Simple item page
 

Antioxidant Activity, Probiotic Survivability, and Sensory Properties of a Phenolic-Rich Pulse Snack Bar Enriched with Lactiplantibacillus plantarum

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0001-9844-431X
cris.virtual.author-orcid0000-0002-9620-7852
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0001-8417-2245
cris.virtual.author-orcid0000-0002-0744-9033
cris.virtualsource.author-orcidaa4a2874-755c-45a1-9a4d-c15781f403a6
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid9a5fbf5f-8cd3-4a3c-bd5e-0fe16d5a9c9e
cris.virtualsource.author-orcid1492a588-7315-4d11-9684-a89bc3ccdaf0
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcidedf63522-bb89-4788-a8d3-9c3f3858875b
cris.virtualsource.author-orcid968d3cb8-3b2b-46fe-a17f-373169a0738c
dc.abstract.enPulse-based snack bars incorporated with probiotics were developed to provide an overview for the preparation of simple functional food concerning the antioxidant load and iron status improvement. The study focused on the application of microencapsulated probiotics in dry matrices, such as chickpeas and green lentils, in snack bars. The study aims to analyse the products’ antioxidative activities, chemical and sensory properties, as well as the probiotic survivability in the dry matrices. The basic chemical composition showed that 100 g of product can fulfil up to 4.4% and 3.3% of the daily iron value from chickpeas and green lentils, respectively (assuming the iron bioavailability is 23%). Sensory evaluation and hedonic analysis of the fresh pulse snack bar showed that panelists preferred the chickpea snack bar over the green lentil snack bar. For storage analysis, snack bars were stored at 20 °C and were vacuum packaged in sealed low density polyethylene (LDPE) pouches with no light exposure for two months. Hedonic analysis during storage showed significant differences in the aroma of the snack bars (p < 0.05). Generally, the antioxidant activities decreased during the two months of storage. A strong correlation was observed between total phenolic content (TPC) and antioxidant activity assays: ORAC (Oxygen Radical Absorbance Capacity), DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt), PCL (Photochemiluminescence,). Moreover, after two months of storage, a 1-log decrease of probiotic viable cells was observed in both snack bars. To meet the dietary requirement of probiotics, it is suggested that people consume five portions and 9.4 portions of the chickpea and green lentil snack bars, respectively. The resulting products have promising properties with respect to probiotics and antioxidant potential in an unconventional way.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.affiliation.instituteKatedra Biotechnologii i Mikrobiologii Żywności
dc.contributor.authorRajagukguk, Yolanda
dc.contributor.authorArnold, Marcellus
dc.contributor.authorSidor, Andrzej
dc.contributor.authorKulczyński, Bartosz
dc.contributor.authorBrzozowska, Anna
dc.contributor.authorSchmidt, Marcin
dc.contributor.authorGramza-Michałowska, Anna
dc.date.access2026-02-16
dc.date.accessioned2026-03-02T14:27:23Z
dc.date.available2026-03-02T14:27:23Z
dc.date.copyright2022-01-24
dc.date.issued2022
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if5,2
dc.description.number3
dc.description.points100
dc.description.versionfinal_published
dc.description.volume11
dc.identifier.doi10.3390/foods11030309
dc.identifier.issn2304-8158
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7572
dc.identifier.weblinkhttps://www.mdpi.com/2304-8158/11/3/309
dc.languageen
dc.relation.ispartofFoods
dc.relation.pagesart. 309
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enchickpeas
dc.subject.engreen lentils
dc.subject.enantioxidant
dc.subject.enradicals
dc.subject.enprobiotic snack
dc.subject.eniron deficiency
dc.subject.ensensory analysis
dc.titleAntioxidant Activity, Probiotic Survivability, and Sensory Properties of a Phenolic-Rich Pulse Snack Bar Enriched with Lactiplantibacillus plantarum
dc.typeJournalArticle
dspace.entity.typePublication