Effect of raw material composition on glycaemic index of biscuit as a functional food

Obzirom na porast svjesnosti o preventivnoj i protektivnoj ulozi prehrane kod mnogih oboljenja, u okviru ovog rada istraživane su mogućnosti razvoja keksa nižeg glikemijskog indeksa kao funkcionalnog proizvoda na bazi žitarica. Istraživanja su provedena na šesnaest vrsta laboratorijski pripremljenih keksa u kojima je suplementiran određeni udio bijelog pšeničnog brašna s integralnim žitaricama (zobeno i ječmeno brašno), integralnim pseudožitaricama (brašno heljde i amaranta), leguminozama (brašno rogača i soje) ili čistim prehrambenim vlaknima (zobena i jabučna vlakna). Preliminarna istraživanja bila su temelj za odabir najoptimalnijih receptura u koje je dodatno još uveden i inulin. Makronutritivne komponente (proteini, lipidi, dostupni ugljikohidrati, prehrambena vlakna) određene su standardnim analitičkim metodama, a in vitro probavljivost škroba kontroliranom enzimskom simulacijom gastrointestinalne digestije. U svrhu određivanja tehnološkog utjecaja (pečenja) na promatrane parametre, istraživanja su provedena i u uzorcima poluproizvoda (tijesta). Svim uzorcima keksa procijenjene su organoleptičke karakteristike iskazane ponderiranim bodovima. Glikemijski indeks (GI) završnih uzoraka keksa određen je sa zdravim dobrovoljcima oba spola i različite dobi. Rezultati kemijskih analiza pokazali su da je supstituiranjem integralnih žitarica, pseudožitarica i leguminoza moguće dobiti keks bolje makronutritivne kvalitete i protektivnih svojstava. Uvođenje čistih zobenih i jabučnih vlakana rezultiralo je povećanom protektivnom, ali smanjenom nutritivnom kvalitetom keksa, osobito obzirom na proteinsku komponentu. Očito je da čista prehrambena vlakna nisu sirovina izbora za kreiranje funkcionalnog keksa dobrih nutitivnih karakteristika. Smanjenjem udjela izomalta i lipidne komponente, te uvođenjem inulina smanjena je ukupna energijska vrijednost za 11.5%, te postignut gotovo optimalno uravnotežen izvor energije od pojedinih makronutrijenata. Uvođenje pseudožitarica i leguminoza rezultiralo je značajnim padom brzo dostupne glukoze (9.62-47.55%) i brzo probavljivog škroba (9.77-50.39%). Značajan porast udjela rezistentnog škroba postignut je uvođenjem pseudožitarica (43.32-55.94%). Utvrđeno je da pečenje značajno povećava probavljivost škroba i udio brzo dostupne glukoze. Provedene modifikacije rezultirale su povećanjem ukupne organoleptičke prihvatljivosti, u odnosu na referentni uzorak, kod svih istraživanih keksa osim uzorka s dodatkom brašna soje. Analiza rezultata pokazuje da niti jedan od istraživanih keksa nema visok glikemijski indeks. Referentni uzorak, uzorak s dodatkom šećera, te uzorci s heljdom i bez inulina imaju srednji GI (58.7-66.9), a s brašnom amaranta, soje ili rogača imaju nizak GI (44.9-52.5). Utvrđena je vrlo dobra korelacija između rezultata dobivenih in vitro metodom i vrijednosti GI koja ukazuje da je kreiranje keksa s nižim stupnjem probavljivosti škroba dobar pristup u snižavanju glikemijskog indeksa keksa, a time i povećanja njegovih funkcionalnih svojstava. Kao rezultat ovog istraživanja može se zaključiti da je uvođenjem odabranih sirovina moguće poboljšati nutritivni sastav, sniziti kalorijsku (energijsku) vrijednost, te sniziti glikemijski indeks, odnosno poboljšati funkcionalna svojstva keksa uz istodobno održavanje zadovoljavajućih organoleptičkih svojstava.Considering the increasing awareness of preventive and protective role of diet in many diseases, in the framework of this work, the possibilities of developing biscuits with lower glycaemic index as functional cereal-based products were investigated. Sixteen types of laboratory prepared biscuits were investigated, where a certain proportion of white wheat flour in the recipe was substituted with whole grain cereals (oat- and barley flour), whole grain pseudocereals (buckwheat- and amaranth flour), legumes (soy- and carob flour) or pure fibre (oat- and apple fibre). Preliminary investigations were the basis for selecting the most optimal formulation that was additionally supplemented with inulin. Macronutritive components (proteins, lipids, available carbohydrates, dietary fibre) were determined by standard methods of analysis, and in vitro digestibility of starch was determined by controlled enzymatic simulation of gastrointestinal digestion. To determine the impact of technological process (baking) on the observed parameters, investigations have been conducted in dough as well. All biscuits were conducted to organoleptic analysis and obtained results were presented by the weighted score. The glycaemic index (GI) of the final samples of biscuits was determined with healthy volunteers of both sexes and different ages. Results of the chemical analysis showed that by substitution of whole grain cereals, pseudocereals and legumes, it is possible to achieve a better macronutritive quality and protective characteristics of biscuit. Introducing pure oat and apple fibre resulted in increased protective, but decreased nutritional quality of biscuits, especially regarding protein component. It is obvious that pure dietary fibre are not raw materials of choice for creating functional biscuits with good nutritive characteristics. Reduction of isomalt content and lipid component and the introduction of inulin reduced the total energy value for 11.5%, and resulting in formulation with nearly optimally balanced energy source of each macronutrient. Introducing pseudocereals and legumes resulted in a significant decline of rapidly available glucose (9.62-47.55%), and rapidly digestible starch (9.77-50.39%). Significant increase of resistant starch content was achieved by pseudocereals implementation (43.32-55.94%). It was found that baking significantly increased the digestibility of starch and rapidly available glucose. Performed modifications resulted in an increase of overall organoleptic acceptability in all investigated samples, compared to the reference sample, except in biscuit supplemented with soy flour. The results show that none of the investigated biscuits had high glycaemic index. Reference sample, a sample with added sugar, and samples with buckwheat and without inulin had medium GI (58.7-66.9), while samples with amaranth-, soy- or carob flour had a low GI (44.9-52.5). A very good correlation between the results obtained by in vitro method and obtained GI values was determined indicating that the formulation of biscuits with lower starch digestibility represents good approach in lowering glycemic index of biscuits, and increasing its functional properties. As a result of this investigation it can be concluded that the introduction of selected raw materials to standard biscuit recipe can improve the nutritive composition, lower caloric (energy) value, lower the glycaemic index, and respectively improve the functional properties of biscuits while maintaining satisfactory organoleptic properties

Macronutrients Content and Energy Value of Fiber Rich Biscuits

Cereals and cereal based products are an important source of energy, fibers and a range of macro- and micronutrients such as carbohydrates, proteins, minerals etc. Most of the evidences for health benefits of cereal foods are related to the fiber rich wholegrain foods and its role in reducing risk of degenerative chronic diseases, so-called Western diseases (constipation, diabetes, cardiovascular diseases, diverticulosis, obesity, and colon cancer). To evaluate fiber-rich cereal products as a functional food, nine types of biscuits based on whole grain wheat flour with enlarged share of dietary fibers were experimentally prepared. The goal of this study was to present the contents of main macronutrients, such as total proteins, carbohydrates and total fat in mentioned biscuits and to estimate contributions of each individual component to biscuit’s energy value in relation to new reference values. Our results show that regarding Dietary Reference Intakes (DRI) given by the Food and Nutrition Board, USA (FNB 2005), examined biscuits can be considered as a good source of macronutrients and dietary fibers in nutrition. Consumption of those biscuits ensure relatively balanced intake of energy originated from main macronutrients. Being high in total dietary fibers (16.50 up to 46.77 g/1000 kcal) that is considerably higher than recommended by Adequate Intake (AI) for total dietary fibers based on 14 g/1000 kcal of required energy (DRI 2005), investigated biscuits can significantly contribute to the intake of those health enhancing components

Chemical composition, antioxidant, and α-Glucosidase-Inhibiting activity of aqueous and hydroethanolic extracts of traditional antidiabetics from croatian ethnomedicine

Type 2 diabetes (T2D) is a chronic disease with a growing prevalence worldwide. In addition to the conventional therapy, many T2D patients use phytotherapeutic preparations. In the present study, chemical composition, antioxidant, and -glucosidase inhibiting activity of traditional antidiabetics from Croatian ethnomedicine (Achillea millefolium, Artemisia absinthium, Centaurium erythraea, Morus alba, Phaseolus vulgaris, Sambucus nigra, and Salvia officinalis) were assessed. The efficacy of water and 80% ethanol as extraction solvents for bioactive constituents was compared. HPLC analysis revealed that the prepared extracts were rich in phenols, especially rutin, ferulic, and chlorogenic acid. Antiradical (against DPPH and ABTS radicals), reducing (towards Mo6+ and Fe3+ ions), and enzyme inhibiting properties were in linear correlation with the content of phenolic constituents. Ethanolic extracts, richer in phenolic substances, showed dominant efficacy in those assays. Aqueous extracts, on the other hand, were better Fe2+ ion chelators and more active in the -carotene linoleic acid assay. Extracts from S. officinalis and A. millefolium were particularly active antioxidants and -glucosidase inhibitors. A. absinthium, another potent -glucosidase inhibitor, contained chromium, a mineral that promotes insulin action. The investigated plants contained significant amounts of minerals useful in management of T2D, with negligible amounts of heavy metals deeming them safe for human use.IP-2018-01-6504info:eu-repo/semantics/publishedVersio

Antidiabetic and Cosmeceutical Potential of Common Barbery (Berberis vulgaris L.) Root Bark Extracts Obtained by Optimization of ‘Green’ Ultrasound-Assisted Extraction

Berberis vulgaris is rich in berberine, an isoquinoline alkaloid, with antidiabetic activity, often used topically for skin-related problems. The aim of this work was to develop a “green” method for berberine extraction using mixtures of water with glycerol, a non-toxic, environmentally-friendly solvent. Response surface methodology based on Box–Behnken design was used to optimize the experimental conditions for ultrasound-assisted extraction of berberine and anti-radical components from B. vulgaris root bark. The independent variables were temperature (X1), glycerol concentration (X2), and ultrasound power (X3), while the responses were berberine concentration and DPPH radical scavenging activity of the extracts (RSA IC50). The response values of the extracts prepared at optimum conditions were (response, X1, X2, X3): berberine yield (145.5 μg/mL; 80 °C, 50%, 144 W) and RSA IC50 (58.88 μL/mL; 80 °C, 30%, 720 W). The observed values deviated from the predicted values by −3.45% and 6.42% for berberine and RSA IC50, respectively, thus indicating the validity of the selected models. The prepared extracts demonstrated antioxidant, anti-melanogenic, and anti-inflammatory activity, as well excellent α-glucosidase and α-amylase inhibitory activity. The displayed biological properties and lack of glycerol toxicity makes the prepared extracts suitable for direct inclusion into antidiabetic and dermatologic food supplements and topical products

Characterization of biscuits enriched with black currant and jostaberry powder

The aim of this research was to characterize the improvement in nutritional value, antioxidant activity as well as to evaluate textural and sensory properties of enriched biscuits. In this work black currant and jostaberry powder were used as ingredients for biscuits production since consumer demands for functional bakery products, like biscuits, are increasing. Obtained results showed that addition of berries to biscuits resulted in increase of total polyphenol and crude fibre content as well as antioxidant activity. Addition of berry powder resulted in decrease of rapidly available glucose and rapidly digestible starch. All examined antioxidant and sensory properties were improved when a chocolate coat was formed on the biscuits. Fracturabillity and hardness were affected by berry powder addition

Optimization of Two Eco-Friendly Extractions of Black Medick (Medicago lupulina L.) Phenols and Their Antioxidant, Cosmeceutical, α-Glucosidase and α-Amylase Inhibitory Properties

Medicago lupulina is an ancient edible plant from the Fabaceae family. In this work, two eco-friendly methods for extraction of bioactive phenolics from M. lupulina were developed using mixtures of water with two non-toxic, skin- and environmentally-friendly polyol solvents: glycerol and polypropylene glycol. Ultrasound-assisted extractions were optimized using a Box–Behnken design. The independent variables were the concentration of organic solvent in water (X1), extraction temperature (X2) and time (X3), while the response was phenolic content. The optimum conditions for extraction of polyphenols were (X1, X2, X3): (45%, 70 °C, 60 min) and (10%, 80 °C, 60 min) for glycerol and polypropylene glycol extraction, respectively. The extracts prepared at optimum conditions were rich in phenolic compounds, mainly derivatives of apigenin, kaempferol, luteolin, quercetin, caffeic and ferulic acid, as well as coumestrol. Their cosmeceutical and antidiabetic activity was tested. Both extracts demonstrated notable antioxidant, anti-lipoxygenase and anti-α-amylase activity. In addition to those activities, the glycerol extract efficiently inhibited protein coagulation, elastase and α-glucosidase activity. Glycerol present in the extract displayed enzyme-inhibiting activity in several assays and supported the action of the bioactive constituents. Thus, the optimized glycerol extract is a desirable candidate for direct incorporation in antidiabetic food supplements and cosmeceutical products

Application of Fruit By-Products and Edible Film to Cookies: Antioxidant Activity and Concentration of Oxidized LDL Receptor in Women—A First Approach

Cookie consumption can change the serum level of oxidized low-density lipoprotein (oxLDL) and oxLDL receptors, both playing important roles in the pathogenesis of atherosclerosis and cardiovascular diseases. This study investigated the nutritional value and the antioxidant activity of whole grain cookies in which 24% of the cocoa powder was substituted with grape and aronia pomace and were further coated with edible films enriched with grape seed extract (GAP with KGAE) as well as the effects of their consumption on the serum level of oxLDL receptors in women. The proximate composition, mineral content, antioxidant activity, and starch digestibility in vitro of experimental and control cookies were determined. A group of 12–13 healthy women (median age 36) consumed 45 g of GAP with KGAE or commercial cookies for 10 days. The results showed that GAP and KGAE cookies had increased flavonoid content (22%) and antioxidant potential (27–73%) compared to the control. The content of slowly digestible starch prevailed over rapidly digestible starch. The serum concentrations of the oxLDL receptors between the test and control groups were similar. We can conclude that the moderate consumption of whole grain cookies with fruit by-products does not lead to the formation of oxLDL receptors in healthy women

Effect of Alpha Lipoic Acid Supplementation on Oxidative Stress and Lipid Parameters in Women Diagnosed with Low-Grade Squamous Intraepithelial Lesions (LSILs): A Double-Blind, Randomized, Placebo-Controlled Trial

Limited scientific evidence shows that alpha lipoic acid (ALA) can induce regression rates of low-grade squamous intraepithelial lesions (LSILs), but the mechanisms of these effects have not been elucidated. To gain a broader insight into its therapeutic potential and mechanisms of action, the effects of 3 months of supplementation with 600 mg of ALA on antioxidant and lipid status parameters in 100 patients with LSILs were investigated in a randomized, placebo-controlled study. The obtained results are discussed in terms of patients’ initial metabolic status and diet quality (particularly nutritional intake of antioxidants). The obtained results showed that oxidative status biomarkers were not significantly affected by ALA supplementation. However, serum superoxide dismutase (SOD) activity was positively affected in the subgroup of patients with higher dietary antioxidant intake. Surprisingly, ALA supplementation resulted in a small but statistically significant increase in serum low density lipoprotein (LDL), and the observed effect was significantly affected by the initial lipid status of the participants. Larger studies are necessary to gain additional insights on the clinical significance of ALA as an antioxidant and hypolipemic agent and to optimize its potential application in LSIL treatment