THE IMPACT OF ENCAPSULATED POLYPHENOLS ON THE GLYCEMIC INDEX AND ANTIOXIDANT ACTIVITY OF GLUTEN-FREE BAKED GOODS
DOI:
https://doi.org/10.15421/jchemtech.v33i3.324103Keywords:
gluten-free bread; encapsulated polyphenols; glycemic index; antioxidant activity; functional food products.Abstract
Gluten-free bakery products often demonstrate inferior quality parameters and may exhibit a higher glycemic index depending on the composition of the flour blend, compared to conventional products. Polyphenol extracts possess antioxidant properties and the ability to attenuate glycemic response, but they are sensitive to thermal processing. The aim of this study was to investigate the effect of incorporating encapsulated polyphenols on the glycemic index, antioxidant activity, and quality characteristics of gluten-free bread. Two groups of samples were compared: gluten-free and wheat bread (as control), each enriched with either free polyphenol extracts or the same extracts in microencapsulated form. Polyphenol losses during baking were assessed using the Folin–Ciocalteu method; antioxidant activity before and after baking was measured using the FRAP assay (expressed in Trolox equivalents). The in vitro relative glycemic index was calculated, and crumb moisture, porosity, and sensory characteristics were evaluated. The results showed that polyphenol addition enhanced antioxidant activity and contributed to a modest reduction in the glycemic index of gluten-free bread. During baking, free polyphenols underwent significant degradation (47–67 % losses in gluten-free samples), whereas encapsulation preserved a larger proportion of bioactives, reducing losses to 7–22 %. Gluten-free samples with polyphenols demonstrated a 3–5 % lower glycemic index compared to control formulations; a similar trend was observed in wheat bread. Encapsulated extracts were more effective than free forms in lowering glycemic index values. Furthermore, polyphenols improved the structural and sensory properties of the bread: specifically, they increased crumb moisture, preserved porosity in gluten-free formulations, and enhanced the color and aroma of the final products. In conclusion, encapsulated polyphenols represent promising functional ingredients for gluten-free bread, as they enhance antioxidant potential, reduce glycemic index, and improve the organoleptic quality of the product.
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