phytochemicals and synbiotics based food products offer excellent choices for treating diabetes. In this study, we aimed to produce a novel baked balls prepared with brown rice and pumpkin flour as phytochemicals sources and covered with dark chocolate fortified with synbiotic microcapsules as a functional food for diabetics.
Nutritional, antioxidant and sensory characteristics for novel functional baked balls were determined. The synbiotic microcapsule was prepared by mixed the probiotic cells pellets encapsulated with sodium alginate and whey protein as well as the prebiotic maltodextrin at 3% (w/v) and the viability of synbiotic microencapsulated during exposure to stimulated gastrointestinal juices (SGJ) was estimated. The biological effects of the functional baked balls were studied using four groups of Sprague-Dawley rats. Group one was employed as the control. The other three groups were injected with 45 mg/kg of streptozotocin. Group 2 was employed as un-treated diabetic while groups 3 and 4 fed on a balanced diet supplemented with 20% of the baked balls covered with dark chocolate with or without symbiotic microcapsules for 6 weeks.
The results revealed that a prepared backed balls as good source of micro and macronutrients, including vitamins, minerals, dietary fiber, lipids, ash, and protein. Furthermore, showed antioxidant power and the content of phenolic compounds was 31.488 mgGAE/g. The encapsulation materials for probiotic cells were able to protect the cells after exposure to SGJ and the survival rates for microcapsules was 63.93%. The prepared balls showed hypoglycemic and anti-inflammatory effects in diabetic rats, which was evident by inhibiting the increase in malondialdehyde, nitric oxide, tumor necrosis factor-alpha, C-reactive protein, interleukin 6 and transforming growth factor β1
Finally, the novel functional baked balls seem to be promising in diabetes therapeutic via enhance composition of gut microbiota and reduction of inflammation and oxidative stress related to diabetes.