Improvement of Health-Promoting Functionality of Rye Bread by Fortification with Free and Microencapsulated Powders from Amelanchier alnifolia Nutt

Lachowicz, Sabina; Świeca, Michał; Pejcz, Ewa

doi:10.3390/antiox9070614

Cited by 19 publications

(14 citation statements)

References 48 publications

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“…Also, the interactions of polyphenols (mainly anthocyanins and procyanidins) with the food matrix reduced the polyphenols bioaccessibility, thus reducing the number of polyphenols potentially available for enzyme inhibition [ 29 ]. In another work, Lachowicz et al [ 30 ] showed that the enrichment of rye breads with the 3% of a berry fruit powder determined a strong increase in the bioaccessibility of anthocyanins following an in vitro digestion process, whereas the least bioaccessible fraction was that of flavan-3-ols.…”

Section: Resultsmentioning

confidence: 99%

Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread

Rocchetti

Rizzi

Cervini

et al. 2021

Foods

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Breads were prepared by substituting common wheat flour with 0 (GP0), 5 (GP5) and 10 (GP10) g/100 g (w/w) of grape pomace powder (GPP) and were analyzed for the phenolic profile bioaccessibility as well as the in vitro starch digestion during simulated digestion. The free and bound phenolic composition of native GPP and resulting breads were profiled using ultra-high-performance chromatography-quadrupole-time-of-flight (UHPLC-QTOF). The raw GPP was characterized by 190 polyphenols with the anthocyanins representing the most abundant class, accounting for 11.60 mg/g of cyanidin equivalents. Regarding the fortified bread, the greatest (p < 0.05) content in phenolic compounds was recorded for the GP10 sample (considering both bound and free fractions) being 127.76 mg/100 g dry matter (DM), followed by the GP5 (106.96 mg/100 g DM), and GP0 (63.76 mg/100 g DM). The use of GPP determined an increase of anthocyanins (considered the markers of the GPP inclusion), recording 20.98 mg/100 g DM in GP5 and 35.82 mg/100 g DM in GP10. The bioaccessibility of anthocyanins increased in both GP5 and GP10 breads when moving from the gastric to the small intestine in vitro digestion phase with an average value of 24%. Both the starch hydrolysis and the predicted glycemic index decreased with the progressive inclusion of GPP in bread. Present findings showed that GPP in bread could promote an antioxidant environment in the digestive tract and influence the in vitro starch digestion.

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Section: Resultsmentioning

confidence: 99%

Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread

Rocchetti

Rizzi

Cervini

et al. 2021

Foods

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“…Specifically, when considering the incorporation of polyphenols, the encapsulation technique represents a valid solution to overcome their sensibility to high processing temperatures and alkaline pH as well as the possible undesirable increase in astringency and bitterness in the fortified products. Bread antioxidant properties and the content of phenolic compounds have been enhanced using extracts derived from several sources, such as Garcinia cowa fruit [10,42], green tea [43], Saskatoon berry fruit [44,45], and the bark of soybeans, onion husks, and young hawthorn shoots [46].…”

Section: Phenolic Extractsmentioning

confidence: 99%

Current Advantages in the Application of Microencapsulation in Functional Bread Development

Tolve

Bianchi

Lomuscio

et al. 2022

Foods

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Bread is one of the most widely embraced food products and is highly accepted by consumers. Despite being rich in complex carbohydrates (i.e., starch), bread is generally poor in other micro- and macronutrients. Rising consumer demand for healthier food has resulted in the growth of studies focused on bread fortification with bioactive ingredients (i.e., vitamins, prebiotics, and vegetable extracts). However, the baking process leads to the reduction (or even lessening) of the added substance. In addition, the direct inclusion of bioactive compounds and additives in bread has other limitations, such as adverse effects on sensory characteristics and undesirable interaction with other food ingredients. Encapsulation allows for overcoming these drawbacks and at the same time improves the overall quality and shelf-life of bread by controlling the release, protection, and uniform distribution of these compounds. In the last ten years, several studies have shown that including micro/nano-encapsulated bioactive substances instead of free compounds allows for the enrichment or fortification of bread, which can be achieved without negatively impacting its physicochemical and textural properties. This review aims to identify and highlight useful applications in the production of new functional bread through encapsulation technology, summarizing the heath benefit and the effect of microcapsule inclusion in dough and bread from a technological and sensory point of view.

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“…У зв'язку з цим пошук нових видів рослин, які є цінними джерелами біологічно активних сполук (Khromykh et al, 2018a(Khromykh et al, , 2018b, є одним з актуальних завдань раціонального використання рослинних ресурсів. Виходячи з цього, інтродукція та селекція таких рослин, технологія їх вирощування, способи вилучення комплексу біологічно активних речовин та створення на його основі, наприклад, харчових добавок нового покоління являють собою перспективний науковий напрямок (Brindza et al, 2019;Horčinová Sedláčková et al, 2019;Lachowicz et al, 2020). Отже, багатовекторне позиціонування ботанічного саду як універсального екологічного ресурсу -це світовий тренд, складова парадигми сучасного ботанічного саду, яка пов'язана з трансформацією його матеріальних і нематеріальних ресурсів з метою збереження біорізноманіття, підвищення якості життя дюдей, покращення їх добробуту.…”

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The resource potential of fruit and ornamental plants of the order Lamiales in the collection of the Botanical Garden

Domnytska

Didur²,

Naumova³

et al. 2022

ean

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The multi-vector positioning of the Oles Honchar Dnipro National University Botanical Garden (Dnipro, Ukraine) as an ecological resource, the main functions of which are aimed at preserving, studying, acclimatizing plants, researching the effective use of rare and typical species of local and world flora by creating, replenishing and preserving botanical collections, conducting scientific, educational and tutorial work is reviewed. The resource potential study of the fruit and ornamental plants which are promising for various fields of application is a component of bioeconomy. Such plants include species of the order Lamiales Bromhead. In the Oles Honchar Dnipro National University Botanical Garden (Dnipro, Ukraine) the stock collection of Lamiales order plants on condition of sheltered ground was studied. The paradigm of the modern botanical garden positioned as an ecological resource combining research activities, environmental function, and providing society with cultural ecosystem services is highlighted. An inventory and clarification of the taxonomic composition of Lamiales order representatives was carried out for the stock plant collection. The taxa systematic position was determined according to the Angiosperm Phylogeny Group (APG IV) classification. It was determined the geographical status of the species (origin) and its life forms. The data of species' endurance of the Lamiales order to low temperatures in the sheltered ground of the Botanical Garden is given. It is shown that the Botanical Garden has a collection of more than 3,500 species of plants, including 900 taxa in the greenhouse fund, and 63 species, 230 species and cultivars belonging to the order Lamiales. It is demonstrated that Lamiales fruit and ornamental crops, which are available in the collection of the stock greenhouse, have antioxidant properties, and extracts from their parts are characterized by antifungal, antibacterial, and antimutagenic effects. Three collection species of the family Gesneriaceae (Streptocarpus ionanthus subsp. velutinus (B. L. Burtt) Christenh., Streptocarpus intermedia (B. L. Burtt) comb. ined., and Kohleria amabilis (Planch. & Linden) Fritsch) belong to the International Union for Conservation of Nature’s Red List of Threatened Species. Most members of this order can be considered well-adapted to greenhouse growing conditions (88.9 % of plants in the Lamiales collection bloom). Seven species of the family Acanthaceae are fully adapted and give viable self-seeding. Determining the resource potential of the order Lamiales in the sheltered ground of the National University Botanical Garden showed the presence of plants not only with high decorative qualities, but also species containing an increased amount of biologically active substances with a wide range of antioxidant properties.

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Improvement of Health-Promoting Functionality of Rye Bread by Fortification with Free and Microencapsulated Powders from Amelanchier alnifolia Nutt

Cited by 19 publications

References 48 publications

Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread

Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread

Current Advantages in the Application of Microencapsulation in Functional Bread Development

The resource potential of fruit and ornamental plants of the order Lamiales in the collection of the Botanical Garden

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