Functional cookies formulated with pistachio green hull extract; physicochemical, antioxidant, antidiabetic, sensory, and in vitro digestion properties
Year: 2026
Type: article
Abstract: Pistachio green hull extract (PGHE), a polyphenol-rich by-product of pistachio processing, serves as a potent natural source of antioxidants and enzyme-inhibiting compounds. This research aimed to formulate sugar-free functional cookies fortified with 2, 4, and 6% (w/w) PGHE and to assess their physicochemical characteristics, antioxidant and antidiabetic activities, sensory qualities, and in vitro digestion behavior. PGHE addition significantly enhanced total phenolic content (from 4.47 to 16.70 mg GAE/g dw) and antioxidant activity (up to 6.10 mmol Trolox eq/g dw) of cookies. A strong dose-dependent inhibitory action on α-amylase and α-glucosidase activities was found, indicating PGHE’s potential to modulate carbohydrate digestion and glycemic response. In vitro digestion confirmed a reduction of up to 17.5% in final reducing sugar release and sustained antioxidant activity in fortified cookies. Textural analysis showed that PGHE incorporation reduced hardness, gumminess, and chewiness, resulting in softer cookies. Sensory evaluation revealed good overall acceptability up to 4% PGHE, while higher concentrations reduced aroma and taste perception. The results indicate that PGHE can be effectively applied in developing functional bakery products with health-promoting properties and potential benefits for glycemic control.
Source: Scientific Reports
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,690
OpenAlex ID: W7203905576