Evaluation of bioactive components and sensory parameters of encapsulated seabuckthorn and spirulina enriched functional bread https://doi.org/10.21276/AATCCReview.2026.14.01.93 Skarma Choton https://orcid.org/0009-0008-3408-0607 Julie Dogra Bandral https://orcid.org/register Monika Sood https://orcid.org/register Neeraj Gupta https://orcid.org/register Upma Dutta https://orcid.org/register Jesreen Chauhan https://orcid.org/register The present study investigates the extraction and encapsulation of carotenoids from
seabuckthorn powder and use in functional food applications along with spirulina powder. The
obtained functional bread was characterized in terms of bioactive compounds and sensory
properties with their storage. The carotenoids content, total phenol content, antioxidant activity,
ascorbic acid, calcium and iron increase with the addition of spirulina powder and increase in
concentration of seabuckthorn encapsulated carotenoids. The mean carotenoids content (5.07 mg
per g), antioxidant activity (39.85 %) and total phenol (7.12 mg GAE per g) were found highest
in treatment T 7 (82.00:15.00:03.00::Wheat flour:Encapsualted carotenoids:Spirulina powder).
The carotenoids content, total phenol content, antioxidant activity, ascorbic acid, calcium and
iron decrease during storage. Based on sensory evaluation of functional bread treatment T 7
(82.00:15.00:03.00::Wheat flour:Encapsualted carotenoids:Spirulina powder) was adjudged to
be superior among all treatments for colour, appearance, texture, flavour and overall
acceptability scores. The functional bread developed from encapsulated seabuckthorn and
spirulina powder being rich in nutritional composition, can provide health benefits to consumers
to combat the nutrient deficiencies and protein energy malnutrition.

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Original Research Article
Skarma Choton1 Julie Dogra Bandral1 Monika Sood 1 Neeraj Gupta2 Upma Dutta1 Jesreen Chauhan1
1 Division of Food Science and Technology1
2 Division of Microbiology Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, India, 180009
https://doi.org/10.21276/AATCCReview.2026.14.01.93

Abstract

The present study investigates the extraction and encapsulation of carotenoids from
seabuckthorn powder and use in functional food applications along with spirulina powder. The
obtained functional bread was characterized in terms of bioactive compounds and sensory
properties with their storage. The carotenoids content, total phenol content, antioxidant activity,
ascorbic acid, calcium and iron increase with the addition of spirulina powder and increase in
concentration of seabuckthorn encapsulated carotenoids. The mean carotenoids content (5.07 mg
per g), antioxidant activity (39.85 %) and total phenol (7.12 mg GAE per g) were found highest
in treatment T 7 (82.00:15.00:03.00::Wheat flour:Encapsualted carotenoids:Spirulina powder).
The carotenoids content, total phenol content, antioxidant activity, ascorbic acid, calcium and
iron decrease during storage. Based on sensory evaluation of functional bread treatment T 7
(82.00:15.00:03.00::Wheat flour:Encapsualted carotenoids:Spirulina powder) was adjudged to
be superior among all treatments for colour, appearance, texture, flavour and overall
acceptability scores. The functional bread developed from encapsulated seabuckthorn and
spirulina powder being rich in nutritional composition, can provide health benefits to consumers
to combat the nutrient deficiencies and protein energy malnutrition.

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