Soymilk enriched with green coffee phenolics – Antioxidant and nutritional properties in the light of phenolics-food matrix interactions

Sęczyk, Łukasz; Świeca, Michał; Gawlik‐Dziki, Urszula

doi:10.1016/j.foodchem.2016.12.020

Cited by 62 publications

(30 citation statements)

References 35 publications

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“…Moreover, we expected that the anti-DPPH activity would be increased proportionally in the bioactive compounds in the samples. It should be noted that the quantity and the activity of fractions depend on the food matrix [45][46][47]. Recent studies on the antioxidant activity of food are complemented with the analysis of ACE inhibitory activity, since oxidative stress and hypertension have become the most serious health problems affecting society [48].…”

Section: Discussionmentioning

confidence: 99%

The Influence of Millet Flour on Antioxidant, Anti-ACE, and Anti-Microbial Activities of Wheat Wafers

Jakubczyk

Ćwiek

Rybczyńska‐Tkaczyk

et al. 2020

Foods

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The aim of the present study was to investigate antioxidant, angiotensin converting enzyme (ACE) inhibitory, and anti-microbial activities of wheat wafers enriched with 1%, 2%, or 3% (w/w) of millet flour (M1, M2, or M3, respectively). All samples were characterized by a richer composition of protein, polyphenols, flavonoids, phenolic acids, and reducing sugar in comparison with the control sample. The highest content of the components, i.e., 1.03 mg mL−1, 0.021 mg mL−1, 2.26 mg mL−1, 0.17 µg mL−1, and 0.63 mg mL−1, respectively, was detected in sample M3. The same sample was characterized by 803.91 and 42.79% of water and oil absorption capacity, respectively. The additive did not change the rheological features of the wafers. The 3% addition of millet flour to the wafer formulation induced the highest antioxidant activity against DPPH, Fe2+ chelation, and ACE inhibitory activity of hydrolysates (IC50 = 191.04, 0.46, and 157.73 µg mL−1, respectively). The highest activities were determined in the M3 fraction <3.0 kDa (IC50 = 3.46, 0.26, and 16.27 µg mL, respectively). In turn, the M2 fraction was characterized by the highest antimicrobial activity against Listeria monocytogenes with a minimum inhibitory concentration (MIC) value of 75 µg mL−1.

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Section: Discussionmentioning

confidence: 99%

The Influence of Millet Flour on Antioxidant, Anti-ACE, and Anti-Microbial Activities of Wheat Wafers

Jakubczyk

Ćwiek

Rybczyńska‐Tkaczyk

et al. 2020

Foods

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“…The relative digestibility of proteins was expressed as the differences in the amounts of free amino groups determined for the control and for the probiotic-rich sprouts after in vitro digestion (Seczyk et al, 2017). The content of free amino groups was determined using the trinitrobenzenesulfonic acid (TNBS) method (Adler-Nissen, 2002).…”

Section: Relative Digestibility Of Proteinsmentioning

confidence: 99%

“…The relative digestibility of starch was expressed as the difference in the amounts of reducing sugars determined for the control and the probiotic-rich sprouts after in vitro digestion (Seczyk et al, 2017).…”

Section: Relative Digestibility Of Starchmentioning

confidence: 99%

Effects of probiotic L. plantarum 299v on consumer quality, accumulation of phenolics, antioxidant capacity and biochemical changes in legume sprouts

Złotek

Świeca

Reguła

et al. 2019

Int J of Food Sci Tech

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This study evaluated the influence of Lactobacillus plantarum 299v on the consumer quality of legume sprouts. The probiotic‐rich sprouts were produced by soaking the seeds in probiotic water suspension and further sprouting at 25 °C for 4 days. The enrichment of the sprouts with L. plantarum 299v only slightly affected the sensory quality ‐ the overall acceptability of the probiotic‐rich sprouts was usually higher. The probiotic‐rich sprouts exhibited increased activity of polyphenol oxidase (the highest activity in the mung bean preparations ‐ 73.97 U mg−1 of protein). The peroxidase activity was not altered. The probiotic enrichment increased the phenolic content by 25%, 31% and 23% in the soybean, adzuki and mung bean preparations; however, it was not reflected in the antioxidant activities. The changes in the activity of enzymes involved in mobilisation of stored material (starch and proteins) and the increased content of phenolics only slightly modified the bioavailability of nutrients.

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“…Nowadays, many studies have been carried out focused on soybean water soluble extract, which was the pioneer vegetable used in the preparation of vegetable water soluble extracts, popularly known as soy milk (Ribeiro et al, 2016;Mondragón-Bernal et al, 2017;Patrignani et al, 2017;Sęczyk et al, 2017;Wang et al, 2017;Alhendi et al, 2018). Many other types of raw material can be used, such as almonds, nuts, rice, oats, among others (Sethi et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Rheological behavior of plant-based beverages

et al. 2020

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Soymilk enriched with green coffee phenolics – Antioxidant and nutritional properties in the light of phenolics-food matrix interactions

Cited by 62 publications

References 35 publications

The Influence of Millet Flour on Antioxidant, Anti-ACE, and Anti-Microbial Activities of Wheat Wafers

The Influence of Millet Flour on Antioxidant, Anti-ACE, and Anti-Microbial Activities of Wheat Wafers

Effects of probiotic L. plantarum 299v on consumer quality, accumulation of phenolics, antioxidant capacity and biochemical changes in legume sprouts

Rheological behavior of plant-based beverages

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