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development of the Republic of Serbia","award":["S\u00e9rvia 2020\/21"],"award-info":[{"award-number":["S\u00e9rvia 2020\/21"]}]},{"name":"the Ministry of education, science and technological development of the Republic of Serbia","award":["POCI-01-0145-FEDER-029277"],"award-info":[{"award-number":["POCI-01-0145-FEDER-029277"]}]},{"name":"the Ministry of education, science and technological development of the Republic of Serbia","award":["n\u25e6 696295"],"award-info":[{"award-number":["n\u25e6 696295"]}]},{"name":"the Ministry of education, science and technological development of the Republic of Serbia","award":["No. 7747845"],"award-info":[{"award-number":["No. 7747845"]}]},{"name":"the Ministry of education, science and technological development of the Republic of Serbia","award":["No 451-03-68\/2020\u201314\/200134"],"award-info":[{"award-number":["No 451-03-68\/2020\u201314\/200134"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Chestnut (Castanea sativa) shells (CSs), an undervalued agro-industrial biowaste, have arisen as a source of bioactive compounds with promising health-promoting effects. This study attempted, for the first time, to develop a functional food, namely cookies, using a CS extract obtained by an eco-friendly technology (subcritical water extraction). The cookies were characterized regarding their nutritional composition, total phenolic and flavonoid contents (TPC and TFC, respectively), antioxidant\/antiradical activities, phenolic profile, and sensory evaluation. The results demonstrated that the CS-extract-enriched cookies were mainly composed of carbohydrates (53.92% on dry weight (dw)), fat (32.62% dw), and fiber (5.15% dw). The phenolic profile outlined by HPLC-PDA revealed the presence of phenolic acids, flavonoids, and hydrolysable tannins, attesting to the high TPC and TFC. The in vitro antioxidant\/antiradical effects proved the bioactivity of the functional cookies, while the sensory evaluation unveiled excellent scores on all attributes (\u22656.25). The heatmap diagram corroborated strong correlations between the TPC and antioxidant\/antiradical properties, predicting that the appreciated sensory attributes were closely correlated with high carbohydrates and phenolic compounds. This study encourages the sustainable recovery of antioxidants from CSs and their further employment as an active nutraceutical ingredient in functional cookies.<\/jats:p>","DOI":"10.3390\/foods12030640","type":"journal-article","created":{"date-parts":[[2023,2,2]],"date-time":"2023-02-02T03:24:49Z","timestamp":1675308289000},"page":"640","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":36,"title":["Development and Characterization of Functional Cookies Enriched with Chestnut Shells Extract as Source of Bioactive Phenolic Compounds"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8534-3739","authenticated-orcid":false,"given":"Diana","family":"Pinto","sequence":"first","affiliation":[{"name":"REQUIMTE\/LAQV, ISEP, Polytechnic of Porto, rua Dr. Ant\u00f3nio Bernardino de Almeida, 4249-015 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1500-9211","authenticated-orcid":false,"given":"Manuela M.","family":"Moreira","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, ISEP, Polytechnic of Porto, rua Dr. Ant\u00f3nio Bernardino de Almeida, 4249-015 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0301-6182","authenticated-orcid":false,"given":"Elsa F.","family":"Vieira","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, ISEP, Polytechnic of Porto, rua Dr. Ant\u00f3nio Bernardino de Almeida, 4249-015 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1559-4492","authenticated-orcid":false,"given":"Jaroslava","family":"\u0160varc-Gaji\u0107","sequence":"additional","affiliation":[{"name":"Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6287-799X","authenticated-orcid":false,"given":"Anna","family":"Vallverd\u00fa-Queralt","sequence":"additional","affiliation":[{"name":"Nutrition, Food Science and Gastronomy Department, School of Pharmacy and Food Science, University of Barcelona, 08028 Barcelona, Spain"},{"name":"Consorcio CIBER, M.P. Fisiopatolog\u00eda de la Obesidad y la Nutrici\u00f3n (CIBERObn), Instituto de Salud Carlos III (ISCIII), 28220 Madrid, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2328-0132","authenticated-orcid":false,"given":"Tanja","family":"Brezo-Borjan","sequence":"additional","affiliation":[{"name":"Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3924-776X","authenticated-orcid":false,"given":"Cristina","family":"Delerue-Matos","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, ISEP, Polytechnic of Porto, rua Dr. Ant\u00f3nio Bernardino de Almeida, 4249-015 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8803-0041","authenticated-orcid":false,"given":"Francisca","family":"Rodrigues","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, ISEP, Polytechnic of Porto, rua Dr. Ant\u00f3nio Bernardino de Almeida, 4249-015 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,2,2]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"110364","DOI":"10.1016\/j.foodres.2021.110364","article-title":"Castanea sativa shells: A review on phytochemical composition, bioactivity and waste management approaches for industrial valorization","volume":"144","author":"Pinto","year":"2021","journal-title":"Food Res. 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