Bioactivity of salt mixture seasoned with powdered cereal sprouts
2018
Tumbas-Šaponjac, Vesna (https://orcid.org/0000-0003-1925-6500) | Šeregelj, Vanja (https://orcid.org/0000-0003-0302-0851) | Čanadanović-Brunet, Jasna (https://orcid.org/0000-0003-1154-1366) | Ćetković, Gordana (https://orcid.org/0000-0002-3175-6076) | Vulić, Jelena (https://orcid.org/0000-0001-9349-7367) | Stajčić, Sladjana (https://orcid.org/0000-0002-0611-0011)
Sprouts are considered a healthy food product, whose nutritional quality is considered to be high not only due to the presence of essential nutrients but also because of the large number of biologically active compounds, whose consumption plays an important role in the maintenance of health. Cereals have been regarded as nutritious food due to high protein contents. However, they have to be processed, i.e. cooked, before consumption. Germination is one of the biochemical reactions that can enhance the nutritional value and health effects of cereals. During germination, the enzymatic breakdown of proteins and complex carbohydrates occurs, yielding smaller fragments with improved functional properties. This work studies the design of the new healthier product - salt seasoned with freeze-dried powdered cereal sprouts. The cereal sprouts mixture (SM), including barley (BS), oat (OS) and wheat (WS) sprouts, was optimized in terms of total phenolic content (TPh) and antioxidant capacity (AC). Sprout mixture with optimal features (OSM), composed of 92.9% BS, 0% OS and 7.1% WS, had 482.82 mg GAE/100 g of polyphenols and 797.97 µmol TE/100 g antioxidant capacity. OSM was mixed with salt (1:1) and stored in transparent and amber bottles for six months. Colour, TPh and AC retention of seasoned salts and OSM was significantly better (p<0.05) preserved in amber bottles during storage, protected from light. Despite bioactive compound degradation upon light exposure and storage, seasoned salts remained rich in phenolics and preserved antioxidant activity and colour characteristics. The results of this study provide the bioactive potential of cereal sprouts in powdered form used for seasoning salt as an example for fortified product. Due to the bioactive potential of cereal sprouts, seasoned salt could be a good candidate for new healthier product lower in NaCl content.
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