Ranasinghe Meththa, Alghaithi Mariam, Stathopoulos Constantinos, Sundarakani Balan, Maqsood Sajid
Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates.
Food Futures Institute, Murdoch University, Australia; Faculty of Health, University of Canberra, Australia.
Ultrason Sonochem. 2025 Jan;112:107160. doi: 10.1016/j.ultsonch.2024.107160. Epub 2024 Nov 14.
Aligning with sustainable food system development, in this study, date seeds derived compounds were utilized as functional ingredient to formulate value-added biscuits. Ultrasound-assisted extraction (UAE) was employed as a non-thermal method to extract polyphenolic compounds from small, medium and large particles of defatted date seed powder (DDSP). The remaining fiber-rich fraction (residue) was further utilized. Water content in biscuit formulation was replaced by the extract, and the fiber-rich fraction was substituted at three substitution levels; 2.5 %, 5 % and 7.5 %. Effects of baking on bioactive properties of dough, nutrient composition, sensory analysis, bioaccessibility of polyphenols, and shelf-life of biscuits were analyzed. Total phenolic content (TPC) increased in dough and biscuit with incorporated fiber-rich fraction. TPC of dough decreased with increasing particle size of fiber-rich fraction while biscuits exhibited an opposite trend. Similar tendency was observed with antioxidant activity of dough and biscuit. TPC was higher in biscuits than dough, with the highest values of 0.46 mg gallic acid equivalents (GAE)/g and 2.26 mg GAE/g in dough and biscuit, respectively. Fiber and moisture contents in biscuits increased while protein content decreased with fortification. Consumers showed moderate acceptance of fortified biscuits with overall acceptability comparable with the control biscuits. Bioaccessibility index of polyphenols upon gastrointestinal digestion was high in biscuits with 5 % and 7.5 % substitution of small and medium sized particles of fiber-rich fraction. Phenolic retention increased with fiber fortification and at the end of 6 months the lowest thiobarbituric acid reactive substances (TBARS) value of 18.23 nmol malondialdehyde (MDA)/g sample, was observed in 7.5 % large particle substituted biscuit. Thus, utilizing date seeds in the form of green extracted polyphenols and fiber-rich fraction, as functional and bioactive ingredients highlight sustainable processing and utilization of date-fruit processing by-products which is in line with the circular economy approach.
本研究与可持续食品系统发展相一致，将枣籽衍生化合物用作功能性成分来制作增值饼干。采用超声辅助提取（UAE）作为一种非热方法，从脱脂枣籽粉（DDSP）的小、中、大颗粒中提取多酚类化合物。对剩余的富含纤维部分（残渣）进行进一步利用。饼干配方中的水分被提取物替代，富含纤维部分在三个替代水平进行替代，即2.5%、5%和7.5%。分析了烘焙对面团生物活性特性、营养成分、感官分析、多酚生物可及性以及饼干保质期的影响。添加富含纤维部分后，面团和饼干中的总酚含量（TPC）增加。面团的TPC随着富含纤维部分粒径的增大而降低，而饼干呈现相反趋势。面团和饼干的抗氧化活性也观察到类似趋势。饼干中的TPC高于面团，面团和饼干中的最高值分别为0.46毫克没食子酸当量（GAE）/克和2.26毫克GAE/克。强化后饼干中的纤维和水分含量增加，而蛋白质含量降低。消费者对强化饼干的接受度适中，总体可接受性与对照饼干相当。在富含纤维部分的小颗粒和中颗粒替代量为5%和7.5%的饼干中，胃肠道消化后多酚的生物可及性指数较高。酚类物质保留率随着纤维强化而增加，在6个月结束时，在7.5%大颗粒替代的饼干中观察到最低的硫代巴比妥酸反应物质（TBARS）值，为18.23纳摩尔丙二醛（MDA）/克样品。因此，以绿色提取的多酚和富含纤维部分的形式利用枣籽作为功能性和生物活性成分，突出了枣果加工副产品的可持续加工和利用，这符合循环经济方法。
