Development of functional foods: Consumer acceptance of resveratrol-loaded crackers and cookies

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods Pub Date : 2024-09-28 DOI:10.1016/j.fufo.2024.100459

Pedro M. Silva , Miguel A. Cerqueira , Lorenzo Pastrana , Manuel A. Coimbra , Antonio A. Vicente , Filip Van Bockstaele , Daylan Tzompa-Sosa , Koen Dewettinck

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Abstract

Micro-nano encapsulation can be impactful in flavour masking of bioactives, and it has the potential to be used in the development of functional food ingredients.

This work aimed to develop functional foods using emulsified resveratrol, assessing the impact of resveratrol addition and its consumer acceptance. Resveratrol-loaded emulsions were produced through high-speed homogenization/ultrasonication. Functional snacks (crackers and cookies) loading 4 mg resveratrol/g were developed using resveratrol-loaded emulsions and free resveratrol. Results showed that the incorporation of emulsified resveratrol in the dough led to an increase in its elasticity and a decrease in its consistency. Slight color differences were noticed between non-encapsulated resveratrol and reference samples. The texture of baked crackers and cookies showed a decrease in hardness for the emulsified cookies and an increase in the crackers.

Sensory analysis was conducted with over one-hundred volunteers. For both products, the reference sample was the highest-rated sample in overall liking, followed by the emulsion-loaded sample and the unencapsulated resveratrol-loaded sample. Unencapsulated resveratrol-loaded and emulsion-loaded samples displayed an increase in bitterness when compared to the reference. The sensory analysis revealed a slight positive impact of the encapsulation of resveratrol versus the unencapsulated resveratrol. Nonetheless, further progress needs to be achieved to reduce resveratrol's impact.

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功能食品的开发：消费者对添加白藜芦醇的饼干和曲奇的接受程度

本研究旨在利用乳化白藜芦醇开发功能性食品，评估添加白藜芦醇的影响及其消费者接受程度。通过高速均质/超声波处理生产了白藜芦醇乳化液。使用白藜芦醇负载乳液和游离白藜芦醇开发了负载 4 毫克白藜芦醇/克的功能性零食（饼干和曲奇）。结果表明，在面团中加入乳化白藜芦醇后，面团的弹性增加，稠度降低。非乳化白藜芦醇与参考样品之间存在轻微的颜色差异。烘焙饼干和曲奇的质地显示，乳化曲奇的硬度下降，而饼干的硬度上升。对这两种产品进行的感官分析显示，参考样品的总体满意度最高，其次是乳化样品和未包囊白藜芦醇样品。与参考样本相比，未包囊的白藜芦醇负载样本和乳液负载样本的苦味有所增加。感官分析表明，封装白藜芦醇与未封装白藜芦醇相比有轻微的积极影响。不过，要减少白藜芦醇的影响，还需要取得进一步的进展。

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来源期刊

Future Foods Agricultural and Biological Sciences-Food Science

CiteScore

8.60

自引率

0.00%

发文量

审稿时长

15 weeks

期刊介绍： Future Foods is a specialized journal that is dedicated to tackling the challenges posed by climate change and the need for sustainability in the realm of food production. The journal recognizes the imperative to transform current food manufacturing and consumption practices to meet the dietary needs of a burgeoning global population while simultaneously curbing environmental degradation. The mission of Future Foods is to disseminate research that aligns with the goal of fostering the development of innovative technologies and alternative food sources to establish more sustainable food systems. The journal is committed to publishing high-quality, peer-reviewed articles that contribute to the advancement of sustainable food practices. Abstracting and indexing： Scopus Directory of Open Access Journals (DOAJ) Emerging Sources Citation Index (ESCI) SCImago Journal Rank (SJR) SNIP