Scientific journal

60 2021

Journal of Food and Nutrition Research
Summary No. 1 / 2021

Valková, V. – Ďúranová, H. – Miškeje, M. – Ivanišová, E. – Gabríny, L. – Kačániová, M.
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, 0.60 ± 1.04 g·kg-1 and 1.72 ± 0.08 g·kg-1, respectively). Microbiological investigation revealed a positive effect of GSMP addition on bread quality after the first day of storage (P < 0.05). Moreover, data from physical evaluation indicated no considerable impact of GSMP on volume of bread loaves, hardness of the bread crumb and crust, moisture content and water activity. Our results allow for the preliminary suggestion that 1 % GSMP may improve functional properties of wheat bread.

Keywords: bakery products; grape seeds micropowder; polyphenols; phenolic acids; physical properties; antioxidant activity; antimicrobial properties

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