Sweet and sour: Cookie cookies are more nutritious after being injected with cherries

a study has shown that cherry extracts increase the nutritional value of biscuits and may be beneficial to food fortification.to make everyday foods contain cherry extract, capsuleizing them is an effective method.also provide a better choice for dietary supplements in terms of safety, consumption, transport and effectiveness of bioactive compounds in the body.extract is a bioactive polyphenol called pulp, a by-product of juice processing. Because of their unpleasant taste and poor color, these compounds are used only in the food industry.natural phenolic compounds are also unstable
pH
enzymes, limiting their potential health benefits after oral use.technology to overcome these shortcomings is capsuleization, which encapsulates bioactive compounds in biopolymers to protect them from environmental factors. Biopolymers can also convert solutions into powders, making them easier to treat.the selection of sour cherries In the study, researchers from the University of Novi Sad in Serbia used sour cherries because their significant dark red color indicates a high level of anthratin.fruit extract is then mixed with whey or soy protein and added to
200mL
water. The mixture is then mixed with a sample of biscuits containing wheat flour, whey (
WE
) and soy protein (
SE
).will
cookies containing
10%
capsule powder as
WE10/SE10
and cookies containing
15%
capsule powder as
WE15/SE15
.then place these control and nutritionally fortified cookies
(WE10, WE15, SE10 and SE15)
in a polyethylene bag and store them for four months at
25
degrees C
to determine the stability, antioxidant activity, and color characteristics of total polyphenols and antholine.four months later, polyphenols were extracted from sour cherry pulp and found to contain
645.3 mg
of non-food acid equivalent
(GAE)
per
100 g
slag.The
polyphenols and anthotide content in WE data are
78.99 mg GAE/100 g
and
20.54 mg
glucose glycoside
(CyGE)/100 g
, respectively. The
SE

178.88 mg GAE / 100 g
and
32.06 mg CyGE/100 g
respectively, indicating that these proteins can be combined with polyphenols and anthyanins.the study,
"
these results show that because soy-isolated proteins contain more proteins than whey proteins, the interaction between bioactive substances and coating materials makes polyphenols more binding to soy-isolated proteins.
”The results also showed
retention
antholine in the remaining samples was significantly higher than that of total polyphenols, except for the SE15 sample.team believes that whey protein is significantly less protective than soy protein for thermal degradation during baking, possibly because the high levels of protein in
SE
during thermal processing protect the coating.fortified previous studies have shown that microcapsules enhance stability, antioxidant activity and in-body release of blueberry polyphenols. Further studies have shown that polyphenols can be transported to the lower part of the gastrointestinal tract due to their interactions with proteins, increasing their bio-utilization and bio-effectiveness, while retaining their anti-proliferation activity, further demonstrating that proteins are good carriers of polyphenols. studies have also shown that biscuits are enhanced with a variety of bioactive compounds to improve nutritional quality. study used peanut skins to make cookies, and another used papaya fruit flour instead of plain wheat flour for cookies. Another recent experiment used 15-20%
of apple
in fortified cookies. source of this
is
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