Bioprospecting brown algae (Sargassum polycystum C. Agardh) as a potential antioxidant additive in snack bar and its sensory evaluation

Nurcahyanti A.D.R., . and Puika V.I., . and Pramitasari R., . and Notario D., . (2021) Bioprospecting brown algae (Sargassum polycystum C. Agardh) as a potential antioxidant additive in snack bar and its sensory evaluation. Food Research (Malaysia), 5. pp. 58-65. ISSN 2550-2166

Fucoxanthin from brown algae has potential as a promising functional food component. However, fucoxanthin is less stable under high temperature and light exposure. The purpose of this study was to analyse the effect of stevia and cacao butter in increasing the stability of Sargassum polycystum C. Agardh extract containing fucoxanthin and its application as a snack bar. Brown algae, S. polycystum, was extracted using 96% food- grade ethanol. Antioxidant activity and stability assay were performed using the 2,2- Diphenyl-1-Picrylhydrazyl (DPPH) method. Antioxidant activity of both, extract (E) and extract + stevia (ES), was found to decrease with time. Meanwhile, cacao butter was able to maintain extract’s stability without any significant difference when compared to extract alone. A combination of extract, stevia, and cacao butter (ESC) were found to be able to maintain antioxidant stability. Formulation of a snack bar with cacao butter and 1% stevia were more preferred by the panellists when compared to the other formulations. This study reports that cacao butter and 1% stevia is able to maintain antioxidant stability and improve the economic value of S. polycystum, one of them through the formulations of the snack bar.

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Abstract

Fucoxanthin from brown algae has potential as a promising functional food component. However, fucoxanthin is less stable under high temperature and light exposure. The purpose of this study was to analyse the effect of stevia and cacao butter in increasing the stability of Sargassum polycystum C. Agardh extract containing fucoxanthin and its application as a snack bar. Brown algae, S. polycystum, was extracted using 96% food- grade ethanol. Antioxidant activity and stability assay were performed using the 2,2- Diphenyl-1-Picrylhydrazyl (DPPH) method. Antioxidant activity of both, extract (E) and extract + stevia (ES), was found to decrease with time. Meanwhile, cacao butter was able to maintain extract’s stability without any significant difference when compared to extract alone. A combination of extract, stevia, and cacao butter (ESC) were found to be able to maintain antioxidant stability. Formulation of a snack bar with cacao butter and 1% stevia were more preferred by the panellists when compared to the other formulations. This study reports that cacao butter and 1% stevia is able to maintain antioxidant stability and improve the economic value of S. polycystum, one of them through the formulations of the snack bar.

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Item Type:	Article
AGROVOC Term:	Phaeophyceae
AGROVOC Term:	Sargassum polycystum
AGROVOC Term:	antioxidants
AGROVOC Term:	snack foods
AGROVOC Term:	food additives
AGROVOC Term:	data analysis
AGROVOC Term:	statistical methods
AGROVOC Term:	bioactive compounds
AGROVOC Term:	product development
AGROVOC Term:	food production
Geographical Term:	Indonesia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	23 Nov 2025 06:14
Last Modified:	23 Nov 2025 06:14
URI:	http://webagris.upm.edu.my/id/eprint/3153

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