Fibre fortification of wheat bread: impact on mineral composition and bioaccessibility

• Type: Article in International Scientific Journal
• Date: 2017

Authors

Martins, ZE (Author) Other; Pinto, E (Author) Other; Agostinho Almeida (Author) FFUP; Pinho, Olívia (Author) FCNAUP; Ferreira, Isabel (Author) FFUP

Journal

Title: Food and Function

Vol. 8

Pages: 1979-1987

ISSN: 2042-6496

Publisher: Royal Society of Chemistry

Indexing

ISI Web of Knowledge - 9 Citations

Scopus - 12 Citations

Other information

Authenticus ID: P-00M-VM6

DOI: 10.1039/c7fo00382j

Abstract (EN): In this work, wheat bread was fortified with fibre enriched extracts recovered from agroindustry byproducts, namely, elderberry skin, pulp and seeds (EE); orange peel (OE); pomegranate peel and interior membranes (PE); and spent yeast (YE). The impact of this fortification on the total and bioaccessible mineral composition of wheat breads, estimated mineral daily intake, and the relationship between bioaccessibility and dietary fibre was evaluated. Fortification with OE, EE, and PE improved the content of essential minerals in bread when compared to control bread. The exception was bread fortified with YE, which presented a mineral content similar to control bread, but its mineral bioaccessibility was significantly higher than in all the other bread formulations. The opposite was observed for PE bread, which presented a significant reduction of bioaccessible minerals. We concluded that the origin of the fibre rich extract must be carefully selected, to avoid potential negative impact on mineral bioaccessibility.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9