Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread
This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content (TPC) and the DPPH antioxidant capacity evolution during breadmaking and in vitro digestion. Sourdough and yeast-fe...
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| Format: | Article |
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MDPI AG
2022-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/24/3985 |
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| author | Tamara Dapčević-Hadnađev Alena Stupar Dušan Stevanović Dubravka Škrobot Nikola Maravić Jelena Tomić Miroslav Hadnađev |
| author_facet | Tamara Dapčević-Hadnađev Alena Stupar Dušan Stevanović Dubravka Škrobot Nikola Maravić Jelena Tomić Miroslav Hadnađev |
| author_sort | Tamara Dapčević-Hadnađev |
| collection | DOAJ |
| description | This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content (TPC) and the DPPH antioxidant capacity evolution during breadmaking and in vitro digestion. Sourdough and yeast-fermented modern wheat breads were used as controls. After 6 h of fermentation, the total titrable acidity of the sourdough increased from 139 to 167%. The wheat variety, type of fermentation and processing affected TPC, antioxidant activity and bioaccessibility. Antioxidant activity and TPC were reduced by dough mixing, increased after sourdough fermentation and slightly decreased or remained the same after baking. Although wheat flour had the highest TPC, the modeling of TPC kinetic revealed that emmer and spelt sourdough exhibited a higher bound phenolics release rate due to the higher acidity, which contributed to increased phenolics solubility. Although wheat bread, both before and after digestion, had the lowest TPC, especially the one prepared with yeast, high TPC bioaccessibilities and antioxidant activities after the digestion suggested that, except phenolics, digestion process improved the release of additional compounds with different bioaccessibility and biological activity. The results of this study proved that the application of sourdough fermentation can increase the potential of ancient wheats in the developing of functional bakery products. |
| first_indexed | 2024-03-09T16:41:40Z |
| format | Article |
| id | doaj.art-01cc00f049a942e5bb0134a5cd8d60cf |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T16:41:40Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-01cc00f049a942e5bb0134a5cd8d60cf2023-11-24T14:50:22ZengMDPI AGFoods2304-81582022-12-011124398510.3390/foods11243985Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of BreadTamara Dapčević-Hadnađev0Alena Stupar1Dušan Stevanović2Dubravka Škrobot3Nikola Maravić4Jelena Tomić5Miroslav Hadnađev6Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, SerbiaInstitute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, SerbiaInstitute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 9 444a, 11042 Belgrade, SerbiaInstitute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, SerbiaInstitute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, SerbiaInstitute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, SerbiaInstitute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, SerbiaThis study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content (TPC) and the DPPH antioxidant capacity evolution during breadmaking and in vitro digestion. Sourdough and yeast-fermented modern wheat breads were used as controls. After 6 h of fermentation, the total titrable acidity of the sourdough increased from 139 to 167%. The wheat variety, type of fermentation and processing affected TPC, antioxidant activity and bioaccessibility. Antioxidant activity and TPC were reduced by dough mixing, increased after sourdough fermentation and slightly decreased or remained the same after baking. Although wheat flour had the highest TPC, the modeling of TPC kinetic revealed that emmer and spelt sourdough exhibited a higher bound phenolics release rate due to the higher acidity, which contributed to increased phenolics solubility. Although wheat bread, both before and after digestion, had the lowest TPC, especially the one prepared with yeast, high TPC bioaccessibilities and antioxidant activities after the digestion suggested that, except phenolics, digestion process improved the release of additional compounds with different bioaccessibility and biological activity. The results of this study proved that the application of sourdough fermentation can increase the potential of ancient wheats in the developing of functional bakery products.https://www.mdpi.com/2304-8158/11/24/3985ancient wheatantioxidant activitybioaccessibilitybreadmakingsourdough |
| spellingShingle | Tamara Dapčević-Hadnađev Alena Stupar Dušan Stevanović Dubravka Škrobot Nikola Maravić Jelena Tomić Miroslav Hadnađev Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread Foods ancient wheat antioxidant activity bioaccessibility breadmaking sourdough |
| title | Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread |
| title_full | Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread |
| title_fullStr | Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread |
| title_full_unstemmed | Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread |
| title_short | Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread |
| title_sort | ancient wheat varieties and sourdough fermentation as a tool to increase bioaccessibility of phenolics and antioxidant capacity of bread |
| topic | ancient wheat antioxidant activity bioaccessibility breadmaking sourdough |
| url | https://www.mdpi.com/2304-8158/11/24/3985 |
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