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

Abstract

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.

The Influence of Hypericum perforatum L. Addition to Wheat Cookies on Their Antioxidant, Anti-Metabolic Syndrome, and Antimicrobial Properties

“…This process is applied to many types of food products. The most commonly enriched food is bread [38][39][40], pasta [41][42][43] or snacks such as wafers [20], crackers [44], and cookies [19]. Food enrichment changes the texture, flavor, or aroma of products and alters the technological properties (e.g., baking value or storage conditions).…”

“…As shown in Table 1, the WAC value of all samples was around 100%, and this is not a high value compared with products enriched with other additives. In our previous research, wheat wafers were enriched with millet flour and the WAC value was above 600% [20]. Another important functional property of cereal products is the absorption capacity (OAC), which contributes to enhancing mouth feel while retaining the flavor of the food product.…”

“…The cookies were ground in a laboratory grinder (SM-450C, MRC, Warsaw, Poland). The water extracts were prepared according to the method described by Jakubczyk et al [20].…”

“…WAC of the samples was determined according to the method described by Khattab and Arntfield [26] with modification described by Jakubczyk et al [20].…”

“…Fractions with molecular mass <3.0 kDa were obtained according to the method described by Jakubczyk et al [20].…”