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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Vydáno v:Applied Food Research Ročník 4; číslo 2; s. 100510
Hlavní autoři: Karimi, Amin, Ghandehari Yazdi, Amir pouya, Barzegar, Mohsen, Rahmati, Mohammad, Bazsefidpar, Nooshin, Soltani, Arash, Jafari, Seid Mahdi
Médium: Journal Article
Jazyk:angličtina
Vydáno: Elsevier B.V 01.12.2024
Elsevier
Témata:
Antioxidant activity
Bakery products
Phenolic compounds
Α-amylase
Α-glucosidase
Bakery products
Α-glucosidase
Phenolic compounds
Α-amylase
Antioxidant activity
ISSN:2772-5022, 2772-5022
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Shrnutí: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. [Display omitted]
ISSN:2772-5022
2772-5022
DOI:10.1016/j.afres.2024.100510