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Dehnad D, Ghorani B, Emadzadeh B, Emadzadeh M, Assadpour E, Rajabzadeh G, Jafari SM. Recent advances in iron encapsulation and its application in food fortification. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37703437 DOI: 10.1080/10408398.2023.2256004] [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: 09/15/2023]
Abstract
Iron (Fe) is an important element for our body since it takes part in a huge variety of metabolic processes. However, the direct incorporation of Fe into food fortification causes a number of problems along with undesirable organoleptic properties. Thus, encapsulation has been suggested to alleviate this problem. This study first sheds more light on the Fe encapsulation strategies and comprehensively explains the results of Fe encapsulation studies in the last decade. Then, the latest attempts to use Fe (in free or encapsulated forms) to fortify foods such as bakery products, dairy products, rice, lipid-containing foods, salt, fruit/vegetable-based products, and infant formula are presented. Double emulsions are highly effective at keeping their Fe content and display encapsulation efficiency (EE) > 88% although it decreases upon storage. The encapsulation by gel beads possesses several advantages including high EE, as well as reduced and great Fe release in gastric and duodenal conditions, respectively. Cereals, particularly bread and wheat, are common staple foods globally; they are very suitable for food fortification by Fe derivatives. Nevertheless, the majority of Fe in flour is available as salts of phytic acid (IP6) and phytates, reducing Fe bioavailability in the human body. The sourdough process degrades IP6 completely while Chorleywood Bread Making Process and conventional processes decrease it by 75% in comparison with whole meal flour.
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Affiliation(s)
- Danial Dehnad
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Behrouz Ghorani
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Bahareh Emadzadeh
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Maryam Emadzadeh
- Clinical Research Development Unit, Ghaem Hospital, Mashhad University of Medical Sciences, Mashhad, 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
| | - Ghadir Rajabzadeh
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Impact of fortificants on the powder properties of a gluten-free porous starch matrix of puffed rice flour. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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3
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Rebellato AP, Grazielle Siqueira Silva J, Probio de Moraes P, Trajano B, Azevedo Lima Pallone J. Static in vitro digestion methods for assessing essential minerals in processed meat products. Food Res Int 2022; 155:111121. [DOI: 10.1016/j.foodres.2022.111121] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 03/07/2022] [Accepted: 03/08/2022] [Indexed: 11/25/2022]
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4
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The Use of Iron-Enriched Yeast for the Production of Flatbread. Molecules 2021; 26:molecules26175204. [PMID: 34500637 PMCID: PMC8434235 DOI: 10.3390/molecules26175204] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 08/21/2021] [Accepted: 08/26/2021] [Indexed: 01/10/2023] Open
Abstract
The most common cause of iron deficiency is an improperly balanced diet, in which the body’s need for iron cannot be met by absorption of this element from food. Targeted iron supplementation and food fortification may be the main treatments for iron deficiency in the population. However, many iron-rich supplements and foods have low bioavailability of this element. In our study, we used yeast enriched with iron ions to produce flatbread. The yeast cells accumulated iron ions from the medium supplemented with Fe(NO3)3·9H2O, additionally one of the cultures was treated with pulsed electric field in order to increase the accumulation. The potential bioavailability of iron from flatbread containing 385.8 ± 4.12 mg of iron in 100 g dry mass was 10.83 ± 0.94%. All the flatbreads had a moderate glycemic index. There were no significant differences in antioxidant activity against DPPH• between flatbread with iron-enriched and non-iron-enriched yeast. Sensory evaluation showed that this product is acceptable to consumers since no metallic aftertaste was detected. Iron enriched flatbread can potentially be an alternative to dietary supplements in iron deficiency states.
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Rogaska A, Reguła J, Suliburska J, Krejpcio Z. Comparison of the In Vitro Bioavailability of Selected Minerals from Gluten-Free Breads Enriched with Grains and Synthetic Organic and Non-Organic Compounds. Molecules 2021; 26:molecules26072085. [PMID: 33917296 PMCID: PMC8038698 DOI: 10.3390/molecules26072085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 03/24/2021] [Accepted: 03/31/2021] [Indexed: 11/16/2022] Open
Abstract
Introduction: Despite the constant efforts of scientists to improve the texture, sensory properties, and nutritional value of gluten-free bread, obtaining high bioavailability of minerals is still a huge challenge. Gluten-free bakery products are characterized by a low bioavailability of minerals. The aim of this study was to design gluten-free bread with high bioavailability of minerals commonly found in deficiencies in people struggling with gluten intolerance. Material and methods: The material consisted of gluten-free breads designed to obtain the highest possible content of minerals in the bread while maintaining a good structure and taste. Results: Higher contents of all the analyzed minerals were obtained in breads with natural and synthetic additives, both in rice and buckwheat bread, compared to basic bread. There was also a higher content of the analyzed minerals in buckwheat bread in comparison to rice bread for each type of additive. Higher bioavailability of iron, copper, calcium, and magnesium was noted in rice bread, while the bioavailability of zinc was higher in buckwheat bread. Conclusion: The additives used increased the bioavailability of the analyzed minerals from the gluten-free breads. The use of various variants of flour (rice, buckwheat) influenced the bioavailability of iron, zinc, copper, calcium, and magnesium. The release of minerals from gluten-free bread depends on the element and added components (seeds or synthetic additives).
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Affiliation(s)
- Anna Rogaska
- Department of Human Nutrition and Dietetics, Poznan University of Life Sciences, Wojska Polskiego St. 31, 60-624 Poznan, Poland
| | - Julita Reguła
- Department of Human Nutrition and Dietetics, Poznan University of Life Sciences, Wojska Polskiego St. 31, 60-624 Poznan, Poland
| | - Joanna Suliburska
- Department of Human Nutrition and Dietetics, Poznan University of Life Sciences, Wojska Polskiego St. 31, 60-624 Poznan, Poland
| | - Zbigniew Krejpcio
- Department of Human Nutrition and Dietetics, Poznan University of Life Sciences, Wojska Polskiego St. 31, 60-624 Poznan, Poland
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Petrova P, Petrov K. Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications. Nutrients 2020; 12:E1118. [PMID: 32316499 PMCID: PMC7230154 DOI: 10.3390/nu12041118] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 04/09/2020] [Accepted: 04/15/2020] [Indexed: 02/07/2023] Open
Abstract
Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA) fermentation is the oldest and most popular way to improve the functionality, nutritional value, taste, appearance and safety of cereal foods and reduce the energy required for cooking. This literature review discusses lactic acid fermentation of the most commonly used cereals and pseudocereals by examination of the microbiological and biochemical fundamentals of the process. The study provides a critical overview of the indispensable participation of lactic acid bacteria (LAB) in the production of many traditional, ethnic, ancient and modern fermented cereals and beverages, as the analysed literature covers 40 years. The results reveal that the functional aspects of LAB fermented foods are due to significant molecular changes in macronutrients during LA fermentation. Through the action of a vast microbial enzymatic pool, LAB form a broad spectrum of volatile compounds, bioactive peptides and oligosaccharides with prebiotic potential. Modern applications of this ancient bioprocess include the industrial production of probiotic sourdough, fortified pasta, cereal beverages and "boutique" pseudocereal bread. These goods are very promising in broadening the daily menu of consumers with special nutritional needs.
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Affiliation(s)
- Penka Petrova
- Institute of Microbiology, Bulgarian Academy of Sciences, Acad. G. Bonchev, Str. Bl. 26, 1113 Sofia, Bulgaria
| | - Kaloyan Petrov
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, Acad. G. Bonchev, Str. Bl. 103, 1113 Sofia, Bulgaria
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Roman L, Belorio M, Gomez M. Gluten‐Free Breads: The Gap Between Research and Commercial Reality. Compr Rev Food Sci Food Saf 2019; 18:690-702. [DOI: 10.1111/1541-4337.12437] [Citation(s) in RCA: 76] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2018] [Revised: 02/04/2019] [Accepted: 02/04/2019] [Indexed: 11/30/2022]
Affiliation(s)
- Laura Roman
- Food Technology AreaCollege of Agricultural EngineeringUniv. of Valladolid Palencia 34004 Spain
| | - Mayara Belorio
- Food Technology AreaCollege of Agricultural EngineeringUniv. of Valladolid Palencia 34004 Spain
| | - Manuel Gomez
- Food Technology AreaCollege of Agricultural EngineeringUniv. of Valladolid Palencia 34004 Spain
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8
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Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.011] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Rai S, Kaur A, Chopra CS. Gluten-Free Products for Celiac Susceptible People. Front Nutr 2018; 5:116. [PMID: 30619866 PMCID: PMC6304385 DOI: 10.3389/fnut.2018.00116] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Accepted: 11/12/2018] [Indexed: 01/20/2023] Open
Abstract
The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic damage in the small intestinal villi. Glutenin and gliadin are two major components of gluten that are essentially required for developing a strong protein network for providing desired viscoelasticity of dough. Many non-gluten cereals and starches (rice, corn, sorghum, millets, and potato/pea starch) and various gluten replacers (xanthan and guar gum) have been used for retaining the physical-sensorial properties of gluten-free, cereal-based products. This paper reviews the recent advances in the formulation of cereal-based, gluten-free products by utilizing alternate flours, starches, gums, hydrocolloids, enzymes, novel ingredients, and processing techniques. The pseudo cereals amaranth, quinoa, and buckwheat, are promising in gluten-free diet formulation. Genetically-modified wheat is another promising area of research, where successful attempts have been made to silence the gliadin gene of wheat using RNAi techniques. The requirement of quantity and quality for gluten-free packaged foods is increasing consistently at a faster rate than lactose-free and diabetic-friendly foods. More research needs to be focused on cereal-based, gluten-free beverages to provide additional options for CD sufferers.
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Affiliation(s)
- Sweta Rai
- Department of Food Science and Technology, G. B. Pant University of Agriculture and Technology, Pantnagar, India
| | - Amarjeet Kaur
- Division of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - C S Chopra
- Department of Food Science and Technology, G. B. Pant University of Agriculture and Technology, Pantnagar, India
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Regula J, Cerba A, Suliburska J, Tinkov AA. In Vitro Bioavailability of Calcium, Magnesium, Iron, Zinc, and Copper from Gluten-Free Breads Supplemented with Natural Additives. Biol Trace Elem Res 2018; 182:140-146. [PMID: 28580502 DOI: 10.1007/s12011-017-1065-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/21/2017] [Accepted: 05/23/2017] [Indexed: 12/30/2022]
Abstract
The aim of this study was to measure the content of calcium, magnesium, iron, zinc, and copper and determine the bioavailability of these ingredients in gluten-free breads fortified with milk and selected seeds. Due to the increasing prevalence of celiac disease and mineral deficiencies, it has become necessary to produce food with higher nutritional values which maintains the appropriate product characteristics. This study was designed for gluten-free breads fortified with milk and seeds such as flax, poppy, sunflower seeds, pumpkin seeds or nuts, and flour with amaranth. Subsequently, digestion was performed in vitro and the potential bioavailability of the minerals was measured. In the case of calcium, magnesium, iron, and copper, higher bioavailability was observed in rice bread, and, in the case of copper and zinc, in buckwheat bread. This demonstrated a clear increase in bioavailability of all the minerals when the bread were enriched. However, satisfactory results are obtained only for the individual micronutrients.
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Affiliation(s)
- J Regula
- Department of Human Nutrition and Hygiene, Poznan University of Life Sciences, Wojska Polskiego Str. 31, 60-624, Poznań, Poland
| | - A Cerba
- Department of Human Nutrition and Hygiene, Poznan University of Life Sciences, Wojska Polskiego Str. 31, 60-624, Poznań, Poland.
| | - J Suliburska
- Department of Human Nutrition and Hygiene, Poznan University of Life Sciences, Wojska Polskiego Str. 31, 60-624, Poznań, Poland
| | - A A Tinkov
- Orenburg State Medical University, Sovetskaya St., 6, 460000, Orenburg, Russia
- Yaroslavl State University, Sovetskaya St., 15, 150000, Yaroslavl, Russia
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11
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Burgos VE, Binaghi MJ, de Ferrer PAR, Armada M. Effect of precooking on antinutritional factors and mineral bioaccessibility in kiwicha grains. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.12.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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12
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Complementing the dietary fiber and antioxidant potential of gluten free bread with guava pulp powder. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9578-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Rebellato AP, Bussi J, Silva JGS, Greiner R, Steel CJ, Pallone JAL. Effect of different iron compounds on rheological and technological parameters as well as bioaccessibility of minerals in whole wheat bread. Food Res Int 2017; 94:65-71. [DOI: 10.1016/j.foodres.2017.01.016] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2016] [Revised: 01/08/2017] [Accepted: 01/19/2017] [Indexed: 10/20/2022]
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14
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Rebellato AP, Castro Lima J, Silva JGS, Steel CJ, Lima Pallone JA. Mineral bioaccessibility in French breads fortified with different forms iron and its effects on rheological and technological parameters. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.01.020] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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15
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Padalino L, Conte A, Del Nobile MA. Overview on the General Approaches to Improve Gluten-Free Pasta and Bread. Foods 2016; 5:E87. [PMID: 28231182 PMCID: PMC5302439 DOI: 10.3390/foods5040087] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2016] [Revised: 11/08/2016] [Accepted: 11/30/2016] [Indexed: 01/27/2023] Open
Abstract
The use of gluten-free products is increasing since a growing number of people are suffering from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco-elastic characteristics of wheat-based products; therefore, its lack makes the gluten-free products not similar to wheat-based product, with scarce textural properties. This reason constitutes the major industrial limitation. Thus, obtaining good-quality gluten-free products represents a technological challenge. This review reports the main strategies adopted to produce high quality gluten-free pasta and bread. They are mainly obtained by the utilization of specific ingredients (hydrocolloids, proteins or enzymes) to be incorporated into the standard formulation or the adoption of proper technological variables that can enhance above all the functional properties, the texture and the taste.
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Affiliation(s)
- Lucia Padalino
- University of Foggia, Services Center of Applied Research-Via Napoli, Foggia 25 71122, Italy.
| | - Amalia Conte
- University of Foggia, Services Center of Applied Research-Via Napoli, Foggia 25 71122, Italy.
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16
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Cilla A, López-García G, Barberá R. In vitro bioavailability of iron and calcium in cereals and derivatives: A review. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1210631] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- A. Cilla
- Faculty of Pharmacy, Nutrition and Food Science, University of Valencia, Burjassot, Spain
| | - G. López-García
- Faculty of Pharmacy, Nutrition and Food Science, University of Valencia, Burjassot, Spain
| | - R. Barberá
- Faculty of Pharmacy, Nutrition and Food Science, University of Valencia, Burjassot, Spain
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17
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Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa). Food Chem 2016; 199:150-6. [DOI: 10.1016/j.foodchem.2015.11.065] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2013] [Revised: 09/21/2015] [Accepted: 11/13/2015] [Indexed: 11/23/2022]
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18
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Witczak M, Ziobro R, Juszczak L, Korus J. Starch and starch derivatives in gluten-free systems – A review. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2015.07.007] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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19
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Capriles VD, dos Santos FG, Arêas JAG. Gluten-free breadmaking: Improving nutritional and bioactive compounds. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2015.08.005] [Citation(s) in RCA: 74] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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20
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Iron in fortified biscuits: A simple method for its quantification, bioaccessibility study and physicochemical quality. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.09.028] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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21
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Diego Quintaes K, Barberá R, Cilla A. Iron bioavailability in iron-fortified cereal foods: The contribution of in vitro studies. Crit Rev Food Sci Nutr 2015; 57:2028-2041. [DOI: 10.1080/10408398.2013.866543] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
| | - Reyes Barberá
- Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Burjassot, Valencia, Spain
| | - Antonio Cilla
- Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Burjassot, Valencia, Spain
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22
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Matos ME, Rosell CM. Understanding gluten-free dough for reaching breads with physical quality and nutritional balance. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:653-661. [PMID: 24816770 DOI: 10.1002/jsfa.6732] [Citation(s) in RCA: 110] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2013] [Revised: 05/05/2014] [Accepted: 05/06/2014] [Indexed: 06/03/2023]
Abstract
In the last decade the development of gluten-free foodstuffs has attracted great attention as a result of better diagnoses of coeliac disease and a greater knowledge of the relationship between gluten-free products and health. The increasing interest has prompted extensive research into the development of gluten-free foodstuffs that resemble gluten-containing foods. This review aims to provide some insights on dough functionality and process conditions regarding bread quality and to point out recent research dealing with the nutritional composition of those products. Gluten-free dough results from the combination of different ingredients, additives, and the processing aids required for building up network structures responsible for bread quality. Some relationships between dough rheology and bread characteristics were established to identify possible predictor parameters. Regarding bread-making processes, the impact of mixing, dough treatment and baking is stated. Nutritional quality is an important asset when developing gluten-free breads, and different strategies for improving it are reviewed. Gluten-free bread quality is dependent on ingredients and additives combination, but also processing can provide a way to improve bread quality. Nutritive value of the gluten-free breads must be always in mind when setting up recipes, for obtaining nutritionally balanced bread with adequate glycaemic index.
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Affiliation(s)
- María E Matos
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Central de Venezuela, Caracas, Venezuela
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23
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Capriles VD, Arêas JAG. Novel Approaches in Gluten-Free Breadmaking: Interface between Food Science, Nutrition, and Health. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12091] [Citation(s) in RCA: 156] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Vanessa D. Capriles
- Dept. de Biociências; campus Baixada Santista; Univ. Federal de São Paulo; Rua Silva Jardim, 136, CEP 11015-020 Santos-SP Brazil
| | - José Alfredo G. Arêas
- Dept. de Nutrição; Faculdade de Saúde Pública; Univ. de São Paulo; Avenida Doutor Arnaldo, 715, CEP 01246-904 São Paulo-SP Brazil
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24
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Ahmad A, Arshad N, Ahmed Z, Bhatti MS, Zahoor T, Anjum N, Ahmad H, Afreen A. Perspective of surface active agents in baking industry: an overview. Crit Rev Food Sci Nutr 2014; 54:208-24. [PMID: 24188269 DOI: 10.1080/10408398.2011.579697] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Different researchers have previously used surfactants for improving bread qualities and revealed that these compounds result in improving the quality of dough and bread by influencing dough strength, tolerance, uniform crumb cell size, and improve slicing characteristics and gas retention. The objective of this review is to highlight the areas where surfactants are most widely used particularly in the bread industries, their role and mechanism of interaction and their contribution to the quality characteristics of the dough and bread. This review reveals some aspects of surface-active agents regarding its role physiochemical properties of dough that in turn affect the bread characteristics by improving its sensory quality and storage stability.
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Affiliation(s)
- Asif Ahmad
- a Department of Food Technology , Pir Mehr Ali Shah Arid Agriculture University Rawalpindi , Rawalpindi , Pakistan
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Purification and Characterisation of a β-1,4-Xylanase from Remersonia thermophila CBS 540.69 and Its Application in Bread Making. Appl Biochem Biotechnol 2013; 172:1747-62. [DOI: 10.1007/s12010-013-0640-1] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2013] [Accepted: 10/30/2013] [Indexed: 11/26/2022]
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26
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Caballero MS, Drago SR, Costa SC, Sabbag NG, González RJ. Physicochemical characteristics and shelf life estimation of maize/soybean extrudates added with bovine haemoglobin. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12154] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- María S. Caballero
- Instituto de Tecnología de Alimentos (ITA); Facultad de Ingeniería Química; Universidad Nacional del Litoral; 1º de Mayo 3250; Santa Fe; Argentina
| | | | - Silvia C. Costa
- Instituto de Tecnología de Alimentos (ITA); Facultad de Ingeniería Química; Universidad Nacional del Litoral; 1º de Mayo 3250; Santa Fe; Argentina
| | - Nora G. Sabbag
- Instituto de Tecnología de Alimentos (ITA); Facultad de Ingeniería Química; Universidad Nacional del Litoral; 1º de Mayo 3250; Santa Fe; Argentina
| | - Rolando J. González
- Instituto de Tecnología de Alimentos (ITA); Facultad de Ingeniería Química; Universidad Nacional del Litoral; 1º de Mayo 3250; Santa Fe; Argentina
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Rahaie S, Gharibzahedi SMT, Razavi SH, Jafari SM. Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review. Journal of Food Science and Technology 2012; 51:2896-906. [PMID: 26396285 DOI: 10.1007/s13197-012-0833-6] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/29/2012] [Accepted: 07/03/2012] [Indexed: 10/27/2022]
Abstract
Bread is one of the oldest functional foods which its health effects have been investigated in many studies. The current communication presents a review of published studies in recent years on the topic and looks at possible future trends in the improved nutritional and health qualities which have been applied in the bakery industry, directing it further to the formulation design and production of functional breads. The results show that many beneficial ingredients such as dietary fibers, phenolic antioxidants, marine ingredients, and n-3 fatty acids can be used in the bread industry to increase its functionality and result in healthy products, low in calories, cholesterol and celiac disease. Moreover, the use of psyllium seed, amaranth seed, chestnut flour and prebiotics in gluten-free bread (GFB) baking may be the promising frontier to improve overall appearance, quality, sensory properties, and shelf-life of GFB.
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Affiliation(s)
- Somayeh Rahaie
- Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj, 31587-77871 Iran
| | - Seyed Mohammad Taghi Gharibzahedi
- Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj, 31587-77871 Iran
| | - Seyed Hadi Razavi
- Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj, 31587-77871 Iran
| | - Seid Mahdi Jafari
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Laureati M, Giussani B, Pagliarini E. Sensory and hedonic perception of gluten-free bread: Comparison between celiac and non-celiac subjects. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.12.020] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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29
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Hong JH, Kim KO. Operationally defined solubilization of copper and iron in human saliva and implications for metallic flavor perception. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1590-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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30
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Pounis GD, Makri S, Gougias L, Makris H, Papakonstantinou M, Panagiotakos DB, Kapsokefalou M. Consumer perception and use of iron fortified foods is associated with their knowledge and understanding of nutritional issues. Food Qual Prefer 2011. [DOI: 10.1016/j.foodqual.2011.05.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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31
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32
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Mezaize S, Chevallier S, Le-Bail A, de Lamballerie M. Gluten-free frozen dough: Influence of freezing on dough rheological properties and bread quality. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.07.030] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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33
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Kiskini A, Kapsokefalou M, Yanniotis S, Mandala I. Effect of different iron compounds on wheat and gluten-free breads. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:1136-1145. [PMID: 20393994 DOI: 10.1002/jsfa.3927] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Iron fortification of bread often results in sub-optimal quality of the final product due to undesirable changes in the physical characteristics and sensory properties of the bread. In this study both the form of iron (soluble, insoluble or encapsulated) and the type of bread (wheat or gluten-free) were varied in order to investigate the effect of iron and gluten on the product characteristics. RESULTS The effect of iron on the quality characteristics of the breads investigated depended on iron type, but not on iron solubility. Colour, crust firmness, specific volume, cell number and uniformity as well as aroma were the attributes that were mainly affected in iron-enriched wheat bread. In some cases, specific volume was 30% lower than that of the control sample, while cell uniformity was significantly lower, as low as 50% of the control sample in some fortified samples. In gluten-free breads, differences between unfortified and fortified samples included colour, crust firmness, cell number, 'moisture' odour, metallic taste and stickiness. In some cases, the sensory scores were better for fortified samples. CONCLUSIONS Differences due to iron fortification were less pronounced in gluten-free compared to wheat breads. The choice of the appropriate iron compound which will not cause adverse quality changes is still a challenge.
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Affiliation(s)
- Alexandra Kiskini
- Laboratory of Engineering, Processing and Preservation of Foods, Agricultural University of Athens, Department of Food Science and Technology, 75 Iera Odos, 11855 Votanikos, Athens, Greece
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Ji Y, Zhu K, Zhou H, Qian H. Study of the retrogradation behaviour of rice cake using rapid visco analyser, Fourier transform infrared spectroscopy and X-ray analysis. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02203.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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35
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Pagliarini E, Laureati M, Lavelli V. Sensory evaluation of gluten-free breads assessed by a trained panel of celiac assessors. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1249-z] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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36
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Alvarez-Jubete L, Arendt E, Gallagher E. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends Food Sci Technol 2010. [DOI: 10.1016/j.tifs.2009.10.014] [Citation(s) in RCA: 364] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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37
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38
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Gambuś H, Gambuś F, Pastuszka D, Wrona P, Ziobro R, Sabat R, Mickowska B, Nowotna A, Sikora M. Quality of gluten-free supplemented cakes and biscuits. Int J Food Sci Nutr 2009; 60 Suppl 4:31-50. [DOI: 10.1080/09637480802375523] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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39
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Sabanis D, Lebesi D, Tzia C. Development of fibre-enriched gluten-free bread: a response surface methodology study. Int J Food Sci Nutr 2009; 60 Suppl 4:174-90. [DOI: 10.1080/09637480902721196] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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40
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Moroni AV, Dal Bello F, Arendt EK. Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue? Food Microbiol 2009; 26:676-84. [PMID: 19747600 DOI: 10.1016/j.fm.2009.07.001] [Citation(s) in RCA: 149] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2009] [Revised: 06/19/2009] [Accepted: 07/06/2009] [Indexed: 10/20/2022]
Abstract
The increasing demand for high quality gluten-free (GF) bread, clean labels and natural products is raising the need for new approaches in GF bread-making. Sourdough is the foremost fermentation used for baking purposes and it has been proven to be ideal for improving the texture, palatability, aroma, shelf life and nutritional value of wheat and rye breads. These characteristic features derive from the complex metabolic activities of the sourdough-resident lactic acid bacteria and yeasts, e.g. acidification, production of exopolysaccharides, proteolytic- amylolytic- and phytase activity, and production of antimicrobial substances. These effects have been extensively studied and well described for traditional baking, whereas little is known about the role of sourdough in GF baking. Yet, the microbiological and qualitative characterisation of local GF fermented products indicate an overlap with the microbiota of wheat/rye fermentation and suggest that the positive metabolic activities of the sourdough microbiota are still retained during fermentation of GF crops. Thus, the use of sourdough in GF baking may be the new frontier for improving the quality, safety and acceptability of GF bread.
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Affiliation(s)
- Alice V Moroni
- Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland
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41
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Comparison of rheological, fermentative and baking properties of gluten-free dough formulations. Eur Food Res Technol 2008. [DOI: 10.1007/s00217-008-0875-1] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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