Andean blueberry (Vaccinium floribundum) bread: physicochemical properties and bioaccessibility of antioxidants
AUTOR(ES)
GUIJARRO-FUERTES, Michelle, ANDRADE-CUVI, Maria Jose, BRAVO-VÁSQUEZ, Juan, RAMOS-GUERRERO, Luis, VERNAZA, Maria Gabriela
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
30/07/2018
RESUMO
Abstract The Andean Blueberry (Vaccinium floribundum) is a fruit with a recognized antioxidant capacity. Its consumption is limited to typical food in the Andean Ecuadorian zones. In this study, the effect of the addition of Andean blueberry (AB) pulp on loaf bread quality was determined. The specific volume was affected by the low fermentation rate due to the acidic pH of the fruit. The texture profile measurement demonstrated a product with harder consistency, due to the low number and circularity of the alveoli. Higher air retention in the crumb was also found. Simulated Gastrointestinal conditions directly affected the antioxidant capacity of the AB, producing a reduction of 96.9%. On the other hand, the AB bread initially presented a value of 37 μM Trolox/g and, after the digestion process, a value of 10.6 μM Trolox/g, corresponding to a percentage of bioaccessibility of 28.6%. The global results indicate that the gluten network would protect the antioxidant compounds of the AB. It was possible to develop bread with healthier properties, due to the high antioxidant content of the AB.
Documentos Relacionados
- Characterization of blueberry fruits (Vaccinium spp.) and derived products
- Bud position influence the fruit quality attributes of three blueberry (Vaccinium ashei Reade) cultivars
- Polinização em amoreira-preta (Rubus sp.), mirtilo (Vaccinium ashei) e ameixeirajaponesa (Prunus salicina)
- Optimization of ultrasound-assisted extraction of phenolic compounds from jussara (Euterpe edulis M.) and blueberry (Vaccinium myrtillus) fruits
- Avaliação da cor e da atividade antioxidante da polpa e extrato de mirtilo (Vaccinium myrtillus) em pó