Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Science, Wrocław 51-630, Poland.
Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Lublin 20-704, Poland.
Food Chem. 2021 Feb 15;338:128026. doi: 10.1016/j.foodchem.2020.128026. Epub 2020 Sep 8.
The 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.
本研究旨在确定萨斯卡通果粉添加对小麦面包的植物化学参数、生物活性和营养价值的影响。添加物使面包中的酚类物质含量增加了 72%，其中添加 6%果粉的面包增加最多。这种增加反映在面包的抗氧化性能的改善上，特别是在用微胶囊化添加剂（用麦芽糊精和菊粉包埋的 6%粉末的面包）进行补充后。体外消化释放出抗氧化化合物，使富含微胶囊化粉末的面包具有更高的生物可利用性。添加物用麦芽糊精和菊粉微胶囊化的面包对环氧化酶 1 和 -2 以及淀粉酶和葡萄糖苷酶的抑制活性最高。因此，萨斯卡通莓果粉，特别是微胶囊化的，可用作设计创新烘焙产品的功能性成分。
