MUMBAI, India, Sept. 28 -- Intellectual Property India has published a patent application (202541026967 A) filed by Suresh Chaluyadi; Kalaimagal Selvakumar; Trisha Venkatachalam; and Santhika Jayakumar on March 24, 2025, for Fortification Of Foods With Natural Antioxidants Enhancing Nutritional And Functional Properties Using Herbal And Fruit Extracts.
Inventors include Suresh Chaluyadi; Kalaimagal Selvakumar; Trisha Venkatachalam; and Santhika Jayakumar.
The application for the patent was published on September 25, 2026, under issue no. 39/2026.
Abstract: The growing demand for functional meals has resulted in developments in snack formulations that improve nutritional content while keeping customer interest. This study focuses on fortifying sesame bars with antioxidant-rich herbal extracts and increasing protein content using functional additives. Pre-soaking sesame seeds prior to bar formulation is an innovative strategy for improving nutrient bioavailability, texture, and digestion. Pre-soaking is known to minimize antinutritional elements such phytic acid, which improves mineral absorption and protein digestibility.Turmeric, mint, and ginger extracts are added to the sesame bars to increase their functional and medicinal benefits.These extracts are made using the decoction method, which is a traditional extraction process that successfully protects bioactive ingredients like curcumin from turmeric, polyphenols from mint, and gingerol from ginger. These bioactives are well-known for their antioxidant, anti-inflammatory, and antibacterial characteristics, which help to boost the health advantages of enriched sesame bars.The composition includes whey protein and plant-based protein powder to increase protein content. This combination has a balanced amino ·acid profile that appeals to both vegetarian and non-vegetarian consumers." Fortified sesame bars can serve as a nutritious, energy-dense snack for people looking to improve their muscle repair, weight management, and overall health by raising protein levels instead of processed sugar, the study uses natural sweeteners including stevia, honey, and dates. These options help to maintain a reduced glycemic index, making sesame bars appropriate for diabetics and health-conscious consumers. Honey and dates contain additional minerals, antioxidants, and natural tastes, which improve both nutritional value and sensory appeal. To verify the effectiveness of fortification, the sesame bars are subjected to extensive nutritional and functional testing. Protein quantification is performed using the Kjeldahl or Dumas methods to confirm that the bars reach the appropriate protein enhancement levels. Antioxidant activity is assessed using the DPPH radical scavenging assay and the FRAP assay, which assess the brus' ability to neutralize free radicals. The total phenolic content is determined using the Folin-Ciocalteu method, which quantifies bioactive chemicals that contribute to antioxidant activity and general health benefits.Texture profile study is used to determine the bars' hardness, cohesion, and chewiness, resulting in an optimal and consumer-friendly consistency. Sensory evaluation is carried out using trained panelists to determine essential aspects such as taste, scent, texture, and general acceptability.
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