Karakaya Sibel, Simsek Sebnem, Eker Alper Tolga, Pineda-Vadillo Carlos, Dupont Didier, Perez Beatriz, Viadel Blanca, Sanz-Buenhombre Marisa, Rodriguez Alberto Guadarrama, Kertész Zsófia, Hegyi Adrienn, Bordoni Alessandra, El Sedef Nehir
Ege University, Department of Food Engineering, Nutrition Section, 35100, İzmir, Turkey.
Food Funct. 2016 Aug 10;7(8):3488-96. doi: 10.1039/c6fo00567e. Epub 2016 Jul 14.
Anthocyanins, water soluble polyphenols, have been associated with several beneficial health effects. The aim of this study was to determine how the baking process and food matrix affect anthocyanin stability and bioaccessibility in bakery products in order to develop functional foods. Three well known regularly consumed bakery products (buns, breadsticks and biscuits) were enriched with anthocyanin (AC) isolated from grape skin alone or in combination with docosahexaenoic acid (AC + DHA) to reveal knowledge on AC as active ingredients in real food systems rather than pure compounds. Anthocyanin amounts added to the formulations of buns, breadsticks and biscuits were 34 mg per 100 g, 40 mg per 100 g and 37 mg per 100 g, respectively. The effect of processing, storage and the food matrix on AC stability and bioaccessibility was investigated. In addition, the sensory properties of bakery products were evaluated. Breadsticks enriched with AC and AC + DHA received the lowest scores in the pre-screening sensory test. Therefore breadsticks were excluded from further analysis. AC retentions, which were monitored by determination of malvidin 3-O-glucoside, in the bun and biscuit after baking were 95.9% (13.6 mg per 100 g) and 98.6% (15.2 mg per 100 g), respectively. Biscuits and buns enriched only with AC showed significantly higher anthocyanin bioaccessibilities (57.26% and 57.30%, respectively) than the same ones enriched with AC + DHA. AC stability in enriched products stored for 21 days was significantly lower than in products stored for 7 days (p < 0.05). However, this loss can be accepted as negligible since more than 70% of AC was retained in all the products.
花青素是一种水溶性多酚，与多种有益健康的功效相关。本研究的目的是确定烘焙过程和食品基质如何影响烘焙食品中花青素的稳定性和生物可及性，以便开发功能性食品。三种常见的日常消费烘焙产品（面包、面包棒和饼干）分别单独添加从葡萄皮中分离出的花青素（AC）或与二十二碳六烯酸联合添加（AC + DHA），以了解AC作为实际食品体系而非纯化合物中的活性成分的相关知识。添加到面包、面包棒和饼干配方中的花青素含量分别为每100克34毫克、每100克40毫克和每100克37毫克。研究了加工、储存和食品基质对AC稳定性和生物可及性的影响。此外，还对烘焙产品的感官特性进行了评估。在预筛选感官测试中，添加AC和AC + DHA的面包棒得分最低。因此，面包棒被排除在进一步分析之外。烘焙后面包和饼干中通过测定矢车菊素3 - O - 葡萄糖苷监测的AC保留率分别为95.9%（每100克13.6毫克）和98.6%（每100克15.2毫克）。仅添加AC的饼干和面包的花青素生物可及性显著高于添加AC + DHA的同类产品（分别为57.26%和57.30%）。储存21天的强化产品中AC的稳定性显著低于储存7天的产品（p < 0.05）。然而，由于所有产品中仍保留超过70%的AC，这种损失可忽略不计。
