RESUMO
The potentiality of cv. Malbec grape pomace (GP) as a functional ingredient in the formulation of bakery foods (muffins, biscuits and cereal bars) was studied. The effect of GP addition on the phenolic compounds (PCs) composition, nutritional and sensory properties were evaluated. The addition of GP increased the content of dietary fiber, proteins, ash, total phenolic content (TPC), antiradical capacity (AC), anthocyanins and non-anthocyanin PCs while decreasing the carbohydrates content. The main PCs given by the GP to supplemented foods were quercetin-3-O-glucoside, rutin, caffeic acid, syringic acid and (+)-catechin. For anthocyanins, the acylated derivatives were more stable to heat treatment (baking) in food processing which was evidenced by a higher proportion of these PCs compounds when compared to the same derivatives quantified in GP. In general, when the TPC or individual concentrations of PCs were analyzed in a nutritional or functional context, one portion of the supplemented foods showed levels high enough to satisfy the recommended dose per day of these bioactive compounds. Additionally, the foods were well received by consumers during the sensory evaluation and supplemented biscuits received the highest acceptability. This study demonstrated that GP could be a viable functional ingredient in bakery foods to incorporate components like PCs and dietary fiber into traditional consumers' diets.
RESUMO
We evaluated the effects of acute intake of biscuits (B) containing either spent coffee grounds (SCG), (added with fructooligosaccharides; SC-FOS) or SCG antioxidant dietary fiber (SCF), on satiety, energy intake as well as gastrointestinal tolerance of healthy overweight volunteers. The addition of SCG and SCF to the biscuits (SC-FOS-B and SCF-B) increased their protein (11.4% and 12.2%), and total dietary fiber (8.4% and 11.8%) contents. The SCF-B significantly increased satiety perception, impacting ad libitum energy intake compared to the traditional biscuits recipe (TB; no added fiber). Moreover, SC-FOS-B and SCF-B decreased (no-observed-adverse effect) the most frequently reported symptoms by the participants, demonstrating that doses up to 5 g of SCF (per biscuit portion; 45 g) are well tolerated. The use of SCF and SCG as functional ingredients represents a sustainable strategy for the coffee industry and also potentiates the reduction of overweight, one of the leading health problems among the population. PRACTICAL APPLICATIONS: The addition of SCF or SCG as food ingredients increases protein and the dietary fiber content of traditional biscuits. SCF can slow gastric emptying, modulate appetite and thus body weight. SCF attenuates carbohydrate digestion blunting post-prandial blood glucose spikes reducing the risk of type 2 diabetes. SCF can be used as a functional ingredient to formulate foods with health benefits.
Assuntos
Coffea , Diabetes Mellitus Tipo 2 , Café , Ingestão de Energia , Humanos , Projetos PilotoRESUMO
Antioxidant dietary fiber extracted from spent coffee grounds (FSCG) was evaluated as a potential functional food ingredient when incorporated in a food model (biscuits), and digested in vitro under simulated human gastrointestinal conditions. FSCG added to biscuits increased its total dietary fiber, antioxidant capacity after in vitro digestion, bioaccessibility of phenolic compounds (gallic acid and catechin) and amino acids. Furthermore, advanced glycation end products (AGEs), involved in chronic diseases, decreased up to 6-folds in the biscuits containing FSCG when compared with the traditional biscuit. The digestible fraction of biscuits containing the highest amount of FSCG (5â¯g) displayed the higher inhibiting α-glucosidase activity, correlating with the bioaccessibility of ascorbic acid and catechin. Our study seems to indicate that anti-diabetic compounds may be released in the small intestine during FSCG digestion, where biscuits containing FSCG may be able to beneficially regulate sugar metabolism thereby helping in producing foods friendly for diabetes.
Assuntos
Antioxidantes/análise , Coffea/química , Fibras na Dieta/análise , Extratos Vegetais/análise , Sementes/química , Resíduos/análise , Antioxidantes/isolamento & purificação , Ácido Ascórbico/análise , Café/química , Ácido Gálico/análise , Ácido Gálico/isolamento & purificação , Humanos , Fenóis/análise , Fenóis/isolamento & purificação , Extratos Vegetais/isolamento & purificaçãoRESUMO
BACKGROUND: Dietary fiber (DF) and antioxidant compounds are widely used as functional ingredients. The market in this field is competitive and the search for new types of quality ingredients for the food industry is intensifying. The aim of this study was to evaluate the composition and antioxidant activity of by-products generated during the decoction of calyces of four Mexican Hibiscus sabdariffa L. cultivars ('Criolla', 'China', 'Rosalis' and 'Tecoanapa') in order to assess them as a source of functional ingredients. RESULTS: Some calyx components were partially transferred to the beverage during the decoction process, while most were retained in the decoction residues. These by-products proved to be a good source of DF (407.4-457.0 g kg⻹ dry matter) and natural antioxidants (50.7-121.8 µmol Trolox equivalent g⻹ dry matter). CONCLUSION: The decoction process extracted some soluble carbohydrates, ash and some extractable polyphenols. The DF content changed in the dried residues, which could be considered as high-DF materials with a high proportion of soluble DF (â¼20% of total DF) and considerable antioxidant capacity. These by-products could be used as an antioxidant DF source.
Assuntos
Antioxidantes/isolamento & purificação , Fibras na Dieta/análise , Flores/química , Hibiscus/química , Resíduos Industriais/análise , Polifenóis/isolamento & purificação , Antioxidantes/análise , Antioxidantes/química , Antioxidantes/economia , Bebidas/análise , Bebidas/economia , Carboidratos da Dieta/análise , Carboidratos da Dieta/economia , Carboidratos da Dieta/isolamento & purificação , Fibras na Dieta/economia , Alimentos Fortificados/economia , Indústria de Processamento de Alimentos/economia , Resíduos Industriais/economia , México , Extratos Vegetais/química , Polifenóis/análise , Polifenóis/química , Polifenóis/economia , Polissacarídeos/análise , Polissacarídeos/química , Polissacarídeos/economia , Polissacarídeos/isolamento & purificação , SolubilidadeRESUMO
Fibra dietética y compuestos antioxidantes son dos conceptos que generalmente se utilizan por separado tanto en la industria como en nutrición. Actualmente el concepto de fibra se ha ampliado debido a que en los alimentos hay otros componentes diferentes a polisacáridos y lignina que no son digeridos en el intestino delgado y que pasan al intestino grueso constituyendo la mayor parte del substrato para la microbiota colónica. El concepto de fibra antioxidante se refiere a aquella materia prima con un elevado porcentaje de fibra dietética y cantidades apreciables de antioxidantes naturales asociados a la matriz del conjunto de compuestos no digestibles. Las flores de Hibiscus sabdariffa L, presentan en su composición un porcentaje importante de fibra dietética así como una elevada capacidad antioxidante. La infusión que se obtiene de la decocción de los cálices de Hibiscus, ha sido ampliamente estudiada debido a las propiedades saludables que se le confieren. En este trabajo se consideran los principales aspectos nutricionales de Hibiscus sabdariffa L y se plantea la posibilidad de estudiarlos como una posible fuente de fibra antioxidante, con propiedades funcionales de interés nutricional.
Dietary fiber and antioxidants are food constituents and functional ingredients that are generally addressed separately. Nowadays there is scientific evidence that primary characteristics of DF assigned to non starch polysaccharides and lignin (resistance to digestion and absorption in the small intestine and fermentation in the large intestine) can be extended to other indigestible food constituents that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine. The antioxidant dietary fiber concept was defined as a dietary fiber concentrate containing significant amounts of natural antioxidants associated with non digestible compounds. Hibiscus sabdariffa L flower shows in its composition an important percentage of dietary fiber and high antioxidant capacity. The infusion obtained by decoction of flowers, had been extensibility studied due to the healthy properties. In this work the principal nutritional aspects from Hibiscus sabdariffa L and its use as a possible antioxidant dietary fiber source had been considered.