The Journal of nutrition · 2026
Enhancing the Functional Potential of Wheat Noodles via Lactic Acid-Based Propolis Fortification: A Pioneer Study on Bioactive Retention and Bioaccessibility.
СтатьяНазвание и аннотация: Перевод пока не подготовлен
Обработка статьи · этапы, ошибки и управление
Загрузка состояния…
Ошибки и ограничения
История · было → стало
Состояние обновляется каждые 5 секунд, пока блок открыт. Процент показывается только там, где известен объём работы. Пауза останавливает продолжение этапа; текущий запрос к источнику может завершиться.
Bilgin Yunus Emre, Gunes Recep, Palabiyik Ibrahim, Güner Cihat, Başdoğan Hakan, Yılmaz Mustafa Abdullah, Bilgin Bilal
Аннотация
BACKGROUND: The development of functional foods using natural bioactive resources is essential for mitigating oxidative stress-related diseases. Propolis is a potent antioxidant source, but its integration into staple foods like noodles and its subsequent bioaccessibility within a complex starch-gluten matrix remain underresearched.
OBJECTIVES: This study aimed to develop functional wheat noodles enriched with a lactic acid-based propolis extract (LPE) and to investigate the impact of enrichment on the phytochemical profile, bioactive retention, in vitro bioaccessibility, and sensory acceptability.
METHODS: Noodles were formulated with varying concentrations (0.0%, 0.3%, 0.6%, and 0.9%) of LPE. Phytochemical profiling was conducted using a liquid chromatography system coupled with tandem mass spectrometry (LC-MS/MS), and the release kinetics of phenolics were monitored through the standardized INFOGEST in vitro digestion protocol (oral, gastric, and intestinal phases). Total phenolic content (TPC) and antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl, copper-reducing antioxidant capacity) were measured at each phase. Sensory evaluation was performed by a trained panel using a 5-point hedonic scale.
RESULTS: LPE enrichment significantly increased the baseline antioxidant activity in a dose-dependent manner. Simulated digestion revealed a significant "matrix effect," where TPC and antioxidant capacity increased progressively through the intestinal phase, reaching 81.31 mg gallic acid equivalent/100 mL for the 0.9% LPE-added sample. LC-MS/MS confirmed the stability and enhanced the release of key flavonoids, including chrysin, galangin, and pinocembrin, after enzymatic hydrolysis. Although color and texture remained unaffected, sensory scores for taste and odor declined significantly at the 0.9% concentration.
CONCLUSIONS: LPE is an effective natural agent for transforming wheat noodles into a bioactive food matrix. The 0.6% LPE formulation provides an optimal balance, delivering substantial health-promoting bioactivity and high bioaccessibility while maintaining consumer palatability, making it suitable for industrial-scale functional food applications.
OBJECTIVES: This study aimed to develop functional wheat noodles enriched with a lactic acid-based propolis extract (LPE) and to investigate the impact of enrichment on the phytochemical profile, bioactive retention, in vitro bioaccessibility, and sensory acceptability.
METHODS: Noodles were formulated with varying concentrations (0.0%, 0.3%, 0.6%, and 0.9%) of LPE. Phytochemical profiling was conducted using a liquid chromatography system coupled with tandem mass spectrometry (LC-MS/MS), and the release kinetics of phenolics were monitored through the standardized INFOGEST in vitro digestion protocol (oral, gastric, and intestinal phases). Total phenolic content (TPC) and antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl, copper-reducing antioxidant capacity) were measured at each phase. Sensory evaluation was performed by a trained panel using a 5-point hedonic scale.
RESULTS: LPE enrichment significantly increased the baseline antioxidant activity in a dose-dependent manner. Simulated digestion revealed a significant "matrix effect," where TPC and antioxidant capacity increased progressively through the intestinal phase, reaching 81.31 mg gallic acid equivalent/100 mL for the 0.9% LPE-added sample. LC-MS/MS confirmed the stability and enhanced the release of key flavonoids, including chrysin, galangin, and pinocembrin, after enzymatic hydrolysis. Although color and texture remained unaffected, sensory scores for taste and odor declined significantly at the 0.9% concentration.
CONCLUSIONS: LPE is an effective natural agent for transforming wheat noodles into a bioactive food matrix. The 0.6% LPE formulation provides an optimal balance, delivering substantial health-promoting bioactivity and high bioaccessibility while maintaining consumer palatability, making it suitable for industrial-scale functional food applications.