Bread enriched with resveratrol: Influence of the delivery vehicles on its bioactivity

Silva, Andreia F. R.; Monteiro, Mariana; Nunes, Rui; Baião, Ana; Braga, Susana S.; Sarmento, Bruno; Coimbra, Manuel A.; Silva, Artur M. S.; Cardoso, Susana M.

doi:10.1016/j.fbio.2022.101887

Cited by 8 publications

(6 citation statements)

References 56 publications

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“…Potential bioaccessibility is an important index to evaluate the nutritional value of a bioactive component: the portion of an ingested component that is potentially available for absorption is dependent on digestion and release from a food matrix. Considering further absorption through the intestinal wall, the potential bioavailability indicates a compound that is ready to reach systematic circulation [38,39,52]. As presented in Figure 7, no significant difference was observed in the potentially bioaccessible amount of dihydroquercetin in all the bread samples with dihydroquercetin fortification.…”

Section: Potentially Bioaccessible and Bioavailable Dihydroquercetin ...mentioning

confidence: 97%

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The Influence of Flavonoid Dihydroquercetin on the Enzymatic Processes of Dough Ripening and the Antioxidant Properties of Bread

et al. 2023

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Bread is an integral part of the diet of the world population. Development of bread enriched with biologically active substances, including antioxidants, could be good nutritional support for human health. Among well-studied antioxidants, we can highlight dihydroquercetin, a flavonoid with outstanding antioxidant properties, such as anti-inflammatory activity, immunostimulatory properties, anti-cancer properties, and others. At the same time, the technology of bread enrichment must consider the possible negative effects of the additive on the technological processes and properties of the final product. The present work was carried out to evaluate the effect of dihydroquercetin on the enzymatic processes occurring during dough maturation and the antioxidant properties of the finished bread. Dihydroquercetin was added in amounts of 0.05 g, 0.07 g, and 0.1 g per 100 g of wheat flour and fermented with commercial baker’s yeast (Saccharomyces cerevisiae). The kinetics of pH and total titratable acidity (TTA) during dough fermentation showed that dihydroquercetin caused slight slowing of enzymatic processes. However, the dosage of dihydroquercetin did not cause statistically significant changes in the yeast concentration, which reached a level of 108 KOU/g after 2 h in all dough samples. Loss of dihydroquercetin during fermentation was established at a level of 20–25%. At the same time, an increase in the total amount of flavonoids in the dough after 2 h of fermentation and an increase in values of antioxidant activity were noted. The antioxidant properties of the bread also increased when it was enriched with dihydroquercetin (about 3.5–4 times) despite the fact that the total quantitative loss of antioxidant in the technological process was considerable (about 40%). A protective effect of the bread matrix on flavonoids during digestion was shown. Dihydroquercetin loss was about 25% regardless of the amount applied. This work clearly showed that addition of dihydroquercetin to a bread formulation represents a promising strategy for increasing the antioxidant properties of bread.

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Section: Potentially Bioaccessible and Bioavailable Dihydroquercetin ...mentioning

confidence: 97%

“…The potential bioavailability of dihydroquercetin was found in bread samples based on the bioavailability index (Ibav) by the method in [38,39] with some modifications.…”

Section: Potential Bioavailability Of Dihydroquercetinmentioning

confidence: 99%

The Influence of Flavonoid Dihydroquercetin on the Enzymatic Processes of Dough Ripening and the Antioxidant Properties of Bread

et al. 2023

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“…Meanwhile, some protein delivery systems for polyphenols have been developed. For example, as a low-cost, safe, and effective carrier, zein nanoparticles improved the oral bioavailability of resveratrol [ 101 ] and helped to retain the antioxidant activity of resveratrol [ 102 ]. Alternatively, composite carriers formed by combining proteins and polyphenols are also highly promising as carriers for active substances.…”

Section: Potential Applications Of the Polyphenol–protein Complexes W...mentioning

confidence: 99%

Molecular Mechanisms and Applications of Polyphenol-Protein Complexes with Antioxidant Properties: A Review

Feng

Jin

et al. 2023

Antioxidants

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Proteins have been extensively studied for their outstanding functional properties, while polyphenols have been shown to possess biological activities such as antioxidant properties. There is increasing clarity about the enhanced functional properties as well as the potential application prospects for the polyphenol–protein complexes with antioxidant properties. It is both a means of protein modification to provide enhanced antioxidant capacity and a way to deliver or protect polyphenols from degradation. This review shows that polyphenol–protein complexes could be formed via non-covalent or covalent interactions. The methods to assess the complex’s antioxidant capacity, including scavenging free radicals and preventing lipid peroxidation, are summarized. The combination mode, the type of protein or polyphenol, and the external conditions will be the factors affecting the antioxidant properties of the complexes. There are several food systems that can benefit from the enhanced antioxidant properties of polyphenol–protein complexes, including emulsions, gels, packaging films, and bioactive substance delivery systems. Further validation of the cellular and in vivo safety of the complexes and further expansion of the types and sources of proteins and polyphenols for forming complexes are urgently needed to be addressed. The review will provide effective information for expanding applications of proteins and polyphenols in the food industry.

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“…Bread is a staple food, and its consumption, together with that of small wheat pastries, amounts to around 62 kg per year per person in Slovakia [1]. Considering that it is consumed daily and in high amounts, it is essential to pay attention to innovative trends and efforts to formulate recipes that aim to enhance this basic food by improving its nutritional value, possibly using recipes adapted to certain consumers with special needs [2][3][4].…”

Section: Introductionmentioning

confidence: 99%

Extracts with Nutritional Potential and Their Influence on the Rheological Properties of Dough and Quality Parameters of Bread

Bojňanská,

Kolesárová,

Čech

et al. 2024

Foods

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Formulating basic food to improve its nutritional profile is one potential method for food innovation. One option in formulating basic food such as bread is to supplement flours with specified amounts of non-bakery raw materials with high nutritional benefits. In the research presented here, we studied the influence of the addition of curcumin and quercetin extracts in amounts of 2.5% and 5% to wheat flour (2.5:97.5; 5:95). The analysis of the rheological properties of dough was carried out using a Mixolab 2. A Rheofermentometer F4 was used to assess the dough’s fermentation, and a Volscan was used to evaluate the baking trials. The effect of the extracts on the rheological properties of dough was measured and found to be statistically significant, with curcumin shortening both dough development time and dough stability. Doughs made with greater quantities of extract had a greater tendency to early starch retrogradation, which negatively affects the shelf life of the end products. The addition of extracts did not significantly affect either the ability to form gas during fermentation or its retention, which is important because this gas is prerequisite to forming a final product with the required volume and porosity of crumb. Less favourable results were found on sensory evaluation, wherein the trial bread was significantly worse than the control wheat bread. The panel’s decision-making might have been influenced by the atypical colour of the bread made with additives, and in case of a trial bread made with quercetin, by a bitter taste. From the technological point of view, the results confirmed that the composite flours prepared with the addition of extracts of curcumin and quercetin in amounts of 2.5% and 5% can be processed according to standard procedures. The final product will be bread with improved nutritional profile and specific sensory properties, specifically an unconventional and attractive colour.

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Bread enriched with resveratrol: Influence of the delivery vehicles on its bioactivity

Cited by 8 publications

References 56 publications

The Influence of Flavonoid Dihydroquercetin on the Enzymatic Processes of Dough Ripening and the Antioxidant Properties of Bread

The Influence of Flavonoid Dihydroquercetin on the Enzymatic Processes of Dough Ripening and the Antioxidant Properties of Bread

Molecular Mechanisms and Applications of Polyphenol-Protein Complexes with Antioxidant Properties: A Review

Extracts with Nutritional Potential and Their Influence on the Rheological Properties of Dough and Quality Parameters of Bread

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