Trends in Food Innovation: An Interventional Study on the Benefits of Consuming Novel Functional Cookies Enriched with Olive Paste

Olga Papagianni, Iraklis Moulas, Thomas Loukas, Athanasios Magkoutis, Dimitrios Skalkos, Dimitrios Kafetzopoulos, Charalampia Dimou, Haralabos C. Karantonis and Antonios E. Koutelidakis
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Olga Papagianni: Laboratory of Nutrition and Public Health, Unit of Human Nutrition, Department of Food Science and Nutrition, University of the Aegean, 81400 Myrina, Greece
Iraklis Moulas: Laboratory of Nutrition and Public Health, Unit of Human Nutrition, Department of Food Science and Nutrition, University of the Aegean, 81400 Myrina, Greece
Thomas Loukas: Outpatιent Clinic, 81400 Myrina, Greece
Athanasios Magkoutis: Outpatιent Clinic, 81400 Myrina, Greece
Dimitrios Skalkos: Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
Dimitrios Kafetzopoulos: Department of Business Administration, University of Macedonia, 54636 Thessaloniki, Greece
Charalampia Dimou: Laboratory of Nutrition and Public Health, Unit of Human Nutrition, Department of Food Science and Nutrition, University of the Aegean, 81400 Myrina, Greece
Haralabos C. Karantonis: Laboratory of Food Chemistry, Biochemistry and Technology, Department of Food Science and Nutrition, University of the Aegean, 81400 Myrina, Greece
Antonios E. Koutelidakis: Laboratory of Nutrition and Public Health, Unit of Human Nutrition, Department of Food Science and Nutrition, University of the Aegean, 81400 Myrina, Greece

Sustainability, 2021, vol. 13, issue 20, 1-13

Abstract: Olive paste may exert bioactivity due to its richness in bioactive components, such as oleic acid and polyphenols. The present interventional human study investigated if the fortification of cookies with olive paste and herbs may affect postprandial lipemia, oxidative stress, and other biomarkers in healthy volunteers. In a cross-over design, 10 healthy volunteers aged 20–30 years, consumed a meal, rich in fat and carbohydrates (50 g cookies). After a washout week, the same volunteers consumed the same cookie meal, enhanced with 20% olive paste. Blood sampling was performed before, 0.5 h, 1.5 h, and 3 h after eating. Total plasma antioxidant capacity according to FRAP, ABTS, and resistance to copper-induced plasma oxidation, serum lipids, glucose, uric acid, and antithrombotic activity in platelet-rich plasma were determined at each timepoint. There was a significant decrease in triglycerides’ concentration in the last 1.5 h in the intervention compared to the control group ( p < 0.05). A tendency for a decrease in glucose levels and an increase in the plasma antioxidant capacity was observed 0.5 h and 1.5 h, respectively, in the intervention compared to the control group. The remaining biomarkers did not show statistically significant differences ( p > 0.05). More clinical and epidemiological studies in a larger sample are necessary in order to draw safer conclusions regarding the effect of olive paste on metabolic biomarkers, with the aim to enhance the industrial production of innovative functional cookies with possible bioactivity.

Keywords: postprandial bioactivity; bioactive compounds; metabolic biomarkers; functional cookies; olive paste (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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