Year: 2025
Type: article
Abstract: Functional food products are designed not only to provide basic nutrition but also to deliver health benefits that may reduce the risk of disease or support specific physiological functions. The development of such products often involves the incorporation of natural ingredients rich in bioactive compounds, such as plant extracts, fibers, or micronutrient-rich powders. Among these, green leafy plants have shown significant potential due to their antioxidant, antiinflammatory, and mineral-boosting properties. Stinging netle (Urtica dioica) powder offers a valuable source of essential minerals (such as calcium, potassium, and iron), antioxidants, and polyphenols, making it a promising ingredient for the fortification of foods. Its combination into food products can enhance nutritional quality, improve antioxidant capacity, and contribute to clean-label, plant-based formulation trends. The aim of this study is to develop new functional foods products enriched with stinging nettle powder, with the purpose of increasing calcium, potassium, and iron content, as well as total antioxidant capacity and total polyphenol content. Four types of savory sponge cake were prepared: CA1 – simple savory cake with nettle powder; CA2 – simple control cake without nettle powder; CA3 – savory cake with mixed ingredients (cheese, vegetables, spices); and CA4 – savory cake with mixed ingredients and nettle powder. All samples were analyzed for mineral content using an X-ray fluorescence spectrometer (Hitachi X-MET8000), while total antioxidant capacity and total polyphenol content were determined using spectrophotometric methods. This study highlights the potential of stinging nettle powder to enhance the nutritional and functional quality of savory cakes changing the sensory characteristics in a positive way. Further research is ongoing to fully assess its impact on product quality and consumer preferences. These findings support the use of stinging nettle as a natural, multifunctional ingredient in the formulation of clean-label, health-oriented products.
Authors: Patricia Tarkanyi,, Mihaela Lăcătuș, Ersilia Alexa, Laura Rădulescu, Georgeta Sofia Popescu, Liana Alda, Luminița Pîrvulescu, Despina-Maria Bordean
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W4412612739