Formulation and evaluation of novel nutraceuticals rich in protein, vitamins, minerals, natural flavors, and steviol glycosides for improving quality of life Formulation and evaluation of novel nutraceuticals ...
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Abstract
For a wide range of people, including malnourished adults (12+) with non-communicable diseases (NCDs), micronutrient deficiency, underweight and overweight, pregnant and lactating women, the current study aimed to present novel nutraceuticals structured according to the Standards of Protein-Rich Concentrated Nutrient Supplementary Foods with Daily Value (DV) on the New Nutrition and Supplement Facts Labels of Food and Drug Administration (FDA), for improving quality of life (QoL). Whey protein concentrate, skim milk powder, vitamins (folic acid, B12, C), minerals (iron, zinc), natural flavors (vanilla, cinnamon, coffee, chocolate), and stevia leaves extract were mixed to provide per serving; 10 g protein (20% DV), 25% DV of elemental iron and zinc, vitamin C, folic acid, vitamin B12, with elemental calcium (25% DV) emerged from milk derivatives. The novel nutraceuticals were subjected to the physicochemical, microbiological, and sensory evaluation. Results showed significant differences (P<0.05) among formulations with natural flavors added in different amounts. The serving sizes of the four formulations were different according to the difference in the amount of natural flavor while keeping the same amounts of the other ingredients. Following the chocolate-flavored formulation as the first in order of overall acceptability, were coffee, cinnamon, and vanilla-flavored formulation, according to the sensory evaluation.
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Ai Z., Ren H., Lin Y., Sun W., Yang Z., Zhang H., Yang Z., Pandiselvam R., Liu Y. Improving drying efficiency and product quality of Stevia rebaudiana leaves using innovative medium-and short-wave infrared drying (MSWID). Innovative Food Science and Emerging Technologies, 2023, 81(10): 103154. https://doi.org/10.1016/j.ifset.2022.103154
Akilen R., Pimlott Z., Tsiami A., Robinson N. Effect of short-term administration of cinnamon on blood pressure in patients with prediabetes and type 2 diabetes. Nutrition, 2013, 29(10): 1192-1196. https://doi.org/10.1016/j.nut.2013.03.007
Allerton D.M., West D.J., Stevenson E.J. Whey protein consumption following fasted exercise reduces early postprandial glycaemia in centrally obese males: a randomised controlled trial. European Journal of Nutrition, 2021, 60(6): 999-1011. https://doi.org/10.1007/s00394-020-02304-2
Almoselhy R.I.M. Extra virgin olive oil as nutritional therapeutic immuno-enhancer. International Journal of Family Studies, Food Science and Nutrition Health, 2021a, 2(2): 26-45. https://doi.org/10.21608/ijfsnh.2021.208320
Almoselhy R.I.M. A review of emerging health risks with 3-mcpd processing contaminant in refined edible oils. Journal of Microbiology and Biotechnology, 2021b, 6(3): 000202. https://doi.org/10.23880/oajmb-16000202
Almoselhy R.I.M., Eid M.M., Abd El-Baset W.S., Aboelhassan A.F.A. Determination of 3-MCPD in some edible oils using GC-MS/MS. Egyptian Journal of Chemistry, 2021, 64(3): 1639-1652. https://doi.org/10.21608/ejchem.2021.64084.3373
Almoselhy R.I.M. High-Speed and high-pressure homogenization techniques for optimization of food processing, quality, and safety. Journal of Microbiology and Biotechnology, 2022, 7(4): 000243. https://doi.org/10.23880/oajmb-16000243
AOAC. Official Method 967.21. Official Methods of Analysis of AOAC International – 19th Edition, 2012.
AOAC. Official Method 965.33. Official Methods of Analysis of AOAC International – 20th Edition, 2016.
Azab D.E.H., Almoselhy R.I.M., Mahmoud M.H. Improving the quality characteristics of low fat toffee by using mango kernel fat, pectin and high-speed homogenizer. Journal of Food Processing and Preservation, 2022, 46(12): e17235. https://doi.org/10.1111/jfpp.17235
Becker-Algeri T.A., Castagnaro D., de Bortoli K., de Souza C., Drunkler D.A., Badiale-Furlong E. Mycotoxins in bovine milk and dairy products: A review. Journal of Food Science, 2016, 81(3): R544-R552. https://doi.org/10.1111/1750-3841.13204
Commission Recommendation (EC) 2006/576 of 17 August 2006 on the presence of deoxynivalenol, zearalenone, ochratoxin A, T-2 and HT-2 and fumonisins in products intended for animal feeding. Official Journal, 23.8.2006, L229: 7-9. Available at: http://data.europa.eu/eli/reco/2006/576/oj
Commission Regulation (EC) 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Official Journal, 22.12.2005, L338: 1-26. Available at: http://data.europa.eu/eli/reg/2005/2073/oj
Commission Regulation (EU) 165/2010 of 26 February 2010 amending Regulation (EC) No 1881/2006 setting maximum levels for certain contaminants in foodstuffs as regards aflatoxins. Official Journal, 27.02.2010, L50: 8-12. Available at: http://data.europa.eu/eli/reg/2010/165/oj
Commission Regulation (EU) 10/2011 on plastic materials and articles intended to come into contact with food. Official Journal, 15.01.2011, L12: 1-89. Available at: http://data.europa.eu/eli/reg/2011/10/oj
Das G., Gonçalves S., Heredia J.B., Romano A., Jiménez-Ortega L.A., Gutiérrez-Grijalva E.P., Shin H.S., Patra J.K. Cardiovascular protective effect of cinnamon and its major bioactive constituents: An update. Journal of Functional Foods, 2022, 97(10): 105045. https://doi.org/10.1016/j.jff.2022.105045
Delahunt A., Conway M.C., Callaghan S.L., O'Brien E.C., Geraghty A.A., O'Reilly S.L., McDonnell C.M., Mehegan J., McAuliffe F.M. Maternal dietary quality during pregnancy and child appetitive traits at 5-years-old: Findings from the ROLO longitudinal birth cohort study. Appetite, 2022, 179(12): 106291. https://doi.org/10.1016/j.appet.2022.106291
Dubois P., Albuquerque P., Allais O., Bonnet C., Bertail, P., Combris P., Lahlou S., Rigal N., Ruffieux B., Chandon P. Effects of front-of-pack labels on the nutritional quality of supermarket food purchases: evidence from a large-scale randomized controlled trial. Journal of the Academy of Marketing Science, 2021, 49(4): 119-138. https://doi.org/10.1007/s11747-020-00723-5
Ducrot P., Julia C., Méjean C., Kesse-Guyot E., Touvier M., Fezeu L.K., Hercberg S., Péneau S. Impact of different front-of-pack nutrition labels on consumer purchasing intentions. American Journal of Preventive Medicine, 2016, 50(5): 627-636. https://doi.org/10.1016/j.amepre.2015.10.020
Egyptian Standards ES 2730/2007. Protein-rich Supplementary Foods. El Amireya, Zeitoun, Cairo Governorate, Egypt: Egyptian Organization for Standardization and Quality, 2007. [in English/ Arabic]. Available at: https://www.eos.org.eg/en/standard/6015
FDA. Silver Spring, MD, USA: Daily Value on the New Nutrition and Supplement Facts Labels, 02/25/2022., 2022. Available at: https://www.fda.gov/food/new-nutrition-facts-label/daily-value-new-nutrition-and-supplement-facts-labels
Filho P.A.D.C., Chen Y., Cavin C., Galluzzo R. Mid-infrared spectroscopy: Screening method for analysis of food adulterants in reconstituted skimmed milk powder. Food Control, 2022, 136(6): 108884. https://doi.org/10.1016/j.foodcont.2022.108884
Flores-Flores M.E., González-Peñas, E. Short communication: Analysis of mycotoxins in Spanish milk. Journal of Dairy Science, 2018, 101(1): 113-117. https://doi.org/10.3168/jds.2017-13290
Gantumur M.A., Sukhbaatar N., Shi R., Hu J., Bilawal A., Qayum A., Tian B., Jiang Z., Hou J. Structural, functional, and physicochemical characterization of fermented whey protein concentrates recovered from various fermented-distilled whey. Food Hydrocolloids, 2023, 135(): 108130. https://doi.org/10.1016/j.foodhyd.2022.108130
Gardana C., Simonetti P. Determination of steviol glycosides in commercial extracts of Stevia rebaudiana and sweeteners by ultra-high performance liquid chromatography Orbitrap mass spectrometry. Journal of Chromatography A, 2018, 1578(11): 8-14. https://doi.org/10.1016/j.chroma.2018.09.057
Giacalone D., Wendin K., Kremer S., Frøst M.B., Bredie W.L.P., Olsson V., Otto M.H., Skjoldborg S., Lindberg U., Risvik E. Health and quality of life in an aging population – food and beyond. Food Quality and Preference, 2016, 47(B): 166-170. https://doi.org/10.1016/j.foodqual.2014.12.002
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How to Cite
ALMOSELHY, Rania I.M..
Formulation and evaluation of novel nutraceuticals rich in protein, vitamins, minerals, natural flavors, and steviol glycosides for improving quality of life.
Food Science and Applied Biotechnology, [S.l.], v. 6, n. 2, p. 357-371, oct. 2023.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/294>. Date accessed: 03 dec. 2024.
doi: https://doi.org/10.30721/fsab2023.v6.i2.294.