Assessment of nutritional quality and shelf-life of Nutri-bar plant-based diet using second-order polynomial model

Abstract

There is a growing interest in plant-based diets among consumers due to their health benefits and environmental sustainability. In this light, ingredients including plant-based components (coconut flakes, coconut milk powder, peanut, cashew, honey, vanilla) and salt were used at varying concentrations to achieve a formulated diet (F1-F4) and oxidative stability, antioxidant activity, color, and dietary fiber content were investigated. Samples were also stored for 30 days to evaluate the kinetic reactions of chemical process using a second-order polynomial model. The model results depicted a good fitting of R² (0.913–0.995) and a rapid degradation in F4, which is attributed to its higher cashew and peanut content. However, the F4 formulation was visually appealing, reflecting a higher lipid and carotenoid content. The 12.4–13.5% dietary fiber content related to coconut flakes, whilst the Fourier transform infrared spectroscopy (FTIR) confirmed carbohydrate, lipid, and protein presence in the formulations. The antioxidant activities varied significantly ( p <0.05) among the formulated products, which is attributed to plant-based ingredients (peanut and cashew), known to have polyphenolic compounds and essential micronutrients. Principal Component Analysis (PCA) and Pearson correlation revealed a strong relation among oxidative, antioxidant, color, and fiber parameters. The study findings revealed that ingredients for plant-based products optimization are essential to balance the functional stability, nutritional quality, and visual appeal. Concisely, F2 is recommended due to its oxidative stability and nutritional profile.