Formulation, Characterization, and In Vitro Simulated Digestion Studies of Emulsified Zinc-Fortified Cupcake Formulations
- 1Department of Food Science and Technology, School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000, Pakistan
- 2College of Health Sciences, Abu Dhabi University, Abu Dhabi 59911, United Arab Emirates
Abstract
Zinc is a crucial micronutrient that plays multiple essential physiological roles in human health. This study aimed to formulate emulsion-based zinc-fortified cupcakes. Zinc-based water-in-oil emulsions containing canola oil were prepared using a two-step homogenization process. Before product development, different emulsion formulations were formulated, where formulation E1 exhibited the best physical stability. Four cupcake formulations (C0, C1, C2, and C3) with varied amounts of the selected emulsion (E1) were formulated and evaluated based on height, width, baking loss, color, texture, and sensory attributes. There were no significant differences in height, width, and baking loss (P>0.05). The mean weight loss after baking ranged from 11.56±0.31% to 12.89±0.27%. Furthermore, the results showed a significant (P<0.05) effect of emulsion incorporation on textural attributes, except for a non-significant effect on hardness (P=0.441). Emulsion incorporation affected the crumb with a non-significant effect (P>0.05) on color, with the sole exception of lightness. Sensory evaluation identified C2 as the most acceptable formulation based on flavor, texture, appearance, odor, sweetness, and overall acceptability, scoring 7.62±0.74. The best formulation was selected for in vitro simulated digestion, which affects consumer preference. In vitro digestion of C2 exhibited a zinc bioaccessibility of 53.97±1.69% in the intestinal phase and 39.03±8.55% in the gastric phase. Conclusively, the formulated product achieved sensory acceptability and appreciable zinc bioaccessibility, demonstrating a workable strategy to address zinc deficiency. However, verification through in vivo digestion is required, as current findings cannot be considered direct evidence in human subjects.
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BibTeX
@article{ayesha2026formulation,
title = {{Formulation, Characterization, and In Vitro Simulated Digestion Studies of Emulsified Zinc-Fortified Cupcake Formulations}},
author = {Ayesha and Muhammad Nadeem and Nauman Khalid},
journal = {Preventive Nutrition and Food Science},
year = {2026},
month = oct,
doi = {10.3746/pnf.2026.061},
url = {https://doi.org/10.3746/pnf.2026.061},
note = {CC BY-NC 4.0},
}
RIS
TY - JOUR
TI - Formulation, Characterization, and In Vitro Simulated Digestion Studies of Emulsified Zinc-Fortified Cupcake Formulations
AU - Ayesha
AU - Muhammad Nadeem
AU - Nauman Khalid
PY - 2026
DA - 2026/10/20
JO - Preventive Nutrition and Food Science
DO - 10.3746/pnf.2026.061
UR - https://doi.org/10.3746/pnf.2026.061
AB - Zinc is a crucial micronutrient that plays multiple essential physiological roles in human health. This study aimed to formulate emulsion-based zinc-fortified cupcakes. Zinc-based water-in-oil emulsions containing canola oil were prepared using a two-step homogenization process. Before product development, different emulsion formulations were formulated, where formulation E1 exhibited the best physical stability. Four cupcake formulations (C0, C1, C2, and C3) with varied amounts of the selected emulsion (E1) were formulated and evaluated based on height, width, baking loss, color, texture, and sensory attributes. There were no significant differences in height, width, and baking loss (P>0.05). The mean weight loss after baking ranged from 11.56±0.31% to 12.89±0.27%. Furthermore, the results showed a significant (P<0.05) effect of emulsion incorporation on textural attributes, except for a non-significant effect on hardness (P=0.441). Emulsion incorporation affected the crumb with a non-significant effect (P>0.05) on color, with the sole exception of lightness. Sensory evaluation identified C2 as the most acceptable formulation based on flavor, texture, appearance, odor, sweetness, and overall acceptability, scoring 7.62±0.74. The best formulation was selected for in vitro simulated digestion, which affects consumer preference. In vitro digestion of C2 exhibited a zinc bioaccessibility of 53.97±1.69% in the intestinal phase and 39.03±8.55% in the gastric phase. Conclusively, the formulated product achieved sensory acceptability and appreciable zinc bioaccessibility, demonstrating a workable strategy to address zinc deficiency. However, verification through in vivo digestion is required, as current findings cannot be considered direct evidence in human subjects.
SN - 2287-1098
SN - 2287-8602
ER -