ArticleMolecules (Basel, Switzerland)2021
Changes in Antioxidant Properties and Amounts of Bioactive Compounds during Simulated In Vitro Digestion of Wheat Bread Enriched with Plant Extracts.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 31 citations in OpenAlex.
- Encapsulation of Plant Extracts in a Psyllium/Starch Matrix: Synthesis and Functional Properties.Molecules (Basel, Switzerland) · 2026Article
- Phenolic Profile and Antioxidant Activity of Fractions of Procyanidin-Rich Hawthorn (Molecules (Basel, Switzerland) · 2025Article
- Nutritional Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Quality ofFoods (Basel, Switzerland) · 2025Article
- Insight into Bioactive Compounds and Antioxidant Activity of Bakery Products Fortified with Fruit Pomace.Foods (Basel, Switzerland) · 2025Article
- Nutritional, Chemical, and Functional Properties of Wholegrain Einkorn Pasta Through Cooking and Digestion: A Comparative Study with Wholegrain Durum Wheat Pasta.Foods (Basel, Switzerland) · 2025Article
- Comprehensive Analyses of Breads Supplemented with Tannic Acids.Foods (Basel, Switzerland) · 2023Article
- Pasta Enriched with Carrot and Olive Leaf Flour Retains High Levels of Accessible Bioactives after In Vitro Digestion.Foods (Basel, Switzerland) · 2023Article
- Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads.Foods (Basel, Switzerland) · 2023Article
- Current Advantages in the Application of Microencapsulation in Functional Bread Development.Foods (Basel, Switzerland) · 2022Review
- Walnut Male Flowers (Foods (Basel, Switzerland) · 2022Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
Cereal preparation can be an excellent source of substances with proven health-promoting properties. Unfortunately, some types of bread, such as white flour bread, are devoid of many valuable nutrients. Therefore, it is necessary to look for ways to increase its density and nutritional value. The aim of the study was to investigate the effect of stabilized plant extracts on the quality of bread, its antioxidant activity and polyphenol content, and to evaluate the stability of bioactive compounds and antioxidant activity during in vitro digestion. The research material was the wheat bread baked with spray dried microcapsules of hawthorn bark, soybeans and onion husks in maltodextrin or inulin carriers. The addition of plant extracts resulted in the presence of phenolic compounds in the wheat bread, and its antioxidant activity significantly increased. There was no significant difference in antioxidant activity between breads containing microcapsules with different carriers. During in vitro digestion, procyanidins and isoflavones in bread were more resistant to the digestive processes than other compounds. The antioxidant activity during simulated digestion was the highest at the stage of gastric digestion, and its value depended on the extract used and the analytical method applied.
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