Search Results (63)

This study aimed to assess the use of selected raw materials, such as whole-grain oat flakes, pumpkin seeds, sunflower seeds, and flaxseeds, to obtain bars using baking and drying methods. Modifying the bars’ composition involved selecting the fibre preparation, replacing water with NFC juice, and using fresh apple juice and apple pomace. The Psyllium fibre preparation, also in the form of a mixture with apple fibre, was the most useful in dough cohesion and the quality of the bars. Baked bars were characterised by higher sensory quality than those obtained by drying. Microwave–convection drying was a good alternative to baking, primarily due to the lower temperature resulting in a lower acrylamide content and comparable product quality. The basic grain ingredients and fibre preparations mainly shaped the nutritional and energy value and the sensory and microbiological quality. Modifying the recipe using NFC or fresh juice and apple pomace allowed the bars to develop new properties and quality characteristics. The use of NFC juices resulted in a reduction in the pH of the bars, which is associated with a higher microbiological quality of the bars. All bars had low acrylamide content, significantly lower than the permissible level. Using fresh pomace or fibre preparations made from by-products is a possibility to increase the fibre content in the bars and a method of managing by-products. Full article

Passion fruit (Passiflora edulis) is consumed worldwide, and its processing generates a substantial amount of waste, particularly from the seeds and peels. This study investigated the potential of valorizing passion fruit seeds by adding them to high-fiber snack bars. Seed-enriched snack bars were evaluated for their sensory qualities, antioxidant activities, and nutritional compositions. Seed addition markedly increased the dietary fiber content (from 4.17% to 5.66%), fat content (from 15.02% to 19.63%), and antioxidant activity (e.g., 83.38% vs. 82.47% DPPH inhibition at 50 ppm) compared to the control. This was mainly due to the presence of piceatannol, a potent bioactive molecule. The overall phenolic content decreased from 90.11 to 65.37 mg GAE/100 g, suggesting intricate matrix interactions. The control bars exhibited a higher overall acceptability score, whereas the seed bars remained within the acceptable sensory range and required only minor texture adjustments. Microbiological analyses confirmed that both formulations retained their safety for 7 days at +4 °C, with appropriate levels of yeast and total viable count and no mold growth. These results suggest that passion fruit seeds have the potential to be used as a sustainable functional food ingredient. Further research is warranted to improve the sensory qualities and shelf-life stability. Full article

Background/Objectives: Following gluten-free diet is challenging, due to risk of gluten cross-contamination. The study aimed to assess the non-cereal products gluten cross-contamination exposure risk in patients with coeliac disease. Methods: The study was conducted in a population of 699 Polish female members of the Polish Coeliac Society purchasing gluten-free products on-line (445 patients, 254 relatives). Participants were asked about frequency of buying and availability of gluten-free alternatives of non-cereal products characterized by the gluten cross-contamination risk (‘hidden’ gluten sources). Results: The most frequently bought non-cereal gluten-free alternatives of the ‘hidden’ gluten sources were baking powders, spices, side dishes, ice cream, chocolate and chocolate products, snack bars and candies. The caregivers often declared buying ‘often’ gluten-free baking powder, snack bars, chocolate and chocolate products, candies, ice cream, as well as often declared problems with the availability of gluten-free spices, chocolate and chocolate products, while patients often declared buying ‘often’ gluten-free beer, as well as often declared problems with its availability. The older respondents often declared buying ‘often’ gluten-free baking powder, while younger respondents often declared buying ‘often’ gluten-free chocolate and chocolate products, as well as often declared problems with the availability of gluten-free instant soups, and beer. The respondents living in small towns/villages often declared problems with the availability of gluten-free powder sauces. The respondents not purchasing in hypermarkets often declared buying ‘often’ gluten-free baking powder, spices, candies. The respondents who most often purchased gluten-free products often declared problems with the availability of gluten-free side dishes, chocolate and chocolate products. Conclusions: The majority of patients diagnosed with coeliac disease do not buy a number of gluten-free alternatives of the ‘hidden’ gluten sources, so they may be prone to gluten exposure, due to non-cereal products’ gluten cross-contamination risk. Full article

Insect metabolites are known for their preservative potential, but the time-consuming and unsustainable extraction process compromises their transferability. This study aimed to identify user-friendly solutions based on the use of insect meals that could improve microbiological safety as well as consumer acceptability. In this regard, the antimicrobial activity of Alphitobius diaperinus and Tenebrio molitor meals against surrogate strains of Gram-positive (Listeria monocytogenes) and Gram-negative (Escherichia coli) pathogenic bacteria and mycotoxin-producing fungi (Penicillium expansum) was evaluated. Minimum inhibitory concentration values of between 3.12 mg/mL vs. Listeria innocua and 12.50 mg/mL vs. Escherichia coli were found. Based on this finding, a model food was developed also considering consumer acceptance. Statistical analysis of food preferences showed that nutritional and sustainability claims were the independent variables of greatest interest. Therefore, waste or by-products from other food chains were selected as co-ingredients for sustainability, nutritional, and sensory claims. Analysis of the chemical composition showed that the insect bar-style snack qualifies as a “high-protein” food, as protein provides more than 20% of the energy value. Based on the moisture (30%) and water activity (0.77) values, the bar could be classified as an intermediate-moisture food. The challenge test showed that the insect meal prevented the proliferation of intentionally added undesirable microorganisms. Conclusively, the findings complement the knowledge on the antimicrobial activities of insect meals, offering new possibilities for their use as natural preservative ingredients with nutritionally relevant properties. Full article

The current study examines the impact of health claims on consumer preferences and willingness to pay (WTP) for functional snack bars, focusing on anti-inflammatory and antioxidant properties. Through an experimental auction involving 175 participants, this study investigates how providing clear information on product health benefits influences consumer interest and WTP while analysing the role of individual health consciousness (HC) in shaping these preferences. The results indicate that detailed health claims positively affect consumer WTP for functional snack bars compared to standard options. Although both anti-inflammatory and antioxidant claims attract consumer interest, no significant difference in WTP was observed between the two, suggesting similar perceived value for these distinct benefits. However, highly health-conscious consumers demonstrate a stronger preference and WTP for anti-inflammatory options, indicating that HC influences specific health claim valuation. These findings underscore the importance of effective health-related messaging in promoting functional foods and suggest that general health claims may resonate more broadly with consumers than specialised ones. This study’s results enhance the current knowledge on functional foods, especially snack bars, offering valuable insights for manufacturers aiming to implement targeted marketing strategies and public health initiatives focused on promoting healthier dietary choices. Full article

Colombian goldenberries that do not reach sufficient quality for export are exposed to waste, so the search for processes that provide added value while guaranteeing the conservation of this fruit is paramount. Thus, snacks by vacuum frying from goldenberries (Physalis peruviana L.) with low export quality were made. Goldenberry slices previously subjected to ultrasound-assisted osmotic dehydration were used for this purpose. Response surface methodology with different levels of temperature (110 °C and 130 °C), vacuum pressure (0.3 bar and 0.5 bar), and time (2 min and 6 min) was used to optimize the process. At optimal vacuum frying conditions (i.e., 108 °C, 0.5 bar, and 5.5 min), snacks with lower (p ≤ 0.05) oil content were produced, compared to atmospheric frying chips. The optimized snacks had 9% oil, 7% moisture, ΔE of 13 (with respect to fresh fruit), a_w of 0.3, and hardness of 14 N. The kinetics and modeling of moisture loss and oil uptake were performed under optimal conditions, obtaining the best fit with the Page (R² = 99%) and the first-order (R² = 96%) models, respectively. There was a clear correlation between oil uptake and moisture loss, as the highest oil retention in the product took place when the product had lost the greatest amount of water; therefore, the low initial moisture in the product due to pretreatment resulted in lower oil uptake in it. The obtained goldenberry snack showed adequate physicochemical properties, and the pretreatment yielded a product with much healthier characteristics (i.e., lower oil content, and therefore, a lower caloric intake); so, the proposed process could represent an alternative to the processing of low-export quality Colombian goldenberries. Full article

Grape pomace (GP), a byproduct of winemaking, has gained significant attention as a sustainable and functional ingredient with applications in the food and nutraceutical industries. This review examines the potential of GP in meat products and analogs, functional foods, and nutraceuticals, highlighting its composition, health benefits, and role in enhancing nutritional and functional properties. Rich in dietary fiber, polyphenols, essential fatty acids, and bioactive compounds, GP exhibits antioxidant, anti-inflammatory, and gut health-promoting effects, making it suitable for various food applications. Its incorporation into meat products, such as sausages and patties, improves texture, enhances shelf life, and increases nutritional value while reducing the environmental footprint. GP is also effective in functional foods such as baked goods, dairy and plant-based yoghurts, smoothies, and snack bars, where it can enrich fiber and polyphenol content, aid in satiety, and provide health benefits beyond basic nutrition. The challenge is how to maintain the sensory properties characteristic of conventional, unmodified products. In nutraceuticals, GP’s polyphenolic compounds and dietary fiber support antioxidant, anti-inflammatory, and metabolic health functions, with applications as antioxidant supplements, gut health boosters, weight management aids, and cardiovascular health supplements. Despite challenges such as taste modification and optimizing bioavailability, GP’s versatility and sustainability highlight its value in developing innovative, health-oriented products. This review emphasizes the promise of GP as a valuable ingredient in functional foods and nutraceutical formulations, contributing to health, sustainability, and resource efficiency. Full article

Daily, more and more people consume snack bars that may have an impact on blood glucose levels. The aim of the present study was to compare the acute effects of a common snack and a plant-based snack bar (PB) that was developed at the University of Thessaly as a functional diabetic snack on blood glucose and insulin in patients with type 2 diabetes mellitus (T2DM). Adults with T2DM (n = 10) treated with oral medications were studied in a randomized, crossover clinical trial. On each trial day, postprandial glucose and insulin levels were measured at 30, 60, 90, and 120 min, and a morning snack containing 25 g of carbohydrate was consumed. The procedure was carried out on 2 days, with one of the test meals being consumed on each day. Consumption of a PB snack bar resulted in a smaller and steeper increase in postprandial glucose and insulin levels compared with the usual snack, and there were significant differences 60 and 90 min after consumption of the two tested snacks. The PB snack bar is rich in protein, fiber, vitamins, and minerals and can therefore be suggested as a nutritious and convenient snack for patients with T2DM. In addition, the extract of the snack bar was tested for its bioactivity in human cell cultures. Full article

Background: To help consumers make healthier choices, the US Food and Drug Administration (FDA) has been charged with developing a front-of-package label (FOPL) to appear on US packaged foods and beverages. One option being explored is the use of “high-in” FOPLs for added sugar, sodium, and saturated fat using a threshold of ≥20% of the recommended daily value (%DV) per portion/serving size to define “high-in”. While research has addressed what FOPL designs are most effective at visually communicating “high-in”, less attention has been paid to the nutrient profile model (NPM) used to decide which products should receive these labels. In addition, several established regional NPMs already exist that identify products that are high in nutrients of concern, but it is unclear how these compare to the FDA’s %DV approach. Methods: We used a dataset of 51,809 US products from Mintel’s Global New Products Database to examine how the FDA’s current definition of “high-in” compares to three established regional NPMs: the Canadian NPM, the Pan American Health Organization (PAHO) NPM, and Chile’s NPM. Results: Overall agreement between the four NPMs was 51% for foods and 72% for beverages, with highest agreement in categories such as sweetened sodas (87%), and lowest agreement in categories such as bread (14%) and salty snacks (29%). The Canadian NPM showed the highest agreement to the FDA “high-in” criteria while the Chilean and PAHO models had lower agreement. For many food categories, the FDA’s definition of “high-in” would require the fewest products to carry a “high-in” label. This issue was particularly pronounced in categories that tend to be served in small portions (e.g., salty snacks, bars), but disappeared or reversed for categories that are served in larger portions (e.g., frozen and non-frozen main dishes). Conclusions: The NPM chosen has important policy implications for an FOPL system’s ability to identify unhealthy foods and incentivize companies to reformulate products. Based on these results, the FDA should consider using a stronger NPM similar to those used elsewhere in the Americas region when deciding the final thresholds for “high-in” for US packaged foods and beverages. Full article

Background: A diet high in added sugars has been linked to poor diet quality; however, little is known about specific sources of added sugars and their association with diet quality. Objective: This study examined associations between added sugars intake from specific food and beverage sources and diet quality, as indicated by the Healthy Eating Index (HEI) 2020 score, among the U.S. population. Methods: Data from eight consecutive 2-year cycles of the National Health and Nutrition Examination Survey (2003–2004 through 2017–2018) were pooled, and regression analysis was conducted to examine associations between total HEI-2020 score or HEI-2020 component scores and added sugars intake (% kcal) from key contributors: soft drinks, fruit drinks and coffee and tea; ready-to-eat cereals; flavored milk; sweet bakery products; and snack/meal bars. Results: A higher added sugars intake from soft drinks, fruit drinks and coffee and tea was associated with lower diet quality (lower total HEI score and lower scores on most of the HEI components) among both children and adults (p < 0.0001). In contrast, higher added sugars intakes from flavored milk (p < 0.0001) and snack/meals bars (p < 0.001) among children, and from sweet bakery products (p < 0.0001) among adults, were associated with higher diet quality. For all these associations, changes in the total HEI score across quintiles of added sugars intake were very small, ranging from 50.2 to 52.8 for children and 55.4 to 57.5 for adults, depending on the added sugars source. Conclusions: The nature of the relationship between added sugars intake and diet quality depends on the source of added sugars. While the small differences in diet quality may be of limited practical significance, our results suggest that the consideration of the different roles of various added sugars sources in the diet is warranted when developing dietary guidance. Full article

In recent years, consumers have been increasingly concerned about their health. Therefore, the snack market is rapidly developing more innovative and functional products such as cereal bars. Quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) are Andean pseudocereals with protein (10.90–11.35%) content and other functional components that reduce the risk of cardiovascular diseases and inflammatory illnesses. Peru is the world’s second largest exporter of Pota (Dosidicus gigas), with 476.5 million metric tons in 2023; however, only between 50% and 70% of it has been taken advantage of. Pota by-products such as skins, viscera, and necks have significant protein content (70%) and are discarded. In this investigation, cereal bar formulations with Pota by-products and Andean pseudocereals were optimized and characterized using a five-run simplex centroid mixture design. The effects of two independent variables were examined, namely collagen (2–8%) and binders (22–28%), on the sugar (%), protein (%), and antioxidant (µg Trolox/g dry weight, dw) content as response variables. The optimized cereal bar (M6) showed high protein (21.27 ± 1.51%) content, moisture (10.37 ± 0.04%), ash (2.57 ± 0.03%), fat (15.12 ± 0.15%), carbohydrates (53.67 ± 1.70%), total polyphenol (1570 ± 267 µg Gallic acid equivalent/g dw) content, antioxidant activity (1656 ± 77 µg Trolox/g dw), essential amino acid–leucine (15.65 ± 1.83 mg/g protein) content, and higher in vitro digestibility (78.78 ± 1.40%) than the control sample. The cereal bar had a positive sensory acceptability (88.89%) and complied with Peruvian standards. The functional bar emerges as a nutritious alternative in the food industry and proposes a sustainable solution using Pota by-products, fostering a circular economy. Full article

Dried peaches are widely consumed as a snack food product and used as an ingredient in cereals as well in chocolate and energy bars. Accordingly, the main objective of this investigation was to optimize the vacuum-drying process for peaches using a combination of three different statistical methods: principal component analysis, the standard score method and an artificial neural network approach. Applied input drying parameters were temperature (50–70 °C), pressure (20–120 mbar) and time (6–10 h), while the investigated output parameters were moisture content, water activity, total color change, phenolic and flavonoid contents and antioxidant activity. It was noted that all investigated output parameters constantly decreased (moisture content, water activity) and increased (total color change, total phenolic and flavonoid contents and antioxidant activity (FRAP, DPPH and ABTS assays)) in accordance with the applied drying temperature. The key variables accounted for 86.33% of data variance based on the PCA results, while the SS and ANN method resulted in the same optimal drying conditions: 60 °C, 70 mbar and 6 h, which indicated the effectiveness of the applied statistical methods. Full article

This study developed a new energy bar using the astringent ‘Rojo Brillante’ variety of persimmons to address postharvest losses. The bar was formulated with dehydrated persimmons, walnuts, hazelnuts, and chia seeds to enhance their nutritional profile. The proximate composition was evaluated and the mechanical and optical properties, soluble tannins, carotenoids, and antioxidant activities were monitored during storage. In addition, in vitro gastrointestinal digestion was performed to determine the recovery index of the bioactive compounds. The results showed that the formulated energy bar contained higher levels of healthy fats, proteins, and fibers than other fruit energy bars. The mechanical properties of dehydrated persimmon effectively supported the consistency of the bar, eliminating the need for hydrocolloids or syrups. During storage, soluble tannin content decreased, mitigating astringency issues commonly found in persimmon products, whereas carotenoid levels and antioxidant activity remained stable. In vitro digestion analysis revealed a higher recovery index for soluble tannins (180.08%) than carotenoids (9.87%). This persimmon-based energy bar offers a sustainable and nutritious option for the snack industry, catering to consumer preferences for natural products while contributing to the reduction of agricultural waste. Full article

Insect protein has received considerable attention as an alternative to conventional animal proteins with its high nutritional contents and eco-friendly credentials. Exploring commercially available insect-protein-enhanced foods, this study aims to profile and compare such products in the ultra-processed category with products protein-enhanced with dairy (e.g., milk and whey) and plants (e.g., pea and rice). A global product audit was conducted drawing from English-language online retail portals to determine the product formats and statistically compare their nutritional contents with products fortified with non-insect proteins. The results show that four categories—flour/powder, pasta/noodle, starch-based snacks (e.g., chips, crackers, and cookies), and energy bars—are involved with food enhanced with insect protein. Flour/powder and pasta/noodles with insects demonstrated comparable protein contents to non-insect equivalents, highlighting insects’ potential as effective protein sources. However, insect protein’s performances in snacks and energy bars were less favourable, with significantly lower protein contents compared to products enhanced with non-insect sources. This may be attributed to the high fat content of insects, which may also contribute to undesirable flavours in complex foods, limiting their usage. The study highlights the need for industry innovation and scientific collaboration to overcome the challenges to widely applying insects as food ingredients, offering benefits for both the industry and consumers. Full article

In recent years, the market has seen a growing demand for healthy and convenient food options, such as fruit and cereal bars, driven by shifts in eating habits. These changes are primarily attributed to time constraints in meal preparation and the need for ready-to-eat foods. Consequently, this has promoted interest in creating a nutritious, high-quality snack combining oats and mango. This study employed a response surface analysis of extreme vertex mixtures, incorporating constraints and three components: oats, mango peel, and dehydrated mango pulp. This resulted in ten different mixtures, each with unique combinations and proportions of the three components. It evaluated the microbiological quality, proximal composition, total phenolic content, tannins, Aw, color, texture, and chemical properties during storage at room temperature. The optimal blend, which demonstrated the best quality characteristics, consisted of 44.38% oats, 5.36% mango peel, and 29.24% mango pulp. This formulation yielded a protein content of 7.1 g, dietary fiber of 20.3 g per 100 g, total phenols of 3.4 mg gallic acid per g, and no pathogenic microorganisms. According to the obtained data, Aw > 0.3, the estimated shelf life could be 12 months at room temperature. Developing a stable oat-mango snack with excellent nutritional, nutraceutical, chemical quality, and microbiological properties is technologically feasible. Full article