*3.6. Characterization of New Formulated Food Product*

To test selected functionality, the powders were added to a recipe of nachos in a ratio of 3%. Therefore, three variants of nachos were obtained according to the two variants, coded as N1 (3% addition of variant V1) and N2 (3% addition of variant V2) and a blank without powder (C). The obtained food products were analyzed in terms of bioactive stability for 28 days over storage at 25 ◦C. As expected, the differences in bioactives and antioxidant activity between samples correlated with the added quantity of powder (Table 2).

**Table 2.** Phytochemical profile of added-value nachos and stability during 28 days of storage.


Means on the same row that do not share letter (a, b) are significantly different, based on Tukey method and 95% confidence.

During the storage test, no significant decrease (*p* > 0.05) was found in the flavonoid contents of N1, in contrast with N2, where a significant decrease of 9% was observed (*p* < 0.05). From Table 2, a significant increase in antioxidant activity values for both variants, during storage, can be observed, probably due to the release of some other compounds, apart from flavonoids, such as phenolics from microcapsules. Therefore, an increase in antioxidant activity was found in both variants, at approximatively 26%. Milea et al. [12] reported a decrease of 43% for flavonoids, 35% for polyphenols and 8% for antioxidant activity, in the case of a new formulated soft cheese with the addition of 1% microencapsulated powder, and 47% for flavonoids and 31% and 9% for polyphenols and antioxidant activity in the case of a soft cheese with 2% microencapsulated powder.
