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Raczkowska E, Serek P. Health-Promoting Properties and the Use of Fruit Pomace in the Food Industry-A Review. Nutrients 2024; 16:2757. [PMID: 39203893 DOI: 10.3390/nu16162757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2024] [Revised: 08/15/2024] [Accepted: 08/17/2024] [Indexed: 09/03/2024] Open
Abstract
Fruit pomace, a by-product of the fruit industry, includes the skins, seeds, and pulp most commonly left behind after juice extraction. It is produced in large quantities: apple residues alone generate approximately 4 million tons of waste annually, which is a serious problem for the processing industry but also creates opportunities for various applications. Due to, among other properties, their high content of dietary fiber and polyphenolic compounds, fruit residues are used to design food with functional features, improving the nutritional value and health-promoting, technological, and sensory properties of food products. This article presents the health-promoting (antioxidant, antidiabetic, anti-inflammatory, and antibacterial) properties of fruit pomace. Moreover, the possibilities of their use in the food industry are characterized, with particular emphasis on bread, sweet snack products, and extruded snacks. Attention is paid to the impact of waste products from the fruit industry on the nutritional value and technological and sensory characteristics of these products. Fruit pomace is a valuable by-product whose use in the food industry can provide a sustainable solution for waste management and contribute to the development of functional food products with targeted health-promoting properties.
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Affiliation(s)
- Ewa Raczkowska
- Department of Human Nutrition, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630 Wroclaw, Poland
| | - Paweł Serek
- Department of Human Nutrition, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630 Wroclaw, Poland
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2
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Zhou H, Wang X, Yang Y, Ban J, Guo S, Song T, Zhang S, Yu Y, Guo B, Zhang Y, Zhang X. HMW-GSs 1Dx3+1Dy12 contribute to a suitable wheat gluten strength that confers superior Chinese steamed bread quality. J Food Sci 2024; 89:1047-1057. [PMID: 38193206 DOI: 10.1111/1750-3841.16915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 12/03/2023] [Accepted: 12/18/2023] [Indexed: 01/10/2024]
Abstract
The aim of this study was to clarify the effects of the high-molecular-weight glutenin subunits (HMW-GSs) 1Dx3+1Dy12 (3+12) and 1Dx4+1Dy12 (4+12) at the Glu-D1 locus on gluten and Chinese steamed bread (CSB) quality. The grain protein content and composition, gluten content and gluten index, farinograph properties, and CSB quality were investigated using four wheat near-isogenic lines (NILs) carrying HMW-GSs 1Dx2+1Dy12 (2+12), 3+12, 4+12 and 1Dx5+1Dy10 (5+10), respectively. The unextractable polymeric protein (UPP) and glutenin macropolymer (GMP) content, gluten index, dough development time, stability time, and farinograph quality number of four NILs all ranked as 5+10 > 3+12 > 2+12/4+12, such as the gluten index ranked as 5+10(44.88%) > 3+12(40.07%) > 2+12(37.46%)/4+12(35.85%); however, their contributions to the quality of CSB were ranked as 3+12 > 5+10 > 2+12/4+12, such as the specific volume ranked as 3+12(2.64 mL/g) > 5+10(2.49 mL/g) > 2+12(2.36 mL/g)/4+12(2.35 mL/g), which indicated that a suitable gluten strength (3+12) was crucial to making high-quality CSB. In addition, subunits 4+12 had a similar quality performance to low-quality subunits 2+12. All these findings suggested that, except for the acknowledged high-quality subunits 5+10, the introduction of 3+12 at the Glu-D1 locus is an efficient way for quality improvement of gluten as well as CSB.
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Affiliation(s)
- Hongwei Zhou
- College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing, China
| | - Xiaolong Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China
| | - Yanning Yang
- College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Jinfu Ban
- Shijiazhuang Academy of Agricultural and Forestry Sciences, Shijiazhuang, Hebei, China
| | - Sihai Guo
- College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Tianqi Song
- College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Shuangxing Zhang
- College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Yang Yu
- College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Boli Guo
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing, China
| | - Yingquan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing, China
| | - Xiaoke Zhang
- College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
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3
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Morshedy SA, Zahran SM, Sabir SA, El-Gindy YM. Effects of increasing levels of orange peel extract on kit growth, feed utilization, and some blood metabolites in the doe rabbits under heat stress conditions. Anim Biotechnol 2023; 34:1532-1543. [PMID: 35176970 DOI: 10.1080/10495398.2022.2038615] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
One of the most severe consequences of climate change on the rabbit production sector is heat stress. Dietary supplementation of phytochemicals could alleviate the negative impact of heat stress on rabbits. Thirty-six V-line rabbit does with average live body weight (LBW) of 2.672 ± 0.031 kg were randomly allocated into three experimental groups as follows: the control group (OPE0) and the OPE2.5 and OPE5 groups were orally administered orange peel extract (OPE) at doses of 2.5 and 5 mL/doe. The increasing OPE levels significantly improved LBW at partum (p = 0.002) and weaning (p = 0.004), daily and total feed intake from pregnancy until weaning (p = 0.007), daily milk yield per doe at 7th and 14th days (p ≤ 0.05), and milk efficiency (p = 0.001). Litter size at 1st-28th days, litter weight gain, survival rate, and kit weight gain at 21st-28th days of heat-stressed doe rabbits were significantly improved with OPE treatments. The treatment of OPE5 significantly decreased serum glucose, triglycerides, and very-low-density lipoprotein-cholesterol levels of rabbits. The increasing OPE levels decreased significantly total lipid and low-density lipoprotein-cholesterol levels and increased (p = 0.001) high-density lipoprotein-cholesterol concentration in heat-stressed rabbits. In conclusion, the treatment of OPE improved feed utilization, milk efficiency, and reproductive performance and alleviated the drastic impacts of heat stress on rabbits.
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Affiliation(s)
- Sabrin Abdelrahman Morshedy
- Fish and Animal Production Department, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt
| | - Soliman Mohamed Zahran
- Fish and Animal Production Department, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt
| | - Salem Abdulnabi Sabir
- Animal Production Department, Faculty of Agriculture, Omer Al-Mukhtar University, Bieda, Libya
| | - Yassmine Moemen El-Gindy
- Fish and Animal Production Department, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt
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4
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Zhou W, Guo S, Zhang S, Lu Z, Sun Z, Ma Y, Shi J, Zhang H. Effects of Siraitia grosvenorii seed flour on the properties and quality of steamed bread. Front Nutr 2023; 10:1249639. [PMID: 37671201 PMCID: PMC10475572 DOI: 10.3389/fnut.2023.1249639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Accepted: 08/07/2023] [Indexed: 09/07/2023] Open
Abstract
Siraitia grosvenorii seeds are rich in abundant active compounds beneficial to human health. To clarify the digestion characteristics of Siraitia grosvenorii seed flour (SSF) and promote the use of SSF in the processing of functional staple foods, SSF was prepared, its composition and physicochemical properties were studied, and the processing characteristics of SSF-wheat flour were systematically investigated. The results showed that the torque curve and other parameters of the dough were significantly affected by the amount of SSF added. With the increase of SSF proportion, the water absorption showed an increasing trend, while the degree of protein weakening first weakened and then enhanced. At 20% SSF, the dough was more resistant to kneading. In response to an increase in SSF, the L* value decreased significantly, and the a* and b* values increased gradually, while the specific volume decreased gradually. Additionally, the hardness, adhesiveness, and chewiness of the bread enhanced gradually, while its elasticity, cohesiveness, and resilience decreased gradually. After the addition of 30% SSF, the inner tissue of steamed bread was more delicate. With an increase in SSF proportion, the predicted glycemic index (pGI) of steamed bread weakened markedly. Overall, these results showed that SSF, as a kind of food ingredient with hypoglycemic activity, can be used in the production of new functional steamed bread products. This study provides basic research data for the development of products containing S. grosvenorii seed.
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Affiliation(s)
- Wei Zhou
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
- Key Laboratory of Aquatic Products Processing and Safety Control, Xinxiang, China
- Engineering and Technology Research Center of Aquatic Products Processing and Quality Control, Xinxiang, China
| | - Siyu Guo
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Sheng Zhang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Zhaodi Lu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Ziyi Sun
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Yulin Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Jinxiu Shi
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Hao Zhang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
- Engineering and Technology Research Center of Aquatic Products Processing and Quality Control, Xinxiang, China
- Shaanxi Research Institute of Agricultural Products Processing Technology, Xi’an, China
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Cabello-Olmo M, Krishnan PG, Araña M, Oneca M, Díaz JV, Barajas M, Rovai M. Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product. Foods 2023; 12:2817. [PMID: 37569086 PMCID: PMC10417715 DOI: 10.3390/foods12152817] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 07/14/2023] [Accepted: 07/23/2023] [Indexed: 08/13/2023] Open
Abstract
In response to the demand for healthier foods in the current market, this study aimed to develop a new bread product using a fermented food product (FFP), a plant-based product composed of soya flour, alfalfa meal, barley sprouts, and viable microorganisms that showed beneficial effects in previous studies. White bread products prepared with three different substitution levels (5, 10, and 15%) of FFP were evaluated for physical characteristics (loaf peak height, length, width), color indices (lightness, redness/greenness, yellowness/blueness), quality properties (loaf mass, volume, specific volume), protein content, crumb digital image analysis, and sensory characteristics. The results revealed that FFP significantly affected all studied parameters, and in most cases, there was a dose-response effect. FFP supplementation affected the nutritional profile and increased the protein content (p < 0.001). The sensory test indicated that consumer acceptance of the studied sensory attributes differed significantly between groups, and bread with high levels of FFP (10 and 15% FFP) was generally more poorly rated than the control (0%) and 5% FFP for most of the variables studied. Despite this, all groups received acceptable scores (overall liking score ≥ 5) from consumers. The sensory analysis concluded that there is a possible niche in the market for these improved versions of bread products.
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Affiliation(s)
- Miriam Cabello-Olmo
- Biochemistry Area, Department of Health Science, Public University of Navarre, 31008 Pamplona, Spain
| | - Padmanaban G. Krishnan
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA
| | - Miriam Araña
- Biochemistry Area, Department of Health Science, Public University of Navarre, 31008 Pamplona, Spain
| | - Maria Oneca
- Biochemistry Area, Department of Health Science, Public University of Navarre, 31008 Pamplona, Spain
| | - Jesús V. Díaz
- Pentabiol S.L., Polígono Noain-Esquiroz s/n, 31191 Pamplona, Spain
| | - Miguel Barajas
- Biochemistry Area, Department of Health Science, Public University of Navarre, 31008 Pamplona, Spain
| | - Maristela Rovai
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA
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6
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Kruczek M, Gumul D, Korus A, Buksa K, Ziobro R. Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace. Antioxidants (Basel) 2023; 12:antiox12020324. [PMID: 36829883 PMCID: PMC9952554 DOI: 10.3390/antiox12020324] [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: 12/19/2022] [Revised: 01/26/2023] [Accepted: 01/27/2023] [Indexed: 01/31/2023] Open
Abstract
The post-production leftovers after the pressing of apple juice are a rich source of health-promoting compounds, which could be used in the food industry for the manufacture of dietary foods, applicable also for people with celiac disease. This raw material is currently little used, and the cost of its disposal is considerable. Therefore, an attempt was made to enrich gluten-free cookies with different proportions of apple pomace. The content of individual polyphenols determined by the UPLC-PDA-MS/MS method, basic chemical composition, physical properties of cookies with 15%, 30%, 45%, and 60% apple pomace, were evaluated. It was found that apple pomace in gluten-free cookies caused an increase in the content of phenolic acids, quercetin derivatives, flavan-3-ols and dihydrochalcones. An elevation in protein, fat, and minerals was also observed. The growing share of apple pomace caused a significant increase in the content of total fiber, soluble, and insoluble fractions, but resulted in an increase in the hardness and darkening of the cookies while reducing their volume.
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Affiliation(s)
- Marek Kruczek
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Dorota Gumul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Anna Korus
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Krzysztof Buksa
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Rafał Ziobro
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
- Correspondence:
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Ammar I, Sebii H, Aloui T, Attia H, Hadrich B, Felfoul I. Optimization of a novel, gluten-free bread's formulation based on chickpea, carob and rice flours using response surface design. Heliyon 2022; 8:e12164. [PMID: 36582690 PMCID: PMC9793171 DOI: 10.1016/j.heliyon.2022.e12164] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 08/03/2022] [Accepted: 11/29/2022] [Indexed: 12/23/2022] Open
Abstract
This study aimed to develop nutritious, gluten-free bread with high quality characteristics using a mixture of chickpea, carob and rice flours as substitutes of wheat flour. To optimize the bread formulation, a Box-Behnken experimental design was conducted to evaluate the effect of the corresponding flour blend addition, proofing time and water amount addition on the physicochemical, technological and sensory properties of the obtained formulated bread. The optimized formulation was calculated to contain 70% of mixture flour and 100% of water, with a proofing time of 40 minutes. This formulation produced bread with greater specific volume ( 3.73 ± 0.37 cm3/g) and less baking loss ( 22.98 ± 0.94 % ) than those of control (+) bread ( 2.93 ± 0.21 cm3/g and 31.65 ± 0.72 % , respectively). Findings proved that the mixture flour based on chickpeas, carob and rice represents a good alternative to make gluten-free bread with acceptable baking properties.
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Affiliation(s)
- Imène Ammar
- Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax, 3038, Tunisia,Corresponding authors.
| | - Haifa Sebii
- Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax, 3038, Tunisia
| | - Takwa Aloui
- Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax, 3038, Tunisia
| | - Hamadi Attia
- Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax, 3038, Tunisia
| | - Bilel Hadrich
- Department of Chemical Engineering, College of Engineering, Imam Mohammad Ibn Saud Islamic University, IMSIU, Riyadh 11432, Saudi Arabia,Laboratory of Enzyme Engineering and Microbiology, Engineering National School of Sfax (ENIS), University of Sfax, Sfax, Tunisia
| | - Imène Felfoul
- Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax, 3038, Tunisia,Corresponding authors.
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Performance of Apple Pomace for Gluten-Free Bread Manufacture: Effect on Physicochemical Characteristics and Nutritional Value. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12125934] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Apple pomace has been proposed as a quality enhancer for gluten-free bread, but its composition and physicochemical features differ significantly depending on the apple cultivar. The objective of this article was to characterize apple pomace powder (APP) from certain varieties from the Basque Country and to study the feasibility of adding it to gluten-free bread, focusing on physicochemical and nutritional aspects. APP was obtained by washing, drying and grinding, and it was added at 0, 5, 6 and 8%, together with other ingredients, such as gluten-free flours, corn starch and whey protein. APP had a reddish-grey coloration (L* 56.49 ± 1.39, a* 11.07 ± 0.47, b* 27.69 ± 1.76), pH 4.19 ± 0.15 and Aw 0.235 ± 0.084. Pomace powder was used successfully in higher amounts than experiences reported before. Key physicochemical parameters such as specific volume (≥2.5 cm3/g) and cohesiveness or resilience values (0.538 and 0.378, respectively) suggested good acceptability for gluten-free breads with 8% APP. Additionally, breads were a source of antioxidant potential (437.66 ± 38.95 µM DPPHeq/g APP), fiber (80.13 ± 6.07 g/100 g) and micronutrients such as Cu, Mg, Mn and Fe. In conclusion, local apple varieties are a good source of raw material for gluten-free bread manufacture, which offers a solution for environmental pollution and may contribute to boosting the circular economy.
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Gómez M. Gluten-free bakery products: Ingredients and processes. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:189-238. [PMID: 35595394 DOI: 10.1016/bs.afnr.2021.11.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
There is an increasing demand for gluten-free products around the world because certain groups of people, which have increased in the last decades, need to eliminate gluten from their diet. A growing number of people consider gluten-free products to be healthier. However, making gluten-free products such as bread is a technological challenge due to the important role of the gluten network in their development. However, other products, such as cakes and cookies usually made with wheat flour, can easily be made with gluten-free starches or flours since gluten does not play an essential role in their production. To replace wheat flour in these elaborations it is necessary to resort to gluten-free starches and/or flours and to gluten substitutes. Additionally, it can be convenient to incorporate other ingredients such as proteins, fibers, sugars or oils, as well as to modify their quantities in wheat flour formulations. Regarding gluten-free flours, it will also be necessary to know the parameters that influence their functionality in order to obtain regular products. These problems have originated a lower availability of gluten-free products which have a worse texture and are less tasty and more expensive than their homologues with gluten. These problems have been partially solved thanks to research on these types of products, their ingredients and their production methods. In recent years, studies about the nutritional improvement of these products have increased. This chapter delves into the main ingredients used in the production of gluten-free products, the processes for making gluten-free breads, cakes and cookies, and the nutritional quality of these products.
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Affiliation(s)
- Manuel Gómez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, Palencia, Spain.
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10
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Difonzo G, de Gennaro G, Pasqualone A, Caponio F. Potential use of plant-based by-products and waste to improve the quality of gluten-free foods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2199-2211. [PMID: 34855216 DOI: 10.1002/jsfa.11702] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 11/24/2021] [Accepted: 12/02/2021] [Indexed: 05/22/2023]
Abstract
The food industry generates a large amount of waste and by-products, the disposal of which has a negative impact on the environment and the economy. Plant-based waste and by-products are rich in bioactive compounds such as dietary fiber, proteins, essential fatty acids, antioxidant compounds, vitamin, and minerals, which can be exploited to reduce the nutritional deficiencies of gluten-free products. The latter are known to be rich in fats and carbohydrates but lacking in bioactive compounds; the absence of gluten also has a negative effect on textural and sensory properties. Several attempts have been made to improve the quality of gluten-free products using alternative flours and additives, or by adopting innovative technologies. The exploitation of plant-based by-products would represent a chance to improve both the nutritional profile and the overall quality of gluten-free foods by further enhancing the sustainability of the agri-food system. After examining in detail the composition of plant-based by-products and waste, the objective of this review was to provide an overview of the effects of their inclusion on the quality of gluten-free products (bread, pasta, cake/muffins, biscuits and snacks). The advantages and drawbacks regarding the physical, sensory, and nutritional properties were critically evaluated. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Graziana Difonzo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Giuditta de Gennaro
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
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11
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Lau T, Clayton T, Harbourne N, Rodriguez-Garcia J, Oruna-Concha MJ. Sweet corn cob as a functional ingredient in bakery products. Food Chem X 2022; 13:100180. [PMID: 34950866 PMCID: PMC8671855 DOI: 10.1016/j.fochx.2021.100180] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 10/19/2021] [Accepted: 12/03/2021] [Indexed: 11/27/2022] Open
Abstract
Incorporation of sweet corn cob flour (SCCF) in gluten free rice muffin was examined. SCCF contained a higher amount of ferulic acid and dietary fiber than rice flour. Muffin incorporated with 10% and 20% of SCCF showed an improvement in texture. Baking increases the free ferulic acid in muffin incorporated with SCCF. Muffin with SCCF showed higher mean overall liking scores in consumers liking test.
Gluten free (GF) products are often inferior in quality attributes, nutritional content and consumer acceptability. The use of GF by-products is a novel strategy to improve the structure and nutritional profile of these products. Sweet corn cob (SCC) is a by-product of sweet corn processing containing a considerable amount of fibre and ferulic acid. The effect of baking on ferulic acid content, colour, texture and physical characteristics on muffins incorporated with SCC flour (SCCF) as a value-added food ingredient was investigated using a GF model system. The freeze-dried SCCF, containing ferulic acid (6.02 mg g−1) was used to replace the rice flour at varying levels of 10, 20, and 30%. In general, SCCF increased dietary fibre and free ferulic acid content of muffins. Inclusion of 20% SCCF showed an increase in terms of the height of the muffin and number of air cells in the crumb, along with a decrease in the hardness of muffins. Muffins with SCCF showed higher mean overall liking scores than rice flour muffin.
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Affiliation(s)
- T Lau
- Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, UK
| | - T Clayton
- Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, UK
| | - N Harbourne
- UCD Institute of Food and Health, School of Agricultural and Food Science, University College Dublin, Belfield, Dublin, Ireland
| | - J Rodriguez-Garcia
- Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, UK
| | - M J Oruna-Concha
- Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, UK
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ZHANG S, ZHOU W, CHEN C. Application of Tartary buckwheat bran flour modified by heat-moisture treatment in steamed bread processing. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.71622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Sheng ZHANG
- Henan Institute of Science and Technology, China
| | - Wei ZHOU
- Henan Institute of Science and Technology, China
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13
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Delving into the Role of Dietary Fiber in Gluten-Free Bread Formulations: Integrating Fundamental Rheological, Technological, Sensory, and Nutritional Aspects. POLYSACCHARIDES 2021. [DOI: 10.3390/polysaccharides3010003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
The evidenced relevance of dietary fibers (DF) as functional ingredients shifted the research focus towards their incorporation into gluten-free (GF) bread, aiming to attain the DF contents required for the manifestation of health benefits. Numerous studies addressing the inclusion of DF from diverse sources rendered useful information regarding the role of DF in GF batter’s rheological properties, as well as the end product’s technological and nutritional qualities. The presented comprehensive review aspires to provide insight into the changes in fiber-enriched GF batter’s fundamental rheological properties, and technological, sensory, and nutritional GF bread quality from the insoluble and soluble DF (IDF and SDF) perspective. Different mechanisms for understanding IDF and SDF action on GF batter and bread were discussed. In general, IDF and SDF can enhance, but also diminish, the properties of GF batter and bread, depending on their addition level and the presence of available water in the GF system. However, it was seen that SDF addition provides a more homogenous GF batter structure, leading to bread with higher volumes and softer crumb, compared to IDF. The sensory properties of fiber-enriched GF breads were acceptable in most cases when the inclusion level was up to 7 g/100 g, regardless of the fiber type, enabling the labeling of the bread as a source of fiber.
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Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread. Foods 2021; 10:foods10092052. [PMID: 34574162 PMCID: PMC8467894 DOI: 10.3390/foods10092052] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 08/23/2021] [Accepted: 08/27/2021] [Indexed: 01/12/2023] Open
Abstract
Steamed bread is a traditional staple food of China. Replacing wheat flour (WF) with Tartary buckwheat is expected to improve the nutritional value of steamed bread. In this study, Tartary buckwheat flour (TBF), Tartary buckwheat bran flour (TBBF), and Tartary buckwheat core flour (TBCF) were prepared, their composition and physicochemical properties were compared. It was found that TBBF had higher protein and rutin contents, so its antioxidant activity and dough rheological properties were obviously superior to those of TBF and TBCF. When TBBF was mixed with WF, its weight proportion in the blend (Wbran) had a significant effect on the dough rheological properties. When Wbran was 30%, the dough had the optimal mixing tolerance, and when Wbran exceeded 30%, it caused dilution effect, weakening the gluten network. With the increase of Wbran, the color of the steamed bread developed by the TBBF–WF blend gradually darkened and yellowed, the specific volume declined, and its hardness, gumminess, and chewiness ascended gradually. The appropriate addition of TBBF (Wbran = 10% and 30%) was beneficial to cell diameter and volume of steamed bread, but the further rise of Wbran would destroy its gas retention ability. The predicted glycemic index (pGI) of steamed bread declined significantly with the increasing Wbran.
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15
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Komeroski MR, Homem RV, Schmidt HDO, Rockett FC, de Lira L, Vitória da Farias D, Kist TL, Doneda D, Rios ADO, Ruffo de Oliveira V. Effect of whey protein and mixed flours on the quality parameters of gluten-free breads. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100361] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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16
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Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11104605] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread. The by-products were incorporated into a gluten-free bread formulation based on corn and chickpea flours (2/1 w/w). Different levels of each by-product (0, 2.5, 5, and 7.5% in the basic replacement) were tested. Wheat bread and gluten-free bread without the addition of by-products were used as controls. The results indicated that the by-products increased the maximum dough height, the total CO2 production, and CO2 retention coefficient compared to unenriched gluten-free dough. The highest K-value consistency coefficient was observed for the dough enriched with the prickly pear peel. The addition of by-products significantly improved (p < 0.0001) the specific volume of gluten-free bread, with values increasing from 1.48 to 2.50 cm3/g. The hierarchical cluster analysis and the constellation plot showed four groups: the wheat bread group, the second group containing the gluten-free control bread, the group with bread enriched by pomace, and the group with bread enriched with peels, exhibit the same effect on gluten-free bread and the peels exhibit the same effect on gluten-free bread.
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17
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Ren Y, Linter BR, Linforth R, Foster TJ. A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis. Food Funct 2021; 11:5333-5345. [PMID: 32459258 DOI: 10.1039/d0fo00115e] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Contribution of methylcellulose (MC), psyllium seed husk powder (PSY), and water addition level to gluten free bread quality and correlations between dough rheological properties and bread qualities were investigated by response surface design and principal component analysis. The generalised Maxwell model was applied to estimate the relaxation frequency of gluten free doughs. The addition of PSY has a complex influence on pasting viscosity at high temperature and an additional peak was observed. MC significantly influenced dough extensibility and work of adhesion, which are good predictors of bread volume and textural properties. Other rheological responses are less significantly correlated to specific volume, but they are sensitive to formulation variations, reflect dough structures and stability, related to proving behaviours, and correlated to loaf concavity. An inappropriate combination of water and hydrocolloids might lead to problems such as low stability of doughs, overexpansion, and weak crumb structure at high water addition levels, or, in contrast, high rigidity of dough, a trap of excessive air during mixing, and restrained gas cell expansion with high hydrocolloid addition and low water addition.
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Affiliation(s)
- Yi Ren
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK.
| | - Bruce R Linter
- PepsiCo International Ltd, 4 Leycroft Rd, Leicester, LE4 1ET, UK.
| | - Robert Linforth
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK.
| | - Tim J Foster
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK.
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18
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The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products. Meat Sci 2021; 177:108491. [PMID: 33761399 DOI: 10.1016/j.meatsci.2021.108491] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 03/04/2021] [Accepted: 03/05/2021] [Indexed: 12/23/2022]
Abstract
The food industry has been slow in harnessing technological developments to expand opportunities and benefit the community. One such opportunity is in the application of proteolytic enzymes to the development of softer-textured meat products that require reduced mastication force, for those with impaired dentition, and reduced strength including older adults. Proteolytic enzymes haven't been fully explored for their potential in this area. Here a response surface methodology (RSM) was applied to model the interactive effects of sous-vide and papain application on texture, color, and cooking loss of meat. An innovative meat product formulation with a reduced toughness (120 min cooking sous-vide and 0.01 mg papain/100 g) was optimized and the technological performance of the formulation was validated. Bias values of the optimized model were in the range of 0.97 to 1.06, while accuracy factors for shear force values, chewiness, TPA hardness, cooking loss, color parameters ranged from 1.00 and 1.06, both of which metrics indicated the reliability of the resultant models.
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19
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Han L, Zhang J, Cao X. Effects of orange peel powder on rheological properties of wheat dough and bread aging. Food Sci Nutr 2021; 9:1061-1069. [PMID: 33598189 PMCID: PMC7866614 DOI: 10.1002/fsn3.2080] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 12/07/2020] [Accepted: 12/10/2020] [Indexed: 11/17/2022] Open
Abstract
Orange peels, the major byproduct of orange fruit processing, are a good material for functional food production because of their excellent physiological and health function. The effects of orange peel powder (OPP) on the rheological and reho-fermentation properties of high-gluten wheat dough and bread staling were investigated. The results showed that OPP significantly modified wheat dough characteristics and bread quality for its fiber, pectin and polyphenol content. Incorporation of OPP in wheat dough mainly caused competitive water absorption. It improved dough water absorption from 59.70% to 66.82% by increasing the development time (from 1.40 min to 4.51 min) and decreasing the retrogradation degree (from 1.01% to 0.68%) at a low content (no more than 5%) but showed adverse effects at higher content because of stronger gluten-dilution action than excessive water sequestration of OPP. It strengthened the dough elasticity by increasing the value of storage modulus (G') and loss modulus (G″) of dough samples at all contents, G' and G″ value of dough sample containing 7% OPP was more than twice that of the wheat dough. Alveograph and rheofermentographic parameters confirmed that OPP improved the total volume of CO2 production from 1774.11 ml (wheat dough) to 2,458.30 ml (dough sample containing 7% OPP) but reduced the gas retention coefficient from 71.86% to 66.52% during fermentation accordingly. Additionally, no remarkable deterioration of the bread staling was observed. These results contributed to the interpretation of the action mechanism of OPP modification on the wheat dough structure and further guided the application of OPP on cereal product development.
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Affiliation(s)
- Lihong Han
- Collaborative Innovation Center for Food Production and SafetySchool of Biological Science and EngineeringNorth Minzu UniversityYinchuanChina
- Ningxia Ruichun Coarse Cereals Co., Ltd.GuyuanChina
| | - Jiajia Zhang
- Collaborative Innovation Center for Food Production and SafetySchool of Biological Science and EngineeringNorth Minzu UniversityYinchuanChina
| | - Xiaohong Cao
- Collaborative Innovation Center for Food Production and SafetySchool of Biological Science and EngineeringNorth Minzu UniversityYinchuanChina
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20
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Effect of Citrus Fiber on the Rheological Properties of Dough and Quality of the Gluten-Free Bread. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196633] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
The aim of the study was to evaluate the use of citrus fiber for the nutritional enrichment and technological improvement of gluten-free bread. A partial replacement of starch in bread formulation was analyzed in terms of the dough’s rheological properties and selected quality parameters of the bread. The results allowed to conclude that the presence of citrus fiber modifies the rheological properties of the dough, causing an increase in storage modulus (G′) and loss modulus (G″) values, as well as zero shear viscosity, accompanied with a decrease in instantaneous compliance (J0) and viscoelastic compliance (J1) to the applied stress, which reflects dough strengthening caused by significantly greater water binding and swelling properties characteristic of this ingredient. The introduction of the citrus fiber to bread formulations caused a significant decrease in bread volume and structure changes in crumb visible in the larger porosity and average pore size. The presence of citrus fiber affected texture, decreasing crumb hardness, springiness, cohesiveness and chewiness in comparison to the control. It could also be observed that the use of citrus fiber results in limited crumb hardening during storage, which indicates that this component could be an effective factor retarding the staling of the gluten-free bread based on starch and hydrocolloids.
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21
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Li X, Wang C, Krishnan PG. Effects of corn distillers dried grains on dough properties and quality of Chinese steamed bread. Food Sci Nutr 2020; 8:3999-4008. [PMID: 32884681 PMCID: PMC7455979 DOI: 10.1002/fsn3.1604] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2019] [Revised: 11/07/2019] [Accepted: 11/09/2019] [Indexed: 11/18/2022] Open
Abstract
Chinese steamed bread (CSB) accounts for 30% of the wheat end-use in China. CSB was studied as a platform for fiber and protein enrichment, employing corn distillers dried grains. Food grade distiller's grain (FDDG) processed from co-products from the corn ethanol industry was used as the enrichment ingredient. Since CSB uses a lean formula with little or no added sugar or fat, it relies entirely on fermentation and steaming for flavor and texture development. FDDG was used to replace 0%-25% all-purpose flour (APF) in CSB formulations. Effects of FDDG on dough properties and quality of CSB were evaluated by instrumental (Farinograph, Mixolab, and Texture Analyzer), nutritional, and sensory methods. Protein and dietary fiber contents showed significant increases to 18.8% and 15.3%, respectively, for 100 g of steamed bread (25% FDDG db). Fiber in 100 g of fresh FDDG CSB ranged from 2.8 to 7.7 g. FDDG fortified doughs demonstrated higher water absorption, while dough development time, dough stability, and dough extensibility decreased significantly with partial APF replacement. FDDG contributed to increased hardness and adhesiveness in the CSB. Crumb analysis revealed reduced number of gas cells at higher FDDG substitution. FDDG enrichment reduced brightness (L*) of flour blends and CSB. Rheological and sensory analysis showed an upper level of FDDG substitution of 15% was acceptable without detriment to dough functionality, texture, and taste.
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Affiliation(s)
- Xiaona Li
- College of Food ScienceShenyang Agricultural UniversityShenyangChina
| | - Chunyang Wang
- College of Health and Human SciencesNorth Carolina State UniversityCullowheeNCUSA
| | - Padmanaban G. Krishnan
- Department of Dairy and Food ScienceCollege of Agriculture, Food and Environmental SciencesSouth Dakota State UniversityBrookingsSDUSA
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22
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Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:8024398. [PMID: 32714971 PMCID: PMC7352128 DOI: 10.1155/2020/8024398] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 06/05/2020] [Accepted: 06/15/2020] [Indexed: 11/28/2022]
Abstract
Gluten-free bread (GFB) usually has a lower nutritional value than its traditional counterparts and is deficient in health-promoting substances. Therefore, GFB is often enriched in gluten-free components containing high levels of bioactive substances. In this work, an attempt has been made to enrich GFB with rice flour-based extruded preparations produced at 80 and 120°C with a share of 10 and 20% sour cherry pomace. The study material consisted of the abovementioned preparations together with breads produced with their 10% share. In order to prove that the extruded preparations could be the source of phenolic compounds, their level was determined. The influence of the applied additions was assessed taking into account nutritional composition (protein, fat, ash, and carbohydrates), level of the phenolic compounds (total phenolic content, flavonoids, anthocyanins, and phenolic acids), antioxidant potential, and physical properties of the breads (texture volume, color). It was shown that the extrudates with a share of fruit pomace cause an enrichment of gluten-free breads in bioactive compounds. The gluten-free breads enriched in extrudates with sour cherry pomace obtained at 120°C contained even 6 times more polyphenols than breads with extrudates obtained at 80°C. At the same time, these breads contained the highest levels of flavonoids and phenolic acids among all the analyzed samples. Bread with the addition of the extrudate produced with 20% fruit pomace at 120°C was the most favorable in terms of bioactive compounds (total phenolic content, flavonoids, anthocyanins, and phenolic acids) and antioxidative activity. The abovementioned bread showed the highest amount of total, soluble and insoluble fiber, and a significant amount of ash and sugars and revealed the lowest hardness during 3 days of storage, in comparison with the other samples.
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23
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de Castro LA, Lizi JM, Chagas EGLD, de Carvalho RA, Vanin FM. From Orange Juice By-Product in the Food Industry to a Functional Ingredient: Application in the Circular Economy. Foods 2020; 9:E593. [PMID: 32384647 PMCID: PMC7278819 DOI: 10.3390/foods9050593] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 04/26/2020] [Accepted: 04/30/2020] [Indexed: 11/17/2022] Open
Abstract
In the orange juice industry, more than 50% of raw material becomes by-products that are rich in active compounds and have high nutritional content. Improved use of these by-products could represent a key strategy for a circular economy. The objective of this study was to produce a flour from orange juice by-product, characterize it, and then apply this flour to produce cookies. Orange by-product flour (OBPF) was characterized in terms of its chemical composition, dietary fiber, phenolic compounds, antioxidant potential, and hygroscopic properties. Subsequently, the effect of substituting wheat flour by OBPF in cookies was evaluated. OBPF presented a very high content of dietary fiber (73.61% dry matter (DM)), minerals (ash = 2.72% DM), and total phenolic compounds (534 ± 30 mg gallic acid equivalent (GAE)/100 g of DM). In general, the properties of cookies were not significantly influenced by using OBPF as a substitution for wheat flour. Sensorial analyses showed that cookies produced with 10% OBPF presented the higher scores. Therefore, OBPF showed interesting characteristics, suggesting its possible use in the development of fiber enriched foods such as cookies; and its production represents a key strategy for the orange juice processing industries towards the application of a circular economy in the food system.
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Affiliation(s)
| | | | | | | | - Fernanda Maria Vanin
- Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av. Duque de Caxias Norte 225, Pirassununga 13635-900, SP, Brazil; (L.A.d.C.); (J.M.L.); (E.G.L.d.C.); (R.A.d.C.)
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Sabbagh HAK, Hussein-Al-Ali SH, Hussein MZ, Abudayeh Z, Ayoub R, Abudoleh SM. A Statistical Study on the Development of Metronidazole-Chitosan-Alginate Nanocomposite Formulation Using the Full Factorial Design. Polymers (Basel) 2020; 12:polym12040772. [PMID: 32244671 PMCID: PMC7240564 DOI: 10.3390/polym12040772] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 03/19/2020] [Accepted: 03/22/2020] [Indexed: 11/16/2022] Open
Abstract
The goal of this study was to develop and statistically optimize the metronidazole (MET), chitosan (CS) and alginate (Alg) nanoparticles (NP) nanocomposites (MET-CS-AlgNPs) using a (21 × 31 × 21) × 3 = 36 full factorial design (FFD) to investigate the effect of chitosan and alginate polymer concentrations and calcium chloride (CaCl2) concentration ondrug loading efficiency(LE), particle size and zeta potential. The concentration of CS, Alg and CaCl2 were taken as independent variables, while drug loading, particle size and zeta potential were taken as dependent variables. The study showed that the loading efficiency and particle size depend on the CS, Alg and CaCl2 concentrations, whereas zeta potential depends only on the Alg and CaCl2 concentrations. The MET-CS-AlgNPs nanocomposites were characterized by X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), thermal gravimetric analysis (TGA), scanning electron microscopy (SEM) and in vitro drug release studies. XRD datashowed that the crystalline properties of MET changed to an amorphous-like pattern when the nanocomposites were formed.The XRD pattern of MET-CS-AlgNPs showed reflections at 2θ = 14.2° and 22.1°, indicating that the formation of the nanocompositesprepared at the optimum conditions havea mean diameter of (165±20) nm, with a MET loading of (46.0 ± 2.1)% and a zeta potential of (−9.2 ± 0.5) mV.The FTIR data of MET-CS-AlgNPs showed some bands of MET, such as 3283, 1585 and 1413 cm−1, confirming the presence of the drug in the MET-CS-AlgNPs nanocomposites. The TGA for the optimized sample of MET-CS-AlgNPs showed a 70.2% weight loss compared to 55.3% for CS-AlgNPs, and the difference is due to the incorporation of MET in the CS-AlgNPs for the formation of MET-CS-AlgNPs nanocomposites. The release of MET from the nanocomposite showed sustained-release properties, indicating the presence of an interaction between MET and the polymer. The nanocomposite shows a smooth surface and spherical shape. The release profile of MET from its MET-CS-AlgNPs nanocomposites was found to be governed by the second kinetic model (R2 between 0.956–0.990) with more than 90% release during the first 50 h, which suggests that the release of the MET drug can be extended or prolonged via the nanocomposite formulation.
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Affiliation(s)
- Hazem Abdul Kader Sabbagh
- Department of Basic Pharmaceutical Science, Faculty of Pharmacy, Isra University, Amman 11622, Jordan; (H.A.K.S.); (Z.A.); (R.A.); (S.M.A.)
| | - Samer Hasan Hussein-Al-Ali
- Department of Basic Pharmaceutical Science, Faculty of Pharmacy, Isra University, Amman 11622, Jordan; (H.A.K.S.); (Z.A.); (R.A.); (S.M.A.)
- Department of Chemistry, Faculty of Science, Isra University, Amman 11622, Jordan
- Correspondence: (S.H.H.-A.-A.); (M.Z.H.)
| | - Mohd Zobir Hussein
- Materials Synthesis and Characterization Laboratory, Institute of Advanced Technology (ITMA), Universiti Putra Malaysia, 43400UPM Serdang, Selangor, Malaysia
- Correspondence: (S.H.H.-A.-A.); (M.Z.H.)
| | - Zead Abudayeh
- Department of Basic Pharmaceutical Science, Faculty of Pharmacy, Isra University, Amman 11622, Jordan; (H.A.K.S.); (Z.A.); (R.A.); (S.M.A.)
| | - Rami Ayoub
- Department of Basic Pharmaceutical Science, Faculty of Pharmacy, Isra University, Amman 11622, Jordan; (H.A.K.S.); (Z.A.); (R.A.); (S.M.A.)
| | - Suha Mujahed Abudoleh
- Department of Basic Pharmaceutical Science, Faculty of Pharmacy, Isra University, Amman 11622, Jordan; (H.A.K.S.); (Z.A.); (R.A.); (S.M.A.)
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Lee JK, Patel SKS, Sung BH, Kalia VC. Biomolecules from municipal and food industry wastes: An overview. BIORESOURCE TECHNOLOGY 2020; 298:122346. [PMID: 31734061 DOI: 10.1016/j.biortech.2019.122346] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Revised: 10/23/2019] [Accepted: 10/25/2019] [Indexed: 06/10/2023]
Abstract
Biological wastes generated from food and fruit processing industries, municipal markets, and water treatment facilities are a major cause of concern for Health Departments and Environmentalists around the world. Conventional means of managing these wastes such as transportation, treatment, and disposal, are proving uneconomical. The need is to develop green and sustainable technologies to circumvent this ever-growing and persistent problem. In this article, the potential of diverse microbes to metabolize complex organic rich biowastes into a variety of bioactive compounds with diverse biotechnological applications have been presented. An integrated strategy has been proposed that can be commercially exploited for the recovery of value-adding products ranging from bioactive compounds, chemical building blocks, energy rich chemicals, biopolymers and materials, which results in a self-sustaining circular bioeconomy with nearly zero waste generation and complete degradation.
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Affiliation(s)
- Jung-Kul Lee
- Department of Chemical Engineering, Konkuk University, 1 Hwayang-Dong, Gwangjin-Gu, Seoul 05029, Republic of Korea
| | - Sanjay Kumar Singh Patel
- Department of Chemical Engineering, Konkuk University, 1 Hwayang-Dong, Gwangjin-Gu, Seoul 05029, Republic of Korea
| | - Bong Hyun Sung
- Bioenergy and Biochemical Research Center, Korea Research Institute of Bioscience and Biotechnology, 125 Gwahak-ro, Yuseong-gu, Daejeon 34141, Republic of Korea
| | - Vipin Chandra Kalia
- Department of Chemical Engineering, Konkuk University, 1 Hwayang-Dong, Gwangjin-Gu, Seoul 05029, Republic of Korea.
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26
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Homem RV, dos Santos Joaquim A, Pimentel da Silva H, Mello Evangelista S, Komeroski MR, Doneda D, Rockett FC, de Oliveira Schmidt H, Rios A, Schäfer L, Rodrigues C, Kist T, de Oliveira V. Effect of Teff (Eragrostis tef) on Chemical and Technological Quality of Gluten-free Breads. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2019. [DOI: 10.1080/15428052.2019.1679314] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Raisa Vieira Homem
- Postgraduate Program in Food, Nutrition and Health, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | | | | | | | - Marina Rocha Komeroski
- Postgraduate Program in Food, Nutrition and Health, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | - Divair Doneda
- Nutrition Course, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| | - Fernanda Camboim Rockett
- Institute of Food Science and Technology, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| | - Helena de Oliveira Schmidt
- Institute of Food Science and Technology, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| | - Alessandro Rios
- Institute of Food Science and Technology, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| | - Laura Schäfer
- Institute of Biosciences, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| | - Carlos Rodrigues
- Institute of Biosciences, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| | - Tarso Kist
- Institute of Biosciences, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| | - Viviani de Oliveira
- Postgraduate Program in Food, Nutrition and Health, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
- Nutrition Course, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
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27
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Betoret E, Rosell CM. Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality. Cereal Chem 2019. [DOI: 10.1002/cche.10204] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Ester Betoret
- Instituto de Agroquímica y Tecnología de Alimentos Consejo Superior de Investigaciones Científicas Paterna Spain
| | - Cristina M. Rosell
- Instituto de Agroquímica y Tecnología de Alimentos Consejo Superior de Investigaciones Científicas Paterna Spain
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28
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Botinestean C, Hossain M, Mullen AM, Auty MAE, Kerry JP, Hamill RM. Optimization of textural and technological parameters using response surface methodology for the development of beef products for older consumers. J Texture Stud 2019; 51:263-275. [PMID: 31292959 DOI: 10.1111/jtxs.12467] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 06/24/2019] [Accepted: 06/27/2019] [Indexed: 12/20/2022]
Abstract
Red meat has a tougher texture compared with many other food products, therefore consumption is often reduced among older adults. Acidic treatments had a positive effect on WBSF values (reduced the WBSF values from 23.35 N for control to 14.83 N), and texture parameters and a combination with apple fiber and rice starch may improve the health profile of a meat product with benefits for consumers, particularly for older population. A novel meat product with a softer texture (apple fiber 0.15%, rice starch 0.30% and citric acid 0.16 M) was optimized and successfully validated in this study. The results obtained for the objective measurements of tenderness were confirmed by consumers' tenderness results (p < .05) moreover texture-optimized beef samples were found to be more acceptable by older consumers compared with control. Meat processors have an important role in increasing the availability of suitable meat products for older consumers, by developing products that will meet their nutritional and textural needs. In this study, a novel meat product with a softer texture was developed, successfully validated and the product was found to be acceptable by older consumers. Meat processors could consider using rice starch, apple fiber, and citric acid as feasible alternative to traditional ingredients used for beef injection, in order to obtain a softer product, that appeal to older consumers with difficulties in mastication.
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Affiliation(s)
- Cristina Botinestean
- Food Quality and Sensory Science Department, Teagasc, Food Research Centre, Ashtown, Dublin, Ireland
| | - Mohammad Hossain
- Food Quality and Sensory Science Department, Teagasc, Food Research Centre, Ashtown, Dublin, Ireland
| | - Anne M Mullen
- Food Quality and Sensory Science Department, Teagasc, Food Research Centre, Ashtown, Dublin, Ireland
| | - Mark A E Auty
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy Cork, Ireland.,Mondelez International, Reading Science Centre, Whiteknights Campus, Reading, UK
| | - Joseph P Kerry
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Ruth M Hamill
- Food Quality and Sensory Science Department, Teagasc, Food Research Centre, Ashtown, Dublin, Ireland
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Djordjević M, Šoronja-Simović D, Nikolić I, Djordjević M, Šereš Z, Milašinović-Šeremešić M. Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations: Rheological, technological and sensory aspects. Food Chem 2019; 295:189-197. [PMID: 31174749 DOI: 10.1016/j.foodchem.2019.05.066] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2018] [Revised: 04/18/2019] [Accepted: 05/07/2019] [Indexed: 10/26/2022]
Abstract
The presented study examined the influence of hydroxypropylmethylcellulose (HPMC), sugar beet fibre (SBF) and apple fibre (AF) incorporation coupled with adequate water levels on gluten-free (GF) batter rheology, bread quality and sensory characteristics. A Box-Behnken experimental design with independent variables: HPMC quantity (2-4 g/100 g), SBF and AF quantity (3-7 g/100 g) and water quantity (180-230 g/100 g depending on the fibre type) based on a maize flour/starch mixture was applied. GF breads with 4 g/100 g HPMC coupled with 3 g/100 g SBF and 7 g/100 g AF reached the highest specific volumes (2.44 cm3/g and 3.97 cm3/g) accompanied with the lowest crumb hardness (2.29 and 2.10 N, respectively). Appealing crust and crumb colour and good sensory characteristics were achieved in GF breads with 4 g/100 g HPMC and 3, 5 and 7 g/100 g SBF or AF. The corresponding GF breads showed enhanced fibre content (4.56-6.07 g/100 g).
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Affiliation(s)
- Marijana Djordjević
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Dragana Šoronja-Simović
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Bul. cara Lazara 1, 21000 Novi Sad, Serbia.
| | - Ivana Nikolić
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Miljana Djordjević
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Zita Šereš
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
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30
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Kurek MA, Wyrwisz J, Karp S, Wierzbicka A. Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00105-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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31
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Kırbaş Z, Kumcuoglu S, Tavman S. Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties. Journal of Food Science and Technology 2019; 56:914-926. [PMID: 30906049 DOI: 10.1007/s13197-018-03554-z] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/10/2018] [Accepted: 12/18/2018] [Indexed: 01/14/2023]
Abstract
This study examined the effects of using different fiber sources [apple pomace powder (APP), carrot pomace powder (CPP) and orange pomace powder (OPP)] on batter rheology and quality characteristics of rice flour-based gluten-free cakes. Gluten-free cake batters were formulated by replacing different amounts of rice flour (0, 5, 10, and 15%) with APP, CPP, and OPP. As a control cake, batters containing no pomace powder were used. The flow behaviors and viscoelastic characteristics of dietary fiber-enriched cake batters were investigated. All cake batters showed shear thinning behavior and the Power Law model was found to explain the flow behavior of all batter formulations. Apparent viscosity, elastic modulus (G'), and viscous modulus (G″) of the batter increased with increasing pomace powder content. Furthermore, addition of pomace powder increased batter specific gravity and crumb hardness, and decreased specific volume of cakes. Cakes containing 5% OPP had similar volume index and hardness values to the control sample. The sensory properties of the cake samples were investigated concerning color, texture, appearance, flavor and overall acceptability, and those with 5% OPP received the highest acceptance scores from the panelists.
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Affiliation(s)
- Zahide Kırbaş
- 1Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Seher Kumcuoglu
- 2Faculty of Engineering, Department of Food Engineering, Ege University, 35100 Bornova, Izmir Turkey
| | - Sebnem Tavman
- 2Faculty of Engineering, Department of Food Engineering, Ege University, 35100 Bornova, Izmir Turkey
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32
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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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33
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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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34
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Conte P. Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review. POL J FOOD NUTR SCI 2018. [DOI: 10.31883/pjfns-2019-0005] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
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35
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Šarić B, Dapčević-Hadnađev T, Hadnađev M, Sakač M, Mandić A, Mišan A, Škrobot D. Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties. J Texture Stud 2018; 50:124-130. [PMID: 30345519 DOI: 10.1111/jtxs.12374] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2018] [Revised: 09/25/2018] [Accepted: 10/01/2018] [Indexed: 01/25/2023]
Abstract
Raspberry and blueberry pomace, by-products from fruit juice industry, were dehydrated to obtain fruit fiber concentrates and valorized as ingredients in gluten-free (GF) cookies formulation. The aim was to evaluate the effect of substituting 30% (w/w) of GF flour mixture with different ratios of blueberry/raspberry fiber concentrates (0/30, 15/15, and 30/0) on rheological properties of cookie dough and cookie baking quality. Generally, the incorporation of the fiber concentrates increased the elastic and the viscous moduli thus producing harder doughs and consequently firmer cookies in comparison to the control. Although having similar total, soluble and insoluble fiber content, blueberry fiber concentrates were characterized with higher water absorption capacity and consequently yielded cookies with more rigid dough structure, higher water loss during baking, lower cookie thickness, higher spread ratio, more dense inner structure, and increased cookie hardness than those containing raspberry fiber concentrates. Enrichment of GF cookies with raspberry and blueberry fiber concentrates resulted in products with dietary fiber content higher than 6 g per 100 g, thus making them candidates for bearing "high fiber" nutrition claim. PRACTICAL APPLICATIONS: Currently available GF bakery products mostly lack dietary fibers (DFs) and other important nutrients, because they are usually manufactured from refined flour and/or starches. As the products with long shelf-life, very popular in daily diet of almost all consumer profiles, cookies could represent good matrices for the addition of functional ingredients, such as DFs. In this paper, GF cookies were enriched with the fiber concentrates recovered from blueberry and raspberry pomace. Application of these fiber sources enabled recycling of fruit processing industry by-products into novel, "high fiber" GF product with improved nutritive profile.
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Affiliation(s)
- Bojana Šarić
- University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia
| | | | - Miroslav Hadnađev
- University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia
| | - Marijana Sakač
- University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia
| | - Anamarija Mandić
- University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia
| | - Aleksandra Mišan
- University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia
| | - Dubravka Škrobot
- University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia
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36
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Krishna Kumar R, Bejkar M, Du S, Serventi L. Flax and wattle seed powders enhance volume and softness of gluten-free bread. FOOD SCI TECHNOL INT 2018; 25:66-75. [DOI: 10.1177/1082013218795808] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Gluten-free bread is generally associated with several quality defects such as reduced volume, dry texture and poor mouthfeel. Flaxseed gum has been shown to increase viscosity of bread dough. The aim of this study was to evaluate the effect of 1% (total base) addition of seed powders from flax ( Linum usitatissimum) and four acacia cultivars ( Acacia dealbata, A. decurrens, A. terminalis and A. verniciflua) on pasting properties, texture and volume of gluten-free bread. The incorporation of all seed powders reduced crumb hardness by 30–65% and increased specific loaf volume by 50%. Water absorption capacity and emulsifying ability contributed to these textural improvements and were attributed to water-soluble carbohydrates and insoluble fibre, while no foaming ability was detected. Darker crumb was observed upon flax addition, while dark particles were visible upon acacia addition. Scanning electron microscopy depicted absence of holes in the pore surface and viscoelastic starch–protein network in the seed powder containing bread.
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Affiliation(s)
- Revathy Krishna Kumar
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch, New Zealand
| | - Manmath Bejkar
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch, New Zealand
| | - Shanshan Du
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch, New Zealand
| | - Luca Serventi
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch, New Zealand
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37
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WANG K, LU F, LI Z, ZHAO L, HAN C. Recent developments in gluten-free bread baking approaches: a review. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.01417] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Kun WANG
- Shenyang Normal University, China
| | - Fei LU
- Shenyang Normal University, China
| | - Zhe LI
- Shenyang Normal University, China
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38
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Boukid F, Mejri M, Pellegrini N, Sforza S, Prandi B. How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties. Compr Rev Food Sci Food Saf 2017; 16:797-807. [DOI: 10.1111/1541-4337.12288] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2017] [Revised: 06/12/2017] [Accepted: 06/14/2017] [Indexed: 12/24/2022]
Affiliation(s)
- Fatma Boukid
- Plant Protection and Improvement Laboratory, Center of Biotechnology of Sfax; Univ. of Sfax; Tunisia
- Food and Drug Dept.; Univ. di Parma; Parco Area delle Scienze 27/A 43124 Parma Italy
| | - Mondher Mejri
- Plant Protection and Improvement Laboratory, Center of Biotechnology of Sfax; Univ. of Sfax; Tunisia
| | - Nicoletta Pellegrini
- Food and Drug Dept.; Univ. di Parma; Parco Area delle Scienze 27/A 43124 Parma Italy
- Food Quality Design Group; Wageningen Univ.; PO Box 8129 Wageningen The Netherlands
| | - Stefano Sforza
- Food and Drug Dept.; Univ. di Parma; Parco Area delle Scienze 27/A 43124 Parma Italy
| | - Barbara Prandi
- Food and Drug Dept.; Univ. di Parma; Parco Area delle Scienze 27/A 43124 Parma Italy
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39
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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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40
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Mathematical modeling of uvaia byproduct drying and evaluation of quality parameters. Food Sci Biotechnol 2017; 26:643-651. [PMID: 30263588 DOI: 10.1007/s10068-017-0078-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2016] [Revised: 02/08/2017] [Accepted: 03/04/2017] [Indexed: 10/19/2022] Open
Abstract
Uvaia (Eugenia pyriformis) frozen pulp processing generates a solid byproduct that can potentially contain important components of human nutrition. In this study, the drying of uvaia byproduct was studied. Two different drying treatments were tested: drying of wet waste and drying of waste with prior removal of water by centrifugation. Three drying temperatures were used: 40, 60, and 80 °C. Eight models were applied to fit the drying curves: Page, Lewis, Modified Page, Logarithmic, Midilli, Wang and Singh, Henderson and Pabis, and Weibull. Midilli presented an excellent fit to the curves. The effective moisture diffusivity of the uvaia byproduct ranged between 8.52 × 10-10 and 3.22 × 10-9 m2/s. The activation energy was 25.65 and 24.97 kJ/mol for non-centrifuged and centrifuged assays, respectively. The dried byproducts had a reduction of 3-21% of the total phenolic content against the control. The assay performed at 40 °C with centrifugation presented the lowest total color difference value.
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41
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Gómez M, Martinez MM. Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods. Crit Rev Food Sci Nutr 2017; 58:2119-2135. [DOI: 10.1080/10408398.2017.1305946] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Manuel Gómez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, Palencia, Spain
| | - Mario M. Martinez
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana, USA
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42
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Horstmann SW, Lynch KM, Arendt EK. Starch Characteristics Linked to Gluten-Free Products. Foods 2017; 6:E29. [PMID: 28383504 PMCID: PMC5409317 DOI: 10.3390/foods6040029] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 03/20/2017] [Accepted: 03/31/2017] [Indexed: 11/17/2022] Open
Abstract
The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based products remains a challenge for scientists, due to its unique role in network formation, which entraps air bubbles. When gluten is removed from a flour, starch is the main component left. Starch is used as gelling, thickening, adhesion, moisture-retention, stabilizing, film forming, texturizing and anti-staling ingredient. The extent of these properties varies depending on the starch source. The starches can additionally be modified increasing or decreasing certain properties of the starch, depending on the application. Starch plays an important role in the formulation of bakery products and has an even more important role in gluten-free products. In gluten-free products, starch is incorporated into the food formulation to improve baking characteristics such as the specific volume, colour and crumb structure and texture. This review covers a number of topics relating to starch; including; an overview of common and lesser researched starches; chemical composition; morphology; digestibility; functionality and methods of modification. The emphasis of this review is on starch and its properties with respect to the quality of gluten-free products.
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Affiliation(s)
- Stefan W Horstmann
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland.
| | - Kieran M Lynch
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland.
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland.
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43
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Quiles A, Campbell GM, Struck S, Rohm H, Hernando I. Fiber from fruit pomace: A review of applications in cereal-based products. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1261299] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Amparo Quiles
- Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos, Universitat Politècnica de Valencia, Camino de Vera s/n, Valencia, Spain
| | - Grant M. Campbell
- School of Applied Sciences, University of Huddersfield, Queensgate, Huddersfield, UK
| | - Susanne Struck
- Chair of Food Engineering, Technische Universität Dresden, Dresden, Germany
| | - Harald Rohm
- Chair of Food Engineering, Technische Universität Dresden, Dresden, Germany
| | - Isabel Hernando
- Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos, Universitat Politècnica de Valencia, Camino de Vera s/n, Valencia, Spain
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44
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Wyrwisz J, Kurek M, Karp S, Moczkowska M, Stelmasiak A, Wierzbicka A. Optimization of modified atmosphere gases composition used for storage of high-fiber muffins. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12494] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Jarosław Wyrwisz
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
| | - Marcin Kurek
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
| | - Sabina Karp
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
| | - Małgorzata Moczkowska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
| | - Adrian Stelmasiak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
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45
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PEDRO ALESSANDRAC, MOREIRA FERNANDA, GRANATO DANIEL, ROSSO NEIVAD. Extraction of bioactive compounds and free radical scavenging activity of purple basil (Ocimum basilicum L.) leaf extracts as affected by temperature and time. ACTA ACUST UNITED AC 2016; 88:1055-68. [DOI: 10.1590/0001-3765201620150197] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2015] [Accepted: 07/27/2015] [Indexed: 02/01/2023]
Abstract
In the current study, response surface methodology (RSM) was used to assess the effects of extraction time and temperature on the content of bioactive compounds and antioxidant activity of purple basil leaf (Ocimum basilicum L.) extracts. The stability of anthocyanins in relation to temperature, light and copigmentation was also studied. The highest anthocyanin content was 67.40 mg/100 g extracted at 30 °C and 60 min. The degradation of anthocyanins with varying temperatures and in the presence of light followed a first-order kinetics and the activation energy was 44.95 kJ/mol. All the extracts exposed to light showed similar half-lives. The extracts protected from light, in the presence of copigments, showed an increase in half-life from 152.67 h for the control to 856.49 and 923.17 h for extract in the presence of gallic acid and phytic acid, respectively. These results clearly indicate that purple basil is a potential source of stable bioactive compounds.
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Affiliation(s)
| | | | | | - NEIVA D. ROSSO
- Universidade Estadual de Ponta Grossa, Brasil; Universidade Estadual de Ponta Grossa, Brasil
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46
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Majzoobi M, Poor ZV, Jamalian J, Farahnaky A. Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13104] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Mahsa Majzoobi
- Department of Food Science and Technology; School of Agriculture; Shiraz University; Shiraz 7144165186 Iran
- ARC Industrial Transformation Training Centre for Functional Grains and Graham Centre for Agricultural Innovation; Charles Sturt University; Wagga Wagga NSW 2650 Australia
| | - Zahra Vosooghi Poor
- Department of Food Science and Technology; School of Agriculture; Shiraz University; Shiraz 7144165186 Iran
| | - Jalal Jamalian
- Department of Food Science and Technology; School of Agriculture; Shiraz University; Shiraz 7144165186 Iran
| | - Asgar Farahnaky
- Department of Food Science and Technology; School of Agriculture; Shiraz University; Shiraz 7144165186 Iran
- ARC Industrial Transformation Training Centre for Functional Grains and Graham Centre for Agricultural Innovation; Charles Sturt University; Wagga Wagga NSW 2650 Australia
- School of Biomedical Sciences; Charles Sturt University; Wagga Wagga NSW 2650 Australia
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47
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Influence of α-amylase and xylanase on the chemical, physical and volatile compound properties of wheat bread supplemented with wholegrain barley flour. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2651-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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48
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Šarić B, Mišan A, Mandić A, Nedeljković N, Pojić M, Pestorić M, Đilas S. Valorisation of raspberry and blueberry pomace through the formulation of value-added gluten-free cookies. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:1140-50. [PMID: 27162394 PMCID: PMC4837725 DOI: 10.1007/s13197-015-2128-1] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/05/2015] [Accepted: 11/24/2015] [Indexed: 11/28/2022]
Abstract
Successful valorisation of raspberry and blueberry pomace was achieved through their application, as dried and ground powders, in the formulation of value-added gluten-free cookies. Simplex-lattice mixture design approach was applied to obtain the product with the best sensory properties, nutritional profile and antioxidant activity. The highest desirability of 90.0 % was accomplished with the substitution of gluten-free flour mixture with 28.2 % of blueberry and 1.8 % of raspberry pomace. The model was verified. Optimized cookies had similar protein (3.72 %) and carbohydrate (66.7 %) contents as gluten-containing counterparts used for comparison, but significantly lower fat content (10.97 %). Daily portion of the optimized cookies meets: 5.00 % and 7.73 % of dietary reference intakes (DRIs) for linoleic acid, 23.6 % and 34.3 % of DRIs for α-linolenic acid and 10.3 % and 15.6 % of DRIs for dietary fibers, for male and female adults, respectively. The nutritional profile of the optimized formulation makes it comparable with added-value gluten-containing counterparts.
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Affiliation(s)
- Bojana Šarić
- />Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Aleksandra Mišan
- />Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Anamarija Mandić
- />Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Nataša Nedeljković
- />Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Milica Pojić
- />Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Mladenka Pestorić
- />Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Sonja Đilas
- />Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
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Masure HG, Fierens E, Delcour JA. Current and forward looking experimental approaches in gluten-free bread making research. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2015.09.009] [Citation(s) in RCA: 93] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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