Characteristics of Functional Cookies with Added Cranberries (Vaccinium oxycoccos) in the Form of a Polyphenol Preparation and a Microencapsulated Preparation

This study assessed the effect of adding a cranberry polyphenol preparation in powder and microcapsule form to cookies on their physicochemical properties, polyphenol composition, health-promoting activity, and biocompatibility with normal human colonocytes. Cranberry powder was obtained by purifying the polyphenolic compounds, while microcapsules were obtained by encapsulating the powder in a mixture of sodium alginate and soy protein isolate. Cookies were prepared with 0.5, 1, 3 and 5% microcapsules, and 0.04, 0.08, 0.23 and 0.38% powder. The study showed that physicochemical parameters such as moisture, spreadability index, baking loss, hardness, and color significantly depended on the type and amount of the additive. Higher total polyphenol content was observed for cookies with powder (13.22 mg/100 g; P0.38), analyzed by using ultra-performance liquid chromatography (UPLC). The addition of microencapsulated powder increased the degree of anthocyanin preservation by 57.9% (primarily cyanidin 3-O-glucoside). The highest antioxidant activity, measured by cation radical scavenging activity (ABTS), copper ion reduction (CUPRAC), superoxide radical (O2−) and hydroxyl radical (OH˙) scavenging capacity tests, was observed for cookies with a 0.38% addition of polyphenol powder. These cookies also demonstrated the highest antidiabetic activity (α-amylase and α-glucosidase inhibition of 40.23 and 15.79%, respectively). All tested cookies also demonstrated high biocompatibility with human colonocytes. These findings contribute to the development of innovative functional bakery products with stable anthocyanin forms.