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Pregled bibliografske jedinice broj: 1163091

Alteration of phenolics and antioxidant capacity of gluten-free bread by yellow pea flour addition and sourdough fermentation


Drakula, Saša; Novotni, Dubravka; Čukelj Mustač, Nikolina; Voučko, Bojana; Krpan, Marina; Hruškar, Mirjana; Ćurić, Duška
Alteration of phenolics and antioxidant capacity of gluten-free bread by yellow pea flour addition and sourdough fermentation // Food Bioscience, 44 (2021), Part B; 101424, 10 doi:10.1016/j.fbio.2021.101424 (međunarodna recenzija, članak, ostalo)


CROSBI ID: 1163091 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Alteration of phenolics and antioxidant capacity of gluten-free bread by yellow pea flour addition and sourdough fermentation

Autori
Drakula, Saša ; Novotni, Dubravka ; Čukelj Mustač, Nikolina ; Voučko, Bojana ; Krpan, Marina ; Hruškar, Mirjana ; Ćurić, Duška

Izvornik
Food Bioscience (2212-4292) 44 (2021), Part B; 101424, 10

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, ostalo

Ključne riječi
Phenolic acids ; Lactobacillus reuteri ; Lactobacillus fermentum ; Lactobacillus brevis ; Legume flour

Sažetak
Gluten-free bread is often characterised by poor nutritional value and bioactive profile. Legume flours have potential for its enrichment, but the effect of sourdough fermentation of legume matrices on the phenolics and antioxidant capacity of bread is scarcely investigated. Thus, this study aimed to determine the effect of partial replacement (25%) of wholemeal rice flour with yellow pea flour on phenolics and antioxidant capacity of gluten-free sourdough and bread. Sourdough was fermented with Lactobacillus reuteri DSM 20016, Lactobacillus fermentum DSM 20052 or Lactobacillus brevis DSM 20054. Free phenolic acids (protocatechuic, 4-hydroxybenzoic, vanillic and ferulic), lactic and acetic acid content was determined by HPLC, and free total phenolic content (TPC), DPPH and FRAP antioxidant capacity by spectrophotometric methods. After 16 h of fermentation, total titrable acidity of the sourdough ranged from 11.85 to 18.97 mL of 0.1 M sodium hydroxide, with lactic/acetic acid content of 2.65–9.41. Yellow pea flour addition substantially increased protocatechuic acid and 4-hydroxybenzoic acid content, but decreased the antioxidant capacity of unfermented dough and bread. Depending on the starter, the sourdough fermentation of pea-rice flour blend and its addition to bread increased the phenolic acid content, TPC and antioxidant capacity. Bread with yellow pea flour and L. brevis sourdough showed the highest improvement in phenolic acid content (40%), TPC (44%) and antioxidant capacity (30% DPPH, 50% FRAP) compared to bread without added sourdough. The study demonstrates the importance of using sourdough fermentation with a carefully selected starter when adding pea flour to gluten-free bread to ensure high antioxidant potential.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
HRZZ-IS-09.01/279 - Primjena vakuumskog hlađenja u proizvodnji hrane produljene trajnosti i svježine (Ćurić, Duška, HRZZ ) ( POIROT)
IP-2016-06-3789 - Od nusproizvoda u preradi žitarica i uljarica do funkcionalne hrane primjenom inovativnih procesa (GbP-FFood) (Ćurić, Duška, HRZZ - 2016-06) ( POIROT)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb

Poveznice na cjeloviti tekst rada:

doi

Citiraj ovu publikaciju:

Drakula, Saša; Novotni, Dubravka; Čukelj Mustač, Nikolina; Voučko, Bojana; Krpan, Marina; Hruškar, Mirjana; Ćurić, Duška
Alteration of phenolics and antioxidant capacity of gluten-free bread by yellow pea flour addition and sourdough fermentation // Food Bioscience, 44 (2021), Part B; 101424, 10 doi:10.1016/j.fbio.2021.101424 (međunarodna recenzija, članak, ostalo)
Drakula, S., Novotni, D., Čukelj Mustač, N., Voučko, B., Krpan, M., Hruškar, M. & Ćurić, D. (2021) Alteration of phenolics and antioxidant capacity of gluten-free bread by yellow pea flour addition and sourdough fermentation. Food Bioscience, 44 (Part B), 101424, 10 doi:10.1016/j.fbio.2021.101424.
@article{article, author = {Drakula, Sa\v{s}a and Novotni, Dubravka and \v{C}ukelj Musta\v{c}, Nikolina and Vou\v{c}ko, Bojana and Krpan, Marina and Hru\v{s}kar, Mirjana and \'{C}uri\'{c}, Du\v{s}ka}, year = {2021}, pages = {10}, DOI = {10.1016/j.fbio.2021.101424}, chapter = {101424}, keywords = {Phenolic acids, Lactobacillus reuteri, Lactobacillus fermentum, Lactobacillus brevis, Legume flour}, journal = {Food Bioscience}, doi = {10.1016/j.fbio.2021.101424}, volume = {44}, number = {Part B}, issn = {2212-4292}, title = {Alteration of phenolics and antioxidant capacity of gluten-free bread by yellow pea flour addition and sourdough fermentation}, keyword = {Phenolic acids, Lactobacillus reuteri, Lactobacillus fermentum, Lactobacillus brevis, Legume flour}, chapternumber = {101424} }
@article{article, author = {Drakula, Sa\v{s}a and Novotni, Dubravka and \v{C}ukelj Musta\v{c}, Nikolina and Vou\v{c}ko, Bojana and Krpan, Marina and Hru\v{s}kar, Mirjana and \'{C}uri\'{c}, Du\v{s}ka}, year = {2021}, pages = {10}, DOI = {10.1016/j.fbio.2021.101424}, chapter = {101424}, keywords = {Phenolic acids, Lactobacillus reuteri, Lactobacillus fermentum, Lactobacillus brevis, Legume flour}, journal = {Food Bioscience}, doi = {10.1016/j.fbio.2021.101424}, volume = {44}, number = {Part B}, issn = {2212-4292}, title = {Alteration of phenolics and antioxidant capacity of gluten-free bread by yellow pea flour addition and sourdough fermentation}, keyword = {Phenolic acids, Lactobacillus reuteri, Lactobacillus fermentum, Lactobacillus brevis, Legume flour}, chapternumber = {101424} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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