Antioxidant/Anti-Inflammatory Potential and Sensory Acceptance of Granola Bars Developed with Sorghum Sprout Flour Irradiated with UV-A LED Light
Overweight and obesity are worldwide problems; several strategies have been applied to counteract them, including the development of functional foods with specific bioactivities. Sorghum has been shown in in vitro and in vivo studies to improve various biomarkers related to overweight, obesity, and...
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MDPI AG
2025-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/10/1787 |
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| author | Alan A. Ruiz-Hernández Ofelia Rouzaud-Sández Maribel Valenzuela-González J. Abraham Domínguez-Avila Gustavo A. González-Aguilar Maribel Robles-Sánchez |
| author_facet | Alan A. Ruiz-Hernández Ofelia Rouzaud-Sández Maribel Valenzuela-González J. Abraham Domínguez-Avila Gustavo A. González-Aguilar Maribel Robles-Sánchez |
| author_sort | Alan A. Ruiz-Hernández |
| collection | DOAJ |
| description | Overweight and obesity are worldwide problems; several strategies have been applied to counteract them, including the development of functional foods with specific bioactivities. Sorghum has been shown in in vitro and in vivo studies to improve various biomarkers related to overweight, obesity, and inflammation, particularly when sprouted and irradiated with UV light. In the present study, irradiated sorghum sprouts were used to prepare granola bars; their phenolic profile, antioxidant activity, in vitro bioaccessibility, anti-inflammatory potential, and sensory acceptability were measured. Gallic acid increased in response to irradiation, while catechin increased in response to sprouting. In vitro digestion showed higher intestinal recovery of phenolics and antioxidant capacity, as well as a significant decrease in nitric oxide content, an inflammation biomarker. A sensory analysis showed scores of approximately 5.5–6.5 (on a 9-point hedonic scale) for most variables analyzed, suggesting adequate acceptability. Sorghum bars made with irradiated sorghum sprouts present high potential as health foods that could help counteract the problems of overweight, obesity, and related diseases. Further in vitro and in vivo studies are needed to demonstrate the benefits of consuming this food. |
| format | Article |
| id | doaj-art-cdbf71b95a174455a35e318d774bdac7 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-cdbf71b95a174455a35e318d774bdac72025-08-20T03:47:58ZengMDPI AGFoods2304-81582025-05-011410178710.3390/foods14101787Antioxidant/Anti-Inflammatory Potential and Sensory Acceptance of Granola Bars Developed with Sorghum Sprout Flour Irradiated with UV-A LED LightAlan A. Ruiz-Hernández0Ofelia Rouzaud-Sández1Maribel Valenzuela-González2J. Abraham Domínguez-Avila3Gustavo A. González-Aguilar4Maribel Robles-Sánchez5Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales, Colonia Centro, Hermosillo 83000, Sonora, MexicoDepartamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales, Colonia Centro, Hermosillo 83000, Sonora, MexicoDepartamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales, Colonia Centro, Hermosillo 83000, Sonora, MexicoSECIHTI-Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Colonia La Victoria, Hermosillo 83304, Sonora, MexicoCentro de Investigación en Alimentación y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Colonia La Victoria, Hermosillo 83304, Sonora, MexicoDepartamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales, Colonia Centro, Hermosillo 83000, Sonora, MexicoOverweight and obesity are worldwide problems; several strategies have been applied to counteract them, including the development of functional foods with specific bioactivities. Sorghum has been shown in in vitro and in vivo studies to improve various biomarkers related to overweight, obesity, and inflammation, particularly when sprouted and irradiated with UV light. In the present study, irradiated sorghum sprouts were used to prepare granola bars; their phenolic profile, antioxidant activity, in vitro bioaccessibility, anti-inflammatory potential, and sensory acceptability were measured. Gallic acid increased in response to irradiation, while catechin increased in response to sprouting. In vitro digestion showed higher intestinal recovery of phenolics and antioxidant capacity, as well as a significant decrease in nitric oxide content, an inflammation biomarker. A sensory analysis showed scores of approximately 5.5–6.5 (on a 9-point hedonic scale) for most variables analyzed, suggesting adequate acceptability. Sorghum bars made with irradiated sorghum sprouts present high potential as health foods that could help counteract the problems of overweight, obesity, and related diseases. Further in vitro and in vivo studies are needed to demonstrate the benefits of consuming this food.https://www.mdpi.com/2304-8158/14/10/1787functional foodsemerging technologiesobesitysensory evaluationnitric oxideanti-inflammatory |
| spellingShingle | Alan A. Ruiz-Hernández Ofelia Rouzaud-Sández Maribel Valenzuela-González J. Abraham Domínguez-Avila Gustavo A. González-Aguilar Maribel Robles-Sánchez Antioxidant/Anti-Inflammatory Potential and Sensory Acceptance of Granola Bars Developed with Sorghum Sprout Flour Irradiated with UV-A LED Light Foods functional foods emerging technologies obesity sensory evaluation nitric oxide anti-inflammatory |
| title | Antioxidant/Anti-Inflammatory Potential and Sensory Acceptance of Granola Bars Developed with Sorghum Sprout Flour Irradiated with UV-A LED Light |
| title_full | Antioxidant/Anti-Inflammatory Potential and Sensory Acceptance of Granola Bars Developed with Sorghum Sprout Flour Irradiated with UV-A LED Light |
| title_fullStr | Antioxidant/Anti-Inflammatory Potential and Sensory Acceptance of Granola Bars Developed with Sorghum Sprout Flour Irradiated with UV-A LED Light |
| title_full_unstemmed | Antioxidant/Anti-Inflammatory Potential and Sensory Acceptance of Granola Bars Developed with Sorghum Sprout Flour Irradiated with UV-A LED Light |
| title_short | Antioxidant/Anti-Inflammatory Potential and Sensory Acceptance of Granola Bars Developed with Sorghum Sprout Flour Irradiated with UV-A LED Light |
| title_sort | antioxidant anti inflammatory potential and sensory acceptance of granola bars developed with sorghum sprout flour irradiated with uv a led light |
| topic | functional foods emerging technologies obesity sensory evaluation nitric oxide anti-inflammatory |
| url | https://www.mdpi.com/2304-8158/14/10/1787 |
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