The effect of pineapple core fiber on dough rheology and the quality of mantou

Influence of mycelial integrity damaged by ultrasonic treatment on product textural properties and in vitro digestibility

This study investigated the effects of ultrasonic treatment with different intensities (200, 400, and 600 W) and durations (15, 30, and 45 min) on the mycelial integrity, product quality, and in-vitro digestibility of mycoprotein. Results showed that the mycelium was damaged to varying degrees under different ultrasonic parameters. The mycelium showed obvious damage when the time of ultrasonic treatment lasted more than 30 min or the power exceeded 400 W. As a result, the particle size, hardness and chewiness of mycoprotein products were decreased significantly. Compared with the control group (CK), ultrasonic treatment increased the proportion of immobile water and changed the secondary structure of the fungal intracellular protein, which may be the reason for improving in-vitro digestibility of mycoprotein products. This result demonstrated that, by damaging the mycelial integrity and changing the protein secondary structure, ultrasound treatment could decrease the texture characteristics, but improve the water-holding capacity and in-vitro digestibility of products. This study would provide a potential application for the minced meat products by mycoprotein treated with ultrasound.

Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation

Tarragon has a great potential to be a healthy functional food ingredient thanks to its rich antioxidant, phenolic compounds, and nutrient content. The possibility of enriching bread with tarragon was investigated. For this aim, tarragon powder was used at the rates of 0, 2, 4 and 6% instead of wheat flour. In this study, the effects of substitution on the rheological properties of bread dough and color, total phenolic content, antioxidant activity, texture, sensory, and Fourier transform infrared (FT-IR) analysis of bread samples were performed. The composition of tarragon powder showed significant protein (23.16%), crude fiber (7.4%), antioxidant (48.22 ± 0.11%), and total phenolic content (511.66 ± 1.56 mg GAE/100 g). Bread samples with increased fiber and protein content were obtained by adding tarragon powder to the bread formulation. The major differences in the FT-IR absorbance spectra for the bread samples were not observed. Additionally, tarragon powder significantly increased the antioxidative properties of breads (p < 0.05). Adding up to 4% tarragon powder to the bread formulation increased the sensory scores of the breads.

Microcrystalline Cellulose Isolation and Impregnation with Sappan Wood Extracts as Antioxidant Dietary Fiber for Bread Preparation

Microcrystalline cellulose (MCC) has gained considerable attention as a functional ingredient in bread making. This work demonstrates the isolation of MCC from sugar cane bagasse (SCB) for preparing bread. The effect of MCC on bread attributes and antioxidant activity by impregnation with sappan wood extract (SAP) was evaluated. The highest crystallinity index and suitable size of MCC were achieved at 85 °C under 90 min hydrolysis condition. Increasing MCC/SAP levels in bread showed a significant increase in bread color with decreases in the specific volume and baking loss. There was a positive correlation between bread texture and the MCC/SAP level. The addition of MCC/SAP interfered with the bread hardness. Low MCC/SAP levels have no effect on springiness and cohesiveness; however, 4% MCC/SAP has significantly decreased these attributes, with the highest antioxidant activity and phenolic content. Therefore, MCC can be functionalized with SAP as an antioxidant fiber additive for health benefits in bakery products.

Pineapple processing waste (PPW): bioactive compounds, their extraction, and utilisation: a review

Fruits and vegetable processing industries contribute to the largest portion of food waste. With changing diet habits, the demand for the production and processing of fruits and vegetables has increased greatly to fulfil the rising demand amongst the masses. Waste generation begins from the harvesting of raw material until it gets processed. Pineapple processing industries produce processing waste (peel, core, pomace, and crown) which are rich in various bioactive compounds. In most cases, the by-products contain larger amounts of valuable compounds which have higher nutritional and therapeutic importance than its final produce. Researchers have studied the potential of pineapple wastes primarily for the extraction of enzymes (bromelain, pectinase, xylanase and cellulase) and secondarily as a low-cost substrate to produce dietary fibre, organic acids, and phenolic antioxidants. This review describes the bioactive compounds in pineapple wastes, their extraction techniques, and their potential applications as a polymer material, bio-sorbents, bioethanol and vanillin production, etc. It focuses primarily on bioactive compounds that have functional and medicinal value and can be used independently or incorporated with other ingredients to form the valorised product.

Graphic abstract

Unveiling the Bioactive Potential of Fresh Fruit and Vegetable Waste in Human Health from a Consumer Perspective

Food supply disruption and shortage verified during the current pandemic events are a scenario that many anticipate for the near future. The impact of climate changes on food production, the continuous decrease in arable land, and the exponential growth of the human population are important drivers for this problem. In this context, adding value to food waste is an obvious strategy to mitigate food shortages, but there is a long way to go in this field. Globally, it is estimated that one-third of all food produced is lost. This is certainly due to many different factors, but the lack of awareness of the consumer about the nutritional value of certain foods parts, namely peels and seeds, is certainly among them. In this review, we will unveil the nutritional and bioactive value of the waste discarded from the most important fresh fruit and vegetables consumed worldwide as a strategy to decrease food waste. This will span the characterization of the bioactive composition of selected waste from fruits and vegetables, particularly their seeds and peels, and their possible uses, whether in our diet or recycled to other ends.

Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review

Every year, agrifood activities generate a large amount of plant byproducts, which have a low economical value. However, the valorization of these byproducts can contribute to increasing the intake of dietary fibers and reducing the environmental pollution. This review presents an overview of a wide variety of agricultural wastes applied in the formulation of different food products and sustainable packaging. In general, the incorporation of fibers into bakery, meat, and dairy products was successful, especially at a level of 10% or less. Fibers from a variety of crops improved the consistency, texture, and stability of sauce formulations without affecting sensory quality. In addition, fiber fortification (0.01-6.4%) presented considerable advantages in terms of rheology, texture, melting behavior, and fat replacement of ice cream, but in some cases had a negative impact on color and mouthfeel. In the case of beverages, promising effects on texture, viscosity, stability, and appetite control were obtained by the addition of soluble dietary fibers from grains and fruits with small particle size. Biocomposites used in packaging benefited from reinforcing effects of various plant fiber sources, but the extent of modification depended on the matrix type, fiber pretreatment, and concentration. The information synthesized in this contribution can be used as a tool to screen and select the most promising fiber source, fiber concentration, and pretreatment for specific food applications and sustainable packaging.

Potential of grape byproducts as functional ingredients in baked goods and pasta

Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.

Application of near-infrared spectroscopy for screening the potato flour content in Chinese steamed bread

Near-infrared (NIR) spectroscopy combined with chemometrics was used as a technique to predict the potato flour content in Chinese steamed bread (CSB). The inner core of CSB was chosen as the measuring position for acquiring the NIR spectra. Spectra between 4000 and 10,000 cm^-1 were analysed using a partial least-squares regression. The coefficient of determination (R _CV ²) and the root mean square error of cross-validation in the calibration set were found to be 0.7940-0.8955 and 4.22-5.93, depending on the pre-treatment of the spectra. The external validation set gave an R² and a ratio to performance deviation of 0.8865 and 3.07. Reasonable recovery (93.1-102.5%) and good intra-assay (3.3-8.3%) and inter-assay (7.6-17.2%) precision illustrated the feasibility of this method. The result of this study reveals that NIR spectroscopy could be used as rapid tool to determine the potato flour content in CSB (> 20%).

Incorporation of carrot pomace powder in wheat flour: effect on flour, dough and cookie characteristics

Carrot pomace powder (CPP) of 72 and 120 mesh sizes was incorporated in wheat flour at 10, 15 and 20 % level and its impact on flour, dough and cookie characteristics was evaluated. Protein content of the flour blends (8.84-7.88 %) decreased and fibre content (4.63-6.68 %) increased upon blending of CPP in wheat flour. Wheat flour containing 120 mesh CPP showed better functional properties [water absorption (1.16-1.47 %), oil absorption (1.11-1.39 %), solubility index (41-50 %) and swelling power (1.34-1.39)] than those containing 72 mesh. Water solvent retention capacity and sucrose solvent retention capacity increased while lactic acid solvent retention capacity and sodium carbonate solvent retention capacity decreased with blending of CPP. Water absorption, dough development time and degree of softening increased whereas, dough stability and mixing tolerance decreased with increasing CPP. The highest decrease in pasting was observed flour containing 72 mesh CPP. Rheology of dough containing 120 mesh CPP closely resembled the control. Color of flour and cookies increased with blending of CPP irrespective of mesh size. Antioxidant activity of cookies was higher than the flour blends. The cookies containing CPP of 72 mesh showed the lowest hardness. However, cookies containing CPP of 120 mesh showed the best sensory properties. Incorporation of 120 mesh CPP produced low gluten cookies with manageable flour and dough characteristics and better antioxidant and sensory properties.

Effect of hydrated apple powder on dough rheology and cookies quality

Dietary fiber is a group of food components, which are resistant to human enzymatic digestion. The incorporation of dietary fiber obtained from various sources of fruit and vegetable by-products into the cereal based products such as bread, rolls, cookies, muffins, crackers, cakes and pasta is of growing interest for the food industry. The replacement of wheat flour by dietary fiber from various sources can change physicochemical, textural and organoleptic characteristic of bakery products. Apple pomace is the main by-product produced in the apple fruit processing industry. It is a rich source of carbohydrate, pectin, crude fiber, and minerals. The dietary fiber content in apple pomace ranges between 33 - 35%. The influence of hydrated commercial dietary fiber on wheat dough rheology (5, 10 and 15% flour replacement) and physical and sensory properties of cookies was examined. It was found that addition of HAP significantly increased the rheological properties of dough such as water absorption (from 58.0% to 75.3%), dough stability (from 6.7 min to 11.6 min) and prolonged dough development time (from 3.5 min to 11.0 min) and reduced the mixing tolerance index (from 34.7 BU to 11.9 BU). It was also concluded that hydrated apple powder addition reduced physical properties of cookies such as volume (from 10.4 cm3 to 8.0 cm3), diameter (from 4.7 cm to 4.2 cm), volume index (from 1.35 cm to 1.10 cm) and porosity (from 0.32 to 0.24). Sensory properties (taste, odour, stickiness, firmness and density) of cookies were also analysed. Cookies with addition of hydrated apple powder had fruity taste and odour and showed high overall acceptance. From this study resulted that hydrated apple powder can be used as potentially source of dietary fiber in cookie formulation. Moreover, addition of apple pomace inhibits the use of any other flavouring ingredients because has a pleasant fruity flavour.