MINERAL SALTS BIOAVAILABILITY FROM DIETARY FIBERS ENRICHED BAKERY PRODUCTS

V. Simac, N. Belc and M. M. Sandric

Abstract: During a national research project, was developed an improved bakery technology, by which are obtained dietary fibers enriched bakery products with a higher mineral salt bioavailability. The specific of this new technology is a new operation inserted before the addition of bran in dough. During this operation are activated endogenous enzymes of bran (phytase), which break down the undigestible phytic acid (phytate) part and thus release digestible calcium, iron and other mineral salts. Key words: fibers, bakery, phytates, Phytase, mineral salts.

INTRODUCTION Some vegetables, cereals and seeds contain antinutritive substances as ascorbic oxidase (inactivate ascorbic acid), phytic acid of cereals, oxalic acid of spinach and beans (binds calcium, magnesium, iron into insoluble complexes, disturb their absorption and assimilation in the body) antithyroid substances of cabbage, cauliflower, kohlrabi (prevent iodine fixation in the thyroid gland), antiproteinogenic substances from bean (inhibit the action of pancreatic trypsin) 4. The role of these antinutritiv substances could be associated with the protective function of plant against pests attack. It has been proposed various thermal, hydrothermal and/or enzymatic processes that may reduce to some level the content of these compounds. In the case of cereals and seeds, when they contact with water, the whole biological and enzymatic system is activated to start the process of germination and growth of a new plant. In most cases, the activated enzymes will hydrolyze the antinutritive compounds and will release the nutrients to be easily assimilated by the new growing plant. This explains the vitamins and minerals content increasing of germinated seeds. In the bakery, however, germination would damage because it activates proteases and amylases that will hydrolyze gluten and starch, so that will not be possible to get the normal dough structure. An intermediate solution between germinated wheat and used as such for bakery was adopted in the current research project, which treated only the wheat bran through a hydrothermal process, which activate endogenous enzymes. White flour has remained intact, because most antinutritive substances are in grain coat. The project focused priority to reduce phytates content and increase the content of mineral salts bioavailability of bread. It is obvious that this applies only to fortified bread in dietary fibers (bran) and is not valid for white bread. MATERIAL AND METHODS Materials: wheat flour type 650, bran, yeast, salt, exogenous phytase, lactic bacteria culture. Table 1. There were used three types of bran:
No. 1 2 3 Bran Sample Entrance B5f Entrance B4G Refusal BR2 Notation A B C Humidity, % 14,94 13,27 13,44 Protein, % dw 17,10 17,14 18,61 Starch, % dw 49,04 46,33 42,02 Mildew, cfu/g 104 1,7103 1,9104

Methods: hydrothermic processes, lactic fermentation, enzymatic treatment in

RESEARCH PEOPLE AND ACTUAL TASKS ON MULTIDISCIPLINARY SCIENCES 10 12 JUNE 2009, LOZENEC, BULGARIA

laboratory bioreactor, baking process, phytates determination by HPLC method, mineral salt determination by the Atomic Absorption Spectrophotometry and complexometric method, fiber content determination by fibertec. RESULTS AND DISCUSSION Dietary fiber function in human diet was surely proved to prevent some wide spreaded diseases of modern civilization, such as colon cancer, diabetic, coronary diseases a.s.o. World Health Organization (WHO) recommends 27-40 g fiber/day intake, Health and Family Ministry of Romania prescribed by Order no 282 of Mai 2001 - 24 g fiber/day and the recommendation of American Heart Association (AHA) is 25-30 g fiber/day. Beyond the advantages of dietary fibers, there is a disadvantage regarding the presence of phytic acid, which binds some ions, making insoluble compounds with them, which are not assimilated during the food digestion 1.
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Possibilities to increase mineral salts bioavailability in fiber enriched bakery products :

Hydrothermical processes. Phytates hydrolysis is a simple and efficient way to increase mineral salt bioavailability. If we use wheat bran, as a source for dietary fiber, it contains naturally the enzyme (Phytase) which can hydrolyze the phytates. Yet we have to assure the optimal condition for enzyme activation. In the case of wheat Phytase its around 52-55 and 4,5-5 pH. C Enzymatic processes (exogenous enzymes). The second method uses the addition of exogenous Phytase. Fermentative processes. The third method may use the fermentative bacteria, which creates a slight acid pH, necessary for enzymes activity. Beyond this, there are some bacteria species, which present a phytasic activity. These three methods, presented above, may be applied individually or in combination one with other. Applied processes There were applied in the bioreactor 16 different processing for the bran (hydrothermic, enzymatic and fermentative), tracing the variation of phytates content, total and ionic mineral salts content. Phytates content was determined on HPLC, total mineral salts content on Atomic Absorption Spectrophotometer and ionic mineral salts content by the complexometric method. The bioreactor allows to fix temperatures and pHs limits of the pot. There were used two organic acids (lactic and citric) to correct the pH. There were applied different periods of time for hydrothermic and enzymatic treatment (between 1 and 24 hours). For the fermentative treatment, there were used two lactic bacteria culture (Lactobacillus plantarum and Pediococcus pentosaceus). From the analysis, it was observed that the most effective procedure for salt bioavailability was the hydrothermic processes: the increasing of ionic calcium content by 4,5 times after 1-2 hours of processing sample B (Figure 1) and of the iron content by 2,5 times after 10-16 hours of processing sample A (Figure 2). The results from HPLC method for phytates analysis were not very clear. It is hard to explain the exact cause for this. May be the method need to be improved or some chemical reaction of phytates hydrolysis are reversible due to applied treatments during the sample preparation for analysis.

800 700 600 500 400 300 200 100 0 0 2 3 Mg total, mg/kg 5 10 16 16+S+F 24+F Ca total, mg/kg 24+S+L 24+S+P 1 Ca total, mg/kg Ca ionic, mg/kg Mg total, mg/kg

Processing time, h

Figure 1. Mineral salt content (Ca and Mg) after hydrothermical processing with lactic acid (bran sample - B)

70 60 50 40 30 20 10 0 Fe total, mg/kg Fe ionic, mg/kg Zn total, mg/kg

Zn total, mg/kg

10

16

16+S+F

24+F

Fe total, mg/kg

24+S+L

Processing time, h

Figure 2. Mineral salt content (Fe and Zn) after hydrothermical processing with lactic acid (bran sample - A). CONCLUSIONS AND FUTURE WORK The increasing of mineral salt bioavailability by hydrothermal processes proved their usefulness. It was noted that each mineral salt can have a maximum content at certain

24+S+P

RESEARCH PEOPLE AND ACTUAL TASKS ON MULTIDISCIPLINARY SCIENCES 10 12 JUNE 2009, LOZENEC, BULGARIA

parameters, different from other elements. Even raw materials contribute to this by their specific enzymes and phytate content 2. It is necessary to continue such researches, to improve methods of phytates analysis, to establish optimal treatment parameters for the most important mineral salts, to try different species of bacteria for fermentation treatments a.s.o. It will be possible than to obtain bakery products with special destinations for people with certain health conditions or nutrient deficiencies or simply for a healthier product 3. REFERENCES [1]. Champagne, E. T. & Fisher, M. S. (1990) Binding differences on Zn(II) and Cu(II) ions with phytate. J. Inorg. Biochem. 38: 217223.Lyon, D. B. (1984) Studies on the solubility of Ca, Mg, Zn, and Cu in cereal products. Am. J. Clin. Nutr. 39: 190195. [2]. DeBoland A.R., Garner G.B., ODell B.L. (1975) Identification and properties of phytate in cereal grains and oilseed products. J. Agric. Food Che., 23: 1186 1189 [3]. Hallberg, L., Brune, M. & Rossander, L. (1989) Iron absorption in man: ascorbic acid and dose-dependent inhibition by phytate. Am. J. Clin. Nutr. 49:140144. [4]. Health Radio - articles, 2006, October, Vegetables - rich in nutrients, http://www.sanatatea.com/art/articole-alimentatie/3407-legumele-bogate-in-substantenutritive.html [5]. Larsson, M., Rossander-Hulthe N, L., Sandstro M, B. & Sandberg, A.-S. (1996) Improved zinc and iron absorption from breakfast meals containing malted oats with reduced phytate content. Br. J. Nutr. 76: 677688. ABOUT THE AUTHORS V. Simac, Institute of Food Bioresources, 6 Dinu Vintila street 021102, Bucharest 2, Romania, E-mail: simacv@yahoo.com; viorel.simac@bioresurse.ro N. Belc, Institute of Food Bioresources, 6 Dinu Vintila street 021102, Bucharest 2, Romania, E-mail: nastasia.belc@bioresurse.ro M. M. Sandric, Institute of Food Bioresources, 6 Dinu Vintila street 021102, Bucharest 2, Romania, E-mail: enoiu_magda@yahoo.com; maria.sandric@bioresurse.ro.