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Parenti O, Albanese L, Guerrini L, Zanoni B, Zabini F, Meneguzzo F. Whole wheat bread enriched with silver fir (Abies alba Mill.) needles extract: technological and antioxidant properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3581-3589. [PMID: 34862604 DOI: 10.1002/jsfa.11704] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 11/29/2021] [Accepted: 12/04/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The interest of consumers and market and scientific research for added-value foods obtained with environmentally sustainable productive chains is increasing. Silver fir (Abies alba Mill.) needles (SFNs), often by-products of forest management and logging, represent an unexploited source of bioactive compounds. RESULTS For the first time, SFN aqueous extract obtained through controlled hydrodynamic cavitation was used to enrich whole wheat flour bread. The first trial found that 35% SFNs extract addition was the absolute threshold of taste perception. The second trial investigated dough rheological properties and bread technological and antioxidant properties in samples enriched with 35% and 100% SFNs extract compared with the control (0% SFNs extract). SFNs extract significantly increased bread antioxidant capacity in both 35% and 100% SFN fresh breads by ~42.5% and ~87% respectively and in 100% SFNs bread samples after 72 h of storage by ~76%. Enrichment of 35% showed higher alveograph dough extensibility (~11%) and different bread texture in terms of hardness, springiness, and chewiness. Enrichment with 100% SFNs extract significantly improved dough and bread technological quality: it increased alveograph dough extensibility L (~18%), swelling index G (~8%), and flour strength W (~14%) and showed the highest increase in bread specific volume (~0.200 L kg-1 ). CONCLUSIONS SFNs aqueous extract produced with controlled hydrodynamic cavitation appeared a valuable technical material for the manufacturing of added-value and functional breads. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Ottavia Parenti
- Institute for Bioeconomy, National Research Council, Florence, Italy
| | - Lorenzo Albanese
- Institute for Bioeconomy, National Research Council, Florence, Italy
| | - Lorenzo Guerrini
- Department of Land, Environment, Agriculture and Forestry (TeSAF), University of Padova, Legnaro, Italy
| | - Bruno Zanoni
- Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Florence, Italy
| | - Federica Zabini
- Institute for Bioeconomy, National Research Council, Florence, Italy
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CONTINI GK, SIMÕES DRS, LOS PR, KOTOVICZ V, BEDIN AC, MARTINS A, DEMIATE IM. High nutritional value muffins produced with wholemeal rye (Secale cereale L.) and wholemeal bean (Phaseolus vulgaris L.) flour mix. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.30022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye ( Secale cereale var. Multicaule). Journal of Food Science and Technology 2019; 56:3422-3430. [PMID: 31274910 PMCID: PMC6581991 DOI: 10.1007/s13197-019-03827-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 04/11/2019] [Accepted: 05/08/2019] [Indexed: 11/12/2022]
Abstract
The consumers interest in organic food and farmers’ search for cultivars with increased usefulness for organic farming have contributed to the revival of ancient cereal species and their launch onto the food market. In view of the above, the aim of this study was to determine the physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule Polish: Krzyca), and to compare these parameters with open-pollinated and hybrid cultivars of common rye. The following determinations were made: the morphological and mechanical properties of grain, milling energy and the protein, starch, ash and free phenolic content of the analyzed flours, their amylograph characteristics and antioxidant potential. It was found that primitive rye has shorter kernels, lower thousand-kernel weight and a higher contribution of redness in color compared with common rye. In primitive rye grain rupture force was determined at 68.9 N and rupture energy at 35.6 mJ. Flours made from primitive rye grain have a higher content of ash and free phenolic compounds, lower starch content and similar antioxidant potential relative to common rye flours. The results of the amylograph test revealed that primitive rye flours were characterized by high baking quality. The primitive rye flours can be alternative ingredients for bread making and provide health advantage such as higher content of phenolic compounds. However, further research is needed to analyze variations in the properties of primitive rye grain and flour resulting from changes in environmental and climatic conditions.
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Koistinen VM, Hanhineva K. Microbial and endogenous metabolic conversions of rye phytochemicals. Mol Nutr Food Res 2017; 61. [PMID: 27958675 DOI: 10.1002/mnfr.201600627] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2016] [Revised: 11/07/2016] [Accepted: 11/21/2016] [Indexed: 12/16/2022]
Abstract
Rye is one of the main cereals produced and consumed in the hemiboreal climate region. Due to its use primarily as wholegrain products, rye provides a rich source of dietary fibre as well as several classes of phytochemicals, bioactive compounds with potentially positive health implications. Here, we review the current knowledge of the metabolic pathways of phytochemical classes abundant in rye, starting from the microbial transformations occurring during the sourdough process and colonic fermentation and continuing with the endogenous metabolism. Additionally, we discuss the detection of specific metabolites by MS in different phases of their journey from the cereal to the target organs and excretion.
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Affiliation(s)
- Ville M Koistinen
- Institute of Public Health and Clinical Nutrition, , University of Eastern Finland, Kuopio, Finland
| | - Kati Hanhineva
- Institute of Public Health and Clinical Nutrition, , University of Eastern Finland, Kuopio, Finland
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de la Cueva SP, Seiquer I, Mesías M, Rufián-Henares JÁ, Delgado-Andrade C. Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells. Foods 2017; 6:E5. [PMID: 28231083 PMCID: PMC5296674 DOI: 10.3390/foods6010005] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2016] [Revised: 12/19/2016] [Accepted: 01/05/2017] [Indexed: 12/16/2022] Open
Abstract
Bread crust is one of the major contributors to the intake of Maillard reaction products (MRP). MRP improve the organoleptic properties of foods and can provide biological actions such as antioxidant properties. The transport and availability of Amadori compounds (measured as furosine) and hydroxymethylfurfural (HMF)-early and intermediary MRP-from enzymatically digested bread crust (BC) and from its soluble low-molecular weight (LMW) and high-molecular weight (HMW) fractions were investigated in the Caco-2 cell line. The absorption of the early and final MRP pool was tested by measuring the absorbance recovery (280 and 420 nm). The ability of soluble BC or its fractions to lessen the production of reactive oxygen species (ROS) was examined. Amadori compounds (furosine) were transported across Caco-2 cell monolayers from the soluble BC in percentages ranging between 40% and 56%; the lower amount of the compound supplied, the higher transport rate. However, HMF transport rate (35%) was unaffected by the initial amount of the compound. Amadori compounds and HMF contained in the LMW fraction were more efficiently transported than those present in the HMW fraction, suggesting improved absorption when supplied as free forms or linked to LMW compounds. Absorbance recovery at 280 nm was higher from the LMW fraction, whereas higher recovery was detected for the HMW fraction at 420 nm. The digested BC-but not its isolated fractions-was able to significantly reduce ROS production at basal conditions and after subjecting cells to an oxidant. A clear positive action of BC on the antioxidant defence is manifested, seemingly attributable to the combined presence of soluble LMW and HMW products.
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Affiliation(s)
- Silvia Pastoriza de la Cueva
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus Universitario de Cartuja, 18071 Granada, Spain.
| | - Isabel Seiquer
- Department of Physiology and Biochemistry of Animal Nutrition (EEZ-CSIC), Camino del Jueves, 18100 Granada, Spain.
| | - Marta Mesías
- Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, 28040 Madrid, Spain.
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, 18071 Granada, Spain.
| | - Cristina Delgado-Andrade
- Department of Physiology and Biochemistry of Animal Nutrition (EEZ-CSIC), Camino del Jueves, 18100 Granada, Spain.
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Zieliński H, Szawara-Nowak D, Wiczkowski W. Determination of melatonin in bakery products using liquid chromatography coupled to tandem mass spectrometry (LC–MS/MS). CHEMICAL PAPERS 2016. [DOI: 10.1007/s11696-016-0029-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Baiano A, Viggiani I, Terracone C, Romaniello R, Del Nobile MA. Phenolic content, physical and sensory properties of breads made with different types of barley wort. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2736-2741. [PMID: 25452195 DOI: 10.1002/jsfa.7014] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2014] [Revised: 11/17/2014] [Accepted: 11/18/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND Barley wort, an intermediate product of beer brewing, is rich in phenolic compounds. The aim of this work was to evaluate the possibility of increasing the antioxidant content of bread by replacing water with three types of wort: two of them withdrawn at the end of the mashing operation during the production of a Pilsner and a Double Malt Pilsner beer respectively; the other collected at an intermediate stage of mashing of the Pilsner beer. The chemical, physical and sensory properties of the wort-added breads were compared with those of a control bread. RESULTS All three worts led to increased phenolic content, volume and specific volume of the breads and induced significant changes in 11 of 23 sensory descriptors. The highest phenolic contents were detected in breads made either with the Pilsner wort withdrawn at an intermediate stage of mashing or with the Double Malt Pilsner wort. The former also gave the highest increase in volume and specific volume but significantly reduced the scores for crunchiness, firmness and cohesiveness. The latter led to lower increases in volume and specific volume, but less significant changes in the sensory properties were associated with its use. CONCLUSION Worts can be conveniently used to increase the antioxidant content of bread. However, different types of wort can modify to different extents the physical and sensory properties of the product.
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Affiliation(s)
- Antonietta Baiano
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Via Napoli, 25, I-71122, Foggia, Italy
| | - Ilaria Viggiani
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Via Napoli, 25, I-71122, Foggia, Italy
| | - Carmela Terracone
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Via Napoli, 25, I-71122, Foggia, Italy
| | - Roberto Romaniello
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Via Napoli, 25, I-71122, Foggia, Italy
| | - Matteo Alessandro Del Nobile
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Via Napoli, 25, I-71122, Foggia, Italy
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Pejcz E, Gil Z, Wojciechowicz-Budzisz A, Półtorak M, Romanowska A. Effect of technological process on the nutritional quality of naked barley enriched rye bread. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.07.015] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.07.010] [Citation(s) in RCA: 152] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Pastoriza S, Roncero-Ramos I, Rufián-Henares JÁ, Delgado-Andrade C. Antioxidant balance after long-term consumption of standard diets including bread crust glycated compounds by adult rats. Food Res Int 2014; 64:106-113. [DOI: 10.1016/j.foodres.2014.06.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2014] [Revised: 05/29/2014] [Accepted: 06/04/2014] [Indexed: 01/19/2023]
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Buddrick O, Jones OAH, Morrison PD, Small DM. Heptane as a less toxic option than hexane for the separation of vitamin E from food products using normal phase HPLC. RSC Adv 2013. [DOI: 10.1039/c3ra44442b] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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KORUS JAROSŁAW, JUSZCZAK LESŁAW, ZIOBRO RAFAŁ, WITCZAK MARIUSZ, GRZELAK KATARZYNA, SÓJKA MICHAŁ. DEFATTED STRAWBERRY AND BLACKCURRANT SEEDS AS FUNCTIONAL INGREDIENTS OF GLUTEN-FREE BREAD. J Texture Stud 2011. [DOI: 10.1111/j.1745-4603.2011.00314.x] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Effect of organic calcium supplements on the technological characteristic and sensory properties of gluten-free bread. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-010-1421-5] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Delgado-Andrade C, Conde-Aguilera JA, Haro A, Pastoriza de la Cueva S, Rufián-Henares JÁ. A combined procedure to evaluate the global antioxidant response of bread. J Cereal Sci 2010. [DOI: 10.1016/j.jcs.2010.05.013] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Wronkowska M, Zielińska D, Szawara-Nowak D, Troszyńska A, Soral-Śmietana M. Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat-enhanced gluten-free bread. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02375.x] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Amigo-Benavent M, del Castillo MD, Fogliano V. Are the major antioxidants derived from soy protein and fructo-oligosaccharides model systems colored aqueous soluble or insoluble compounds? Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1308-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Martinez-Villaluenga C, Horszwald A, Frias J, Piskula M, Vidal-Valverde C, Zieliński H. Effect of flour extraction rate and baking process on vitamin B1 and B2 contents and antioxidant activity of ginger-based products. Eur Food Res Technol 2009. [DOI: 10.1007/s00217-009-1146-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Horszwald A, Troszyńska A, del Castillo MD, Zieliński H. Protein profile and sensorial properties of rye breads. Eur Food Res Technol 2009. [DOI: 10.1007/s00217-009-1129-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Martinez-Villaluenga C, Michalska A, Frias J, Piskula M, Vidal-Valverde C, Zieliński H. Effect of Flour Extraction Rate and Baking on Thiamine and Riboflavin Content and Antioxidant Capacity of Traditional Rye Bread. J Food Sci 2009; 74:C49-55. [DOI: 10.1111/j.1750-3841.2008.01008.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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