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

In this work, wheat bread was fortified with fibre enriched extracts recovered from agroindustry by-products, 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 bioacces...

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Bibliographic Details
Published in:Food & function 2017-05, Vol.8 (5), p.1979-1987
Main Authors: Martins, Zita E, Pinto, Edgar, Almeida, Agostinho A, Pinho, Olívia, Ferreira, Isabel M P L V O
Format: Article
Language:English
Subjects:
Bread - analysis
Dietary Fiber - analysis
Dietary Fiber - metabolism
Food Additives - analysis
Food Additives - metabolism
Food, Fortified - analysis
Minerals - analysis
Triticum - chemistry
Triticum - metabolism
Triticum aestivum
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Summary:In this work, wheat bread was fortified with fibre enriched extracts recovered from agroindustry by-products, 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.
ISSN:2042-6496
2042-650X
DOI:10.1039/c7fo00382j