EVALUATING STABILITY OF FOOD INGREDIENTS WITH DIHYDROQUERCETIN IN BAKERY PRODUCTION
Keywords:
bakery products, dihydroquercetin, micronization, encapsulation, nanoemulsion, rational dosing, food ingredientsAbstract
The purpose of this study was to establish the loss of antioxidant-oriented food ingredients in
bakery production made from wheat and wheat-rye flour. When developing enriched bakery
products, including antioxidant-oriented ones, it is important to take into account the fact that the
introduction of functional food ingredients in the formulation of bakery products must strictly
comply with the established standards (GOST Р 52349-2005, МР 2.3.2.2571-10, МР 2.3.1.1915-
04, MР 2.3.1.2432-08). The following developed food ingredients were used as antioxidant food
ingredients: micronized dihydroquercetin, dihydroquercetin encapsulated in β-cyclodextrine and
dihydroquercetin encapsulated in nanoemulsion. Dehydrated food ingredients (freeze-dried) were
mixed with flour at the stage of preparation of the main raw material. The experimental laboratory
baking tests were made to evaluate the loss of food ingredients in the production of bakery products.
The total flavonoids (spectrophotometric method with quercetin, mg EQ/g) and
dihydroquercetin weight fraction (HPLC method, mg/g) were controlled in the finished samples
of bakery products. The results showed that the loss of dihydroquercetin food ingredients used for
enrichment of bakery products is significant and ranges from 24 to 40 %. It was found that encapsulation
in β-cyclodextrine and nanoemulsion reduces dihydroquercetin antioxidant losses and ensures
its stability in the product matrix. Thus, the obtained results made it possible to establish the
proportion of dihydroquercetin food ingredients providing the content of a functional food ingredient
in bakery products that meets the established regulatory requirements for functional foods,
taking into account consumption norms.
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