Development of a functional cake with probiotics and micro-encapsulated essential oils: Evaluation of nutritional properties, liver protection, and immune boosting
This study used probiotics and micro-encapsulated clove and cinnamon oils to develop a functional cream-stuffed cake based on sweet potatoes flour and rice flour instead of wheat flour. The cake was evaluated for its physical, chemical, and sensory properties and its antioxidant capacity. The protec...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-01-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023101265 |
| _version_ | 1797337130199941120 |
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| author | Manal M. Ramadan Eman F. El Haggar Rasha S. Mohamed Khaled F. Mahmoud Ahmed M. Mabrouk Amal G. Hussien Abeer E. Mahmoud Ola A.M. Mohawed Tamer M. El-Messery |
| author_facet | Manal M. Ramadan Eman F. El Haggar Rasha S. Mohamed Khaled F. Mahmoud Ahmed M. Mabrouk Amal G. Hussien Abeer E. Mahmoud Ola A.M. Mohawed Tamer M. El-Messery |
| author_sort | Manal M. Ramadan |
| collection | DOAJ |
| description | This study used probiotics and micro-encapsulated clove and cinnamon oils to develop a functional cream-stuffed cake based on sweet potatoes flour and rice flour instead of wheat flour. The cake was evaluated for its physical, chemical, and sensory properties and its antioxidant capacity. The protective effect of the cake against liver injury and immunosuppression induced by thioacetamide injection in male rats was also evaluated. The study found that eugenol and cinnamaldehyde were the majority of volatile compounds in the essential oils used in the cake, with values of 78.73 % and 81.57 %, respectively, as determined by GC-MS analysis. The viable counts of added probiotics in the cake ranged from 13.15 to 11.21 log CFU/g and were still above the threshold for health benefits. The cake had an increased dietary fiber and protein content while containing a low-fat percentage compared to a commercial cake sample. The innovative cake also contained higher levels of water-soluble and fat-soluble vitamins and minerals such as iron, calcium, potassium, and zinc. The antioxidant capacity of the cake was evaluated, and it was found to contain 1827.23 mg GAE/100 g of total phenols and 97.13 mg QE/100 g of flavonoids. The cake was also found to have antioxidant activity and was effective in protecting the liver from oxidative stress and inflammation and reducing immunodeficiency associated with liver damage. |
| first_indexed | 2024-03-08T09:04:58Z |
| format | Article |
| id | doaj.art-f3441851bbcc4f68a27cb0dca7c920f6 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-03-08T09:04:58Z |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-f3441851bbcc4f68a27cb0dca7c920f62024-02-01T06:30:23ZengElsevierHeliyon2405-84402024-01-01101e22918Development of a functional cake with probiotics and micro-encapsulated essential oils: Evaluation of nutritional properties, liver protection, and immune boostingManal M. Ramadan0Eman F. El Haggar1Rasha S. Mohamed2Khaled F. Mahmoud3Ahmed M. Mabrouk4Amal G. Hussien5Abeer E. Mahmoud6Ola A.M. Mohawed7Tamer M. El-Messery8Chemistry of Flavors and Aromas Department, National Research Centre, Dokki, Cairo, EgyptNutrition and Food Science Department, Faculty of Home Economics, Arish University, EgyptNutrition and Food Science Department, National Research Centre, Dokki, Cairo, EgyptFood Technology Department, National Research Centre, Dokki, Cairo, EgyptDairy Department, National Research Centre, Dokki, Cairo, EgyptBiochemistry Department, National Research Centre, Dokki, Cairo, EgyptBiochemistry Department, National Research Centre, Dokki, Cairo, EgyptHormones Department, National Research Centre, Dokki, Cairo, EgyptInternational Research Centre “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, St. Petersburg, 191002, Russia; Corresponding author.This study used probiotics and micro-encapsulated clove and cinnamon oils to develop a functional cream-stuffed cake based on sweet potatoes flour and rice flour instead of wheat flour. The cake was evaluated for its physical, chemical, and sensory properties and its antioxidant capacity. The protective effect of the cake against liver injury and immunosuppression induced by thioacetamide injection in male rats was also evaluated. The study found that eugenol and cinnamaldehyde were the majority of volatile compounds in the essential oils used in the cake, with values of 78.73 % and 81.57 %, respectively, as determined by GC-MS analysis. The viable counts of added probiotics in the cake ranged from 13.15 to 11.21 log CFU/g and were still above the threshold for health benefits. The cake had an increased dietary fiber and protein content while containing a low-fat percentage compared to a commercial cake sample. The innovative cake also contained higher levels of water-soluble and fat-soluble vitamins and minerals such as iron, calcium, potassium, and zinc. The antioxidant capacity of the cake was evaluated, and it was found to contain 1827.23 mg GAE/100 g of total phenols and 97.13 mg QE/100 g of flavonoids. The cake was also found to have antioxidant activity and was effective in protecting the liver from oxidative stress and inflammation and reducing immunodeficiency associated with liver damage.http://www.sciencedirect.com/science/article/pii/S2405844023101265Innovative cakeProbioticsSweet potatoesClove oilCinnamon oilThioacetamide |
| spellingShingle | Manal M. Ramadan Eman F. El Haggar Rasha S. Mohamed Khaled F. Mahmoud Ahmed M. Mabrouk Amal G. Hussien Abeer E. Mahmoud Ola A.M. Mohawed Tamer M. El-Messery Development of a functional cake with probiotics and micro-encapsulated essential oils: Evaluation of nutritional properties, liver protection, and immune boosting Heliyon Innovative cake Probiotics Sweet potatoes Clove oil Cinnamon oil Thioacetamide |
| title | Development of a functional cake with probiotics and micro-encapsulated essential oils: Evaluation of nutritional properties, liver protection, and immune boosting |
| title_full | Development of a functional cake with probiotics and micro-encapsulated essential oils: Evaluation of nutritional properties, liver protection, and immune boosting |
| title_fullStr | Development of a functional cake with probiotics and micro-encapsulated essential oils: Evaluation of nutritional properties, liver protection, and immune boosting |
| title_full_unstemmed | Development of a functional cake with probiotics and micro-encapsulated essential oils: Evaluation of nutritional properties, liver protection, and immune boosting |
| title_short | Development of a functional cake with probiotics and micro-encapsulated essential oils: Evaluation of nutritional properties, liver protection, and immune boosting |
| title_sort | development of a functional cake with probiotics and micro encapsulated essential oils evaluation of nutritional properties liver protection and immune boosting |
| topic | Innovative cake Probiotics Sweet potatoes Clove oil Cinnamon oil Thioacetamide |
| url | http://www.sciencedirect.com/science/article/pii/S2405844023101265 |
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