The effect of in vitro simulated gastrointestinal digestive system on the biodegradation of B group vitamins in bread

Today, there is a growing interest in the consumption of whole grain products and the development of bread enriched with vitamins that have functional properties. Considerable losses arise in naturally found vitamins with food processing. Therefore, it is recommended to add vitamins to bread to obtain a satisfactory level. The aim of the current research was to investigate and assess the bioaccessibilities of the vitamins B(1), B(2), B(3), and B(6) in enriched commercial whole wheat breads by an in vitro digestion model. The average bioaccessibility of vitamin B(1), B(2), B(3), and B(6) in enriched breads after digestion was 80%, 64%, 79%, and 64%, respectively. After digestion, the bioaccessibilities of vitamins were affected. Mainly, vitamins B(2) and B(6) had the lowest bioaccessibility than vitamins B(1) and B(3). In vitro bioaccessibility was 70.9–90.2%, 54.2–89.7%, 42.1–94.9%, and 44.1–92.5% for vitamins B(1), B(2), B(3), and B(6), respectively in enriched commercial whole wheat bread. Vitamin B(3) was seen with predominantly higher levels among the breads. Knowing the content of these vitamins in breads after digestion is necessary for the healthy nutrition of the population and for determining daily intake.