Non-Traditional Muesli Mixtures Supplemented by Edible Flowers: Analysis of Nutritional Composition, Phenolic acids, Flavonoids and Anthocyanins

Abstract

In this study, the effect of using medicinal plants on nutrition composition and biologically active substances in cereal mixtures were investigated. In order to develop new type of non-traditional muesli mixtures supplemented with edible flowers, eight muesli mixtures were prepared applying the mixing ratio of 60-70% of non-traditional flakes and 30-40% of lyophi-lized fruits and edible flowers. This study examines nutritional composition, digestibility, fibres and phenolics of nutraceutical muesli mixtures using enzymatic-gravimetric and chromatographic methods. It shows that the mixture of kamut, einkorn, red and black quinoa or rice flakes together with hibiscus, mallow, rose, fruits has increased the fibre content (11.9-21.2%) and in vitro digestibility (87.8-93.8%). The greatest concentrations of individual phenolic contents were determined in free and soluble bound fractions of the mixtures. Cyanidin-3-glucoside (up to 116 mg/kg) and delphinidin-3-glucoside (up to 76.9 mg/kg) were established as major anthocyanins. Considering the individual phenolic fractions, sinapic and proto-catechuic acids were the most abundant phenolic acids and quercetin and epigallocatechin represented the most frequent flavonoids. These results indicate that non-traditional muesli with edible flowers containing a high amount of nutrients and bioactive substances have the potential to enhance a nutritionally balanced diet.

Photochemistry, Functional Properties, Food Applications, and Health Prospective of Black Rice

“…ere is a rising trend to modify the physical properties of black rice with green technology [101]. As per Zhu [102], the bioactive substances that are found in black rice may react with the starch in Nontraditional muesli blends can be a valuable source of nutrients and biological components [91] gelatinization, affecting its pasting, thermal, and digestibility characteristics. e principal methods employed to examine the various analysis of quality in the black rice include scanning electron microscopy (SEM) and differential scanning calorimetry (DSC) within the flour and X-ray diffractometry, rapid visco analysis (RVA) high-performance liquid chromatography (HPLC)-photodiode array (HPLC-PDA), mass spectrometry (LC-MS), liquid chromatography (LC-MS), ultraviolet/visible (HPLC-UV/Vis), a fluorescent detector (HPLC-FLD) and texture profile analysis within the grain [47], and polarized light microscopy (PLTM) and Fourier transform infrared (FTIR) spectrum within the starch [48,101,103,104].…”

Influence of Storage Conditions on Stability of Phenolic Compounds and Antioxidant Activity Values in Nutraceutical Mixtures with Edible Flowers as New Dietary Supplements

“…The visual food appeal has become another required food attribute and may be enhanced by edible flowers even though they are primarily purchased as a garnishing ingredient [ 18 ]. Recently, edible flowers may become a suitable component of breakfast cereals as a promising source of antioxidants and nutrients with high antioxidant activity features [ 19 , 20 ]. They contain a diverse range of bioactive compounds, including phenolic substances, vitamin C, carotenes, and xanthophylls which can control oxidative stress [ 18 , 20 , 21 , 22 ].…”