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Changes in the bioaccessibility of antioxidants after simulated in vitro digestion of bioprocessed spelt-enhanced wheat bread
ID
Mencin, Marjeta
(
Author
),
ID
Markanovič, Nika
(
Author
),
ID
Mikulič Petkovšek, Maja
(
Author
),
ID
Veberič, Robert
(
Author
),
ID
Terpinc, Petra
(
Author
)
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MD5: D02641538E83D3303CD3A923BC89B072
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https://www.mdpi.com/2076-3921/12/2/487
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Abstract
The aim of the study was to determine whether the partial replacement of wheat flour with bioprocessed spelt flour contributes to a higher bioaccessibility of the antioxidants in bread. The results showed that the type and amount of bioprocessed spelt flour in a bread recipe has a major impact on the extractable and bound TPC, the content of individual phenolics, their antioxidant activity, and their bioaccessibility as determined by in vitro digestion. Extractable p-coumaric and trans-ferulic acids in breads decreased after digestion, while extractable cis-ferulic and p-hydroxybenzoic acids increased. The bioaccessibility of TPC in the control bread (100% wheat flour), and in bread enriched with 5% “germinated + fermented” spelt flour (GFB5), did not differ. However, the digested GFB5 bread contained 5.2-times more extractable, and 1.3-times more bound, trans-ferulic acid than the digested control bread. trans-Ferulic acid showed the lowest bioaccessibility, up to 2.8%. In GFB2.5 and GFB5 breads, the bioaccessibility of p-coumaric, trans-ferulic, and cis-ferulic acids was higher than in other digested breads. PCA visualized the difference between the undigested and digested breads. The incorporation of germinated and fermented, or germinated and enzymatic, treated spelt flour in a white bread recipe could be an attractive way of providing consumers with nutritionally interesting foods.
Language:
English
Keywords:
bioprocessed flour
,
germination
,
fermentation
,
enzymatic treatment
,
bioaccessibility
,
in vitro digestion
,
bread
,
phenolics
,
HPLC-MS
Work type:
Article
Typology:
1.01 - Original Scientific Article
Organization:
BF - Biotechnical Faculty
Publication status:
Published
Publication version:
Version of Record
Year:
2023
Number of pages:
19 str.
Numbering:
Vol. 12, iss. 2, art. 487
PID:
20.500.12556/RUL-146021
UDC:
664.6/.7:633.11:547.56
ISSN on article:
2076-3921
DOI:
10.3390/antiox12020487
COBISS.SI-ID:
141779971
Publication date in RUL:
18.05.2023
Views:
597
Downloads:
82
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Record is a part of a journal
Title:
Antioxidants
Shortened title:
Antioxidants
Publisher:
MDPI
ISSN:
2076-3921
COBISS.SI-ID:
522976025
Licences
License:
CC BY 4.0, Creative Commons Attribution 4.0 International
Link:
http://creativecommons.org/licenses/by/4.0/
Description:
This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.
Secondary language
Language:
Slovenian
Keywords:
pirina moka
,
kaljenje
,
fermentacija
,
biološka dostopnost
,
in vitro prebava
,
kruh
,
fenolne spojine
Projects
Funder:
ARRS - Slovenian Research Agency
Project number:
P4-0234
Name:
Integrirano živilstvo in prehrana
Funder:
ARRS - Slovenian Research Agency
Project number:
P4-0013
Name:
Hortikultura
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