Bread enriched with quinoa leaves – The influence of protein–phenolics interactions on the nutritional and antioxidant quality

Effect of fortification with parsley ( Petroselinum crispum Mill.) leaves on the nutraceutical and nutritional quality of wheat pasta

“…It may be speculate that aromatic rings both phenolics compounds and amino acids (tyrosine, tryptophan and phenylalanine) caused an increase of the absorption at wavelength 280 nm. Similar observations were found in the model study of Hatano, Hori, Hemingway, and Yoshida (2003) and studies focusing on the fortification of bakery products with phenolic-rich materials (Sę czyk et al, 2015;Ś wieca et al, 2014). Similar to our study, a positive correlation between introduced phenolics levels and complex absorbance has been observed Rawel, Rohn, Kruse, & Kroll, 2002).…”

“…To our knowledge, there is no other data that show how simulated digestion affects the bioaccessibility of phenolic antioxidants from fortified pasta. Because our previous studies show that in vitro phenolics bioaccessibility and activity may be limited by interactions with food matrix components, especially proteins (Ś wieca, Ś wieca et al, 2014), predicted values for the measured properties were estimated (Table 1). Surprisingly, all the predicted values were lower than the experimental ones.…”

“…Our previous studies indicate that the incorporation of phenolic-rich ingredients to wheat products may affect the in vitro digestibility of nutrients (proteins, starch) (Gawlik-Dziki, Ś wieca, Dziki, Baraniak, et al, 2014;Ś wieca et al, 2014). Although determination of proteins and carbohydrates is widely used to characterize the nutritional properties of fortified pasta (Borneo & Aguirre, 2008;Boroski et al, 2011;Khan et al, 2013;Padalino et al, 2014;Prabhasankar et al, 2009;Sun-Waterhouse et al, 2013), little is known about their digestibility in conditions similar to those observed in the digestive tract (action of pH conditions and digestive enzymes).…”

Nutritional and health-promoting properties of bean paste fortified with onion skin in the light of phenolic–food matrix interactions

“…6 Generally, the content, composition and consequently potential bioactivity of onion flavonoids may be determined by many factors (cultivar, growth conditions, postharvest treatments, and storage); however, they are stable during air drying that significantly simplifies their utilization and processing in the food industry. [12][13][14][15][16] Phenolics are able to interact with food matrix components. Due to the fact that phenolics exhibit a wide range of biological activities they are widely used as natural food supplements.…”

A Review on: Antioxidant and Its Impact during the Bread Making Process

“…The addition of phenols-rich materials with wheat bread is an effective technique to improve the antioxidant potential of the final product [20] [26]. Wholegrain buckwheat flour is a good source of phenols and possessed good antioxidant activity [21]. Buckwheat bread had a highest content of phenolic compounds [8] [16].…”