Antioxidant properties and heat damage of water biscuits enriched with sprouted wheat and barley

The nutritional value of cereal kernels is markedly improved by the germination process. Aim of this study was to evaluate protein, ash, sugars, heat damage (furosine, hydroxymethylfurfural, glucosylisomaltol), carotenoids, tocols, phenolics and antioxidant capacity (FRAP, ABTS, DPPH, reducing power, superoxide anion, beta-carotene bleaching tests) of water biscuits enriched with increasing quantities (0, 5, 10 and 20%) of sprouted bread wheat or barley. The wholemeals from sprouted wheat and barley showed high concentrations of total carotenoids (82.6 and 119.7 mg/kg, respectively), tocols (53.4 and 88.2 mg/kg), conjugated (368.0 and 564.2 mg/kg) and bound (1811.6 and 3022.0 mg/kg) phenolics. Therefore, the enriched water biscuits had higher carotenoids, tocols and phenolics content, heat damage and antioxidant capacity than the controls. The greatest increase was recorded in barley-enriched samples. The addition of 15%-20% sprouted wheat or 5%-10% sprouted barley improved the nutritional quality of water biscuits while limiting heat damage

Bioavailability and Bioactivity of Encapsulated Phenolics and Carotenoids Isolated from Red Pepper Waste

In order to deactivate the health properties of bioactive compounds, they need to withstand the effects of food processing, their potential release from the food matrix, and remain bio-accessible in the gastrointestinal tract. Bio-actives from different plants are prone to oxidative degradation, and encapsulation is an effective method in improving their stability. In the present study, red pepper waste (RPW), a by-product of vegetable processing industry, was encapsulated in whey protein using spray and freeze-drying techniques. The aim was to evaluate the effects of in vitro gastrointestinal digestion on the release and bioactivity of encapsulated bio-actives, after each digestion step. The results showed that the release of phenolics and carotenoids, as well as antioxidants, anti-hyperglycemic, and anti-inflammatory activities are influenced by pH and intestinal fluid, with pH 7.5 exhibited at higher levels. There was a rapid initial release of carotenoids from whey protein matrices, while a more gradual increase of phenolics was observed, reaching around 50% for both encapsulates first at 6 h and 37 degrees C, and small intestine conditions. The encapsulation of RPW demonstrated a protective effect against pH changes and enzymatic activities along digestion, and contributed to the increase in bio-accessibility in the gut. Also, the results suggest that encapsulation is an efficient method for valorization of bio-actives from RPW, with improvements in nutrition, color, and bioactive properties

A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs

Carotenoids are isoprenoids widely distributed in foods that have been always part of the diet of humans. Unlike the other so-called food bioactives, some carotenoids can be converted into retinoids exhibiting vitamin A activity, which is essential for humans. Furthermore, they are much more versatile as they are relevant in foods not only as sources of vitamin A, but also as natural pigments, antioxidants, and health-promoting compounds. Lately, they are also attracting interest in the context of nutricosmetics, as they have been shown to provide cosmetic benefits when ingested in appropriate amounts. In this work, resulting from the collaborative work of participants of the COST Action European network to advance carotenoid research and applications in agro-food and health (EUROCAROTEN, www.eurocaroten.eu, https://www.cost.eu/actions/CA15136/#tabs|Name:overview) research on carotenoids in foods and feeds is thoroughly reviewed covering aspects such as analysis, carotenoid food sources, carotenoid databases, effect of processing and storage conditions, new trends in carotenoid extraction, daily intakes, use as human, and feed additives are addressed. Furthermore, classical and recent patents regarding the obtaining and formulation of carotenoids for several purposes are pinpointed and briefly discussed. Lastly, emerging research lines as well as research needs are highlighted