Utilizing pistachio green hull extract to produce sugar-free muffins with antioxidant and antidiabetic potential
The current study aimed to produce sugar-free muffins containing pistachio green hull extract (PGHE) as a natural source of antioxidant and antidiabetic compounds. The effects of PGHE substitution (1, 2, and 4% w/w) on the total phenolic content, antioxidant activity (DPPH scavenging), inhibition of...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224001203 |
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| author | Amin Karimi Amir pouya Ghandehari Yazdi Mohsen Barzegar Mohammad Rahmati Nooshin Bazsefidpar Arash Soltani Seid Mahdi Jafari |
| author_facet | Amin Karimi Amir pouya Ghandehari Yazdi Mohsen Barzegar Mohammad Rahmati Nooshin Bazsefidpar Arash Soltani Seid Mahdi Jafari |
| author_sort | Amin Karimi |
| collection | DOAJ |
| description | The current study aimed to produce sugar-free muffins containing pistachio green hull extract (PGHE) as a natural source of antioxidant and antidiabetic compounds. The effects of PGHE substitution (1, 2, and 4% w/w) on the total phenolic content, antioxidant activity (DPPH scavenging), inhibition of α-amylase and α-glucosidase activities, storage stability (peroxide value and TBA), physicochemical, and sensory properties of muffins were investigated. The antioxidant activity of samples containing 4 % PGHE, demonstrated a 22-fold increase compared to the control. Furthermore, muffins containing PGHE displayed higher oxidation stability over a 14-day storage period. PGHE could improve α-amylase and α-glucosidase inhibitory activities of muffins up to 7-fold and 2-fold, respectively. Texture analysis revealed that increasing the amount of PGHE decreased the hardness, gumminess, and chewiness of muffins. Incorporation of PGHE into samples had a significant effect on the color. The muffins containing 2 % PGHE had an overall acceptance that was not significantly different from the control. |
| format | Article |
| id | doaj-art-8f35ca3d7adb4298a7b3b63f31f5f053 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-8f35ca3d7adb4298a7b3b63f31f5f0532024-12-18T08:54:30ZengElsevierApplied Food Research2772-50222024-12-0142100510Utilizing pistachio green hull extract to produce sugar-free muffins with antioxidant and antidiabetic potentialAmin Karimi0Amir pouya Ghandehari Yazdi1Mohsen Barzegar2Mohammad Rahmati3Nooshin Bazsefidpar4Arash Soltani5Seid Mahdi Jafari6Department of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, Iran; Department of Food Science and Technology, Tarbiat Modares University, Tehran, IranDepartment of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, IranDepartment of Food Science and Technology, Tarbiat Modares University, Tehran, Iran; Corresponding authors.Department of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, IranDepartment of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, IranDepartment of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, IranDepartment of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran; Corresponding authors.The current study aimed to produce sugar-free muffins containing pistachio green hull extract (PGHE) as a natural source of antioxidant and antidiabetic compounds. The effects of PGHE substitution (1, 2, and 4% w/w) on the total phenolic content, antioxidant activity (DPPH scavenging), inhibition of α-amylase and α-glucosidase activities, storage stability (peroxide value and TBA), physicochemical, and sensory properties of muffins were investigated. The antioxidant activity of samples containing 4 % PGHE, demonstrated a 22-fold increase compared to the control. Furthermore, muffins containing PGHE displayed higher oxidation stability over a 14-day storage period. PGHE could improve α-amylase and α-glucosidase inhibitory activities of muffins up to 7-fold and 2-fold, respectively. Texture analysis revealed that increasing the amount of PGHE decreased the hardness, gumminess, and chewiness of muffins. Incorporation of PGHE into samples had a significant effect on the color. The muffins containing 2 % PGHE had an overall acceptance that was not significantly different from the control.http://www.sciencedirect.com/science/article/pii/S2772502224001203Phenolic compoundsΑ-amylaseΑ-glucosidaseAntioxidant activityBakery products |
| spellingShingle | Amin Karimi Amir pouya Ghandehari Yazdi Mohsen Barzegar Mohammad Rahmati Nooshin Bazsefidpar Arash Soltani Seid Mahdi Jafari Utilizing pistachio green hull extract to produce sugar-free muffins with antioxidant and antidiabetic potential Applied Food Research Phenolic compounds Α-amylase Α-glucosidase Antioxidant activity Bakery products |
| title | Utilizing pistachio green hull extract to produce sugar-free muffins with antioxidant and antidiabetic potential |
| title_full | Utilizing pistachio green hull extract to produce sugar-free muffins with antioxidant and antidiabetic potential |
| title_fullStr | Utilizing pistachio green hull extract to produce sugar-free muffins with antioxidant and antidiabetic potential |
| title_full_unstemmed | Utilizing pistachio green hull extract to produce sugar-free muffins with antioxidant and antidiabetic potential |
| title_short | Utilizing pistachio green hull extract to produce sugar-free muffins with antioxidant and antidiabetic potential |
| title_sort | utilizing pistachio green hull extract to produce sugar free muffins with antioxidant and antidiabetic potential |
| topic | Phenolic compounds Α-amylase Α-glucosidase Antioxidant activity Bakery products |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224001203 |
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