Abstract
This study established the appropriate amounts of a functional Saskatoon berry fruit powder in fortified rye bread acceptable to consumers and determined the potential relative bioaccesibility of bioactive compounds exhibiting antioxidant activity, and enzymatic in vitro inhibitory activity against lipoxygenase, cyclooxigenase-1, cyclooxigenase-2, acetylcholinesterase, pancreatic lipase α-glucosidase, and α-amylase, as well as the relative digestibility of nutrients. The content of polyphenolic compounds and antioxidant capability were strongly, positively correlated with the content of the functional additive. The highest phenolics content and antioxidant activity were determined in the products enriched with the powders microencapsulated with maltodextrin (an increase by 91% and 53%, respectively, compared with the control). The highest overall acceptability was shown for the products with 3% addition of the functional additive, regardless of its type. The simulated in vitro digestion released phenols (with the highest bioaccessibility shown for anthocyanins) and enhanced the antioxidant activity of rye bread. In turn, the microencapsulation contributed to the improvement in the relative bioaccesibility of antioxidant compounds. Bread fortification led to an increased inhibitory activity against α-amylase, α-glucosidase, and lipoxygenase. Furthermore, the additive microencapsulated with maltodextrin and inulin improved the capacity to inhibit the activities of pancreatic lipase and cyclooxigenase-2. The results presented allowed concluding that the powders from Saskatoon berry fruits, especially microencapsulated ones, may be a promising functional additive dedicated for the enrichment of rye bread.
Highlights
Rye bread is an integral element of a man’s diet as a good source of nutrients, including compounds that exhibit a broad spectrum of antioxidant activity
The sensory assessment of rye breads demonstrated that the use of pure fruit powder (FP), encapsulated fruit powders with maltodextrin (FPM), and encapsulated fruit powders with inulin (FPI)
Statistically significant differences were noted in terms of aroma and taste, mainly in the breads with 5% and 6% contents of FP, FPM, and FPI compared with the breads with 1% and 4% contents of the functional additive
Summary
Rye bread is an integral element of a man’s diet as a good source of nutrients, including compounds that exhibit a broad spectrum of antioxidant activity. Antioxidants 2020, 9, 614 flavor values, increasing the solubility of pentosans, and by increasing their nutritive value and antioxidant potential [1,2] This technology extends the shelf life of bread by preventing crumb sticking and mold appearance [2]. Worthy of attention is the recent development of the sector of functional food products, which offer increased nutritive and health values that may help prevent many diseases [2,4]. Considering their high intake, food products such as bread can serve as an excellent carrier of functional ingredients that can be introduced at any stage of the technological process.
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