{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,17]],"date-time":"2026-10-17T04:31:58Z","timestamp":1792211518692,"version":"4.4.0"},"reference-count":104,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2022,1,24]],"date-time":"2022-01-24T00:00:00Z","timestamp":1642982400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Pozna\u0144 University of Life Sciences","award":["506.751.03.00."],"award-info":[{"award-number":["506.751.03.00."]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Pulse-based snack bars incorporated with probiotics were developed to provide an overview for the preparation of simple functional food concerning the antioxidant load and iron status improvement. The study focused on the application of microencapsulated probiotics in dry matrices, such as chickpeas and green lentils, in snack bars. The study aims to analyse the products\u2019 antioxidative activities, chemical and sensory properties, as well as the probiotic survivability in the dry matrices. The basic chemical composition showed that 100 g of product can fulfil up to 4.4% and 3.3% of the daily iron value from chickpeas and green lentils, respectively (assuming the iron bioavailability is 23%). Sensory evaluation and hedonic analysis of the fresh pulse snack bar showed that panelists preferred the chickpea snack bar over the green lentil snack bar. For storage analysis, snack bars were stored at 20 \u00b0C and were vacuum packaged in sealed low density polyethylene (LDPE) pouches with no light exposure for two months. Hedonic analysis during storage showed significant differences in the aroma of the snack bars (p &lt; 0.05). Generally, the antioxidant activities decreased during the two months of storage. A strong correlation was observed between total phenolic content (TPC) and antioxidant activity assays: ORAC (Oxygen Radical Absorbance Capacity), DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2\u2032-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt), PCL (Photochemiluminescence). Moreover, after two months of storage, a 1-log decrease of probiotic viable cells was observed in both snack bars. To meet the dietary requirement of probiotics, it is suggested that people consume five portions and 9.4 portions of the chickpea and green lentil snack bars, respectively. The resulting products have promising properties with respect to probiotics and antioxidant potential in an unconventional way.<\/jats:p>","DOI":"10.3390\/foods11030309","type":"journal-article","created":{"date-parts":[[2022,1,25]],"date-time":"2022-01-25T20:38:58Z","timestamp":1643143138000},"page":"309","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":35,"title":["Antioxidant Activity, Probiotic Survivability, and Sensory Properties of a Phenolic-Rich Pulse Snack Bar Enriched with Lactiplantibacillus plantarum"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8114-1849","authenticated-orcid":false,"given":"Yolanda Victoria","family":"Rajagukguk","sequence":"first","affiliation":[{"name":"Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Pozna\u0144 University of Life Sciences, Wojska Polskiego 31, 60624 Pozna\u0144, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1749-8592","authenticated-orcid":false,"given":"Marcellus","family":"Arnold","sequence":"additional","affiliation":[{"name":"Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Pozna\u0144 University of Life Sciences, Wojska Polskiego 31, 60624 Pozna\u0144, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9844-431X","authenticated-orcid":false,"given":"Andrzej","family":"Sidor","sequence":"additional","affiliation":[{"name":"Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Pozna\u0144 University of Life Sciences, Wojska Polskiego 31, 60624 Pozna\u0144, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9620-7852","authenticated-orcid":false,"given":"Bartosz","family":"Kulczy\u0144ski","sequence":"additional","affiliation":[{"name":"Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Pozna\u0144 University of Life Sciences, Wojska Polskiego 31, 60624 Pozna\u0144, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anna","family":"Brzozowska","sequence":"additional","affiliation":[{"name":"Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Pozna\u0144 University of Life Sciences, Wojska Polskiego 31, 60624 Pozna\u0144, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8417-2245","authenticated-orcid":false,"given":"Marcin","family":"Schmidt","sequence":"additional","affiliation":[{"name":"Department of Biotechnology and Food Microbiology, Faculty of Food Science and Nutrition, Pozna\u0144 University of Life Sciences, Wojska Polskiego 31, 60624 Pozna\u0144, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0744-9033","authenticated-orcid":false,"given":"Anna","family":"Gramza-Micha\u0142owska","sequence":"additional","affiliation":[{"name":"Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Pozna\u0144 University of Life Sciences, Wojska Polskiego 31, 60624 Pozna\u0144, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,1,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1815","DOI":"10.1093\/jxb\/erx099","article-title":"Nature\u2019s Pulse Power: Legumes, Food Security and Climate Change","volume":"68","author":"Considine","year":"2017","journal-title":"J. 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