Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds

Dziki, Dariusz; Różyło, Renata; Gawlik‐Dziki, Urszula; Świeca, Michał

doi:10.1016/j.tifs.2014.07.010

Cited by 239 publications

(202 citation statements)

References 70 publications

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“…It has been found that the antioxidant potential in bakery products is strongly dependent on manufacturing conditions and recipes (Han and Koh 2011). According to Dziki et al (2014) antioxidant activity and free phenolic acid levels were reduced by mixing, but recovered after fermentation and baking. This would explain the observed reduction in the antioxidant capacity of the bread.…”

Section: Scavenging Effect On Dpph Radicalmentioning

confidence: 99%

Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread

et al. 2015

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In this study a new wheat bread was designed whose sugars were replaced with S. rebaudiana Bertoni aqueous extract. The impact of the S. rebaudiana Bertoni aqueous extract on nutritional and sensory quality, its ability to reduce sugar intake and its antioxidant properties were investigated. Functional bread with 50 % of sugars replaced with S. rebaudiana extract was compared with traditional wheat bread. The extract demonstrated alpha amylase (IC 50 = 198.40 μg/mL) glucosidase (596.77 μg/mL) inhibition. The radical scavenging activity exhibited an IC 50 value of 335.94 mg/mL. In comparison with the control, the bread with stevia extract was softer and had lower microbial growth during the shelf-life study. The sensory test showed that the substitution of 50 % stevia extract was more acceptable when comparing with all quality characteristics. Regarding the nutritional contribution, the content of dietary fiber and digestible carbohydrates in the bread with stevia extract was higher and lower respectively, so caloric intake was significantly reduced. The results showed that the biological properties of S. rebaudiana extract were retained after the bread making process and that the proposed bread is suitable as functional food in human nutrition.

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Section: Scavenging Effect On Dpph Radicalmentioning

confidence: 99%

Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread

et al. 2015

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“…Besides antioxidant activity, phenolic acids and flavonoids have been reported to have multiple pharmacological activities [20][21][22][23]. Therefore, it is important to provide a high content of polyphenols in food.…”

Section: Resultsmentioning

confidence: 99%

Puffed cereals with added chamomile – quantitative analysis of polyphenols and optimization of their extraction method

Blicharski

Oniszczuk

Olech

et al. 2017

Ann Agric Environ Med.

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“…In recent years, there has been a global trend towards the enrichment of bread with phenolic antioxidants of vegetable origin [13,14]. The disadvantages of these additives are low functionality regarding the texture and physico-chemical properties of bakery products.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

“…Various additives are used to improve the quality of bread [4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20]. Therefore, it is relevant to create new enrichment and polyfunctional food supplements of complex action.…”

Section: Introductionmentioning

confidence: 99%

Influence of the polyfunctional food supplement “Magnetofооd” on the quality of the wheat-rye bread “Kharkiv Rodnichok” in the storage process

Tsykhanovska

Evlash

Alexandrov

et al. 2017

EEJET

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Досліджено вплив поліфункціональної харчової добавки «Магнетофуд» на показ-ники якості пшенично-житнього хліба «Харківський родничок» в процесі збері-гання. Встановлено, що введення харчо-вої добавки «Магнетофуд» в кількості 0,15 мас. % у вигляді ультратонкого поро-шку або у вигляді масляної суспензії ( при цьому ОМС вводиться 0,35 мас. %) змен-шує втрати вологи на 6,25 %, крошкова-тість м'якушки в 2,0 рази, КМАФАнМ в 4 рази, число спор бактерій Вас. subtilis в 1,5 рази; збільшує набухаємість м'якуш-ки в 1,5 рази, еластичність на 6,5 %, пористість на 2,75 % Ключові слова: магнетофуд, пшенич-но-житній хліб «Харківський родничок», антимікробна дія, набухаємість, крошко-ватість, еластичність, пористість, воло-гість м'якушки Исследовано влияние полифункциональ-ного пищевой добавки «Магнетофуд» на показатели качества пшенично-ржаного хлеба «Харковский родничок» в процессе хранения. Установлено, что введение пище-вой добавки «Магнетофуд» в количестве 0,15 мас. % в виде ультратонкого порош-ка или в виде масляной суспензии (при этом ОМС вводится 0,35 мас. %) умень-шает потерю влаги на 6,25 %, крошко-ватость мякиша в 2,0 раза, КМАФАнМ в 4 раза, число спор бактерий Вас. subtilis в 1,5 раза; увеличивает набухаемость мяки-ша в 1,5 раза, эластичность на 6,5 %, пори-стость на 2,75 % Ключевые слова: магнетофуд, пшенич-но-ржаной хлеб «Харковский родничок», антимикробное действие, набухаемость, крошковатость, эластичность, пори-стость, влажность мякиша UDC 66.075.8

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Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds

Cited by 239 publications

References 70 publications

Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread

Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread

Puffed cereals with added chamomile – quantitative analysis of polyphenols and optimization of their extraction method

Influence of the polyfunctional food supplement “Magnetofооd” on the quality of the wheat-rye bread “Kharkiv Rodnichok” in the storage process

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