Novel Development and Sensory Evaluation of Extruded Snacks from Unripe Banana (Musa ABB cv. Kluai ‘Namwa’) and Rice Flour Enriched with Antioxidant-Rich <i>Curcuma longa</i> Microcapsules
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 <i>Curcuma longa</i> (turmeric) microcapsules, recognized for their significant antioxid...
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MDPI AG
2025-01-01
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| author | Nurulhusna Awaeloh Surasak Limsuwan Pinanong Na-Phatthalung Thammarat Kaewmanee Sasitorn Chusri |
| author_facet | Nurulhusna Awaeloh Surasak Limsuwan Pinanong Na-Phatthalung Thammarat Kaewmanee Sasitorn Chusri |
| author_sort | Nurulhusna Awaeloh |
| collection | DOAJ |
| description | 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 <i>Curcuma longa</i> (turmeric) microcapsules, recognized for their significant antioxidant properties. Unripe banana flour (Musa ABB cv. Kluai ‘Namwa’) and rice (<i>Oryza sativa</i>) flour were employed as a gluten-free base to create this novel extruded snack. <i>Curcuma longa</i> 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 <i>Curcuma longa</i> 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. |
| format | Article |
| id | doaj-art-3c53285e68fe4ff68397b1c3fa529e6c |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-3c53285e68fe4ff68397b1c3fa529e6c2025-01-24T13:32:52ZengMDPI AGFoods2304-81582025-01-0114220510.3390/foods14020205Novel Development and Sensory Evaluation of Extruded Snacks from Unripe Banana (Musa ABB cv. Kluai ‘Namwa’) and Rice Flour Enriched with Antioxidant-Rich <i>Curcuma longa</i> MicrocapsulesNurulhusna Awaeloh0Surasak Limsuwan1Pinanong Na-Phatthalung2Thammarat Kaewmanee3Sasitorn Chusri4Biomedical Technology Research Group for Vulnerable Populations and School of Health Science, Mae Fah Luang University, Muang, Chiang Rai 57100, ThailandTraditional Thai Medical Research and Innovation Center, Faculty of Traditional Thai Medicine, Prince of Songkla University, Hat Yai 90110, ThailandDivision of Hematology and Oncology, Icahn School of Medicine at Mount Sinai, New York, NY 10029, USADepartment of Food Science and Nutrition, Faculty of Science and Technology, Prince of Songkla University, Muang, Pattani 94000, ThailandBiomedical Technology Research Group for Vulnerable Populations and School of Health Science, Mae Fah Luang University, Muang, Chiang Rai 57100, ThailandWith 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 <i>Curcuma longa</i> (turmeric) microcapsules, recognized for their significant antioxidant properties. Unripe banana flour (Musa ABB cv. Kluai ‘Namwa’) and rice (<i>Oryza sativa</i>) flour were employed as a gluten-free base to create this novel extruded snack. <i>Curcuma longa</i> 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 <i>Curcuma longa</i> 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.https://www.mdpi.com/2304-8158/14/2/205<i>Curcuma longa</i>herbal-derived antioxidantsfunctional foodherbal-based functional ingredientextruded snackunripe banana flour |
| spellingShingle | Nurulhusna Awaeloh Surasak Limsuwan Pinanong Na-Phatthalung Thammarat Kaewmanee Sasitorn Chusri Novel Development and Sensory Evaluation of Extruded Snacks from Unripe Banana (Musa ABB cv. Kluai ‘Namwa’) and Rice Flour Enriched with Antioxidant-Rich <i>Curcuma longa</i> Microcapsules Foods <i>Curcuma longa</i> herbal-derived antioxidants functional food herbal-based functional ingredient extruded snack unripe banana flour |
| title | Novel Development and Sensory Evaluation of Extruded Snacks from Unripe Banana (Musa ABB cv. Kluai ‘Namwa’) and Rice Flour Enriched with Antioxidant-Rich <i>Curcuma longa</i> Microcapsules |
| title_full | Novel Development and Sensory Evaluation of Extruded Snacks from Unripe Banana (Musa ABB cv. Kluai ‘Namwa’) and Rice Flour Enriched with Antioxidant-Rich <i>Curcuma longa</i> Microcapsules |
| title_fullStr | Novel Development and Sensory Evaluation of Extruded Snacks from Unripe Banana (Musa ABB cv. Kluai ‘Namwa’) and Rice Flour Enriched with Antioxidant-Rich <i>Curcuma longa</i> Microcapsules |
| title_full_unstemmed | Novel Development and Sensory Evaluation of Extruded Snacks from Unripe Banana (Musa ABB cv. Kluai ‘Namwa’) and Rice Flour Enriched with Antioxidant-Rich <i>Curcuma longa</i> Microcapsules |
| title_short | Novel Development and Sensory Evaluation of Extruded Snacks from Unripe Banana (Musa ABB cv. Kluai ‘Namwa’) and Rice Flour Enriched with Antioxidant-Rich <i>Curcuma longa</i> Microcapsules |
| title_sort | novel development and sensory evaluation of extruded snacks from unripe banana musa abb cv kluai namwa and rice flour enriched with antioxidant rich i curcuma longa i microcapsules |
| topic | <i>Curcuma longa</i> herbal-derived antioxidants functional food herbal-based functional ingredient extruded snack unripe banana flour |
| url | https://www.mdpi.com/2304-8158/14/2/205 |
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