Abstract
In this study, functional snacks with addition of nanoenapsuated resveratrol were prepared to evaluate the nutraceutical and physical properties. The nanoencapsulated resveratrol was prepared from horse-chestnut (HRP), water-chestnut (WRP) and lotus-stem starch particles (LRP) and added to the wheat flour at the level of 0.4% for preparation of snacks by extrusing process. After extrusion, 43–53% and 5.42% of resveratrol was retained in snacks containing encapsulated and free resveratrol (FRP), respectively. The HRP, WRP and LRP showed significantly less peak viscosities and less elastic behaviour than native product (NP) which can influence the human sensory perception. The shift of few peaks towards higher wavelength and presence of additional peaks at 1384, 1229, 1513 and 1613 cm−1 depicts change in molecular pattern and presence of resveratrol in functional snacks. The functional snacks containing encapsulated resveratrol showed significantly higher antioxidant, anti-diabetic and anti-obesity properties than snacks containing no or free resveratrol.
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