Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry
Sabina Lachowicz , Michał Świeca , Ewa Pejcz
AbstractThe aim of the present study was to determine the impact of Saskatoon powder addition on phytochemical parameters, biological activity, and nutritional value of wheat bread. Supplementation increased phenolics content up to 72% in the bread with 6% powder content. This increase was reflected in the improved antioxidative properties of breads, especially after their supplementation with the microencapsulated additives (an increase by 93% in the bread enriched with 6% of powder covered with maltodextrin). The in vitro digestion released the antioxidative compounds, leading to higher bioaccessibility of the breads enriched with the microencapsulated powders. The highest inhibition of activities of cyclooxygenase 1 and −2, as well as amylase and glucosidase was recorded for the breads enriched with the additive microencapsulated with maltodextrin and inulin. Thus, Saskatoon berry powders, especially the microencapsulated ones, may be used as functional components in designing innovative bakery products.
|Journal series||Food Chemistry, ISSN 0308-8146, e-ISSN 1873-7072, (N/A 200 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Bread, Polyphenolic compounds, Microencapsulation, Saskatoon, In vitro digestion|
|ASJC Classification||; ;|
|Score||= 200.0, 22-04-2021, ArticleFromJournal|
|Publication indicators||= 0; = 0; : 2018 = 2.17; : 2019 = 6.306 (2) - 2019=6.219 (5)|
|Citation count*||1 (2021-05-08)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.