru-dates, the concentration of polyphenols, and antioxidant activity measured by FRAP method and ABTS method. The puffs with addition of chokeberry pressings had higher WSI values, higher phenolic acids, flavonols, and anthocyanins content, and higher antiox

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Chatziharalambous, Despina, Chrysoula Kaloteraki, Panagiota Potsaki, et al. "Study of the Total Phenolic Content, Total Antioxidant Activity and In Vitro Digestibility of Novel Wheat Crackers Enriched with Cereal, Legume and Agricultural By-Product Flours." Oxygen 3, no. 2 (2023): 256–73. http://dx.doi.org/10.3390/oxygen3020017.

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Wheat-flour crackers represent a staple snack option, although they lack nutritional value. Agricultural by-products such as olive and grape seeds, cereals such as barley and legumes such as lupine and chickpea are rich in bioactive compounds; therefore, flours obtained from those could represent a better option for bakery products fortification. The purpose of the present study was the investigation of total phenolic content and antioxidant activity before and after the baking of wheat crackers enriched with 10–30% olive seed, 10–30% grape seed, 10–40% lupine, 10–30% barley and 20–60% and 80%

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Barakat, Hassan, and Hani A. Alfheeaid. "Date Palm Fruit (Phoenix dactylifera) and Its Promising Potential in Developing Functional Energy Bars: Review of Chemical, Nutritional, Functional, and Sensory Attributes." Nutrients 15, no. 9 (2023): 2134. http://dx.doi.org/10.3390/nu15092134.

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Snack bars, known as energy bars, are widely consumed worldwide as highly nutritive on-the-go products. Due to the date fruit’s significant nutritional and functional characteristics, it can be an exceptional choice for developing snack bars. Dates contain a wide range of macro- and micronutrients known for their strong bioactive properties. The functional properties of date fruit have been demonstrated in the literature and include antioxidant, anti-inflammatory, anti-tumor, antihypertensive, and antimicrobial activities. This review summarizes the available studies investigating the potentia

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Canti, Meda, Nafera Arvianda Kasanti, Rory Anthony Hutagalung, Lukas, and M. M. Lanny W. Pandjaitan. "Nutritional Composition, Physicochemical, and Sensory Properties of Snack Bars Produced from Catfish Head Powder (Clarias gariepinus) and Purple Sweet Potatoes (Ipomoea batatas var Ayumurasaki) as Emergency Food." Jurnal Ilmiah Perikanan dan Kelautan 17, no. 2 (2025): 545–57. https://doi.org/10.20473/jipk.v17i2.56831.

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Graphical Abstract Highlight Research 1. The development of snack bars from catfish head powder (CHP). 2. The CHP was rich in nutritional composition and could be an additive ingredient in snack bars. 3. Adding CHP increased protein, lipid, and fibre content in the snack bars. 4. Snack bars with the addition of CHP were acceptable on all sensory attributes. 5. Snack bars produced from CHP could be used as an alternative emergency food. Abstract During natural disasters, emergency food is often needed to meet the victims’ nutritional intake such as protein, fat, carbohydrates, and energy. As an

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Ciudad-Mulero, María, Lillian Barros, Ângela Fernandes, et al. "Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours." Food & Function 9, no. 2 (2018): 819–29. http://dx.doi.org/10.1039/c7fo01730h.

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Liu, Jian Tao, Zi Hao Deng, Jian Hua Huang, Ya Wang, Jun Chang, and Du Zhu. "Apple Snails Polysaccharide Extraction and Pharmacological Potential Study In Vitro." Applied Mechanics and Materials 651-653 (September 2014): 207–10. http://dx.doi.org/10.4028/www.scientific.net/amm.651-653.207.

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Apple Snails is a snail-like animal. Being snail-like animals recognized as an edible aquatic animal and widely employed in traditional Chinese medicine, this study intends to reveal pharmacological potential of Apple Snails polysaccharide. Crude soluble polysaccharide of Apple Snails was first extracted using the hot water extraction and ethanol precipitation method. And the crude polysaccharide was purified successively using the Sevag method. After purification we found that and apple snails is rich in polysaccharide and the total polysaccharide content can reach to 68.4%. Using Fenton reac

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Pandiangan, Cenny Sulastri Br, Tineke M. Langi, and Lucia C. Mandey. "KARAKTERISTIK FISIKOKIMIA SNACK BARS TEPUNG AMPAS KELAPA (Cocos nucifera L.) DAN TEPUNG UBI JALAR KUNING (Ipomea batatas L.)." Jurnal Teknologi Pertanian (Agricultural Technology Journal 12, no. 1 (2022): 10. http://dx.doi.org/10.35791/jteta.v12i1.38855.

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ABSTRACTModern community life makes the need for fast food increases. One of the fast foods that is often consumed is cereal and beans. This research was conducted to produce snack bars that are healthy and rich in fiber. This study uses a completely randomized design (CRD) research method with the treatment of coconut pulp and yellow sweet potato flour, each treatment is carried out with 3 replications. The parameters tested were chemical properties (water content, ash content, protein content, fat content, carbohydrate, crude fiber, and antioxidant activity), physical properties (hardness te

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Kasunmala, Indhigahawala Gamage Gimanie, Senevirathne Navarathne, and Indira Wickramasinghe. "Preparation of liquid‐core hydrogel beads using antioxidant‐rich Syzygium caryophyllatum fruit pulp as a healthy snack." Journal of Texture Studies 51, no. 6 (2020): 937–47. http://dx.doi.org/10.1111/jtxs.12553.

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Dinica, Rodica Mihaela, Cristina Sandu, Andreea Veronica Dediu Botezatu, et al. "Allantoin from Valuable Romanian Animal and Plant Sources with Promising Anti-Inflammatory Activity as a Nutricosmetic Ingredient." Sustainability 13, no. 18 (2021): 10170. http://dx.doi.org/10.3390/su131810170.

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Helix aspersa (HA), Helix pomatia (HP) and Symphytum officinale are common organisms in Romania’s biosphere, widely known for their allantoin content and their therapeutic properties. Herein, the allantoin was separated and quantified from the aqueous extracts of Romanian comfrey root and the secretions of HA and HP snails. This study also focused on determining the antioxidant and anti-inflammatory activities of these Romanian allantoin-rich samples. The plant extracts were obtained through two methods: ultrasonic extraction and enzymatic ultrasonic extraction. A microplate method was used fo

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Bolang, Alexander Sam Leonard, Mochammad Rizal, Fahrul Nurkolis, et al. "Cookies rich in iron (Fe), folic acid, cobalamin (vitamin B12), and antioxidants: a novel functional food potential for adolescent with anemia." F1000Research 10 (October 25, 2021): 1075. http://dx.doi.org/10.12688/f1000research.74045.1.

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Background: This study aims to process porang flour, moringa leaves, and tempe into cookies that are high in iron (Fe), folic acid, cobalamin (vitamin B12), and antioxidants as potential functional food snacks for adolescents with anemia. Methods: This study is experimental with a completely randomized trial design (CRD) with three treatments and triplicates. There are three comparison formulations of a combination of porang, moringa leaves, and black soybean-based tempe; respectively F1 (3:3:3)%, F2 (3:6:6)%, and F3 (3:10:10)%. The cookie sample was then analyzed for water content, ash, iron,

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Boujemaa, Ihssan, Sara El Bernoussi, Hicham Harhar, and Mohamed Tabyaoui. "The influence of the species on the quality, chemical composition and antioxidant activity of pumpkin seed oil." OCL 27 (2020): 40. http://dx.doi.org/10.1051/ocl/2020031.

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Oilseed pumpkin seeds are known to be rich in oil and nutrients. Their content in bioactive components gives them some assets that make them beneficial for human health. Although commonly consumed as a snack, pumpkin seeds are ready to claim more uses. The identification of pumpkin species is a major resource in this study. Thus, we worked with three pumpkin species: Cucurbita maxima (CMa), Cucurbita moschata (CMo) and Cucurbita pepo (CP). The species effect on the chemical composition, the content of bioactive compounds and the antioxidant activity was studied. As a result, the analysis of pu

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Bolang, Alexander Sam Leonard, Mochammad Rizal, Fahrul Nurkolis, et al. "Cookies rich in iron (Fe), folic acid, cobalamin (vitamin B12), and antioxidants: a novel functional food potential for adolescent with anemia." F1000Research 10 (November 4, 2022): 1075. http://dx.doi.org/10.12688/f1000research.74045.2.

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Background: Anemia is a global public health problem, including Indonesia with 32% of adolescents are anemic. This study aims to process porang flour, moringa leaves, and tempe into cookies that are high in iron (Fe), folic acid, cobalamin (vitamin B12), and antioxidants as potential functional food snacks for adolescents with anemia. Methods: This study is experimental with a completely randomized trial design (CRD) with three treatments and replications. There are three comparison formulations of a combination of porang, moringa leaves, and black soybean-based tempe; respectively F1 (91:3:3:

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Bolang, Alexander Sam Leonard, Mochammad Rizal, Fahrul Nurkolis, et al. "Cookies rich in iron (Fe), folic acid, cobalamin (vitamin B12), and antioxidants: a novel functional food potential for adolescent with anemia." F1000Research 10 (May 3, 2023): 1075. http://dx.doi.org/10.12688/f1000research.74045.3.

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Background: Anemia is a global public health problem, including Indonesia with 32% of adolescents are anemic. This study aims to process porang flour, moringa leaves, and tempe into cookies that are high in iron (Fe), folic acid, cobalamin (vitamin B12), and antioxidants as potential functional food snacks for adolescents with anemia. Methods: This study is experimental with a completely randomized trial design (CRD) with three treatments and replications. There are three comparison formulations of a combination of porang, moringa leaves, and black soybean-based tempe; respectively F1 (91:3:3:

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Gómez Montaño, Francisco Javier, Victoria Eugenia Bolado García, and Gabriela Blasco López. "Compositional and antioxidant analysis of peels from different banana varieties (Musa spp.) for their possible use in developing enriched flours." Acta Universitaria 29 (October 23, 2019): 1–14. http://dx.doi.org/10.15174/au.2019.2260.

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The banana peel represents about 30% of the fruit, it is discarded and could be used for food development, due to its chemical and antioxidant composition. It is rich in fiber, proteins, essential amino acids, polyunsaturated fatty acids, potassium and in phenolic compounds; which could be used in the treatment of certain types of cancer and coronary heart disease. The objective was to bromatologically evaluate banana peels of five different varieties, as well as their antioxidant activity and sensory acceptance for use in food fortification. Bromatological and antioxidant capacity analyzes of

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Khvostenko, Kateryna, Sara Muñoz-Pina, Jorge García-Hernández, Ana Heredia, and Ana Andrés. "Impact of Fava Bean (Vicia faba) Processing on Quality Characteristics and Digestibility of a Protein-Rich Snack." Foods 13, no. 15 (2024): 2372. http://dx.doi.org/10.3390/foods13152372.

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The impact of fava bean processing methods (soaking, autoclaving, fermentation) on a legume-based bars’ quality, protein characteristics, and digestibility was shown. The antioxidant and the angiotensin-converting enzyme-inhibitory capacity before and after in vitro digestion were investigated to reveal the potential advantages of fava bean usage for snacks. All bars have demonstrated high protein content, varying from 22.1 to 25.1 g/100 g DB. Based on the fermented fava beans of Pleurotus ostreatus, the samples were characterized by a higher concentration of essential amino acids by 8.6% and

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Mphaphuli, Tshudufhadzo, Vimbainashe E. Manhivi, Retha Slabbert, Yasmina Sultanbawa, and Dharini Sivakumar. "Enrichment of Mango Fruit Leathers with Natal Plum (Carissa macrocarpa) Improves Their Phytochemical Content and Antioxidant Properties." Foods 9, no. 4 (2020): 431. http://dx.doi.org/10.3390/foods9040431.

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Natal plum fruit (Carissa macrocarpa) is indigenous to South Africa and a rich source of cyanidin derivatives. Indigenous fruits play a major role in food diversification and sustaining food security in the Southern African region. Agro-processing of indigenous are practiced adopted by the rural African communities in order to reduce the postharvest wastage of fruit commodities. In the current study, Natal plum was added to mango pulp at different ratios (mango and Natal plum (5:1, 3:1, 2:1)) to develop a healthy-functional snack (fruit leather). The effects of added Natal plum on the availabi

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