Incorporation of Moringa oleifera pods onto breads improves nutrient contents, phytochemicals bioaccessibility and reduces the predicted glycemic index

IF 0.7 4区 农林科学 Q3 AGRONOMY Emirates Journal of Food and Agriculture Pub Date : 2023-06-01 DOI:10.9755/ejfa.2023.v35.i6.3121
J. A. Núñez-Gastélum, Fabián Eduardo Maciel-Ortiz, N. Martínez-Ruiz, E. Álvarez-Parrilla, L. A. de la Rosa, Gilberto Mercado-Mercado, S. Sáyago-Ayerdi, J. Rodrigo-García, J. Rodríguez-Núñez
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Abstract

This work aimed to evaluate Moringa oleifera immature pod flour’s effect on the nutritional content and bioaccessibility of phytochemicals in partially substituted wheat flour breads. Different bread preparations were made and the most accepted formulation by panelists was chosen for this study. The composition of macro-components, the content of polyphenolic compounds, and the antioxidant capacity of the samples were measured. The bioaccessibility of polyphenolic compounds associated with dietary fiber was also analyzed. Finally, an in vitro kinetics on the release of the polyphenolic compounds was conducted. Breads containing 13% of flour from M. oleifera immature pods presented the highest acceptance among the substituted breads; meantime, its dietary fiber content was three times higher than white breads. Also, the content of polyphenolic compounds and the antioxidant capacity was higher in the substituted bread, compared to the white ones. Soluble fiber correlated with the increase of polyphenolic compound concentrations in both substituted and white breads. The most significant in vitro release of phenolic compounds was shown in those prepared with M. oleifera. Taken together, the results demonstrated that breads partially substituted with M. oleifera pod flour exhibited the highest nutrient and phytochemical content along with a better bioaccessibility. Keywords: Dietary fiber; Functional food; Non-conventional food; Wheat-based bread; Polyphenolic compounds
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在面包中添加辣木豆荚可提高营养成分含量和植物化学物质的生物可及性,并降低预测血糖指数
这项研究旨在评估油辣木嫩荚粉对部分替代小麦粉面包的营养成分和植物化学物质生物可及性的影响。研究人员制作了不同的面包,并选择了最受小组成员认可的配方。对样品的主要成分、多酚化合物含量和抗氧化能力进行了测定。此外,还分析了与膳食纤维相关的多酚类化合物的生物可及性。最后,还对多酚化合物的释放进行了体外动力学分析。在替代面包中,含有 13% 油橄榄未成熟豆荚粉的面包的接受度最高;同时,其膳食纤维含量是白面包的三倍。此外,与白面包相比,替代面包的多酚化合物含量和抗氧化能力更高。可溶性纤维与替代面包和白面包中多酚化合物浓度的增加有关。酚类化合物的体外释放在用油橄榄果实制备的面包中最为明显。总之,研究结果表明,部分使用油橄榄荚果粉替代的面包营养成分和植物化学成分含量最高,生物可接受性更好。 关键词膳食纤维;功能食品;非常规食品;小麦面包;多酚化合物
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来源期刊
Emirates Journal of Food and Agriculture
Emirates Journal of Food and Agriculture AGRONOMYFOOD SCIENCE & TECHNOLOGY&nb-FOOD SCIENCE & TECHNOLOGY
CiteScore
1.80
自引率
0.00%
发文量
18
期刊介绍: The "Emirates Journal of Food and Agriculture [EJFA]" is a unique, peer-reviewed Journal of Food and Agriculture publishing basic and applied research articles in the field of agricultural and food sciences by the College of Food and Agriculture, United Arab Emirates University, United Arab Emirates.
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