Pumpkin oil cake protein as a new carrier for encapsulation incorporated in food matrix: Effect of processing, storage and in vitro digestion on bioactivity

Summary In this paper, valorisation of pumpkin oil cake as source of new protein carrier material for encapsulation was examined in order to enrich real food products. Cookies were used as a model system for addition of encapsulates at three different levels: 10%, 15% and 20%. The physicochemical and sensory properties were investigated, as well as conditions of stability after storage, in terms of total phenolic and betalain content. Furthermore, antioxidant, α‐glucosidase and ACE inhibitory potential of cookies was evaluated after simulated gastrointestinal digestion. The cookies showed good technological quality as well as acceptable sensorial properties. The addition of encapsulate increases the total phenolic and betalain contents and shoved significant stability during storage time. Novel peptides were produced after gastrointestinal digestion, which enhanced bioactive properties of enriched products through synergistic action with active compounds from beetroot juice. Obtained digest shoved significant antioxidant, antidiabetic and antihypertension activities, hence ensuring a potential healing effect that could be reached by consuming these cookies. In vitro digestion process as a simulation of the human digestive tract.