Abstract
Powdered beverages produced from dried fruit and vegetables are new products whose properties may be tailored by adding efficient nutrients and functional ingredients. The analyses of low-molecular antioxidants and antioxidant properties as well as nutrient content and digestibility were tested in beverages enriched with lentil proteins (AGF) and flaxseed gum (FSG). A replacement of sprouted lentil flour with the AGF deteriorated the phenolic content. As a main source of phenolics and vitamin C, lyophilized parsley leaves and broccoli sprouts were recognized. (There was no clear effect of the FGS.) The highest content of phenolics was determined in the beverages with these additives without the AGS (c.a. 125 μg/g). The AGF significantly improved the ability to quench ABTS radicals and reduce power. The best results were for the beverages without the FSG. (The effect was enhanced by lyophilized fruit and green vegetables.) The lowest chelating power and ability to quench hydroxyl radicals were in the beverages based on the AGF (improvement by the FSG and green vegetables). The tailoring of beverages’ recipes significantly increased protein content and did not affect nutrient digestibility. The modifications allow obtaining the beverages exhibiting multidirectional antioxidant properties, being a source of easily bioaccessible starch and proteins.
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Key Points
The study aimed to evaluate the effects of beverage composition on its antioxidant capacity determined based on the test with a different mode of action. The modification of recipes includes the replacement of the sprouted lentil flour with the lentil proteins (AGF) as well as incorporation of flaxseed gum (FSG) and lyophilized antioxidant-rich vegetables (parsley leaves and broccoli sprout) and fruit (strawberry and raspberry) powders. Special attention was placed on the qualitative and quantitative analysis of low-molecular antioxidant content and the digestibility of main nutrients.
The applied modifications of beverage recipes allow obtaining products exhibiting multidirectional antioxidant properties. Compared to the counterparts based on the sprouted lentil flours without the prebiotic flaxseed gum, new beverages usually contained lower amounts of phenolics and carotenoids. Despite this fact, they were characterized by significantly higher reducing power and the ability to quench synthetic radicals. It seems that a crucial role, in this case, was played by bioactive components coming from the lyophilized fruit and green vegetables (mainly phenolics). The flaxseed gum turned out to be responsible for the elevation of chelating properties and the ability to scavenge physiological radicals. These properties were additionally improved by the addition of lyophilized parsley leaves and broccoli sprouts. What is important is that newly developed products are a source of easily bioaccessible starch and proteins. In sum, it may be concluded that the studied beverages are characterized by high functionality created by both ingredients and their interactions.