Effect Of Cistanche Deserticola Powder On Cake Quality And Delaying Aging Ability
Jul 16, 2025
Abstract: To analyze the effect of adding Cistanche deserticola powder on cake quality by measuring the specific gravity, nutritional components, texture,DPPH fiee radical scavenging capacity,Fourier transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), and X-ray diffraction (XRD), the effect of adding Cistanche deserticola powder on the aging ability of cakes during storage is analyzed. The effects of cistanche powder on cake quality and the aging ability of cake during storage period were analyzed. The results showed that the hardness of C. deserticola cake was close to (66.13± 1.8) g, the chew ability was increased by 7.75%, and the cohesion was increased by 0.58%. The batter proportion was 0.472 g/cm³,slightly higher than that of ordinary cake, the DPPH free radical clearance rate of C. deserticola cake was 43.52%, which was 2.69 times that of ordinary cake. After storaged at 4℃ for 7 days, the hardness and chewiness of both cakes significantly increased (P<0.05), and the hardness and chewiness of the C. deserticola cake was higher,while the enthalpy value and crystallinity of C. decreased cake by 3.41% and 7.95% compared with that of ordinary cake. It is concluded that the addition of C. deserticola powder can effectively improve the quality of the cake and delay the aging of the cake.
Key words: Cistanche deserticola; staling; cake; quality characteristics; X-ray diffraction
CISTANCHE EXTRACT MADE CAKE
Development of a Functional Cake Enriched with Cistanche deserticola: A Natural Herbal Supplement with Anti-Aging Potential
Cistanche deserticola, a perennial herbaceous plant native to arid regions such as Inner Mongolia, Gansu, and Ningxia, has long been revered in Traditional Chinese Medicine (TCM) for its powerful health-enhancing effects. It grows naturally in sandy and desert-steppe environments and is traditionally used to tonify kidney essence, combat fatigue, boost immunity, enhance memory, and promote gastrointestinal health [1–3].
As consumer interest in natural and functional foods continues to grow, the integration of herbal supplements into everyday food products presents a promising strategy for health-conscious innovation. Among baked goods, cake stands out for its soft texture, appealing appearance, and wide consumer appeal [4–5]. Enriching traditional cakes with bioactive herbal ingredients not only enhances their nutritional value but also supports the development of anti-aging, immune-boosting, and gut-friendly products.
Previous studies have successfully incorporated medicinal mushrooms like Hericium erinaceus into chiffon cake to enhance both flavor and health benefits [6]. However, Cistanche deserticola, despite its dual use as food and medicine, is still underutilized in the functional food sector. Rich in phenylethanoid glycosides, polysaccharides, and other bioactive compounds, Cistanche offers significant potential as a natural dietary supplement ingredient.
✅ Why Cistanche in Cake?
Adding finely milled Cistanche deserticola powder to cake not only imparts a unique herbal aroma but also introduces functional nutrition, making it ideal for consumers seeking clean-label, plant-based, and anti-aging foods. This approach also provides a novel pathway for the value-added utilization of Cistanche, expanding its application beyond pharmaceuticals and into functional bakery innovations.
🔬 What This Study Explores
This study aimed to develop a health-promoting cake that preserves the nutritional and sensory characteristics of Cistanche deserticola. We conducted a comparative analysis between cakes enriched with Cistanche powder and conventional cakes, focusing on:
Sensory attributes: color, flavor, texture
Anti-aging capacity: assessed through
X-ray diffraction (XRD)
Fourier transform infrared spectroscopy (FT-IR)
Differential scanning calorimetry (DSC)
Storage performance:
Texture evolution over time
DPPH radical scavenging activity as a measure of antioxidant capacity
Our goal is to determine whether the incorporation of Cistanche powder can retard cake staling, extend shelf life, and enhance functional value, while offering a palatable and marketable product.
1. Materials and Methods
1.1 Materials and Reagents
Cistanche deserticola (dried stems): Tian Sheng Biotechnology Co., Ltd., Gansu, China
Fresh eggs: Commercially purchased
Low-gluten wheat flour: Jining Pinfan Trading Co., Ltd.
Baking powder and cream of tartar: Angel Yeast Co., Ltd.
Salt: Zhongyan Xingan Chemical Industry Co., Ltd.
Vegetable oil: Yihai Kerry Arawana Holdings Co., Ltd.
Granulated sugar: Lanzhou Deyuan Trading Co., Ltd.
1.2 Instruments and Equipment
Electronic balance (Model JM-B5002): Zhuji Chaoze Balance Equipment Co., Ltd.
Electric thermostatic oven (Model CS101-A): Guangzhou Testing Equipment Factory
Dumas nitrogen analyzer (Model D50): Hanon Instruments
Texture analyzer (Model MS TA.XT Express49): BECKMAN COULTER, USA
Baking oven (Model SK2-622): Xinmai Machinery Co., Ltd.
UV-Vis spectrophotometer (Model UV-2600): Shimadzu Corporation
Supportive Service Of Wecistanche-The largest cistanche exporter in the China:
Email:wallence.suen@wecistanche.com
Whatsapp/Tel:+86 15292862950
1.3 Experimental Methods
1.3.1 Processing Flow
The overall cake production flow is illustrated in Figure 1. (Note: Insert flow chart in actual publication.)
1.3.2 Key Operational Steps
(1) Preparation of Cistanche Powder
High-quality dried Cistanche deserticola stems were pulverized using a multifunctional grinder. The powder was sieved through a 60-mesh screen to obtain a uniform and fine powder suitable for baking applications.
(2) Recipe Optimization
Through single-factor and response surface analysis, the optimal formula was determined as follows:
10% Cistanche powder, 20 g low-gluten flour, 24 g sugar, 3 eggs, 4 g water, 1.67 g baking powder, 6.67 g vegetable oil, 0.83 g salt, and 2.5 g cream of tartar.
Under these conditions, the sensory score of the cake reached 88.16 ± 1.05, indicating excellent quality in terms of color, texture, and flavor.
(3) Egg Yolk Batter Preparation
Egg yolks were separated and mixed with Cistanche powder (added in two parts), stirred at low speed until fully dissolved and uniform.
(4) Egg White Whipping
Egg whites were whipped with granulated sugar added in three stages until stiff peaks formed, indicating proper whipping.
(5) Batter Mixing
Whipped egg whites were folded into yolk batter in three portions using a silicone spatula. Care was taken to avoid deflation and ensure a light, uniform batter.
(6) Molding and Baking
The batter was poured into molds to 70% capacity, gently shaken to remove air bubbles. Baked at 145 °C (top and bottom heat) for 30 min after preheating for 20 min. Cakes were cooled upside down on a rack.
1.3.3 Sensory Evaluation
Ten trained sensory panelists (food science students) evaluated the cakes based on standardized criteria (see Table 1). Evaluation included color, texture, flavor, and overall acceptability.
1.3.4 Texture Profile Analysis (TPA)
Texture measurements were performed using a cylindrical probe under the following conditions:
Pre-test speed: 1 mm/s
Test speed: 1 mm/s
Strain: 50%
Post-test speed: 2 mm/s
Trigger force: 5 g
Interval between compressions: 30 s
(adapted from Wang Zhaoran et al. [7])
1.3.5 Batter Density Measurement
Based on Niu Lisha et al. [8], batter density (ρ) was calculated using the formula:
Where:
W0W_0W0: weight of empty cylinder (g)
W1W_1W1: weight with distilled water (g)
W2W_2W2: weight with cake batter (g)
1.3.6 Specific Volume Measurement
Following GB/T 14611-2008 standards [9], cake cubes (2 × 2 × 2 cm) were weighed (m), and volume (V) determined by millet displacement:
Where:
ρ: millet density (0.7–0.8 g/cm³)
vvv: specific volume (mL/g)
1.3.7 Moisture Loss Measurement
Moisture content (X) was calculated as:
Where:
m1m_1m1: weight of sample + dish before drying
m2m_2m2: after drying
m3m_3m3: empty dish
(Adapted from Zhang Min et al. [10])
1.3.8 Protein Content Measurement
Protein content was determined according to GB 5009.5-2016.
1.3.9 Fat Content Measurement
Fat content was measured via Soxhlet extraction, according to GB 5009.6-2016 [12].
1.3.10 Color Difference Measurement
Using a colorimeter (Model CM-700d), L (lightness), a (red-green), and b (yellow-blue) values were measured on both the surface and core (adapted from Yang Binghuang et al. [13]).
1.3.11 Baking Loss Rate
Baking loss (WL) was calculated by:
WL=(Wi−WfWi)×100%WL = \left(\frac{W_i - W_f}{W_i}\right) \times 100\%WL=(WiWi−Wf)×100%
Where:
WiW_iWi: initial batter weight
WfW_fWf: final cake weight after cooling
(adapted from Ozkahraman et al. [14])
1.3.12 DPPH Radical Scavenging Activity
Following Zhang Ling [15], absorbance at 517 nm (OD517) was measured with a UV spectrophotometer. DPPH scavenging rate was calculated as:
Where:
A0A_0A0: DPPH + ethanol
AiA_iAi: DPPH + sample
AjA_jAj: sample + ethanol
1.3.13 Microbiological Testing
Total viable count: per GB 4789.2-2022
Coliforms: per GB 4789.3-2016
Staphylococcus aureus: per GB 4789.10-2016
Each test followed national food safety standards using appropriate media, incubation, and colony counting protocols.
1.3.14 Scanning Electron Microscopy (SEM)
Cake samples (2 × 2 × 2 cm) were dried, pulverized, and gold-sputtered. Microstructure was observed using SEM at high resolution.
1.3.15 Thermal Properties (DSC)
Using Differential Scanning Calorimetry (DSC):
Temperature range: 20°C to 170°C
Heating rate: 10°C/min
Carrier gas: nitrogen, 50 mL/min
Parameters: onset temperature (T0), peak temperature (T), end temperature (Tₐ), and enthalpy (ΔH)
(Adapted from literature [16])
1.3.16 X-ray Diffraction (XRD)
Cake samples were dried and pulverized. XRD was performed using CuKα radiation (λ = 1.54056 Å), 2θ range 10°–40°, scan speed 4°/min (adapted from [17]).
1.3.17 FT-IR Analysis
After 7 days of storage, freeze-dried cake samples were ground and mixed with KBr. FT-IR spectra were collected with a resolution of 4 cm⁻¹ over 4,000–400 cm⁻¹ (32 scans).
1.4 Data Analysis
All experiments were conducted in triplicate. Data are presented as mean ± standard deviation (SD).
Microsoft Excel 2016: basic statistics
SPSS 27.0: ANOVA for significance testing
Origin 2022: data visualization
2. Results and Analysis
2.1 Texture Profile Analysis (TPA)
The texture properties of the cakes are presented in Table 2. The Cistanche deserticola cake exhibited a hardness of 66.13 ± 1.8 g, comparable to that of the control cake. Its chewiness reached 211.02 ± 1.94 mJ, approximately 7.75% higher than the control, and cohesiveness was 0.92 ± 0.05 mm, an increase of 0.58%.
These results indicate that the Cistanche-enriched cake maintains a soft, elastic texture with high overall quality. However, as shown in Table 2 and Figure 2, the elasticity and color brightness of the Cistanche cake were slightly lower than the control. This could be due to the natural brown pigmentation of Cistanche powder and the oxidation of phenolic compounds during baking, leading to darker coloration [18]. Nevertheless, these changes were within acceptable sensory thresholds, and the Cistanche cake received a slightly higher overall sensory score, indicating positive consumer acceptability and promising market potential.
Table 2 Effect of adding Cistanche deserticola powder on texture of cake
| Sample Type | Hardness (g) | Springiness (mm) | Chewiness (mJ) | Cohesiveness (mm) |
|---|---|---|---|---|
| Cistanche Cake | 66.13 ± 1.83ᵃ | 3.06 ± 0.22ᵃᵇ | 211.02 ± 1.94ᵃ | 0.92 ± 0.05ᵃ |
| Control Cake | 64.38 ± 1.7ᵃ | 3.32 ± 0.17ᵃ | 196.77 ± 1.86ᵇ | 0.81 ± 0.03ᵃ |
Note: Different lowercase letters in the same column indicate significant differences (P < 0.05).
Fig.2 Effect of adding C. deserticola powder on sensory score of cake
2.2 Batter Density and Cake Specific Volume
In baking science, lower batter density typically corresponds to higher air incorporation, resulting in softer and more porous cake structures. The addition of Cistanche powder, however, had a notable impact. Due to its hydrophilic groups, Cistanche powder absorbs and binds water, increasing batter density and potentially limiting expansion during baking.
According to Table 3, the batter density of the Cistanche cake was 0.472 g/cm³, slightly higher than that of the control. Its specific volume was slightly lower, which may be attributed to the high fiber content in Cistanche, known to reduce batter flowability and hinder gas expansion, thus affecting the cake's internal porosity and elasticity [19].
2.3 Basic Nutrient Composition and Baking Loss Rate
As shown in Table 4, the Cistanche cake exhibited lower drying weight loss compared to the control. This can be attributed to the strong water-binding capacity of Cistanche powder, which enhanced the cake's moisture retention during baking.
Additionally, the Cistanche cake had slightly higher contents of total sugar, protein, and fat, likely due to the polysaccharide and polyphenol content in Cistanche deserticola [20]. The baking loss rate, an important indicator of product quality, was also reduced. This suggests that Cistanche powder forms stronger hydrophilic interactions with flour and proteins, thereby reducing water evaporation during baking [21]. These findings correlate with the increased chewiness and denser structure observed in texture and volume analyses.
Table 4. Effect of Adding Cistanche deserticola Powder on Nutritional Components of Cake
| Test Item | Reference Standard | Cistanche Cake (%) | Control Cake (%) |
|---|---|---|---|
| Drying Loss | ≤42.0% | 32.7% | 35.5% |
| Protein Content | ≥4.0% | 9.58% | 8.97% |
| Fat Content | – | 12.42% | 12.13% |
| Total Sugar Content | ≤42.0% | 24.3% | 17.3% |
| Baking Loss Rate | – | 12.13% | 23.54% |
2.4 Antioxidant Capacity Evaluation
The DPPH radical scavenging assay is widely used to assess antioxidant properties in food systems [22]. As shown in Table 5, the Cistanche cake exhibited a DPPH scavenging rate of 43.52%, which was significantly higher than that of the control (P < 0.05), representing a 2.69-fold increase.
This enhanced antioxidant capacity is likely due to the presence of flavonoids and phenolic compounds in Cistanche, which are known to neutralize free radicals. Furthermore, Maillard reaction products generated during baking may also contribute to the antioxidant effect [23].
2.5 Scanning Electron Microscopy (SEM) Analysis
Figure 3 shows SEM images of freeze-dried cake samples at 500× and 10,000× magnification. At 500×, both cakes displayed porous structures, though the Cistanche cake showed smaller pores and more exposed starch granules outside the protein network.
At 10,000× magnification, the control cake appeared more loosely structured, while the Cistanche cake exhibited a more compact and continuous network. This denser internal microstructure may explain the increased hardness observed in the texture analysis, confirming that Cistanche powder influences the cake matrix during baking [24].
2.6 Microbial Quality Assessment
Table 6 summarizes the microbiological analysis results. The Cistanche deserticola cake met all national food safety standards, demonstrating excellent microbial safety.
Salmonella: Not detected
Total plate count: < 460 CFU/g
Coliforms: < 20 CFU/g
Staphylococcus aureus: < 460 CFU/g
These results indicate that the cake production process effectively controlled microbial contamination, ensuring product safety and suitability for consumption.
Fig.3 Effect of adding C. deserticola powder on scanning electron microscope of cake
