The Impact of Formulation on the Content of Phenolic Compounds in Snacks Enriched with Dracocephalum moldavica L. Seeds: Introduction to Receiving a New Functional Food Product

Abstract

A new type of multigrain snack has been designed containing varied additions of Moldavian dragonhead (Dracocephalum moldavica L.) seeds. The antioxidant properties and the general health benefits of this plant material have already been widely acknowledged. The research discussed herein aimed to investigate the influence of the formulation and expansion method (frying) on the content of polyphenolic compounds, individual phenolic acids, and antiradical properties of innovative snacks enriched with dragonhead seeds. The highest content of polyphenols (0.685 mg GAE/mL), free phenolic acids (47.052 µg/g of dry matter), and highest radical scavenging activity (96.23% towards DPPH) were found in the fried snacks enriched with 22% of seeds. In these samples, 11 phenolic acids were detected. Strong positive correlations were seen between the addition of dragonhead and the polyphenol content (r = 0.989) and between the quantity of the enriching additive and the content of free phenolic acids (r = 0.953). The research has shown that such innovative snacks have the potential to supply health-benefiting free phenolic acids, e.g., salicylic, isoferulic, ferulic, p-coumaric, vanillic. Our studies provide an introduction to the development of a new range of functional foods.

Fresh Chokeberry (Aronia melanocarpa) Fruits as Valuable Additive in Extruded Snack Pellets: Selected Nutritional and Physiochemical Properties

“…The study of Oniszczuk et al [ 44 ] confirms that high-temperature extrusion processing does not deactivate polyphenolic antioxidant compounds, in this case, raw Tilia inflorescence, when extruded instant gruels supplemented with up to 20% of linden flowers were tested. Similar findings were noted by Wójtowicz et al [ 45 ] in corn puffs supplemented with Dracocephalum moldavica leaves up to 20% or in multigrain fried snacks made from pellets supplemented with Moldavian dragonhead seeds up to 22% [ 46 ]. These fully demonstrate that high temperature short time (HTST) extrusion-cooking processing is not destructive with regard to the functional components present in plant materials added to enhance the antioxidant potential of snack foods.…”

Physical properties and glycaemic response of tapioca noodles fortified with herb mixture

“…The quality of egg noodles supplemented with 40 -60% banana pulp was similar to the original one, but the total phenolic content increased by more than 45% (Jirukkakul, 2021). The addition of dragonhead seeds by 12% increased the total phenolic content of the snacks from 239 to 874 ppm, accompanied by an increase in their antioxidant activity (Oniszczuk et al, 2021). In the present work, adding the herb mixture increased the total phenolic and flavonoid contents of tapioca noodles by 76 -131% and 105 -237%, respectively.…”

“…Studies on the addition of phenolic compounds from plants to increase total phenolic levels have been carried out in spaghetti, egg noodles, and snacks (Marinelli et al, 2015;Jirukkakul, 2021;Oniszczuk et al, 2021). Spaghetti enriched with grape waste extract contained higher total phenolic and flavonoid contents than the original spaghetti, and the addition did not affect its organoleptic properties (Marinelli et al, 2015).…”

Structure and Texture Characteristics of Novel Snacks Expanded by Various Methods

“…Snack pellets requiring additional expansion after extrusion play an important role in the food market, in addition to snacks intended for direct consumption. These types of extruded snack pellets (known as non-expanded half-products) have to be converted into finished ready-to-eat (RTE) products by a separate expansion process [ 1 , 2 ]. Common methods of pellets expansion are frying in hot oil, microwaving, or puffing in hot air [ 3 ].…”