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. 2023 Dec 3;10(1):e22918.
doi: 10.1016/j.heliyon.2023.e22918. eCollection 2024 Jan 15.

Development of a functional cake with probiotics and micro-encapsulated essential oils: Evaluation of nutritional properties, liver protection, and immune boosting

Manal M Ramadan  1 , Eman F El Haggar  2 , Rasha S Mohamed  3 , Khaled F Mahmoud  4 , Ahmed M Mabrouk  5 , Amal G Hussien  6 , Abeer E Mahmoud  6 , Ola A M Mohawed  7 , Tamer M El-Messery  8
Affiliations

Development of a functional cake with probiotics and micro-encapsulated essential oils: Evaluation of nutritional properties, liver protection, and immune boosting

Manal M Ramadan et al. Heliyon. .

Abstract

This study used probiotics and micro-encapsulated clove and cinnamon oils to develop a functional cream-stuffed cake based on sweet potatoes flour and rice flour instead of wheat flour. The cake was evaluated for its physical, chemical, and sensory properties and its antioxidant capacity. The protective effect of the cake against liver injury and immunosuppression induced by thioacetamide injection in male rats was also evaluated. The study found that eugenol and cinnamaldehyde were the majority of volatile compounds in the essential oils used in the cake, with values of 78.73 % and 81.57 %, respectively, as determined by GC-MS analysis. The viable counts of added probiotics in the cake ranged from 13.15 to 11.21 log CFU/g and were still above the threshold for health benefits. The cake had an increased dietary fiber and protein content while containing a low-fat percentage compared to a commercial cake sample. The innovative cake also contained higher levels of water-soluble and fat-soluble vitamins and minerals such as iron, calcium, potassium, and zinc. The antioxidant capacity of the cake was evaluated, and it was found to contain 1827.23 mg GAE/100 g of total phenols and 97.13 mg QE/100 g of flavonoids. The cake was also found to have antioxidant activity and was effective in protecting the liver from oxidative stress and inflammation and reducing immunodeficiency associated with liver damage.

Keywords: Cinnamon oil; Clove oil; Immunosuppression and liver protection; Innovative cake; Probiotics; Sweet potatoes; Thioacetamide.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Characterization of nanoemulsions: Particle szie of NeClO (A) and NeCiO (B). ζ-potential of NeClO (C) and NeCiO (D). Transmission electron microscopic (TEM) images of NeClO (E) and NeCiO (F). Atomic force microscopy (AFM), 2D images of NeClO (G) and NeCiO (H), 3D images of NeClO (I) and NeCiO (J) and Histogram representations of mean diameter of NeClO (K) and NeCiO (L).
Fig. 1
Fig. 1
Characterization of nanoemulsions: Particle szie of NeClO (A) and NeCiO (B). ζ-potential of NeClO (C) and NeCiO (D). Transmission electron microscopic (TEM) images of NeClO (E) and NeCiO (F). Atomic force microscopy (AFM), 2D images of NeClO (G) and NeCiO (H), 3D images of NeClO (I) and NeCiO (J) and Histogram representations of mean diameter of NeClO (K) and NeCiO (L).
Fig. 2
Fig. 2
The morphology of microencapsulated clove oil (A & B) and cinnamon oil (C& D) using Scanning electrone microscope.
Fig. 3
Fig. 3
Viable probiotic counts in MRS agar after 10 days of cake storage.
See this image and copyright information in PMC

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