Formulation and Evaluation of a Herbal Protein Bar with Cardioprotective, Anti-inflammatory, and Antioxidant Properties

There is increasing need for healthy, convenient, and nutritionally functional foods in today's busy life. Among them are functional foods, which provide health benefits over and above ordinary nutrition. Protein bars, specifically, are a popular choice among fitness enthusiasts, athletes, and working professionals because they are easy to consume, easy to carry about, and rich in nutrients.

The growing consciousness about lifestyle diseases like cardiovascular diseases, inflammation, and oxidative stress has stimulated consumer choice towards plant and herbal components possessing their functional and therapeutic characteristics. Apart from delivering necessary nutrients like proteins, fiber, and beneficial fats, these natural ingredients also provide bioactive compounds possessing cardioprotective, antioxidant, and anti-inflammatory properties. This work is to create a herbal protein bar through a blend of functional ingredients that are:

Watermelon seed powder – Packed with plant protein, magnesium, and omega-6 fatty acids, promotes heart health.

Soybean powder – A long-standing source of whole plant protein, has cholesterol-lowering and anti-inflammatory properties.

Nuts powder (almonds, walnuts) – Supply essential fatty acids, antioxidants, and micronutrients that guard against heart disease.

Chickpea powder – Supplements dietary fiber and plant protein, enhances digestion and inflammation reduction.

Green tea extract – Rich in catechins with strong antioxidant and anti-inflammatory effects.

Sesame seeds – Rich in lignans and healthy fats to lower blood pressure and oxidative stress.

Dark chocolate – High in flavonoids, enhances endothelial function and lowers cardiovascular disease risk.

To add flavor, texture, and shelf-life, honey and jaggery are added as natural binders and sweeteners, coconut oil for healthy fats and moisture content, amla powder as a natural preservative, and cocoa powder as a flavor agent.

The formulation of this natural, multi-functional protein bar is to offer a healthy, vegetable-based dietary supplement that not only satisfies everyday nutritional needs but also maintains cardiovascular well-being, suppresses inflammation, and represses oxidative stress through the synergistic effect of herbal ingredients.

Aim and Objectives:

Aim:

To design and analyze a herbal protein bar from plant-based ingredients that provide cardio protective, antioxidant, and anti-inflammatory effects.

Objectives:

To choose natural ingredients high in plant protein and with recognized functional health attributes.

To formulate a stable, wholesome, and acceptable protein bar mix using herbal and functional food ingredients.

To analyze the formulated bar for its nutritional value, sensory characteristics, and functional properties (such as antioxidant and anti-inflammatory activity).

To determine the acceptability, stability, and safety of the final product for consumption as a daily health supplement.

MATERIALS AND METHODS :

Ingredients Used

The following plant and natural ingredients were chosen to formulate the herbal protein bar considering their nutritional values and health benefits from functioning:

1. Watermelon Seed Powder – Plant protein, healthy fat, and magnesium source.

2. Soybean Powder – Complete plant protein rich and cholesterol-reducing.

3. Nuts Powder (Almonds, Walnuts) – Omega-3 fatty acids, vitamin E, and antioxidant rich.

4. Chickpea Powder – Contributes fiber, protein, and promotes gut and heart health.

5. Green Tea Extract – Has catechins with antioxidant and anti-inflammatory properties.

6. Sesame Seeds – Offers lignans, fiber, and healthy fats for heart health.

7. Dark Chocolate – Contributes flavonoids and adds antioxidant activity and flavor.

8. Honey – Serves as a natural binder and delivers antimicrobial and antioxidant activity.

9. Jaggery – Serves as a natural sweetener and source of energy.

10. Coconut Oil – Delivers moisture, texture, and medium-chain fatty acids.

11. Amla Powder – Serves as a natural preservative and contains vitamin C and antioxidants.

12. Cocoa Powder – Serves as a natural flavoring agent, also delivers antioxidant capacity.

Procedure:

Formulation Procedure of Herbal Protein Bar

Step 1: Preparation of Ingredients

Dry Roast (optional):

Roast watermelon seeds, sesame seeds, and nuts lightly to gain flavor and longevity. Allow them to cool.

Powdering:

Grind the roasted seeds, soybean, chickpeas, and nuts into fine powders in a grinder or food processor

Sifting:

Sieve all powdered ingredients to achieve even particle size and texture.

Step 2: Mixing Dry Ingredients

In a large container, combine the dry powders:

Watermelon seed powder

Soybean powder

Nuts powder (almonds/walnuts)

Chickpea powder

Green tea extract

Sesame seeds

Cocoa powder

Amla powder (as preservative)

Step 3: Preparing the Binder

Heat jaggery and honey very gently over low heat in a small saucepan till it becomes sticky, thick syrup (do not over-heat).

Add coconut oil and mix well for proper consistency.

Step 4: Incorporation of Wet Ingredients

Pour hot binder (mix of jaggery-honey-coconut oil) into dry mixture.

Add melted dark chocolate very slowly while mixing to add flavor and antioxidant level.

Combine all together well with gloved hands or a spatula to a dough-like texture.

Step 5: Moulding and Shaping

Evenly spread out the mixture in a greased tray or parchment-lined tray.

Flattened and pressed using a spatula or rolling pin to desired thickness.

Cut into bar shapes while still slightly warm.

Step 6: Cooling and Setting

Place the bars to cool at room temperature for 1–2 hours until they are completely set and firm.

Optional, refrigerate to set more quickly.

Step 7: Packaging and Storage

Cover each bar with butter paper, foil, or plastic airtight wrappers.

Keep in a cool, dry place or refrigerate for longer shelf life.

Fig : Herbal Protein bar

Evaluation Tests :

To evaluate the quality, acceptability, and functionality of the developed herbal protein bar, the following evaluation tests were performed:

1. Organoleptic/Sensory Evaluation

Sensory characteristics of the protein bars were assessed by a panel of volunteers on a 5-point or 9-point hedonic scale. The parameters evaluated were:

Texture – Smoothness, chewiness, and crunchiness

Color – Dark Brown

Taste – Sweetness, bitterness, and flavor profile

Aroma – Pleasantness of herbal and chocolate aroma

Overall Acceptability – Overall liking of the bar as a whole

2. Nutritional Analysis

The dietetic profile of the protein bar was examined under standard conditions:

Protein Content – Ascertained by the Kjeldahl technique

Fat Content – Approximated by Soxhlet extraction

Carbohydrates – By difference method (100 – [protein + fat + ash + moisture])

Fiber Content – By acid-alkali digestion procedure

Moisture and Ash Content – By using standard ashing and drying methods

Energy Value – Determined by Atwater factors (Protein = 4 kcal/g, Fat = 9 kcal/g, Carbs = 4 kcal/g)

Energy Calculation (Using Atwater Factors):

Protein: 8.5 g × 4 kcal = 34 kcal

Fat: 10.2 g × 9 kcal = 91.8 kcal

Carbohydrates: 22.1 g × 4 kcal = 88.4 kcal

Total Energy = ~221.7 kcal per bar

3. Functional Properties

Antioxidant Activity

The antioxidant capacity of the prepared herbal protein bar was determined by the DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging assay. The test measures the capacity of the sample to scavenge free radicals, representing its antioxidant activity.

The percentage inhibition of DPPH was compared with reference antioxidants (e.g., ascorbic acid).

Green tea extract, amla powder, cocoa, and dark chocolate made notable contributions to the antioxidant activity.

Anti-inflammatory Potential

The anti-inflammatory activity of the bar was substantiated from literature for constituents that suppress inflammatory markers.

Green tea catechins, vitamin C of amla, sesame lignans, and dark chocolate flavonoids are known to suppress inflammation.

If equipment is accessible, Albumin Denaturation Assay or membrane stabilization assay can be employed to assess the anti-inflammatory action in vitro.

Cardioprotective Relevance

The cardioprotective action of the protein bar is due to its nutrient composition, which contains:

Omega-3 fatty acids (from nuts and seeds)

Plant sterols and flavonoids (from green tea, dark chocolate, sesame)

Magnesium and fiber (from chickpea, soybean, and watermelon seeds)

These ingredients assist in lowering LDL cholesterol, enhancing blood flow, and ensuring overall heart health.

Table: Functional Benefits of Key Ingredients in the Herbal Protein Bar

Shelf-life and Stability Analysis (Unpackaged Sample)

The herbal protein bar was kept at room temperature (25–28°C) without protective packing to evaluate its natural shelf-life and microbial safety.

Observations:

Visible fungal growth and sour smell were observed after 12–15 days.

The texture softened, and microbial spoilage was observed.

Table: Microbial and Stability Results (Unpackaged Sample)

7. RESULTS AND DISCUSSION

1. Nutritional Content per Bar (Approximate values per 50g bar)

These values are estimated on the basis of known composition of every ingredient. Protein comes primarily from soy, watermelon seeds, chickpeas, and nuts.

2. Functional Benefit Analysis

Cardioprotective: Soy protein, nuts, sesame seeds, and dark chocolate are found to reduce LDL cholesterol, raise HDL, and enhance vascular function.

Anti-inflammatory:

Green tea extract, amla powder, and coconut oil have been found to suppress inflammatory cytokines, offering systemic anti-inflammatory benefits.

Green tea, dark chocolate, and amla are rich in polyphenols, flavonoids, and vitamin C that aid in the reduction of oxidative stress and free radicals.

3. Taste and Texture Evaluation (Sensory Analysis)