Rheological, physico-sensory and antioxidant properties of punicic acid rich wheat bread

Effect of pomegranate peel powder-infused multigrain chapatti on diabetes prevention: A randomized clinical trial

Diabetes mellitus is a metabolic and chronic disease linked to lifestyle factors like dietary patterns and physical inactivity. This randomized clinical study aimed to develop a novel dietary intervention using pomegranate peel powder-based multigrain chapatti to prevent diabetes. The product was formulated by incorporating pomegranate peel powder into a mixture of wheat flour, pearl flour, millet flour, and chickpea flour. The study included the formulation of various treatments (Tc, T1, T2, and T3) following product development, and these treatments were subjected to comprehensive assessments. The nutritional composition and antioxidant potential of the pomegranate peel powder-based multigrain chapatti were analyzed. Sensory attributes, including taste, texture, and overall acceptability, were evaluated. Additionally, biochemical analyses, including blood glucose levels and HbA1C, were conducted to assess the impact of the interventions on blood glucose metabolism. The results revealed that the nutritional profile and phytochemical potential of the product improved significantly in treatment T3, which contained 15% pomegranate juice. Overall acceptability was found to be high for T3, indicating that the inclusion of pomegranate peel powder was well received in terms of taste and sensory qualities. Importantly, the clinical trial demonstrated positive outcomes in the intervention group receiving the pomegranate peel powder-based multigrain chapatti. Blood glucose analysis and HbA1C assessments indicated that the consumption of this innovative dietary product contributed to improved blood glucose metabolism, suggesting its potential as a preventive strategy for diabetes.

Technological and Nutritional Aspects of Bread Production: An Overview of Current Status and Future Challenges

Bakery products, especially bread, exist in many homes worldwide. One of the main reasons for its high consumption is that the main raw material is wheat, a cereal that can adapt to a wide variety of soils and climates. However, the nutritional quality of this raw material decreases during its industrial processing, decreasing the value of fibers, proteins, and minerals. Therefore, bread has become a product of high interest to increase its nutritional value. Due to the high consumption of bread, this paper provides a general description of the physicochemical and rheological changes of the dough, as well as the sensory properties of bread by incorporating alternative flours such as beans, lentils, and soy (among others). The reviewed data show that alternative flours can improve fiber, macro, and micronutrient content. The high fiber content reduces the quality of the texture of the products. However, new processing steps or cooking protocols, namely flour proportions, temperature, cooking, and fermentation time, can allow adjusting production variables and optimization to potentially overcome the decrease in sensory quality and preserve consumer acceptance.

Low carbohydrate high fat flour: its rheology, bread making, physico-sensory and staling characteristics

A low carbohydrate and high fat (LCHF) flour was developed by combining almond flour, desiccated coconut flour, defatted soya flour, dry gluten powder, psyllium husk and skimmed milk powder. Determination of rheological, bread making, nutritional, and staling characteristics of LCHF flour in comparison with wheat flour (WF) was studied. The results showed that LCHF flour had lower amylograph pasting temperature (31.6 °C), peak viscosity (200 BU), farinograph dough stability (0.8 min), and bread volume (315 ml) compared to WF (61.0 °C; 782 BU; 8.7 min; and 525 ml) respectively. The use of additive mixes such as fungal alpha-amylase, sodium stearoyl-2-lactylate and xanthan gum, improved the volume and texture of the LCHF bread. Scanning electron microscope images showed little or no presence of starch granules in LCHF dough and bread. Differential scanning calorimetry studies indicated that, during storage (1-5 days), the enthalpy for gelatinization of endotherm starch increased (0.71-3.40 j/g) in WF bread, however, in LCHF bread this increase was lesser (0.53 to 2.2 j/g) indicating slower staling rate in LCHF bread. The LCHF bread showed lower carbohydrate (13.7%), in-vitro starch digestibility (17.3%) and staling rate, higher protein (22.51%), fat (11.01%), and medium-chain fatty acids than WF bread (51.9%; 38.2%; 12.57%; 3.78%) respectively. The results showed that the developed product would be beneficial for people suffering from diabetics and obesity.

Punicic Acid and Its Role in the Prevention of Neurological Disorders: A Review

Millions of people worldwide are affected by neurodegenerative diseases (NDs). NDs are characterized by progressive damage and death of nerve cells accompanied by high levels of inflammatory biomarkers and oxidative stress conditions. Punicic acid, the main bioactive component of pomegranate (Punica granatum) seed oil, is an omega-5 isomer of conjugated α-linoleic acid that has shown strong anti-oxidative and anti-inflammatory effects that contributes towards its positive effect against a wide arrange of diseases. Punicic acid decreases oxidative damage and inflammation by increasing the expression of peroxisome proliferator-activated receptors. In addition, it can reduce beta-amyloid deposits formation and tau hyperphosphorylation by increasing the expression of GLUT4 protein and the inhibition of calpain hyperactivation. Microencapsulated pomegranate, with high levels of punicic acid, increases antioxidant PON1 activity in HDL. Likewise, encapsulated pomegranate formulations with high levels of punicic acid have shown an increase in the antioxidant PON1 activity in HDL. Because of the limited brain permeability of punicic acid, diverse delivery formulations have been developed to enhance the biological activity of punicic acid in the brain, diminishing neurological disorders symptoms. Punicic acid is an important nutraceutical compound in the prevention and treatment of neurodegenerative diseases such as Alzheimer's, Parkinson's, and Huntington's disease.

Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics

The use of flours or phenolic extracts obtained from non-traditional sources or agri-food industry by-products has been a strategy used to formulate new bakery products with characteristics of a functional food. However, phenolic compounds present great structural diversity, as well as the ability to interact in a complex way with the macromolecules that constitute the bread matrix. Therefore, the addition of these flours, extracts or pure compounds produces various effects on the microstructure of bread, and several of its sensory properties. This is mainly due to interactions between phenolic compounds and gluten proteins. The objective of this review is to analyze some of the most recent published works on the addition of phenolic compounds in wheat bread to identify the type of positive and negative effects that have been observed and how they can be related to the physicochemical interactions between phenolic compounds and the macromolecules that constitute the food matrix, mainly gluten. The effect of monomeric and polymeric phenolic compounds on the strength of these interactions and on the properties of dough and bread are discussed.

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Nutritional and Bioactive Components of Pomegranate Waste Used in Food and Cosmetic Applications: A Review

Pomegranate (Punica granatum L.) is a fruit that is rich in bioactive compounds that has a biowaste (rind and seed) with the potential to be converted into value-added products in a wide variety of applications. Recent studies have demonstrated the potent antioxidant and antimicrobial effects of using pomegranate rind and seed as natural food additives, thus making researchers incorporate them into bioplastics and edible coatings for food packaging. Additionally, these components have shown great plasticizing effects on packaging materials while extending the shelf life of food through active packaging. Even within skin health applications, pomegranate seed oil and its bioactive compounds have been particularly effective in combating UV-induced stresses on animal skin and in-vitro models, where cells and microorganisms are separated from the whole organism. They have also aided in healing wounds and have shown major anti-inflammatory, analgesic, and anti-bacterial properties. This review highlights all of the relevant and recent food and skin health applications found in the value-added conversion of pomegranate biowaste. The lack of research in particular areas and future outlook are also discussed.