1. Stability and bioaccessibility of anthocyanins in bakery products enriched with anthocyanins
- Author
-
Sibel Karakaya, Marisa Sanz-Buenhombre, Sebnem Simsek, Adrienn Hegyi, Sedef Nehir El, Blanca Viadel, Didier Dupont, Beatriz Pérez, Alberto Guadarrama Rodriguez, Zsófia Kertész, Alper Tolga Eker, Carlos Pineda-Vadillo, Alessandra Bordoni, Karakaya, Sibel, Simsek, Sebnem, Eker, Alper Tolga, Pineda Vadillo, Carlo, Dupont, Didier, Perez, Beatriz, Viadel, Blanca, Sanz Buenhombre, Marisa, Rodriguez, Alberto Guadarrama, Kertész, Zsófia, Hegyi, Adrienn, Bordoni, Alessandra, Sedef Nehir, El, Department of Food Engineering, Nutrition Section, Ege university, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Ainia Technology Center, Technology Park of Valencia, AbroBiotec S.L. Ctra. San Bernardo S/N. 47359, Valbuena de Duero, Campden BRI Hungary Ltd, Alma Mater Studiorum University of Bologna (UNIBO), European Union Seventh Framework Programme (FP7/2007–2013) under grant agreement no. 311876: Fig. 2 Retention of AC stored 21 days at room temperature and −20 °C. Bun RT: bun stored at room temperature, Bun F: bun stored at −20 °C, biscuit RT: biscuit stored at room temperature, biscuit F: biscuit stored at −20 °C. a–c Different letters in the same group represent statistical differences (p < 0.05). Paper Food & Function Food Funct. This journal is © The Royal Society of Chemistry 2016 Published on 04 July 2016. Downloaded by Ege Universitesi on 25/07/2016 11:58:24. View Article Online PATHWAY-27 (Pivotal assessment of the effects of bioactives on health and wellbeing. From human genome to food industry). Eminol® composition analyses were performed by the Plateforme Polyphénols INRA UMR-SPO in Montpellier (France)., and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
- Subjects
Taste ,digestion ,cyanin ,human health ,Anthocyanins ,Matrix (chemical analysis) ,chemistry.chemical_compound ,Glucosides ,Functional Food ,Salmonella ,Surveys and Questionnaires ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,Vitis ,Cooking ,Food science ,bioaccessibilité ,complément alimentaire ,2. Zero hunger ,anthocyane ,Chemistry ,Bread ,04 agricultural and veterinary sciences ,General Medicine ,santé humaine ,040401 food science ,Malvidin ,bakery ,Docosahexaenoic acid ,Food, Fortified ,Docosahexaenoic Acids ,Food storage ,Biological Availability ,Food Contamination ,produit de boulangerie ,polyphénol ,0404 agricultural biotechnology ,compléméntation ,Escherichia coli ,Food microbiology ,Plant Extracts ,Polyphenols ,Consumer Behavior ,Listeria monocytogenes ,Anthocyanins, bakery products, flavonoids, sensory perception ,Food Storage ,Polyphenol ,Anthocyanin ,Food Microbiology ,boulangerie ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition ,Food Analysis ,Food Science - Abstract
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.
- Published
- 2016
- Full Text
- View/download PDF