Pędziwiatr Daria, Lamadrid Marina Cano, Wojdyło Aneta
Department of Fruit, Vegetable and Nutraceutical Plant Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wroclaw, Poland.
Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Ctra. Beniel, Km 3.2, 03312 Orihuela, Spain.
Antioxidants (Basel). 2024 Sep 13;13(9):1108. doi: 10.3390/antiox13091108.
The goal of the research was to determine the impact of fortification with polyphenolic compounds on (i) sensory attractiveness (global satisfaction, appearance, colour, odour, flavour, sweetness, bitterness), (ii) content of polyphenols and colour (L*, a*, b*) after the baking process and (iii) their bioactive potential (antioxidants activity and inhibiting of α-amylase and α-glucosidase enzyme). Fortification was made with extracts of polyphenolic compounds of selected plant raw materials rich in polyphenols from quince (fruits), tilia (flowers), pomegranate (skin), passion fruit (endocarp), sour cherries (leaves), haskap and chokeberry (berries), silver skin (coffee beans), rosehip (seeds). Depending on the nature of the polyphenol extract, flavan-3-ols (monomeric and polymeric), phenolic acid, flavonols and anthocyanins were identified in the product in amounts ranging from 53.7 to 212.6 mg/100 g DM. Cookies' colour (L*, a*, b*) depended on the type of polyphenol extract used for fortification. Cookies with haskap, chokeberry and sour cherry presented the highest antioxidant potential. Cookies with chokeberry, haskap and rosehip presented high activity in inhibiting α-amylase (65.5, 60.6 and 62.2% of inhibition, respectively), but cookies with haskap, silver skin and quince in inhibiting α-glucosidase activity (23.0, 20.4 and 21.4% of inhibition, respectively). In the sensory evaluation, the most attractive were cookies with rosehip and pomegranate (6.3 and 5.8 score, respectively), but the lowest ratings were given to cookies with passion fruit and silver skin but especially quince cookies, which obtained the lowest desirability (3.7 score). The acceptability of fortified cookies was determined to the least extent by monomeric flavan-3-ols and phenolic acids (in minus in odour/flavour, bitterness, sweetness and global satisfaction), but anthocyanins, polymeric procyanidins and flavonols had the most significant positive impact on consumer acceptance of the assessed features, i.e., global satisfaction, odour/flavour, sweetness and bitterness (positive consumer drivers).
（i）感官吸引力（总体满意度、外观、颜色、气味、风味、甜度、苦味），（ii）烘焙过程后多酚和颜色（L*、a*、b*）的含量，以及（iii）它们的生物活性潜力（抗氧化活性以及对α-淀粉酶和α-葡萄糖苷酶的抑制作用）。强化是使用从富含多酚的选定植物原料中提取的多酚类化合物进行的，这些植物原料包括温柏（果实）、椴树（花）、石榴（果皮）、西番莲（内果皮）、酸樱桃（叶）、蓝靛果和黑果腺肋花楸（浆果）、银皮（咖啡豆）、玫瑰果（种子）。根据多酚提取物的性质，在产品中鉴定出了黄烷-3-醇（单体和聚合物）、酚酸、黄酮醇和花青素，含量范围为53.7至212.6毫克/100克干物质。饼干的颜色（L*、a*、b*）取决于用于强化的多酚提取物的类型。含有蓝靛果、黑果腺肋花楸和酸樱桃的饼干具有最高的抗氧化潜力。含有黑果腺肋花楸、蓝靛果和玫瑰果的饼干在抑制α-淀粉酶方面表现出高活性（分别为65.5%、60.6%和62.2%的抑制率），但含有蓝靛果、银皮和温柏的饼干在抑制α-葡萄糖苷酶活性方面表现突出（分别为23.0%、20.4%和21.4%的抑制率）。在感官评价中，最具吸引力的是含有玫瑰果和石榴的饼干（分别为6.3分和5.8分），但含有西番莲和银皮的饼干评分最低，尤其是温柏饼干，其获得的期望度最低（3.7分）。强化饼干的可接受性在最小程度上由单体黄烷-3-醇和酚酸决定（在气味/风味、苦味、甜度和总体满意度方面呈负影响），但花青素、聚合原花青素和黄酮醇对消费者对所评估特征（即总体满意度、气味/风味、甜度和苦味）的接受度具有最显著的积极影响（积极的消费者驱动因素）。
