Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits

Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models

Melanoidins isolated from bakery by-products are proposed as new sustainable ingredients for bakery products. The colour, odour profile, texture, water activity, and antioxidant capacity of two bakery food models, fat and fat-free, enriched with 2% and 4% soft bread and common bread melanoidins, were analysed. The colour of the bakery food models with melanoidins was darker than that of the respective control; the fat-free models with melanoidins showed higher values of hardness than the control, while no significant effect was observed in the fat models; the water activity did not change compared to the control; the odour profile was significantly modified with different effects depending on the type of melanoidin quantity added and the food model (fat or fat-free); and the antioxidant capacity increased proportionally to the quantity of melanoidin added. In general, melanoidins from soft bread exhibited a higher effect than the melanoidins from common bread. The melanoidins isolated from both fat and fat-free bakery food models did not show cytotoxicity nor did they modify the levels of reactive oxygen species in Caco-2 cells. Therefore, the results seem to indicate the favourable potential of bread melanoidins as new sustainable ingredients for bakery products.

The role of additives on acrylamide formation in food products: a systematic review

Acrylamide (AA) is a toxic substance formed in many carbohydrate-rich food products, whose formation can be reduced by adding some additives. Furthermore, the type of food consumed determines the AA intake. According to the compiled information, the first route causing AA formation is the Maillard reaction. Some interventions, such as reducing AA precursors in raw materials, (i.e., asparagine), reducing sugars, or decreasing temperature and processing time can be applied to limit AA formation in food products. The L-asparaginase is more widely used in potato products. Also, coatings loaded with proteins, enzymes, and phenolic compounds are new techniques for reducing AA content. Enzymes have a reducing effect on AA formation by acting on asparagine; proteins by competing with amino acids to participate in Maillard, and phenolic compounds through their radical scavenging activity. On the other hand, some synthetic and natural additives increase the formation of AA. Due to the high exposure to AA and its toxic effects, it is essential to recognize suitable food additives to reduce the health risks for consumers. In this sense, this study focuses on different additives that are proven to be effective in the reduction or formation of AA in food products.

Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried Biscuits

This study evaluated the effects of sodium alginate, pectin and chitosan addition (0.5–1.5%) on the physicochemical properties including pH, water activity, moisture content, color values, hardness, diameter, thickness, spread ratio, antioxidant activities and sensory scores of biscuits in air frying processing. In addition, the formation of acrylamide and hydroxymethylfurfural (HMF) were discussed. Physicochemical properties of biscuits including water content, water activity, hardness, appearance, shape, color, flavor, texture, overall acceptability, and DPPH radical scavenging activity of biscuits were not influenced significantly by the addition (0.5–1.0%) of three food hydrocolloids. The data showed that the biscuits with hydrocolloids addition had lower acrylamide contents than that of the control biscuit without hydrocolloids addition, and the reducing power of biscuits increased after adding the hydrocolloids. The highest mitigation of acrylamide formation was obtained by the chitosan addition formulation. The formation of acrylamide showed a negative correlation with the content of sodium alginate and chitosan addition, and they were effective ingredients in terms of mitigating the formation of acrylamide in biscuit formulation.

Current trends and advances in analytical techniques for the characterization and quantification of biologically recalcitrant organic species in sludge and wastewater: A review

The study of organic matter in wastewater is a major regulatory and environmental issue and requires new developments to identify non-biodegradable refractory compounds, produced mainly by thermal treatments. Recent advances linking physicochemical properties to spectroscopic analyzes (UV, Fluorescence, IR) have shown that the refractory property is favored by several physicochemical parameters: weight, hydrophobicity, aromaticity and chemical functions. Currently, the most effective developments for the quantification of refractory compounds are obtained with hyphenated methods, based on steric separation of the macromolecular species by steric exclusion chromatography (SEC)/PDA/Fluorescence systems. Hyphenated techniques using High Resolution Mass Spectrometry (HRMS), ultra-high-resolution mass spectrometry with Fourier-transform ion cyclotron resonance mass spectrometry (FT-ICR MS) and NMR have been developed to analyze macromolecules in wastewater with minor sample preparation procedures. A particular class has been identified, the melanoidins, generated by Maillard reactions between sugars, amino acids, peptides and proteins present in wastewater and sludge, but low molecular weight compounds formed as intermediates, such as ketones, aldehydes, pyrazines, pyridines or furans, are also recalcitrant and are complex to identify in the complex matrices. The lack of available standards for the study of these compounds requires the use of specific techniques and data processing. Advances in chemometrics are obtained in the development of molecular or physicochemical indices resulting from the data generated by the analytical detectors, such as aromaticity calculated by SUVA₂₅₄ and determined by UV, fluorescence, molar mass, H/C ratio or structural studies (measuring the amount of unsaturated carbon) given by hyphenated techniques with SEC. It is clear that nitrogen compounds are widely involved in refractoriness. New trends in nitrogen containing compounds characterization follow two axes: through SEC/PDA/Fluorescence and HRMS/NMR techniques with or without separation. Other techniques widely used in food or marine science are also being imported to this study, as it can be seen in the use of "omics" methods, high-performance thin layer chromatography (HPTLC) and chromatography at the critical condition, rounding out the important developments around SEC. While improving the performance of stationary phases is one of the challenges, it results in a fundamental understanding of the retention mechanisms that today provide us with more information on the structures identified. The main objective of this review is to present the spectroscopic and physicochemical techniques used to qualify and characterize refractoriness with a specific focus on chemometric approaches.

Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines

Melanoidins contribute to organoleptic properties of processed foods and exert benefits in health. The aim of this study was to isolate and characterize melanoidins from baked products (common bread, soft bread and biscuits), evaluate their cytotoxicity and determine their suitability as functional additives. Extraction yield, spectrophotometric characteristics, colorimetric properties, antioxidant capacity, and cytotoxicity of melanoidins were assessed. Among the studied products, soft bread had the highest extraction throughput. Melanoidins from biscuit showed the highest antioxidant capacity, closely followed by those of soft bread. Melanoidins did not exert cytotoxic effects on Caco-2 and HUVEC cells (viability was >80%). Nevertheless, incubation of HUVEC cells with melanoidins from common bread and biscuit slightly decreased viability, whereas gastrointestinal digestion of such melanoidins softened the decrease in cell viability. This study point to soft bread as a safe and efficient source of melanoidins, that could be potentially used in the future as functional ingredient.

Converting environmental risks to benefits by using spent coffee grounds (SCG) as a valuable resource

Coffee is perhaps one of the most vital ingredients in humans' daily life in modern world. However, this causes the production of million tons of relevant wastes, i.e., plastic cups, aluminum capsules, coffee chaff (silver skin), and spent coffee grounds (SCG), all thrown untreated into landfills. It is estimated that 1 kg of instant coffee generates around 2 kg of wet SCG; a relatively unique organic waste stream, with little to no contamination, separated directly in the source by the coffee shops. The produced waste has been under researchers' microscope as a useful feedstock for a number of promising applications. SCG is considered a valuable, nutrients rich source of bioactive compounds (e.g., phenolics, flavonoids, carotenoids, lipids, chlorogenic and protocatechuic acid, melanoidins, diterpenes, xanthines, vitamin precursors, etc.) and a useful resource material in other processes (e.g., soil improver and compost, heavy metals absorbent, biochar, biodiesel, pellets, cosmetics, food, and deodorization products). This paper aims to provide a holistic approach for the SCG waste management, highlighting a series of processes and applications in environmental solutions, food industry, and agricultural sector. Thus, the latest developments and approaches of SCG waste management are reviewed and discussed.

Effects of Maillard Reaction Products on Sensory and Nutritional Qualities of the Traditional French Baguette

The goals of this study were to evaluate the effect of baking time on the Maillard reaction products (MRPs) generated in the crust of the traditional French baguette and to estimate their impact on its sensory characteristics, its acrylamide content, and its bifidogenic effect. Melanoidins, volatile compounds, and acrylamide were evaluated in the crust of traditional French baguettes baked between 12 and 22 min at 225 °C. The increase in melanoidins was positively correlated to the baking time, while volatile compounds only increased until 18 min. The acrylamide content was estimated to be below 18 μg/kg, which confirms the findings of EFSA that bread is not a main contributor to dietary acrylamide. A descriptive sensory analysis showed that the baking time positively affected the sensory quality of the crust. The consumer test revealed the same trend and the panelists favorably judged the well-baked baguettes based on a better crust flavor and crispness. The bifidogenic effect of the crust and the crumb from the baguettes baked 22 min was evaluated on the in vitro growth of Bifidobacterium adolescentis. The results demonstrated that the crumb and the crust had exactly the same bifidogenic impact, therefore not caused by melanoidins.

PRACTICAL APPLICATION

The consumption of bread in France has decreased since 2007, although bread is considered by French people as "healthy" and essential to maintain a balanced diet. The current study evaluated the global qualities of the French baguette in order to highlight its high sensory quality and its beneficial effect by inducing a possible growth of bifidobacteria, even in well-baked baguettes. These findings allow the French bakery industry to develop an argument to promote its technical know-how and to help consumers choose healthier and tastier bread. Moreover, this study provided some recommendations of baking processes to maintain a high sensory quality of the French baguette and limit the formation of undesirable compounds, such as acrylamide, in the crust.