Scientific journal
Journal of Food and Nutrition Research
Summary No. 1 / 2021
Valková, V. – Ďúranová, H. – Miškeje, M. – Ivanišová, E. – Gabríny, L. –
Physico-chemical, antioxidant and antimicrobial characteristics of bread supplemented with 1% grape seeds micropowder
Journal of Food and Nutrition Research, 60, 2021, No. 1, s. 9-17
Veronika Valková, AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; Department of Fruit Sciences, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia. E-mail: veronika.valkova@uniag.sk
Received 8 September 2020; 1st revised 9 November 2020; accepted 9 December 2020; published online 5 February 2021.
Summary: Grape (Vitis vinifera L.) seed micropowder (GSMP), produced by a nanotechnology-based process as a rich source of bioactive compounds with potential health effects, was used in our study to enhance the nutritional value of bread. Experimental bread was prepared using 1% addition of GSMP. Mineral composition, total polyphenolics content (TPC), total phenolic acids (TPA), antioxidant activity, and microbiological as well as technological quality of bread were evaluated. Our results revealed that GSMP addition led to significantly (P < 0.05) higher TPC (1.44 ± 0.17 g·kg-1 expressed as gallic acid equivalents), TPA (1.04 ± 0.04 g·kg-1 expressed as caffeic acid equivalents) and stronger antioxidant capacity (2.02 ± 0.06 g·kg-1 expressed as Trolox equivalents capacity) as compared to the control one (0.97 ± 1.44 g·kg-1,
Keywords: bakery products; grape seeds micropowder; polyphenols; phenolic acids; physical properties; antioxidant activity; antimicrobial properties
Download:
(pdf, 289.33 Kb, 2466x)