Awaeloh Nurulhusna, Limsuwan Surasak, Na-Phatthalung Pinanong, Kaewmanee Thammarat, Chusri Sasitorn
Biomedical Technology Research Group for Vulnerable Populations and School of Health Science, Mae Fah Luang University, Muang, Chiang Rai 57100, Thailand.
Traditional Thai Medical Research and Innovation Center, Faculty of Traditional Thai Medicine, Prince of Songkla University, Hat Yai 90110, Thailand.
Foods. 2025 Jan 10;14(2):205. doi: 10.3390/foods14020205.
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 (turmeric) microcapsules, recognized for their significant antioxidant properties. Unripe banana flour (Musa ABB cv. Kluai 'Namwa') and rice () flour were employed as a gluten-free base to create this novel extruded snack. extract microcapsules were prepared using a spray-drying technique with varying core-to-wall ratios. Antioxidant capacities were assessed through DPPH, ABTS, superoxide radical scavenging, metal chelating, and ferric-reducing assays. The CM6 microcapsules, prepared at 140 °C with a 1:10 core-to-wall ratio, exhibited potent antioxidant activity, with 58.93 ± 3.31% inhibition for DPPH radicals, 87.58 ± 1.33% for ABTS, and 78.41 ± 1.40% for superoxide radicals. Snacks enriched with 0.25% CM6 microcapsules received high consumer acceptance, with an average liking score of 7.5 out of 9. These findings suggest that snacks made with these gluten-free flours and microcapsules could be novel, convenient, and appealing functional food products that offer an attractive way to deliver antioxidant benefits with high consumer acceptance. Further research on evaluating the active constituents in the snack, its long-term health benefits, and shelf-life stability is recommended for commercialization.
随着消费者对天然功能性成分的需求不断增长，这些成分既能促进健康和幸福，又能预防与年龄相关的疾病，本研究旨在开发富含姜黄微胶囊的挤压型零食，姜黄以其显著的抗氧化特性而闻名。未成熟香蕉粉（Musa ABB cv. Kluai 'Namwa'）和米粉被用作无麸质基底来制作这种新型挤压型零食。采用喷雾干燥技术制备了不同芯壁比的姜黄提取物微胶囊。通过DPPH、ABTS、超氧阴离子清除、金属螯合和铁还原试验评估抗氧化能力。在140℃下以1:10的芯壁比制备的CM6微胶囊表现出强大的抗氧化活性，对DPPH自由基的抑制率为58.93±3.31%，对ABTS的抑制率为87.58±1.33%，对超氧阴离子的抑制率为78.41±1.40%。富含0.25%CM6微胶囊的零食获得了消费者的高度认可，平均喜好评分为9分中的7.5分。这些发现表明，用这些无麸质面粉和姜黄微胶囊制作的零食可能是新颖、方便且有吸引力的功能性食品，提供了一种以高消费者接受度传递抗氧化益处的有吸引力的方式。建议进一步研究评估零食中的活性成分、其长期健康益处和保质期稳定性，以实现商业化。
