school of Food and Agricultural Science (SFAS)

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Browsing school of Food and Agricultural Science (SFAS) by Author "Aneeqa Naveed"

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    Formulation and Characterization of Encapsulated Oat Bars with Fenugreek and Black Cumin Seeds for Regulating Glucose Metabolism
    (UMT.Lahore, 2024) Aneeqa Naveed
    Hyperglycemia is a chronic condition particularly related to a major health issue i.e., Diabetes mellitus. Due to a massive shift in lifestyle, its prevalence is increasing globally at an alarming level. Anti-diabetic pharmaceutical drugs possess several adverse effects on the human body if taken for a long time. Recent studies have shown that Complementary and Alternative Medicines (CAM) contain promising therapeutic potential in health promotion and disease management. Fenugreek and black cumin seeds are in the ‘herbs and spics’ class of CAM that have potent hypoglycemic effects owing to the presence of bioactive components. The bioavailability of these active compounds improves their efficacy and nutritional benefits within the body. The emulsion technique is one of the strategies which is particularly effective in enhancing bioavailability and ensuring the safe delivery of these components to their targeted sites. In this milieu, the present study was designed to formulate functional oat bars containing fenugreek and black cumin oil-in water emulsion for blood glucose regulation. Both oils were mixed in different concentrations (50:50, 30:70, 70:30). The antioxidant and antidiabetic potential of both seed oils and their emulsions were assessed by DPPH, TPC, and α-amylase inhibition assay. The analysis revealed that black cumin oil has more antioxidant potential i.e., 46.97±0.6% DPPH activity and 112.12±0.3 mg GAE/100g TPC than fenugreek oil, while a higher α-amylase inhibition activity was exhibited by fenugreek oil i.e. 51.51±0.5%. The best emulsion treatment was selected based on the least changes in antioxidant activity, pH, and particle size during the storage study of 7 days. The emulsion containing 30% fenugreek and 70% black cumin oil was incorporated into the oat bars in various concentrations (1%, 3%, 5%) based on its stability.