Gumul Dorota, Kruczek Marek
Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka St., 30-149 Krakow, Poland.
Molecules. 2025 Apr 28;30(9):1957. doi: 10.3390/molecules30091957.
The application of micronization to previously freeze-dried red potatoes significantly increased their polyphenol content and antioxidant potential. As a result, they became a valuable additive for enriching gluten-free snacks with bioactive compounds. The aim of this study was to assess the health-promoting potential as well as the content of polyphenols, phytosterols, and vitamin E in gluten-free extrudates, also referred to as gluten-free snacks, with the addition of 10% to 40% freeze-dried and micronized red potatoes. Additionally, the study examined color parameters and nutritional composition, including dietary fiber content. It was found that the extrudates obtained from micronized and freeze-dried red potatoes were characterized by high nutritional value but, most importantly, a strong health-promoting potential due to their exceptionally high content of phenolic acids and anthocyanins, which contributed to their remarkable antioxidant activity. Snacks enriched with freeze-dried and micronized red potatoes contain significantly higher levels of protein (3- to 14-fold increase), ash (4.5- to 22.5-fold increase), and soluble dietary fiber fraction (10- to 26-fold increase) compared to the control sample. Moreover, these snacks exhibited very high concentrations of chlorogenic, cryptochlorogenic, and neochlorogenic acids, as well as elevated levels of pelargonidin and peonidin glycosides-polyphenolic compounds that were not detected in the control sample. These snacks contained substantial amounts of tocopherols and phytosterols, such as stigmasterol and beta-sitosterol (3- to 10-fold increase compared to the control). The study conclusively demonstrated that the 40% addition of freeze-dried and micronized red potatoes to gluten-free extrudates ensures the development of an innovative product with excellent health benefits and strong antioxidant activity.
对先前冻干的红土豆进行微粉化处理，显著提高了其多酚含量和抗氧化潜力。因此，它们成为了一种有价值的添加剂，可用于在无麸质零食中添加生物活性化合物。本研究的目的是评估添加10%至40%冻干和微粉化红土豆的无麸质挤压食品（也称为无麸质零食）的健康促进潜力以及多酚、植物甾醇和维生素E的含量。此外，该研究还检测了颜色参数和营养成分，包括膳食纤维含量。研究发现，由微粉化和冻干红土豆制成的挤压食品具有很高的营养价值，但最重要的是，由于其酚酸和花青素含量极高，具有很强的健康促进潜力，这也导致了它们显著的抗氧化活性。与对照样品相比，添加冻干和微粉化红土豆的零食中蛋白质含量显著更高（增加3至14倍）、灰分含量显著更高（增加4.5至22.5倍）以及可溶性膳食纤维部分显著更高（增加10至26倍）。此外，这些零食中绿原酸、隐绿原酸和新绿原酸的浓度非常高，同时天竺葵素和芍药素糖苷（对照样品中未检测到的多酚化合物）的含量也有所升高。这些零食含有大量的生育酚和植物甾醇，如豆甾醇和β-谷甾醇（与对照相比增加3至10倍）。该研究最终表明，在无麸质质挤压挤压食品中添加40%的冻干和微粉化红土豆，能够开发出一种具有卓越健康益处和强大抗氧化活性的创新产品。
