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Microencapsulates and extracts from red beetroot pomace modify antioxidant capacity, heat damage and colour of pseudocereals-enriched einkorn water biscuits

Author:
Hidalgo, Alyssa, Brandolini, Andrea, Čanadanović-Brunet, Jasna, Ćetković, Gordana, Tumbas Šaponjac, Vesna
Source:
Food chemistry 2018 v.268 pp. 40-48
ISSN:
0308-8146
Subject:
Triticum monococcum subsp. monococcum, antioxidant activity, antioxidants, beets, betalains, biscuits, breads, byproducts, carbohydrates, color, heat, hydroxymethylfurfural, juices, manufacturing, microencapsulation, nutritive value, polyphenols, pomace, pomace extracts, proteins, wheat
Abstract:
Cereals supply humankind with carbohydrates, proteins and several health-enhancing compounds, including antioxidants. Pomace, a by-product of beetroot juice preparation, is rich in antioxidants (phenolic compounds and betalains). The aim of this work was to study the effect of pomace extract addition, either pure or microencapsulated, on antioxidant properties, heat damage and colour of einkorn water biscuits enriched with pseudocereals. Pomace extract addition had different effects on total polyphenol contents and antioxidant capacity (FRAP and ABTS) in diverse blends. In bread, wheat and einkorn matrices, a significant increase was observed, while in pseudocereals-enriched blends, richer in antioxidants, only microencapsulation improved their content. Pomace extract addition led to furosine reduction and hydroxymethylfurfural increase. Microencapsulate-enriched WB were richest in betanin, isobetanin, total phenolics and antioxidant capacity. In conclusion, pomace extracts, by-products of juice manufacturing, significantly improve some nutritional characteristics of baked products, especially when conveyed as microencapsulates.
Agid:
5984775