Effect of hydrophilic colloids containing resveratrol on dough processing and bread quality

Resveratrol (RSV) is a bioactive polyphenol with proven health benefits including anti-diabetic effects, but its poor stability has limited food-based applications. This study aimed to examine the impact of the breadmaking constraints on RSV and to enhance RSV retention and functional efficacy in bread by protecting RSV with cost-effective gelling materials such as corn starch, pea starch, xanthan gum and locust bean gum. Free RSV or RSV-enriched gels were incorporated into flour (0.5% w/w) and mixed to check the RSV recovery. Furthermore, in vitro starch hydrolysis kinetics were assessed. Our results showed that mixing was the breadmaking stage with greatest impact on RSV recovery, and it was independent of the mixing speed. Mixolab analysis showed that RSV-enriched gels counteracted the dough stability reduction induced by free RSV. Corn starch and xanthan gum gels significantly improved RSV recovery from dough (44.01% and 39.04%, respectively), compared to free RSV containing dough (34.97%). Slower starch hydrolysis was observed when RSV was added in the dough. Importantly, RSV-enriched corn starch gels led to breads with reduced hardness (1086 g vs 2030 g) and higher cohesiveness (0.84 vs 0.72) compared to breads containing free RSV. This work highlights the potential of starch-hydrocolloid gels to stabilize RSV in bakery products and facilitate its incorporation into functional foods for metabolic health. • RSV loss mainly occurred during mixing with minimal degradation during baking. • Corn starch gels enhanced RSV recovery and recovery during mixing. • RSV-enriched corn starch gels reduced in vitro starch hydrolysis. • Corn starch gels improved RSV recovery and bread texture.