Cargando…

Changes in Antioxidant Properties and Amounts of Bioactive Compounds during Simulated In Vitro Digestion of Wheat Bread Enriched with Plant Extracts

Cereal preparation can be an excellent source of substances with proven health-promoting properties. Unfortunately, some types of bread, such as white flour bread, are devoid of many valuable nutrients. Therefore, it is necessary to look for ways to increase its density and nutritional value. The ai...

Descripción completa

Detalles Bibliográficos
Autores principales: Czubaszek, Anna, Czaja, Anna, Sokół-Łętowska, Anna, Kolniak-Ostek, Joanna, Kucharska, Alicja Z.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8539602/
https://www.ncbi.nlm.nih.gov/pubmed/34684873
http://dx.doi.org/10.3390/molecules26206292
_version_ 1784588786796068864
author Czubaszek, Anna
Czaja, Anna
Sokół-Łętowska, Anna
Kolniak-Ostek, Joanna
Kucharska, Alicja Z.
author_facet Czubaszek, Anna
Czaja, Anna
Sokół-Łętowska, Anna
Kolniak-Ostek, Joanna
Kucharska, Alicja Z.
author_sort Czubaszek, Anna
collection PubMed
description Cereal preparation can be an excellent source of substances with proven health-promoting properties. Unfortunately, some types of bread, such as white flour bread, are devoid of many valuable nutrients. Therefore, it is necessary to look for ways to increase its density and nutritional value. The aim of the study was to investigate the effect of stabilized plant extracts on the quality of bread, its antioxidant activity and polyphenol content, and to evaluate the stability of bioactive compounds and antioxidant activity during in vitro digestion. The research material was the wheat bread baked with spray dried microcapsules of hawthorn bark, soybeans and onion husks in maltodextrin or inulin carriers. The addition of plant extracts resulted in the presence of phenolic compounds in the wheat bread, and its antioxidant activity significantly increased. There was no significant difference in antioxidant activity between breads containing microcapsules with different carriers. During in vitro digestion, procyanidins and isoflavones in bread were more resistant to the digestive processes than other compounds. The antioxidant activity during simulated digestion was the highest at the stage of gastric digestion, and its value depended on the extract used and the analytical method applied.
format Online
Article
Text
id pubmed-8539602
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-85396022021-10-24 Changes in Antioxidant Properties and Amounts of Bioactive Compounds during Simulated In Vitro Digestion of Wheat Bread Enriched with Plant Extracts Czubaszek, Anna Czaja, Anna Sokół-Łętowska, Anna Kolniak-Ostek, Joanna Kucharska, Alicja Z. Molecules Article Cereal preparation can be an excellent source of substances with proven health-promoting properties. Unfortunately, some types of bread, such as white flour bread, are devoid of many valuable nutrients. Therefore, it is necessary to look for ways to increase its density and nutritional value. The aim of the study was to investigate the effect of stabilized plant extracts on the quality of bread, its antioxidant activity and polyphenol content, and to evaluate the stability of bioactive compounds and antioxidant activity during in vitro digestion. The research material was the wheat bread baked with spray dried microcapsules of hawthorn bark, soybeans and onion husks in maltodextrin or inulin carriers. The addition of plant extracts resulted in the presence of phenolic compounds in the wheat bread, and its antioxidant activity significantly increased. There was no significant difference in antioxidant activity between breads containing microcapsules with different carriers. During in vitro digestion, procyanidins and isoflavones in bread were more resistant to the digestive processes than other compounds. The antioxidant activity during simulated digestion was the highest at the stage of gastric digestion, and its value depended on the extract used and the analytical method applied. MDPI 2021-10-18 /pmc/articles/PMC8539602/ /pubmed/34684873 http://dx.doi.org/10.3390/molecules26206292 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Czubaszek, Anna
Czaja, Anna
Sokół-Łętowska, Anna
Kolniak-Ostek, Joanna
Kucharska, Alicja Z.
Changes in Antioxidant Properties and Amounts of Bioactive Compounds during Simulated In Vitro Digestion of Wheat Bread Enriched with Plant Extracts
title Changes in Antioxidant Properties and Amounts of Bioactive Compounds during Simulated In Vitro Digestion of Wheat Bread Enriched with Plant Extracts
title_full Changes in Antioxidant Properties and Amounts of Bioactive Compounds during Simulated In Vitro Digestion of Wheat Bread Enriched with Plant Extracts
title_fullStr Changes in Antioxidant Properties and Amounts of Bioactive Compounds during Simulated In Vitro Digestion of Wheat Bread Enriched with Plant Extracts
title_full_unstemmed Changes in Antioxidant Properties and Amounts of Bioactive Compounds during Simulated In Vitro Digestion of Wheat Bread Enriched with Plant Extracts
title_short Changes in Antioxidant Properties and Amounts of Bioactive Compounds during Simulated In Vitro Digestion of Wheat Bread Enriched with Plant Extracts
title_sort changes in antioxidant properties and amounts of bioactive compounds during simulated in vitro digestion of wheat bread enriched with plant extracts
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8539602/
https://www.ncbi.nlm.nih.gov/pubmed/34684873
http://dx.doi.org/10.3390/molecules26206292
work_keys_str_mv AT czubaszekanna changesinantioxidantpropertiesandamountsofbioactivecompoundsduringsimulatedinvitrodigestionofwheatbreadenrichedwithplantextracts
AT czajaanna changesinantioxidantpropertiesandamountsofbioactivecompoundsduringsimulatedinvitrodigestionofwheatbreadenrichedwithplantextracts
AT sokołłetowskaanna changesinantioxidantpropertiesandamountsofbioactivecompoundsduringsimulatedinvitrodigestionofwheatbreadenrichedwithplantextracts
AT kolniakostekjoanna changesinantioxidantpropertiesandamountsofbioactivecompoundsduringsimulatedinvitrodigestionofwheatbreadenrichedwithplantextracts
AT kucharskaalicjaz changesinantioxidantpropertiesandamountsofbioactivecompoundsduringsimulatedinvitrodigestionofwheatbreadenrichedwithplantextracts