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Pronina Y, Belozertseva O, Nabiyeva Z, Pirozzi A, Carpentieri S, Ferrari G, Bazylkhanova E, Burlyayeva A. Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows. Front Nutr 2024; 10:1321004. [PMID: 38283910 PMCID: PMC10811032 DOI: 10.3389/fnut.2023.1321004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Accepted: 12/28/2023] [Indexed: 01/30/2024] Open
Abstract
Introduction The research focuses on enhancing the nutritional value and potential health benefits of gluten-free confectionery products, developing innovative pastilles and marshmallows enriched with medicinal herb extracts, probiotics, and bioactive compounds from natural sources. Methods Physicochemical properties, including water activity, texture, and color, are assessed to evaluate the quality of the final products. Moreover, in vitro digestibility of the confectionery products is also investigated, with a focus on the release of bioactive compounds such as total phenolic compounds (TPC) and total anthocyanin (TAC) during simulated gastrointestinal digestion. Results and discussion Results indicate that the addition of specific ingredients to pastille samples does not lead to variations in water activity (~0.44), preserving the original properties, quality, and stability of the food. In contrast, the incorporation of additives in marshmallow products significantly increases water activity (p ≤ 0.05), attributed to their moisture-retaining effect. In general, our findings reveal that texture properties and color parameters are significantly affected by different formulations (p ≤ 0.05) for both confectionery products. Notably, the use of fruit and berries puree, along with the incorporation of additives, improves the functionality of confectionary products in terms of consumer acceptance (harder pastilles and softer marshmallow) and product quality. Furthermore, the study reveals that bioactive compounds are released and become more bioaccessible during digestion, particularly in the intestinal phase, with a maximum release exceeding 97% of TPC and TAC for both pastille and marshmallow samples. These findings pave the way for the development of a new category of gluten-free confectionery products, enriched with functional ingredients that offer potential health benefits, aligning with consumer preferences for natural, functional, and health-conscious treats. This research contributes to the evolving the landscape of functional confectionery products and underscores their potential as immune-boosting and naturally based food options.
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Affiliation(s)
- Yuliya Pronina
- Department of Food Technology, Almaty Technological University, Almaty, Kazakhstan
| | - Olga Belozertseva
- Department of Food Technology, Almaty Technological University, Almaty, Kazakhstan
| | - Zhanar Nabiyeva
- Department of Food Technology, Almaty Technological University, Almaty, Kazakhstan
| | - Annachiara Pirozzi
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
| | - Serena Carpentieri
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
- ProdAl Scarl, University of Salerno, Fisciano, Italy
| | - Elmira Bazylkhanova
- Department of Food Technology, Almaty Technological University, Almaty, Kazakhstan
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2
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Sadeghi A, Ebrahimi M, Assadpour E, Jafari SM. Recent advances in probiotic breads; a market trend in the functional bakery products. Crit Rev Food Sci Nutr 2023:1-12. [PMID: 37889505 DOI: 10.1080/10408398.2023.2261056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2023]
Abstract
Although bread is the main consumed staple food worldwide containing essential micro- and macronutrients, incorporation of probiotics (PRO) into this nondairy product has been less documented. Due to the mechanical and thermal stresses during bread-making process, production of PRO bread (PRO-BR) is dependent on development of emerging strategies like edible coating, encapsulation, three-dimensional printing, and application of thermophilic PRO strains. In the present study, novel technological and formulation aspects of PRO-BR, as well as critical conditions for obtaining products with guaranteed PRO potential have been reviewed. The biological functionality of these products, their scale up, marketing and commercial success factors are also highlighted. Production of functional PRO-BR containing bioactive compounds, phytochemicals and prebiotic components as an emerging field also affects dough rheology and textural features, sensory attributes and shelf-life of the final product. Recent data has revealed the effect of PRO on acrylamide content and staling rate of the produced bread. Furthermore, there are clinical evidences confirming the effects of PRO and synbiotic breads on reduction of triacylglycerol, low-density lipoprotein, insulin level and malondialdehyde, along with the increase of nitric oxide in the patients with type II diabetes.
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Affiliation(s)
- Alireza Sadeghi
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Maryam Ebrahimi
- Food, Drug & Natural Products Health Research Center, Golestan University of Medical Science, Gorgan, Iran
| | - Elham Assadpour
- Food Industry Research Co, Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
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3
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Pramanik S, Venkatraman S, Karthik P, Vaidyanathan VK. A systematic review on selection characterization and implementation of probiotics in human health. Food Sci Biotechnol 2023; 32:423-440. [PMID: 36911328 PMCID: PMC9992678 DOI: 10.1007/s10068-022-01210-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 10/29/2022] [Accepted: 11/14/2022] [Indexed: 01/12/2023] Open
Abstract
Probiotics are live bacteria found in food that assist the body's defence mechanisms against pathogens by reconciling the gut microbiota. Probiotics are believed to aid with gut health, the immune system, and brain function, among other factors. They've furthermore been shown to help with constipation, high blood pressure, and skin issues. The global probiotics market has been incrementally growing in recent years, as consumers' demand for healthy diets and wellness has continued to increase. This has prompted the food industry to develop new probiotic-containing food products, as well as researchers to explore their specific characteristics and impacts on human health. Although most probiotics are fastidious microorganisms that are nutritionally demanding and sensitive to environmental conditions, they become less viable as they are processed and stored. In this review we studied the current literature on the fundamental idea of probiotic bacteria, their medical benefits, and their selection, characterization, and implementations. Graphical Abstract
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Affiliation(s)
- Shreyasi Pramanik
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), 603 203, Kattankulathur, India
| | - Swethaa Venkatraman
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), 603 203, Kattankulathur, India
| | - Pothiyappan Karthik
- Department of Food Biotechnology, Karpagam Academic of Higher Education, Coimbatore, India
| | - Vinoth Kumar Vaidyanathan
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), 603 203, Kattankulathur, India
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4
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Balthazar CF, Guimarães JF, Coutinho NM, Pimentel TC, Ranadheera CS, Santillo A, Albenzio M, Cruz AG, Sant'Ana AS. The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics. Compr Rev Food Sci Food Saf 2022; 21:2560-2586. [PMID: 35470949 DOI: 10.1111/1541-4337.12962] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 03/10/2022] [Accepted: 03/15/2022] [Indexed: 12/21/2022]
Abstract
This review was the first to gather literature about the effect of emerging technologies on probiotic, prebiotic, and postbiotic products. Applying emerging technologies to probiotic products can increase probiotic survival and improve probiotic properties (cholesterol attachment, adhesion to Caco-2 cells, increase angiotensin-converting enzyme (ACE) inhibitory, antioxidant, and antimicrobial activities, and decrease systolic blood pressure). Furthermore, it can optimize the fermentation process, produce or maintain compounds of interest (bacteriocin, oligosaccharides, peptides, phenolic compounds, flavonoids), improve bioactivity (vitamin, aglycones, calcium), and sensory characteristics. Applying emerging technologies to prebiotic products did not result in prebiotic degradation. Still, it contributed to higher concentrations of bioactive compounds (citric and ascorbic acids, anthocyanin, polyphenols, flavonoids) and health properties (antioxidant activity and inhibition of ACE, α-amylase, and α-glucosidase). Emerging technologies may also be applied to obtain postbiotics with increased health effects. In this way, current studies suggest that emerging food processing technologies enhance the efficiency of probiotics and prebiotics in food. The information provided may help food industries to choose a more suitable technology to process their products and provide a basis for the most used process parameters. Furthermore, the current gaps are discussed. Emerging technologies may be used to process food products resulting in increased probiotic functionality, prebiotic stability, and higher concentrations of bioactive compounds. In addition, they can be used to obtain postbiotic products with improved health effects compared to the conventional heat treatment.
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Affiliation(s)
- Celso F Balthazar
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Jonas F Guimarães
- Department of Food Science and Technology, School of Veterinary, Federal Fluminense University, Rio de Janeiro, Niteroi, Brazil
| | - Nathália M Coutinho
- Department of Food Science and Technology, School of Veterinary, Federal Fluminense University, Rio de Janeiro, Niteroi, Brazil
| | - Tatiana C Pimentel
- Federal Institute of Paraná, Campus Paranavaí, Paranavaí, Paraná, Brazil
| | - C Senaka Ranadheera
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne, Victoria, Australia
| | - Antonella Santillo
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia (UNIFG), Foggia, Italy
| | - Marzia Albenzio
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia (UNIFG), Foggia, Italy
| | - Adriano G Cruz
- Department of Food, Federal Institute of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
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5
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Arepally D, Reddy RS, Goswami TK, Coorey R. A Review on Probiotic Microencapsulation and Recent Advances of their Application in Bakery Products. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02796-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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6
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Adedeji OE, Okehie ID, Ezekiel OO. Prebiotic influence of baobab pulp on the stability of Lactobacillus rhamnosus GG in white-pan bread. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01333-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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7
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Ghasemi L, Nouri L, Mohammadi Nafchi A, Al‐Hassan AA. The effects of encapsulated probiotic bacteria on the physicochemical properties, staling, and viability of probiotic bacteria in gluten‐free bread. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16359] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Leila Ghasemi
- Department of Food Science and Technology Damghan Branch, Islamic Azad University Damghan Iran
| | - Leila Nouri
- Department of Food Science and Technology Damghan Branch, Islamic Azad University Damghan Iran
| | - Abdorreza Mohammadi Nafchi
- Department of Food Science and Technology Damghan Branch, Islamic Azad University Damghan Iran
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Ahmed Ali Al‐Hassan
- Department of Food Science and Human Nutrition College of Agriculture and Veterinary Medicine Qassim University Burydah Saudi Arabia
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8
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Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products. Molecules 2021; 26:molecules26133918. [PMID: 34206885 PMCID: PMC8271396 DOI: 10.3390/molecules26133918] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 06/09/2021] [Accepted: 06/10/2021] [Indexed: 01/12/2023] Open
Abstract
The established use of wheat bran (WB) as a food ingredient is related to the nutritional components locked in its dietary fibre. Concurrently, the technological impairment it poses has impeded its use in product formulations. For over two decades, several modifications have been investigated to combat this problem. Ninety-three (93) studies (review and original research) published in English between January 1997 and April 2021 reporting WB modifications for improved nutritional, structural, and functional properties and prospective utilisation in food formulations were included in this paper. The modification methods include mechanical (milling), bioprocessing (enzymatic hydrolysis and fermentation with yeasts and bacteria), and thermal (dry heat, extrusion, autoclaving), treatments. This review condenses the current knowledge on the single and combined impact of various WB pre-treatments on its antioxidant profile, fibre solubilisation, hydration properties, microstructure, chemical properties, and technological properties. The use of modified WB in gluten-free, baked, and other food products was reviewed and possible gaps for future research are proposed. The application of modified WB will have broader application prospects in food formulations.
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9
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Jakubczyk A, Kiersnowska K, Ömeroğlu B, Gawlik-Dziki U, Tutaj K, Rybczyńska-Tkaczyk K, Szydłowska-Tutaj M, Złotek U, Baraniak B. The Influence of Hypericum perforatum L. Addition to Wheat Cookies on Their Antioxidant, Anti-Metabolic Syndrome, and Antimicrobial Properties. Foods 2021; 10:1379. [PMID: 34203621 PMCID: PMC8232325 DOI: 10.3390/foods10061379] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Accepted: 06/08/2021] [Indexed: 12/17/2022] Open
Abstract
The aim of this study was to characterize wheat cookies enriched with 0.5% and 1.0% of Hypericum perforatum L. (St. John's wort, SJW) and determine their pro-health properties in vitro after hydrolysis in simulated gastrointestinal conditions. The results indicated that 1.0 SJW was characterized by the highest content of polyphenols, flavonoids, and phenolic acids (2.32 mg mL-1, 4.93 µg mL-1, and 12.35 µg mL-1, respectively). The enriching cookies had no effect on water absorption capacity (WAC) and oil absorption capacity (OAC). After in vitro hydrolysis, the highest peptide content was noted in 1.0 SJW (0.52 mg mL-1), and the bioactive compounds were characterized by high potential bioaccessibility (PAC), but poor bioavailability (PAV). The addition of SJW increased the ACE, α-amylase, and LOX inhibitory effect, but reduced the inhibition of pancreatic lipase. The highest antioxidant activity was noted for 1.0 SJW. The results showed that only 0.5 SJW and 1.0 SJW had slight antimicrobial activity against E. coli ATCC 25922 and B. cereus ATCC 14579 with MIC = 12.5 mg mL-1. Fractions with molecular mass <3.0 kDa were characterized with the highest p-coumaric acid content. The results show that SJW cookies had a higher content of bioactive compounds and more potent anti-metabolic syndrome effects.
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Affiliation(s)
- Anna Jakubczyk
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (A.J.); (U.G.-D.); (M.S.-T.); (B.B.)
| | - Kaja Kiersnowska
- Scientific Students Group of Food Biochemistry and Nutrition, Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 20-704 Lublin, Poland;
| | - Begümhan Ömeroğlu
- Department of Nutrition and Dietetics, Marmara Üniversitesi Göztepe Yerleşkesi, Kadıköy/İstanbul 34722, Turkey;
| | - Urszula Gawlik-Dziki
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (A.J.); (U.G.-D.); (M.S.-T.); (B.B.)
| | - Krzysztof Tutaj
- Department of Biochemistry and Toxicology, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland;
| | - Kamila Rybczyńska-Tkaczyk
- Department of Environmental Microbiology, University of Life Sciences in Lublin, St. Leszczyńskiego 7, 20-069 Lublin, Poland;
| | - Magdalena Szydłowska-Tutaj
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (A.J.); (U.G.-D.); (M.S.-T.); (B.B.)
| | - Urszula Złotek
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (A.J.); (U.G.-D.); (M.S.-T.); (B.B.)
| | - Barbara Baraniak
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (A.J.); (U.G.-D.); (M.S.-T.); (B.B.)
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Barajas-Álvarez P, González-Ávila M, Espinosa-Andrews H. Recent Advances in Probiotic Encapsulation to Improve Viability under Storage and Gastrointestinal Conditions and Their Impact on Functional Food Formulation. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1928691] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Paloma Barajas-Álvarez
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C, Zapopan, Jalisco, Mexico
| | - Marisela González-Ávila
- Medical and Pharmaceutical Biotechnology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C, Guadalajara, Jalisco, Mexico
| | - Hugo Espinosa-Andrews
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C, Zapopan, Jalisco, Mexico
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Martín-Garcia A, Riu-Aumatell M, López-Tamames E. Influence of Process Parameters on Sourdough Microbiota, Physical Properties and Sensory Profile. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1906698] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Alba Martín-Garcia
- Departament of Nutrition, Food Sciences and Gastronomy, Campus Torribera, Universitat de Barcelona (UB), Institut de Recerca En Nutrició I Seguretat Alimentària (INSA-UB), XaRTA, Santa Coloma De Gramenet, España
| | - Montserrat Riu-Aumatell
- Departament of Nutrition, Food Sciences and Gastronomy, Campus Torribera, Universitat de Barcelona (UB), Institut de Recerca En Nutrició I Seguretat Alimentària (INSA-UB), XaRTA, Santa Coloma De Gramenet, España
| | - Elvira López-Tamames
- Departament of Nutrition, Food Sciences and Gastronomy, Campus Torribera, Universitat de Barcelona (UB), Institut de Recerca En Nutrició I Seguretat Alimentària (INSA-UB), XaRTA, Santa Coloma De Gramenet, España
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12
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da Rocha Lemos Mendes G, Souto Rodrigues P, de Las Mercedes Salas-Mellado M, Fernandes de Medeiros Burkert J, Badiale-Furlong E. Defatted Rice Bran as a Potential Raw Material to Improve the Nutritional and Functional Quality of Cakes. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:46-52. [PMID: 33404888 DOI: 10.1007/s11130-020-00872-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 11/23/2020] [Accepted: 11/24/2020] [Indexed: 06/12/2023]
Abstract
Cakes are the most popular bakery items around the world because they are easy to consume and affordable. Their baking characteristics and consumers' healthy habits have driven the adoption of new ingredients and technologies to improve their functionality. This study aimed to develop cakes in which wheat flour was replaced by different amounts of defatted rice bran and to evaluate their physicochemical composition, nutritional and technological properties, and sensory profile. The use of defatted rice bran in cakes promoted an increase in fiber content, phenolic compounds and antioxidant capacity, besides decreasing their energy value. The formulation with 30% defatted rice bran exhibited high acceptance and 35% of the judges declared that they would consume the product at least once a week, if it could be found on the market. Results showed that defatted rice bran is a potential raw material that could be used in bakery products, as a cheap way to improve their nutritional quality without affecting consumer acceptability.
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Affiliation(s)
- Gabriela da Rocha Lemos Mendes
- Industria Riograndense de Óleos Vegetais - IRGOVEL, Av. Presidente João Goulart, P.O BOX: 96040-000, 7351, Pelotas, RS, Brazil.
- Universidade Federal do Rio Grande - Escola de Química e de Alimentos, Av. Italia, Campus Carreiros, P.O BOX: 96203-900, Rio Grande, RS, Brazil.
| | - Priscila Souto Rodrigues
- Universidade Federal do Rio Grande - Escola de Química e de Alimentos, Av. Italia, Campus Carreiros, P.O BOX: 96203-900, Rio Grande, RS, Brazil
| | | | | | - Eliana Badiale-Furlong
- Universidade Federal do Rio Grande - Escola de Química e de Alimentos, Av. Italia, Campus Carreiros, P.O BOX: 96203-900, Rio Grande, RS, Brazil
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Amoah I, Cairncross C, Rush E. Swallowing and Liking of Vegetable-Enriched Bread Compared With Commercial Breads as Evaluated by Older Adults. Front Nutr 2021; 7:599737. [PMID: 33521035 PMCID: PMC7843500 DOI: 10.3389/fnut.2020.599737] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Accepted: 12/07/2020] [Indexed: 11/13/2022] Open
Abstract
Characteristics of food that influence liking and ease-of-chewing and swallowing are not well-understood. Reformulation of bread to improve nutrient density may improve liking, ease-of-chewing and swallowing which could improve dietary intake particularly with aging. The study aimed to compare objectively and subjectively four breads of increasing nutrient density: $1 white (WB) and wheatmeal (WMB) commercial breads and two in-house formulations of vegetable-enriched breads (VB75 or VB100) which incorporated drum-dried pumpkin and sweet corn flours for physical, sensory and ease-of-chewing and swallowing properties. Each bread underwent instrumental texture analysis. The commercial and vegetable-enriched breads were not different by hardness or springiness but the vegetable breads were up to 25% less cohesive, less gummy and less chewy than the commercial breads. Questionnaires and Likert scale (150 mm) responses were completed by 50 physically active volunteers aged 50+ years. Overall liking of the VB75 and VB100 was rated 40% higher than the white and wheatmeal breads. Vegetable-enriched breads were rated as almost 50% easier to chew (mean ± SD; WB 70.53 ± 39.46 mm, WMB 77.68 ± 33.13 mm, VB75 104.78 ± 30.69 mm, VB100 107.58 ± 24.90 mm) and swallow (WB 70.29 ± 37.98 mm, WMB 77.53 ± 34.88 mm, VB75 104.63 ± 28.25 mm, VB100 104.90 ± 25.54 mm). Vegetable-enriched breads compared to white and wheatmeal breads were instrumentally and subjectively less gummy, cohesive and chewy than commercial breads and have the potential to both improve nutrition and "ease of swallowing" in older people. New areas of research should explore other underutilized vegetables for bread enrichment and their ability to aid swallowing and improve nutrition status.
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Affiliation(s)
- Isaac Amoah
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
- Riddet Institute, Massey University, Palmerston, New Zealand
| | - Carolyn Cairncross
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Elaine Rush
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
- Riddet Institute, Massey University, Palmerston, New Zealand
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Hurtado-Romero A, Del Toro-Barbosa M, Garcia-Amezquita LE, García-Cayuela T. Innovative technologies for the production of food ingredients with prebiotic potential: Modifications, applications, and validation methods. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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15
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Ribeiro AEC, Oliveira AR, da Silva ACM, Caliari M, Júnior MSS. Physicochemical quality and sensory acceptance of toasts with partial replacement of wheat flour by maize biomass flour. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3843-3851. [PMID: 32903943 PMCID: PMC7447719 DOI: 10.1007/s13197-020-04416-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/28/2020] [Accepted: 04/03/2020] [Indexed: 06/11/2023]
Abstract
The aim of this study was to assess physicochemical and sensory viability of toasts developed from the partial replacement of wheat flour (WF) by maize biomass flour (MBF). Different levels of MBF (0, 5, 10, 15 and 20 g 100 g-1) were used. Data obtained were evaluated by univariate and multivariate analyses. The level of replacement of WF by MBF influenced all physicochemical properties of the toast. Moisture (5.67-7.12 g 100 g-1), hardness (56.67-131.66 N), chroma of crust and crumb (29.86-30.27 and 19.76-25.83, respectively), and hue angle of crust and crumb (60.32°-64.79° and 81.41°-82.06°, respectively) were increased; and area (2286.4-1658.1 mm2), specific volume (3.47-1.83 mL g-1) and luminosity of crust and crumb (62.39-59.67 and 65.49-62.54, respectively) were decreased as the level of substitution of WF by MBF increased. The toasts did not present microbiological risk. The formulations with higher sensory acceptance were 5 and 15 g 100 g-1 of MBF, being considered rich in proteins (16.25 and 15.43 g 100 g-1, respectively) and rich in dietary fibers (12.10 and 16.02 g 100 g-1, respectively), therefore with high nutritional and functional values. The production of toasts with partial replacement of WF by MBF is feasible in relation to physicochemical and sensory characteristics, which it may stimulate exploitation of this by-product and sustainable production of baked goods.
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Affiliation(s)
- Alline Emannuele Chaves Ribeiro
- Agronomy Department, Agronomy School, Federal University of Goiás (UFG), Rodovia Goiânia-Nova Veneza, Km 0, Campus Samambaia, Goiânia, GO 74001-970 Brazil
- Rural Development Department, Agronomy School, Federal University of Goiás (UFG), Rodovia Goiânia-Nova Veneza, Km 0, Campus Samambaia, Goiânia, GO 74001-970 Brazil
| | - Aryane Ribeiro Oliveira
- Food Engineering Department, Agronomy School, Federal University of Goiás (UFG), Rodovia Goiânia-Nova Veneza, Km 0, Campus Samambaia, Goiânia, GO 74001-970 Brazil
| | - Ana Caroline Mendes da Silva
- Food Engineering Department, Agronomy School, Federal University of Goiás (UFG), Rodovia Goiânia-Nova Veneza, Km 0, Campus Samambaia, Goiânia, GO 74001-970 Brazil
| | - Márcio Caliari
- Rural Development Department, Agronomy School, Federal University of Goiás (UFG), Rodovia Goiânia-Nova Veneza, Km 0, Campus Samambaia, Goiânia, GO 74001-970 Brazil
- Food Engineering Department, Agronomy School, Federal University of Goiás (UFG), Rodovia Goiânia-Nova Veneza, Km 0, Campus Samambaia, Goiânia, GO 74001-970 Brazil
| | - Manoel Soares Soares Júnior
- Agronomy Department, Agronomy School, Federal University of Goiás (UFG), Rodovia Goiânia-Nova Veneza, Km 0, Campus Samambaia, Goiânia, GO 74001-970 Brazil
- Food Engineering Department, Agronomy School, Federal University of Goiás (UFG), Rodovia Goiânia-Nova Veneza, Km 0, Campus Samambaia, Goiânia, GO 74001-970 Brazil
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Viability of Lactobacillus rhamnosus GG in Simulated Gastrointestinal Conditions and After Baking White Pan Bread at Different Temperature and Time Regimes. Curr Microbiol 2020; 77:3869-3877. [PMID: 32960301 DOI: 10.1007/s00284-020-02203-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Accepted: 09/05/2020] [Indexed: 10/23/2022]
Abstract
This study investigated the viability of encapsulated and un-encapsulated (free cell) Lactobacillus rhamnosus GG (LGG) in bread baked at different baking conditions (180 °C for 30 min, 220 °C for 20 min, and 250 °C for 15 min) and in simulated gastrointestinal conditions. The cell was encapsulated either with sodium alginate, singly or in combination with chitosan, cassava starch, and hi-maize resistant starch. There was complete loss of viability of un-encapsulated LGG after baking. Significantly (P < 0.05) higher viability was recorded for LGG encapsulated with sodium alginate + cassava starch + chitosan beads (SCCB) and sodium alginate + hi-maize resistant starch + chitosan beads (SHCB) compared to sodium alginate beads (SAB) and sodium alginate + cassava starch beads (SSB). Lactobacillus rhamnosus GG encapsulated with SHCB gave the highest viability (P < 0.05) after subjection to simulated gastric and intestinal juices. The incorporation of LGG did not have significant (P < 0.05) influence on volume, specific volume, moisture, ash, fat, and fiber contents of bread. The lowest moisture content was obtained at baking condition of 180 °C for 30 min, while the highest value was at 250 °C for 15 min. Baking condition did not cause significant (P > 0.05) change in fat, ash, and carbohydrate content of bread. The encapsulation of LGG with multiple layers of encapsulating materials significantly preserved its viability during baking and in simulated gastrointestinal conditions.
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Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development. SUSTAINABILITY 2020. [DOI: 10.3390/su12187785] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The industrial and small-scale processing of plant-based food materials is associated with by-products that may have a negative impact on the environment but could add value to bread-based products. The bioactivity of plant-based food by-products, their impact on the properties of functional bread, and their bioavailability/bioaccessibility leading to potential health effects when consumed was reviewed. Plant-based food by-products which may be added to bread include rice bran, wheat bran, corn bran, grape pomace/seed extract, tomato seed/skin, and artichoke stems/leaves. These by-products contain high concentrations of bioactive compounds, including phenolics, bioactive peptides, and arabinoxylan. Pre-treatment procedures, including fermentation and thermal processing, impact the properties of plant-based by-products. In most cases, bread formulated with flour from plant-based by-products demonstrated increased fibre and bioactive compound contents. In terms of the sensory and nutritional acceptability of bread, formulations with an average of 5% flour from plant-based by-products produced bread with acceptable sensory properties. Bread enriched with plant-based by-products demonstrated enhanced bioavailability and bioaccessibility and favourable bioactive properties in human blood, although long-term studies are warranted. There is a need to investigate the bioactive properties of other underutilised plant-based by-products and their potential application in bread as a sustainable approach towards improving food and nutrition security.
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Bersaneti GT, Garcia S, Mali S, Pedrine Colabone Celligoi MA. Evaluation of the prebiotic activities of edible starch films with the addition of nystose from Bacillus subtilis natto. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108502] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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19
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Peng H, Li B, Tian J. Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough. Foods 2019; 8:foods8120606. [PMID: 31766674 PMCID: PMC6963674 DOI: 10.3390/foods8120606] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 11/07/2019] [Accepted: 11/18/2019] [Indexed: 11/16/2022] Open
Abstract
The study explored punicalagin (PGN) as a wheat flour enhancer. The impact of PGN on the physicochemical and structural properties of wheat flour have been investigated. It turned out that PGN increased the formation time, stability, tensile resistance, extension, and viscoelasticity of the dough at the concentrations of 0.13 and 0.26 mg/g. Scan electron microscope images of the cross section of the dough displayed a more compact and ordered network structure with the addition of 0.13 and 0.26 mg/g PGN. Fourier transform infrared spectroscopy spectra indicated an increase of α-helix and β-sheet content. However, nonlinear enhancing effects of PGN on the stretching properties, rheology, and structural properties of the dough were observed at concentrations of 0.39 and 0.52 mg/g. Correspondingly, cleavages were observed on the cross section of the dough and the content of β-sheet showed a trend of reduction in the dough with addition of PGN at high concentrations. Taken together, these results indicated the potential usage of PGN as a wheat flour enhancer of natural origin at the concentration below 0.39 mg/g in the flour.
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Affiliation(s)
- Hong Peng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Jing Tian
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
- Correspondence: ; Tel.: +86-27-8728-2111
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20
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Domínguez Díaz L, Fernández-Ruiz V, Cámara M. The frontier between nutrition and pharma: The international regulatory framework of functional foods, food supplements and nutraceuticals. Crit Rev Food Sci Nutr 2019; 60:1738-1746. [PMID: 30924346 DOI: 10.1080/10408398.2019.1592107] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
The link between diet and human health status has been repeatedly proved by strong scientific evidence, and developed societies demand food products with an added value beyond the satisfaction of hunger and the provision of nutrients. Functional foods, food supplements and nutraceuticals are at the interface between nutrition and pharma and opens the doors for seeking new therapeutic alternatives for the prevention of nutrition-related diseases. The present review is aimed at clarifying the differences between functional foods, food supplements and nutraceuticals as well as describing its regulatory framework in Europe, United States and Japan. Specific harmonized regulation for these products is needed. Functional foods, food supplements and nutraceuticals exert health-promoting properties and could be considered as potential candidates in the management of chronic diseases in combination with prescribed medication. Further research is essential for establishing which nutrition-pharma combinations are most favorable and suitable for each chronic disease.
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Affiliation(s)
- Laura Domínguez Díaz
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Madrid, Spain
| | - Virginia Fernández-Ruiz
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Madrid, Spain
| | - Montaña Cámara
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Madrid, Spain
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21
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Amoah I, Cairncross C, Sturny A, Rush E. Towards improving the nutrition and health of the aged: the role of sprouted grains and encapsulation of bioactive compounds in functional bread - a review. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13934] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Isaac Amoah
- Faculty of Health and Environmental Sciences; Auckland University of Technology; Auckland 1010 New Zealand
- Riddet Institute; Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
| | - Carolyn Cairncross
- Faculty of Health and Environmental Sciences; Auckland University of Technology; Auckland 1010 New Zealand
| | - Arno Sturny
- School of Tourism and Hospitality; Auckland University of Technology; Auckland 1010 New Zealand
| | - Elaine Rush
- Faculty of Health and Environmental Sciences; Auckland University of Technology; Auckland 1010 New Zealand
- Riddet Institute; Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
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