Gluten-Free Snacks with Micronized and Freeze-Dried Red Potatoes: Nutritional and Pro-Health Values
The application of micronization to previously freeze-dried red potatoes significantly increased their polyphenol content and antioxidant potential. As a result, they became a valuable additive for enriching gluten-free snacks with bioactive compounds. The aim of this study was to assess the health-...
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2025-04-01
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| author | Dorota Gumul Marek Kruczek |
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| description | The application of micronization to previously freeze-dried red potatoes significantly increased their polyphenol content and antioxidant potential. As a result, they became a valuable additive for enriching gluten-free snacks with bioactive compounds. The aim of this study was to assess the health-promoting potential as well as the content of polyphenols, phytosterols, and vitamin E in gluten-free extrudates, also referred to as gluten-free snacks, with the addition of 10% to 40% freeze-dried and micronized red potatoes. Additionally, the study examined color parameters and nutritional composition, including dietary fiber content. It was found that the extrudates obtained from micronized and freeze-dried red potatoes were characterized by high nutritional value but, most importantly, a strong health-promoting potential due to their exceptionally high content of phenolic acids and anthocyanins, which contributed to their remarkable antioxidant activity. Snacks enriched with freeze-dried and micronized red potatoes contain significantly higher levels of protein (3- to 14-fold increase), ash (4.5- to 22.5-fold increase), and soluble dietary fiber fraction (10- to 26-fold increase) compared to the control sample. Moreover, these snacks exhibited very high concentrations of chlorogenic, cryptochlorogenic, and neochlorogenic acids, as well as elevated levels of pelargonidin and peonidin glycosides—polyphenolic compounds that were not detected in the control sample. These snacks contained substantial amounts of tocopherols and phytosterols, such as stigmasterol and beta-sitosterol (3- to 10-fold increase compared to the control). The study conclusively demonstrated that the 40% addition of freeze-dried and micronized red potatoes to gluten-free extrudates ensures the development of an innovative product with excellent health benefits and strong antioxidant activity. |
| format | Article |
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| institution | DOAJ |
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| language | English |
| publishDate | 2025-04-01 |
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| spelling | doaj-art-3e13aa3275784ee88532a1267ca89dc12025-08-20T02:59:11ZengMDPI AGMolecules1420-30492025-04-01309195710.3390/molecules30091957Gluten-Free Snacks with Micronized and Freeze-Dried Red Potatoes: Nutritional and Pro-Health ValuesDorota Gumul0Marek Kruczek1Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka St., 30-149 Krakow, PolandDepartment of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka St., 30-149 Krakow, PolandThe application of micronization to previously freeze-dried red potatoes significantly increased their polyphenol content and antioxidant potential. As a result, they became a valuable additive for enriching gluten-free snacks with bioactive compounds. The aim of this study was to assess the health-promoting potential as well as the content of polyphenols, phytosterols, and vitamin E in gluten-free extrudates, also referred to as gluten-free snacks, with the addition of 10% to 40% freeze-dried and micronized red potatoes. Additionally, the study examined color parameters and nutritional composition, including dietary fiber content. It was found that the extrudates obtained from micronized and freeze-dried red potatoes were characterized by high nutritional value but, most importantly, a strong health-promoting potential due to their exceptionally high content of phenolic acids and anthocyanins, which contributed to their remarkable antioxidant activity. Snacks enriched with freeze-dried and micronized red potatoes contain significantly higher levels of protein (3- to 14-fold increase), ash (4.5- to 22.5-fold increase), and soluble dietary fiber fraction (10- to 26-fold increase) compared to the control sample. Moreover, these snacks exhibited very high concentrations of chlorogenic, cryptochlorogenic, and neochlorogenic acids, as well as elevated levels of pelargonidin and peonidin glycosides—polyphenolic compounds that were not detected in the control sample. These snacks contained substantial amounts of tocopherols and phytosterols, such as stigmasterol and beta-sitosterol (3- to 10-fold increase compared to the control). The study conclusively demonstrated that the 40% addition of freeze-dried and micronized red potatoes to gluten-free extrudates ensures the development of an innovative product with excellent health benefits and strong antioxidant activity.https://www.mdpi.com/1420-3049/30/9/1957micronized red potatoesgluten-free extrudatesantioxidant activity |
| spellingShingle | Dorota Gumul Marek Kruczek Gluten-Free Snacks with Micronized and Freeze-Dried Red Potatoes: Nutritional and Pro-Health Values Molecules micronized red potatoes gluten-free extrudates antioxidant activity |
| title | Gluten-Free Snacks with Micronized and Freeze-Dried Red Potatoes: Nutritional and Pro-Health Values |
| title_full | Gluten-Free Snacks with Micronized and Freeze-Dried Red Potatoes: Nutritional and Pro-Health Values |
| title_fullStr | Gluten-Free Snacks with Micronized and Freeze-Dried Red Potatoes: Nutritional and Pro-Health Values |
| title_full_unstemmed | Gluten-Free Snacks with Micronized and Freeze-Dried Red Potatoes: Nutritional and Pro-Health Values |
| title_short | Gluten-Free Snacks with Micronized and Freeze-Dried Red Potatoes: Nutritional and Pro-Health Values |
| title_sort | gluten free snacks with micronized and freeze dried red potatoes nutritional and pro health values |
| topic | micronized red potatoes gluten-free extrudates antioxidant activity |
| url | https://www.mdpi.com/1420-3049/30/9/1957 |
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